The Chew: Marcela Valladolid’s Mexican Recipe
If you are familiar with Food Network, you are probably familiar with Mexican Made Easy‘s Marcela Valladolid. She came on The Chew to show us baja style chicken thighs recipe and an arroz rojo recipe. Both of these recipes features affordable ingredients, so that you can make these easy on any budget.
The Chew: Marcela Valladolid’s Baja Style Braised Chicken Thighs Recipe
- 1 tablespoon Olive Oil
- 2 pounds Boneless Skinless Chicken Thighs
- 1/2 White Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 cup Marsala Wine
- 1 cup Chicken Broth
- 1/3 cup Capers (drained)
- 1 cup mixed Olives (pitted)
- Salt and Pepper
- 1 teaspoon Dried Oregano
- Arroz Rojo to serve
The Chew: Marcela Valladolid’s Baja Style Braised Chicken Thighs Directions
- Rinse chicken and pat dry.
- Season chicken with salt, pepper, and oregano.
- In a heavy skillet, heat oil over medium-high until hot but not smoking and brown chicken, about 6 minutes per side.
- Transfer browned chicken to plate.
- Discard fat from skillet, leaving about 2 teaspoons.
- Add onion and sauté for 5 minutes, or until translucent.
- Season with salt and pepper.
- Add garlic and cook until fragrant, about 3 minutes.
- Add wine and chicken broth and bring to a boil over medium-high heat.
- Return chicken to pan and add olives and capers.
- Simmer until sauce thickens and chicken is heated through, about 10 minutes.
- Transfer chicken to plates; top with sauce and serve with Arroz Rojo.
The Chew: Marcella Valladolid’s Arroz Rojo Recipe
- 2 Plum Tomatoes (cored)
- 2 tablespoons Vegetable Oil
- 1 cup minced White Onion
- 2 Garlic cloves (minced)
- 1 cup Long-Grain Rice
- 1/4 cup canned Tomato Sauce
- 1 3/4 cups Chicken Broth
- 1 Serrano Chile
- 1 sprig Cilantro
The Chew: Marcella Valladolid’s Arroz Rojo Directions
- Using a box grater, grate the tomato into a medium bowl.
- Heat oil over medium-high heat in a heavy skillet.
- Add onions and sauté until translucent, about 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in the rice and cook until slightly toasted, about 3 minutes.
- Add grated tomato, tomato sauce, and chicken broth. Bring to a boil.
- Add the serrano, cilantro, and salt.
- Reduce heat to simmer, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
- Turn off the heat and keep covered for 8 minutes.
- Fluff the rice with a fork, transfer to bowl, and serve.
One of Carla’s last-minute tips about roasting peppers was to make them on a gas stove with no pan or over a broiler. After they are nice and charred (do not be afraid to get them black), do not rinse them, but peel off the charred portions, which prevents you from washing all the flavor down the drain.