Recipes

Lime Chicken

Lime Chicken

Pollo con Limón
Carlos O'Brien's in the Zona Rosa section of Mexico City is a lively place to dine and is one of Carlos Anderson's many popular restaurants throughout Mexico. The area has long had elegant restaurants and hotels, and this menu offers some innovative and interesting Mexican dishes, including Pollo con Limón, which I recreated at home. The chicken goes well with black beans and just about any fruit salsa.
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Ingredients

Makes 4 servings

Instructions

  • In a large nonstick skillet, heat the oil over medium-high heat.
  • Cook the onion and garlic, stirring frequently, until they begin to brown, 4 to 5 minutes.
  • Remove the onion and garlic to a bowl.
  • Add the chicken to the same skillet, season with the salt and pepper, and cook about 4 to 5 minutes per side or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part.
  • Sprinkle the Maggi on the chicken, and distribute the onion on top.
  • Add the lime juice and cilantro.
  • Cook 1 minute.
  • Serve the chicken hot with the onion and the pan juices.
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Course; Chicken
Cuisine; Mexican

Plaza Chicken from Morelia

Plaza Chicken from Morelia

Pollo de Plaza
Plaza chicken is an institution in Morelia, the capital of the state of Michoacan. Every evening in the central plaza, food vendors set up portable cooking stations to prepare this full meal composition of chile-sauced, fried chicken, carrots, potatoes, onions, and cheese enchiladas. It's quite dramatic to watch being made and very satisfying to eat. The dish is manageable for home cooks by cooking some of the parts ahead. Serve with radishes and a green salad
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Ingredients

Makes 4 servings

Instructions

  • Prepare the red chile sauce.
  • Reserve in the pan off heat.
  • Then, preheat the oven to 250°.
  • Season the chicken with ½ teaspoon of the salt.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat and cook the chicken about 4 to 5 minutes per side, or until lightly browned on the outside, but not cooked through.
  • Add the garlic, oregano, and ½ cup of the chile sauce.
  • Turn to coat the chicken with sauce.
  • Cover, reduce the heat to low and cook the chicken until tender and cooked through, 20 to 25 minutes.
  • Reserve in a pan in the oven.
  • Bring to a boil 6 cups of water in a large saucepan and cook the potatoes and carrots until crisp-tender, about 8 minutes.
  • Drain, leaving the vegetables in the pan.
  • Return the pan to medium-low heat.
  • Add 1 tablespoon of oil, onion, vinegar, and the remaining salt.
  • Cover and cook, stirring frequently, until the vegetables are tender, 8 to 10 minutes.
  • Add ¼ cup of the chile sauce.
  • Stir gently to coat with the sauce.
  • Put the pan of vegetables in the oven with the chicken to keep warm.
  • In a medium skillet, heat 1 tablespoon oil.
  • Dip the tortillas, one at a time, in the hot oil, turning once, until limp and hot, about 8 seconds.
  • Drain and stack on paper towels.
  • To serve, put ¼ cup of cheese on each tortilla.
  • Roll and put 1 on each of 4 serving plates.
  • Coat each tortilla with some of the remaining chile sauce.
  • Put 1 piece of chicken on each of the 4 plates.
  • Add a portion of the vegetables.

Notes & Wine Advice

Serve hot.
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Course; Chicken
Cuisine; Mexican

Fried Chicken, Sonora Style

Fried Chicken, Sonora Style

Pollo Frito, Estilo Sonora A whole chicken cut into serving pieces would typically be used for this recipe in Mexico, but I prefer just chicken breasts. The accompanying cooked and raw vegetables contribute to the flavor and color of this attractive dish. Pure ancho or pasilla chili powders (chili molida) are called pure because they contain no other seasonings. They can be found in the Mexican section of most supermarkets. American chili powder can be substituted, but the flavor will be different because they contain other seasonings, such as oregano and cumin.
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Equipment

  • large nonstick skillet
  • medium saucepan
  • oven

Ingredients

Makes 4 servings

Instructions

  • In a medium saucepan of boiling water, cook the diced potatoes until barely tender, 4 to 5 minutes.
  • With a slotted spoon transfer the potatoes to a colander and rinse under cold running water to stop the cooking.
  • Reserve in a bowl.
  • In the same pan of boiling water cook the zucchini until barely tender, about 40 seconds.
  • Drain and cool under running water.
  • Reserve in a separate bowl.
  • Preheat the oven to 200°.
  • In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat and cook the chicken, 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part.
  • Season with ½ teaspoon of the salt, pepper, and oregano.
  • Transfer to a platter, cover, and keep warm in the oven.
  • In the same skillet, add the remaining oil and the reserved potatoes, vinegar, chili powder, and the remaining ½ teaspoon of salt.
  • Cook, stirring frequently, until the potatoes start to brown, 6 to 8 minutes.
  • Add the zucchini and cook, stirring, until completely heated through, 3 to 4 minutes.
  • Adjust seasoning.
  • Arrange the vegetables around the chicken on the platter.
  • Garnish with the lettuce leaves and tomatoes.
  • Scatter the jalapeños over the chicken.
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Course; Chicken
Cuisine; Mexican

Chicken, Ticul Style

Chicken, Ticul Style

Pollo Ticul
This colorful Yucatán dish, similar to one served in the village of Ticul, near Merida, is a complete meal. I first encountered the dish in the dining room of the Panamericana Hotel in Merida and have presented it many times in cooking classes. This recipe calls for preparing several parts before assembling the whole, and much of the cooking can be done ahead. Fried plantain, radishes, and lettuce garnish the plate. Pickled onions and fresh salsa accompany the dish.
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Ingredients

Makes 4 servings

  • 2 cups cooked and mashed black beans Basic Pot Beans
  • Yucatán Tomato Sauce
  • Pickled Red Onions
  • Yucatán Habanero Sauce
  • Fried Plantains
  • 4 Crisp-Fried Whole Tortillas
  • 1 tablespoon olive oil or vegetable oil
  • 4 skinless boneless chicken breast halves
  • ½ teaspoon salt
  • ¼ cup grated cotija or mild feta cheese
  • Radishes and shredded lettuce for garnish

Instructions

  • Prepare the black beans, then the tomato sauce.
  • Prepare the pickled onions, salsa, plantains (keep warm in 200° oven), and the tortillas.
  • In a large nonstick skillet, heat the oil over medium heat and cook the chicken 4 to 5 minutes per side or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part.
  • Season with salt.
  • To assemble the dish, place 1 tortilla on each of 4 plates.
  • Spread each with ½ cup of warm beans.
  • Place a chicken breast on the beans.
  • Top each breast with about ¼ cup of heated tomato sauce.
  • Sprinkle each serving equally with grated cheese.
  • Garnish each plate with warm plantains, lettuce, and radishes.
  • Pass the pickled onions and salsa at the table.
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Course; Chicken
Cuisine; Mexican

Chicken Tampico with Mayonnaise and Olives

Chicken Tampico with Mayonnaise and Olives

Pollo con Mayonesa y Aceitunas
The contrast of pan-grilled chicken, hot from the pan, spread with a blend of cold mayonnaise, Mexican crema, and olives—in the style of Tampico, on the Gulf of Mexico—makes a delightful lunch or light supper. Mexican crema is widely available in most supermarkets or in Mexican markets. Sour cream is an acceptable substitute. Serve with bolillos (oval Mexican sandwich rolls) or other crusty bread.
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Ingredients

Makes 4 servings

Instructions

  • In a small bowl, mix the mayonnaise, crema, olives, chile, and parsley.
  • Cover and refrigerate.
  • Rub the chicken breasts all over with lime juice, oil, salt, and pepper.
  • Heat a stovetop grill pan over medium heat, and cook the chicken 4 to 5 minutes per side or until it is well marked from the grill, it is firm to the touch, and it is no longer pink inside.
  • Transfer the chicken to a platter or individual plates.
  • Spread the mayonnaise mixture equally on top of each fillet.
  • Serve while the chicken is still hot.
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Course; Chicken
Cuisine; Mexican

Chicken Mazatlán

Chicken Mazatlán

Pollo Mazatlán
Mazatlán, a popular Pacific coast vacation destination, is the home of this platter of fried chicken and potatoes presented on a layer of cooked vegetables and shredded lettuce. It's a great meal! In Mazatlán the chicken is poached before frying, but I prefer to brown the chicken first and finish it in the oven.
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Ingredients

Makes 4 servings

  • 8 small red potatoes unpeeled
  • 4 medium zucchini diced
  • ½ pound small green beans
  • 3 tablespoons vegetable oil
  • 8 pieces of chicken 4 half-breasts on the bone and 4 legs
  • 1 teaspoon salt plus extra for the vegetables
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 tablespoon olive oil
  • 2 teaspoons unseasoned rice vinegar
  • 3 cups shredded lettuce such as romaine or iceberg
  • 1 large avocado Hass variety preferred, peeled, seeded, and sliced
  • 8 to 10 radishes trimmed and washed
  • Fresh salsa purchased or homemade
  • 8 corn tortillas

Instructions

  • Put the potatoes in a pot of salted water and bring to a boil.
  • Cook over medium heat until the potatoes are tender, about 20 to 40 minutes, depending on size.
  • Peel as soon as the potatoes are cool enough to handle.
  • Steam the diced zucchini on a steaming rack over boiling water in a medium saucepan until crisp tender, about 4 minutes.
  • Reserve in a bowl.
  • Remove the steaming rack from the pan and cook the green beans in boiling water to cover until crisp-tender, about 6 minutes.
  • Drain and rinse under cold tap water to stop the cooking.
  • Reserve in a bowl.
  • Preheat oven to 350°.
  • Trim all excess fat from the chicken and pat dry with paper towels.
  • Heat oil in a large nonstick skillet.
  • Fry the chicken, in batches if necessary, about 4 to 5 minutes per side until lightly browned on the outside.
  • Season with ½ teaspoon of the salt and ½ teaspoon of the oregano.
  • Transfer the chicken to a baking dish and bake until tender and cooked through, 30 to 35 minutes.
  • Cut the cooked potatoes into quarters and fry in the same pan until lightly browned.
  • Season with the remaining salt and remaining oregano.
  • Add more oil if needed.
  • Put the potatoes in the baking dish with the chicken to keep warm.
  • Heat a nonstick skillet over medium heat, then warm the tortillas, one at a time, until limp and hot to the touch.
  • Stack and wrap in a clean cloth napkin or foil, then reserve in a basket.
  • To assemble, line a large serving platter with shredded lettuce.
  • Put the zucchini and green beans on the lettuce.
  • Season with salt.
  • Drizzle with the olive oil and vinegar.
  • Arrange the hot chicken and potatoes over the top.
  • Garnish the edges of the platter with avocado and radishes.
  • Spoon a little fresh salsa over everything.
  • Pass a bowl of salsa at the table.
  • Accompany with soft, warm corn tortillas.
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Course; Chicken
Cuisine; Mexican

Chicken Thighs with Onions and Nutmeg

Chicken Thighs with Onions and Nutmeg

Pollo con Cebollas y Nuez Moscada Chicken thighs or legs become tender and succulent by cooking slowly in this rich sauce lightly infused with nutmeg. Nutmeg came to Mexico via sailing vessels from Asia to Acapulco in the late 1500s and was distributed throughout most of the country. Mexican home cooks usually go for the whole chicken, which they cut up themselves; I buy chicken thighs or legs for convenience.
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Ingredients

Makes 4 servings

Instructions

  • Preheat the oven to 325°.
  • Heat the oil in a heavy skillet over medium-high heat.
  • Add the chicken to the hot oil, and season with ½ teaspoon of the salt.
  • Cook the chicken until browned on the outside, about 5 minutes; then put the chicken in an ovenproof casserole dish.
  • In the same pan, cook the onions over medium-low heat, stirring frequently, until they turn golden brown, 15 to 20 minutes.
  • Add the nutmeg, thyme, cilantro, pepper, and the remaining salt.
  • Stir to mix with the onions.
  • Stir in the water, and bring to a boil.
  • Pour the skillet contents over the chicken in the casserole dish.
  • Cover and bake until the meat is very tender and easily pierced with a fork in the thickest part, about 45 minutes.

Notes & Wine Advice

Serve hot.
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Course; Chicken
Cuisine; Mexican

Grilled Chicken with Cactus

Grilled Chicken with Cactus

Pechugas de Pollo con Nopalitos
Traditional ingredients presented in new ways makes dining in upscale Mexican restaurants quite an adventure these days. This dish is a striking plate of pan-grilled chicken in a classic cooked tomato sauce, presented on a bed of diced cactus. The idea for the dish came from Adobe Restaurant in Tlaquepaque, a suburb of Guadalajara, where I have spent many pleasurable days wandering through the craft shops housed in restored colonial buildings, and enjoying the local cuisine.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the tomato sauce.
  • Reserve in the pan off heat.
  • Cut the cactus strips into 1⁄2-inch pieces.
  • Rinse well.
  • In a medium skillet, heat 1 tablespoon of the olive oil and cook the onion, stirring, until it starts to brown, about 4 minutes.
  • Add the garlic, reserved cactus and ¼ teaspoon of the salt.
  • Cook, stirring, 2 minutes.
  • Reserve off heat.
  • Brush the chicken with the remaining olive oil and season with the remaining salt and pepper.
  • Heat a stove top grill pan over medium-high heat and cook the chicken about 4 to 5 minutes per side or until well marked from the grill, firm to the touch, and no longer pink inside at the thickest part.
  • To serve, reheat the tomato sauce and cactus.
  • Divide the cactus evenly among 4 serving plates and place 1 chicken breast on top of each serving.
  • Spoon some of the heated tomato sauce over each chicken breast.
  • Sprinkle with cheese.
  • Serve hot.
  • Pass remaining sauce at the table.
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Course; Chicken
Cuisine; Mexican

Chicken with Portobello Mushrooms

Chicken with Portobello Mushrooms

Pollo con Hongos
Susana Trilling, a cookbook author, owns a cooking school located in the countryside near Oaxaca City. On one tour I escorted to Oaxaca, Susana told us about the delicious wild mushrooms that are brought to the Oaxacan markets from the surrounding mountains during the rainy season. We used one of the earthy, rich-tasting mushrooms, nanacates, in a dish similar to this wonderful recipe. Portobello mushrooms can be substituted.
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Ingredients

Makes 4 servings

Instructions

  • Remove and discard the stems from the mushrooms.
  • With a melon-baller, scrape and discard the black gills from the mushrooms.
  • Wipe the mushrooms clean with paper towels.
  • In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat.
  • Place the whole mushrooms, top side down, in the skillet.
  • Sprinkle with half of the salt, the pepper, and the garlic.
  • Cook, turning the mushrooms 2 to 3 times until the juices appear, about 4 minutes.
  • Add the chicken broth and wine.
  • Cover, reduce the heat to low, and simmer, turning once, until the mushrooms are tender when pierced with the tip of a sharp knife, about 5 to 7 minutes.
  • Remove the mushrooms to a cutting board and reserve.
  • To the juices in the same skillet, add the tomato, serrano, and oregano.
  • Cook stirring, 3 minutes.
  • Cut the cooled mushrooms into thin slices about ¼ inch wide and return the mushrooms to the pan.
  • Turn off the heat, cover, and reserve.
  • In another skillet, heat the remaining tablespoon of oil over medium heat.
  • Season the chicken with the remaining salt and cook about 4 to 5 minutes per side, or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part.
  • To serve, reheat the mushroom mixture.
  • Cut the chicken breasts crosswise into 1⁄2-inch wide strips.
  • Divide the mushrooms and sauce among 4 serving plates.
  • Arrange the chicken breast strips equally on top of each serving.
  • Sprinkle cilantro over all.
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Course; Chicken
Cuisine; Mexican

Chicken in Roasted Tomato Sauce

Chicken in Roasted Tomato Sauce

Pollo en Salsa de Jitomate Casera
A whole cut-up chicken can be used for this home-style dish, but I prefer the leg-thigh quarters, braising them slowly in the sauce until the meat is succulent and tender. Serve with steamed rice and Grapefruit, Orange, and Avocado Salad.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the tomato sauce and reserve in the pan.
  • Then, preheat the oven to 350°.
  • Trim excess fat from the chicken and rub all over with the lime juice and season with the salt.
  • Heat the oil in a large nonstick skillet over medium heat.
  • Add the chicken and cook, turning 2 to 3 times until golden brown, 8 to 10 minutes.
  • Transfer the chicken to an ovenproof casserole dish.
  • Pour the tomato sauce over the chicken.
  • Cover and bake until the meat is very tender when pierced with a fork, 45 to 50 minutes.
  • Sprinkle with cilantro.
  • Serve at once.
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Course; Chicken
Cuisine; Mexican