Anyway, the reason why I am telling you this is because the first time that we went to Nuevo Leon, we had no idea about the chips, salsa, and platitos..and what was on the platito that night was some of the best Mexican chicken we (Brad, my Tia Rosie, my Abuelita, and myself) have ever had. Weeks later I was still craving it so I decided to see if I could find a recipe that I could recreate it at home. And though it isn't a perfect match, it does come pretty close. I introduce to you "Michael Chiarello Chicken Taco Filling" a la food network.
Now this recipe calls for diced chicken so I didn't take the time to slow cook the chicken to shred it like Nuevo Leon had it but I thought it still turned out well. Also, the recipe calls for both sweet and smoked paprika..so I'm sure you can guess what I did...I just used that jar that is simply labeled "paprika" in my spice cabinet for both. Now if you go to the linked website, Michael will go on to give a recipe for "toppings" and what not but we just ate these plain. I also made our own corn tortillas but store bought tortillas would obviously be okay.
Michael Chiarello Chicken Taco Filling
Easy Entertaining with Michael Chiarello
- 1/2 cup extra-virgin olive oil
- 10 garlic cloves, minced
- 5 yellow onions minced
- 4 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 serrano chiles, sliced thin
- 2 tablespoons sweet paprika
- 2 tablespoons smoked paprika
- 2 tablespoons cumin seeds, toasted
- 2 tablespoons dried oregano
- 4 to 5 cups chicken stock or water
Directions
- Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
- In the meantime, season the chicken with salt and pepper. Sprinkle the flour over the chicken and toss to coat. Heat another large saute pan over medium-high heat and add 3 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.
- Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil. Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes. Adjust seasoning with salt and pepper.
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