Tonight we had yet another Mexican-inspired meal. This one began a few nights ago, when we made a batch of Chicken Verazruz, using some leftover hen. Tonight, we combined this duly marinated re-heat with fresh rice and a lightly-cooked salad. The picture may not look like much but the taste is wonderful. The sweetness of the beets and carrots perfectly offset the tartness of the Salsa Veracruzana and the creamy Mexican crema and queso.
Chicken Veracruzana (keeps for a few days and tastes better reheated after a couple of days in the fridge.
Ingredients:
1T. Grapeseed oil
1 wide slice of yellow onion, diced small
2 cloves mild garlic, minced
1/2 cup chicken stock
A dash of white wine
1 med. can diced cooked tomatoes
One large bay leaf
Twelve green olives, quartered*
Eight large capers halved*
A few strips canned red pepper, diced*
Two canned jalapeno or serrano peppers, minced
2 c. diced, cooked chicken
* GOYA brand makes a canned mix with these three ingredients -- economical and tasty
In a small sauce pan, heat the oil over medium heat...when hot but not smoking add the onion and sautee until translucent; add garlic and sautee for another minute. Add the chicken stock. Bring to a quick boil. Reduce for about 10 minutes.
Add all other ingredients but the chicken. Bring to a boil, and simmer for 5 minutes. Add the chicken and simmer for a couple minutes.
Rice
1 c. long-grain white rice
2 c. chicken stock
Per directions on rice bag, cook rice in chicken stock (instead of water) until done
Simple Carrot Beet Salad (adapted from Restaurant El Pariaso in Mahajual, Mexico)
Three large carrots, lightly steamed, cut into rounds, and cooled
One medium beet, halved, steamed for about 25 minutes, and cut into carrot-slice sized pieces, and cooled
1 t. white sesame seeds
1 t. black sesame seeds
2 T. rice vinegar
2 t. olive oil
In separate bowls, combine:
1. carrots, 1 T. rice vinegar, 1 t. olive oil, and black sesame seeds
2. beets, 1 T. rice vinegar, 1 t. olive oil, and white sesame seeds
Serve on one plate -- with the "salad" as a side and with the chicken verazruz over the rice. Top the Chicken with Mexican crema and grated queso anejo.
Chicken Veracruzana (keeps for a few days and tastes better reheated after a couple of days in the fridge.
Ingredients:
1T. Grapeseed oil
1 wide slice of yellow onion, diced small
2 cloves mild garlic, minced
1/2 cup chicken stock
A dash of white wine
1 med. can diced cooked tomatoes
One large bay leaf
Twelve green olives, quartered*
Eight large capers halved*
A few strips canned red pepper, diced*
Two canned jalapeno or serrano peppers, minced
2 c. diced, cooked chicken
* GOYA brand makes a canned mix with these three ingredients -- economical and tasty
In a small sauce pan, heat the oil over medium heat...when hot but not smoking add the onion and sautee until translucent; add garlic and sautee for another minute. Add the chicken stock. Bring to a quick boil. Reduce for about 10 minutes.
Add all other ingredients but the chicken. Bring to a boil, and simmer for 5 minutes. Add the chicken and simmer for a couple minutes.
Rice
1 c. long-grain white rice
2 c. chicken stock
Per directions on rice bag, cook rice in chicken stock (instead of water) until done
Simple Carrot Beet Salad (adapted from Restaurant El Pariaso in Mahajual, Mexico)
Three large carrots, lightly steamed, cut into rounds, and cooled
One medium beet, halved, steamed for about 25 minutes, and cut into carrot-slice sized pieces, and cooled
1 t. white sesame seeds
1 t. black sesame seeds
2 T. rice vinegar
2 t. olive oil
In separate bowls, combine:
1. carrots, 1 T. rice vinegar, 1 t. olive oil, and black sesame seeds
2. beets, 1 T. rice vinegar, 1 t. olive oil, and white sesame seeds
Serve on one plate -- with the "salad" as a side and with the chicken verazruz over the rice. Top the Chicken with Mexican crema and grated queso anejo.
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