Skillet Potatoes
Mexican Corn
This little chicken can be as hot or mild as you like. Use hotter peppers for a fire alarm hot chicken. Use relleno peppers for a milder flavor. Do NOT ever touch your eyes or face after handling peppers. It’s a painful experience. Ask me how I know.
I don't have a picture of it, because when I took it out of the crockpot, it's poor little wings fell off. Not a pretty sight. But it was delicious. The spices infused the entire chicken with flavor. We used the leftover chicken to make delicious Green Chili Enchiladas the next day.
Ingredients:
- 1 roasting chicken
- 2 peppers, seeded
- 2 cloves garlic
- 4 slices of cooked bacon
- One onion, peeled and quartered
- ¼ tsp cinnamon
- ¼ tsp cloves
- 1 anise star
- Salt
- 4 russet potatoes, washed and chopped into 1 inch squares
- 1 onion, chopped
- Salt, pepper, and paprika
- 1Tbsp olive oil
- 1 package of frozen corn
- 1 small can of diced green chilis, mild
In the morning:
Chop the peppers, garlic, and bacon in a small food chopper. Add the cinnamon and cloves and stir.
Rub the cavity of the chicken with salt. Place the onion quarters and the star anise inside.
Lift the skin from the neck of the chicken, and gently slide your hand under the skin.
With a spoon, spread the spice, pepper, and garlic mixture under the skin of the breast of the chicken.
Put any leftover spice, pepper, and garlic mixture in the cavity.
If the legs of the chicken separate, truss them with kitchen twine or a zip tie. (Don't worry, the plastic zip tie won't melt in the crock pot.)
Place the chicken in the crock pot breast side up.
Cook on low for 7-8 hours.
In the afternoon:
Set the table.
Heat the oil in a skillet or frying pan.
Cook the potatoes and onions in the skillet until the potatoes are browned.
Season to taste with salt, pepper, and paprika.
While the potatoes are cooking, mix the corn and green chilis in a bowl and steam in the microwave.
Remove the chicken from the crock pot and place on a serving platter.
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