Chicken Diablo
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Ingredients for the chicken:
1 whole medium chicken, split in the middle
1 tsp. salt
2 tbsps. olive oil + 1 tbsp. butter
Ingredients for the spiced butter:
1/2 c. butter
1 tbsp. chopped red chile
1 1/2 tbsp. garlic
juice and rind of 1 lime
2 tbsps. of spring onions, cut into rings
2 tsps. fish sauce
1 tsp. light soy sauce
2 tbsps. honey
1/2 tsp. black pepper
2 tbsps. coriander
Instructions:
For the chicken:
Season the chicken halves with the salt. Pre-heat the oven to 350° F/ 180° C.
Heat up a frying pan (preferably cast iron) and when very hot add the oil and butter. Put the chicken halves in and press down with a metal spatula. Pan fry the chicken until browned, about 3 minutes on each side. This stage is the key to this dish. The chicken should be well seared, browned and blistered before it goes in the oven.
Transfer the chicken pieces to a roasting pan with a rack, adding half an inch of water to the pan so the drippings don’t burn. Bake for 50 minutes to one hour, just until done. Drizzle with the spiced butter.
For the Spiced Butter:
Heat up the butter in a sauce pan. Take off the heat and add the chilli, garlic, lime zest and juice, spring onions, fish sauce, soy sauce, honey and black pepper all at once and stir.
You can chop the chicken into serving pieces if you prefer. Drizzle with the spiced butter. Sprinkle with coriander leaves.
From adorasbox.net