I used one of my wonderful Hutterite chickens. I cut it into pieces leaving the legs and thighs with the bone in and skin on and the breasts both boneless and skinless. Cut into serving size pieces. Reserve the bones for chicken stock. After cooking, I removed the skin from the thighs and legs.
I also had tried making my own chipotles in adobo sauce from a recipe on Mangio da Sola. They worked great. I also had my own clementine marmalade and chopped it a little finer. You can make a lot of substitutions with this recipe and it will turn out great.
What I like about this recipe is that you do not have to pre-brown the chicken pieces. That saves a bit of kitchen cleanup.
- 2 tablespoons of finely chopped chipotle pepper in adobo sauce
- 1/3 cup sweet clementine marmalade
- 1 teaspoon ancho chili powder
- 1 clove garlic, finely minced
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1/2 cup chicken broth
- 1 tablespoon oil
- Dash pepper
- Dash salt
- 1 chicken, cut into serving size pieces
- 2 tablespoons cornstarch
- 2 tablespoons cold water
In the last hour of the cooking, combine the cornstarch with cold water until smooth; stir into the sauce and continue cooking. Serve the chicken with steamed rice and vegetables of your choice.