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Receta Sweet Asian Chili Chicken w Pea Studded Couscous
by Smokinhotchef

Sweet Asian Chili Chicken w Pea Studded Couscous

Asian chili sauce makes an excellent marinade for just about any meat. Here, along with a couple of other simple seasonings bring these chicken wing 'dings' to the top of the dinner requests, especially with the children.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 9

Va Bien Con: green salad, potatoes, couscous, roasted veggies, steamed veggies, rice, quinoa

Wine and Drink Pairings: sparkling beverages, pinot noir, white wine, white zinfendal

Ingredientes

  • 1 3lb. bag chicken wing sections or drummettes
  • 11/2 c. sweet Asian chili sauce
  • 1 tbsp. sriracha hot chili sauce
  • 1 tsp. adobo seasoning
  • 2 tsp. roasted coriander
  • 1 tsp. smoked paprika
  • 1 tbsp. onion powder
  • 2 tsp. kosher salt
  • 1 box plain couscous
  • 2 cups chicken broth or stock
  • 6 oz. frozen peas
  • olive oil for drizzling
  • cracked black pepper to taste
  • parsley for garnish

Direcciones

  1. In a resealable bag, add chili sauces, adobo, coriander, paprika, onion powder, salt and pepper to taste. Blend well and add chicken parts. Coat chicken and marinate for 2 to 24 hours.
  2. After marination, preheat oven to 450* F. Drain excess marinade off chicken and arrange on a large roasting pan with a rack. Roast chicken for 20 to 25 minutes or until internal temperature reaches 155 degrees.
  3. Meanwhile, in a medium sauce pan, bring 2 cups of chicken broth up to a boil. Add couscous and peas. Stir to incorporate peas and cover, then remove from heat. Fluff with a fork and drizzle olive oil just before plating and grind pepper over to taste.
  4. Couscous may be omitted and the wings may be served a la carte as an appetizer or party favor.