Pati Jinich is back with a brand-new show and some mouthwatering recipes to match.
The Mexican chef, James Beard Award-winning author and Emmy-nominated TV host joined "Good Morning America" and "GMA3" on Monday to dish on her new PBS cooking series, "Pati Jinich Explores PanAmericana," and share a few recipes inspired by her travels.
The three-part series, airing Tuesdays from April 29 to May 13, 2025, follows Jinich on a journey along the Pan-American Highway -- from Alaska to Argentina -- exploring stories, flavors and connections across the Americas.
On "GMA" and "GMA3," Jinich showed viewers how to serve up Chicken Adobo, White Rice with Fried Plantains, Chicken Burritos and Pico de Gallo Salsa, all adapted from dishes she discovered at restaurants featured in the series.
Check out the full recipes below!
Pati Jinich shares 3 guacamole recipes you can try at home
Makes 4 to 6 servings
Recipe courtesy Pati Jinich, adapted from Valley Restaurant, Juneau, Alaska.
Ingredients
For the marinade:
1 cup soy sauce
1 cup unseasoned rice vinegar
6 garlic cloves, chopped
1-inch piece of ginger, chopped
4 bay leaves
For the chicken:
3 pounds skin-on, bone-in chicken thighs (about 8)
3 tablespoons vegetable oil, divided
1 yellow onion, diced
6 garlic cloves, chopped
1 cup water
1 cup demerara sugar or raw sugar
1/2 cup ketchup, optional for sweetness
Additional ingredients:
3 cups cooked white rice, to serve
Sliced scallions, optional for garnish
Directions
1. Preheat oven to 350 F.
2. Combine the ingredients for the marinade in a large bowl, then add the chicken pieces and toss to coat in the marinade. Let the chicken marinate for 5 to 10 minutes.
3. Heat 2 tablespoons of the oil in a large Dutch oven or ovenproof heavy bottomed pot over medium to medium-high heat. Reserving the marinade, transfer the chicken pieces, skin side down, to the pan and sear for about 5 minutes, until the skin browns and crisps. Transfer to a plate. (Work in batches if necessary to avoid overcrowding the pan.)
4. Add the remaining tablespoon of oil to the pan, add the onion and garlic and cook, stirring often and scraping the bottom to loosen any browned bits from the chicken, for about 2 to 3 minutes until the onion softens.
5. Pour in the reserved marinade, water, sugar, and ketchup (if using), and bring to a simmer. Return the chicken pieces, skin side up, to the pan along with any accumulated juices. Cover and transfer to the oven and braise for 45 minutes, until the chicken is cooked through but not falling apart.
6. Uncover, discard the bay leaves, then continue to braise in the oven for 15 minutes more, until the liquid has reduced and thickened to more of a glaze consistency and the meat is very tender. Serve with rice and spoon extra sauce on top. Garnish with scallions if desired.
Ingredients
2 cups white rice
3 tablespoons vegetable oil, plus more for frying plantains
1/2 cup white onion, finely chopped
4 cups chicken stock, prepared or homemade
1 celery stalk, cut in half
1 fresh parsley sprig
1 tablespoon lime juice or to taste
1 1/2 teaspoons kosher salt or to taste
2 ripe plantains, peeled and sliced
1 serrano chile
Sour cream to garnish, optional
Directions
To prepare the rice:
1. Place the rice in a large bowl and cover with very hot water. Let it soak anywhere from 5 to 10 minutes. Drain, rinse with cold water and drain again.
2. Heat the oil in a saucepan over medium-high heat. Add the rice and cook, stirring softly for 2 to 3 minutes. Incorporate the onion and stir from time to time, until the rice begins to change to a milky-white color and feels and sounds heavier, as if it were grains of sand, about 3 to 4 more minutes. Pour in the chicken stock, along with the celery, parsley, lime juice, salt and whole chile.
3. When it comes to a rolling boil, cover the pot, reduce the heat to the lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 15 to 20 minutes. If the rice grains don't seem soft and cooked through, add a bit more chicken broth or water and let it cook for another 5 minutes or so.
4. Remove the pan from the heat and let it sit, covered, for 5 to 10 minutes. Fluff with a fork when ready to serve. Place the cooked plantains (recipe below) on top. Place sour cream on the side for people to add to their rice and plantains if they like.
To prepare the plantains:
1. Peel the plantains and slice them diagonally into 1/4-inch thick slices.
2. In a sauté pan, over medium heat, add about 1/4-inch of oil. Heat the oil until hot but not smoking. Add the plantain slices and fry until browned but not blackened, about 2 minutes per side (the oil should be bubbling around the edges of the plantain slices as they cook).
3. Remove the plantains from the oil and drain them on a plate covered with paper towels.
Note: The skin of the plantain should be almost entirely black when it is mature and ready to use in this recipe.
Makes 6 servings
Recipe courtesy Pati Jinich, adapted from Liliana Peñuelas, Cruz's Mexican Grill, Utqiagvik, Alaska.
"While burritos originated in the northern Mexican borderland city of Juárez, they are ubiquitous throughout the US," PBS' website reads. So much so, that the first thing Pati found after landing in the northernmost city in North America, Utqiagvik, Alaska, was a chicken burrito. Even with limited access to ingredients due to being so remote, they are serving up delicious Mexican food at Cruz's Mexican Grill. This recipe is an adaptation of their Cali Chicken Burrito that owner Liliana Peñuelas served to Pati when she stopped by the restaurant."
Ingredients
Filling:
2 pounds ripe tomatoes
3 guajillo chiles, stemmed and seeded
3 pasilla chiles, stemmed and seeded
1 garlic clove
Slice of a white onion (about 1 ounce)
1 teaspoon salt, or to taste
1 tablespoon vegetable oil
1 cup chicken broth
1/2 teaspoon paprika
1/2 teaspoon black pepper, or to taste
4 cups cooked, shredded chicken
To assemble:
6 large flour tortillas
French fries
Cheddar cheese or a Mexican-style blend
Shredded Romaine lettuce
Pico de gallo
Sour cream
Guacamole
Salsa of your choice
Directions
To make the filling:
1. Place the tomatoes, guajillos, pasillas and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 8 to 10 minutes, until the tomatoes soften and cook through, and the chiles rehydrate.
2. Use a slotted spoon to transfer the tomatoes, chiles and garlic to a blender, along with the onion slice and salt, and puree until smooth.
3. Heat oil over medium heat in a medium saucepan, add the pureed tomato salsa and simmer for 2 to 3 minutes. Add the chicken broth, paprika and pepper, and continue cooking for 5 to 6 minutes, until seasoned and thickened. Add the shredded chicken and cook a couple minutes more. Remove from heat and set aside.
To assemble the burritos:
1. Heat a comal, griddle or skillet over medium-low heat for about 3 to 4 minutes.
2. Heat the flour tortillas for about a minute per side, until completely heated through.
3. Spread about 1 cup of the chicken filling in a thick strip on one side of the tortilla. Top with fries, cheese, lettuce, pico, sour cream and guacamole.
4. Tuck in the top and bottom, and roll up into a burrito shape. Repeat with the remaining tortillas and serve with salsa on the side.
Makes 4 cups
Ingredients
1 pound ripe tomatoes, cored and chopped (about 3 cups)
1/2 cup finely chopped white onion
1 jalapeño or serrano chile, finely chopped, or to taste
1/2 cup coarsely chopped cilantro leaves and top part of stems, or to taste
2 to 3 tablespoons freshly squeezed lime juice, or to taste
2 tablespoons olive oil, optional
1 teaspoon kosher or coarse sea salt, or to taste
Directions
1. Place the tomatoes, onion, chile, cilantro, lime juice, olive oil (if using) and salt in a bowl, and toss well.
2. Let it sit for at least 5 minutes before serving. Store any leftovers, covered, in the refrigerator.
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