Chicken Aguascalientes Style Recipes

Steps:

• Sprinkle chicken with salt and pepper.
• In 12 inch skillet brown chicken in cooking oil about 15 minutes.
• Add onion and garlic; cook 5 minutes more.
• Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
• Remove chicken to platter, keep warm.
• Measure pan juices; add water to make 2 cups. Return to skillet.
• Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
• Spoon some sauce over chicken; pass remainding sauce.

Steps:

• Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
• Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
• Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
• Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
• Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
• Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
• Photgraph by Con Poulos

Steps:

• 1. Sprinkle chicken with salt and pepper. In 12 inch skillet brown chicken in cooking oil about 15 minutes. Add onion and garlic; cook 5 minutes more.
• 2. Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
• 3. Remove chicken to platter, keep warm.
• 4. Measure pan juices; add water to make 2 cups total. Return to skillet. Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
• 5. Spoon some of the sauce over the chicken; pass the remaining sauce.

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Steps:

• 1. Sprinkle chicken with salt and pepper. In 12-inch skillet brown chicken in cooking oil about 5 minutes. Add onion and garlic. Cook 5 minutes more.
• 2. Combine remaining ingredients in mixing bowl.
• 3. Place chicken, onion and garlic in bottom of crock-pot. Top with tomato mixture. Cook on high for 4 hours.
• 4. Serve with corn tortillas, sour cream and sliced avocados.

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.

Steps:

• Heat oven to 350°F.
• Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
• In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
• Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
• Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
• Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to broil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
• Top with parsley.

Steps:

• 1. Preheat the oven to 425°. In a medium bowl, toss the potatoes with about 1 tablespoon of the olive oil and put in an ovenproof baking dish. Sprinkle with 1/2 teaspoon of the salt and pepper. Roast until golden brown and tender, 40 to 45 minutes. 2. Trim excess fat from the chicken. Add the remaining salt or more, as desired. Heat the remaining oil in a large skillet and cook the chicken about 4 minutes per side, or until lightly browned on both sides but not cooked through. Remove the chicken to a plate. 3. Add the onion to the skillet and cook, stirring until limp, about 3 minutes. Add the chorizo and cook, breaking up into small pieces, until lightly browned. Add the garlic, tomatoes, lime juice, oregano, sugar, cinnamon, and cloves. Cook, stirring, until the juices reduce, 4 to 5 minutes. 4. Return the chicken to the pan and add the chicken broth. Stir to coat the chicken with the sauce. Bring to a boil, reduce the heat to low, cover and simmer until the chicken is very tender, 30 to 35 minutes. To serve, arrange the chicken on a large platter. Spoon the sauce over the chicken and scatter the jalapeños on top. Surround the chicken with the roasted potatoes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.