Chicken & Cheese Enchiladas

Ingredients:

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

3 jalapeno peppers, minced

2 quarts chicken broth

1/2 cup masa harina

1 cup heavy cream

2 cups shredded Cheddar cheese

1 cup crumbled Queso Fresco

1 cup Anejo Enchilando cheese ( can substitute Cotija cheese)

1 teaspoon sea salt

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 dozen flour tortillas

1/4 cup chopped cilantro

Steps:

1.  In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.
Remove and set aside.

2.  Cook onion and garlic in remaining oil until onions are translucent. Add jalapeno peppers, paprika, salt, chili powder and cumin. Pour in
chicken broth, making sure to reserve 2 cups, and bring to a boil.

3.  Add chicken breast to the sauce, and cook, covered, until tender. Remove chicken breast.

4.  In a bowl, whisk together masa harina and 2 cups chicken broth until well blended. Pour into pot with enchilada sauce, add heavy cream. Bring to a boil, stirring
frequently until it starts to thicken.

5.  Reduce heat and simmer 15 to 20 minutes, until thickened. Remove from heat.

6.  When sauce has thickened remove from heat and add 1 tablespoon chopped cilantro,1 cup shredded Cheddar cheese, 1/2 cup enchilando cheese, and 1/2 cup crumbled queso fresco.

7.  Puree, or blend the sauce until smooth, and reserve.

8. Shred cooked chicken and add it to a large bowl to cool. Season chicken with salt & pepper. Add 1/2 of remaining cheese to chicken, and mix well.

9.  Heat oven to 350°F with oven rack in bottom position.

10.   Wrap tortillas in aluminum foil, and bake in oven for 10 minutes.

11.    Coat the bottom of a 9 x 13 ovenproof baking dish with a 1/4" layer of enchilada sauce.

12.    Place 3 tablespoons shredded chicken mixture in the center of each tortilla forming a line, and roll into a cylinder shape. Repeat until all tortillas have been used.

13.    When all tortillas have been rolled, and the dish is full coat tortillas with additional layer of sauce making sure no flour tortilla is visible.

14.    Sprinkle remaining cheese on top of enchiladas, and bake at 350°F for 30 minutes.

15.    Remove from oven, and garnish with remaining chopped cilantro prior to serving.

Pollo con Piña a la Antigua( Cuban style Chicken with Pineapple)

Ingredients:


1 lime

1 4-pound chicken (cut into 8 pieces)

Kosher Salt for seasoning

fresh ground black pepper for seasoning

1/4 cup olive oil

1 medium onion, diced

1 Clove Garlic, Minced

2 ripe tomatoes, peeled and chopped

1 jalapeno pepper, seeded and diced

1/4 teaspoon dried oregano

1 bay leaf

1 cup chicken stock

2 cups fresh pineapple, chopped

4 tablespoons rum

Steps:

1. Place cut chicken into a non-reactive dish, add grated lime rind and squeeze the juice from the lime on the chicken.

2. Rub the juice and rind into the chicken, then season the chicken with salt and pepper.

3. Let marinate for thirty minutes.

4. Heat the olive oil in a frying pan and brown the chicken pieces on all sides.

5. Transfer the chicken to a heavy stock pot.

6. In the remaining oil still in the frying pan, sauté the onion and garlic until softened, but not browned.

7. Add tomatoes, hot pepper, oregano, and bay leaf.

8. Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.

9. Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.

10. Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.

11. While the chicken is cooking, put the cut pineapple and juice in a small sauce pan and cook over medium heat until it is reduced by half.

12. Add the rum and continue to cook for two more minutes.

Butter Chicken

Ingredients:


1 Cup Plain Yogurt

2 Ounces Ground Almond Flour

1 1/2 teaspoon Chili Powder

1/4 teaspoon Crushed Bay leaves

1/4 teaspoon Ground Cloves

1/4 teaspoon Ground Cinnamon

1 teaspoon Garam Masala

4 Green Cardamom pods

1 teaspoon Ginger, Minced

1 teaspoon Garlic, Minced

1 Pound Diced Tomatoes

1 1/4 teaspoon kosher Salt

2 pounds Boneless Skinless Chicken Breast , cubed

3 Ounces Unsalted Butter

1 Tablespoon Canola oil

2 medium Onions, sliced

2 tbsp fresh Cilantro, chopped

4 Tablespoons Heavy Cream


Steps:

1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

2. Put the chicken into a large non-reactive bowl and pour over the yogurt mixture. Reserve.

3. Mix together the butter and oil in a large Sauté pan or Wok.

4. Add the onions and sauté for about 3 minutes, or until slightly golden.

5. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

6. Stir in about half of the cilantro and mix well.

7. Add the cream and bring to the boil. Stir to blend.

8. Garnish with the remaining chopped cilantro and serve with steamed basmati rice and Naan bread.

Margarita Chicken with Smoked Tomato Salsa

4 chicken breasts, boneless skinless

1/4 cup extra virgin olive oil

2 tablespoons fresh lime juice

1 tablespoon fresh orange juice

2 tablespoons tequila

1jalapeño, sliced

1clove garlic, minced

1lime, wedged

Kosher salt

1 cup smoked salsa-see recipe

steps:

1. combine chicken, olive oil, lime juice,orange juice, tequila, jalapeño, and garlic in a nonreactive glass bowl. Marinate in refrigerator for at least two hours.

2. While the chicken marinades make the salsa.

3. Remove chicken from marinade and grill until completely cooked. Discard the marinade.

Smoked heirloom tomato salsa

1/2 pound heirloom tomatoes

1 onion

1 cucumber, peeled and seeded

1 jalapeño, minced

1 tablespoon cilantro, minced

1 tablespoon fresh lime juice

salt and black pepper to taste

steps:

1. Peel onion, and smoke with the tomatoes for approximately 20 minutes over desired wood.

2. When cooled chop the tomatoes, and onion, then combine in a nonreactive glass bowl.

3. Combine tomatoes, cucumber, onion, cilantro, jalapeño and lime juice.

4. Adjust seasoning with salt and pepper to taste. Cover and reserve until ready to serve.

Citrus Roasted Chicken

Roasted Chicken


I'm a big fan of roasted chicken due to its versatility in the kitchen . As a side note some of the best chicken salad I have ever consumed was made with roasted chicken. Its leftovers make great Tacos, Sandwiches, Pastas and it's a relatively simple dish to make and serve family style in both a home or picnic type setting. I use the exact same brine on my Roasted Chicken, Fried Chicken, and even my Turkey at Thanksgiving. I figure this is a perfect recipe for the blog because once again being able to learn one recipe that can be used for multiple applications is exactly what the blog was created to share. Serve this dish with a little rice pilaf, and steamed vegetable and you've got a relatively low fat, and delicious family meal.



1 Whole Roasting Chicken, Reserve Neck and Giblets*
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Ground Black Pepper
1 Orange, Quartered
1 Lemon, Quartered
2 Limes, Quartered
8 Cloves Garlic, Whole
3 Bay Leaves, fresh if possible
2 Cups Chicken Stock
2 Tablespoons Olive Oil
1 tablespoon Fresh Thyme Leaves, Chopped
Butchers Twine
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
1 Cup Onion, Large Dice
1 Batch Chicken Brine- See recipe below

***Chicken Brine Recipe

2 quarts vegetable stock
2 Quarts Cold Water
3/4 cup Kosher Salt
1/2 cup Granulated Sugar
1 tablespoon Rosemary, Chopped
1 tablespoon Sage ,Chopped
1 tablespoon Thyme, Chopped

Steps:

1. In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.

Place Chicken in a large non-reactive container( Glass or Plastic). Pour brine over top, cover and refrigerate. Brine for 1 hour per pound( Approximately 6 hours for a whole chicken).


2. Position the rack in the center of the oven and preheat to 400 degrees F. Thoroughly rinse all the brine from Chicken. Pat the chicken dry and sprinkle the cavity with Salt and Pepper. Stuff the cavity with the Orange, Lemon, Limes, Bay Leaves, and Garlic. Tie the chicken legs together with butcher twine to help hold stuffing inside. Rub the Chicken with olive oil, thyme, kosher salt and pepper.

3. Place a wire roasting rack( or substitute a little mirepoix( 2 parts Onion, 1 part Celery, 1 part Carrot) in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Brush some of the broth over the chicken, after it has baked 1 hour, and check the internal temperature. Continue roasting the chicken another 30 minutes or until an instant-read meat thermometer inserted into the innermost part of the thigh registers 175° F. Remove from oven, and allow to rest cover for 10 minutes.


*Sauté neck & giblets with 1 cup of diced onion until onion is golden brown in sauce pan.- (Optional step)

4. Strain the pan drippings into medium sauce pan with or without giblets added. Add remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a clean pot and discard the solids. Spoon the fat from the top of the sauce. Season sauce with salt & pepper, and tighten with slurry of cornstarch mixed with water to form a thin paste. Serve the chicken with the pan sauce.

* Optional Step

Chicken Crêpes- crepas de pollo en Salsa Verde

Crepas de pollo en Salsa Verde

Chicken Crêpe's


with many years of my childhood spent in the American Southwest I thought I knew pretty much everything there was to know about Mexican food. Phoenix, Arizona isn't exactly suffering from a lack of Mexican restaurants, but the menus all tend to reflect more the Sonoran type of cuisine. In retrospect it's still some the best Mexican cuisine you can get your hands on but did you ever think you could walk into a Mexican restaurant and order a Crêpe? There is much more to Mexican food it turns out... Aztec, Mayan and Spanish influences, with a bit of French as well.

Crêpe Batter:


2 Eggs, well beaten

2/3 Cup Whole Milk

1 tablespoon melted butter

1 pinch Kosher Salt

1/2 cup sifted, all-purpose flour

Crêpe Filling:

One Medium Onion, finely chopped

2 Tablespoons Butter

2 Medium Tomatoes, peeled, seeded and chopped

2 large Chicken breasts, cooked and diced

1/4 Cup Pine nuts, toasted

1 Tablespoon Dates, chopped

1 Tablespoon Spanish Olives, chopped

2 Jalapeno Peppers, finely chopped

Salsa Verde:

Anaheim Chiles

4 Anaheim Chiles

2 Tablespoons Onion, finely chopped

2 Tablespoons Butter

1 Tablespoon Cornstarch

1 1/2 Cups Whole Milk

3/4 Cup Grated Queso Enchilada Cheese*

2 Tablespoons Cilantro, chopped

steps:

1. Prepare the Crêpes: combine the eggs, milk, butter, and salt. Add to the sifted flour and beat until smooth. Allow to rest 10 minutes. Pour approximately 3 tablespoons of the batter into a lightly greased 7 inch omelette pan. Tilt the pan until the batter has spread evenly over the bottom. When lightly browned, turn the Crêpe and brown the other side. Reserve, and continue the process until all the Crêpes are made.

2. Prepare the filling: sauté the onions in the butter until soft. Add the tomatoes and simmer for five minutes. Add remaining ingredients and simmer for five more minutes. Remove the pan from the heat, and reserve. Place 1 tablespoon of the filling in each Crêpe, roll into a tube, and lay in a buttered baking dish.

3. Make the sauce: lightly brushed the chilies with oil in place under the broiler until singed on all sides. Wrap them in a damp towel, and allow to rest for approximately 30 minutes. When the time is past, remove this stems and the seeds from the peppers. Sauté the peppers in the onions in butter until the onions become translucent. Place onions and peppers into a blender, and purée until smooth. Return mixture to pan. Mix cornstarch with milk; add to the pepper and onion mixture; simmer gently for approximately 5 minutes. Add 1/4 cup of the grated cheese and stir until incorporated evenly. Pour the sauce over the graves and sprinkle remaining cheese over the top. Bake in 350°F oven for 10 minutes. Remove from oven and garnish with chopped cilantro.



*queso enchilada(anejo enchilado): This is a hard Mexican cheese that's coated with red chile paste. Substitutes: 1 Cup of Cotija, Romano, or Parmesan that has been shredded and tossed with 1/4 Teaspoon of smoked paprika.

Phyllo Crusted Chicken

1 Package Phyllo Dough, Room Temperature
6 Ounces Clarified Butter, or Ghee
4 Ea Boneless Skinless Chicken Breast
1 pound Lump Crabmeat, Picked
2 Ounces Jack Cheese, Grated
2 Ounces Asiago Cheese
2 Ounces Boursin Cheese
5 Ounces Crimini Mushroom, Sliced
1/2 cup Green Onion, Chopped
1/4 cup Red Onion, Diced
1/2 large Poblano Pepper, Roasted, Peeled and Diced
2 Ounces Artichoke Bottom, Chopped
1/8 teaspoon Cayenne Pepper
1/2 Teaspoon fresh Lemon Juice
1 Clove fresh Garlic, Minced
¼ Teaspoon Salt
¼ Teaspoon Black Pepper
1 Tablespoon Chiffonade Basil
½ Teaspoon Marjoram, Chopped

Marinade:
1 Cup Orange Juice
¼ Cup White Wine
1 Jalapeno Pepper, Sliced
1 Clove Garlic, Chopped
1 Shallot, Chopped
1 tablespoon Cilantro, chopped
steps:
1. Make the marinade by heating garlic, shallots, and white wine on the stove until it boils. Remove from Heat. Add Orange Juice. Allow marinade to cool, add Cilantro and reserve.
2. The marinade is reach room temperature at breast cover and refrigerate for eight hours.
3. Place 1 tablespoon of clarified butter and medium-size sauté pan over medium-high heat. Sauté mushrooms, artichoke bottoms, poblano pepper, red onion, and chopped garlic until onion becomes translucent. Allow to cool.
4. When chopped vegetables are cool to the touch add crabmeat, Jack cheese, boursin cheese, asiago cheese, cayenne pepper, lemon juice, green onions, and chopped herbs. Mix ingredients until incorporated evenly. Reserve.
5. Remove chicken breast from the marinade, and pat dry with a paper towel. Discard marinade.
6. Seared chicken breast over medium-high heat on both sides until cooked approximately halfway. Allow to cool to room temperature.
7. Butterfly chicken breast horizontally, season with salt and pepper and reserve.
8. Divide crab meat and cheese stuffing into four equal parts, and begins sandwiching between chicken breast creating for individual servings with a layer of chicken breast, crabmeat, and topped again with chicken, making sure the raw chicken faces in.
9. Place one layer of phyllo dough on a flat work surface, and brush with clarified butter making sure to coat the entire sheet. Continue layering phyllo, brushing each sheet with butter until five sheets are stacked.
10. Place stuffed chicken breast at the long end of your phyllo dough, bringing the short edges of the dough over the chicken creating a long envelope. Brush dough with clarified butter once again and continued to roll much as you would roll a burrito. Make sure to roll tightly, and brush outside completely with clarified butter. Repeat this until all has been completely wrapped.
11. Place phyllo chicken on a parchment or silplat lined baking sheet. Making sure to leave 2 inches of space between.
12. Bake at 325°F for approximately 15 to 20 minutes. The dough should be golden brown, and just beginning to bulge at the center. Use a thermometer at one of the ends to make sure the internal temperature has reached 165°F. Remove allowed to rest five minutes prior to cutting for service.
13. Using a serrated knife, Cut each chicken into 3 equal sized medallions, and turn sideways allowing the filling to be presentation side up.

Buttermilk Fried Chicken

Crispy Buttermilk Fried ChickenIngredients -
1 whole Fryer Chicken, cut up into 8 pieces
2 Quart Chicken Brine- See Recipe***
8 cups Shortening- USE DEEP FRYER IF AT ALL POSSIBLE HEATED TO 325 DEGREES
2 Cups Buttermilk
2 Eggs, Beaten
3 cups All Purpose Flour
⅛ Teaspoon Paprika
⅛ Teaspoon Baking Powder
⅛ Teaspoon Garlic Powder
¾ Teaspoon Old Bay Seasoning
½ Teaspoon Poultry Seasoning
2 ½ Teaspoons Salt
¾ Teaspoon Pepper

Preparation:
Preheat the shortening in a deep fryer to 325 degrees F.
Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours in the brine.
Mix the Buttermilk with the eggs in a bowl.
Combine the dry ingredients in another bowl.
Rinse, and drain the marinated chicken. Pat dry with a paper towels.
Dip each chicken piece in the Egg and Milk, and then coat it in the dry Flour mixture.
Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated. Allow all the Chicken to rest in the flour mixture 5 Minutes.
Drop the Chicken pieces into the hot shortening, one at a time.
Fry Chicken until golden brown, and an internal Temperature of 180 degrees has been reached

Allow the Chicken to rest on a wire rack for 5 minutes and serve hot.
(Serves 3)

***Chicken Brine Recipe


2 quarts vegetable stock
2 Quarts Cold Water
3/4 cup Kosher Salt
1/2 cup Granulated Sugar
1 tablespoon Rosemary, Chopped
1 tablespoon Sage ,Chopped
1 tablespoon Thyme, Chopped

In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.
Place Chicken in a large non-reactive container( Glass or Plastic). Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.
Thoroughly rinse all the brine from Chicken before cooking.

Jamaican Jerk Chicken Wings

I came across this way to make Chicken Wings while working out what to have for lunch with the crew one day. I think my love of tropical flavors pairs nicely with my desire to feed, and one day the two merged over some raw wings, and a grill! History was made that day because this has now become one of the staple snacks consumed whenever we get together with friends. I tend to blend my own Jerk Seasoning when at home, but this is the way they get made when on the road!
Jamaican Jerk Chicken Wings
2 1/2 Pounds Fresh Chicken Wings
½ Cup Yellow Onion, Rough Chopped
¼ Cup Celery, Rough Chopped
¼ Cup Carrot, Rough Chop
2 Cloves Garlic
1 Tablespoon Jerk Seasoning
1 Each Cinnamon Stick
2 Quarts Water
The Sauce:
2 Cups Hot sauce (I prefer Frank’s Red Hot Brand, but it’s up to you)
¾ Cup Light Brown Sugar
½ Teaspoon Jerk Seasoning

Steps:
Place the Wings, Onion, Celery, Carrot, Garlic, Cinnamon Stick, and 1 Tablespoon of Jerk Seasoning in a large stock pot. Fill with water making sure that the wings are covered. Place Stock pot on stove over medium heat, and bring the wings to a simmer. Stir frequently so that your wings cook evenly. Skim any impurities from the surface of the water, and continue cooking until your wings are tender, and fully cooked. Remove from heat, strain, and reserve Chicken only as now the Mirepoix (Onion, Celery, and Carrots) can be discarded.
Fire Up the grill* and allow to heat to normal grilling temperature.
Start on the Sauce by adding Hot Sauce, Brown Sugar, and remaining jerk seasoning to a medium sauce pan. Place on stove over medium heat, and cook until volume is reduced by ½. Stir occasionally to prevent the sugar from burning to the bottom of your pan.
Place your wings in a large mixing bowl, and pour ½ cup of Wing Sauce over the wings. Toss to coat evenly, and mark your wings on the grill. Continue to turn wings every couple of minutes to prevent the wings from burning. Your wings will get a little bit of char on them, but in small amounts this just adds to the beauty. When wings are grilled and looking as though they have good markings remove from the grill, and return to the mixing bowl. Pour remaining sauce over wings and toss once more. Reserve the wings in sauce until ready for service. I like to Garnish my wings with a little Charred Mango Salsa, and Chopped Herbs….
***Charcoal works best for grilling your wings.