Recipes

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

Chicken with Poblano Chiles, Sour Cream, and Cheese

Chicken with Poblano Chiles, Sour Cream, and Cheese

Pollo con Rajas, Crema, y Queso
This is a typical combination, throughout Mexico, of shredded chicken with sour cream and cheese that's rich and delicious. I serve it with rice or with black beans, or with both. Soft, warm tortillas also usually accompany the dish. Add a crisp salad for a complete meal. Cotija cheese, also called añejo, is an aged cheese with a flavor similar to mild feta or Parmesan. It's now available in many places in the United States.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the chiles.
  • Stem and seed the roasted chiles, and cut the chiles into thin strips.
  • Reserve.
  • Put the chicken breasts in a saucepan.
  • Add the broth and bring to a boil, uncovered, then reduce the heat to low, cover and simmer until the meat is tender, 15 to 18 minutes.
  • Cool the chicken in the broth 15 minutes.
  • Remove the chicken from the broth, then remove and discard the skin.
  • Coarsely shred the meat, cover and reserve.
  • Strain the broth, cover, and refrigerate the broth for another use.
  • In a skillet, heat the oil over medium heat and cook the onion, stirring, 3 minutes.
  • Add the reserved chile strips, oregano, cumin, salt, and pepper.
  • Cook, stirring, 1 minute.
  • Reduce the heat to low and gently stir in the reserved chicken and crema.
  • Heat through completely, but do not boil.
  • Mound the chicken mixture on a serving platter and sprinkle the cheese on top.

Notes & Wine Advice

Serve at once.
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Course; Chicken
Cuisine; Mexican

Chicken and Corn with Fiery Cilantro-Mint Sauce

Chicken and Corn with Fiery Cilantro-Mint Sauce

Pollo y Elote con Salsa de Cilantro-Yerbabuena
Here's a new-wave Mexican chicken dish with fresh corn and a bright salsa of cilantro and mint that's special enough for company.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the cilantro-mint sauce.
  • Cover and refrigerate.
  • Melt the butter in a large nonstick skillet, over medium heat, until it foams.
  • Cook the onion, stirring, until softened, about 3 minutes.
  • Add the corn and cook until tender, about 5 minutes.
  • Season with ¼ teaspoon of the salt and cumin.
  • Set aside off heat.
  • In another large skillet, heat the oil over medium heat until it shimmers and cook the chicken 4 to 5 minutes per side, or until browned on the outside, firm to the touch, and no longer pink inside in the thickest part.
  • To serve, place 1 chicken breast in the center of each of 4 plates.
  • Top each breast with some of the sauce.
  • Spoon the corn equally around the chicken on each plate.
  • Pass the remaining sauce at the table.
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Course; Chicken
Cuisine; Mexican

Chicken with White Nut Sauce

Chicken with White Nut Sauce

Pollo en Pipian Blanco
Roberto Santibanez Cervantes of Mexico City and now executive chef of Fonda San Miguel in Austin, Texas, shared this recipe that he created. The cloak of creamy pipian sauce on the chicken is made of lightly toasted almonds and sesame seeds along with other herbs and spices. Serve the chicken with fresh salsa and black beans.
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Ingredients

Makes 4 servings

  • 4 skinless chicken breast halves on the bone
  • 1 medium carrot scrubbed and thickly sliced (do not peel)
  • ½ medium onion thickly sliced
  • 4 large garlic cloves sliced
  • 1 small celery rib thickly sliced
  • 1 parsley sprig
  • 1 bay leaf
  • 1 teaspoon salt or to taste
  • ¾ cup slivered almonds
  • ¼ cup sesame seeds
  • 2 allspice berries or ⅛ teaspoon ground allspice
  • 1 whole clove
  • 8 fresh mint leaves
  • 1 jalapeño chile seeded, veins removed, and coarsely chopped
  • 1 tablespoon olive oil or vegetable oil
  • 1 to 2 jarred pickled jalapeño chiles en escabeche, seeded and finely diced
  • 6 to 8 pitted green olives thinly sliced
  • 1 tablespoon drained capers

Instructions

  • In a large saucepan, put the chicken, carrot, onion, half of the garlic, celery, parsley, bay leaf, and ½ teaspoon of the salt.
  • Add water to cover and bring to a boil.
  • Reduce the heat to medium-low, partially cover, and simmer 20 minutes.
  • Reserve off heat in the broth.
  • Meanwhile, in a medium dry skillet, over medium heat, lightly toast the almonds, stirring constantly, until fragrant and just beginning to brown, about 2 minutes.
  • Transfer to a blender or food processor.
  • In the same skillet toast the sesame seeds in the same way.
  • Add to the blender with the almonds.
  • Add the remaining garlic, allspice, clove, mint, and fresh jalapeño.
  • Pour in 1 cup of the reserved chicken broth.
  • Blend to a smooth purée.
  • Heat the oil in a large saucepan over medium heat.
  • Slowly add the sauce (so it doesn’t splatter), cover and cook, stirring frequently, about 8 minutes to blend flavors.
  • The sauce will thicken as it cooks, so stir in about 2 more cups (strained) chicken broth, a little at a time, to reach a consistency that coats the back of a wooden spoon.
  • Stir in the olives, capers, and pickled jalapeños.
  • Meanwhile, de-bone the chicken breasts and stir chicken pieces into the sauce.

Notes & Wine Advice

Serve hot
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Course; Chicken
Cuisine; Mexican

Baked Chicken with Pecans

Baked Chicken with Pecans on rustic wooden table

Baked Chicken with Pecans

Pechugas de Pollo con Pacanas
In this dish, chicken breasts are baked with a thick sauce made of pecans, tomatoes, and spices. Serve the chicken with rice. For a special meal, start with Hearts of Palm Soup.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the chile and reserve.
  • Then, season the chicken with salt, pepper, and oregano.
  • Rub all over.
  • Put on a plate and drizzle evenly with the lime juice.
  • Turn to coat.
  • Let marinate about 20 minutes.
  • Meanwhile, preheat the oven to 350°.
  • In a skillet heat the butter and olive oil over medium heat.
  • Fry the bread until golden brown on both sides.
  • Transfer to a blender.
  • In the same skillet, fry the pecan pieces, stirring, until slightly toasted, about 1 minute.
  • (Do not let them burn.
  • ) Transfer to the blender along with the remaining ingredients.
  • Purée until nearly smooth, but with some texture.
  • Spread about 3 tablespoons of the purée in the bottom of a shallow greased casserole dish large enough to hold the chicken in one layer.
  • Put the chicken on the sauce.
  • Spread the remaining sauce evenly over the chicken.
  • Bake 30 to 35 minutes, or until the chicken is no longer pink inside at the thickest part.
  • While the chicken bakes, remove the stem and seeds from the chile and cut into thin strips.
  • Serve the chicken with the sauce spooned on top.
  • Garnish with the chile strips.
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Course; Chicken / Nuts
Cuisine; Mexican

Sautéed Chicken with Almond Sauce

Sautéed Chicken with Almond Sauce

Pechugas de Pollo con Salsa Almendra
This is a wonderful dish for a special dinner. You can make the almond sauce ahead and cook the chicken shortly before serving. Serve with rice and Pineapple Salsa.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the almond sauce.
  • Then, preheat the oven to 200°.
  • Put the sauce in an ovenproof bowl.
  • Cover and keep warm in the oven.
  • Trim the chicken of any visible fat.
  • Place each breast between 2 sheets of plastic wrap and pound it with the flat side of a meat mallet or with a rolling pin to an even 1⁄4-inch thickness.
  • In a large skillet, heat the oil over medium heat.
  • Season the chicken with salt and cook about 3 to 4 minutes per side or until lightly browned on the outside and no longer pink in the thickest part.
  • Serve hot with some of the sauce spooned over each breast.
  • Sprinkle with cilantro.
  • Pass the rest of the sauce at the table.
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Course; Chicken
Cuisine; Mexican

Baked Chicken with Serrano Chile Cream Sauce

Baked Chicken with Serrano Chile Cream Sauce on rustic wooden table

Baked Chicken with Serrano Chile Cream Sauce

Pechugas de Pollo con Salsa de Crema de Chile Serrano
In this recipe that I developed for a cooking class, both the creamy serrano sauce and the method of cooking the chicken in the oven are modern innovations. It's quite an elegant dish and looks very inviting when served with slender carrot and jicama sticks.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the serrano cream sauce.
  • Cover and set aside, or if made ahead store covered in the refrigerator for up to 2 days.
  • Reheat before serving.
  • Prepare the carrots and jicama.
  • Preheat the oven to 400°.
  • Trim excess fat or flabby skin from the chicken breasts.
  • Season with salt and brush all over with oil.
  • Place on a foil-lined baking sheet, skin side up, and bake until the skin is golden brown, about 15 minutes.
  • While the chicken cooks, reheat the sauce and the vegetables, if necessary.
  • To serve, place 1 chicken breast on each of 4 serving plates.
  • Arrange the carrots and jicama on each plate.
  • Spoon some of the sauce over each chicken breast and sprinkle with parsley.
  • Pass the remaining sauce at the table.
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Course; Chicken
Cuisine; Mexican