Jenn Louis, chef at Lincoln Restaurant in Portland, Oregon, grew up three hours from Mexico, a little east of Los Angeles. Today, she often looks south of the border for dinner inspiration. Here she braises chicken thighs and poaches eggs in a smoky tomato sauce reminiscent of Mexican tinga.
Cooking time: 30 minutes
Skill level: Easy
• One 28-ounce can tomato puree (or two 400g tins)
• 2 cups chicken stock or low-sodium broth (500 ml)
• 4 chipotle chiles in adobo (or just the chiles)
• 1 large white onion, cut in sixths
• 2 garlic cloves, sliced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken thighs (about 2 1/2 pounds)
• One 14-ounce can pinto beans, drained and rinsed (400g)
• 6 large eggs
Optional ingredients to serve:
• Mexican crema or sour cream
• Crumbled Cotija cheese or similar cheese
• Sliced avocado
• Chopped jalapenos, cilantro and onion
• Warm corn tortillas and lime wedges, for serving
1.Preheat the oven to 425° (210 celcius or 190 fan). In a blender, combine the tomato puree, chicken stock, chipotles, onion, garlic, cumin and coriander and puree until smooth.
2. In a large enameled cast-iron casserole or Dutch oven, heat the oil. Season the chicken with salt, add to the casserole and cook over high heat, turning once, until golden, for about 8 minutes.
3.Transfer the chicken to a plate. Drain off the fat, leaving just enough to coat the bottom of the casserole.
4.Add the tomato sauce to the casserole and bring to a simmer, scraping up any browned bits from the bottom. Season with salt.
5.Nestle the chicken thighs in the sauce and bake for about 20 minutes, until cooked through.
6.Stir in the pinto beans, then crack the eggs into the sauce, spacing them evenly. Bake for about 5 minutes longer, until the egg whites are set and the yolks are still runny.
7.Drizzle crema on top and sprinkle with the remaining toppings. Serve straight from the casserole with corn tortillas and lime wedges.
For a wine match, look towards Southern Italy for wines with spice, richness and opulance to compliment the chipotle sauce. We’d opt for a Salice Salentino Riserva from Puglia, made from the Negroamaro grape. It would be delicious with this Mexican inspired dish.
A recipe from Food & Wine Magazine
Translated by Leo / 孔祥鑫
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