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Modest

Spicy Mexican Chicken

NO ORDINARY CHICKEN, THIS. Like my Curried Chicken with Sweet Potatoes and paprika-laced Curried Chicken with Potatoes and Garbanzos, the blend of spices and ingredients makes this one-pan meal a "do-again" treat. The addition of green chiles shows its Mexican roots—and allows for a variety of tastes simply by changing the type or quantity of chiles. Cooked rice isn't essential, but does make a nice accompaniment.

KeyChicken. Plan one large chicken breast (half of one full breast) per person. Trim excess fat and, before cutting into pieces, flatten to half-inch thickness by pounding either with a meat tenderizer or rolling pin (the spice flavors will penetrate more evenly). Cut each breast into two pieces. Use tongs or spatula rather than a fork for turning the chicken while frying. Drumsticks can be substituted for breasts.

KeyChiles. For mild heat, use fresh chiles such as poblano or anaheim. If fire is to your liking, select fresh jalapeño, fresno or serrano chiles. De-seed and remove any white membrane from the chiles. Or simply use canned chiles.

Prep time 20-30 minutes. Cooking time about an hour. Serves 4.

SHOPPING LIST:
Jerry's Recipes
  • Chicken breasts
  • Corn meal or bread crumbs
  • Ground cinnamon
  • Ground cloves
  • Onion
  • Garlic
  • Chicken stock
  • Orange juice
  • Green chiles
  • Oranges
  • Slivered almonds
  • Fresh cilantro
  • Rice (optional)

Prepare and brown the chicken
1
Rub chicken pieces with a mixture of
  • about 1/2 cup corn meal or fine bread crumbs
  • 1 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
2
Fry in heated oil in large uncovered skillet until evenly browned—about 5 minutes on each side. When finished, remove pieces and set aside (keep pieces warm).
  • coated chicken pieces
  • 2 tablespoons peanut, canola or other heat-tolerant oil


Make the sauce
1
In same skillet, add and cook about 5 minutes until tender and translucent (add a little oil if needed)
  • 1 onion, chopped
  • 2-3 garlic cloves, minced or chopped
2
Add, stir, and simmer (covered) 30-45 minutes until chicken is tender. Then remove cover and cook about 15 minutes more until sauce has reduced and slightly thickened.
  • browned chicken pieces
  • 2/3 cup (5 oz) chicken stock
  • 2/3 cup (5 oz) orange juice
  • 1-2 green chiles (see above), sliced thin

3
Stir in and heat gently, covered,
about 5 minutes more
  • 2-3 oranges, peeled and sliced thin
  • about 1/2 cup (4 oz) slivered almonds
4
Sprinkle over mixture just before serving
  • small handful fresh cilantro, chopped

rainbow

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