03 September 2005
El Pollo de Feo
Here’s a new recipe I’m trying out----El Pollo de Feo
Caution: I am trying to copy a recipe from a restaurant, but I’m not sure how it will turn out, so before making it, I’d wait until I give you the final results.
1 ½ lbs boneless, skinless chicken thigh
3/8 cup of unsalted butter
¾ cup of Sauvignon Blanc (I’m using Sutter Home, but I’m sure any one will work)
2 cloves minced/pressed garlic
1 tablespoon lime juice
Grill to taste and serve over a bed of Mexican rice accompanied with a sauce dish of the white wine, garlic, and butter. For garnishment, you can use fresh avocado slices, sprigs of cilantro, sliced mango/orange/lime, and a skewer of vegetable alambre. Although a little unorthodox, I’m serving a Shiraz red wine with it. A chardonnay would probably go just as well, or a dark beer (bock).
Caution: I am trying to copy a recipe from a restaurant, but I’m not sure how it will turn out, so before making it, I’d wait until I give you the final results.
1 ½ lbs boneless, skinless chicken thigh
3/8 cup of unsalted butter
¾ cup of Sauvignon Blanc (I’m using Sutter Home, but I’m sure any one will work)
2 cloves minced/pressed garlic
1 tablespoon lime juice
Grill to taste and serve over a bed of Mexican rice accompanied with a sauce dish of the white wine, garlic, and butter. For garnishment, you can use fresh avocado slices, sprigs of cilantro, sliced mango/orange/lime, and a skewer of vegetable alambre. Although a little unorthodox, I’m serving a Shiraz red wine with it. A chardonnay would probably go just as well, or a dark beer (bock).
