Tuesday 22 January
We sometimes freeze one massive boneless
chicken breast (thanks, evil hybridizing wizards!) to make a stir-fry
dish for two. Usually that ends up Chinese, but
as we happened to have some avocadoes at peak of ripeness, we decided to go New Mexican instead.
Since the chicken had to defrost
in the fridge all day, we put it in a tupperware of salty water to brine, so that it wouldn't taste dried out when cooked. In the evening, we drained it, cut into
slivers, and dusted with flaked medium Chimayo chile and a dash each of
coriander and cumin - the three Cs of fine New Mexican food.
We didn't have any tortillas or
bell peppers (we miss our IGA!), so we just fried lots of red and yellow onions
in a hot skillet, until well browned and crispy at the edges.
We spread them to the borders of the skillet, and fried the marinated chicken
in the center, tossing until done.
The tawny shreds got piled alongside
a heap of guacamole (two avocadoes, minced garlic, salt, and lime juice, squashed together with a masher) and a
dollop of drained yogurt, for crema.
In no way genuine, but luscious
Nouveau Mexican.
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