Archive for the ‘Chicken’ Category

Black Beans: Enfrijoladas with Chicken & Chorizo

Sunday, June 19th, 2011

Enchiladas - Black Beans - Frijoles NegrosHere’s another black bean recipe I think you should get excited about. Again, this isn’t fancy food, but it’s a little out of the box. Enfrijoladas (pronounced en-free-hol- ah-thas ) are a very popular dish in Mexico but are rarely seen on the menus here in the States.

They are a creative take on enchiladas. Instead of using the typical tomatillo or red chile sauce, it’s refried beans that coat the outside.

It shouldn’t really be that surprising since beans play such a central role to the Mexican diet. Frijoles are a part of nearly every meal and take on many manifestations. We eat them freshly cooked out of the pot (frijoles de la olla) or refried. Refritos are spread on nearly anything – tortillas, bread for tortas or molletes, atop of sopes or tostadas, etc.

Here, they are thinned and fried to make a sauce for enfrijoladas.

When I consulted one of my favorite Mexican cookbooks, The Mexican Gourmet, I came across a recipe for Enfrijoladas Santa Clara, apparently from the Fonda Santa Clara Restaurant in Mexico City. I never ate at the restaurant so I can’t compare them to the version I had in Oaxaca that used black beans and also had chorizo. The process is basically the same used to make most enchiladas.

I adapted the recipe below from the Santa Clara version – of course, using black beans. This is a concept recipe, meant to inspire you to add your twist to make it your own.  Stuff them with your favorite ingredients and chiles, some carne or just some cheese. Or, as some do, stuff with eggs or only with queso fresco and top with an egg over easy.

This was my first time making them, but it won’t be my last. If you’re thinking about skipping the chorizo  – I wouldn’t unless your a vegetarian.

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Chicken Soup: Easy Mexican Chicken Tortilla Soup

Saturday, January 29th, 2011

Easy Tortilla Soup Caldo Maiz Avocado

This time of year my brown skin gets pasty. Shorter days, I’m outside less and bundled up in layers. I usually escape the winter blues on a beach in Mexico. The last few years it’s been in the Yucatan, mostly around Playa del Carmen.

Four to five lazy days at the beach is some serious R&R with no full agenda. We only take in two or three cultural or historical sites like Chitchen Itza (inland Mayan ruins), Tulum (the beachside ruins) or Coba (more ruins in a jungle setting) because the purpose of these trips is soaking in the natural beauty and chillin’ – sleeping in, long walks along the beach, and swimming/dipping in pristine waters.

During the day, when the sun is blazing we grub on fish tacos or ceviche and swig down a few cold cervezas. Once the sun has set and the coastal winds pick up,  hot soup is more inviting. A bowl of chicken tortilla soup is the perfect appetizer or main course for a soup lover like me.

Over the years, I’ve eaten so many versions of tortilla soup I can’t count. Some had cream, others were thick, and some were so skimpy it was more like consume.

I made this chicken tortilla soup the other night needing some comfort food after a long day at the gig and a single-digit day in Denver. Since I’ve been hobbling about in this medical boot, I come home tired and famished, craving something to assuage the hunger and physical discomfort.

This is one of the best tortilla soups I’ve had. My husband says it’s moved to his list of favorites – it’s that good. It’s easy to make and layered with flavor. This is a smoky version that does not require roasting or dry toasting chiles  – only a little jalapeno and chipotle – staples in my kitchen.

Whether you’re at the beach, in the mountains or in the city, I encourage you to try this one. As for me, I doubt I’ll get to beach it this winter, but, at least I have a damn good bowl of tortilla soup.

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Chicken Soup: Greek Lemon Chicken Soup – Avgolemono

Thursday, January 20th, 2011

Chicken soup is food for the soul and is said to be the most famous broth-based soup in the world. Because it is so popular there are innumerable cultural variations and recipes.  I could have an entire blog devoted to chicken soup – but that would get a bit mundane for both you and me even though I am a soup and sauce addict.

One of my favorite chicken soups – yes, I have a lot of favorites – is avgolemono soupa, Greek lemon chicken soup. “Avgolemono” refers to the egg (avgo) and lemon (lemon) sauce that is the basis of many Greek dishes. The term is also widely used to reference the soup that’s made of the same.

This is a heartier version than most traditional and commonly found recipes because it includes both the cooked chicken and veggies. Many recipes also call for adding flour or cornstarch, I don’t use either and make this recipe gluten-free friendly by using a starchy rice to make the soup thick and creamy. The eggs are also a thickener and give it some richness.  If you can eat pasta, try it with orzo pasta – it’s frequently the preferred starch used to make avgolemono.

The secret to making a really good Greek lemon chicken soup is the stock. If you have home-made stock all the better. If you don’t keep your freezer stocked with it, you can substitute chicken thighs for breasts, which will make for a tastier broth. If you use bouillon cubes, good luck.

If you’ve never made or eaten avgolemono, do try it. Like many other Greek dishes, the use of citrus brings a refreshing balance of flavor.  It’s light but still satisfying and great for leftovers. I’ve been grubbin’ on it these last few nights when I needed some comfort food – the cold temperatures and snow are back in Denver.

I also wanted to mention that I made a food stylng faux pas – I added the fresh ground black pepper to the bowl before I photographed (and soon after ate) it.

By the way this is one of those soups that tastes better the next day.

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Chicken Soup: Filipino Chicken Soup – Sotanghon

Saturday, January 15th, 2011

Sotanghon is one of my favorite soups. It’s a Filipino chicken soup that’s perfect anytime I need some brothy comfort food. It’s my husband’s favorite version of chicken soup.

It’s so good, it’s been in my regular soup rotation for several years, thanks to my girl Celestina, who is an amazing cook. When I get an invite for dinner from her, I dare not decline because she continually introduces me to new dishes from her homeland of the Philippines.

The first time I ate sotanghon I was in heaven. . .  It was a cold, Sunday afternoon and this soup was right on.  I remember it distinctively. It was one of those food moments that is permanently etched in my flavor memory – the first time I had this hot, gingery broth that is both citrusy from lime and salty from patis (fish sauce).

To me it’s the broth that makes this soup stand out and the reason why my version is more soupy than most traditional satanghon recipes you’ll find. Many years ago Celestina showed me how to make a quick version using chicken breasts. I’ve adapted it over the years using chicken thighs to make the broth. I also prefer this version because it has more vegetables than most.

A lot of recipes call for removing the ginger in the final stages. I prefer to leave it in, because the flavor gets more intense as the soup sits. Also, as you know from my ginger posts, ginger aides digestion and is a warming spice. Don’t eat it if it’s not your thing.

I usually buy these ingredients at the Asian market. FYI, sotanghon noodles are cellophane noodles made from mung beans; they are also called chinese vermicelli noodles. I like to get the package with bundles wrapped and tied (see photo below).

This recipe makes a huge pot, half it if it’s too much.

Tidbits on Chicken Soup:

  1. Chicken soup has been a remedy for colds, flu and other infirmities since prehistoric times. The hot broth is coveted because it is thin, protein-based, and easier to digest than a full-on solid meal.
  2. Chicken soup was also considered curative because of it’s light broth, which was similar to the human complexion.
  3. Originally and in some places today, old chickens were used to make chicken soup – because it was a good way to use the tough meat and also a way to stretch out a meal.

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Chicken Soup: Peruvian Chicken Quinoa Soup – Caldo de Gallina con Quinoa

Sunday, January 9th, 2011

2010 went out with a bang. A big one:  I ended the year with a nasty cold (that has just finally run its course) and then injured my foot, which will take longer to recover.

For the last several weeks, I’ve been feeling a bit blue inside and out. So, what better a remedy than chicken soup? It’s not poshy. It’s real food – food you eat when you need something nutritional and comforting.

Caldo de gallina con quinoa (chicken soup with quinoa) was the first meal I ate in Cuzco, Peru. The city is the primary entry point for all the folks like me who set out to visit Machu Picchu and sits at about 11,000 feet in altitude, which means it gets chilly at night. The chicken soup was memorable, however, the alpaca that I also ordered was not.

This Peruvian chicken soup is a brothy fix that will take away the chill, clear the head and sinuses, and soothe your soul. It’s also packed with protein since it has chicken and the “Mother Grain” – quinoa. Read more about the history of quinoa and its nutritional benefits in my previous post.

It’s the perfect time of year for chicken soup. Have a happy and healthy 2011!

Also, if you love the outdoors or if you appreciate architecture, Machu Picchu is a must see. If you’re up for it, I’d also recommend hiking the Inca Trail to get there. It makes the journey to this sacred place – even more spectacular. My husband and I, along with two friends, made this journey in 2006 – with some unexpected adventure (but, that’s another story).

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Apple: Moroccan Chicken Apple Stew

Tuesday, October 19th, 2010

savory chicken apple stew tajine

Are you like the majority of Americans who only eat apples as a raw snack or in sweet dishes? If yes, you’re not alone – only a few years ago, I was the same.

More recently, I’ve taken cue from other cultures that use apples in savory dishes, much like one would use a potato – apples add a tart and sweet dimension to soups, stews and salads.

Last fall, I wrote about the Moroccan and North African cookery and how they use fruit such as apples, pears, quinces, apricots and raisins for savory dishes. This chicken and apple tagine is a twist of the Moroccan Lamb and Pear Tagine I posted. Of course, you could easily substitute pears or use both.

Although I still haven’t bought a tagine (the cooking vessel), this dish is a tagine – a reference to the rich Moroccan stew. The chicken version has more veggies (carrots, zucchini, and potatoes) and garbanzo beans. This is pure comfort food, especially when paired with couscous.

October is national apple month – so try apples in a savory dish. What’s your favorite non-sweet apple dish?

Tidbits on Apples:

  1. In 2004, U.S. per capita total apple consumption was 50.4 pounds per person, according to the U.S. Agriculture’s Economic Research Service. For fresh fruit, Americans eat 18.6 pounds of apples per person, second to bananas.
  2. The high pectin and malic acid in raw apples are good for digestion and elimination. Leave the skin on for extra nutritional benefits. The flavonoids found in apples are believed to help prevent cancer.
  3. The acid content of apples makes them a natural breath freshener.

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Rice: Puerto Rican Rice with Chicken – Arroz con Pollo

Friday, April 16th, 2010

Puerto Rican - Arroz con Pollo - Rice with Chicken - ForkFingersChopsticks.com

A couple of months ago my amiga Kitty and I spent an afternoon cooking. She offered to show me how to make Puerto Rican arroz con pollo, rice with chicken.

I happily assumed the role of sous chef – peeling heads of garlic, chopping veggies, and stirring this and that. Meanwhile, Nivia was my window into the cultural and personal nuances of Puerto Rican cookery .  .  .

For starters, Puerto Rican cuisine employs a spectrum of cooking techniques and ingredients that reflect the island’s diverse inhabitants: the Caribbean native Tainos, Africans, Spanish, and other Europeans.

Three items are signature to the cuisine:  adobo, sofrito and achiote.  Arroz con pollo employs all three. No wonder it’s touted as the most popular chicken dish on the island.

Adobo: In Puerto Rican parlance, adobo is a seasoned salt. A wet adobo made of garlic, olive oil, salt, black pepper, oregano and citrus juice is rubbed on the chicken in this dish and marinated overnight. It’s the secret to moist and flavorful chicken, and it also infuses a layer of flavor to the rice.  Sofrito: The rice is bursting with flavor because of the sofrito, a fresh bouillon of peppers, onions, garlic and herbs. (Read about sofrito and view recipe.) Achiote: Achiote is derived from annato seeds and is used for its subtle flavor and to give the dish a reddish hue. No saffron here, the less expensive achiote is a long-time tradition in Puerto Rican cooking. Achiote can be purchased as a paste, ground or in seed form. It is readily available in Latino markets and spice stores.

After cooking with Kitty, I did some research. The majority of recipes out there are more intuitive rather than specific. For a Puerto Rican arroz con pollo novice, that’s not helpful. I know, I made this dish three times in the last several weeks.

Here’s my final recipe, with a bit more detail – I’ve borrowed techniques I learned from Kitty, other Puerto Rican friends and research. Remember it’s the process that matters, so make certain to read the instructions thoroughly before you begin.

It serves six. You’ll be glad to have leftovers!

One more thing, don’t forget the little bits of crispy, cooked rice at the bottom of the pan are called “pegao.” It’s considered the best part of arroz con pollo by some aficionados.

Tidbits on Rice

  1. Rice was introduced to Puerto Rico by Columbus in his second trip to America in 1493 and has since become a primary food source.
  2. Long grain rice is said to be favored in Puerto Rico, according to some sources. However, medium and short grain rice are heavily favored in dishes like arroz con pollo and arroz con gandules.
  3. Arroz con pollo dates back to the eighth century to Andalusia, when the Moors occupied Spain. It has become a popular rice dish in nearly all of Latin America and the Caribbean, with regional variations, of course.

Sources:  The Oxford Encyclopedia of Food and Drink in America; Puerto Rican Dishes by Berta Cabanillas and Carmen Ginorio.

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Chocolate: Easy Chicken Mole Poblano

Tuesday, February 9th, 2010

Mole Poblano_ForkFingersChopsticks.com

Hooray for mole (pronounced MOH- lay)!

If you’ve never feasted on mole poblano, you must. It is so beloved it is considered the national dish of Mexico. Mole poblano is a dark, rich, thick, sauce served over chicken or turkey – it’s both bitter and spicy from toasted, ground chiles and also smoothly sumptuous from ground nuts, sesame seeds, spices and bitter chocolate. Yes, chocolate!

Traditionally, when made from scratch, making mole poblano is a labor intensive affair that includes a long, long list of ingredients and a lot of toasting, grinding and frying. For this reason, from-scratch mole is typically reserved for special occasions such as weddings and religious holidays. We, however, have the modern convenience of Dona Maria’s mole paste. So, you can make this dish on a whim.

But, first, feed your mind . . . The word “mole,” in its most general sense refers to a sauce and it’s not always thick or dark; it can be also be green, red, yellow and black. In Mexico, the states best known for moles are typically Puebla and Oaxaca. Fortunately, I’ve eaten mole in both states. Oaxaca, the Land of the Seven Moles, was my favorite.

Mole poblano hails from the mountainous region of Puebla, Mexico and its exact origin is uncertain. The ingredients and cooking techniques used to make this dish are linked to both the Old and New World. While chiles, tomatoes, peanuts and chocolate are native to Mexico’s pre-Spanish cookery (read about the origin of chocolate); the Spanish introduced several Asian spices they obtained from spice-route commerce including sesame seeds, cumin, cinnamon, anise and black pepper.

Regardless, the somewhat unusual blend of chiles, spices and chocolate, makes for a luxurious savory sauce for a special occasion or not. Note:  this dish freezes well and leftover sauce can be used to make enchiladas, as a filling for tamales, over rice and beans, or whatever tickles your tastebuds. Let me know if you have another way you modify mole paste or how you use leftover mole sauce.

Tidbits on Chocolate:

  1. Chocolate has long been considered an aphrodisiac, a quality that made for some controversy among Catholics who consumed it during Lent.
  2. Scientific research is uncertain as to chocolate’s aphrodisiatic properties. However, chocolate has become an essential ingredient in the act of seduction.

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Green Chile: Roasted Chile In Cream – Rajas Con Crema

Friday, October 30th, 2009

Rajas con Crema _ Chicken

This recipe is for all you cream sauce lovers. Rajas con crema is a winner – smoky, spicy chiles rounded by a simple rich cream sauce. And, it’s super easy to make, especially if you cheat and get your chiles pre-roasted.

The inspiration for this recipe came last month when I went to my friend Laura’s annual Mexican Independence potluck pachanga (party). That night I made my way to the food line one time too many – each time scooping a spoonful of rajas. Rajas con crema, literally translates to mean “slices with cream.” Aesthetically, it was the perfect dish for her party representing the colors of the Mexican flag, green and red from the roasted chiles and white from the onion. Gastronomically, it was scrumptious.

Here’s my version of rajas con crema using crema Mexicana, Mexican cream, to give it richness. It is thick and slightly acidic, definitely more decadent than regular sour cream.

I used roasted poblano chiles and, just to be sure it had enough kick, I also used a couple of roasted hot Hatch chiles. The ultimate result is a spicy creamy combo that is sure to please, either as vegetarian taco filling, a side with rice and beans or served on top of grilled chicken or steak (as pictured above).

Tidbits on Chile

  1. Chiles are believed to have originated in South America in an area bordered by the mountains of Brazil and Bolivia.
  2. Chile peppers are the most popular spice and condiment in the world, consumed daily by one-quarter of the world’s population.
  3. Raw green chile has more vitamin C than citrus fruits.
  4. Chile heat levels (capsaicin) is determined by a plant’s variety and the environment where it grows. The amount of capsaicin will increase under dry, stressful conditions.

Sources:  Encyclopedia of Food and Culture and the Chile Pepper Institute of the University of New Mexico.

Combo Image - Roasted Peppers _ Sauteed with Onion

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