Jenn Louis, chef at Lincoln Restaurant in Portland, Oregon, grew up three hours from Mexico, a little east of Los Angeles. Today, she often looks south of the border for dinner inspiration. Here she braises chicken thighs and poaches eggs in a smoky tomato sauce reminiscent of Mexican tinga.
Chipotle-Braised Chicken Thighs with Poached Eggs
Contributed by Jenn Louis
Cooking time: 30 minutes
Skill level: Easy
- One 28-ounce can tomato puree (or two 400g tins)
- 2 cups chicken stock or low-sodium broth (500 ml)
- 4 chipotle chiles in adobo (or just the chiles)
- 1 large white onion, cut in sixths
- 2 garlic cloves, sliced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken thighs (about 2 1/2 pounds)
- One 14-ounce can pinto beans, drained and rinsed (400g)
- 6 large eggs
Optional ingredients to serve:
- Mexican crema or sour cream
- Crumbled Cotija cheese or similar cheese
- Sliced avocado
- Chopped jalapenos, cilantro and onion
- Warm corn tortillas and lime wedges, for serving
- Preheat the oven to 425° (210 celcius or 190 fan). In a blender, combine the tomato puree, chicken stock, chipotles, onion, garlic, cumin and coriander and puree until smooth.
- In a large enameled cast-iron casserole or Dutch oven, heat the oil. Season the chicken with salt, add to the casserole and cook over high heat, turning once, until golden, for about 8 minutes.
- Transfer the chicken to a plate. Drain off the fat, leaving just enough to coat the bottom of the casserole.
- Add the tomato sauce to the casserole and bring to a simmer, scraping up any browned bits from the bottom. Season with salt.
- Nestle the chicken thighs in the sauce and bake for about 20 minutes, until cooked through.
- Stir in the pinto beans, then crack the eggs into the sauce, spacing them evenly. Bake for about 5 minutes longer, until the egg whites are set and the yolks are still runny.
- Drizzle crema on top and sprinkle with the remaining toppings. Serve straight from the casserole with corn tortillas and lime wedges.
For a wine match, look towards Southern Italy for wines with spice, richness and opulance to compliment the chipotle sauce. We’d opt for a Salice Salentino Riserva from Puglia, made from the Negroamaro grape. It would be delicious with this Mexican inspired dish.
A recipe from Food & Wine Magazine
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