Friday, February 28, 2014

Mole Chicken

Whenever I go to a Mexican restaurant, for some reason I'm always a bit nervous to order anything with the mole sauce. I'm not sure why, but I think it's mostly because I've never tried it. Now that I've made it myself, I know it's not that bad! It has pretty good flavor and is really easy to put together.

Mole Chicken-adapted from 100 Best Chicken Recipes by Good Housekeeping
Total Time:  45 Minutes
Serves 4

  • 14.5 ounce can diced tomatoes
  • 4 ounce can chopped mild green chiles
  • 1/2 small onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 1/2 ounce unsweetened chocolate, chopped
  • 1/4 cup water
In a blender or food processor, puree tomatoes, chiles, onion, garlic, chili powder, cumin, coriander, cinnamon, salt and sugar until smooth.

In a large skillet, heat oil over medium high heat until very hot. Add chicken and cook until golden brown, about 5 minutes per side. Transfer chicken pieces to a plate as they are browned.

Add prepared sauce, chocolate and water to the skillet. Cook, stirring, until chocolate melts. Return the chicken to the skillet and heat to boiling. Reduce heat; cover and simmer until chicken is cook, about 30 to 35 minutes. 

Monday, February 17, 2014

Cherry Side Rice

I've recently learned that Scott doesn't like wild rice. Which baffles me. I think it's awesome. And I love this recipe because it mixes regular rice with the wild rice to get it a bit of a sticky consistency. The dried cherries really add something to this too!

Cherry Side Rice-adapted from Best Fall Recipes by Southern Living
Total Time: 4 hours
Serves 8

  • 1 cup uncooked white rice
  • 1 cup uncooked wild rice
  • 2 tablespoons butter, melted
  • 32 ounces chicken broth
  • 1 small yellow onion, diced
  • 3/4 teaspoon ground pepper
  • 5.5 ounces dried cherries
In a lightly greased 3 quart slow cooker, stir in rice and butter until rice is coated. Stir in chicken broth, onion and pepper. Cover and cook on high 3 1/2-4 hours or until rice is tender. Stir in cherries. Turn off heat, cover, and let sit for 15 minutes.

Sunday, February 16, 2014

Tarragon Chicken

I've gotten behind on blog posting. Again. I think I have a problem. I get really far ahead, which helps...for about a week. Then I don't post anything further that week. Like I said, it's a problem.

I made this so long ago, I truthfully barely remember eating it. I know I didn't hate it and that we didn't love it, so I'll just give this a rating of good and put it on the list to make again. Forgive me!

Tarragon Chicken-adapted from Every Day with Rachael Ray
Total Time: 5 hours
Serves 4

  • 1/2 cup plus 2 tablespoons chicken broth
  • 4 tablespoons dijon mustard
  • 1 teaspoon kosher salt, more to taste
  • 1/8 teaspoon pepper, more to taste
  • 4 pounds bone-in chicken parts
  • 3 cloves garlic, minced
  • 2 tablespoons fresh tarragon, chopped
  • 1/2 cup heavy cream
  • 1/2 cup lemon juice
Pour the chicken broth into a 6 quart slow cooker. In a small bowl, combine mustard, salt and pepper and rub on chicken pieces. Place chicken in the slow cooker and top with garlic and tarragon. Cover and cook on low for about 5 hours or until chicken is cooked through.

Transfer chicken to a plate and cover to keep warm. Strain the juices in the slow cooker into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until sauce has thickened; stir in the lemon juice. Pour over chicken.


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