Why don’t you try a Southwestern Chicken and Black Bean Stew? I used to make it in my restaurant (sometimes substituting beef for chicken) and everyone loved it. I don’t have a recipe, I just used to throw the ingredients in: onion, garlic, chicken, beans, chicken stock, jalapenos, tomatoes, after it all cooked, I added diced 5-color peppers and sweet corn cut off the cob. Serve it up in bowls with really good aged shredded cheddar, a dollop of fresh guacamole and another dollop of sour cream. Oh yeah, don’t forget the cumin, coriander while cooking and the fresh cilantro at the end.
What about Chicken Pilau?[:p]
1-1/2 tablespoons unsalted butter
1/4 pound boiled ham, diced
1-1/2 cups finely chopped yellow onions
1/2 cup finely chopped celery
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
2 cups long-grain white rice
1/2 cup finely chopped green onions (green and white parts)
1/2 cup seeded and chopped tomatoes
2 teaspoons finely chopped garlic
1/2 cup frozen peas
3-1/2 cups Chicken Stock or canned low-sodium chicken broth
Preheat the oven to 325 degrees F.
Melt the butter in a large oven-proof saucepan over medium-high heat. Add the ham and cook for 2 minutes. Add the onions, celery, salt, pepper, and bay leaves and cook, stirring often, until the vegetables soften, about 4 minutes. Add the rice and stir to coat. Add the green onions, tomatoes, and garlic and cook, stirring occasionally, for 2 minutes. Stir in the peas and chicken stock. Bring to a boil over high heat. Remove the pan from the heat and cover tightly with aluminum foil. Bake until the rice is tender and the liquid is absorbed, about 30 minutes.
Remove from the oven and let stand, covered, for 10 to 15 minutes. Remove the bay leaves.
Before serving, fluff the rice with a fork.
Pilau and pilaf are first cousins! This dish, which can be rice or bulghur-based, originated in the Near East. You begin by first browning the rice in butter or oil before adding water or stock. The dish can be variously seasoned and usually contains cooked chopped vegetables, meats, seafood, or poultry. It’s easily prepared and can accompany a variety of foods. You’ll really be surprised at how versatile it is. Be creative and add whatever chopped vegetables – like yellow squash, zucchini, eggplant, green beans – you’ve got on hand, or whatever suits your fancy. The important thing is the proportion of liquid to rice.
Source: From Prime Time Emeril by Emeril’s Food of Love Productions LLC. 2001 HarperCollins Publishers. Used by permission.
Author: Emeril Lagasse
It’s never too late for a good recipe!
CRUCIAL MISSING INGREDIENT TO MENSCH CHEF CHICKEN STEW RECIPE ABOVE:
WATER–the recipe calls for seven cups!
THIS IS IMPORTANT!
While this thread may be played out, I do have two thoughts to add:
1) Hopkins County Chicken Stew:
I saw this on that mildly annoying food-festival show on Food Network and was intrigued. Basically it’s a stew of chicken, onions, corn, potatoes and tomatoes. I made it when chicken legs were on sale (that’s $.39/lb here in New York).
First, I browned the chicken. I then put the chicken in a dutch oven with water, barbecue sauce, the trimmings of some onions, some garlic, some celery leaves, a carrot, a couple of slices of turkey bacon that were in the fridge, cumin, paprika, salt, peppercorns, and the water from the canned tomatoes and corn that were to go in later. I cooked this for an hour or so till the chicken was cooked, then removed the chicken. I let the chicken cool, then removed the meat from the bones. I returned the bones and skin to the pot and let the stock cook for another hour or so. I scooped the stuff out of the stock and let it cool.
With the stock cool, I removed the fat from the top, and poured the stock into a bowl. I then melted some of the fat in the pot and sauteed the onions–diced–with some garlic, salt, cumin and paprika. To this I added the cut-up chicken, the stock, a 28-oz. can of diced tomatoes, a 14-oz can of kernel corn and about 2 1/2 lbs. of diced potatoes. I cooked it some more, added more cumin, paprika and barbecue sauce and had a cheap, yummy meal.
I grew up in New Jersey and so have no idea whether this is even remotely authentic (my Brooklyn-born girlfriend wasn’t much help), but it sure tasted good.
2) This is from Mitchell Davis’s "The Mensch Chef." Basically, you flour and lightly fry a cut-up chicken. Then you saute some onions, garlic and mushrooms, add 1 TBSP tomato paste, 1 c. white wine, paprika, salt and pepper, and a couple of cut-up potatoes and stew. Mmmm. I like to serve it with additional sauteed mushrooms and boiled egg noodles. Since this is mine culturally, I feel pretty confident saying it’s right on.
Sorry for not getting back sooner on this, I just noticed your question. The good news is, you don’t have to choose, butter and heavy cream will work together to make a sinfully rich dumpling. My favorite dumplings (of the chicken & dumplings variety) use vegetable shortening in place of the butter, and buttermilk in place of the heavy cream. I will have to ask my Mom for her exact recipe, but you can make buttermilk biscuit dough, it is virtually identical to this. Simply pinch off small pieces, (maybe half an inch high and 1.5 inches wide) and drop into boiling water or chicken stock for 10 to 12 minutes instead of baking as a biscuit. This will produce thick, chewy dumplings, which I prefer. If you want the thin kind that resemble flat noodles, you will have to roll out the dough and cut to your specified shape.
You are a genius! OK, what about dumplings made with heavy cream vs. butter? I found recipes for both.
If you are too lazy or in too big of a hurry to make dumplings, a pretty good substitute is flour tortillas cut into squares. They puff up suprisingly well and taste great.
Don’t hesitate – simply cook the dumplings separately, either in water or chicken stock, and if they don’t combine well with the dish, they will go with lots of other dishes, or just eat them on the side.
I once dropped a huge bowl of white chili all over the carpet. It took me forever to get the melted Jack cheese out. I have been angry with white chili ever since. I ended up making a stew with chicken, zucchini, onion, red bell pepper, corn on the cob (cut into 1" pieces, but not removed from the cob), hominy, tomato, green chiles, and a bunch of different ground chili powders and spices. It came out so good I’m hesitant to try making dumplings and risk messing it up.
I make chicken salad from the chicken I’ve just cooked in chicken soup. I will often use the entire chicken for salad, and leave the soup without any chicken chunks. If I am adding noodles or matzoballs, it doesn’t need solid chicken, it’s so redolent of heady chicken broth already. Soup chicken is so falling off the bone tender that it works very well in chicken salad, provided you don’t want toothsome cubes of chicken in your salad, which some people prefer. Myself, I like my chicken salad to be in a mashed state, rather like tuna salad. It’s easier to eat in sandwiches like this and I think it tastes better, too. Simply pick off all meat from the carcass using just a fork, or a knife if you’d rather. Place in large bowl. Add chopped scallions, chopped fresh dill, lots of mayo, black pepper, and a little bit of salt. It’s probably salty enough from the soup. A few dashes of hot sauce finishes the dish. For a great variation, double the amount of veggies in your chicken soup, such as carrots, celery, parsnips – whatever you’d normally use in your soup. And take these extra veggies, all tender from the soup, and mix them into your chicken salad. They will all but fall apart when you toss it with mayo, but that’s ok, you want taste, not texture in this variant. It’s really good this way.
But Elise, good as this chicken salad is, my first instinct was to suggest that you make a huge pot of white chili, which uses chicken in place of red meat. White chili calls for lots of chicken, and can be consumed in summer as easily as winter – and besides, you do pea soup in July anyway! [:D]
I made a chicken salad back at Christmas time that was a big hit. I only used boneless thighs, which gave me a nice moist meat. I made this a pasta salad, using a small shell. I added dried cranberries & some chopped walnuts and a little celery. As a binder I used mayo mixed with a walnut sage pesto that is made by Bella Cucina Artful Food (I get it at a local organic store). I took it to a party of picky ladies & didn’t have any to bring back.
You know, I never think to make chicken salad. I have a whole chicken that I wasn’t looking forward to hacking up. I can boil that and stew the individual pieces I have. How do you make yours?
Elise, how about chicken salad? Either that or cook half for the chicken salad and have the other half as cold chicken as an easy supper some evening.Too hot to really cook in the Summer.
I saw something on the Food channel…something-or-other 911 and he was teaching a woman how to flambe coq a vin without burning her house down, which she had apparantly done in the past.
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