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Chicken Enchiladas Verdes

November 1, 2015

I 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.

Tomatillos 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.

The 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

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Author: Kiyo Miller adapted from Bon Appetit Magazine

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

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.
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.
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.
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.
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

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.

The spices that flavor this dish are incredibly fragrant. Your kitchen will be over whelmed with wonderful aromas!

After 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 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

This 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!

The 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.

The 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

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

Our 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.

Though 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.

I 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.

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

Instead 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 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

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.

My 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.

With 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 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.

Chicken, Mexican, Recipes

Enchiladas Suizas

December 24, 2013

If you are a fan of Saveur magazine as I am, you may recall The Mexico Issue (Aug/Sept 2012), loaded with mouth-watering recipes. As mentioned in the magazine, “the flavors of Mexico are some of the freshest, boldest, and most delicious in the world.” I couldn’t agree more. This unique enchilada dish is particularly delectable. Quoting from Saveur, “This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, ‘Swiss enchiladas’ alludes to its copious use of dairy.”

Poblano and Serrano peppers, cilantro and tomatillos give the sauce a beautiful green hue. The sour cream adds a subtle richness to the sauce.

Roasting the peppers, onions, garlic and tomatillos gives the sauce a slightly sweet and smokey edge and depth of flavor that goes so well with the mild cheese topping.

Enchiladas Suizas

Adapted from Saveur Magazine

Makes 8 large enchiladas

Ingredients

1 1/2 pounds tomatillos, husks removed, rinsed

2 – 4 serrano chiles (depending on how much spice you prefer), stemmed and seeded and cut in half

2 – 3 poblanos, stemmed and seeded and cut in half (if the poblanos are very large use just 2)

1/2 large onion, sliced 1/2 inch thick

4 whole cloves garlic

1 cup roughly chopped cilantro

1 cup sour cream (I used Green Valley Organics lactose free sour cream)

1 cup boiling water

1/2 teaspoon cumin seeds, toasted in a dry sauté pan

1 1/2 teaspoon kosher salt

8 – 6 inch corn tortillas

1 deli roasted chicken, skin and bones removed, shredded

1 cup shredded queso Oaxaca or white cheddar

Preparation

Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos, serranos, poblanos, onion and garlic on a foil or parchment lined baking sheet (with sides) and broil, turning as needed, until blackened all over, about 10 minutes (I took the garlic cloves out after roasting for 5 minutes so they wouldn’t burn). Let cool for about 10 minutes then peel and discard skins from peppers. I pinched off the blackened areas of the tomatillos too. Roughly chop the poblanos.

Transfer the roasted ingredients to a blender along with the cilantro, sour cream, cumin seeds, and boiling water. Add the salt and puree until smooth. Set aside.

Here are my directions for preparing the tortillas from my previous post:

To prepare the corn tortillas – the traditional method is to briefly fry them in oil in a skillet until pliable. Cook’s Illustrated has developed a method that is faster and uses considerably less oil. The tortillas are arranged on a cookie sheet and lightly sprayed on both sides with cooking oil (Pam). They are then baked 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 during the baking process.

Place shredded chicken in a large bowl and toss with 1 cup of the enchilada sauce until evenly coated. Divide chicken evenly among tortillas and roll tortillas tightly around chicken. Pour about 1 cup of enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down. Pour a bit of sauce over rolls, and cover evenly with cheese.

Heat oven to 375 degrees. Bake enchiladas uncovered, until sauce is bubbling and cheese is melted, about 25 minutes. Remove from the oven and let cool for 10 minutes. Serve with extra sauce.

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