1,001 Best Hot and Spicy Recipes (75 page)

 

1.
In a skillet, heat the oil over high heat and quickly brown the chicken breasts. Remove the chicken from the pan and keep it warm. Add the chile paste to the skillet and simmer for 5 minutes. Add the spice mixture and continue simmering for an additional 5 minutes. Stir in enough broth to produce a sauce that just coats a spoon or is about as thick as a thin milkshake. Add the sugar and chocolate to the sauce and stir to dissolve. Add the chicken breasts and simmer, uncovered, for 5 to 10 minutes or until just cooked through.

2.
Garnish with the sesame seeds and serve.

 

Variation

To prepare mole enchiladas, simply wrap the shredded chicken in corn tortillas that have been softened in hot oil, top with the sauce and garnish, and heat at 350°F (180°C) for 10 minutes.

Yield: 6 servings

Heat Scale: Medium

 

1 (5-6 pound [2.27-2.72 kg]) chicken, sectioned
2 medium onions, peeled and sliced
Salt, to taste
1½ cups (354 mL) uncooked rice, washed and soaked
4 tablespoons (60 mL) vegetable oil
4 pasilla chiles, stems and seeds removed
3 cascabel chiles, stems and seeds removed
1 teaspoon (5 mL) ground cumin
6 black peppercorns
4 cloves garlic, peeled and crushed
4 green tomatoes, chopped
½-1 head lettuce, shredded
Pickled jalapeños, to taste

 

1.
Place the chicken parts in a large pan and add water to cover. Add the onions and salt to taste. Cook the chicken until it is tender, 45 minutes to 1 hour. Once cooked, remove the chicken from the broth, keep it warm, and set the broth aside.

2.
Measure 3 cups (708 mL) broth, adding more water if necessary. Add the rice to the broth and cook over medium-low heat until done, stirring occasionally to make sure it doesn’t stick, about 20 minutes.

3.
In a separate pan, heat the oil over medium heat. Add the chiles and fry them for 5 to 7 minutes, then add the cumin, peppercorns, garlic, and green tomatoes and sauté until the chiles become soft. Transfer this mixture to a blender and purée, then return it to the pan. Add the rice and cook for a few minutes.

4.
Serve the rice with the chicken, garnished with the lettuce and jalapeños.

Yield: 4-6 servings

Heat Scale: Mild

 

6 cascabel chiles, stems and seeds removed (or substitute 2 of the chiles
listed in the headnote)
¼ cup (59 mL) chopped onions
½ cup (118 mL) vegetable oil
2 cloves garlic, peeled and minced
1 teaspoon (5 mL) cumin seeds
1 cup (236 mL) orange juice
1 tablespoon (15 mL) lime juice
2 teaspoons (10 mL) achiote paste
1 teaspoon (5 mL) dried oregano (Mexican preferred)
1 pinch ground cloves
Salt, to taste
Freshly ground black pepper, to taste
4 turkey legs

 

1.
In a pan, heat the oil over medium heat. Add the chiles and onion and sauté until softened. Add the garlic and cumin and continue to sauté for an additional minute. Remove the pan from the heat.

2.
In a food processor or blender, combine the chile mixture (with the oil), orange juice, lime juice, achiote paste, oregano, cloves, salt, and pepper and purée until a smooth sauce.

3.
Make slits in the turkey to allow the chile oil marinade to penetrate. Place the turkey and marinade in a large plastic bag and marinate overnight.

4.
Prepare the smoker using hickory or pecan wood and smoke the legs in 200°F (100°C) smoke for 3 to 3½ hours or until the turkey reaches an internal temperature of 160°F (75°C). If you wish to continue marinating, simmer the marinade in a pan for 20 minutes and brush it over the legs occasionally. When the turkey is done, remove it from the smoker and brush it with the marinade.

5.
To serve, slice the smoked turkey off the legs and serve it with a selection of sauces from Chapter 2.

Yield: 4 servings

Heat Scale: Hot

 

10 black peppercorns
¼ teaspoon (1.25 mL) ground oregano
1½ teaspoon (7.5 mL) salt, divided
2 cloves garlic, peeled and crushed
1 tablespoon (15 mL) distilled white vinegar
2 large red onions
2 heads garlic
Juice of 3 bitter oranges (or mix 1 cup [236 mL] lime juice with ½ cup [118
mL] orange juice)
3 pounds (1.36 kg) chicken legs and thighs
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) ground oregano
1 xcatic chile, stem and seeds removed (or substitute yellow wax hot)
1 habanero chile, stem and seeds removed
2 serrano chiles, stems and seeds removed

 

1.
Preheat the oven to 350°F (180°C).

2.
Place the peppercorns, oregano, and ½ teaspoon (2.5 mL) of the salt in a spice or coffee grinder and grind to a powder. Transfer this powder to a bowl and combine it with the garlic and vinegar to make a paste. Set aside.

3.
Roast one of the onions and both heads of garlic in the preheated oven for 20 minutes. Remove them from the oven, but leave the oven on. Let the onion and garlic cool.

4.
Measure 2 tablespoons (30 mL) of the bitter orange juice and set it aside. Peel the remaining onion, slice it into rings, and marinate the rings in the remaining juice.

5.
Place the chicken in a stockpot with water to cover, the remaining salt, and the ground oregano and simmer until the chicken is tender, about 30 minutes.

6.
Drain the chicken, reserving the broth, and transfer it to an ovenproof dish. Add the peppercorn paste and the reserved 2 tablespoons (30 mL) bitter orange juice, and bake uncovered until golden brown, about 30 minutes.

7.
Peel the roasted onions and garlic and combine them with the reserved chicken stock. Add the chiles and simmer for 5 minutes. Add the marinated onion, bring to a boil, and remove from the heat immediately.

8.
Drain the stock and reserve it. Reserve the chiles and onions separately. Separate the chiles from the onion and coarsely chop the chiles.

9.
Skin the chicken and shred the meat from the bones. Add the chopped chiles and the onion to the chicken and mix well. Boil 1½ cups (354 mL) of the stock and add it to the chicken mixture so that the mixture is moist but not soupy.

10.
Serve the chicken with your favorite salsa from Chapter 2.

Yield: 4 servings

Heat Scale: Mild

 

¼ cup (59 mL) Recado Rojo (page 5)
2 tablespoons (30 mL) lime juice
1 tablespoon (15 mL) orange juice
1 tablespoon (15 mL) grapefruit juice
4 chicken breasts
2 tablespoons (30 mL) vegetable oil, divided
1 medium onion, peeled and sliced
3 xcatic or banana chiles, chopped (or substitute yellow wax hot)
4 large banana leaves or aluminum foil

 

1.
Preheat the oven to 350°F (180°C).

2.
Mix the recado with the fruit juices. Marinate the chicken in the mixture for 4 hours or overnight in the refrigerator.

3.
In a skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add the onion and chiles and sauté until soft.

4.
Brush the banana leaf or foil with the remaining oil. Place one chicken breast in the center, pour ¼ of the marinade over the chicken, and top with the onion mixture. Fold the foil over and tightly secure the seams. Repeat with the remaining chicken breasts.

5.
Place the packages on a pan, and bake them for 1 hour.

6.
Remove the leaves or foil and drain off any excess liquid. Serve with onion salsa, refried black beans, and a habanero salsa from Chapter 2.

Yield: 4-6 servings

Heat Scale: Hot

 

1 (2-pound [1.1 kg]) chicken, sectioned
1½ cloves garlic, peeled, divided
1 small onion, peeled
1 pound (454 g) tomatoes, chopped
4 chipotle chiles in adobo, chopped
2 tablespoons (30 mL) vegetable oil
1 medium onion, peeled and sliced
5 slices sausage
Salt, to taste

 

1.
Put the chicken in a large pan and add water to cover. Add 1 clove of the garlic and the whole onion and cook over high heat until the chicken is tender, about 45 minutes.

2.
In a separate pan, cook the tomatoes over medium heat for 5 minutes. Add the chiles and the remaining ½ clove garlic.

3.
In a large skillet, heat the oil over high heat. Add the sliced onion and fry until browned. Add the tomato mixture. Cook over a low heat for about 10 minutes. Add the chicken, sausage, and salt to taste. Cook for another 10 minutes. Serve with rice.

Yield: 6-8 servings

Heat Scale: Medium

 

6 tablespoons (90 mL) butter
1 slice white bread
¼ cup (59 mL) peanuts, peeled
¼ cup (59 mL) walnuts
1 stick cinnamon
2 whole cloves
3 piquin chiles, stems removed
2 cloves garlic, peeled
2 onions, peeled
4 ancho chiles, stems and seeds removed, rehydrated in hot water
¾ cup (177 mL) Classic Chicken Stock (page 46)
1 (5-6 pound [2.27-2.72 kg]) chicken, separated and cooked in 3 cups (708
mL) water with salt and pepper to taste for 45 minutes

1.
In a skillet, melt the butter over medium heat. Add the bread, peanuts and walnuts and fry for 5 minutes. Transfer them to a food processor or blender and purée. Set aside.

2.
In a spice mill, combine the cinnamon stick, cloves, and piquin chiles and grind them to a powder. Transfer this powder to a food processor or blender. Add the garlic, onions, ancho chiles, and chicken broth and purée.

3.
Transfer this mixture to a saucepan, and add the puréed nuts and cooked chicken parts. Cook over medium heat until the flavors blend, 10 to 15 minutes. Serve over white rice.

Yield: 4-6 servings

Heat Scale: Medium

 

1 (4-5 pound [1.82-2.27 kg]) chicken, sectioned
Salt, to taste
Freshly ground black pepper, to taste
Corn oil as needed for frying
3 ancho chiles, stems and seeds removed
½ cup (118 mL) almonds, divided
4 tomatoes, roasted, peeled, and seeded
2 cloves garlic, peeled
1 medium onion, peeled
6 black peppercorns
3 whole cloves
1 cinnamon stick
½ bolillo (or small French roll), ground into crumbs
2 tablespoons (30 mL) sugar
4 cups (.95 L) Classic Chicken Stock (page 46)

 

1.
Salt and pepper the chicken and fry it in the oil in a large skillet over medium-high heat, making sure it doesn’t burn or stick. Remove the chicken from the pan and drain it.

2.
In the same oil, fry the chiles, all but 2 tablespoons (30 mL) of the almonds, the tomatoes, the garlic, the onion, the peppercorns, the cloves, the cinnamon, and the bread crumbs over medium heat. Pour this mixture into a blender and blend until smooth. If necessary, add a little broth. Return the mixture to the pan and cook it over low heat. Add the chicken, sugar, and chicken broth. Cover and cook until the chicken is tender, about 45 minutes. Before serving, add the remaining whole almonds.

Yield: 4 servings

Heat Scale: Medium