Chicken with Jalepano Pepper Sauce

Chicken Jalepano Pepper

Ingredients:

For chicken

  • 1 medium size chicken, about 3 to 3 1/2 lb (1.5 to 1.75 kg);
  • 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, (125 -150 gm), peeled, grated and squeezed for juice);
  • 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
  • 2 tablespoon dark soy sauce;
  • Sea salt.

For jalepano pepper sauce

  • 3 large jalepano peppers;
  • 1 bunch fresh cilantro;
  • 1/2 cup (60 ml) sour cream;
  • Sea salt.

Recipe:

Serving for 4

For chicken

  1. Clean the chicken and pad dry;
  2. Split the chicken from the back, cut out back bone, save it for soup;
  3. Press the breast to lay it flat;
  4. Add salt and ginger juice marinate overnight;
  5. Preheat the oven to 400˚F (205˚C);
  6. Place the chicken, breast up, on a roasting pan;
  7. Spoon the marinate on the chicken;
  8. Cover with aluminum foil in the oven for 15 minutes;
  9. Lower the oven to 325˚F (165˚C);
  10. Roast the chicken until the juices run clear when the thigh is pierced with a knife;
  11. Drip the chicken w/honey and place in the broiler for 2 minutes, keep an eye on it to avoid burning;
  12. Let the chicken to rest for 10 to 15 mintues before carving;
  13. Plate the chicken;
  14. Top with jalepano pepper sauce;
  15. Serve warm.

For jalepano pepper sauce

  1. Pureé jalepano pepper and cilantro in a food processor;
  2. Fold in sour cream;
  3. Add salt for taste.

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