Tag Archives: Chicken

Mixotes de Pollo

5 Apr Mixotes de Pollo

I love waking up in Mexico City… Each morning in my suegra’s house is to awaken every sense in one’s body. The first to awake is sound; you can hear the commotion of the city, car horns going off, the sounds of the street workers yelling “Glooooobos” or the occasional “Tamales Oaxacaños” recording. The next is sight; the bright sun of the Valle de México shining through your eyelids, kick starting your brain. Then comes smell; there is nothing quite like the aroma of my suegra‘s kitchen wafting up the stairs and into the bedroom. It often brings me back to the old cartoons, where the aromas were like hands, grabbing the antagonist and leading them to their savory desires.  Finally, there is touch; to walk downstairs, sit down and take a fresh corn tortilla, a cup of café de olla, and a plate of  freshly prepared mixotes is the final step to waking up in Mexico City!

Mixotes de Pollo

Mixotes de Pollo

Among all the delicious dishes my suegra makes, one of my Top 5 favorites is Mixotes.  Mixotes is a dish typical of central Mexico and the name derives from what I believe to be the method (traditionally the meat is wrapped in the leaves of the Maguey cactus the ‘Mix’ ) and the cooking technique ( the ‘otl’ part or the ‘otes’ plural) , but I am not a Nahuatl expert so don’t quote me as the source of this linguistic synopsis. I digress, Mixotes can be made with almost any type of meat. I have had ram, lamb, and of course in the case of this recipe, chicken. The traditional way is to season the meat with a chile paste and wrap in the leaves of the Maguey, very similar to barbacoa, add a scoop of nopales, and to pit roast the packages for several hours. The modern preparation is to prepare En Papillote  and steam the packages. In this case, we use foil instead of parchment paper. The chipotles used in this dish smell particularly delicious because of the smoky, earthy flavor that dried chipotles bring to the party. Those smells are the little hands that bring me down those stairs in the morning!

The final result is a wonderful spicy dish in plenty of chipotle flavored broth, tender cactus, and succulent chicken. I open up that package, close my eyes, and I am transported back to my suegra’s kitchen! Enjoy!

 

 

Mixotes de Pollo

  • 6-7 Chicken Quarters (Legs & Thighs)
  • 12-13 Dried Chipotles Moras
  • 1 cup cilantro leafs, loosely packed
  • 6-7 Nopales (cactus paddles)
  • 1 Large Onion
  • 1 clove garlic
  • Salt & Pepper to taste
  1. Put the chipotles in a saucepan with water and bring to a boil over medium-high heat. Reduce heat to a simmer and simmer for about 10 minutes.
  2. While the chipotles are boiling, clean the nopales and cut into thin 1 inch or less strips.
  3. Place the nopales in a medium saucepan with water and bring to a boil. Boil for about 3-5 minutes. Then drain and rinse with cold water, and let drain.
  4. Take the chicken and remove the skin, rinse well and pat dry. Place in a large mixing bowl.
  5. Slice the onion thin using a mandolin and combine with the chicken in the mixing bowl.
  6. Add the nopales to the mixing bowl.
  7. Wash the cilantro and remove the stems, add to the mixing bowl.
  8. Once the chipotles are tender, put on some food service gloves and remove the stems and seeds, place in a blender with the clove of garlic and about 1/4 cup of the liquid you boiled the chipoltes in. Puree the mixture well and add to the mixing bowl.
  9. Cover and place in the refrigerator for about 30 minutes to allow the chicken time to marinate in the chile mixture.
  10. Grab some aluminum foil and make 6 sheets, make them large enough to wrap two pieces of chicken and some of the chile & vegetable mixture.
  11. With a large spoon, scoop out two pieces of chicken and some of the vegetables, place in the center of the foil and fold up the package, do this until all the chicken is wrapped into individual foil pouches.
  12. Place the pouches in a large pot with about 1.5 inches of water, you can place a bowl inverted in the bottom and then place the packages on top of and around the bowl, this will allow the packages to steam. OR you can use a spaghetti cooker (the one with the strainer insert).
  13. Bring to a boil over medium-high heat and steam the packages for 45 minutes. After 45 minutes, take out a package and check the chicken to ensure it is fully cooked.
  14. Serve with Saffron Rice or Frijoles de Olla.
Mixotes de Pollo

Mixotes de Pollo

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Arroz con Pollo

7 Feb

Looking for a simple, delicious meal that can feed your entire family for days? Then this Latin American classic is just the dish! Arroz con pollo is essentially chicken nestled in a melange of saffron rice, onion, garlic, and fresh herbs. Its origins have been traced back to Andalusia, Spain and may in fact be of Arab origin. It has been a standard throughout the caribbean and now I bring you this more wholesome version made with organic brown rice instead of the standard white short grain rice.

Arroz Con Pollo

Arroz Con Pollo ready to serve!

 

This dish is one of my favorites and is one of my comfort foods. I just love the flavor combinations of saffron, chicken, and the rice. I have found that this dish has more variations than any dish I have ever seen, so feel free to experiment with adding different vegetables, legumes, and herbs to create your own adaptation!

Arroz Con Pollo

  • 1 Whole Chicken cut up or any assorted chicken pieces.
  • 1 1/2 cups Organic Brown Rice
  • 3 cups organic free-range low sodium chicken broth
  • 1 medium white onion
  • 1 sprig of fresh oregano
  • 1 pinch of saffron (optional)
  • 3 tablespoons Extra Virgin Olive Oil
  • Kosher Salt
  • Cracked Black Pepper
  • Smoked Paprika aka pimenton (Not the hungarian paprika, this is different!)
  1. Season the chicken with salt, pepper, and pimenton.
  2. Heat the chicken stock in a saucepan over medium heat.
  3. While you are warming up the stock, put the olive oil in a large sautee pan or large skillet over medium-high heat.
  4. When the olive oil is hot, but not smoking, put the diced white onion a bit of salt and pepper, and cook until translucent and almost browned, about 5-8 minutes.
  5. Add the rice and mix well to incorporate the oil. At this time, put in the saffron, oregano and cook for about 1 minute.
  6. Place the chicken in the rice without crowding each piece, kind of snuggle them up in the rice.
  7. Add the warm stock and bring to a boil, then cover, and reduce the heat to low.
  8. Cook for about 45-50 minutes or until all the liquid is absorbed and the chicken is completely done.
  9. Serve with some lemon and lime wedges and maybe a nice Pinot Noir.

    Arroz Con Pollo

    Arroz Con Pollo