Tinga de Pollo

June 18, 2016

Until 6 years ago, I had never heard of Tinga; we are talking about is Shredded Chicken Tacos. While today’s recipe has a definite place in my kitchen, pork remains King of Tinga. If you have 4-1/2 hours then I recommend making this Pork Tinga with homemade Chorizo. But if you want dinner ready in an hour, this recipe is a great, healthier alternative. The recipe boost flavor using a few techniques: Use one pot to add flavor, stretch out cooking time to deepen the flavors; browning the meat, browning the onions, and cooking the chicken until it reached 195 degrees, which makes the chicken very shreddable. The chipotle in adobo sauce adds great smokiness without firing up the barbecue. 4-1/2 stars.

Delicious tacos ready in 1 hour

Delicious tacos ready in 1 hour

Comments:

  1. When in Mexico, tacos are always served with the corn tortillas doubled up. If you forget and serve these tacos in a single tortilla, you will quickly be reminded by the disintegrating tortilla to make your next taco using two tortillas.
  2. I can never find Cotija cheese, so I follow Cook’s Illustrated advice and substitute with crumbled feta.
  3. The shredded chicken mixture also makes a good topping for tostadas.
  4. In addition to the Mexican-Style Pickled Vegetables (Escabèche) and the toppings included here,

Rating: 4-1/2 star.
Cost: $11.
How much work? Low/Medium.
How big of a mess?  Low/Medium.
Start time: 5:00PM. Dinner time: 6:00 PM.

Cook’s Illustrated original recipe is here. The recipe as I cooked it today is as follows:

Chicken Ingredients:
2-lbs boneless, skinless chicken thighs
Salt and pepper
2 tablespoons vegetable oil
1 onion
3 garlic cloves
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
14.5-oz can fire-roasted diced tomatoes
1/2 cup chicken broth
2 tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce
1/2 teaspoon brown sugar
1 teaspoon grated lime zest plus 2 tablespoons juice

Taco Ingredients:
12(6-inch) corn tortillas, warmed
1 avocado
2-oz crumbled Cotija cheese (about 1/2 cup)
6 scallions
minced fresh cilantro
Lime wedges
Other optional toppings: Mexican crema (or sour cream), and minced onion.

  1. Pat chicken thighs dry using paper towels, then season with salt and pepper. Add 1 tablespoon vegetable oil to a large Dutch oven, and set over medium-high burner. Pre-heat until the oil begins to shimmer. Brown half the chicken; 3 to 4 minutes per side. Remove browned chicken to a large plate. Repeat the browning process with rest of the chicken (no need to add more oil).
  2. Meanwhile, cut onion in half and slice thin. Peel 3 garlic cloves.
  3. Turn down burner to medium, pre-heat 1 more tablespoon vegetable oil until shimmering. Add onion slices and cook for 5 minutes until browned; stir often.
  4. Add garlic, cumin, and cinnamon and cook for 1 minute.
  5. Add can of diced tomatoes, chicken broth, chipotle and adobo sauce, and sugar and bring to boil, scraping up any browned bits.
  6. Return the partially-cooked chicken to pot, reduce burner to medium-low. Cover, and allow to simmer for 15 to 20 minutes until the internal temperature of the chicken reaches 195 degrees; flip chicken after 5 minutes. Remove chicken to cutting board
  7. Empty the cooking liquid into a blender and process until for 15 to 30 seconds until smooth, returning sauce to the pot.
  8. Once the chicken is cool enough to handle, use two forks to shred chicken into bite sized pieces. Return shredded chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes.
  9. Meanwhile, warm your tortillas and prepare the avocado by cutting in half, discarding the pit, and dicing into 1/2-inch pieces. Mince scallions and cilantro as garnish.
  10. After 10 minutes add lime zest and juice to pot, and season to taste with salt and pepper.
  11. Prepare the tacos by spooning chicken into center of a warm tortilla, adding diced avocado, Cotija, scallions, cilantro, and squeezing lime wedges as desired.

Smoked Bourbon Chicken

April 25, 2016

My General Electric oven has electronic ignition and every few years I have to have a new electronic ignition installed. GE has designed the oven so that you cannot replace the part without removing the oven door, making it more trouble than its worth. Until I can get the repairman out I am stuck using my grill for most of my cooking. I saw today’s recipe on a recent episode of Cook’s Country TV show. It looks deliciously smokey and is a minimum about of work. I used more wood chips than called for in the recipe, and there was beautiful pink smoke ring. 4-1/2 stars for its simplicity and wonderful smokiness.

Deeply smoked chicken with minimum effort

Deeply smoked chicken with minimum effort

Comments:

  1. I had trouble finding 3-1/2-pound chickens, so I used the smallest I could find; 4-1/2 pounds.
  2. If you are using a gas grill, replace Step 7 with the following instructions: Remove the cooking grate and set the wood chips directly onto the primary burner. Replace cooking grate and set all burners to high. Cover and pre-heat grill for 15 minutes. Leave the primary burner set to high but turn off all other burners. You may need to adjust your primary burner to maintain grill temperature between 350 to 375 degrees.

Rating: 4-1/2 stars.
Cost: $12.
How much work? Low/Medium.
How big of a mess? Low/Medium.
Start time 5:00 PM. Ready at 5:45 PM.

Chris Kimball’s original recipe is here. My descriptions of how I prepared it today are given below:

1 shallot
4 garlic cloves
1-1/4 cups bourbon
1-1/4 cups soy sauce
1/2 cup packed brown sugar (3-2/3 ounces)
2 teaspoons pepper
2 whole chickens (3-1/2 to 4-lbs each)
1 cup wood chips
4 wooden skewers (12-inches)

  1. Mince your shallot and 4 garlic cloves. Add to a medium saucepan along with equal amounts of bourbon and soy sauce. Add 1/2 cup brown sugar and 2 teaspoons ground black pepper.
  2. Cover and put saucepan over medium-high burner until comes up to a boil; about 5 minutes. Boil for 1 minutes and remove from heat source; allow to cool completely; about 1 hour, but you can make and refrigerate it up to 3 days ahead-of-time.
  3. Set aside 3/4 cup bourbon mixture for basting in Step 8.
  4. Prepare the chicken by discarding giblets (or reserving to make chicken stock). Set chicken on a cutting board with the breast-side downward and use kitchen sheers to cut on each of the backbone.  Flip chicken over with skin-side upwards. Use a chef’s knife to cut through the center of the breast and split the chicken into two halves. Cut 1/2-inch deep slits, spaced 1/2-inch apart. Put one chicken (two halves) into 1-gallon Zip-lock bag (total of 2 zip-lock bags). Equally divide the marinade between the two bags. Seal and refrigerate for at least 1 hour, but preferably overnight. Flip occasionally to evenly distribute the marinade.
  5. Soak 1 cup wood chips in water for at least 15 minutes. Remove wood chips from water and put center of a piece of heavy-duty aluminum foil. Wrap up and cut two 3″-slits in the top.
  6. Remove chicken from marinade-filled bags and pat dry using paper towels. Throw away the marinade. Insert a skewer length-wise through the thickest part of breast down and through the thigh of each chicken half. (see photo)
  7. Open the bottom vents of your grill half-way, and ignite a large chimney starts filled with charcoal; about 6 quarts. When the top coals become partially covered with fine grey ash, empty so that coals are steeply banked against on side of the grill, while the other side is completely empty.  Set wood packet directly on top of coals. Put grill grate in place, cover and allow to pre-heat for 5 minutes. Clean and oil cooking grate using paper-towels dipped in vegetable oil.
  8. Set chicken on the grill with the skin-side up and the legs towards the fire. Cover grill and cook for 1bout 1-1/2 hours, basting with the reserved marinade every 15 minutes. After 45 minutes rotate the positions of the chicken so that they cook evenly; but still keeping the lets closer to the fire. The chicken will be done when the breast reach 160-degress and the thighs reach 175-degrees.
  9. Set chicken on carving board and loosely tent with aluminum foil. Allow to rest for 20 minutes, before carving and serving.

Roasted Bone-In Chicken Breasts with Jalapeño and Cilantro Sauce

April 2, 2016

It’s been a few years since Chicken Breasts were my “go to” meal; recently I have been opting more for thighs. Today’s recipe slow-bakes chicken breasts in a low, 325-degree oven; then gives them a quick sear on the stove-top. Generally the breasts were moist, but a few of the slightly smaller pieces overcooked. For me, the biggest problem with this recipe is trying to brown a round breast in a flat skillet. Only 60% of the skin browned; leaving the sides of the chicken covered in flabby skin. The sauce was nice and bright. The chicken is a slightly below average 2-1/2 stars, while the sauce is 4-stars.

Side skin is flabby and unappealing

Side skin is flabby and unappealing

Comments:

  1. The cooking instructions for the second-side of the chicken were very confusing; I did not understand what they wanted so I just cooked the second side of the chicken.
  2. There are a few alternative for the sauce; including Tahini and Honey Sauce or Spicy Butter Sauce.

Rating: 2-1/2 stars.
Cost: $10.
How much work? Medium.
How big of a mess? Medium.
Start time 5:00 PM. Ready at 6:00 PM.

Chris Kimball’s original recipe for the chicken is here, and the sauce is here. My descriptions of how I prepared it today are given below:

Chicken Ingredients:
4 bone-in chicken breasts (total of about 3-1/2 pounds)
1-1/2 teaspoons kosher salt
1 tablespoon vegetable oil

  1. Set a rack to the lower-middle of your oven and pre-heat to 325-degrees. And prepare a rimmed baking sheet by lining it with aluminum foil.
  2. Working with one breast at a time; trim away any excess fatty skin from the thick end of the breast. Carefully work your fingers under the skin to separate the skin from the meat. Leave the skin attached and the top, bottom, and at the ribs. Sprinkle each breast with just under 1/2 teaspoon of kosher salt, then lay the skin back in place. Poke 6 to 8 holes in the fat deposits of the skin using a paring knife. Set on the prepared baking sheet with the skin-side upwards. Repeat with remaining chicken pieces.
  3. Bake in 325-degree oven from 35-to-45 minutes until the chicken reaches 160-degrees. While the chicken bakes; prepare the sauce,
  4. Remove from oven when the chicken is ready, and pre-heat a 12″ regular skillet over a low burner for 5 minutes. Add 1 tablespoon vegetable oil and swirl so that the pan is evenly coated. Put chicken into skillet with the skin-side down, and turn up burner to medium-high. Cook for 3-to-5 minutes without moving the chicken; the skin will become crispy and well-browned.
  5. Flip the chicken and prop the thick-side of the breast is facing downward, continuing to cook for 1-to-2 minutes more until browned.
  6. Remove to serving platter and allow to rest, uncovered, for 5 minutes.

Jalapeño and Cilantro Sauce Ingredients:

1 cup fresh cilantro leaves and stems
3 jalapeño chiles
1/2 cup mayonnaise
1 tablespoon lime juice
2 garlic cloves, minced
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil

  1. Trim and coarse chop the cilantro. Stem and seed the jalapeños, if would want a spicier sauce include some of the seeds.
  2. Add all ingredients (except for olive oil) to your blender and process for 1 minute. Scrape the sides of the blender and continue to process for 1 more minute; until the sauce is smooth.
  3. With the blender running, slowly drizzle in the olive oil until it becomes incorporated. Empty into a serving bowl.

Better Chicken Marsala

December 9, 2015

Of course we have all had Chicken Marsala in restaurants; it’s one of those ubiquitous staple of Italian-American cuisine. Today’s recipe is a good solid recipe, everything is well cooked and tasty. But overall, Chicken Marsala is a well-worn path to known flavors. This recipe executes everything well; especially the quick sear on the chicken before re-heating the cutlets in the sauce. Too often the flour coating turns gooey from too much time in the sauce. I can only give this recipe 3-1/2 stars; better than average (3-stars being average). In the end, there is no big-flavor payoff for the many steps.

Very solid Chicken Marsala

Very solid Chicken Marsala

Chris Kimball recommends spending a little extra for a moderately priced dry Marsala ($10 to $12 per bottle). You will use about two-thirds of the bottle. He also recommends serving this with some form of starch; potatoes, white rice, or buttered pasta.

Rating: 3-1/2 star.
Cost: $24.
How much work? Medium.
How big of a mess?  Medium/High.
Start time 4:30PM. Dinner time 6 PM.

The original Cook’s Illustrated recipe is here.  The recipe as I cooked it for this Thanksgiving is as follows:

2-1/4 cups dry Marsala wine
4 teaspoons unflavored gelatin
1-oz dried porcini mushrooms
4 (6-to-8-oz) boneless, skinless chicken breasts
Kosher salt and pepper
2 cups chicken broth
1/2 cup all-purpose flour
4 tablespoons plus 1 teaspoon vegetable oil
3-oz pancetta, cut into 1/2-inch pieces
1 pound cremini mushrooms, trimmed and sliced thin
1 shallot, minced
1 tablespoon tomato paste
1 garlic clove, minced
2 teaspoons lemon juice
1 teaspoon minced fresh oregano
3 tablespoons unsalted butter (cut into 6 pieces)
2 teaspoons minced fresh parsley

    1. Rinse porcini mushrooms, and add to medium-sized saucepan. Add 2 cups Marsala, and 4 teaspoons gelatin in with the porcini and set over high burner. When it comes up to a boil, reduce burner to medium-high and allow to vigorously simmer for 8 minutes until it has reduced by half.
    2. In the meantime, trim away any pockets of fat and cut each chicken breast in half crosswise. Next cut only the thick halves in half again, horizontally, creating all 3 cutlets of approximately the same thickness. Put cutlets between sheets of plastic wrap and gently pound so that they are an even 1/2″ thick. Put chicken in bowl and toss with 2 teaspoons Kosher salt and 1/2 teaspoon pepper. Allow to sit for 15 minutes.
    3. After the Marsala has reduced by half strain through a fine-mesh strainer and use a rubber spatula to press down and extract as much liquid as possible; throwing away the spent porcini.
    4. Empty the Marsala back into the saucepan, adding 2 cups chicken broth, and bring up to a boil. Lower burner to medium-high and allow to simmer for 10 to 12 minutes until it has reduced to 1-1/2 cups. Set liquid aside.
    5. While the liquid is reducing is Step 4, Add 1/2 cup flour to a pie plate and dredge one piece of chicken at a time if the flour. Gently shake to remove an excess flour. Set chicken onto a wire rack that is set over a sheet pan.
    6. Add 2 tablespoons vegetable oil to a 12″-regular skillet. Pre-heat over medium-high burner until it begins to smoke. Add 6 pieces of chicken to skillet, and reduce burner to medium. Cook the first side for 2 to 4 minutes until it turns golden brown. Flip chicken and continue cooking for 2 to 4 minutes until the second side turns golden brown.  Remove cooked chicken to the wire rack.
    7. Repeat Step 6 with the remaining 6 pieces of chicken and another 2 tablespoons of vegetable oil.
    8. While the chicken cooks cut pancetta into 1/2″-pieces. Slice the crimini mushrooms thinly, and prepare shallot and garlic.
    9. Reduce burner to medium-low and add diced pancetta. Cook for about 4 minutes until brown and crisp; stirring occasionally and scraping the bottom to loosen and brown bits for the bottom of the skillet.
    10. Add crimini slices into skillet with pancetta, increasing burner to medium-high. Cook for about 8 minutes mushrooms begin to brown; stirring occasionally and scraping the bottom of the skillet.
    11. Use a slotted spoon to remove mushrooms and pancetta to a clean bowl.
    12. Add 1 teaspoon vegetable oil and minced shallot to skillet; cook for 1 minute until softened. Add tomato paste and minced garlic; cook for just 30 seconds.
    13. Begin to add your components back to the skillet. Add the reduced Marsala, 1/4-cup of Marsala from the bottle, 2 teaspoons lemon juice, 1 teaspoon minced fresh oregano. Bring up to a simmer, then add the chicken back to the sauce and allow to reheat for about 3 minutes; flipping halfway through to ensure both sides are hot.
    14. Remove cutlets to serving platter.Remove pan from burner and whisk in 3 tablespoons unsalted butter (cut into 1/2-tablespoon-sized-pieces) and 2 teaspoons minced fresh parsley. Add parsley and cremini mushroom mixture. Stir until mixed and adjust seasoning with salt and pepper according to taste. Spoon sauce over chicken and serve.

Semi-Boneless Grilled Leg Quarters with Lime Dressing

August 2, 2015

About a month ago I made these 5-star Grilled Leg Quarters with Lime Dressing. They were easy to make and had amazing flavor. The only drawback was that the bone-in chicken was a little difficult to eat. Then I remembered back to last Thanksgiving’s deconstructed turkey thighs about how deliciously easy a semi-boneless leg quarter was to eat. Today I applied that same technique to chicken leg quarters. The technique opens up a slit on the inside of the thigh, leaving the skin in tact. Use a boning knife to carefully shave the meat away from the thigh bone; once exposed, cut through the leg/thigh joint to remove the thigh bone. Leave the drumstick bone-in. Finally, stuff the thigh and truss it together again using bamboo skewer and kitchen twine.

Best dollar I ever spent

Best $1.15 I ever spent

The results were spectacular, and the deboning/stuffing technique really elevated the presentation of the chicken. Stuffing the thigh made the flavor much more intense. While I gave it 5-stars as a bone-in, the recipe as I cooked it today was an out-of-the-park home run.

Comments:

  1. I adjusted the recipe below so that I would have more paste to marinade the chicken. The original recipe called for just a few teaspoons of spices; without any lime or cilantro.
  2. I would suggest trying the deboning/stuffing technique at least once. It adds about 20 minutes to the preparation time, but really transforms the meal into something very special.

Rating: 5 stars.
Cost: $4.50.
How much work? Medium.
How big of a mess?  Low/Medium.
Start time 5:00 PM. Ready at 6:15 PM.

Chris Kimball’s original recipe is here. My descriptions of how I prepare it are given below:

4 chicken leg quarters (about 3-pounds)
8 garlic cloves, minced
1-1/2 tablespoon kosher salt
1-1/2 tablespoon sugar
1 Tablespoon grated lime zest plus 3 tablespoons juice
1 Tablespoon plus 1/4 cup extra-virgin olive oil
2 1/2 teaspoons ground cumin
2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
4 tablespoons chopped fresh cilantro
4 teaspoons chopped fresh oregano (2 teaspoon of dried oregano)

  1. Peel garlic cloves. Mince garlic or press into a small bowl. Add kosher salt, sugar, lime zest, 1 Tablespoon extra-virgin olive oil, cumin, black pepper, and cayenne; mix to form a paste. Set aside 2 Tablespoons of garlic paste in a small bowl (I re-used the same small bowl), whisking together 1/4 cup of olive cup oil, lime juice, which you will use in Step 8 to make the dressing.
  2. Leaving drumsticks attached to thighs. Remove any remnants of the backbone exposing the top of the thigh bone (probably need a chef’s knife for that). Using a boning knife follow the line of fat that follows the thigh bone, cutting into the thigh along the entire length of the thigh bone. Use the boning knife to shave down along the thigh bone until you reach the thigh/leg joint. Cut through the joint and discard the thigh bone.
  3. Trim away and extra skin and fat, pat dry using paper towels. Arrange on a cutting board with the skin-side up. Make 2 deep, parallel, diagonal cuts into each leg quarter: 1 across drumstick, 1 across joint. Each cut should reach the bone. Flip the chicken over and make 1 diagonal slash across the back of the drumstick.
  4. Rub paste from Step 1 into chicken, and allow to marinade in the refrigerator for between 1 and 24 hours.
  5. Completely open up the top and bottom vents of your charcoal grill, and ignite a chimney start willed with 6 quarts of charcoal. Allow to ignite for 20-to-25 minutes until the top-most coals are partially covered with fine gray ash. Create a 2-level fire, by emptying two-thirds of coals over one half of the grill, and the remaining one-third of coal on the other half.
  6. Put the cooking grate in place, cover and pre-heat for 5 minutes. Clean the grill, and dip paper towels in vegetable oil and wipe.
  7. Arrange chicken with the skin-side upward on the cooler side of the grill. Cover and allow to brown for 11 to 12 minutes. Flip the chicken, cover, and continue to cook for 8 to 10 minutes until the internal temperature reaches 165-degrees.
  8. Without flipping (skin-side still down) slide the chicken to the hotter side of the grill and cook for 3 to 5 minutes until the skin becomes nicely brown. Flip chicken and cook for about 3 more minutes; until the chicken, measured at the leg joint, becomes 175-degrees. As the pieces come up to temperature, remove them to a serving platter and tent them with aluminum foil and allow to rest for 5 to 10 minutes.
  9. Meanwhile, finish preparing the sauce by chopping 2 tablespoons fresh cilantro and 2 teaspoons of chopped fresh oregano. Add into the bowl and mix. Pour half the dressing over the chicken and pass the remaining dressing separately.

Grilled Chicken Leg Quarters with Lime Dressing

June 25, 2015

For some reason my DVR has stopped recording Cook’s Country episodes, so I went online a few days ago I saw this recipe for grilled chicken quarters; a perfect match for the beautiful June weather. I also love this recipe because it doesn’t require me to separate the thigh from the leg; but the downside is that it is a little more difficult to eat as one big piece. Most of the preparation takes place the night before; making a flavorful paste and preparing the chicken. It’s best to leave let it marinate overnight; allowing time for the bright flavors to work their way deep into the chicken (Chris Kimball says a minimum of 1 hour). The chicken was very flavorful and bright. 5-star, for its simplicity, ease of preparation and it’s fullness of flavor.

Delicous 5-star meal

Delicious 5-star meal

My house it 90 years old without central air conditioning, so at this time of year, I love keeping the heat of cooking is outside. My kitchen (and my whole house) stays much cooler.

Comments:

  1. The original recipe says to reserve just the 2 teaspoons of paste for up to 24 hours. Instead, I added the olive oil in Step 1 (instead of Step 8). I think it preserved the paste from oxidizing and gave more time for the flavors to permeate the olive oil.
  2. The sauce was perhaps a little salty. The original recipe calls for 4 teaspoons kosher salt, but next time I will try it with only 1 tablespoon of kosher salt.
  3. I with their was a little extra sauce, to eat with my bread and potatoes.
  4. If you plan to make this on a gas grill, pre-heat by turning all your burners on high. Cover, and allow to heat up for 15 minutes, before cleaning and oiling. To cook turn down the primary burner to medium, and reduce the other burners to low. Adjust the primary burner as necessary to maintain a grill temperature of between 400 to 425 degrees.

Rating: 5 stars.
Cost: $6.
How much work? Low/Medium.
How big of a mess?  Low/Medium.
Start time 5:00 PM. Ready at 6:15 PM.

Chris Kimball’s original recipe is here. My descriptions of how I prepare it are given below:

4 chicken leg quarters (about 3-pounds)
6 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon sugar
2 teaspoons grated lime zest plus 2 tablespoons juice
2 teaspoons plus 1/4 cup extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro
2 teaspoons chopped fresh oregano (1 teaspoon of dried oregano)

  1. Peel garlic cloves. Mince garlic or press into a small bowl. Add kosher salt, sugar, lime zest, 2 teaspoons extra-virgin olive oil, cumin, black pepper, and cayenne; mix to form a paste. Set aside 2 teaspoons of garlic paste in a small bowl (I re-used the same small bowl), whisking together 1/4 cup of olive cup oil, lime juice, which you will use in Step 8 to make the dressing.
  2. Leaving drumsticks attached to thighs, trim away and extra skin and fat, pat dry using paper towels. Arrange on a cutting board with the skin-side up. Make 4 deep, parallel, diagonal cuts into each leg quarter: 1 across drumstick, 1 across joint, and 2 across the thighs. Each cut should reach the bone. Flip the chicken over and make 1 diagonal slash across the back of the drumstick.
  3. Rub paste from Step 1 into chicken, and allow to marinade in the refrigerator for between 1 and 24 hours.
  4. Completely open up the top and bottom vents of your charcoal grill, and ignite a chimney start willed with 6 quarts of charcoal. Allow to ignite for 20 minutes until the top-most coals are partially covered with fine gray ash. Create a 2-level fire, by emptying two-thirds of coals over one half of the grill, and the remaining one-third of coal on the other half.
  5. Put the cooking grate in place, cover and pre-heat for 5 minutes. Clean the grill, and dip paper towels in vegetable oil and wipe.
  6. Arrange chicken with the skin-side upward on the cooler side of the grill. Cover and allow to brown for 9 to 12 minutes. Flip the chicken, cover, and continue to cook for 7 to 10 minutes until the internal temperature reaches 165-degrees.
  7. Without flipping (skin-side still down) slide the chicken to the hotter side of the grill and cook for 3 to 5 minutes until the skin becomes nicely brown. Flip chicken and cook for about 3 more minutes; until the chicken, measured at the leg joint, becomes 175-degrees. As the prices come up to temperature, remove them to a serving platter and tent them with aluminum foil and allow to rest for 5 to 10 minutes.
  8. Meanwhile, finish preparing the sauce by chopping 2 tablespoons fresh cilantro and
    2 teaspoons of chopped fresh oregano. Add into the bowl and mix. Pour half the dressing over the chicken and pass the remaining dressing separately.

 


Chicken Flautas

June 19, 2015

I love recipes with lots of leftovers so that I have food to bring to work for lunch the next day. This recipe is perfect; making between 20 and 24 flautas; enough for almost an entire week’s worth of lunches. Generally Chris Kimball does not make very good Mexican food; this is a recipe that I’ve personally been developing for about 9 months; trying to make my lunchtime chicken taste more like pork or beef. The results are very good; I use tomato paste, dark beans and a few anchovies to add meaty flavor (no, of course it doesn’t taste fishy). I used chicken thighs because they won’t dry out if I cook them until they become shreadable. I guarantee; you will not believe that you are eating chicken. 4-stars; great depth of flavor, but there are textural issues with the tortillas when reheating in the microwave. Optimally, reheat them in conventional oven.

So good you'll forget it's chicken

So good you’ll forget it’s chicken

With beef prices roughly double from what they were a few years ago, I have been eating a lot of alternatives. I posted these pork taquitos earlier this year. While pork is more flavorful with a richer, more succulent texture, chicken is a healthier option.

Comment:

  1. The topping you add can elevate these flautas from 4 to 4-1/2 stars. Some of my favorites toppings include: guacamole or diced avocado, sour cream, lime juice, and of course, salsa. Also, after the tortillas have become crispy (or if reheating in a conventional oven) I love to sprinkle grated cheese over the top and run them under the broiler until the cheese browns a bit.
  2. Sometimes, instead adding vegetable oil to the pot, I use the skin from a few pieces of chicken and render out the fat; using that chicken fat in lieu of vegetable oil. It adds about 4 to 5 minutes; bit does two things: (1) adds flavor, and (2) also helps build up the fond on the bottom of the pan which translates into deeper flavor in the final flautas.
  3. If reheating prepared pre-made flautas, bake in oven at 300-degrees until heated all the way through; about 20 minutes, flipping half way through reheating. If you have to reheat them in a micowave, bake them in Step 14 until the tortillas become very hard, and flip them half way through re-heating.
  4. When I first was developing this recipe I did not add the cheese to the mixture, rather I topped the  chicken prior to rolling (in Step 13) with grated cheese. This had two drawbacks; first the flautas I prepared first had more cheese than the last flautas in the second batch. But beyond that, as the cheese melts during baking it oozes out the open ends and burns.
  5. 4-lbs of chicken thighs yields 1-1/2 pounds of shredded chicken meat. I think I prefer to use closer to 5-lbs.

Rating: 4 stars.
Cost: $11 for 20 to 24 flautas. (plus toppings)
How much work? Medium.
How big of a mess?  Medium.
Start time 3:30 PM. Ready at 6:00 PM.

Chris Kimball’s doesn’t have a recipe for flautas. My descriptions of how I prepare it are given below:

1/2 bag dried, dark kidney beans, or 29-oz can of beans.
2 teaspoons vegetable oil (see Comment #1)
4-to-5-lbs bone-in chicken thighs
1 large onion
2 jalapeno
1 red bell pepper
2 teaspoons salt
3 Tablespoon tomato paste
1 Tablespoon chili powder
2 teaspoons oregano
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons ground black pepper
1/4 teaspoon cayenne pepper
2 clove garlic
2 cups chicken stock
1 teaspoon anchovy paste (3 filets)
juice from 2 limes
1/3-cup chopped cilantro
8-oz mild cheddar cheese
20 to 24 small fajita-size flour tortillas
Server with diced avocado, diced tomato, salsa

  1. For best results, soak 1/2-pound of dried beans for 8 hours or overnight. Use 1-1/2 tablespoons salt for 2 quarts of water. Otherwise if you don’t have dried beans or the time to soak them overnight, you can use 29-ounce can of dark kidney beans.
  2. Remove the skin from the chicken thighs. Pre-heat 1/2 teaspoon vegetable oil a large dutch oven set over medium-high burner; when the oil begins to shimmer. Place half the chicken skin-side down in skillet; cook for a total of 7 minutes, turning once, until both sides are golden brown. Wipe out pot using paper towels, add another 1/2 teaspoon vegetable oil and repeat this step for the second batch of chicken.
  3. Meanwhile, prepare your ingredients. Dice your onion and jalapeno, removing the seeds (as desired to control the heat of the final flautas). Peel the 2 cloves of garlic. Also in a small bowl, add 1 Tablespoon chili powder, 2 teaspoons oregano, 2 teaspoons cumin, 2 teaspoons coriander, 2 teaspoons ground black pepper, and 1/2 teaspoon cayenne pepper.
  4. After you are done cooking the second batch of chicken, reduce burner to medium. Add 1 teaspoon vegetable oil, your onion, jalapeno, bell pepper and  and 2 teaspoons salt; allow to soften over medium burner for 5 minutes. Use the liquid exuded from the vegetables to deglaze the bottom of your pan.
  5. Add tomato paste and pressed/minced garlic; continue to cook for 1 minute. Add the contents of the spice bowl from Step 4; allowing the flavors to bloom for 1 minute.
  6. Add chicken stock and beans, bring up to a simmer over high burner. Cover pan, turn down burner to medium-low and maintain a simmer until instant-read thermometer inserted into thickest part of thighs registers about 185-degrees, 30 to 40 minutes longer.
  7. Remove chicken to cutting board and allow to rest until cool enough to handle.
  8. Meanwhile, turn up burner to medium and allow cooking liquid to gently boil; about 20 minutes. The beans should become thickened with very little liquid remaining. Meanwhile, begin to pre-heat your oven to 375-degrees.
  9. Use your fingers (or two forks) to shred the chicken, discarding bones and anything that feels like excess fat or cartilage. Add shredded chicken directly to the pot once your beans have finished reducing.
  10. Zest 2 limes and squeeze their juices; adding to the pot; mixing until everything is evenly combined.
  11. Grate cheese on the large holes of a box grater and add shredded cheese to pot. Mix until evenly combined.
  12. Prepare a baking sheet lined with aluminum foil, lightly sprayed with non-stick vegetable spray.
  13. Prepare the flautas in batches of 10 to 12. Form 1/4-cup (2-1/2 ounces) of chicken mixture into a line in running along the center of tortilla. Tightly roll up flauta and lay on baking sheet so that the weight of the flauta holds the tortilla closed.
  14. Bake at 375 for 10 minutes, then flip for 5 minutes. If you plan to re-heat them in the microwave then bake until the tortillas become very hard.
  15. Repeat from Step 12 with the second batch.
  16. Serve immediate with toppings of your choice (see comment #1).

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