One-Pot Chicken Thighs with Black Beans, Rice & Chiles

The New York Times recently posted a list of “The 13 Best Cookbooks of Fall 2019” along with one recipe from each book. Such a wonderful peek. 🙂

Baked chicken and rice dishes are an absolute favorite in my house, so I was immediately drawn to this dish adapted from Diana Henry’s From the Oven to the Table: Simple Dishes that Look After Themselves, contributed to The New York Times by Margaux Laskey.

This Mexican-inspired dish was incredibly flavorful. I loved serving it with all of the garnishes as well. We ate it with sautéed greens on the side. Fabulous!

Yield: Serves to 8

  • 8 to 10 (5 pounds) bone-in, skin-on chicken thighs, trimmed and patted dry
  • coarse salt and freshly ground black pepper
  • 2 T extra-virgin olive oil or peanut oil
  • 1 large yellow, Vidalia or white onion, chopped
  • 2 green or red bell peppers, halved, seeded and sliced (I used my CSA long green peppers)
  • 2 ½ cups chicken stock
  • 2 red Fresno chiles or jalapeños, halved, seeded and chopped, plus one sliced chile for garnish
  • 1 (3-inch) cinnamon stick, broken in half
  • 6 garlic cloves, finely minced or grated
  • 1 tsp ground cumin
  • 1 (15-ounce) can black beans, rinsed
  • 6 oz grape or cherry tomatoes, halved
  • 1 cup white Basmati rice, rinsed in a sieve until the water runs clear
  • 3 T chopped cilantro leaves
  • Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving, as desired
  1. Heat the oven to 375 degrees, preferably on convection.
  2. Season the chicken with salt and pepper on both sides.
  3. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. (I used an enameled cast iron pan.)
  4. In two batches, brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate.
  5. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
  6. In a small saucepan, bring the chicken stock to a boil.
  7. Meanwhile, add the chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes.
  8. Add the black beans and cherry tomatoes. Season generously with salt and pepper.
  9. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.)
  10. Add the stock and return the chicken to the pan, skin-side up.
  11. Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender.
  12. Sprinkle with the cilantro.
  13. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper), as desired.

Corn, Bacon & Cheddar Pie

I do have a few more desserts to share, but I am interrupting those posts to share this amazing savory pie. It was ridiculously good. Worth every calorie in every indulgent bite. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark.  I incorporated whole wheat pastry flour in the cornmeal crust (delicious) and adapted the method.

I made it with fresh sweet corn but I can imagine it would also be wonderful with frozen corn. We ate it with roasted potatoes and a giant green salad- a very satisfying meal. Fluffy and fabulous!

Yield: Serves 6 to 8

For the Crust:

  • 1/2 cup/65 grams all-purpose flour, plus more for rolling
  • 1/2 cup/65 grams whole wheat pastry flour (can substitute all-purpose)
  • 1/4 cup/40 grams cornmeal or polenta/grits
  • 1/4 tsp fine sea salt
  • 1/2 cup/115 grams cold unsalted butter (1 stick), cubed
  • 3 to 6 tablespoons ice water

For the Filling:

  • 1/2 large or 1 small red onion
  • 1 T fresh lime juice, plus more to taste (from 1/2 lime)
  • 1/2 tsp fine sea salt, plus more as needed
  • pinch of granulated sugar
  • 4 ounces bacon (4 slices), diced
  • 1 1/2 cups fresh or frozen corn kernels (from 2 ears if fresh)
  • 2 T chopped pickled jalapeño, plus more slices for topping (I used Trader Joe’s Fire Roasted Green Chilies)
  • 1 cup heavy cream
  • 1/2 cup sour cream or plain Greek yogurt
  • 3 large eggs
  • 3/4 cup coarsely shredded sharp Cheddar (3 ounces)
  • 3 T chopped parsley

To Prepare the Crust:

  1. In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour(s), cornmeal and salt until combined.
  2. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans.
  3. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough.
  4. Shape dough into a disk and wrap in plastic wrap. (At this point, I placed the disk in the refrigerator for about 10 minutes.)
  5. Between 2 layers of plastic wrap, or on a lightly floured surface, roll out dough into a 12-inch circle.
  6. Transfer dough to a 9-inch deep pie plate; trim and crimp edges. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)(I made the dough the night before.)

To Make the Filling and Finish the Pie:

  1. Heat oven to 425 degrees, preferably on convection.
  2. Place the pie dish on a rimmed baking sheet. Prick the bottom of the pie crust with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes.
  3. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 4 to 7 minutes more.
  4. Reduce oven temperature to 375 degrees, preferably on convection.
  5. While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. (I used half-moons because I used 1/2 of a red onion.)
  6. Coarsely chop remaining onion and set aside. (I used half-moons in the filling as well.)
  7. Scatter diced bacon in a cold 12-inch skillet. (I used a cast iron skillet.) Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 8 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
  8. Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes.
  9. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
  10. Remove from heat and scoop 1/2 cup corn mixture into a blender. (I used a Vitamix.)
  11. Add cream, sour cream and eggs. Blend until you get a purée.
  12. Using a spatula, scrape corn purée back in pan with whole corn kernels.
  13. Stir in 1/2 cup Cheddar, the parsley and the cooked bacon.
  14. Scrape mixture into the baked pie shell.
  15. Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
  16. Cover the edge of the pie crust to prevent over-browning.
  17. Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Chicken Biryani, Hyderbadi style

I have another wonderful Indian dish to share. I first spotted this mouth-watering dish on Safari of the Mind– the site of my like-minded blog friend, Loretta. I had to make it. 🙂

I doubled the amount of chicken in the original recipe -thinking it would be the highlight- but I was obsessed with the rice! I didn’t cut the chicken into pieces, but may opt to next time. I used 1 tablespoon of prepared Garam Masala powder but included the ingredients to prepare it below- I do think it would be even more delicious if it was prepared with the fresh spice blend. I also omitted the water in the marinade and the mint in the tempering. I baked the biryani rather than cooking it on the stove.

The recipe was adapted from Yummefy.com, via Loretta @Safari of the Mind. We ate it sautéed greens with garlic and cumin. Yum!

Yield: Serves 8 to 10

For the Marinade:

  • 2 cups plain yogurt (I used Greek yogurt)
  • 1/2 large yellow onion, very finely chopped (about 150 grams)
  • 5 large garlic cloves, very finely chopped (about 1 T)
  • 2-inch piece ginger root, very finely chopped (about 2 T)
  • 4 to 8 green chillies, fresh, chopped, de-seeded and minced, to taste (I used jalapeños)
  • 2 tsp turmeric powder
  • 1/4 cup fresh lime juice, from 1 large lime
  • 1/2 cup fresh cilantro, chopped
  • 2 tsp coarse salt, or to taste
  • 8 to 10 boneless skinless chicken thighs, cut into 1 1/2 in pieces, if desired

For the Masala Powder:

  • 4 cloves
  • 1 piece cinnamon, 1 inch
  • 4 green cardamom pods
  • 6 black peppercorns
  • 1 teaspoon black cumin seeds

For the Rice:

  • 2 cups basmati rice, or any other long-grain rice
  • 4 cloves
  • 6 green cardamom pods
  • 1 piece cinnamon
  • 1 bay leaf
  • 1 teaspoon coarse salt, or to taste

For Tempering:

  • 4 tsp plus 1 T ghee, divided
  • 2 T vegetable oil (I used canola oil)
  • 3 large yellow onions, sliced
  • 1 T vegetable oil
  • 1/2 teaspoon saffron threads, soaked in 1/4 cup warm milk for 30 minutes
  • 14 fresh mint leaves, for garnish, as desired
  • 1 tablespoon chopped cilantro leaves, plus more for garnish, as desired
  • 1 tablespoon slivered almonds, blanched and toasted

Method

  1. Place yogurt in a large bowl and whisk, using a fork until smooth.  Add onion, garlic, ginger, and chilies to a bowl and combine with yogurt, turmeric, lime juice, coriander leaves and salt.
  2. Place masala powder ingredients in an electric grinder and process to a fine powder.  Add to yogurt mixture.
  3. Add chicken and massage with your hands for the marinade to coat and penetrate the chicken.  Marinate, covered for 2 to 6 hours in the refrigerator.
  4. Wash rice at least 3 times until the water runs clear.  Soak rice in water to cover by at least 1 inch for 15 minutes.  Drain.
  5. Place a large pan on high heat and pour in 2 liters (8 cups) water. (I used a 4 quart pan.)  Bring to a boil and then add drained rice, stirring gently.  Toss in cloves, green cardamom pods, cinnamon, bay leaf and salt.  Stir to mix, then cover with a lid.  Simmer for 5 minutes on low heat or until half-cooked.  Drain the rice.  Set aside and allow to cool.
  6. Heat 4 teaspoons ghee and tablespoons oil in a pan and fry the sliced onions till caramelized and crisp.  Set aside.
  7. Preheat the oven to 400 degrees. (200 degrees C)
  8. Drizzle 1 tablespoon of oil onto the bottom of a heavy saucepan and place the marinated chicken at the bottom, spreading it out in one layer. (I used a large enameled cast iron pan.)
  9. Spoon half the rice in a layer over the chicken.  Drizzle 2 tablespoons saffron milk, 1/2 tablespoon ghee, and 1/2 tablespoon coriander leaves over the layered rice.  Top with 1/2 the onions.
  10. Repeat one more layer with the remaining rice, saffron milk, ghee, coriander leaves, and onions.
  11. Cover the dish tightly with aluminum foil and then with a fitted lid.
  12. Place biryani in the preheated oven for 30-45 minutes, or until chicken is 165 degrees.  Remove from the oven.  Let the biryani rest, covered for 10 minutes. (Because the chicken pieces were whole, I baked it for 45 minutes.)
  13. Remove lid and foil, and garnish with mint and/or cilantro leaves and slivered almonds, as desired.  Serve hot.

One Year Ago: Green Curry Pork Tenderloin

Three Years Ago: Jerk Chicken with Spicy Pineapple Sauce & West Indies Roti

Four Years Ago: Indian-Spiced Chicken Stew

Five Years Ago: Indian-Spiced Chicken & Spinach

Lalla Mussa Dal

This dish was so creamy and delicious I could barely stand it. The spicy kick made it absolute perfection.

This recipe was adapted from The Yellow Chilli Cookbook by Indian celebrity chef Sanjeev Kapoor, via The New York Times. This creamy lentil stew is his signature dish. I reduced the butter (by HALF), doubled the recipe, increased the garlic, used jalapeños, and used a pressure cooker to expedite the cooking process.

I served it over brown Basmati rice with sautéed spinach with garlic and cumin on the side. Wonderful!

  • cup whole black gram lentils (sabut urad)
  • 1/4 cup whole green gram lentils (split mung beans or abut moong)
  • 2 green chiles (such as Indian harimirch or serrano), cut into thin strips (I used jalapeños, cut into rounds)
  • 1 2-inch piece ginger, cut into thin strips
  • ½ cup melted unsalted butter
  • 1 1/2 cups tomato purée
  • teaspoons Kashmiri red chili powder, or cayenne
  • teaspoons ground coriander
  • 1 1/2 teaspoons crushed dried fenugreek leaves (kasoori methi)
  • 16 cloves garlic, finely chopped
  • cup heavy cream
  • coarse salt, to taste
  • 1-inch piece ginger, cut into thin strips, for garnish, as desired
  • brown Basmati rice, for serving
  1. Mix together both types of lentils and rinse thoroughly in salted water. Drain. If using a pressure cooker, cover with 2-inches of water; cook on low for 10 minutes. (Alternatively, add 1 cup water and soak for 1 hour.)
  2. Drain lentils again, add to a small pot with 1 cup water and bring to a boil. Skim the scum and dirt off the top and discard.
  3. Strain the lentils and return them to the pot. Add 1 cup water, the green chiles and ginger and simmer, covered, for 15 minutes.
  4. Add 1/4 cup of the butter and simmer on low heat, uncovered, for 45 minutes, stirring often and mashing with the back of a big spoon as the lentils soften.
  5. After about 35 minutes, melt the remaining 1/4 cup butter in a deep nonstick pan; add the tomato purée and sauté on low heat until fat rises to the surface. (I used a 4-quart enameled cast iron pot.)
  6. Add the red chili powder (or cayenne), ground coriander, fenugreek leaves and garlic to the tomatoes and cook for a couple of minutes, stirring constantly, until the mixture begins to dry out and stick to the pan.
  7. Add the lentils and mix well. Add the cream and mix well. Add 1 to 2 cups water (for desired texture) and salt to taste, and bring to a boil.
  8. Serve hot, over rice and garnished with ginger strips, as desired.

One Year Ago: Shrimp in Green Mole

Two Years Ago: Stuffed Poblano Casserole

Three Years Ago: Sautéed Haricots Verts with Mushrooms & Shallots

Four Years Ago: Chana Dal and Spinach cooked with Onions (Mughlai Saag)

Five Years Ago:  Sri Lankan Coconut Chicken Curry with Cashews

Winter Squash & Wild Mushroom Curry

This dish was quick to prepare and was absolutely fabulous. The biggest mistake I made was not doubling the recipe! I made it for an early birthday celebration dinner for my mom. We topped it off with a birthday pear snacking cake for dessert. 🙂 It was a great autumn comfort food meal.

This recipe was adapted from The New York Times, adapted from Madhur Jaffrey’s “Vegetarian India,” contributed by David Tanis. I increased the amount of squash, mushrooms, and garlic. Any type of wild or cultivated mushrooms could be used such as royal trumpets, oyster, shiitakes, chanterelles, or cremini mushrooms; I used a combination of cremini and shiitake mushrooms. The recipe below is double the original recipe. We ate it served over brown Basmati rice with warm naan on the side.

Yield: 8 Servings

  • tablespoons vegetable oil
  • 20 to 28 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
  • coarse salt and freshly ground black pepper
  • 2 to 4 small whole green chiles, such as jalapeño or serrano
  • medium shallots or 1 small onion, finely diced
  • teaspoon black mustard seeds
  • teaspoon cumin seeds
  • handful of fresh or frozen curry leaves, optional (basil leaves could also be substituted)
  • garlic cloves, minced
  • teaspoons ground coriander
  • pinch of cayenne, or more, to taste
  • teaspoon turmeric
  • 2 1/4 pounds mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
  • 15 oz can coconut milk
  • tablespoons lime juice (from 1 lime)
  • cilantro sprigs, for garnish
  1. In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. (This may be done in batches.) Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
  2. Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
  3. Add shallots to skillet, salt lightly and cook, stirring, 1 minute.
  4. Add mustard seeds, cumin seeds and curry/basil leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
  5. Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
  6. Return squash cubes to pan, stir in coconut milk and bring to a simmer.
  7. Lower heat to medium and simmer for another 5 minutes.
  8. If mixture looks dry, thin with a little water. Taste and season with salt.
  9. Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.

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Pork Chile Verde

As I love sharing recipes, I am also thrilled when someone shares a recipe with me! 🙂 My son’s swimming coach texted me the link to this wonderful dish after she made it for her family. What fun! She knew we would enjoy it too.

This recipe was adapted from Today.com, contributed by Padma Lakshmi. I doubled the garlic, reduced the pork, used large onions, and seeded the jalapeños. We ate it over brown Basmati rice with cornbread on the side. Full-flavored and absolutely fabulous!

Yield: Serves 6

  • 1 pound tomatillos, husks removed and quartered
  • 2 avocados, peeled and pitted
  • 4 jalapeños, seeded
  • 1 cup fresh cilantro
  • 4 tablespoons lime juice
  • coarse salt
  • 3 tablespoons plus 2 teaspoons olive oil, divided
  • 2 tablespoons white wine vinegar
  • 8 cloves garlic
  • 2 tablespoons sesame seeds, divided
  • 2 large yellow onions, diced
  • 1 tablespoon dried oregano, preferably Mexican
  • 1 teaspoon cumin seeds
  • 1 teaspoon crushed red pepper flakes
  • 1 1/4 to 1/2 pounds ground pork
  • 1 shot tequila, preferably Alejo
  • 15 oz can cannellini beans, drained
  • 2 cups chicken stock
  • 1 lime, juiced, optional
  • rice, for serving, optional
  1. In a blender (I used a Vitamix), combine the tomatillos, avocados, jalapeños, four cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt, 1 tablespoon of sesame seeds and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own; you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)
  2. In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining four cloves of the garlic in half, and cook for 1 minute.
  3. Add the onions, oregano, cumin, remaining sesame seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent.
  4. Add the ground pork and cook until no longer pink, about 6 minutes.
  5. Add in the shot of tequila.
  6. Add the tomatillo sauce, beans and water or stock to the pork mixture.
  7. Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often.
  8. Stir in the lime juice just before serving, if desired.

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Salmon with Salsa Fresca

Similar to my summer vegetable gratin post, this dish also incorporates a complete “CSA box” – plus salmon. It was a light and fresh meal. The salsa was absolutely delicious. I was inspired to make it when I received all of these beautiful tomatoes in my box.

We ate it with roasted beets and red potatoes, also from my CSA box, of course. 🙂

This dish was adapted from the New York Times, contributed by Mark Bittman. I used on half of a small red onion instead of a white onion, my mixed tomatoes from my CSA share, a home-grown jalapeño, and the juice of 1 lime in the salsa. Bittman notes that grilled, broiled, roasted, or even steamed salmon (or other types of fish such as halibut or swordfish) would work equally well.

This dish is so colorful it might just be dinner party worthy too. Ready in 30 minutes makes it extra-fabulous.

Yield: 3-4 servings

  • 2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, or a pint of mixed cherry tomatoes, diced (and cored if large)
  • ½ large white or red onion, peeled and minced
  • ¼ habanero or 1/2 jalapeño chili, stemmed, seeded and minced, or to taste
  • ½ cup roughly chopped cilantro or flat-leaf parsley leaves
  • juice of 1 or 2 limes, to taste
  • freshly ground pepper and coarse salt to taste
  • 1 salmon fillet, about 1 1/2 pounds, preferably with skin on (can substitute halibut or swordfish)
  • 2 tablespoons neutral oil, like corn or canola
  1. Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
  2. Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside. (Salsa can be made up to one hour ahead of time.)
  3. Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don’t worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
    If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes.
  4. Allow to rest for a minute or so, then remove skin, if desired. Turn over and serve, topped with salsa or passing salsa at the table.

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