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The Southwest Flavors of Cinco de Mayo with Chicken Espanola

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I love Mexican cuisine. I love eating it, I love cooking it and at one time I even loved having a restaurant that served it. This dish is pure Mexican and is a dish I created when in a rather hazy state of mental being, decided that marinating chicken thighs (my favorite part of the bird) in a tequila based marinade would bring me my own personal rapture. In a roundabout way, I was right. This is seriously an incredible dish and you can also grill these bad boys!

It might surprise you that there are no peppers in this dish. Fact of the matter is, true Mexican cooking does not always rely on peppers but it does always rely on fresh and healthy flavors!

Ingredients needed to make Chicken Espanola (serves 2):

  • 4 chicken thighs
  • 3 green onions, minced
  • 4 cloves garlic, minced
  • 2 Tbs. minced cilantro
  • 1/2 tsp. salt
  • 1 tsp. ground cumin
  • 1 Tbs. dried oregano, crushed
  • 1/2 cup tequila
  • 1/4 cup grenadine
  • 2 Tbs. corn oil

Steps:

  1. Remove any excess fat from the chicken thighs (remember, there is a difference between fat and skin - much like in humans).
  2. In a medium bowl, whisk together the remaining ingredients, except the oil, until well combined.
  3. In a medium saute pan, heat the oil over medium heat.
  4. Add the chicken to the marinade and let marinate 1 hour at room temperature.
  5. Pre-heat your broiler.
  6. Remove the chicken from the marinade and carefully place into the saute pan.
  7. Cook the chicken thighs about 8 minutes per side (or to desired doneness).
  8. Place the pan, with the chicken skin-side up, under the broiler and broil about 2 minutes (or until the skin just begins to char).
  9. Remove the pan from the broiler and place the chicken on serving plates.

The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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