By The Diary
He chicken It is a versatile food that tastes like family; In each house the preferred aromas are imprinted. Such is the case with this dish from the cookbook. “Family” by Marcela Valladolidwhich stands out for being a preparation in which the chicken is cooked in its own fat, resulting in a crispy and delicious skin.
The flavor comes from a smoky and slightly acidic dressing. It is not strictly necessary to prepare it in a molcajetebut if you have one, use it! The magic of this tool—a pre-Hispanic mortar and pestle—lies in its ability to extract essential oils in a way that processor blades cannot. With molcajete, the flavors are deeper and the texture is superior.
The roasted tomatillos They are the perfect complement to a succulent and juicy chicken. When choosing them, opt for medium sized tomatillos and look for smooth pieces, without cracks or bruises. The larger ones are usually too bitter and the smaller ones run the risk of burning quickly.
Recipe: Mexican-Italian Chicken Thighs
- Yield: 4 to 6 people
Ingredients
- 6 chicken thighs (with bone and skin).
- 3/4 cup of Mexican-Italian dressing (recipe below) or commercial Italian dressing.
- 2 pounds of medium tomatillos (shelled and well rinsed).
- 1 tablespoon of extra virgin olive oil.
- 1 teaspoon of citrus garlic seasoning.
- Flaked sea salt and freshly ground black pepper.
Instructions
- Marinated: Place the chicken thighs In a large resealable plastic bag, add the dressing and mix well. Let it sit at room temperature for an hour, stirring occasionally so that it is completely coated.
- Preparation of vegetables: Preheat the oven to 245°C. Mix the tomatillos with olive oil, seasonings, salt and pepper. Spread them out on a rimmed baking sheet. Bake until they are golden and caramelized (approx. 30 minutes).
- Sealed: Heat a cast iron skillet over high heat. Remove the chicken from the marinade (shake off excess) and place in the pan with the skin down. Cook until golden brown (12 minutes). It is critical that the thighs fit snugly in the pan to control humidity.
- Closing cooking: Transfer the pan to the oven and cook for 7 more minutes (skin down). Then, carefully flip the chicken and bake an additional 10 minutes or until cooked. fully cooked.
- Repose: Let the chicken rest 10 minutes before serving. Accompany with the roasted tomatillos.
Mexican-Italian dressing (homemade)
- Yield: 1 ½ cups
Key ingredients
- 5 teeth garlic (unpeeled).
- 2 guajillo chiles dried (without stems or seeds).
- ½ teaspoon of black peppercorns and coriander seeds.
- Dried spices: Oregano, parsley, basil, garlic and onion powder.
- 1 cup of extra virgin olive oil.
- ½ cup of red wine vinegar.
Instructions
- Toasted: Heat a comal or iron skillet over high heat. Toast the peeled garlic until it turns black. Add the guajillo chilespepper and coriander for 2 minutes until they release their aroma.
- Majado: Peel the garlic and place it in the molcajete with sea salt until forming a paste. Add the toasted pepper and coriander and mash.
- Integration: Add the chiles and mash them against the sides of the mortar. Add the dry herbs and, finally, emulsify with the olive oil and the red wine vinegar.
- Add 1/3 cup olive oil and stir/mash slowly to create a dressing. Gradually beat in the remaining oil. Pour the mixture into a bowl and whisk with the vinegar. Season to taste with salt and black pepper.
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.The magic of roasted garlic: how to achieve mashed potatoes with a restaurant seal