Tacuba Style Chicken Enchiladas

Decadent chicken enchiladas in a luscious poblano cream sauce

I usually make enchiladas out of store-bought salsa verde and leftover rotisserie chicken for weeknight-friendly entertaining, but these tacuba style enchiladas from Rick Bayless are worthy of a Sunday night dinner or special occasion. The star of the dish is the poblano cream sauce, which is basically a rich bechamel that's blended with spinach, garlic, and roasted poblano peppers. Some of the sauce gets tossed with shredded chicken to form the filling and the remaining amount gets poured on top of the enchiladas. If that's not decadent enough, the top is sprinkled with grated cheese before baking in the oven until bubbling. These are the best enchiladas I've ever eaten and my husband can't stop talking about them!


More Enchilada Recipes:
- Chicken Enchiladas Verdes
- Leftover Thanksgiving Turkey Enchiladas
- Shrimp Enchiladas


Tacuba Style Chicken Enchiladas with Poblano Cream Sauce:
Ingredients
- 12 corn tortillas
- 3 c. cooked, shredded chicken (about 3 cooked chicken breasts or a small rotisserie chicken)
- 2 c. milk
- 2 c. chicken broth
- 1 c. grated cheese, such as Monterey Jack
- 1 c. baby spinach
- 1/2 c. all-purpose flour
- 6 tbsp. butter
- 2 poblano peppers
- 3 garlic cloves, peeled and minced
- canola oil, for brushing tortillas
- kosher salt
- black pepper

Recipe

• Roast the poblano peppers on a gas flame, under the broiler, or on the grill for 5-10 minutes, or until skin are blackened all over. Seal in a plastic bag and let steam for 10 minutes, then rub off the skin, discard the stems and seeds, and rough chop.
• Place the peppers in a blender or food processor with the spinach and quickly puree.
• Meanwhile, melt the butter in a sauce pot over medium high heat. Add the garlic and cook for a minute, then whisk in the flour, stirring constantly so there are no lumps, for a minute or two.
• Combine the milk and chicken broth and microwave until warm. Slowly add the mixture to the sauce pot, stirring so there are no lumps.
• Add 1 1/2 tbsp. salt and a pinch of pepper and lower the heat to a simmer. Stir for about 5 minutes, or until the sauce has thickened.
• Pour the sauce into the blender with the poblano mixture and puree until smooth. Check for seasoning and adjust if necessary.
• Heat the oven to 350F.
• Combine 1 c. sauce with the the chicken in a bowl and set aside. Pour 1 c. sauce in the bottom of a large baking dish.
• Brush the tortillas with oil and lay on a baking sheet. Place in the oven for 2 minutes, or until warm.
• Working one at a time, fill a tortilla with some of the chicken and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
• Pour the rest of the sauce over the enchiladas and sprinkle with cheese.
• Bake for 20-30 minutes, or until the sauce is bubbling and the cheese is starting to brown.
• Let cool slightly, then divide onto plates and eat.

Serves four-six

Sticky Asian Chicken Wings

Sweet, sticky, and tangy baked chicken wings

I love anything that you can eat with your hands, preferably off of a bone, and am a firm believer that chicken wings should be enjoyed year round and not just on game days. As far as weeknight meals go, chicken wings or drumettes should be a go-to: they're inexpensive, quick-cooking, and loved by kids and adults. This recipe (lightly adapted from Smitten Kitchen) couldn't be easier. Just whisk the ingredients for the sauce, toss with the wings, and baked on a sheet pan until caramelized and sticky. It takes about 3 minutes of active time and about 40 minutes until dinner is ready. While they're baking, I suggest making this ginger-miso salad as an accompaniment.


More Chicken Wing Recipes:
- Sweet & Spicy Asian Chicken Wings
- Grilled Chicken Wings with Jalapeño Yogurt Dip
- Baked Buffalo Wings with Blue Cheese Dip
- Grilled Honey-Lime-Sriracha Wings


Sticky Asian Chicken Wings:
Ingredients
- 1 1/2 lbs. chicken wings or drumettes
- 1 scallion, thinly sliced
- 1 1/2 tbsp. sesame seeds, toasted
- 1 garlic clove, minced
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. honey
- 1 tsp. toasted sesame oil
- 1 tsp. kosher salt
- several drops of Sriracha or other hot sauce, or more to taste

Recipe

• Preheat the oven to 425F. Cover a large rimmed baking sheet with foil and spray with non-stick cooking spray.
• Meanwhile, whisk together garlic, hoisin, soy sauce, honey, sesame oil, salt, and Sriracha in a large bowl.
• Add in the chicken wings and toss to coat. Spread the chicken wings and any remaining sauce onto the baking sheet and place in the oven.
• Bake for 35 minutes, turning the wings over halfway through, or until wings are cooked through and the sauce is thick and sticky.
• Transfer to a serving plate or bowl and sprinkle with the sesame seeds and scallion.

Serves two, can be easily doubled

Yogurt-Marinated Grilled Chicken with Tzatziki Salad

Mediterranean grilled chicken with a creamy and crunchy cucumber relish

I'm a sucker for anything with tzatziki, a Greek yogurt sauce, and have featured many recipes for it on this blog. So it should come as no surprise that I have been anxiously waiting to make this recipe (which I've actually adapted quite a bit) for grilled chicken with tzatziki from the Sprouted Kitchen cookbook for several months. This version of tzatziki is actually more of a salad than a sauce and features lots of diced cucumbers, red onion, and herbs with just a little bit of yogurt and lemon to bind it. I also added some chunks of feta, mainly because I'm obsessed with the good sheep's milk feta that's packed in water from Whole Foods (first mentioned here) and have been coming up with excuses to buy it as much as possible. The chicken is marinated in many of the same ingredients that are in the tzatziki, plus some additional herbs and spices, and gets nice and charred on the hot grill. Pounding out the breasts allows the meat to cook evenly and provides extra surface area to spoon the salad on top of. This makes a healthy but filling meal, especially paired with some couscous or warm rice.

Note: This recipe is pretty forgiving about being prepared in advance or reheated. The only thing you should not do is add salt to the tzatziki salad until just before eating. The salt will draw water out of the cucumbers and make the mixture watery if it sits for a long period of time.


Related Recipes:
- Salmon with Radish Raita Sauce
- Grilled Lamb Burgers with Feta, Tzatziki, & Arugula
- Beef & Lamb Kofta with Yogurt Sauce


Yogurt-Marinated Grilled Chicken with Tzatziki Salad:
Ingredients
- 4 boneless skinless chicken breasts, pounded 1/4" thin
- 3 Persian or hothouse cucumbers, diced small (about 3 cups)
- 1/4 red onion, diced small
- 3-4 oz. feta cheese, preferably sheep's milk, diced small
- 1 lemon, zested and juiced + 3 tbsp. lemon juice
- 1 1/3 c. whole-milk Greek yogurt
- 1/4 c. fresh parsley, chopped
- 1/4 c. fresh dill, chopped
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. red chile flakes
- 1 clove garlic, minced
- kosher salt
- black pepper

Recipe

• Whisk together 1 c. yogurt, lemon zest, juice of 1 lemon, 2 tbsp. parsley, 2 tbsp. dill, cumin, red chile flakes, oregano, and 1 tsp. each of salt and pepper.
• Place in a resealable bag with the chicken and marinate for 30 mins at room temperature or up to to several hours in the fridge.
• Preheat a grill to high and remove the chicken from the fridge if it was marinating in there.
• Grill the chicken for 4 minutes, then flip and cook for another 4 minutes. Transfer chicken to a plate and let rest for 10 minutes.
• Meanwhile, combine the cucumbers, onion, garlic, and remaining dill and parsley in a bowl.
• Stir in 1/3 c. yogurt and 3 tbsp. lemon juice and a large pinch of salt and pepper. Mix well and taste for seasoning. Gently stir in the feta, trying not to break it up.
• Divide the chicken onto plates and top each with a generous amount of tzatziki salad.

Serves four

Soy Lemon Chicken

Roasted chicken breasts with a flavorful three-ingredient marinade

All the people that I'm closest to in life love food, but my best friend and I are truly kindred spirits when it comes to eating. Our tastes are very similar and one of our all-time favorite flavors is soy sauce. We have been known to pour it in our little dipping bowls at sushi restaurants and suck it off our chopsticks before we even start ordering. This recipe is a favorite of her whole family and something that she made several times in college when we were living together. I recently got the original recipe from her mom and have published it here, along with a couple minor tweaks. The chicken marinates in a mixture of soy sauce, lemon juice, and sesame oil, and then bakes in the oven so that the marinade forms a sauce. The skin and bones help to keep the chicken super moist as it cooks but then get discarded, which keeps the dish healthy and also makes it easier to eat. Make sure to be generous with the leftover sauce, scallions, and sesame seeds.

Note: Trader Joe's soy sauce is our absolute favorite, but you could also use tamari if you have a wheat allergy. Also, the chicken needs to marinate for at least an hour, so plan accordingly.


More Chicken Recipes:
- Chicken Piccata
- Roasted Chicken Breasts with Cilantro Chimichurri
- Sesame Peanut Chicken Satay


Soy Lemon Chicken:

• Whisk together 1/3 c. lemon juice and 1/3 c. low-sodium soy sauce.
• Arrange 3 large or 4 small bone-in skin-on chicken breasts in a baking dish and pour the soy lemon marinade on top. Turn to coat the chicken, then drizzle the top with 1 tbsp. sesame oil.
• Cover the dish with aluminum foil and refrigerate for 1-2 hours to marinate.
• Preheat the oven to 375F.
• Transfer the chicken to the oven and cook, covered, for 30 minutes.
• Uncover the chicken and bake for another 15-20 minutes, or until the chicken is cooked through and the sauce reduces a bit.
• Let the chicken cool slightly, then take off the skin and bones and thickly slice. Pour the sauce on top.
• Serve over brown rice and garnish with thinly sliced scallions and sesame seeds.

Serves four

Chicken Phở

A comforting bowl of Vietnamese chicken noodle soup with tons of fresh garnishes

It's been so warm in L.A. this winter that I was actually thrilled to see that rain was in the forecast for the weekend. We were busy celebrating my husband's birthday on Friday and Saturday, but we cleared all plans on Sunday to enjoy a lazy rainy day at home. Making pho is the ideal activity for such days because the broth needs to simmer for a few hours but the actual active cooking time is very minimal. This recipe comes from The Slanted Door (a renowned Vietnamese restaurant in San Francisco) by way of Smitten Kitchen. Most of the steps and ingredients center around a deeply rich and flavorful chicken broth, which is the backbone of the soup. The broth, shredded chicken, and rice noodles are the only mandatory ingredients in the pho, but it's all about the garnishes. The point is to load up on the garnishes as you eat your way through the soup to preserve the contrast in texture, freshness, and flavor. I personally added in sliced jalapeño, fresh cilantro, fried shallots, and lime juice but included other suggestions below. Have fun personalizing the pho to your tastes and making perfect bites as you go along.

Note: This is a great recipe to make in two steps. The broth can be prepped a day or more ahead of time and stored in the fridge for about a week or the freezer for a couple months. It will be even better to skim the fat off the cold broth.


Related Recipes:
- Lazy Pho with Bok Choy
- Tom Kha Gai Soup
- Chicken Tortilla Soup


Chicken Phở:
Ingredients
- 3 lb. chicken wings, backs, or bones
- 2 large bone-in, skin-on chicken breasts
- 12 oz. rice noodles
- 2 onions, unpeeled and quartered
- 1 knob of ginger, sliced 1/2" thick
- 1/4 c. fish sauce
- 1 tbsp. salt
- 2 tsp. sugar
- 2 star anise (optional)
- 2 cardamom pods (optional)
- 4 cloves (optional)
- 4 large shallots, peeled, thinly sliced, and separated into rings
- canola oil, for frying
- garnishes, such as: lime wedges, sliced jalapeños, cilantro, basil, bean sprouts, sriracha, hoisin sauce

Recipe

• Preheat the oven to 400F.
• Place the ginger and onions on a baking sheet and roast for 30 minutes until a bit charred. Or grill or char them over an open flame.
• Place the onions, ginger, chicken wings, chicken breasts, salt, sugar, star anise, cardamom, cloves, and about 4 qts. of water in a large pot.
• Bring to a boil, lower to a simmer, and cook for 30 minutes, or until the chicken breasts are cooked through.
• Remove the chicken breasts and allow to cool while the stock continues to simmer.
• Shred the breasts, reserving the skin and bones, and transfer the meat to the fridge.
• Add the skin and bones back to the stock and simmer for another 2 hours.
• Strain the stock through a fine mesh sieve or cheesecloth and wipe out the pot. Return the broth to the pot, skim any fat off the top, and add in the fish sauce.
• In a small deep skillet, add in the canola oil to come up about 3/4" and fry the shallots over high heat for 5 minutes, stirring often, until brown and crunchy. Transfer to a paper towel-lined plate.
• Meanwhile, cook the rice noodles in boiling water according to package instructions.
• Divide the noodle among 6 bowls and then top each bowl with some shredded chicken. Ladle the hot broth on top and serve with fried shallots and other garnishes.

Serves six

Chicken Tikka Masala

A favorite Indian dish of grilled chicken simmered in a creamy spiced tomato sauce

I recently watched the movie The Hundred-Foot Journey and it got me interested in trying to cook  Indian food at home. Chicken tikka masala is one of the more popular Indian dishes out there and consists of heavily-spiced chunks of grilled chicken that simmer in a flavorful and creamy tomato sauce. I used this highly-rated recipe from Food2 and it came out great - the chicken was tender, the sauce was rich, and the seasoning was spot on. None of the steps are difficult and the ingredients can all be found at a regular grocery store, but it does take some time and planning to make this dish. If you want to take a short-cut, the grilled marinated chicken tastes delicious on its own without the sauce. Leftovers taste even better the next day and can keep for awhile, so I'd plan on making a big batch so you can enjoy your chicken tikka masala multiple times.


Related Recipes:
- Curry Coconut Chicken
- Indian Butter Chicken
- Grilled Indian Chicken


Chicken Tikka Masala:
Ingredients
For Marinade
- 3 boneless skinless chicken breasts, cut into 1 1/2" cubes
- 1 c. plain Greek yogurt
- 2 cloves of garlic, minced
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. lemon juice
- 8 whole cloves
- 2 tsp. ground cumin
- 2 tsp. garam masala
- 2 tsp. cayenne pepper
- 1 tsp. kosher salt
- a few grinds of black pepper

For Sauce & Assembly
- 28 oz. can of peeled whole tomatoes, chopped*
- 1 c. half and half
- 1 large onion, peeled and cut into half moons
- 2 cloves garlic, peeled and minced
- 1/2 serrano chile, seeds and stems removed, minced
- 3 tbsp. canola oil
- 1 tbsp. garam masala
- 1 tbsp. ground cumin
- 2 tsp. paprika
- 1/2 tsp. kosher salt
- a few grinds of black pepper
- fresh cilantro, for serving

Recipe
For Grilled Chicken

• Stir together the yogurt, garlic, ginger, lemon juice, cloves, cumin, garam masala, cayenne, salt, and pepper in a large bowl.
• Add in the chicken and stir to coat, then cover the bowl and refrigerate for several hours, preferably overnight.
• Heat a grill or grill pan to high. Thread the chicken onto skewers and discard any remaining marinade.
• Grill the chicken for 12-15 minutes, turning on all sides, or until the chicken is cooked through and has nice grill marks. Let rest for 5-10 minutes.

For Sauce & Assembly

• Heat the oil in a large skillet over medium-high heat. Add in the onion and cook, stirring often, for 15-20 minutes, or until caramelized.
• Add in the garlic and serrano and cook for another minute, then stir in the garam masala, cumin, paprika, salt, and pepper.
• Cook for another minute, then add in the tomatoes any accumulated juices and stir, scraping all the brown bits from the bottom of the pan.
• Stir in the half and half and simmer, stirring occasionally, for 15-20 minutes, or until thickened.
• Remove the grilled chicken from the skewers and stir into the sauce. Let the chicken simmer for 5 minutes.
• Garnish with cilantro and serve.

Serves four-six

*Do not add in all the tomato juice in the can or it might get too watery. Reserve and add only if you need to thin out the sauce a bit.

Chicken Pot Pies

Individual chicken and vegetable pies topped with a buttery, flakey crust

We do dinner with another couple nearly every Thursday night and alternate cooking at our prospective apartments, which are luckily just a few blocks away. Since I've been traveling so much during the week, we switched it up and invited them over for dinner this past Sunday instead. They've eaten my cooking so often that they know my style and what to expect from me, but throwing a weekend into the mix changed everything. I had a whole day to cook instead of a couple of rushed hours post-work, and I wanted to make something comforting and labor-intensive - the true epitome of a Sunday supper. I settled on this recipe for chicken pot pies, which is a Smitten Kitchen adaptation of a Barefoot Contessa recipe. The chicken simmers in a luscious gravy sauce alongside the usual carrots and peas, then is ladled into individual serving bowls and topped with a flakey homemade crust. It takes time and effort, but the result is one of the best pot pies I've ever eaten. If you're making these for company, you can make the filling and crust separately and then just assemble the pies before baking.


Related Recipes:
- Kale, Onion, & Potato Pot Pies
- Chicken & Mushrooms Pie
- White Chicken Chili


Chicken Pot Pies:
Ingredients
- 2 1/2 c. all-purpose flour
- 2 sticks (16 tbsp.) cold butter
- 1 tbsp. sugar
- 1 tsp. salt
- 1/2 c. cold water

- 2 1/2 lb. bone-in, skin-on chicken breasts
- 3 c. low-sodium chicken stock
- 1/4 c. sherry
- 1/4 c. whole milk
- 1 large onion, diced
- 2 leeks, white and light green part only, diced
- 1 c. carrots, diced
- 1 c. frozen peas
- 3 tbsp. olive oil
- 3 tbsp. room-temperature butter
- 4 1/2 tbsp. all-purpose flour
- 1 tsp. fresh thyme leaves
- salt
- pepper

Recipe
For Crust

• Pulse all-purpose flour, sugar, and salt in a food processor.
• Add in butter and pulse to the size of peas, then stir in cold water until it forms a ball.
• Flatten into a disk and refrigerate for at least 30 minutes.
• Roll out the dough to 1/4" thick and cut into circles slightly larger than the rim of your pot pie bowls.

For Pot Pies

• Heat 2 tbsp. olive oil in a large dutch oven over high heat.
• Season chicken breasts with salt and pepper and add to the pot.
• Cook half the chicken for 4-5 minutes per side, or until nicely browned. Remove the first batch and repeat the process brown the rest of the chicken.
• Add 1 more tbsp. olive oil and the onion and leeks, lower the heat to medium, and cook for 5-7 minutes, or until softened.
• Add in the sherry and scrape the bottom of the pan, then pour in the chicken stock, milk, and thyme.
• Add the chicken back into the pot, bring to a boil, then lower to a simmer and cook for 30 minutes, or until the chicken is cooked through.
• Remove the chicken, let cool slightly, then shred the meat into bite-size pieces and discard the skin and bones.
• Preheat the oven to 375F.
• Meanwhile, mash together the butter and flour into a paste. Skim any fat off the top of the gravy, then stir in the butter mixture.
• Simmer the gravy for 10 minutes, or until thickened. Add in the carrots and simmer for another 5 minutes, then add the chicken and peas and turn off the heat.
• Ladle the filling into four-six oven-safe bowls (depending on size) and top each with a pastry lid.
• Crimp down the edges of the lid and cut an "x" slit into the top of each to allow steam to escape.
• Brush the top of the pastry with a little milk and sprinkle with salt.
• Bake for 35 minutes, or until the pastry is golden brown.

Serves four-six

Chicken Thighs with Caramelized Onions & Cardamom Rice

One-pot chicken and rice dish flavored with Middle Eastern spices, dried fruit, and herbs

This recipe from Yotam Ottolenghi's Jerusalem is a flavorful one-pot meal of chicken and rice with sautéed onions, currants, spices, and herbs. Everything cooks in a single skillet in batches: first the onions, then the chicken and rice, and can go straight to stove to tabletop with no need for extra serveware (and less dishes to clean up). The Middle Eastern spices of cardamom, cinnamon, and cloves add an exotic flavor to an otherwise familiar dish. Combined with the sweet onions, tart currants, juicy chicken, and fresh herbs, it's a well-balanced meal that has great mix of richness, brightness, sweet, and salt. Leftovers hold up well for a few days and taste just as good as they do on day one.


Related Recipes:
- Roasted Lemon Chicken with Sunchokes
- Moroccan Chicken Tagine with Olives and Preserved Lemons
- Crispy Lemon-Rosemary Chicken Thighs


One-Pot Chicken with Caramelized Onions, Cardamom Rice, and Currants:
Ingredients
- 2 1/2 lb. bone-in, skin-on chicken thighs
- 1 3/4 c. basmati rice
- 2 onions, thinly sliced
- 2 1/2 c. boiling water
- 1/4 c. olive oil
- 1/4 c. currants
- 8 whole cardamom pods
- 3 cinnamon sticks
- 1/4 tsp. whole cloves
- 1/4 c. fresh dill, chopped
- 1/4 c. fresh cilantro, chopped
- 1/2 lemon
- 1 c. greek yogurt
- kosher salt
- black pepper

Recipe

• Heat 2 tbsp. olive oil in a large pot over medium heat.
• Add in the onions and cook, stirring occasionally, for 15 minutes, or until caramelized.
• Meanwhile, toss remaining 2 tbsp. olive oil with the chicken, cardamom, cinnamon, cloves, 1 tsp. salt, and a few grinds of black pepper.
• Scrape out the onions onto a plate and increase the heat in the pan to high.
• Add in the chicken and spices, skin-side down, and cook for 5 minutes. Then flip and cook for another five minutes.
• Remove the chicken to a plate. It's ok to leave the spices in the pan.
• Add in the rice, onions, currants, and season with salt and pepper. Nestle in the chicken, skin-side up.
• Pour the boiling water over everything, cover with a lid, and lower heat to a very low simmer.
• Cook for thirty minutes, then fluff the rice with a fork and check that it's done. All the liquid should be absorbed.
• Squeeze the juice of the lemon on top and sprinkle with the chopped herbs.
• Divide onto plates and dollop with yogurt.

Serves four

White Chicken Chili

A healthy and hearty soup made of chicken, chiles, and white beans

Early fall is chile season. Every year, there is a special pop-up vendor at one of our local farmers' markets that sells bags of roasted poblanos, anaheims, and jalapeños, and it makes the whole market smell like fire and charred peppers. I always buy a few bags since the leftovers hold up really well in the freezer. Since it's unlikely that you'll be able to buy chiles pre-roasted for this recipe, I've included directions for how to easily do it at home. Go to the trouble of making a big batch so that you can always have some on hand to add to salsas, stir-frys, soups, and more.

This white chicken chili is healthier and more brothy than most chilis, but it's packed full of tender chunks of white meat chicken, cannelloni beans, and the roasted chiles, and it makes a satisfying one-pot meal. I like to garnish my bowls with sliced avocado and serve a cheese quesadilla on the side for dipping (like a southwestern take on the classic tomato soup and grilled cheese), but feel free to customize the garnishes. Sour cream, grated cheese, and crispy tortilla strips would all be good additions.


Related Recipes:
- Turkey Chili
- Grilled Chicken Chili
- Mexican Turkey Tortilla Soup


White Chicken Chili:

• Roast the chiles. Place 1 poblano pepper and 3 anaheim chiles directly over a gas burner on your oven, on a gas grill, or on a sheet pan under a broiler. Char the chiles, turning once, until the skins are black. Transfer the chiles to a bowl and cover with plastic wrap for 5 minutes, then rub off the skins and discard the stems and seeds.
• Meanwhile, heat 2 tbsp. olive oil in a large pot over medium high heat.
• Add in 1 1/4 lb. boneless skinless chicken breasts, diced into bite-size pieces, and season with salt and pepper.
• Cook the chicken until browned on the outside, then transfer to a plate with a slotted spoon.
• Turn down the heat to medium and add in 1 diced onion and cook for 5-7 minutes, stirring occasionally, or until soft.
• Add in 2 minced garlic cloves, 1 tbsp. ground cumin, and 1 tsp. ground coriander and cook for another 30 seconds.
• Dice the roasted chiles and add them in, along with the chicken and 3 c. low-sodium chicken broth. Add in a big pinch of salt.
• Bring the chili to a boil, lower to a simmer, and cook for 20 minutes.
• Drain and rinse 1 can of cannelloni beans and mash half with a little bit of chicken broth into a paste. Add the mashed beans and the remaining whole beans to the chili and cook for another 10 minutes.
• Stir in the juice of 1 lime. Check for seasoning and adjust if necessary.
• To serve, ladle the chile into bowls and top with fresh cilantro leaves and sliced avocado.

Serves four-five

Chili will keep (without garnishes) in the fridge for several days. Reheat before serving.

Grilled Chicken Wings with Jalapeno Yogurt Dip

For a lighter take on buffalo wings, try these grilled salt-and-pepper wings with spicy yogurt dip

I've been making an active effort to try and vary the cuts of meat that I buy and incorporate less expensive and less popular cuts into my cooking. Because only certain cuts of meat are really popular (with chicken, breasts are by far the most common), there's a lot of value in cooking with other parts of the animal. Not only are you getting a great deal, but you'll also be cutting down on waste and helping out your local butcher (try to buy local and humanely raised meat whenever possible). And then there's the fact that less popular cuts of meat can be truly delicious, sometimes even tastier than the more popular cuts. Case in point: chicken wings. They're not just for tailgating and I'd argue that they taste a whole lot better than boneless skinless chicken breasts.

This recipe calls for simply grilled wings that are only seasoned with a little canola oil and salt and pepper. The wings cook on medium-medium high heat so that the skin can render and crisp up without causing too many flare ups that can burn the chicken. I serve the chicken wings with a spicy yogurt sauce (inspired by this Bobby Flay recipe) made from charred jalapenos (which I cook on the grill alongside the wings) and fresh herbs. The heat from the chiles and the creaminess of the yogurt mimics the flavors of traditional buffalo hot wings and blue cheese dip, but with a lot fewer calories. It's a quick and easy meal and makes a fun dinner on weeknights.


More Chicken Wing Recipes:
- Grilled Honey-Lime Sriracha Wings
- Buffalo Wings with Blue Cheese Sauce
- Sweet & Spicy Asian Wings


Grilled Chicken Wings with Jalapeno Yogurt Dip:
For Jalapeno Yogurt Dip

• Heat a grill to high.
• Lightly coat 5 jalapeno peppers and 3 scallions with canola oil.
• Grill the peppers for 8 minutes, turning occasionally, until charred. During the last 3-4 minutes, add the scallions to the grill.
• Transfer the peppers to a plastic bag and let steam for a few minutes. Rub off the charred skins and remove the seeds and stems.
• Place the peppers, scallions, 1 bunch of parsley leaves, 1 bunch of basil leaves, 1/4 c. olive oil, and a large pinch of salt in a blender or food processor and puree until smooth.
• Stir in 1/2 c. Greek yogurt and taste for seasoning.*

For Grilled Wings

• Heat a grill to medium high.
• Toss 2 lb. chicken wings with 2 tbsp. canola oil and salt and pepper.
• Grill the wings for 15-20 minutes, flipping once or twice, until crispy and cooked through.
• Serve the wings with jalapeno yogurt dip.

Serves four

*Dip can be made two days ahead and kept in the fridge.

Fettuccine Alfredo with Blackened Chicken

Creamy pasta alfredo topped with slices of spicy grilled chicken

We've been eating pretty healthy at home, so it was time to indulge in something a little more decadent. Fettuccine alfredo definitely satisfied the craving for an indulgent meal, but I find that it can be a little boring on its own and added in some blackened chicken breasts to liven it up and add some protein. The chicken is coated with a homemade blackening spice rub and then grilled until the outside is charred and the inside is juicy. My husband grilled the chicken while I stayed in the kitchen and made the pasta, but you could just as easily cook the breasts in the oven or in a pan on the stove if that's better for you. The pasta is based loosely off a recipe from the Pioneer Woman and is just fettuccine noodles tossed with a mixture of butter, heavy cream, and parmesan cheese. If you can't tell from the ingredients alone, it's absolutely heavenly (although unfortunately not low-cal). It's a quick and easy meal that will satisfy all your cravings and appeal to even the pickiest eaters.


Related Recipes:
- Cajun Chicken Pasta
- Fettuccine with Garlic Cream Sauce & Peas
- Spaghetti Carbonara


Fettuccine Alfredo with Blackened Chicken:
For Chicken

• Heat a grill or grill pan to high heat.
• In a small bowl, combine 1 tsp. smoked paprika, 1/2 tsp. cumin, 1/2 tsp. kosher salt, 1/2 tsp. cayenne pepper, 1/2 tsp. garlic powder, and 1/4 tsp. black pepper.*
• Lightly brush 2 boneless skinless chicken breasts with canola oil and sprinkle the seasoning all over the chicken in a thin, even coating.
• Grill the chicken for 4 minutes per side, or until the outside is black and the inside is no longer pink.
• Let the chicken rest for five minutes, then cut into thin slices.

For Fettuccine

• Bring a large pot of water to a boil and season with salt.
• Add in 1/2 lb. dried fettuccine pasta and cook for about 8 minutes, or until al dente.
• Drain the pasta, reserving 1/4 c. pasta cooking water.
• Meanwhile, melt 3 tbsp. butter and 3/4 lb. heavy cream in a skillet and add in a pinch of salt and black pepper.
• Turn the heat to very low and stir in 1/2 c. grated parmesan cheese until melted.
• Add in the pasta and some of the cooking liquid and toss to combine.
• Sprinkle another 1/2 c. grated parmesan cheese on top and toss again.
• Check for seasoning and adjust if necessary.
• Divide pasta into plates and serve with sliced chicken on top.

Serves two - four, depending on appetites

*Or use your own favorite blackening spice mix.

Chicken & Broccoli Stuffed Potatoes

Twice-baked potatoes stuffed with roasted vegetables and leftover rotisserie chicken

I came down with the flu last weekend. It was our first wedding anniversary, and I was planning on writing a post about the special wines and champagne we drank and how we recreated the bed picnic we had in Paris over our honeymoon. But in an unfortunate turn of events, I've spent most of this week in bed trying to recover from a sickness I hadn't experienced in nearly ten years. My appetite has been finicky - I'm still quite hungry at times but only certain foods sound good. There's been a lot of soups, and rice, and a store-bought rotisserie chicken we've been snacking on all week. These stuffed potatoes were the first real meal I felt energetic enough to make, and I made extras so that I could have them again the next day. The baked potatoes are hollowed out and mashed with roasted broccoli and onions and leftover rotisserie chicken before being spooned back into their shells and baked again with a little cheese on top. They're soft and comforting and appealed to my (thankfully) healthy husband as much as they did to me.


Related Recipes:
- Chicken and Broccoli Fried Rice
- Turkey Noodle Soup
- Fauxtisserie Chicken and Roasted Potatoes


Chicken & Broccoli Stuffed Potatoes:

• Preheat the oven to 400F.
• Scrub and dry 3-4 russet potatoes and place directly into the oven.
• Cook for 50-60 minutes, or until a fork slides easily into the center of the potatoes.
• Meanwhile, cut 1 head of broccoli into small florets and thinly slice one onion.
• Toss the vegetables on a sheet pan with 1/2 tbsp. olive oil and a pinch of salt and pepper.
• Add the vegetables to the oven during the last 15 minutes of cooking the potatoes.
• Remove the sheet pan and the potatoes from the oven and let cool slightly.*
• Slice the tops off of each potato and scoop the flesh into a large bowl, leaving the skins intact.
• Mash the potatoes with 1/3 c. milk and 1 tbsp. butter and salt and pepper to taste. Add more milk if necessary.
• Chop the broccoli and onions into small pieces and fold into the potatoes, along with 3/4 c. of cooked  and shredded chicken.
• Spoon the potato mixture back into the potato skins and top each with 1-2 tbsp. of grated Monterey Jack cheese.
• Place the stuffed potatoes on a baking skeet and cook in the oven for another 15 minutes, or until the cheese has melted.

Serves three-four

*This is a great make ahead meal. You can bake the vegetables and potatoes a few days ahead and keep in the fridge.

Curry Coconut Chicken

Tender pieces of white meat chicken simmered in a curry coconut sauce

We were in New York last week for a wedding and had a whirlwind trip to the city and upstate. We didn't get home until late Sunday night, so there was no time to go grocery shopping or plan meals for the week. I was still exhausted on Monday but knew I wanted to get back to cooking after way too much eating and drinking at restaurants during our trip. This cheap and easy chicken curry was the perfect thing to make that night. I picked up a few fresh ingredients from the store, made a big pan of this curry, and had enough leftovers for a couple of work lunches. Unlike a lot of curries, the amount of spices and specialty ingredients required is really pretty minimal. I always have cumin, curry powder, red chile flakes, salt, and pepper (you can omit the turmeric if necessary) in my pantry and use them all the time. They add a great spice to this dish and are mellowed by the sweet and creamy coconut milk.


Related Recipes:
- Coconut Curry Lentil Soup
- Thai Chicken Curry
- Coconut Basmati Rice


Curry Coconut Chicken:

• Dice 1 1/2 lbs. of boneless skinless chicken breasts into 1" pieces and toss with 1 1/2 tsp. curry powder, 1 tsp. salt, and a pinch of pepper.
• In a small bowl, whisk together 3 tsp. cumin, 1 1/2 tsp. curry powder, 1 tsp. turmeric powder, and 1/2 tsp. red chile flakes. Set spice mixture aside.
• Meanwhile, heat 2 tbsp. coconut oil* in a large heavy skillet over medium heat.
• Add in 1 diced onion and cook for 3-4 minutes, or until soft. Add in 2 cloves of minced garlic and cook for another minute.
• Stir in the spice mixture and cook for a minute, then stir in 2 tsp. tomato paste until combined.
• Add the chicken to the skillet and cook for 5-7 minutes, or until the outside has browned.
• Add in 1 c. light coconut milk and 1/4 c. of water and bring to a heavy simmer.
• Let the chicken finish cooking in the sauce for about 5 minutes, or until the chicken is completely cooked through.
• Stir in the juice of 1/4 lime and a handful of fresh cilantro leaves. Check for seasoning.
• Serve over rice.

Serves four

*Or vegetable or canola oil.

Chicken Piccata

Pan-roasted chicken breasts in a lemon caper sauce, served over buttered spaghetti

This is a classic chicken piccata recipe (from Food52) that will rival the version from your favorite Italian restaurant. The thinly pounded chicken gets cooked in a hot skillet until golden brown and then rests while some lemon juice, capers, and stock simmer together for a quick sauce. It's got a little bit of butter in it, but the bright lemon and briny capers cut through the fat to add a ton of bright flavor to the dish. I like to serve it over a bed of buttered spaghetti, which is delicious on its own and even better after it has absorbed some of the sauce and juices from the chicken. It's a quick weeknight meal that still is special enough for company, and the one-pan cooking process makes for a fast cleanup.


Related Recipes:
- Crispy Rosemary Lemon Chicken Thighs
- Lemon Asparagus Risotto
- Roasted Lemon Chicken & Sunchokes


Chicken Piccata:

• Heat a large heavy skillet over medium high heat and add in 2 tbsp. olive oil.
• Pound 4 boneless skinless chicken breasts to 1/4" thick and season with salt and pepper.
• Dredge the chicken in flour and shake off any excess, then add to the hot pan (you may need to do this in batches).
• Cook for 3-4 minutes per side, or until golden and cooked through.
• If needed, add more oil and finish cooking the remaining chicken.
• Set the chicken aside on a plate and loosely cover with tin foil and reduce the heat on the skillet to medium-low.
• Add in 1 minced shallot and cook for a few seconds, then add in 1 c. low-sodium chicken stock, 5 thin slices of lemon, 1/4 c. freshly squeezed lemon juice, and 2 tbsp. capers.
• Let the sauce boil and reduce until about 1/3 cup remains, then turn off the heat and stir in 3 tbsp. butter until melted.
• Add the chicken back in, sprinkle in a handful of chopped parsley, and coat in the sauce.
• Divide the chicken onto plates and serve with buttered spaghetti.

Serves four

Pesto Orecchiette with Chicken, Peas, & Fava Beans

This pesto pasta with chicken and vegetables can be served hot or cold

If you keep a well-stocked pantry and fridge, it's amazing how simple it is to whip up a quick and delicious weeknight meal. This pesto orecchiette was an impromptu weeknight meal that I threw together from a bunch of leftover bits and ends I had in my fridge. I've been getting in the habit of roasting a whole chicken every weekend, which we usually eat half of immediately and then shred the rest to keep in our fridge for snacking and to repurpose for another meal later in the week. I always buy a bag of arugula during my weekly trip to the farmers market, since I add a handful of it to garnish nearly everything I make these days. I also always keep a variety of dried pasta in my cupboards for when there's nothing else to cook (toss with butter and parmesan for the best dirt-cheap meal ever). This dish combines all of them, plus some random vegetables I had lying around and some homemade pesto I also had in the fridge. We ate this warm, but it would be just as good cold or room temperature in pasta salad form. Feel free to substitute whatever vegetables you have on hand (or use frozen peas), omit the chicken, or adapt it to whatever is currently taking up real estate in your kitchen.


Related Recipes:
- Pesto and Sundried Tomato Pasta
- Pesto Linguine with Farmers' Market Vegetables
- Pesto Orzo and Vegetable Salad



Pesto Orecchiette with Chicken, Peas, & Fava Beans:

• Bring a large pot of water to a boil and season with salt.
• Add in 1 lb. of orecchiette pasta* and cook until al dente.
• During the last 2-3 minutes of cooking, add 1 c. of fresh shelled peas to the boiling water.
• Drain the pasta and peas, reserving 1/2 c. pasta cooking water.
• Return the pasta and peas back to the pot over low heat, along with 1/2 c. shelled fava beans,** 1 c. cooked and shredded chicken, 1/2 c. pesto sauce, and some of the pasta water.
• Stir to combine and until the pesto coats everything. Add more pasta water as needed to moisten and salt and pepper as needed.
• At the last minute, stir in a few handfuls of wild arugula.
• Divide the pasta onto plates and sprinkle with a little bit of grated parmesan cheese.

Serves four-six

*Or any small pasta, such as small shells.

**To prepare favas, remove them from their pod, add to boiling water for 1 minute, and then slip the beans out of their tough outer skins.

Moroccan Chicken Tagine

Chicken simmered in a Moroccan spice blend with olives and preserved lemons

This is a great recipe for anyone who is stuck in a chicken rut or who is looking for a unique dinner party dish. After all, how common is it to serve Moroccan food to your friends and family? I originally had the idea to cook a tagine after Googling ways to use my preserved lemons and put together this version based on my favorite elements from the different recipes I read. Tagines get their name for the special type of cooking vessel they are traditionally made in, but I adapted the recipe for use in an large heavy pot or dutch oven. The chicken legs are browned and then simmered with sauteed onions in a sauce made from chicken stock, preserved lemons, and spices. The olives and preserved lemons add a wonderful salty briny flavor, so hold off on adding too much additional salt until you taste it at the end.  Make sure that you serve the tagine with couscous, rice, or flatbread to soak up the amazing sauce.

Note: Preserved lemons can be found in some specialty food stores or online here. But it's just as easy to make your own.


More One-Pot Chicken Recipes:
- Braised Chicken with Mushrooms
- Roasted Lemon Chicken & Sunchokes
- Chicken with Fig & Wine Sauce


Moroccan Chicken Tagine with Olives & Preserved Lemon:

• Heat 1 tbsp. olive oil in a large pot or dutch oven over medium-high heat.
• Add in 4 whole chicken legs* and sear for 3-4 minutes per side, or until browned.
• Remove the chicken and set aside.
• Add in 2 sliced onions and lower the heat to medium.
• Cook for 4-5 minutes, or until softened. 
• Add in 3 cloves of minced garlic and cook for another minute.
• Stir in the pulp from 1 preserved lemon, 2 tsp. ground ginger, 1 tsp. ground cinnamon, 1/2 tsp. ground turmeric, 1 bay leaf, 1/2 tsp. salt, and 1/2 tsp. black pepper.
• Let the spices toast for a minute, then add in 1 1/2 c. low-sodium chicken stock and scrape and bits from the bottom of the pot.
• Add in the chicken and any accumulated juices, bring to a boil, and then lower to a simmer.**
• Cover with a lid and cook for 30 minutes.
• Stir in 1/2 c. green olives and cook for another 10 minutes.
• Divide onto plates and sprinkle each with a little chopped preserved lemon rind and chopped cilantro.

Serves four

*Bone-in drumsticks with the thigh attached. Can replace with 4 chicken drumsticks and 4 bone-in thighs.

**The chicken shouldn't be fully submerged, but the liquid should come up to about half.

Oven "Fried" Chicken

An easy alternative to traditional fried chicken that's just as juicy and crispy

This recipe (adapted from Food52) is a great alternative to fried chicken for people who don't like to deep fry. This oven "fried" chicken isn't actually fried at all, but is seared in a pan and then baked in the oven instead. First the chicken sits in a simple brine for a few hours, which helps to flavor the meat and keep it moist while cooking. Then it gets dried off, shaken in a bag seasoned flour, and then browned in a pan of melted butter before making its final trip to the oven. The breading is lighter and thinner than traditional fried chicken, which usually goes through a three-coat breading process, but it stays flavorful and crispy. And I love the mess-free process (and fun!) of shaking the chicken in a bag of flour. This is a great recipe to make for friends and family and I found that leftover chicken reheated well in a hot oven.


Related Recipes:
- Fried Chicken
- Mustard Chicken Milanese
- Chicken Parmesan


Oven "Fried" Chicken:

• Dissolve 1 tbsp. kosher salt in 3 1/2 c. cold water in a large tupperware container.
• Cut up a whole chicken into 8 pieces* so that you have 2 drumsticks, 2 breasts, 2 thighs, and 2 wings and add the chicken to the salted water.
• Let the chicken brine in the fridge for 4 hours or up to overnight.
• Preheat the oven to 375F.
• Remove the chicken from the brine and pat until completely dry with paper towels.
• In a large resealable plastic bag, add in 1 c. all-purpose flour, 1 tbsp. paprika, 1/2 tbsp. garlic powder, 1 tsp. salt, 1 tsp. black pepper, and 1/2 tsp. cayenne pepper.
• Add in a few pieces of chicken at a time and shake the bag to coat the meat with the flour.
• Meanwhile, melt 4 tbsp. butter in a large heavy pan over medium-high heat.
• Add in the chicken a few pieces at a time and cook for 3-5 minutes per side, or until the chicken is browned.
• Transfer the browned chicken to a sheet pan and repeat until all the chicken is browned.
• Put the sheet pan of chicken in the oven and cook for 40-45 minutes, or until chicken is crispy and cooked through.
• Let cool slightly, then serve.

Serves four or more

*Or have a butcher do this for you. You can also make this with all thighs, drumsticks, or breasts if you prefer.

Bahamian Jerk Chicken Skewers with Mango-Avocado Salsa

Spiced grilled chicken skewers with a sweet salsa, inspired by our trip to Abaco

This is another recipe inspired by our trip to Abaco in March. We had a chef come to our house and cook a few nights while we were there, and we all loved the jerk chicken skewers she made for us. I had gotten in the habit of going over to the kitchen after we ate and asking for the recipes to some of the dishes we had, and she would happily rattle off the ingredients and steps in a relaxed way, never specifying actual measurements. For the jerk chicken, she said, "it's just chicken and jerk seasoning and a little oil", so that's exactly how I made it at home. Unlike Jamaican jerk seasoning, Bahamian jerk is not very spicy and focuses more on the flavors of allspice and cinnamon than hot peppers. I ended up using the jerk chicken and fish seasoning from Penzey's Spices and thought that is was a close match to what we had on our trip. For a little California spin on the dish, I like to serve the chicken with a mango and avocado salsa spooned on top. The sweet and creamy relish adds a ton of flavor and texture to the grilled meat and really makes the dish special.


More Recipes from Our Trip to the Bahamas:
- Bahamian Peas and Rice
- Lobster Hash


Bahamian Jerk Chicken Skewers with Mango-Avocado Salsa:
For Salsa

• Peel and dice 1 large, ripe mango (or 2 small) and mince 1/2 Fresno chile and put in a bowl.
• Add in 2 peeled and diced ripe avocados and 1 tsp. lime juice and gently toss together.
• Set aside.*

For Chicken

• Cut 2 lbs. of boneless, skinless chicken breasts into 2 inch pieces.
• Toss the chicken with 1/4 c. jerk seasoning, 1-2 tbsp. canola oil, and salt,** making sure to rub the seasoning well into the meat.
• Thread the chicken pieces onto 8 skewers, dividing the chicken evenly among them.
• Ideally, let the chicken rest in the fridge for a few hours and then let sit at room temperature 20 minutes before grilling.
• Heat a grill to high and cook the chicken for 4-5 minutes per side, or until the outside has charred in some areas and the inside is cooked through.
• Let the chicken rest for a few minutes, then serve with the mango-avocado salsa.

Serves four

*Don't prepare the salsa more than 45 minutes in advance or the avocados will turn brown.

**My jerk seasoning didn't include salt, so I added it separately. Check your seasoning's label before adding salt.

Peanut-Scallion Chicken Lettuce Wraps

Lettuce cups filled with shredded chicken and a peanut-scallion-cilantro relish

I always get excited to spring forward for daylight's saving time. When you work full-time, it feels good to drive home and still be able to enjoy some sunlight while making dinner. Combined with the warm weather we've been having in L.A., I've been leaning towards making lighter and fresher dinners that don't require much time in the kitchen. These chicken lettuce wraps were a hit, and since I used leftover roasted chicken from a previous night's dinner, I was able to have these on the table in about 10 minutes. The sweet-salty-spicy-crunchy peanut relish (adapted from this recipe in Bon Appetit) packs a ton of flavor and texture into the wraps and compliments the juicy chicken and tender lettuce. It's a simple, light meal to enjoy for lunch or dinner on a sunny day.


Related Recipes:
- Asian Chicken Lettuce Wraps
- Chicken Pad Thai
- Sesame Peanut Chicken Satay


Chicken Lettuce Wraps with Peanut-Scallion-Cilantro Relish:

• Gently pull off the leaves from 1/2 head of butter lettuce* and arrange on a plate. Keep in the fridge until ready to assemble.
• Meanwhile, shred or slice 1-2 cooked chicken breasts or thighs (about 1-3/4 lb. total) into bite-size pieces.
• In a separate bowl, combine 1 sliced scallion, 1 tbsp. chopped cilantro, 3/4 c. roasted peanuts, 1 thinly sliced Fresno chile, 2 tbsp. brown sugar, and a pinch of salt.
• Taste peanut relish for seasoning and adjust as necessary.
• To assemble, stuff the chicken into the lettuce cups, then sprinkle the peanut relish on top. Garnish with more fresh cilantro.

Serves two

*Iceberg lettuce or savoy cabbage would also work.

Fauxtisserie Chicken & Potatoes

Achieve a perfect rotisserie-style chicken by cooking it low and slow in the oven

We've done a lot of traveling in the last month and it seems like forever since I spent a day in our kitchen. Our pantry and fridge were pretty bare after returning from the Bahamas, so I picked up a few essentials and made this roasted "fauxtisserie" chicken and potatoes (based off this recipe in Bon Appetit). We ate some of it for dinner one night, and I had plenty of leftovers to transform into quick lunches and weeknight meals the rest of the week. Plus, it made the whole house smell delicious and lived in again. Unlike normal roast chickens, this one bakes in the oven for up to three hours at a low temperature. The chicken gets incredibly tender and stays surprisingly moist and the potatoes get basted in all the cooking juices to take on a deep flavor. It reminded us of one of our best meals in Paris during our honeymoon: the rotisserie chicken and potatoes we ate off the street on Rue Mouffetard.


Related Recipes:
- Simple Roasted Chicken
- Roasted Chicken & Grapes
- Braised Chicken & Mushrooms


Fauxtisserie Chicken & Roasted Pee Wee Potatoes:

• Preheat the oven to 300F.
• Pat a 4-4 1/2 lb. whole chicken dry with paper towels, then stuff the inside with half a head of garlic and a halved lemon* and season with salt and pepper.
• Tie the chicken's legs together with butchers twine.
• Meanwhile, combine the zest of 1 lemon, 1 1/2 tsp. salt, 1 tsp. pepper, 3 tsp. dried Italian seasoning, and 3 tbsp. olive oil in a small bowl.
• Rub the seasoning all over the chicken, then place on a rimmed baking sheet.
• Toss 1 lb. of pee wee potatoes** with 2-3 tbsp. olive oil and season with salt, then scatter around the chicken on the baking sheet.
• Roast the chicken in the oven for 2 1/2 -3 hours, turning the potatoes with a spatula and basting the chicken every hour or so.
• Let the chicken rest at room temperature for about 10 minutes, then carve and enjoy.

Serves four

*Zest the lemon for the rub before stuffing it in the bird.
**If you can't find pee wee potatoes, just cut larger waxy potatoes (such as Yukon Golds) into bite-size chunks.