Popular
Latest From the Show
Peruvian-Style Spicy Chicken
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 8 pieces bone-in, skinless chicken
- Salt and black pepper
- 1 serrano chile pepper, chopped
- 2 red Fresno chile peppers, chopped
- 6 cloves garlic, chopped
- 1 tablespoon fresh oregano or marjoram leaves, from 1 stem or 1 1/2 teaspoons dried
- 4 fresh bay leaves
- Zest and juice of 2 limes
- 1 rounded tablespoon smoked sweet paprika
- 1/4 cup plus 1 tablespoon EVOO Extra Virgin Olive Oil, divided
- 2 teaspoons, 2/3 palmful, cumin seeds
- 1 tablespoon sugar
- 1 cup chicken stock
- A handful each of mint leaves and cilantro leaves
Yield
Serves: 4
Preparation
Place chicken in a shallow dish and season with salt and pepper. In a food processor, process chilies, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup EVOO into a paste. Slather all over the chicken pieces, coating them evenly. Chill several hours or overnight.
Heat 1 tablespoon of EVOO in a skillet over medium-high heat. Add cumin seeds and swirl a few seconds to toast then add chicken pieces and lightly brown, 10 minutes. Sprinkle sugar over the chicken and add stock. Partially cover and cook 10 minutes more. Toss with mint and cilantro, and serve with mashed blue potatoes alongside.
Remove leftovers from bone and make sandwiches with hot sauce mixed with mayo the next day.
Serve with Blue Mashed Potatoes.