RECIPE: I'm asking Mike to make this one this week. Rec: Chicken with Tomatillo Sauce and Braised Fruit

RECIPE:
J

julie-r-wa

Well-known member
Chicken with Tomatillo Sauce and Braised Fruit

Bon Appétit | June 2007

The sauce would also taste great with pork tenderloin.

Makes 4 servings.

Roberto Santibañez

Rosa Mexicano

1 (3-pound) chicken, quartered

1 tablespoon dried oregano (preferably Mexican)

2 tablespoons vegetable oil

1 large onion, halved, thinly sliced crosswise

4 large garlic cloves, chopped

2 tablespoons minced chipotle chiles (from canned chipotles in adobo)*

2 pounds tomatillos, husked, rinsed, quartered

1 cinnamon stick

1 pound pears, peeled, cored, cut into 1/2-inch cubes

4 ounces dried apricots (about 2/3 cup)

3 ounces dried cherries (about 1/2 cup packed)

3 green onions, chopped

10 large fresh epazote leaves,** finely chopped (optional)

Warm corn tortillas

*Available at some supermarkets and at specialty foods stores and Latin markets.

**A fresh herb that is available at Latin markets.

preparation

Rub chicken with salt, pepper, and oregano. Cover and refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

Heat oil in a heavy large pot over medium-high heat. Add chicken pieces and cook until browned, about 5 minutes per side. Transfer chicken to plate. Add onion to pot; sauté 2 minutes. Add garlic and chipotles; stir 1 minute. Stir in tomatillos and cinnamon stick; return chicken pieces to pot. Reduce heat to low; cover and simmer until chicken is cooked through, stirring occasionally, about 35 minutes. Add pears, apricots, and cherries and simmer until pears are tender, stirring occasionally, about 15 minutes. Transfer to serving dish; sprinkle with chopped green onions and epazote, if desired. Serve with warm tortillas.

http://www.epicurious.com/recipes/food/views/238508

 
He chose this one instead. *chuckle* Rec: Chicken Thighs Stuffed with Plantain and Serrano Ham

We'll most likely be using pounded breasts and prosciutto for this recipe...

Chicken Thighs Stuffed with Plantain and Serrano Ham

Bon Appétit | May 2007

Here's a tropical chicken dish from cookbook author Daisy Martinez.

Makes 6 servings.

Daisy Martinez

1/2 cup 1/2-inch cubes peeled boniato (Cuban sweet potato) or tan-skinned sweet potato
1/3 cup (generous) chopped peeled ripe plantain (yellow with black spots)

6 skinless boneless chicken thighs, pounded to 1/4-inch thickness
6 thin slices Serrano ham or prosciutto
all purpose flour (for dredging)

1 tablespoon butter
1 tablespoon olive oil
1/4 cup water

2 tablespoons fresh lemon juice

Place boniato and plantain in small saucepan. Add enough cold water to cover by 1 inch. Bring to boil, then reduce heat to medium. Simmer until tender, about 8 minutes. Drain. Return to same pan. Mash boniato and plantain. Season with salt and pepper.

Sprinkle both sides of chicken thighs with salt and pepper. Place 1 thigh on work surface. Top with 1 ham slice. Form 1 tablespoon of boniato mixture into 2x1/2-inch log. Place atop ham at 1 end of thigh. Roll up thigh and secure with toothpick. Repeat with remaining thighs, ham, and boniato mixture. Dredge stuffed thighs in flour to coat.

Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 5 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.

Transfer chicken thighs to platter. Remove toothpicks. Add lemon juice to drippings in skillet. Increase heat to high and stir 1 minute. Pour sauce over chicken thighs and serve.

One serving contains the following: 305.46 Calories (kcal), 47.6% Calories from Fat 16.17 (g) Fat, 4.88 (g) Saturated Fat, 113.12 (mg) Cholesterol, 7.54 (g)

http://www.epicurious.com/recipes/food/views/238286

 
Rec: Chicken Stuffed with Plantain and Prosciutto

My husband Mike is an excellent cook! Here's how we've adapted the recipe for him to make.

Chicken Stuffed with Plantain and Prosciutto

1/2 cup chopped peeled ripe plantain (yellow with black spots)
1/2 cup 1/2-inch cubed peeled boniato (Cuban sweet potato) or tan-skinned sweet potato
1 pinch cumin, to taste
1/2 tsp butter
1 tsp Mexican crema
salt and freshly ground black pepper
6 skinless boneless chicken breasts
6 thin slices prosciutto or Serrano ham (make sure they’re large enough to cover flattened meat, or use extra pieces)
toothpicks
all purpose flour, for dredging
1 tablespoon butter
1 tablespoon olive oil
1/4 cup no-salt chicken stock or water
2 tablespoons fresh lemon juice

In a small saucepan place the plantain and boniato (or yam) and add cold water to cover by 1 inch. Put over high heat and bring to a boil, then reduce temperature to medium and simmer until tender, about 8 minutes.

Drain water from the plantain and boniato, bringing them back into the same saucepan. Mash them together with potato masher or fork, then stir in cumin, 1/2 teaspoon butter, and the Mexican crema. Season with salt and freshly ground black pepper. Set aside.

Place a chicken breasts into a large Ziploc bag, close the bag almost all the way, then flatten the meat to a thickness to between 1/2-inch and 1/4-inch; repeat with remaining pieces.

Season both sides of the chicken with salt and black pepper. Place a chicken piece on a flat work surface and top with a slice of prosciutto. At one end of the prosciutto-covered chicken place 1 tablespoon of the plantain mixture shaped into a rectangular “log.” Roll up the chicken and secure with a toothpick. Repeat with remaining chicken pieces, prosciutto, and plantain mixture. Dredge the stuffed chicken in flour to coat.

In a large heavy skillet over medium-high heat, melt the butter together with the olive oil. Add the stuffed chicken pieces to the skillet and brown chicken on all sides, about 5 minutes total.

Add 1/4 cup no-salt chicken stock/broth or water to the skillet and reduce heat to low. Cover skillet and let simmer until the chicken is cooked through, about 15 minutes.

Prepare a warm serving platter and transfer the cooked stuffed chicken pieces to the platter. Remove the toothpicks from the pieces.

Add the fresh lemon juice to the drippings in the skillet and increase temperature to high. Let cook for 1 minute, stirring to get the browned bits from the bottom of skillet. Pour the sauce over the stuffed chicken pieces and serve.

Adapted from May 2007 Bon Appétit and Daisy Martinez’s recipe for Chicken Thighs Stuffed with Plantain and Serrano Ham.

Note: lime juice for the sauce would also be very nice, and a completely different taste! You can also substitute chicken thighs for breasts.

Makes 6 servings.

Prep: 30 min
Cook: 25 min

 
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