food

Comida de Mãe

Chef Bricia prepara um jantar com pratos deliciosos que ela comia na infância para homenagear a sua mãe. Vai ter "Horchata Agua Fresca", um "Pollo Enchipotlado" e arroz branco com bananas.

food

Comida de Mãe

Chef Bricia prepara um jantar com pratos deliciosos que ela comia na infância para homenagear a sua mãe. Vai ter "Horchata Agua Fresca", um "Pollo Enchipotlado" e arroz branco com bananas.

Supplies

  • 1 whole chicken (about 2 pounds/1 kg), butchered into 8 pieces
  • Sea salt and freshly ground pepper
  • 2 tablespoons Dijon mustard
  • 5¼ cups (about 945 g) chopped tomatoes
  • ½ of a small white onion (50 g), chopped
  • 4 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 whole chipotles in adobo plus 2 tablespoons adobo sauce
  • 3 bay leaves
  • Mexican crema, for garnish

Passo a passo

  1. Season the chicken generously with salt, pepper, and the Dijon mustard. Let sit for 10 minutes.
  2. Cook the tomatoes in a pot over medium-high heat with just enough water to cover them, stirring occasionally, for about 10 minutes.
  3. Preheat your oven’s broiler to its highest setting.
  4. Place the chopped onion on a baking sheet and broil for 10 minutes on your oven’s highest rack, until lightly charred. Add the garlic to the pan and broil for another 5 minutes. Set aside.
  5. Heat the oil and butter in a very large, deep skillet or saucepan over medium-high heat. When the fat starts to smoke, drop the seasoned chicken into the pan and brown it on each side for about 5 minutes.
  6. Meanwhile, in a blender, mix the charred garlic and onion, the cooked tomatoes, and the chipotle chiles and adobe sauce until finely pureed. Pass through a double-fine-mesh strainer for a velvety texture.
  7. Add the chipotle mixture to the skillet along with the bay leaves and mix well with the chicken. Bring to a simmer, cover, and let cook for 10 minutes.
  8. Once the sauce starts to change color and the texture resembles heavy cream, it is ready. Drizzle with Mexican crema.

Supplies

  • 2 cloves garlic, peeled
  • ¼ cup (35 g) chopped white onion
  • 2 small tomatillos, husked and rinsed
  • 2 tablespoons vegetable oil
  • 1 cup (190 g) jasmine rice
  • Sea salt
  • 1 sprig of fresh parsley
  • 4 bananas, peeled and sliced into rounds, for serving

Passo a passo

  1. In a blender, combine 1 cup (240 ml) of water with the garlic, onion, and tomatillos. Blend until smooth and pass through a double-fine-mesh strainer. Reserve.
  2. Heat the oil in a 4-quart (3.8-L) saucepan over medium heat and sauté the rice in the oil for about 4 minutes. Add the blended onion water and another 1 cup (240 ml) of water. Add salt to taste and the sprig of parsley as a garnish over the rice.
  3. Bring to a boil, then lower the heat to a simmer, cover, and let cook for 18 minutes or until the rice is tender. Remove from the stove and fluff the rice.
  4. Serve with freshly sliced ripe bananas on top.

Supplies

  • 1 cup (95 g) white jasmine rice
  • 1-inch (2.5 cm) piece of cinnamon stick
  • 6 cups (1.3 L) room-temperature filtered water
  • ¼ cup (50 g) cane sugar
  • 1 cup (160 g) chopped ripe cantaloupe
  • ½ cup (60 grams) pecans, chopped

Passo a passo

  1. In a large skillet under low-medium heat, add the rice and toast, while stirring frequently, until fragrant, about 4 minutes. Let cool.
  2. Soak the rice and cinnamon stick in 1 cup (120 ml) of the water for 2 hours.
  3. Once softened, grind the rice mixture on your blender’s highest setting for at least 2 minutes until consistently smooth.
  4. In a large pitcher, combine the remaining 5 cups (1.2 L) of water with the sugar and stir until the sugar fully dissolves.
  5. Strain the blended rice mixture through a cheesecloth or double-fine-mesh strainer into the pitcher and stir.
  6. Serve over ice, top with the chopped cantaloupe and pecans.