Winner Winner Chicken Dinner

Tie on the apron strings ladies...this recipe rocked the family's socks off! My In Laws too! The flavor from this jalapeno paste cooked to perfection on the chicken was faaaaaantastic. The aroma while it was baking had me giddy with excitement! Give this a try

Jalapeno Roast Chicken

Jalapeno paste:

• 1/2 cup packed fresh oregano leaves or 1/3 cup dried oregano
• 1 shallot, peeled and roughly chopped
• 4 garlic cloves, peeled
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 jalapeno, stemmed and seeded
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
  

I doubled the paste since we did this on 7 huge massive skin on bone in chicken breasts!
After you make the paste ....put on some disposable gloves b/c this is going to get messy!
Pull the skin up and make a pocket...take some of the mixture and rub inside...massage it in and all around under the skin. Do this with all of the chicken. Make sure you take the left over and rub on the tops too....

I baked them at 350 for about 1 hr. (each oven varies so check it)

Jalapeno paste:

• 1/2 cup packed fresh oregano leaves or 1/3 cup dried oregano
• 1 shallot, peeled and roughly chopped
• 4 garlic cloves, peeled
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 jalapeno, stemmed and seeded
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 

For a fantastic side dish?

Chile and Cheese Rice

Ingredients

• 2 tablespoons olive oil
• 1/4 large white onion, minced
• 1 cup long-grain white rice
• 2 cups water
• 2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note
• 1/4 cup Mexican crema or sour cream
• 1/2 cup grated Monterey Jack cheese

Directions

Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.

Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.

Remove from the oven and serve.

*Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

We ended up using the poblano pepper, but realized when it was all said and done that a can or 2 of chopped green chiles would have been easier and taste just as good!!!! (probably better)