Tuesday, April 22, 2014

Mexican-Style Chicken with Penne


SERVINGS: 4

This is a good, quick family meal.  You can make the sauce ahead without the pasta, cheese and cilantro; reheat and add the pasta, cheese, and cilantro.

3/4 pound penne rigate
2 tablespoons extra-virgin olive oil
1 pound skinless, boneless chicken thighs, cut into 1-inch dice
Kosher salt and freshly ground pepper
1 onion, cut into 1/4-inch dice
2 large garlic clove, minced
One 28-ounce can diced tomatoes, drained
1 large chipotle in adobo sauce, seeded and minced, plus 4 teaspoons adobo sauce
1/2 cup frozen corn
3/4 cup queso blanco or mozzarella cheese, coarsely grated 
1/2 cup coarsely chopped cilantro leaves

Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain the penne.
Meanwhile, in a large, deep skillet, heat 1-2 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through, about 4 minutes. Add the diced tomatoes, chipotle and adobo sauce and cook until heated through, about 2 minutes. Add the corn, season with salt and pepper and cook until the corn is heated through, about 1 minute.
Add the penne, 1/2 cup queso blanco, and 1/4 cup cilantro, and toss. Taste for salt and pepper. Transfer the pasta to bowls, sprinkle with the remaining queso blanco and the cilantro and serve.
SUGGESTED PAIRING
Peppery Zinfandel.

Zesty Braised Chicken with Lemon and Capers

I got this recipe from Food and Wine and made it tonight with a few changes. It's super easy and really delicious.

ACTIVE: 25 MIN
TOTAL TIME: 1 HR 30 MIN
SERVINGS: 4

8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves, crushed and chopped fine
1 1/2 cups Sauvignon Blanc or dry white wine
1 1/2 cups chicken stock
1/2 packet of goya chicken stock en cubitos (optional)
Zest of half a large lemon
4 thyme sprigs, or 1/2 tsp dry
1 tablespoon capers, drained
1 bay leaf
Chopped parsley to garnish

Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, goya, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender. Add water if the sauce reduces too much.
If the sauce has not reduced enough, Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving, and garnish with chopped parsley.

Monday, April 07, 2014

Flank steak in green salsa from Pati's Mexican Table

This sounds easy and good, a great everyday meal.

SHREDDED FLANK STEAK WITH POTATOES IN GREEN SALSACarne en Salsa Verde con Papitas

Serves: 6

INGREDIENTS

2 pounds flank steak, cut into 3- to 4-inch chunks

2 bay leaves

Half of a white onion

3 garlic cloves, peeled

1 teaspoon kosher or coarse sea salt

10 black peppercorns (optional)

1 pound tomatillos, husks removed and rinsed

1 garlic clove, peeled

1 jalapeƱo or serrano chile, or to taste

1/3 cup coarsely chopped white onion

1 cup cilantro leaves and top part of stems

1/2 teaspoon kosher or coarse sea salt, or more to taste

2 tablespoons vegetable oil

1 pound baby red potatoes (if they are not so small, halved or quartered to be bite size)

TO PREPARE

Place meat in a soup pot or large, heavy pot along with the bay leaves, half an onion, 3 garlic cloves, 1 teaspoon salt and black peppercorns. Cover with water up to 2 inches above top of the meat. Bring to a boil over medium-high heat, reduce the heat to medium and simmer, partially covered, for 50 minutes to an hour, until the meat is thoroughly cooked and soft. Strain, reserving 3 cups of the meat cooking liquid. Once the meat has cooled enough to handle, shred it into pieces.

Place the tomatillos, 1 garlic clove and chiles in a saucepan and cover with water. Bring to a simmer over medium heat, and cook until the tomatillos have changed their color from bright green to pale green and are soft and thoroughly cooked but not coming apart, about 10 minutes. Drain and place in a blender or food processor, adding only one chile to begin. Add the onion, cilantro and salt to the blender and puree until smooth. Taste for heat, adding more chile until you have the desired amount of heat.

Heat the oil in a large casserole pan over medium heat. When the oil is hot but not smoking, pour the salsa into the pan, along with the potatoes and cook, partially covered, until the sauce thickens slightly, about 5 to 6 minutes. Toss in the shredded meat and pour in 2 cups of the meat cooking liquid. Stir and cook uncovered for about 25 minutes, or until the potatoes are completely cooked through and soft and the stew has thickened considerably. Add more cooking liquid if the sauce is thickening too much.

Serve with a side of warm corn tortillas.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED