Tag Archives: chicken

Mexican Chicken Lime Soup

Sometimes, I like the cold. Sure, you think I’m crazy and that’s okay but as tired of the cold as I get by the end of winter, there are those moments when I enjoy it. I don’t like bundling up in a thick coat and layer myself up with gloves, a scarf and hat only to drive around town running errands feeling like Randy from A Christmas Story. But I do like the way the cold air makes me feel especially like on a clear and sunny blue sky day. The cold can be invigorating. It can also be brutal, I know. Cold days are the quintessential time to make a warm and spicy soup like Mexican Chicken Lime Soup.

Chicken thighs are cooked with onions and garlic before simmering with broth and chipotle peppers in adobo sauce. Cilantro, lime juice, avocado, and crushed tortilla chips add even more flavor to this comforting soup which really warms you up from the inside out. The chipotle peppers in adobo sauce really give this soup a vibrant kick while the avocado provides a creamy coolness. Also, the lime juice adds a welcome hint of citrus. Corn, black beans, or red and green pepper would be welcome additions but are unnecessary. This quick soup is flavorful enough that you’ll enjoy its bold simplicity. Go ahead, bundle up and eat this soup outside in the cold. Just kidding.

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In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes.

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Stir in the chipotles and adobo sauce, then stir in the chicken broth.

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Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.

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Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

Sesame Teriyaki Wings

Happy New Year all! Anyone eat wings over the holidays? I’ve been eating chicken for a long time now but this whole time, I’ve refused to eat chicken on the bone. People know this about me. The bones, the gristle, the skin. No thanks! Then, when I was in Toronto for work a few months ago, my co-workers ordered wings at a restaurant and I didn’t speak up. I hesitantly tried the wings and decided, surprisingly, that they were great. I’ve been on a chicken wing kick ever since. In fact, I find myself craving them. So I decided I was ready to buy some frozen chicken wings and make these Sesame Teriyaki Wings myself.

Cooked chicken wings (I followed the package directions) are tossed in a mixture of teriyaki sauce, rice vinegar, brown sugar, and sesame oil and sprinkled with toasted sesame seeds. Sure, these aren’t your typical wings, no buffalo sauce or blue cheese in sight, but if you like Asian-flavors like I do, you won’t mind. As these wings cooked, I saw things I didn’t want to see so by the time they came out, my appetite was lost. While I’m clearly not ready to be making chicken on the bone at home, the sesame teriyaki sauce is great with a salty sweetness that I love from Asian flavors. If someone else prepared these for me in a restaurant, I’d love them. But, next time I think I’ll make this sauce for boneless chicken wings. Lesson learned.

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In large bowl, whisk together teriyaki sauce, rice vinegar, dark brown sugar, and toasted sesame oil.

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Toss sauce with cooked wings and sesame seeds.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Good Housekeeping magazine

Chicken Bites with Tomato Mint Salsa

I was in Atlanta last week for work and every time I travel, I look forward to getting home and cooking. I know several people who just don’t understand that but it’s something that puts me at ease. Also, after eating restaurant food for five days, I just want to eat something that I cooked. Anyone else like that? So, of course, I decided to make chicken. You know, something (not so) new and different. Boring chicken these Chicken Bites with Tomato Mint Salsa aren’t. I’m wowed.

Tomatoes, onion, and jalapeño are broiled in the oven giving them a deep rich, sweetness and then whirled together with chipotles in adobo sauce, cumin and fresh mint and cilantro. The chicken is seasoned with cilantro and cumin giving it a warm, comforting flavor that mixes so well with the bold salsa. This salsa though…my gosh. Even if you don’t want to make the chicken, make this salsa. It’s bold, it’s vivid, and it’s alive. It makes the salsa from my hotel happy hour last week look like sad, pathetic, lame, boring nothingness.

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Preheat broiler with a rack set about 4 in. from heat. Set tomatoes, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning as needed, until blackened, 15 to 25 minutes; as done, transfer to a bowl and let cool.

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Peel, stem, and seed chile. In a food processor, pulse vegetables (including blackened parts from tomatoes and onion) and their juices until chopped. Add remaining salsa ingredients and pulse until finely chopped. Transfer to a bowl.

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Cut chicken into 1- to 1 1/2-in. chunks. In a bowl, combine 2 tbsp. oil, the cumin, salt, chopped cilantro, and chicken.

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Heat a 12-in. frying pan (not nonstick) over high heat. Add remaining 1 tbsp. oil; swirl to coat. Cook chicken, stirring and turning once, until lightly browned but still moist, 5 minutes.

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Stir cilantro leaves into chicken; transfer with a slotted spoon to a platter. Serve with salsa and skewers.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Sunset magazine

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