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Glazed Chicken with Habanero Sauce
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    Glazed Chicken with Habanero Sauce

    (Pollo Glazeado con Salsa de Habanero)

    • 1/2 cup bitter orange juice (see recipe below)
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon minced garlic
    • 1 teaspoon salt
    • 4 chicken pieces, such as thighs and legs
    • 1 habanero chile, stem and seeds removed
    • 1 teaspoon lime juice
    • 1 teaspoon white vinegar
    • 2 tablespoons tomato sauce
    • 2 tablespoons grated onion
    • 1/4 cup water
    • 1/4 teaspoon salt
    • Vegetable oil

    Combine the orange juice, black pepper, garlic, and salt to make an sauce (a type of adobo) and marinate the chicken for at least two hours and preferably overnight. Preheat an oven to 400 degrees. Place the habanero, lime juice, vinegar, tomato sauce, onion, water, and salt in a blender or food processor and blend to make a sauce, adding more water if necessary. Remove the chicken from the adobo and reserve the liquid. Pour the oil in a skillet to a depth of about 1/2 inch. Heat and brown the chicken until golden on both sides. Remove the chicken and place on a baking pan. Combine the reserved adobo sauce with the habanero sauce and brush the chicken pieces with the sauce. Bake for 6 to 10 minutes, turn the chicken, brush the other side with sauce, and continue baking for another 6 minutes. Repeat this until the sauce has been used up and the chicken is done, about 30 minutes. This dish may be served hot or cold.

    Serves: 4
    Heat Scale: Medium

    BITTER ORANGE JUICE

    • 1/2 cup grapefruit juice
    • 1/4 cup orange juice
    • 3 tablespoons lime juice
    Mix all the juices together and use within 24 hours.
    Yield: 3/4 cup

    Note:Make sure the chicken is half-cooked over the coals before beginning to brush on the habanero sauce.

    From: Heat Wave! The Best of Chile Pepper Magazine, Freedom, CA:
    Compiled by Editor-in-Chief Dave DeWitt and Food Editor Nancy Gerlach.

    *BACK TO CHICKEN*







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