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Easy Slow Cooker Shredded Mexican Chicken - Carlsbad Cravings. Chicken Tinga. Ingredients 8 ripe Roma tomatoes (about 2 pounds), rinsed2 to 3 tomatillos (about 1/4 pound), husks removed, rinsed3 tablespoons vegetable oil1 cup chopped white onion2 garlic cloves, minced or pressed1/2 teaspoon dried oregano1/4 teaspoon dried marjoram1/4 teaspoon dried thyme1 1/2 teaspoons kosher or coarse sea salt, more or less to taste1/4 teaspoon freshly ground black pepper2 tablespoons sauce from chipotle chiles in adobo1 whole chipotle chile in adobo, chopped (optional)5 cups cooked shredded chicken1 1/2 cups chicken broth Instructions 1.

Chicken Tinga

Place the tomatoes and tomatillos in a medium 3-quart saucepan and cover with water. Chicken tortilla casserole. For the past few weeks, like many folks this time of year, I’ve been sneezing, coughing and feeling wretched. But while this year may be off to a slow start, I ended last year in the best way possible—flying around the country, visiting those that I love. It’s unusual for me to go over a week on the road eating only home-cooked meals, as usually when I travel—especially to Texas—I find myself in restaurants more often than home kitchens.

Even when I’m visiting family, we’ll often pack up the car and head to our favorite Tex-Mex spot—old, familiar places where the staff gives us such a warm welcome it feels like calling on a friend. But not this trip. Tex-Mex chicken and dumplings recipe. Is there a cuter word in the English language than dumpling?

Tex-Mex chicken and dumplings recipe

Nope, I didn’t think so. And when you pair it with chicken to make chicken and dumplings, you have one of my favorite belly-filling, spirit-warming, cold-weather dishes. As befits a homesick Texan, I spend chunks of time thinking of places I’d like to visit when I’m at home. My latest obsession is taking road trips on many of the state’s two-lane highways, motoring through some of the smaller towns that you wouldn’t normally see if you stayed on the interstates. One of the best things about these towns is that they usually have a café that specializes in classic Texan cooking.

Oh, and of course, these cafés always serve chicken and dumplings.The first time I had chicken and dumplings was at my friend Laura’s house when I was in second grade. As Laura’s mother dropped the balls of dough into the bubbling broth, she allowed us to throw a couple into the pot as well. Remove chicken from pot and turn off the heat. Enchiladas verdes recipe. When I used to go home to Houston, my first stop after I got off the plane was a restaurant called Amalia’s.

Enchiladas verdes recipe

It was a Tex-Mex joint and on the menu there was one of my favorite dishes—enchiladas verdes. Amalia’s enchiladas verdes were the best in their class. The sauce wasn’t complex, as it was just a tomatillo, serrano, garlic and cilantro blend. And the meat wasn’t fussy, as it was just sweetly caramelized little bites of pork that were both crisp and juicy. But when you combined those two with homemade corn tortillas, melted cheese, onions, avocadoes and sour cream, you suddenly had a plate of food that felt like home.

Now, I realize this is a restaurant dish I’m talking about, and one thing I’ve learned through the years is that nothing beats home cooking. But then late last year I received sad news. Now, this might sound odd, but the news was devastating—it was almost as if a friend had died. Preheat the oven to 350 degrees. Yield: 4-6 servings. Tomatillo Chicken Stew Recipe. You can make this recipe with fresh tomatillos, or you can use canned chile verde tomatillo salsa as a substitute for the tomatillo sauce.

Tomatillo Chicken Stew Recipe

Method 1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in spots. 2 Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. 3 Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). 4 Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. Chicken fajitas recipe. “Austin made me the best chicken fajitas,” said my grandma.

Chicken fajitas recipe

“I have never had chicken taste so good.” Turkey Enchiladas Recipe. 1 First make the enchilada sauce.

Turkey Enchiladas Recipe

In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour. Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed sauté pan). Add the spices and cook for a minute or two, until fragrant.