Memories of his mother's cooking inspired Eligio Hernandez to re-create the cozy chicken dishes that he ate growing up in the state of Veracruz in Mexico in his new home in Campbell, California.
Staple seasonings of her kitchen — chiles, cumin, garlic, mint, oregano, cilantro, and onion — generously infuse his homestyle dishes with a warm spiciness and herbal aroma.
But Hernandez has streamlined these Mexican classics. Arroz con pollo is lightened up by removing the skin from chili-rubbed chicken thighs, which cook on a bed of mint-scented rice for a dish reminiscent of paella.
Assemble-your-own roast chicken tacos become quicker and easier — but keep their savory flavor — when you butterfly the chicken before roasting it over onions.
And skinned chicken breasts steep in a spiced broth for a light, stylish Mexican chicken soup. Perfect for casual entertaining or a family meal, these dishes are updated renditions of traditional favorites.
