墨西哥辣鸡肉
Difficulty
Easy
Spicy degree
medium
Cooking
60 mins
Culinary Arts
Oven
Preparation
20H
Serves
3
What You Will Need
Ingredients
- 2 chicken thighs, boneless and skinless
- 1 tsp dried chipotle
- 1 ounce dried ancho chile
- 1 small red onion, cut into chunks
- 5 cloves garlic
Seasoning
- 2 tsp light soy sauce
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried ground oregano
- 1 tsp black pepper
- 1/2 cup water
Made with Sauce Granmdmaster products
Directions
In a bowl, add in chipotle and ancho chile, continue to cover them with water and sit at room temperature for 10 to 12 hours until peppers soften. Then drain the water and remove the seeds from the peppers.
In a blender, add in chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper, blend until a thick paste forms, then add in olive oil to blend it until a smooth marinade.
Mash chicken and put it in a large freezer-safe plastic bag. Pour in marinade and massage the chicken evenly. Marinate the chicken in the refrigerator at least 8 hours.
After that, remove chicken from marinade and set aside.
Preheat the oven to 400 degrees. Coat a baking dish with oil then add a layer of chicken on it and cover with parchment paper. Bake for 30 to 40 minutes until the chicken reaches 165 degrees.
Remove the chicken and wrap it in aluminum foil for 10 minutes. Then Cut it into small pieces and season with light soy sauce. Enjoy!