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Chicken


Crazy Chicken and Plantain Torta

Crazy Chicken and Plantain Torta
Torta Loca de Pollo y Plátano

Serves: 6

Torta Loca de Pollo y Plátano" alt="Crazy Chicken and Plantain Torta
Torta Loca de Pollo y Plátano" />

Ingredients

6 boneless, skinless chicken thighs (or breast filets)

2 teaspoons white vinegar

2 tablespoons vegetable oil, plus 3 tablespoons if frying chicken, plus more for plantains

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon freshly ground black pepper

1/2 teaspoon kosher or coarse sea salt, or to taste

4 whole cloves

2 very ripe plantains, peeled and diagonally sliced

1 1/2 cups refried beans, homemade or store bought

6 bolillos, teleras, individual baguettes or large baguettes cut into 4-inch pieces and halved

2 large ripe Mexican avocados, halved, pitted, meat scooped out and sliced

To Prepare

Place the chicken in a container or dish.

In a small bowl, combine the vinegar, oil, cumin, cinnamon, allspice black pepper and salt. With your hands, pulverize the tops of the cloves into the mix and discard the stems. Whisk with a fork or whisk until thoroughly combined. Pour the mixture all over the chicken, making sure it is entirely covered. You may marinate it for up to 24 hours in the refrigerator, or cook immediately.

Preheat oven to 425 degrees. Make sure your chicken thighs are not rolled out before you bake them; they should be in their normal shape, as if there were a bone still in them. Place the baking dish with the chicken in the oven and roast for 25 minutes. Raise the oven temperature to 500 and roast for 5 more minutes, until the chicken has browned on top and bottom and the meat is thoroughly cooked. Alternatively, heat 3 tablespoons of oil in a large casserole or frying pan set over medium high heat. Once hot, cook the chicken for about 4 to 5 minutes per side.

Let the chicken rest for a few minutes before you slice. Once it is cool enough to handle, cut each thigh into 1/2-inch slices across the grain.

Heat about 1/2-inch oil in a large casserole or frying pan over medium to medium-high heat. Once it is hot, test with a plantain slice to see if there are active bubbles all around it (without foaming over). Fry the plantain slices, without crowding the pan (you may need to do it in batches), for about 2 to 3 minutes per side until they are golden brown, a bit caramelized and crisp. Remove and place on a paper towel covered plate.

Heat your refried beans!

To assemble the tortas: If the bread is fresh, just slice it in half, no need to toast. If it isn’t fresh, toast it for a few minutes. Spread about 2 to 3 tablespoons refried beans on the bottom half, top with 4 to 5 cooked plantain slices, then a chicken thigh and then 3 to 4 slices of avocado. Place top half on bread on. Cut in half and eat, or pack and take it to go.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Drunken Rice with Chicken

Drunken Rice with Chicken
Arroz Borracho con Pollo

Serves: 6 to 8

Arroz Borracho con Pollo" alt="Drunken Rice with Chicken
Arroz Borracho con Pollo" />

Ingredients

1/2 teaspoon saffron threads, crumbled

2 tablespoons boiling water

6 tablespoons safflower or corn oil, divided

6 skinless, boneless chicken thighs

1 1/2 teaspoons kosher or coarse sea salt, divided, or to taste

Freshly ground black pepper, to taste

2 cups long or extra-long white rice

1/2 cup chopped white onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 cup chopped tomato

2 garlic cloves, minced or pressed

Pinch of ground cumin

Pinch of ground cinnamon

2 whole cloves, stems removed and tops crushed

1 cup beer

3 1/2 cups chicken broth

1/2 cup peas, fresh or thawed from frozen

To Prepare

Place the saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes.

Heat the oil in a large and thick casserole over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper to taste. Once the oil is hot, brown the chicken for 3 to 4 minutes per side. Remove and place in a bowl. Add a couple more tablespoons of oil to the casserole and scrape drippings, don’t remove them though.

Add the uncooked rice and sauté for 2 to 3 minutes, until its color starts to change to milky white and the grains separate. Incorporate the onion, green and red bell peppers, tomato and garlic and stir. Add the cumin, cinnamon, crushed cloves, 1/2 teaspoon salt and continue to cook for 4 to 5 more minutes, until vegetables have softened. Pour in the beer, and let it cook and reduce until it is almost absorbed and the alcohol has evaporated, a couple minutes.

Place the chicken pieces on top of the rice, pour the chicken broth on top and the saffron and its liquid, as well as the remaining 1/2 teaspoon salt, and stir. When liquid starts to boil, add the peas and cover the pot, reduce heat to low, and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.

If the rice grains don’t seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn heat off, and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Chipotle Chicken Pasta Casserole

Chipotle Chicken Pasta Casserole
Cazuela de Pasta con Pollo y Chipotle

Serves: 6 to 8

Cazuela de Pasta con Pollo y Chipotle" alt="Chipotle Chicken Pasta Casserole
Cazuela de Pasta con Pollo y Chipotle" />

Ingredients

1 1/2 pounds ripe tomatoes

2 garlic cloves

1/2 cup coarsely chopped white onion

1 teaspoon kosher or coarse sea salt, divided, or to taste

1/4 teaspoon freshly ground black pepper, plus more to taste to season chicken

2 tablespoons sauce from chipotles in adobo, or to taste

1 chipotle chile in adobo sauce, seeded, or to taste, optional

1 1/2 pound boneless skinless chicken thighs

1 teaspoon dried oregano

6 tablespoons vegetable oil, divided

1 pound penne or elbow pasta

3 cups chicken broth, homemade or store bought

2 cups (8 ounces) grated melty cheese, such as Oaxaca, Monterey Jack or mozzarella

1 ripe Mexican avocado, halved, pitted, meat scooped out and cut into slices (optional for garnish)

Mexican crema, Latin-style cream, crème fraiche or sour cream (optional for garnish)

To Prepare

Place the tomatoes and garlic in a medium (3-quart) saucepan and cover with water. Set over medium-high heat and simmer until the tomatoes are thoroughly cooked and the skins have started to come off, about 10 minutes. Transfer the tomatoes and garlic, along with 1/2 cup of the cooking liquid, to a blender or food processor. Once it has cooled slightly, add the onion, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, adobo sauce, and chipotle chile if using, and puree until smooth.

Sprinkle chicken with oregano, 1/4 teaspoon of salt, and pepper to taste. Heat 4 tablespoons oil in a large, deep and thick casserole or skillet set over medium-high heat. Once hot, sear the chicken thighs about 2 to 3 minutes per side until browned. Remove from skillet, reserve in a bowl.

Pour the remaining 2 tablespoons of oil into the casserole, set over medium-high heat. Once hot, add the pasta. Fry the pasta for a few minutes, stirring constantly, until browned, but not burnt, and it smells toasty. Pour the tomato puree over the pasta. It will jump all over the casserole, so you may want to use the lid as a shield over the casserole. Stir, cover partially and let the sauce cook for about 5 minutes, stirring occasionally, until it darkens and cooks into a thick puree consistency.

Nest the browned chicken thighs in the pasta, pour the chicken broth on top, stir gently, cover tightly, reduce heat to low and cook for 25 minutes.

Preheat the oven to 400 degrees.

Remove the lid, sprinkle the cheese all over the pasta and place the casserole uncovered in the oven. Bake anywhere from 10 to 12 minutes, or until the cheese has completely melted and begun to lightly brown. Serve hot. You may garnish with avocado slices and Mexican crema. Cut into thick slices and serve as you would a cake, since there will be a light crust on the bottom and sides and top.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Chicken in Salsa Verde Tamal Casserole

Chicken in Salsa Verde Tamal Casserole
Cazuela de Tamal de Pollo en Salsa Verde

Serves: 12

Cazuela de Tamal de Pollo en Salsa Verde" alt="Chicken in Salsa Verde Tamal Casserole
Cazuela de Tamal de Pollo en Salsa Verde" />

Ingredients

Vegetable oil to grease the baking dish

1 batch of corn dough or masa from tamal recipe

1 batch salsa verde (recipe follows)

2 cups shredded cooked chicken

1 1/2 cups Mexican crema, or Latin-style cream, crème fraiche or sour cream

2 1/2 cups (about 10 ounces) grated Oaxaca cheese, mozzarella or Monterey Jack

To Prepare

Preheat oven to 400 degrees.

Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.

Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Salsa Verde

Serves: makes about 4 cups

Ingredients

2 pounds green tomatillos, husks removed and rinsed

2 garlic cloves

2 serrano or jalapeño chiles, or more to taste

1 cup cilantro, leaves and upper stems

1/4 cup roughly chopped white onion

1 teaspoon kosher or coarse sea salt, or to taste

2 tablespoons safflower or corn oil

To Prepare

Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.

Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.

Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chicken-and-salsa-verde-tamal-casserole/


Chicken in Salsa Verde Tamales

Chicken in Green Salsa Tamal
Tamales de Pollo con Salsa Verde

Serves: makes about 18 tamales

Tamales de Pollo con Salsa Verde" alt="Chicken in Green Salsa Tamal
Tamales de Pollo con Salsa Verde" />

Ingredients

For the tamal dough or masa:

3/4 cup lard, vegetable shortening, or seasoned oil (see note at end of recipe)

1/2 teaspoon kosher or coarse sea salt, or to taste

1 teaspoon cold water

1 teaspoon baking powder

1 pound (about 3 1/4 cups) instant corn masa for tortillas or tamales

3 1/2 cups Mexican chicken broth (recipe follows), add more if needed


For the filling:

1 batch salsa verde (recipe follows)

2 cups shredded cooked chicken, from Mexican chicken broth


To assemble the tamales:

25 dried corn husks, soaking in hot water

To Prepare

To make the tamal dough or masa: Place lard, vegetable shortening or seasoned oil in an electric mixer and beat until very light, about 1 minute. Add salt and 1 teaspoon of cold water and continue beating until it is white and spongy, a couple more minutes. Add the baking powder and then alternate adding the instant corn masa and the chicken broth a little at a time. Continue beating until dough is homogeneous and as fluffy as can get. You know the tamal masa is ready when you can drop 1/2 teaspoon of the masa in a cup of cold water and it floats.

To make the filling: Combine the salsa verde with the cooked shredded chicken.

To assemble the tamales: Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Assemble all the tamales and place them as vertically as you can in a container.

To prepare the tamalera or steamer: Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales: When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chicken-and-salsa-verde-tamales/

Mexican Chicken Broth
Caldo de Pollo

Serves: makes about 8 cups broth and 6 cups shredded chicken

Ingredients

1 3-pound chicken, cut into serving pieces, or 2–3 pounds mixed chicken parts

3 carrots, peeled and cut into large chunks

1 white onion, halved

3 celery stalks, cut into large chunks

1 garlic clove

5 to 6 black peppercorns

5 to 6 fresh Italian parsley sprigs

1?2 teaspoon dried marjoram

1?2 teaspoon dried thyme

2 bay leaves

1 tablespoon kosher or coarse sea salt, or to taste

3 1?2 quarts water

To Prepare

Place all the ingredients in a large pot and bring to a boil. Reduce the heat to medium-low, skim off any foam, and simmer, partially covered, for 50 minutes. Turn off the heat and let cool.

With a slotted spoon, transfer the chicken pieces to a bowl. Strain the broth into a container, cool, and refrigerate. Remove the skin and bones from the chicken. Shred or cut the meat into chunks for future use and refrigerate if not using right away.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chicken-and-salsa-verde-tamales/

Salsa Verde

Serves: makes about 4 cups

Ingredients

2 pounds green tomatillos, husks removed and rinsed

2 garlic cloves

2 serrano or jalapeño chiles, or more to taste

1 cup cilantro, leaves and upper stems

1/4 cup roughly chopped white onion

1 teaspoon kosher or coarse sea salt, or to taste

2 tablespoons safflower or corn oil

To Prepare

Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.

Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.

Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/chicken-and-salsa-verde-tamales/


Citrus Chicken with Carrots and Baby Potatoes

Citrus Chicken with Carrots and Baby Potatoes
Pollo con Limón y Naranja, Zanahorias y Papitas

Serves: 4 to 6

Pollo con Limón y Naranja, Zanahorias y Papitas" alt="Citrus Chicken with Carrots and Baby Potatoes
Pollo con Limón y Naranja, Zanahorias y Papitas" />

Ingredients

1 pound roma tomatoes

1/4 cup vegetable oil

4 pounds chicken pieces (such as thighs, breasts, drumsticks), patted dry

1 teaspoon kosher or coarse sea salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

2 cups chopped white onion

4 garlic cloves, pressed or finely chopped

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 teaspoon true or ceylon cinnamon

1/2 teaspoon chipotle chile powder, or to taste

1 cup fresh squeezed orange juice

2 tablespoons fresh squeezed lime juice

3/4 pound carrots, peeled and diagonally sliced into about 1-inch pieces

1 pound baby red potatoes

To Prepare

Broil, char or roast the roma tomatoes until completely charred, mushy and juicy. If under the broiler, it will take about 9 to 10 minutes, flipping once in between. Once cool enough to handle, chop and place in a bowl, including the seeds and all the juices.

Heat oil in a large casserole or a large heavy skillet over medium heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces and brown for about 4 minutes per side. Remove the chicken pieces and place them in a bowl.

Add the onion and garlic to the casserole and cook for about 4 to 5 minutes, stirring occasionally, until completely soft and the edges begin to brown. Sprinkle with oregano, thyme, marjoram, cinnamon and chile powder, and give it a good stir. Incorporate chopped tomatoes along with their seeds and juices, as well as the orange and lime juice, mix well.

Add the chicken, carrots and potatoes, and gently spoon the chunky sauce all over them. Reduce heat to medium low and cook covered for one hour, flipping the chicken and moving the vegetables around, once in between.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/citrus-chicken-with-carrots-and-baby-potatoes-2/


July 28, 2014

I spent the morning at the Today Show, cooking up a couple of my favorite recipes for summer with Natalie Morales and Al Roker. We made Lime-Rubbed Chicken and, to go with it, Mexican Red Rice.

Visit NBCNews.com for breaking news, world news, and news about the economy

To get the recipes, click here.


Red Pozole with Traditional Garnishes

Red Pozole with Traditional Garnishes
Pozole Rojo

Serves: 12

Pozole Rojo" alt="Red Pozole with Traditional Garnishes
Pozole Rojo" />

Ingredients

For the pozole:

1 pound dried hominy or 3 29-ounce cans hominy, drained and rinsed

1 head garlic, papery outer layers removed, but not entirely peeled (if using dried hominy)

2 whole chickens (about 3 pounds each), rinsed and cut into serving pieces, or a combination of 3 pounds chicken and 3 pounds pork shoulder or butt

1 white onion, peeled

5 fresh cilantro sprigs

1 tablespoon kosher or coarse sea salt, plus more to taste


For the chile puree:

2 ancho chiles (about 1 ounce) rinsed, stemmed and seeded

3 guajillo chiles (about 1 ounce) rinsed, stemmed and seeded

3 tablespoons coarsely chopped white onion

3 garlic cloves

Pinch of ground cumin

2 whole cloves

1 teaspoon kosher or coarse sea salt, or more to taste

3 tablespoons vegetable oil


Garnishes:

5-6 limes, halved

10 radishes, rinsed, halved and thinly sliced

1 head of romaine lettuce, rinsed, drained and thinly sliced

1/2 cup chopped white onion

Dried ground chile, such as piquín, ancho, chipotle or a Mexican mix

Dried oregano

Crispy tostadas or tortilla chips, store-bought or homemade

Refried beans, store-bought or homemade (optional)

To Prepare

To make the pozole: If using dried hominy, place it in a large soup pot. Add water to the pot to cover the hominy by at least 3-inches. Add the head of garlic. Don’t add salt now or the hominy will toughen. Bring to a boil and simmer over medium-low heat, partially covered, for 4 to 5 hours, until hominy is tender and has begun to “bloom” or open up. Occasionally skim the foam from the top as the hominy cooks and make sure it doesn’t dry as it cooks, adding more hot water if need be. If using canned or pre-cooked hominy, start with step below.

Meanwhile, place the chicken (and pork, if using), in a large soup pot. Add water to cover the top layer of chicken by at least 2 inches. Add the onion, cilantro and the tablespoon of salt and bring to a boil. Simmer, partially covered, until chicken is cooked through and tender, about 35 minutes. Drain, reserving the cooking broth. When the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.

In the soup pot, combine the cooked hominy and its broth (discard the garlic head), or the canned hominy and 2 cups water, with the shredded chicken and its broth. Taste for salt, add more if need be, and simmer all together for 10 minutes more.

To make the chile puree: Place the chiles in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat and simmer for 10 minutes, or until the chiles have softened and rehydrated. Place the chiles, along with 1/2 cup of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. If using a food processor, be sure to wrap a towel around the joint between the lid and the base to catch any escaping liquid. Pass the sauce through a fine-mesh strainer into a bowl, pressing gently on the solids with the back of a wooden spoon to extract as much liquid as possible.

Heat 3 tablespoons vegetable oil in the 3-quart saucepan over medium heat until hot, but not smoking. Add the chile puree, bring to a boil and simmer for 6 to 8 minutes, stirring occasionally and allowing it to thicken.

Add the red chile sauce to simmering pozole, let it cook for an additional 25 minutes, adjust the seasoning, and serve in soup bowls. Arrange the garnishes in smaller bowls on the table and let your guests customize their pozole. Or, if making ahead, let the pozole cool then cover and refrigerate, and reheat when you are ready to serve.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/red-pozole-with-traditional-garnishes/


Amaranth & Panko Crispy Chicken CremaDipping Sauce

Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce
Pollo Empanizado con Panko y Amaranto con Crema Picante

Serves: 6

Pollo Empanizado con Panko y Amaranto con Crema Picante " alt="Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce
Pollo Empanizado con Panko y Amaranto con Crema Picante " />

Ingredients

For the chicken:

2 large eggs

1/4 cup milk

1 cup panko breadcrumbs

1 cup amaranth seeds (if not using amaranth, add another cup of panko)

1/2 teaspoon kosher or coarse sea salt, or to taste

6 boneless, skinless chicken breasts, pounded thin

Vegetable oil, for cooking the chicken


For the dipping sauce:

1/4 cup Sriracha sauce

1 cup Mexican crema or Latin-style cream, or substitute sour cream

1 teaspoon Maggi sauce

1 tablespoon La Lechera sweetened condensed milk

To Prepare

To make the dipping sauce: In a mixing bowl, combine the Sriracha sauce with the Mexican crema, the Maggi sauce and the sweetened condensed milk until fully mixed.

To make the chicken: Place 1 chicken breast at a time in between 2 sheets of parchment paper or plastic wrap and pound with a meat mallet or skillet, or roll with rolling pin, to flatten. In a medium-to-large bowl, beat together the eggs and milk. In another bowl or on a plate, combine the panko breadcrumbs, amaranth seeds and salt.

Submerge each chicken breast in the egg mixture, then coat it on both sides, pressing slightly, with the panko-amaranth mixture so the whole breast is covered. Set aside on a cutting board or baking sheet. If making ahead, layer sheets of plastic wrap or parchment paper between the prepared breasts, wrap tightly, and refrigerate or freeze.

Pour enough oil into a large skillet to reach 1/4-inch up the sides. Heat the oil over medium heat for about 2 to 3 minutes until it is hot but not smoking, then place as many chicken breasts as will fit in a single layer without crowding the pan. If the edges aren’t bubbling in the oil, raise the heat to medium-high. Resist the urge to move the breasts around in the pan, as this my cause the amaranth coating to fall off. Cook for 2 to 3 minutes on one side until golden brown, then gently flip and repeat on the other side. When the second side has crisped, remove the breasts from the pan and set them on a paper-towel-covered plate or wire rack. Repeat with remaining chicken pieces, adding more oil if needed.

If you’re not eating immediately, place the fried chicken breasts in a baking dish and keep them warm in a 250°F oven. Serve with the dipping sauce.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/amaranth-and-panko-crispy-chicken-with-a-sweet-and-spicy-crema-dipping-sauce/


Chipotle Agave Chicken Wings

Chipotle Agave Chicken Wings
Alitas de Pollo con Chipotle y Agave

Serves: 6

Alitas de Pollo con Chipotle y Agave" alt="Chipotle Agave Chicken Wings
Alitas de Pollo con Chipotle y Agave" />

Ingredients

To make the marinade for the wings:

2 cups buttermilk

3 cloves garlic, minced or pressed

2 chipotle chiles from chipotles chiles in adobo sauce, seeded and minced

1 tablespoon sauce from chipotle chiles in adobo sauce

1/4 cup orange juice

Zest of an orange

1 tablespoon kosher or coarse sea salt

1 teaspoon freshly ground black pepper

3 pounds chicken wings


To make the chicken wing sauce:

4 tablespoons agave syrup or maple syrup

1 garlic clove, minced

1 teaspoon Tabasco sauce

2 tablespoons sauce from chipotle chiles in adobo sauce

1 1/2 teaspoon apple cider vinegar

3 tablespoons olive oil

1/4 teaspoon kosher or coarse sea salt, or to taste


To make the dipping sauce:

1 cup Mexican crema, crème fraiche or sour cream

1/2 cup crumbled queso fresco or a mild feta cheese

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped cilantro leaves and upper parts of stems

2 tablespoons chopped chives

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


Carrot and celery sticks to eat along with the wings and dip in the dipping sauce

To Prepare

In a large bowl or baking dish, add all the ingredients for the wing marinade: buttermilk, garlic, chipotle chiles, sauce from chipotles in adobo, orange juice, orange zest, salt and pepper, mix to combine. Add the chicken wings and mix well to make sure all of the wings are coated. Cover tightly with plastic wrap and refrigerate for a couple hours or overnight.

Preheat oven to 450°F. Place a cooling rack onto a lined (with aluminum foil or parchment paper) rimmed baking sheet and brush the cooling rack with vegetable oil. Remove the wings from the marinade and place them directly onto the cooling rack. Bake for 40 to 45 minutes, flipping once after 25 minutes, until crisp and browned on all sides.

While the wings are baking, place a small saucepan over medium heat and add all of the ingredients for the chicken wing sauce: agave syrup, garlic, Tabasco sauce, sauce from chipotles in adobo, vinegar, olive oil and salt, bring to a simmer. Whisk to emulsify and combine. Turn off the heat and set aside.

In a small bowl, combine the crema, queso fresco, lime juice, cilantro, chives and salt and pepper to taste. Stir well and set aside.

Once the wings are ready, place them in a large bowl. Whisk the agave wing sauce once more with a fork or whisk, then pour it over the wings and toss well so that all the wings are coated. Serve with the crema dipping sauce on the side.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/chipotle-agave-chicken-wings/


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