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Chicken


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.

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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/


January 9, 2014
Chicken Tamales with Salsa Verde

Tamales are it. If you’ve eaten one, you know it.

Simple. When ready and steaming hot, unwrap the edible bundle and eat swiftly, no fork, no knife, bite by bite.  So good.

Yet as simple as it may sound to write a post about tamales, I could dedicate an entire series of cookbooks to their endless possibilities, and in the end, not have covered them all.

Ancestral, iconic, yet humble, is each single tamal. And the tamal universe, immense, imagine: tamal refers to anything wrapped and cooked in a husk or leave. Usually made with masa, typically corn masa, either mixed with or swaddling ingredients, or both! As you move through Mexico, and increasingly outside, you find them in different shapes (round, square, flat, puffed up, even triangular like Michoacán corundas); with different wraps (corn husks, either fresh or dried, banana leaves and even fresh edible leafy greens like chaya in Chiapas); with an infinity of ingredients, from savory, like chicken, meat, seafood, vegetables, beans, all sort of grains, salsas and cheese…to sweet ingredients, like fresh and dried fruits, nuts, chocolate, cajeta

The consistency and texture vary greatly, too, from thin and dense like tamales found in Oaxaca; to sticky and gelatinous from Yucatán; to spongy and cakey like the ones from northern and central Mexico, where I grew up.

Continue reading My Favorite Tamal of All Time: Chicken in Green Salsa


LIME-RUBBED CHICKEN TACOS WITH CORN GUACAMOLE
Tacos de pollo con guacamole con elote
Serves 6 to 8

INGREDIENTS
Chicken Ingredients:
1 1/2 pounds boneless chicken breasts
2 tablespoons fresh-squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper, or to taste
1 tablespoon chopped fresh rosemary, or 1/4 teaspoon dried

Corn Guacamole Ingredients:
2 large ripe Mexican avocados, halved, pitted and diced
1 jalapeño chile, roasted, chopped, or to taste
2 garlic cloves, roasted with the skin on, peeled and minced
3/4 cup corn kernels, shaved from corn, or cooked from thawed
3/4 cup cherry or grape tomatoes, halved or chopped
1 tablespoon fresh-squeezed lime juice
3/4 teaspoon kosher or sea salt, or to taste

To assemble Tacos:
10-12 corn tortillas, homemade or store-bought

TO PREPARE
To make the Chicken:
Mix the lime juice with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground pepper and rosemary in a bowl. Pour on top of the chicken, in a container. Cover and refrigerate anywhere from 1/2 hour up to 12 hours.

Heat a medium-sized sauté or grill pan over medium-high heat. Add corn or safflower oil; once it is hot but not smoking, add the chicken. Sauté until golden brown and cooked through, about 5 minutes per side. Remove from the pan, place on chopping board to cool. When cool enough to handle, slice into diagonal strips about a 1/2-inch wide.

To make the Guacamole:
Place the jalapeño and garlic cloves in a small baking dish under the broiler, for 6 to 9 minutes, until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.

Place diced avocado in a mixing bowl. Add the charred and minced garlic and jalapeños, gently tossing everything together well. Incorporate the corn and tomatoes. Squeeze the lime juice on top and sprinkle the salt. Mix it all together.

To assemble Tacos:
In an already hot skillet or comal set over medium-low heat, heat the tortillas. It will take about 1 minute per side.

Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin. Serve them together with the guacamole and the chicken at the table and assemble your tacos!


CHICKEN À LA TRASH
Pollo a la basura
Serves 4-6

INGREDIENTS
6 skinless and boneless chicken breast halves
1/4 cup vegetable oil
2 cups white onion, roughly chopped
3 garlic cloves, chopped
1 pound poblano chiles (3 to 4), charred, sweated, peeled, seeded, cut into strips
1 1/2 pounds red potatoes, about 4 cups, peeled, cubed, and cooked in salted water
1 1/2 teaspoons kosher or coarse sea salt, divided, or to taste
Freshly ground black pepper, to taste
2/3 cup prunes, pitted and chopped
1/3 cup water
1/4 cup raw and hulled pumpkin seeds
1/4 cup raw sunflower seeds

TO PREPARE
Season the chicken with 1 teaspoon of salt, or to taste, and black pepper.

Heat the oil in a large non-stick, 12-inch skillet or casserole over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces for about 2 minutes on one side. Flip to the other side and stir in the onion; cook until the onions are completely softened and beginning to brown, about 6 to 8 minutes, stirring the onions often. Add the garlic; and cook for another minute.

Add the poblano chiles and cook another 2 to 3 minutes. Stir in the potatoes and give the entire mixture another good stir. Add the prunes. Pour in the water, add the remaining 1/2 teaspoon of salt (or to taste) into the mixture, cover and cook for 12 to 15 minutes more, stirring once or twice in between.

Meanwhile, toast the seeds. Place a small, sauté pan over medium-low heat. When hot, add the pumpkin and sunflower seeds, stirring often and taking care not to burn them, until you hear popping sounds and they begin to brown lightly, about 3 to 4 minutes. Remove the seeds from the heat and place in a small bowl.

Once the chicken is ready, add the pumpkin and sunflower seeds, gently mix. Taste for seasoning and serve.


This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico’s most iconic foods.


Travel with Pati to the state of Puebla to see why it isn’t just the site of the legendary Cinco de Mayo battle — it’s also home to some of Mexico’s most luscious, delectable culinary treats.


By adding a few key Mexican ingredients to what you’d normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes.

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