Brick Chipotle Mayo Chicken – The Washington Post

This skillet dinner uses the timeless technique of browning chicken under a brick for quick cooking, crispy, juicy, and splash-free chicken. A two-for-one chipotle mayonnaise coats chicken thighs to flavor and prevent scalding, as well as for dipping. Use the melted chicken fat to cook a fried rice side dish with broccoli and scallions – or whatever you like with smoked chicken thighs.

Total time: 45 minutes

Storage Notes: Refrigerate leftovers for up to 3 days. Heat gently in a skillet over medium-low heat.


Portions:

4

Size tested: 4 servings

Ingredients
  • 2 pounds of skin-on, bone-in chicken thighs (about 4)

  • 1/2 teaspoon fine salt, more if needed

  • Freshly ground black pepper

  • 1 cup (6 3/4 ounces) mayonnaise

  • 3 adobo chipotles, finely chopped, plus 1 teaspoon adobo sauce

  • 1 teaspoon of ground cumin

  • 1 lime, finely zested and halved

  • 1 cup (6 1/2 ounces) long grain white rice

  • 1 pound of broccoli, cut into florets, stems sliced ​​1/4 inch thick (about 6 cups)

  • 6 green onions, thinly sliced


directions

Bring a medium pot of water to a boil. Pat the chicken dry. Cut two slits down to the bone on the top of each thigh. Season with 1/2 teaspoon of salt and pepper.

In a medium bowl, combine the mayonnaise, chipotles and adobo sauce, cumin and lime zest. Pour about half of the chipotle mayonnaise into a small bowl, cover and refrigerate until ready to serve. Brush the remaining mayonnaise over the skin of the chicken.

Place the chicken skin side down in the center of a large cast iron skillet. Set the pan to medium-high heat and cover the chicken with foil or parchment paper, pressing each thigh against the pan. Place something heavy, like another cast iron pan, a few cans, or a brick, on top. Cook the chicken until it is opaque almost the full height of the sides, 20 to 25 minutes, checking halfway through to make sure the skin is not browning too quickly. (If so, lower the heat.)

When the water boils, add 1 teaspoon of salt and the rice. Cook, stirring occasionally for 7 minutes, then add the broccoli and cook for another 3 minutes, or until the rice is almost al dente. Drain, rinse with cold water and shake as much as possible to dry. Set aside while you finish the chicken.

Remove brick and foil or parchment from chicken. Add the lime halves, cut sides down, to the pan. Flip the chicken and cook until cooked through and the limes are charred, an additional 3 to 4 minutes. The internal temperature of the chicken should record 165 degrees on an instant-read thermometer. Otherwise, remove the lime to a plate and cook the chicken for another 5 minutes, then check again.

Transfer the chicken and limes to a plate, leaving the fat in the pan. Add the green onions to the pan and stir, scraping up the golden bits, until fragrant, about 1 minute. Add the rice and broccoli, toss to coat with the chicken fat, then pat in an even layer. Cook until the bottom is hot and crisp, 3 to 5 minutes. Taste and season with additional S&P, if needed. Remove from the heat and return the chicken and lime to the pan.

Serve in the family-style pan, pressing the charred lime over the chicken, with the remaining chipotle mayonnaise on the side.


Recipe source

From food writer Ali Slagle.

Tested by Olga Massov.

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