Palomino Chicken Food

PALOMA CHICKEN WINGS

Steps:

• Coat wings in chile lime seasoning and baking powder, then sprinkle with salt. Place on a wire rack set in a sheet pan. Place in fridge 8 hours or up to overnight, uncovered, to air out for crispier skin.
• Place grapefruit juice, tequila, lime juice and agave in a small pot. Bring to a simmer over medium-high heat, stirring occasionally, until thick and syrupy, 10 to 15 minutes. Take off heat and whisk in butter until melted. Season to taste.
• Preheat one half of a grill to low heat and the other half to high heat. Grill wings on the low side, covered, turning every few minutes, until slightly golden, about 20 minutes. Move to hot side of the grill and let cook, turning frequently, until golden brown and crispy, about 10 minutes more. Mix with warm sauce, garnish with sesame seeds and cilantro leaves and serve immediately with lime wedges alongside.

PALOMINO CHICKEN

Steps:

• Combine all ingredients, except chicken, in a medium saucepan. Cook until heated through. Keep warm until serving time. Saute, broil, bake or grill chicken. Top each breast with 1/4 cup of the cranberry mixture.

PALOMINO SAUCE (SERVED OVER PASTA)

Steps:

• In nonstick skillet, melt butter over medium heat.
• Add onion, pepper and garlic. Cook until tender, stirring occasionally.
• Stir in flour, cook for 1 minute.
• Stir in milk, cream and salt. Heat to boiling over med-high heat.
• Stir in spaghetti sauce (adding a little more for a thicker sauce) and cook over med high heat for 10-15 minutes stirring occasionally.
• Pour over cooked pasta, adding parmesan and basil.
• Enjoy!

PALOMINO CHICKEN

Steps:

• Combine all ingredients except th echicken, in a medium saucepan. Cook until heated through. Keep warm until serving time. Saute, broil, bake or grill the chicken. Top each piece with 1/4 cup of the cranberry salsa.