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August 12th, 2010 6:08 PM

Quivira Recipe of the Month

La Boquita de Frida
Chef Antonio de Livier

“This is my signature amuse-bouche, which is served in LaFrida in petit portions just large enough to fill a spoon, accompanied by a shot glass of cold Negra Modelo, a dark, Munich-style Mexican beer. As such, this recipe is sufficient to serve several or can be transformed into tonight’s dinner with heartier and more flavorful portions by serving the legs and thighs whole. Either way, it’s great!” Antonio de Livier

2 lb chicken meat, preferably legs and thighs
3 ancho chilies, deveined and lightly toasted
2 tomatoes
3 oz. Mexicana chocolate, Abuelita or Ibarra brand
½ cup onions, chopped
3 Tbsp garlic, chopped
3 Tbsp pecans, toasted
2 Tbsp sesame seeds, toasted
3 Tbsp pine nuts, toasted
2 Tbsp curry powder
½ qt. dark. Low-sodium chicken stock

Serves 4 as appetizer

For the Chicken: Preheat the oven to 300 degrees F. Season with kosher salt and fresh pepper and sear the chicken, skin side down ,in a heavy sauté pan or skillet over high heat using canola oil (any oil except olive oil). Once it is golden brown, throw it in the oven for 10 minutes and then set aside until it is cold.

For the Sauce: Slice tomatoes in half and sauté in oil until skin blackens and set aside. Sauté garlic and onions in oil over medium-high heat until translucent. Add curry powder and stir for 3 minutes. Add chocolate and stir until it starts to break. Add all the nut products and chilies and stir for 3 more minutes. Add chicken stock and tomatoes previously sautéed and raise the heat until the sauce boils. Then turn it down to a simmer and slowly cook for 20 minutes, covered. Remove from heat, cool and blend thoroughly.

Place the sauce and the chicken in a heavy-bottomed pot over high heat and bring to a boil. Reduce heat to a light simmer, slowly cook for 20 minutes and serve. You can serve this over white fluffy rice, red tomato rice, polenta or enjoy with fresh corn or flour tortillas.

Buen provecho!


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Posted by Craig Harrison on August 12th, 2010 6:08 PMPost a Comment

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