Baked Whole Rainbow Trout
Serve either whole or remove the fillets from the backbone and cut off the head.
Tag: Signature Dishes
White Chicken Chili
White Chicken Chili
This is a recipe I haven’t made in a very long time until my girlfriend was craving a white chicken chili. Many chili purists will say that this isn’t real chili; there’s no beans in chili; and chili isn’t white. Well, all I have to say is kiss my ass. This type of chili is quite tasty and is great if you have a sensitivity to the acidity of a tomato-based chili. The secret to thickening the chili is to purée one of the cans of white beans; either being great northern or cannellini. There’s really no wrong way to make this. Other ingredients that you can add to this chili include corn, serrano or poblano peppers, bacon, tortilla chips, sour cream; just to name a few.
Equipment
- food processor
Ingredients
- 2 tbsp olive oil
- 1 small white onion diced
- 1 tbsp cumin seeds
- 6 garlic cloves minced
- 1/2 cup mild green chilies diced
- 3 jalapeños seeded and diced
- 1 1/2 lbs boneless skinless chicken thighs diced
- 1 tbsp Mexican oregano
- 2 tsp smoked paprika
- 3 tsp salt
- 2 tsp white pepper
- 2 cups chicken stock
- 8 oz cream cheese
- 3 cans white beans great northern or cannellini beans
- 1/2 cup cilantro chopped
Toppings
- shredded cheese monterrey jack or cheddar
- avocado diced
- green onion finely chopped
- cilantro finely chopped
Instructions
- Heat up the olive oil in a large pot over medium heat. Sauté the onion and cumin seeds for 5 minutes. Add in the garlic, chilies, and jalapeños. Sauté for 2 minutes.
- Add in the chicken. Season with oregano, smoked paprika, salt, and white pepper. Cook for 10 minutes.
- Pour in the chicken stock. Simmer for 15 minutes.
- Whisk in the cream cheese. Simmer over low heat for 20 minutes.
- While the chili is simmering, purée one can of the white beans in a food processor.
- Add in the puréed beans, the other 2 cans of drained beans, and the cilantro. Cook for 5 more minutes.
Top the chili with shredded cheese, avocado, green onion, and chopped cilantro.
Whole Chicken Braised in Coconut Milk
Whole Chicken Braised in Coconut Milk
This is one of my favorite ways to cook a whole chicken. The chicken is seasoned with creole seasoning and seared in a dutch oven, then braised in the oven with coconut milk, lemongrass, and garlic; creating a rich gravy. This gravy is so damn good, I’d drink it by the cup full if I could. You can add fingerling potatoes the last 30 minutes of cooking, or spoon the coconut milk gravy over steamed rice.
Equipment
- cast iron Dutch oven
Ingredients
- 4 lb whole chicken
- creole seasoning to taste
- 6 garlic cloves minced
- 1 tsp ginger grated
- 1 tbsp thyme
- 2 stalks lemongrass finely chopped
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp curry powder
- 1 tsp cayenne pepper
- 1 medium white onion diced
- 2 cups coconut milk
- 1 cup water
- 1 tsp white pepper
- 2 lbs fingerling potatoes
Instructions
- Season the chicken with the creole seasoning and white pepper. Fill the inner cavity with the half of the garlic, ginger, and 1 stalk of lemongrass. Heat up the vegetable oil in a Dutch oven over medium high heat. Add the chicken to the pot.
- Brown on both sides for 12 minutes in total. Remove the chicken from the pot.
- Sauté the onions, remaining garlic and lemongrass, thyme, smoked paprika, curry powder, and cayenne pepper for 2 minutes.
- Pour in the coconut milk and water; scraping the bottom of the pot.
- Place the chicken back into the pot. Bring to a boil, cover, and place in a 350 degree oven for up to 90 minutes; basting with the sauce every 20 minutes.
- The last 30 minutes of cooking, add in the fingerling potatoes. Let cool before serving.
