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INGREDIENTS
* chicken thighs
* 1/4 cup Cholula Chipotle Sauce
* 3 tablespoons Jose Cuervo tequila
* 1 teaspoon ground cumin
* 1 teaspoon celery seed
* 1 tablespoon smoked paprika
* 1 teaspoon black pepper
* 1 1/2 tablespoons salt
* 1/2 cup all purpose flour
* 2 tablespoons tomato paste
* 1/4 cup Cholula Chipotle Sauce
* 3 tablespoons Jose Cuervo tequila
* 1 teaspoon ground cumin
* 1 teaspoon celery seed
* 1 tablespoon smoked paprika
* 1 teaspoon black pepper
* 1 1/2 tablespoons salt
* 1/2 cup all purpose flour
* 2 tablespoons tomato paste
* 1 cup halved red potatoes
* 1 cup halved white mushrooms
* 1/2 cup chopped celery
* 1/2 cup diced onion
* 1/2 cup sliced red pepper
* 4 cloves garlic, crushed
* 2 tablespoons oil
* 4 cups chicken broth
* 2 tablespoons toasted pine nuts
* 1/4 cup small basil leaves
* 1 cup halved white mushrooms
* 1/2 cup chopped celery
* 1/2 cup diced onion
* 1/2 cup sliced red pepper
* 4 cloves garlic, crushed
* 2 tablespoons oil
* 4 cups chicken broth
* 2 tablespoons toasted pine nuts
* 1/4 cup small basil leaves
INSTRUCTIONS
Pre heat oven to 150C/Gas Mark 2
Rinse chicken under cold water and trim off excess fat. Pat dry and place in a large zip lock bag and add Cholula, tequila, cumin, celery seed, smoked paprika, black pepper and salt. Toss and let sit refrigerated for at least one hour. Even better to do the night before.
Remove chicken from bag and let drain. Place flour in a medium bowl. Dredge chicken in flour lightly and shake off excess flour. Place oil in a large covered oven proof casserole dish and heat over a medium heat. Brown chicken on all sides for about 8-10 minutes, turning occasionally. Remove excess fat and add tomato paste to the bottom of the pan and cook for 1 minute. Add the vegetables and cook for a further 3 minutes, stirring when needed. Slowly add chicken stock while scrapping bottom of pan. Bring to the boil, cover and place into a preheated oven for 90 minutes.
Remove chicken from casserole dish and place on a large warm serving platter, cover with cooked vegetables.
Return the casserole dish with liquid back onto the hob and simmer. Add salt, black pepper and of course Cholula, to taste.
Rinse chicken under cold water and trim off excess fat. Pat dry and place in a large zip lock bag and add Cholula, tequila, cumin, celery seed, smoked paprika, black pepper and salt. Toss and let sit refrigerated for at least one hour. Even better to do the night before.
Remove chicken from bag and let drain. Place flour in a medium bowl. Dredge chicken in flour lightly and shake off excess flour. Place oil in a large covered oven proof casserole dish and heat over a medium heat. Brown chicken on all sides for about 8-10 minutes, turning occasionally. Remove excess fat and add tomato paste to the bottom of the pan and cook for 1 minute. Add the vegetables and cook for a further 3 minutes, stirring when needed. Slowly add chicken stock while scrapping bottom of pan. Bring to the boil, cover and place into a preheated oven for 90 minutes.
Remove chicken from casserole dish and place on a large warm serving platter, cover with cooked vegetables.
Return the casserole dish with liquid back onto the hob and simmer. Add salt, black pepper and of course Cholula, to taste.
INGREDIENTS
INSTRUCTIONS
* 1lb large shrimp, peeled tail left on
* 1/2 medium onion
* 3 tablespoons lime juice
* 1/4 cup Cholula Chili Garlic Sauce
* 1 tablespoon chopped fresh ginger
* 1/2 medium onion
* 3 tablespoons lime juice
* 1/4 cup Cholula Chili Garlic Sauce
* 1 tablespoon chopped fresh ginger
Peel and devein shrimps. Leave the tail on to serve as
a handle. Place the remaining ingredients in a blender
and puree until smooth.Pour over the shrimps and
marinate for at least 1 hour.Grill or BBQ basting
occasionally for about 5 minutes.
Try skewering the shrimps with chunks of vegetables.
Try skewering the shrimps with chunks of vegetables.
INGREDIENTS
* 4 medium raw beetroots
* (around 350g in total)
* 1 small red onion, thinly sliced
* 3 tbsp sherry vinegar
* 4 tbsp olive oil, plus a little
* extra to finish
* 1-3 tsp Cholula Hot Sauce
* 1 tsp salt
* Freshly ground black pepper
* (around 350g in total)
* 1 small red onion, thinly sliced
* 3 tbsp sherry vinegar
* 4 tbsp olive oil, plus a little
* extra to finish
* 1-3 tsp Cholula Hot Sauce
* 1 tsp salt
* Freshly ground black pepper
INSTRUCTIONS
Peel the beetroots and slice them very thinly, around 2-3mm thick - if you
have one, use a mandolin. (If your beets are large, halve them after peeling,
then cut into slices.) Put the beetroot in a pot with plenty of boiling water
and simmer for three to five minutes, until semi-cooked; it should still be
crunchy. Drain and put in a large bowl.
Add the red onion, vinegar, oil, sugar, Cholula Hot Sauce, salt & pepper to the beetroot bowl and toss everything together gently - your hands are the best tool for this. Leave to one side for 10-15 minutes, then taste and see if you want to add more sugar, salt or vinegar - it needs to be sharp and sweetish.
When you're ready to serve,
spread half the beetroot mixture
on a large platter or in a shallow
bowl.
Top with half the avocado,
coriander, mint, pea shoots and
broad beans.
Add the red onion, vinegar, oil, sugar, Cholula Hot Sauce, salt & pepper to the beetroot bowl and toss everything together gently - your hands are the best tool for this. Leave to one side for 10-15 minutes, then taste and see if you want to add more sugar, salt or vinegar - it needs to be sharp and sweetish.
When you're ready to serve,
spread half the beetroot mixture
on a large platter or in a shallow
bowl.
Top with half the avocado,
coriander, mint, pea shoots and
broad beans.
* 2 medium avocados, peeled & thinly
* sliced
* 10g coriander leaves
* 10g mint leaves
* 20g pea shoots (or lamb's lettuce)
* 150g broad beans, blanched, refreshed
* & skinned (or frozen soya beans,
* quickly blanched & refreshed)
* sliced
* 10g coriander leaves
* 10g mint leaves
* 20g pea shoots (or lamb's lettuce)
* 150g broad beans, blanched, refreshed
* & skinned (or frozen soya beans,
* quickly blanched & refreshed)
* 1/3 of a cup fresh lemon juice
* 1/3 of a cup fresh lime juice
* 1/3 of a cup fresh orange juice
* 1 tbsp fresh crushed garlic
* 3/4 tsp ground cumin
* 1 tsp dried whole leaf oregano
* 1/3 of a cup fresh lime juice
* 1/3 of a cup fresh orange juice
* 1 tbsp fresh crushed garlic
* 3/4 tsp ground cumin
* 1 tsp dried whole leaf oregano
INGREDIENTS
INSTRUCTIONS
Combine all ingredients in a non-metallic container.
Marinate your choice of shrimp, chicken, beef or fish
for at least 2 hours. Grill over an open fire or roast
basting occasionally for a taste of the Yucatan.
* 1 crumbled bay leaf
* 2 tbsp olive oil
* 1/4 cup of Cholula Hot
* Sauce
* Salt & Pepper to taste
* 2 tbsp olive oil
* 1/4 cup of Cholula Hot
* Sauce
* Salt & Pepper to taste
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