7 posts tagged “chicken”
I cheated by using a can of enchilada sauce. I had it in the cupboard and figured I should use it. Anyway, this was extremely tasty.
2 tablespoons olive oil
3 skinless boneless chicken breasts
Salt and pepper, to taste
3 teaspoons cumin powder
2 teaspoons garlic salt
2 cloves garlic, minced
1 cup frozen corn
4 chipotle chilies, canned in adobo
1 15 oz can diced tomatoes, drained
1 cup Cheddar cheese, shredded
6 corn tortillas
1 15 oz can green enchilada sauce
Coat
large skillet with oil. Season chicken with garlic salt, pepper, and
cumin. Brown chicken over medium heat, allow 7 minutes each side or
until no longer pink. Remove chicken to a platter, allow to cool.
Saute
garlic in chicken drippings until tender. Add corn and chiles. Stir
well to combine. Add tomatoes, saute 1 minute. Add more cumin.
Pull
chicken breasts apart by hand into shredded strips. Add shredded
chicken to skillet, combine with vegetables. Dust the mixture with
flour to help set.
Microwave tortillas on high for 30 seconds. This
softens them and makes them more pliable. Coat the bottom of 9 inch
glass baking dish with a a small amount of enchilada sauce. Spoon 1/4
cup chicken mixture in each tortilla. Fold over filling, place
enchiladas in each pan with seam side down. Top with remaining
enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree oven until cheese melts.
The chicken:
1 (4-pound) chicken, rinsed and patted dry
1/2 tsp salt
1/4 coarse ground black pepper
1 scant cup olive oil
2 fresh flat parsley sprigs
1 fresh rosemary sprig
1 fresh sage sprig
1 bay leaf
1 celery rib
40 cloves garlic, peeled (from 3-4 heads)
1 loaf bread (I used sourdough)
Put a rack in middle of oven and preheat to 350 degrees F.
Sprinkle chicken inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken. Heat oil in a 6- to 8-quart heavy ovenproof pot over moderately high heat until hot, but not smoking. Add chicken and sear, turning carefully, until golden brown all over, about 10 minutes. Transfer to plate.
Tie herbs and celery together with string ato make a bouquet garni and add to pot. Scatter garlic over bottom of pot and put chicken breast side up on top of garlic. Cover tightly, transfer to oven, and bake, basting twice, until thermometer inserted into thickest part of a thigh (without touching bone) registers 170 degrees F, 30 to 40 minutes. Transfer chicken to cutting board, reserve pan juices.
Spread roasted garlic on bread and cut chicken into serving pieces. Serve chicken drizzled with some pan juices.
The potatoes:
3/4 pound Yukon Gold potatoes
1/2 tbsp unsalted butter
2 medium shallots, thinly sliced
1/2 cup well-shaken buttermilk
Salt and coarse ground black pepper
Peel (if desired) and quarter potatoes. Combine with cold well-salted water to cover by 1 inch in a 4 qt saucepan, bring to a simmer, and simmer until tender, about 20 minutes.
Meanwhile, melt butter in a small nonstick sillet over moderately high heat. Add shallots and cook, stirring frequently, until softened and deep golden, about 8 minutes.
Drain potatoes in a colander, return to pan, and coarsely mash with a potato masher. Stir in shallots, buttermilk, and salt and pepper to taste.
Dinner tonight...
1 cup long grain rice, uncooked
1 cup frozen peas
2 cups water
2 tsp salt
2 tbsp butter
1 1/2 cups diced chicken, cooked
2 tbsp flour
1/4 tsp pepper
1/3 cup milk
1/2 cup water
1 1/2 cup cheddar cheese, shredded
1 tsp dijon mustard
4 slices swiss cheese
1/4 cup panko bread crumbs
In a medium saucepan, combine rice, water, pease, and 1 tsp salt. Bring to a boil, covered, and allow to cook for 2 minutes. Then, turn down to simmer until the rice is completely cooked.
In a saucepan, melt your butter.. Stir in flour (roux time!), pepper, and remaining 1 tsp salt. Continue cooking until bubble. Stir in milk, water, and dijon mustard. Keep cooking and stir until sauce thickens. Add chicken and the rice and peas and mix well. Place in a baking dish, cover with the slices of swiss, and sprinkle the panko bread crumbs on top.
Bake at 375 degrees for 15-20 minutes.
2 tsp salt, divided
1 tsp paprika (I use the sweet variety)
2 tbsp olive oil
1 medium onion, chopped
1 bell pepper, seeded and chopped
1 can diced tomatoes, drained
2 cloves minced garlic
1 tsp hot sauce (I use Tapatio)
1 1/2 cups uncooked long grain rice
2 1/2 cups chicken broth
1 cup frozen peas, thawed
Toss in the garlic and sautee for 2 more minutes, then add the rice and the hot sauce. Stir it all until the rice is coated in the oil and opaque. Stir in the broth then bring it all to a boil. Top the mixture with your chicken, cover well, and allow it to simmer for 20 minutes. After that time, sprinkle it with the peas, re-cover, and let it simmer for about 5 more minutes.
Serve hot and garnished with a little cheese.
Tonight's dinner was chicken pot pie. It's been a while since I really got to cook and since I cleaned the kitchen, I felt like making it. You will need pie crust dough (Make your own if you want, but my own mother told me not to bother these days since you can buy the roll-out kind. My own grandmother said, and I quote, "It's hard to make one better." As for me, I only make my crusts from scratch when I just feel like punishing myself or I'm really bored.)
3 medium carrots, chopped
1 cup frozen peas
1/3 cup butter
1/3 cup all-purpose flour
1 medium onion, chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp minced garlic
1 can chicken broth (or 1 1/2 cups chicken stock)
2/3 cup milk
2 1/2 cups cooked chicken, chopped (I boil mine before hand)
Heat butter on medium heat in a 2 qt saucepan until melted. Stir in flour, onion, salt, pepper, and garlic. Cook, stirring constantly until bubbly and then remove from the heat. Stir in broth and milk. Heat to boiling, allow to boil one minute and stir. Add chicken and vegetables and stir well to coat.
Pour mixture into deep baking dish. Place crust pastry on top and be sure to poke vent holes. Bake for 30 minutes or until golden brown. Serve.
I've got a nasty cold. I decided I wanted something with a lot of flavor... something comforting.... something that required very little effort. I opted for soup.
Lauren came over and I pulled out the Crock Pot. I dumped in the following:
3 cans diced tomatoes
1 1/2 cups chicken broth
3 large boneless skinless chicken breasts
lots of cumin
garlic salt
sweet paprika
smidge of cayenne
Tapatio hot sauce (only about 5 drops)
I set the Crock Pot for 4 hours.
About 30 minutes before it was done, I added:
1 can black beans
1 cup frozen bell pepper strips (it's what I had)
I also pulled out the chicken and shredded it.
Meanwhile, I put some vegetable oil in a skillet and fried until golden brown:
5 small flour tortillas (lovingly cut into strips by Lauren)
When the soup was done, I served it with shredded cheese, a dollop of sour cream, and fried tortilla strips.
Yum.
This recipe was built on one given to my dad by my mom's former boss... a man who just happened to be Cajun. This is easily one of my favorite dishes that my dad makes. Now that I'm in California, if I want it I have to make it myself. So, I did.
So, first things first, we need stuff chopped. Jason is my onion chopper (since for some reason my eyes are extra-sensitive to onions):
After he was done, I cut up 1 stalk of celery...
And, there it is. Serve over steamed rice.
