Chicken a la Trash

September 11, 2013

Chicken a la Trash from Pati's Mexican Table

Chicken a la Trash from Pati’s Mexican Table

I’ve been feeling a bit listless lately — always a good reason to introduce something new into my daily life.  This time it was a new recipe that I found in Pati’s Mexican Table by Pati Jinich.  I’d never cooked poblano peppers before — they took some work with the charring and sweating.  But they weren’t too spicy and they added a savory flavor to the dish.



Watercolor sketch of poblano

Watercolor sketch of poblano

Charring the poblanos (I don't have a gas stove, so I used a cast iron skillet)

Charring the poblanos (I don’t have a gas stove, so I used a cast iron skillet)

Here’s the recipe:

1-1/2 pounds red potatoes, cut into small cubes (about 4 cups)
1/4 c hulled raw pumpkin seeds
1/4 c raw sunflower seeds
6 skinless, boneless chicken breast halves (I used chicken drumsticks instead)
1/4 c vegetable oil (I used less)
2 c coarsely chopped white onions
3 garlic cloves, finely chopped
1 pound (3 – 4) poblano chiles, charred, sweated, peeled, stemmed, seeded, and cut into 1 x 1/2-inch strips
2/3 c coarsely chopped pitted prunes
1/3 c water

Cook the potatoes in a large saucepan of boiling salted water until tender, about 4 to 5 minutes; drain.  Set aside.

Meanwhile, heat a heavy skillet over medium-low heat.  Add the pumpkin and sunflower seeds and cook, stirring and taking care not to burn them, until you hear popping sounds and the seeds begin to brown lightly, 4 to 5 minutes.  Transfer to a small bowl.

Season the chicken with salt and pepper to taste.  Heat the oil in a heavy skillet, and add and brown the chicken, about 2 to 3 minutes per side.  Add the onions, stirring often, until they are completely softened and beginning to brown, 6 to 8 minutes.

Add the garlic and cook about 1 minute.  Add the poblanos and cook for another 3 minutes.  Add the potatoes and then the prunes.  Add 1/2 tsp salt and the water, cover, and cook for 12 to 15 minutes, stirring once or twice until stewy.

When the chicken is ready, sprinkle with toasted seeds, gently toss, and serve.  (Serves 6)

Toasting pumpkin and sunflower seeds

Toasting pumpkin and sunflower seeds

Diced potatoes

Diced potatoes

Browning the chicken

Browning the chicken

Chicken a la Trash

Chicken a la Trash









Lemon Chicken Risotto

July 15, 2010

Lemon chicken risotto sprinkled with parmesan cheese before serving

I came across this recipe for Lemon Chicken Risotto while looking for ideas for using up leftover chicken.  It’s from Supper for a Song: Creative Comfort Food for the Resourceful Cook by Tamasin Day-Lewis.  Very good!

Gathering ingredients. I used arborio rice.

Lemon Risotto Chicken
Serves 4

1 Tbsp olive oil
2 Tbsp butter
2 shallots, peeled and finely minced
1 celery stalk, finely chopped
1-1/3 c risotto rice
4 c vegetable or chicken stock
6 sage leaves, rolled up and shredded
2 small sprigs of rosemary, chopped
finely grated zest and juice of 1 lemon
1 egg yolk
4 Tbsp freshly grated Parmesan, plus extra to serve
4 Tbsp heavy cream
salt and pepper
3/4 c cooked chicken meat, diced

Heat the olive oil with half the butter in a heavy-bottomed medium saucepan, and add the shallots and celery.  Cook gently, stirring occasionally, for about 7 minutes until softened (this is a soffritto).

Shallots and celery soffritto, with broth heating in another pot

Add the risotto rice and stir to coat for a couple of minutes.

Stirring in the arborio rice

Heat the stock and keep it at simmering point throughout the cooking.  Pour about 1/2 c onto the rice and stir vigorously until most of it has been absorbed, then add some more and stir again until absorbed.  Continue in this way, adding chopped mixed herbs and lemon zest roughly halfway through cooking, which takes about 20 to 22 minutes altogether.

Sprig of rosemary from my garden

In a small bowl, combine the egg yolk, half the lemon juice, the Parmesan, and the cream, then add a generous amount of black pepper.  Mix well with a fork.

When the rice is cooked al dente, take the pan from the heat and stir in the egg and cream mixture, cooked chicken, and the remaining butter.  Add another ladleful of hot stock.

Lemon chicken risotto

Cover the pan and leave to rest for 5 minutes off the heat.  Adjust the seasoning, adding more lemon juice if you think it is needed.  Give the pan a short stir and serve at once, with extra Parmesan if desired.

Rotisserie Chicken

November 7, 2009


Rotisserie chicken from Costco

I find the rotisserie chickens from Costco a great convenience on days when I don’t want to cook a big dinner.  It feels like a pricey indulgence compared to cooking a chicken from scratch, but stretching the leftovers into another meal or two turns the purchase into a good buy.

Here are the meals we enjoyed from our most recent rotisserie chicken:

  • We ate everything but the breasts for our first chicken dinner, served with homemade corn bread, green beans, cranberry salad, and apple pie for dessert (dinner for 3). 
  • I set aside a few slices of white meat for sandwiches for my lunches (3 lunches) 
  • I used the rest of the leftover breast meat in a stew made with garbanzo beans, cauliflower, and a bit of diced pepper, all cooked together in Trader Joe’s masala simmering sauce. I served the stew over quinoa (dinner for 3). 
  •  And finally, I poured hot water over the jellied juices at the bottom of chicken platter from the store , and then I froze this broth for soups at some later date. 

The first big meal of chicken


Sandwiches with leftover sliced chicken


Chicken stew in masala simmering sauce