Crock Pot Mole Chicken Chili

Crock Pot Mole Chicken Chili

Adapted from Slow Cooker Revolution

BAH Note:  My note in the margin says to “reduce adobo and make a double batch”.

  • 1 large onion, diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons chili  powder
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1 can chicken broth
  • 1 (14.5 ounce) can diced tomatoes
  • 1/4 cup peanut butter
  • 3 tablespoons Minute tapioca
  • 2 teaspoons minced chili in adobo sauce
  • 2 pounds chicken thighs, skinned

Combine the onions, vegetable oil, chili powder, cocoa powder, cinnamon and cloves in a microwave safe bowl and heat on high for 5 to 10 minutes, until the onion softens.  Transfer the onion spice mixture to the crock pot.

While the onion and spices microwave, season the chicken with salt and pepper.

After transferring the onions to the crock pot, stir in the chicken broth, tomatoes with their juices, peanut butter, tapioca, and chipotle.  Add the chicken, cover and cook 4 to 6 hours on low until the chicken is done.

Transfer the chicken to a cutting board to cool slightly then shred it into bite sized pieces.

Allow the juices in the crock pot to settle and skim any fat from the surface before adding the chicken back to the pot.

Parmesan Chicken Breasts

Parmesan Chicken Breasts

Adapted from Bon Appetit

  • 4 boneless, skinless chicken breasts (5 to 7 ounces each)
  • 1/2 cup grated parmesan (use the good stuff here)
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil (a herb infused olive oil is lovely for this)

Heat oven to 450 degrees and line a half sheet pan with foil.  Place chicken breasts on the prepared pan.  In a medium bowl, combine the parmesan, panko, salt, and olive oil. Pat the panko topping onto the chicken and cook for 15 to 20 minutes or until the chicken is cooked through and the topping has browned.

Bruce and Mark’s Honey Chicken

Bruce and Mark’s Honey Chicken

Adapted from Cooking Light The Complete Quick Cook

  • 6 to 8 boneless, skinless chicken thighs
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 6 tablespoons honey
  • 2 teaspoons apple cider vinegar

Heat the oven to 475 degrees and line a sheet pan with aluminum foil.

While the oven heats, combine the chili powder, cumin, paprika, and salt in a small bowl.  Place the chicken thighs in a large bowl and coat completely with the spice mixture.  Transfer the thighs to the prepared baking pan.

Bake for 10 minutes then carefully turn the thighs over and cook on the other side for another to 10 minutes.

While the chicken cooks, combine the honey and vinegar in a small bowl.  After the chicken has cooked on both sides, baste with the honey mixture.  Cook for 5 minutes before turning the chicken over, basting with the remaining honey mixture and cooking for another 5 minutes

Turmeric Chicken with Basmati Rice

Turmeric Chicken with Basmati Rice

Adapted from a website that my dial up connection took me to back in the early days of the internet.  My apologies for not being able to credit an actual source.

BAH Note:  IF I recall correctly, this recipe was part of some Cooking For One feature…maybe in the Baltimore Sun or Washington Post.  I found it back in my days of when I was cooking for one.  But it is beyond easy to scale it up to serve however many mouths you’ve got to feed.  The ratios I use below makes enough for The Mistah and I and have leftovers.

  • 1 tablespoon butter
  • 1 medium onion, chopped (approximately 1 cup)
  • 2 teaspoons ground turmeric
  • 2 tablespoons lemon juice
  • 1/2 cup currants
  • 1/4 cup mango chutney
  • 6 pieces bone in chicken thighs, skin removed
  • 1/2 cup basmati rice
  • 1 cup chicken broth, heated

Heat the oven to 325 degrees.

Melt the butter in a dutch oven over medium heat.  Add the onion and cook until it begins to soften, approximately 5 minutes.  Add the turmeric, lemon juice, currants, and chutney and stir to thoroughly combine.  Place the chicken pieces in the dutch oven and use tongs or your hands to completely coat them in the onion mixture.  Add the rice and hot chicken broth to the pot, cover, and place in the oven.

Bake for 60 – 90 minutes or until the chicken is cooked through and the rice has softened.

Honey Dijon Chicken

Despite having a shelf full of cookbooks and an internet overflowing with recipes, I get into food ruts.  Does that ever happen to you?  Do you ever feel uninspired or overwhelmed when deciding what’s for dinner?  Day in and day out, the responsibility to keep mealtime fresh and interesting…it’s enough to make me want to hang up my apron and have cereal for dinner.

It almost makes me envious of the folks who have a certain number of recipes in their arsenal that they constantly cycle through.  How much easier would my meal planning be if every Wednesday was meatloaf?  Or if spaghetti was on our plate once a week without fail?

I guess the grass is always greener elsewhere.  Have only a few options to choose from and risk getting burnt out on them. Have seemingly limitless options vis a vis The Google and burn yourself out searching before you even get in the kitchen.

Where’s the middle ground?  I don’t know.  I’m still searching for it.  If you happen to run across it, would you point me in the general direction?  All I can offer you in exchange is Honey Dijon Chicken.  But believe me, that’s a fair trade.

Honey Dijon Chicken

Adapted from Our Life In The Kitchen

BAH Note: If you want your sauce a little thicker, use my buerre maine trick.  Combine 1 tablespoon flour and 1 tablespoon softened butter in a small bowl until you have a smooth paste.  Use a whisk to stir the buerre maine into the hot sauce and cook until the sauce thickens a bit.  I mix the honey and mustard together in a measuring cup so that any that I don’t add to the sauce can be put in jar and refrigerated for later use.

  • 6 to 8 bone in chicken thighs, depending on the size of your pan
  • 2 shallots
  • 4 tablespoons butter
  • 1 can chicken broth
  • 1/2 cup dijon mustard
  • 1/3 cup honey
  • 1/4 cup half and half (optional)

Melt the butter in a large frying pan or dutch oven over medium high heat.  When the foaming subsides, place the chicken skin side up in the pan.  Cook until the chicken gets well browned.

While the chicken is browning, slice the shallots and combine the honey and mustard in a measuring cup.

Once the underside of the chicken is browned, carefully turn the chicken over so it is skin side down in the pan.  Add the shallots and cook until the skin begins to brown.  Add the chicken broth and simmer approximately 25 to 30 minutes or until the chicken is cooked through.

Transfer the chicken to a plate and cover with foil.  Skim the fat from the juices in the pan and cook over medium heat until the sauce is reduced by about half.  Reduce the heat and whisk half of the the honey mustard mixture into the sauce.  Taste the sauce, if you want a stronger flavor, add more of the honey mustard.  Season to taste with kosher salt and stir in either half and half or a buerre maine mixture, if using.

Return the chicken to the pan and coat the chicken with sauce before serving.

{printable recipe}

Spicy Orange Chicken

by the time i grabbed my camera, this is all that was left of spicy orange chicken.

With all of the crazy in my world right now, I feel a pronounced need to look for some balance.  And strength.  And focus.  And flexibility.  So I’ve decided to give yoga a try.

The idea of me stepping into the yoga studio is laughable.  I am not the least bit athletic and I’m clumsy as all hell.  I also have a constant stream of consciousness chatter going on in my head.  So the notion of working week after week to get to a place of inner quiet while simultaneously moving through poses without falling flat on my arse is a lofty goal.  I expect the namaste to kick my butt for a while.  And that’s ok.  Because with practice I will learn to focus and breathe and move.

What I didn’t expect was to find myself quietly weepy at the end of each session.  After moving my body through Mountain, Warrior, Tree, Bridge, and all the other poses whose names escape me, my emotional defenses are down.  And as I lay on my mat, focusing on my breathing, the tears just appear.  I don’t fight them.  They roll down the side of my face and into my hair, or fall onto my mat.  In that moment, I relinquish control to The Universe.

And as yoga helps me to find balance, strength, focus, and flexibility in the physical world, I’ve got a hunch that it will also help me to find those same things emotionally.  It may take me thousands of sun salutations and downward dogs to get there, but each one will take me one step closer.

Wish me luck.  I’m definitely going to need it.

Spicy Orange Chicken

Adapted from GE Advantium Cookbook

BAH Note:  To make this in a regular oven, bake at 375 degrees.  Check for doneness after about 20 minutes.

  • 4 to 5 (5 ounce) boneless, skinless chicken breasts (I use Perdue Perfect Portions)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • zest and juice (approximately 1/4 cup) from 1 large orange
  • 2 tablespoons brown sugar

Combine salt, paprika, allspice, and ginger and coat the chicken breasts completely.  Place the spice coated chicken in an oblong baking dish and set aside.

In a small bowl or measuring cup, combine the orange juice, zest, and brown sugar.  Pour the liquid over the chicken.  Place the baking dish on the metal tray.

Press SpeedCook, and scroll to My Recipes, New Recipe.  Set the time for 20 minutes at the following settings: U=7, L=7, M=3.  Check the chicken after 15 minutes and add a bit more orange juice or some chicken broth if the liquid has reduced too much.  Check for doneness after 20 minutes and continue to cook for 5 minute increments, at the same settings, if needed.

Baste the chicken with the liquid before serving.

{printable recipe}

Flashback Fridy – Holy Mole

Flashback Friday

The following originally appeared on 4/15/09 at Exit 51.

Holy Mole

Forgive me, for I have sinned.  I have been unfaithful…to my Chicken Mole.  I’m sure that as indiscretions go, this one is pretty minor.  But I can’t help myself.  Even though I already have a perfectly fine South Beach recipe for Chicken Mole, when I spotted Oxana Chicken Mole listed in the Bon Appetit cookbook, temptation led me astray.

Holy Mole

I felt bad as I gathered the ingredients.  I knew that what I was doing was wrong.  But it was exciting.  As I cut and measured and prepped, I wondered if Oxana and I were always meant to be together.  I wondered what the future held for us.  I heated the pan over a medium flame and wondered if South Beach would try to get me back.  The chicken went into the pan and I wondered if it was too late to turn back.  The air filled with the scent of cinnamon, cumin, and chili and I knew I could not stop, even if I wanted to.  Tomatoes and chocolate joined the party and as the sauce deepened to a dark, ruddy red, my anticipation grew.

Simmer, bubble, stir.  At last, it was time.  Nervously, I filled my bowl and inhaled Oxana’s deep, spicy aroma.  That first taste lingered on my tongue, robust; then an explosion of heat, as my spoon went back for more.   By the time it was done, I knew I could not let Oxana slip away, never to be tasted again.

I’m not sure how long it will be till we’re  together, but until we are I will ask for forgiveness.  And then I’ll go and do it all again.

Oxana Chicken Mole

Bon Appetit Fast, Easy, Fresh

The recipe below is as it appears in the book.  Instead of cooking the chicken breasts whole, I cut them into cubes and cooked them until they were done before removing them from the pan.  I don’t know about you, but in my kitchen, chicken takes more than about 2 minutes per side to cook.  Adjust the spices as you like.  I found that with the exception of the chili powder, I used more than stated.  That includes the chocolate.  Please note that unsweetened chocolate is not the same as cocoa powder.  Look for a bar of unsweetened (baking) chocolate.  This recipe doubles very easily.

  • 2 skinless boneless chicken breast halves
  • 3 1/2 teaspoons chili powder, divided
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 14 oz to 16 oz can stewed tomatoes
  • 1/4 ounce unsweetened chocolate

Sprinkle chicken with 1 teaspoon chili powder, salt, and pepper.  Heat oil in heavy medium skillet, over medium high heat.  Add chicken and saute until brown, about 2 minutes per side.  Transfer chicken to plate.  Add remaining 2 1/2 teaspoons chili powder, cumin, and cinnamon to skillet; stir 15 seconds.  Mix in tomatoes with juice and chocolate; simmer until sauce thickens, about 5 minutes.  Return chicken to skillet; simmer until just cooked through and sauce thickens slightly, about 4 minutes.  Season to taste with salt and pepper.