|Marinade for the chicken|
The recipe called for a pepper and tomato salsa, but I didn't have any tomatoes, so I took the other suggestion which called for a green chili hot sauce (bottled). Unfortunately, I didn't have that either, so I made one with the ingredients I did have: green chilis, garlic, chicken broth, minced onion, salt, pepper and cilantro. It came out okay, but it was much better over the chicken.
|Green Chili Salsa|
|Chicken Thighs with Tangy Yucatecan Spices, Potatoes, and Green Chili Sauce|
1 Tbsp. vegetable oil
4 chicken breasts
1 cup chicken broth, divided
4 medium potatoes, sliced 1/4 inch thick
1 (4 oz.) can green chiles
1/4 cup chopped fresh cilantro
1/2 small onion, minced
Salt and Pepper
12 cloves garlic, minced
1/3 cup vegetable oil
6 Tbsp. apple cider vinegar
Pinch ground cloves
1/2 tsp. black pepper
1/2 tsp. cinnamon
1 tsp. oregano
1/2 tsp. sugar
Combine all ingredients for marinade in a large bowl.
Take half the marinade and put in medium bowl. Add the chicken.
Scrape the remaining marinade and add to a small saucepan. Add the chicken broth, green chiles, 1/4 tsp. salt, and onion. Set aside.
Heat grill pan over medium heat. Add 1 Tbsp. vegetable oil. When hot, add chicken breasts. Cook for about 7 minutes on one side, flip, cook an additional 5 minutes.
Meanwhile, place the potatoes, 1 Tbsp. water, and a good amount of salt in a microwaveable bowl and cook, covered in plastic wrap. Make sure to poke holes in the plastic wrap and cook for about 6 minutes. Pour off the water.
Bring the broth to a boil, taste and season with salt if necessary.
Serve with broth poured over chicken and potatoes.
Recipe adapted from Mexican Everyday by Rick Bayless