Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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First of all – calm down, don’t be scared, hold your horses, don’t panic !
Despite their vicious name, “cherry bomb peppers” (sometimes just called “cherry peppers”), are not very hot at all, registering at just 2500 to 5000 Scoville heat units (SHU). (Think jalapeno). They can be red, yellow or green and, depending on the pickling marinade, the original heat-level is sometimes brought down to a mild, tasteful flavor which adds a welcome light kick (the kick of a lady, not the kick of a mule) to some otherwise overly sweet and/or mild dishes, without burning your mouth to a crisp.
And of course, as I have mentioned many times, pls adjust the recipe according to the preference of the folks you serve your food to, so if you do not enjoy chilies, just omit them 🙂
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: mix 1 cup hoisin sauce, 1 tblsp honey, 1 tblsp Thai chili sauce, 1/ cup soy sauce and 1 tsp garlic paste, incise 8 ea chicken parts of your choice (Leg, Drumstick, Breast) with 4 cuts on ea side, brush with the marinade, place on a wire rack over a baking pan with 1/2 qt water added, roast at 375F until meat is halway cooked, turn ea piece, brush again generously and finish cooking until the core temperature reaches 160F, remove from heat, let rest for 5 minutes before serving

: hungry yet ?……..

: while the chicken rests, de-grease, strain and reduce the stock from the bottom of the baking sheet to 1/2 cup, mix with freshly cooked sun-dried- tomato pasta

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

: Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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9 comments

Looks perfect for this cool foggy day.

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Hi Anneli,
in my opinion, perfect ANY time of the year 🙂
Cheers !

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The chicken has an intriguing look! I call chicken, especially breast, overcooked when it’s 160F (71C) inside.

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Hi Stefan,
That’s why there is a huge difference between a good, professional cook and a not so good professional (or amateur) cook 🙂
Unfortunately, it is a “catch 22” – if I have to explain it………..
I suggest that you read the following post – it might lets you understand a bit better one of the myths that exist’s in the World of cooking, mostly because a bad or partial education is sometimes worse than none at all 😦
Cheers my friend 🙂
https://chefsopinion.org/2015/11/30/poulet-beaucoup-dail/

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Going to try it with Turkey legs left over from Christmas. Will let you know

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Susan Mortensen says:

January 22, 2018 at 10:07 am

It was delicious and the turkey liked this marinade! 😉 Can’t figure out how to attach photo but it is not as pretty as yours.
Thanks Chef 😊

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Reply
1. Hans Susser says:
  
  January 22, 2018 at 11:57 am
  
  Hi Susan,
  My greatest reward for running this blog is when readers take a post and use it as a inspiration to create a new dish from it 🙂
  Cheers !
  
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