10 cents for receipe (Chicken Chiche N Itza)

Sometimes treasures are found where they are least expected.

That’s what happened to Caleb Hoerber, 12, of Redding. The young cook was poking around a yard sale when he stumbled across a 45-year-old cookbook.

When he saw it, he knew he had to have it. Dust was blown off, and the sale was made.

“They only wanted 10 cents for it, but I gave them 50,” Hoerber said of the book, “A Treasury of Great Recipes,” by Mary and Vincent Price.

As Hoerber thumbed through his newfound treasure, the recipe for Chicken Chiché n Itzá (chicken cooked in leaves) was discovered.

This exotic dish is appealing to the senses; each serving is like opening a present, as a burst of steam and the aromas of cumin and oregano fill the air.

Hoerber’s future plans include a restaurant. His vision of a restaurant includes giving visitors a tour of different cultures, including rooms such as the “vineyard room,” with wine and Italian food, the “Scandinavian room,” which would make one feel like he or she is dining on the snowy mountaintops, and the “European room,” with a river and sunset.

Q: What made you choose this recipe?

It’s different. It’s difficult, but worth it once you finish.

Q: What makes this dish so unique?

The chicken is wrapped in ti leaves, which makes it taste so good.

Q: Where might one find ti leaves?

A local florist.

Q: Let’s say you can’t find them, is there a substitute?

You can use foil or parchment paper.

Q: Have you always had an interest in cooking?

I didn’t have a lot of interest in it when I was younger.

Q: When did you discover cooking was your passion?

About two years ago, when my mom had me help her cook dinner.

Q: Would you say it was your mother who influenced you the most?

Yes, it was definitely my mom.

Q: What kind of things do you cook together?

Enchiladas. She makes the best; they are so good!

Q: Do you have a favorite origin of cooking you prefer?

I like European cooking. It’s easy for me and it tastes really good.

Q: Is there a kitchen gadget you like most?

I have this spatula I use all the time. It never melts. Oh, and I have a parrot garlic press. You take the beak off, lift up the wings, put the garlic in and press down.

CHICKEN CHICHÉ N ITZÁ

1 frying chicken

3 tablespoons butter, plus ¼ cup

1 tablespoon cooking oil

3 large ripe tomatoes, chopped

1 small onion

3 cloves of garlic, chopped

1 tablespoon oregano

1 tablespoon ground

cumin

½ cup flour

Rice for serving

1 teaspoon salt

½ teaspoon pepper

Ti leaves, foil or parchment paper

Chicken

Cut into quarters (you may use four chicken parts or two broilers, halved if you prefer).

Combine in a paper bag, the flour, salt and pepper, shaking the chicken pieces in the mixture until they are well coated. In a skillet, heat 2 tablespoons butter and sauté chicken until golden on both sides. Cover and cook over low heat for about 20 minutes. Set aside to cool.

Sauce

In a skillet, heat 1 tablespoon butter and 1 tablespoon oil. In the hot fat, sauté tomatoes, onion and garlic. Cook for 3 minutes or until onion in wilted. Sprinkle with oregano and cumin. Cover and cook over moderate heat for 10 minutes. Uncover and simmer for 10 minutes longer. Empty sauce into a blender or food processor and blend on high speed for 20 seconds. This makes 2 cups sauce. Cool and freeze any extra sauce.

Presentation

Preheat oven to 350 degrees. Place each piece of chicken in center of a square of heavy-duty aluminum foil, or arrange three large ti leaves so that the centers overlap, making a six-pointed star, and place a piece of chicken in center. Beat ¼ cup butter into 1 cup of the tomato sauce. Cover each portion of chicken with ¼ cup of sauce. Fold chicken in the foil or ti leaves and tie at the top. Place packages in baking pan and bake for 20 minutes. Place chicken packages on individual serving plates that have been heated and let each person open their own. Serve with boiled rice.
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