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Tag: chicken recipe

Fabulous One-Pot Hula Chicken Video Recipe

I joined one of my favorite home cooks and someone I’m proud to call friend, the lovely Marilee Grossheim of Making Meals Matter, to create an all-new Glorious One-Pot Meals recipe: Fabulous One-Pot Hula Chicken!

We named this recipe after the pineapple and ginger–flavors that evoke a sense of the Hawaiian islands. Sweet dreams of Maui while we’re all cooped up at home!

Pro tip for this recipe: double the amounts of the flavorings (ginger, pineapple, salt & pepper) for more of a pow!

Happy cooking!

Chicken (Pork-free) Pozole Recipe

I gave my kids a choice one recent snowy morning: I had two pounds of thawed chicken cut into fajita strips. I wanted to make a big pot of something so that I could stock up the freezer as well as enjoy a comfort dinner that night.

“It’s either chili or pozole,” I told the two of them, based on what I had in the house. I figured I could combine the chicken with:

a) tomatoes and various types of beans (pinto, kidney, black) to make a thick southwestern chili. I usually make this with ground turkey, but today I wanted to use chicken.

or, b) chicken broth, a drained 28-oz. can of hominy (large corn kernels, sometimes called “corn nuts”), green chiles, dried oregano, and a dried ancho chiles to make a pozole.

pozoleI was surprised when my son voted for pozole over chili, which has traditionally been one of his favorites, but his little sister quickly followed suit. So I complied.

Pozole is a Pre-Columbian corn stew. In New Mexico, where I grew to love pozole while I was working in an art gallery in Santa Fe in the early 90s, pozole is heavy with green chiles and relies on hominy  and a pork butt for the savory base.

For this day’s pozole, I based it on chicken rather than pork, and add lots more vegetables for a healthier, more well-rounded meal for my family.

Here’s the recipe for my delicious chicken pozole. Serve it with warmed tortillas, if you want. Happy cooking!

Olive oil for sauteing
2 lbs. chicken strips
sea salt and freshly ground black pepper
2 qts. chicken broth
1-2 ancho chiles, destemmed and seeded
2 8-oz cans of diced green chiles
1 whole onion, trimmed and peeled
1 28-oz can hominy, drained and rinsed
1/2 tsp. dried oregano
6-12 mushrooms, sliced
1 large yellow squash or zucchini, quartered lengthwise and sliced
16 oz. diced carrots, fresh or frozen

Heat a large soup pot on the stove. Cover the base with a coat of oli and add the chicken. Season the chicken with sea salt and black pepper as you lightly sear the chicken. Before the chicken is fully cooked, pour in the chicken broth and scrape the bottom to loosen any bits.

Add the chiles, including any chile juice from the cans, and place the onion into the stew whole.

Drain and rinse the hominy kernels and add to the pot along with oregano. Let stew at a low heat for an hour.

Then add the mushrooms, squash, and carrots to cook for an additional hour or so, until everything is tender. Taste and adjust for seasoning. Serve with warmed tortillas, slices of avocado, chopped cilantro, and/or rice. Feel free to freshen the stew with a squeeze of lemon or lime just before eating.

Whole Chicken in a Glorious One-Pot Meal

Here’s a cooking question I’ve received several times:

“Can I put a whole fryer chicken in a Glorious One-Pot Meal?”

My response has always been that I had no idea, never having tried it.

Until now, that is.

The other day I decided to test it out for myself and see if it would work. I had a 3-lb fryer thawed in the fridge and knew it had to be used one way or the other. I may have had thoughts of roasting it when I pulled it out of the freezer several days before, but I didn’t feel like roasting that day. (This is why I have trouble remembering to thaw things: by the time the item is thawed, I’m over wanting it!)

Even though I received the patent in 2005 for inventing the Glorious One-Pot Meal infusion cooking technique, I am constantly experimenting and tweaking the method. This was a good day, I thought, to test out the GOPM method on a whole bird. Since I’ve never made a Glorious One-Pot Meal that was completely inedible, I didn’t have a back-up dinner plan in case it didn’t work. Luckily, I didn’t need one.

I preheated my oven to 450F and pulled out my 5.5-quart oval enamel-coated cast iron Dutch oven. The Organic Coconut Oil beckoned to me in the pantry. I’ve been playing around with this health-giving stuff and enjoying the subtle coconut-flavoring it imparts in GOPMs and when sauteeing. About 3 Tbsps. coated the interior and lid of the pot quite liberally.

Then, I rinsed the chicken, especially the cavity, and put it in the pot. I sprinkled it with sea salt and my favorite Lodo Red Adobo red chile spice mix. Then I tossed around it an onion cut in wedges, strips of acorn squash (seeded but still in the skin), halved mushrooms, handfulls of baby spinach leaves, and the contents of a bag of frozen corn kernels.

Finally, I sent my husband out to collect sage, rosemary, and oregano from the garden to set on top in kind of a pile, so they’d be easier to remove before serving. I covered the pot, put it in the oven, and waited for the aroma of a fully-cooked meal to seek me out.

About 1 hour and 20 minutes later, it smelled delicious. The meat thermometer read over 190F in the breast and thigh of the bird, indicating it was perfectly cooked and safe to eat.

And eat it we did. The chicken meat was unbelievably tender and moist. We discarded the skin, as it came out fairly rubbery. I had to use a slotted spoon to retrieve stray corn kernels from the bottom of the pot where they were luxuriating in a liquid bath of chicken fat. I considered hanging onto the fat to use for something in the future (chopped liver?), but my helpful hubby cleaned the pot before I could get to it.

The kids scarfed it down, too, which was gratifying, and tonight I’ll use the leftover chicken to make chicken enchiladas. I declare the experiment an unqualified success!

While you won’t find this recipe in my new cookbook, you will find other new techniques that have not been published before, loads of new recipes, and even new grains to add to your repetoire. It’s coming out January 6th, but pre-order it now on Amazon for more than 30% off!