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CHICKEN IN A TOMATILLO, CHIPOTLE AND BROWN SUGAR SAUCE
Pollo con Tomate Verde, Chipotle y Piloncillo
Serves 4 to 6

INGREDIENTS
3 chicken leg quarters, or 3 drumsticks and 3 thighs, rinsed and patted dry
1/2 tsp kosher or sea salt, more or less to taste
1/4 tsp black pepper, freshly ground
1/4 cup safflower or corn oil
2 cups white onion, sliced
2 garlic cloves, chopped
2 lbs tomatillos, husks removed and rinsed, quartered
4 tbsp piloncillo, shredded, or substitute for brown sugar
1 chipotle chile in adobo sauce, plus more sauce if desired
2 cups chicken broth, or water

TO PREPARE
Sprinkle the chicken pieces with salt and pepper.

In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat.  Once hot, add the chicken pieces.  Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don’t try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl.  You may remove the skin if you wish, I don’t.

Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened.  Add the garlic and saute until fragrant, for about 20 seconds.  Make room in the pan and add the tomatillos.  Let it cook all together, for about 6 to 8 minutes.  Add the piloncillo, the chipotles and their sauce and stir well.  Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked.

Dough

1 egg beaten
1/2 C sugar
1/2 C milk
2 Tblsp veg oil
1 C all purpose flour
2 1/4 Tsp bake powder
1 Tbsp Vanilla

Filling

1 c. sugar
2 tsp. cornstarch
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 cup water
2 tsp. butter
1/2 tsp. grated lemon peel
5-6 Granny Smith apples, sliced
Pecans

Topping
1/3 C packed brown sugar
3 Tblsp flour
1 tsp ground cinnamon
2 Tblsp butter (softened, not melted though)

Method

Mix the dough and pour into a buttered 13×9 glass dish.
Mix the first 9 ingredients of filling into a sauce pan and bring to a boil. Add apples and stir for a minute or so to incorporate.
Spoon onto dough and bake for about 10 minutes. Sprinkle topping and bake another 10-15 until bubbly.

Bake @ 350 for 45 minutes

Ingredients

2 lb pork loin
1 Tbs medium ground pepper
1/3 cup shredded parmesan cheese
½ cup bread crumbs ( can use store bought or make your own)
¼ cup soy sauce
¼ cup olive oil
Small piece aluminum foil with holes punched in it.

Method

Combine olive oil and soy sauce..rub pork loin with this mixture
Combine shredded parmesan cheese, ground pepper and bread crumbs and put onto a flat plate. Then roll the pork loin in this mixture
Spray aluminum foil with PAM & set pork loin on the foil (be sure you have poked holes in the foil) Do not cover the pork loin.
Heat grill on medium only on one side burner, put the foil with the pork loin onto the unlight burner,
Close cover, let cook for about 45 minutes,
Move to the foil and pork loin to the lit side of burners, turn down to low, close cover, cook another 40 minutes or until meat thermometer says 155 or 160.
Remove from grill, let set about 5 minutes before serving.
Can make a mushroom sauce to pour over the loin if desired.