My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.
This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.
Yield: Serves 8
- 1 to 2 tablespoons extra-virgin olive oil or avocado oil
- 2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
- 2 poblano chiles, seeds removed, chopped
- 1 large white or yellow onion, chopped
- 1 jalapeño, seeds and ribs removed, diced
- 4 large garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- coarse salt or pink Himalayan salt
- 2 (4-ounce) cans chopped green chiles
- 12 oz jarred salsa verde (I used Trader Joe’s)
- 2 (19-ounce) cans cannellini beans, drained and rinsed
- 4 cups chicken stock
- juice of 1 lime
- 1 avocado, diced or sliced, for garnish
- crème fraîche, sour cream, or cashew crema (recipe below), for garnish
- thinly sliced scallions, for garnish, optional
- cilantro, for garnish, optional
- Heat the oil in a large Dutch oven set over medium to medium-high heat.
- Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
- Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
- Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
- Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
- Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
- Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
- Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.
For the Cashew Crema:
- Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
- Blend on high speed until the crema is completely smooth, 2 minutes.
Note: The crema will keep well in an airtight container in the fridge for up to 5 days.
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: boneless skinless chicken thighs, cannellini beans, cashew crema, chicken, chicken thighs, Chile verde, chili, creme fraiche, dinner, jalapeño, poblano, poblano chilies, salsa verde, smoked paprika, Super Bowl, white chili
This dish was a home run in my house. Everyone really enjoyed it. I served it over brown Basmati rice with warm naan and steamed spinach on the side. Perfect weeknight comfort food! It does take a while to cook but it is mostly unattended. Letting the finished dish sit for 20 minutes after cooking allows the flavors to soak into the chicken- perfect.
This recipe is from Desmond Tan and Kate Leahy of Burma Superstar in the San Francisco Bay Area and their book “Burma Superstar,” via The New York Times, adapted by Genevieve Ko. I used Maharajah curry powder and additional garlic. I also had Greek yogurt available to temper the spice.
Yield: 8 servings
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: Asian, boneless skinless chicken thighs, Burma Superstar, chicken, chicken thighs, cilantro, coconut milk, curry, fish sauce, Madras curry, Maharajah curry, paprika, stew, turmeric
I have a couple sheet-pan dinners to share. Cooking an entire meal on one sheet pan may be the ultimate method for easy back to school dinners. Love it.
This dish uses Dijon mustard in the marinade and whole grain mustard in the dressing. Perfect for all of the mustard chicken fans in my house.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I used boneless, skinless chicken thighs, reduced the oil, and substituted my beautiful CSA arugula for the frisée. We ate it with Ritzy Summer-Squash Casserole. Great.
Yield: 6 servings
For the Chicken Marinade & Potatoes:
- 2 T Dijon mustard
- 2 T honey
- 3 T extra-virgin olive oil, divided
- 8 to 10 boneless, skinless chicken thighs or 4 whole chicken legs (thigh and drumstick; about 2 lbs total), patted dry (I used 9 boneless, skinless chicken thighs)
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 to 1 1/2 lbs baby Yukon Gold potatoes, halved lengthwise
- 4 rosemary sprigs
For the Dressing & To Serve:
- 1 large garlic clove, finely grated
- 3 T freshly squeezed lemon juice
- 4 tsp whole grain mustard
- 4 T extra-virgin olive oil
- 2 tsp honey
- 1/2 tsp kosher salt
- 6 to 8 cups arugula, 1 small head of frisée, or 1/2 small head of escarole, trimmed, torn into bite-size pieces
- 1/2 cup parsley leaves
- Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
- Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
- Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat. (I marinated the chicken for 4 hours in the refrigerator.)
- On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
- Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
- Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes.
- Roast until chicken, flipping over to “skin side” up after 15 minutes, and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 20 to 25 minutes for boneless, skinless thighs or up to 30–40 minutes for bone-in meat.
- Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
- Divide greens and parsley among plates, drizzle with dressing, then top with chicken and potatoes. Drizzle additional dressing over chicken and potatoes. Garnish with chopped parsley, as desired.
Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
Posted in Chicken (Poultry), Greens, Quick, Recipes
Tags: arugula, boneless skinless chicken thighs, chicken, Dijon, dinner, dressing, easy, escarole, frisee, honey mustard, lemon juice, marinade, mustard, parsley, potatoes, rosemary, sheet pan, whole grain mustard
This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving.
This recipe was adapted from Bon Appétit, contributed by Molly Baz. I marinated ten chicken thighs but would add up to five more next time. I also used a mixture of harissa and sambal oelek for heat. Fabulous.
Yield: 6 to 8 servings
1 3-inch piece fresh ginger
5 large garlic cloves
3/4 cup coconut milk
1/4 cup hot chili paste (such as sambal oelek and/or harissa)
1/4 cup fresh lime juice
2 T light brown sugar
1 3/4 tsp Morton kosher salt
2 T vegetable oil, plus more for grill
2 lbs skinless, boneless chicken thighs (use 10 to 15 thighs)
1/2 cup cilantro leaves with tender stems
lime wedges, for serving
- Prepare a grill for medium heat.
- Finely grate ginger and garlic into a medium bowl.
- Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 tablespoons oil and whisk to combine.
- Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
- Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet.
- Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
- Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off).
- Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
- Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.
Posted in Chicken (Poultry), Grilling, Holiday, Recipes, Shrimp
Tags: 4th July, boneless skinless chicken thighs, chicken, chicken thighs, cilantro, coconut milk, flank steak, Fourth of July, ginger, grilled, harissa, July 4th, lime, sambal oelek, shrimp, skirt steak
For years, this was the most popular recipe on Food and Wine.com. It was included in the 40th Anniversary edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes.” I have tried several recipes from this wonderful collection.
This is an easy version of this classic and popular Indian dish. I especially loved it because the sauce was so amazing. The original recipe makes a note that the marinade and sauce are also delicious with shrimp, lamb, and vegetables.
The recipe was adapted from Food and Wine, contributed by Grace Parisi. I doubled the garlic and used slivered almonds. We ate it over brown Basmati rice with warm naan and sautéed spinach. Yum!
- In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
- Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
- Preheat the broiler and position a rack about 8 inches from the heat.
- Remove the chicken from the marinade; scrape off as much of the marinade as possible.
- Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
- Transfer to a cutting board and cut it into 2-inch pieces.
- Meanwhile, in a small skillet, heat 1 teaspoon of the oil.
- Add the almonds and cook over moderate heat, stirring constantly, until golden, about 3 to 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
- In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering.
- Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
- Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
- Add the tomatoes with their juices and the sugar and season with salt and pepper.
- Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
- Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
- Stir in the chicken and pan drippings; simmer gently for 10 minutes, stirring frequently, and serve.
Note: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
Posted in Chicken (Poultry), Recipes, Shrimp, Vegetarian
Tags: almonds, boneless skinless chicken thighs, cayenne, chicken, chicken thighs, cream, dinner, garam masala, ginger, Indian, lamb, masala, San Marzano, shrimp, tomatoes, vegetarian
Full-flavored sheet pan dinners are a dream. I loved that this one was seasoned with smoked paprika- it has such a fabulous depth of flavor. The “jammy” roasted tomatoes were sweet and delicious. I served the chicken and sauce over a bed of brown Basmati rice to soak up every last drop.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated broccoli florets and increased the amount of garlic. In addition to rice, I served this dish with sautéed spinach and roasted potatoes. Wonderful.
Yield: Serves 4
- 1 1/2 pounds boneless, skinless chicken thighs (about 5)
- 1/2 tsp kosher salt, plus more as needed
- 10 whole unpeeled garlic cloves
- 2 T extra-virgin olive oil, plus more for drizzling
- 1 1/2 T fresh lemon juice, plus more for serving
- 1 T sweet or smoked paprika
- 1 tsp dried oregano
- 1 tsp light brown sugar
- 3/4 tsp ground cumin
- 1 pint cherry tomatoes (preferably different colors), halved
- 2 cups broccoli florets, optional
- 2 ounces diced pancetta or bacon
- 1/4 cup torn fresh dill, parsley or other herbs, for serving (I used cilantro)
- freshly ground black pepper
- brown Basmati rice, for serving, optional
- Heat oven to 425 degrees, preferably on convection roast.
- Season chicken all over with salt, and place on a rimmed baking sheet.
- Smash all the garlic cloves with the side of a knife and peel them.
- Finely grate two of the garlic cloves into a small bowl. Stir in the 2 tablespoons olive oil, lemon juice, paprika, oregano, brown sugar, and cumin. Pour over chicken, tossing to coat.
- Add tomatoes, broccoli florets (if using) and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes and broccoli lightly with salt and drizzle with a little more olive oil.
- Scatter pancetta on top.
- Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.
- Remove the chicken from the pan and set aside.
- Stir the tomatoes, broccoli, and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste.
- Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like.
- Place a bed of rice on a platter, if desired. Transfer the reserved chicken to the platter.
- Spoon tomatoes, broccoli, garlic and pancetta over the chicken to serve.
Posted in Chicken (Poultry), Quick, Recipes
Tags: bacon, boneless skinless chicken thighs, broccoli, cherry tomatoes, chicken, chicken thighs, cumin, dinner, lemon, pancetta, paprika, roasted, sheet pan, smoked paprika, tomatoes
This non-traditional “Seattle-style” chicken teriyaki is a crowd-pleaser. It is sweeter than authentic Japanese chicken teriyaki. I cooked it under the broiler, but it would be fabulous grilled. We ate it over rice with roasted cauliflower and asparagus.
- 1 cup soy sauce
- 1 cup granulated sugar
- 1 ½ teaspoons brown sugar
- 6 to 8 cloves garlic, crushed in a press
- 2 tablespoons grated fresh ginger
- ¼ teaspoon freshly ground black pepper
- 1 3-inch cinnamon stick
- 1 tablespoon pineapple juice
- 8 to 10 skinless, boneless chicken thighs
- 2 tablespoons cornstarch
- rice, for serving
- In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
- Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- Remove chicken and set aside.
- Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
- Preheat a broiler or grill.
- Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side.
- While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. (I did not have to add additional water.)
- To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
Posted in Chicken (Poultry), Grilling, Recipes
Tags: Asian, boneless skinless chicken thighs, chicken, chicken thighs, cinnamon stick, dinner, ginger, grilled, Japanese, pineapple juice, Seattle, soy sauce, teriyaki