One-Pot Mexican Chicken and Rice

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One-Pot Mexican Chicken and Rice
adapted from RecipeTin Eats

Ingredients

For spice mix:

  • 1 tablespoon cumin powder
  • 1 tablespoon Mexican oregano
  • 2 teaspoons kosher salt
  • 2 teaspoons chile powder (I use Ancho and New Mexican)
  • 1 teaspoon garlic powder

For chicken:

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil, divided
  • 1 tablespoon lime juice

For rice:

  • 1 small sweet onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 1 cup long grain rice
  • 1 cup chicken stock/broth
  • 1 8-oz. can tomato sauce
  • 1 cup frozen corn kernels
  • 1 4-oz. can diced green chiles (I use Hatch chiles)
  • 1 15-oz. can black beans, drained and rinsed

Optional, for garnish: sliced limes, chopped cilantro, sliced jalapeno peppers, sour cream, sliced avocado

Method

Preheat oven to 350 degrees F.

Combine the spice mix ingredients in a small bowl. Place 2 tablespoons of the mix in another large bowl with 1 tablespoon olive oil and 1 tablespoon lime juice. Mix to combine. Toss in chicken and use your hands to slather the mix all over the meat.

Heat 1 tablespoon olive oil in a deep skillet over medium high heat. Cook chicken skin side down for 3 minutes or until well browned, then flip over and cook on the other side for another 2 minutes. Remove chicken onto a plate.

In the same skillet, still over medium high heat, add the onion, bell pepper, and garlic. Sauté for 3 minutes until the onion and pepper start to brown. Reduce heat to medium, then add the rice. Stir to coat the rice with the onion mixture and oil. Add the chicken stock, tomato sauce, corn, green chiles, beans, and remaining spice mix. Stir to combine.

Place chicken back in the skillet on top of the rice, skin side up. It should be partially submerged in the liquid but most of the skin should be above the liquid. Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.

Bake for 25 minutes, then remove from the oven and take off the lid/foil. Return the skillet to the oven, uncovered, for 10 to 15 minutes until only small puddles of liquid remain on the surface of the rice. Remove from the oven and allow to rest for 5 to 10 minutes, uncovered, so that any remaining liquid evaporates. Serve with garnishes, as desired.

NOTES

This was one of those meals where Steve and I BOTH said immediately “we could eat this every single week.” We also agreed it is good enough to be guest-worthy. Seriously, I cannot over-emphasize how amazing this was. Just ridiculous.

Bonus: this lays the foundation for all sorts of other chicken and rice skillet dishes. Nagi at RecipeTin Eats already did another one with Greek flavors and I am anxious to see what else I can create with this same method.

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Thai Beef with Basil

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Thai Beef with Basil
with thanks to Woks of Life

Ingredients

  • 2 tablespoons oil
  • 1-1/2 lbs. beef, sliced thinly against the grain and mixed with 2 teaspoons oil and 1 tablespoon cornstarch
  • 8 cloves garlic, minced
  • 1 red bell pepper, sliced thinly
  • 1 medium onion, thinly sliced
  • 4 teaspoons soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons oyster sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 bunch thai basil leaves, packed

Method

Heat your wok over high heat and add the oil. Sear the beef until just browned, remove from the wok, and set aside.

Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.

Toss the beef back in, along with the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted.

Serve with jasmine rice and prik nam pla (Thai chiles in fish sauce) on the side.

NOTES

Easy, authentic, delicious. This is another one of the dishes Steve and I would frequently order at our beloved Thai place in California. And with this recipe, I am that much closer to perfecting all of our favorites at home.

Skillet Salisbury Steak

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Skillet Salisbury Steak
slightly adapted from The Recipe Critic

Ingredients

Beef Patties:

  • 1 pound ground beef
  • 1/2 cup bread crumbs
  • 2 Tablespoons ketchup
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 2 Tablespoons butter

Gravy:

  • 8 ounce mushrooms, sliced
  • 1 small sweet onion, sliced
  • 2 cups beef broth
  • 1 Tablespoon ketchup
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Method

In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, salt, pepper, and egg. Mix with your hands until just combined and shape into 4 oval patties.

Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate.

Add the mushrooms and onion to the pan and cook until tender, 4-5 minutes. Remove to the plate with the patties.

To make the gravy: Add the beef broth, ketchup, and Worcestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.

NOTES

Confession: I have never liked Salisbury steak. I always thought the sauce was too sweet and tangy and gloopy. But when I saw this recipe in my blog feed, I had to admit, Salisbury steak actually looked pretty damn good – and it WAS. I still think the sauce is generally too sweet, so I cut back on the ketchup and Worcestershire. And I must say, this turned out fantastic. Easy, hearty, savory, and definitely worth repeating.

Butter Chicken

IMG_3094IMG_9960Butter Chicken
adapted from The New York Times

Ingredients

  • 1 cup full-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 2 pounds boneless, skinless chicken thighs, cut into large chunks
  • 4 tablespoons unsalted butter
  • 1 large sweet onion, peeled and sliced
  • 3 cloves garlic, peeled and minced or grated
  • 2 tablespoons minced or grated fresh ginger
  • 1/2 tablespoon cumin seeds
  • 1 small cinnamon stick
  • 1 8-oz. can tomato sauce
  • 1 jalapeno (red or green) or serrano pepper, seeded and finely diced
  • kosher salt to taste
  • 1 cup chicken stock
  • 1/2 cup half and half
  • 2 ounces ground cashews (optional)
  • Chopped cilantro, for serving
  • Basmati rice and/or naan, for serving

Method

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

Melt the butter in a large deep pan over medium heat. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, chile pepper, and salt, and cook until the chile pepper is soft, about 2 minutes.

Add the tomato sauce, chicken and marinade, and chicken stock to the pan and stir to combine. Bring the mixture to a boil, then turn the heat to low and simmer, uncovered, for 20 minutes.

Stir in the half and half and simmer until the chicken is cooked through, about 5 minutes.

Add the cashews, if using, and cook for another minute, then remove from heat. Garnish with cilantro and serve over basmati rice and/or with naan on the side.

NOTES

HOLY. CRAP. SO. GOOD.

So, butter chicken. For years, I never bothered to make it because I thought it was just like chicken tikka masala – marinate in lemon, yogurt, spices, cook with more spices, chile pepper, tomato, and cream. Same, right? NOPE. NOPENOPENOPE. I could not have been more mistaken.

This is, hands down, now my favorite Indian dish of all time. I cannot properly explain how complex and delicious and wonderful and amazing this is. Make it. You will not be disappointed.

Shredded Chicken Chilaquiles

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Shredded Chicken Chilaquiles

Ingredients

  • 2 tablespoons olive oil
  • 1 chipotle pepper in adobo sauce, minced plus 1 tablespoon adobo sauce (from can)
  • 6 small corn tortillas, cut into approximately 1-inch squares
  • 8 oz. shredded chicken
  • 2 cups medium or hot salsa
  • 1/2 cup sharp cheddar cheese or Mexican cheese blend
  • Suggested toppings: chopped tomatoes, chopped cilantro, lime wedges, sour cream, avocado, hot sauce

Method

Heat olive oil in a large deep skillet over medium-high heat. Stir in the corn tortillas and fry for 5-6 minutes, until browned and slightly crisp. Add chipotles and adobo sauce and gently mix in to coat the tortillas. Stir in salsa and shredded chicken.

Reduce heat to low and simmer for 5 minutes, until mixture is hot. Remove from heat, top with cheese, and cover for 2 minutes, or until cheese is melted.

Serve with desired toppings and/or with scrambled eggs (or eggs and chorizo) on the side.

NOTES

First couple of times I made this, I used tortilla chips instead of fresh tortillas. Big mistake. The fresh are far, far better here and so easy to do, it’s silly not to make the effort. I also originally made this with fried eggs on top, but we like the scrambled much more – a scoop of egg with avocado, sour cream, and a big bite of cheesy chickeny goodness just WORKS. A spectacular addition to my weekend brunch routine.

Beef Tamale Casserole

IMG_9154IMG_9145Beef Tamale Casserole
adapted from Jo Cooks

Ingredients

For Cornbread

  • 1 package Jiffy corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • 14.75 oz cream style corn (1 can)
  • 4-oz can diced green chiles (or chopped Hatch chiles)

For Beef

  • 1 teaspoon olive oil
  • 1 lb ground beef
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon chile powder (I use half ancho, half NM)
  • salt and pepper to taste

For Casserole

  • 1 (10-oz) can enchilada sauce
  • 1-1/2 cups shredded cheese shredded (cheddar, Monterey Jack, or blend)
  • 1 tablespoon chopped cilantro

Optional Toppings: sour cream, avocado, fresh sliced or pickled jalapenos, salsa, hot sauce

Method

Preheat your oven to 400 degrees F.

Add the Jiffy mix, egg, and milk to a medium bowl and whisk together. Stir in the creamed corn and the green chiles.  Pour the cornbread mixture into a large ovenproof skillet or a 9×9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done.

Meanwhile, in another medium skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Add the onion, garlic, cumin, oregano, chile powder, salt, and pepper and stir. Cook until the onion has softened, another 3 to 5 minutes. Add half of the enchilada sauce to the meat mixture and stir. Set aside.

When the cornbread is done, poke holes all over the top with a fork. Pour the remaining enchilada sauce over the top of the cornbread and spread. Top with the ground beef and the shredded cheese. Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.

Let cool for about 5 minutes, then top cilantro and other toppings, as desired.

NOTES

This is the third recipe for “tamale casserole” I have tried and by far our favorite. I don’t know if it’s that it uses ground beef (as opposed to chicken), that the enchilada sauce is 50/50 in the beef and the cornbread instead of 100% poured into the cornbread, or that I cooked it in a cast iron skillet instead of a pan. But the minute we dove into this one, I knew I had finally found the keeper. Awesome dish.

 

Garlic Sriracha Pork Stir Fry

IMG_9046 (1)Garlic Sriracha Pork Stir Fry
adapted from Judy Kim at Delish

Ingredients

  • 1 lb. ground pork
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 1 sweet onion, sliced
  • 1 red bell pepper, cut into strips
  • 1 lb. green beans, cut into 2-inch pieces
  • 1/4 cup soy sauce
  • 2 tablespoons packed brown sugar
  • 4 teaspoons sriracha
  • 1 tablespoon oyster sauce

Method

In a large skillet or wok over medium-high heat, brown ground pork, breaking up with a wooden spoon. Transfer to a plate, set aside.

Reduce heat to medium, pour in the oil to warm, then add garlic and onion and sauté until softened, about 4 minutes. Increase heat to medium-high; add bell pepper and stir fry for 2 to 3 minutes.

Meanwhile, in a small bowl combine soy sauce, brown sugar, Sriracha, and oyster sauce. Add mixture to the skillet along with green beans and pork. Sauté until green beans are bright green and meat is warmed through.

Serve immediately over white or brown rice.

NOTES

This might be one of the simplest stir fries I have ever made, but absolutely one of the best. For my money, you can’t go wrong with ground pork but all the better when the vegetables balance it out perfectly and the simple sauce covers all the right bases: sweet, savory, spicy. Definitely a go-to weeknight meal.