Secret ingredient in chipotle chicken? Mayo
Chef Elizabeth Karmel created this chicken chipotle recipe to capture the essence of the food that she ate and cooked during her two-week culinary exploration of Oaxaca, Mexico.
Mayonnaise can show up in lots of interesting recipes — cake for instance — and it always seems like a preposterous addition.
But then you taste the food and suddenly it makes sense. Mayonnaise is an emulsified mixture of oil and seasonings. I always coat my food with a little olive oil, or add oil to a marinade, so why not use mayonnaise?
Recently, on a trip to Oaxaca, Mexico, I ate a pit-fired chicken dish that had been marinated in a thick chipotle mixture. The minute I tasted the rich meat with a tangy, slightly smoky crust squirted with a burst of fresh lime juice, I knew that this was one souvenir I had to bring home.
I asked our guide, Mexican food expert Susana Trilling, if she could find someone who would let me come to their home and show me how to make this dish. The next day we went to the home of the village's best cook. She had everything set out on the counter for the dish — chipotles in adobo, onions, limes, chicken thighs and . . . mayonnaise.
As we made the marinade, I realized how smart the mayo was. You can add a lot of flavor to mayonnaise and it stays suspended. Traditional marinades tend to separate. Because the flavors are spread evenly through the marinade, the food you are flavoring gets a more intense and consistent flavor. The mayonnaise also tempers any harshness. (The accompanying recipe calls for regular mayonnaise but you can use low-fat, which will lower the fat grams An olive oil mayonnaise won't lower total fat but will decrease saturated fat.)
The chicken not only was delicious and memorable, but taught me a great cooking lesson. Today, I frequently use mayonnaise as my "secret" way to impart flavor. A classic Nantucket swordfish steak is made better slathered with mayo. And pork chops are kept flavorful and moist with a pesto mayonnaise.
But my favorite way to use it is this chipotle chicken adapted from a village cook in Mexico.
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Cool Orange, Jicama and Mango Slaw
1 ½- to 2-pound jicama (the size of a small grapefruit)
3 navel oranges
2 mangoes, peeled, pitted and cut into chunks
3 to 4 sprigs fresh cilantro, leaves removed
Cayenne pepper, optional
In a medium bowl, toss the grated jicama with the juice of 1 of the limes.
Use a paring knife to trim off the tops and bottoms of each orange, then cut off the remaining skin. One at a time, hold the peeled oranges in a cupped hand over the bowl of jicama to catch the juices. Cut each orange section between the membranes to make individual sections, adding them to the jicama as you go.
When you have cut all the sections, squeeze the leftover membranes to extract as much of the juice as possible. Toss well, then mix in the mango.
Arrange in a bowl or on a platter. Garnish with whole cilantro leaves and a light dusting of cayenne pepper. Cut the remaining lime into wedges for serving with the slaw.
Source: Associated Press
Spicy Chipotle Chicken
The wet rub for this recipe can be used equally well on thick fish steaks or large whole fish, such as snapper.
For the rub:
1 (7-ounce) can chipotle chilies in adobo sauce
1 medium white onion, chopped
½ small jalapeno, seeds removed, chopped (add more to taste)
½ cup chopped fresh cilantro
Juice of 4 limes
2 cups mayonnaise
2 whole chickens, cut into pieces (or substitute 12 chicken thighs)
1 whole lime, cut into wedges
In a blender, combine the chipotles with adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt. Blend until smooth. Transfer to a large glass or stainless steel bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too spicy, add more mayonnaise.
Add the chicken pieces, turn to coat, then cover the bowl and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
Heat the oven to 325 degrees. Set a metal rack over a rimmed baking sheet.
Remove the chicken from the refrigerator and place bone-side down on the rack. Roast until the breast meat near the bone registers 165 degrees and thigh meat registers 180 degrees, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
Use tongs to carefully transfer the chicken to a platter to rest 5 to 10 minutes before serving. Serve with wedges of lime and mango slaw.
Source: Associated Press