Mojito Chicken
Recipe courtesy Guy Fieri
4 to 6 servings
Show: Guy's Big Bite Episode: Mojito Chicken
* 1 (2 1/2 to 3-pound) chicken
* 2 tablespoons garlic powder
* 1 tablespoon onion powder
* 1/4 teaspoon ground cumin
* 1 tablespoon dried oregano
* 2 tablespoons kosher salt
* 1 tablespoon freshly ground black pepper
* 1 teaspoon paprika
* Marinade, recipe follows
* 4 tablespoons extra-virgin olive oil
* Mojito Glaze, recipe follows
Directions
Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
Preheat oven to 300 degrees F.
Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
Marinade:
* 1 cup orange juice
* 2 limes, juiced
* 1/4 cup white wine vinegar
* 1/4 cup extra-virgin olive oil
* 1 tablespoon sliced garlic
* 1/4 cup dark rum
Combine all ingredients in mixing bowl.
Mojito Glaze:
* 1/2 cup dark rum
* 1/2 cup chicken broth
* 1 tablespoon brown sugar
* 3 tablespoons cold water
* 1 tablespoon cornstarch
* 1/4 cup chopped mint leaves
* Salt and freshly ground black pepper
In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.
Chicken with Rum
http://www.bellalimento.com/2009/08/24/pollo-al-rhum-chicken-with-rum/
What you’ll need:
4 large chicken thighs
3 1/2 tbsp unsalted butter
4 fresh sage leaves
1 cup chicken broth
1/2 cup Rum
large pinch of Nutmeg
s/p
What to do:
Pat your chicken thighs dry with a paper towel & season well with s/p on all sides & set aside. Place your chicken fryer/skillet over med-high heat. Once your pan is hot, add in your butter.
Once the butter is melted, add in your sage leaves & then your chicken thighs. Sprinkle thighs with your Nutmeg. Cook your thighs until they are browned on all sides. Turning as necessary.
Once the chicken is browned, add in your chicken stock and cook for approximately 5-6 minutes. Lower the heat to simmer/low & add in the rum. Cover your pan with a lid and cook for approximately 20 minutes or until your chicken is cooked through. Turning every so often.
Buon Appetito!
Recipe courtesy Guy Fieri
4 to 6 servings
Show: Guy's Big Bite Episode: Mojito Chicken
* 1 (2 1/2 to 3-pound) chicken
* 2 tablespoons garlic powder
* 1 tablespoon onion powder
* 1/4 teaspoon ground cumin
* 1 tablespoon dried oregano
* 2 tablespoons kosher salt
* 1 tablespoon freshly ground black pepper
* 1 teaspoon paprika
* Marinade, recipe follows
* 4 tablespoons extra-virgin olive oil
* Mojito Glaze, recipe follows
Directions
Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
Preheat oven to 300 degrees F.
Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
Marinade:
* 1 cup orange juice
* 2 limes, juiced
* 1/4 cup white wine vinegar
* 1/4 cup extra-virgin olive oil
* 1 tablespoon sliced garlic
* 1/4 cup dark rum
Combine all ingredients in mixing bowl.
Mojito Glaze:
* 1/2 cup dark rum
* 1/2 cup chicken broth
* 1 tablespoon brown sugar
* 3 tablespoons cold water
* 1 tablespoon cornstarch
* 1/4 cup chopped mint leaves
* Salt and freshly ground black pepper
In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.
Chicken with Rum
http://www.bellalimento.com/2009/08/24/pollo-al-rhum-chicken-with-rum/
What you’ll need:
4 large chicken thighs
3 1/2 tbsp unsalted butter
4 fresh sage leaves
1 cup chicken broth
1/2 cup Rum
large pinch of Nutmeg
s/p
What to do:
Pat your chicken thighs dry with a paper towel & season well with s/p on all sides & set aside. Place your chicken fryer/skillet over med-high heat. Once your pan is hot, add in your butter.
Once the butter is melted, add in your sage leaves & then your chicken thighs. Sprinkle thighs with your Nutmeg. Cook your thighs until they are browned on all sides. Turning as necessary.
Once the chicken is browned, add in your chicken stock and cook for approximately 5-6 minutes. Lower the heat to simmer/low & add in the rum. Cover your pan with a lid and cook for approximately 20 minutes or until your chicken is cooked through. Turning every so often.
Buon Appetito!