Part 3 (2/2)

Serves 4 - 4 skinless, boneless chicken b.r.e.a.s.t.s - cup chopped onion - 2 garlic cloves - 1 tablespoon salt - One 8-ounce package cream cheese, at room temperature - 1 cup milk - 4 canned chipotle chiles - Salt and pepper to taste - teaspoon paprika 1. Place the chicken b.r.e.a.s.t.s, onion, garlic cloves, and 1 tablespoon of salt in a large pot and add water to cover. Bring to a boil and cook for 20 minutes. Drain well.

2. Meanwhile, preheat the oven to 325F. Grease a 9 by 13-inch baking dish.

3. Combine the cream cheese, milk, chiles, chiles, and salt and pepper in a blender and blend well. and salt and pepper in a blender and blend well.

4. Place the chicken in the prepared baking dish. Pour the sauce over the chicken and sprinkle with the paprika. Bake for 20 minutes.

CHICKEN IN CILANTRO SAUCE.

Pollo al Cilantro [image]his makes a delightful brunch or lunch dish. It's very easy to prepare, and it will wow your guests.

Serves 6 - 6 skinless, boneless chicken b.r.e.a.s.t.s - 1 bunch cilantro, tough stems removed, finely chopped - 2 to 3 serrano chiles(to taste) - One 10-ounce can evaporated milk - Salt and pepper to taste - 2 tablespoons vegetable oil - onion, sliced 1. Place the chicken b.r.e.a.s.t.s in a large pot, add water to cover, and bring to a boil. Reduce the heat and cook for 30 minutes. Drain thoroughly. Transfer to a serving platter and cover to keep warm.

2. Meanwhile, combine the cilantro, chiles, chiles, milk, and salt and pepper in a blender and blend thoroughly, 2 to 3 minutes. milk, and salt and pepper in a blender and blend thoroughly, 2 to 3 minutes.

3. Heat the oil in a medium saucepan over medium heat. Saute the onion until translucent, 3 to 4 minutes. Add the cilantro mixture and bring to a simmer. Reduce the heat to low and simmer gently for 10 minutes.

4. Pour the sauce over the chicken and serve.

CHICKEN IN TANGY TOMATO SAUCE.

Pollo en Salsa Serves 4 to 6 - 2 tablespoons vegetable oil - One 2- to 3-pound fryer chicken, cut into 8 to 10 pieces - 2 tablespoons garlic salt - 1 tablespoon dried oregano - Pepper to taste - 1 onion, cut in half and sliced - 1 green bell pepper, cut into strips - 2 celery stalks, chopped - One 8-ounce can tomato sauce - 3 tablespoons prepared mustard - 2 cups water 1. Heat the oil in a 4-quart Dutch oven over medium heat. Season the chicken with the garlic salt, oregano, and pepper. Add the chicken to the pot, increase the heat to medium-high, and cook, turning occasionally, until browned on all sides, about 20 minutes.

2. Scatter the onion, bell pepper, and celery over the chicken. Combine the tomato sauce, mustard, and water in a small bowl, mixing well. Pour this mixture over the chicken, reduce the heat to low, and cook for 30 minutes longer.

3. Serve the chicken on a bed of Spanish Rice (see page 165) with the sauce spooned over the top.

CHICKEN WITH OLIVES.

Cazuela de Pollo con Aceitunas Serves 4 to 6 - 1 tablespoon olive oil - 4 chicken drumsticks - 4 chicken thighs - Salt and pepper to taste - 1 onion, diced - 2 garlic cloves, finely chopped - 1 bay leaf - 1 teaspoon ground c.u.min - teaspoon dried thyme - cup chopped pitted green olives - cup chopped pitted black olives - cup dry white wine - cup chicken broth - 1 teaspoons cornstarch, dissolved in 1 tablespoon cold water 1. Heat the oil in a large deep skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook, turning occasionally, until browned on all sides, about 20 minutes. Remove the chicken from the pan and set aside.

2. Add the onion to the pan, reduce the heat to medium, and saute until soft, about 3 minutes. Add the garlic, bay leaf, c.u.min, and thyme and cook, stirring, for 1 minute. Return the chicken to the pan, add the olives and wine, cover, and cook for 20 to 25 minutes, until the chicken is cooked through. Transfer the chicken to a serving platter and cover to keep warm.

1. Continue to simmer the sauce until the liquid is reduced by half. Add the broth, raise the heat, and bring to a boil. Stir in the cornstarch mixture, reduce the heat, and cook, stirring constantly, until the sauce thickens. Pour the sauce over the chicken and serve immediately.

CHICKEN WITH SUMMER SQUASH.

Pollo con Calabacita [image]hen you prepare this dish, it fills the house with such delicious aromas that your neighbors will surely come running over.

Serves 4 to 6 - cup vegetable oil - One 2- to 3-pound fryer chicken, cut into 8 to 10 pieces - 1 teaspoon salt, plus more to taste - 4 tatuma squash (zucchini or summer squash can be subst.i.tuted), halved, seeded, and cut into 1-inch cubes (see Note) - 4 tomatoes, cut in half and sliced - onion, sliced - 2 garlic cloves, finely chopped - 4 to 5 whole serrano chiles(to taste) (optional) - 1 teaspoons to 1 tablespoon dried oregano (to taste) - teaspoon pepper 1. Heat the oil in a large skillet over medium heat. Season the chicken with the 1 teaspoon salt, add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.

2. Add the squash, tomatoes, onion, garlic, chiles, chiles, if using, and oregano. Season with salt (the chicken has already been salted, so be careful not to oversalt the dish), and the pepper. Cover and simmer until the chicken is cooked through and the squash is fork-tender, 10 to 15 minutes. Transfer to a serving platter, and enjoy. if using, and oregano. Season with salt (the chicken has already been salted, so be careful not to oversalt the dish), and the pepper. Cover and simmer until the chicken is cooked through and the squash is fork-tender, 10 to 15 minutes. Transfer to a serving platter, and enjoy.

NOTE:.

If using zucchini or summer squash, which cook faster than tatuma, add to the pan 5 minutes before the chicken is done.

CHILAQUILES WITH CHICKEN.

[image]ssemble this ca.s.serole right before baking; if it is prepared ahead of time, the sauce may make the tortilla strips soggy.

Serves 8 - 2 cups fried tortilla strips (see Note) - 4 cups shredded cooked chicken - 1 cups Green Tomatillo Sauce (see page 119) - 1 cup shredded queso Chihuahuaor Monterey Jack cheese - 1 cup sour cream 1. Preheat the oven to 350F.

2. Spread the tortilla strips over the bottom of a 9 by 13-inch baking dish. Place the chicken on top and cover with the sauce. Scatter the cheese over the top. Cover with foil and bake for 20 minutes, or until heated through.

3. Spread the sour cream over the top of the ca.s.serole, and serve.

NOTE:.

To make fried tortilla strips, slice corn tortillas, homemade (see page 4) or store-bought, into thin strips. Fry in a large skillet of hot oil until light golden brown and crisp; watch carefully so they do not burn. Remove with a slotted spoon and drain on paper towels.

CHILES RELLENOS[image]hiles rellenos means stuffed peppers. They can be stuffed with almost anything you like; some popular fillings are means stuffed peppers. They can be stuffed with almost anything you like; some popular fillings are queso anejo queso anejo (crumbly white Mexican cheese), chicken, and even cooked diced vegetables. Some recipes add nuts and raisins to the meat filling. (crumbly white Mexican cheese), chicken, and even cooked diced vegetables. Some recipes add nuts and raisins to the meat filling.

Serves 8 - cup olive oil - 2 pounds ground beef or chopped brisket - teaspoon salt - teaspoon pepper - teaspoon garlic powder - teaspoon ground c.u.min - 1 potato, peeled and diced - 1 carrot, peeled and diced - 8 roasted poblano chiles(see page 79) - 5 eggs, separated, yolks beaten - Vegetable oil for frying - Flour for coating - Warm Mild Tomato Sauce (see page 13) (optional) 1. Heat the olive oil in a large skillet over medium heat. Add the beef, season with the salt, pepper, garlic powder, and c.u.min, and cook, stirring to break up any lumps, until browned, 6 to 8 minutes. Add the potato and carrot and cook, stirring occasionally, until fork-tender, 8 to 10 minutes. Remove from the heat.

2. After peeling off the skins from the poblanos, make a slit down the side of each chile, chile, and remove the seeds. Stuff the and remove the seeds. Stuff the chiles chiles with the meat mixture, dividing it evenly. with the meat mixture, dividing it evenly.

3. In a large bowl, beat the egg whites until they form stiff peaks. Beat in the egg yolks.

4. Pour 1 inch of vegetable oil into a large deep skillet and heat until very hot. Spread the flour on a sheet of waxed paper. When the oil is hot, one at a time, roll the stuffed peppers in the flour to coat, then dip into the egg batter and add to the pan. Cook one at a time until lightly browned on the bottom, 30 to 60 seconds. Turn and cook until browned on the second side. Remove with a slotted spoon and drain briefly on paper towels.

5. Place the chiles chiles on a serving platter and top with the sauce, if desired. on a serving platter and top with the sauce, if desired.

CHILI CON CARNE[image]hen the leaves start to change color and the first cold front moves in, everyone is ready for that big bowl of chili. Here is the recipe to satisfy that yearning.

Serves 4 - 1 pound ground beef - 1 teaspoon garlic powder - 1 teaspoon ground c.u.min - 1 bay leaf - Salt and pepper to taste - 2 tablespoons chili powder - 1 cup water - 2 cups cooked or canned pinto beans (optional) - 1 cup shredded American or Cheddar cheese - cup chopped onion 1. Brown the beef in a large skillet over medium heat. Add the garlic powder, c.u.min, and bay leaf, and season with salt and pepper. Cook, stirring occasionally, for 15 minutes (add a little water if the pan becomes dry).

2. Add the chili powder and water, stirring well, and bring to a simmer. Simmer for 10 minutes. Add the beans, if using, and heat through.

3. Remove the bay leaf and spoon the chili into bowls. Garnish with the cheese and onion.

COMMERCE STREET STEAK SANDWICH.

[image]hen my parents were dating, they had lunch almost every day at a small diner on Commerce Street. This recipe comes from that diner, and my mother says it was one of my father's favorites. It may become one of your favorites as well.

Makes 6 sandwiches - BLACK BEAN MAYONNAISE - 1 cups mayonnaise - One 16-ounce can black beans, drained and chopped - SANDWICHES - Six 6-ounce thinly sliced flank steaks - Salt and pepper to taste - 1 tablespoon garlic powder - 6 bolillos(small, elongated hard rolls) or 6-inch French breads - 1 tablespoon olive oil - Garlic powder to taste - 12 slices queso Chihuahuaor Monterey Jack cheese - 6 tomato slices, cut in half - 6 red-leaf lettuce leaves 1. To make the black bean mayonnaise, combine the mayonnaise and chopped beans in a small bowl, stirring until thoroughly blended. Cover and refrigerate until needed.

2. Season the steaks with salt, pepper, and garlic powder. Cook steaks separately in a heated skillet over medium-high heat for 4 to 5 minutes on each side. Remove from pan and set aside.

3. To make the sandwiches, split the bolillos bolillos in half. Brush the cut sides with the olive oil and sprinkle with the garlic powder. Toast cut side down on a stovetop grill or in a large skillet. in half. Brush the cut sides with the olive oil and sprinkle with the garlic powder. Toast cut side down on a stovetop grill or in a large skillet.

1. Spread the mayonnaise over the cut sides of the rolls and top with the cheese. Place cut side up on the grill, or in the oven (preheated to 350F), until the cheese has melted. Add the beef and season with salt and pepper. Garnish with the tomatoes and lettuce, and serve.

VARIATION:.

You can also make these by spreading a chimichurri chimichurri sauce, available in Latin markets, or pesto on the bread before toasting, instead of the olive oil and garlic powder. sauce, available in Latin markets, or pesto on the bread before toasting, instead of the olive oil and garlic powder.

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