Chicken, Ticul Style
Chicken, Ticul Style
Pollo TiculThis colorful Yucatán dish, similar to one served in the village of Ticul, near Merida, is a complete meal. I first encountered the dish in the dining room of the Panamericana Hotel in Merida and have presented it many times in cooking classes. This recipe calls for preparing several parts before assembling the whole, and much of the cooking can be done ahead. Fried plantain, radishes, and lettuce garnish the plate. Pickled onions and fresh salsa accompany the dish.
Ingrediënten
Makes 4 servings
- 2 cups cooked and mashed black beans Basic Pot Beans
- Yucatán Tomato Sauce
- Pickled Red Onions
- Yucatán Habanero Sauce
- Fried Plantains
- 4 Crisp-Fried Whole Tortillas
- 1 tablespoon olive oil or vegetable oil
- 4 skinless boneless chicken breast halves
- ½ teaspoon salt
- ¼ cup grated cotija or mild feta cheese
- Radishes and shredded lettuce for garnish
Instructies
- Prepare the black beans, then the tomato sauce.
- Prepare the pickled onions, salsa, plantains (keep warm in 200° oven), and the tortillas.
- In a large nonstick skillet, heat the oil over medium heat and cook the chicken 4 to 5 minutes per side or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part.
- Season with salt.
- To assemble the dish, place 1 tortilla on each of 4 plates.
- Spread each with ½ cup of warm beans.
- Place a chicken breast on the beans.
- Top each breast with about ¼ cup of heated tomato sauce.
- Sprinkle each serving equally with grated cheese.
- Garnish each plate with warm plantains, lettuce, and radishes.
- Pass the pickled onions and salsa at the table.
