Comments on: Chicken with Tamarind, Apricots and Chipotle Sauce

By: Pati

Pati — Tue, 12 Feb 2013 15:07:42 +0000

Thai tamarind concentrate will work if you dilute it (3 tablespoons) with warm water (1/2 cup) and combine with sugar (1/2 cup). Yes! look forward to season 3!

By: Elsa

Elsa — Tue, 12 Feb 2013 06:22:27 +0000

WLIW Create just broadcast this show on Sat. and the chicken dish looks amazing. Just a quick question: will Thai tamarind concentrate work?

Am also very curious about the flan because I’ve never made one without milk or coconut milk. Will try this next week.

Can we look forward to a Season 3?

By: John Carlson

John Carlson — Mon, 16 Jul 2012 10:38:42 +0000

Everything that you prepare on your show (that we catch on the Create channel c/o our local PBS station) looks wonderful, but this one looks EXTRA good and I plan on trying it tomorrow. I just have a couple of questions: Aren’t the cooking times for the chicken, indicated on the recipe, about twice as long as normal cooking times? I usually sear chicken pieces on the stovetop, flip them over, add whatever stuff I want to have cook with the chicken and place it in a 400-deg. oven for about 35 to 40 min. I know that this is all “stovetop” and you mention “low heat” for 45 minutes to an hour, but when you say to add water (after that) and let it simmer–along with the apricots, apricot preserves and chipotle/tamarind additions for another 35 minutes isn’t that an extremely long time? (Even for the chicken thighs that I have learned to enjoy on account of my wife’s preference for them.) Maybe this is to let the flavors get INTO the chicken rather than just ONTO the chicken? I don’t know and this is why I’m asking. The other thing is about “incorporating” the other skillet ingredients. Wouldn’t the “incorporation” best be achieved by mixing all the sauce ingredients in a separate pan then pouring the mixture over the chicken? Or perhaps removing the chicken from the skillet, mixing the ingredients in the skillet and then adding back the chicken? I’m glad you mentioned Tamarind concentrate and/or Tamarind nectar because actual tamarinds are probably pretty rare around these parts. I’m not sure if I’m going to serve this with your Rice and Angelhair pasta or your Rice and Poblano casserole, but in either case I know it will be a superb meal. Thank you for all that you do.

By: Pati Jinich

Pati Jinich — Wed, 09 May 2012 15:14:17 +0000

Hola John, Here is a link to my site that lists the public TV stations that air the show http://patismexicantable.com/04-tvshow/stations.html. The show is on different times and different days depending on the city and stations. So, the best way to find out the schedule would be to contact your local station. Hope this helps! Let me know if you have any trouble

By: john sailors

john sailors — Sat, 05 May 2012 06:22:37 +0000

What channel did I see you on in Tallahassee, Florida? and what regular time are you broadcast…daily weekly or without a predictable schedule? Public t.v only or what?? RSVP por favor!!

By: Pati Jinich

Pati Jinich — Mon, 09 Apr 2012 14:09:36 +0000

Hola Eric, Latin tamarind has sugar added to it so, use the same amount as the recipe but add sugar to the pulp. Hope this helps!

By: Eric

Eric — Thu, 05 Apr 2012 21:26:49 +0000

Hi Pati.
We’re so excited to make this for Passover this weekend!
For the tamarind, w only found frozen Goya pulp. How much do we use?
Thanks so much!

By: Pati Jinich

Pati Jinich — Thu, 05 Apr 2012 16:26:03 +0000

Happy you found the show Thomas!

By: Pati Jinich

Pati Jinich — Wed, 04 Apr 2012 11:06:51 +0000

Yes, of course you can Eileen!

By: Thomas Barbee

Thomas Barbee — Mon, 02 Apr 2012 17:03:35 +0000

Pati,
I saw for this first time on The Chew and ever since then I have been looking to find your show on for the longest on Comcast. Finallly, I discovered that it is broadcast on the WTTW Create channel, 369 in Chicago. I am now a devoted fan of your show and thoroughly enjoy your creative and informative approach toward cooking Mexican cuisine. All the best!!!!