Text 15442, 93 rader
Skriven 2014-08-03 15:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Yellow 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pollo En Bistec Pt 2
Categories: Mexican, Chicken
  Servings: 6

           method

Prep: Place sliced potatoes in water to avoid oxidation; for the
onion, cut into quarters top to bottom, then each quarter thinly
sliced top to bottom and separated into half-moon shapes.

To make the recado: Working in batches if necessary, place the
spices in a spice mill or coffee grinder reserved for the purpose
and grid until very fine. Strain the powder through a fine-mesh
sieve over a bowl, crumbling any remaining bits of debris through
the sieve with your fingers. return anything left in the sieve to
the grinder and process again. Pass through the sieve and discard
any residue.

Place the ground spices, garlic, and vinegar in the jar of a blender
or a small food processor. Puree for several minutes, scraping down
the sides of the jar as needed, until the mixture turns into a
smooth paste. You will need 5 tablespoons of the paste for the
chicken; store the remainder in an airtight container for another
use.

Marinate the chicken: Remove the chicken from the brine, rinse, and
pat dry; discard the brining solution. Transfer the chicken to a
shallow baking dish or resealable plastic bag. Place the remaining
marinade ingredients in the jar of a blender and process until
thoroughly liquefied. Pour the marinade over the chicken and allow
to rest 30 minutes at room temperature.

To finish: In a very large, deep skillet that has a lid, heat the
fat until shimmering. Remove the chicken from the marinade,
reserving any extra marinade. Brown the chicken over high heat a few
pieces at a time to avoid crowding, turning once, 2–3 minutes per
side. Transfer the browned pieces to a platter.

Return the chicken to the skillet. Add the water and bring to a
boil, then reduce the heat to a simmer. Drain the potatoes, cover
them with the leftover marinade, and toss to coat thoroughly.
Arrange the potatoes in a single layer on the chicken and pour on
any remaining marinade. Layer on the onion, bell pepper, and
tomatoes, in that order, distributing them evenly over the potatoes.
Finish with the fresh and dried whole chiles. Cover and cook 15-20
minutes, or until the chicken is tender and the vegetables are
softened. The chicken should reach an internal temperature of 165 F
(74 C); do not overcook. If the chicken is done but the potatoes
aren't yet tender, remove the chicken to a plate and allow the
vegetables to cook a bit longer, then return the chicken to the
skillet. Remove the pan from heat, cover, and allow to rest 15–20
minutes prior to serving to enhance flavors.

Note: To brine the chicken, dissolve 1/2 cup sea salt and 1/2 cup
sugar in 1 gallon cold water in a large bowl. Add 2 teaspoons
coarsely crushed black peppercorns and 10 coarsely crushed allspice
berries. Place the chicken in the brine and refrigerate for 2 to 3
hours. Drain the chicken, rinse under cold water, and pat dry with
paper towels. Discard the brining solution.

I found it easier to grind the recado in a mortar and pestle instead
of a blender. It was so thick that it clogged up the blades. If
you've got a mini-prep food processor (I don't), then use it. Make
sure that all of the potato slices are completely submerged under
the liquid so that they will fully cook by the time the chicken is
finished.

Suggested tweaks: You can make variations on this dish with beef
(skip brining), fish (skip brining), or pork. You can also skip the
brining step with chicken. Be sure not to overcook. I prefer
braising with exclusively dark meat chicken, but you can use breast
meat if you'd like (don't remove the bone or skin). The best
substitute for Seville orange juice is a mix of 2 parts lime juice,
1 part orange juice, and 1 part white grapefruit juice. (I did okay
with a mix of orange and lime juice.) You can use an Anaheim chili
or spicy banana pepper in place of the chile x'catik.

From David Sterling's Yucatan.
 
  From: Serious Eats                    
 
MMMMM-------------------------------------------------

YK Jim


... That was a party to end all parties! (The chicken salad was tainted.)

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