Please excuse the images if they look a bit off, in some way. I have no idea. I’m making this entry from my laptop and these lcd screens blow for photographic work.
Maybe a month ago Gramma K picked up some of this Cuban Mojito simmer & marinade from Trader Joe’s. She and Gramps thought enough of it to mention it to me, so I asked Mama to get us some. It sat around in the cupboard for quite some time, well … a month. I had a day off yesterday, so decided to give it a shot. Man, everyone is glad I did. What a really nice & easy, yet tasty meal it was.
I came up with the recipe for this dish from Jacques Pepin’s Complete Techniques (a must have for anyone who needs help doing any kind of task in regards to cooking). In there is a short little recipe for something called Hunter’s Chicken, where the first step is to brown the chicken pieces in butter. This is what you see up there above you, chicken pieces browning in butter. Just in case you’re wondering, when you brown chicken pieces in butter, they stay browned. It’s wonnerful.
Just brown the suckers, don’t cook them through.
Pull them out and set aside on paper towels, some place warm.
LEAVE BROWNED BUTTER IN PAN. Ya foo.
Slice up an onion all pretty along with some mushrooms. Put in butter chicken browned pan. Cook at medium heat until the mushrooms just barely start to brown, or so. Caramelization=flavor=happy mouths.
While the onions & mushrooms are cooking, dump your jarred Mojito sauce in to a large heavy dutch oven, one that is non-reactive. Warm the sauce to a slow simmer.
When the onion stuff is done, dump everything in to the pot. Everything means the chicken too. Simmer this covered for about an hour, little rolling bubbles you should be seeing. After an hour, take off the lid and increase the heat just a tad and keep those little bubbles going. What you’re doing now is reducing it a bit, make it just a little richerer.
30 minutes should be FINE. This gives you about an hour and a half cooking time.
This would really go well with long grain brown rice & something green.
This jarred Mojito sauce is perfect for something yummy during the week when you can’t deal, but you have enough energy to knock out some chicken browning. The taste is bright, the lemons & limes handle that end. It’s also got in there cilantro & organo, onions & extra virgin olive oil, sea salt & black pepper and finally xanthan gum. MmmMmm, xanthan gum. Everyone had 3rds.