Cerberus' chicken

18 Servings

Ingredients

Quantity Ingredient
3 Fresh Fryer Chickens; separated into legs; thighs and breast/wing combinations (up to)
8 Dried guajillo peppers (up to)
8 Dried pulla peppers (up to)
8 Dried pasilla peppers (up to)
8 Dried New Mexican red chiles (hot) (up to)
5 Dried habaneros (up to)
3 tablespoons \"enhanced\" hot sauce (eg; Endorphin Rush or similar)
1 tablespoon Crushed cumin
1 tablespoon Oregano
4 larges Cloves fresh garlic; peeled
Water

Directions

From: faustink@... (Doug Faust) Date: Sat, 3 Aug 1996 19:42:46 -0500 (CDT) Here is the first recipe from the New Orleans Hot Luck, Cerberus' Chicken.

You classicists out there may recall that Cerberus was the watch dog at the gates of hell, and this recipe is sufficiently hot that even that mutt would sweat eating it.

The dish started out as a "chicken" version of pork adobado--some wonderful versions of which I had had in Santa Fe the weekend prior. The recipe for the best version of the pork dish started out something like---"take ½ ristra, crush it, and marinate the pork in it in the freezer for a week...", but I didn't have a week, so I had to improvise. The numbers of guajillos, pulla, and pasillas are approximate; I used a large handful of each, and I have big hands.

Separate the chicken into legs, thighs, and 6 breast/wing combinations, wash, dry and set aside. Stem all the peppers, and save the seeds for inclusion in your next batch of salsa. Soak all the peppers in hot water to cover, approximately 30 minutes. Add the softened chiles and half the water to a food processor and process until reduced to small pieces--should be a slurry-like consistency; add more chile water if necessary to insure all the chiles are processed adequately. Add the cumin, oregano, and garlic, and process again briefly. For additional heat, add 1-3 Tbsp of Endorphin Rush or similar enhanced hot sauce and process again briefly.

Place in non-reactive container (I used plastic food bags, two layers thick) in refrigerator for at least 36-48 hours.

Remove from bags and place in roasting pan in a single layer. Roast uncovered in slow oven (325-350 degrees) for 60-75 minutes, or until tender.

CHILE-HEADS DIGEST V3 #062

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes