As the crisp autumn air sets in, I find my thoughts drifting to the tantalizing spices and sizzling meats of my favorite Mexican street food. Vivid memories come flooding back of a little food stall I discovered years ago while backpacking through a rural village, where an elderly woman served me the most incredible arroz rojo – tender chicken and vegetables simmering in a rich, tomato-based broth infused with smoky chili peppers. With the very first spoonful, my mouth was on fire as those complex flavors danced across my palate. My cheeks flushed from the heat, and my eyes watered, but I couldn’t get enough of that addictive burn.
Even now, my mouth waters just thinking about the contrast of the gently braised chicken against the vibrant chili sauce. I’ve tried countless times over the years to recreate the magic of that little Mexican abuelita’s arroz rojo, hoping to honor her time-perfected recipe. But today, I feel newly inspired to try once more to capture the nostalgic essence of the dish that still makes my heart race.
As I gather my ingredients – plump chicken thighs, fiery arbol and ancho chilies, warm spices like cumin and oregano – I fondly recall the sights, sounds and aromas of that tiny village stall. Soon my kitchen fills with the peppery perfume of simmering broth and peppers.
While my amateur skills likely pale in comparison, I welcome any cheerful guidance from more seasoned cooks as I continue my quest to pay homage to an unforgettable travel memory. I hope to respectfully capture just a touch of the soulful magic I experienced over this Mexican hot pot so many years ago.
Stay tuned for my full “Spicy Chicken Chili Pepper Hot Pot” recipe coming soon to Food and Meal! This nostalgic, craveable dish is sure to warm you up with its complex heat.
Spicy Chicken Chili Pepper Hot Pot
Japanese Spicy Chicken Chili Pepper Hot Pot
Ingredients
Ingredient List:
- 1 pinch sea salt
- 1 pinch ground pepper
- 1 tablespoon sake
- 1/2 teaspoons lemon juice
- 14 oz. chicken
- 2 medium potatoes
- 1 1/4 quart water
- 1/2 carrot
- 1 yellow onion
- 1 leek
- 2 chili peppers
- Katakuriko potato starch and water
To season
- 3 tablespoons Gochujang
- 5 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon grated garlic, honey and sugar
- 1/3 tablespoons grated ginger
- 1 teaspoon sesame oil
- Sea salt, as desired
Instructions
- Marinate the chicken for 10 minutes or longer. Parboil using boiling, filtered water.
- Cut veggies into chunks of bite size. Combine seasoning ingredients.
- Rinse parboiled chicken, removing any excess fat. Set aside.
- Pour six cups of filtered water with seasonings in a pot. Bring to boil. Add potatoes, carrots and onion. Cook on med-low heat.
- When soup reduces to 2/3 its original volume, add leek. Simmer.
- When soup has further reduced to 1⁄2 its original volume, add potato starch and water. Combine thoroughly. Add chili peppers. Stir well.
- Place hot pot on portable burner at dinner table.
- Have your guests use skewers or chopsticks (or small strainers) to cook the chicken in the soup. Then ladle the soup into their individual bowls. Garnish as they desire.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation: Spicy Chicken Chili Pepper Hot Pot in a Pressure Cooker
Begin by searing chicken in the pressure cooker using the ‘Sauté’ function until golden. In the same pot, sauté onions, garlic, and chili peppers, then pour in broth, ensuring to scrape the pot’s bottom. Reintroduce the seared chicken, add mushrooms, tofu, and vegetables. Season with soy sauce, sake, and other preferred seasonings. Secure the lid, pressure cook for 15 minutes, and allow a natural release for 10 minutes before quick releasing. Open the lid, stir in herbs or greens, check and adjust seasoning as desired. The result is a flavorful and well-balanced soup with tender chicken and a variety of aromatic ingredients.
Cooking Tips for Spicy Chicken Chili Pepper Hot Pot
I lovingly toast ancho, arbol and guajillo chilies until fragrant, taking care not to let their smoky perfume turn bitter. My mouth waters as I picture the rich red chili sauce they will create.
I cheerfully brown succulent chicken thighs and vegetables like onions and bell peppers before nestling them into the simmering tomato broth. My heart swells as I sprinkle in the blended chili sauce, sending up spirals of steam.
With a hopeful smile, I garnish the piping hot pot with cilantro, lime wedges and crumbled cotija cheese. I welcome any smiling guidance from more experienced cooks as I continue working to honor the essence of that fateful arroz rojo I tasted so long ago.
Serving Suggestions for the Ultimate Dining Experience
For a refreshing touch, complement the spicy broth with the freshness of Sashimi, creating a symphony of temperatures and tastes. The rich umami of Miso Ramen makes for an excellent side, adding depth to the overall culinary adventure. Drizzle Negi Oil for an aromatic green onion essence that elevates the dish. For those craving a fusion experience, Taco Pizza brings together the spiciness of the hot pot with savory and cheesy elements. Cheese Corn offers a comforting side, adding a creamy and indulgent note to the ensemble. Introduce a touch of sushi elegance with a Dragon Roll, providing a delightful seafood twist. Conclude this flavorful journey with a warm cup of Irish Coffee, offering a comforting and slightly sweet ending.
FAQs for the Spicy Chicken Chili Pepper Hot Pot Enthusiast
- How can I tone down the spiciness if it gets too hot? Dairy acts as a wonderful spice neutralizer. Consider adding a splash of coconut milk or serving with a side of plain yogurt to balance the heat.
- Can I make this vegetarian? Absolutely! Swap the chicken with firm tofu or seitan and use a vegetable broth instead of chicken stock.
- How long will this keep in the fridge? Stored in an airtight container, the hot pot can last up to 3 days. But remember, flavors intensify over time, so you might find it spicier the next day!
- Any recommendations for leftover hot pot? The base of the hot pot makes for a lovely soup the next day. Just add some fresh veggies or noodles, heat it up, and you’ve got another meal ready!
- How to reheat the leftovers without losing flavor? The key is gentle reheating. Avoid microwaving; instead, warm it on the stove on a low flame, stirring occasionally to ensure even heating without boiling.
Conclusion
In conclusion, recreating the magic of that little Mexican abuelita’s arroz rojo has been a delicious walk down memory lane, taking me back to the sights, sounds and spicy flavors of rural Mexico. While my amateur recipe likely doesn’t yet capture the soulful essence I experienced years ago, I’m excited to continue honing it with guidance from more seasoned cooks.
I hope you’ll gather some fiery foodie friends this autumn to bask in the smoky warmth of this Spicy Chicken Chili Pepper Hot Pot. Be sure to visit Food and Meal for the full recipe, as well as other nostalgic comfort dishes perfect for sharing smiles, sweat and memories around a steaming pot.
