Spicy Dishes with Asian Flavors~ Fusion Cooking

Spicy Asian Shrimp with Black Thai Rice. The first time I tried black Thai rice was a few months back. I had heard about it on the cooking channels, then was lucky enough to find it at my friend Kim’s bulk food store. I love a good food challenge, as long it plays out in the comforts of my own kitchen, lol! The first time I cooked it, it was a marathon, or at least it seemed, of rice cooking, soaking, sauteing, until I finally was happy with the results. It cooks up alot different than regular white or even brown rice. It’s more like a wild rice, but very starchy and a little sticky. Even with all that I still enjoyed it very much and thought I would give it another go. This time I broke out my pressure cooker to do the job. It cooked the rice in half the time. The shrimp recipe was adapted from Nigella on the Cooking Channel and it sounded so delicious. These are the things that happen while walking on the treadmill, ha, ha, ha! Makes me work out even harder and help pass the time. The shrimp texture after poaching and marinating in the sauce reminded me of  a shrimp cebiche recipe I prepare. And knowing that my better half is not that crazy about cebiche, I decided to take half of the recipe and saute the shrimp after marinating for a short while. Both recipes worked as far as I am concerned and would definitely try them again.

 

Chinese Noodles with  Indian Spiced Jumbo Shrimp & Spinach ~Asian/Indian Fusion September 5, 2014. Found these great, already cooked Chinese noodles for stir fry! Love them!

Chinese Noodles with Shrimp and Spinach
Chinese Noodles with Shrimp and Spinach

8 jumbo shrimp, cleaned and peeled
*Spices 
Coriander
Cumin (I use cumin seeds and crush them in a mortar)
Turmeric
Cayenne
Garam masala
White pepper
Salt
Grapeseed oil

2 shallots, minced
2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes
2 hot peppers, your choice (I used 1 serrano and 1 cayenne), minced
2 mild peppers, your choice (I used 1 Anaheim and 1small red sweet pepper), diced
3 cups fresh baby spinach
3 tablespoons Hoisin sauce
2 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon sriracha
1 1/2 teaspoons toasted sesame oil
1/4 cup water
14 ounces KA-ME brand cooked noodles for strir fry

*Cilantro and green onions for garnish

Chinese Noodles for Stir Fry
Chinese Noodles for Stir Fry
KA-ME brand Chinese Noodles for stir fry, Hokkien style
KA-ME brand Chinese Noodles for stir fry, Hokkien style
Indian Spiced Jumbo Shrimp.
Indian Spiced Jumbo Shrimp. I sometimes find it easier to cook the shrimp on these skewers.

 

Directions

1. In a small bowl, add 1/2 teaspoon of each of the spices listed above. Stir well to combine and season the shrimp on bothe sides. Reserve any remaining spice mixture.

2. Preheat 2 tablespoons grapeseed oil to medium/high heat for a few minutes. Add the shrimp and cook for 2 to 3 minutes per side or just until pink. Remove from pan onto plate and cover loosely.

3. In that same pan, add one more tablespoon of grapeseed oil. Add the shallots, garlic, ginger and crushed red pepper flakes. Stir fast so the garlic does burn. Add the fresh peppers and cook for another 2 minutes.

4. Add the spinach and cook until it wilts down.  add a pinch of remaining spice blend. In a small bowl, combine the Hoisin sauce, soy sauce, vinegar, lime juice, sriracha, sesame oil and water. Stir well to combine. Once spinach has wilted, add sauce from bowl, cooked noddles and shrimp. Toss until combined just until warm. Serve right away. Garnish with cilantro and green onions. Yields 2 hearty servings.

Chinese Noodles with Indian Spiced Jumbo Shrimp and Spinach
Chinese Noodles with Indian Spiced Jumbo Shrimp and Spinach

 

 

My Spin on General Tso’s Chicken August 13, 2014. I have experimented with a few recipes for General Tso’s Chicken in the past. So far this one is my favorite to date. I have been working with a few masa harina (corn flour) recipes and I decided to try using it in my coating mixture for the chicken in this recipe to see how it fried up.  I was very pleased with the results and more importantly so was my husband. This is the dish he orders ever single time we eat at our favorite Chinese restaurant. Yes!!  Sonia 1, Chinese restaurant 0!! Cook at home for the ones you love as much as you can. It’s magic.

My spin on General Tso's Chicken
My spin on General Tso’s Chicken
Testing out different recipes using masa harina instead of all purpose flour
Testing out different recipes using masa harina instead of all purpose flour

 

General Tso’s Chicken 


1 1/2 pounds boneless chicken thighs and breast, sliced into 1 inch pieces
1/4 cup water
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon ground ginger
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons cornstarch
3 tablespoons masa harina flour
* if not using the masa harina, just bump up the cornstarch to 3 tablespoons
Oil for frying, I used canola

For Sauce
1 1/4 cups water
1/3 cup soy or tamari sauce
1/4 cup orange preserves
3 tablespoons sweet chili sauce (I used garlic chile sauce)
*if you go with the savory/spicy chile sauce, add 1 tablespoon brown sugar to the sauce
3 tablespoons cornstarch
3 tablespoons seasoned rice wine vinegar
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 to 1/2 teaspoon red pepper flakes

You will also need
4 cups steamed jasmine rice
4 cups steamed broccoli

 

My twist on a Spicy General Tso's Chicken
My twist on a Spicy General Tso’s Chicken

 

Directions

1. In a large bowl, add the chicken and water. Use your hands to massage the water into the chicken until it it mostly absorbed. Add the spices listed and mix well. Add the cornstarch and masa harina flour and stir just until combined. Set aside.

2. For the sauce: In a bowl, whisk together the water, soy sauce, preserves, chile sauce, sugar (if using), cornstarch and vinegar. In a saucepan, heat the 1 tablespoon of olive oil to medium heat. Add the garlic, ginger and chile flakes. Saute for a few minutes, then whisk in the sauce. Bring to a boil, reduce heat and continue cooking for 10 minutes or until sauce becomes thick. Taste for seasoning. Set aside.

3. Preheat 1 cup of oil in a 10 inch skillet to medium heat for 5 minutes. Fry the chicken pieces for 4 minutes per side and drain onto a plate line with paper towels or onto a wire rack. You can keep them warm in a low temperature oven.

4. When ready to serve, warm the sauce and toss with crispy chicken pieces. Serve over your favorite rice and steamed or roasted broccoli. Yields 4 servings.

 

 

Spicy Asian Shrimp with Black Thai Rice
Spicy Asian Shrimp with Black Thai Rice

 

12 ounces jumbo shrimp, cleaned and peeled (about 20 shrimp)
*enough boiling water to cover shrimp
Juice of 1 lemon
1/2 teaspoon salt

For Sauce 
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons finely chopped cilantro
2 green onions, sliced thin
1 jalapeño, minced
3 red super chiles, sliced thin
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup olive oil
Juice of 1 lime
2 teaspoons brown sugar

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For Thai Black Rice 
1 cup black rice
4 cups chicken broth
Juice of 1/2 lime
1/3 teaspoon pepper
Salt to taste
*this rice was cooked in a 5 quart pressure cooker

 

Black Thai Rice cooked in the pressure cooker
Black Thai Rice cooked in the pressure cooker

 

Directions 

1. Transfer cleaned shrimp to a glass heatproof bowl. Pour boiling water over shrimp. Add juice of 1 lemon and 1/2 teaspoon of salt. Stir gently and let sit until shrimp turn pink. Drain and rinse with cool water, set aside.

2. Combine all of the ingredients to prepare the sauce. Stir well, taste for salt and then pour over cooled shrimp. Cover and chill for an hour.

3. To a 5 quart pressure cooker, add the black rice, 4 cups of broth, lime juice, pepper and 1/4 teaspoon of salt. Secure the lid and heat to high. Once safety valve locks, turn heat to low and continue cooking for 22 minutes. Carefully remove from heat and let stand for 30 minutes. During this time the valve will release and the rice will absorb more of the broth. Fluff rice with fork before serving and serve shrimp in sauce over rice. Yields 4 servings.

Notes~ If you are not feeling that adventurous to try cooking the rice in the pressure cooker, you can cook it on the stove top, Saute the rice in a little olive oil at medium heat for 5 minutes. Add 4 cups of chicken broth and salt and pepper to taste. Reduce heat to low, cover tightly and cook for 45 to 55 minutes, checking to make sure it does not run dry. This was my experience the first time I cooked it anyway. I tried steaming it and soaking it to remove some of the starch, but it still took that long. it will not be fluffy and separate like regular white rice. It tends to be more starchy and sticky, but still tasty.

 

Spicy Asian Shrimp with Black Thai Rice
Spicy Asian Shrimp with Black Thai Rice


 For the Sauteed Version Spicy Asian Shrimp

Spicy Asian Shrimp
Spicy Asian Shrimp

 Prepare the sauce as directed.  Add the raw shrimp and marinate for at least 1 hour. Remove shrimp from sauce/marinade and shake off excess liquid. Reserve the sauce. Preheat 2 tablespoons of olive oil to medium/high heat for 3 to 5 minutes. Cook shrimp for 2 minutes per side or until it turns pink and curls slightly. Remove from pan and transfer to a plate. To the hot pan add the reserved sauce and 1 tablespoons of unsalted butter. Cook for a few minutes, add shrimp back in and cook just until shrimp is warm. Pour over steamed jasmine rice and toss gently to mix.

Preparing Mexican Chorizo at Home ~ Three Tested Recipes

Spicy Pork Chorizo Prepared with Dry Spices Recipe. This is a third variation to preparing a Mexican style chorizo. After preparing homemade Mexican style chorizo a couple of times before, I was in search of an easier recipe. I love the other recipes I prepared, but because of my bad wrist and arm, I was avoiding the straining of the chorizo part of the recipe. I just wanted to find a way to mix all my ingredients together and be done with it, ha ,ha ,ha!! I still took the time to actually toast my dried chiles to prepare my own chile powder instead of using store bought. And I also took the time to toast my whole spices and grind them. If you have never tried toasting and grinding your own, you really should. There is nothing like it to make your dishes stand out from the rest! This blog has a collection of three chorizo recipes I tested and have to say enjoyed every one of them. Speaking for myself, the best Mexican breakfast always starts with chorizo!

 

Chorizo con Huevo prepared with homemade pork chorizo
Chorizo con Huevo prepared with homemade pork chorizo



Ingredients for Chorizo

4 chile ancho
4 chile New Mexico or guajillo
6 to 10 chile de arbol
1 tablespoon coriander seeds
1 tablespoon cumin seeds
11/2 tablespoons Mexican oregano
1/2 tablespoon peppercorns
4 whole cloves
2 tablespoons granulated garlic
1 1/2 tablespoons annatto powder
1 teaspoon chipotle powder
2 teaspoons salt or to taste
6 tablespoons red wine vinegar
2 pounds ground pork
* I added another 1/2 tablespoon of crushed oregano once it was all mixed.

Tips~ If you cannot find the dried chiles in your area, find a good quality chile ancho powder, hot chile powder and mild red chile powder to substitute for the dry. 4 tablespoons chile ancho, 4 tablespoons mild red chile powder and 1 teaspoon of hot chile powder. Follow recipe as directed for toasting the other spices.

Chiles ancho, guajillo and arbol combine with spices like oregano, corinader, peppercorns, cumin seeds and cloves
Chiles ancho, guajillo and arbol combine with spices like oregano, corinader, peppercorns, cumin seeds and cloves
Tpasted chiles and spices cooling before being ground up for chorizo
Toasted chiles and spices cooling before being ground up for chorizo
Freshly ground toasted chiles and spices for preparing chorizo
Freshly ground toasted chiles and spices for preparing chorizo

 

Directions 

1. In a pan, on low/medium heat, toast the chile ancho, new mexico or guajillo and chile de arbol for a few minutes. Don’t let them burn, just until they become aromatic and dry out a little more. Remove from heat and let them cool.

2. In that same pan on low/medium heat, toast the coriander seeds, cumin seeds, oregano, peppercorns and cloves until they become aromatic. Remove from heat.

3. Tear the peppers into smaller pieces. In batches, grind all the toasted peppers and toasted spices to a powder form, mix together.

4. In a large bowl, combine the ground spice mix with remaining spices, ground pork and vinegar. Mix well until spices are distributed evenly. Cook a small portion of the chorizo to check for seasoning. Add seasoning to taste. Cover and refrigerate overnight.

Mexican style chorizo after marinating overnight with all of the spices and vinegar
Mexican style chorizo after marinating overnight with all of the spices and vinegar
I found these inexpensive storage containers at a restuarant suply store. Work great for freezing the chorizo.
I found these inexpensive storage containers at a restuarant suply store. Work great for freezing the chorizo.

 

Tips~ The next day, I froze my chorizo in 1/2 cup portions. Will keep in freezer for 3 months. Make sure you date and label it. 

Don't forget to prepare a few homemade flour tortillas for your homemade chorizo con huevo
Don’t forget to prepare a few homemade flour tortillas for your homemade chorizo con huevo

 

Chorizo Con Huevo Recipe 

Olive oil
1/3 cup white onion, diced
1 jalapeño or serrano, minced
1/2 cup uncooked mexican chorizo
6 large eggs

Directions

1. Preheat 2 tablespoons of olive oil to medium heat in a large skillet. Add the onions and jalapeño and saute for 5 minutes.Turn up the heat slightly and cook the chorizo another 5 to 6 minutes. Use a wooden spoon to crumble the chorizo as it cooks.

2. In a separate bowl, whisk the eggs together with 1/4 cup of milk or cream. Season lightly with salt and pepper. Pour into skillet with chorizo. Turn heat down and continue to cook, moving gently with spatula until eggs are set. Serve with flour or corn tortillas. Garnish with grated or crumbled Mexican cheese and fresh salsa. Yields 4 servings.

Chorizo con Huevo, the ultimate Mexican breakfast taco!
Chorizo con Huevo, the ultimate Mexican breakfast taco!

 

My First Homemade Mexican Chorizo Recipe.  Soon after returning from my month long trip to Monterrey, Mexico to visit with familia, I had to try to prepare my first batch of homemade chorizo. I enjoyed this batch, but now that I look back on it, I think I should have used less vinegar and a more coarse grind on the pork meat. Still very tasty, but like all first time recipes it’s trial and error…..there can always be room for improvement. Click onto picture to see recipe link.

Preparing Mexican Chorizo
Preparing Mexican Chorizo Recipe 1 as posted on the Hispanic Kitchen site

 

http://www.hispanickitchen.com/profiles/blogs/mexican-chorizo

My Second Chorizo Recipe~Rustic and Spicy Homemade Chorizo. This recipe was my second attempt at preparing chorizo. It was truly a labor of love, lol! I sliced all the meat by hand until i achieved the coarse chop I was looking for. I also bumped up the heat level on this recipe. Again, it was very tasty ans I enjoyed it much more than the first recipe. Click onto picture to see recipe link.

Rustic and Spicy Homemade Chorizo
Rustic and Spicy Homemade Chorizo

http://www.hispanickitchen.com/profiles/blogs/rustic-spicy-homemade-pork-chorizo?xg_source=msg_appr_blogpost

 

Grilling and Smoking on My Charcoal Grill 2 ~Testing Recipes

Flank Steak on the Coals or as I like to call it “Cowboy Steak”. All I could think of when I watched Alton Brown’s video for cooking skirt steak directly on the hot coals was that maybe that’s the way they did it back in the “cowboy era”. Curiosity got the best of me, so I had to try it! I asked a few of my griiling friends, but I did not really get much response, lol. I just had to try it and see if it really worked. They always make everything look so easy and delicious on those food videos, this was a good way to test it out. Just a couple of years ago, you would never catch us eating a steak with any trace of pink inside, lol! Now as I have learned and tried the different steaks on the grill as well as in my cast iron pan, pink is not bad at all. All I can say is that is was one one the most perfectly cooked flank steaks I had ever eaten. Alton Brown used skirt steak, but I could only find flank steak. There was a slight flaw to the recipe, but nothing that could not be fixed.  These were my results  for cooking flank steak directly on the hot coals. I love Alton Brown!! 

Flank Steak on the Coals
Flank Steak on the Coals



Ingredients 

2 pounds flank or skirt steak
Koser salt
Fresh cracked pepper
Chile ancho powder

*You will also need

Charcoal grill and lump or regular charcoal

Canola or grapeseed oil, more salt, pepper and granulated garlic

 

Flank Steak grilled directly on the hot coals for 45 seconds per side.The result was a medium rare steak.
Flank Steak grilled directly on the hot coals for 45 seconds per side.The result was a medium rare steak.
Flank Steak on the Charcoals after resting for 15 to 20 minutes in the foil pack.
Flank Steak on the Charcoals after resting for 15 to 20 minutes in the foil pack.

 

Directions 

1. Season the steak generously with salt, pepper and chile ancho powder on both sides. Cover with plastic wrap and let it sit at room temperature for 1 hour. The salt will help to keep it from spoiling.

2. About 30 minutes before you cook the steak, prepare a nice size charcoal fire in you grill. You want it to be big enough to accomodate the size of steak.

3. When an hour has past and the fire is good and hot, lay the steak directly onto the hot coals. Cook for 45 to 50 seconds per side for a medium rare steak. Transfer to a couple sheets of heavy foil paper and wrap tightly. Let sit for 15 minutes.

4. Now according to the original recipe, it said that any coal left on steak would just dissolve and blend in. Nope! LOl! There was a little too much grit left on the steak for my liking. I let it cool completely in the foil and chilled it overnight.

5. The next day, I unwrapped the steak and gently let some cool running water run onto it until I saw all the charcoal fall off. Try not to rub it too much. Slice it thin against the grain.

6. Preheat a couple of tablespoons of canola or grapeseed oil to medium/high heat in a cast iron skillet for 5 to 6 minutes. You want it nice and hot, almost to the point of smoking. Toss in half of the steak and lightly re-season with salt, pepper and granulated garlic. You are literally only stir frying it to heat and sear the meat a little. Remove from pan on to plate and tent with foil paper. Repeat with the remaining steak. Serve right away. The steak was moist and tender, even after the second cook. Yields 6 to 8 servings.  I served it with warm tortillas and homemade salsa for taco Tuesday!

Flank Steak Grilled Directly on the Hot Coals. Quickest grilling ever, lol! Made for some tasty tacos.
Flank Steak Grilled Directly on the Hot Coals. Quickest grilling ever, lol! Made for some tasty tacos.
Since there are only two of us, I like to take my extra sliced steak and freeze it. Freeze it in a single layer on wax or parchement paper for 2 hours, then transfer to a freezer bag. Makes for easy removal of a few strips at a time.
Since there are only two of us, I like to take my extra sliced steak and freeze it. Freeze it in a single layer on wax or parchement paper for 2 hours, then transfer to a freezer bag. Makes for easy removal of a few strips at a time.

Tips~ I added some chile oil while I was stir frying the steak for extra flavor and heat. Here is the link to Alton Brown’s video on Food Network http://www.youtube.com/attribution_link?a=7GQc8p-u2rU&u=/watch%3Fv%3DQ5y2voEWJ6U%26feature%3Dshare

Second cook on the sliced flank steak cooked on the coals. High heat is the key for only a few seconds so you don't overcook it.
Second cook on the sliced flank steak cooked on the coals. High heat is the key for only a few seconds so you don’t overcook it.
Tested recipe for Alton Browns Steak on the Coals. Made for tasty tacos!
Tested recipe for Alton Browns Steak on the Coals. Made for tasty tacos!

 

*Grilled Beef and Zucchini Meatballs Stuffed with Hot Peppers August 18, 2014. This recipe for grilled meatballs was to prove to my better half that it was possible to prepare stuffed meatballs without the use of any cheese! Don’t get me wrong, I so badly wanted to stuff them with feta cheese and add more crumbled feta cheese for garnish once they were done. This time I spared him of any cheese and he was very happy….just wait until next time Richard, ha, ha, ha… For the sauce, I knew I wanted a fresh tomato sauce and something that came together quickly. I took the leftover peppers and some of the brine and blended them with the fresh tomatoes. It made for a zesty, delicious sauce. Perfect for these meatballs  with a little Greek twist! Next time feta for sure!

Grilled Beef and Zucchini Meatballs Stuffed with Hot Peppers
Grilled Beef and Zucchini Meatballs Stuffed with Hot Peppers

2 pounds ground chuck
2 eggs, lightly beaten
1 1/2 cups shredded zucchini, press the excess liquid out
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano, crushed
1 cup deli sliced peperoncini peppers, drain and reserve the brine (you will need a 16 ounce  jar with the brine for the entire recipe)

Grilled Beef and Zucchini Meatballs Stuffed with Hot Peppers...Smoked Shortly with Apple Wood Chips
Grilled Beef and Zucchini Meatballs Stuffed with Hot Peppers…Smoked Shortly with Apple Wood Chips
Grilled Beef and Zucchini Meatballs Stuffed with Hot Peppers
Grilled Beef and Zucchini Meatballs Stuffed with Hot Peppers

 

For the sauce
3 large roma tomatoes
4 ounces peperoncini peppers, reserve the last 4 ounces
6 ounces peperoncini brine
2 tablespoons olive oil
3 cloves garlic
1/2 cup red onion, diced
1/2 teaspoon red pepper flakes
2 teaspoons dried basil
1 teaspoon oregano, crushed
1 1/2 tablespoons tomato paste
1/4 cup kalamata olives, chopped
salt and pepper to taste

Fresh Basil for garnish, to taste

 

Grilled Beef and Zucchini Meatballs Stuffed with Hot Peppers
Grilled Beef and Zucchini Meatballs Stuffed with Hot Peppers

 

Directions

1. In a large bowl, add all of the ingredients for the meatballs, minus the 1 cup of peperoncini peppers. Line a sheet pan with parchment , wax or foil paper. Divide and make 12 meatballs. Take each meatball and flatten it in the palm of your hand. Ad about 1 tablespoon of peppers to the center and then form the meatball around the peppers until sealed. Transfer to the lined baking sheet. Repeat until all done. Chill for 1 hour.

2. Prepare your your grill for indirect grilling at about 250 degrees F. This means you will have a hot side and and a cool side. Transfer the meatballs to a pan safe for the grill. Place on the cool side of the grill, close the lid and cook for 45 minutes to 1 hour, rotating the pan halfway through the cooking time. I added a small amount of soaked apple wood chips during the last half hour of cooking, but that is optional. You are looking for an internal temperature of 165 degrees F. Once meatballs are cooked all the way through, move the pan over to the hot side of grill and cook for just another minute or so.

3. While the meatballs are cooking, prepare the sauce. Rough chop the roma tomatoes and transfer to the blender. Add 4 ounces of the peperoncini peppers and 6 ounces of the brine from the peppers. Blend on high until smooth set aside. Heat 2 tablespoons of olive oil to medium heat in a medium sauce pan. Add the onions, garlic and red pepper flakes. Cook for 5 minutes. Add the sauce from the blender, along with the remaining ingredients listed. Bring to a boil, reduce heat and taste for salt and pepper.Cook at a low simmer until sauce reduces slightly and becomes thick. Remove from heat and reheat before serving with meatballs. Garnish with fresh basil. Yields up to 6 servings.

Tips~ If peppers are not your first choice for stuffing the meatballs, you could certainly stuff them with cheese if you like. I like using cubed feta or queso fresco because it won’t melt and leak out of the meatballs while cooking. If you would like more sauce you can double up on the recipe, but I just meant it to be as a garnish for the meatballs.

 

*Grilled Red Chile Mojo  Chicken is a variation of my original mojo grilled chicken recipe as posted on the Hispanic Kitchen site. I thought why not add some bright red smoky chile guajillo to really bump of the flavor.

 

Smoked Red Chile Mojo Chicken
Grilled Red Chile Mojo Chicken



For Mojo 
12 dried New Mexico or  guajillo peppers, stems and seeds removed
Juice of 4 oranges
Juice of 4 limes
2 bulbs garlic, peeled and minced
2 to 3 chipotles in adobo
1/2 cup cilantro, chopped
2 tablespoons Mexican oregano
2 tablespoons ground cumin
1 1/2 tablespoons smoked paprika
1/2 tablespoon pepper
3/4 cup oil
Salt to taste

 

Red Chile Mojo Sauce/Marinade
Red Chile Mojo Sauce/Marinade

 

You will also need
12 chicken thighs (I used bone in, skin on about 4 pounds)

oil for brushing onto grates of grill

 

Red Chile Mojo Chicken in the Marinade. I used all chicken thighs.
Red Chile Mojo Chicken in the Marinade. I used all chicken thighs.

 

1. Combine all of the ingredients for the marinade, minus the dried chiles.  Add the dried chiles to a pot of boiling water, reduce heat and continue cooking for 10 to 12 minutes. Transfer peppers to the blender along with 1 cup of water. Blend until smooth, strain out the pulp and add it to the mojo marinade.  Taste for salt and pour over the chicken thighs and marinate overnight.

2. Prepare outdoor charcoal  or gas grill for indirect heat.  Remove chicken from marinade about 40 minutes before you are ready to grill, shaking off excess liquid. Transfer leftover marinade to a sauce pan and heat to a low simmer.

3. Brush the grates of grill with oil. Place the chicken thighs directly above the coals, skin side down, and sear on high heat  for a few minutes. Transfer to indirect heat side of grill and continue cooking for about 2 hours or until temp. reaches 165 degrees. Baste with cooked mojo sauce about every 30 minutes. Remove from heat and let rest. Yields 6 to 8 servings.

Grilled Red Chile Mojo Chicken

Grilled Red Chile Mojo Chicken

 

Instructions for Cooking Red Chile Mojo in the Oven. I had a few pieces of chicken left in the marinade and I was cooking some ribs low and slow in the oven at the same time, so I added the chicken in a separate baking dish.

Follow directions as posted. Preheat your oven at 250 degrees F. Place the chicken in a large baking pan, skin side up. Cover tightly with foil paper and bake for 3 1/2 to 4 hours. Remove chicken from oven , uncover and baste generously with cooked mojo sauce . Turn oven to broil and return chicken to oven. Broil for 5 to 6 minutes. Remove from oven and let rest for a few minutes before serving. Sserve with any extra mojo sauce.