White Chicken Chili
Top the chili with shredded cheese, avocado, green onion, and chopped cilantro.
Tag: Chicken
Chili Lime Almond Encrusted Chicken Thighs
Chili Lime Almond Encrusted Chicken Thighs
I came up with this recipe from having the largest bag ever of chili lime almonds from Costco that I needed to use up. I’ve seen pecan encrusted chicken, so why not use these almonds instead. Like breading anything, you dredge the chicken in flour, then egg, then the almond breadcrumb mix. I decided to bake the chicken instead of frying to be “healthier.” Either way you go, the chicken turns out damn tasty.
Equipment
- food processor
- parchment paper
- baking sheet
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 cup flour
- 2 large eggs beaten
- 1 cup chili lime almonds
- 1/2 cup panko breadcrumbs
Instructions
- Pulse the chili lime almonds in a food processor until finely ground.
- Mix the ground almonds with the panko breadcrumbs.
- Dredge the chicken thighs in flour, then the egg, then the almond breadcrumb mixture.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the thighs on the baking sheet.
- Bake the chicken thighs for 30-35 minutes, flipping half way through.
Lebanese-Style Grilled Chicken
Lebanese-Style Grilled Chicken
Djej mishwe is a Lebanese-style grilled chicken. The marinade used is garlicky and acidic; using a lot of lemon juice and red wine vinegar. After the chicken is marinated for 24 hours, the remaining marinade is cooked down and turned into a basting sauce. This chicken is best grilled over hardwood charcoal, but you can definitely use a gas grill or your oven’s broiler. You will want to sear the chicken over the charcoal for 8-10 minutes a side. Then grill the chicken indirectly for up to 25 minutes; basting and flipping every 5 minutes or so until the chicken reaches an internal temperature of 180 degrees.
Equipment
- food processor
- gallon sized storage bag
- charcoal grill
- hardwood charcoal
- chimney starter
- Probe Thermometer
Ingredients
- 4 whole leg quarters thighs and drums separated
- 2 lemons juiced
- 1/2 cup red wine vinegar
- 1 head garlic peeled
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp 7 spice
Instructions
- Add the marinade ingredients to the food processor and pulse until smooth.
- Marinate the chicken pieces in a gallon sized storage bag for 24 hours.
- Save the remaining marinade and cook down in a saucepan over medium heat for 10 minutes. This will be used to baste the chicken.
- Use a chimney starters worth of charcoal for your grill. Place in the front half of the grill. Once grey, place the grill rack over the charcoal. Place the chicken pieces skin side up over the charcoal. Grill for 10 minutes, covered.
- Flip the chicken over. Grill for another 10 minutes, covered.
- Flip the chicken again. Move the chicken slightly away from the charcoal. Continue grilling the chicken for up to 20-25 minutes; basting every 5 minutes and occasionally flipping. You will want dark meat to reach an internal temperature of 180 degrees using a probe thermometer.
Gumbo Ya-Ya
Gumbo Ya-Ya
Gumbo ya-ya was introduced to the world by the famous Cajun chef, Paul Prudhomme. This rich chicken and andouille stew is considered to be the state dish, epitomizing the cultural heritage of southern Louisiana. To make this gumbo requires a lot of time and patience. This isn’t something you can prepare in a hurry. The stock will take time. The roux will take time and constant whisking. There are numerous steps that need to be performed in a specific order. This is somewhat of a complicated dish to make, overall, honestly. But after all the intense, laborious cooking, you will become so internally happy eating gumbo ya-ya. It is very spicy and ever so addicting. Serve the gumbo over steamed rice.
Ingredients
- 9 cups water
- 2 1/2 lbs chicken thighs
- 1 lb andouille sausage sliced
- 3/4 cup vegetable oil
- 3/4 cup flour
- 1 large onion diced
- 2 stalks celery chopped
- 1 large green bell pepper chopped
- 2 bunches green onions
- 8 garlic gloves
Spice Blend
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 1 tbsp creole seasoning
- 1 tbsp black pepper
- 1 tbsp white pepper
- 1 1/2 tsp dried thyme
- 1 1/2 tsp salt
- 3 bay leaves
Garnish
- green onions chopped
To Serve
- steamed rice
Instructions
- Mix together the spice blend ingredients. Set aside.
- Add the water and chicken thighs to a large pot. Bring to a boil and simmer for 1 hour. Remove the chicken from the pot. Take the chicken off the bone, chop, and season with creole seasoning. Keep the stock warm.
- Brown the andouille in a large Dutch oven over medium high heat for 6 minutes. Remove from the pan and set aside.
- Pour the oil in the pot. Once sizzling, whisk in the flour.
- Continue whisking for 10 minutes until a dark roux has formed.
- Add in the onions, celery, and bell pepper. Cook for 15 minutes, scraping up the brown bits on the bottom.
- Stir in the garlic and green onions. Cook for 2 minutes.
- Add in the andouille, half of the spice blend, and the bay leaves. Cook for 5 minutes.
- Pour in the stock. Bring to a boil and simmer for 10 minutes.
- Stir in half of the remaining seasoning. Cover. Reduce the heat to low and simmer for an hour.
- Add the chicken and the rest of the spice blend. Simmer for 30 more minutes.
