Mexican-Style Chicken Pili Pili
Ingredients
- 800 gChicken thigh (in pieces (drumsticks or thighs))
- 3 pcHot chili pepper (seeded and minced)
- 3 pcGarlic (cloves, germ removed and minced)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pcHabanero peppers (seeded and finely chopped)
Method
Sizzling chicken skin infused with fiery chili heat and sharp lime acidity. The meat remains succulent and falls off the bone, deeply flavored by a quick, intense marinade.
- 1
Finely chop the garlic, chilies, and habanero pepper. In a mortar, crush them with the grey sea salt until a rustic paste is formed. Pour in the olive oil and mix to combine.
- 2
Lightly score the chicken skin. Massage the meat with the chili paste. In a very hot pan, place the pieces skin-side down. Let brown without touching until the skin is very crispy and releases easily.
- 3
Turn the chicken over. Lower the heat and cover to finish cooking through. At the end of cooking, deglaze with the lime juice to loosen the pan juices and coat the meat with this reduction.
Frequently asked questions
How do you get this dish right?
- Don't move the chicken once it hits the pan; that's the secret to skin that doesn't stick and stays crispy.
- If you want less heat, make sure to remove all the white membranes inside the chilies.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat in a pan to maintain the skin's crispiness.
