Tag Archives: adobo

‘Wish I was in Oaxaca’ Chicken

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RandallPMcMurphy Says: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.

'Wish I was in Oaxaca' Chicken
 
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Recipe type: Entree
Cuisine: Mexican
Cook time: 
Total time: 
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Ingredients
  • 4 chicken breasts, skin on
  • 2 tbsp chili powder, divided
  • 1 bottle beer (Tecate)
  • 2 jalapeno peppers, sliced with seeds
  • 1 white onion, sliced
  • 3 cloves garlic, sliced
  • 2 chipotle peppers in adobo, chopped
  • 7 oz. Chipotle sauce (1 can)
  • 29 oz. Hunts Fire Roasted tomatoes (2 cans)
  • 3 c. chicken stock
  • 1 pinch Mexican oregano
  • 3 tbsp grape seed oil (or vegetable oil)
  • corn tortillas
  • cilantro
  • Maggi seasoning
  • salt & pepper
Instructions
  1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
  2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
  3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
  4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
  5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
  6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
  7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.

 

Puebla Chicken and Potato Stew

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Chicken Stew Mexican Style by Lynda Giddens on FlickrAlso called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8

Ingredients

2 lbs. chicken thighs (with skin & bone) 6 c. water
1 large white onion, quartered 2 tsp salt
2 garlic cloves, unpeeled 14 oz. whole tomatoes in juice (1 can)
4 tsp Chipotle chilies in adobo (chopped, canned) 1 tsp dried oregano (preferably Mexican)
1 tbsp vegetable oil 1 ½ oz. dried Spanish chorizo, finely chopped (1 link)
1 lb. boiling potatoes 2 oz. queso fresco, crumbled (½ c.)
avocado corn tortillas

Directions

  1. Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat.  Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes.  Transfer chicken to a plate, reserving broth with onion.  When cool enough to handle, coarsely shred chicken, discarding skin & bones.
  2. While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes.  Peel garlic & transfer with onion to a blender.  Add tomatoes with juice, chilies, & oregano, then puree until smooth.
  3. Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes.  Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
  4. Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt.  Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.  Add potatoes & onions to chorizo mixture along with 2 cups broth.  Stir in chicken & simmer 10 minutes.  Serve sprinkled with cheese.  Garnish with avocado slices & warm corn tortillas, if desired.

Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco.  The remainder of the chicken broth not used can be saved for later use.