Yield: 4 Servings
|2½ pounds||Chicken thighs, skinned|
|½ teaspoon||Coarsely ground black peppercorns|
|½ teaspoon||Cumin seeds|
|½ teaspoon||Dried oregano|
|6||Cloves garlic, halved|
|1½ tablespoon||Mixed-Spice Paste (recipe follows)|
|1 tablespoon||All-purpose white flour|
|1 medium||Onion, thinly sliced|
|4||Long banana peppers, cut into long strips|
|1 tablespoon||Vegetable or olive oil|
|2 tablespoons||Cider vinegar or to taste|
Bring 7 cups water to a boil in a large saucepan, add chick- en (and a little more water to cover if needed). Skim off any grayish foam that rises during the first few minutes of simmering. Add black pepper, cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover and simmer gently for 20 to 25 minutes, until the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 minutes). Remove from the heat and cool the chicken in the cooking liquid, if time permits. With a slotted spoon, remove thighs from the broth and set them on a plate. Strain broth, skim fat and set aside
2½ cups in the refrigerator.
Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has been skinned and let it stand 1 hour uncovered in the refrigerator.
Lightly dust the spice covered side of the chicken with flour, patting gently to evenly distribute it over the surface and remove any excess.
Rinse onions, drain thoroughly and set aside with chilies. Set a large nonstick skillet over medium heat, add oil, and when it is hot, add chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
Drain on paper towels and keep warm in a 200 degree F. oven.
Return the pan to the heat and add onions and chilies. Cook over medium for 4 to 5 minutes, stirring occasionally, until the onions soften. Add vinegar, reserved broth and remaining ½ Tbsp. spice paste, stirring to dissolve the paste. Simmer for several minutes to blend the flavors. Taste for salt and vinegar. Place 2 thighs in each of 4 bowls. Top with a portion of the onion mixture and the broth.
234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE; 208 MG SODIUM; 77 MG CHOLESTEROL.
From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987).
Posted by Stephen Ceideburg