Category: Chicken

Chicken Tinga Verde

Ingredients

4 skinless chicken breasts¹

6  tomatillos husked and quartered

4 poblano peppers chunked

3 C chicken broth

1 onion chopped

3 garlic cloves minced

1-2 jalapeños diced

4-5  T cilantro stems chopped

2 t Cumin

1 lime juiced

1/3 C chopped cilantro with extra for the table

Serve with:

Mexican crema

Avacado slices

Salt and pepper

Directions

Place the chicken breasts, poblanos, onion, garlic, cilantro stems, and jalapeño to chicken broth and bring to boil in medium sauce pan. Turn heat down and simmer 30-45 minutes stirring occasionally. Remove the breasts and shred. Add shredded meat back to pan over low heat. Add cumin, cilantro and lime juice and combine. Adjust seasoning to taste.

Serve over rice with avacado slices, chopped cilantro,and Mexican crema, Black beans and a green salad as side dishes. Good as leftovers served with tacos.

Notes

  1. Can also use chicken thighs. This will make a more flavorful rich stew. I have made it with skin on thighs and fat content was higher but really added a lot of good mouth flavor.

Smoked Chicken Salad with Heirloom Tomatoes

A delicious summer salad with fresh heirloom tomatoes, smoked chicken breast on a bed of Little Gem lettuce and herbs.

Ingredients

4-6 heads of Little Gems or baby Romaines halved and cut into 1/4 inch slices

16 large basil leaves cut into 1/8 inch strips

1/2 -1 pound jicama julienned or cubed

2 C shredded Mexican cheese blend

1 C black beans rinsed and drained

1 C frozen corn microwaved

6 T chopped cilantro

1- 1 1/2 pounds heirloom tomatoes diced

Season with salt and pepper prior to serving

1 large smoked chicken breast cubedSmoked Chicken Using a Weber Smokey Mountain

1/3 C barbeque sauce¹

1/2 C sliced scallions

3 C fried tortilla stripsEasy to Make Crispy Tortilla Salad Strips

1/2-3/4 C herb ranch dressing

Directions

In large bowl mix lettuce, basil, jicama, cheese, beans, corn, and cilantro and dress with ranch dressing.

Plate to four salad bowls.

Divide tomatoes around the four salads

Toss chicken in barbeque sauce.

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Top salads with chicken and tortilla strips.

Serve

Notes

1 I use Williams Sonoma Ghost Chili Garlic Sauce to dress the chicken.

 

 

 

Chicken Meatballs in Marinara Sauce with Pasta

This recipe makes tasty,super moist chicken meatballs even when using chicken breast meat.  Smother them in an Italian tomato based marinara sauce and served over pasta. These meatballs remain moist and taste great the second day as a leftover.

Ingredients

1 pound ground chicken

1 medium onion minced

3 garlic cloves minced

2 T butter

2 T plus 1 t  olive oil

1/2 C panko or fine crushed bread crumbs

1/4 C milk

1 egg beaten

1/4 C parsley chopped

1 t thyme

1 t salt

1/2 t ground pepper

1/4 Cup grated Parmesan plus additional for serving

10 ounces linguine

24 ounces of marinara sauce¹

Directions

Bring large pan of salted water to boil and cover over low heat while making meatballs.

In small skillet over medium heat add 1 teaspoon of olive oil and minced onions. Cook for 3 minutes and add minced garlic and cook until garllic is fragrant about a minute. Set aside to cool.

In medium bowl combine milk and egg then add panko and mix. Let mixture stand until panko is moistened. Add chicken, onion, garlic, parsley, thyme, Parmesan, salt and pepper. Gently mix until all ingredients are combined.

Line cookie sheet with parchment paper. Using either a small or medium size cookie scoop form meatballs and place on cookie sheet.

Cook the meatballs in two batches. Heat large non stick skillet on medium high heat and add 1 T of butter and 1 T olive oil. After butter is melted add half the meatballs and cook 8-10 minutes until all sides browned. Transfer to a medium bowl. Melt remaining butter and olive oil and add meatballs. Cook 8-10 minutes until all sides browned. Remove to bowl.

Add pasta sauce to pan and captures brown bits for flavor. Add in meatballs and simmer for 10 minutes.

Bring pasta water up to a boil and cook according to package directions.

Drain and divide pasta into four bowls. Spoon meatballs and sauce over the pasta. Serve with additional Paresan and a green salad.

Notes

¹ I use RAO’s Marinara Sauce.

 

 

 

 

 

Chicken Barley Corn Soup

A barley corn soup with shredded chicken in a delicate chicken broth with a subtle taste of lime in the background. The chili, avocado and cilantro add creaminess and a bit of heat to the mouth flavor.

Ingredients

Soup Stock

½ medium onion diced

1 carrot diced

1 celery stick diced

½ skinless bone in chicken breast¹

2 C chicken broth

4 C water plus 1 cup.

Barley

½ C pearled barley washed and soak about 30 minutes

Remaing soup ingredients

1 C corn

1 medium Yukon Gold peeled and diced

½ avocado diced

2 serrano chilies diced

1 lime juiced

½ C  cilantro chopped

Salt and pepper to taste

Condiments optional

½ C sour cream

¼ C capers

Directions

Serves 4

Chicken and broth preparation

In large saucepan over medium high heat add vegetables, broth, water, and chicken breast.

Bring to boil and reduce heat and simmer until chicken is tender about 45 minutes minutes.

Remove chicken and set aside .

Strain broth through fine mesh strainer to remove fat and vegetables into large saucepan. Add additional cup of water if broth mixture reduce during cooking process.

Shred the chicken when cool enough to handle and set aside.

Soup

Bring to boil strained chicken broth in large saucepan and add in soaked barley.

Simmer for thirty minutes.

Add potatoes, corn, and one chili and simmer for about twenty minutes until barley and potatoes are tender.

Add the shredded chicken, lime juice, and remaining chili and combine.

Season with salt and pepper to taste.

Remove from heat. Add in the cilantro and serve.

Condiments optional

Note:

¹I remove the skin from the bone in chicken breast prior to making the broth,

This soup could be made with boxed chicken broth but I like the delicate flavor of the above broth.

 

 

 

 

 

 

Easy Chicken Bolognaise

Tonight is kids’ two-hour basketball practice so we need an easy, quick to make dish.  The type of food that makes a growing child ask for seconds.  Unfortunately, there are never leftovers:)

Ingredients

Sauce

1 pound ground chicken ¹

1 T Mexican Blend (Morton & Bassett)

1 t Lawry’s® Seasoned Salt

2 T olive oil

1 large carrot diced

2 celery sticks diced

1 large shallot diced

4 garlic cloves minced

1 C chicken broth

2 t basil chopped

2 t thyme

2 C marinara sauce

1/2 C cream

1/2 C Parmesan cheese

2 t parsley chopped

Salt and pepper

Pasta

1 pound of  pasta

4 quarts of salted boiling water

Directions

Serves 4-6

Sauce

In medium bowl combine chicken, Mexican seasoning, salt and set aside.

Heat olive oil in large skillet. Add diced carrots, celery, and onions.  Then cook for 4 minutes over medium high heat.  Next, add garlic and cook for two minutes.

Add the seasoned chicken mixture, then stir to break chicken into bits.  Cook until chicken is no longer pink–about 8 minutes.

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Add chicken broth and cook for two minutes while stirring occasionally. Add marina sauce, basil, and thyme and cook for five minutes.

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Add cream, combine, and simmer for about ten minutes.

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Add additional reserved pasta water, if sauce is too thick. Add Parmesan and adjust seasoning.

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Pasta

Bring 4 quarts of salted water to boil. Add pasta and cook following package directions. Drain and reserve about 1 cup pasta water.

Assemble Pasta Dish

In large serving bowl add the pasta. Pour sauce over the pasta and top with chopped parsley.  If desired, serve with a green salad on the side.

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Notes

1. Ground turkey or ground can be used as direct replacement.

 

 

 

 

 

Tarte Flambe Pizza with Chicken, Olives, and Artichokes

Mediterranean inspired pizza with rosemary chicken, Kalmata olives, artichoke hearts, and a sprinkle of feta. The pizza dough is an Alsatian recipe that bakes to crispness in 10 minutes or less.

Ingredients

Dough

1 1/4 C flour

3 T canola oil

1/4 t salt

5 T water

Sauce

1/3 C creme fraische

1/3 C fromage blanc(can substitute sour cream)

1/4 t nutmeg

 

Topping

1/4 C Leftover rotisserie rosemary herbed chicken breast*

2 T chopped kalmata olives

2 T basil leaves torn

1 1/2 artichoke hearts chopped

4-6 roasted garlic cloves halved

3/4- 1  C mozzarella shredded.

1-2 slices provolone diced

3 T grated Parmesan

1/4 C feta crumbles

Salt and pepper

Directions

Oven temperature 550º F Baking sheet 13″ by 18″ lined with parhment paper Appetizer or serves 2

Mix flour,salt and oil until crumbly. Add water until dough comes together. Knead until smooth. Cover and rest for 1 hour.

Sauce: Mix in small bowl and set aside

Assemble

Roll  and pat dough until paper thin.  Spread sauce then half of the mozzarella and provolone Add garlic, olives, artichokes, chicken, and basil. Top with remaining cheeses. Season with salt and pepper.

Bake about 10 minutes on lowest rack in oven.. Remove, slice and eat. Serve with green salad

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Note:
*Any rotisserie chicken can be substituted, We always have leftover chicken breast.

 

 

Chilies in Walnut Sauce (Chili en Nogada)

Chile en Nogada

A stunning flavor packed entre that tastes good and looks good. There were no leftovers.

Ingredients

Filling

1 onion chopped

5 garlic cloves minced

3 T olive oil

1 1/2 pound ground turkey breast/ chicken*

2 pears diced

1 14.5 ounce can diced tomatoes

5 T cilantro chopped

2 T currants

2 T blanched almonds minced

Chilies

6 poblano chilies

Sauce

1/2 C walnut halves

3/4 C milk

1/2 C creme fraiche

1/4 C feta

1 T sugar

Directions

Walnut Sauce

Place walnuts in bowl of boiling water for 5-10 minutes. Discard water and peel brown skin from the nuts. Place walnuts in small bowl cover with milk and soak for  4-6 hours

Drain the walnuts and reserve couple tablespoons of soaking milk. Place nuts in blender and add creme fraiche, Feta, reserved milk and sugar. Blend and refrigerate

Roast peppers

Place on foil lined baking sheet. Broil turning them once until skin blackened and place in covered bowl for 5-10 minutes. Remove as much blackened skin as possible and make a lengthwise slit and remove seeds and membrane. Set aside.

Filling

In large skill bring olive oil up to heat and add onions and cook for couple minutes and the add garlic. Cook until garlic fragrant. A meat and cook until brown. add tomatoes, cilantro, and pear and cook 10 minutes until mixture is thick. Add currants and almonds

Topping

1/2 C pomegranate seeds

Assemble

Place chilies on serving tray. Add stuffing without tearing the chili. Cover them with Walnut sauce and dress with pomegranate seeds.

Serve with a Mexican rice and a simple tomato avacado salad.

Notes

*Beef or pork can be substituted in place of turkey. We used chicken or turkey instead of pork, did not use all fruit, and did not deep fry them.

This is an adapted version of Chili en Nogada. I had the original recipe in Mexico City and it was one of my favorite dinners.

 

White Bean Chili with Rotisserie Chicken and Orzo

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Ingredients

A delcious comfort food with a good balance of spice and especially acidity. This is a great food with a piece of olive bread or corn bread on a drizzly cold day.

4 tomatillos quartered*

2 shallots chopped

1 jalapeno diced

1 rotisserie chicken breat chopped*

4-5 C chicken broth

1 C orzo

2 14.5 ounce cans of white beans drained and washed

1 can of green chilis

1/2 t cayenne

1/2 t Mexican oregano*

1 T cumin

1/4 C chopped cilantro

1/4 C Mexican crema or creme frasiche

Directions

In medium pot add tomatillos, shallots, diced jalapeño, chicken, and broth. Cook about 30 minutes until tomatillos are soft and chicken can be shredded. Shred chicken and smash tomatillos.

Add orzo and cook for about 9 minutes additional broth if needed . Add beans, chilis, and seasoning.

Serve with chopped cilantro, crema, and generous slices of artisan bread and a green salad.

Notes:

* The tomatiilos add a nice acidity to the soup. Canned tomatillos and very green tomatoes with juice of half lime can be used as a substitute for the  fresh tomatillos.

*We use left over roasted chicken as we eat alot of chicken and have leftovers. Fresh chicken breast can add an hour plus to cooking time

*Dried marjoram is substitute for Mexican oregano.

Roast Chicken with Crispy Skin and Juicy Meat Is Possible

Roasting
Resting

Beer can or vertically roasted chicken never fails in delivering crispy skin and juicy meat with a hint of herbs and garlic.  You can eat your beer and drink it too.

Ingredients (Preparing the chicken)

1 roaster/fryer chicken

2 t chopped rosemary

2 garlic cloves minced

3 T melted butter

Salt and pepper

Vertical roaster ingredients*

Half can of beer

Half of lemon

4 rosemary sprigs

4 garlic cloves halved

Brine ingredients

1/2 C kosher salt

1/2 C sugar

2 star anise

10 juniper berries

8 pepper corns

2 sprigs oregano

4 sprigs thyme

1/2 head garlic

1/2 lime

Directions

Oven temperature 375º F

1. Brine the chicken.

Add salt and sugar into 2-3 cups on water in sauce pan and bring to boil. Place boiled mixture into large container and fill with three quarts of cold water. Add in remaining ingredients and stir. If present, remove fat and giblets from chicken and rinse in cold water.

Place chicken in brine solution and refrigerate for three to four hours. I use a large Zip Lock bag.  I place the bad in a large bowl since a bag may leak.  Brining can also be done in a bowl or other large container with a lid.

2. Roast the chicken

Assemble the vertical roaster.  Add wine or beer to half-filled level in vertical roaster tube or beer can.  Then add garlic, rosemary, and lemon into the liquid. Place in a 8 inch by 8 inch pan with edges since the chicken releases juices while cooking.

Remove chicken from brine solution and dry.  Place chicken on a clean surface.  Season inside of chicken with salt and pepper. Place on vertical holder or can.  A beer can may be a tight fit.

Finish preparing the chicken by applying a seasoning rub under the skin and butter on the outside of the chicken.  Mix chopped rosemary, minced garlic, 1 T butter and 1/2 t salt to create the rub. Gently lift skin of chicken and rub the mixture on the breast and thighs–this is under the chicken skin. Rub remaining 2 T of butter on top of the chicken skin. Sprinkle with salt and pepper.  This treatment is important for flavoring the skin as it cooks.

Place in oven, Roast to 165º F. Remove from assembly and let rest for 10 minutes on a cutting board. Slice and serve.

Contents in vertical tube or beer can are disposed.

Notes:

*Beer or soda cans can be used in place of vertical roaster.  For a wide beer can, use a bigger chicken For smaller chickens or birds, use a smaller can.

I use a vertical roaster and a glass baking dish.  The vertical roaster is stainless steel and has a built-in tube.  Both go in the dishwasher for easy clean-up.

The front and back of the chicken is always a beautiful golden color so when carved everyone gets some crispy skin and juicy flavorful meat.

Kid-Loving Pizza

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Pepperoni Tarte

Replace your pizza crust with a tarte dough to make the best thin crust pizza.  Lightly layered pepperoni and your favorite cheseses create an amazing kid-loving pizza.

Ingredients

Part 1. Tarte Thin Crust

1 1/4 C all purpose flour

3 T canola oil

5 T water

1/4 t salt

Part 2. Toppings

1/3 C pizza sauce or pesto

1 1/2 – 2 C pizza cheese

20 pepperoni slices

1/2 C sliced olives

Directions

Oven 550º F Dough recipe is for 1 tarte. 1 baking sheet [13″ by 18″] with parchment paper cut to size.  You need high heat, but don’t confuse this with the broiler.  The broiler will sear your pizza to inedible blackness.

Mix flour, salt and oil together until it is crumbly. Add water gradually until dough comes together. Knead until smooth about 5 minutes. Cover and rest for 1 hour.

Assemble tarte

Placed dough ball on baking sheet and roll and patt out dough until papaer thin, Spread sauce choice on dough. Add cheese then pepperoni and olives. Top with cheese.. Baked for about 10 minutes on lowest shelf in oven.

Remove, cut, and serve. Served with carrot sticks, pepper sticks, and snow peas.

Note

Tarte flambe is also known as flammekueche

This is a non traditional way to serve this dish but it was an alternative choice for the younger set.

We used turkey pepperoni