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1
Season chicken liberally with salt and pepper.
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2
Heat a large saute pan over medium-high heat, add oil, and place chicken in pan skin side down.
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3
Sear for 4 minutes, then reduce heat to medium and continue cooking for another 8 minutes.
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4
Turn chicken and cook another 4 minutes, or until just cooked all the way through.
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5
Meanwhile, make sauce by melting butter in a medium saute pan over moderate heat.
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6
Cook shallots and mushrooms until soft and golden, about 10 minutes.
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7
Add jalapenos and cumin, lower heat, and cook for 5 minutes.
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8
Add chicken stock.
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9
Turn heat to high and cook until liquid is reduced by half.
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10
Add cream or half-and-half and cilantro stems and return to a boil.
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11
Remove from heat.
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12
Puree in a blender, pass through a wire mesh strainer, and return to heat.
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13
Whisk egg yolks, sugar, and vinegar together in a small bowl.
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14
While continuing to whisk, pour one cup pureed cilantro sauce into egg mixture to temper.
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15
Then combine egg mixture with puree and cook over low heat, stirring constantly, until sauce is thick and smooth.
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16
Arrange grilled chicken over a bed of your favorite rice and spoon sauce over all.
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17
Garnish with cilantro leaves, grilled scallions, and Pickled Tomato Salsa.
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18
Serve immediately.
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19
In a large bowl, toss tomatoes with scallions and serrano chiles.
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20
In a medium saucepan, bring vinegar to a boil.
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21
Add sugar and salt, and cook until dissolved, about 1 minute.
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22
Remove from heat and reserve.
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23
Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove.
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24
In another medium saucepan, heat oil over moderate heat until just smoking.
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25
Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes.
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26
Remove from heat and stir in vinegar mixture.
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27
Immediately pour over reserved tomato mixture.
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28
Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.
