This is our Red Chili Chicken — a recipe we built by mixing techniques we love.
We start with chicken thighs (relief cuts so they sit flat), then use a Caribbean browning technique by adding sugar to the marinade so they develop deep color when seared. Homemade adobo, grated garlic, paprika, and Shaoxing wine go in the marinade. For the sauce we toast and blend pasilla, New Mexican red, and mulato chiles with roasted garlic, shallots, and red pepper, then thicken it with a French-style roux made from the pan drippings. It finishes with white wine, our own chicken stock, and the chicken cooking right in the sauce.
It’s not a mole, not a Creole sauce, and not a Dominican guisado. It’s just our rich, deep red chili sauce that any decent home cook can pull off. You’ll want extra tortillas — the sauce is that good.
We’ve been getting more of you here lately after the French Onion Soup video (thank you for the Peter & Lois comments and for noticing how Maggie and I actually cook together). The banter is real — no scripts, no AI voices.
If you make it, tell us what you served it with and whether you needed those extra tortillas. We’re curious.
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#RedChiliChicken #ChiliChicken #FusionRecipe #CaribbeanBrowning #MexicanChiles #HomeCooking #EasyChicken #RealFood #AuthenticCooking #ScratchSauce
7 Comments
How we make adobo https://youtube.com/shorts/m1_RH0PMMT8?si=3gPQl5okN6bfD3e_
Can’t beat that red chile flavor🌶️🌶️🔥❤️
That platter is the Noritake pattern we had as our daily plates 50 yrs ago. What great memories you’ve evoked! The dish looks delish, maybe too spicy for the wifey. Thx.
I’d kill for a plate
Waaadaaa
I like the salt n peppa shakers!!! But what about Spinderella??? Is she represented by the lazy susan?? 😃😃😂😂
If you know, you know!!
Nice yummy and delicious