Ingredients :
- 20 Boneless Chicken Thighs (fat trimmed and rinsed)
- 2 tbs Annatto paste or ground seeds
- 1 tsp cumin
- 2 tbs ground garlic
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1/3 cup Worcestershire sauce
- 10-12 oz Beef broth or chicken Bouillon/Beef-Chicken base Base with the eqivalant in water
- 2 tbs white flour
Method :
- Note: Red Recado paste. I ordered a bag of the seeds (from the internet). Also known as Annatto (from Achiote plant) seeds and use a spice grinder to turn it into a powder. You can find the paste at your local mexican market.
- Mix all above ingredients in a blender.
- Pour the mix in a sealed container with the chicken
- Place in fridge for 2-3 hours, no more
- Barbecue it until dark brown with a crust.
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