Spring is upon us, even though it did not look like it a couple of weeks ago here in Chicago. We had a mixture of snow and hail on a Sunday, and we even needed to salt the sidewalk at our Lincoln Square location. What else is there to do on a day like that except stay indoors and cook a hearty meal?
My friend gave me this recipe, which I found intriguing because I wasn't familiar with avocado leaves. This dish features ingredients utilized in many regions of Mexico such as tomatoes and chipotle peppers. It has just a few ingredients but these flavors blend well together, making it a delicious experience. I would encourage anyone to experience with different ingredients, especially the avocado leaves and chipotle peppers. These ingredients work well with chicken in this dish, but they would also be nice complements to braised beef or pork. You can also use your slow cooker to create this dish.
Avocado leaves are part of the Laurel family, like bay leaves, and they are commercially found in both fresh and dried form. They are an excellent source of fiber,and antioxidants such as phenols and flavonoids. They are readily available at any Hispanic market and sometimes in the ethnic aisle at your local grocery store.
Chipotle Chicken with Avocado Leaves
Ingredients needed for the stock:
2 pound chicken thighs (bone-in is preferred)
6 cups water
1 onion
2 medium carrots
3 pieces celery
2 bay leaves
For the sauce:
1 chipotle pepper (purchase the small can of chipotle peppers)
2 cups crushed tomatoes (We love the San Marzano tomatoes)
2 avocado leaves
2 pieces cloves
1 onion sliced
Couple of pieces green olives
Start by making the stock. Add the chicken thighs to a pot and cover with water, half of the sliced onion, diced carrots and celery, salt and bring to a boil. Continue to simmer until the chicken is fully cooked. Remove the chicken and set aside. Strain and reserve the stock.
In a food processor, add the tomatoes, chipotle, cloves, and half of the cooked onion from your stock and blend until smooth. Place a braiser on medium heat, add some grapeseed oil and add half of the diced onion, cook until translucent, then add the pureed tomato mixture to the braiser and let it reduce. Keep adding half of the chicken stock, avocado leaves and continue reducing it until it becomes a thick sauce. In the meantime, shred the chicken. Once the sauce is reduced, take out the avocado leaves and add a couple of sliced raw onions to the sauce followed by the shredded chicken. Adjust seasoning if needed, let it simmer until the onions are soft.
Keep tasting and add the olives as a final touch.
You can serve this dish with a nice medley of rice, roasted potatoes, or as an appetizer with chips or topping on a tostada. Keep in mind if serving as an appetizer, let your sauce reduce even more. If serving it with roasted potatoes, use a potato medley and sprinkle with sea salt and roast them at 400 degrees in the oven. You can also serve this dish with a delicious risotto or just plain rice.
To learn more about Mexican flavors, join us for our Tacos and Tequila hands-on class on Sunday, May 5 at 5pm at Lincoln Square. We also have Couples Cooking: La Cocina Mexicana coming up on Saturday, May 18 at 7pm at Lincoln Square.
