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CHICKEN RECIPES

The Best Creamy Chicken Enchiladas Recipe

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the best creamy chicken enchiladas recipe 5d12d6a6658fe - The Best Creamy Chicken Enchiladas Recipe

Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.

I grew up eating my mom’s layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While I’ve still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin.

Ingredients

  • 3 poblano peppers
  • 1 large onion, roughly chopped
  • 1 1/2 pounds tomatillos, husks removed
  • 2 Serrano peppers
  • 3 medium cloves garlic
  • 2 cups homemade or store-bought low-sodium chicken stock
  • 1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
  • Kosher salt and freshly ground black pepper
  • 2 pounds bone in, skin-on chicken thighs (see note)
  • 1 tablespoon vegetable oil
  • 16 soft corn tortillas
  • 8 ounces shredded pepper Jack cheese, divided
  • 1 cup Mexican-style crema, divided (see note)

Directions

  1. 1.

    Adjust broiler rack to 8 inches below element and preheat broiler to high. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil, turning vegetables occasionally, until tomatillos are completely softened and lightly charred, about 10 minutes. Transfer tomatillos to a bowl. Continue broiling until poblanos are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil. Continue broiling until onion, Serranos, and garlic are softened and charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any juices and set aside.

  2. 2.

    Adjust oven rack to middle position and set oven to 375°F. Add chicken stock to bowl with poblanos and peel poblanos while submerged in stock. Transfer flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain the stock through a fine mesh strainer into the bowl with the tomatillo/pepper mixture. Discard skins and seeds. Add cilantro to mixture. Set mixture aside.

  3. 3.

    Season chicken pieces on all sides with salt and pepper. Heat oil in a large Dutch oven over high heat until shimmering. Add chicken skin side-down and cook without moving until well browned on first side, about 6 minutes. Flip chicken and continue cooking until lightly browned on second side, about 2 minutes longer. Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving any brown liquid.

  4. 4.

    Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits from the bottom. Using an immersion blender, puree mixture into a chunky sauce. Season to taste with salt and pepper. Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm.

  5. 5.

    When chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs. Allow to rest until cool enough to handle. Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper.

  6. 6.

    Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Place in the casserole dish seam side-down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).

  7. 7.

    Spread remaining sauce on top of enchiladas and lay the remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.

  8. 8.

    Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.

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CHICKEN RECIPES

Thai-Style Grilled Chicken (Gai Yang) Recipe

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thai style grilled chicken gai yang recipe 5d12d125b4fb6 - Thai-Style Grilled Chicken (Gai Yang) Recipe

Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you’ll ever pull off your grill. There’s a reason you can’t walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here’s how to make it in your own backyard.

Ingredients

  • 6 medium cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 tablespoons (45g) palm or light brown sugar
  • 2 teaspoons (10g) ground white pepper
  • 1 teaspoon (5g) ground coriander
  • 2 tablespoons (30ml) fish sauce
  • 2 teaspoons (10ml) dark soy sauce
  • 2 (3-inch) segments lemongrass (optional)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-Style Sweet Chili Dipping Sauce

Directions

  1. 1.

    Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.

  2. 2.

    Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.

  3. 3.

    When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

  4. 4.

    Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.

  5. 5.

    Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chili dipping sauce.

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CHICKEN RECIPES

Grilled Cornish Hens with Lemon and Rosemary Recipe

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grilled cornish hens with lemon and rosemary recipe 5d12d7845bc30 - Grilled Cornish Hens with Lemon and Rosemary Recipe

Ingredients

  • 4 Cornish hens, about 1 pound each
  • 1 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon juice and 1 tablespoon zest from 1 lemon
  • 3 medium cloves garlic, minced on a microplane grater
  • 2 tablespoons extra virgin olive oil

Directions

  1. 1.

    Pat hens dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back of breasts. Repeat with remaining hens.

  2. 2.

    Combine salt, pepper, rosemary, lemon juice, lemon zest, garlic, and olive oil in a small bowl and stir with fingers until homogenous. Rub mixture evenly over all surfaces of hens.

  3. 3.

    Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  4. 4.

    Place hens skin-side-up directly over the coals. Cover and cook until lightly charred on bottom, about 5 minutes. Carefully flip birds skin-side-down. Cover and continue to cook until golden brown, crisp, charred in spots, and center of breasts registers 145 to 150°F on an instant read thermometer, about 15 minutes longer. If birds threaten to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove from grill, let rest 5 minutes, and serve.

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CHICKEN RECIPES

Dinner Tonight: Korean Fried Chicken Recipe

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dinner tonight korean fried chicken recipe 5d12e293ab2d7 - Dinner Tonight: Korean Fried Chicken Recipe

For those who think fried chicken is a strictly Southern thing, it might be time to expand your horizons. Koreans have their own style of fried chicken, which is rapidly making inroads Stateside and which is absolutely delicious. Though it’s similar enough to its U.S. counterpart, it also has a hallmark cooking technique that differentiates it and gives the chicken an amazing texture: double frying.

Much like perfect french fries, double-frying ensures that the chicken is completely cooked through in the first stage and perfectly crisped in the second. Rather than let the crackling thick skin just be, as on Southern fried chicken, the Korean version allows it to absorb an intoxicating cocktail of flavors: ginger, soy, sesame oil, honey, and the one hard-to-find ingredient, gojujang, a pungent, spicy bean paste. (Look for it in an Asian grocery store; or, you can order it online here or here.)

The result is a marvelous combination of flavor and texture: juicy, crisp, sweet, and hot.

Ingredients

  • 16 chicken wings
  • Canola oil, for frying
  • 5 cloves garlic
  • 2-inch piece peeled ginger
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon honey
  • 2⁄3 cup flour
  • 1 tablespoon cornstarch

Directions

  1. 1.

    Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. In a heavy pot such as a dutch oven, pour in canola oil to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F.

  2. 2.

    In the meantime, pulse the ginger and garlic in a food processor until minced, then add the soy, gojujang, vinegar, oil, and honey. (You might start with half the gojujang and then add it to taste; different brands have varying levels of spiciness).

  3. 3.

    In a large bowl, whisk the cornstarch, flour, and water together to make a loose paste. Add the chicken wings and toss well to coat. Fry the chicken in batches for 6 minutes, until golden, then drain on paper towels and bring the oil back up to 350°F. Fry for a second time until it is crisp, 6 to 8 minutes more. Drain on paper towels, toss with the sauce, and serve.

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