Recipes

Chicken for a King

Chicken for a King

Pollo de Rey
I have been cooking this recipe for many years and have yet to serve it to a king, but my husband, family, and friends all love it. The recipe came from the late Elena Zelayeta, a cookbook author from San Francisco. I have made some changes to reduce the amount of fat in the sauce. For a striking contrast of colors, serve with Tomatillo-Cilantro Rice or Green Rice. Mexico produces some fine brandies, such as Pedro Domecq, a well-known label on both sides of the border. Most of the grapes for brandy are grown in Baja and Sonora.
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Equipment

  • large nonstick skillet

Ingredients

Instructions

  • Prepare the pepper.
  • Reserve.
  • Then, trim the chicken of any excess fat.
  • Place each breast between 2 pieces of plastic and pound with the flat side of a meat mallet or rolling pin to an even 1⁄4-inch thickness.
  • Season with ½ teaspoon of the salt and the pepper.
  • Heat the oil in a large nonstick skillet and cook the chicken about 3 minutes per side, or until lightly browned on the outside but not cooked through.
  • Place in a single layer in a large baking dish.
  • Set aside.
  • Reserve the skillet for the sauce.
  • Preheat oven to 350°.
  • Coarsely chop the roasted peppers and put in a blender.
  • Add the cream, chicken broth, and brandy.
  • Blend until smooth.
  • Pour the sauce into the reserved skillet and bring to a boil.
  • Add the remaining salt and hot pepper sauce.
  • Cook until the sauce reduces and thickens, about 3 minutes.
  • Pour over the chicken.
  • Sprinkle each breast equally with the shredded cheese.
  • Place in the oven and bake until the cheese melts and the sauce is bubbling around the edges, 8 to 10 minutes.

Notes & Wine Advice

Serve hot.
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Course; Chicken
Cuisine; Mexican

Braised Chicken with Prunes

Braised Chicken with Prunes

Braised Chicken with Prunes
Pollo con CiruelasWhen my husband and I first traveled to San Cristobal de Las Casas in the highlands of Chiapas in southern Mexico in 1974, we stayed at the Molina de la Alborada, a lovely hillside inn. This mild chicken stew with strong Spanish roots was one of the regional specialties that I especially enjoyed. Whole cut-up chicken was originally used for the dish, but I use boneless chicken breasts.
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Ingredients

Makes 4 servings

Instructions

  • Preheat oven to 350°.
  • In a large, flameproof casserole dish, heat the oil over medium heat.
  • Add the chicken and cook about 3 minutes per side, or until lightly browned on both sides but not cooked through.
  • Remove the chicken to a plate.
  • In the same skillet, cook the onion, garlic, carrots, salt, oregano, thyme, cinnamon, and allspice, stirring, for 2 minutes.
  • Add the chicken broth, wine, and vinegar.
  • Bring to a boil, cover, reduce heat to medium-low and cook until the carrots are crisp-tender, about 10 minutes.
  • Add the zucchini, prunes, and reserved chicken.
  • Cover the casserole dish, then bake 25 to 30 minutes or until the vegetables are tender.
  • Stir in the pepper, then adjust seasoning.

Notes & Wine Advice

Serve hot, garnished with strips of pickled jalapeños.
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Course; Chicken / Fruit
Cuisine; Mexican

Chicken with Tamarind

Chicken with Tamarind

Pollo con Tamarind
Tamarind paste adds a note of tartness to the flavors of this chicken dish. Although tamarind is native to Asia and northern Africa, it is a very popular ingredient in Mexico, especially in a refreshing beverage called fresca de tamarindo (Tamarind Cooler). In the later 1500s, Spanish galleons from Asia landed in Acapulco and brought tamarind, and many other products, such as nutmeg, cinnamon, cloves, and tea to the area and other parts of the country.I prefer to use the whole leg-thigh chicken pieces for this dish, since the legs become very tender and the flavors are enhanced by a longer cooking time. Chicken breasts can be cooked this way, too, but the roasting time should be shorter or the meat will be dry. Mango Salsa and rice are good accompaniments for the chicken.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the tamarind paste.
  • Then, measure out 3 tablespoons and put in a blender.
  • Cover and store the remaining paste for another use.
  • Put the chile in a bowl of hot water and soak 20 minutes.
  • Add the chile to the blender and discard the water.
  • Add the tomatoes, ketchup, oil, cinnamon, allspice, and pepper.
  • Blend to a thick smooth purée with the consistency of ketchup.
  • If too thick, add just enough water to achieve the right consistency.
  • Transfer the sauce to a bowl and reserve.
  • Preheat the oven to 300°.
  • Season the chicken with salt.
  • Line a large shallow baking pan with foil and grease the foil to prevent sticking.
  • Arrange the chicken skin side up in a single layer in the pan.
  • Roast, uncovered, 30 minutes.
  • Raise the oven temperature to 375° and brush the chicken with the reserved tamarind mixture.
  • Cook, turning and brushing the chicken with additional tamarind glaze about every 10 minutes until the chicken is dark brown and tender, about 35 to 40 more minutes.

Notes & Wine Advice

Serve hot.
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Course; Chicken
Cuisine; Mexican

Chicken in Tangerine Sauce

Chicken in Tangerine Sauce

Pollo en Salsa de Naranja Tangerina
Alicia Franyuti de Cornish, owner of Hacienda de las Flores in San Miguel de Allende, has arranged special dinners for my culinary groups in the dining room of her hotel. During a visit to San Miguel, Alicia gave me this recipe that is Mexican with French influence. It's elegant and delicate enough for non-spicy eaters. You can substitute mandarins if you like. Serve on a bed of steamed spinach.
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Ingredients

Makes 4 servings

Instructions

  • Peel 2 of the tangerines, and separate into segments.
  • Gently remove any seeds and pith with a small sharp knife.
  • Reserve the segments on a plate.
  • Squeeze the juice from the remaining tangerines.
  • Pour the juice through a fine-mesh strainer into a bowl and discard the pulp.
  • Measure out ½ cup and reserve for the sauce.
  • Preheat the oven to 350°.
  • In a large nonstick skillet, heat the oil and butter over medium heat.
  • Cook the chicken about 3 minutes per side, but not cooked through.
  • Season with salt and pepper.
  • Remove to an ovenproof casserole dish.
  • To the skillet, add the onion, garlic, reserved tangerine juice, wine, bay leaf, marjoram, and thyme.
  • Bring to a boil and cook, stirring, 2 minutes.
  • Reduce the heat to low, and add the bacon, parsley, and cornstarch.
  • Cook, stirring, until the sauce thickens and clears, about 1 minute.
  • Adjust seasoning, and remove the bay leaf.
  • Pour the sauce over the chicken, cover, and bake until the chicken is cooked through, 15 to 20 minutes.
  • Add the tangerine segments and heat through, about 1 minute.

Notes & Wine Advice

Serve hot with the sauce spooned on top, and garnish with the tangerine segments.
 
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Course; Chicken

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