Total cook time: 45-50 minutes
Recipe ease: easy
This is a recipe of Nigella Lawson’s that I have been meaning to try. If you are looking for a classic roast chicken dish and/or some comfort than this is perfect. I made it on a very cold night, served it with some wine, and enjoyed every bite.
I picked a spicy chorizo from Whole Foods and had to use a blood orange rather than a regular for the zesting. I then sliced up the blood orange and set it out at the table for something sweet.
The original recipe calls for two red onions, and 12 chicken thighs, but I felt it was a bit much. The large onion I used cooked nicely and caramelized in the pan, and contrasted nicely with the creamy potatoes. Delicious.
You will need:
- 1-2 tablespoons regular olive oil
- 6 chicken thighs (bone in, with skin)
- 2 links chorizo sausages, cut into bite sized pieces
- 2 lbs baby potatoes, half the larger ones
- 1 large red onion peeled and roughly chopped
- 2 teaspoons dried oregano
- grated zest of one orange
- salt and pepper to taste
Preheat the oven to 425 degrees and put the oil in the bottom of a roasting pans. Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up. Add the chorizo sausages and the new potatoes to the pan.
You don’t need to be precise with the veggies
The chicken thighs were from a store that had an in house butcher
That is some good-looking chorizo
All nestled in the pan and ready to go
Sprinkle the onion and the oregano over, then grate the orange zest over the pan. Cook for 20 minutes, then baste the chicken with the juices. Continue cooking for about 20 – 30 minutes or till chicken is done.
The end result
- Large tortillas
- 2-3 cups Mexican blend cheese
- 2 large chicken breasts
- 1/2 white onion, sliced thin
- 1 red bell pepper
- 1 can Black beans, rinsed
- 2 cloves garlic, minced
- 2 tsp cumin
- 1-2 tbs olive oil
- Salt and pepper to taste
- 1-2 tbs butter
1.Prepare your veggies. Slice your onions and peppers, and mince your garlic.
2. Sauté onion, peppers, 1 clove garlic, 1/2 tsp cumin, salt and pepper in 1 tsp olive oil over medium heat for 6-8 minutes until browned.
3. Season chicken with 1 clove of garlic, 1 tsp cumin, salt and pepper. Sauté chicken breast in 1 tbs olive oil over medium heat until cooked. Stir in 1/4 cup black beans and heat. Set aside.
4. In a non stick skillet or griddle, melt 1 tbs butter. Add one tortilla and sprinkle one half of it with cheese.
5. Add chicken, peppers and onions.
6. Fold over and cook on both sides, until browned and the cheese is melted.
7. Cut up, serve and enjoy:)
I modified this from a recipe I found on Allrecipes.com
You will need:
- 2 tbs vegetable oil
- 2 lb boneless pork shoulder (or slice up a bone-in pork shoulder)*
- 3 cloves garlic, chopped
- 1 small white onion, sliced thin
- 7-8 tomatillos, chopped or 24 oz can tomatillos, drained
- 1 can diced green chiles
- 2 fresh jalapenos, chopped and deseeded
- 1 bottle of beer (you may use chicken broth instead)
- 4 oz chicken broth
- 1 tsp dried oregano
- salt and pepper, to taste
Serve with: fresh cilantro, sour cream, monterey-jack cheese
- Prepare your veggies
- Heat oil in a large skillet and brown pork on all sides for about 15 minutes. Transfer to slow cooker, reserving juices in the skillet
- Cook onion and garlic in remaining juices, stirring and scraping up any browned bits for about 4-5 minutes. transfer juices and onions/garlic into slow cooker
- Add tomatillos, chiles, jalapenos, oregano, salt and pepper. Pour in the beer and chicken broth to cover the ingredients. Cook on low for 8 hours.
- Shred cooked pork with a fork, and spoon into bowls.
- Add cilantro, cheese, and sour cream and enjoy:)
Allow for jalapeno seeds if you want the dish to be spicier.
For this recipe, I used a bone-in pork shoulder. I first trimmed the fat from the meat before it slicing it from the bone.
This recipe is so easy, it is rather embarrassing. I’m only including it because I know that a lot of you out there are pressed for time and are looking for easy slow cooker recipes. Often, I have served this at my house and people have asked for the recipe (which has spread like wildfire amongst family and friends). I make this for tacos, burritos, or even as a stand alone dish served with rice. Here it is – in all of its simple glory.
- Chicken breasts – I usually use four
- one jar of salsa
Yep, that’s it. I often throw in a half-can of black beans, or some frozen corn. Hell, you can even throw in some jalapenos or cilantro if you want to be fancy.
You can cook it in 4 hours or 8. The only caveat is that the dish will be extra juicy when it is done because you do not pre-cook the chicken.
As a result, I strain some of the sauce out if I am planning to use it for soft-tacos or burritos. Then, I shred it with a fork.
You could pre-cook the chicken, but I find that it dries out too much, and becomes too much trouble if you are looking for something very simple on a school night.
This is a recipe I modified from: http://stayforsupper.com/2012/08/21/buffalo-chicken-taquitos/ and it has been a good hit. If you wrap the taquitos tightly, it will yield about 18.
Serve with blue cheese dip and/or celery sticks. You can also cut the hot sauce with regular buffalo sauce to diminish the heat.
- tortillas – I prefer El Banderito – some brands aren’t that good for rolling i.e. mission
- 4 cups shredded chicken – you can cook it yourself, or use a rotisserie
- 2 cups mozzarella
- 4 oz cream cheese
- 1/3 cup franks hot sauce
- 1/3 cup milk
- 2 tbs butter
- 1 clove garlic, minced
- sea salt & pepper, to taste
- 1 tsp cumin
I have been on a tomatillo kick lately. I’ve been looking for a nice chicken chili recipe for a while, and I created this from several different recipes. This is definitely going on my permanent rotation. I served this with a little sour cream and cilantro, and I made some cornbread to go along with it – a perfect fall dish after a long day at work. If you choose to buy salsa verde, this becomes a very quick, economical meal, as well. If you use one complete beer or 1-1.5 cups of chicken broth the consistency will be more soupy. Reducing the liquid gives you more of a chili consistency. Either way works well.
Simply assemble the ingredients and cook on a low and slow setting – 8 hours.
Serving suggestions: fresh cilantro, avocado, sour cream, Mexican cheese, cornbread as a side dish, corn tortillas.
You will need:
- 2 lbs chicken breast or thighs
- 2 cups Salsa Verde/tomatillo salsa* – you can buy this (use a 16 oz jar) or make it. see recipe below
- half white onion, sliced thinly
- 1 bell pepper, diced (I used a yellow one for this recipe)
- 1 can pinto beans
- 1 can cannelini beans
- 1 cup chicken broth or a little less than one beer
- 2 tsp cumin
- salt and pepper to taste
- fresh cilantro
- jalapenos (de-seeded) if you want to add spice
Homemade Tomatillo salsa:
- 1 1/2 lbs fresh tomatillos
- 6 whole garlic cloves, peeled
- 1/2 onion, chopped
- 1 cup fresh cilantro
- 2 jalapeños, stems removed and deseeded (for extra heat use serranos instead)
- juice and zest from 1 lime
- 1 tablespoon cumin powder
- 2 teaspoons honey
- 1 teaspoon sea salt
Arroz con leche recipes vary widely depending on what country you are dealing with. This one is based off a Costa Rican version that I searched long and hard for. I was trying to replicate my guy’s grandmother’s recipe, and with a few tweaks, it was a success. As a boy, he loved to eat it straight from the pan while it was hot and sweet- but it can be refrigerated and will last for days.
- 1 cup rice
- 4 1/2 cups water
- 2 cinnamon sticks
- 3 cloves
- 1 can evaporated milk
- 2 cans condensed milk
- 1 tsp vanilla
- 1 egg yolk
- 1/2 tbs grated orange skin
- pinch of salt
Step one: add orange peel, h20, cinnamon sticks and cloves to a sauce pan.
Bring to a boil and then add rice. When the rice has absorbed all of the water, add evaporated milk.
This is the consistency you are gunning for.
Step two: Bring to a boil again, and then add condensed milk, salt and vanilla.
Step three: Boil for 10-15 minutes.
Step four: Add the yolk and mix well.