Mondo Fuego™
One of my finest chix recipes
Fri May 15, 2009 17:26

Pollo ex Mondoⓒ a/k/a Mondo Pollo Taj Mahalⓒ

by Mondo Fuego™

2 or 3 top quality chicken breast tenderloins per person

Marinate in a mixture of the following:

- tequila (1 ounce per person)
- sea salt (1/8 tsp per person)
- cracked pepper (1/4 tsp per person)
- powdered ginger (1/2 tsp per person)
- minced garlic (or powder) (1/2 tsp per person)
- Curry Masala (1/2 tsp per person)
- Garam Masala (1/2 tsp per person)

(You can get the Curry & Garam Masala at Whole Foods, or you can Google on "Neera's" and order it online: http://www.cinnabarfoods.com/pastes_spices.htm)

Optional ingredients:

- grated orange peel or a splash of orange juice (1 tsp per person)
- cardamom (1/4 tsp per person)
- cayenne pepper (a light sprinkle per person)
- Grand Marnier (1 tsp per person)

After marinating for about 20 minutes, add a small amount of olive oil and mix well.

Sauté in a skillet, at first quickly on high heat until outer surface of chicken is seared, then reduce heat and cook until done, turning often, and periodically pouring on the remaining marinade - the juices should reduce and caramelize on the surface of the chicken. [do not cook on grill - grilling loses the juices which are an integral part of the finished product - once you get the hang of pan or griddle cooking, you may pack your gas grill in mothballs - but keep your smoker :)]

Serve with steamed asparagus (with a dollop of blue cheese dressing) and a salad of your choice.

Sun tea with mint, lemon and demerara, muscovada or turbinado sugar (add a shot of tequila if you want a li'l extra zest).

Sun tea: Fill large pitcher with pure distilled water, then use the following teas:

Tazo Zen (2-3 bags per gallon)
Bigelow Constant Comment (1-2 bags per gallon)
Lipton Orange Pekoe (1-2 bags per gallon)
Bigelow green tea (enough bags to achieve proper strength)
(If you have tea balls, use bulk cut tea instead of tea bags to get away from tea bag paper)

Cover top with plastic wrap to keep bugs out.

Place pitcher in direct sun and let sit for 1-2 hours.

  • Tastes Like ChickenTrish, Mon May 4 08:06
    Chicken is one of the most versatile foods because it accepts flavor so readily. Post your chicken dishes in this thread
    • popcorn chickensym, Sun Jan 31 13:23
      I finally have mastered low-oil popcorn chicken - begin by cutting your boneless, skinless chicken breast in bit size pieces. - dust them with seasoned flour (how you season the flour is up to you... more
    • finally GOOD fried chickensym, Wed Sep 2 16:54
      Ok I've struggled for years to make GOOD southern style fried chicken and finally realized (duh) that I was trying to be too complicated. A bath in beaten eggs and a dusting in well seasoned flour is ... more
      • My late husbandTrudy, Wed Apr 18 20:20
        double dipped. First flour, then egg, flour again. Made the batter stick to the chicken better.
    • One of my finest chix recipes — Mondo Fuego™, Fri May 15 17:26
    • KR's Honey Mustard ChickenKR, Wed May 13 23:46
      Okay, so there is nothing really new or different or exciting about this recipe, but people seem to like it (including me....i make it about once per week). Please note that I don't really measure... more
    • coconut chicken (c)Trish, Mon May 4 08:08
      Boneless, skinless breasts sliced thin marinade: coconut milk, ginger, soy, rice vinegar, sesame oil, chili oil batter: tempura batter made with very cold coconut milk breading: seasoned bread crumbs ... more
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