Adobe Chicken

Name: Adobe Chicken
Ingredients: 1/2 cup (125 ml) fresh cilantro, minced; 6 tbsp (90 ml) honey mustard; 3 jalapeno chilies, minced; 2 tbsp (30 ml) fresh lime juice; 3/4 cup (175 ml) fine dry bread crumbs; 1/2 cup (125 ml) yellow cornmeal; 2 tsp (10 ml) chili powder; 1/4 tsp (1 ml) salt; 1/4 tsp (1 ml) dried oregano; 1/4 tsp (1 ml) ground red pepper (cayenne); 1/4 cup (60 ml) vegetable oil; 2 frying chickens, cut in serving pieces, skin removed

12 ingredients

11 steps

Ingredients

1/2 cup (125 ml) fresh cilantro, minced
6 tbsp (90 ml) honey mustard
3 jalapeno chilies, minced
2 tbsp (30 ml) fresh lime juice
3/4 cup (175 ml) fine dry bread crumbs
1/2 cup (125 ml) yellow cornmeal
2 tsp (10 ml) chili powder
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) dried oregano
1/4 tsp (1 ml) ground red pepper (cayenne)
1/4 cup (60 ml) vegetable oil
2 frying chickens, cut in serving pieces, skin removed

Directions

1

Heat oven to 400 degrees (200 C.).
2

Line a jellyroll pan with aluminum foil.
3

Combine cilantro, mustard, jalapeno and lime juice in a small dish; set aside.
4

Combine bread crumbs, cornmeal, chili powder, salt,
5

oregano and red pepper in a shallow dish such as a pie plate.
6

Drizzle oil over and mix with your hands until mixture is uniformly moistened.
7

Using the back of a small spoon, coat chicken pieces with mustard mixture.
8

Roll chicken in breadcrumb mixture.
9

Arrange meaty side up on jelly-roll pan.
10

Bake until juices from the thigh run clear instead of pink, 40 to 45 minutes.
11

Serve hot or at room temperature.