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Kitchen Buzz: Cliffhangers from the Kitchen
The humorist is a direct descendant of the great French Emperor Napoleon. Actually, that explains a lot of things. Paul ran for President of the United States in 2016! Woo hoo! On the Bacon & Chocolate ticket. Estimates of Bacon & Chocolate’s share of the votes range from 3 to 1.5% of the total. El Candidato also lost a contentious campaign to be El Presidente of Venezuela. In late 2013, Chef Paul participated in the International Bento Competition.Contact us if you would like to share your recipes.
A conga line is a fun way to dance. A mango line has people dancing while slicing mangoes. This idea proved to be dangerous as mango bits on the floor made people slip and fall. The dancing stopped. Knives were replaced by mangolines. Then a typo in the influential cookbook, Latin Cooking, by Auntie Matter, changed mangolines forever into mandolines.
Chefs soon discovered that mandolines sliced onions better than mangoes. Within a week of Latin Cooking’s publication, the timid Juan Chipotle created Chicken Chipotle. Life is good.
|Preparation time:||30 minutes|
|Cooking time:||20 minutes|
|Total time:||50 minutes|
Use mandoline or knife to slice onion as thinly as possible. Add onion and oil to large pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Remove onion. Add chicken breasts. Sauté at medium heat for 15 or until browned on both sides. Flip chicken breasts once. While chicken sautés, add crema Mexicana, chipotle powder, pepper, and salt to pot. Bring to boil using high heat. Stir constantly.
Ladle crema Mexican/chipotle sauce over chicken breasts. Simmer at low heat for 15 minutes. Flip chicken breasts once. Stir occasionally. Ladle chicken stock over breasts. Simmer at low heat for 5 minutes. Stir occasionally
While chicken simmers, dice parsley and slice limes into quarters. Add sautéed onion to serving dish. Place chicken breasts on onion. Ladle crema Mexicana/chipotle powder sauce over chicken. Garnish with parsley and lime quarters. Goes well with rice and warm corn tortillas.
Serving notes Current and past articles from the Kitchen Buzz: Cliffhangers from the Kitchen column:
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