Ryans Restaurants Locations Recipes

RYAN'S REVENGE

Steps:

• 1. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a boil, then remove from the heat.
• 2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.
• 3. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
• 4. Just before serving, stir in lime juice. Serve with grated cheese, if desired.

RYAN'S EASY ROASTED CHICKEN

Steps:

• Preheat oven to 450℉.
• Place chicken on a tray with a wire rack, and evenly coat all sides with the salt.
• Stuff the inside with the onion, garlic, lemon, and rosemary. If there are parts inside (giblets, neck or liver) remove them before stuffing, they may be reserved for stock if you make it.
• Using your index finger separate the skin over each breast from the meat, then add 2 pats of the butter per side.
• Fold the wings under the breast, by tucking the tips under the front neck area.
• Top the chicken with the paprika, thyme, and pepper.
• Tie the legs together with a bit of butcher twine.
• Place in the oven and bake for 20 minutes before lowering the temperature to 350℉.
• Cook for an additional 25-30 minutes, or until the internal temperature has reached 165℉.
• Remove from oven and let rest for about 10 minutes before carving and serving.