Tim Campbell
TVWBB Diamond Member
Apologies...I know I've posted variations of this cook before, but it's just downright tasty: Peruvian chicken thighs. Cooked a couple days ago and prepped enough for several meals. Did some decent quesadillas, a couple of sandwiches, tacos, etc. Favorite was just straight up with some rice. Made the obligatory green sauce, too.
Mortar and pestle...The original food processor. Absolute beast of a worker in our kitchen. Salt and garlic ground to paste with a bit of oil and white vinegar.
Ground in the other guys. Cumin, paprika, black pepper, aji amarillo, more white vinegar and vegetable oil. Marinated the thighs for about 3-4 hours.
Did these on the gasser. Mostly because I was lazy and a couple bourbons deep.
Basted with some green sauce and kept flipping. Corn was for the quesadillas.
No plated shots. Just some really tasty bird. Have a great weekend, everyone!
Mortar and pestle...The original food processor. Absolute beast of a worker in our kitchen. Salt and garlic ground to paste with a bit of oil and white vinegar.
Ground in the other guys. Cumin, paprika, black pepper, aji amarillo, more white vinegar and vegetable oil. Marinated the thighs for about 3-4 hours.
Did these on the gasser. Mostly because I was lazy and a couple bourbons deep.
Basted with some green sauce and kept flipping. Corn was for the quesadillas.
No plated shots. Just some really tasty bird. Have a great weekend, everyone!
