Recado and Lime Braised Chicken is an easy, vibrant, deep, and tangy chicken dish that we love to make and serve to guests. This week we have been eating it on Venezuelan arepas with pickled red onions, avocado and a fried egg, last week we made our version of a pulled chicken sandwich on Paul's homemade bread with a creamy sauce. This dish is Paul's creation and takes his stunning version of Mexican colorado recado paste, and makes it into a rich braising liquid that allows the pungent recado flavors. Recado and Lime Braised Chicken is easy to make, and is a versatile an endlessly flexible dish, on tacos, over rice, with potatoes, or in sandwiches.
You may have noticed that we have a fondness for spice pastes here at The Hungry Hounds. If you too have caught the flavor paste obsession, check out our two other potent pastes: Smokey Mexican Chile Paste, Chilmole, and Garlic Ancho Chile Paste.
Yield: serves 6-8
- 10 boneless skinless chicken thighs
- 2 onions finely diced
- 3 tablespoons canola oil
- 4 jalapeños, seeded, roughly chopped
- 2 medium tomatos, cores removed, roughly chopped
- 2 heads garlic, peeled and roughly chopped
- 4 tablespoons colorado recado paste
- 1/4 cup fresh lime juice
- 2 cups chicken broth, low sodium
- 1/2 tablespoon kosher salt
- Preheat oven to 250.
- In a small bowl, whisk together recado paste, lime juice and broth. Set aside.
- Heat a wide shallow pan on high for 2-3 minutes. Add oil and onions and cook until lightly browned, about 5 minutes. Add garlic and salt and cook for another minute.
- Add the tomatoes, jalapenos, and recado mixture, stir, and bring to a simmer.
- Once the liquid is simmering, add the chicken.
- Cover, remove from the stovetop, and bake for 2 1/2 hours until the chicken is falling apart. Use a fork to shred the larger chunks of chicken. Serve with fresh limes and jalapeños.