Chicken Chicharrones with Fresh Oregano (page 34)

From “The Fearless Chef” by Andy Husbands and Joe Yonan. 

 

These little nuggets of crispy-moist chicken are best eaten scooped up in a warm tortilla and drizzled with Limed Sour Cream (page 22).  The secret to the texture lies in the high heat; the meat comes awfully close to burning, so be prepared to act quickly.

Serves 4 as an appetizer or 2 as an entrée

1/4 cup olive oil

1 1/2 pounds skinless, boneless chicken thighs, cut into 3-inch squares

Kosher salt and freshly cracked black pepper, to taste

1/4 cup peeled and minced garlic

1 tablespoon cumin seeds, toasted and ground

1 tablespoon coriander seeds, toasted and ground

1 tablespoon roughly chopped fresh oregano

1/3 cup white vinegar

1/2 lime, cut into wedges

1. In a heavy-bottomed skillet over medium-high heat, heat oil until it is hot but not smoking.
2. Season the chicken with salt and pepper, and add it to the skillet.  Cook until it turns golden brown and starts to fall apart, 7 to 10 minutes, stirring occasionally and scraping as it sticks to the bottom of the pan.
3. Add the garlic and cook 2 more minutes, stirring constantly so the garlic doesn’t burn.  Add the chili powder, cumin, coriander, and oregano; cook for 1 minute.  Stir in the vinegar and cook until the chicken is glazed, about 1 minute more.  Remove from heat.  Season with salt and pepper.
4. Squeeze the fresh lime over the chicken and serve hot with warm tortillas, Salsa 101 (page 24), and Limed sour Cream (page 22).

Limed Sour Cream (page 22)

From “The Fearless Chef” by Andy Husbands and Joe Yonan.

 

A classic condiment made muy picante (that’s “very spicy”, for the English-only crowd) by the addition of cumin, chipotle, and, of course, lime.  Serve straight up with chips and salsa, or with grilled or roasted chicken, grilled shrimp, or any Latin-style dish, such as Chicken Chicharrones with Fresh Oregano (page 34), Shrimp Taquitos with Chili Dipping Sauce (page 56), Beer-Poached Shrimp with Tomatillo Cocktail Sauce (page 58), or Corn, Turkey, and Tomato Quesadillas (page 40).

 

Makes about 1/2 cupobject>

1/2 cup sour cream

Juice of 1 lime (about 2 tablespoons)

1/2 teaspoon cumin seeds, toasted and ground

1 dried chipotle pepper, rehydrated and minced (or squeezed of extra liquid if canned)

Salt and freshly cracked black pepper, to taste

 

Combine all the ingredients in a small mixing bowl and stir thoroughly.  Will keep for about 1 week refrigerated in an airtight container.

Salsa 101 (page 24)

From “The Fearless Chef” by Andy Husbands and Joe Yonan. 

Salsa hasn’t been exotic in years; it’s more popular than ketchup.  Too many people, though, eat it out of a jar, not realizing that nothing compares to a fresh salsa.  What’s the upside to that?  Even though it’s simple to make, your guests will be instantly impressed.

Makes about 2 cups

1 large ripe tomato, cut into 1/4-inch dice

1/2 cup minced red onion

1/2 cup chopped cilantro

1 jalipeno, seeded and minced

2 tablespoons freshly squeezed lime juice (about 1 lime)

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper, to taste

In a medium-size mixing bowl, combine all the ingredients.  The salsa will keep for up to 1 week refrigerated.