Tequila Marinated Chicken

Tequila Marinated Chicken

Giorgio Celmo

Ingredients

• 1 (3 1/2 to 4-pound) chicken, cut into 8 pieces, or use skinless boneless chicken breast
• 1/2 cup tequila (good stuff no worms in the bottle)
• 1 lime, juiced
• 1 teaspoon minced garlic
• 1/4 cup finely chopped cilantro
• 2 tablespoons brown sugar

Directions

Place chicken pieces in a large resalable plastic bag. Combine the tequila, lime juice, garlic, cilantro and brown sugar in a mixing bowl and whisk until the sugar is dissolved. Pour over chicken pieces and seal the bag, trying to release as much air as possible. Refrigerate the chicken for 45 minutes to 1 hour, turning occasionally.

Line a baking sheet with aluminum foil and place the chicken pieces on the baking sheet. Broil for 5 minutes, until the chicken is charred in places. Turn the chicken and continue to broil for an additional 5 minutes or until the second side is charred. Reduce the heat to 325 degrees F and continue to cook the chicken until the juices run clear, about 10 more minutes.

Mole Giorgio

Ingredients

• 10 ancho chilies
• 1 pasilla chile
• 4 large roma tomatoes
• 4 medium cloves garlic, unpeeled
• 3 tablespoons vegetable oil
• 2 slices day-old bread or corn tortillas
• 15 blanched almonds or Walnuts
• ½ cup sesame seeds
• 10 black peppercorns
• 1 tablespoon dried Mexican oregano
• 3 whole cloves
• 3 tablespoons vegetable oil
• 1 piece cinnamon (approximately 1 inch)
• 3 cups chicken stock
• Salt
• 2 tablespoons sugar or 2 oz. Mexican  Chocolate, more if you like
• ½ medium onion
• 3 garlic cloves
• Salt

Directions

Clean the chilies with a damp cloth, then discard the seeds and stems. Roast the chilies slightly in a hot skillet. Transfer to a pot with hot water, and let them soak for 20 minutes.

In a separate skillet, dry-roast the tomatoes and the unpeeled garlic cloves.

Add 3 tablespoons oil to a skillet and fry the bread until pale gold. Add the blanched almonds, sesame seeds, oregano, black peppercorns and cloves. Reserve.

Meanwhile, heat the oil in a big pot, blend the chilies with enough fresh water, and add to the pot. Let it fry for about 8 to 10 minutes. Blend the reserved nuts and spices along with the tomatoes, garlic, and enough water. Add to the cooking pot.

Blend the cinnamon with a little water and pass through a sieve over the mole. Simmer until thickened, about 20 minutes.

Add the chicken stock and bring to a boil. Let cook for 15 minutes, then add salt and sugar (chocolate). The mole should cover the back of a spoon.

Add chicken (see above), let simmer for 10 minutes.