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Chicken

Chicken, Dinner, Lactose Free, Pork, Recipes

Smoked Bacon Wrapped Chicken Skewers

November 16, 2015

Smoked Bacon Wrapped Chicken SkewersJohn has been contemplating purchasing a Weber smoker for quite some time.  The decision was made easier by Amazon, which until recently did not offer free shipping to Hawaii.  The first thing we smoked was a fresh turkey breast.  It turned out to be easy and delicious, but we didn’t take any pictures or notes, so we’ll do that another time.  This recipe comes from Jeff’s “smoking-meat” blog.  We’ve made it a couple of times and it is so tasty.  It features a nice hint of smoke, a good barbecue sauce, and tender chicken tucked inside smokey bacon.

Preparing Smoked Bacon Wrapped Chicken SkewersBuy thin or regular cut bacon so that it has a chance to render and crisp up a bit while in the smoker. I cut my bacon strips into three even pieces but if you have larger pieces of chicken you might cut the bacon in half.

Preparing Smoked Bacon Wrapped Chicken Skewers

Smoked Bacon Wrapped Chicken SkewersWe had one lonely piece of bacon left and a couple of potatoes lying around so into the smoker they went.

Smoked Bacon Wrapped Chicken Skewers

Smoked Bacon Wrapped Chicken Skewers
 
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Serves: 6
Ingredients
  • 6 boneless, skinless chicken thighs trimmed of any visible fat
  • 3 tablespoons canola oil
  • ⅓ cup of your favorite dry rub
  • 1 pound bacon
  • your favorite barbecue sauce (we like Trader Joe's)
  • wooden skewers
Preparation
  1. Cut the chicken into bite sized pieces, about 6 pieces per chicken thigh ( 8 if you are using a large chicken thigh)
  2. Place chicken pieces in a Ziplock bag and pour about 3 tablespoons canola oil into the bag. Mix chicken and oil so that the chicken is well coated. Add ⅓ cup of your favorite dry rub to the bag. Massage the bag well so all the chicken pieces are evenly coated with dry rub. Place the bag in your refrigerator for at least 2 hours.
  3. Place a piece of bacon on your work surface, top with a piece of marinated chicken, roll and push onto the skewer. Continue to add more bacon & chicken pieces to the skewer, leaving enough space on the skewer for turning during smoking. If you leave a bit of space between each piece of chicken, the bacon tends to crisp up better than if you push the meat together tightly.
  4. Set up your smoker for cooking at 250 degrees. Smoke the chicken for about 1 hour, brush generously with barbecue sauce, and smoke for about 30 minutes longer before removing the from the smoker.

 

 

 

Chicken, Mexican, Recipes

Chicken Enchiladas Verdes

November 1, 2015

Chicken Enchiladas VerdesI would find it difficult to single out a particular cuisine as my exclusive favorite since I love all types of food (though Italian, Japanese, and Mexican are at the top of my list).  These enchiladas from Bon Appetit are easy and delicious, plus they freeze well if you happen to have leftovers.  Be sure to freeze some of the sauce in small containers to serve with the enchiladas.

TomatilloTomatillos are unusual little green orbs with papery husks.  They belong to the nightshade family (tomatoes, eggplant, some varieties of potatoes and chiles).  They can be  eaten raw or cooked, and their citrusy-tart flavor is delightful in salsa.

Onion, Poblano, Tomatillos

Verde SauceThe tomatillos, onion, and poblano chile are roasted for a short time before they go into the blender with a few other ingredients for a quick whirl.  Sauce is ready!

Chicken Enchiladas Verdes

Chicken Enchiladas Verdes
 
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Cuisine: Mexican
Serves: 4
Ingredients
  • Green Sauce:
  • 1 tablespoon olive oil
  • ½ onion, halved
  • 1 large poblano chile, halved, seeds removed
  • 2 pounds tomatillos, husked removed, rinsed and halved
  • 2 serrano chiles, chopped (remove seeds if you prefer to)
  • 3 garlic cloves, smashed
  • 1 cup chicken broth
  • ½ cup cilantro leaves, chopped
  • 1 tablespoon fresh lime juice
  • kosher salt
  • Enchiladas:
  • ½ rotisserie chicken (about 1 pound), skin removed, meat shredded
  • ½ teaspoon ground coriander
  • ¼ teaspoon red pepper flakes
  • kosher salt
  • 8 corn tortillas
  • 6 ounces finely grated extra sharp white cheddar cheese (or Cotija cheese), divided
  • ½ cup sour cream mixed with 2 tablespoons milk
  • ½ small white or red onion, thinly sliced
Preparation
  1. Preheat oven to 425 degrees. Brush olive oil over onion, poblano chile, and tomatillos on a rimmed baking sheet and roast until vegetables are soft and lightly browned about 30 minutes. Let cool slightly, then slip off and discard poblano skin. Transfer onion mixture and any accumulated juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and puree until smooth. Transfer to a large bowl, season sauce with salt.
  2. Arrange tortillas on a cookie sheet and lightly spray both sides with cooking oil (Pam). Bake in a 400 degree oven for about 4 minutes. When done, let them cool and they are ready to be filled and rolled. Do not skip this step. It keeps the tortillas intact when enchiladas are baking.
  3. Turn oven temperature up to 425 degrees. Toss chicken with coriander, red pepper flakes, and ½ cup green sauce in a large bowl; season with salt.
  4. Spread about 1 cup of green sauce in a 13x9" baking dish to cover the bottom completely. Pour some of the green sauce into a pie dish and dip both sides of each tortilla in sauce, just to coat. Working one at a time, spread ¼ cup chicken mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with more green sauce and most of the cheese (set aside some of the cheese for serving). Bake until sauce is bubbling and cheese is beginning to brown, about 25 minutes. Let sit 10 minutes.
  5. Meanwhile, combine sour cream with milk, season with salt. Serve enchiladas topped with extra cheese, a drizzle of sour cream mixture, sliced, onions, and cilantro.

 

Beans, Chicken, Dinner, Recipes

Indian-Spiced Chicken with Chickpeas

March 15, 2015

Indian Spiced Chicken with Chickpeas I have a new appreciation for chicken thighs.  There. I’ve said it.  I never thought I would, but I’ve learned they are essential in certain recipes, such as this Indian Spiced Chicken.  It is exceptional.

Ground Coriander, Turmeric, Cumin, CayenneThe spices that flavor this dish are incredibly fragrant.  Your kitchen will be over whelmed with wonderful aromas!

Fresh Grated Ginger

Sliced Onions

Indian Spiced Chicken with ChickpeasAfter just an hour in the oven, the chicken is tender and moist.  The sauce is so tasty you’ll want to spoon it over your rice, which I quickly did (after taking a few snapshots of the dish).  My stepson, Ivan, loves Indian cuisine, but I have always been on the fence.  Now however,  I’m in love with this Indian recipe.

Indian Spiced Chicken Plate

Indian-Spiced Chicken with Chickpeas

Adapted from Bon Appetit

Serves 4

Ingredients

1 tablespoon canola oil

4 each, bone-in chicken thighs and drumsticks, skin removed (you may also use 8-10 boneless skinless thighs)

1 tablespoon Earth Balance butter (or unsalted butter)

2 large onions, thinly sliced

4 garlic cloves, chopped

1 1/2 tablespoons grated peeled ginger

1 1/2  teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

1/4 teaspoon cayenne pepper

1 15-oz. can chickpeas, rinsed (if you want to have lots of chickpeas add another 1/2 can)

2 cups chicken broth

1 tablespoon sour cream

salt to taste

fresh cilantro

Preparation

Place a rack in lower third of oven; preheat to 325°.  Heat oil in a large oven proof pot over medium high heat.  Season chicken with salt.  Working in two batches, cook chicken, reducing heat as needed to prevent over browning, until golden brown on all sides, 8 -10 minutes per batch.  Transfer to a plate.

Add butter and onions to pot, season with salt.  Cook, stirring often, until onions are soft and golden brown, 10 – 15 minutes.

Stir in garlic, ginger, coriander, cumin, turmeric, and cayenne.  Cook, stirring constantly, until spices are fragrant, about 1 minute.  Stir in chickpeas and 2 cups broth.  Return chicken and any accumulated juices to pot.  Add more broth if needed to cover chicken about three-fourths of the way up.  Bring to a simmer.  Cover pot and transfer to oven.  Braise chicken until fork-tender, 50 – 60 minutes.

Using tongs transfer chicken to a platter and cover with foil to keep warm.  Remove pot from the heat and stir sour cream or yogurt into cooking liquid.  Season with salt.  Return chicken to pot and warm over low heat (do not boil or sour cream may curdle).

Transfer chicken to a large deep platter,  Pour sauce over and sprinkle with cilantro.  Serve with wilted spinach and basmati rice.

 

 

Appetizers, Chicken, Dinner, Fish, Lactose Free, Recipes, Sauces, Vegan, Vegetarian

Avocado-Lime Sauce Vierge

January 31, 2015

Avocado, Basil, Cilantro, Jalapeno, Shallot, Garlic & LimeThis fantastic recipe from Bon Appetit is a winner.  Sauce Vierge is a French sauce literally meaning virgin sauce because it is not cooked.  There are so many variations, often using tomatoes as the base of the sauce.  The main ingredients found in most of the recipes are olive oil, fresh herbs and lemon juice.  This recipe includes luscious avocado, the juice and pulp of a lime, and jalapeño pepper.  Brilliant!

Avocado-Lime Sauce Vierge IngredientsThe original recipe calls for 1/2 cup olive oil and a half of an avocado.  I switched it around a bit and used a whole avocado and 1/4 cup of olive oil.  I don’t care for sauces or dressings that are heavy on the oil so this worked out perfectly.

Avocado-Lime Sauce ViergeThe article suggests serving this sauce with grilled fish, roast chicken, or huevos rancheros.  We served it with a roast chicken and dipped tortilla chips in the leftover sauce the following day.  It was so good, I made more right away.

Avocado-Lime Sauce Vierge with Roasted Chicken

Avocado – Lime Sauce Vierge

Makes about 1 1/2 cups

Adapted from Bon Appetit

Ingredients

1 medium avocado, pitted, diced

1/4 cup extra-virgin olive oil

1 small jalapeño, seeded, finely chopped

1 small garlic clove, finely chopped

1 teaspoon finely chopped shallot

1 – 2 limes, halved (our limes from the garden are large and juicy so I used just 1 lime, taste as you go)

2 tablespoons chopped fresh basil

1 tablespoon coarsely chopped fresh cilantro leaves

sea salt and freshly ground black pepper

Preparation

Dice avocado and place in a medium bowl.  Coarsely crush some of the avocado.  Stir in olive oil, jalapeño, garlic, and shallot.  Squeeze limes into avocado mixture.  Using a spoon, scrape pulp out of limes into mixture.  Stir to combine.  Do Ahead: Sauce can be made a few days in advance.  Press a piece of plastic wrap directly on surface of sauce.  Cover and refrigerate.  Bring sauce to room temperature before continuing.

Stir basil and cilantro into sauce just before serving.  Season with salt and pepper.  Drizzle with extra olive oil if desired.

 

Chicken, Dinner, Lactose Free, Recipes

Grilled Lemony Chicken with Fresh Herbs

January 23, 2015

Grilled Lemony Chicken with Fresh HerbsOur lemon tree is full of fruit and we have more than we can use.  Such is the case with our lilikoi vines as well.  It’s a bit overwhelming at times, wondering just what to do with all the fruit that’s piled high in baskets on the dining room table.  Much of it we give away.  I’ve always wanted to make preserved lemons so that might be my next project.  This time,  I made a quick lemony marinade for chicken breasts that would be grilled on the charcoal grill with a couple of wood chunks thrown on the coals for a touch of smoke.

Fresh Herbs & LemonsThough the few lemons I did use in the recipe didn’t make a dent on what’s left on the tree, the chicken turned out better than any version of grilled herb chicken we have made before.  It’s a keeper.  Any leftovers are delicious in a sandwich or served on a Caesar salad.

Rosemary, Marjoram, Basil, Parsley, ThymeI used fresh thyme, parsley, basil, marjoram and rosemary from the garden.  You aren’t required to use all of these if you make this recipe though I do feel the thyme, basil and rosemary are essential.  And maybe the parsley too.

Pounded Chicken Breast on Right I always pound the chicken breasts so that they are an even thickness.  Doing this ensures they cook evenly and stay moist and tender.

Herb Chicken MarinatingInstead of mixing the herbs into the olive oil-lemon juice marinade, I sprinkle them evenly over both sides of the chicken.  The herbs don’t get lost in the marinade and there’s plenty of fresh herb flavor on each piece.

Grilled Lemony Chicken with Fresh Herbs

Grilled Lemony Chicken Breasts with Fresh Herbs

Serves 4

Ingredients

4 boneless skinless chicken breasts –  lightly pounded to a uniform thickness

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

3 garlic cloves, crushed

dash of red pepper flakes (optional)

1 tablespoon chopped Italian parsley

1 tablespoon chopped basil

2 teaspoons chopped thyme

2 teaspoons chopped rosemary

1 teaspoons chopped marjoram (optional)

Preparation

Season both sides of chicken breasts generously with kosher salt and freshly ground black pepper.

Combine olive oil, lemon juice, lemon zest, chili flakes if using, and garlic.

Place marinade in a dish just large enough to hold chicken breasts in one layer.  Place chicken in marinade, turn to coat the other side.  Divide the herbs in half and sprinkle over both sides of chicken.  Cover with plastic wrap and refrigerate at least 1 1/2 hours or up to 2 hours, turning the chicken half way through.

Remove chicken from marinade and transfer to a plate.  Grill chicken for a few minutes on each side.  It is done when an instant read thermometer reaches 160°.

 

 

Chicken, Dinner, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Green Bean Stew with Roasted Chicken

January 30, 2014

Green Bean Stew (no chicken)One of my favorite dishes is beans slowly cooked in tomato sauce and spices served with a scoop of brown rice and tender lettuces dressed in lemon juice and olive oil.  This particular recipe is adapted from  Turmeric & Saffrons Khoresh-e-Loobia Sabz – Persian Green Bean Stew with Chicken.  It’s very satisfying and leftovers are perfect for a work lunch.

Green Bean Stew with Chicken

Spices for Green Bean StewMy interest in Persian cuisine first developed when I came across a recipe for Jeweled Rice, a beautiful dish that includes ingredients such as cinnamon, cumin and turmeric, spices I love to cook with.  I also found another fantastic Persian rice recipe from Shanna at Curls and Carrots.  I’ve made Tah Dig many times now and it’s one of my favorite ways to prepare basmati rice.

Green Bean Stew IngredientsWith a very short list of ingredients, this green bean stew is delicious with or without chicken.  I found that using the tender meat from a good, supermarket roasted chicken works so well I now use it instead of cooking my own chicken.

Green Bean Stew

Green Bean Stew with Roasted Chicken

Adapted from Turmeric & Saffron blog

Serves 6

Ingredients  

1 pound green beans, washed, trimmed and cut into 1 1/2 inch pieces

1 tablespoon olive oil

1 cup finely chopped onion

3 small garlic cloves, minced

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon red pepper flakes

1 cup chopped tomato, peeled and seeded

1 1/4 cup tomato sauce

1 1/2 teaspoons kosher salt

freshly ground black pepper

2 cups rotisserie chicken breast, torn into large pieces

2 tablespoons fresh lime juice

Preparation

Trim the green beans, rinse in a colander and set aside.

Heat 1 tablespoon of olive oil in a large saucepan over medium heat.  Add onion and sauté until soft and golden, about 6 minutes.  Add minced garlic and sauté for another minute.

Add the turmeric, cumin, cinnamon and pepper flakes.  Coat the onion mixture with the spices.  Add the green beans, chopped tomato, tomato sauce, and enough water to just cover the beans.  Add the salt and a few grinds of pepper.  Stir to combine all of the ingredients.  Cover the pan and simmer the beans for about 40 minutes, or until the beans are very tender.  Add the chicken to the pan and stir gently to combine.  Once the chicken is warm, taste and season with more salt and pepper if needed.  Stir in lime juice and serve.

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