Pollo Ciudad With Pickled Tomato Salsa
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
35
Spice
51
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Salt1 tbsp
Vegetable Oil2 tbsps
Unsalted Butter3 large
Mushroom (thinly sliced)2 tsps
Ground Cumin1 cup
Chicken Stock3 cup
Half-And-Half2.5 tbsps
Brown Sugar2 tbsps
Red Wine Vinegar3 cups
Cooked Rice (for serving)450 g
Tomatoes (diced)1 cup
White Vinegar4 tsps
Ginger (freshly grated)1 tbsp
Garlic (minced)2 tsps
Yellow Mustard Seed1 tsp
Cayenne1 tsp
Turmeric1 cup
Extra-Virgin Olive OilDirections:
1
Watch how to make this recipe
2
Season chicken liberally with salt and pepper
3
Heat a large saute pan over medium-high heat, add oil, and place chicken in pan skin side down
4
Sear for 4 minutes, then reduce heat to medium and continue cooking for another 8 minutes
5
Turn chicken and cook another 4 minutes, or until just cooked all the way through
6
Meanwhile, make sauce by melting butter in a medium saute pan over moderate heat
7
Cook shallots and mushrooms until soft and golden, about 10 minutes
8
Add jalapenos and cumin, lower heat, and cook for 5 minutes
9
Add chicken stock
10
Turn heat to high and cook until liquid is reduced by half
11
Add cream or half-and-half and cilantro stems and return to a boil
12
Remove from heat
13
Puree in a blender, pass through a wire mesh strainer, and return to heat
14
Whisk egg yolks, sugar, and vinegar together in a small bowl
15
While continuing to whisk, pour one cup pureed cilantro sauce into egg mixture to temper
16
Then combine egg mixture with puree and cook over low heat, stirring constantly, until sauce is thick and smooth
17
Arrange grilled chicken over a bed of your favorite rice and spoon sauce over all
18
Garnish with cilantro leaves, grilled scallions, and Pickled Tomato Salsa
19
Serve immediately
20
In a large bowl, toss tomatoes with scallions and serrano chiles
21
In a medium saucepan, bring vinegar to a boil
22
Add sugar and salt, and cook until dissolved, about 1 minute
23
Remove from heat and reserve
24
Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove
25
In another medium saucepan, heat oil over moderate heat until just smoking
26
Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes
27
Remove from heat and stir in vinegar mixture
28
Immediately pour over reserved tomato mixture
29
Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days
30
Makes 2 cups