I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures.
Two words for you: Accelerated Heat. This is how my aunt described the Pollo a laVeracruzana that I made for her birthday last September. For those of you who might be wondering what accelerated heat is, I'll give you the same explanation I received. Accelerated heat is the kind that just keeps on coming, it arrives in waves. It is also the kind of heat that only afflicted my aunt and my husband. Myself and my 90 year old grandmother were shockingly immune, but just in case I've warned you. There is a 50/50 chance that accelerated heat could afflict you when eating any of the 90 million Bayless dishes with chiles.
This dish is a slow-cooker dish. Can I sing the slow-cooker's praises for entertaining? A slow-cooker allows you to serve up gigantic sums of economical ingredients to guests without having to wrangle food immediately prior to their arrival. It is a wonder intervention.
On this particular day in September I used the wonder cooker to make a chicken dish rich with pickled jalapeños (the probable source of accelerated heat), cinnamon, parsley tomatoes and green olives. De-pitting the olives was a royal pain but so worth it for the lovely presentation and the sharp bite that brings the warmth of the dish together.
We had this dish on a sweltering summer day but as fall begins to crisp the air around us I can't help but think that this is the perfect time for a little accelerated heat.
You can find the recipe here.