Chicken Pot Pies

I roasted a chicken the other night, which always leaves us with leftovers, so I decided to make chicken pot pies and realized I hadn’t shared a recipe for those yet. I make them about once a year because the recipe makes six pies, which carries us through the chilly season with only two of us to feed.

Chicken Pot Pies

Chicken Pot Pies

The chicken pot pies at some of the chain restaurants used to be my staple order until I began making my own. Nothing beats the flavor of homemade chicken pot pies, though, so no more mass-produced chain restaurant pies for me.

Chicken Pot Pies

Chicken Pot Pies

These homemade pies do take a bit of work but not excessively so. You can certainly cut corners by purchasing a rotisserie chicken and precut and/or frozen veggies. However, don’t skimp corners on the crust. This crust contains tangy cream cheese and is spiced up with some pepper. Fantastic flavor. So easy to work with, too: not too sticky and you can handle it without having to first refrigerate it.

Chicken Pot Pies

Chicken Pot Pies with a cream cheese crust

The first time I made these, I pressed the dough on the rims of the bowls to make sure it would stick. Bad idea. I guess I pressed so hard that during baking the sides just slipped off! Looked like the pot pies decided to drop their skirts ;  ) I’ve since learned, thanks to Ina Garten’s Barefoot Contessa cooking show, to brush both sides of the dough with an egg wash. The inside brushing helps the dough adhere to the bowl while the outside wash gives a sheen to the cooked crust. Thank you, Ina, for that handy dandy tip.

Chicken Pot Pies

Chicken Pot Pies loaded with chicken and veggies

Once cooked, these freeze beautifully. Just double wrap snugly in plastic wrap followed by an aluminum foil wrap, and you can then bake them straight from the freezer. Love the ease of that.

Now, if making entire chicken pot pies doesn’t appeal to you, the folks at Cooks Illustrated have created a casserole version that tastes equally yummy and is easier than making pot pies.

Chicken Pot Pies

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INGREDIENTS

FIlling

  • 3 tbsp. unsalted butter
  • 1 medium onion, chopped
  • 1 large russet potato, peeled and diced into small chunks
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced small
  • 1 cup celery, diced small (not part of original recipe)
  • 1 cup carrots, diced small (or use frozen carrots)
  • 8 ounces button mushrooms, sliced
  • 1 cup frozen peas
  • 4 cups cooked, shredded chicken
  • 1/2 tsp. crushed red pepper flakes
  • salt and pepper

Sauce

  • 8 tbsp. (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 1/2 cup heavy cream (optional)
  • dash hot sauce
  • salt and pepper

Crust

  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 16 tbsp. (2 sticks) cold, unsalted butter
  • 10 ounces cream cheese, chilled
  • 1 large egg

DIRECTIONS

  1. To make filling: Melt butter in a large skillet over medium heat. Add onion and potato to pan; saute for 5 minutes.
  2. Add garlic, bell pepper, celery, carrots (if using raw) and mushrooms; cook for about 15 minutes, until potatoes are tender.
  3. When veggies finish cooking, add cooked and shredded chicken along with frozen peas (and carrots if using frozen carrots). Stir in red pepper flakes as well as season with salt and pepper to taste.
  4. To make sauce: Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth (mine lumped up into a big ball).
  5. Add broth about 1/4 cup at a time, whisking it into the flour mixture. Continue cooking over medium heat until it thickens into a creamy sauce. If using heavy cream, mix that in now. Add hot sauce as well as salt and pepper to taste.
  6. Pour cream sauce over chicken and veggies; stir to combine.
  7. Spoon the filling into 6-8 individual oven-safe ramekins (mine are 4 1/2 inches in diameter).
  8. Preheat oven to 375 degrees F at this point.
  9. To make crust: Place flour in bowl of food processor along with salt and pepper. Pulse briefly to mix.
  10. Cut cold butter into 16 pieces and add to food processor; pulse until flour and butter are crumbly.
  11. Add cream cheese; continue to pulse until dough forms a ball. Transfer dough to a lightly-floured work surface. Use a floured rolling pin to roll dough into a rough rectangle about 1/4-inch thick. Cut dough in half lengthwise, then into thirds in the other direction, making six squares (or if you have 8 pies, cut accordingly). If squares are too small to fit over bowls, you can roll each one separately to enlarge them to needed size.
  12. Beat egg with a whisk, then brush dough with the egg. Place brushed side down over bowls, and gently press sides until they adhere to bowl. Now brush egg over top side of dough.
  13. Place pies on a foil-covered baking sheet (both for ease of transfer as well as any overflow of filling). Cut several slits into pie tops. Place pies into oven and bake for 20-25 minutes, or until golden brown (if your crusts are on the thick side, you may need to bake a bit longer).
  14. Baked and cooled pies can be frozen. Wrap snugly in plastic wrap followed by an aluminum foil wrap. Either thaw frozen pies in refrigerator on the day you intend to eat them, then reheat in 350 degree F oven for 30-40 minutes. Alternatively, pies can be reheated straight from freezer at 400 degrees F for 45-60 minutes.

SOURCE: adapted from Annie’s Eats via Ezra Pound Cake via the cookbook The Pastry Queen

Chicken Enchilada Soup

Chicken Enchilada Soup

Quick and easy Chicken Enchilada Soup

Greetings blog readers! I have missed writing posts this past week, but daily life got a bit hectic. I had two weeks of 4:00 a.m. wake ups in order to finish grading my students’ first round of essays, several meetings and workshops after my teaching day, and the nerve-wracking Back to School Night in which I inform parents about my curriculum. I tell ya, my body doesn’t respond well when I have too many late nights. Anyhow, all that craziness prevented me from having energy to share some of my kitchen escapades. Today is Saturday, though, and I got a long night of sleep and feel refreshed and ready to share.

As the weather begins to slightly chill here in Southern California (although today we still have temps in the low 80’s!), I thought I’d share a belly-warming soup that mimics the flavors of enchilada. I actually made this a couple of weeks ago as the sun was still blasting us with its heat, but I couldn’t resist testing this after I saw the recipe. I love enchiladas and I love soup. How perfect to combine the two!

The original recipe calls for cooking the soup in the crock pot and using uncooked bone-on chicken thighs. I’m sure the use of thighs provides tons of flavor to the soup. However, I used the shortcut of some shredded chicken I had in the freezer. I also skipped the sauteing onions and jalapenos; instead, I just blended those with a few other ingredients, similar to the recipe I use for enchilada sauce.  Even with my shortcuts, this soup stunned our taste buds. One of these days I’ll actually  follow the recipe and I’m sure the original will taste even better than my adapted quick version.

For now, though, if you want a quick and tasty soup, this one’s in the winner’s circle at our home.

Chicken Enchilada Soup

Chicken Enchilada Soup

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INGREDIENTS

  • 1 medium onion, quartered
  • 1 large jalapeno, seeded and roughly chopped
  • 3 cloves garlic, minced
  • 2 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tbsp. sugar
  • 1/2 tsp. dried oregano
  • 2 ripe tomatoes, roughly chopped
  • 1 (15-ounce) can tomato sauce
  • 1 (4-ounce) can diced green chiles, undrained
  • 2 cups chicken stock
  • 1 (15-ounce) can yellow corn, drained
  • 1 (15-ounce) can black beans, drained
  • 2 cups cooked and chopped chicken
  • 8 corn tortillas
  • canola oil, enough to fill a small skillet 1/2-inch high
  • garnish options: sour cream, shredded cheddar cheese, sliced green onion, chopped cilantro

DIRECTIONS

  1. In the bowl of a food processor or in a blender, purée the onion, jalapeno, garlic, chili powder, cumin, sugar, oregano, tomatoes, tomato sauce, and green chiles. Transfer to a large stock pot.
  2. Add chicken stock, corn, black beans, and chicken to the pot. Heat over medium heat until ingredients are heated through.
  3. While soup warms up, prepare tortilla strips. Stack the tortillas and slice into 1/4-inch strips, then slice the larger strips into halves. Heat oil in a small cast-iron skillet to 350 degrees F (or until very hot so when the tip of a wooden spoon is inserted into oil, the oil will bubble around the spoon). Add a handful of tortilla strips and fry until golden and crispy, 1-2 minutes, separating with tongs so they don’t stick together. Transfer to a paper-towel lined plate or baking sheet and immediately season with kosher salt.
  4. When ready to serve soup, garnish with tortilla strips. Additionally, you can garnish with sour cream and cheddar cheese and green onions or cilantro.

SOURCE: adapted from The Kitchn

Chicken Enchilada Verde

Today I bring you a kick-in-the-mouth Chicken Enchilada Verde dish.

Chicken Enchilada Verde

Spicy verde sauce makes these enchiladas sizzle

Despite the somewhat unsightly green appearance from the verde sauce, it actually imparts a pleasing taste, slightly tangy from the tomatillos and definitely spicy from the serrano peppers. The sour cream and the queso fresco cheese slightly offset that spicy kick, though, as well as adding a slightly salty  and light contrast.

Speaking of queso fresco, if you have a Mexican market near you, check for cheese there. I recently discovered that the cheese from behind the counter at the local Mexican market tastes a heckuvalot fresher and more flavorful than the packaged stuff I used to buy.

Let me warn you, these enchiladas pack quite a spicy kick. I’ve made them twice, and I jotted a note to take the seeds out of the serrano peppers next time I make them. However, that heat dissipates rather quickly, so don’t despair when your mouth rages with fire.

I had never cooked with tomatillos prior to this recipe. Somehow, I ended up with a bunch of them and approached the internet for ideas to use them. After reading Elise’s post about how even her young nephew gobbled them up, I decided to give it a try. Definitely heed her suggestion to use chicken thigh meat, as its tenderness adds to the deliciousness of this dish. And don’t skip coating the tortillas in oil, for it keeps them pliable for the rolling of the enchiladas.

I know it’s blazing hot and humid across the country right now, but this dish requires no oven. You boil the meat (or buy precooked chicken), boil the tomatillos, blend the sauce, and heat it in a saucepan. Okay, I take the oven part back. However, you simply keep the enchiladas warm at a very low temperature. For that matter, I guess you can microwave them at the last minute if you really don’t want to use your oven. Point is, this is a fairly easy recipe and doesn’t require you to heat up the house in the making of it. Give it a try. I surprised my picky palate with this one.

P.S. “Verde” means “green” in Spanish.

Chicken Enchilada Verde

Chicken Enchiladas Verde flavored with tomatillos and serrano peppers

Chicken Enchilada Verde

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INGREDIENTS

Chicken

  • 4 chicken thighs, bone-in, skins removed (about 1 3/4 pounds)
  • 1 clove garlic
  • 1/4 wedge yellow or white onion
  • 1tsp. salt

Verde Sauce

  • 1 1/2 pounds tomatillos
  • 3 serrano peppers
  • 2 cloves garlic
  • 1/3 cup white or yellow onion, roughly chopped
  • 1/4 cup roughly chopped cilantro, packed
  • 3 tbsp. sour cream

Enchiladas

  • canola oil
  • 12 corn tortillas
  • 1/2 cup crumbled Mexican cheese, such as queso fresco or cotija
  • chopped onion and cilantro for garnish

DIRECTIONS

  1. To prepare chicken: Place chicken thighs in a medium-sized saucepan; cover with water. Add one garlic clove, cut in half; 1/4 of an onion; and 1 tsp. salt. Bring to a boil, then reduce heat and allow to simmer, covered, for 20 minutes, until chicken is just cooked through. Remove thighs to a bowl and allow to cool. (If you prefer to roast the thighs, I’ve included a lime marinade/roast at the end.)
  2. When cool, remove chicken from bones and shred meat using a knife or fork. Add 1/2 cup of the verde sauce (below) to the chicken, and also add salt if needed.
  3. To make verde sauce: Remove outer husks from tomatillos. Rinse and place in saucepan, then cover with water. Remove tops from serrano peppers; add them to the pan. If you want to reduce the spiciness of the dish, consider cutting the peppers in half and removing all or some of the seeds. Bring to a boil, then reduce heat and simmer for 5 minutes, until tomatillos soften. Remove tomatillos and peppers from pan but save 1/2 cup of the cooking liquid.
  4. Into a blender, place tomatillos, serrano peppers, 1/2 cup of the cooking liquid, 2 cloves garlic, 1/3 cup onion, 1/4 cup chopped cilantro, and 1 tsp. salt; puree until completely blended, 15-30 seconds.
  5. Pour sauce into a skillet (one that is large enough to fit a corn tortilla), simmer for 5 minutes, then remove from heat.
  6. To prepare enchiladas: Soften and heat tortillas by placing a cast-iron skillet (or other frying pan) over medium-high heat and add 1 tbsp. canola oil. When hot, place a tortilla in the pan for a few seconds to absorb some oil, then flip it using tongs or a spatula. Place another tortilla directly on top of the first (it will soak up some of the oil), and flip again. Remove tortillas to a paper-towel lined plate. Add more oil to pan and repeat process with all tortillas. FYI: If using homemade tortillas, you can skip this process because they will be softened and heated already.
  7. At this point, heat the oven to 200 degrees F so you can keep the enchiladas warm while you finish the sauce.
  8. Now, take each tortilla and dip it into the sauce, piling them up again on a plate. Spread about 1/4 cup of the chicken just below the center of each tortilla, then roll it up. Place enchiladas into an oven-proof serving pan (I used my rectangular glass pan), and place filled pan into warm oven.
  9. Heat the verde sauce again to simmering, then remove from heat. Add sour cream; stir until blended. Pour verde sauce over warmed enchiladas. Top with cheese. Garnish with onion and cilantro, if desired.
  10. Serve immediately.

SOURCE: adapted from Simply Recipes

Lime-Roasted Chicken Thighs

INGREDIENTS

  • 3/4 pound chicken thighs (3 large)
  • juice of 2 large limes (1/4 cup)
  • 1/4 cup olive oil
  • 2 tsp. kosher salt, divided
  • 1/2 tsp. ground black pepper

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. Rinse thighs under cold water and pat dry.
  3. Mix lime juice, olive oil, kosher salt, and pepper, then toss thighs in mixture; refrigerate. Allow thighs to marinate for at least one hour and up to all day.
  4. Place chicken thighs in roasting pan lined with foil, or simply oil the pan. Roast thighs 20-25 minutes, then flip and roast an additional 10 minutes. Remove from oven, cool, then shred chicken for enchilada filling.

SOURCE: adapted from Martha Stewart

Thai Chicken Salad

ThaiChickenSalad2

I have been insanely, unusually tired for the past 3 weeks or so. Through this fatigue, the blog has haunted the back of my mind, nudging me to post, but then the exhaustion wipes out all thoughts of productivity. Isn’t spring a time of renewal, of energy, of sunshine? Yes, we’ve had all that going on in nature. So what’s up, body?

Every spring I seem to endure this slump in energy. I think it’s related to my profession. You see, I teach. English. To hormonal adolescents. And summer vacation is close. Very close. That means for the past few months I have graded hundreds upon thousands of assignments and essays . I’ve endured moaning and groaning and whining and griping from kids because I have the audacity to challenge their minds. And I’m at the end of my rope. I think there just might be enough to hold on to, though, to finish off these last four weeks…just maybe…

Okay, that’s my excuse for not posting. But today I’ll see if I can crank out something to share.

How about this Thai Chicken Salad? The recipe and I crossed paths a couple weeks ago, and we immediately formed a friendship. A good one. We plan to keep in touch.

Seriously, though, this recipe screamed for me to test it out as soon as I laid eyes on it. I had nearly all the ingredients on hand: crunchy cabbage, salty peanuts, sweet carrots, green onions…

Missing, though, was a green papaya. Hmmmm…I had never heard of that, but I was willing to swap it out for mango, maybe? Lo and behold, a trip to the Asian market scored a green papaya, which from the outside looks totally unripe. However, once you peel it and take a bite, you’ll be transported to sweet and tangy heaven. Who knew that beautiful taste was hiding underneath that thick green skin?

As for the dressing, now this part sounded a bit odd to me. Peanut butter in salad dressing? And fish sauce? What the heck, why not try it? My oh my, did we enjoy this! Both the peanut butter and the fish sauce deepen the flavor. Take a risk. Test it out. What do you have to lose?

Let me close by saying that this salad is loaded with healthy, good-for-you ingredients that hold up well. I mixed up a HUGE batch and, sans dressing, it lasted a few days in the fridge. Hence, I can totally picture this as summer party fare…or baby shower or bridal shower fodder.  It made great lunch leftovers for the week, too.

P.S. Although I don’t mind taking time to chop all the ingredients for a salad this awesome, you can cut corners by using pre-sliced/packaged cabbage & carrots, and you can use the rotisserie chicken from the market.

ThaiChickenSalad

Thai Chicken Salad

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Serves 6

INGREDIENTS

Salad

  • 2 boneless, skinless chicken breasts, cooked and shredded (check out Mel’s method)
  • green & purple cabbage, shredded (about 2 cups)
  • 1 large carrot, grated (about 1 1/2 cups)
  • 1 green papaya, peeled and seeds removed and sliced into thin strips (about 1 1/2 cups)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup green onions, sliced
  • 1/2-1 cup peanuts, salted

Dressing

  • 2 cloves garlic, minced
  • 3 bird’s eye chile peppers, finely diced (or use 1/2 tsp. of any hot pepper, diced)
  • 2 tbsp. soy sauce
  • 2 tbsp. white vinegar
  • 2 tbsp. honey (original recipe calls for sugar)
  • 1 tbsp. lime juice
  • 1 tbsp. oil
  • 1/2 tsp. fish sauce
  • 1/4 cup peanut butter
  • 1/4 cup water

DIRECTIONS

  1. Salad: In a large bowl, mix together all salad ingredients except peanuts. Chill until ready to eat.
  2. Dressing: Whisk together garlic, peppers, soy sauce, vinegar, honey, lime juice, oil, and fish sauce. Add peanut butter and water; whisk until smooth and creamy. Or, you can just place ingredients into a food processor and pulse a few times until it is all combined.
  3. Toss dressing with salad, add peanuts, and serve. (If you don’t plan to eat all the salad in one sitting, keep salad and dressing separate and chill both. It will last a few days in the refrigerator.)

SOURCE: Pinch of Yum

Orange-Glazed Chicken

OrangeGlazedChicken

Despite all the chicken recipes I have posted, hubby and I actually eat a lot more red meat and fish than the blog showcases. You see, my hubby is a fisherman and hunter at heart, a person born in the wrong era. He should have been a pioneer frontiersman.

He also usually cooks the meat and fish, liberally sprinkling on a variety of spices–whatever he is in the mood for. I, on the other hand, am a recipe follower. And I’m the one who experiments with the chicken recipes. Although we have freezers full of the game and ocean fish he brings home, we buy chicken just for the sake of having variety in our meals.

We had some drumsticks hanging around the freezer a few weeks back, and this Orange-Glazed Chicken recipe crossed my path around the same time I decided they needed to be cooked. Wow! This marinade packs a flavorful punch. It’s sweet from the orange juice and brown sugar; savory from the garlic and green onion; packs on more subtle spicy flavor with the ginger, anise, and cinnamon; and the addition of soy sauce and rice vinegar creates an Asian flair. Oh, and the final glaze of honey provides one more layer of sweetness.

I can’t get enough of these sweet things. They are so darn delicious that you just keep going back for more! I knew I would be making them again soon–both because I craved them and because I wanted to take photos for the blog (didn’t get around to that the first time).

Although I made these using only drumsticks, the marinade would work with all chicken cuts as well as with an entire roast chicken.

OrangeGlazedChicken2

Orange-Glazed Chicken

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INGREDIENTS

  • 10-12 chicken drumsticks (or one chicken, whole or cut up)
  • freshly ground black pepper
  • 2 tbsp. honey
  • orange slices for garnish

Marinade Sauce

  • 3 cloves garlic, minced
  • 2 tbsp. freshly grated ginger (TIP: I keep 1-inch pieces of peeled ginger in a resealable bag in the freezer for recipes calling for grated ginger)
  • 1 tsp. ground anise
  • 1 1/2 tsp. ground cinnamon
  • zest of one medium-sized orange
  • 1 cup freshly squeezed orange juice (about 3 medium oranges)
  • 3 tbsp. low-sodium soy sauce
  • 1 tbsp. rice vinegar
  • 1/2 tbsp. brown sugar
  • 4 green onions, coarsely chopped
  • 1 tbsp. sesame oil

DIRECTIONS

  1. In a small saucepan, bring to a simmer all marinade ingredients except the sesame oil. Simmer for 15-20 minutes, allowing marinade to thicken, then remove from heat.
  2. Stir in sesame oil and allow marinade to cool completely.
  3. Set aside (refrigerate) 1/4 – 1/2 cup marinade for basting during roasting, then pour remaining marinade into a resealable plastic bag. Add chicken pieces and coat well. Seal bag, place in refrigerator, and allow meat to marinate anywhere from 2-24 hours.
  4. Preheat oven to 425 degrees F. Line a baking pan with foil (otherwise you will have quite the mess to scrape up during cleaning time), and evenly spread chicken pieces onto pan. Sprinkle with ground black pepper, the place pan into preheated oven.
  5. Roast chicken for 45-50 minutes, turning and basting 2-3 times with the marinade you set aside. During the final basting, brush with honey (TIP: if  honey is too thick to brush onto chicken, microwave it for 15-30 seconds).

SOURCE: Season with Spice

Peruvian Roast Chicken

PeruvianChicken1

The travel bug infected me eons ago in my early adulthood when a family friend from Australia stayed with us. She regaled us with stories of her escapades, and that’s when the symptoms began to eat away at me.

As a teacher, fortune smiles upon me every summer with time and freedom to explore. In my single years I would take off, either road trips exploring the Western region of the United States or exotic destinations like Egypt, Greece, Turkey… I even spent two years teaching in Japan, allowing me side trips to explore the Asian destinations of China, Korea, and Thailand. With hubby, we’ve spent time exploring the grand ol’ states with a few exotic destinations tossed in over the years.

This particular trip that I mentioned in the previous post, the trip that has us sooooooo excited that we awoke at 3 a.m. and couldn’t sleep anymore and got up and made breakfast at the ungodly hour of 4 a.m. — this trip is a bucket list trip item. As of tonight, we’ll be on the red eye flight to South America, with Peru as the first stop. Hubby’s bucket list item includes a visit to the ancient ruins of Machu Picchu. For me, the next leg of our trip includes Iguazu Falls in Argentina, incredible massive falls that far surpass Niagra (which I’ve never seen, by the way). I’ve wanted to visit Iguazu for almost a decade now, and it has taken three years of diligent monthly savings to arrive at this day. I feel about to burst with the anticipation.

So, in honor of our trip, I made Peruvian Roast Chicken. I had to. It called to me.

I mixed the marinade paste with a bit of trepidation. It uses habanero chile, tops in heat. And the little orange chiles are miniscule in size for packing quite a punch! I also wasn’t keen on using mint leaves in the recipe simply because I’m not a huge fan of mint (except in Peppermint Patties).  I forged ahead, though. The paste is very thick and reddish. The chicken got a good rub-a-dub-dub both under and atop the skin, then it sat in the fridge for a few hours. The final roasted bird did not taste as hot as I had worried it might. The combo of flavors was definitely on the spicier side but not overly so. Hubby really liked it. I liked it but, truthfully, prefer the Herb-Roasted Chicken I make.

Now, I must finish packing and cleaning the house. So much to do before departing for a big trip.

Peruvian Roast Chicken with Garlic and Lime

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INGREDIENTS

  • 3 tbsp. extra-virgin olive oil
  • 1/4 cup lightly packed fresh mint leaves
  • 2 tbsp. kosher salt
  • 6 medium garlic cloves, peeled and roughly chopped
  • 1 tbsp. ground black pepper
  • 1 tbsp. ground cumin
  • 1 tbsp. granulated sugar
  • 2 tsp. smoked paprika
  • 2 tsp. dried oregano
  • 2 tsp. finely grated zest and 1/4 cup juice from 2 limes
  • 1 tsp. minced habanero chile
  • 1 (3/12 to 4 pound chicken)
  • not really an ingredient, but you will either need a vertical roaster or make your own using a 12-ounce can of beer

DIRECTIONS

  1. Place all ingredients except chicken into a blender; mix until a smooth paste forms, 10-20 seconds. (FYI: use gloves when handling habanero chile or your hands will BURN!)
  2. Gently loosen the skin of the chicken over the breast and thighs; remove any excess fat. Rub half the paste beneath the skin; spread remaining paste over entire outside of chicken. Place chicken in a large resealable bag, then refrigerate for 6-24 hours.
  3. Adjust oven rack to lowest position and heat oven to 325 degrees F. Place vertical roaster (or half empty can of 12-ounce beer) onto a rimmed baking sheet (cover it in foil first to catch drips). Slide the chicken onto your roaster so it stand upright with breast perpendicular to pan. Roast until skin just begins to turn golden and instant read thermometer inserted into thickest part of breast registers 140 degrees, 45-55 minutes. Remove chicken (and pan) from oven, followed by increasing temperature to 500 degrees.
  4. When oven is ready, place one cup of water in the bottom of the pan; return to oven. Roast until entire skin is browned and crisp and instant read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes. If water evaporates, add more to keep pan from smoking. Rotate chicken halfway through cooking.
  5. When cooked through, remove chicken from oven and allow to rest, still vertical, for 20 minutes before carving.

SOURCE: America’s Test Kitchen

Chicken Thighs with Garlic and Worcestershire

ChickenThighsWant to cook some super tasty chicken thighs that only use two ingredients? Want some chicken thighs that cook up super tender and moist? Then read on, for I’m about to share with you my hubby’s simple yet scrumptious recipe.

These chicken thighs are one of his specialities. He liberally sprinkles them with garlic powder and Worcestershire sauce then cooks them low and slow. They come out super tender and flavorful–amazingly flavorful for only two ingredients, actually. Make lots because they shrink, first of all, and secondly, they taste fantastic as leftovers. You’ll be craving more, so go ahead and make extra.

The recipe below is a bit on the vague side in terms of ingredient amounts and cooking time. There are no hard and fast rules to this one; just go with what feels right to you in terms of flavorings and pay attention to the doneness of the meat for the actual cooking time.

Chicken Thighs with Garlic and Worcestershire 

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INGREDIENTS

  • bone-in chicken thighs with or without skin–as many as you desire to cook
  • Worcestershire sauce
  • garlic powder

DIRECTIONS

  1. Rinse chicken under cold water and pat dry.
  2. Place chicken thighs in a large pan, packing them in there. Liberally sprinkle with Worcestershire sauce followed by a liberal sprinkling of garlic powder (of course, you can use less-than-a-liberal amount but we love these two flavors).
  3. Turn heat to medium-low and cook chicken until bottom of meat begins to lose its pinkness, then turn over and cook other side. Add more flavorings, if desired, after turning thighs over. This takes about 30-45 minutes overall, depending on size of thighs. Sometimes we place a cover over the pan after turning the meat to keep moisture and flavors from escaping too much.

SOURCE: hubby’s recipe