In our new issue of Food and Wine, they had top chefs contribute their all time favorite recipes. Asian lettuce wraps are pretty incredible so when we saw Bill Telepan’s Latin spiced chicken, which marinates for 4 hours with some of our very favorites spices, then it is served in perfect portion sized lettuce cups with a crunchy and fresh slaw, we gave it a try! The down point where this recipes loses that umf is removing all the great flavors with the skin… but you also don’t want to have hunks of chicken leg skin in your light fresh cups. So what we did is added a little extra salt and pepper to the shredded chicken to make up for he loss. You can also squeeze more fresh lime juice over your cups before serving. Enjoy
Contributed by Bill Telepan
INGREDIENTS
- 1 tablespoon chile powder
- 1 tablespoon dried oregano
- 3 garlic cloves, minced
- 2 tablespoons fresh orange juice
- 1/4 cup plus 2 tablespoons fresh lime juice
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 whole chicken legs (about 4 1/2 pounds)—excess fat trimmed, skin scored
- 1 pound Savoy cabbage, finely shredded (8 cups)
- 1/2 small red onion, very thinly sliced
- 2 jalapeños, seeded and minced
- 3 tablespoons chopped cilantro
- 16 large Boston lettuce leaves
Directions:
In a small bowl, combine 1 tablespoon each of salt and pepper with the chile powder, oregano, garlic, orange juice and 2 tablespoons each of the lime juice and olive oil. Put the chicken legs on a large rimmed baking sheet and coat all over with the spiced oil. Cover and refrigerate for 4 hours.
Meanwhile, in a large bowl, combine the remaining 1/4 cup each of lime juice and olive oil. Add the cabbage, onion, jalapeños and cilantro. Season the slaw with salt and pepper and refrigerate for at least 2 hours and up to 5 hours, tossing occasionally.
Preheat the oven to 400°. Roast the chicken legs skin side up for about 40 minutes, until browned and cooked through. When cool enough to handle, discard the skin and bones and shred the chicken.
Arrange the lettuce on a platter and fill with the chicken; top with the slaw and serve.
Urban Kitchen Blog 