Hot time in the summertime…..

 

I made these the other day before that summer sun heated up my house. Of course, I forgot to take a picture! Don’t despair, this recipe was lovingly adapted from this Easy Chicken Enchilada recipe. Here’s a picture of them ready to be cooked!

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Chicken Enchiladas

 

This recipe is super easy. I often cheat and used a rotisserie chicken from the grocery store. If I have any leftover chicken, that goes right into the pan! You can make this as spicy or as mild as you’d like. This kind of meal doesn’t require a precise recipe, but some guidelines. I just eyeball the amount of chicken I use. You top the enchiladas with the remaining sauce. If you don’t think you have enough sauce to cover them, just add a splash of water or a little more of the cilantro base. The top is covered with cheese, so you don’t have to perfectly coat them with the sauce.

 

2 cooked chicken breasts or leftover or rotisserie chicken

1 medium yellow onion, diced

2 garlic cloves, minced

1-2 jalapenos, seeded and diced or some Nacho sliced mild jalapeños (in a jar)

1 tomato, diced

12-ounce jar of Goya Cilantro Cooking base

1 10-ounce can of mild (or hot) red enchilada sauce

Olive oil

Salt

6-8 tortillas

Shredded cheese. I like to use a Mexican blend. I use about 16 ounces of cheese. Yum!

 

Shred cooked chicken and place in a bowl. You need to be careful when you are cleaning and dicing the jalapenos. The seeds are very hot. You will need to wash your hands immediately because if you were to touch your eyes with your spicy hands…..OUCH! I like to use the clear plastic grocery bags as gloves. I put my hands in them and then clean and dice the jalapenos. I just gather the seeds and turn the bags inside out and toss them in the trash. Wash your hands after you put these peppers into a bowl. Now dice you onion and put in the same bowl as the peppers. Mince the garlic and dice the tomato. Place them in a small bowl. Always do your prep work before you start cooking. It makes cooking so much easier if everything is ready to throw into the pan!

Heat a 12-inch skillet and then add olive oil. Add your onion and peppers. I like to sprinkle with a little salt to help soften them. Once this mixture is softened (about 5-10 minutes) add the chopped tomato and garlic. Let some of the liquid evaporate. Add the cilantro base and enchilada sauce. Simmer for about 10 minutes, adding the chicken to heat through.

Now comes the fun part! Grab a tortilla and add a big pinch of cheese, and some chicken. Try to leave as much sauce in the pan as you can. I just eyeball how much chicken I need to fill the tortillas. If you have any remaining chicken after filling the tortillas you can spread it on the top of the rolled tortillas with the sauce. No problem! Just tuck them in between the tortillas. So, after you put the chicken in, roll the tortilla tucking in the ends, and place it with the seam side down in a greased pan. I use a ceramic rectangular pan that is a little smaller than 9 X 13. You can use a square pan. Just squish the tortillas together! Repeat the filling process. When I make 8, I do use a 9 x 13 pan.

When the tortillas are all done and in the pan, spread the sauce over the tortillas. Top with cheese, covering it completely. At this point you can place the pan in the refrigerator and cook later on for dinner. Sometimes I cook it in the morning, let it cool, refrigerate and let the family microwave their own portion. Today, I prepared it, put it in the fridge and cooked it a few hours late. Heat your oven to 350 degrees and bake until the cheese is all melted and bubbly, about 30 minutes. Easy peasy!

We like to top them with some sour cream, a dab of salsa and some mild jarred sliced jalapeno peppers. Heavenly!

NOTE: I made these even easier. Instead of cutting  and seeding jalapeño peppers, I cheated and use some jarred Nacho sliced mild jalapeño peppers from a jar. I just added them to the sauce. It was delicious and easy!

Braised to the bone

                         Braised Chicken

 

I’m sorry, did I just put you to sleep. Well WAKE UP. Braised chicken is one of life’s delicacies. It’s simple and full of flavor. The best part of this dish is you make it ahead. Make a lot. You won’t be sorry.

Now I like to think that the onions are the stars of this dish. I sauté the onions in olive oil and a sprinkling of salt. If you have the time to caramelize the onions, please do. They add a deep flavor to the dish. To caramelize onions, you cook them on a medium low heat and stir….for a long time. You don’t want them to burn, but caramelize and become sweeter. I prefer to let them cook down to almost a relish. If you don’t want to spend the time caramelizing them, that’s okay. Just cook them until they are translucent.

To braise you must have a liquid. I use some water with a bouillon cube or a product called “Better than Bouillon”. You can use chicken broth too. I also add some white wine first to deglaze the onions. This means you scrape up the yummy brown bits from the pan, and let the wine evaporate. All the flavor is right there.

So let’s talk recipe. I don’t have one.  Oops. I just always wing it. It’s really just browning, sautéing and braising. Easy peasy. This is something that I have made forever. There are some components and methods that we need to discuss. First, the chicken. I like to use 4 leg quarters. You don’t have to, but please use chicken on a bone. Chicken cooked on the bone will stay moist. Make enough for two meals. This dish does take time, so make it worth it. You also need a pan with a lid. When you braise, you cover the pan to keep the liquids from evaporating. I use a large fry pan that isn’t too deep.

Tonight I used four leg quarters and two VERY large onions. I don’t think you can have enough onions in this dish. You cook them down over a period of time. Since they are the star, I cut them in half moons. First you cut the tip of the onion off. Then cut the onion from the root down to where the tip was. Peel the skin from each half and cut thin semi circles of onion, with the flat side down on the cutting board. Always do this before you even take out the pan. Put the onions in the bowl. It makes cooking so much easier when you are prepared.

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So, the first step is to heat your pan over a medium high heat. Pour some olive oil on the bottom of the pan and let it heat. Put the chicken skin side down in the pan. Let the chicken brown for about 5 minutes. If you try to lift the chicken and the skin sticks to the pan, let it keep cooking. At this point we are only browning the meat. In a while, we will cook the meat through. What ever sticks to the pan is full of flavor and will help made the sauce very tasty.  After about 10 minutes, flip chicken. If the skin is still sticking, don’t worry. The world will not end. I like to sprinkle Lawry’s seasoned salt at this point on the chicken. Let the chicken cook for about 5 more minutes. Remove chicken from pan. I like to set it on a cookie sheet while I sauté the onions.

Now, I drain off any fat from the pan. Don’t scrape the pan bottom. Just pour the fat into a Pyrex measuring cup, or even a coffee cup. My “friend” poured the very hot fat into a glass once. Nothing like shattered glass and boiling hot grease on your kitchen counter. Said no one. Ever. Set it aside to cool. You will throw this out later. I let it cool on the counter and then put it in the fridge. It hardens and gets tossed into the trash.  Someday I’ll tell you how I learned that sugar burns blue. Right honey?

Put the pan back on the burner and add more olive oil to the pan. Time to sauté the onions. We talked about this already. Don’t wander away from them. Keep a watchful eye on the onions. When they are brown enough for you, add the chicken back into the pan.  If you listen, you will hear angels singing. Really.

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I add broth/water half way up the chicken. You want to braise it, not drown it. I also add the bouillon now. Put the cover on the pan, lower the heat, and let it simmer for about an hour.

See why I said to make enough for more than one meal? This takes time, but it’s very worth it. The chicken is done when it is falling off the bone. I take the chicken and put it on a CLEAN cookie sheet to cool. I spoon out the onions, with a slotted spoon, into a bowl. Let the sauce cool in the pan.

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Once the chicken is cool enough to handle, I pull the meat off the bones and put it in a container, with the onions.  This is easier to reheat and serve when you shred the meat off the bone. There’s more portion control too. I certainly don’t want a hunk of meat that Fred Flintstone could eat. Yabba dabba do. Being frugal, I put those bones go right into the freezer for  future chicken stock. I pour the sauce into a separate container. The fat will rise as it cools. By dinnertime tomorrow, it will have risen to the top and you can throw out the fat by scraping it up with a spoon.

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That’s it. The next day when you’re ready for dinner put the meat, onions and sauce in a pan and heat on low. Add salt and pepper to taste. Serve with rice or noodles.  A simple vegetable like steamed broccoli pairs well with this dish. Ha! I said “pairs”.

I made this chicken tonight, while I was cleaning up after dinner, which I made Saturday. That’s how I roll. I like to cook ahead and serve another day. Flavors meld together and taste even better. That’s the beauty of braising. Try it. You’ll like it! Winner, winner; chicken dinner!