green chili “pesto” baked chicken

16 Jan

a few notes:

YES THIS CHICKEN IS GREEN. NO APOLOGIES. COOK IT FOR ST PATRICKS DAY IF YOU WANT. OR JUST EAT IT ANY DAY AND GET OVER THE GREEN.

i took almost no pictures, sorry.

you can use any part of the chicken you like, i used legs because they were on sale. you can use bone in skin on or boneless skinless-whateva!

 

What You Need for 4 Pieces of Chicken:

2 poblano peppers, roasted and chopped.

TO ROAST: if you have a gas stove, just set the peppers over the open flame and char on all sides until blackened. immediately put them in a bowl covered with plastic wrap and let them sit for ten minutes. then using a wet cloth, remove the blackened skin. if you do not have a gas stove: put them under the broiler of your oven until the skin is blackened, rotating throughout so that all the skin chars. then follow the same bowl/peeling steps as described above.

1 large handful of grated parmesan cheese

1/4-1/3 c toasted pine nuts, pecans or walnuts (whatever you have on hand or is cheapest)

1/8 cup cilantro or parsley, chopped

3 cloves of garlic

salt and pepper

olive oil for streaming

4 pieces of chicken..(obviously)

 

the raw garlic adds a good amount of front of the mouth heat but if you want that spicy kick in the back of the throat feel free to add some cayenne peppps.

 

Tha Way:

combine all the ingredients except the chicken and in a blender. turn it on and stream in the olive oil until its moving and liquifying. taste it and add salt and pepper to taste.

preheat your oven to 350.

salt and pepper your chicken really well (always. i actually do it before i make the sauce so that the salt can begin to make a quick little brine-ing action on the chicken to make it extra juuuucccay)

add about 1 T of sauce under the skin of all the chicken (if you are using skin on chicken, if not-ignore this) then add about 2 T of  sauce on the skin.

bake the chicken on a cookie sheet covered in parchment for about 20 minutes (but this time will depend on what cut of the chicken you use). just cook it until it is no longer raw. the outside will get crispy and green chili sauuucalicious and the inside will be super moist and delicioso. ENJOY!

 

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