Dynamite Chicken

This is one of my favorite chicken recipes. I found it in the SF Chronicle cookbook and modified it a little. It's so easy and yet so flavorful.

Dynamite Chicken

2 lbs skinless chicken thighs with bones

½ cup cilantro leaves
4 garlic cloves
1 tsp salt
2 tsp ground chile
¾ cup salsa
1 bottle beer
 
Preheat oven to 400 degrees.

Rinse the chicken and cut off any large pieces of fat.  Blot the chicken dry.

Combine the cilantro, garlic, salt and ground chile in a food processor.  Chop to a coarse puree.  Rub the chicken with the mix.  Place the chicken in a Dutch oven. Add the salsa & beer, cover and bake for 1 hour.  Uncover and roast 10-15 minutes longer, basting the chicken with the pan juices a couple of times.

Serve over broken rice.

 

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