s is a dish that typifies this new cuisine while paying homage to the old blunt chiles are absolutely beautiful they are medium low on the heat scale they are thick and have a really needy wonderful pepper flavor that you can really taste so what we're going to start with is and again this is a marinate so we're just looking for you know like big flavors to come through so i'm not worried about but this looks like right now i just want to do its thing so i have some already going to know if you can find mexican a regular that's the best but just  nice kind of full flavor cuban because it's a mexican cooking and you have to have a cuban but i got a little white pepper i'm going to throw in here and lime juice of course lime juice because basically  you don't find any kind of vinegar is in mexican coke and everything is done with lime to turn our heat down a little bit here get ready to smoke a hot civil just move it off here and so i'm also going to put a little salt in the course because that just adds a really nice flavor so this is just a marinated i would put more long juice in if i felt i needed it i think for now this is fine this gives you a sense of what this marinate looks like so it is going to do the job marinate in the chicken for at least an hour right here i have chicken that's been marinating has been marinating actually overnight and so it's really bursting with flavor so what i have to do as once i've got the chicken all marinated and ready to go get that oil back there so i am taking a couple of things here that are going to help me to achieve that so first i have whites so i'm going to do an egg wash but i'm going to whitewash so i'm just taking a couple of whole thing is to put corn starch out and to mix it together with the corn starch so what i like to do actually is to mix this with my hands which are very very clean as our hands always are when we start cooking right and what happens is i'm breaking have these egg whites all good to go and then i'm just going to take a couple of pieces of the chicken you saw we had a bunch marinating but what with two for now so these have drained so they don't have a lot of marinate on the right now and they're going to be able to really soak up the egg white which is their job right now they've done all the marinating they need to do and they're going to get ready to really have some fun in the wash ok and then it's going to go into our crops right here and what i want to do is really  build this up so i'm going to let this sit here and kind of soak in this mixture and that i'm going to put another one in here ok so we'll let it just really kind of you know let that work in let it get settled in a little bit with them so that it just it's really going to create the kind of crust that we want to have on our chicken so i'm going to move our pan back to this heat and you know you know the trick right wheel is just drop a little something in there and i think yeah it's hot and we're going to go in with our chicken now not too hot always trying to find the balance that's not smoking but it's almost smoking hot and we've got it all right so this is going to start to do its thing could for minutes on each side so what happens is the cool you get a christmas on the crust on both sides of this and then i always like to use a meat thermometer when i'm cooking chicken because again you don't want it under cooked at all so when this goes in and it's one hundred sixty five degrees i know the chicken is done but typical rule of thumb like a medium high heat doing this kind of thing is just to keep it for minutes on each side but you know your stove is so different from my stove and i always say you know just do what works three quarters of a cup of white cream put in here and then i have a cup of sour cream and these are the initial elements of course when i get these get think oh and then i have about a half to spoon of salt and they're hour and when you make this you can let it sit for longer and let it sit at room temperature and it's going to come together and form it's own little thing and to come across i actually just you know got one of these food service little containers like you know you'd find in a restaurant i just found this in my supermarket you know for like sixty nine cents it was simple but i love to put the chroma in here because then i have a lot of control putting it over the food but if i were serving this to my family obviously i wouldn't have it in that container and the other thing i'm having this is a fresh salsa and a lot of people would call this a pico de gallo but my father grew up in arizona and when he taught me to make this it's a fresh salsa so we're going with that so what we're going to do is just about equal amounts of onion and i have a really beautiful white onion and the color is so pretty and it's mild and it really adds to the kind of the look and the feel of the salsa when we get done with it then there's some sliced up again in a couple of these and you know it's funny with their mostly mild and they have going to have this kind of needy peppery flavor that is really delicious but every now and then you get a hot one so if if it's really really hot just kind of go with the flow on it and you  lime go ahead now that that's no problem and it's about all the food tasting the right way to you and having a good balance and the other thing i put in is a little tiny bit of sugar that's a little secret don't tell anybody but what i find happens with the so this is just a great little recipe it tastes really really good when it all comes together and i hope you enjoy it and let's just show you a food shot and you'll see what this looks like as it's one big picture all together and  salsa that goes with it and it's just the total package is amazing i find sedona visually breathtaking her canyons and hills are filled with a kind of desert and a beauty i haven't seen elsewhere we're going to leave you with a top down d