Friday, January 8, 2010

Chicken - Rio Style

Rio Arriba started it with his post on his own barbecue sauce secret. He didn't post measurements so I just used instinct to get the seasoning just so. I tweaked it slightly, not that it needed improvement, just to make it my own with what I had on hand. I replaced the chiopotle, which I was out of, with dried jalapeno and to offset the hot, added some raw honey.

To that some homestyle corn, a couple of tablespoons of cream cheese added to the cooked corn along with some fresh dill then simmered gently. Then some fresh baked Italian bread to clean up the crime scene.

There were bones and sauce on all surfaces when the carnage was over.

click it and you'll want to make it


  1. Until I can get it up on the sidebar.

    How I made my version of Rio's outstanding recipe:

    1 small bottle Sweet Baby Ray's Honey barbecue sauce

    1/2 a small bottle Kraft hickory Smoked barbecue (I had some leftover).

    1 1/2 teaspoons Penzey's Ancho Chili Powder

    1 teaspoon Dried Jalapeno (I had some Spice Islands brand)

    1 teaspoon Penzey's ground Garlic Powder

    1 tablespoon APPLE CIDER viniger

    2 generous tablespoons Raw Honey.

    Mix, pour over chicken pieces and bake, covered with foil at 300 for about 2 hours.

  2. So, when the ex-teenage food processors were little tykes they went to Idaho to spend a week with my brother and his family. They were picky little eaters, but one of the things they would eat was chicken tenders. I cooked alot of chicken tenders. Store bought. Their aunt Marge, on their first night, asked them what they liked to eat. "Chicken" they said in unison. "Good," she replied, "you can help me get dinner." Off to the chicken coop they went. Needless to say, after the throat slitting, blood draining, plucking, and eating what tasted NOTHING like the "real" chicken I had been cooking for them, they no longer liked chicken. Not only were they aghast at the carnage, but I fixed ALOT of plain bean and cheese burritos for the next few years. As they grew into the ravenous teen years, all such pickiness went out the window.

  3. Brigid,
    Sounds very, very good.

    Off the shelf:
    A simple marinade made of Frank's Red Hot Sauce ( and a dab (just enough for flavor) of honey mixed together.

    Bag the bird parts, breasts or rear quarters along with enough sauce to coat the meat. Allow the chicken to marinade over a night... or two. Oven roast in a slow oven (275 degrees) for about 3 hours or until the meat begins to fall off the bone.

    Great for chicken enchiladas.

    And thanks for introducing me to Rio Arriba. My kinda feller, living in the country I love.

  4. This I HAVE to try. Thank You.

    See Ya

  5. AHHHHH damn GERD. I wish I could do more than drool over a post like this. I can do it but I have to skip all the hot stuff or I regret it all night long.

  6. Sounds pretty good to me! Looks pretty good, too!

    I think I just gained about two pounds this visit!

  7. Love the picture with the hatchet. Got a laugh from me this morning as I have been there. I told my kids that a chicken had a short life span around my house as I was growing up. We ate a LOT of chicken.
    Recipe sounds great can't wait to try it.
    Have a wonderful weekend. Stay warm, stay safe.

  8. On an exchange program at a university in Kenya my dorm room was right across the grassy area from the kitchens. Tuesdays and Wednesdays we had chicken for supper. Fresh chicken. Killed just outside my window chicken. Never had to worry about contaminated meat!

    For tonight...the chef just put a chicken in a delightful brine bath.

  9. Brigid,
    This is yet another example of why I can't wait to move out of a tiny apartment, and into someplace with a decent-sized kitchen.
    Just so I can start working my way through all of these delicious recipes!

  10. I got a good laugh from the hatchet picture - been there, done that!
    Years ago a friend of mine had been watching the geese around her pond, growing increasingly fond of the idea of having one for Christmas dinner. Not being a hunter, she put a lot of thought into the project (well, actually about 10 minutes one snowy day), got out the vodka and bread crusts, and went to work on a particularly aggressive gander. A short while later said gander could barely stand upright, much less fly, and was promptly snatched and taken to the barn where an axe was eventually found (one or two more minutes of planning might have been a good thing); with the help of a neighbor attracted by the commotion the goose was dispatched, and Christmas dinner was under way!

  11. Wow, Gravel... pre-marinated goose! That's some thinking.

    One day Lady B is going to have a picture of plate of bones, outlined in chalk. With little yellow numbered placards marking drops of sauce.

    Today, I did gumbo. A gift from the holidays, and it wasn't too shabby.

  12. That sounds pretty darn good. I like chicken a lot. Can't wait till we can raise them.


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