Recipe compliments of Rick and Lynne
| Cuisine: Mexican | Type: Main Course | Serves: 6 |
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Source:
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Pati's Mexican Table cookbook |
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Attributes:
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Comments:
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Another phenomenal dish from Pati Jinich. An early version of this has you cook the chicken for about 40 minutes over medium-low heat, turning half way. This does seem to make a more juicy dish. Also, be sure to cook the liquid down until it is truly thick and sticky. You could probably reduce the amount of water/broth to reduce the cook time somewhat. |
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Serving Suggestions:
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We love this with boxed garlic/pine-nut couscous. The pine nuts are a great accompaniment and you could probably just top this with some toasted. A side of fresh arugula, undressed, is also great with this. |
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Ingredients:
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Enough chicken for everyone. We like to use thighs, but you can add drumsticks or even use a whole cut-up chicken Kosher salt Freshly ground black pepper Vegetable oil 4 cups chicken broth or water 8 ounces, about 3/4 cup of dried apricots, coarsely chopped 2 tbs. apricot preserves 3/4 cup Latin-style tamarind syrup (see instructions) 1 whole canned chipotle pepper in adobo sauce, plus 2 tbs. of the sauce |
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Instructions:
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You will need Latin-style tamarind syrup for this recipe (and for the tamarind margaritas you'll want to serve with it)! If all you can find is Indian or Middle Eastern tamarind paste, just combine 3 tablespoons of that with 1/2 cup sugar and 1/2 cup of boiling water, stirring until all is dissolved into a syrup. Or see the recipe for Latin-Style Tamarind Syrup to make your own from scratch,. 1. Dry the chicken pieces well then sprinkle with salt and pepper. Heat oil for frying (about 1/4-inch deep) in a large Dutch oven over medium-high heat until hot but not smoking. Add the chicken pieces, skin side down, and fry until browned, 4-5 minutes. Flip and cook the other side for another 4-5 minutes. Do this in batches if necessary to avoid crowding. At this point, I usually remove the chicken pieces and drain off the oil. (See alternate method in the comments.) 2. Return the chicken to the pot and cover with chicken broth or water. Add the apricots, apricot preserves, tamarind syrup (or concentrate if you found Latin concentrate instead of syrup), the chipotle chile, adobo sauce and 3/4 teaspoon salt. Reduce the heat to medium and simmer steadily for 35 to 40 minutes (or longer), stirring occasionally, until the sauce thickens enough to coat the back of a wooden spoon. You want it thick and sticky! 3. Taste for salt and adobo sauce, adjusting to your taste. Serve hot. |
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2021-10-12