Best Chicken Conquistador Recipes
CHICKEN CONQUISTADOR
You will have fun cooking this one. It does not require much effort unless you skimp and buy bone-in thighs. De-boning thighs can be a real pain, especially if the knife slips. So use boneless, skinless thighs and/or breasts. You will need bacon slices, a Can of Ortega whole chilies, toothpicks, and your chicken pieces. You can up the ante on this one with a jalapeno or habanero pepper at your own risk, but first remove the seeds
Provided by Christian B.
Categories < 4 Hours
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Wash and pat dry the chicken pieces.
- Rub each with a small quantity of Green Mountain "South of the Border" Spice Rub.
- Place a chili on each of the chicken pieces.
- Wrap each of them up in a piece of bacon and spike in place with a toothpick. I've heard the rumor for years that the dye in toothpicks of color will harm you, but I figure the FDA would never let that happen. Plus, there would be a whole lot of people in the hospital suffering from TDS (Toothpick Dye Syndrome) and somehow word of this would have gotten out. So use the they are a lot stouter than the regular ones, and they're much easier to find when you drop yours on the ground!
- You've thought ahead on this one and already have your grill going and stabilized at 275°C.
- Put the chicken pieces on the grate and cook for 80-90 minutes or until done. Turn the pieces a few times while they cook and spritz with apple juice when you do. The bacon usually finishes at the same time as the chicken unless you've skimped again and bought bacon so thin you can shave with it.
Nutrition Facts : Calories 275.5, Fat 12.7, SaturatedFat 3.8, Cholesterol 125.4, Sodium 255.3, Carbohydrate 9.4, Fiber 0.2, Sugar 8, Protein 29.1
ZUNZI CONQUISTADOR CHICKEN
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Get a large piece of foil on a cookie sheet or roasting pan, place the breasts in the middle, and sprinkle the dry rub all over the meat. Bring the edges of the foil up over the meat, loosely tenting the foil so that there is room for the chicken to steam - there should be just a small hole in the center for steam to escape. Cook until done, about an hour to an hour and a half. Chop the chicken, and, this is important: pour whatever juices are left in the foil over the chopped meat. Please use those juices! Cut the baguette into 4 pieces, and cut those pieces in half. Build your sandwich
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