Chicken With Pepita Sauce Recipes
PEPITA CRUSTED CHICKEN WITH MEXICAN CORN CAKES
Steps:
- For chicken:
- Preheat oven to 350 degrees F.
- Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.
- For corn cakes:
- In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.
- For mango sauce:
- In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.
- To Serve:
- Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.
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- Place chicken drumsticks and thighs in a large bowl, and season with 1 teaspoon salt and ground pepper; set aside.
- Cut 1 garlic head in half crosswise. Peel cloves from remaining garlic head, and set aside. Combine halved garlic head, 3 quarts water, cilantro bunch, spearmint bunch, scallions, 2 onion halves, 2 teaspoons black peppercorns, 2 teaspoons allspice, and 1 tablespoon salt in a large stockpot. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 20 minutes.
- Add chicken to pot; return to a boil over high. Reduce heat to low, cover, and simmer, skimming off and discarding foam occasionally, until chicken is tender but not falling apart, about 30 minutes. Remove chicken pieces with a slotted spoon, and transfer to a large bowl; cover with plastic wrap until ready to use. Pour broth through a fine wire-mesh strainer into a bowl (you should have about 9 cups of broth); discard solids. Wipe stockpot clean, and return strained broth to pot; set aside.
- Heat a large cast-iron skillet over medium-high 2 minutes. Reduce heat to medium; add cinnamon stick, remaining 1 teaspoon peppercorns, and remaining 1 teaspoon allspice. Cook, stirring constantly, until fragrant, about 15 seconds. Transfer to plate; let cool 5 minutes. Add pepitas and sesame seeds to skillet; cook, stirring constantly, until lightly toasted, about 40 seconds. Transfer to a plate; let cool 5 minutes. Process cinnamon mixture in a spice grinder until finely ground, about 15 seconds; transfer to a small bowl. Working in batches, add pepita mixture to spice grinder, and process until finely ground, about 15 seconds. Transfer to a separate small bowl.
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- Cut the chicken into serving-sized pieces and simmer it in 5 cups of water (just enough to cover the chicken) with salt for 30 minutes. Skim off and discard any grey scum that may form while cooking. Drain and reserve the broth for the sauce.
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