CHICKEN MAZATLáN

Chicken Mazatlán image

Number Of Ingredients 14

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Ingredients

8 small red potatoes, unpeeled
4 medium zucchini, diced
1/2 pound small green beans
3 tablespoons vegetable oil
8 pieces of chicken, 4 half-breasts on the bone and 4 legs
1 teaspoon salt, plus extra for the vegetables
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 tablespoon olive oil
2 teaspoons unseasoned rice vinegar
3 cups shredded lettuce, such as romaine or iceberg
1 large avocado (Hass variety preferred), peeled, seeded, and sliced
8 to 10 radishes, trimmed and washed
Fresh salsa, purchased or homemade
8 (6- to 7-inch) corn tortillas

Steps:

1. Put the potatoes in a pot of salted water and bring to a boil. Cook over medium heat until the potatoes are tender, about 20 to 40 minutes, depending on size. Peel as soon as the potatoes are cool enough to handle. 2. Steam the diced zucchini on a steaming rack over boiling water in a medium saucepan until crisp tender, about 4 minutes. Reserve in a bowl. Remove the steaming rack from the pan and cook the green beans in boiling water to cover until crisp-tender, about 6 minutes. Drain and rinse under cold tap water to stop the cooking. Reserve in a bowl. 3. Preheat oven to 350°. Trim all excess fat from the chicken and pat dry with paper towels. Heat oil in a large nonstick skillet. Fry the chicken, in batches if necessary, about 4 to 5 minutes per side until lightly browned on the outside. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the oregano. 4. Transfer the chicken to a baking dish and bake until tender and cooked through, 30 to 35 minutes. Cut the cooked potatoes into quarters and fry in the same pan until lightly browned. Season with the remaining salt and remaining oregano. Add more oil if needed. Put the potatoes in the baking dish with the chicken to keep warm. 5. Heat a nonstick skillet over medium heat, then warm the tortillas, one at a time, until limp and hot to the touch. Stack and wrap in a clean cloth napkin or foil, then reserve in a basket. 6. To assemble, line a large serving platter with shredded lettuce. Put the zucchini and green beans on the lettuce. Season with salt. Drizzle with the olive oil and vinegar. Arrange the hot chicken and potatoes over the top. Garnish the edges of the platter with avocado and radishes. Spoon a little fresh salsa over everything. Pass a bowl of salsa at the table. Accompany with soft, warm corn tortillas.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves