By Miyeilis Flores
Grandmothers’ seasoning keeps the best secrets in the combination of ingredients and spices, which turn simple dishes into delicacies that conquer palates. Such is the case of bricklayer chicken
This is a very trendy traditional Mexican cuisine recipe. “Farm-to-Desk”where fresh ingredients, slow cooking and the use of each spice are prioritized to give depth to the flavor without the need for artificial preservatives.
In the usual recipe From my ranch to your kitchen The secret is in the browning: searing the chicken and sautéing the fresh vegetables highlights the natural flavors of this gem of Mexican gastronomy.
Ingredients
- 2kg chicken (preferably thigh and leg for more juiciness).
- 1 kg green tomato (tomatillo).
- 2 tomatoes (red tomato).
- 1 white onion and 5 cloves of garlic.
- 2 jalapeno peppers (deveined to control itching).
- 1 can of chipotle peppers in marinade.
- Spices: Oregano, 4 bay leaves, cumin and black pepper.
- Salt and oil to taste.
Step by step preparation
- Gold of the Chicken: In a saucepan with hot oil, sear the chicken pieces with a little salt until they are golden brown on both sides. Remove and reserve.
- The unsuitable sofrito: In the same fat as the chicken, sauté the onion chopped and, after a few moments, add the garlic. It is essential not to burn the garlic to avoid bitter flavors.
- Integration of Vegetables: Add the green tomato (cut into halves or quarters), the red tomato and the sliced jalapeno peppers. Cook until everything is well sautéed.
- Flavor and aroma: add the bay leaf, cumin, pepper and oregano (crushing it with your hands to activate its essential oils). Add the can of chipotle peppers according to your tolerance for heat.
- Cooking ultimate: return the chicken to the pot along with its juices. Add a little water, adjust the salt and let it cook over low heat until the meat is tender and the flavors are integrated.
Once cooking is finished, serve with rice, tortillas or the garnishes of your choice and enjoy.
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