Chicken with Tamarind, Apricots and Chipotle Sauce
Pollo con Salsa de Tamarindo, Chabacano y Chipotle
Recipe Yield
8 servings
Cooking time
1 hour 25 minutes
Rate this recipe
Ingredients
- 4 chicken quarters or 8 chicken pieces of your choice with skin and bones
- 1/2 cup vegetable oil
- 1 teaspoon kosher or coarse sea salt or to taste, plus more to season chicken
- Freshly ground pepper to taste to season chicken
- 4 cups water
- 1/2 pound dried apricots roughly chopped (about 3/4 cup)
- 2 tablespoons apricot preserves
- 3/4 cup homemade Latin-style tamarind syrup or store bought
- 2 tablespoons sauce from chipotles in adobo or more to taste
To Prepare
- Thoroughly rinse chicken pieces with cold water and pat dry. Sprinkle with salt and pepper.
- In a large skillet, heat the oil over medium-low heat. Add the chicken pieces skin side down in one layer, and slowly brown the chicken pieces for 40 minutes. Flip them over, once they have crisped and created a crust, halfway through. This is not a quick sear or browning, this is low heat cooking for a good 40 minutes.
- Pour water over the chicken, raise the heat to medium-high to bring to a simmer. Incorporate apricots, apricot preserve, Latin-style tamarind syrup, chipotle sauce, and 1 teaspoon salt, stir, and keep it at a medium simmer for 35 minutes until the sauce has thickened to a thick syrup consistency and can coat the back of a wooden spoon. You may need to reduce the heat.
- Taste for salt and heat and adjust to your liking.
Comments
26comments inChicken with Tamarind, Apricots and Chipotle Sauce
Nancy
Mar 26
Hi! Excited to try this for Passover! I could only find tamarind puree. Will that work??
Pati Jinich
Apr 11
I hope you used it Nancy and it came out well, let me know what you think?
Beth
Mar 10
Pati- If using Tamarind Concentrate, how much to use for this recipe?
Pati Jinich
Mar 13
The same 3/4 of a cup Beth 😉
Ana Millsaps
Nov 27
Pati;
Thank You for all your wonderful recipes, my family has enjoyed all the ones I’ve cooked especially the meatballs in guajillo sauce. I’m going to try this tamarindo with chabacanos tomorrow since I have all the ingredients already. I am ordeing your book right now.
Stay safe!
Pati Jinich
Dec 02
So happy you liked the Albondigas Ana and hopefully you will love the chicken as well 😉 Tell me what you think about the book!
Ilona
Nov 22
Thank you! Could I marinate & instead stick it in the oven?
Pati Jinich
Nov 22
I don’t see why not Ilona, but what I would do is make the sauce, cook the chicken, marinate and then roast in the oven. Enjoy!
Ekaterina Amador
Aug 31
this is the first of your recipes that I made. It is absolutely one of my favorites. I made the Tamarindo paste from scratch. I served with Cuban style tostones! Delish!
Pati Jinich
Sep 05
Yummy, gracias Ekaterina!
George
Aug 26
This looks delicious! 1/2c of oil PLUS the chicken fat? 75 minutes total cooking time seems like a lot for parts, but I guess it’s really low heat? Thanks for the recipe – I love your show, and your recipes always turn out great!
Pati Jinich
Aug 26
Gracias George!
Jennifer
Aug 25
Pati…another recipe that I can’t wait to make. I’ve made 5 of your recipes already. And this one….when I saw it I almost ate my phone. I love your food. And btw…I always hoped that I would run into you when I was in Bethesda. I lived in Tenleytown.
Pati Jinich
Aug 26
Thanks for you kind words Jennifer!
Diana Fernandez
Aug 25
Pati:
I love your recipes, your cooking techniques and your enthusiasm, which by the way is infectious!
As I said before I live in the mountains in Northern New Mexico! We cook New Mexican and Spanish food here in the Peñasco area. Use and eat a lot of New Mexico Hatch Green Chile, the best around; Colorado has nothing on our Green Chile!!!
I pinned this recipe on Pinterest, because I follow you too on Pinterest! I have tried and tried to pin the tamarind sauce but it won’t let me; so disappointed! I did, however, order your cookbook “Pati’s Mexican Table” but haven’t received it yet. Would this tamarind sauce recipe be in this particular cookbook? Sure hope so!
Well better go now and it is a pleasure to be able to speak with you, even if only through this venue!
Stay safe throughout this pandemic and take care!
Your Fan,
Diana Fernandez
Pati Jinich
Aug 26
Hey Diana, thanks for the kind words 😉 The recipe for the tamarind sauce is in fact in the Pati’s Mexican Table Book, yay! You guys take care and stay safe as well.
Diana Fernandez
Aug 26
Can’t wait till tomorrow, that’s when they say I will get your cookbook!!!!😉🤓
Pati Jinich
Sep 06
Yay! Did you get it Diana? Have you tried any of the recipes yet? 😉
Jasmine
Jul 01
Hola Pati! Do you think i can use sub honey for the apricot preserves? We’re moving soon and I dont need another open barely used jar of preserves. Would I substitute 1:1?
Pati Jinich
Jul 18
You can use honey, but the preserves give a nice balance of flavor, Jasmine. If you do use honey, use less. And good luck with your move!
Amber
May 14
Truly one of the best things I’ve ever eaten! Everyone loved it, even the kids. I will make this over and over.
Pati Jinich
May 15
SO happy to hear this, Amber.
Jane F
Apr 30
Oops! I bought tamarind concentrate. It is a dark smooth paste. Do I use 3/4 cup? Is this different than tamarind syrup.
Pati
May 04
Oh no problem! All you have to do is strain it, and dilute it with water. Here’s some more information: http://patijinich.com/pati_2020/recipe/tamarind_concentrate/
Carol P
Apr 23
I just made this and we loved it! Thanks for sharing. What do you recommend for the rest of the meal with this dish?
Pati
Apr 28
Rice with Toasted pasta goes great with this chicken: http://patijinich.com/pati_2020/recipe/white-rice-with-toasted-angel-hair-pasta/…or you can use regular rice.