Yield: 1 servings
|9 pounds||Chicken drumettes|
|1 teaspoon||Cayenne pepper|
|15 mediums||Green onions; cut in 2\" pieces|
|10 mediums||Bay leaves; crumbled|
|8 \N||Cloves garlic; sliced|
|¼ cup||Red garlic wine vinegar|
|1 small||Yellow onion; chopped|
|5 \N||Jalapenos; chopped fine|
|2 tablespoons||Ground allspice|
|4 teaspoons||Dried thyme|
|1 teaspoon||Black pepper|
|½ cup||Olive oil|
Place chicken drumettes in a large bowl. Put remaining ingredients in food processor and process until thick. Spoon onto chicken and mix well.
Refrigerate 12-24 hours, stirring occasionally. Put chicken with marinade in a large casserole and bake at 350 degrees for 20 minutes. Stir after 10 minutes of baking. Then spread chicken on a cookie sheet and broil for 5-7 minutes on each side. Serve in a crockpot to keep warm.
Posted to CHILE-HEADS DIGEST by Myron Menaker <myronm@...> on May 16, 1999, converted by MM_Buster v2.0l.