POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: chicken , EP210 , Mexico , Patricia Jinich , prunes , pumpkin seeds , sunflower seeds
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CHICKEN À LA TRASH
Pollo a la basura
6 skinless and boneless chicken breast halves
1/4 cup vegetable oil
2 cups white onion, roughly chopped
3 garlic cloves, chopped
1 pound poblano chiles (3 to 4), charred, sweated, peeled, seeded, cut into strips
1 1/2 pounds red potatoes, about 4 cups, peeled, cubed, and cooked in salted water
1 1/2 teaspoons kosher or coarse sea salt, divided, or to taste
Freshly ground black pepper, to taste
2/3 cup prunes, pitted and chopped
1/3 cup water
1/4 cup raw and hulled pumpkin seeds
1/4 cup raw sunflower seeds
Season the chicken with 1 teaspoon of salt, or to taste, and black pepper.
Heat the oil in a large non-stick, 12-inch skillet or casserole over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces for about 2 minutes on one side. Flip to the other side and stir in the onion; cook until the onions are completely softened and beginning to brown, about 6 to 8 minutes, stirring the onions often. Add the garlic; and cook for another minute.
Add the poblano chiles and cook another 2 to 3 minutes. Stir in the potatoes and give the entire mixture another good stir. Add the prunes. Pour in the water, add the remaining 1/2 teaspoon of salt (or to taste) into the mixture, cover and cook for 12 to 15 minutes more, stirring once or twice in between.
Meanwhile, toast the seeds. Place a small, sauté pan over medium-low heat. When hot, add the pumpkin and sunflower seeds, stirring often and taking care not to burn them, until you hear popping sounds and they begin to brown lightly, about 3 to 4 minutes. Remove the seeds from the heat and place in a small bowl.
Once the chicken is ready, add the pumpkin and sunflower seeds, gently mix. Taste for seasoning and serve.
Made this and the teens were good sports to try something that looked really different. Unusual flavors but we all really liked it. Ate my potatoes with Greek yogurt and loved the way the toasted seeds tasted. Thanks!Lita | November 11, 2012 9:11 PM
I saw your show for the first while invisting Arlington, Texas by on November 10. I'm hispanic. I love my mexican food. My mother was from Guadalajara. She taught me all the recipes I cook at home. But when I saw the Chicken a la Trash. I new I was going to try to do it. I mouth was so watery that I can wait to get all the ingredientes for the recipe. I hope that it will be a good as what I saw on your show. Keep up the your great show.Ana | November 12, 2012 4:57 PM
Lita, Thank you for trying the recipe! It can be tough getting the kids to try new things sometimes - I'm so happy to hear they liked it!!Pati Jinich replied to comment from Lita | November 21, 2012 11:03 AM
Ana, How fortunate you are to have learned to cook Mexican food from your mother! I bet you know some amazing dishes!! Thank you so, so much for taking time to write me.Pati Jinich replied to comment from Ana | November 21, 2012 12:00 PM
I made this for dinner tonight and it was delicious! It was hearty and perfect for a winter evening without being too high in fat and calories (although my husband did go back for a large second helping). I thought the toasted seeds totally made the dish too. I can't wait for make this meal for guests too. Thanks Pati!Emily Weber | December 18, 2012 11:33 PM
Can I leave out the prunes? Or is there a substitute I can use instead of the prunes? Thank you in advance!Irma | December 21, 2012 3:26 PM
I really wanted to try this recipe but my store didn't have all the exact ingredients. The poblanos were wilty and in bad shape so, I got canned diced green chillies. Boneless chicken thighs were on sale so,I grabbed those. And the store didn't have hulled pumpkin seeds. I decided to try the recipe with the sun flour seeds doubled instead.it was still delicious.Alecia | December 23, 2012 12:38 PM
Hi Alecia, Thank you for trying the recipe! I think it's great that you improvised when you couldn't find all the ingredients!!Pati Jinich replied to comment from Alecia | December 28, 2012 6:16 PM
Thank you for the wonderful recipe chicken a la trash, it is excellent. This is the year I want to expand my knowledge of Mexican cusine and you’re going to be my guide, ole!paul | January 1, 2013 1:29 PM
Sooooo good. I deboned chicken thighs. Fire roasted the pablanos on my bbq chimney starter with a small grate. Toasting the pumpkin seeds and hearing them pop is just more fun (I also toast and pop my brown rice mex rice). My wife thinks this one the best. Have made it a couple of times, it will be a goto meal.
Is it possible to eliminate all the salt?Enoch | January 6, 2013 10:01 PM
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