Mexican Flavored Chicken Thighs By Mark Bittman Recipes

SHREDDED CHICKEN FOR TACOS

Steps:

• Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface.
• Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.
• Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.

CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS

Steps:

• Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
• Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
• Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.

MARK BITTMAN'S BASIC ROAST CHICKEN PARTS WITH VARIATIONS

Steps:

• Heat the oven to 450°F Put the oil or butter in a roasting pan and put it in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it a couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
• After the chicken has cooked for 15 minutes, toss about one-quarter of the herb, if you're using any, over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
• Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone), a total of 30 to 40 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
• ROAST CHICKEN PARTS WITH BLACK BEANS VARIATION: First, soak 2 tablespoons fermented black beans in water, sherry, or wine to cover. In place of the butter or olive oil, use peanut oil or a neutral oil, like grapeseed or corn. Mix together 1 tablespoon minced garlic, 2 minced scallions, 1 teaspoon minced fresh ginger, 2 tablespoons soy sauce, and 1 teaspoon sugar or honey. Drain the black beans and add them to this mixture; thin it to a paste, if necessary, with a little more soy sauce. In Step 1, spread a little of this mixture all over the raw chicken and put the chicken in the roasting pan; return the pan to the oven. Proceed with Steps 2 and 3, using the soy-based mixture for basting in place of the herb mixture.
• MORE VARIATIONS: You can combine these ideas at will; it's hard to go wrong here. Add with the chicken at the beginning of cooking unless otherwise specified. (1) Add a few sprigs of a stronger herb like thyme, sage, oregano, or rosemary. (2) Add several (or many!) cloves of garlic. (3) Add a cup or so of chopped onion, shallot, or leek. (4) Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting. (5) Add a lot of hot dried chiles, a couple of roasted, soaked, and chopped milder chiles, or both. (6) Add 2 or 3 lemons (oranges and limes are good too), cut in half; when the chicken is done, squeeze the hot lemon juice over it. (7) Use peanut oil instead of olive oil and add several slices of ginger and garlic after turning the chicken skin side up again. When chicken is done, drizzle with soy sauce and dark sesame oil, then garnish with scallions and/or cilantro. (8) Use Compound Butter, Flavored Oil, or Vinaigrette from the beginning of the cooking or as a basting sauce during cooking. (9) Rub the chicken with 1/2 cup or so of Pesto or any other herb paste from the beginning of the cooking. (10) Stir in a dollop of grainy French-style mustard when the chicken is done. (11) Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again. (12) Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving. (13) Stir a couple tablespoons of any curry powder into a cup of yogurt or coconut milk and spoon or brush it on as a basting sauce during cooking.

CHICKEN WITH VINEGAR (MARK BITTMAN)

Steps:

• Preheat oven to 450. Set large skillet (with steep sides to minimize spattering) over med-high heat. Add 2 T. oil and wait a minute. When it is good and hot, place chicken in skillet, skin side down. Cook undisturbed for about 5 minute or until nicely browned. (For breasts, it was only 4 minutes.) Turn and cook for 3 minutes on the other side. Season with salt and pepper if desired.
• Place chicken in oven. Cook for 15 to 20 minutes or untl just about done (juices run clear and there will be the barest trace of pink near bone). Transfer chicken to an ovenproof platter. Place in oven. Turn off oven and leave door slightly ajar.
• Pour off most of the cooking juices from skillet. Place over med-high heat. Add scallions. Cook, stirring, until tender about 2 minutes. Add vinegar. Raise heat to high. Cook for 1 or 2 minutes until the powerful smell has subsided somewhat. Add 1/2 cup water. Cook another 2 minutes, stirring until it's slightly reduced and somewhat thickened.
• Return chicken and any accumulated juices to skillet. Turn chicken in sauce. Serve immediately.
• Paul Bocuse Poulet au Vinaigre: In step 1, brown chicken in 1 stick butter. In step 3 add 3 T. butter to reduced vinegar sauce, stirring until it thickens.