Shared by Pati Jinich
Shared by Pati Jinich
Pollo Con Salsa de Tamarindo y Chipotle (Chicken With Chipotle Tamarind Sauce)
Yield: 4 to 6 servings
Pollo Con Salsa de Tamarindo y Chipotle (Chicken With Chipotle Tamarind Sauce)
Yield: 4 to 6 servingsPati Jinich writes that she wishes she could have served this chicken preparation to Lali. Pati learned the recipe, made sweet with apricots and tangy with tamarind from Flora Cohen, a cookbook author and cooking teacher who immigrated from Syria to Mexico. Like Pati’s grandmothers, Flora welcomed flavors from Mexico — like the chipotles in adobo in this recipe — into her kitchen.
This recipe was shared by Pati Jinich. Read more about her family in "In Pati Jinich’s Family, Ashkenazi and Mexican Flavors Blend Together" and try her recipe for gefilte fish a la Veracruzana.
Ingredients
- ½ cup safflower oil, corn oil or other neutral oil
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- 4 chicken quarters or 8 chicken pieces of your choice, bone-in skin-on
- 4 cups water
- ¾ cup dried apricots, roughly chopped
- 2 tablespoons apricot preserves
- ¾ cup tamarind concentrate, homemade or store bought
- 2 tablespoons sauce from 1 can of chipotles in adobo sauce
Preparation
Step 1
In a large heavy skillet, heat oil over medium heat.
Step 2
Season all the chicken pieces with salt and pepper. Once the oil is hot, place the chicken pieces into the pan, skin side down in one layer. Lower the heat to medium low and slowly brown the chicken, for up to one hour, flipping the chicken every 15 minutes, or until the chicken is deep golden brown on all sides.
Step 3
Place about 4 cups of water or enough to cover the chicken pieces ¾ the way up into the pan. Increase the heat to medium high, and bring the mixture to a simmer. Add the apricots, apricot preserve, tamarind concentrate, chipotle sauce and stir. Reduce the heat to medium low or enough to keep the mixture simmering, and cook for 30 to 40 minutes, or until the sauce reduces by a half, thickens and coats the back of a spoon.
Step 4
Serve the chicken hot with a side of white rice.
