Fried Chicken#4(Epazote Fried Chicken)/Pollo Frito#4(Pollo Frito Con Sabor Epazote)

Hello all! As you may well know, I try to use ingredients different to both myself and you, my followers.. This time I’ve been looking for the best way to use unusual herbs and spices.. This time I went to Mexico for inspiration, by using Epazote. Epazote is a herb used in bean dishes and some meat and fish dishes, to add flavour and take the flatulence problem away from eating beans. Click here for more information on Epazote

I decided that after some research, that I would buy some and use it-I bought some dried online. I also decided that due to the flavour of the herb, I would try to use it on chicken. I first tried it stewed, and the flavour was subtle, and was a cross between dill and mint, and slight floral accents. Then I decided that I would try the next chicken recipe in a batch of fried chicken, making this my FOURTH fried chicken recipe for Mariposaoro! Who can resist the lure of crispy chicken!! In this recipe I also decided to make a change from the regular cornmeal flour or even using wheat flour, using CASSAVA FLOUR (Or GARI to my West African Followers) instead. This has resulted in the most crispy, non oily, and tasty gluten free coating that I’ve used in any of my fried chicken recipes!

INGREDIENTS

500 grams of Chicken wings, or other  chicken pieces, cleaned in salt water and drained.

Add a teaspoon or to, taste of each:

Cracked Black Pepper, Pimento(Allspice Berries), Garlic Powder

 

Hickory Smoke Powder, Sea Salt, Bay leaves and Epazote
Cassava Flour, Salt, and Cooking Oil
Cassava Flour, Sea Salt, and Cooking Oil

1-2 Whisked Eggs

METHOD

Grind the seasonings and season the chicken. This is best done overnight for all the flavours to soak into the meat.

Chicken Wings Marinated with Spices incl Epazote, Close Up
Chicken Wings Marinated with Spices incl Epazote, Close Up
Marinated Chicken Wings Aerial View

 After allowing the meat to be at room temperature, set up your ‘flour’, egg, and meat stations. You can lightly add salt to the cassava.. Although you could just leave it as it is, due to the meat already being seasoned, especially for those on a limited sodium diet.

Chicken, Egg and Cassava Flour Stations
Chicken, Egg and Cassava Flour Stations

 Meanwhile, heat some oil in a shallow frying pan or skillet-The trick is not to deep fry here, only to seal the coating onto the meat (If you’re frying, cook on medium heat for at least fifteen minutes, until cooked through.). Alternately, you can minimize the fat content, by simply placing in the oven to cook with spray oil. It will taste the same! When the oil has heated add at least four pieces at a time, frying on a high heat for 4 minutes in total. Or at least until the meat has become golden and crispy like this:

Chicken frying in a pan-Remember this is only to seal the coating!
Chicken frying in a pan-Remember this is only to seal the coating!

 

 

 

 

 

 

Whilst doing this preheat the oven, to at least 200 degrees. place the meat on a baking tray:

Fried chicken done!
Fried chicken done!

 

 

 

 

Cook for at least 20 minutes, or until cooked through and the juices run clear. Serve with beans and rice, salad/salsa, and tortillas. Disfrutalo!!

Onion Chicken-Pollo Encebollado

This is a quick recipe for those of us who have half a chicken or a few pieces of chicken!

INGREDIENTS

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Half to a whole 1kg Chicken of choice, with skin(Cornfed, Free Range,Organic or Grade A)

Half a cup or to taste of Crispy Fried Onions

Spice mix:
Fenugreek, Chilli Flakes,Rosemary,Annatto, and Salt, up to 1/2 teaspoon each, ground in a coffee/spice grinder. Add half a teaspoon extra for the whole chicken, particularly where the fenugreek and chilli are concerned. Omit the chilli if desired.
Oil

METHOD

Firstly, wash and drain the chicken,sprinkle the ground spices and rub onto the meat. Set aside, and preheat the oven. Place bird in a roasting tray.

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Pour the onions into a bowl, and stuff the meat under the skin, with the onions.

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When you have finished, sprinkle some onions onto the skin. Sprinkle a little oil too.

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Cook in an oven for 200 degrees for about 15 minutes, then turn down to 180 degrees, cooking for another 30 minutes. Or until juices run clear and the meat is tender with crispy skin.

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Serve hot with side dishes of choice. Disfrutalo!

Mixed Meat Stirfry-Stirfry De Carnes Mezclados

This is quick and easy and you can use any assortment of meats or vegetables… I used things in my fridge that I mixed together and ended up with this. Have fun cooking!

INGREDIENTS

4 Pieces of Chicken Legs and Thighs stripped of the meat with a sharp knife.
1 Kielbasa Sausage(Smoked Polish Sausage),sliced
Matchbox Sized Piece of Ginger,peeled and sliced into small matchsticks.

2 Spring Onions,sliced
2-3 Cloves of Garlic
Sesame Oil to taste
Dark and Light Soy Sauce to taste
1-2 Teaspoons of Chilli Flakes or to taste(I made mine very spicy!)
Half a Cup of Cloud Mushrooms/Black Fungus-Rehydrate in hot water,and rinse at least twice to get rid of grit. Slice into bitesized pieces.
1/4 of Savoy Cabbage
1 Tablespoon of Cornflour

METHOD

Firstly,remove the meat from the bone. You do this by making an incision into the leg and then making downward strokes away from you until the meat comes away from the bone. Repeat as necessary,and slice the meat into bite sized pieces. Chop,wash and drain the cabbage.

Chop the spring onions,and scrape the skin away the thin skin on the ginger,and chop into little sticks. Crush the garlic and chop the sausage. Heat some oil in a wok or pot,and add the spring onions,then the ginger and garlic. Fry for 3 minutes,and then add the meats; The chicken first,and then the sausage and cabbage. Fry for a further 5 minutes. Add the cornflour,and soy sauces to taste, and then add about a cup and a half of water. Leave on a moderate heat,for around 15 minutes,or until the chicken is tender,turn up the pan if the sauce is not the right consistency for you. Serve with sticky rice,kimchi,or pak choi. Enjoy!

Dinie’s Mustard Chicken-Pollo Con Mostaza Por Dinie

This is a simple and tasty way to season chicken, and makes a great dish to serve for Sunday Dinner!!

INGREDIENTS

1 Whole Medium-Large Roasting Chicken
3 Tablespoons of  French Mustard
1 Tablespoon of Dried Thyme
A little Salt and Black Pepper(The mustard can contain salt, so if on a low salt diet, lightly season..Add more black pepper rather than salt!)
3 Crushed Cloves of Garlic
Handful of Basil, chopped
A Tablespoon of oil
 

METHOD

Mix all the seasonings and oil together, and set aside. Clean and gut the chicken(The best way to do this is by using a teaspoon to scoop the innards from the bird.), washing it in lemon juice and water. Leave to drain, and when this is done, massage the seasoning over the bird and also in the inner cavity, and under the breast and pour some so that it can reach the thigh meat. Preheat the oven to 200 degrees, and then after 10 minutes, and on a baking tray place the chicken inside. Roast for 15 minutes and then turn down to 180 degrees, and leave to cook for around 35 minutes. Turn the bird halfway through cooking time, leaving it breast side down, and then turn on the other side. Serve with roast potatoes, mixed vegetables, chicharrones(Roasted Pork Fat), and gravy(See recipes in Seasonings and Sauces).