Pollo Ciudad with Pickled Tomato Salsa Recipe

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Ingredients:

Serving

4 large, boneless chicken thighs
salt and freshly ground black pepper , to taste
1 tbsp vegetable oil
2 tbsp unsalted butter
3 shallots, diced
3 large mushrooms, thinly sliced
1 to 2 jalapenos, chopped with seeds
1 tbsp ground cumin
1 cup chicken stock
3/4 cup half-and-half or heavy cream
1/2 bunch cilantro, stems and leaves separated
2 egg yolks
1 1/2 tbsp brown sugar
2 tbsp red wine vinegar
3 cups cooked rice , for serving
4 grilled scallions , for serving
pickled tomato salsa , recipe follows, for serving
1 lb tomatoes, diced
1/2 bunch scallions, white and green parts, thinly sliced
2 to 3 serrano chiles, with seeds, thinly sliced in rounds
1/2 cup white vinegar
2 1/2 tbsp brown sugar
2 tsp salt
4 tsp freshly grated ginger
1 tbsp minced garlic
2 tsp yellow mustard seeds
2 tsp cracked black peppercorns
2 tsp ground cumin
1 tsp cayenne
1/2 tsp turmeric
1/2 cup extra-virgin olive oil

Directions:

Season chicken liberally with salt and pepper. Heat a large saute pan over medium-high heat, add oil, and place chicken in pan skin side down. Sear for 4 minutes, then reduce heat to medium and continue cooking for another 8 minutes. Turn chicken and cook another 4 minutes, or until just cooked all the way through.
Meanwhile, make sauce by melting butter in a medium saute pan over moderate heat. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add jalapenos and cumin, lower heat, and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream or half-and-half and cilantro stems and return to a boil. Remove from heat. Puree in a blender, pass through a wire mesh strainer, and return to heat.
Whisk egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour one cup pureed cilantro sauce into egg mixture to temper. Then combine egg mixture with puree and cook over low heat, stirring constantly, until sauce is thick and smooth.
Arrange grilled chicken over a bed of your favorite rice and spoon sauce over all. Garnish with cilantro leaves, grilled scallions, and Pickled Tomato Salsa. Serve immediately.
Pickled Tomato Salsa:
In a large bowl, toss tomatoes with scallions and serrano chiles.
In a medium saucepan, bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days. Makes 2 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	745.28 Kcal (3120 kJ)
Calories from fat	444.25 Kcal
		% Daily Value*
Total Fat	49.36g	76%
Cholesterol	116.75mg	39%
Sodium	1355.84mg	56%
Potassium	1040.42mg	22%
Total Carbs	63.17g	21%
Sugars	22.85g	91%
Dietary Fiber	7.52g	30%
Protein	16.5g	33%
Vitamin C	32.3mg	54%
Vitamin A	0.1mg	3%
Iron	4.9mg	27%
Calcium	165.4mg	17%

Amount Per 100 g
Calories	127.49 Kcal (534 kJ)
Calories from fat	75.99 Kcal
		% Daily Value*
Total Fat	8.44g	76%
Cholesterol	19.97mg	39%
Sodium	231.94mg	56%
Potassium	177.98mg	22%
Total Carbs	10.81g	21%
Sugars	3.91g	91%
Dietary Fiber	1.29g	30%
Protein	2.82g	33%
Vitamin C	5.5mg	54%
Iron	0.8mg	27%
Calcium	28.3mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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