Chicken
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This is a great hit for a crowd! Perfect for those winter game days as it's very delicious, easy to make and inexpensive.
Ingredients
- 4 split chicken breasts, bone-in and skin on
- 3 medium onions, diced
- 4 Bell Peppers, any color but green(I like 2 reds, 1 yellow and 1 orange. But get what looks best) seeded and de-veined.
- 4 cloves of garlic minced
- 2-28oz cans of whole peeled tomatoes(I prefer the Italian San Marzano) - Crush the tomatoes in a blender or food processor into small chunks. Buy whole and crush yourself to ensure you get the best stuff.
- 1 can of Cantelloni beans
- 1 can of Artichoke hearts
- Fresh Basil
- ~2 Tbs Chili Powder
- ~1/2 Tbs Cumin
- Chili Flakes(great flavor and somewhat spicy, but not a barn-burner), as many as you want
- Cayenne Pepper(hot hot hot), as much as you can handle
- 1 Bay Leaf
- Olive Oil
- Small container of Chicken Stock ~8oz
Preparation
- Preheat oven 350o
- Sweat the diced onions over low heat and olive oil with a bay leaf till translucent ~10 minutes. Add the garlic and after a minute or two add the bell peppers and stir for a couple minutes.
- Add the Chili Powder and Cumin. I used estimated amounts, as I never measure the stuff. I would use a 4 parts chili powder to 1 part cumin ratio. If you wish your chili to be spicy add the Chili Flakes and Cayenne Powder. The Chili Flakes have a lower gradual heat buildup while the Cayenne packs a serious punch. Stir to incorporate and cook the spices almost like you would a roux for a minute or two. You could also add Tabasco, but I don't think it's needed. You can always add it later when correcting the taste.
- Deglaze with the chicken stock, return to a boil and add the tomatoes. Reduce the heat to a simmer and stir occasionally!
- Add the beans and the artichoke hearts. Make sure you drain the liquid from the cans, but pour about 1-2Tbs of the bean liquid into the chili.
- Cook the chili for about 20-30 minutes for the flavors to meld!
- While you were doing all the above you should have washed, dried, oiled and seasoned the chicken. Placed them on a baking sheet. When the oven is at temperature, cook the chicken for about 20-25 minutes. Just make sure you don't overdo the chicken!
- When the chicken has cooled after cooking, cut the chicken against the grain into small cubes. You can shred it as well, just don't make the pieces too small!
- Add the chicken to the chili and simmer for another 30 minutes. If you are feeling the need for deliciousness, add some of the chicken fat drippings from the sheet pan to the chili. Just don't tell anyone!
- Correct the seasoning with salt and cracked pepper.
- Serve immediately, or cool till needed. It's delicious re-heated. Serve with cheddar cheese, sour cream, chives or whatever suits your fancy!
You can also make the chili the day before and reheat to serve. In all honesty, it's better this way as you've given the chili more time to meld all it's flavors.
Tags: Bell Peppers, Chicken, Chili Powder
This recipe is inspired by one of my favorite Italian restaurants, Pastina's. Delicious chicken in a rich sauce served with either pasta or rice. It's savory, sweet and very comforting!
The idea here is to have just cooked chicken breasts in a savory sauce served over your choice of pasta or rice. Overcooking the chicken will make the chicken rubbery, so don't overdo it! This dish comes together at the last moment before serving, and is best served family style in a big deep platter.
Ingredients
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4 chicken breasts
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1 bunch Asparagus
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1 32oz box Chicken Stock
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About 1 to 2 cups Cream Sherry(the more you add the sweeter it'll be!)
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1 large onion diced small/fine
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1 package of baby bella mushrooms, sliced thin(about 1/4 inch)
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5 cloves garlic, smashed and diced
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Some Pancetta(it's an Italian bacon) diced small. About 1-2 Tbs when diced.
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~1 Tbs Capers
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2 Tbs AP Flour
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Butter and Olive Oil
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Some fresh curly parsley
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1 Bay Leaf
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Rice or Pasta (my preference is pappardelle pasta)
Preparation
- There is 4 components to this dish that will be put together right before serving. They need to be added at the very last minute so you don't overcook the chicken and the asparagus.
- Chicken Breasts
- Sauce
- Asparagus
- Pasta
- Wash and dry the Chicken. Using plastic wrap, pound the chicken breasts with a mallet so they become uniformly thick of about 1/2 to 3/4 of an inch. Salt both sides and set aside. Heat a large skillet with a little Olive Oil enough to coat the bottom of the pan over medium high heat. Sear each side of the chicken to a nice crispy brown and just about cooked. Remove the chicken and wrap in tin foil on a plate. Carryover heat will finish cooking the chicken.
- Reduce the heat to a medium low and add the pancetta and cover. Let the pancetta render out for about 3-5 minutes making sure it does not burn. You might need to add a little more olive oil to help it out.
- Add the sliced mushrooms and the bay leaf and turn the heat up to medium high. Stir occasionally and when the mushrooms start browning add the garlic and stir for another 1-2 minutes.
- Add the finely diced large onion and reduce the heat to a low medium. Add the cream sherry to deglaze. Does it smell good yet? It should!
- Sweat the sauce on low heat till the onions are translucent and you've reduced the sherry by around half, around 5-10 minutes. At this point add the flour and stir to incorporate. Continue to cook for another 3-4 minutes on low heat.
- Add most of the box of the chicken stock and the capers. Crank the heat to high to boil. Once boiling reduce heat to simmer. (if you don't boil it for a couple of seconds the flour will not thicken the sauce)
- While you let the sauce simmer, Steam the asparagus till tender and then blanche in cold water. Drain and set aside for platting.
- While you were doing all that above, you were also bringing salted water to a boil for the pasta too.
- When your pasta is about halfway done, add some butter to the sauce. The butter will finish the sauce and give it that lip smacking texture and finish that it was missing before. How much to add? That's up to you....But I would do at least 2 Tbs.
- Once the butter is incorporated, add the asparagus and chicken to the simmering sauce to heat both through.
- Drain the pasta and toss with a dash of olive oil. Place in the bottom of a serving platter. With a tong, place the chicken on the pasta neatly and then pour the sauce all over it! Garnish with plenty of the fresh parsley and serve immediately!
Note: You can use another cooking wine if you prefer it over the cream sherry.
Tags: Asparagus, Chicken, Mushrooms, Pancetta, sherry
This recipe is always a big hit for a large crowd. Easy to make and serve. If you have having people over, this will please everyone!
Ingredients
Chicken:
- 6 boneless, skinless chicken breasts
- 4 1/2 T fresh lime juice
- 3 T vegetable oil
- 1/4 t cayenne pepper
- 6 medium cloves garlic, crushed
Black Bean Sauce:
- 1 cup canned black beans, drained
- 1/2 cup unsweetened orange juice
- 2 T balsamic vinegar
- 1/4 t salt
- 1/8 t black pepper
- 2 medium cloves garlic, crushed
(Note: I usually double the black bean sauce because it's so popular)
Topping:
- 3 cups water
- 1/2 cup red bell pepper, chopped
- 1 purple onion, coarsely chopped
- chopped fresh cilantro for garnish
Method
For Chicken:
Wash and dry chicken and place in ziplock bag. Combine next 4 ingredients in small bowl and blend thoroughly. Pour over chicken and marinate 8 hours or overnight. Grill chicken over moderate heat until no longer pink inside, basting with marinade.
For Black Bean Sauce:
Combine all ingredients in food processor and process until smooth. Place in small saucepan and cook over moderate heat to thoroughly combine flavors (at least 30 minutes). (Can be made 1 day ahead, refrigerate, and reheat prior to serving.)
For Topping:
Bring water to boil in medium saucepan. Add red pepper and onions and blanche 30 seconds. Drain and immediately plunge into ice water to stop cooking process. Set aside. (Can be made 1 day ahead and refrigerated. Bring to room temperature or gently reheat before serving.)
Serves 6
Tags: Black Beans, Chicken, Limes
INGREDIENTS:
- 2 whole chickens, washed, patted dry
- 5 carrots, peeled, cut into 4ths
- 5 celery ribs, cut into 4ths
- 3 yellow onions, peeled, quartered
- 2 Tbsp Kosher Salt
- 2 tsp cracked white pepper (or fresh ground black pepper)
- 2 lemons, halved
- 12 cloves garlic, minced
- 4 Tbsp olive oil
- 4 Tbsp butter, room temperature
- 4 sprigs fresh Rosemary, chopped
- 2 sprigs fresh Rosemary, whole
- 4 bay leaves, whole
DIRECTIONS:
- Position oven racks so that when the roasting pan is in the oven the chicken will roast in the middle of the oven, then turn heat to 400.
- Mix the butter, olive oil, garlic & chopped Rosemary together and set aside.
- In large, greased roasting pan: arrange the prepared carrots, celery & onions in the bottom and set aside.
- Mix the salt & pepper together and season the chickens with it, inside & out.
- Cut the lemons in half and squeeze over the chickens, inside & out.
- Rub the chickens with the butter, oil, garlic, rosemary mixture, inside & out, .
- Place the bay leaves, rosemary sprigs, and lemon haves in the chicken cavity.
- Place chickens in roasting pan, breast side up, on top of the cut-up vegetables.
- Roast the chickens, uncovered, in the 400 degree oven for approx 1 hour 15 minutes (juices run clear - 160 degree on thermometer in thickest part of leg).
- Remove chickens from oven and let them rest 10-15 minutes before carving.
Tags: Carrots, Celery, Chicken, Garlic, Lemon, Onions, Rosemary
I originally got this recipe from Moogie to help feed a bunch of hungry fraternity guys. Over time I have tweaked the recipe to make it more and more my own and also make it more and more delicious. I've also had many people taste it and just love it. The dish may not be perfectly presentable, but I can't think of anything else that is such a comfort food. I recommend that you take this recipe and use it as a guide to making it your own.
All the ingredients here are not exact. It all depends on how big you want to make your enchiladas and how you want to stuff them. The basic idea is to stuff tortillas with goodness and then bake them. Simple. Depending on your desired spice level, you can add more cayenne or take it out all together. Chili powder is not spicy so you don't want to skimp on that!
Ingredients
- 1 package of 10 tortillas
- 1 roasted chicken(from grocery store) shredded. If I have the time I like to get fresh chicken thighs and grill it myself. It adds a ton of flavor when their grilled.
- 1 large onion, Julienned
- 1 Bell Pepper(pick a color), Julienned
- 4-6 cloves of garlic, minced
- Lots of shredded cheese. I prefer sharp cheddar and monterey jack.
- 1 8oz Heavy or ligh whipping cream
- Homemade Enchilada sauce. (It's ok if you get a can)
- 1 can black beans, drained
- 1 Pyrex Dish, 9x12
Small Extras
- A little Olive Oil
- Salt
- 1/4 tsp Cracked Black Pepper
- 1/2 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 1 Tbs Chili Powder
First Steps
- Start by shredding the chicken using a fork. Set aside in a bowl, covered with tin foil.
- Sautee the Onion, Garlic and Bell Pepper in a cast iron skillet on high heat. Let the skillet heat up so you hear it sizzle. While you are constantly stiring so the veggies don't burn, add the chili powder, cayenne and black pepper. Don't add salt at this point as it will draw the water out of the veggies and we don't want that. Then add some olive oil and stir. Once veggies are crisply sauteed, set aside from the heat.
- Grate the cheese and set aside in a bowl, covered.
- Prepare you assembly line. I like to have a plate where I roll the enchiladas in, placing them in the pyrex dish afterwards. So have a plate and pyrex dish next to each other. All the ingredients need to be in a semi circle around it for easy acces.
- Time to make enchiladas! Follow assembly line below. But first preheat oven to 350F.
ASSEMBLY LINE
- Pour a dash of cream and enchilada sauce on plate, enough to coat one side of the enchilada
- Add 1 tortilla to the plate and swirl around so the outside is covered with the liquids
- Layer a small line of beans horizontally
- Add a layer of shredded chicken
- Add a layer of the sauteed veggies
- Add a layer grated cheese
- Spoon some enchilada sauce over all layers and sprinkle some salt over it all
- Roll up the enchilada and place in pyrex dish
- Repeat till pyrex dish is full
- Pour more cream and enchilada sauce over the top of all of them in the pan so the liquid comes up 1/3 of the depth of the pyrex dish
- Sprinkle some cheese on top for good looks
- You are done with the assembly
Cook and Enjoy!
- After you have assembled your enchiladas in your dish you want to put them in the oven for 25-30 minutes. Remember everything is already cooked, so you are just warming everything through and letting them "get to know" each other.
- Remove from oven and let sit for 15 minutes before serving.
- Garnish with a dallop of Sour Cream, a dallop of Guacamole and a dash of tabasco. Enjoy!!!
Tags: Bell Peppers, Black Beans, Black Pepper, Cayenne Pepper, Cheddar Cheese, Chicken, Chili Powder, Cream, Cumin, Enchilada Sauce, Garlic, Olive Oil, Onions, Tortillas
This is great for summer dinner - or really any time. Serve with a good quality whole grain bread. When baking chicken or barbequing chicken breasts, I always cook extra to make this recipe.
INGREDIENTS:
Salad Ingredients:
1 lb cooked chicken - use leftover chicken OR you can simmer chicken breasts in stock and cool
1 cup seedless grapes (or more), sliced in half - if possible use both green & red grapes
1/2 cup celery, chopped
1/4 cup almonds, slivered, toasted (see directions below)
Dressing Ingredients:
1/2 cup mayonnaise - good quality - I use Helman's/Best Foods Light Mayo
3 Tbsps whipping cream
1/2 tsp curry powder
salt & sugar to taste - very small amounts, to taste
Garnish/Finishing Ingredients:
1-2 tomatoes, sliced
Lettuce leaves, butter or romaine
DIRECTIONS:
- If you need to cook the chicken breasts, simmer them slowly in stock for 20 minutes, let cool.
- Scatter the almonds on a baking sheet and lightly toast them for 6-8 minutes in a 325-degree oven, let cool.
- Blend the mayonnaise, whipping cream, curry powder, salt and/or sugar. Taste to correct seasoning.
- Cut the cooled chicken into bite-size chunks.
- Place the chicken, celery, grapes & almonds in a mixing bowl.
- Add dressing to the chicken mixture until you reach the consistency you prefer.
- Wash, dry, and line either individual bowls or one big bowl with the lettuce.
- Garnish with slices of tomato.
- Keep in refrigerator until you serve.
Tags: Chicken, Curry Powder, Grapes
You need to start this dish the night before you are going to eat it. It is delicious served over rice.
Ingredients:
- 16 chicken pieces - breasts or thighs - skins removed
- 1 head garlic - peeled and pureed or minced
- 1 cup white wine
- 1 cup pitted prunes
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup capers
- 1 tsp of the caper juice
- 1/2 cup Spanish green olives
- 1/4 cup brown sugar
- 1/4 cup dried oregano
- 6 bay leaves
- salt & pepper to taste
Directions:
- Place chicken pieces in a large zip-lock bag OR in a large bowl.
- Mix the rest of the ingredients together
- If using the bag, pour the mixture over chicken, seal the bag, squeezing out as much air as you can, place the bag in a large bowl and refrigerate overnight.
- If using the bowl, pour the mixture over chicken in the bowl, cover with plastic wrap and refrigerate overnight.
When you are ready to cook the next day:
- Oil a baking dish large enough for all the chicken pieces.
- Place the chicken pieces in the baking dish and pour the marinade over them.
- Bake uncovered at 350 for 50-60 minutes or until chicken juices run clear
Tags: Brown Sugar, Capers, Chicken, Green Olives, Olives, Prunes, White Wine
From Terry – Delicious but Ancho Chili Sauce is spicy
Ingredients
|
8
8 slices
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chicken breast halves, boneless, skinless
cheese, Monterey Jack (optional)
|
Marinade for Chicken
|
½ cup
6 Tbsp
¼ cup
2 Tbsp
2 Tbsp
1 Tbsp
1 Tbsp
1 ½ tsp
½ tsp
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lime juice, fresh
soy sauce
vegetable oil
sugar, granulated
oregano, fresh, chopped or 2 tsp dried
rosemary, fresh, chopped or 1 tsp dried
1 Tbsp. minced garlic
1 1/2 tsp chili powder
1/2 tsp cayenne pepper
|
Ancho Chile Sauce
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3 whole dry
1 cup or so
2 Tbsp
½ cup
2 Tbsp
1 Tbsp
1 tsp
½ tsp
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ancho chilies, stemmed, seeded, & torn to bits
boiling water to cover
lime juice, fresh
mayonnaise
sugar, brown
oregano, fresh, chopped OR 1 tsp dried
rosemary, fresh, chopped OR 1/2 tsp dried
cumin, ground
salt & pepper to taste
|
Instructions
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Prepare the marinade and pour over chicken in either a flat pyrex dish or in a ziplock bag. Let sit in marinade overnight.
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Place the dried chilies in a bowl and pour over enough boiling water just to cover. Let sit for 30 minutes.
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Drain the chilies, reserving about 1/2 cup of the liquid for pureeing.
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Puree the chilies, 3 Tbsp of the soaking liquid & the lime juice until smooth. Add more of the liquid if too stiff.
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Whisk mayo, brown sugar, oregano, rosemary & cumin together in a small bowl. **Add the pureed chilies.
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Add salt & pepper to taste
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Cover and refrigerate, but try to serve at room temperature. This sauce can be made up to 3 days ahead.
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Grill or broil the chicken.
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Place a slice of jack cheese over each slice, letting it melt
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Serve w/the Ancho Chili Sauce on the side
Tags: Ancho Chilies, Chicken, Limes, Monterey Jack Cheese
Ingredients
|
1 whole
1 cup
1 can
1 can
1 small
Some
some
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Chicken, cut up and skinned
Rice, raw
Consommé, chicken
Soup, mushroom
Onion
Paprika, ground
Parsley, dried
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Instructions
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Preheat oven to 350o.
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Prepare a 9 x 12” pyrex baking dish
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Place raw rice in the bottom of the pyrex dish
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Lay the chicken piece on top of the rice.
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Mix the consommé, mushroom soup & minced onion together and pour over the chicken & rice.
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Sprinkle with paprika & parsley
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Cover tightly.
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Bake for 1 to 1 ½ hours.
Tags: Chicken, Cream of Mushroom, Rice
