Chori Pollo with Chicken Breast, Chorizo, Refried Bean Flan, Puffed Arroz Rojo, Salsa Verde Chip and Queso Fundido Ring
Print

Chori Pollo with Chicken Breast, Chorizo, Refried Bean Flan, Puffed Arroz Rojo, Salsa Verde Chip and Queso Fundido Ring

By February 19, 2024

Recipe courtesy of J. Daniel Montano, CEC, Executive Chef, Forsyth Country

Ingredients

Instructions

Procedure for chorizo stuffed with chicken:

  1. Blend the chorizo mousseline ingredients in a Robot Coupe until it becomes smooth.
  2. Strain the mixture through a sieve to achieve a smooth texture.
  3. Cook a small amount of the mixture to test the seasoning.
  4. If using a large quenelle mold, trim the chicken breast to fit inside the mold.
  5. Fill the mold with the mousseline and add the raw, trimmed chicken breast so it fits snugly.
  6. Wrap the mold tightly with plastic wrap, place it in a cryovac bag, and vacuum-seal it.
  7. Sous vide at 149°F (65°C) for 1 hour.
  8. Once cooked, lightly torch the surface for added color and glaze with chicken glace. Garnish with puffed rice and quinoa. Cut the preparation in half and trim the right half to ensure it sits flat on the plate.

Procedure for refried bean flan:

  1. In a blender, combine all ingredients and season to taste. Blend until it reaches a smooth mixture.
  2. Place custard in desired mold (Chef’s note: I used Runding.)
  3. Bake in a 350°F oven until custard is firm and set. (Chef’s note: My shape took 20 mins.)
  4. Place mold in the freezer until almost frozen to safely remove flan.
  5. Slightly reheat flan, covered, in a steamer. Pipe warm queso into the cup part of the flan and garnish with salsa verde dust, micro green, and scallion oil.

Procedure for puffed arroz rojo:

  1. Dehydrate the cooked rice overnight at 145°F.
  2. Heat oil in a pan. Once it’s hot, add the dehydrated rice and fry until it puffs up and turns golden brown. Remove it immediately to avoid burning.
  3. Season with smoked paprika.

Procedure for queso fundido ring:

  1. Combine all ingredients in a pan over low heat and melt the cheese, stirring until everything is well combined.
  2. Fill the Rundel mold with the warm queso fundido mixture.
  3. Freeze the mixture to ensure safe removal of the ring from the mold.
  4. Once plated, torch the queso fundido. Be aware that you will not be able to move the ring once it warms up.

Procedure for salsa verde chip:

  1. Pour salsa onto a sheet pan lined with a silicone pad. Spread evenly.
  2. Dehydrate at 160°F for 6 hours, or until it is dry. Allow it to cool so that it crisps up.
  3. Set aside the smaller pieces to use as salsa verde dust.

Procedure for scallion oil:

  1. Combine the chopped scallions and vegetable oil in a blender.
  2. Blend at high speed until the scallions are finely chopped and the mixture turns a vibrant green.
  3. For a smoother texture, strain the blended mixture through a fine-mesh sieve or cheesecloth into a bowl.
  4. Press the scallion solids to extract as much oil as possible.

Procedure for cauliflower ceviche:

  1. Pulse the cauliflower in a robot coupe until it is finely chopped.
  2. In a mixing bowl, season the chopped cauliflower with cilantro, lime juice, roasted garlic oil, and salt.
  3. Form quenelles using the cauliflower mixture.

To plate:

  1. Place the frozen queso ring in the center of the plate. Use a torch to add color and heat. Garnish with puffed rice and pepitas. Pour a light layer of scallion oil inside the ring.
  2. On the left side of the plate, arrange the split chicken: place the left half flat and the right half with the cut side facing up.
  3. At the bottom right of the queso ring, position the warm refried bean flan.
  4. At the top right of the queso ring, place the cauliflower ceviche quenelle. Garnish with a wavy salsa verde chip.
Allergens

Allergens

,

Add to Favorites
By With 0 comments