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Fried Chicken, Sonora Style |
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Serves: 4 Print this Recipe(Pollo Frito, Estilo Sonora) Category: Other Fried, Grilled, and Baked Chicken Dishes A whole chicken cut into serving pieces would typically be used for this recipe in Mexico, but I prefer just chicken breasts. The accompanying cooked and raw vegetables contribute to the flavor and color of this attractive dish. Pure ancho or pasilla chili powders (chili molida) are called pure because they contain no other seasonings. They can be found in the Mexican section of most supermarkets. American chili powder can be substituted, but the flavor will be different because they contain other seasonings, such as oregano and cumin. 3 medium potatoes, peeled and cut into 1/2-inch cubes 3 medium zucchini, trimmed and cut into 1/2-inch cubes 3 tablespoons olive oil 4 boneless skinless chicken breast halves 1 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 3 tablespoons unseasoned rice vinegar 1 tablespoon pure ground ancho or pasilla chili powder 6 to 8 small Romaine lettuce leaves 2 medium tomatoes, sliced Jarred jalapeño pepper (en escabeche), cut into strips 1. In a medium saucepan of boiling water, cook the diced potatoes until barely tender, 4 to 5 minutes. With a slotted spoon transfer the potatoes to a colander and rinse under cold running water to stop the cooking. Reserve in a bowl. In the same pan of boiling water cook the zucchini until barely tender, about 40 seconds. Drain and cool under running water. Reserve in a separate bowl. 2. Preheat the oven to 200°. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat and cook the chicken, 4 to 5 minutes per side or until golden brown on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with 1/2 teaspoon of the salt, pepper, and oregano. Transfer to a platter, cover, and keep warm in the oven. 3. In the same skillet, add the remaining oil and the reserved potatoes, vinegar, chili powder, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the potatoes start to brown, 6 to 8 minutes. Add the zucchini and cook, stirring, until completely heated through, 3 to 4 minutes. Adjust seasoning. Arrange the vegetables around the chicken on the platter. Garnish with the lettuce leaves and tomatoes. Scatter the jalapeños over the chicken. 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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