FoodAskew » Poultry

Chicken Cacciatore

Trish — Thu, 24 Jun 2010 19:00:14 +0000

Submitted by Marilyn Braunger
Serves 6

3 ½ – 4 lb. chicken, cut up		½ c. flour
½ c. olive or cooking oil		1 clove garlic, minced
2 medium onions, finely chopped		1 can tomato paste
1 green pepper, finely diced		2 c. diced tomatoes
¼ lb. mushrooms, sliced		2 tsp. salt
¼ tsp pepper		½ tsp oregano

Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.

Shepherd’s Pie

Trish — Sun, 20 Jun 2010 19:00:49 +0000

Submitted by Monica Fawver
Serves 6-8

5 potatoes		1 lb. ground beef
4 oz. sliced mushrooms, canned		2 c. fresh or frozen vegetables, assorted
1 can Condensed Cream of Mushroom Soup		1 can Condensed Cream of Celery Soup
3 tbsp butter		salt
pepper

Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.

In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.

Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.

Fiesta Burritos

Trish — Tue, 08 Jun 2010 19:00:15 +0000

Submitted by Monica Fawver

4 tbsp oil		8 10″ flour tortillas
2 tbsp garlic		4 c. Cheddar cheese, shredded
3 c. cooked chicken, cubed		1½ c salsa, divided
1 can Campbell’s Cheddar Cheese soup		1 box Spanish rice, prepared
16 oz. black beans

In a large frying pan, saute the garlic in the oil. Add the chicken, 1 c. salsa, Spanish rice, & black beans. Simmer for about 5 minutes or until filling is hot. Warm tortillas in the microwave for 1 minute. Roll ¾ c. filling and ½ c. cheese in each tortilla. Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos. Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.

Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.

‘Wish I was in Oaxaca’ Chicken

Trish — Wed, 06 Jan 2010 19:00:54 +0000

Submitted by RandallPMcMurphy
Serves 4

4 chicken breasts, skin on		2 tbsp chili powder, divided
1 bottle beer (Tecate)		2 jalapeno peppers, sliced with seeds
1 white onion, sliced		3 cloves garlic, sliced
2 chipotle peppers in adobo, chopped		7 oz. chipotle sauce (1 can)
29 oz. Hunts Fire Roasted tomatoes (2 cans)		3 c. chicken stock
1 pinch Mexican oregano		3 tbsp grape seed oil (or vegetable oil)
corn tortillas		cilantro
Maggi seasoning		salt & pepper

1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.

Chef’s Note: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.

Capn Crunch Chicken

Trish — Thu, 24 Dec 2009 19:00:30 +0000

Submitted by Whim
Serves 2

2 c. Captain Crunch cereal		2 c. corn flakes
1 egg		1 c. milk
1 c. all-purpose flour		1 tsp onion powder
1 tsp garlic powder		½ tsp black pepper
2 lbs chicken breast cut into 1 oz. cube		Vegetable oil for frying

1. Coarsely grind or crush the two cereals & set aside. Beat the egg with milk & set aside.
2. Stir together the flour, onion & garlic powders & black pepper.
3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
4. Either use a deep fryer to fry or pan fry the tenders on low until they are done. Be careful not to turn the temperature up too high or the cereal will start to caramelize.

Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level. Don’t use olive oil for the frying; they don’t taste right.

Nana’s Gooey Brownies

Trish — Tue, 16 Jun 2009 19:00:27 +0000

Submitted by Michelle Fawver

1 lb. caramels, unwrapped		5 oz. evaporated milk (1 can)
1 German Chocolate cake mix		¾ c. butter or margarine, melted
1 c. walnuts, chopped		6 oz. chocolate chips (1 pkg)

1. Melt caramels & 1/3 c. evaporated milk, stirring constantly.
2. Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
3. Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan. Press evenly into bottom of pan.
4. Bake for 8 minutes at 350°F. Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan.
5. Crumble remainder of cake mixture over top. Bake 18 minutes at 350°F. Do not overbake.

Brad’s Bachelor Chicken and Rice

Trish — Wed, 03 Jun 2009 19:00:43 +0000

Submitted by Brad Waller
Serves Approximately 4

1 lb. chicken breasts		1 pkg. Chicken Rice-a-Roni
1 tbsp butter		2½ c. water
6 oz. broccoli (1 pkg)

1. Dice breasts & prepare to brown in a large skillet.
2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.

Turkey Chilaquiles

Trish — Fri, 28 Nov 2008 19:00:57 +0000

Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!

Provided by Sandra Lee
Serves 6

2 tbsp vegetable oil		1½ c. red onion, chopped
4 oz. green chiles, diced (1 can)		10 oz. tomatoes & green chiles, diced (1 can)
3 c. leftover turkey, shredded		16 oz. chunky salsa (1 jar)
salt & black pepper		5 c. tortilla chips, crushed
1½ c. shredded Mexican 4-cheese blend		¼ c. cilantro leaves, chopped
¼ c. sour cream

1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.

Puebla Chicken and Potato Stew

Trish — Thu, 03 Jul 2008 18:00:42 +0000

Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8

2 lbs. chicken thighs (with skin & bone)		6 c. water
1 large white onion, quartered		2 tsp salt
2 garlic cloves, unpeeled		14 oz. whole tomatoes in juice (1 can)
4 tsp Chipotle chilies in adobo (chopped, canned)		1 tsp dried oregano (preferably Mexican)
1 tbsp vegetable oil		1 ½ oz. dried Spanish chorizo, finely chopped (1 link)
1 lb. boiling potatoes		2 oz. queso fresco, crumbled (½ c.)
avocado		corn tortillas

Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat. Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin & bones.

While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic & transfer with onion to a blender. Add tomatoes with juice, chilies, & oregano, then puree until smooth.

Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.

Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes & onions to chorizo mixture along with 2 cups broth. Stir in chicken & simmer 10 minutes. Serve sprinkled with cheese. Garnish with avocado slices & warm corn tortillas, if desired.

Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco. The remainder of the chicken broth not used can be saved for later use.

Chicken Salsa Soup

Trish — Fri, 04 Apr 2008 20:00:54 +0000

Submitted by AnyasMom
Serves 6-8

1¾ c. water		14 oz. chicken broth
½ lb. cut up boneless chicken		2 tsp chili powder
1-2 c. salsa		11 oz. corn
3 c. tortilla chips, broken		½ c. Monterey Jack cheese

In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil. Reduce heat & cover for 8-10 minutes until chicken is done. Add corn & simmer uncovered for 5 minutes. Stir in salsa & cook another 10-15 minutes. Stir regularly. Top with tortilla chips & cheese.