Tag Archives: onions

‘Wish I was in Oaxaca’ Chicken

Posted on by
Reply

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

'Wish I was in Oaxaca' Chicken
 
Author: 
Recipe type: Entree
Cuisine: Mexican
Cook time: 
Total time: 
Print
Ingredients
  • 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
Instructions
  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.

 

Basic Tomato Sauce

Posted on by
Reply

Submitted by Ruth
Serves 2

Ingredients

5 truss tomatoes, skinned, diced, & crushed 2 tbsp tomato paste
large handful of oregano large handful marjoram
small handful parsley small handful basil
small package pine nuts ½ c. button mushrooms, diced
1 medium onion, quartered salt
pepper 1 c. vegetable stock or broth

Directions

  1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off.  Once skinned, put them in the blender to crush them.  Add tomato paste to thicken it.  Set aside.
  2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
  3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes.  Cook for about 1 hour on a very low simmer until reduced by about ¼.

Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.

Maker’s Mark Grilled Chicken Marinade

Posted on by
Reply

Submitted by Maker’s Mark Distillery
Serves 6-8

Ingredients

1 oz. soy sauce ½ c. brown sugar
½ tsp garlic powder 1 tsp powdered ginger
2 tbsp dried minced onion ½ c. Maker’s Mark bourbon

Directions

  1. Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag, removing as much air as possible before “zipping.” 
  2. Let stand (turning often) for several hours (best overnight.) Grill away!

Food Art Friday for May 22nd

Posted on by
Reply

Via Wonderful Pic Collection

Submit your food art or found food art photos to info@foodaskew.net!

Chicken & Vegetables Over Pasta

Posted on by
1

Submitted by M. Bernadette Fawver
Serves 4

Ingredients

4 chicken breasts, cubed 1 c. sliced mushrooms
2 tbsp butter 14-16 oz. cubed tomatoes (1 can)
2 tbsp olive oil 2/3 c. dry white wine
1 large onion, finely chopped 4-6 tbsp heavy cream
2 garlic cloves, crushed 2 tsp Italian seasoning
2 bell peppers (red, yellow, or green) cut into 1½” cubes salt & pepper
pasta to serve

Directions

  1. Season the chicken with salt & pepper to taste.  Heat oil and butter in a skillet; fry the chicken until browned all over.  
  2. Remove the chicken from the skillet.  Add the onion & garlic to the skillet & cook gently until just beginning to soften.  
  3. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally.  Add the Italian seasoning.  
  4. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.
  5. Place the chicken on the bed of vegetables.  Add the wine to the skillet & bring to a boil.  Pour the wine over the chicken & cover the casserole.  
  6. Cook in a preheated oven at 350°F. for 50 minutes.  When ready to serve, add cream & serve over pasta.