Agave Chicken Diablo Food

RUTH REICHL'S CHICKEN DIAVOLO

Steps:

• Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
• Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
• Heat oven to 500. Heat a cast-iron skillet until it's quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
• Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.

AGAVE-GLAZED GAME HEN

Steps:

• Combine agave, soy sauce, lemon juice, dry mustard and ginger in 1-cup microwave-safe measure or bowl mix well. Microwave at high (100%) for 1 to 1-1/2 minutes or until heated stir to dissolve agave. Rinse game hen and pat dry. Sprinkle cavity with salt and pepper. Dip onion in agave mixture and place 2 quarters in game hen. Tie legs together with heavy string. Place game hen, breast side down, in microwave-safe roasting dish. Brush generously with agave mixture. Microwave at high for 16 to 20 minutes or until juices run clean and meat near bone is no longer pink rotate rack one-quarter turn every 5 minutes. Turn hen breast side up halfway through cooking time and glaze with remaining sauce. Remove onion from cavity and cut game hen in half. If desired, heat drippings and onion 1-1/2 to 2 minutes in microwave-safe measure strain and serve with game hen.

CHIPOTLE AGAVE CHICKEN WINGS

Steps:

• In a large bowl or baking dish, add all the ingredients for the wing marinade and mix to combine. Add the chicken wings and mix well to make sure all of the wings are coated. Cover tightly with plastic wrap and refrigerate for a couple of hours or overnight.
• Peheat oven to 450 degrees F. Place a cooling rack onto a lined (with aluminum foil) rimmed backing sheet and brush the cooling rack with vegetable oil. Remove the wings from the marinade and place them directly onto the cooling rack. Bake for 40 to 45 minutes, flipping once after 25 minutes, until crisp and browned on all sides.
• While the wings are baking, place a small saucepan over medium heat and add all of the ingredients for the wing sauce; and bring to a simmer. Whisk to emulsify and combine. Turn off the heat and set aside.
• In a small bowl, combine the dipping sauce ingredients; stir well and set aside.
• Once the wings are ready, place them in a large bowl. Whisk the agave wing sauce once more ; then pour over the wings and toss well so that all the wings are coated. Serve with the crema dipping sauce on the side.

CHICKEN DIABLO

Steps:

• In large skillet, heat oil.
• Add chicken and red pepper and saute for 5 minutes until chicken is tender.
• Add mushrooms and saute for 3 additional minutes.
• Add garlic, beef stock and cook for 3-5 minutes.
• Add apple juice, tomatoes, banana peppers, and parsley.
• Salt/pepper to taste.
• Simmer low and uncovered until juices reduce and thicken.
• You may also thicken the liquid with cornstarch or arrowroot powder.

GOLDEN GLOW CHICKEN

Steps:

• Cut and peel white membrane from one orange cut into slices, then into half-cartwheels. Set aside for garnish. Grate peel from part of 1 orange to make 1 teaspoon. Set aside. Ream juice from orange with grated peel and remaining orange to make approximately 3/4 cup juice. In large skillet, heat butter and oil over medium heat. Add chicken and brown on all sides. Add onion, garlic, chili and cumin. Pour over orange juice, peel and agave. Cover and simmer until chicken is tender (about 15 minutes), turning pieces once. Remove chicken to serving plate or place on bed of cooked rice. Mix cornstarch into yogurt. Stir into pan juices and cook just until thickened. Season to taste with salt and pepper. Pour sauce over chicken and garnish with orange slices and parsley.

POLLO ALLA DIAVOLA

Steps:

• Add half a chilli, 1 clove of garlic, a teaspoon of herbs and a pinch of paprika ito a bowl and roughly mash together, coat the chicken in this and wrap in foil. Place this in the oven at 200degrees in a fan oven and cook for 30 minutes
• Add the oil to a saucepan and fry the onions on a high heat for around 3 minutes.
• Add the the green peppers, chillies,tomatoes, mushrooms and 1 clove garlic and adjust to a medium heat. Cook this for 4 minutes.
• Add half the tin if tomatoes and a dash of olive oil and simmer, uncovered, for 5 minutes. Then add the extra garlic, herbs and jalepenos and give it a stir
• Use a wooden spoon to mash the larger chunks of tomatoes, both tinned and fresh. Crumble over half the stock cube and stir in the leftover tinned tomatoes and the wine. Simmer for 10 minutes.
• Add a squeeze of lemon and the tomato purée. Continue to cook until the chicken is ready. Stirring occasionally.
• After 30 minutes take the chicken out and open up the foil, return to the oven for 10 minutes turning the heat up to full. Serve with the sauce poured generously over the chicken.

AGAVE CHILI

Steps:

• Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu place in a strainer and press out excess liquid. In large saucepan or Dutch oven, heat oil over medium-high heat until hot cook and stir onion, green pepper and garlic for 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, agave and vinegar. Bring to a boil reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

EASY HOME-STYLE CHICKEN

Steps:

• Coat chicken with agave set aside. Combine baking mix, ginger, seasoned salt and pepper mix well. Roll agave-coated chicken in seasoned mixture. Brown chicken in hot oil in nonstick skillet. Drain excess oil. Place chicken on rack in baking pan and bake at 350°F for 20 to 30 minutes or until juices run clear.

CHICKEN DIABLO

Steps:

• In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
• Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
• Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.