Mexican recipes Archives

Breakfast recipes

LA Kitchen Huevos

10 minutes

Beans recipes

Black bean and coriander soup with zesty guacamole

30 minutes

Avocado recipes

Open pork schnitzel quesadilla

15 minutes

Cheese recipes

Mexican cheese dip with roast chilli and chorizo

5 minutes

Cheese recipes

Cheesy chicken quesadillas

20 minutes

Avocado recipes

Bacon-and-“broccomole” dip

10 minutes

Corn recipes

Double-corn nachos

5 minutes

Avocado recipes

Nachos with cheese sauce and jalapeños

30 minutes

Biscuit recipes

Mexican cinnamon cookies

10 minutes

Drunken chicken with Mexican white rice

Serves 8

Difficulty Easy

Prep Time 25 minutes, plus 15 minutes’ soaking time

Cooking Time 1 hour

Ingredients

For the drunken chicken:

2 large tomatoes, chopped
4 T vegetable oil (preferably corn oil)
2 x 1.2–1.5 kg free-range chickens, quartered
2 cloves garlic, chopped
2 sprigs parsley, chopped
500 g chorizo, sliced
500 g ham, chopped
4 cups dry sherry or dry white wine
1 T sugar
A pinch ground cloves
A pinch ground cinnamon
A pinch black pepper
A pinch ground nutmeg
65 g raisins
50 g almonds
Sea salt, to taste

For the Mexican white rice:

400 g long-grain rice
½ cup vegetable oil (preferably corn oil)
½ onion, halved
1 clove garlic, crushed
1 sprig parsley or coriander, (optional)
½ lemon, juiced
Salt, to taste

Method

Purée the tomatoes, then heat the oil in a large saucepan. Add the chicken, puréed tomatoes, garlic and parsley and cook over a medium heat, turning the chicken occasionally, for 10–15 minutes.
Add the chorizo and ham and cook for a further 5 minutes. Pour in the sherry and cook for few more minutes, until the sherry has mostly evaporated. Add the sugar, cloves, cinnamon, pepper, nutmeg, raisins and almonds, and season if necessary.
Reduce the heat and simmer for 15 minutes, or until the chicken is cooked through and the cooking liquid has thickened. Check the seasoning. Spoon the sauce over each serving and serve with Mexican white rice.
To make the Mexican white rice, place the rice into a heatproof bowl, cover with hot water and soak for 15 minutes. Drain well.
Heat the oil in a saucepan. Add the rice and cook over a low heat, stirring occasionally, for a few minutes until it starts to change colour. Drain off the oil and return the pan to the heat.
Add the onion, garlic, parsley or coriander, if using, lemon juice, salt and 4½ cups water and bring to a boil over a medium heat. Reduce the heat, cover, and boil for 20 minutes.
Remove the pan from the heat. Discard the onion and parsley and fluff up the grains with a fork before serving.

Cook's note: Such a different cooking method and so easy. The chorizo adds punch, offset by the unexpected sweetness of the nuts and raisins.

Recipe published courtesy of Mexico: The Cookbook by Margarita Carrillo Arronte (Phaidon, 2014).

Browse more Mexican recipes here.

Spinach lasagne

Durban fish curry

Hot-and-sour soup

Cuban pulled-pork buns with pickled radishes

Fish tacos with one-minute lime mayonnaise and pink grapefruit

LA Kitchen Huevos

Black bean and coriander soup with zesty guacamole

Open pork schnitzel quesadilla

Mexican cheese dip with roast chilli and chorizo

Cheesy chicken quesadillas

Bacon-and-“broccomole” dip

Double-corn nachos

Nachos with cheese sauce and jalapeños

Mexican cinnamon cookies

Drunken chicken with Mexican white rice

Drunken chicken with Mexican white rice

Ingredients

Method