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-> [Chicken, Hot & Spicy, Poultry] -> [River kwai chicken Recipe] |
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River kwai chicken
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| Artist: |
_ |
| Categories: |
Chicken, Hot & Spicy, Poultry |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 5
| lbs | Chicken legs, skinned | | 4
| tbsp | Canola oil | | 5
| tbsp | Herbed vinegar | | 5
| tbsp | Nuoc mam | | 3
| tbsp | Worcestershire sauce | | 2
| tbsp | Lime juice, freshly squeezed | | 3
| tbsp | Garlic powder | | 3
| tbsp | Black pepper | | 2
| tbsp | Hot paprika | | 1
| tbsp | Coriander, chrushed | | 1
| tbsp | Tumeric | | 1
| tbsp | Cardamom, chrushed | | 2
| drop | Tabasco peppers, chrushed | | 4
| | Thai peppers, chopped | | 1
| | Fresh marjoram | | 1
| cup | Water | | 5
| | Fresh basil |
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Procedures:
| 1 | Recipe by: tom solomon place oil in the bottom of a shallow baking pan. | | 2 | In a bowl combine chicken with all wet and dry ingredients, coating thoroughly. | | 3 | Add the works to the baking pan, and place basil leaves on top of the chicken. | | 4 | Cover with foil and bake for one hour at 300 degrees. | | 5 | Remove foil, increase heat to 350 degrees, and bake for an additional 30 minutes, turning chicken once. | | 6 | Remove from heat, and serve. |
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