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 almonds (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, tomato sauce, chile pepper and salt, and cook until the chile pepper is soft, about 2 minutes.

Add the chicken and marinade to the pan, and cook for 2 minutes, then add the chicken stock. 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 almonds, 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.

Pork and Vegetable Stir Fry

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Pork and Vegetable Stir Fry
adapted from Taste of Home Cooking

Ingredients

  • 2 tablespoons cornstarch
  • 1 tablespoon chile garlic sauce
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup chicken broth
  • 12 oz. dry udon, lo mein, or rice noodles
  • 1 tablespoon canola oil, divided
  • 1-1/4 pound pork shoulder, cut into bite-sized pieces
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1/2 pound mushrooms, sliced
  • 1 small red bell pepper, thinly sliced
  • 1 cup shredded carrot
  • 1 8-oz bag snow peas or snap peas
  • 1 teaspoon sesame oil

Method

In a large measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the noodles according to the package instructions. Drain and set aside.

Heat 1/2 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining 1/2 tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the vegetables start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and peas. Cook for another minute, then add the noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

NOTES

We are always looking for new stir fry recipes around here, especially ones with protein other than chicken, so I knew when Sarah posted about this, I had to try it. And I expected it to be good, but I didn’t expect it to knock our socks off quite like it did. It was absolutely awesome – savory, tangy, slightly spicy. Thanks for an absolute winner, my friend!

Shredded Chicken Chilaquiles

IMG_0348 (1)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 on the side.

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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.

One-Pan Roast Sausage and Vegetables

IMG_9687IMG_9693One Pan Roasted Garlic Potatoes, Asparagus, and Sausage
adapted from Chelsea’s Messy Apron

Ingredients

  • 4 slices thick-cut bacon, raw, chopped
  • 1 pound baby red or gold potatoes, halved
  • 1 pound baby carrots
  • 1 teaspoon of EACH dried basil, dried thyme, dried oregano, paprika, and salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 pound asparagus, woody ends trimmed, cut into 2-inch pieces
  • 1 medium sweet onion, sliced
  • 1 12- to 14-oz. package smoked sausage, cut into 1/4-inch coins
  • 2 cloves garlic, minced
  • Grated parmesan and chopped fresh parsley, for topping

Method

Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional).

In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, salt, and pepper.

Place the bacon, potatoes, and carrots in a large bowl. Pour 1 tablespoon olive oil and half of the seasoning mix on top. Toss to combine, pour out onto the sheet pan, and place in the oven for 20 minutes.

Meanwhile, place the asparagus, onion, sausage, and minced garlic in the same large bowl, add the remaining 1 tablespoon of olive oil and remaining seasoning mix, and toss to combine.

After 20 minutes, remove the bacon, potatoes, and carrots from the oven. Pour the asparagus, onion, sausage, and minced garlic on top, then toss with a spatula until everything is well distributed on the sheet pan.

Bake for another 10-15 minutes or until the vegetables are roasted to your desired preference. Top with freshly grated parmesan and fresh parsley as desired. Serve.

NOTES

Typical Friday night dinners around here are seared/roasted chicken thighs, pork chops, or turkey thighs, alongside roasted potatoes, carrots, onion, and bacon, with both meat and vegetables seasoned with thyme, paprika, garlic, salt, and pepper. For years I have done this and called it Roast Dinner. So I guess that makes this sheet pan meal “Roast Dinner in a Bowl!” Sausage as the meat, added asparagus, but basically that’s what this tastes like. And we love it!