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Chicken, Ticul Style |
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Serves: 4
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(Pollo Ticul)
Category: Other Fried, Grilled, and Baked Chicken Dishes
This colorful Yucatán dish, similar to one served in the village of Ticul, near Merida, is a complete meal. I first encountered the dish in the dining room of the Panamericana Hotel in Merida and have presented it many times in cooking classes. This recipe calls for preparing several parts before assembling the whole, and much of the cooking can be done ahead. Fried plantain, radishes, and lettuce garnish the plate. Pickled onions and fresh salsa accompany the dish.
2 cups Basic Pot Beans with mashed black beans
Yucatán Tomato Sauce
Pickled Red Onions
Yucatán Habanero Sauce
Fried Plantains
4 Crisp-Fried Whole Tortillas
1 tablespoon olive oil or vegetable oil
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 cup grated cotija or mild feta cheese
Radish and shredded lettuce, for garnish
1. Prepare the black beans, then the tomato sauce. Prepare the pickled onions, salsa, plantains (keep warm in 200° oven), and the tortillas.
2. In a large nonstick skillet, heat the oil over medium heat and cook the chicken 4 to 5 minutes per side or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with salt.
3. To assemble the dish, place 1 tortilla on each of 4 plates. Spread each with 1/2 cup of warm beans. Place a chicken breast on the beans. Top each breast with about 1/4 cup of heated tomato sauce. Sprinkle each serving equally with grated cheese. Garnish each plate with warm plantains, lettuce, and radishes. Pass the pickled onions and salsa at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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