One Pot Chicken

 First of all, one pot dishes are a lie, because there are dozens of prep dishes that need to be washed, but they can all be added to the dishwasher while the "ONE POT" does its job.

I found a NYT Food article for 11 one pot chicken dishes and combined 2 of them because 1 didn't include a starch - but I like the flavor profile, and the other I liked, but wasn't in the mood for the flavor profile.  

11 One-Pot Winner-Winner Chicken Dinners

This reflects how I should do it the next time, adjusting certain quantities

 Ingredients

1.5 LBS Chicken Thighs (Had deboned, skinless, would be better with bones + skin) 

2 Medium Onions sliced thin

~1 LBS Mushrooms - sliced thinner

 1.5 C Broth

1 C Rice (or Orzo or Pearl Couscous -  check the ratio for Orzo and Cous Cous) 

1/2 Package 6-8 oz Frozen Spinach2 TBS Dijon (Trader Joes is better than Grey Poupon, and cheaper)

2 TBS cider vinegar (maybe basalmic?) - NO WINE

2 TBS + 2 TBS Olive Oil

1 TBS Bouquet Garni (new)

2 TBS Grated Parm cheese (new)

1 tsp Honey1/4 tsp red pepper flakes

salt and pepper AND garlic

Dry the chicken, sprinkle with salt, pepper, garlic

Combine Mustard, Vinegar, Honey, 2 TBS Olive Oil, Pepper flakes and marinate the chicken in the sauce for 15-30 minutes on the countertop.

Brown the chicken on both sides 2 TBS oil in a Dutch Oven, set aside.

Add the onions to the pot, cook until translucent, add the mushrooms.  scrape the tasty brown bits into the mix.

When soft, add the broth, bouquet garni, starch and spinach, stir and bring to a boil.

Reduce heat, lay the chicken on top, cover and cook for 15-20 minutes until chicken is 165 F

remove the chicken, stir in the parm cheese, plate and serve.

 

Pork (or chicken) Paprikash

1 LB Pork leftover roast, chops, tenderloin (or chicken)
6-8 Strips of bacon (about 1/2 LB)
2 Bell Peppers (red, red and green) chopped coarsely
2 onions chopped 
1 C mushrooms, quartered
4-6 Garlic cloves chopped coarsely
1 can 14.5 oz diced tomatoes
2 C Chicken broth

1 TBS flour
3 tsp Sweet Hungarian Paprika
0.5-1 tsp Hot Hungarian Paprika
0.5 tsp fresh ground pepper.
1-2 TBS sour cream per serving

If the Pork is leftover:

Saute the bacon until crispy 
Add onions Saute until translucent, deglaze with chicken stock
saute garlic
add mushrooms, peppers, flour, spices  
stir, 2-3 minutes
add tomatoes and pork
simmer until warmed through.

Serve over hot egg noodles with a generous topping of sour cream.
-or-
turn off heat and blend in sour cream, to desired color/creaminess.

Using fresh Pork (or chicken) dredge the meat in the flour and 1/2 the paprika, and brown in the bacon fat, before adding the onions.

Hindi Simmer Pot

Using my limited knowledge of Indian spices, I threw this together for leftover Chicken and Chana.  Grinding the spices fresh with a mortar and pestle made a world of difference.

1 Can chick peas rinsed = chana
1 Can Tomatoes = tamatar
1 C chicken broth = ?
1 C frozen spinach = palak
1 Onion coarse chopped = Piaz
1/2C leftover Chicken Breast, diced  = Murgi

2 T canola oil
2 T Ginger Garlic Paste = Lasun Adrak
5 Cardamom seeds from pods, ground = Elaichi
1 T Fresh Ground Cumin = Jeera
1 T Tumeric = Haldi
1 t fresh ground pepper = kali mirch
1/2 nutmeg grated = Jaipahl
1/2" cinamon grated = Dalchini
salt to taste = namak

Sautee Onion in oil, with spices.  Simmer all in a pot until done.  Serve over hod Basmati rice.

Hindustani Chicken

Inspiration comes from the strangest places...  I was craving Indian food, which I call Hindustani, because once upon a time I was speaking to a group of my trainees and telling them that cigarettes were cheaper on the Indian reservations... and I looked around me at the 8 Indian nationals I was speaking to, and said, so do you call yourselves Indians?  And I was told that they used the term Hindustani.  

I wanted curry chicken, found a mediocre recipe on the internet and have made some adjustments.  First of all I need to buy plain yogurt on a regular basis.  I used half and half (the recipe called for cream) and some sour cream. But yogurt is what is needed. Also the recipe called for to much cinnamon, so I reduced that, and did not have enough curry flavor, so I increased that.  And here is my first Hindustani recipe:   

2 lbs Chicken Breast, cut into bite size chunks
1 package chopped spinach cooked and drained
1 14-16 oz can chick peas, drained and rinsed.
1 C plain yogurt (was half and half/cream)
14 - 16 oz tomato sauce.
1 medium onion, chopped
4 cloves garlic, chopped
3 TBS Butter (Ghee if available)
1 TBS cumin
1 tsp ginger powder - need to find paste or fresh equivalent 
1 tsp paprika (reduced)
1 tsp curry powder (increased)
1/2 tsp cayenne pepper - this creates a mild base add more to heat (reduced).
1/2 tsp tumeric (increased)
1/4 tsp cinnamon (reduced)

Sautee the onions in butter over med-low heat until translucent. Add garlic, cook another 1-2 minutes.
Mix all of the spices together in a small bowl.  Toss the chicken in the spices. Move the onions and garlic to the side of the pan, increase the heat to medium and sear the chicken on all sides.
Once the chicken is seared, add the tomato sauce (and fresh or tube ginger) and chick peas.  Reduce heat to simmer for 10-15 minutes.
Add the yogurt/dairy and simmer for an additional 10 minutes.

Serve with Naan bread and/or Basmati rice.  
Add 1/4 tsp tumeric per C of rice for a golden color. 

Cajun or "Brown" Jambalaya

I have finally learned that there are two kinds of Jambalya.  The kind with tomatoes and often shrimps, of which I have been most familiar.  Jambalaya with tomatoes is called Creole Jambalaya, and then there is the kind without tomatoes, and often without the trinity, called Cajun or "Brown" Jambalaya.  

Apparently the Creole is served in NOLA, and the Cajun is served farther out from the city.  I really need to get down to Louisiana, and Mobile too.

And I love them both...

Cajun Brown Jambalaya

1.5 LBS Chicken - cut into pieces that fit in your mouth
1 LBS Andouille sausage - cut into pieces that fit in your mouth
  (pieces that fit in your mouth - individual results may vary)
3 C long grain rice
  (Basmati is the house long grain rice, ergo everything is "Indian Fusion")
6 C prepared chicken broth / stock 
  (I am liking the "Better than Bullion" brand of concentrate)

4 TBS = 1/4 C Vegetable Oil
  (Canola oil is really rapeseed oil.  But the original name is hard to market) 

2 Med onion, chopped fine
2 Stalk celery, chopped fine
2-3 Garlic cloves, chopped


2-3 TBS Cajun Seasoning / Emeril's Essence 
  (Recipe in another post, link to follow)

1 TBS worcestershire
1 TBS parsley 

1 tsp thyme

1 tsp basil 

1/2 - 1 tsp black pepper

1/2 - 1 tsp garlic powder
1/2 + tsp cayenne pepper (more to taste)

4.5 - 6 Qt Dutch Oven  (4.5 Qt is tight)
   Do this in a dutch oven, preferably NOT a non-stick pot.

Toss the chicken in the cajun seasoning/ spice blend, to coat.
Over med.+ heat saute the sausage in the oil 5+ minutes 
  (until browned, and mostly cooked)
Remove sausage, and add chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
  (that's gonna improve the rice.) 
Remove the chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
Add the vegetables, the remaining spices and saute about 2-3 minutes 
  (until wilted or "sweated" - putting the spices in now makes them more flavory)
Add the broth, slowly, to deglaze any brown bits you missed
Bring to a boil
Return the meats
Add the rice, stirring as you do 
Bring to a boil
Reduce heat to low, cover and simmer for 15/20 minutes, just like rice.

Jambalaya 2 - Freezer comfort food

This is Emeril's recipie, modified to my cooking style

http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html

1/2 - 1 LB medium shrimp, peeled, deveined
1-2 frozen chicken breasts defrosted, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1 med chopped onion
1/2 chopped green bell pepper
2 stalks chopped celery
2-4 chopped garlic cloves
1 can cup diced tomatoes
3-4 bay leaves
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce (red cock)
1 1/4 cup rice (basmati)
4 cups chicken stock
2-3 Andouille sausage links, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE ,Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Chicken Carcass Soup with Noodles or Rice

A roasted chicken carcass, be it from your own oven or a rotisserie chicken from the super market still has flavor and possibilities left in it. It's also a good way to utilize the older vegetables at the bottom of the drawer, that have lost their plate appeal. You should use the oldest vegetables in the drawer for the "stock," though it's not really stock, because you will be cooking the flavor out of them and into the base, and then discarding them with the carcass.

"Stock"
1 picked chicken carcass, set meat aside.
2-3 carrots
1 onion
1-2 stalks of celery
1-2 cloves garlic
peppercorns
rosemary sprigs
a bay leaf or two
Whatever you may have roasted in the chicken, we usually use apples and/or oranges
Other miscellaneous vegetables of dubious age: radishes, turnips, chives, mushrooms

Coarsely chop the vegetables, break up the chicken carcass and place the above ingredients in a stock pot and cover with Water.

Bring to a boil then simmer for at least one hour

Soup
2-4 carrots
1-2 stalks of celery
1-2 garlic cloves sliced
1-2 cups prepared noodles or rice
1-2 cups leftover chicken meat
2 TSP Chicken stock base, or 1 can chicken broth
salt an pepper to taste.

spices and herbs: There are a couple of options here, depending on what you have available and what flavor you are looking for:
a) 1-2 tsp Szeged Chicken rub - Garlicy and compliments chicken nicely
b) rosemary, sage, thyme. Add in that order a pinch at a time.
if I ever figure out measurements I will post them
c) 1 tsp Penzey's Bouquet Garni* - this is a magnificent & flavorful blend of herbs

Dice up fresh vegetables into bite size pieces

Using a collander strain the "stock" into a large bowl or another pot

Pick off any usable chicken meat and set aside, discard the boiled vegetables and bones.

Return stock to pot, add fresh vegetables. Alternatively, if you are throwing in last night's leftover vegetables, add them after 25 minutes with the rice/ noodles / meat, because they are already cooked.

Stir in chicken base

Add seasonings to taste.

Simmer 20-30 minutes until the vegetables have the desired crunchiness. This really is a personal preference. We like ours al-dente, not mushy like canned soup.

When the vegetables are "done", add the rice or noodles and chicken meat.

Give kids dinner warning, it will be ready in 5-10 minutes.



* Penzey's Bouquet Garni: Hand-mixed from: savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon. http://www.penzeys.com/cgi-bin/penzeys/p-penzeysbouquet.html

chicken basics

Chicken Leg Quarters bake at 425 for 35-45 min. (180 internal)

Whole Chicken bake at 400 for 1 - 1.5 hours

Jambalaya - more uses for tomatoes

1.5 LBS Chicken
1/2 LB Andouille sausage (1)
1/2 - 1 LB Shrimp, cooked, peeled, deveined (2)
2 TBS Butter
2 TBS Olive Oil
3 C Trinity: Onion, Celery, Pepper abt 2:1:1 Diced
3 cloves garlic
2 bay leaves
1 QT Chicken Stock
1 - 1.5 C long grain Rice (I use Basmati)
3-4 Large fresh tomatoes (3)
Essence of Emril / Cajun Seasoning (4)
Paprika

Cut up Chicken to bite size pieces, coat in sweet Paprika (5)
Slice up sausage in bite size pieces (1)
Heat Butter, brown chicken and sausage in dutch oven set aside meat
sautee trinity in oils for about 8 minutes, add garlic sautee another 3 min
Add broth, tomatoes, meat, bay leaves and seasoning
simmer for 30 minutes
Add shrimp, simmer 3-5 min more and serve


(1) Many recipes call for smoked sausage, do not brown, add with garlic.
(2) have shrimp steamed at the store, without seasoning.
I spent 20 minutes cooking, peeling and deveining the shrimp myself.
(3) Trying to use up garden tomatoes. Had already peeled and seeded them.
Recipe should work with 1.5 or 2 x 14.5 oz cans
(4) http://www.gumbopages.com/food/creole.html
(5) Limit use of paprika to 3 TBS or less - sweet and overpowering otherwise.

Chicken Stock

enjoyable reading and good ideas

http://www.tigersandstrawberries.com/2006/09/05/making-stock-the-good-the-bad-and-the-ugly/

Brine for poultry

1.5 Gallons (6 Qts, 24 cups) H20
1.5 cups Coarse Kosher salt (no iodine) less if finer
1 cup brown sugar
1 carrot
1 celery stalk
1 onion
1 tbs pepper corns
1 bay leaf
6 cloves garlic

chop vegetables, 1/8 onion
combine all ingredients in stock pot
bring to boil
cool to refrigerator temp

Brine poultry 1 hr per pound - in refrigerated space

Split Chicken Breasts

4-6 Breasts

Paprika Rub:
1.5 TBS Paprika
0.5 TSP seasoned salt
1.5 TSB Lemon Juice
1 TSB white Vermouth
1 TSB Olve Oil

combine rub ingredients, rub chicken

400 for 52 min

Chicken & potatoes

350 1 hr 45min - 2hr

Blend Pepper, Salt, Paprika in dish
Quarter Potatoes to cover bottom Pyrex Dish

coat potatoes w/ olive oil and McCormick Szechuan blend

Rub inside of chicken w/ blend
stuff w/ 1 apple 4 cloves garlic
coat chix w/ vermouth
Rub chix w Szego Chix rub

Chicken Breasts and Rice Casserole

1.5 - 2 lb Chicken Breasts
1 Can Cream of Mushroom soup
1/2 Cup Water
1/2 Cup Dry White Wine or Sherry
3/4 cup uncooked Basmati rice

Baked Chicken Breasts

I should not be blogging at 0120.
But last night I baked the first chicken breasts I have really enjoyed. Need to work on my own breadcrumb mixtures. Back to Holiday Insanity Disorder.

Baked CHICKEN & Bacon PARMESAN

2 egg
2 TBS Heaping sour cream
1/2 c. Homemade Bread Crumbs
(1 stack Vegetable Ritz, 1 Tbs Paprika, 1 Tsp Italian seasoning, 1 TBS Szego® Chicken Rub, pinch Pepper
3 tbsp. Parmesan cheese
3-4 chicken breast halves
4- strips bacon

Beat egg and stir in sour cream, set aside.
Mix bread crumbs and Parmesan cheese together. Dip each breast in egg mixture first, then coat with bread crumb mixture.
Place Bacon strips on bottom of baking dish (another way of greasing)
Place on Bacon in baking dish.
Bake, uncovered, at 350 degrees for 45 minutes or until tender. and/or done. Whichever you prefer.

Pegs Mom's Chicken

Peg and I dated for about a year. She was a good friend, but we've lost touch. She's shared this recipe form her mother, and it was so damn good and basic I wrote it down.

1 Roasting Chicken - clean out the stuff inside and discard.
1/2 Apple
1/2 Orange
1 Stalk of Celery - chopped
1/2 Onion - chopped
Salt
Ground Pepper
2 TBS Butter
1/2 tsp Rosemary
1/2 tsp Sage
1/2 tsp Thyme

Rub the spices and butter inside the cavity and on the skin
Stuff the fruit and vegetables into the cavity

Gravy
1 Cup prepared Bullion
2 tbs Flour to thicken

Oven per direction on package, until timer pops

Shake the bullion and the flour in a jar.
add to saucepan
add drippings to saucepan
heat over med. heat
stir to thicken - add add'l flour as needed.