Chicken Mazatlán


Serves: 4
Total Calories: 527

Ingredients

8 small red potatoes, unpeeled
4 medium zucchini, diced
1/2 pound small green beans
3 tablespoons vegetable oil
8 pieces of chicken, 4 half-breasts on the bone and 4 legs
1 teaspoon salt, plus extra for the vegetables
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 tablespoon olive oil
2 teaspoons unseasoned rice vinegar
3 cups shredded lettuce, such as romaine or iceberg
1 large avocado (Hass variety preferred), peeled, seeded, and sliced
8 to 10 radishes, trimmed and washed
Fresh salsa, purchased or homemade
8 (6- to 7-inch) corn tortillas

Directions:

1. Put the potatoes in a pot of salted water and bring to a boil. Cook over medium heat until the potatoes are tender, about 20 to 40 minutes, depending on size. Peel as soon as the potatoes are cool enough to handle.

2. Steam the diced zucchini on a steaming rack over boiling water in a medium saucepan until crisp tender, about 4 minutes. Reserve in a bowl. Remove the steaming rack from the pan and cook the green beans in boiling water to cover until crisp-tender, about 6 minutes. Drain and rinse under cold tap water to stop the cooking. Reserve in a bowl.

3. Preheat oven to 350°. Trim all excess fat from the chicken and pat dry with paper towels. Heat oil in a large nonstick skillet. Fry the chicken, in batches if necessary, about 4 to 5 minutes per side until lightly browned on the outside. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the oregano.

4. Transfer the chicken to a baking dish and bake until tender and cooked through, 30 to 35 minutes. Cut the cooked potatoes into quarters and fry in the same pan until lightly browned. Season with the remaining salt and remaining oregano. Add more oil if needed. Put the potatoes in the baking dish with the chicken to keep warm.

5. Heat a nonstick skillet over medium heat, then warm the tortillas, one at a time, until limp and hot to the touch. Stack and wrap in a clean cloth napkin or foil, then reserve in a basket.

6. To assemble, line a large serving platter with shredded lettuce. Put the zucchini and green beans on the lettuce. Season with salt. Drizzle with the olive oil and vinegar. Arrange the hot chicken and potatoes over the top. Garnish the edges of the platter with avocado and radishes. Spoon a little fresh salsa over everything. Pass a bowl of salsa at the table. Accompany with soft, warm corn tortillas.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 527
Calories from Fat: 129

This Chicken Mazatlán recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Poultry
Baked Chicken with Mushrooms and Ancho Chile
Baked Chicken with Pecans
Baked Chicken with Serrano Chile Cream Sauce
Basic Cooked Turkey Breast
Braised Chicken with Prunes
Braised Duck for Tacos
Bride’s Mole with Chicken
Chicken Breasts with Pumpkin Seed Crust
Chicken Breasts with Yellow Mole
Chicken Breasts with Yucatán Green Seasoning Paste
Chicken Mazatlán
Chicken Stew with Chiles and Spices
Chicken Stew, Chiapas Style
Chicken Tampico with Mayonnaise and Olives
Chicken Thighs with Onions and Nutmeg
Chicken Tinga
Chicken and Corn with Fiery Cilantro-Mint Sauce
Chicken and Green Chile Stew
Chicken for a King
Chicken in Its Own Juice
Chicken in Mole Sauce from Puebla
Chicken in Oaxacan Green Mole with White Beans
Chicken in Oaxacan Red Mole
Chicken in Roasted Tomato Sauce
Chicken in Tangerine Sauce
Chicken with Black Bean and Avocado Salsa
Chicken with Chipotle Chiles and Tequila
Chicken with Poblano Chiles, Sour Cream, and Cheese
Chicken with Poblano Cream Sauce
Chicken with Portobello Mushrooms
Chicken with Red Chile Steamed in Foil
Chicken with Tamarind
Chicken with White Nut Sauce
Chicken, Aguascalientes Style
Chicken, Mushrooms, and Red Pepper Stew
Chicken, Pibil Style
Chicken, Ticul Style
Cornish Hens Roasted with Chili Rub
Cornish Hens with Fiery Cilantro-Mint Sauce
Drunken Chicken
Duck Breasts with Blackberry Sauce
Duck Breasts with Poblano Chile
Duck in Green Pumpkin Seed Sauce
Fried Chicken, Sonora Style
Grilled Chicken Breasts with Ancho Chile Sauce
Grilled Chicken Skewers
Grilled Chicken in Red Chili Sauce with Zucchini and Corn
Grilled Chicken with Cactus
Grilled Chicken with Red Chile and Orange Sauce
Lime Chicken
Minced Spicy Chicken
Oaxacan Toasted Corn Stew with Chicken and Pork
Papantla-Style Mole Sauce with Chicken
Plaza Chicken from Morelia
Quail with Corn and Cucumber and Jalapeño Salsa
Quail with White Beans
Roasted Whole Turkey with White Sauce
Rolled Chicken Breasts with Poblano Chiles and Goat Cheese
Rolled Chicken Breasts with Spinach
Sautéed Chicken Livers with Green Onions
Sautéed Chicken with Almond Sauce
Sautéed Chicken with Chipotle Chile Sauce
Sautéed Chicken with Pasilla Chile Sauce
Shredded Chicken
Shredded Chicken in Green Sauce
Shredded Spiced Chicken
Stuffed Chicken Breasts with Black Bean Sauce
Turkey Cutlets with Almond Crust
Turkey Meat Loaf
Turkey Stew
Turkey and Hominy Stew
Turkey in Spiced Vinegar Sauce
Turkey with Creamy Green Pumpkin Seed Sauce
Turkey with Mushrooms and Tomatillos
Yucatán Cold Spiced Turkey
Yucatán Spiced Turkey Cutlets
Yucatán Stuffed Turkey Breast with White Sauce




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