Tag Archives: chicken

Buffalo Chicken Wings

5 lbs chicken wings (this is a guess. I figure about 5 wings per person or 10 pieces rather than pounds)

2 cups buttermilk

Cut wings into pieces. Save the tips and combine with whatever bones you have leftover after eating the wings, for broth. (i know, but when you cook them there are no germs….)
Combine wings with buttermilk to coat. Let sit for at least 30-45 minutes. More is fine too.

Toss wings in plastic bag containing following flour mixture:
1 cup flour
1 tsp cayenne
1 tsp salt
1 tsp pepper

Place wings at least 1/2 inch apart on cookie sheets. Bake at 400 for about 1 hour or until nicely browned and crispy. Serve with Hot Sauce and Original Lite Ranch Dressing. You can toss the wings in the Hot Sauce if you like, or let people dress their own to their liking.

Hot Sauce

2 tablespoons unsalted butter
1/2 cup hot sauce , preferably Frank’s Louisiana Hot Sauce
2 tablespoons Tabasco sauce or other hot sauce, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar

Heat in small saucepan until hot.

I serve these with a salad with lettuce, green onions, diced raw carrots and celery pieces, and blue cheese dressing.

Red chile chicken enchiladas

10 enchiladas, serving 4 or 5.

If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers’ cheese.

Ingredients

Sauce and Filling
1 1/2 tablespoons vegetable oil or corn oil
1 medium onion ,chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)
8 ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes , quartered

Instructions

  1. FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
  2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
  3. TO ASSEMBLE: Follow illustrations below to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

Moroccan chicken

Bone-in chicken parts can be substituted for the whole chicken. For best results, use four chicken thighs and two chicken breasts, each breast split in half; the dark meat contributes valuable flavor to the broth and should not be omitted. Use a vegetable peeler to remove wide strips of zest from the lemon before juicing it. Make sure to trim any white pith from the zest, as it can impart bitter flavor. If the olives are particularly salty, give them a rinse. Serve with couscous (see related recipe).

Ingredients

1 1/4 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 strips lemon zest (each about 2 inches by 3/4 inch)
3 tablespoons fresh lemon juice , from 1 to 2 lemons
5 medium cloves garlic , minced or pressed through garlic press (about 5 teaspoons)
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks; wings reserved for another use) and trimmed of excess fat
Table salt and ground black pepper
1 tablespoon olive oil
1 large onion , halved and cut into 1/4-inch slices (about 3 cups)
1 3/4 cups low-sodium chicken broth
1 tablespoon honey
2 medium carrots , peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups)
1 cup Greek cracked green olives , pitted and halved
2 tablespoons chopped fresh cilantro leaves

Instructions

  1. Combine spices in small bowl and set aside. Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
  2. Season both sides of chicken pieces liberally with salt and pepper. Heat oil in large heavy–bottomed Dutch oven over medium-high heat until beginning to smoke. Brown chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, turn chicken pieces and brown on second side, about 4 minutes more. Transfer chicken to large plate; when cool enough to handle, peel off skin and discard. Pour off and discard all but 1 tablespoon fat from pot.
  3. Add onion and 2 remaining lemon zest strips to pot and cook, stirring occasionally, until onions have browned at edges but still retain shape, 5 to 7 minutes (add 1 tablespoon water if pan gets too dark). Add remaining 4 teaspoons garlic and cook, stirring, until fragrant, about 30 seconds. Add spices and cook, stirring constantly, until darkened and very fragrant, 45 seconds to 1 minute. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits. Add thighs and drumsticks, reduce heat to medium, and simmer for 5 minutes.
  4. Add carrots and breast pieces (with any accumulated juices) to pot, arranging breast pieces in single layer on top of carrots. Cover, reduce heat to medium-low, and simmer until instant-read thermometer inserted into thickest part of breast registers 160 degrees, 10 to 15 minutes.
  5. Transfer chicken to plate or bowl and tent with foil. Add olives to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes. Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper. Serve immediately.

Picnic chicken

Serves 8.

If you plan to serve the chicken later on the same day that you cook it, refrigerate it immediately after it has cooled, then let it come back to room temperature before serving. On the breast pieces, we use toothpicks to secure the skin, which otherwise shrinks considerably in the oven, leaving the meat exposed and prone to drying out. We think the extra effort is justified, but you can omit this step. This recipe halves easily.

Ingredients

5 pounds bone-in, skin-on chicken pieces (breasts, thighs, drumsticks, or a mix with breasts cut into 3 pieces or halved if small), trimmed of excess fat and skin
2 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground black pepper
1/4-1/2 teaspoon cayenne pepper

Instructions

  1. Using a sharp knife,  make 2 or 3 short slashes in skin of each piece of chicken, taking care not to cut into meat. Combine salt, sugar, and spices in small bowl and mix thoroughly. Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken. Transfer chicken skin side up to wire rack set over rimmed foil-lined baking sheet, lightly tent with foil, and refrigerate 6 to 24 hours.
  2. Secure skin of each breast piece with 2 or 3 toothpicks placed near edges of skin.
  3. Adjust oven rack to middle position; heat oven to 425 degrees. Roast chicken until thickest part of smallest piece registers 140 degrees on instant-read thermometer, 15 to 20 minutes. Increase oven temperature to 500 degrees and continue roasting until chicken is browned and crisp and thickest parts of breast pieces register 160 degrees, 5 to 8 minutes longer, removing pieces from oven and transferring to clean wire rack as they finish cooking. Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170 to 175 degrees, about 5 minutes longer. Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.

Hungarian Chicken (Sarah Leah Chase)

4 oz salt pork, cut into fine dice

2 large onions, cut into thin cresent slivers

1 large red bell pepper, diced

2 heaping T Hungarian paprika

1 T tomato paste

1 cup chicken broth

1/2 cup celery leaves, coursely chopped

5 whole chicken breasts, halved

1/4 cup flour

1 cup sour cream

salt to taste

In large skillet fry the salt pork over med-high heat until lightly browned and crisp, 7-10 minutes. Add onions and bell pepper to the salt pork and saute until the onion is soft and lightly browned, about 10 minutes. Remove the pan from heat and stir in paprika and tomato paste. When the mixture is bright red, stir in the chicken broth and celery leaves. Add the chicken to the skillet, cover and simmer slowly over med-low heat, basting the meat occasionally with the vegetable mixture. After 30 minutes, turn the chicken pieces over, cover again, and simmer until the chicken is very tender, about 45 minutes more. Remove chicken and cover to keep warm. Whisk together the flour and sour cream until smooth, then slowly whisk into the pan juices and veggies. Heat through but do not boil, stirring constantly. Season to taste with salt. Return chicken to skillet and coat with the sauce. Serve over noodles, rice or couscous.

Chicken Pot Pie

Serves 6 to 8.   Published May 1, 1996 in Cooks Illustrated.

You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion. If you don’t want to make a pastry topping, make the related biscuit recipe, stamp out 8 rounds of dough, arrange dough rounds, over warm filling and bake as directed.

Ingredients

Pie Dough
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
8 tablespoons unsalted butter (1/4 pound), chilled and cut into 1/4-inch pieces
4 tablespoons vegetable shortening , chilled
Chicken Pot Pie
1 1/2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
1 can low-sodium chicken broth , with water added to equal 2 cups (or use 2 cups homemade chicken broth)
1 1/2 tablespoons vegetable oil
1 large onion , chopped fine
3 medium carrots , peeled and cut crosswise 1/4-inch thick
2 small ribs celery , cut crosswise 1/4-inch thick
Table salt and ground black pepper
4 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas , thawed
3 tablespoons minced fresh parsley leaves

Instructions

  1. For Pie Dough: Mix flour and salt in workbowl of food processor fitted with the steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, keeping some butter bits the size of small peas, about four more one-second pulses. Turn mixture into medium bowl.
  2. Sprinkle 3 tablespoons ice-cold water over the mixture. Using rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more cold water if dough will not come together. Shape dough into ball, then flatten into 4-inch-wide disk. Wrap in plastic and refrigerate 30 minutes while preparing pie filling.
  3. For Pie Filling: Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.
  4. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.
  5. Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
  6. Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.)
  7. To Assemble: Roll dough on floured surface to approximate 15-by-11-inch rectangle, about 1/8-inch thick. If making individual pies, roll dough 1/8-inch thick and cut 6 dough rounds about 1 inch larger than pan circumference.
  8. Pour chicken mixture into 13-by-9-inch pan or any shallow baking dish of similar size. Lay dough over pot pie filling, trimming dough to 1/2 inch of pan lip. Tuck overhanging dough back under itself so folded edge is flush with lip. Flute edges all around. Or don’t trim dough and simply tuck overhanging dough into pan side. Cut at least four 1-inch vent holes in large pot pie or one 1-inch vent hole in smaller pies.
  9. Bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.

Jerk chicken (from nytimes)

Time: About 1 1/2 hours, plus at least 12 hours’ marinating

2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs

1 large bunch scallions (about 8), white and green parts

2 shallots, peeled and halved

4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros

1 2-inch piece fresh ginger, peeled and coarsely chopped

6 garlic cloves, peeled

1/4 cup fresh thyme leaves, or 1 tablespoon dried

2 tablespoons ground allspice, more for sprinkling

2 tablespoons soy sauce

2 tablespoons dark brown sugar

1 tablespoon salt, more for sprinkling

1 tablespoon black pepper

1/2 cup vegetable oil

1 tablespoon white or apple cider vinegar

Freshly squeezed juice of 2 limes.

1. At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.

2. Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.

3. Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

Variations: If you have no grill, chicken can be baked in oven at 375 degrees for about 45 minutes; the smokiness will be lost but seasoning will be intact. Jerk rub can be used on a boneless leg of lamb or pork roast, to be cooked on a medium-hot grill or in oven.

Note: Pimento wood sticks and chips are available at www.pimentowood.com.

Yield: 8 servings.

Chicken fajitas

The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeño seeds and ribs when mincing. When you head outside to grill, bring along a clean kitchen towel or a large piece of foil in which to wrap the tortillas and keep them warm as they come off the grill. Although the chicken and vegetables have enough flavor to stand on their own, accompaniments (guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and lime wedges) can be offered at the table. For our recipes for salsa and guacamole, see related recipes. The chicken tenderloins can be reserved for another use or marinated and grilled along with the breasts.

INGREDIENTS

1/3 cup  lime juice , from 2 to 3 limes
6 tablespoons  vegetable oil
3 medium cloves  garlic , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon  Worcestershire sauce
1 1/2 teaspoons  brown sugar
1 jalapeño chile , seeds and ribs removed, chile minced
1 1/2 tablespoons  minced fresh cilantro leaves
Table salt and ground black pepper
3 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
1 large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
8 – 12 plain flour tortillas (6-inch)
  1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of onion rounds and peppers with remaining 2 tablespoons oil and season with salt and pepper.
  2. Meanwhile, using large chimney starter, ignite 6 quarts charcoal briquettes and burn until coals are fully ignited, about 20 minutes. Empty coals into grill, spreading them in even single layer; place additional 20 unlit coals over lit coals on one side of grill to create two-level fire. Position grill grate over coals and heat grate 5 minutes; scrape clean with grill brush.
  3. Remove chicken from marinade and place chicken smooth side down on hotter side of grill; discard remaining marinade. Place onion rounds and peppers (skin side down) on cooler side of grill. Cook chicken until well browned, 4 to 5 minutes; using tongs, flip chicken and continue grilling until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted into thickest part registers about 160 degrees, 4 to 5 minutes longer. Meanwhile, cook peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to4 minutes. When chicken and vegetables are done, transfer to large plate; tent with foil to keep warm.
  4. Working in 2 or 3 batches, place tortillas in single layer on cooler side of now-empty grill and cook until warm and lightly browned, about 20 seconds per side (do not grill too long or tortillas will become brittle). As tortillas are done, wrap in kitchen towel or large sheet of foil. 5. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in another bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.