Red pepper taxicab chicken

Chicken second courses

This chicken originated in a taxi ride with my young daughter. When televisions were first placed in the back seats of New York taxis (yes, we have TVs in our taxis -- we can't survive without a screen for the length of a car trip, apparently), the featured news programs used to broadcast neighborhood restaurant "reviews." There was a review of a Brazilian restaurant in the borough of Queens that featured a chicken slathered in a garlic- red pepper purée and thrown on the asador as flames leapt up around the chicken parts. We could almost smell and taste it. We started to get hungry. When we got home, I was able to access the segment online and have another look. Since that time, I have made the marinade many times, but numerous searches online have failed to turn up that video, the name of the restaurant, or the recipe. Over time I've added the bay leaves and Aleppo pepper. Fresh bay leaves are completely different from dried and add indescribable flavor. You can follow the recipe for one bird or three and extra purée can be frozen. Well worth a NYC taxi fare!