Mezcal-Infused Pink Guava and Chipotle Dutch Oven Chicken is a sumptuous dish that’s as tantalizing to the palate as it is evocative in its presentation.
The chicken, perfectly braised, glistens with a rich, deep reddish-brown sauce. Its surface bears the gentle char and sear marks of initial browning, showcasing its tender, juicy nature. The sauce, thickened by the pink guava puree, clings to the chicken, revealing bits of softened onions and specks of rehydrated chipotle peppers.
Having bathed in the aromatic and flavorful concoction within the Dutch oven, the chicken is succulent and fall-off-the-bone tender. The sauce has a velvety consistency, punctuated by the occasional pulpy residue from the guava and the soft bite of onions and chipotle pieces.
The first scent that greets you is the unmistakable smokiness, a marriage of the mezcal’s robustness and the chipotle’s deep, earthy notes. This smoky base is delightfully contrasted by the sweet and tropical aroma of pink guava. Underlying these dominant notes, the fragrant whispers of garlic, onion, and fresh herbs like thyme add depth and warmth, making it incredibly inviting.
At the forefront is the delightful interplay between the smokiness of the mezcal and the sweet-tropical essence of the pink guava. This duo creates a harmonious base that’s enlivened by the tangy sparks from lime juice and apple cider vinegar. The heat from the chipotle peppers is subtle but present, offering a gentle warmth that lingers. Agave nectar introduces a soft sweetness, rounding off any sharp edges and complementing the fruitiness of the guava. The savory depth from the chicken, onions, and garlic ensures that the dish is grounded, and the herbs provide a whisper of earthiness.
Mezcal-Infused Pink Guava and Chipotle Dutch Oven Chicken is an adventure in flavors. It’s a dish where traditional cooking methods meet a bold and innovative combination of ingredients. Every bite is a journey through layers of taste, from the deep smokiness of mezcal and chipotle to the refreshing zest of lime and the exotic sweetness of pink guava.
Cooking with mezcal?
The resurgence of cocktail culture, particularly the craft cocktail movement, has pushed mezcal to the forefront as a trendy spirit. Its popularity in the bar scene has sparked interest in its culinary applications.
Mezcal’s distinct smoky flavor, derived from the underground roasting process of the agave plant’s heart (or “piña”), provides chefs with a unique ingredient to introduce depth and character to dishes. This smokiness can elevate and bring a new dimension to a variety of preparations.
As global culinary trends shift towards fusion cuisine and experimentation, chefs are continuously looking for novel ingredients to incorporate. Mezcal offers a chance to infuse traditional dishes with a fresh, contemporary twist.
Given its Mexican roots, mezcal fits seamlessly into traditional Mexican cooking, adding a richer, smokier note to dishes like mole, marinades for grilled meats, and even soups.
Beyond savory dishes, mezcal has found its way into desserts. It pairs surprisingly well with chocolates, fruits, and even ice creams. Its smoky note can offset and complement sweetness, bringing balance and intrigue to dessert dishes.
As boundaries in the culinary world continue to blur and chefs become more adventurous, ingredients like mezcal, with its deep cultural roots and unique flavor profile, are set to play an exciting role in the evolution of global gastronomy.
Mezcal-Infused Pink Guava and Chipotle Dutch Oven Chicken
Course: MainsCuisine: MexicanDifficulty: Medium4
servings15
minutes2
hours2
hours15
minutesMezcal-Infused Pink Guava and Chipotle Dutch Oven Chicken is an adventure in flavors. Every bite is a journey through layers of taste, from the deep smokiness of mezcal and chipotle to the refreshing zest of lime and the exotic sweetness of pink guava.
Ingredients
1 whole 1 (4-5 pound) chicken
4 4 pink guavas, peeled
4 4 dried chipotle peppers
1/2 cup 1/2 mezcal
3 cups 3 chicken broth
2 tablespoons 2 apple cider vinegar
1/4 cup 1/4 honey or agave nectar
1 tablespoon 1 lime juice
1 1 onion, roughly chopped
3 cloves 3 garlic, minced
2 2 bay leaves
1 sprig 1 thyme
2 tablespoons 2 salt
2 tablespoons 2 ground black pepper
Directions
- Rehydrate Chipotle Peppers: Soak dried chipotle peppers in hot water for 20-30 minutes, then seed and chop them.
- Prepare Guava Puree: Puree pink guavas in a blender, strain to remove seeds, and set aside.
- Preheat and Prep Chicken: Preheat the oven to 325°F. Clean, pat dry, and season a whole chicken with salt and pepper.
- Sear Chicken: In a Dutch oven over medium-high heat, add olive oil and sear the chicken on all sides until golden-brown. Remove chicken and set aside.
- Sauté Aromatics with Mezcal: Lower heat to medium, add sliced onions and minced garlic. Deglaze with mezcal, cooking for 2-3 minutes.
- Make Sauce: Add chicken broth, guava puree, chopped chipotle peppers, honey or agave, apple cider vinegar, and lime juice to the pot. Simmer the mixture.
- Bake Chicken: Return chicken to the pot, cover, and bake in the oven for 2 hours.
- Rest Chicken: Remove the Dutch oven from the oven. Take out the chicken and let it rest for 15 minutes.
- Finish Sauce: Blend the sauce from the pot until smooth. Return to pot and simmer to thicken if needed.
- Serve: Carve the chicken, serve with the guava-chipotle-mezcal sauce, and optionally garnish with fresh cilantro and lime.
- Loading gallery media…
