Chicken Chicharrones with Green Chiles
Estimated Total Time: Approx. 1 hour (+ overnight prep)
1 lb boneless, skin-on chicken thighs
1 tbsp. chile powder
1 tbsp. Worcestershire
2 c. water
6 tbsp. salt
2 tbsp. sugar
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
2 white onions
Pound with a mallet to make thighs even in thickness. Cut into thumb sized pieces.
Combine: chile powder, Worcestershire, water, salt and 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
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
Julienne and sautée onions until soft and brown in color