Archive for the 'Chicken' Category

Roast Chicken with Root Vegetables

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Chicken, Sausage, and Shrimp Gumbo

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After reading this blog, my colleague, former boss, and good friend Rhonda Linginfelter offered to share with me the details of her never-before-disclosed Gumbo recipe.  There are as many recipes for gumbo as there are people who make it, but this one really can’t be beat.  This is perfect for a cold winter day – particularly a Sunday during football season.  This makes a ton, so make it for a group or plan to freeze some. Continue reading ‘Chicken, Sausage, and Shrimp Gumbo’

Red Chile Chicken and Rice with Black Beans

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Marinated Chicken Alla Griglia

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Lacquered Chicken with Red Mole

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As mole recipes go, this one is as easy as it gets.  That said, it’s still a fair amount of work.  All of that work can be done a day or two in advance, making it a great option for entertaining.   Continue reading ‘Lacquered Chicken with Red Mole’

Murgh Makhani (Indian Butter Chicken)

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This is a very mild but very tasty dish – great if you’re serving kids or people who aren’t interested in Indian dishes with more spice or heat.  Serve with rice, naan, or both.

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Cider Vinegar-Braised Chicken Thighs

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Chicken and Sausage Jambalaya

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In honor of Super Bowl Sunday, I made an enormous batch of Chicken and Sausage Jambalaya.  No time to add comments to this post – there are commercials to watch. Continue reading ‘Chicken and Sausage Jambalaya’

Poulet en Cocotte

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This dish requires a relatively large Dutch oven, and I’ve been meaning to make it since I bought one a couple of years ago.   This recipe is essentially the one that Julia Child included in Mastering the Art of French Cooking, though the addition of foil in combination with the lid (which enables the chicken very moist despite the long, slow cooking time) was a twist introduced by the folks at America’s Test Kitchen, so that’s what I’ve linked to below.

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Tamales, Two Ways

Click here for a PDF of the recipe for Green Chile Chicken Tamales.

Click here for a PDF of the recipe for Red Chile Pork Tamales.

This weekend, I wanted to make a big batch of tamales to entertain a large group (and as an excuse to use the new tamalera I just bought).  There are two common wrappers for tamales – dried corn husks and banana leaves.  Since I was making two different varieties, I used both types of wrapper to make it easy to distinguish between them.  A huge pot of steamed tamales – along with a big pot of borracho beans (or charro beans) and some rice – what could be better?

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