Yield
Serves 4
Photo: Oxmoor House

How to Make It

Step 1

Whisk together first 5 ingredients in a shallow dish or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and chill 30 minutes to 3 hours.

Step 2

Preheat oven to 375°. Lightly grease a 13- x 9-inch baking dish. Remove chicken from marinade, discarding marinade. Place chicken, skin sides up, in prepared baking dish. Bake at 375° for 40 minutes or until done and skin is golden brown.

Step 3

Meanwhile, pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high heat to 350°. Lightly dredge shallots in flour, shaking off excess. Fry shallots, in batches, 1 to 2 minutes or just until crispy. Drain on a paper towel-lined baking sheet. Repeat procedure with garlic and jalapeño pepper. Sprinkle shallots, garlic, and jalapeño pepper generously with salt and pepper to taste.

Step 4

Divide chicken among individual serving plates. Sprinkle with shallots, garlic, jalapeño pepper, and cilantro. Serve immediately.

Cooking In Everyday English

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