Tex-Mex Brick Chicken
This recipe combines smoky and spicy flavors in a vibrant Mexican dish. This dish features a succulent spatchcock chicken marinated in a zesty chipotle and habanero chili paste, served alongside hearty Mexican black beans and topped with a medley of fresh toppings in soft tacos. The result is a delightful balance of heat and flavor that will have your taste buds singing!
— Constant Cookbook
Ingredients
- 2 dried chipotle
- ¼-½ habanero chilli
- generous pinch sea salt
- 4 tbsp olive oil
- 1 orange
- 2 tsp fresh oregano
- 2 garlic
- 1 large whole chicken
- large knob of butter
- 1 onion
- 2 garlic
- ½ bunch fresh coriander
- 2 x 400g tins good-quality Mexican black beans
- 1 small red chilli
- 4-8 soft tacos
- handful grated Mexican-style firm cheese, such as Oaxaca (available from specialist cheese shops or online; alternatively, use firm grated mozzarella
- 4-8 tbsp ready-made tomato
- 2 handfuls crisp lettucelettuce
Instructions
- For the chicken, heat a frying pan over a high heat. When the pan is hot, add the chipotle and habanero chillies and dry-fry, turning regularly, until the skins are almost completely blackened and blistered all over. Transfer the chillies to a bowl and cover them with warm water (from a kettle). Set aside to soak for 15-20 minutes, or until soft.
- When the chillies are soft, carefully drain away the water and remove the stalks, seeds and skins using your fingers. (CAUTION: Wash your hands thoroughly after skinning and de-seeding the chillies, and donât touch your eyes during the process.) Roughly chop the chilli flesh, then transfer it to a pestle and mortar and add the salt and olive oil. Pound the chillies to a smooth paste.
- Stir the orange juice, oregano and garlic into the chilli paste until well combined.
- Lay the spatchcocked chicken out onto a clean work surface. Spread the chilli marinade all over it. Set aside to marinate for at least 30 minutes, or preferably overnight (covered and chilled).
- Meanwhile, for the frijoles, melt the butter in a large saucepan over a high heat. When the butter is foaming, add the onion and garlic and fry for 6-8 minutes, or until softened but not coloured.
- Add the chopped coriander stalks to the mixture and continue to fry for a further 3-4 minutes, stirring well.
- Stir the black beans and all of the tin contents (see tip) into the mixture. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 12-15 minutes, stirring regularly, until the beans are very soft and the sauce has thickened. (Garnish with the coriander leaves and chopped chilli just before serving.)
- When the chicken has marinated, heat a large, heavy-based griddle pan or frying pan over a medium to high heat. When the pan is hot, add the marinated chicken, skin-side down.
- Wrap a brick in aluminium foil (see tip). Place the brick on top of the chicken and continue to griddle, without moving or turning it, for 20-25 minutes, or until the chicken is completely cooked through (the chicken is cooked through if the juices run clear when a skewer is inserted into the thickest part of the meat and no trace of pink remains).
- Remove the brick(s) from the chicken, remove the chicken from the pan and set aside to rest before carving into slices.
- To serve, divide the chicken, frijoles, cheese, tomato salsa and lettuce equally among the tacos, or let people make their own tacos.
Cook Time
1H
Yield
Serves 4
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