Midwestern Mexican with Southern Tier Collards

This was sooooo good that DH asked for it the second night in a row.  I changed up the starch and veg (Sunday night it was broccoli and quinoa) with mash and collards.  That’s Southern Fried Chicken pieces in the achiote “gravy”.

I try to experiment with our local Mexican products, but had no clue what to do with this paste.  A quick twirl around the net produced some guidelines:  add vinegar and oil and then . . . well, couldn’t find much else that interested me.  So I added vinegar and oil, a good bit of bone broth, and a slurry of flour and some coconut milk that was lurking in the refrigerator to make the gravy you see here.

There was a small bit left over from Sunday night, so I just enlarged on the whole thing, chopping up additional chicken, and adding regular milk for the slurry this time.  Couldn’t tell any difference.

The three-quart InstantPot made this do over a complete snap.  I steamed six medium potatoes for 15 minutes.  Then, while everything was still hot, I plopped in the collards for an additional seven minutes.  While the collards were cooking, I peeled the potatoes (the skins slip right off at that point, but asbestos fingers are a plus!) and got them mashed up.

The meat heated nicely in the new gravy . . . and Bob’s your uncle!


About judilyn

RV'er, foody, caregiver, knowledge seeker
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4 Responses to Midwestern Mexican with Southern Tier Collards

  1. Interesting use of the annatto/achiote. Sounds very tasty!

    Liked by 1 person

  2. There has been some whole achiote seeds kicking around in the cupboard for ages but I’ve never made use of them. Haven’t tried the red or green paste either. That is about to change.

    Liked by 1 person

  3. taphian says:

    I’m so hungry right now, when I look at it, Judie, virtual hugs, Mitza

    Liked by 1 person

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