My culinary inspiration is capricious. Case in point, last week’s Hawaii visit inspired this Latin chicken dish. The homemade and wood-smoked spicy sausage at Nalu’s South Shore Grill in Kehei, Maui created a swoon so persuasive that I was obliged to smuggle two link-filled zip-lock bags home in my luggage; a flavor finer than the overpriced and underwhelming Wailea dinners consumed during my trip.
Recado Rojo Chicken
Serves 4-6
| ½ | Nalu’s Sausage, cut in half lengthwise and thinly sliced |
| ½ | Onion, chopped |
| 4 | Garlic cloves, chopped |
| 2 T. | Recado rojo paste* |
| 1 C. | Chicken stock |
| 6 | Boneless, skinless chicken thighs |
Sauté sausage in a stock pot on high heat until beginning to brown. Add onion and sauté until softened and golden. Add garlic and sauté until fragrant. Add recado and sauté until paste is dissolved. Add stock and scrape up any browned bits. Add chicken, baste with sauce, cover pan, reduce heat to medium low and braise for 20 minutes or until chicken registers 165 degrees. Remove chicken from liquid, turn heat on high and reduce liquid until thickened. Return chicken to sauce and heat through. Season with salt and pepper. Serve with rice.
*I purchased mine from a Yucatan farmer’s market, but it’s also available at Latin markets stateside.
Two-Bit Tart 