Chicken Mazatlán
Chicken Mazatlán
Pollo MazatlánMazatlán, a popular Pacific coast vacation destination, is the home of this platter of fried chicken and potatoes presented on a layer of cooked vegetables and shredded lettuce. It's a great meal! In Mazatlán the chicken is poached before frying, but I prefer to brown the chicken first and finish it in the oven.
Ingrediënten
Makes 4 servings
- 8 small red potatoes unpeeled
- 4 medium zucchini diced
- ½ pound small green beans
- 3 tablespoons vegetable oil
- 8 pieces of chicken 4 half-breasts on the bone and 4 legs
- 1 teaspoon salt plus extra for the vegetables
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 tablespoon olive oil
- 2 teaspoons unseasoned rice vinegar
- 3 cups shredded lettuce such as romaine or iceberg
- 1 large avocado Hass variety preferred, peeled, seeded, and sliced
- 8 to 10 radishes trimmed and washed
- Fresh salsa purchased or homemade
- 8 corn tortillas
Instructies
- Put the potatoes in a pot of salted water and bring to a boil.
- Cook over medium heat until the potatoes are tender, about 20 to 40 minutes, depending on size.
- Peel as soon as the potatoes are cool enough to handle.
- Steam the diced zucchini on a steaming rack over boiling water in a medium saucepan until crisp tender, about 4 minutes.
- Reserve in a bowl.
- Remove the steaming rack from the pan and cook the green beans in boiling water to cover until crisp-tender, about 6 minutes.
- Drain and rinse under cold tap water to stop the cooking.
- Reserve in a bowl.
- Preheat oven to 350°.
- Trim all excess fat from the chicken and pat dry with paper towels.
- Heat oil in a large nonstick skillet.
- Fry the chicken, in batches if necessary, about 4 to 5 minutes per side until lightly browned on the outside.
- Season with ½ teaspoon of the salt and ½ teaspoon of the oregano.
- Transfer the chicken to a baking dish and bake until tender and cooked through, 30 to 35 minutes.
- Cut the cooked potatoes into quarters and fry in the same pan until lightly browned.
- Season with the remaining salt and remaining oregano.
- Add more oil if needed.
- Put the potatoes in the baking dish with the chicken to keep warm.
- Heat a nonstick skillet over medium heat, then warm the tortillas, one at a time, until limp and hot to the touch.
- Stack and wrap in a clean cloth napkin or foil, then reserve in a basket.
- To assemble, line a large serving platter with shredded lettuce.
- Put the zucchini and green beans on the lettuce.
- Season with salt.
- Drizzle with the olive oil and vinegar.
- Arrange the hot chicken and potatoes over the top.
- Garnish the edges of the platter with avocado and radishes.
- Spoon a little fresh salsa over everything.
- Pass a bowl of salsa at the table.
- Accompany with soft, warm corn tortillas.
