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TODAY recipes
updated 12/22/2011 1:31:47 PM ET 2011-12-22T18:31:47

Recipe: Sixteen spice fried chicken with mango-chile de arbol

  • Sixteen spice rub (jars of the rub are available for purchase on www.bobbyflay.com)
  • 3 tablespoons ancho chile powder
  • 3 tablespoons pasilla chile powder
  • 3 tablespoons ground cumin
  • 3 tablespoons ground coriander
  • 3 tablespoons ground ginger
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon allspice
  • 1 tablespoon cinnamon
  • 1 tablespoon ground cloves
  • 1 tablespoon ground fennel seed
  • 1 teaspoon chile de arbol
  • 3 tablespoon brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 teaspoon cayenne pepper
  • 2 (3 pound) chickens, cut into eighths
  • 6 cups buttermilk
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 4 cups AP flour
  • Honey
  • Mango puree (recipe below)
  • Mango puree
  • 5 ripe mangoes, peeled, pitted and chopped
  • 2 tablespoons canola oil
  • 1 small Spanish onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup dry white wine
  • 1/4 cup pineapple juice
  • 1/4 cup orange juice
  • 1/4 -1/2 teaspoon chile de arbol powder (depending on how spicy you like it)
  • Clover honey
  • Kosher salt and freshly ground black pepper

To make the mango puree, puree 2 of the mangoes in a food processor or blender with a little water until smooth, set aside. Heat the oil in a large high sided sauté pan over medium high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the 3 remaining mangoes and cook until broken down and caramelized, stirring occasionally. Add the wine and cook until reduced by half. Carefully transfer mixture to a blender, add the pineapple, orange juice and chile de arbol and blend until smooth, about 2 minutes. Strain into a bowl, season with honey to taste and salt and pepper. Mixture should be a thick puree. If too thick, thin with a touch of water. Let cool to room temperature before serving.

(To fry the chicken, Dredge the chicken thighs and breasts in 16 spice. Let sit for 8 hours. GENTLY pour seasoned buttermilk over the chicken. Let soak for 24 hours. To fry the chicken, remove the chicken from the buttermilk, DIP the piece into fresh seasoned (S&P) buttermilk and let excess run off.  Place immediately into seasoned flour (S&P) and deep fry at 300 degrees F until crisp. Remove from oil, season with salt, let rest on a drying rack on a sheet tray.) 

Mix together all spices in a small bowl. Put chicken pieces on a baking sheet and season both sides of the chicken with some of the spice rub. Cover and refrigerate for at least 1 hour and up to 8 hours. Remove chicken from the refrigerator and transfer to a large (or 2 large) baking dishes, cover the chicken with 4 cups of the buttermilk, cover and refrigerate for at least 4 hours and up to 24 hours. Remove the chicken from the refrigerator 30 minutes before frying to take the chill off so it fries more evenly. Remove from the buttermilk and pat dry with paper towels. Discard the buttermilk that the chicken was soaking in.

Heat 2-inches of canola oil in a large cast iron skillet and heat on medium heat until it registers 350 degrees F on a deep fry thermometer. Put remaining 2 cups of buttermilk in a baking dish and season with salt and pepper. Put the flour in another baking dish and season with salt and pepper. Dip each piece of the chicken into the seasoned buttermilk and let excess drip off.  Dredge each piece of the chicken in the flour and tap off excess. Fry the chicken in batches, until golden brown on both sides and just cooked through. Remove to baking rack set over sheet pan lined with paper towels and immediately season with salt. Put honey in a small bowl and run some of the mango puree through it.

Serving Size

Serves 4

Recipe: Broccoli rabe with piquillo peppers and balsamic glaze

  • 1 bottle balsamic vinegar
  • 2 tablespoons honey
  • Salt and freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 2 pounds broccoli rabe, trimmed, blanched in salted water, shocked in ice water and drained well
  • 6 piquillo peppers, diced

Put the vinegar in a small nonreactive saucepan and cook over high heat until thickened and reduce to about 1 cup. Stir in the honey and season with salt and pepper. Let cool slightly. Heat the oil in large sauté pan over medium heat. Add the garlic and cook until lightly golden brown. Increase the heat; add the broccoli rabe and sauté until just crisp tender, about 2 minutes. Add the piquillo peppers and cook for 30 seconds, season with salt and pepper. Transfer to a platter and drizzle with balsamic glaze.

Serving Size

Serves 4 to 6

Recipe: Champagne cocktail

  • 3 ounces very cold champagne or sparkling wine
  • 1/3 ounce cognac
  • 2 dashes bitters
  • 1 teaspoon sugar
  • Lemon twist
  • Orange slice

Soak one sugar cube in a champagne flute with the bitters. Add champagne and cognac. Squeeze in a twist of lemon and discard. Garnish with half a slice of orange.

Serving Size

Serves 1

Recipe: Bourbon old-fashioned

  • 3 dashes bitters
  • Splash of cold water
  • 1 sugar in the raw cube (in the raw better with this cocktail)
  • 3 ounces bourbon
  • Orange slice
  • Cherry

In an old-fashioned glass, muddle the bitters and water into the sugar cube. Fill the glass with ice cubes and add the bourbon. Garnish with orange slice and a cherry.

Serving Size

Serves 1

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