Deviled Chicken
I've been having alot of fun with my new Silver Spoon cookbook. Some of the recipes just read so stupidly simple.. I wonder if there were steps left out. This was one of those recipes.
As much as I was positive it wouldnt work right... the chicken wouldnt cook all the way through... it would dry out... the skin would get soggy... it did work. And it worked perfectly.
Although the flavors werent exactly what I'd considered deviled.... there actually wasnt much to it at all... I almost wonder if the American version of chili powder is different from the Italian version of chili powder.
METHOD
Heat 3 T olive oil in a large cast iron skillet. Season the chicken with salt and pepper and fry in the oil on both sides until nice and golden, about 15 mins. Generously sprinkle chili powder on both sides, reduce the heat and continue cooking for 45 minutes, turning frequently.
Easy right?
posted by Lea | 1/23/2007
3 Comments:
Should try some Ancho Chili powder!
What, was it just not hot enough to be called devilled?
It's probably because recipe writers think everyone is a chili pansy..... when I cook curries for Goon, I use recipe book amounts of spice, (because he IS a chili pansy) then add twice as much again for my portion!
Nice to see that simple recipes can turn out so well.
Most recipes called "deviled" that I come across contain mustard. I thought it meant spicy from mustard-not hot from chi8lis.
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