Sparks Favorite Recipes:
Pollo Ciudad with Cilantro Sauce and Pickled Tomato Salsa

CiUDAD

Serves 6

  • 3 pounds boneless chicken breasts and thighs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly squeezed lime juice
  • 6 scallions
  • 2 tablespoons unsalted butter
  • 6 shallots, diced
  • 6 large mushrooms, thinly sliced
  • 1 bunch cilantro, stems and leaves separated
  • 1 1/2 jalapeños, chopped with seeds
  • 2 tablespoons ground cumin
  • 2 cups chicken stock
  • 1 cup heavy cream or half and half
  • 3 egg yolks
  • 3 tablespoons brown sugar
  • 1/4 cup red wine vinegar
  • Pickled Tomato Salsa (see recipe below), for serving

Preheat broiler or prepare grill. Season chicken lightly with salt and pepper. Mix oil and lime juice in a small bowl and brush chicken and scallions with it.

Broil or grill thighs about 12 minutes, breasts about 9 minutes, and scallions about 2 minutes per side. Always grill chicken skin-side down first.

Meanwhile, make sauce by melting butter in a medium skillet over moderate heat. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add cilantro stems, jalapeños, and cumin, lower heat, and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream or half and half and return to a boil. Remove from heat. Puree in a blender and return to heat.

Whisk egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour one cup pureed sauce into egg mixture to temper. Then combine egg mixture with puree and cook over low heat, stirring constantly, until sauce is thick and smooth.

Arrange grilled chicken over a bed of your favorite rice (we suggest brown basmati) and spoon sauce over all. Garnish with cilantro leaves, scallions, and Pickled Tomato Salsa. Serve immediately.

Pickled Tomato Salsa

Makes 2 cups

  • 1 pound tomatoes, peeled*, seeded, and cut in quarters
  • 1/2 bunch scallions, white and green parts, thinly sliced
  • 2 to 3 serrano chiles, with seeds, thinly sliced in rounds
  • 1/2 cup white vinegar
  • 2 1/2 tablespoons brown sugar
  • 2 teaspoons salt
  • 4 teaspoons freshly grated ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons cracked black peppercorns
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 1/2 cup extra virgin olive oil

In a large bowl, toss tomatoes with scallions and serrano chiles.

In a medium saucepan, bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.

Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.

Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.

* To Peel Tomatoes: Remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.

Copyright © 2009, Mary Sue Milliken and Susan Feniger, www.ciudad-la.com
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