- Featured, Recipes
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01 Mar 2010
After years of trying to figure this one out, I finally combined Rick Bayless' version from his Mexican Everyday cookbook and an old weight watchers recipe (from the take-out tonight! cookbook) and it was fantastic.
Ingredients
1 large dried pasilla (negro) chile
1 15oz can fire-roasted diced tomatoes
Olive oil
1 medium onion, sliced into strips
1 red bell pepper, sliced into strips
3 garlic cloves
1 tablespoon chili powder
2 teaspoons cumin
2 quarts chicken broth
About 1.25 lbs or chicken breasts. You can cook it beforehand and shred it into chunks, or cut it into 1/4" cubes and put in at the end (be sure it cooks for about ... {Tags: chicken, mexican, soup} {More...}
- Featured, Recipes
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20 Feb 2010
Ingredients for soup:
3 to 3.5 lbs broiler-fryer chicken, cut into pieces
Cold water to cover
1 teaspoon salt
1/2 teaspoon pepper
1 medium stalk celery with leaves, cut up
1 carrot, cut up
1 small onion, cut up
1 sprig parsley
Ingredients for noodles:
2 cups all-purpose flour
3 large egg yolks
1 large egg
1 teaspoon salt
1/3 to 1/2 cup water
Directions:
Begin by making the broth, which is essentially a 1.5 hour chicken stock from scratch. Add all soup ingredients to the pot (don't include the liver, but other giblets and neck can be added if desired) and bring to a boil. Reduce heat to low, cover, and simmer for about 45 ... {Tags: chicken, noodles, soup} {More...}
- Recipes
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12 Sep 2009
This would of course also work with pork, and the proportions actually match those needed for a 5lb pork butt (you just need to cook it for 2.5 hours instead of 25 minutes).
Ingredients
3 California chiles
1 ancho chile
1 guajillo chile
1 cascabel chile
1 chile de árbol (or guajillo)
1 bay leaf
3/4 cup orange juice
1/4 cup pineapple juice
1 tablespoon white vinegar
1 teaspoon cinnamon
1 teaspoon sea salt
1 clove garlic
1 teaspooon kosher salt
3/4 teaspoon pepper
3/4 teaspoon garlic salt
1/4 teaspoon Mexican oregano
1/4 teaspoon achiote condimentada (seasoned achiote paste — the powder also works well)
1 red onion, sliced thin, divided
2.5-5 lbs. chicken breasts, sliced 1/2" thick
8oz canned pineapple, ... {Tags: chicken, mexican, tacos} {More...}
- Recipes
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14 Oct 2007
When I first made this it was so salty it wasn't enjoyable. At all. I'd recommend dialing the salt way down (as is now reflected in the ingredients and directions).
Ingredients:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
{Tags: chicken, indian} {More...}
- Recipes
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26 May 2007
Ingredients:
1 tsp olive oil
1 lb skinless, boneless chicken thighs, trimmed of all visible fat, cut into 2" chunks
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
1 cup long-grain white rice
1 chipotle in adobo, chopped
1 can (8 oz.) tomato sauce
1 cup water
12 pimiento-stuffed olives, chopped
1 cup frozen peas
Directions:
Heat oil in a large non-stick skillet over medium-high heat. Swirl in the oil, then add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate.
Add the onion, bell pepper and garlic to the skillet. Cook over medium heat, stirring occassionally, until softened, about ... {Tags: chicken, mexican} {More...}
