This braised chicken dish is one of the Lunch specials at the Picante Grill. It is a favorite with our customers!
1 cup of raisins, soaked in:
½ cup of sherry
1 cup of all purpose flour, mixed with:
Salt and pepper
3 tablespoons of oil
8 pieces bone-in chicken
1 medium yellow onion thinly sliced
3 garlic cloves, crushed
2 Granny Smiths, peeled and diced
1 cup slivered almonds
1 ripe plantain, sliced in rounds
1 ½ cups chicken stock
1 cup golden tequila
Fresh chopped parsley
Dredge chicken in flour and sear it in oil. Reserve chicken. Add onion to the same pan, stir, add garlic, cook 3 minutes, medium heat. Add apple, almonds and plantain. Cook 4 minutes. Add raisins with sherry. Put chicken back in pan, add stock and tequila and cover pan. Cook 20 minutes. Uncover, cook 15 minutes more. Sprinkle fresh herbs.
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2 large guajillo peppers, dry toasted, cleaned and soaked in hot water
4-6 green tomatillos chopped
¼ cup chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon fresh mint, chopped
1 cup of chicken stock
1+ tablespoon olive oil
Salt and pepper
Heat 1 tablespoon of oil in a pan, sautee the onions and the tomatillos. Squeeze chiles and add to pan, cook for 5-7 minutes. Put in the blender, oil and everything; add cold stock, half of the masa and the herbs and puree.
Strain and cook in a little more of olive oil. Cook at low heat; adjust the thickness with masa and/or stock.
It should have the consistency of a traditional mole. Season with S&P.
For the medallions
Season the medallions with salt and pepper.
Sear them in olive oil in both sides.
Make a crust in just one side of the medallions. Using the traditional breading technique.
Finish cooking the medallions in 325* oven, until done.