Loco about the Pollo?
Contrary to what many believe, I don’t know one person of color that LOVES chicken. I rarely dine on it, but if I do it is not FRIED but baked very slowly, until the meat is falling off the bone tender. Jalapeno Apple Butter Chicken came about after I bought homemade Jalapeno Apple Butter from the Tohono O’odham table at my favorite farmer’s market. (Thanks for the inspiration ‘yall!) Always start with organic chicken – it lacks antibiotics and hormones – I buy the whole bird and cut it myself because it’s less expensive than purchasing cut up parts. The recipe below is for Rosemary Chicken which is excellent on the grill and goes amazingly well with a Broccoli Cheese Quinoa Casserole.
2 Organic Chicken Quarters
3 Large Cloves Organic Garlic
Fresh Organic Rosemary
Juice of a 1/2 Lemon
Spike Gourmet Natural Seasoning
Place the thawed chicken in a large baking dish and sprinkle liberally with the next three ingredients making sure to place pieces of chopped garlic and rosemary underneath the skin of the chicken. You may do this 1 day to 1 hour prior to cooking. Cover dish with plastic wrap and place dish in the refrigerator until you’re ready to cook it.
Preheat oven to 350 degrees. Wash & cut 6 new potatoes into wedges and place in between the chicken. Sprinkle the chicken and potatoes with Spike seasoning. Cook for 30 minutes at 350 degrees, baste the chicken and reduce temperature to 325 degrees. Cook for about 1 more hour, basting the chicken every 20-30 minutes, until it is ready.