Using nuts as a thickening ingredient, as well as for flavor, is common throughout Latin America. Traditionally this dish would be prepared with yellow potatoes, which are not readily available outside of Peru.

Cover the chicken with water, bring to a boil, reduce the heat and simmer until the chicken is tender, skimming off any foam that forms. Remove the chicken and let it cool. Strain and reserve the broth. Remove the bones and skin from the chicken and shred the meat. Soak the bread in 1/2 cup of the reserved broth and, when soft, mash with a fork to form a thick paste. Saute the onion, garlic and chiles in the margarine until the onions are golden. Add 1 cup of the remaining chicken broth and the soaked bread mixture and bring to a boil. Add the chicken, pecans, milk, and Parmesan cheese, reduce the heat and cook unfil the mixture thickens, about 5 minutes. Season with salt and pepper to taste. To serve, arrange the potatoes on a platter, top with the sauce and garnish with the egg wedges and olives.
Serves: 4 to 6
Heat Scale: Hot

This dish is named for the spice mixture, which is called "bajan", and is Barbados-style. This is afried chicken dish, but I've tried baking it. It's a little bit better for you that way, but it can dry outeasily; be careful. I came across this one in The Whole Chile Pepper Book.

[Omit this step if bakingcover the chicken in water and simmer for 30 minutes or until tenderskimming off any foam that forms. Remove and drain.]
Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) andground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with atoothpick to keep the stuffing from falling out.Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken withflour, dip in the egg mixture and roll in the bread crumbs.Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side.Don't forget to remove the toothpick before serving ...

From: The Whole Chile Pepper Book Posted By:The Exotic Kitchen
Post Date: 2/17/98

"Chopped seasoning" is a popular blend of spices on the Caribbean island of Barbados. Bajans, as the residents are known, use the blend of seasonings to marinate chicken, fish (especially fried flying fish), and pork.

In a food processor fitted with a steel blade, place all of the ingredients except the chicken. Process for 30 seonds, forming a paste. Scrape the sides at least once during the processing. Place the chicken in a bowl, covering it with the paste. Force the paste into any crevices in the chicken. Marinate for 4 to 6 hours.

Preheat the oven to 375 degrees F.

Place the chicken in a baking dish in a single layer and bake for 45 minutes, until the meat pulls easily from the bone. Turn the chicken after 20 minutes and baste with the pan juices. Serve with rice, and curried vegetables.

From:
Posted By:The Exotic Kitchen
Post Date: 2/17/98

Tinga is wonderful as a warming stew or a filling for burritos, empanadas or tortas (Mexican sandwiches). The flavors improve and intensify with time, making this the perfect make-ahead dish. INGREDIENTS:

• --2 tablespoons fresh lime juice
• --1 tablespoon flavorful olive oil
• --1 teaspoon garlic salt
• --4 chicken thighs, skinned
• --4 chicken breast halves, skinned
• --1 tablespoon oil for sauteing
• --2 cups chopped onions
• --4 garlic cloves, minced
• -- 1/4 pound bulk Mexican chorizo sausage
• --2 pounds tomatoes, peeled, seeded and chopped
• -- 1/2 cup tomato puree (like Pomi)
• --2 tablespoons chipotle puree (see note)
• --1 bay leaf
• --1 teaspoon dried oregano
• --1 tablespoon brown sugar
• -- 1/2 to 1 teaspoon salt
• --4 red-skinned new potatoes, diced
• --1 avocado, pitted, peeled and sliced

INSTRUCTIONS: Blend together lime juice, olive oil and garlic salt. Rub on chicken pieces. Grill over medium-hot coals or under a medium broiler. Cook breasts for about 10 minutes per side; thighs for about 15 minutes per side.

Tip: If you are in a hurry, you can cheat by buying a grilled chicken -- preferably from a Mexican deli. The chicken will finish cooking in the sauce where it will absorb all the delicious flavors. Heat oil in a large skillet. Add onions; saute until softened. Add garlic; saute for a minute or two longer. Remove onions from pan and reserve. Add chorizo to pan; saute until browned. Using paper towels, blot as much fat as possible from pan. Return onions to pan. Add tomatoes, then stir in tomato puree, chipotle, bay leaf, oregano, brown sugar and salt. Simmer for 20 to 30 minutes. Cut grilled chicken meat off bones; add to simmering sauce along with diced potatoes. Simmer for 15 minutes, until potatoes are tender and flavors come together. Serve garnished with avocado slices and lots of warm corn tortillas. Note: To make chipotle puree from the softer, freshly smoked chipotles, cut chiles open and scrape out seeds. Place 6 chipotles in a blender with about 1/4 cup water, or just enough to facilitate blending; process until smooth. Serves 4.

PER SERVING: 580 calories, 50 g protein, 50 g carbohydrate, 22 g fat (4 g saturated), 133 mg cholesterol, 1084 mg sodium, 6 g fiber.

From: Leslie Duncan
Posted by: Leslie Duncan

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening.

Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.)

Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck."

From:  http://www.simpleinternet.com/recipes/ Via rec.food.recipes
Posted By:  David G.
Post Date:   Thu Jan 22 1998

*Curry pieces: cut off both legs and thighs together taking as much meat as possible from the carcass at the top of the thigh, separate legs and thighs. Cut down along breast as far as wing at side of breast bone to expose ribs, cut through ribs at top along length of breast bone, cut through ribs at bottom of breast as far as wing, cut wing at joint with body and remove breast and wing as one piece, cut into two approximately one third along breast from wing.

Grind the first 7 ingredients (ie up to and including the turmeric) together into a smooth paste (food processor/pestle and mortar etc). Heat oil in wide frying pan or wok and add paste, stiry-fry until moisture has evaporated and paste has started to brown. Add chicken pieces and stir well, scrape bottom of pan to prevent sticking. Cover tightly and simmer for 35-45 minutes - there should be enough liquid given off from the chicken during cooking but check now and then and stir. If chicken does get too dry and starts sticking/burning (and it's never happened to me) add a tablespoon or so of water and stir in, scraping residue off bottom of pan.

Shortly before chicken is ready slit open cardamom pods and extract seeds, crush seeds in pestle and mortar and add to chicken with coriander leaf, stir and simmer for a further minute or so, taste and adjust seasoning.

Serve with plain rice or coconut rice. Drink beer: Singha, Bintang or Tiger beers are excellent, Pilsner Urquell is good too.

From:   Sophie Grigson's Meat Course, Network/BBC Books, London, 1995.
Posted By:   Iain Noble
Post Date:   Tue, 29 Jul 1997

Rinse the chicken pieces and pat dry, then season with salt, freshly ground pepper and I use Calvin's powder, any hot chile powder, set aside...in a wide pan melt the butter or marg, add the chicken and brown all over, remove and put in a shallow 3 qt baking pan, and tuck the artichoke pieces all around the chicken. Re-heat the frying pan and add all the mushrooms and the peppers and cook until a little brown, then throw in the flour, mix around, add the chicken broth and the sherry and cook until thickened a little, pour over the chicken pieces, add the rosemary, and put into a 350 F oven for about 30 minutes...this is a fabulous dish, you will do it again and again, if you like artichokes! Enjoy, cheers Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 02 Jun 1998

From: SOAR
Posted By:Pepper Fool
Post Date: 2/18/98

Finely chop onion, garlic, ginger, and place in a good sized pan with about 2 tbls oil, simmer for about one half hour slowly, until onion is cooked, sprinkle with the curry powder, the chile paste, Calvin's chile powder, cover and let simmer slowly!! The secret, as I may have mentioned before, of a GOOD curry, is long slow cooking of the onion mixture...move the onion mix to one end of the pan, tilt it, and add the chicken pieces to the pan, raise the heat, and stir well until the chicken is well coated with the curry mixture, and is no longer pink. Add the coconut milk, salt to taste, check for heat, and let it go for at least 40 minutes...this particular time, I had about a dozen green beans, which I nuked(cook until crisp)and threw them in(cut up of course, one inch)Ya wanna add more color, throw in a skinned tomato! Chopped of course!. Cook another 20 minutes, thicken with the corn starch mix, throw in a couple of dashes of sesame oil, and serve over rice, noodles, whatever...even hash browns would do(as long as you added a hab to the potatoes!)The mark of a GOOD cook, is inovation, right Rael? And even better if you are paid for it(which I aint, except by the accolades of my wife, and friends)Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 06 Nov 1998

Here is a chicken curry I did last night, sort of a combination of Indian and Thai..it MAY serve 6 if they aint hungry, 4 if they are and 2 if you pig out!

Chop onion and garlic and ginger, the onion medium dice the rest small dice, and place in a fair sized pot, not aluminum, in a small amount of olive oil, sprinkle with the curry powder, and cook on low heat, long and slow...the secret to a good curry is long slow cooking of the onion mixture. While this is starting to go, cut chicken breasts into medium strips, across the breast, and about half inch by 3 inches. When the onion mixture is transparent and fragrant, remove it to a bowl, add a little more oil to the pot, and throw in the chicken pieces, raising the heat, and stir frying the meat, so it doesnt stick. Throw the onion mix back in, and add the coconut milk, the Thai curry paste and the sugar...bring to simmer, put on lid and finely chop the habs,seeded. Toss them in too, and let it go, with the lid ajar, so it will thicken. While this is doing, cut the red and green peppers into 1/4 inch strips about the length of the pepper, so that you have a pile of red and green pepper strips, use more peppers if you wish...PUT THESE IN LAST, ALONG WITH THE CILANTRO, and cook for about another five minutes, taste for seasoning, and add salt and more sugar if needed. Serve with Thai rice, the only kind I use, it is fragrant, and does it ever taste good! For anyone who does not know how to cook rice, here is a fool proof method.....1 cup of rice, picked over, not washed, 1 cup plus a little cold water...bring to boil, cover pot, turn heat to simmer and set timer for 14 minutes, remove from heat, let stand for another 5-10 minutes and fluff..perfect rice every time, specially Thai rice!
Hope everyone enjoys this one, we do, and if you want it hotter, use more chile powder, Calvin's or The fireman's Red Savina!
Cheers, Doug in Beautiful British Columbia

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 24 May 1998

After looking at the recipes that Chet posted, and David Smith's , I decided that as it is Chinese New year today(year of the Rabbit)that I would put together a fusion, if you will, of the two cuisines...so I came up with this...Curry was introduced to west China from Burma, who knows when, and because the Szechuan Chinese already had chilies from the Portugese (remember that they colonized Macao}as well as the tomato, one can find these used in Szechuan cooking for the past 200 years, so I devised a slightly different curry:

Trim and chop the chicken into bite sized pieces, and set aside...heat the oil in a pan large enough to hold everything, and then add the onion, garlic, and ginger...let this simmer on low for at least 5-10 minutes, and then add the curry powder, stir this around and then let this simmer for about fifteen minutes, on very low heat. Throw in the chicken, which you have cut up and stir it around, ensuring that it is all covered with the curry mixture...add half of the chicken stock, and add the oyster sauce to the remaining stock, and add this to the dish cooking as it is needed, making sure that it is all added before cooking time is over. This should cook for at least an hour on simmer, long slow cookiing is essential for a good curry...add the chopped tomatoes...taste for seasoning, add sugar, salt & black frshly ground pepper.,Let this all reduce down, it should not need a thickener...serve tt with rice and lentils, kitchri, and steamed broccoli...I think that I posted kitchri once before, email me if you do not have it...Cheers, Doug in BC, and gung hey fat choy!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 16 Feb 1999

Place in a large bowl. Mix all together. Allow to rest for 1/2 hr. Separate meat from seasoning. Fry meat in 2 tablespoons of butter, 2 fluid ozs. oil until brown. Add seasoning and 2-3 cups of water. Cover and simmer until tender.
Serve with rice or roti (Indian flat bread).

From:
Posted By:
Post Date:

• 2 medium onions, chopped
• 2 tablespoons chopped ginger
• 6 tablespoons butter or vegetable oil
• 3-to-4-pound chicken, skin removed, cut into small serving pieces
• 1 cup plain yogurt
• 1/4 cup almonds
• 1/4 cup walnuts
• 1/4 cup pumpkin or squash seeds (optional)
• 1 cup milk
• 2 tablespoons garam masala
• 1 teaspoon ground turmeric
• 2 to 3 fresh green cayenne peppers, stems and seeds removed, minced or substitute any small, hot chiles such as serranos or jalapenos
• Salt and ground cayenne to taste
• A few strands whole saffron, soaked in two tablespoons warm milk

Put the onions and ginger into a blender or food processor and process to a smooth paste, about the consistency of applesauce. Heat the butter or vegetable oil in a heavy skillet and brown the onion mixture, stirring often. Add the chicken and yogurt, mix well, and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown. Grind together the almonds, walnuts, and seeds until they are fine. Stir them into the milk and add to the chicken along with the garam masala, turmeric, chile, salt and ground cayenne. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick, about 10 to 15 minutes. Stir in the saffron mixture and cook for 1 to 2 minutes longer. Garnish with the cilantro and nuts and serve hot.

Serves: 4
Heat Scale: Medium

Note:The Moghuls controlled most of India from 1526 until 1839, leaving behind some of the country's most famous architecture, like the Taj Mahal, and influencing Punjabi cuisine more than any other conqueror. Chile Pepper Magazine Contributing Editor Richard Sterling collected this recipe on an Indian adventure, and describes the results as "a very rich, spicy-sweet chicken dish with distinct Moghul influences. Dilruba means sweetheart.

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

Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saute until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.) Preheat oven to 350 degrees F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.
Serves 6

From: Adapted from Bon Appetit October 1994
Posted By:Tzigane
Post Date: Sun Feb 08 1998

This is in a GREEN enchilada sauce...never have done this one before, but it is a keeper, have to write it down while I still remember it!I managed to find a whole bunch of Tomatillas, so I thought what am I gonna do with them this time, and I came up with this one:

Do the tomatillas the same way as usual....simmer them in salted water for about ten minutes, let them cool, and put them aside...chope up the onion, the garlic, jalapeno and the hab and dump all into a food proccessor(almost said word proccessor) with the stock and whirl until blended, add a LITTLE salt and a dash of sugar.Add the tomatillas and whirl again...take out and put into a pan with a little oil(olive is best) Cook, until reduced to about half, set aside to cool. Take one full chicken breast, simmer in a little water with onion, celery, a little salt...in other words poach the chicken breast! Let cool, and chop it up into bite sized pieces...chop up another onion, one peeled and chopped tomato, one garlic clove, and two canned green Anaheim chiles(we do our own and freeze them)but if you aint got those, then use the ones in the can, various brands...etc. etc. Simmer the onion, garlic, tomato & chiles until most of the moisture has gone, and add the chicken...mix well, and let sit...if too wet reheat until more liquid disappears....Heat 6 flour tortillas in a microwave.,wrapped in a damp paper towel, until pliable, put one heaping spoonfull of the chicken mix in each tortilla, and wrap it up and place it in a dish, big enough to hold six...put a good couple of ladles full of the green sauce over the enchilladas, cover with grated sharp cheddar cheese, and put inot a 450 oven for about 15 minutes, until the cheese has melted and it all is bubbly....serve with whater strikes your fancy...tater gems are great! Enjoy...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 13 Jun 1998

I have prepared this dish a few times with different types of dried peppers and have never been disappointed.
Its a bit of work, but with a worthwhile end result.

Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium. Season chicken with salt and pepper. Add to same pot and brown on all sides, about 5 minutes. Add stock; simmer until chicken is cooked through, about 20 minutes. Transfer chicken to another bowl using slotted spoon; cool. Reserve stock in pot. Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all ingredients are very soft, about 45 minutes.

Working in batches, puree stock mixture in blender. Return to pot. Boil until reduced to 4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce separately.)

Remove skin from chicken and discard. Cut meat from bones and shred. Transfer to bowl and combine with 1/2 cup sauce. Set filling aside.

Oil two 13x9-inch glass baking dishes. Pour oil into deep skillet to depth of 1/2 inch and heat to 375 degrees. Fry tortillas 1 at a time until softened, about 5 seconds per side. Using metal spatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chopped onion. Place 1/3 cup chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.)

Preheat oven to 350 degrees. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Top with creme fraiche, avocado, and cilantro.
serves 8

From: Bon Appetit (4/93)
Posted By: Suzanne
Post Date: Tue, 03 Mar 1998

Pour marinade over chicken in bowl. Chill, covered, overnight. Wrap tortillas in foil. Warm 350 for 10 min. Heat oil in large skillet over med-high heat. Remove chicken from marinade. Stir-fry meat. Add pepper and onion; stir-fry 3-5 min. Add tomatoes; stir-fry 2 min. Bring skillet to table so everyone can fill a tortilla with chicken and vegetables and choose a topping.
Serves 4.

From: David Van Ess
Posted By:
Post Date: Sun Feb 08 1998

Here is a recipe for a fabulous HOT chicken dish...

Cut chicken breast in two...lightly pound each half, and sprinkle with salt and freshly ground black pepper...mix together the sour cream or mayo and lemon juice, and the salsa, in a shallow dish..mix together the bread crumbs, the cheese, red pepper flakes, rosemary and a dash of salt & pepper....dip chicken pieces in sour cream mixture,then in the bread crumb mixture and coat well...place on a baking sheet and bake for about 10-15 minutes at 450F,then another five at 400, remove when browned and chicken is cooked...serve with rice,more hot salsa and veggie of your choice...great for one or two, eh Alda??Eh Jim(shameless) or any others out there...cheers, Doug in BC...would go great with pita and hummus Chuck!!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 11 Jun 1998

First, do the prep work: Cut onion and bell peppers into fingertip-size pieces. Tear chipotle peppers into thumbnail-size pieces (if you are serving non- chile heads, tear the chipotle into bigger pieces, so they can fish it out and put it on your plate). Cut the chicken into big nuggets. Mince the garlic. Crush the cumin. Cook the rice with the water, according to package directions. I recommend that you avoid the more convenient varieties, which come out looking like chromosones. I like the usual long-grain, but you could also use a package of "wild" rice or some kind of mix of whatever you like. Add the tumeric and chipotle pepper, and stir occasionally. When rice is nearly done, quickly fry the chicken, bell peppers, garlic and onion. The chicken should be cooked through, and it's also nice to brown it a bit. Combine all ingredients in the rice pot for the last moments of rice cooking. Add the herbs and stir. If necessary, you can hold the finished mix in the pot for some time - it's handy when you have to round everybody up to the table.

From: Alex Silbajoris
Posted By: Alex Silbajoris. TO: Chile Head Mailing List
Post Date:

Ingredients

1) Open a can of lager and keep it handy to drink while you are cooking.

2) Mix all the marinade ingredients in a bowl. Add the chicken pieces and stir well so that the marinade coats the chicken. Leave in the fridge for at least an hour.

3) Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high. 4) Add the garlic and stir round then cook the onions and garlic for 15 minutes on a low heat stirring now and again to make sure nothing browns or burns.

5) Open the second can of lager and give the third to a friend.

6) Raise the heat to very high and add the chicken and any marinade left in the bowl. Fry for 5 minutes stirring all the time - you need to fry the chicken and especially the spices so they do not taste raw.

7) Add the tomato puree, sugar and just enough boiling water to make a runny sauce. If you are feeling frivolous you can add some lager instead of water to the curry but the lager does a better job inside the cook than it does in the curry !!

8) Simmer on a gentle heat for 20 minutes. Add a little more boiling water if the curry starts to catch on the pan.

9) The sauce should now be thick and begin to coat the chicken pieces. Add more salt to taste.

10) Serve with rice or Indian bread. Finish off any remaining lager. Open another 4-pack.

From: http://www.dwsmith.demon.co.uk/comp/lager.htm
Posted By:David Smith
Post Date: 16 Nov 1997

• 125 gm. ghii
• 10 chiles, dry, red
• 10 cloves
• 10 black peppercorns
• ginger to taste
• garlic to taste
• 2 tsp. cumin
• 2 piece cinnamon
• 8 cardamoms
• 3/4 C. vinegar
• 1 chicken, cut into pieces, skin removed
• salt to taste

Grind chiles, cloves, peppercorns, ginger, garlic, cumin, cinnamon, and cardamoms in a little of the vinegar to make a fine paste. Apply 2/3 of this masala to the chicken pieces along with salt and remaining vinegar; set aside to marinate.

Fry remaining masala in the ghii, add chicken, cover, cook until chicken is tender and vinegar dries.

From: (Poultry Advisor, ~1970)

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.

Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.
Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.

NOTES:
* Spicy chicken curry -- Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York.
* Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.
* This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.
: Time: 30 minutes preparation, 2 to 3 hours cooking.
Yield: 4 Servings

From: This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's "Indian Cooking" (Barron's 1983).
Posted By:Judi Mae Phelps
Post Date: Tue Feb 10 1998

Tonight I just could not figure out what to do with last nights roast chicken, which I had taken all the meat from, then cooked it down for stock....After a long deliberation with myself, and checking out MasterCook, and all my cook books and my head, I finally went with my head, and this is the result:
First the cornbread:

Preheat the oven to about 400F and put a one and a half qt casserole dish in with the 2 tbls of butter or marge, and let it melt and get the casserole dish hot...Combine the corn, cornmeal,flour, eggs, soda ,salt. milk, oil, chiles, and about half the cheese, and mix until well combined...when the casserole is hot pour this into it and put back in the oven for about 45 minutes...check this at about half an hour and put the remaining cheese on top, then back into the oven.
The rest of the mess:

Make roux with the flour and the milk, add a sprinkle of salt, add the chopped cilantro, the onion, the chiles, and mix into a smooth cream sauce, on medium heat, add the shrimp, stir it in, and then add the chicken....taste and add Calvin's until the heat range is in your neighbourhood....sprinkle with a good dollop of paprika, a tbls of dry sherry, well mixed in and serve with the corn bread, which is now ready to come outta the oven. Enjoy. Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 25 Jan 1999

wash cutlets and pat dry. rub a pinch of the salt, pepper & cayenne into chicken. make marinade by adding all other ingredients except the garlic and chilis into a casserole dish. do not refrigerate! place cutlets in marinade and cover them completely with the marinade. add minced garlic and chilis (seeds and all) onto the top off chicken and garnish with marinade. place in preheated 375 degree oven and let bake for 1/2 hour garnishing with marinade evry 10 minutes so as not to dry out the chicken. eat and enjoy! serve with a chicken flavored rice.

From: Michelle Munistari
Posted By:Michelle Munistari
Post Date: Tue, 30 Dec 1997

• * 1 lb Anaheim peppers (or any similar large, mildly hot pepper)
• * 1 lb meat.
• * 1 (unpacked) cup fresh oregano leaves
• * half a bulb of garlic
• * half an onion (sometimes)

Cut the meat into small pieces, perhaps one inch long, a half inch wide, and a quarter inch thick. Use a cuisinart's slicing blade to make pepper "rings", then pulse quickly with the metal blade to cut these up. Do the same with the onion, if you're using one. Put them aside, then mash the garlic thoroughly with the metal blade, add a couple tsps or so of olive oil, and mix thoroughly.

Put a pan on high heat and add the garlic/oil. Just before the garlic starts to brown, add the meat. Turn steadily, 'till thoroughly brown, then add the peppers and onion. Keep turning, 'till the onions seem ready. Slowly add water to taste -- maybe a couple of cups, if you're going to serve this over rice. Mash the oregano with the metal blade, and stir it in. Add a little cumin and cardamon, to taste (perhaps a half tablespoon each). Simmer fora half an hour.

Served over bhasmati rice, makes a meal and half for a glutton like me; might serve as many as four more dainty eaters, with chips or bread or in burritos or whatever.

In fresh corn season, I like to slice the kernels off an ear or two, and add them at the last minute.

From:Jon Shemitz jon@armory.com

Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chiles, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chile, and cook for two or three minutes. Transfer from skillet to saucepan with chicken. Add tomato, tomatillos, chiles, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency. Add 3 - 4 tbsp cornstarch mixed with water prior to serving to thicken as desired. The quality of green chile is directly proportional to the quality of the chiles used. You can't make good green chile with inferior chiles, especially canned. Use these only if you're desperate.

Preferably use fresh roasted, peeled, and seeded New Mexican green chiles. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chiles may be substituted, in that order of desirability. Dried chiles are the next best thing to fresh. Frozen new mexican chiles under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chiles are the least desirable but can be used if you are desperate. If possible use a mixture of canned and fresh or dried. Dried green chiles, and a large assortment of other dried chiles, spices, and Mexican food ingredients are available through mail order from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM 87194. Call 1-800-748-2861 for a catalog. In September and October they will ship fresh green chile.

From:Garry Howard Cambridge, MA
Posted By:Garry Howard

Here is a very hot Chinese chicken dish, which I devised by combining two different recipes which I found in an old West China cookbook:

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 18 Oct 1998

Filling:

Melt the butter in a skillet. Stir in four. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.

Preparation:
Heat some oil in a skillet. Lightly fry a corn tortilla to soften it. Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken. Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375 degrees for 8-10 minutes, just until the sauce bubbles.

*note: Canned Chipotle Chiles are fully ripened jalapenos that are canned in an adobo (vinegar-and-stuff) sauce. They are very hot and very tasty. Because they are so hot, I usually only use 2 chiles and 1.5 T sauce. You can find the chiles in Safeway in California and in Mexican food marts.

From: SOAR - the Searchable Online Archive of Recipes
Posted By: arielle@taronga.com (Stephanie da Silva)
Post Date:

• 4 chicken breast halves
• 1 cup chicken stock
• 6 oz. cream cheese
• 2 cups heavy cream
• 3/4 cup chopped onion
• 6 poblano peppers
• 1 10 oz. can tomatillos -- drained
• 2 serrano peppers -- chopped
• 5 teaspoons cilantro -- finely chopped
• 1 egg
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3 Tablespoons lard
• 12 corn tortillas
• 1/3 cup freshly grated Parmesan cheese

Cook chicken breasts in heavy saucepan with broth about 20 minutes until tender but not falling apart. Place on plate and reserve stock. Debone and shred when cool enough to handle.

In large bowl, beat cream cheese with a wooden spoon, then beat in 1/2 cup of cream, 3 Tbsp. at a time. Stir in the onions, add the shredded chicken, mix thoroughly, and set aside while you make the sauce.

Roast and peel poblanos. Cut off stem, remove membranes and seeds.. Chop them coarsely and place in blender jar. Add the tomatillos, serranos, coriander and 1/4 cup chicken stock. Blend to a smooth puree. Pour in remaining 1-1/2 cups cream, the egg, salt and pepper and blend for 10 seconds longer. Scrape puree into large bowl.

Preheat oven to 350 degrees. Melt lard over moderate heat in 10" skillet. Fry and fill the tortillas one at a time in the following traditional fashion: Dip a tortilla in the chile-tomato sauce and fry it for a minute or so on each side, or until limp. Transfer the tortilla to a plate and place 1/4 cup of the chicken filling in its center. Fold one side of the tortilla over the filling, then roll the tortilla up. Place it seam down in a shallow baking dish. Cook, fill and roll remaining tortillas, adding more lard as needed. Pour remaining tomatillo sauce over enchiladas. Sprinkle cheese over the top.

Bake on middle shelf of the oven for about 15 min. or until the cheese melts and the enchiladas brown slightly. Serve at once.

NOTES : 2 cups of shredded leftover lean pork roast may be subbed for chicken

From: Latin American Cooking, Time/Life Books, 1969
Posted by: Judy Howle, Flavors of the South, Recipes for "heat lovers"

Heat the oil in a medium frying pan and add the chicken, onion, and green pepper. Cook over moderate heat, stirring frequently to break up the pieces of chicken. When the chicken is cooked and the veggies are softened, add the chile, sweetcorn, olives, cream and salt. Bring to the boil over heat and boil rapidly, stirring continiously, to reduce and thicken the cream.
Place tortilla on a clean work surface. Spoon some of the chicken mixture onto the tortillas, roll up and secure with wooden toothpicks.
Fry flautas in about 1/2" oil in a large fry pan. Do not allow tortillas to get very brown. Drain on paper towels. Serve em up!

From: Valerie. Via The Chile-Heads Mailing List
Posted By: Valerie
Post Date: Thu, 05 Mar 1998

Sweet Chipotle Sauce: Puree the following ingredients:

Puree first 5 ingredients. Rub over chicken peices. Place chicken cubes on a baking sheet and mist with olive oil spray. Bake 18-25 minutes at 500 degrees. Serve sauce with warm chicken cubes.

From: Chile-Heads Internet News Group

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

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.

From: the Chile-Heads Recipe Collection
Posted By:Cameron
Post Date: 2/18/98

Put the potatoes in a baking pan or dish large enough to hold them...mix the freshly squeezed lemon juice and the olive oil together and pour over the potatoes, sprinkle liberally with oregano, and the garlic cloves, and freshly ground pepper, and a little salt...cover and place in oven at 350F for about a half hour...check for potato doneness, and place chicken pieces on top of potatoes, sprinkle again with oregano, and back into the oven, add some water to cover and bake until the chicken has browned a little...stir it all around, and back in for another ten minutes until the othere side of the chicken has browned...remove, let sit for about five minutes and serve..the smell of the garlic and the lemon will drive you crazy, and you will burn your tongue,getting into it! Nwzt time I do it, I will add some heat, to see how that will change the dish....will that ruin it Chuck Demas? Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Jul 29, 1998

Put a little of the oil in a baking dish, I use a Corningware one with lid, place the chicken pieces there, and then the potato pieces. Sprinkle the garlic cloves around and cover with the lemon juice, and then the rest of the olive oil....sprinkle most of the oregano over this and then Calvin's and salt and the pepper. Place in a pre heated 350 F oven and let this bake, covered, for about half an hour...check for liquid, and if drying out, add the water, and turn over the chicken and the potatoes...sprinkle the rest of the oregano on and up oven temp to 450F leave cover off and let bake for another 10 minutes or more....the smell of the lemon, oregano and garlic will drive your taste buds mad! This is very likely different than the last one I posted, they always are! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 28 Oct 1999

Marinate chicken 4 hours with yoghurt, ground ingredients, crushed black pepper, sugar, and salt.

Heat butter or oil over medium heat, lightly fry cinnamon and cardamom one minute. Add sliced onions and stir-fry until light brown. Add chicken, stir 10 minutes, cover, reduce heat, and simmer.

When chicken is half-cooked, spread green chiles on top so that the chicken is completely covered. Sprinkle lime juice over the chiles. Re-cover and cook over very low heat until chicken is tender.

Remove from heat when very little gravy remains.

Serve chicken with chiles on top.
Serve with chapati or steamed rice.
Serves 8.

Recipe From: (The Indian Cookbook, Prava Majumder, ISBN: 9971 65 167 X, 1980, Times Books International, Times Centre, 1 New Industrial Road, Singapore 1953)
Posted by: ???

In large stainless steel, enamel or other nonreactive stock pot, add chickens, leeks, carrots, red onions, bay leaves and parsley. Cover with water and simmer until chickens are cooked through.

Remove chickens from pot and let cool. Continue cooking stock until it is reduced by one-fourth of the original volume. Remove half of the stock and reserve.

To the other half of the stock, add potatoes, cream and spices. Start it cooking. Do not season with salt and pepper at this time.

Pull meat and skin from bones of the chicken. Leave meat in chunks as you pulled it from the chicken. Do not dice chicken or it may shred as it is cooked more.

Place bones and half of the skin back into the reserved cooking liquid. Place it over medium heat. Let it cook until potatoes cooking in other pot are just tender.

Strain bone-stock mixture through a chinoise or fine strainer. Combine with this stock with potato-cream-stock mixture. Place poblanos into pot.

Cook on a slow simmer until all vegetables are semisoft. Add cilantro, salt and pepper to taste. Bring to a slow rolling boil, reduce heat and simmer for 10 minutes.

Finish soup by preparing a lightly seasoned roux. Melt 1/2 pound butter and gradually add 1/2 pound (slightly less than 1 cup) flour. Cook about 1 to 2 minutes, stirring. Add to soup and mix well.
Serve soup in a shallow bowl and garnish with a sprig of cilantro.

From: Local Paper: Billings, MT chefs in a "Chicken Soup Cookout".
Posted By: Chateau Stripmine
Post Date: Tue, 7 Oct 1997

*Five-spice powder, a blend of star anise, fennel seeds, cinnamon, Szechwan pepper and cloves, is sold in 1-ounce bags in Asian markets and in the spice section of virtually all supermarkets.

Rinse the chicken with cold water, then pat dry. Quarter and core (but do not peel) the apples. Combine all the remaining ingredients except the chives. In a bowl, combine the apples with 1/2 cup of the marinade, mix well, and refrigerate. In another bowl, combine the chicken with the remaining marinade. Mix well to coat evenly. Cover and refrigerate for at least 15 minutes but not longer than 8 hours. Finely chop the chives and set aside. Brush the cooking rack with oil, then lay the chicken, skin side down, in the center of the rack. Barbecue the chicken until it feels firm to the touch, about 2 minutes on each side, brushing on more marinade during cooking. The chicken is done when it reaches an internal temperature of 150 degrees and the juices run clear. Grill the apples next to the chicken, cooking the apples on both sides until well heated, about 5 minutes. Do not brush any of the chicken marinade on the apples. Transfer the chicken and apples to a heated serving platter or 4 heated dinner plates, sprinkle on the chives and serve at once.

From: HOT CHICKEN by Hugh Carpenter and Teri Sandison, © 1995, used with permission of Ten Speed Press.
Posted By:CompuCook website

Remove skin from chicken breasts and place between two layers of plastic wrap and pound lightly with mallet to flatten. Mix remaining ingredients in a heavy-duty plastic resealable bag and add chicken breasts, shake well to coat. Seal bag and refrigerate for at least 3 hours, turning once. Grill chicken approximately 6-8 minutes per side.

Makes 4 servings.

From: ???
Posted By:

Prepare grill or preheat broiler. Heat oil in saucepan over medium heat. Add onion and cook, stirring, until golden, 7 minutes. Stir in garlic and cook 30 seconds. Add tomatillos and cook until soft, 10 minutes. Stir in broth, juice, chilies and cumin. Cook, stirring, until mixture is thick and reduced to 2 cups, 20 to 30 minutes. Season with salt. Season chicken with salt and pepper. Grill or broil 3 to 4 minutes per side. Spread sauce on 6 dinner plates. Top with chicken; garnish with cilantro.

Makes 6 servings. (Serve with hot rice)
PER SERVING: 215 calories, 29 grams protein, 7 grams fat, 7 grams carbohydrates, 473 milligrams sodium, 68 milligrams cholesterol.

From: Rec.food.recipes
Posted By:PAHines
Post Date: Thu Jan 22 1998

Pound chicken to tenderize.
Mix onion, green pepper, oil, sugar and seasonings in bowl with chicken. Cover and refrigerate for four hours or overnight. Grill until just done. Do not overcook. Accompany with salsa, red chile sauce, pineapple-jicama relish or any sauce of choice.

From: Billy Jack's
Posted By:The Exotic Kitchen
Post Date: 2/17/98

Brown the turkey lightly in a skillet with a little olive oil. In a crock pot, combine all the other ingredients except for the cilantro. Add the turkey, straining out any residual liquid. Stir careully. Be sure to have enough liquid in the pot so that the top layer doesn't dry out overnight. Use stout, not water. (Try using a little tequila too.) Add the cilantro about 20 minutes before serving time for best flavor.

Cook on a low setting overnight. Taste in the morning, adjust your seasonings and enjoy, plain or over rice.

From: Hank 9706051905.AA10351@habanero
Posted by: jimm@hi.com (Jim McGrath)

Put all sauce ingredients except the oil into a blender or food processor.Chop, then add oil while running blender.Brush sauce on both sides of chicken, then grill 6-7 min on each side, oruntil just done. Serve additional sauce on top of each piece of chicken.Also good with grilled shrimp.

From:the Chile-Heads Recipe Collection
Posted By:Michael Bowers
Post Date:

• 2 dozen corn husks
• 4 cups dried masa
• 1 teaspoon salt
• 2 1/2 cups chicken broth
• 1/2 cup vegetable shortening

In a large pot, cover the chicken with water, bring to a boil, reduce the heat and simmer until the chicken is tender. Allow the chicken to cool, and when it can be handled, take the chicken out of the broth. Remove the bones and, using two forks, shred the chicken. Saute the chiles and onions in the oil until they are softened.

Add the tomatillos and simmer for 15 minutes. Add the chicken and simmer for an additional 5 minutes. Save the cilantro and sour cream for later in the process. Soak the corn husks in water to soften. Mix together the masa and salt. Slowly add the chicken broth until the mixture holds together. Whip or beat the shortening until fluffy. Add the masa and continue to beat until fluffy. Drop a teaspoonful of the dough into a glass of cold water and if it floats, it is ready. If it sinks, continue to beat and test until it floats.

To assemble: Select corn husks that measure about 5-by-8 inches. If you don't have husks that wide, overlap two of them and use a little of the masa to "glue" them together. Place 2 tablespoons of the masa in the center and spread the dough thinly and evenly into a 2-by-3 inch rectangle. Place the some of the chicken and sauce down the center of the masa and top with a teaspoon of sour cream and a little of the cilantro. Fold the husk around the masa and filling, being careful not to squeeze. Take two strips of the corn husks and firmly tie each end of the tamale. Place on a rack in the bottom of a steamer or large pot. Make sure that the rack is high enough to keep the tamales above the water, and also high enough to allow a good quantity of water. Place the tamales on the rack, folded side down, or if the pot is large enough, stand them up. Do not pack tightly. Cover the tamales with a towel to absorb the moisture. Bring the water to a boil, reduce to a gentle boil, and steam for 2 1/2 hours or until done. To test for doneness, open one end of the husk and if the masa pulls away from the wrapper, it is done.

Yield: 24
Heat Scale: Mild

From: ???
Posted by: ???

Salsa Chipotle:

Salsa Chipotle:
Rinse, seed, and chop chiles; use more chiles for hotter salsa. In molcajete or with mortar and pestle, grind garlic, cumin, and oregano.

Melt butter in medium saucepan over low heat. Add flour, and cook over low to medium heat until it begins to brown and give off a nutty fragrance. Remove from heat, and add broth a little at a time, stirring well after each addition. Return to heat, and add water in a slow stream, stirring constantly. Add chiles, adobo sauce, and garlic mixture, and bring to a boil. Reduce heat, and simmer uncovered, stirring often until sauce thickens, about 30 minutes.

Enchiladas:
Heat about 1/2 inch cooking oil in small skillet just until it begins to smoke. Using kitchen tongs, immerse each tortilla in oil for a few seconds, until it becomes soft and pliable. Remove, and drain on paper towels.
Preheat oven to 375 degrees. Place about a tablespoon each of cheese and chicken and a sprinkling of onion on each tortilla, and roll into a cylinder. Place 3 enchiladas on each of 4 oven-proof dinner plates. Pour 1/4 salsa chipotle over each serving on enchiladas, then sprinkle with remaining cheese and onion. Set plates in oven, and heat until cheese melts and sauce bubbles, about 8 to 10 minutes.
Serve with rice and refried beans or with thin charbroiled tenderloin steak. Serves 4.

From: Paul Secon, chef at Watertown gym Super Fitness
Posted By:
Post Date:

Combine all the ingredients, except the chicken, in a blender or food processor and process for 10 to 15 seconds at high speed to form a marinade. Pour the marinade into a nonreactive bowl, add the chicken and marinate in the refrigerator for 4 to 6 hours. Remove the chicken and drain off any excess marinate. Place on an oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is done.

Serves: 4
Heat Scale: Hot

Note:Jay Solomon serves up his favorite jerk, which is chicken. Jay is the author of A Taste of the Tropics and an expert on Caribbean cuisine. He suggests serving the chicken over rice with fried plantains and okra on the side.

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

*available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San Luis Obispo, CA 93403, Tel. (800) 462-3220
Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.
Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.
Yield: 10 servings as part of a buffet

From: COOKING LIVE SHOW #CL8909
Posted By:muddy@ibm.net
Post Date: Tue, 17 Feb 1998

Rinse the chicken breasts, rub in the seasoning and place them in a ziploc bag. Allow them to marinade in the refrigerator for at least an hour, shaking them up occasionally. Throw them on the grill and cook 'til done, there's no nead to baste them.

Cut the sweet potato into 1/2" cubes, add honey and half the lime juice, and microwave on high for about two and a half minutes (don't cook them all the way). Core the apple, cut it into 1/2" pieces, add the rest of the lime juice, and toss them in with the sweet potatoes. Seed the pepper and cut it into 1/2" pieces. Soak the skewers in water so they won't burn. Next put the potato, apple and pepper on the skewers, alternating them and making them pretty. Put them on the grill next to the chicken, they should only take about five minutes. Turn them occasionally, they scorch easily. Serve the chicken hot off the grill with a twist of lime over the top, a couple of kabobs, and saffron rice (I buy the packaged Mahatma stuff). Try mango chutney over the chicken, or create a similar sauce with fresh raspberries and habaneros.

JERK PASTE
INGREDIENTS:

• 6 to 10 Habaneros, chopped fine
• 1 Onion, chopped fine
• 3 or 4 Scallions, chopped fine
• 1 clove Garlic, crushed
• 1 Tbsp. fresh Thyme
• 2 tsp. Salt
• 1 tsp. Black Pepper
• 1 tsp. Sugar
• 1 tsp. Allspice
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg

Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions. For a variation try adding a little dark rum to the mix and double the sugar using brown instead of table sugar. For more of an East Indies taste replace, in equal amounts, thyme with curry powder, cinnamon with cumin, and nutmeg with paprika.

From:???
Posted by: ???

This version is set up for a slow-crock cooker, but it could be prepared as a conventional casserole by simmering it on the stove top for about 30 minutes or in an oven at about 180 C for 30 minutes or so. In either case check occasionally for "doneness" as I have lost my notes on oven cooking of this dish (not owning an oven it is of little interest to us...)

Ingredients

Method
Mix the ingredients of the marinade, and marinade the chicken in a coolplace for about 3 hours. Toast the cumin, coriander, and cardamom in a dry heavy skillet or wok,until aromatic, and grind to a fine powder. Blend the ingredients of the sauce together. Transfer the chicken and marinade to a wok or sautee pan and stir fry until the chicken just starts to change colour. Transfer to a slow-crock cooker, and add the sauce, and then simmer, covered on low heat for one to one and a half hours (until the chicken is cooked, tender, and the pieces fall apart at the pressure of a chopstick.)
Serve with steamed white rice.

From: Delia Smith's cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food.
Posted By:Colonel I. F. K. Philpott
Post Date: Sat, 01 Jun 1996

Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile, combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and 3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens.Remove from heat and stir in peanuts.

From: The Art of Stir-Frying Made Easy with Kikkoman Sauces with the permission of Kikkoman International
Posted By:(The Meades)
Post Date: Thu, 6 Jun 1996

Method for prep:
Toast Szechuan peppercorns 'til fragrant in dry wok. Grind or crush and set aside.
Toast peanuts in dry wok, stirring constantly, 'til lightly speckled. Set aside.
Combine chicken and next five ingredients. Set aside.
Combine next six ingredients to make sauce. Set aside.

Method for cooking:
Heat wok 'til very hot. Add 2 T. oil and swirl 'til just starting to smoke. Add ginger and garlic, stir fry 30 seconds (don't let garlic burn). Add Green Pepper, stir fry 'til almost done (tender but still retaining fresh green color). Remove from wok and set aside. Add more oil to wok, if needed, reheat to near smoking point. Stir chicken mixture, add to wok, stir fry 'til nearly done.
Add sauce mixture to chicken, stirfry 1 minute. Add cooked green peppers and peanuts, stir to heat through.
Place in serving dish, sprinkle reserved Szechuan pepper on top for garnish.

Serves two as a main dish, four to six as part of a larger Chinese meal.

From:Gary Allen Via the CH- Mailing List
Posted By:Gary Allen
Post Date: Thu, 6 Jun 1996

Cut chicken into 1 inch cubes. Combine with 2 tablespoons soy sayce, cold water, 1 1/2 tablespoons cornstarch, and garlic in bowl. Stir evenly in one direction and let marinate for 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy suace, wine, sugar, 1 teaspoon cornstarch, (salt), and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400 degrees. Add chicen and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicen, stiring and tossing together. Add soy-wine mixture and cook, stirring, must until thickened. Remove from heat and sprinkly with peanuts. This recipe is from the Los Angeles Times California Cookbook. Very good served with steamed white rice!

From:
Posted By:The Meades
Post Date: Thu, 6 Jun 1996

Bone chicken thighs; remove and discard skin. Cut chicken into 3/4-inch pieces. Beat egg in medium bowl; add chicken. Sprinkle chicken with 1 1/2 T cornstarch; mix well. Stir in 1 T each soy sauce and peanut oil. Marinate at room temperature thirty minutes. Cut bamboo shoots into 3/4-inch cubes. Cut green onions into 3/4-inch pieces. Cut peppers into 1/2-inch pieces. Mix 2 t of cornstarch and the water in small bowl until smooth. Stir in 3 T soy sauce, the rice wine, vinegar, sugar, hoisin sauce, and sesame oil.

Heat wok over high heat fifteen seconds. Add 3 T peanut oil and heat until hot, about thirty seconds. Reduce heat to low. Add peppers; cook, stirring and pressing peppers against wok, until dark red, about ten seconds. Add ginger and garlic; stir-fry ten seconds.

Increase heat to high. Scatter in chicken, about one quarter at a time. Stir-fry one minute after all chicken has been added. Add bamboo shoots; stir-fry one minute. Add green onions; stir-fry thirty seconds.

Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats chicken evenly, about thirty seconds. Add peanuts and turn off heat; stir mixture two or three times. Serve immediately.

*notes on ingredients
You may substitute American ingredients for many of the Chinese ones, such as sherry instead of rice wine, etc. However, the results won't quite be the same. Try going to an Asian market. Red peppers are quite potent. I have seen one version of Kung Pao chicken that called for ten dried peppers, but I'm not that brave. Do not touch your eyes or other sensitive areas after handling until you have a chance to wash your hands thoroughly. Also, make sure the peppers are not wet when you add them to oil, or they will put out fumes that are overpowering if not absolutely toxic. I added hoisin sauce to the original recipe for a little extra flavor, based on the fact that I saw it listed as an ingredient in another version of the dish. I haven't yet decided if it improves things. Kung Pao chicken is pretty flavorful as is.

From:
Posted By:Sandi F., Fayetteville, AR
Post Date: 2/13/98

Mix chicken, cornstarch, water and soy... marinate for 1/2 hour. - Mix seasoning sauce, set aside - Heat a little oil in wok, stir fry chicken until it is cooked and turns white, remove and set aside - Heat a little oil in wok, stir fry red pepper until they turn black - Add fresh ginger and stir fry for about 10 seconds, stirring constantly - Add the seasoning sauce, stirring until thick - Add the cooked chicken, stir until thoroughly heated - Add scallions, green and red peppers and cook for 1 minute more - Turn off heat, add peanuts, mix well and serve over white rice

It's funny you asked for this. Just last night I was at a chinese restaurant that had Kung Pao Pork on the buffet table, and I was raising some eyebrows as one by one, I was picking the chiles out of the pan and piling them on my plate. The wait staff at this place knows that when I walk in, to bring out chopsticks, bowls of hot mustard, sauteed chiles and a cup of red chile paste with garlic...

From: Mark P. Stevens via the CH- Mailing List
Posted By:Mark P. Stevens
Post Date: Thu, 6 Jun 1996

In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss gently to coat. Set aside. In a large nonstick skillet or wok, heat 2 tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from skillet; set aside. Heat 2 tablespoons oil in same skillet. Add chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining 2 tablespoons oil in same skillet. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally.

From:Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine. Cut the scallions into 1 in. pieces and the chiles in half (they are assuming you are using small ones).

Heat the oil and deep fry the chicken dice for 2 minutes. Drain well. Reheat the oil and fry peanuts for 3 minutes. Drain. Heat a pan with 3 TB of oil and stir fry ginger, scallions and chiles. And chicken dice and stir fry for another minute before stirring in 1 tb soy and the sugar. Adjust the seasonings and stir in the peanuts. Serve sprinkled with sesame oil.

[Note: I believe this recipe assumes the use of raw peanuts. If you are using roasted peanuts, omit the deep fry.]

From: A Chinese cookbook published in Taiwan Via Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

ROAST THE PEANUTS IN A 325F oven until golden brown (about 10 minutes). Remove and set aside. To make marinade, mix together rice wine, cornstarch and 1 teaspoon Asian sesame oil. In a bowl, toss the chicken with the marinade; set aside until ready to cook. In a small bowl, mix well soy sauce, vinegar, sugar and other teaspoon of sesame oil. Over medium heat, preheat wok until hot. Add oil, salt and dried red chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds). Increase to high heat, add bell peppers and stir-fry for 30 seconds. Add the chicken into the wok and stir-fry a minute or until the cubes feel firm to the touch and are opaque white in color. It should take no more than a total of 2 minutes. Now stir in sauce mixture; toss and stir until it thickens into a glaze (about 30 seconds). Remove wok from heat. Add reserved roasted peanuts, fold together. Serve hot. Selden, here is my version of General Tso Chicken, which is also known as Kung Pao Chicken. When charring the chile peppers, be sure the ventilation is on and avoid breathing the strong chile fumes. The charring creates a desirable smoky flavor. Serves 4 to 6 with other dishes.
Yield: 4 servings

From: GUEST CHEF (EXPT46B) Via Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Cut chicken into 1/2 inch chunks. Heat oil and cook chicken. Remove from stove and place in strainer to drain. As soon as the oil has drained away, transfer the chicken to a plate. Heat the same wok. Add 2 tbsp of the drained oil, brown the chile peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for 1 minute. Stir the sauce mixture well and add it to the chicken while stirring over high heat until it thickens and coats the chicken with a clear gaze. Add the peanuts and mix well.
Yield: 4 servings

From: LYNN PEISCHEL (MFVN59B) Via Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator.

Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot.
**NOTE: Add 4 or more whole thai peppers to the oil before adding the chicken.
Yield: 2 servings

From: Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Dice chicken then soak in cornstarch soy sauce mixture for at least 1/2 hr. Clean chiles of seeds, cut into 1" pieces; set aside. Fry peanuts in a bit of oil till barely golden. (Do not burn). Set aside.

Stir fry chicken for only about 1/2 minute; set aside. Discard the oil.
In 2 T. oil, fry chiles till black, then add ginger and the chicken. Continue stirring, and add the seasoning sauce. Stir until sauce thickens a bit, and all is thoroughly heated. Remove from heat and mix in peanuts.

Of course you may want to adjust the amount of red chiles to taste, since this can be HOT!!! If you have low tolerance for heat, you might reduce by half your first time.
You may also adapt recipe for shrimp or beef.
Yield: 4 servings

From: Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996

Note from cookbook: "Here's my recipe for one of the most famous of all Sichuan/Hunanese dishes--hot, sour, sweet and savory Kung Pao Chicken. To make it even hotter, break open one or more of the dried chili pods before adding them to the wok."

This is also known as the Viceroy's Chicken, because a Peking government official was exiled to Szechuan, as a Viceroy, and when he did come back, he brought this recipe with him...I do the chicken in a slippery marinade, of which I have written previously, it is simple, but, oh so effective.

Cut the chicken into bite size pieces. In a bowl, beat the egg white, and add one tsp of the sherry, then the cornstarch...mix this around, hand is best, and set it aside in the fridge.
In another bowl mix everything else, except the peanuts, and depending on how hot you wish to have it, add or subtract the amount of chile. If this is too dry, add a little water or more rice wine, or Chinese cooking wine, if available. Place about half a cup of peanut oil in a hot wok, and stir fry the chicken pieces, about half a dozen at a time until they are all browned...drain off most of the oil, and re-heat the wok, then add the remaining ingredients to the wok and heat until simmering, then add the reserved chicken...stir fry this until it starts to reduce, and add the peanuts and serve....just before serving, sprinkle with sesame oil. Serve with stir fried vegetables and Thai rice, with pickled ginger as a side dish. The real secret here, is the slippery marinade, I use it for all chicken and pork that I wish to deep fry. Hope this one is like yours, Tony..Cheers,Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 28 Feb 1999

Mix marinade ingredients and pour over chicken in ziploc bag or non-reactive container. Marinate for 24 hours in the refrigerator.

Saute drained chicken in skillet until browned on both sides and cooked through. I used olive oil, which blended well with the seasoning of my black iron skillet and accented the marinade flavors well. I preheated the skillet mainly for the searing effect on the chicken, to keep it moist and tender, and as a bonus had a remarkably aromatic cloud of flavor when the chicken went into the pan. Then turn the heat down and cover for the last couple minutes to add the steam cooking effect.

When placing the chicken in the skillet, let some of the marinade splash into the pan with the chicken. It makes an aweful mess, but really helps pull the flavor into the chicken. Discard the marinade.

Chilehead garnish: throw another half dozen serranos and an equal amount of green onions into the skillet when you cover for the last 2 minutes. Spread liberally over breasts and enjoy.

From: Scott Sehlhorst (recipe adapted by Judy)
Posted By: Judy

Poach chicken pieces until almost tender, about 15 minutes, in 1 quart of well-seasoned water, adding bay leaf, 2 garlic cloves, peppercorns, and salt. Let chicken cool in broth.
Saute onion until golden in hot oil in deep kettle or dutch oven. Add the tomatoes (do not blend tomatoes, just break them with your hands) and chiles. Season sauce with salt, black pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add mashed garlic, and correct seasoning.

Place chicken in baking dish, pour all of the sauce over it, cover, and bake in 350 deg. oven for 15 minutes, until bubbly.

Serving Ideas : Serve with rice and green beans.
Serving Size : 8

NOTES : A green onion, cucumber, and raw zucchini salad is wonderful with this dish.

Recipe By: Mexican Family Cooking by Aida Gabilondo
Posted By:?????

For the chicken and broth:

1. Simmering the chicken.
Bring 6 cups water and the salt to a boil in a large saucepan with the diced onion. Add the chicken breasts, skim off any grayish foam that rises during the first minute of simmering, partially cover and simmer over medium heat for about 12 minutes, until the breasts are barely done. If there is time, let the chicken cool in the broth. Remove the chicken; strain the broth, then spoon off all the fat that rises to the top.

2. The pumpkinseeds.
Heat a medium sized skillet over medium-low for several minutes, then pour in the pumkinseeds in a single layer. When the first one pops, stir them constantly for 4 to 5 minutes, until all have toasted and popped. Cool completely. In batches, pulverize the seeds in a spice grinder (or in a blender fitted with a miniblend container). Sift through a medium-mesh sieve, then stir in 1 cup of the broth.

3. The vegetables and spices.
If you have fresh tomatillos, simmer them with the whole chiles in salted water to cover until tender, 10-15 minutes; drain and place in the blender or food processor. Simply drain canned tomatillos and place in the blender or food processor with the raw chiles.
Tear the lettuce leaves into rough pieces and add to the tomatillos along with the onion, garlic and fresh coriander. Pulverize the spices in a mortar or a spice grinder, add to the blender, then process until smooth.

4. Frying and simmering the sauce.
Heat the lard or oil in a large saucepan over medium. When hot, add the pumpkinseed-broth mixture and stir constantly as it thickens and darkens, 4-5 minutes. Add the vegetable puree and stir a few minutes longer, until very thick.
Stir in 2 cups of the chicken broth, reduce the heat to medium-low and simmer, partially covered, for about 30 minutes. For a smooth sauce, scrape into a blender jar, cover loosely and blend until smooth, then return to the saucepan. Season with salt and, if necessary, thin to a light consistency with a little broth.

5. Finishing the dish.
Just before serving, add the chicken to the simmering sauce. When heated through, remove the breasts to a warm serving platter, spoon the sauce over them.
Yield: 4 servings, with about three cups of sauce

From: Graeme Caselton
Posted By:BSc(Open)
Post Date: Sat, 1 Jun 1996

Rinse the chicken drumsticks and pat dry. Sprinkle with salt and pepper and set aside. Stem, core, seed and derib all the chilies. In a large, heavy-bottomed pot over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister, 3-5 minutes. Transfer the chilies to a heat proof bowl, add the boiling water and let stand until cool. Working in batches, transfer the cooled chilies and their soaking water to a blender and puree until smooth. Transfer to a bowl. Set the puree and the blender aside. Wipe the pot clean.

Place the pot over medium heat and add the vegetable oil. When the oil is hot, add the drumsticks and brown well on all sides, about 10 minutes. Using tongs, transfer the drumsticks to a serving dish and keep warm. Add the onion to the same pot and saute over medium heat until golden, about 10 minutes. Add the garlic and saute for 1 minute, then add the peanuts and raisins and continue to saute for 1 minute longer. Stir in the tomatillos and tortilla and cook, stirring occasionally, until soft, about 5 minutes. Remove from the heat and set aside.

In a small, dry frying pan over medium heat, toast the aniseeds and coriander seeds until fragrant, 2-3 minutes. Transfer to a spice grinder or a mortar, add the clove and peppercorns and grind or pulverize until coarsely crushed.

In the same small, dry pan over medium heat, toast the sesame seeds, stirring often, until golden, about 3 minutes. Add half of the seeds to the blender and reserve half for garnish. Add the reserved sauteed vegetables (do not wash the pot), ground spices and chicken stock to the blender. Puree until smooth.

Add the pureed chilies to the same large pot used to saute the vegetables. Cook over low heat, stirring often the fat remaining in the pot, until thickened, 8-10 minutes. Add the pureed vegetables and chocolate and season to taste with salt. Stir well. Add the chicken pieces cover and simmer until the chicken is tender and opaque throughout when pierced with a knife, about 45 minutes.

Serve the drumsticks generously topped with the sauce. Sprinkle with the reserved sesame seeds and garnish with lime wedges.
Serves 6

From: City Cuisine, Mesa Mexicana, or Cantina by Mary Sue Milliken and Susan Feniger
Posted By:KCRW Recipes
Post Date: 11-97

Method
Trim any fat from the chicken filletsand cut into 6 cm (2 1/2 in) pieces..
blend the onions, garlic, lemon grass, sambal oelek and tumeric together in a food processor or mortar and pestle to form a paste.. Heat the oil on medium heat in a wok and saute the blended paste and shrimp paste until aromatic.. (*2-3 minutes).. Add the chicken and kaffir lime leaves and stir fry until the chicken has browned.. (*5-8 minutes)- maybe more..
Add the coconut milk and the assam glugor pieces, reduce the heat and simmer for 10 minutes or until the chicken has cooked.. Add the coconut cream and cook until the liquid has reduced and is thick and aromatic.. (* 10-15 minutes)..
Pour onto a serving dish and garnish with spring onions (scallions), lime leaves or zest..
I served this with plain Basmati rice, next time I will probably boil the rice in coconut milk or chicken stock and add a few sambals..

* Notes: Asian onions are like the red shallots, I used a couple more.. Sambal oelek, I still had some freshly made left and added some sweet chilli paste (from the Chilli Man range-see below).. Shrimp paste (Belcan)-decided the family was not ready for the real stuff (dried, smells awful but tastes great)and used some Malaysian tinned shrimp paste.. Assam glugor-is thin sliced tamarind, I used seedless Tamarind brick.. I used some Lime leaves from the garden as a garnish at the end and would use lime zest next time.. I would cut the chicken marginally smaller.. This recipe probably serves 4 with rice..
Allmeasurements are metric and imperial - US sizes will vary slightly, but heck "just wing it"..

Funny thing my family claimed it made their eyes water just from the smell of it cooking, may have been the paste frying that went through the air?

The dish was not overly hot, could have used more colour (maybe Byron can tell us which filters the photographers use to take food photos for books and magazines, then we can all get a set of coloured glasses)

From: The book Makan-Lah! : The True Taste of Malaysia (This book is currently out of print)
Posted By: Luke Speer, lukasz@midcoast.com.au
Post Date: Sat, 17 Jul 1999

Preheat the oven to 375 degrees. Wash and dry the squab. In a medium-size heavy skillet, over a medium heat, fry the bacon until crisp. Drain on paper and crumble. Reserve the bacon grease.
Add the onion to the skillet and saute 3 to 5 minutes, or until transparent. Add the celery and cook 2 to 3 minutes more. Add the dried apricots and stock. Return the bacon to the skillet and add the parsley.
Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat.
Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs.

In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs until brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven for 15 minutes and reduce heat to 350 degrees, bake another 20 minutes glazing every 5 minutes. In the same skillet, saute the chile powder. Add the orange juice and cook until slightly thickened.

Glaze the squab every 5 minutes as they finish roasting for 15 minutes. Serve with steamed broad beans. Yield: 6 servings

From: TOO HOT TAMALES SHOW #TH6283
Posted By:muddy@ibm.net
Post Date: Tue, 17 Feb 1998

Brown the chicken in the oil and butter in a large stove-top casserole. Remove the chicken and set aside. Add the onions to the casserole and saute until they are soft and translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add the brandy and stir to deglaze the pan. Return the chicken, to the pan, and add the broth and cayenne chile. Bring to a boil, reduce the heat, cover and simmer for 45 to 60 minutes or until the chicken is very tender. Remove the chicken to a serving platter and keep it warm. Bring the liquid in the casserole to a boil, and reduce the liquid by 1/3. Stir 1/4 cup of the sauce into the sour cream. Reduce the heat, and slowly stir in the sour cream mixture, until the sauce is smooth. Salt to taste. Pour the sauce over the chicken and serve immediately.

Serves: 4 to 6
Heat Scale: Mild

Note: In Hungary, this dish is traditionally served with small egg dumplings called galuska, but you can also serve it with egg noodles, plain rice, or boiled potatoes.

From: Chile Pepper Contributing Editor Sharon Hudgins & Husband Tom
Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
Posted by: ???

Give this a try, It's simple and good. Well here is my chicken dinner with Calvin's powder, the heat is good for none CHers and I added some Malinda's Hab sauce to top it off. It has a good sweet and sour taste. A little rice is also good.

1. Place flour in a shallow dish. Dip chicken pieces in flour, coating completely.
2. In a large skillet, melt butter over medium-high heat. Add coated chicken and cook 2 to 3 minutes per side, or untill browned. Transfer chicken to a platter and set aside.
3. Add remaining ingreatients to the skillet and cook 4 to 5 minutes, or until peaches are thewed and sauce begains to thicken. Return chicken to skillet, reduce heat to medium and cook 15 to 20 minutes, or until chicken is no longer pink and sauce has thickened.
NOTES : * You can use 3/4 teaspoon cayanne if you don't have Calvin's powder.

From: The dwarf with a spoon. Via The Chile-Heads Mailing List
Posted By: The dwarf with a spoon
Post Date: Fri, 20 Feb 1998

DIRECTIONS:
Cut up the chicken in bite size pieces (about 12) wash with either lime, lemon or vinegar, drain as much water as possible. add all the seasoning up the Accent. Mix well with your hands let sit to season the meat 'to the bone' at least 1 hour but longer the better. If overnight then refrigerate.

heat the oil over med-high heat until very hot. add sugar and watch very carefully keeping the meat, pot spoon pot cover or splatter screen handy. when the sugar is very dark brown (caramelized) add the meat carefully and stir to brown all pieces. (I try to squeeze out any liquid in the bowl to avoid a big splash and to allow the meat to fry rather than boil)

Turn the heat to med-low and let it fry for about 5 mins. turning frequently. wash the rice and add to the meat and stir fry this for about 1 min. add the rest of the ingredients and fry for another minute. add 3 cup of water and bring the pot to a boil. turn heat down to low and cook covered. Drink the rum now. check the pot after about 8-10 mins. and turn it making sure its not dried out yet if necessary add a little water. when the rice is tender remove cover and turn the heat off. let it sit for a few minutes and stir it up a little to dry out.

serve with the usual slice cucumbers, tomatoes, lettuce, cress etc accompanied by a good W.I. rum.

From: Trinidad
Posted By:The Exotic Kitchen
Post Date: 2/17/98

INGREDIENTS:

Wash the chicken, remove the skin, and separate it into serving-sized pieces. Put the chicken in a large stock pot and cover with cold water. Put one onion and half the head of garlic in the pot with the chicken. [Lupe just peeled the onion and put it in whole. She didn't peel the garlic. I think I'd cut the onion into chunks.] Drop the broth concentrate into the water, then put the pot over high heat. When the stock boils, lift off the scum that rises and discard it. Lower the heat, cover the pot, and allow the chicken to cook for about 30 minutes.

Meanwhile, in a small skillet brown the sesame seeds (without oil) over medium high heat. The seeds will pop and make a minor mess; most will stay in the pan. Transfer the seeds to a blender or food processor (or, as Lupe's mother does, crush them on a stone metate). Pour the oil into the pan and allow it to get hot. Wash the chiles and separate the stems. Dry them (well!) and fry each briefly in the oil (this will be a little dangerous, as the moist chiles will splatter a lot). Transfer each chile to the blender jar or food processor; if they don't fit, just reserve them in a bowl. The seeds should be left in the chiles. [I might remove some seeds and toast them separately iin a dry skillet, then grind them up.] Fry the tomatoes in the oil until the skins blacken a little, then transfer them to the blender.

Lift the chicken from the stock and set aside. Strain the stock, and add enough to the blender to enable blending of the chiles, tomatoes, and sesame. Blend all together well, then press the blended product through a sieve. You'll probably have to do this in batches. Discard the seeds and skins that remain behind in the sieve. Transfer the smooth blended chiles to a large pot.

In the skillet, sautee in succession the nuts and seeds, 2 onions [which Lupe didn't chop up; this was a little odd], the remaining garlic (peeled), the two bananas (sliced in half lengthwise but not peeled [!!!]), the raisins, the tortilla, and the bread. The onions and garlic should be lightly browned, as should the nuts. The bananas should be allowed to get soft and translucent (sort-of). The raisins should be allowed to plump and brown slightly; it should take only about a minute. The tortilla and bread should be well browned. Transfer all these ingredients to the blender, along with the herbs and spices. [I think I'd toast and grind the cloves, cumin, and cinnamon separately.] Purree until smooth with some stock, then add to the purreed chiles. Add stock as desired; Lupe added almost all the stock from the first chicken-cooking step through the various blendings.

Put the sauce over medium-high heat, drop in the chocolate, and bring to a boil. Reduce the heat, add the chicken, and let the mixture simmer for about 45 minutes. Serve with rice. Yum.

NOTES: You will end up with a lot of sauce. Use it for all sorts of stuff. You may find the sauce bitter, depending on the condition of the peppers. A little sugar (be careful!) can balance the taste. A little vinegar, similarly, can be used to intensify the flavor, which can be a little "flat" (though quite rich). Keep in mind (as I'm sure all you chile heads will :-) that those dried peppers (except the anchos, which are pretty reliable) can vary in hotness. You may end up with something more or less hot than you anticipated. That makes it more fun, I guess.

**I've burned up a blender doing this. Use a big one (I've got a VitaMix, which could probably purree a cow; the one I fried was my parents') or a good food processor, or else be careful to process in small batches.

From: Garry Howard Cambridge, MA
Posted By: Garry Howard

In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring , for 1 minute, or until the zucchini is tender. Stir in the red pepper, g oat cheese, and salt and pepper to taste and cook the mixture, stirring, until the cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.

With your fingers make a pocket for the filling in each chicken breast half by separating the skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the shallots then the wine. Add the broth, and boil broth, scraping up the brown bits, for 30 seconds. Finish sauce with butter. Pour sauce around the chicken.
Yield: 2 serving

From: Chile Head Mailing List
Posted By: Chet Bacon
Post Date: Fri, 15 Jan 1999

Cut chicken into tiny slivers. Heat up wok, add oil, and stir fry garlic, peanuts and green onions until tender but not brown, about 1-2 minutes. Add thai peppers and cook, stirring, about 1 minute more. Add chicken and stir fry until cooked through. Stir in basil and fish sauce, mixing thoroughly. Serve over rice, if desired. Sometimes I squeeze lemon or lime on the top. Sometimes I add Curry Powder to the recipe.

Notice the variation of amounts - I usually don't use exact measurements - it makes for a little variation each time. Find that "Happy Medium" for yourself!

From: Randy. Via The Chile-Heads Mailing List
Posted By: Randy
Post Date: Thu, 19 Feb 1998

Take 10 - 20 whole basil leaves (preferably Thai sweet basil), wash & dry them thoroughly, then deep fry a few at a time in the wok for 30-40 seconds, until crispy. Drain on absorbent paper & put aside.

Slice 4 whole plump garlic cloves. Deseed 4-6 Thai chilli's (UK spelling) (a mixture of red & green ads colour - obviously!), chop into chunks or slice lengthways into strips. Stir fry for a minute or so until the aroma rises, the garlic slices start to colour (& if you have no extractor you start to cough!)

Throw in the chicken, stir fry quickly until it starts to brown. Then add the fish sauce, a teaspoon of oyster sauce (optional - reduce the amount of fish sauce if you use it), & 1 teaspoon of sugar(there may be sugar in the fish sauce, in which case you won't need to add any) Reduce the heat & cook for a further couple of minutes.

Less than a minute before serving add a good handful or two of fresh whole basil leaves & stir in.

Serve garnished with the deep fried basil leaves & 2-4 whole Thai chilli's finely sliced. Accompany with Jasmine rice & a salad of cucumber, scallions & cilantro leaves, dressed with lime juice. And lots of cold beers.
This recipe has converted people who previously didn't like hot food;-)

From: Paul Richards. Via The Chile-Heads Mailing List
Posted By: Paul Richards
Post Date: Tue, 24 Feb 1998

Mix together chiles, soy sauce, sugar, vinegar, basil, mint, and cornstarch; set aside. Heat 2 tablespoons of the oil in a large frying pan or wok over high heat. When oil is hot add chicken and garlic. Cook, stirring constantly, until meat loses its pinkness, about 4 minutes; turn out of pan and keep warm. Heat another tablespoon of oil in pan, then add onion; cook stirring for 2 minutes. Add chile mixture and return chicken and juices to pan; cook, stirring until sauce thickens slightly. Transfer to a serving platter and keep warm. Serve with hot fluffy rice.

Serves 4-6.

From: Italian Basil Recipes Insert ?
Posted by:Renee Shepherd and Fran Raboff

Remove seeds and stems from dried chiles; coarsely chop. Combine with chicken broth in a small saucepan, bring to a boil, remove from heat and let stand for 30 minutes.

Pour broth and chile mixture into a blender or food processor. Add onion, roasted red sweet pepper, and jalapeno. Process until slightly chunky. Return mixture to saucepan and simmer, uncovered for 10 minutes.

Spread 1/2 cup of the pepper mixture in the bottom of a 2-quart square baking dish. Spoon chicken over pepper mixture. Pour remaining pepper mixture over chicken. Crumble goat cheese over the chicken and pepper mixture. Bake, uncovered, in a 350-degree oven for 20 minutes or till mixture is heated through and bubbly.

Meanwhile, in a small saucepan, heat oil over medium heat, add sweet pepper strips and sliced onion. cook for 2 to 3 minutes or until onion is tender.

Serve with warm tortillas and top with sweet peppers and onion.
Makes 4 servings.

From: The Hot & Spicy cookbook of the Better Homes and Gardens, Cooking For Today series.
Posted By:Larry Usselman
Post Date: Tue, 11 Nov 1997

Spicy Peanut Vinaigrette

For the peanut vinaigrette, place all ingredients except the peanut oil in a food processor or blender and process while adding the oil gradually, until combined. Cook the rice according the package instructions; then, allow rice to cool to room temperature. In a large saucepan of boiling water, blanch the broccoli for 1 minute. Quickly remove the broccoli from the hot water and immerse in ice water to stop it from cooking further. Repeat this procedure with the carrots and asparagus (leave red pepper raw). Drain all the vegetables and pat dry with a towel. In a small bowl, toss the sliced chicken in the Thai Marinade and allow it to sit in the liquid for 5-10 minutes until you are ready to assemble. To assemble the salad, divide the rice among four plates. Divide and arrange the vegetables and chicken around the rice. Drizzle the vinaigrette over all and garnish plates with the chopped peanuts. For the Thai Marinade: Combine all ingredients in a small saucepan and bring the mixture to a simmer over low heat. Stir well to ensure that the tamarind paste is dissolved, remove from heat, and allow to cool to room temperature before using.
Serves 4

From: PACIFICA BLUE PLATES by Neil Stuart, © 1992, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date: 11/97

Blend peanut butter, hoisin, honey, soy sauce, garlic, shallot, curry, japone chile. Whisk in sesame oil slowly. When incorporated, reserve half and whisk in sake to remaining half. Marinate chicken overnight in the half containing the sake. Grill chicken and serve with remaining peanut sauce. Garnish with sliced scallion and sesame seeds. Serves 4.

From:   Chile Today - Hot Tamale
Posted By:  
Post Date:  

On a work surface, put the chicken between 2 pieces of plastic wrap and lightly pound to a uniform thickness. Put into a shallow baking dish. Prepare the three-citrus habanero marinade: In a small bowl, combine all the marinade ingredients, whisking until blended. Pour over the chicken, turning to coat on both sides. Cover and marinate in the refrigerator for at least 2 or up to 6 hours. Preheat the grill to medium and brush with oil. Grill the chicken for 4 to 5 minutes on each side, or until nicely marked and cooked through. Remove to a warm platter and garnish with the cilantro sprigs. *Fresh habanero chiles range in color from dark green to orange to deep red. Because of their extreme heat, be sure to wear rubber gloves with handling them.
Serves 4

From: SOUTHWESTERN GRILLING by Jane Stacey, © 1997, used with permission of Bantam Books.
Posted By:CompuCook website
Post Date: 11/97

Directions:
Make the marinade: Mix all ingredients and stir to dissolve cornstarch. Add chicken and marinate 30 minutes or longer.
Mix sauce and set aside.

Heat a bit peanut oil in the wok until just shy of smoking. Add chickenand stir fry until it is cooked and turns white. Remove and set aside.

Add more oil to the wok, and reheat until almost smoking. Stir fry red peppers until they are crisp and start to turn black. Add ginger and garlic and stir fry for about 10 seconds, stirring constantly. Add the sauce, stirring constantly until slightly thickened. Add the chicken and stir until tyhe chicken is heated through and the sauce is thick. Remove from heat and stir in the peanuts.

Serve over white rice, garnished with chile and scallion slices.

From: Larry Hunter via the CH-Mailing list
Posted By:Larry Hunter
Post Date: Thu, 6 Jun 1996

To make Mexican Beer Salsa: Preheat oven to 400 degrees. Soak ancho chiles in hot water until soft, about 10-15 minutes. Drain water and stem and seed the chiles. Place tomatoes, onion, and garlic in a small roasting pan; put in oven for 15-20 minutes, until the skins of the tomatoes begin to char. Remove from oven and place tomato mixture and the ancho chiles in a blender or food processor and pulse briefly, allowing the salsa to remain somewhat chunky. Turn salsa into a small saucepan and bring mixture to a simmer; then, stir in the salt, pepper, and beer. Remove from heat. Salsa should be serve warm. To make chicken: Combine the eggs and water in a small bowl, mixing with a fork until combined. Chop the tortillas roughly and place in a food processor. Process until they resemble coarse bread crumbs. Dredge chicken breasts, skinned side only, first through the flour, then the egg mixture, and finally press firmly into the tortilla crumbs so they adhere. Heat a skillet over moderate heat and add the oil. Saute the crust side of the chicken for approximately 2 minutes, until it is golden brown. Then, turn chicken breasts and cook for additional 2-3 minutes. Serve on a pool of Mexican Beer Salsa.
Serves 4

From: PACIFICA BLUE PLATES by Neil Stuart, © 1992, used with permission of Ten Speed Press.
Posted By: The CompuCook website
Post Date: 11/97

1. Combine crushed chile's, lemon juice, onions and salt.
2. Dump mixture on the chicken and marinate, covered, in the fridge, over night.
3. Pre-heat the oven to ~400.
4. Roast yams, put them in the oven about 70 min before your ready to eat.
5. After the yams have cooked for about 20 min, take chicken out of the marinade, removing as much marinade as possible. RESERVE THE MARINADE. Put marinade in a small pot and bring to a boil on the stove top, reduce heat and allow it to simmer.
6. Grill the chicken (far from the burner) for about 10 minutes per side (for large pieces).
7. Place the grilled chicken pieces in a casserole, dump the cooked marinade over them, and place them in the oven. Bake for another 20 min. Try to do this about 20 mins before the yams are done.
8. Serve the chicken pieces with a healthy amount of the marinade, and any pan juices drizzled over the top.

From: West Africa ( Senegal I think).
Posted By:Ralph feldman
Post Date: Fri, 06 Feb 1998