This is a bit different from my usual chicken cacciatore, but we really liked it immensely. And so I offer it to you.
- 3 Boneless, Skinless Chicken Thighs
- ¾ Cup Yellow Grits
- 1 Red Bell Pepper
- 1 Tomato
- 1 Yellow Onion
- 1 Bunch Basil
- 2 Tablespoons All-Purpose Flour
- 2 Tablespoons Butter
- 2 Tablespoons Capers
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Molasses
- 1/2 Tablespoon Southern Cacciatore Spice Blend (Smoked Sweet Paprika, , Ancho Chile Powder, Garlic Powder, & Cayenne Pepper) To this add 1 tbsp each of fresh oregano and fresh parsley.
- Wash and dry the fresh produce. Core and medium dice the tomato. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice. Peel and small dice the onion. Pick the basil leaves off the stems; discard the stems. Roughly chop the capers.
- In a large pot, heat 3 cups of water and a big pinch of salt to boiling on high. Once boiling, slowly whisk in the grits; reduce the heat to low. Cook, whisking frequently to break up any lumps, 10 to 12 minutes, or until the water has been absorbed and the grits are tender. (If the grits seem dry, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat. Whisk in the butter until thoroughly combined; season with salt and pepper to taste. Cover and set aside in a warm place.
- While the grits cook, in a large bowl, combine the flour and half the spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour-spice blend mixture (shaking off any excess). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
- Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the onion, tomato and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add thetomato paste and remaining spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add themolasses, capers and 1 cup of water. Cook, stirring occasionally, 6 to 8 minutes, or until thickened and saucy.
- To the pan of sauce, add the cooked chicken (along with any juices from the plate), ⅔ of the basil (tearing just before adding) and ¼ cup of water. Cook, stirring occasionally and spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is thoroughly coated. Remove from heat and season with salt and pepper to taste.
NOTES: You can easily use bone in thighs, or other chicken pieces, or add a fourth and it will serve four..
SOURCE: Blue Apron
These are great on a football Sunday or any other day. Adapt the sauce as you desire, or make as given. It is a delicious finger food.
- ¼ cup olive oil
- 1 onion, chopped
- Kosher salt, freshly ground pepper
- 2 garlic cloves, finely chopped
- 2 28-oz. cans crushed tomatoes
- 1 tablespoon light brown sugar
- 1 tablespoon red wine vinegar
- 1 bay leaf
- Vegetable oil spray
- 2 slices country bread, crusts removed, torn into small pieces
- ½ cup milk
- 1 pound ground chicken
- 2 ounces finely grated Parmesan, plus more
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 garlic cloves, finely chopped
- 2 eggs, beaten
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 12 slider rolls, preferably potato
- Heat oil in a large saucepan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring often, until onion is softened and translucent, 8–10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, sugar, vinegar, and bay leaf and bring to a low simmer. Season with salt and pepper and simmer, partially covered, while you prepare meatballs.
- Preheat broiler. Lightly coat a rimmed baking sheet with vegetable oil spray and set aside. Combine bread and milk in a small bowl and set aside, tossing occasionally, until milk is completely absorbed, 8–10 minutes. Combine chicken, 2 oz. Parmesan, parsley, garlic, eggs, salt, pepper, and soaked bread in a large bowl; gently mix with your hands until ingredients are fully incorporated. Dampen your hands, then form mixture into 12 balls; place 2 inches apart on prepared baking sheet. Broil, rotating pan once, until meatballs are browned, 8–10 minutes. Add meatballs and any juices to sauce and continue to simmer uncovered, stirring occasionally, until meatballs are cooked through, sauce is thick and chunky, and flavors have melded, 20–25 minutes. Remove from heat and let cool slightly. Top each split roll with a meatball, a dab of sauce, and more Parmesan.
NOTES: You can vary this as you desire. Use turkey or pork instead of the chicken. Use your own sauce recipe or one that you like.
SOURCE: Bon Appetit
I consider this comfort food. It has some of my favorite things. Tomatoes, lots of garlic, olives.
Who needs anything else. Place on a bed of pasta of your choice, and you can tuck in with relish.
- 4 -5 garlic cloves
- 1⁄4 cup olive oil
- thighs 4-6
- 2 stalks celery, chopped
- 2 tbsp jar capers
- 1/2 c olives, halved
- 1⁄4 cup balsamic vinegar
- 1⁄8 teaspoon cracked black pepper
- 1 28 oz can of diced tomatoes
- 1 c dry white wine
- 1 small yellow onion, diced small
- 1/2 green pepper, diced large
- 1/2 red pepper, diced large
- 8 fresh mushrooms, sliced
- angel hair pasta
- Salt and pepper the thighs and place in a large saute pan and brown in some EVOO.
- Remove to a dish. Add the onions and celery and sweet peppers and saute until softened and translucent.
- Add the garlic, capers, and wine, and saute until the wine has been reduced by half.
- Add the mushrooms and saute until softened.
- Add the tomatoes and vinegar and stir until warmed.
- Add the chicken thighs back in, cover and simmer gently for about 30 minutes.
- Cook the pasta.
- Add the olives and stir in.
NOTES: Vary the chicken as you wish. Use the best olives you can find.
SOURCE: Adapted from Food.com
I love chicken wings. And I love Asian food. So of course, the two work together quite well.
I suspect that this recipe is not standard, but rather one of dozens that fit the definition. Like so many foods, often the recipe is a family one, and varies accordingly.
However, this was perfect in my book. Spicy, a bit hot, but not overwhelming.
Perfect snack food.
- 2lbs wings, (about 12-14), cut up if you prefer or left whole.
- 3-4 cloves garlic, minced
- 1/4 c lime juice (about 2 whole limes)
- 1/4 c fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp canola oil (or other)
- 2 stalks of lemongrass, diced, or 1 tbsp minced.
- 1-2 habeneros or birds-eye chile
- Mix all the ingredients together and place wings in it. Marinate for several hours, preferably overnight.
- Place wings on a grill and cook slowly.
- Take the marinade and pour into a saucepan and simmer for ten minutes.
- Use the marinade as a periodic baste as you grill the wings until they are very crispy and well charred.
NOTES: Getting the wings nicely charred is the goal here.
SOURCE: Recipe Tin Eats
Now we are talking down home cookin’! Down home as in Mexico I mean.
Tinga is pretty much a stew. And it’s just dumped in a taco or a tostada or rolled up into a burrito. Add whatever else you like and as always, ya got a meal.
This is no doubt a recipe that can be varied in a number of ways and is authentic comfort food, so the recipes vary from family to family. Still the basics are the same.
Not too much trouble, and worth a lot in flavor.
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds skin-on, bone-in chicken thighs
- 1 cup medium diced white onion
- 2 medium cloves garlic, smashed and peeled
- 2 large tomatillo, husk removed, rinsed, and roughly chopped
- 1 teaspoon Mexican oregano
- 1/4 teaspoon ground cumin
- One (14.5-ounce) can fire-roasted diced or crushed tomatoes
- 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can
- 1/2 cup homemade chicken stock or low-sodium chicken broth
- 1 bay leaf
- Kosher salt
- Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
- Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
- Transfer sauce to the jar of a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
- Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
- Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, cheese etc.
NOTES: Add diced cooked potatoes and maybe some corn and you have a meal you can put over rice or noodles.
SOURCE: Adapted slightly from Serious Eats
You have to be careful what you pair with tomato soup. At least I do. My husband is quite particular you see.
He allowed that this was “okay”.
In fact it was better than okay.
It was pretty darn fantastic.
So, hey, when it’s time for sandwiches, try this one.
- 4 boneless chicken thighs
- 1 rib of celery
- 1 carrot
- 1/3 c or less mayo
- sriracha sauce to taste
- 1 oz or so of blue cheese, crumbled
- 2/3 c or so of either Monterey jack or cheddar cheese shredded
- bread of your choice
- Salt and pepper your thighs and then saute them in a bit of EVOO until done and nicely browned on both sides.
- Remove to a plate and cool. Then dice.
- Mince the celery and carrot.
- In a bowl, add the mayo, the sriracha and blue cheese, mix thoroughly.
- Add the chicken and veggies, and stir until all nicely coated.
- Butter a griddle and heat until sizzling. Then place half bread down and brown to a golden color.
- Turn off the heat.
- Remove the bread and replace with the other half of the slices, adding more butter if needed.
- Place the chicken mixture on each slice and spread out evenly. Top with shredded cheese. Heat until golden brown again.
- Carefully turn over the sandwiches and turn off the heat. Tent a piece of foil over the sandwiches to allow the cheese to melt.
- Remove to a dish to serve once the cheese has melted.
NOTES: Omit the blue cheese if you don’t like it. And feel free to use any cheese that you like in place of the jack or cheddar. These taste wonderful hot or cold. So consider making extras to put in the fridge for a snack. Also consider doing this way different by using shrimp and/or crab.
SOURCE: Sherry Peyton
This was a great sauce and so perfect with chicken.
Truth is you can use it with breast, wings or any cut at all. I used boneless thighs for this one. Stringing the meat on a skewer is not necessary but does make it easier to handle.
- 2 pounds chicken thighs skewered three on a stick
- 1 tablespoon baking powder
- 1 1/2 tsp ancho chili powder
- 1 teaspoon kosher salt
- For the glaze:
- 2 tbsp chipotles in adobo finely chopped
- 1 tablespoon of the adobo sauce
- 1/4 cup honey
- 1 tablespoons fresh lime juice
- 1 tablespoons soy sauce
- Sprinkle the chicken with the combined baking powder, chili powder, and salt, cover and leave in the fridge until ready to grill.
- Mix the rest of the ingredients in a small blender and whirr until smooth.
- Grill the chicken by your preferred method until done.
- Baste with the sauce and return to the grill until crisped and the edges are blackening.
NOTES: You can adjust the chipotles back if you want a milder form and add a bit of ketchup to tame it down.