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Chicken, Aguascalientes Style |
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Serves: 4 Print this Recipe(Pollo Aguascalientes) Category: Chicken Moles and Stews Aguascalientes, the capitol of the state of Aguascalientes, located north of Guadalajara, is named for the many hot springs nearby. One of the oldest festivals in the country, the annual agricultural fair called Feria de San Marcos is celebrated in late April and early May in honor of the city's patron saint. This regional chicken dish is one of the popular dishes prepared during the fair. Instead of frying the accompanying potatoes, as customary, I like to oven-roast them separately. 6 small potatoes (each about 3 ounces), scrubbed and quartered 1 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 3 tablespoons olive oil 3 to 4 pounds chicken, cut up, or chicken parts of choice 1 large white onion, sliced 1/2 pound fresh bulk chorizo sausages, or packages with casings removed 2 cloves garlic (medium), chopped 3 medium tomatoes, peeled and finely chopped 1 tablespoon fresh lime juice 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon sugar 1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/8 teaspoon ground cloves 1/2 cup canned fat-free reduced-sodium chicken broth 3 jarred pickled jalapeño peppers (en escabeche), seeded, and sliced 1. Preheat the oven to 425°. In a medium bowl, toss the potatoes with about 1 tablespoon of the olive oil and put in an ovenproof baking dish. Sprinkle with 1/2 teaspoon of the salt and pepper. Roast until golden brown and tender, 40 to 45 minutes. 2. Trim excess fat from the chicken. Add the remaining salt or more, as desired. Heat the remaining oil in a large skillet and cook the chicken about 4 minutes per side, or until lightly browned on both sides but not cooked through. Remove the chicken to a plate. 3. Add the onion to the skillet and cook, stirring until limp, about 3 minutes. Add the chorizo and cook, breaking up into small pieces, until lightly browned. Add the garlic, tomatoes, lime juice, oregano, sugar, cinnamon, and cloves. Cook, stirring, until the juices reduce, 4 to 5 minutes. 4. Return the chicken to the pan and add the chicken broth. Stir to coat the chicken with the sauce. Bring to a boil, reduce the heat to low, cover and simmer until the chicken is very tender, 30 to 35 minutes. To serve, arrange the chicken on a large platter. Spoon the sauce over the chicken and scatter the jalapeños on top. Surround the chicken with the roasted potatoes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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