4 Chicken Legs, split (4 thighs, 4 drumsticks)
1 tbl extra virgin olive oil
1 Medium Onion, chopped
1 Jalapeno Pepper, sliced ( i keep the seeds in!)
4 cloves Garlic, minced
1 tbl ground Cumin
1 tbl Oregano
1 tsp ground Coriander
salt and pepper
3/4 cup chicken stock
1 lb Potatoes, semi peeled, 1/2 inch chopped
1 14.5 ounce Fire Roasted diced tomatoes
Fresh, warm tortillas, copious amounts of chopped cilantro, fresh lime wedges, plenty of ice cold beer, and some June Star tunes to serve!!!
Rinse and pat dry the chicken parts. Coat with olive oil, and season well with salt and pepper. Heat a large skillet over medium-high heat. Place chicken parts in skin side down and cook until well browned and skin is crispy. Flip over and cook for a few more minutes. Remove chicken from pan and rest on plate, leaving rendered chicken fat in skillet.
In same pan with chicken fat, cook onion and jalapeno about five minutes. Throw in garlic and cook for about another minute. You don't want to burn the garlic. Add cumin, oregano, and coriander. Stir well to combine. Add chicken stock, scrape bottom of pan to remove any bits of deliciousness. Add potatoes, and tomatoes. Stir well.
Nestle chicken parts in pan slightly submerged in vegetable mixture. Reduce heat to medium low, and cover.
Simmer chicken for about 20 to 30 minutes, until potatoes are soft, and internal temperature of chicken is 165 degrees.
BOOM! You're ready to eat. Crack open a few beers, crank up the tunes, and let the good times roll!
Here's to music, here's to food \m/ !!!
Welcome to Supersonic Kitchen! In this episode, we explore a family favorite I like to call "Maria's Chicken". This is a dish that one of my cooks, Maria, would make every Sunday at work and serve as a "family meal" to our kitchen crew. I grew to love, and selfishly, expect, this chicken every Sunday morning. It was a Latin dish filled with layers of flavor. Tomato, onion, garlic, jalapeno, herbs, spices, and delicately braised chicken parts. Maria decided to expand her family and became pregnant with her second beautiful child. She settled on a three month maternity leave. At first, I didn't understand the implications of this: no more chicken!! I had to take things into my own hands. I went home with the help of my wife, and tried to re-create this scrumptious dish! After many trials and tribulations, we came up with a winner, and we only knew one name to give to this flavor packed comfort feast, "Maria's Chicken". Since Maria has returned to work, I have brought her my version, and she approves!
My guest is none other than Andrew Grimm of June Star! Music from June Star's new album "Sleeping With the Lights On" is featured throughout this episode! Andrew stopped by to help me make a couple plates of Maria's Chicken disappear, and then stuck around and performed an intimate, acoustic version of the new June Star song, "Sugar"!
"So strap in, hang on, and let's make Maria's Chicken"!
-Americana roots-rock with electric guitar (lots of 'em), pedal steel, and songs about love. “A near-perfect blend of bluegrass and rock” (Freight Train Boogie.com)
-June Star was formed in 1998 by Andrew Grimm. Their first shows opening for the likes of the Vroys and the Damnations TX indicated that it would be a short ride to the top. Since then they have played many many many shows delivering ringing electric guitars with rustic American rhythms on pretty much the same level as they started. It was been quite a plateau.
During this decade plus, June Star has released six studio releases with their latest, Lower Your Arms, issued in October of 2010. Andrew has since resigned from his teaching position to make a concerted go at playing full time. He is joined on the road by David Hadley on pedal steel and multi-instrumentalist Timothy Bracken.