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Print this Recipe    Mexican Chicken

Grilled Chicken Breast With Drunken Black Beans

4 whole boneless, skinless chicken breasts
1 large onion, peeled, sliced
2 cloves garlic, peeled, minced
3 jalapeno chilies, stems removed, finely chopped
1 small bunch fresh cilantro, washed, chopped
1 1/2 teaspoons crushed cracked black pepper
salt, to taste
1/2 cup corn or olive oil

1 pound black turtle beans
1/4 pound smoked bacon, in medium dice
1/4 pound Mexican Chorizo Sausage, skin removed
2 onions, peeled, in small dice
1 carrot, peeled, in small dice
3 cloves garlic , peeled, minced
3 jalapenos, stems removed, minced
1 smoked ham hock
1/2 tablespoon epazote, chopped finely
1 bottle dark Mexican beer
2 quarts rich chicken stock
1/4 cup cornstarch
1/4 cup Tequila
salt to taste
1 bunch fresh cilantro, chopped
lime juice to taste

3 tomatoes, peeled, seeded, in small dice
1 1/2 tablespoons olive oil
8 cloves garlic, peeled
2 onions, peeled, in small dice
1 carrot, peeled, in small dice
1/2 teaspoon fresh thyme, chopped fine
1/2 teaspoon fresh oregano, chopped fine
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cracked black peppercorns
1 bay leaf
1 cup Veal Demi-Glace
2 cups rich chicken stock
1/2 cup Ancho Chili Paste
1 small red bell pepper, roasted, skinned, seeded, in small dice
1 small yellow bell pepper, as above
1 small poblano chili,seeded, in small dice
1 small bunch cilantro, chopped
Lime juice to taste
Salt to taste

4 ancho chilies, stem and seeds removed
1 small onion, peeled, chopped
1 clove garlic, peeled, chopped
1 jalapeno, chopped
1 serrano chili, chopped
1 chipotle chili, chopped
1 small bunch fresh cilantro
1 cup rich chicken stock

8 large tomatillos, husked, in 1/8" dice
1/2 red bell pepper, seeded, in 1/8" dice
1/2 yellow bell pepper, seeded, in 1/8" dice
2 jalapenos, seeds removed, in 1/8" dice
2 shallots, peeled, in 1/8" dice
1 garlic clove, peeled, minced
Juice of 4 large limes
Maple syrup to taste
Salt to taste

Cotija queso (mexican hard cheese)

Prepare smoker for cold smoke. Place chickens on rack and cold
smoke with as little heat as possible for 15 to 20 minutes. Remove
from smoker and place chickens in a large bowl. Add onion, garlic,
chilies, cilantro, pepper, salt and oil to bowl with chickens. Mix
to combine. Marinate overnight or at least 8 hours.

Prepare grill. Make sure grates are clean and lightly rubbed or
brushed with oil.

Remove chicken from marinade and place skin side down on hot grill.
Cook for 4 minutes. Turn and grill other side for 3 minutes or
until chicken is cooked through. Remove from grill and keep warm.

Spoon a portion of the Drunken Black Beans in the middle of each
warm plate. Surround the beans with a ladle of the Smoked Tomato
Ranchero. Place the chicken breast slightly off center in the
middle of the plate, showing a small portion of beans. Top each
chicken breast with a small spoon of Tart Tomatillo Relish. Sprinkle
the middle of each plate with Chateauguay Ques. and garnish with
a large sprig of cilantro.

Drunken Black Beans: Place beans onto a large tray and pick through
them. Wash beans and set aside. Render fat from bacon in a large
stockpot over medium heat. Add chorizo and cook until the sausage
is breakingapart, about 4 to 5 minutes. Add onions and carrot and
saute for 3 minutes. Add garlic, jalapenos, ham hock, and epazote
and saute for 1 minute. Add beer and reduce for 3 minutes. Add
beans and chicken stock and bring to a boil. Dissolve cornstarch
in tequila and stir into boiling chicken stock little by little
until mixture is slightly thickened. Reduce heat to a simmer, season
with salt, and cook stirring occasionally for 1 hour or until beans
are soft. The beans at this stage should be thick. Remove ham hock.
Add cilantro and lime juice. Recheck salt seasoning.

Smoked Tomato Ranchero: Prepare smoker for cold smoke. Place
tomatoes on tray and cold smoke with as little heat as possible
for 12 to 15 minutes. Remove from smoker and set aside.

Preheat oven to 350 degrees.

Heat 1/2 tablespoon oil in a small ovenproof saute pan over medium
heat. When hot, add garlic cloves and saute for 3 minutes or until
golden brown. Place in preheatedoven and roast for 6 to 8 minutes
or until each clove is soft, stirring occasionally to prevent
burning. Remove from oven. Remove garlic from panand allow to
cool. Set aside until ready to use.

Place remaining 1 tablespoon oil in a large saucepan over medium
heat. When hot, add onions and carrot and saute for 5 minutes or
until onions are golden brown. Add thyme, oregano, cumin, coriander,
black peppercorns, and bay leaf and saute for 1 minute. Add
Demi-Glace, chicken stock, and ancho chili paste and bring to a
boil. Lower heat and simmer for 30 minutes. Skim any fat that may
have settled on the top. Add smoked tomatoes, roasted garlic,
roasted red and yellow bell pepper, and roasted poblano chili.
Simmer for 10 minutes to combine flavors. Remove from heat and add
cilantro, lime juice, and salt.

Ancho Chili Paste: Place anchos, onion, garlic, chilis, cilantro
and stock in a medium saucepan over medium heat. Bring to a boil,
then simmer for 10 minutes. Pour into a blender and puree until
smooth. Set aside until ready to use.

Tart Tomatillo Relish: Mix together tomatillos, red and yellow
bell peppers, jalapenos, shallots, garlic, lime juice, syrup and
salt, then check seasoning.

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