Mexican Chicken Cacciatore Stew

In honor of Cinco De Mayo tomorrow, I decided to make a “Mexican” inspired dish.  This isn’t an authentic Mexican dish but just a potpourri of ingredients and flavors that I think are ‘Mexican-ish.”  The dish features the wonderful commonly used spices such as Adobo, sazon and features herbs such as cilantro and scallions.  The chicken is cooked so tender that it literally falls of the bone while maintaining a rich wonderful tomato based flavor.  

Since its a bit time intensive, I rarely make this dish

  

Ingredients

•  5-7 pieces of Chicken thighs or drumsticks
• 2 packets of Sazon seasoning
• Adobo seasoning 
• 1 Small Red onion
• 2 cloves of garlic
• 1 jalapeno
• 2 sprigs of cilantro
• 2 scallions
• 1 can of pasta sauce (26.5 oz)
• 1 can of whole kernel corn, salted
• 1 can of beans (black or kidney)
• 4 Strips of thick cut bacon
• 2 oz of red wine of choice, I used Shiraz
• Hot sauce to taste
• Optional: Shredded Cheddar or Mexican Cheese
• 1 Box of  Goya Spanish Rice or white long grain rice

Directions

Preparation

I marinated chicken thighs for 2 days using Sazon and Adobe seasoning generously.  

Prepare box or bag of rice separately. I cooked Carolina long grain white rice with chicken stock and Sazon seasoning in my Cuckoo rice cooker and set aide.

In a large skillet, heat up 2 tablespoons of olive oil.  Sear chicken on both sides to a golden brown.

In another skillet, add chopped red onions, bell peppers (I only had orange) , 1 jalapeno and 2 cloves of garlic.

After a few minutes, remove from heat and add set aside.

In a large sauce pan, add 1 can of tomato sauce, 1 can of chicken broth, and 1 can of water and bring to a boil, 1 packet of Sazon seasoning.

 Add the vegetable mixture and continue to simmer on low heat.

Cook 4 slices of thick cut bacon and coarsely chop.  Wash and cup up 2 sprigs of cilantro and scallions.

Add all the ingredients into the pot including and placing the chicken thighs evenly in the sauce. Let the chicken simmer in the sauce for  1 Hr.

After 1 Hr, add 1 can of corn and 1 can of beans. Let it simmer for another 30

 minutes.  Gently stir occasionally so the beans do not stick to the bottom of the pot.

After 30 minutes, plate the chicken, sprinkle cheese and serve with rice. The chicken should be “fall of the bone” tender.

Restaurant Review- Zocalo Cocina Mexicana

Seafood Ceviche

My friend Nat and I discovered Zocalo Back Bay through a Travelzoo local deals that get delivered via email to me periodically.

The deal was $35.00 for 3 courses of food not including the house chips and salsa.

Voucher Fine Print Below

This voucher is valid for either tableside guacamole or

ceviche, any 2 entrees, 1 dessert and 2 margaritas or

glasses of sangria (up to an $82.50 value). Valid at the

Back Bay location only. Must be used in 1 visit.

Multiple vouchers can be used — 1 for every 2 people

dining. 

Although we bought the voucher LAST DECEMBER of 2010, we waited until days before the coupon was about to expire before we were forced to use it.

The restaurant was cozy and almost empty upon our arrival at 6:30 PM.  Nat and I had a margarita and sangria respectively, and the guys stuck with Mexican beer.

Raspberry Margarita

One of the guys ordered their beer “Michelada” style which was mixed with a spicy concoction and served in a rimmed mason jar.  Although the drink looked pretty cool, he didn’t like it very much.

Michelada Beer

Upon seating, we were immediately served house chips and salsa.  Since we had two vouchers to use, we ordered both the ceviche and tableside guacamole.  I imagined the “tableside” guacamole would be prepared right at our table similar to other authentic Mexican restaurants, but their guacamole was prepared at a small station in the dining room among the tables.  All three starters were tasty!  My friend Nat even ate the guacamole sans chips since she is a big fan of avocados.

Tortillas and Fresh  Guacamole

Chile Rellenos

For dinner, we all ordered separate dishes including.  I love the Chili Rellenos at the Border Cafe , but I was a bit apprehensive to order it at Zocalo since one of the chili’s was stuffed with raisin and spinach.  The waitress assured me it was good so I decided to give it a try.  I was completely taken back at the texture and taste of the stuffed chiles.  Who would have though spinach, almonds, raisin and cheese would be so heavenly together? The plantains and pyramid molded rice was a nice added touch.   I was definitely happy with my meal.

My friend Nat ordered the Carnitas braised pork.  For some reason, we both thought it would be served similar to pulled pork.  She gave me a sample of the pork dish and it was tender, flavorful and delicious.

“Carnitas” Braised Pork

The guys ordered the “Pescado”, pan-seared marinated fish with mango-pineapple salsa and “Arrachera”, grilled skirt steak.  They both seemed indifferent to their meals.

Pescado

“Arrachera” Grilled Skirt Steak

Finally, after we were already stuffed with tortilla chips, appetizers, and our entrees, we forced ourselves to the two desserts included in the voucher.  The traditional Flan and “Tres Leches” (three Milk cake) were both amazing!  The three milks used to make the dessert are condensed milk, evaporated milk and heavy cream.  (Not so great for the waistline) We usually do not order desserts so we were glad we got to try something different such as the later.  I never knew a dessert made based on milk would be so tasty!

Tres Leche, 3 Milk Cake

Flan

When we received our bill, the restaurant was packed and there were people waiting for tables.  it was amazing to see how quiet it was to a boisterous jam packed little restaurant.  We were happy to get there early and got seated right away.

The food was absolute delicious but the menu and drinks were on the pricier side.  I would definitely visit again if I had another coupon or voucher, but I probably won’t pay full price for a meal if I had to.