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Pollo con Chilli y Mantequilla Recipe

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This recipe for Pollo con Chilli y Mantequilla, by , is from Barbara's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Canavati

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. fennel seeds
Handful of cilantro, leaves and stems separated
1 Thai chile, stem removed
2 garlic cloves, finely grated
cup ( stick) unsalted butter, room temperature
3 Tbsp. Diamond Crystal or 1 Tbsp. plus 1 tsp. Morton kosher salt, divided
1 orange
1 lb. shallots, peeled, halved if large
2 34-lb. whole chickens, each cut into 8 pieces

Directions:
Directions:
Preheat oven to 425. Process fennel seeds in a food processor until broken down to a coarse powder. Coarsely chop cilantro stems and add to food processor. Add chile, garlic, butter, and 1 Tbsp. Diamond Crystal (or 1 tsp. Morton) salt. Finely grate orange zest directly into food processor bowl; reserve orange. Pulse to incorporate. (Alternately, finely chop fennel seeds, chile, and garlic. Transfer to a small bowl. Add orange zest and butter and mix with a wooden spoon.)

Divide shallots between two 13x9" baking dishes. Pat chicken pieces dry. Using your fingers, gently separate skin from flesh, taking care not to tear the skin. Season chicken on both sides with 2 Tbsp. Diamond Crystal total (or 1 Tbsp. Morton) salt. Slide a scant teaspoon of chile butter under skin of each piece, then rub any leftover butter onto skin. Arrange chicken on top of shallots skin side up and dividing evenly between baking dishes. Quarter reserved orange and place 2 pieces cut side up in each pan.

Roast until chicken is deep golden brown and cooked through, 5560 minutes. Let chicken rest 10 minutes. Transfer chicken, shallots, and oranges to a platter. Spoon pan juices over, then squeeze orange wedges over. Top with cilantro leaves.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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