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www.RecipeFaire.com Presents:
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Pollo Pequeno Mexican Chicken Appetizer
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by:
Nancy Paul
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After a bath in a spicy, sweet-and-tangy marinade overnight, if possible, the chicken
can be cooked in any of three ways: baking, broiling, or grilling.
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INGREDIENTS
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24 chicken "drummettes"
or wings
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1/2 cup dry sherry
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2 tablespoons sherry vinegar
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2 tablespoons lemon juice
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1 tablespoon tomato paste
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1 tablespoon sugar
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2 tablespoons minced garlic
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2 teaspoons salt
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2 tablespoons ground cumin
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1/2 teaspoon cayenne pepper
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2 tablespoons chopped cilantro, for garnish
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DIRECTIONS
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1:
If you are using chicken wings, cut off wing tips. In a stainless steel, glass, or ceramic bowl, combine sherry, vinegar, lemon juice, tomato paste, sugar, garlic, salt, cumin, and
cayenne. Marinate chicken in mixture for at least 4 hours or overnight.
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2:
Preheat oven to 350°F. Bake chicken uncovered for 45 minutes. Serve hot, garnished with chopped cilantro.
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3:
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4:
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