mexican chicken with roasted tomato salsa
Mexican chicken with roasted tomato salsa turns everyday ingredients into an upscale dinner.
Servings: 4
Calories: 538kcal
Ingredients
Roasted tomato salsa
- 4 large plum tomatoes - cut in half widthwise, ends trimmed off and seeded
- 1-2 jalapeno peppers
- 4 cloves garlic - skins left on
- 1/2 white onion - coarsely chopped (really coarsely chopped)
- 1-2 tsp vegetable oil
- handful of cilantro
- lime juice - to taste
- 1/2 tsp salt - again, really to taste
Mexican spice rub
- 2 tsp pure mild chili powder - ancho or New Mexican red work well
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 3/4 tsp cumin powder
- 1/2 tsp Mexican oregano - don't substitute regular oregano - if you don't have it just leave it out
- 1/2 tsp salt
- 1/3 tsp black pepper
- 8 chicken thighs or 4 chicken breasts bone-in, skin-on
- 1/2 cup chicken stock
Instructions
Roasted tomato salsa
- Pre-heat your broiler.
- Place the tomatoes, onions, jalapeño and garlic on a cookie sheet.
- Drizzle the onions with a bit of vegetable oil.
- Broil the vegetables until the garlic skins are coloured and the garlic softens.
- Remove the garlic and continue broiling the tomatoes start to blacken. Turn your jalapeños regularly and watch the onions. I can't tell you how long this takes. I don't know how mean your broiler is.
- Combine the roasted vegetables with the cilantro in a food processor and whiz until you get a smooth salsa texture.
- Add lime and salt to taste.
Mexican spice mix
- Combine all the spice mix ingredients and mix.
Mexican chicken with roasted tomato sauce
- Pre-heat your oven to 400F.
- Pre-heat a cast iron or similar frying pan large enough to hold the chicken in a single layer.
- Rub a bit of oil on the chicken and season with the spice mix.
- Roast the chicken until done. For breasts you want an internal temperature of 165F. For thighs go to 175F.
- Remove the pan from the oven, remove the chicken and spoon off the visible fat. Be careful to leave all those brown bits and any liquid in the pan.
- Place the pan over medium heat. Place a towel or something on the handle because you will grab it and burn your hand badly if you don't.
- Add about 1 1/2 - 2 cups salsa to the hot pan, stirring up all those brown bits. These are the flavour bombs. Cook for about 1 minute.
- Add enough chicken stock to get to a saucy consistency and bring to a simmer.
- Taste and adjust for salt.
- To serve, spoon the sauce onto a plate and top with the roasted chicken.
Notes
The roasted salsa on it's own is a great alternative to every day pico. More of an earthy taste. To use it like salsa thin it with a bit of water.
The spice rub can be used in any Mexican dish.
The spice rub can be used in any Mexican dish.
Nutrition
Serving: 4servings | Calories: 538kcal | Carbohydrates: 7g | Protein: 38g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 221mg | Sodium: 791mg | Potassium: 694mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1130IU | Vitamin C: 14.6mg | Calcium: 41mg | Iron: 2.3mg