Recado Chicken

By ldelmas

Ingredients

• 1/2 Chicken, de-boned
• 4 Ounces of Chicken Stock
• 2 Baby Carrots, Blanched, split in half
• 3 Asparagus Spears
• 1 Ounce of Garlic-Chipotle Love
• 1 Cilantro Sprig
• Chopped Cilantro

Preparation

Step 1

1.Place pre-cooked chicken in a saute pan to heat. Add 2 oz chicken stock to make sauce.
2.Place pozole in a separate saute pan on medium high heat. Add mixed vegetables to pozole.
3.Add 2 oz chicken stock and saute.
4.After chicken is heated, brush the skin side with chipotle glaze and place the pan in the salamander for approximately 1 minute to create a smoky look.
5.Place the sauteed vegetables in the center of a round plate.
6.Remove the chicken from the salamader and place over the vegetables.
7.Pour the sauce from the saute pan around the plate.
8.Place a sprig of cilantro over the chicken and sprinkle with chopped cilantro.

Tip: When roasting chicken, be sure to rub olive oil on the skin before seasoning, so the seasonings stick and don't come off during the cooking process.Tip: After buying your fresh herbs, wrap them in a moist paper towel and put in plastic bags right when you get home, to keep them fresh. This will also make them last longer.