Anyone tired of winter yet? Mr. Tess shoveled a path so the cats can sit on the patio. This is Ursula, the little bear, called Sula.
Mr. Tess also made this favorite chicken recipe while I was stressed with work. It’s a recipe we’ve made many times, though not recently—I’d forgotten about how delicious it is. I first found the recipe on the CooksTalk (the forum that got me started on studying Japanese cooking). The original poster no longer appears in the forum very often, and because the search function there leaves a lot to be desired, I want to place the recipe on my blog. Yes, I’ve printed a copy every time we’ve made it, but somehow recipes get lost. Or forgotten. Besides, if it’s here others may find it, make it, and enjoy it.
Cinnamon Roasted Chicken with Pasilla Pan Sauce
Source of Recipe: Robert del Grande
- 1 chicken (about 3 pounds) or chicken thighs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 corn tortilla, cut in quarters
- 2 plum tomatoes, quartered lengthwise
- 1/4 white onion, chopped
- 4 cloves garlic
- 2 ounces mushrooms, stemmed and chopped
- 3 pasilla chilies, stemmed and seeded
- 1/4 cup pumpkin seeds
- 3 tablespoons olive oil
- 2 cups chicken stock
- 2 teaspoons brown sugar
Preheat oven to 350°F.
Spatchcock the chicken: cut out the backbone, open up the bird, place the it skin side up, and press firmly to flatten. Make slits in skin near tail to tuck ends of legs through. You can also tuck the wing tips into slits up front to avoid burning.
Combine cinnamon, chili powder, salt and pepper. Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
Drizzle 2 tablespoons olive oil over vegetables.
Place chicken on top of vegetables and roast until chicken is done.
Remove chicken from pan and brush with some of the pan juices. Keep warm.
Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
Transfer to blender and puree until smooth.
Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
Cut chicken into pieces, add return to sauce to warm.
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4 thoughts on “Cinnamon Roasted Chicken with Pasilla Pan Sauce”
Hello! I am OK! I’m so sorry. I did not learn English for a long time. So I can’t write and think anything in English. When I stop learning English, it is difficult to restart it.
By the way, we saw a raccoon dog near my house.
You are very brave and much to be admired to try to learn English. I think you are (or were) doing very well! Also I have liked hearing from you. We had some good communication with not many words.
I understand that you are very busy. Young children need much attention and make a mother very tired.
Be happy, and say hello sometimes or I will miss you.
I did not know about “raccoon dogs.”
The picture is my small cat. She is only 2 kg? She has too much fur!
I asked a American, what would you say “Tanuki” in English?
He said there are not Tanuki in the USA. Tanuki is Tanuki.
My aunt lived in Nara. She has field. Tanuki eat her products sometimes. She is angry with Tanuki.
If I feel tired to learn English, I try to use translators.
There are no tanuki in the USA.
They look like raccoons here:
Raccoons eat my garden. I get angry just like your aunt! Also, other animals eat my garden.