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Adobe Chicken
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Serves/Makes:4 or more

  • 1/2 cup (125 ml) fresh cilantro, minced
  • 6 tbsp (90 ml) honey mustard
  • 3 jalapeno chilies, minced
  • 2 tbsp (30 ml) fresh lime juice
  • 3/4 cup (175 ml) fine dry bread crumbs
  • 1/2 cup (125 ml) yellow cornmeal
  • 2 tsp (10 ml) chili powder
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) dried oregano
  • 1/4 tsp (1 ml) ground red pepper (cayenne)
  • 1/4 cup (60 ml) vegetable oil
  • 2 frying chickens, cut in serving pieces, skin removed
  • Heat oven to 400 degrees (200 C.).
  • Line a jellyroll pan with aluminum foil.
  • Combine cilantro, mustard, jalapeno and lime juice in a small dish; set aside.
  • Combine bread crumbs, cornmeal, chili powder, salt,
  • oregano and red pepper in a shallow dish such as a pie plate.
  • Drizzle oil over and mix with your hands until mixture is uniformly moistened.
  • Using the back of a small spoon, coat chicken pieces with mustard mixture.
  • Roll chicken in breadcrumb mixture.
  • Arrange meaty side up on jelly-roll pan.
  • Bake until juices from the thigh run clear instead of pink, 40 to 45 minutes.
  • Serve hot or at room temperature.

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