Here’s a traditional Mexican chicken recipe that’s so easy to make you’ll be fooled by the great results. This type of cooking comes directly from Western kitchens, where dishes were prepared over an open fire in cast-iron pots.
Fresh vegetables and hot chiles meld with delicious chicken to make a delicious all-in-one meal. There is nothing tame about this recipe, so reduce the jalapenos if necessary.
1/4 cup unsalted butter
1 young fry chicken (2 to 2 1/2 pounds), cut into pieces for frying
2 medium yellow crookneck squashes, cut into long thin strips
1 medium zucchini, cut into long thin strips
1 large bell pepper or poblano chile, cut into long thin strips
4 ears of fresh corn, kernels trimmed from the cob
1 pound ripe tomatoes, peeled and cut into wedges
2 small onions, thinly sliced
4 garlic cloves, minced
3 fresh jalapeno peppers, sliced very thin crosswise
Chicken broth or water, if needed
chopped fresh jalapeno peppers, if desired
Melt the butter in a large heavy pot. Add chicken pieces, skin side down, and cook until golden brown. Begin layering the twistneck squash, zucchini, bell or poblano peppers, corn, tomatoes, and onions. Sprinkle with garlic and sliced jalapenos.
Cover and simmer for about 30 minutes, checking occasionally. If the liquid is very low or has started to dry out, add a little chicken broth or water. Cover and cook 15 more minutes, or until chicken and vegetables are tender. Don’t overcook as everything could start to get musky.
Serve this family-style dish on a hot plate, with the chicken in the middle and surrounded by all the vegetables. Serve with fresh jalapeño strips for those who can’t seem to get enough heat in their food. Makes 4 servings of this homemade Mexican chicken.
