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Ingredient - Chicken

This is a much easier version of the famous smoked duck which involves marinating, steaming, drying, and smoking. You can make this in a stove-top smoker. The tea colors the skin an appealing color, and any loose tea will work, even the Orange Pekoe in most tea bags. If using chicken pieces, cut the marinade recipe in half. Serve with fresh spring rolls, pickled radish and carrot relish, and Sichuan noodles with vegetables. Note that this recipe requires advance preparation.

This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 

Tlatonile is a pipian from Jalcomulco, Veracruz. Pipians are spicy dishes from Mexico that utilize ground nuts or seeds. In Mexico, these are most often pumpkin or squash seeds. This recipe is from Susana Rodriguez, who made this for lunch when we were passing through.
New Mexican cooks are forever improvising on traditional recipes. This interesting variation on green chile and chicken enchiladas has been tested so many times in our kitchens that we now consider it a New Southwest classic. The enchiladas go well with traditional dishes of rice, refried beans, and a crisp garden salad.
In Italian, this chicken is called pollo alla diavolo because of the addition of crushed red peperoncini chiles, the same kind that is sprinkled on pizzas to liven them up. Traditionally the chickens are split before grilling, but you can use a rotisserie if you wish–it just takes longer to cook. Adding rosemary branches to the fire makes a very aromatic smoke.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

recipe image

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

 

recipe image
Chileheads requiring pungency other than from the won tons can add five or six whole chile pods such as santaka or piquin to this broth. Remove them before serving.

This is an all-purpose sop that can be used with any meat or poultry. It’s purpose is to keep the meat moist during the smoking process and to give the cook something to do during the long, boring, smoking process. Use a little sop mop to coat the meat.

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