Honey Curry Chicken

When I was first learning how to cook,(about 10-11 years ago–yeesh) my mom gave me some advice that is still helping me to this day: get really comfortable good at making a handful of dishes so that you can put your own spin on them, and always have a ready meal to ‘whip’ out at and make at a moment’s notice.

I took the advice, and it’s served me very well. Like a lot of home cooks, I too now have a list of ‘go-to’/’old faithful’ recipes that I depend upon and keep in a regular rotation just because #1, They come together pretty easily, #2, They’re pretty popular with the crowd I’m feeding, #3 I’ve made them enough times to where I can put my own spin on them to the point where I don’t really need the recipe anymore, and it’s just more for occasional reminders when certain things slip my mind.

I’ve shared most of those recipes on the blog already, and today I’m sharing another one. Like the majority of the others, it’s chicken breast (which we prefer) as it’s generally inexpensive and so far as proteins go, also pretty good for you. It’s also very much one of those ‘blank canvas’ ingredients that can be adapted for a number of different cuisines.

I hope I don’t piss any purists off by what I decided to call this recipe. I do recognize that a true/traditional curry from pretty much any cuisine takes hours to make and has a long ingredient list of fresh spices. I admit right off rip that this is very much a quick, nontraditional, ‘shortcut’ to a curry. I use jarred, pre-ground curry powder, and from start to finish, it probably doesn’t take much longer than 2 hours to put together.

But, whether you think it should be called a curry or not, it is good.

The honey and the soy sauce are a really great salty-sweet offset to the bite of the spices, and as it cooks, then sits, the flavors get even better. This is far from a conventional curry, both in the method and the ingredients, but they do work well together, and it’s relatively easy to make–thus explaining why it’s now in our regular rotation.

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Honey Curry Chicken

Recipe by Jess@CookingisMySport

Ingredients

  • 4-6 lbs. boneless, skinless chicken breast, cut into medium sized (about 2 inches) cubes
  • 2 large sweet onions
  • 2 cups, plus 1/3 cup flour, divided
  • 2 1/2 tablespoons of your favorite multi-purpose seasoning (I used Trader Joe’s 21 Seasoning Saute)
  • 40 ounces of chicken broth
  • 2 bay leaves
  • 2/3 cup melted butter or margarine
  • 2/3 cup honey
  • 4 tbsp honey dijon mustard
  • 1 cup low sodium soy sauce
  • 1 tablespoon yellow curry powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cardamom
  • 1/2 tablespoon cinnamon
  • 2 teaspoons turmeric

Directions

Preheat oven to 350° F.

Divide the cubed chicken into two 1 gallon sized plastic bags.

In a medium size bowl combine 2 cups of the flour with the multi purpose seasoning and stir together with a fork.

Evenly divide the flour mixture between the two ziploc bags. Seal tightly, then toss to coat thoroughly, so that there is an even layer over meat.

Coat the bottom of a large non-stick stockpot or Dutch Oven with a few tablespoons of canola, vegetable or olive oil. Brown the floured meat over high heat on the stovetop. Don’t worry about it cooking all the way through, just cook long enough to give it some color. When it’s browned, temporarily move the meat to a sheet pan. Don’t overcrowd the pot, you’ll have to repeat/do this in about 2-3 batches to get through all of the meat.

When you’re finished browning the meat, add a little bit more oil to the pot, then add the onions. Cook over medium heat until they’re softened and translucent, 5-10 minutes. Remove the onions from the pot and place them with the browned chicken.

Add about 1/3 cup of flour to the pot/Dutch oven. Stir with a whisk over low-medium heat for about 2-3 minutes, just until you can smell the flour begin to toast.

Pour in the chicken broth, bay leaves, melted butter, honey, soy sauce, honey mustard and the spices.Use a wire whisk to stir, bring to a boil, then reduce to a simmer. Allow to cook for about 20 minutes, tasting and adjusting for seasoning (but also keep in mind, it’s going to develop even more flavor in the oven, so it’s okay if it doesn’t taste perfect just yet).

Spray an 11×13 and an 8 x 8 baking dish with cooking spray. Place the browned chicken and the onions in the dish in an even layer.

When the curry sauce has reached your taste level, ladle it over the chicken so that is is at least half-submerged. (You’ll have extra broth leftover, this is fine) Cover the baking dishes tightly with foil.

Bake in the oven for 50-60 minutes, until the chicken can be easily pulled apart with a fork.

Serve over white or brown rice.

Sharing at Fiesta Friday #435.

Chicken Taco Salad

After the carb-heavy last few weeks we’ve had on the blog recipe-wise, I think it’s a good time to lighten things up around here.

(I do eat and enjoy eating green things, you guys.)

I spent/wasted a lot of time thinking that I hated chicken salad, because most times, it gets made with a mayonnaise based dressing. Mayonnaise triggers my gag reflex and I believe it’s one of the most disgusting foods ever invented, so for a while I just thought chicken salad wasn’t for me.

Then I discovered there were other ways of making chicken salad that had nothing to do with mayonnaise. From there, things have progressed very nicely (and tastily) with me and chicken salad. I set about testing different ways to make it with vinaigrette based dressings and the results have been pretty awesome, if I may say so myself.

Here’s my latest riff on chicken salad. The ingredients are all of the things I enjoy in a taco served up chicken-salad-style while the dressing is vinaigrette based. It’s inexpensive, pretty much fool-proof and also really very good.

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Taco Chicken Salad

Recipe by Jess @CookingisMySport

Ingredients

For Salad

  • 2 rotisserie chickens, deboned (It should yield about 4-5 cups of shredded, and/or chopped chicken)
  • 1 red onion, diced
  • 1/4 cup green onions, diced
  • 3 bell peppers (I used green, red and orange), diced
  • 2 (4.5oz) cans of diced green chiles
  • 1 (15.25oz) can yellow corn
  • 1 bunch (about 2 oz) of fresh cilantro, roughly chopped
  • 1 bunch (about 2 oz) of fresh parsley, roughly chopped

For Dressing

  • 1/4 cup of oil (canola, vegetable, olive will all work; your choice)
  • 4 tablespoons red wine vinegar
  • Juice of half a lime
  • 3 tablespoons of honey
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • salt and pepper, to taste

Directions

For dressing: combine all of the ingredients together in glass measuring cup and whisk together with a fork.

In a large bowl, combine the chicken, onion, green onions, bell peppers, chiles, corn, and herbs and stir well with a large spoon.

Slowly drizzle in about half of the dressing and stir thoroughly to combine. Taste it—if it’s to your satisfaction, you can leave off the rest of the dressing and save it for later, or you can add and stir it into the rest of the salad mixture.

Cover the chicken salad and refrigerate for at least a few hours, but preferably overnight to allow flavors to meld.

Serve salad on crusty, sturdy sandwich rolls, like these 🙂

Sharing at Fiesta Friday #425, co-hosted this week by Pauline @ Beautiful Voyager.

Chicken Pot Pie

I didn’t initially plan on sharing this recipe this week, but with the way that the weather’s been going lately in my corner of the country, it felt like an appropriate time to break out some comfort, stick-to-your-ribs food, and this one’s pretty much at the top of that list.

I attempted to make chicken pot pie for the blog several years ago, and it didn’t really turn out at all. Rather than accept complete defeat, I improvised on the fly and still came out with what I thought was a pretty tasty meal anyway.

But the L I took that day still bothered me. I wanted to make it right.

It’s taken me a while, but I finally think that I have.

When it comes to chicken pot pie, there’s not a lot of wiggle room for error. You can’t lean on one ‘element’ of the dish more than the other. You may have a great crust, but if the filling is bland/soupy/off, it won’t really matter. You may have a great filling, but if the casing is wack, then you’ll just be trying to eat ‘around’ it, which makes for a less than ideal eating experience.

Both the crust and the filling of a chicken pot pie have to be good, or the whole thing is going to bomb.

Making a good filling or crust for any kind of pie comes down to two things: seasoning and time. Salt and pepper alone for a pot pie filling don’t cut it for me; bay leaf, herbs and onion powder are musts. And even after the filling’s been seasoned, the flavor needs time to become more pronounced and tasty. Plus, the colder the filling is when you bake the pie, the better the bottom crust will brown and actually cook through instead of just becoming mushy/soggy.

Flaky pie crust comes from chilled and relaxed pie dough with big flecks of butter spread throughout. Relaxed pie dough is dough that’s been chilled for a while and gone even longer without being touched or handled. This takes time.

Making chicken pot pie isn’t difficult, but my recommendation for the actual labor of the dish is to spread it out across two days. Make the filling and the pie filling on Day 1, and let them rest overnight in the fridge. This will chill and relax the pie dough long enough to make it flaky, and it will allow the filling to grow cold enough to fill the pie but not soggy-ify the bottom crust, and most importantly, to develop maximum flavor.

On Day 2, the only thing there’ll be left to do is roll out the dough into the pie dish, fill the pie, then roll the second crust on top. The whole process of assembly takes less than 30 minutes, and in give or take another hour, you have what is a pretty amazing dinner if I may say so myself.

Chicken Pot Pie

Pie Crust Recipe Adapted from Food52, Filling recipe by Jess @CookingisMySport

Ingredients

For Pie Crust

  • 2 1/4 sticks (254 grams) unsalted butter, frozen
  • 2 cups (256 grams) all-purpose flour
  • 1/3 cup (40 grams) whole-wheat flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons very cold water, plus more if needed

For the Filling

  • 6 tablespoons unsalted butter, divided
  • 1 large sweet onion, diced
  • 1 16 oz. bag of frozen mixed vegetables
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper
  • Onion Powder
  • 1/2 cup all-purpose flour
  • 3-4 cups chicken stock*
  • 1 bay leaf
  • 2 large sprigs rosemary
  • 4 sprigs thyme
  • 1/2 tbsp-1 tbsp. honey mustard (depending on taste preference)
  • 4 cups chopped, cooked chicken (about 1 large rotisserie chicken)

Directions

For Pie Crust:

In a large bowl, combine the flours, salt, sugar and black pepper. Use the large holes on a box grater to grate the butter directly into the dry ingredients, and stir together with a fork. Add the water, adding more tablespoon by tablespoon if needed just until it holds together.

Dump the dough onto a lightly floured work surface and divide into two portions. One should be slightly larger than the other. The larger one will be our bottom crust, the smaller one will be the top crust. Wrap both of these blobs in plastic, then press down to form a well-sealed disc. Refrigerate for at least 2 hours before rolling and assembling the pie. (I typically let mine rest overnight)

For Filling

In a large pot, heat 2 tablespoons of butter over medium heat. Add the onions and sweat until the onions are translucent, 5 to 6 minutes. Remove to a small bowl and set aside.

Heat remaining 4 tablespoons butter over medium heat. Once melted, whisk in the flour. Cook until the mixture is just starting to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth.* (The amount of chicken broth you use here is going to depend on how ‘runny’ or thick you want your pie filling to be. If you’re unsure, I would start with 2 1/2-3 cups, then gradually add more if after adding the chicken and veggies you think it’s a little thick. Also remember that it has to refrigerate, which will also make it thicken.) Bring the mixture to a simmer.

Add the onions, bay leaf, rosemary, and thyme. Season with salt, black pepper, onion powder and the honey mustard. Allow to simmer for a further 10 minutes, tasting adn adjusting for seasoning.

Add the frozen vegetables and allow to simmer for about 10-15 minutes, just long enough to warm the veggies through. Stir in the chicken.

Remove from heat and allow to cool completely. Remove to a resealable container and refrigerate until cold, preferably overnight.

Preheat oven to 425°F. Take the pie dough discs out of the fridge, unwrap, and let hang out on a lightly floured surface for a few minutes.

Roll out the larger disc into a 12-inch circle and set into a 9-inch glass deep dish pie pan. Use your fingers to gently press the dough into the corners of the pan, so it’s as snug as can be. Roll out the smaller disc into a 10- to 11-inch circle. Fill the dough-lined pie pan with the cold chicken pot pie filling and use a spoon to smooth out to fill the pan completely. Top with the smaller round of pie dough. Trim any excess so you have an even ¾-inch overhang. Use your fingers to squeeze the two layers together, then fold the overhang under itself, so the edge is tucked into the pie pan and a ridge is formed. Use your fingers to reinforce this ridge, so it’s distinctly shaped, then crimp the edge of the pie crust into ruffles. The easiest way to crimp is by creating a guide with the thumb and pointer finger of your left hand, then pushing the dough outward with the pointer finger of your right hand. (If you’re a lefty, flip accordingly.) Use a paring knife to cut four slits in the center of the top crust. Place the pie pan on a rimmed sheet pan (this makes getting in and out of the oven a lot simpler).

Bake for 65 to 70 minutes (rotating halfway through), until the crusty is deeply golden brown. Let sit on a cooling rack for at least 30 minutes—the filling will still be very warm, but not too liquidy.

Cut into big wedges and serve warm.

Sharing at Fiesta Friday #418.

Roasted Garlic & Herb Smothered Chicken

I thought up this recipe in what’s probably the most ‘me’ way possible:

I was lying awake one night in bed, staring at my ceiling and trying to decide what I was going to cook for dinner that weekend. I had plenty of old options that I’ve made before and would’ve worked, but I wanted to do something new and different. I didn’t feel like being very finicky or working with a lot of ingredients. I just wanted a simple, but hearty and comforting dish.

There are certain ingredients that I know from experience of both taste and cooking can make chicken shine better than others.

Herbs and garlic are right at the top of that list.

By the time I made up my mind about using those ingredients, I still didn’t have an exact play by play for the dish, but I figured that as long as those ingredients remained the main flavor profile, it would be almost impossible to screw up so that it would be inedible.

The recipe title really says it all here, you guys. I brown the chicken first to give it good flavor, then I braise it in a broth/gravy that I made from a base of roasted garlic paste and herbs of thyme, parsley, rosemary and bay leaf.

It turned out exactly how I wanted it to. The flavors here created from the roasted garlic and herbs are just outstanding. It tastes clean and comforting without being heavy and braising the chicken makes it easy to pull into shredded pieces that as you can see, are perfect for sliders (which is another way that I served them).

This was a great experiment and well worth sharing here on the blog.

Roasted Garlic & Herb Smothered Chicken

Recipe by Jess@CookingisMySport

Ingredients

  • 6 lbs. boneless, skinless chicken breast, cut into medium sized (about 2 inches) cubes
  • 2 large sweet onions
  • 3 whole garlic heads
  • 2 cups flour
  • 2 1/2 tablespoons of your favorite multi-purpose seasoning (I used Trader Joe’s 21 Seasoning Saute)
  • 1 1/2 teaspoon black pepper
  • 1 1/2 cups (1 full bunch) of fresh parsley
  • 3 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 bay leaves
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 80 oz. chicken broth*

Directions

For Roasted Garlic:

Preheat oven to 350° F.  Peel the loose skin away from the garlic and cut the tops off of the heads, but make sure the cloves stay attached to each other. Place them on a long strip of aluminum foil. Drizzle them with the oil and sprinkle evenly with salt & pepper.

Draw up the ends of the foil and tightly seal it into a package. Place the foil package in a shallow dish. Roast in the oven for about 50 minutes. Allow to cool completely, then remove the roasted garlic to a small bowl by pressing the cloves out of the remaining skins and into a small bowl with your fingers (they should come out easily).

Set the garlic aside for now.

For Chicken:

Divide the cubed chicken into two 1 gallon sized plastic bags.

In a medium size bowl combine 2 cups of the flour with the multi purpose seasoning and stir together with a fork.

Evenly divide the flour mixture between the two ziploc bags. Seal tightly, then toss to coat thoroughly, so that there is an even layer over meat.

Coat the bottom of a large non-stick stockpot or Dutch Oven with a few tablespoons of canola, vegetable or olive oil. Brown the floured meat over high heat on the stovetop. Don’t worry about it cooking all the way through, just cook long enough to give it some color. When it’s browned, temporarily move the meat to a sheet pan. Don’t overcrowd the pot, you’ll have to repeat/do this in about 2-3 batches to get through all of the meat.

When you’re finished browning the meat, add a little bit more oil to the pot, then add the onions. Cook over medium heat until they’re softened and translucent, 5-10 minutes. Remove the onions from the pot and place them with the browned chicken.

Mash the roasted garlic with a fork until it is in a smooth paste.

Pour the chicken broth into the pot with the garlic paste, the herbs, the bay leaves, the honey and the soy sauce. Use a wire whisk to stir, bring to a boil, then reduce to a simmer. Allow to cook for about 10 minutes, tasting and adjusting for seasoning (but also keep in mind, it’s going to develop even more flavor in the oven, so it’s okay if it doesn’t taste perfect just yet)

Spray two 11 x 13 baking dishes with cooking spray and place the browned chicken and onions in the dishes. When the garlic-herb broth is at your taste level, ladle it over the chicken so that is is at least half-submerged. (You’ll have extra broth leftover, this is fine) Cover the baking dishes tightly with foil.

Braise in the oven for 50-60 minutes, until the chicken can be easily pulled apart with a fork.

Sharing at Fiesta Friday #394, co-hosted this week by the lovely Jhuls @ The Not So Creative Cook.

Browned Butter Chicken Salad

I can just hear what some of you may be thinking:

Good grief, she’s at it agaiiiiiin!

Yeah. I know. More browned butter. I still just can’t quit using it.

But in my defense, today I finally found a way to put it to a rather healthy use.

I mean, as healthy as things can be considering the fact that we’re talking about butter here.

But in all seriousness, I am still excited about this recipe; first because it’s not only another tasty use of one of my favorite ingredients, but also because it’s a savory application of it, which I’ve mentioned before was something that I’ve really really wanted to experiment with.

About once every month or so, my taste buds experience a strange phase where they don’t want anything that’s ‘cooked.’ I mean, nothing. The only foods that I’ll be in the mood for during those particular phases is cold cut sandwiches and salads.

Weird, I know.

But when those times come around, I do honor my cravings and stick to the cold cuts and salads for dinner for several days. This past time, I decided to deviate from my norm of turkey sandwiches and/or using shredded rotisserie chicken that I just chop up and toss in salad, try to test out a recipe I’d had my eye on for several months or so.

Vinaigrettes are my favorite, and actually the only type of dressing that I’ll eat. They have that perfect balance of acidity, sweetness and savory that amplifies the flavors of salad veggies without making them ‘eat heavy’ if you know what I mean. The ingredients for today’s recipe are inspired by a similar chicken salad dish I did a few years ago where I made a roasted garlic vinaigrette to dress the salad in. The primary difference between then and now is that rather than roasted garlic, browned butter is now the star of this show.

You may be skeptical of this at first, especially because I’ve only ever shared browned butter as an ingredient for desserts. But let me tell you, this really works. Browned butter has a golden, nutty flavor to it and I was surprised at just how well that nuttiness played against the sharp acidity of the vinegar and lemon juice in the salad dressing.

This was light, refreshing and delicious. I recommend eating it as a sandwich on a sturdy, crusty bun…like these from last week.

Wear a mask. Social distance. Get the vaccine when it’s your turn. Be kind.

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Browned Butter Chicken Salad

Dressing Recipe Adapted from MyRecipes.com

Ingredients

For Dressing

  • ½ cup unsalted butter (1 stick)
  • 1 sprig of sage (about 4 leaves), finely chopped
  • ½ shallot, finely chopped
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice (about 1/2 a lemon)

For Salad

  • 2 rotisserie chickens, deboned (It should yield about 4-5 cups of shredded, and/or chopped chicken)
  • 1 red onion
  • .75 oz (21 grams) fresh mint, chopped
  • 2 oz fresh parsley, finely chopped
  • 4 roasted red peppers, chopped

Directions

For Dressing: Melt the butter over medium heat in a 2 quart saucepan. Let it cook and watch it closely until 3-5 minutes until the butter begins to foam, forms a golden brown color and browned bits form on the bottom. (It will have a sweet, nutty smell).

The moment you see the right color, remove the pan from heat and add your chopped sage and shallot. Sizzle and swirl in the hot pan for about a minute, then transfer to a heatproof bowl.  Add salt, pepper, red wine vinegar, balsamic and lemon juice, and whisk together until vinaigrette looks glossy and smooth. Taste and add salt to your preferences, then allow to cool.

Meanwhile, combine the chicken, onion, red peppers, onion, mint and parsley together in a large bowl. Slowly drizzle in about half of the dressing and stir thoroughly to combine. Taste it—if it’s to your satisfaction, you can leave off the rest of the dressing and save it for later, or you can add and stir it into the rest of the salad mixture.

Cover the chicken salad and refrigerate for at least a few hours, but preferably overnight to allow flavors to meld.

Serve salad on crusty, sturdy sandwich rolls, like these 🙂

Linking to Fiesta Friday #376, co-hosted this week by Jhuls @ The Not So Creative Cook.

Cornmeal Sage Chicken Biscuit

As much as I love it, I actually don’t fry chicken at home very often.

For one, it’s time consuming, especially if you’re like me and you prefer to put your chicken in a marinade beforehand to make sure it’s juicy and flavorful. It can get messy, even when you set up separate stations for flour, buttermilk, the rack for the raw chicken, then the rack for the cooked chicken–and don’t even get me started on the clean up.

But even with all the finicky details, whenever I do decide to make fried chicken, I’m never disappointed. It’s a project, but the end result is always oh so worth it.

Y’all, I’ve been so excited to share today’s recipe. It was not only worth the time and effort, it exceeded all of my expectations as far as taste. If you saw last week’s post you’ll know I said it was actually a two parter, with the biscuits being Part I. When I originally made them, I paired them with the fried chicken of today’s recipe to make one of my favorite foods of all time: the chicken biscuit.

The chicken biscuit dish is exactly what it sounds like: a piece of fried chicken sandwiched between a biscuit that’s been cut in half. It sounds simple–perhaps even too simple–but those of us who love them that it’s anything but.

Fried chicken and biscuits as individual components themselves require a certain amount of know-how to execute. A biscuit for chicken biscuit needs to rise high enough to be able to stand up to the bulk of the chicken itself, and it doesn’t hurt for it to have enough of it’s own flavor so that it’s not just bland bread. Apart from being seasoned properly, the fried chicken should also have a thick, crunchy crust to contrast with the soft texture of the biscuit.

But when you get both components right and put them together, it’s a truly beautiful and delicious thing.

This was my first time frying chicken with cornmeal in the batter and I have to say, I was surprised at how much I enjoyed it. The texture, and even the flavor it gave to the crust was amazing. And as I said last week, the combination of sage and cornmeal in the biscuit dough gave it enough of its own flavor so as it’s not just a ‘container’ to hold the chicken. It more than held its own. This really was one of the best things I’ve cooked in a long time, and I highly recommend you give it a shot.

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Cornmeal Sage Chicken Biscuit

Recipe Adapted from A Previous Recipe on Cooking is My Sport, and Country Living

Ingredients

For Biscuits:

  • 5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons salt
  • 2 tablespoons baking powder
  • 2 teaspoons ground sage
  • 1 tablespoon of your favorite savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup white sugar
  • 12 tablespoons unsalted butter, (1 1/2 sticks) frozen
  • 1 cup sour cream
  • 1 1/2-2 cups buttermilk, plus more if necessary

For Chicken:

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tsp. baking powder
  • 2 tsp. cayenne pepper, optional
  • 2 heaping teaspoons of your favorite seasoning blend; I used Trader Joe’s 21 Seasoning Salute
  • salt and pepper
  • 2 c. Buttermilk
  • 5-7 chicken cutlets (about 1 lb.) halved crosswise
  • 7 c. vegetable oil
  • 1/4 c. hot sauce (like Frank’s Red Hot)
  • 3 tbsp. Honey

For Biscuits

In a large bowl combine the flour, cornmeal, salt, baking powder, sugar, sage and the seasoning mix. Stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients. Pour in the sour cream. Use a fork to ‘cut’ it into the dry ingredients until it forms thick clumps. Make another hole in the middle of the dry ingredients, and pour the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a biscuit cutter, or a knife to cut the dough into rounds about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Place the tray into the freezer about 15 minutes.

Spray the tops with cooking spray. Bake until golden brown, 15 to 20 minutes, covering them with foil if they brown too quickly.

For Chicken:

Line a baking sheet with wax paper, foil, or plastic wrap on the bottom, then place a wire rack on top.

Whisk together flour, cornmeal, baking powder, cayenne, salt, and black pepper in a bowl. Pour buttermilk into a separate bowl. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack to allow batter to set, about 2-3 minutes.

Repeat dipping process one more time. Then, working in batches of no more than 3 pieces at a time, fry the chicken in the oil. Turn it occasionally and monitor the temperature of the oil (a instant read thermometer works GREAT for this) as you work until it is golden brown on both sides, about 3-5 minutes per side. (It may look a little pale, but it browns more when you take it out, so don’t worry) When finished remove chicken to another sheet pan lined with paper towels and a wire rack to drain.

To assemble sandwich: Whisk together hot sauce and honey in a bowl. Split a biscuit in half, drizzle chicken with spicy honey, then assemble sandwich with pickles.

Sharing this recipe at Fiesta Friday #366.

Chicken Empanadas

Meatpies are one of my favorite foods. Back when my kitchen skills were as advanced as scrambling eggs or boiling pasta, I used to tell myself that if I ever learned how to cook one of the things I was going to learn and learn well, was how to make a meatpie.

While I still may have some more things to learn, I do think the practice I’ve had thus far has led me to understand what really makes a good meatpie. It depends on giving equal amounts attention and consideration of both the casing and the filling because a good filling encased in tough pastry is no bueno, and a good pastry with bland filling is also not so great.

My strategy for avoiding bland meatpie filling is to as Chopped judge Marc Murphy says “season with authority.” I’ve tried to inject flavor at just about every step of the cooking of this empanada filling. And then after it’s finished, I allow it to rest in the fridge just to give the spices the time to really set in so that they come through after the empanadas are finished baking.

The key to flakiness of this crust is the shortening. It’s VERY easy to work with and roll out. I could obviously still use some more practice when it comes to my crimping/sealing skills, but that’s completely on me, not the recipe. Trust me, it really does melt in your mouth when you eat it.

Wear a mask. Social distance. Stay safe. Be Kind.

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Chicken Empanadas

Filling recipe by Jess@CookingisMySport, Pastry recipe courtesy of The Kitchn 

Ingredients

For Chicken Filling

  • 2.5-3 lbs. boneless, skinless chicken breast, cubed
  • 1/3 cup all purpose flour, plus 2 tablespoons, divided
  • 1 (1 oz.) packet of your favorite taco or fajita seasoning
  • 2 bell peppers, diced (you can mix and match different kinds; I used 1 red and 1 green)
  • 1 medium onion, diced
  • 16-32 oz low sodium chicken broth
  • 2 heaping teaspoons of ground cumin
  • 2 heaping teaspoons of smoked Paprika
  • 1 tablespoon honey
  • Salt and pepper to taste

For Pastry

  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons kosher salt
  • 2 teaspons granulated sugar
  • 1/2 cup vegetable shortening or lard, frozen
  • 1 large egg
  • 1/2 cup ice water
  • 1 tablespoon distilled white vinegar

Directions

For filling:

Preheat oven to 350 degrees Fahrenheit

In a small bowl combine the taco/fajita seasoning with 1/3 cup of the flour. Place the cubed chicken in a gallon sized resealable plastic bag. Pour the flour-seasoning mixture over the chicken and seal the bag. Toss the bag to season the chicken in the flour until evenly coated.

Pour a tablespoon of oil (canola, vegetable or olive) in the bottom of a Dutch oven or pot. Sear the chicken over high heat, just to get a crust on the outside of it (it doesn’t need to be cooked through here). Remove the chicken to a 13 x 9 baking dish and keep loosely covered. (you may need to do this in batches).

When the chicken has finished searing, pour a bit more oil into the bottom of the pot and saute the peppers and onions over medium heat until they are soft and translucent. Remove them to a bowl and set aside.

Sprinkle the 2 tablespoons of flour into the pot, and allow to toast for about 2 minutes. Pour in 16 oz of the chicken broth and stir briskly with a whisk or fork until flour is dissolved and a smooth and somewhat thick ‘gravy’ forms, then pour in the other 16 oz of broth. Season the mixture with the cumin, smoked paprika, honey and salt and pepper. Allow to come up to a boil, then reduce to a simmer and cook uncovered until mixture thickens, about 10 minutes. Taste and adjust for seasoning.

Pour the gravy mixture over the chicken. Tightly cover with aluminum foil and bake for 30-40 minutes, or until chicken is fork tender.

Remove the chicken from the baking dish and mix with the sauteed onions and peppers. Refrigerate overnight to allow flavors to meld and for the filling to completely chill.

For crust:

Place 3 cups of the flour, salt, and sugar in a large bowl. Use a box grater (or cut it up into small cubes) to cut the shortening/lard into the dry ingredients. Stir together with a fork. It should have a sandy texture.

Whisk the egg, water, and vinegar in a small bowl until combined. Make a well in the flour mixture and pour in the wet ingredients.Continue mixing until the mixture resembles coarse crumbs.

Empty mixture onto a lightly floured work surface and use your hands to shape it into a rough ball. Using the heels of your hands, gently knead the dough into a smooth, elastic ball. Wrap the dough in plastic wrap and refrigerate for 1 hour, or overnight.

Lightly flour a clean, large work surface and a rolling pin. Roll the dough out to about 1/8-inch thick. Using a 4-inch-round pastry-cutting mold, cut circles from the dough. (Alternatively use a knife and trace around a 4-inch plate to form the circles.)

Gather the dough scraps and form into a ball again. Roll out the dough and cut more circles. (If the dough springs back and is difficult to roll out, let it rest before rolling again.) Makes about 16 dough circles.

Line 2 baking sheets with parchment paper.Take 1 of the cut circles and and place 2 heaping tablespoons of the filling in the center. Brush the edges of the empanada with the beaten egg. Fold the circle in half to form a half moon and seal the edges together with a fork or pinch with your fingers. (Be mindful when sealing to squeeze out any air pockets.) Place on the baking sheet. Repeat with the remaining dough circles, spacing the formed empanadas a few inches apart.

Chill the formed empanadas for 20 minutes before baking. Meanwhile, arrange 2 racks to divide the oven into thirds and heat to 375°F.

Place both sheets in the oven and bake for 10 minutes. Rotate the sheets front to back and top to bottom, and continue baking until the empanadas are golden-brown, about 10 minutes more. Let cool a few minutes before serving with salsa.

Linking to Fiesta Friday #363, co-hosted this week by Jhuls @ The Not So Creative Cook.

Chicken Taco Stew

I think that I’ve mentioned this before on here, but because it’s relevant to this post/recipe I’ll say it again: I don’t like soup.

I never really have, even as a child. I didn’t really know why back then. Now that I’m older and have embraced my love of my food, I have a very clear awareness of what I like, what I don’t like, and the reasons why. My reasons for disliking soup can be summed up in one word: consistency.

I just don’t like the consistency of soup. When I was a child I can remember never really liking Campbells’ soup from a can, but I can also remember holding a particular preference, even a like for Dinty Moore’s stews. Looking back, I can say that the preference came from the consistency of the food.

I never really liked having to ‘slurp’ my food, the way you would have to slurp a broth. In my mind, slurping has just always been for beverages and chewing has always just been for food; the lines between the two just don’t need to be blurred. I like my food to have texture, richness and ‘body’ to it; body is just something that to me, most soups are lacking. They lack heartiness to me. I’m never full after I eat them, and for that reason I don’t cook or eat them very much at all.

What does that have to do with today’s post? Well, in the spirit of full disclosure, the inspiration for the flavors of this recipe came from another recipe that some of you may have heard of: taco soup. I’ve seen it floating around mainly Pinterest and it’s become pretty popular as most iterations of it are low calorie, low fat and great for dieting. The flavors in taco soup are supposed to emulate eating a taco; a food that is safe to say, not low calorie or low fat. I like tacos, for sure; soup? Not so much.

So this is my riff, or rather, my improvement on taco soup: Chicken taco stew.

I can’t speak for how low carb, low fat or low whatever my taco stew is, y’all. That’s really not my ministry. What I CAN tell you, is that it is absolutely delicious.

I make the base of my stews to be rather thick and hearty. Again, it’s all about the consistency for me. In my mind, the perfect ‘broth’ of a stew can form a coating on the back of a spoon. The thicker and richer the base, the more I can appreciate the flavors of the food itself.

Don’t be intimidated by the number of ingredients here. It’s mostly seasoning, and the actual process of putting everything together is very straightforward and easy to follow. Combined with the heartiness of the base, the chicken and the beans, this is comfort food to the nth degree. It really is like eating a bowl of tacos that wrap you and your stomach up in a warm hug.

Wear a mask. Social distance. Stay safe.

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Chicken Taco Stew

Recipe from Jess@CookingisMySport

Ingredients

  • 5-6lbs. boneless skinless chicken breast, cubed into 1 inch pieces
  • 2 1/2 cups flour, divided
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon cinnamon
  • 1 large or 2 mediums yellow sweet onion, sliced thinly
  • (2) 14.5 oz. cans fire roasted diced tomatoes
  • (2) 4 oz. cans diced green chiles
  • (1) 15 oz. can corn
  • (1) 15 oz. can black beans
  • (1) 15 oz. can pinto peans
  • (4) 1 oz. packets of taco or fajita seasoning
  • (1) 1 oz. packet of dried ranch dressing seasoning
  • 2 bay leaves
  • 2 tablespoons honey
  •  64 oz. chicken broth
  • 1 cup water or milk
  • Salt and pepper to taste

Directions

Divide the cubed chicken into two 1 gallon sized plastic bags.

In a medium size bowl combine 2 cups of the flour with the onion powder, garlic powder, smoked paprika, cumin, black pepper, and cinnamon. Stir together with a fork.

Evenly divide the flour mixture between the two ziploc bags. Seal tightly, then toss to coat thoroughly, so that there is an even layer over meat.

Coat the bottom of a large non-stick stockpot or Dutch Oven with a few tablespoons of canola, vegetable or olive oil. Brown the floured meat over high heat on the stovetop. Don’t worry about it cooking all the way through, just cook long enough to give it some color. When it’s browned, temporarily move the meat to a sheet pan. Don’t overcrowd the pot, you’ll have to repeat/do this in about 2-3 batches to get through all of the meat.

When you’re finished browning the meat, add a little bit more oil to the pot, then add the onions. Cook over medium heat until they’re softened and translucent, 5-10 minutes. Remove the onions from the pot and place them with the browned chicken.

Pour the remaining 1/2 cup of flour into the pot. Allow it to cook over medium heat until it’s browned and smells toasty, about 3-5 minutes (don’t walk away from it, it can burn easily.)

Once you can smell it begin to toast, pour in the chicken broth, the diced tomatoes, green chiles, taco/fajita seasoning, ranch dressing seasoning, bay leaves, honey, and the water/milk. Use a wire whisk to stir to dissolve the flour clumps quicker.

Bring to a boil, then reduce heat to a simmer. Salt and pepper to taste. Depending upon your taste preferences you may need to add a little more cumin, or onion powder too.  Allow it to cook for about 10 minutes, until it begins to thicken and the flavors begin to meld together.

Taste and adjust for seasoning, then add the chicken and onions back to the pot.

Reduce heat to medium-low and simmer stew, uncovered for about 45 minutes, until the chicken is fork tender.

Add the beans and the corn to the stew, stir with a large spoon and allow to cook for an additional 15 minutes.

Serve with chips, salsa, sour cream, cilantro or melted cheese on top.

Linking this post to Fiesta Friday #355, co-hosted this week by the lovely Jhuls@The Not So Creative Cook.

Halal Style Chicken and Rice

My older sister lived in NYC for two years while she was getting her Masters. I remember that while she was there she told me about the halal carts that she bought food from in the street. She raved about the Halal Chicken, and was so positive that I would rave about it too, if I were there to try it.

Unfortunately, I still haven’t made it out to New York to try street Halal Chicken. But today’s post, I think, is a decent substitute to tide me over until I do–because that day is coming. I’m sure of it.

When food in general is called ‘halal’, it refers to food that is processed or prepared in a certain way as to be permissible under Islamic dietary laws. Halal meat is supposed to be slaughtered and cleaned in a specific way. When you refer to Halal chicken in another context, such as street food, most people (especially in the US) are going to think of it as a chicken and rice dish with primarily Mediterranean flavors.

My take on Halal Chicken starts with a yogurt marinade. I learned a few years ago when I made Chicken Shawarma that marinading chicken in yogurt is an excellent way to keep it from drying out while cooking. I wouldn’t leave the chicken in it overnight though, as the marinade does have lemon juice. Sometimes if chicken sits too long in an acidic marinade, the acid in the lemon could begin to break down the proteins in the meat, and it will end up cooking mushy. A few hours is all this one needs.

I used my electric griddle to cook the chicken, but if it’s a bit warmer where you are and you’ve got one, I think that grilling it would give even better flavor. If you’ve got neither one of those, a cast iron or regular skillet will work fine as well. When the chicken seared on my griddle, I found that the residual yogurt created a blackened crust on the outside of it that is often associated with halal chicken. It smelled soooo good while it was cooking.

The rice and white sauce come together easily and quickly. The turmeric and cumin are a must to give the rice that warm, smoky taste. I also cook mine in chicken broth to give added flavor. I’m so proud that when my sister tried this, she announced that it tasted JUST like the halal chicken she used to buy on the streets of New York. High praise indeed. If you’re like me and have never been to NYC and still want to find out what the fuss is about the halal chicken, maybe you’d like to try this out. I don’t think you’ll be disappointed.

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Halal Style Chicken and Rice

Recipe Adapted from Serious Eats

Ingredients

For the Chicken:

  • 3 tablespoons lemon juice
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon ground coriander
  • 1 tablespoon ground sumac
  • salt and pepper
  • 4-6 garlic cloves, roughly chopped
  • 3/4 cup olive oil
  • 1 1/2 cups whole fat plain yogurt
  • 2 1/2-3 pounds boneless skinless chicken breast

For the Rice:

  • 2 tablespoons unsalted butter
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups long grain Basmati rice
  • 2 1/2 cups chicken broth
  • salt and pepper

For White Sauce:

  • 1 cup of whole fat, plain yogurt
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar
  • 1/4 cup finely chopped parsley
  • 1 teaspoon of garlic powder
  • 1 teaspoon onion powder
  • salt and pepper

Directions

Place the chicken breast in gallon size resealable plastic bags, or in one large container.

Combine the lemon juice, herbs, spices, garlic, olive oil and yogurt together in a blender. Taste and adjust for seasoning, then pour over the chicken breast.

Turn the sealed bags over a few times to make sure marinade throughly covers chicken. Refrigerate for at least one hour and up to four hours.

Preheat oven to 350 degrees. Heat a few tablespoons of oil over medium high heat in a skillet, or you can use a griddle, like I did.

Cook chicken until browned on its sides, about 4 minutes per side. If need be, you can finish it in the oven; place a wire rack over a foil lined sheet pan and bake chicken for about an additional 5-10 minutes. (The inner temp should read about 165 degrees Fahrenheit)

Keep chicken loosely covered with foil while you make the rice.

Melt the butter in the bottom of a medium size pot. Add the turmeric and cumin and cook until fragrant but not quite browned, about 1 minute.

Add the rice and stir. Add the chicken broth. Season with salt and pepper.

Bring the heat the high and allow to come to a boil. Cover, reduce heat to a simmer and cook for 15 minutes without disturbing.

Remove from the heat and allow to sit for an additional 15 minutes until the liquid is absorbed and the rice is tender.

For the sauce: combine all of the ingredients together and taste and adjust for seasoning.

Serve with pita bread, lettuce and tomatoes and hummus.

Sharing at Fiesta Friday #266, co-hosted this week by Laurena @ Life Diet Health and Jhuls @ The Not So Creative Cook.

Chicken Lo Mein

There are usually only three things that I’ll want when ordering Chinese takeout. These three things are also the standard by which I judge whether or not the place has good food or not. I figure that they’re deceptively simple; not hard to do per se, but also so simple that they’re easy to mess up. When they’re done badly, they’re awful. When they’re done well, they’re fantastic.

Sesame chicken.

Lo mein.

Egg rolls.

Together they’re the perfect trifecta of takeout. The only thing better than finding a great place that makes it, is being able to make it yourself at home. (Not to mention, it’s cheaper.)

I’ve been making my own egg rolls and lo mein for several years now. I posted the recipe for the egg rolls here shortly after first starting Cooking is My Sport, but I waited to post my recipe for lo mein. I wanted to wait and see if I could improve it while also keeping it pretty simple, with ingredients that could be found in most general grocery stores.

This is a great weeknight meal to make. Once you get all of the ingredients together and prepped, the dish comes together pretty quickly. I used cabbage and carrots with the noodles and chicken, but if there is any other vegetable that you prefer to have instead, feel free to use it. Stir fries are very flexible recipes and this one is no exception. The sauce for the noodles is sweet from hoisin, salty from the soy sauce and tangy from the rice wine vinegar. It’s delicious, and I’ve found myself using it for more than just a stir-fry sauce. I’ve used it as a dipping sauce for egg rolls, spread it on sandwiches–it’s that good.

Now I just have to get around to making my own Sesame Chicken. TBC.

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Chicken Lo Mein

Recipe from Jess@CookingisMySport

Ingredients

  • 2-3 lbs boneless, skinless chicken breasts, cut into strips
  • onion powder
  • ground ginger
  • black pepper
  • 1/4 cup soy sauce
  • 2 tbsp. rice wine vinegar

For Stir Fry

  • 1 cup hoisin sauce
  • 1/2 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons sesame oil
  • 20 oz. shredded cabbage
  • 10 oz. shredded carrots
  • About 15 oz of your choice of Asian style noodles (I prefer wide and flat ones, like Guan Miao Sliced Noodles)
  • 1 bunch of fresh mint, chopped
  • 2-3 stalks of green onion, chopped
  • peanuts and sesame seeds (optional)

Directions

Arrange chicken in one layer in a sheet pan. In a small cup, stir together 1/4 cup of soy sauce and 2 tablespoons of rice wine vinegar.

Sprinkle an even coating of onion powder, ground ginger and black pepper on both sides. Pour the soy sauce-vinegar marinade over the chicken, stirring it a few times to make sure it’s evenly coated. Allow to sit for about 10-15 minutes.

Meanwhile, in a glass measuring cup combine the 1 cup of hoisin sauce, 1/2 cup of soy sauce, 2 tablespoons of rice wine vinegar and sesame oil and whisk together with a fork. Set aside.

Heat a few tablespoons of oil in a wok or other large skillet over high heat. Add the chicken to the wok and cook on both sides until it’s cooked through. (You may have to do this in batches).When the chicken is done, remove it to a separate platter and keep loosely covered.

When chicken has finished cooking, heat some more oil into the wok. When it’s nice and hot, add the carrots and cabbage to the wot and allow to cook until softened, about 3-5 minutes. Remove from the skillet to another platter, and wipe the skillet clean.

Meanwhile, cook your noodles according to the package directions and drain when they’re finished. Keep the heat on the stove up on high and add 1 more tablespoon of oil to it. Add everything back to the wok/skillet: chicken, vegetables and noodles, and stir together. Pour the stir fry sauce from the glass measuring cup over the lo mein and stir quickly so that it’s evenly mixed. (You may not need to use it all; it all depends on how ‘saucy’ you want the lo mein to be. Use your own discretion.) Allow to cook for 1-2 more minutes–this is just to make the sauce coat the noodles.

Remove from the heat and add the fresh mint and green onion to the lo mein. Sprinkle with the peanuts and sesame seeds.

Sharing at this week’s Fiesta Friday #259, co-hosted this week by Ai @ Ai Made It For You and Jhuls @ The Not So Creative Cook.