By Kathryn Washburn Breighner
This was so good that is was a surprise. Each mouthful lead to a "wow". We love paella and have saffron, smoked paprika, and Spanish Bomba rice in the pantry and we've mastered and enjoy a stove top paella.
But this oven baked version really carries a lot of flavor and it allowed for the development of the coveted paella crust, or soccarat, on the bottom. The texture of the rice was quite different that the stove top version and nicely absorbed the broth. And it's easy!
Here is how it went together:
In a Dutch oven, brown 4-6 chicken thighs and legs in 2 T olive oil. Season them with salt and pepper and 1/2 t smoked paprika.
Remove the chicken and add to the Dutch oven:
1 med onion, chopped,
2 gloves garlic minced
Saute the onion and garlic until the onion begins to soften, about five minutes. Add to the Dutch oven:
1/2 pound spicy sausage sliced into 1/4" rounds. I used Andouille but chorizo or another sausage that is spicy would be great. Cook for another 3-4 minutes.
Add to the mixture:
1 c chopped, drained canned tomatoes
2 c chicken broth
1/4 t saffron threads
1/2 t smoked paprika
Bring mixture to a simmer and add:
1 c Arborio or Bomba rice
The chicken pieces
Put the Dutch oven in a 350 degree F oven and bake 20-25 minutes until the liquid is absorbed. Do not stir to disturb the crust that develops on the bottom. Serve with some Spanish wine or a good, cold beer and enjoy!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Saturday, May 14, 2011
Sunday, May 23, 2010
Paella!
By Kathryn Washburn Breighner
Do you think that Spanish paella and Cajun jambalaya have similarities? A variety of meats, spices, rice--yes, they are similar.
Here is a wikipedia definition of paella: Paella originated in the mid 19th century area of Valencia, on the east coast of Spain. There are three widely known types of paella: Valencian, Seafood, and Mixed. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), snails, beans, and seasoning.
Seafood paella replaces meats and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood and sometimes bean. Key ingredients are olive oil and saffron.
The version I created this week is a mixed paella. I used chicken breasts and chorizo. I intended to use shrimp as well but discovered I didn't have any in the freezer. Without the shrimp, the paella was excellent.
In a large paella pan or cast iron skillet, or non stick skillet if that is what you have, saute for 1-2 minute:
2 T olive oil
1 med onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
Add to the skillet and saute for another minute:
4 T minced garlic
Add to the skillet and saute into the meat begins to brown:
3/4 lb of boneless chicken thighs or chicken breasts, whatever you have, cut into chunks
1/2 lb of chopped chorizo
Add to the skillet:
1/2 c of Bomba, Arborio or Valencian rice--don't use traditional rice, the dish will be too gummy
Next add:
1 qt chopped, canned tomatoes, drained
1 c frozen peas
2 c chicken broth
1/4 t saffron threads
1 1/2 t paprika--try this with smoked paprika for a different taste
salt and pepper to taste
Simmer, uncovered, stirring frequently, until the rice is tender, about 20-25 minutes.
Do you think that Spanish paella and Cajun jambalaya have similarities? A variety of meats, spices, rice--yes, they are similar.
Here is a wikipedia definition of paella: Paella originated in the mid 19th century area of Valencia, on the east coast of Spain. There are three widely known types of paella: Valencian, Seafood, and Mixed. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), snails, beans, and seasoning.
Seafood paella replaces meats and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood and sometimes bean. Key ingredients are olive oil and saffron.
The version I created this week is a mixed paella. I used chicken breasts and chorizo. I intended to use shrimp as well but discovered I didn't have any in the freezer. Without the shrimp, the paella was excellent.
In a large paella pan or cast iron skillet, or non stick skillet if that is what you have, saute for 1-2 minute:
2 T olive oil
1 med onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
Add to the skillet and saute for another minute:
4 T minced garlic
Add to the skillet and saute into the meat begins to brown:
3/4 lb of boneless chicken thighs or chicken breasts, whatever you have, cut into chunks
1/2 lb of chopped chorizo
Add to the skillet:
1/2 c of Bomba, Arborio or Valencian rice--don't use traditional rice, the dish will be too gummy
Next add:
1 qt chopped, canned tomatoes, drained
1 c frozen peas
2 c chicken broth
1/4 t saffron threads
1 1/2 t paprika--try this with smoked paprika for a different taste
salt and pepper to taste
Simmer, uncovered, stirring frequently, until the rice is tender, about 20-25 minutes.
Wednesday, October 21, 2009
Chicken Dumplings in Green Curry
By Perry Washburn
My son Daniel rang me midday from college. "I'm coming home tonight to get winter clothes. Let's cook."
After much debate, and on a quest for something "new", he found this recipe for dumplings - perhaps better called meatballs - in The Complete Asian Cookbook. Luckily we have one great and several good Asian groceries in town. As I teach Thai classes, I keep more basic Asian ingredients on hand than most people, and know where to find the rest. Daniel marveled at my fav Asian grocery, and the Asian ladies pulling lively blue crabs out of a bushel basket, barrel-full-o-monkeys style. (Double Dragon on 2nd Ave. for Des Moines locals.) The lemon, lemon grass, curry and basil flavors in this dish were stellar.
Here's the recipe, with my additions or changes in parentheses.
1 lb chicken minced
3 green onions, diced
2 tablespoons cilantro, chopped
1 stalk lemon grass, white part only, finely diced
1 tsp chicken stock powder (I used 1 tsp Penzey's chicken soup base)
1 1/2 cups cooked jasmine rice
1 egg plus one egg white (I used 2 whole eggs)
(1/2 cup bread crumbs)
2 Tbs oil
2 Tbs Thai green curry paste
3 cups coconut milk (or 4)
4 fresh kaffir lime leaves
1/2 cup basil
1 Tbs lemon juice
Mix together the chicken mince, spring onion, cilantro, lemon grass, 2 Tbs fish sauce, the stock powder (I mixed in the Penzey's soup base with the fish sauce before adding), and some pepper. Add the rice and mix well with your hands. (I found my "dice" or "mince" was not fine enough, so I threw it all in the food processor. Much easier.)
Beat the egg and the white (or in my case both eggs) with a mixer until thick and creamy, then fold into the chicken mixture. (I had NEVER tried to beat whole eggs. Didn't know it would work. A revelation! You don't quite get to soft peaks, but close. Because I used the extra yolk, and Penzey's paste, these may have been slightly more soupy than normal. I wanted the binding power of the extra yolk. But they were too loose to roll, so I added bread crumbs to get to meatball consistency.) With floured hands (I used lots) roll tablespoon sized balls, and place on a tray. Cover and refrigerate for 2-3 hours. (I cheated, and we put them in the freezer for 15 minutes).
Heat the oil in a large frying pan (I used my 18-inch cast iron skillet for this, and needed all of it). Add the green curry paste, and stir over medium heat for 1 minute. (I added some of the thick cream from the coconut milk at the beginning, as this is the traditional way to start a curry. Make sure you DON'T shake the coconut milk, or you will mix it all up. It naturally separates; use the thick part first. Don't ever buy "light.") Gradually stir in the remainder of the coconut milk, and reduce to simmer. Add the lime leaves and the dumplings, cover and simmer for 30 minutes, stirring occasionally. (I used a stiff spatula to turn them. I found in my cast iron skillet, these actually browned; I had to get under them to turn them. They would have broken with a spoon. I turned them often.) (If the sauce gets too thick, add more coconut milk. As the cans are commonly 19 oz each, you will have extra.) When the dumplings are done, stir in the basil, remaining fish sauce and fresh lemon juice. Serve over rice.
My son Daniel rang me midday from college. "I'm coming home tonight to get winter clothes. Let's cook."
After much debate, and on a quest for something "new", he found this recipe for dumplings - perhaps better called meatballs - in The Complete Asian Cookbook. Luckily we have one great and several good Asian groceries in town. As I teach Thai classes, I keep more basic Asian ingredients on hand than most people, and know where to find the rest. Daniel marveled at my fav Asian grocery, and the Asian ladies pulling lively blue crabs out of a bushel basket, barrel-full-o-monkeys style. (Double Dragon on 2nd Ave. for Des Moines locals.) The lemon, lemon grass, curry and basil flavors in this dish were stellar.
Here's the recipe, with my additions or changes in parentheses.
1 lb chicken minced
3 green onions, diced
2 tablespoons cilantro, chopped
1 stalk lemon grass, white part only, finely diced
1 tsp chicken stock powder (I used 1 tsp Penzey's chicken soup base)
1 1/2 cups cooked jasmine rice
1 egg plus one egg white (I used 2 whole eggs)
(1/2 cup bread crumbs)
2 Tbs oil
2 Tbs Thai green curry paste
3 cups coconut milk (or 4)
4 fresh kaffir lime leaves
1/2 cup basil
1 Tbs lemon juice
Mix together the chicken mince, spring onion, cilantro, lemon grass, 2 Tbs fish sauce, the stock powder (I mixed in the Penzey's soup base with the fish sauce before adding), and some pepper. Add the rice and mix well with your hands. (I found my "dice" or "mince" was not fine enough, so I threw it all in the food processor. Much easier.)
Beat the egg and the white (or in my case both eggs) with a mixer until thick and creamy, then fold into the chicken mixture. (I had NEVER tried to beat whole eggs. Didn't know it would work. A revelation! You don't quite get to soft peaks, but close. Because I used the extra yolk, and Penzey's paste, these may have been slightly more soupy than normal. I wanted the binding power of the extra yolk. But they were too loose to roll, so I added bread crumbs to get to meatball consistency.) With floured hands (I used lots) roll tablespoon sized balls, and place on a tray. Cover and refrigerate for 2-3 hours. (I cheated, and we put them in the freezer for 15 minutes).
Heat the oil in a large frying pan (I used my 18-inch cast iron skillet for this, and needed all of it). Add the green curry paste, and stir over medium heat for 1 minute. (I added some of the thick cream from the coconut milk at the beginning, as this is the traditional way to start a curry. Make sure you DON'T shake the coconut milk, or you will mix it all up. It naturally separates; use the thick part first. Don't ever buy "light.") Gradually stir in the remainder of the coconut milk, and reduce to simmer. Add the lime leaves and the dumplings, cover and simmer for 30 minutes, stirring occasionally. (I used a stiff spatula to turn them. I found in my cast iron skillet, these actually browned; I had to get under them to turn them. They would have broken with a spoon. I turned them often.) (If the sauce gets too thick, add more coconut milk. As the cans are commonly 19 oz each, you will have extra.) When the dumplings are done, stir in the basil, remaining fish sauce and fresh lemon juice. Serve over rice.
Friday, October 16, 2009
Black-eyed Chicken
By Perry Washburn
This fall finds me on the run, frequently looking to make something tasty - fast.
I had thawed a package of chicken thighs, and I knew I had a bag of basil from an Asian market run that needed to be used. And a bunch of leftover white rice. The rest was a fridge raid. My girls loved this! Here's how this really fun dish came out.
1 pound of chicken thighs, cleaned, boned and diced
Sesame oil
4 stalks celery, chopped
1 small onion, diced
1 cup green onion, with the white and green separated
1 cup basil, chopped
2 Tbs spicy brown bean sauce (check your Asian market)
1/2 tsp ground chili garlic oil (ditto)
1 can black-eyed peas, including the juice
1 tsp Penzey's vegetable soup base
Saute the chicken in a tablespoon or so of sesame oil until it's starting to lose its pink. Add the celery, the onion, and the white/light green part of the green onions. Continue cooking until they are beginning to wilt. Add the bean sauce, the chili/garlic oil, the blackeyed peas and the soup base. Cook for 5 minutes or so, until it's all well mixed. Stir in the basil and green onion, and serve over steamed (or in my case, reheated) rice.
This fall finds me on the run, frequently looking to make something tasty - fast.
I had thawed a package of chicken thighs, and I knew I had a bag of basil from an Asian market run that needed to be used. And a bunch of leftover white rice. The rest was a fridge raid. My girls loved this! Here's how this really fun dish came out.
1 pound of chicken thighs, cleaned, boned and diced
Sesame oil
4 stalks celery, chopped
1 small onion, diced
1 cup green onion, with the white and green separated
1 cup basil, chopped
2 Tbs spicy brown bean sauce (check your Asian market)
1/2 tsp ground chili garlic oil (ditto)
1 can black-eyed peas, including the juice
1 tsp Penzey's vegetable soup base
Saute the chicken in a tablespoon or so of sesame oil until it's starting to lose its pink. Add the celery, the onion, and the white/light green part of the green onions. Continue cooking until they are beginning to wilt. Add the bean sauce, the chili/garlic oil, the blackeyed peas and the soup base. Cook for 5 minutes or so, until it's all well mixed. Stir in the basil and green onion, and serve over steamed (or in my case, reheated) rice.
Tuesday, October 6, 2009
Roasted Chicken Breasts & Spanish Rice in the Dutch Oven--Easy!
By Kathryn Washburn Breighner
Fall is here and it's time to change directions a bit on cooking. While we can still grill outside, a chilly Sunday got us thinking about a one-pot Dutch oven dish.
I love chicken breasts with the bone in. Not only are they cheaper than boneless, $.99 a pound compared to 3 or 4 times that, but they hold moisture better.
What I used in this recipe:
2 chicken breasts, bone in
2 T olive oil
1 c BBQ sauce
1 green pepper, chopped
1 med onion, chopped
1 t cumin
1 t chopped hot pepper--I used a hot Serbian pepper
1 c rice
2 c water
Start by browning the chicken breasts in a Dutch oven in 2 T olive oil.
While the chicken breasts brown, add the BBQ sauce to a saucepan. I used BBQ sauce that we made a few weeks ago but any thick sauce will do. To the sauce, add green pepper and onion, cumin and diced hot pepper (or pepper flakes). Bring this mixture just to a simmer.
Baste 1/2 of the barbecue sauce mixture on the chicken breasts in the Dutch oven. Then add the rice and water and the rest of the BBQ sauce, stir, covered and put into a 350 degree oven.
Rice takes about 20-25 minutes to cook but these breasts don't need that much time since they are browned first. So bake the breasts and Spanish rice for 10 minutes and then turn off the oven and leave the Dutch oven in the oven for another 10-15 minutes. The rice will continue to cook.
That's it! A one pot chicken and Spanish rice meal with great flavors and the total preparation time is less than 10 minutes.
Fall is here and it's time to change directions a bit on cooking. While we can still grill outside, a chilly Sunday got us thinking about a one-pot Dutch oven dish.
I love chicken breasts with the bone in. Not only are they cheaper than boneless, $.99 a pound compared to 3 or 4 times that, but they hold moisture better.
What I used in this recipe:
2 chicken breasts, bone in
2 T olive oil
1 c BBQ sauce
1 green pepper, chopped
1 med onion, chopped
1 t cumin
1 t chopped hot pepper--I used a hot Serbian pepper
1 c rice
2 c water
Start by browning the chicken breasts in a Dutch oven in 2 T olive oil.
While the chicken breasts brown, add the BBQ sauce to a saucepan. I used BBQ sauce that we made a few weeks ago but any thick sauce will do. To the sauce, add green pepper and onion, cumin and diced hot pepper (or pepper flakes). Bring this mixture just to a simmer.
Baste 1/2 of the barbecue sauce mixture on the chicken breasts in the Dutch oven. Then add the rice and water and the rest of the BBQ sauce, stir, covered and put into a 350 degree oven.
Rice takes about 20-25 minutes to cook but these breasts don't need that much time since they are browned first. So bake the breasts and Spanish rice for 10 minutes and then turn off the oven and leave the Dutch oven in the oven for another 10-15 minutes. The rice will continue to cook.
That's it! A one pot chicken and Spanish rice meal with great flavors and the total preparation time is less than 10 minutes.
Tuesday, April 28, 2009
Fajitas!
by Dave Washburn
Cinco de Mayo is coming up and we have a big party planned (not the correct date- having it on the 9th, Saturday- come on down)- so I have my sombrero thinking cap on. I developed this recipe years ago after too many tasteless fajita fillings. Simple and fun. Make sure that you have dos dos equis ready for the cook.
2 lbs boneless skinless chicken breasts
2 lbs round steak
half cup olive oil
2 T cumin
2 T chili powder
2 cloves garlic (I prefer roasted) minced or smashed
1 t oregeno (mexican if you have it)
1 t thyme
zest and juice of 3 limes
1 t kosher salt
1 t cracked black
optional random hot sauce
8-10 green onions sliced
half bunch cilantro chopped
Slice the chicken and beef across the grain in half inch wide strips- place in separate bowls.
Whisk the remaining ingredients together- pour over the chicken and beef- stir to coat- cover with plastic wrap and chill four hours.
Toppings
3-4 green or red sweet peppers cleaned and sliced into half inch strips
2 large sweet onions sliced into half inch slices- separated into rings
Place in a large bowl, drizzle with olive oil, salt with kosher or sea salt add a grind of pepper.
Toss to coat.
Grill the chicken and beef over high heat- you are looking for medium rare- 2-3 minutes a side, if that.
In a grill pan, grill the veggies until slightly wilted and they have grill marks.
Serve with a big pile of warm flour tortillas and your fav condiments- sour cream, guacamole, pico de guya, salsa, whatever. Place everything on the table (meat on heated platters) and watch everyone go nuts. Refried beans and Mexican rice are excellent with this.
Cinco de Mayo is coming up and we have a big party planned (not the correct date- having it on the 9th, Saturday- come on down)- so I have my sombrero thinking cap on. I developed this recipe years ago after too many tasteless fajita fillings. Simple and fun. Make sure that you have dos dos equis ready for the cook.
2 lbs boneless skinless chicken breasts
2 lbs round steak
half cup olive oil
2 T cumin
2 T chili powder
2 cloves garlic (I prefer roasted) minced or smashed
1 t oregeno (mexican if you have it)
1 t thyme
zest and juice of 3 limes
1 t kosher salt
1 t cracked black
optional random hot sauce
8-10 green onions sliced
half bunch cilantro chopped
Slice the chicken and beef across the grain in half inch wide strips- place in separate bowls.
Whisk the remaining ingredients together- pour over the chicken and beef- stir to coat- cover with plastic wrap and chill four hours.
Toppings
3-4 green or red sweet peppers cleaned and sliced into half inch strips
2 large sweet onions sliced into half inch slices- separated into rings
Place in a large bowl, drizzle with olive oil, salt with kosher or sea salt add a grind of pepper.
Toss to coat.
Grill the chicken and beef over high heat- you are looking for medium rare- 2-3 minutes a side, if that.
In a grill pan, grill the veggies until slightly wilted and they have grill marks.
Serve with a big pile of warm flour tortillas and your fav condiments- sour cream, guacamole, pico de guya, salsa, whatever. Place everything on the table (meat on heated platters) and watch everyone go nuts. Refried beans and Mexican rice are excellent with this.
Sunday, February 15, 2009
Basil!
By Perry Washburn
Basil is one of my favorites. Kathie grows tons of it, in her brief summer. I grow it in pots on my deck. David T undoubtedly has better access to fresh basil than those of us snowbound. But we here in snowy Iowa just had a wonderful, tasty week, thanks to some fresh basil.
I get annoyed at basil prices. $3.99 for a few nasty looking leaves? Well, I HAVE done it.
But this week was our friend Vickie's birthday. I decided, late in the day, on Thai. And happened to be near my fav Asian grocery. THAT is where to look for basil. I ask the woman in the back for some. She goes into the cooler, bags me up a gallon bag full for a buck or 2, and I am in business.
Fried rice. It stopped the meal, lots of ooohhs and aaahhs. Just chop up a bunch (as little as, say, 3-4 tablespoons for a batch made from a 4 cups of cooked rice. More won't hurt!). Put it in just before serving. As Aida says: this tastes so FRESH!
The fried rice I made last week was simple. Rice, sesame oil, fish sauce, soy, Asian broccoli, and basil. This "deluxe" version is one I use for cooking classes. Both are GREAT.
Fried Rice with Chicken and Basil
4 cups cooked white rice, refrigerated several hours or overnight
3 Tbs sesame oil
1 egg, beaten with 2 Tbs water
1 lb diced chicken thighs
3 green onions, chopped (including the green)
3 Tbs chopped garlic
2 Tbs chopped ginger
¼ cup red bell pepper
1 tsp red pepper flakes
1 Tbs fish sauce
2 Tbs soy sauce
1/2 cup basil, coarsely chopped (Thai basil if you can get it)
1/2 cup cilantro, coarsely chopped (omit if you worry about tastebud overload)
In a wok or non-stick skillet, fry the egg in a bit of the oil. Cut into pieces, or chop, and set aside. Add remaining oil to skillet. Add the garlic, ginger, pepper flakes and chicken, and fry until the chicken is just tender. Add the rice, breaking up any lumps, then the green onions, egg, fish and soy sauces. Stir, and heat through. Add the basil and cilantro, stir well and serve.
End note:
Friday night, our traditional pizza night, brought the basil out again. A simple sweet tomato sauce, some diced leftover chicken, a healthy covering of loosely chopped basil leaves and a thin coating of mozzarella. WOW!
Head to your local Asian grocery, if you have one. They know basil. What a winter treat!
Basil is one of my favorites. Kathie grows tons of it, in her brief summer. I grow it in pots on my deck. David T undoubtedly has better access to fresh basil than those of us snowbound. But we here in snowy Iowa just had a wonderful, tasty week, thanks to some fresh basil.
I get annoyed at basil prices. $3.99 for a few nasty looking leaves? Well, I HAVE done it.
But this week was our friend Vickie's birthday. I decided, late in the day, on Thai. And happened to be near my fav Asian grocery. THAT is where to look for basil. I ask the woman in the back for some. She goes into the cooler, bags me up a gallon bag full for a buck or 2, and I am in business.
Fried rice. It stopped the meal, lots of ooohhs and aaahhs. Just chop up a bunch (as little as, say, 3-4 tablespoons for a batch made from a 4 cups of cooked rice. More won't hurt!). Put it in just before serving. As Aida says: this tastes so FRESH!
The fried rice I made last week was simple. Rice, sesame oil, fish sauce, soy, Asian broccoli, and basil. This "deluxe" version is one I use for cooking classes. Both are GREAT.
Fried Rice with Chicken and Basil
4 cups cooked white rice, refrigerated several hours or overnight
3 Tbs sesame oil
1 egg, beaten with 2 Tbs water
1 lb diced chicken thighs
3 green onions, chopped (including the green)
3 Tbs chopped garlic
2 Tbs chopped ginger
¼ cup red bell pepper
1 tsp red pepper flakes
1 Tbs fish sauce
2 Tbs soy sauce
1/2 cup basil, coarsely chopped (Thai basil if you can get it)
1/2 cup cilantro, coarsely chopped (omit if you worry about tastebud overload)
In a wok or non-stick skillet, fry the egg in a bit of the oil. Cut into pieces, or chop, and set aside. Add remaining oil to skillet. Add the garlic, ginger, pepper flakes and chicken, and fry until the chicken is just tender. Add the rice, breaking up any lumps, then the green onions, egg, fish and soy sauces. Stir, and heat through. Add the basil and cilantro, stir well and serve.
End note:
Friday night, our traditional pizza night, brought the basil out again. A simple sweet tomato sauce, some diced leftover chicken, a healthy covering of loosely chopped basil leaves and a thin coating of mozzarella. WOW!
Head to your local Asian grocery, if you have one. They know basil. What a winter treat!
Saturday, January 17, 2009
Chicken Enchiladas Verdes
By Kathryn Washburn Breighner
It is cold outside so I am on the hunt for dishes that are hearty. This recipe came from fellow foodie Kathy Gibbons 20 years ago! I make it about once a year and make enough to freeze. Perry, your girls will love this!
Filling
10 chicken breasts with skin and bones
6 c chicken broth
2 chopped carrots
1/2 large onion, chopped
4 garlic cloves
4 parsley sprigs
2 bay leaves
Sauce
6 T butter
1 T oil
3 med. onions, chopped
1 box frozen spinach, thawed
1 1/2 c sour cream
4 green onions, chopped
1 or 2 4-oz. cans of diced jalapeno chilies, drained
6 c grated Monterey jack cheese
Corn tortillas
Filling: Place chicken and broth (for broth, you can also use 6 c water and appropriate Penzey's chicken stock base) in large saucepan with all filling ingredients. Bring to boil, cover and simmer 5 minutes. Turn off heat and let stand until chicken is cooked through, about one hour.
Remove chicken from broth; remove skin and bones and shred meat and place in medium bowl and chill. Strain cooking liquid and return the saucepan to heat and simmer the broth is reduced to 3 cups.
Sauce: Melt butter in a heavy medium saucepan over low heat. Add flour and cook until light brown, stirring frequently, javascript:void(0)about 5 min. Whisk in reduced chicken stock, increase heat to medium and cook until sauce thickens. Cool.
Heat 1 T oil in heavy large skillet over medium heat. Add onions and cook until soft, about 5 minutes. Add spinach and simmer 5 minutes. Transfer this mixture to a food processor with sauce, sour cream, green onions, and chilies.
Grease two 9 x 13" baking pans. Spread 1/2 c sauce over the bottom of each. Add 1 c of sauce to chicken and mix in 5 c grated cheese. Heat a heavy skillet or griddle and cook each tortilla for a few seconds per side, just to soften. Divide chicken filling among tortillas and roll up. Place seam side down in the baking pans. Spoon remaining sauce over the top.
Cover with foil; bake at 400 degrees F for 10 minutes, uncover, top with remaining 1 c cheese and bake until cheese melts, about 5 minutes.
This makes a lot of enchiladas. Two 13 x 9 pans, each pan holds 12.
It is cold outside so I am on the hunt for dishes that are hearty. This recipe came from fellow foodie Kathy Gibbons 20 years ago! I make it about once a year and make enough to freeze. Perry, your girls will love this!
Filling
10 chicken breasts with skin and bones
6 c chicken broth
2 chopped carrots
1/2 large onion, chopped
4 garlic cloves
4 parsley sprigs
2 bay leaves
Sauce
6 T butter
1 T oil
3 med. onions, chopped
1 box frozen spinach, thawed
1 1/2 c sour cream
4 green onions, chopped
1 or 2 4-oz. cans of diced jalapeno chilies, drained
6 c grated Monterey jack cheese
Corn tortillas
Filling: Place chicken and broth (for broth, you can also use 6 c water and appropriate Penzey's chicken stock base) in large saucepan with all filling ingredients. Bring to boil, cover and simmer 5 minutes. Turn off heat and let stand until chicken is cooked through, about one hour.
Remove chicken from broth; remove skin and bones and shred meat and place in medium bowl and chill. Strain cooking liquid and return the saucepan to heat and simmer the broth is reduced to 3 cups.
Sauce: Melt butter in a heavy medium saucepan over low heat. Add flour and cook until light brown, stirring frequently, javascript:void(0)about 5 min. Whisk in reduced chicken stock, increase heat to medium and cook until sauce thickens. Cool.
Heat 1 T oil in heavy large skillet over medium heat. Add onions and cook until soft, about 5 minutes. Add spinach and simmer 5 minutes. Transfer this mixture to a food processor with sauce, sour cream, green onions, and chilies.
Grease two 9 x 13" baking pans. Spread 1/2 c sauce over the bottom of each. Add 1 c of sauce to chicken and mix in 5 c grated cheese. Heat a heavy skillet or griddle and cook each tortilla for a few seconds per side, just to soften. Divide chicken filling among tortillas and roll up. Place seam side down in the baking pans. Spoon remaining sauce over the top.
Cover with foil; bake at 400 degrees F for 10 minutes, uncover, top with remaining 1 c cheese and bake until cheese melts, about 5 minutes.
This makes a lot of enchiladas. Two 13 x 9 pans, each pan holds 12.
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