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Chicken Tampiquena
Food Management Staff
December 1, 2004
1 Min Read
FM Staff
YIELD: 24 portions
24 each chicken halves
Marinade:
8 bottles Tecate beer
1 cup red onion, julienned
2 Tbsps. garlic, chopped
1 tsp. ground cumin
2 Tbsps. Worcestershire sauce
1 cupfresh orange juice
1/2 cup light soy sauce
1 cup cilantro, chopped
1/2 cup fresh lemon juice
1/2 cup tomato paste
1 Tbsp. salt
1 Tbsp. dried oregano
Sauce:
4 each dried Arbol peppers
6 each dried Cascavel peppers
5 each dried Guajillo peppers
10 each ripe tomatoes
2 Tbsps. garlic, chopped
1 1/2 cups onions, finely diced
2 Tbsps. dried oregano
1 tsp. ground cumin
1/2 tsp. cracked black peppercorns
1/2 cup white vinegar
4 cups chicken stock
Salt, to taste
Mix together all marinade ingredients, pour over chicken halves, and refrigerate overnight.
Bake chicken at 325°F for 1 hour.
For the sauce: Seed peppers and toast. Soak peppers in hot water for 25 minutes. Boil tomatoes and drain. Blend all sauce ingredients and simmer for 25 minutes. Season to taste with salt.
Pour sauce over chicken halves and serve.
Recipe from Chef de Cuisine Gabriel Gomez, UCLA Medical Center, Los Angeles, CA.
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