Finally, after 5 months of silence, I am back! I am so, so sorry I've taken so long to share with you another recipe, but my life has taken a complete 360 these past few months... My fiancee and I finally got married! (I guess I should be referring to him as my husband from now on, right?) We also just bought a beautiful home in Montecito Heights AND wait for it... We're having a baby! Yes, so to say its been a bit hectic around here, is a bit of an understatement. But things are finally cooling off, and I finally have some free time to sit and share with you all some of my favorite winter recipes. Thank you so much to all of you who've checked in on me these past months, it makes me so happy to know that you guys appreciate what I do. Can't wait to get back to it!
Ever since my husband (omg, can't believe it, husband!) and I we moved into our new home, I've made it my mission to cook at home (must be what they call 'nesting'). I haven't gotten any weird cravings as of yet, but I am getting very sentimental reminiscing about my childhood in Oaxaca, and wanting to recreate the dishes my mom used to make us as kids. I think my baby wants to begin tasting the flavors I did when I was in my moms belly.
Pollo Enchipotlado has been a long time favorite guisado of mine, and this recipe that I am sharing is my moms. All her kids (4 in total) are addicted to this sauce. You are going to want extra tortillas to scoop up every drip of this sauce. I made it for my husband last week, and he's been begging for me to make it again. It's super easy to make, and it stores great. I actually think it tastes better the next day for lunch. So I hope all of you enjoy and really give this one a try. It is an actual a finger-licking recipe.
1 whole chicken, 3 to 4 pounds, cut into 8 pieces, or any combination of parts
kosher salt and freshly ground pepper
2 tablespoons Dijon mustard
7 medium sized tomatoes, cut in fours
1/4 cup water
1 tablespoon olive oil
1 tablespoon of butter
4 garlic cloves, grilled
1/2 medium onion, grilled
3 chipotles in adobo, plus two tablespoon of adobo sauce (add an extra tablespoon of sauce for a spicier meal)
3 Bay Leaves
1/2 cup Mexican crema for servin
Season chicken generously with salt, pepper and dijon mustard and allow to marinade for about 10 minutes.
Cook the tomatoes in a pot with water over medium high heat, stirring occasionally, about 10 minutes.
Put the olive oil and butter in a large, deep skillet or saucepan over medium-high heat. When hot, brown each side of the seasoned chicken, about 4-5 minutes per side. Lower heat.
In a blender, mix the grilled garlic, onion, cooked tomatoes, and chipotle. Blend until finely pureed.
Pour the mix into the saucepan over the chicken, taste and adjust the seasoning with salt, about 1/2 teaspoon. Add the bay leaves; raise the heat and cook, stirring occasionally, about 20 minutes.
Serve the pollo enchipotlado on a semi deep bowl and accompany with white rice, tortillas and Mexican crema.