Chicken pieces marinated in a smoky, chile-infused paste makes for a perfectly spiced, divinely delish dinner. And the leftovers are incredible, too.
About Pati Jinich
Pati Jinich is the host of the PBS show Pati’s Mexican Table and the author of a cookbook by the same name, Pati’s Mexican Table. She’s also the official chef of the Mexican Cultural Institute and has appeared on the Food Network, The Today Show, and The Chew, among others. She hosts live programs for the Smithsonian Institute and has cooked at Blair House, the official guest house of the President. @PatiJinich
Coconut Shrimp
Two types of coconut make these shrimp something to crave. Crispy, chewy, sweet, and juicy, they make a perfect appetizer or entrée.
Red Chicken Posole
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)