Almendrado with Chicken recipe from Pati Jinich’s Mexican Table Season 6, Episode 7 – The Art of Mole

Serves 4-5

patijinich.com

INGREDIENTS
1/2 large white onion cut into pieces
6 cloves garlic unpeeled
2 pounds (about 7 or 8) roma tomatoes
5 whole cloves
12 black peppercorns
1 1-inch stick ceylon cinnamon or canela
1 teaspoon dried oregano
1/2 cup vegetable oil
1 3-pound chicken cut into serving pieces (wings removed for later use and breasts cut in half)
1 teaspoon kosher or coarse sea salt
2 cups chicken broth divided
1 cup slivered almonds
1/2 cup black raisins
1/2 cup manzanilla olives stuffed with pimiento sliced
1/4 cup capers chopped
1/2 cup pickled jalapeño rajas or slices

INSTRUCTIONS
Place onion, garlic and tomatoes under the broiler, or on an already heated skillet, griddle or comal set over medium heat. Roast or char for about 10 minutes, flipping in between, until ingredients are completely charred, cooked and mushy. Set aside and peel the garlic cloves when cool enough to handle.

In a small skillet set over medium heat, toast the cloves, peppercorns and cinnamon stick for a couple minutes, moving and flipping them around to toast evenly. Set aside. Toast the oregano for 10 to 15 seconds and remove from the heat.

In the jar of a blender, place the charred onion, peeled garlic and charred tomatoes, along with the tops from the whole cloves (discard the stems), the peppercorns, cinnamon and oregano. Puree until completely smooth.

Heat the oil in a large casserole set over medium-high heat until very hot, but not smoking. Season the chicken with the salt and brown the chicken pieces for 2 to 3 minutes per side. You may need to do this in batches in order to not to crowd the casserole. Once you have removed all the chicken, immediately pour the tomato sauce into the hot oil and cover, as it will splatter. Reduce heat to medium.

Add a cup of chicken broth to the blender and puree for a few seconds to get all the remaining thick sauce out of the blender, pour into the simmering sauce and cover again. Cook for 10 minutes, stirring occasionally. Incorporate the remaining cup of chicken broth, almonds, raisins, olives and capers. Add the browned chicken pieces, cover and reduce heat to low and cook for 20 more minutes.

Remove the lid and add the pickled jalapeño slices. Increase heat to medium and cook for another 10 minutes, allowing all the flavors to blend and the sauce to thicken. Serve with rice.

Sicilian eggplant caponata is one of the best ways to utilize eggplant. Caponata is a salty, sweet and sour appetizer, bursting with flavor. It’s perfect by itself, on top of toasted bread or crackers, or used as a topping for sandwiches.

Serves 6

sipandfeast.com

INGREDIENTS
2 pounds eggplant
1 cup celery
1 cup red onion
1 cup pitted green olives
¼ cup pignoli nuts
¼ cup parsley
⅛ cup capers
¼ cup raisins
1 6 ounce can tomato paste
¾ cup olive oil
¼ cup red wine vinegar
2 Tbsp sugar
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1″ cubes.

Place all the cut eggplant into a large glass bowl and toss with a ½ cup of olive oil, a tsp of kosher salt and a ½ tsp of black pepper. Use enough oil to coat all the pieces.

On a large baking sheet (line it with parchment paper to avoid sticking) spread out the eggplant. Keep the pieces from touching and if necessary use 2 sheet pans. Place the eggplant on the middle oven rack and roast for 25-30 minutes.

While the eggplant is roasting begin cutting 1 cup of celery into smallish pieces like shown.

Cut 1 cup of onion into half-moon strips. You can cut the onion and celery any way you want! Some people like a chunkier caponata while others prefer a smoother one.

Toast a ¼ cup of pignoli (pine) nuts in a separate pan over medium-low heat for 5 minutes or so. Be careful, they burn easily. When finished toasting, remove the nuts and set them aside.

In a large pan saute the onion and celery for a few minutes in a ¼ cup of olive oil over medium heat. Again this is a preference/textural thing. If you like crunchy vegetables in your caponata only saute them for a minute or so.

Add in one 6-ounce can of tomato paste and cook for 3 minutes longer, spreading the paste all around the pan.

After 25-30 minutes the eggplant will be nicely roasted as shown. Use a fork and make sure they are soft on the inside and fully cooked. If not, another 5 minutes in the oven is fine.

To the pan add 1 cup of pitted good quality green olives, an ⅛ cup of rinsed capers, and a ¼ cup of raisins. Also, add 2 Tbsp of sugar and a ¼ cup of red wine vinegar. Cook for 5 minutes stirring occasionally to avoid sticking.

Add in the eggplant and pine nuts and cook for 3 more minutes to ensure the caponata is well mixed. Be careful while mixing in the eggplant to avoid mashing it too much. A gentle stir with a wooden spoon is all that’s required.

Finally, add a ¼ cup of chopped fresh parsley, give it one more stir, and a taste test. Adjust salt, pepper, and sugar if necessary. If satisfied, let it cool, then place it in a container and refrigerate.

SUBSTITUTIONS AND ADDITIONS

Zucchini – Add some zucchini to this caponata for a nice twist. Pan roast 2 cups of the same size pieces as the eggplant for the last 20 minutes of cooking.

Peppers – Use 2 large bell peppers, cut up into bite-size chunks for added texture and flavor.

Carrots – Roast 1 cup of carrots with the eggplant for added flavor or just sear them in the pan with the onions and celery to introduce a crunchy texture.

Anchovies – It wouldn’t be Sicilian cooking without talking about this ingredient. Saute 3-4 chopped anchovies until they melt with the celery and onion.

Herbs – Mint and basil are excellent additions!

Baked Spanish Rice with Chorizo, Chickpeas, and Raisins conjures up the flavors of Moorish Spain with arroz al horno, a foolproof one-pot main that starts on the stove and finishes in the oven.

Paella gets so much attention that it eclipses Spain’s other, equally worthy, rice dishes—like this one-pot arroz al horno, or baked rice with chickpeas. The dish is primo Valencian comfort food, and I love its Moorish undertones (saffron! cinnamon! dried fruit!)—a reminder that Arabs brought rice to the Iberian Peninsula in the 7th century.

Serves 4

saveur.com

INGREDIENTS
¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
2½ lb. Spanish-style chorizo, sliced ¾-in. thick
6 garlic cloves, thinly sliced
2 medium yellow onions, finely chopped
1 large red bell pepper, seeded and coarsely chopped (1 cup)
1 Tbsp. red pepper paste, such as choricero, ñora, or ají panca, or 1 tsp. sweet (unsmoked) paprika
1 Tbsp. tomato paste
¼ cup dry sherry
3¼ cup chicken or vegetable stock, or water
Pinch cinnamon
Large pinch saffron threads
One 15-oz. can chickpeas, drained (1½ cups)
½ cup raisins
Kosher salt
1½ cups short- or medium-grain rice, such as carnaroli, arborio, or Goya medium-grain (see footnote)
Finely chopped chives, for garnish

INSTRUCTIONS
To a large Dutch oven set over medium-high heat, add 1 tablespoon of the olive oil and enough chorizo to cover the bottom of the pan without overcrowding. Cook, turning once, until crisped on both sides, 5–7 minutes. Transfer to a paper-towel-lined plate, then repeat with any remaining chorizo and set aside. Discard any accumulated fat and return the pot to the stove.

Position a rack in the center of the oven and preheat to 400ºF. To the empty pot, add the remaining olive oil, garlic, onions, and bell pepper and turn the heat to medium. Cook, stirring occasionally, until the mixture is jammy and browned, about 20 minutes (do not rush this step). Stir in the red pepper paste and tomato paste and cook for 5 minutes more. Add the sherry, bring to a boil, then add the stock, cinnamon, saffron, chickpeas, raisins, reserved chorizo, and salt to taste and return to a boil.

Add the rice, bring to a boil again, then bake, uncovered, until the rice is al dente and the liquid is absorbed, 20–25 minutes. Remove from the oven, cover, and let stand until the rice is just tender, about 10 minutes. Sprinkle with the chives and serve hot or warm.

This Catalan Spinach & Chickpeas is possibly one of the best dishes that hail from Spain. We´re talking a huge explosion of flavors, easy to make and done in just 30 minutes. Serve it next to a crunchy baguette and a bottle of red wine from Priorat, and you got yourself and incredible meal.

Serves 2

spainonafork.com

INGREDIENTS
3 tbsp extra virgin olive oil
1/4 cup blanched almonds
2 shallots
6 cloves garlic
1/2 cup tomato sauce
10 oz fresh spinach
2 1/2 cups canned chickpeas
1/4 cup raisins
1 cup vegetable broth
1/4 tsp saffron threads
2 tbsp finely chopped parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Heat a large deep fry pan or stock pot with a medium heat, add in 3 tbsp extra virgin olive oil and 1/4 cup blanched almonds, mix continuously, after 3 minutes and the almonds are lightly sauteed, transfer them into a mortar and set aside

Using the same pan with the same heat, add in 2 shallots thinly sliced and 6 cloves garlic roughly chopped, mix continuously, after 2 minutes add in 1/2 cup tomato sauce, mix together and simmer

Meanwhile, add in 1/4 tsp saffron threads into the mortar with the almonds, along with 2 tbsp finely chopped parsley and a pinch of sea salt, using a pestle pound down until the almonds are smashed into small pieces, set aside

After simmering the tomato sauce for 2 minutes and it has slightly thickened, add in 10 oz fresh spinach, mix continuously so the spinach can easily wilt, once wilted, add in 2 1/2 cups canned chickpeas (drained & rinsed), 1/4 cup raisins and season with sea salt & black pepper, gently mix together, then add in 1 cup vegetable broth and the almond mixture, mix together and simmer

Once the broth has reduced in half, about 5 minutes, remove the pan from the heat, transfer into shallow bowls

There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA Test Kitchen Manager Gaby Melian, who is from Buenos Aires and was taught as a little girl by family members how to make them. After years of perfecting her method, she prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential.

Makes about 36

bonappetit.com

INGREDIENTS
3 Tbsp. extra-virgin olive oil, divided
2 lb. ground beef (20% fat)
2 medium onions, chopped
2 small red bell peppers, seeded, chopped
Kosher salt, freshly ground pepper
3 Tbsp. ground cumin
2 Tbsp. sweet paprika
1 Tbsp. dried oregano
¼ tsp. cayenne pepper
1½ cups low-sodium chicken stock or broth
2 tsp. sugar
½ cup raisins
3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)
½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise

INSTRUCTIONS
Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.

Preheat oven to 375°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.