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Mexican, Poultry | |
| 2.2 pounds boneless, skinless chicken thighs and legs, chopped into large pieces ½ cup apple cider vinegar Salt and freshly ground pepper to taste 6½ tablespoons unsalted butter, divided 2½ cups white onion, diced 2 cups heavy whipping cream 2 cups whole milk ¼ cup vanilla extract 1½ tablespoons ground allspice Vanilla bean (optional) Warm tortillas for serving if going the traditional mexican way Note: this will serve 4-6 so adjust accordingly | |
| 1. Combine the chicken and apple cider vinegar in a bowl and season with salt and pepper. 2. Melt 3½ tablespoons (or 50 grams) butter in a saucepan over low heat for 2 minutes. Add onions and cook, stirring frequently, until translucent, about 10 minutes. Remove from heat and transfer onions and melted butter to a blender. Add the cream, milk and vanilla extract. Blend well until smooth. 3. In a saucepan, sauté the chicken over medium heat with remaining scant 3 tablespoons (or 40 grams) butter and add the creamy onion mixture and allspice. Simmer chicken until cooked through, about 30 minutes. (The internal meat temperature should be 165 degrees Fahrenheit or 74 degrees Celsius). 4. To serve: You can serve with your favorite sides, or do the traditional Mexican way which is divide chicken and sauce among individual plates and serve with warm tortillas. If desired, scrape the black vanilla seeds from inside the vanilla bean pod and sprinkle over the dish. | |
Unrated | |
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