The week of President Biden’s Inauguration, our local newspaper published recipes to celebrate our nation. The article included recipes for the Navy Bean Soup that is served in one of the Senate restaurants and White House Chef (1966-1987) Henry Haller’s Cooked Vegetable Salad. The third recipe was late Representative John Lewis’ recipe for Barbecued Chicken.
This oven-baked barbecued chicken was published in the Atlanta Journal Constitution as Representative John Lewis’ “other legacy.” It was originally published in the AJC in 1995 and was re-published after his death. He started making this dish in 1968, serving it to guests with potato salad, with rice and string beans, or with sweet potatoes and green salad.
I adapted the recipe to used boneless, skinless chicken thighs, modified the proportions and method, and included garlic in the sauce. We ate it with crispy oven fries and green salad. It was a crowd-pleaser in my house too.
Yield: Serves 4 to 6
- 1 cup ketchup
- 1/2 teaspoon mustard (I used Dijon)
- 1 tablespoon Tabasco or other hot sauce (I used chipotle Cholula)
- pinch of cayenne pepper
- coarse salt and freshly ground black pepper
- 1/2 large yellow onion, finely chopped
- 1 large garlic clove, minced, optional
- 10 boneless, skinless chicken thighs OR 1 whole frying chicken, cut up, or equivalent chicken pieces
- fresh herbs, for garnish, optional
- Preheat oven to 350, preferably on convection roast. Coat a rimmed baking sheet or 9×13-inch baking pan with cooking oil spray.
- Season the chicken pieces with salt and pepper.
- In a medium bowl, combine ketchup with mustard, hot sauce, cayenne pepper, pinch of black pepper, onion, and garlic, if using. Blend well.
- Put chicken parts into the prepared pan. Spread half of the sauce evenly over chicken if using boneless, skinless chicken or all of the sauce if using bone-in chicken parts.
- Bake for 15 minutes for boneless, skinless thighs or for 30 minutes for bone-in skin on chicken parts.
- Remove pan from the oven and flip the chicken pieces over if using boneless, skinless chicken; coat with the rest of the sauce. If using bone-in skin-on chicken, basting the chicken with pan juices at this point.
- Return the pan to the oven and continue to bake for an additional 15 minutes for boneless, skinless chicken or 30 minutes for bone-in, skin-on chicken parts.
- Remove pan from the oven as set to broil. Broil the chicken, watching carefully, for 1 to 3 minutes, or until browned in spots.
- Garnish with fresh herbs, if desired. Serve warm.
Posted in Chicken (Poultry), Quick, Recipes, Sauces
Tags: baked, barbecue, boneless skinless chicken thighs, chicken, chicken thighs, chipotle, cholula, Dijon, dijon mustard, dinner, hot sauce, John Lewis, ketchup, mustard, sheet pan, Southern, Tabasco
This is a great summer meal. We have already tried a couple versions!
The first time I served this meal, I shredded grilled chicken thighs and dressed them with Trader Joe’s mustard barbecue sauce. We topped them with the quick dill pickles (below) and ate them as classic sandwiches.
The second time, I served the sandwiches in an open face fashion and we ate them with a knife and fork. I shredded a rotisserie chicken and dressed the meat with the tomato-based barbecue sauce (below) and topped them with my favorite Easy Fridge Dill Pickles.
This recipe was adapted from Sara Moulton.com. I used various barbecue sauces and pickles. I also served the sandwiches on slices of a Honey Beer Bread loaf. We ate the sandwiches with potato chips on one occasion and with homemade Curly Fries on the second occasion. Corn on the cob would also be great. The original recipe suggests serving them with cole slaw- next time!
Yield: 4 to 6 servings
To Assemble the Sandwiches:
- Honey Beer Bread or large potato rolls or hamburger buns
- Basic Barbecue Sauce (recipe below) or 2 cups store-bought sauce (such as Trader Joe’s Mustard Barbecue Sauce)
- Quick Dill Pickles (recipe below) or Easy Fridge Dill Pickles
- shredded skinless cooked chicken from a large store-bought rotisserie chicken (4 cups packed, or more, to taste) or boneless skinless chicken thighs, grilled and shredded
- Prepare the Beer Bread, Basic Barbeque Sauce and Dill Pickle Cucumber Slices. (Alternatively, bring the prepared barbecue sauce to a boil in a medium saucepan and warm the store-bought buns.)
- Add the shredded chicken meat to the sauce and heat until hot. (When using the Basic Barbecue Sauce, I incorporated the shredded meat from an entire rotisserie chicken. We had leftovers.)
- Cut the Beer Bread, if using, one or two slices per serving, as desired.
- Place pieces of bread on individual plates and top each with the chicken mixture.
- Top the chicken with pickle slices and another piece of bread, if desired.
For the Basic Barbecue Sauce:
Yield: 2 cups
- 1 T vegetable oil
- 2 large garlic cloves (I used 2 CSA little neck garlic cloves)
- 2 cups ketchup (I used Trader Joe’s)
- 4 T cider vinegar
- 4 T Worcestershire sauce
- 2 T packed dark brown sugar
- 1 T Creole seasoning (recipe below) or store-bought (I used Slap Ya Mama)
- 2 tsp dry mustard
- Kosher salt and freshly ground black pepper
- Heat the vegetable oil in a medium saucepan over medium heat until hot; reduce the heat to low and press the garlic into the oil. Sauté for about 1 minute or until it just begins to turn golden.
- Add the ketchup, vinegar, Worcestershire sauce, brown sugar, Creole seasoning, and mustard.
- Bring the mixture to a boil over medium heat; reduce the heat to low and simmer the sauce, partially covered to reduce spattering, for 20 minutes, stirring occasionally.
- Add salt and pepper to taste. Use as directed in a recipe or transfer to a nonreactive jar or bowl, cover, and refrigerate until you are ready to use it.
For the Quick Dill Pickles:
Yield: 1 1/3 cups
- one 5 to 6-inch piece of seedless (English) cucumber
- 2 T fresh dill leaves, finely chopped
- 2 T cider vinegar
- 1 1/2 tsp granulated sugar
- 1/2 tsp Kosher salt
- 1/8 tsp freshly ground black pepper
- Thinly slice enough of the cucumber to make 1 1/3 cups. (I cut them 1/8-inch thick using a mandolin.)
- Combine the cucumber with the vinegar, dill, sugar, salt, and pepper in a small non-reactive bowl.
- Set it aside at room temperature and use within and hour, or cover and refrigerate for later use.
For the Creole Seasoning:
Yield: about 1/2 cup
- 1 T plus 1 tsp hot paprika
- 1 T Kosher salt
- 1 T garlic powder
- 1 1/2 tsp freshly ground black pepper
- 1 1/2 tsp onion powder
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme in a small bowl.
- Transfer to a tight jar and use as directed in a recipe.
Posted in Chicken (Poultry), Quick, Recipes
Tags: barbecue, barbecue sauce, beer bread, chicken thighs, creole, dinner, easy, ketchup, pulled chicken, rotisserie chicken, sandwich, summer
This is the last “soup” that I have to share (for now!) in my cozy soup series. 😉 It would be perfect for any Super Bowl Sunday feast. It was layered with flavor.
The recipe was adapted from The New York Times, contributed by Sam Sifton. The original recipe was adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It uses a roux as a base, making it a chili “gumbo.” I substituted ground turkey for the ground beef.
Yield: Serves 8 to 10
For the Chili:
- 2 tablespoons neutral oil, like canola or grapeseed
- 3 pounds ground beef or ground turkey, ideally coarse-ground
- 1 tablespoon coarse salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground cayenne pepper, or to taste
- 2 tablespoons chile powder
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 tablespoons steak sauce (I substituted soy sauce)
- 2 tablespoons Worcestershire sauce
- 28-ounce cans diced tomatoes
For the Gumbo:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 large yellow onion, peeled and diced
- 2 medium shallots, peeled and diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 3 ribs celery, trimmed and diced
- 3 cloves garlic, peeled and minced
- 2 6-ounce cans tomato paste
- 2 8-ounce cans tomato sauce
- 1 to 2 cups tomato juice
- 1 cup ketchup
- 1 tablespoon apple-cider vinegar, or to taste
- 2 tablespoons hot sauce, or to taste
- sliced scallions, shredded sharp cheddar cheese, and/or tortilla chips, for garnish, as desired
- corn bread or corn muffins, optional
- Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. (I used an enameled cast iron pot.)
- Working in batches, cook the ground meat, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
- Pour off excess fat, turn heat down to medium and return the browned meat to the skillet or pot.
- Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine.
- Add steak sauce/soy sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
- Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes.
- Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
- Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste.
- Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
- Serve garnished with scallions, shredded cheese, and/or tortilla chips, as desired.
One Year Ago: Squash & Pork Stir-Fry
Two Years Ago: Duchess Baked Potatoes
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: apple cider vinegar, bell peppers, chili, firehouse, ground beef, ground turkey, gumbo, ketchup, roux, shallots, Super Bowl, tomatoes, turmeric, Worcestershire sauce, yellow bell peppers
I hate to admit it, but I initially dismissed this recipe when I read it in the New York Times- it seemed too simple to be good. I thought this despite the fact that I have FOUR different types of paprika in my spice cabinet and smoked paprika is not only my favorite, but is the secret ingredient in this sauce! When it was posted as a “most popular recipe, ” I had to try it. 🙂
We ate it over chicken thighs with potatoes, corn, and summer squash casserole on the side. What a meal! The original recipe suggests that the sauce should be thinned out if painting the meat while cooking and serving the full-strength sauce along with the cooked meat. This recipe is from the New York Times, contributed by John Willoughby. A simple and perfect summer recipe.
- ⅔ cup ketchup
- ½ cup cider vinegar
- ¼ cup brown sugar
- 2 teaspoons pimentón (smoked Spanish paprika)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
One Year Ago:
Two Years Ago:
Posted in Chicken (Poultry), Grilling, Quick, Recipes, Sauces
Tags: barbecue, dinner, grilling, ketchup, paprika, pimenton, quick, sauce, Spanish paprika
I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too.
This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving.
We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!
Yield: Serves 10 to 12
- 4 (10-12 oz) bone-in split chicken breasts
- 8 boneless, skinless chicken thighs
- coarse salt and freshly ground black pepper
- 1 large sweet onion, finely chopped
- 2 T vegetable oil
- 6 garlic cloves, minced
- 2-3 tsp chili powder
- 2-3 tsp chipotle chili powder
- 1/4 tsp cayenne pepper
- 4 oz (1/2 cup) tomato paste
- 1 cup ketchup
- 1/3 cup molasses
- 2 T brown mustard
- 4 tsp apple cider vinegar
- 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
- 3/4 tsp liquid smoke, if desired
- 12 sandwich rolls (I prefer potato rolls)
- Pat chicken dry with paper towels. Generously season with salt and pepper.
- Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
- Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
- Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
- Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
- Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
- Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
- Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
- Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.
One Year Ago:
Posted in Chicken (Poultry), Recipes, Slow Cooker
Tags: brown mustard, chicken breasts, chicken thighs, chili powder, chipotle chile powder, cider vinegar, crock pot, dinner, ketchup, molasses, pulled, pulled chicken, sandwiches, slow cooker, sriracha
I try different recipes for pulled pork all of the time. This one is really EASY and great. I love that it is made in a slow cooker! I used Sriracha hot sauce instead of sambal oelek. This recipe is from Food and Wine.
- 2 small onion, finely chopped in a food processor
- 1 cup ketchup
- 1/4 cup dark brown sugar
- 3 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 2 teaspoons sambal oelek or other Asian chile sauce such as Sriracha
- 4 1/4 pounds boneless pork shoulder, trimmed and cut into 4 pieces (or up to 5 pounds of Boneless Pork Shoulder Country Style Ribs)
- coarse salt and freshly ground pepper
- Season the pork with salt and pepper and place in a slow cooker.
- In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and hot sauce. Cover the pork with the ketchup mixture.
- Cook on high until the pork is very tender, about 6 hours. Transfer the pork to a work surface and, using 2 forks, shred the meat.
- Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve.
Make Ahead: The pulled pork can be refrigerated for up to 4 days. It may be best to store the meat and sauce separately and combine prior to serving.
Posted in Pork, Recipes, Slow Cooker
Tags: crock pot, dijon mustard, dinner, ketchup, molasses, pork shoulder, pulled pork, sambal oelek, sriracha
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