Two Great Chicken Recipes

September 30, 2013 at 10:24 pm | Posted in Uncategorized | Leave a comment
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Every month or so I peruse Allrecipes.com for new inspirations to try on my family. And while sometimes we hit a home run (VooDoo Sticks comes to mind), other times I have to get creative in altering the recipe to our liking. Reading over the comments helps tremendously. So instead of simply linking to my two favorite chicken recipes, I’ve altered them so much that I really should just rewrite them here. These are also great to plan in the same week so you can use up the whole bunch of cilantro that usually just rots in your fridge. I’m in no way a gourmet cook…not even remotely close. So I hope my interpretations make sense. Feel free to deviate if my way is too idiotic. Or alcoholic.

1374270_668180103192107_1891637457_nChicken Encilantrada
Serves 2-3

Ingredients:
1 TBSP vegetable oil
1 chicken breast, shredded
1 TSP cumin
1 TSP garlic salt
Dash of lime
1/4 cup chopped onion
1 cup chopped cilantro
1 (7 oz) can green salsa or fresh tomatillo sauce (I just used the canned)
1/2 cup chicken broth (optional)
2 servings cooked rice
1/4 cup (or more) shredded cheddar
1 glass of wine (for consumption purposes only)

Directions:

  1. Pour glass of wine.
  2. Cook chicken and shred it. My method is to poach it in a skillet and chop it up in a food processor. Season shredded chicken with cumin, garlic salt, and lime juice
  3. Drink wine.
  4. Heat oil in skillet on medium heat. Add onion and saute until soft, then stir in cilantro. Add green salsa/fresh tomatillo sauce and season with salt and pepper to taste. Reduce heat and simmer for 3 to 5 minutes.
  5. Wine break.
  6. Add cooked chicken. If it’s not looking “saucy” enough for you, add 1/2 a cup (or less) of chicken broth. I chose to leave it out, mostly because who has 1/2 a cup of chicken broth laying around? Cook through.
  7. Another glass of wine, perhaps?
  8. Serve over rice and tortilla chips. Add your desired amount of cheese. And if you get inspired and you’re not too drunk, you can garnish with more cilantro.

So, I was quite proud of myself for this recipe, even stopping to take a photo, and I ate it with gusto. From James I got an, “It’s ok.” Then he put about a pound of cheddar cheese and some taco sauce on it. And from Liam I got a, “No way, Jose,” as he chomped away at his standard chicken fingers. I cook for Philistines!

999091Chicken Tikka Masala
Serves 3-4

Ingredients:
1 cup plain yogurt
1 TBSP lemon juice
2 TSP ground cumin
1 TSP ground cinnamon
2 TSP cayenne pepper
2 TSP freshly ground black pepper
1 TBSP fresh ginger (or ground ginger, because seriously, who buys fresh ginger only to use 1 TBSP?)
1 TSP salt
3 boneless skinless chicken breasts, cut into bite-size pieces
1 TBSP butter
2 cloves garlic, minced
2 jalapeno peppers, finely chopped
2 TSP ground cumin
2 TSP paprika
1/2 TSP salt
1 (8oz) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
1 glass of refreshing white wine (again, just for consumption)

Directions:

  1. In a large bowl, combine yogurt, lemon juice, 2 TSP cumin, cinnamon, cayenne pepper, black pepper, ginger, and 1 TSP salt. Stir in chicken, cover, and refrigerate for 1 hour.
  2. Pour yourself a glass of wine and RELAX. For, like, an hour.
  3. Preheat your oven to 475 degrees.
  4. Melt butter in a large skillet over medium heat. This is usually the point where Liam looks up from whatever he’s doing and hollers, “What’s all that racket?!” because I’m going to town on jalapenos with my little red chopper. Quite cathartic. Don’t forget to wear those kitchen gloves!
  5. Saute garlic and jalapeno for 1 minute. Season with 2 TSP cumin, paprika, and 1/2 TSP salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 15 to 20 minutes.
  6. MEANWHILE, put the marinated chicken on a grill grate over a cookie sheet and bake for 15 minutes.
  7. Add the baked chicken and simmer for 10 minutes. Serve with basmati rice and (VERY IMPORTANT, lest you wasted your cilantro purchase) garnish with cilantro. We also serve with garlic naan for dipping.

This recipe gets me a standing-O from James every time, but still a, “No way, Jose” from Liam. I’ll take those odds.

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