CHEF JOHN'S CHICKEN TINGA
When I'm at a taqueria, it's hard to decide between the chicken with green sauce or with red sauce. Here's my version of the red sauce. It's great on a crispy tortilla and topped with the usual suspects.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.
- Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
- Pour broth through a strainer into a large bowl.
- Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
- Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
- Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
- Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 13.6 g, Cholesterol 136.5 mg, Fat 29.5 g, Fiber 3.3 g, Protein 38.8 g, SaturatedFat 7.8 g, Sodium 1915.2 mg, Sugar 6.1 g
CHICKEN CANNELLONI
From Canada's Best Of Bridge Series. It is delicious. Prepare the chicken filling and the meat sauce ahead of time and this will be fun to make.
Provided by abloom69
Categories Lunch/Snacks
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- To make chicken filling:.
- Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
- Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
- Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
- Add chicken and broth and beat until well mixed.
- This may be covered and refrigerated or frozen until ready to use.
- CHEDDAR SAUCE:.
- Melt butter in sauce pan, add flour and stir until smooth.
- Add chicken broth, stirring constantly. Add salt and pepper to taste.
- Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
- Prepare Hollandaise Sauce and add to cheddar sauce.
- Cook cannelloni shells according to package directions.
- When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
- Spoon a thin layer of sauce into two 9"x13" baking dishes.
- PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
- Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
- To make ahead: prepare the entire recipe to the baking stage and freeze.
Nutrition Facts : Calories 437.7, Fat 33, SaturatedFat 18.7, Cholesterol 141.9, Sodium 905.1, Carbohydrate 6.1, Fiber 0.4, Sugar 1, Protein 28.7
MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)
Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's book, :"The Best Recipes in the World."
Provided by Debbie R.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
- Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
- When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.
CHICKEN - CANNING
This recipe came directly from the Blue Book on Canning by Ball, a well-known canning authority and manufacturer of canning jars. Requires a pressure canner.
Provided by BeachGirl
Categories Poultry
Time 2h
Yield 1 quart or more
Number Of Ingredients 2
Steps:
- CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
- Remove skin and bones.
- Pack meat into hot jars, leaving 1-inch head space.
- Add 1/2 teaspoon salt per pint or 1 tsp per quart.
- Skim fat from broth.
- Bring broth to boil.
- Pour over chicken, leaving 1-inch head space.
- Remove air bubbles.
- Adjust caps.
- Process pints 1 hour 15 minutes at 10 pounds pressure.
- Process quarts at 1 hour 30 minutes at 10 pounds pressure.
Nutrition Facts :
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