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Charles Thomas Pouilly-Fuisse

Guatemalan Roast Chicken

Chef Norman Van Aken of Norman's — Coral Gables, FL
Adapted by StarChefs

Chef Van Aken turns a simple roast chicken into a Guatamalan masterpiece withe the addition of chipotle chilies, corn tortillas, tomatillos, garlic, cilantro, scallions, Spanich onion and pumpkin seeds.

Yield: 4 Servings

 

Ingredients

2 dried chipotle chilies
2 (3- 4-pound) chickens, cut into serving pieces
4 Tablespoons canola oil
2 small corn tortillas, toasted and chopped
1 cup chicken stock or canned chicken broth
6 to 8 ripe tomatillos, depending on size
4 cloves garlic, sliced
1 cup cilantro leaves
1 cup scallions
1/2 Spanish onion, peeled and diced
2 Tablespoons ground and toasted pumpkin seeds
Kosher salt and freshly cracked black pepper

 

Method

Preheat oven to 350°F. Place the chipotles in a bowl of warm water to hydrate. When they are soft, remove and discard their seeds and stems. Then toast in oven for 15 minutes.

Season chicken with salt and pepper. Choose an oven-proof skillet large enough to hold the chicken pieces in a single layer. Place skillet over medium-high heat and add the oil. When it is very hot add the chicken pieces, skin-side down, and sear for about 2 minutes, until pieces are golden brown. Put the skillet in the oven and bake for 30 minutes.

Place the tortillas, chicken stock, tomatillos, garlic, cilantro leaves, scallions, onion, chipotles and pumpkin seeds in a blender and puree until smooth. Reserve.

Remove the skillet from the oven and place on the stove over medium heat. (Chicken will be partially cooked.) Add the pureed sauce to the hot skillet and stir to coat chicken and combine with pan drippings. Simmer over medium heat for 15 minutes, stirring occasionally, or until chicken pieces are cooked through. Season with salt and pepper to taste. Serve.

 

Serving Suggestion

With white rice and a fresh corn and pepper relish.

 

Pairing Suggestion

Charles Thomas Pouilly-Fuisse 2005

Estimated Prep Time: 30 minutes
Estimated Cooking Time: 60 minutes

Republished with the permission of StarChefs.com.

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