Making Chicken Bongo with Chef Richard Pannell

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Paul Robins learns how to make Chicken Bongo with some help from Executive Chef Richard Pannell of Elks Lodge #6. Here’s the recipe so you can whip it up yourself.

Chicken Bongos

12 chicken legs (leg section removed)

1 T salt

1 tsp pepper

1 T garlic powder

1 tsp chili powder

1/2 tsp ginger

 

Heat oven at 350. Wash and paper towel dry chicken. Season with all spices. Set aside for 15 minutes in refrigerator.

Cover bottom of cast iron skillet with canola oil.  Heat over medium until hot.  Carefully place chicken in skillet and cook until brown on all sides turning frequently.

Turn off heat and place skillet in over for 20 minutes or until chicken is thoroughly cooked.  Add jalepenos and and toss.

 

Serving suggestions –

Serve two as appetizer or with steamed rice or over vegetables

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s