Mendoza Citrus Poach
The Mendoza Citrus Poach is a delightful and refreshing dish that originates from the heart of Argentina’s wine region, Mendoza. Known for its vibrant and sun-blessed citrus groves, Mendoza cuisine often incorporates fresh citrus fruits, a staple of their culinary tradition. This recipe brings together tangy citrus flavors with the soft, poach-cooked textures of select ingredients, creating a dish that is as invigorating as the vineyards that surround the area.
History of Mendoza Citrus Poach
The Mendoza Citrus Poach has its roots in the early 20th century when European immigrants brought with them a passion for sophisticated cuisines, blending it with local produce. This dish traditionally balances citrus with herbs and proteins, symbolizing a culinary bridge between the old and new world, much like the wines that flourish in this region.
Ingredients
- Oranges - 2 pieces, freshly squeezed
- Lemons - 2 pieces, freshly squeezed
- Chicken Breasts - 4 medium size, boneless and skinless
- Garlic - 4 cloves, minced
- Rosemary - 2 sprigs, fresh
- Black Pepper - 1 teaspoon, freshly ground
- Salt - 1 teaspoon
- Olive Oil - 3 tablespoons
- Honey - 2 tablespoons
- Cooking Timer - to monitor time
Preparation Steps
Begin by preparing the marinade. In a large bowl, combine the freshly squeezed orange juice and lemon juice. Add minced garlic, chopped rosemary, black pepper, salt, and honey. Mix thoroughly.
Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure each breast is well coated. Cover with plastic wrap and let it marinate in the refrigerator for at least 2 hours, allowing the flavors to penetrate the meat.
Prepare a suitable pot or deep pan by adding olive oil. Preheat over medium heat until the oil is shimmering.
Cooking Process
Take out the marinated chicken breasts from the refrigerator. Pat them dry gently to remove excess marinade, reserving the marinade for later.
Place the chicken breasts into the preheated pot, searing each side for about 2-3 minutes, or until golden brown. This step locks in the juices and adds texture.
Reduce heat to low and pour the reserved marinade into the pot. Allow the chicken to poach carefully in the liquid. Cover the pot and let it gently simmer for 25-30 minutes, ensuring the chicken is cooked through but remains tender.
Remove the chicken breasts from the pot and let them rest for a few minutes before serving.
How to Enjoy
The Mendoza Citrus Poach is best enjoyed with a chilled glass of Torrontés, a white wine native to Argentina, enhancing the citrusy notes of the dish. Serve the poached chicken over a bed of arugula or spinach, drizzled with some of the poaching liquid for extra flavor.
The delightful balance of tangy citrus and savory chicken is perfect for a summer feast or any time you seek a refreshing culinary adventure.