Xin-xin - Spicy Chicken With Pumpkin Seeds Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken, cut into serving
2 each: Onions, sliced
-pieces,
1 tsp: Malagueta chile, dried and
3 cup: Water,
-crushed or substitute,
1/4 cup: Dried, ground prawns or
-Piquin or cayenne,
-shrimp,
3/4 cup: Pumpkin seeds, shelled and
1/2 cup: Fresh pineapple, chopped
-roasted,
1/4 cup: Coconut, grated
1 tsp: Ground coriander,
1 1/2 tsp: Salt,
1/4 cup: Vegetable oil,
1/2 cup: Parsley, chopped
Parsley for garnish,
Directions:
Place the chicken in a large pan with the water, ground prawns,
pineapple, coconut, salt, parsley, onions, and chile. Cover and
braise until the chicken is tender (about 30 minutes). Remove the
lid and cook until the liquid is reduced by half.
Set aside 10 whole pumpkin seeds for garnish. Grind the rest of
the seeds in a spice mill. Add the ground pumpkin seeds to the
chicken, together with the coriander and oil. Heat through and serve
garnished with parsley and the whole pumpkin seeds.
Yield: 4 to 6 servings
Authors heat scale: Hot
_Hot and Spicy Latin Dishes_ from "Chile Pepper Magazine", 1995 Dave
DeWitt, Mary Jane Wilan, and Melissa T. Stock ISBN 1-55958-484-X
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-27-95
Source from luhu.jp
pineapple, coconut, salt, parsley, onions, and chile. Cover and
braise until the chicken is tender (about 30 minutes). Remove the
lid and cook until the liquid is reduced by half.
Set aside 10 whole pumpkin seeds for garnish. Grind the rest of
the seeds in a spice mill. Add the ground pumpkin seeds to the
chicken, together with the coriander and oil. Heat through and serve
garnished with parsley and the whole pumpkin seeds.
Yield: 4 to 6 servings
Authors heat scale: Hot
_Hot and Spicy Latin Dishes_ from "Chile Pepper Magazine", 1995 Dave
DeWitt, Mary Jane Wilan, and Melissa T. Stock ISBN 1-55958-484-X
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-27-95
Source from luhu.jp