What many of us know as ‘Mexican food’, is actually Tex-Mex or another Americanized version of Mexican food. And so I was very excited when I was invited to a party of my new Mexican friend Alain, for which he promised to cook authentic Mexican food. The feast he prepared for us included carnitas, cochinita pibil, pico de gallo, guacamole, chicken with bell peppers and cheese, and chicken with chipotle and mushrooms. I asked him for the recipe of the last dish, which we really liked. Thanks, Alain!
I found similar recipes on Mexican websites that included chicken stock cubes as well and use canned mushrooms. I decided to leave out the mayo and include concentrated homemade chicken stock to boost the chicken flavor. It goes without saying I used fresh mushrooms. I also prepared some homemade corn tortillas to serve this with (flour tortillas are not Mexican and corn tortillas are easier to make). I was very happy with the result and thought it was creamy enough without the mayo. The chicken stock did really boost the chicken flavor. The combination of chicken with mushrooms, cream, and the spiciness of the chipotle in adobo is delicious and has many layers of flavor. You can make it as spicy or as mild as you like by changing the amount of chipotle. This is a very easy dish that is absolutely wonderful and that I will definitely make again. Here’s what I did…
250 grams (.55 lb) skinless and boneless chicken thighs, cubed
250 grams (.55 lb) button mushrooms
125 ml (1/2 cup) heavy cream
2 Tbsp minced chipotle in adobo
3 Tbsp concentrated chicken stock
tortillas for serving
Add the concentrated chicken stock (coined flavor bombs by Conor)…
We enjoyed this with a Fiano di Avellino. This full-bodied dry white from the southern Italian region of Campania has enough flavor to work with the deep flavors of the dish, and it is creamy enough to go with the cream. Try to get a fiano that has had malolactic fermentation (which means that malic acid is converted to creamier-tasting lactic acid — this is something that some wineries do with their fiano, but not all).
Dengaku is Japanese grilled food coated with a miso topping, in this case eggplant and scallops. Easy and delicious!