Enjoy!
For the chicken
4 chicken legs and thighs
3 cloves garlic
4 Tbs chopped cilanrto
zest and juice of 2 limes
4 oz vegetable oil
2 jalapenos or poblanos (depending on how spicy you want it)
salt and pepper
1. with a boning knife remove the leg and thigh bone leaving the meat and skin intact and gently pound to even it out (hence the "uninflated"
2. mix all the rest of the ingriedients in a blender and marinate chicken for 15-20 minutes.
3. Grill skin side down till skin is crisp and turn. Cook for 8-12 minutes or untill chicken is just done.
For the Pipian Rojo
2 Ancho chilies
1/2 cup pumpkin seeds
2 cloves garlic
2 Tb chopped cilantro
3 cups chicken stock
1 jalapeno
1 med onion diced
2 Tb veg oil
3 limes, juice only
1. In a med pot add the oil till hot and add the onion, jalapeno garlic and pumpkin seeds
2. Saute till seeds and onion are just starting to brown and add anchos and chicken stock.
3. Simmer 1/2 hr or so and add cilanto and lime juice.
4. Put the sauce in a blender and puree till very fine (add more stock if too thick) Season with salt and pepper and hold warm not hot.
Serve with spanish rice and a margarita
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