Chicken a la Valentina

Method12 steps

1. 1

   Step 1: Wash and prepare the vegetables as listed: peel and cube the potatoes, rinse and dry the lettuce, and slice the radishes. Have the whole chicken cut into bone-in serving pieces and keep raw-chicken utensils separate from cooked-food equipment.

   Uses Water for washing produce, covering chicken and tomatoes in separate pots, and rinsing the tomato saucepan, as needed

2. 2

   Step 2: Put all the raw chicken pieces, half onion, garlic, bay leaves (2) and first 2 tsp salt in a large pot and add enough water to cover. Bring to a boil over high heat, reduce to medium and add all the cubed potatoes (4–5). Simmer for about 20 minutes, until the potatoes are tender and every chicken piece reaches at least 74°C / 165°F. Continue cooking any piece that needs longer.

   Check the poached chicken and potatoes · 20 minUses 1 whole chicken, 4–5 lb, cut into bone-in serving pieces · ½ white onion for poaching · 3 garlic cloves · 2 bay leaves · First 2 tsp salt for poaching · 4–5 large potatoes, peeled and cubed · Water to cover the chicken in its poaching pot

3. 3

   Step 3: Lift the fully cooked chicken with a slotted spoon into one strainer and the cooked potatoes into another. Leave the poaching liquid, onion and garlic behind and remove the bay leaves. Let the chicken and potatoes drain and cool briefly enough to handle while making the sauce; continue with frying promptly.

   Uses All the fully cooked chicken pieces to drain separately · All the tender potatoes to drain separately

4. 4

   Step 4: Put all the tomatoes in a separate saucepan and add enough water to cover. Heat over medium-high and simmer for 8–10 minutes, checking from 8 minutes, until completely soft and cooked.

   Check the softened tomatoes · 8 minUses 1½ lb ripe tomatoes · Water to cover the tomatoes in their separate saucepan

5. 5

   Step 5: Lift the cooked tomatoes into a blender, leaving the cooking water behind. Add all the oregano, measured pickled-jalapeño brine (3 tbsp) and remaining 1 tsp salt. Blend until smooth, following the blender’s hot-liquid instructions.

   Uses All the cooked tomatoes, drained from their cooking water · 1½ tsp dried oregano · 3 tbsp brine from ready pickled jalapeños · Remaining 1 tsp salt for tomato sauce

6. 6

   Step 6: Rinse and thoroughly dry the emptied tomato saucepan. Heat the first 1 tbsp safflower oil over medium-high, carefully add all the blended sauce, and simmer for 5–6 minutes, checking from 5 minutes, until darker and thicker. Scrape all the sauce into a bowl for coating and the final pour.

   Check the thickened tomato sauce · 5 minUses All the blended sauce · First 1 tbsp safflower oil for sauce · Water to rinse the emptied tomato saucepan

7. 7

   Step 7: Coat the drained potatoes with sauce from the bowl, keeping the unused sauce separate. Heat the next 2 tbsp safflower oil in a large nonstick sauté pan over medium-high. Add as many coated potatoes as fit an uncrowded layer and keep any remaining coated potatoes waiting separately. Fry the first face for 3–4 minutes, checking from 3 minutes, until browned and crisp.

   Check the first potato face · 3 minUses All the drained potato cubes, separate from the chicken · Tomato sauce drawn as needed to coat the potatoes · Next 2 tbsp safflower oil for potatoes

8. 8

   Step 8: Turn the potatoes and fry another 3–4 minutes, checking from 3 minutes, until crisp and browned. Lift the finished potatoes onto a serving platter. Repeat both face-timing steps with any remaining coated potatoes; keep the cooked potatoes on the platter and retain the pan for the chicken.

   Check the second potato face · 3 minUses The frying potato batch to turn · Any coated potatoes still waiting to fry · The hot oil in the potato pan

9. 9

   Step 9: Coat the already fully cooked chicken pieces one by one in the remaining tomato sauce, retaining any sauce left in the bowl. Add the final 2 tbsp safflower oil to the sauté pan and heat it. Add an uncrowded batch of coated chicken to the hot pan and keep any remaining coated pieces separate. Fry the first face for 3–4 minutes, checking from 3 minutes, until crisped and browned.

   Check the first chicken face · 3 minUses All the cooked chicken pieces, separate from the potatoes · The sauce still available in the coating bowl · The pan and retained oil after lifting the potatoes · Final 2 tbsp safflower oil for chicken

10. 10

    Step 10: Turn the chicken and fry another 3–4 minutes, checking from 3 minutes and turning further as needed, until crisp and browned. Lift onto the platter with the potatoes. Repeat both face-timing steps for any remaining coated chicken pieces and keep the sauté pan for the last sauce finish.

    Check the second chicken face · 3 minUses The current cooked chicken batch to turn · Any coated chicken pieces still waiting to fry · The hot oil in the chicken pan

11. 11

    Step 11: Reduce the pan heat to medium and add all the tomato sauce remaining in the coating bowl. Simmer for 1–2 minutes, checking from 1 minute and stirring constantly as it bubbles and thickens. Pour this hot thickened sauce over the crisped chicken and toss gently to coat.

    Finish the remaining tomato sauce · 1 minUses All tomato sauce still left in the coating bowl · The sauté pan and remaining oil · All the crisped chicken pieces to coat at the end

12. 12

    Step 12: Serve the sauced chicken and crisp potatoes with the shredded romaine, sliced radishes (4–6) and ready pickled jalapeños and carrots. Bring ready bolillos or birotes to the table. Divide into about 4–5 portions, removing bones as you eat.

    Uses All the sauced chicken lifted from the finishing action · All the cooked potatoes, separate from the retained pan · 1 head romaine lettuce, leaves rinsed, dried and thinly sliced · 4–6 radishes, halved and thinly sliced · Pickled jalapeños and carrots · Bolillos (or birotes, homemade or store bought, to serve)