Chicken Valencia From 71989 Bon Appetit Food

CHICKEN VALENCIA FROM 7/1989 BON APPETIT

Steps:

• STUFFING: Finely chop cheese and cilantro with yolk in processor. Transfer to bowl. Mix in tomatoes. Can be prepared one day ahead. Cover and refrigerate. DRESSING: Blend yolks and 1 tablespoon vinegar in processor. Combine both oils in one cup. Combine remaining vinegar, sherry, and orange juice concentrate in another cup. With processor running, slowly pour both mixtures alternately through feed tube. Mix until slightly thickened. Blend in fresh orange juice, orange peel, tarragon, and cayenne pepper. Grind aniseed in mortar with pestle and add season with salt and pepper. Dressing can be prepared one day ahead, cover and refrigerate. CHICKEN: Starting at wider short end of each breast, gently slide fingers between chicken skin and meat to form a pocket, 3-inch-deep pocket. Spoon stuffing into pastry bag fitted with medium plain tip. Pipe mixture into each pocket. Press around pocket opening with fingertips to enclose stuffing. Cover and refrigerate until stuffing is firm (about 30 minutes). Can be prepared up to 6 hours ahead. VEGETABLES: Cut squash and zucchini lengthwise in thirds. Cut each bell pepper into 6 wedges. Place all vegetables on platter. Vegetables can be prepared 4 hours ahead. Cover and refrigerate. Prepare barbecue grill (high heat). Grind aniseed in mortar with pestle. Brush both sides of chicken and vegetables with aniseed, olive oil, lemon-pepper seasoning, and salt. Place chicken skin sides down in center of natural gas grill and cook 7 minutes. Turn chicken over. Add squash, zucchini, and bell peppers to grill and cook 4 minutes. Turn vegetables over. Add green onions and tomatoes to grill and cook until chicken is cooked through and vegetables are just tender, turning onions and tomatoes over once, about 3 minutes. Arrange chicken and vegetables on platter. Spoon dressing over. Garnish with fresh cilantro sprigs and serve.

CHICKEN ENCHILADAS FROM BON APPETIT

Steps:

• For chicken: Arrange chicken in single layer in baking dish. Sprinkle with garlic and cayenne. Pour beer over. Marinate at room temperature 2 hours, turning once.
• Pour marinade into heavy large skillet and bring to a simmer. Add chicken, cover and cook until tender, about 10 minutes. Drain chicken and cool slightly; cube or shred.
• For sauce: Mix flour, cumin, salt, pepper, coriander and cayenne. Melt butter in heavy large saucepan over medium-low heat. Whisk in flour mixture and stir 3 minutes. Gradually whisk in milk and cream and stir until sauce thickens, about 10 minutes. Blend 1 cup sauce into eggs. Whisk mixture back into sauce and cook for 1 minute, do not boil. Adjust seasoning.
• For Filling: Combine chicken, olives, chilies, cheeses and onion in large bowl.
• To assemble: Preheat oven to 350 degrees. Heat tortillas in nonstick skillet until soft and hot. Spread 1/2 cup sauce in bottom of 5-6 cup round, deep baking dish (souffle dish works well). Top with tortilla. Spread with about 2 tablespoons sauce. Cover evenly with layer of filling. Top with tortilla. Repeat layering with remaining ingredients. Pour any remaining sauce over top. Bake until heated through, about 30 minutes. Cool 5 minutes. Cut into wedges to serve. Pass bowls of sour cream and salsa separately.

MEXICAN-STYLE CHICKEN SANDWICHES

Steps:

• Whisk mayonnaise, lime juice and lime peel in small bowl to blend; season with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using fork, mash beans in skillet to coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture.
• Sprinkle chicken with 3/4 teaspoon cayenne pepper and salt. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 4 minutes per side. Top chicken with cheese slices. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
• Place chicken on bean mixture. Top with tomato, then avocado. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwiches.