Chicken Chicharonnes with Green Chiles

Flour

For the chicken:

  • 1 lb boneless, skin-on chicken thighs – Pound with a mallet to make thighs even in thickness. Cut into thumb sized pieces.
  • Combine:
  • 1 tbsp. chile powder
  • 1 tbsp. Worcestershire
  • 2 c. water
  • 6 tbsp. salt
  • 2 tbsp. sugar
  • Add chicken to brine and allow to sit for 4 hours. Remove from brine and allow to drain thoroughly. Pat dry and fry 2 minutes or until chicken is crispy and cooked through.* Season with salt to taste.
  • *Please ensure chicken reaches a safe cooking temperature.

For the green chile:

  • 12 anaheim chiles – roasted, peeled and seeds removed
  • ¼ c. roasted garlic
  • ½ c. potato – peeled and chopped
  • 2 tbsp. cumin
  • 1 c. onion - grilled until soft
  • 4 c. chicken stock
  • 2 tbsp. oregano
  • Combine all ingredients in a medium sauce pan and simmer for 25 minutes. Puree in blender until smooth and strain through a fine sieve. Season with salt to taste.

For the caramelized onions:

  • 2 white onions – julienned and sautéed until soft and brown in color

To plate:

  • Heat TortillaLand flour tortillas until just golden on either side. Stuff evenly with chicharrones and top with caramelized onions. Smother liberally with green chile.
  • Suggested garnish – shredded purple cabbage