CHEF JOHN'S GREEN CHICKEN CHILI
Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season chicken thighs with salt on both sides.
- Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
- Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
- Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
- Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g
JOHN MCCAIN CHICKEN QUESO BURGER
Provided by Food Network
Time 1h33m
Yield 6 burgers
Number Of Ingredients 11
Steps:
- Finely grate the zest of the lemon, lime and orange into a medium bowl. Squeeze in the juice of each fruit. Add the chili powder, adobo seasoning and olive oil; whisk to combine. Add the chicken and coat well with the marinade; cover and refrigerate for at least 1 hour or overnight.
- Preheat a grill or grill pan to medium-high. Grill the chicken breasts until cooked through, about 8 minutes per side, turning once. Move the chicken to the cooler side of the grill (or reduce the heat on the stove) and top each piece with 1 tablespoon salsa and 1 slice cheese. Cover and cook until the cheese melts, 1 to 2 minutes. Place a chicken breast on each roll bottom; add a few slices of avocado and cover with the roll top. Serve with more salsa, if desired.
CHEF JOHN'S GREEN SAUCE
This is about as primitive as it gets. Take some garlic, capers, anchovy, and parsley, and smash it up in a molcajete. Add a little oil and vinegar, possibly a pinch of salt and pepper, and you have maybe the world's greatest grilled meat condiment. nI guessed at these amounts as this is not a recipe that requires precise measurements; do everything to taste.
Provided by Chef John
Categories Sauces
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.n
- Stir oil and vinegar into parsley mixture.n
Nutrition Facts : Calories 135.4 calories, Carbohydrate 3 g, Cholesterol 1.3 mg, Fat 13.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 480.6 mg, Sugar 0.1 g
CHEF JOHN'S CARAMEL CHICKEN
This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
- Heat oil over high heat in a skillet. Stir in chicken.
- Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
- Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
- Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
- Garnish with cilantro and serve.
Nutrition Facts : Calories 615 calories, Carbohydrate 37.9 g, Cholesterol 129.4 mg, Fat 33.2 g, Fiber 3.6 g, Protein 43 g, SaturatedFat 7.8 g, Sodium 1966.7 mg, Sugar 29.6 g
CHEF JOHN'S CINCINNATI-STYLE CHILI
You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 1h25m
Yield 8
Number Of Ingredients 20
Steps:
- Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
- Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
- Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.
Nutrition Facts : Calories 752.8 calories, Carbohydrate 52.9 g, Cholesterol 151.5 mg, Fat 38.4 g, Fiber 4.6 g, Protein 48.4 g, SaturatedFat 20.3 g, Sodium 1443.7 mg, Sugar 6.5 g
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