GUAJILLO-ROASTED CHICKEN
No guajillo peppers on hand? No problem. This roasted chicken gets its robust flavor from guajillo chile pepper powder, annatto paste and a touch of honey.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Mix first 3 ingredients until blended. Pour half over chicken in bowl; turn to evenly coat both sides of each piece. Stir honey into remaining dressing mixture.
- Cover rimmed baking sheet with foil; spray with cooking spray. Place chicken, skin sides up, on prepared baking sheet.
- Bake 30 to 35 min. or until chicken is done (165ºF), brushing with remaining dressing mixture for the last 10 min. Cut into smaller pieces to serve.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g
CHICKEN GUAJILLO
Make and share this Chicken Guajillo recipe from Food.com.
Provided by Dave Dallas
Categories Chicken Breast
Time 45m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté onion and garlic in butter.
- Grind chiles and liberally coat chicken breasts.
- Add chicken and broth to onions and garlic.
- Cover and simmer 30 minutes or until chicken is tender.
- Serve with rice, pasta, or use your imagination.
Nutrition Facts : Calories 295.8, Fat 16.6, SaturatedFat 5.8, Cholesterol 100.4, Sodium 256, Carbohydrate 3.5, Fiber 0.4, Sugar 1.3, Protein 31.5
CHICKEN WINGS WITH GUAJILLO ANCHOVY SAUCE
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb. And he'll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking. For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor. Think of the result (which involves anchovy fillets, Thai fish sauce, guajillo chiles, ancho chiles and ground chamomile) as a stealth way to sneak ambitious gastronomy into your next Super Bowl party.
Provided by Jeff Gordinier
Categories dinner, lunch, snack, finger foods, main course
Time 15h25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- In a large bowl, combine the brown sugar, kosher salt, lemon juice, granulated sugar, fish sauce, soy sauce and smoked paprika. Add 2 quarts of water and mix well. Add the garlic, cilantro stems and chicken wings. Mix, cover, and refrigerate for 7 to 14 hours.
- Remove wings from marinade, rinse and transfer to a sheet pan with a rack. Allow to sit uncovered until dry and slightly tacky to the touch, 30 to 45 minutes.
- Cut stem and cap off the guajillo and ancho chiles and remove the seeds; if the chiles are very brittle, warm them briefly in a skillet to soften. Sauté in a dry skillet until the skins change color and begin to smoke heavily, 2 to 3 minutes. Transfer to a container and cover with hot water. Soak until softened, 30 to 45 minutes.
- Drain chiles and place in a food processor. Add garlic, shallot, soy sauce, fish sauce, black pepper, lemons, smoked paprika, white anchovies, chamomile, lemon juice and salt. Purée until smooth.
- Heat oven to 400 degrees. Brush wings with butter or ghee and roast until the internal temperature reaches 160 degrees, about 20 minutes. (Alternatively, the wings could be smoked with your choice of wood at 225 degrees for 2 1/2 hours.)
- Baste wings again with butter or ghee, increase oven temperature to 450 and continue to roast until the skins are brown and crispy, 10 to 15 minutes more. (Alternatively, the wings may be deep-fried at 350 degrees until golden brown and crisp, 8 to 10 minutes.) Allow wings to rest at room temperature for 10 minutes.
- To serve, slather wings with a generous amount of guajillo sauce and top with fresh lemon zest or brined lemon peel and a generous sprinkling of cilantro.
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