Awarding-winning Houston chef Hugo Ortega shares a recipe for grilled chicken like no other.
Grilled chicken. When done right, it’s a thing of beauty. It’s also important to have a recipe handy for those who like a good protein but want to go easy on the red meat. Renowned Houston chef Hugo Ortega, whose restaurants Hugo’s and Xochi we write about in this year’s Taste of the West, has a quick if slightly spicy recipe that will do you wonders at home. He shares the recipe, which includes a salad and roasted available and is available at his Hugo’s restaurant, below.
Pollo Asado con Salsa de Ancho
(Serves 6)
3 whole chickens, cut in half
1 cup salsa de chile ancho (recipe follows)
Rub chickens with salsa de ancho and grill until internal temperature is 165 degrees or until juices run clear.
Salsa de Chile Ancho
4 ancho chiles, deveined and soaked in hot water for 8 minutes to reconstitute
1 bay leaf
1 teaspoon black pepper
1 teaspoon cloves
1 teaspoon dried thyme
½ cinnamon stick
½ medium white onion, quartered
3 avocado leaves
2 teaspoons kosher salt
3 cups water
1 cup oil (corn or olive oil)
Place first 10 ingredients in blender and purée for 45 seconds. Slowly add the oil in a stream while blending for another 20 seconds.
Roasted Potatoes
3 pounds red potatoes, cut in half
¼ teaspoon chili powder
4 tablespoons corn oil, divided
2 teaspoons kosher salt
Toss together potatoes, chili powder, 3 tablespoons oil, and salt. Pour onto greased sheet pan and roast in 350-degree oven 30 – 45 minutes. Remove from oven and allow to cool for 15 – 20 minutes, then cut into wedges. Heat remaining 1 tablespoon of oil in pan over medium-high heat. When hot, add potatoes and sauté until golden brown. Add extra chili powder and salt if desired
Salad
¼ cup white onion, julienned
½ cup Roma tomatoes, julienned
¼ cup radish, julienned
¼ cup fresh cilantro leaves
½ teaspoon kosher salt
6 slices avocado, cut into ½-inch cubes
4 tablespoons fresh lime juice
Combine onion, tomato, radish, cilantro, and salt, and mix well. Add lime juice and avocado and toss gently.
To serve: Cut chicken in half or into quarters, and serve a half-chicken per plate. Divide salad and potatoes among the plates.
Photography: Paula Murphy/Courtesy H-Town Restaurant Group.