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VTM: Chicken with a Kick of Spice

RICHMOND, Va (WTVR) – Richmond Entrepreneur Deb Stoneman shares her signature Chicken with Poblano Peppers and Raspberry sauce dish.  You can enjoy the Byrd House Market on Tuesday’s from 3:30-pm to 7pm now until October.

https://www.localharvest.org/byrd-farm-M19892

 

recipe offers the best flavors from both sides of the border.  For those who like a little less “heat” decrease the amount of Ancho Poblano peppers.  All of the ingredients (accept the olive oil) were either grown or produced on our farm.

Ingredients:

  • Fresh or thawed chicken (cut-up whole or half birds)  Free-range, cage free, of course!
  • Garlic – 3 cloves, minced finely
  • Ancho Poblano peppers- 1 to 3
  • Red Raspberry jam (strained) 8 oz jar
  • Olive oil – 1 to 2 tablespoons
  • Water – 2 tablespoons

Preparation: (total prep time approximately 15 minutes; cooking time approximately 45 minutes)

Pre-heat oven to 350 degrees.  In a shallow roasting pan add a scant bit of olive oil.  Rinse chicken, pat dry and arrange pieces in the pan.  DO NOT PUT OIL ON THE SKIN OF THE BIRD.   Roast at 350 degrees until a meat thermometer inserted reads the proper temperature for poultry.  The juice should “run” clear and skin should be crisp and brown.

While the chicken is roasting, prepare the Ancho Poblano peppers by rinsing in cold water.  Cut off the stem end and open the pepper lengthwise.  Remove the seeds and rinse under cold running water.  CAUCTION:  these peppers can be very spicy, so work with disposable latex gloves!  Cut the peppers into strips lengthwise.  In a heavy skillet (cast iron is the best), place a small amount of olive oil and heat.  Place the pepper strips in the hot oil and continue to cook until the peppers blister and turn burn.  Remove from heat.

In a sauce pan add 2 tablespoons of water and empty the contents of an 8 oz jar of raspberry jam.  Bring jam to a boil, remove from heat and strain to remove seeds.  After straining out the seeds, add to the skillet of peppers, add garlic and bring to a simmer; cook until the solution begins to thicken slightly.  Set aside.

When the roasted chicken has finished, add the pepper and jam mixture by pouring over the chicken.  Turn heat up to 375 degrees and continue cooking for approximately 10 minutes or until sauce is thick and bubbly.

Keep the browned skin on the chicken just until ready to serve.  The crispy skin has locked in all the moisture and produces a very tender bird.  Scrap the sauce from the roasting pan and serve along with the chicken.

 

 



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