Green-Chile Chicken Thighs with Arugula Salad
Adam Perry Lang, owner of Daisy May's BBQ USA in New York City, tasted New Mexican Hatch green-chile powder for the first time during one of his "flavor recon missions," he says. "I was absolutely amazed by the color, fruitiness and bright, floral taste. The powder isn't a substitute for fresh chiles; it's a whole different flavor experience." It took Perry Lang nearly two months to track down a purveyor, dagiftbasket.com ("my best-kept secret"); now he sprinkles the powder on pork, grilled corn and poultry, including these delightful, crisp chicken thighs. More Chicken Recipes
January 2007
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An oak-fermented New Zealand Pinot Gris has enough body to stand up to this bold-flavored chicken.