I’m happy enough with how my gumbo turns out that I don’t much use a recipe anymore. The fellow over at NOLA Cuisine always gets my nod when someone asks for recipes for these sorts of dishes, be sure to take a tour of his place – click on his recipe page for sure.
This one has genuine Louisiana made Andouille sausage and chicken thighs. (Link goes to a Cajun Grocer’s page.) I ordered one of their turduckens to have on hand for the upcoming holiday.
I’m having difficulty typing this because at the moment I’m sitting on the couch with a Great Dane draped over my shoulders like Grandma’s shawl. I’m not sure why, just where he landed this morning. And…now he’s snoring. I will do my best.
Sometimes JeffreyW and I have this odd blogging-psychic link and end up cooking similar meals days apart. I knew I was going to do a chili themed recipe exchange as soon as there was a chill in the air and football/baseball/hockey were in full swing (it’s like sports Christmas). So I wasn’t terribly surprised when I opened up the blog earlier this week to see he had created a chili themed post.
Chili is one of those recipes that appears to be capable of causing intense debate, so consider the following as our entries into that debate. Then you can discuss amongst yourselves the merits of your old family recipe for chili. Beans, no beans, fritos, no fritos, vegetarian, spicy or mild. And while your are at it, what’s else is on your plate for the weekend?
Super easy chili, recipe here.
JeffreyW’s Chorizo Chili here.
Even this week’s Dinner menu involved chili: Kid Friendly Chili-Mac, menu and recipes here.
For some great ideas to do with your leftover chili, see Jeffrey’s photos here.
For tonight’s featured recipe, a different take on chili:
White Chicken Chili. For JeffreyW’s version, picture above, click here.
White Chicken Chili
- 3 lbs chicken thighs, bone in, skin on
- 1 tablespoon vegetable oil
- 3 jalapeno peppers, chopped
- 3 poblano chiles, chopped
- 3 anaheim chiles, chopped
- 2 onions, chopped
- 6 garlic cloves, crushed
- Salt and Ground black pepper
- 1 tbsp ground cumin
- 1½ tsp ground coriander
- 3 (15-ounce) cans cannellini beans
- 3 cups low-sodium chicken broth
- 2 limes, minced fresh cilantro leaves and sour cream for garnish
Dutch oven, blender
In the Dutch over, heat oil and brown chicken thighs, skin side down, until the skin is crisp. Remove to a plate. Pour off all but 1 tbsp of chicken fat, heat and add chiles and onion to the Dutch oven and sauté until soft, then add the garlic and sauté another 2-3 minutes. Remove half of the sautéed mixture to the blender.
Add 1 can of beans and the chicken broth to the blender. Puree beans and onion mixture until smooth. Add puree to the Dutch oven, along with remaining ingredients, except garnishes. Remove the skin from the chicken thighs and add those to the chili and let simmer, covered, at medium heat until the chicken is cooked through and pulls easily from the bone, about 30 to 45 minutes. Stirring occasionally.
Remove chicken to a plate and let cool enough to remove the meat from the bone and rough chop. Add the meat back to the chili and simmer until chicken is heated through, about 5 minutes. Serve immediately with fresh lime juice, cilantro and sour cream for each bowl.
That’s it for this week – hopefully I’ll have a Bixby update for you next week! – TaMara
I could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish. This started with boneless thighs and a couple of lemons and evolved from there. I started thinking sticky chicken because I have done that and had good luck. Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken. I chopped the chicken into one inch pieces but it would be fine to leave them whole. Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes. Turn once to brown both sides.
While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry. I added a couple tablespoons of chili garlic paste to add some zing. When the chicken is nicely browned toss with the thickened sauce and serve over rice. I added steamed broccoli for this dish but it can be served on the side.
I always send folks to this page when they ask for a gumbo recipe. It’s for a chicken and sausage gumbo but easily adapts to whatever meat you have on hand. The pictured gumbo has the chicken and sausage, plus precooked shrimp and crawfish tails that were added just at the end to warm through.
The Anaheim peppers are doing great out on the patio and I needed to do something with them. They seemed big enough for stuffing and a search for a recipe turned up this one. She used mozzarella but I thought Monterey jack would work. The six minute parboil worked fine. Grill chicken breasts and shred them for the stuffing mix, the cream cheese acts as a binder. I didn’t have any green onions, should have chopped some chives but didn’t.I wish I had shredded the chicken a little better but it worked out OK. I had enough to stuff six peppers. These went into a 375 oven and I looked at them after 15 minutes – there was just a hint of brown on an edge or two so I cranked the oven to 500 and kept a close watch, removing them after about 5 additional minutes.Her mole recipe would have been fine, I guess, but I know my ancho sauce recipe so I used it. Simmer some dried ancho or similar chilies in a cup or two of water or broth and let them steep, then puree them with the liquid in a blender when they are cool. I pushed mine through a sieve to remove any skin bits or seeds and poured it back into a saucepan. In a skillet sweat half an onion with garlic, oregano, ground cumin, black pepper and salt then add to the chilies along with a splash of fresh lime juice and a tablespoon of tomato paste and simmer until thick.I plated them atop a bed of Spanish rice along with refried beans, guacamole, and sour cream. These were very good!
I’ve been seeing this dish around the web and it sounded good enough to give it a try. There are scores of recipes for it but I’ve found the Allrecipes site is very good for placing reviews from real people who have modified the basic recipe to more suit their tastes and it’s worth your time to look at a few of them. I followed the suggestions in the review that was rated the best positive review, the one that begins: “I grew up in Texas…”I didn’t have any bell peppers so I used a few of the green Anaheims from my patio garden. The method of layering the ingredients and pouring the canned soups and tomato bits mixture over the top worked better than I was thinking it did when I pulled the casserole from the oven. I was expecting the topping mixture to soak through more than it did, but I think it was the better for that.The veggies and chicken kept a lot of their own character rather than being a more homogeneous, undifferentiated, glop that would have been the result if the soup mix had been layered in as well. I’d also note that the chili powder mixed in with the shredded cheddar added to the eye appeal. I think adding different veggies to this same general recipe would be interesting. I’m thinking beans or maybe corn. Hominy?