We really needed to find something to do with our tomatillos. I browsed through some recipes yesterday and saw that they would work quite well with onions in a thick sauce to go with chicken. I chopped some sweet onions and a pound or so of tomatillos and seasoned them in a bowl with minced garlic, cumin, red pepper flakes, salt, and ground black pepper.Brown some chicken pieces in olive oil. I used bone in thighs with the skins on but whatever you like will work fine. Let them develop a nice crust then set them aside and dump the excess grease.Saute the veggies in the same pan for a few minutes then add a half cup of stock and let them cook some more. I added a good sprinkle of the dried chipotle pepper seasoning I like.Add the chicken back and cover. Simmer until the chicken is cooked through. I stirred in corn starch in a slurry to thicken the sauce before plating. Serve over rice.
[edited to correct spelling of tomatillo]
I thawed a boneless, stuffed chicken and dithered around looking for a side when I noticed a few cups of black beans I had frozen. I added some yellow corn and a handful of chopped sweet peppers to the thawed beans and topped those with shredded cheeses and popped the dish into the oven with the chicken as it finished cooking. It seemed to work pretty well. The chicken came in a roasting bag but that just didn’t work out – the skin burnt and stuck to the bag. I destroyed the chicken trying to get it out. It did still taste good. This chicken was stuffed with a crayfish rice mixture, I cooked some additional yellow rice to go with it.That’s my favorite hot sauce on the chicken. It just felt right putting it on there.
Originally posted April 2011.
I’ve always liked stuffed peppers, they’re a bit of work, but pretty foolproof. This is a nice twist on an old favorite:
Stuffed Red Bell Peppers
- 4 large red bell peppers (or you can use green)
- 1/2 lb lean ground beef
- 1/2 lb Italian sausage (substitute fresh mushrooms for a veggie version)
- 1/2 yellow onion, chopped
- 14 oz can of diced tomatoes
- 1/2 cup brown rice, uncooked
- 1 tsp dried oregano, crushed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water
- 1/2 cup shredded Asiago cheese
Bring 2 quarts of water to a boil. Cut off the top from the peppers (about the top 1/4 inch), remove seeds and membranes. Add peppers to boiling water, remove from heat and let soak 5 minutes. Remove stem and then chop pepper tops. Brown beef with chopped peppers and onions in skillet. Remove whole peppers from water and turn upside down on a paper towel to dry. Add tomatoes, spices, rice and water to hamburger mixture, bring to a boil, reduce heat and cover until rice is tender (about 15 minutes) Stir in 1/4 cup cheese and fill whole peppers. Place in a lightly oiled 8×8 baking dish and top with remaining cheese. Bake for 15 minutes at 375 degrees until cheese if bubbly and golden.
Whenever we have tacos I always end up with more parts and pieces than we can deal with at one sitting. These enchiladas use up much of what is left – the beans and beef, and the rice. We finished the guacamole, it just doesn’t keep well. Still plenty of beans and rice and beef for more fillings, I had breakfast burritos this morning but didn’t bother to take pains with the plating so no pictures. Sigh, still plenty left. I think the puppies will get an unscheduled amendment to their dinner menu today.
Another chance to use some of those chipotles in adobo. We went to the store this morning to resupply with half & half because we were going to run out and coffee is not right without it. Mrs J and I decided, while still at the store, to do Mexican today so we managed to get everything we needed for the guacamole and tacos. I still have a supply of refried beans put away in the freezer. The beans and rice in the foreground were from a box mix because I wanted rice but waited too long to do a proper Spanish rice. I’m beginning to really like the very thin sliced cabbage for a garnish on these things. Sour cream isn’t optional anymore. I like those multicolored mini peppers for this, and the jalapenos are a given.
We had some duck meat left over from yesterday so I looked around for something to do with it and ran across this recipe. It looked fine and all but I didn’t use it. Thanks for the idea though! I went my usual route with a brown roux (made with duck fat!) and the trinity of green peppers, celery, onion, and a half a bag of frozen okra. I did have tasso in the freezer, my last, so it went in with the diced duck meat. I made a stock from the duck carcass and I could taste just a hint of the sweet orange glaze that still clung to the bits of skin that went into the stock pot. Didn’t hurt a thing. Tony Chachere’s Cajun seasoning flavored the dish. At the table I added hot sauce to mine – recommended if you are more tolerant than Mrs J!