One day last week I decided to make a white chili using boneless chicken thighs. No recipe, just lots of stuff laying around! Here’s a list of the ingredients that ended up in the delicious CHICKEN CORN CHILI!
- Boneless, skinless Chicken Thighs
- Canned Cannellini Beans (white kidney beans)
- White Onion
- Yellow bell pepper
- Jalapeno Peppers
- Minced Garlic
- Chili Powder
- Aleppo Pepper
- Smoked Paprika
- Mexican Oregano
- Chicken Broth
- Olive oil
- Kosher Salt
- Ground Black Pepper
- Trader Joe’s Frozen Roasted Corn
- Shredded White Cheddar or Monterrey Jack
- Chopped Avocado in Lime Juice
Method, Cut thighs (1 1/4 lbs) into 1 1/2 inch cubes, season with salt and pepper, heat 1-2 tablespoons of oil in pressure cooker, brown thighs in batches, set aside.
Add onions and some salt, more oil if needed, stir until starting to soften the add chopped celery, chopped bell pepper and chopped Jalapenos w/ or w/o seeds. (I used 2 and added seeds from one.) When vegetables are browned lightly stir in Garlic, Chili Powder, Aleppo Pepper, Smoked Paprika and Oregano, all to taste I used 2 cloves or garlic, 2 Tablespoons Chili Powder, 1/2 teaspoon Aleppo, 1 Teaspoon Paprika and 1 tablespoon oregano and a couple grindings of black pepper. Stir to distribute spices and get them nice and warm and fragrant, add back the chicken and accumulated juices stirring to cover with spices and veggies. Add chicken broth to just cover the ingredients and bring to a boil.
Cover pressure cooker and bring to pressure, lower heat to maintain pressure and cook for 25 minutes. Release steam, uncover add corn and 1 tablespoon of chopped cilantro return to fast simmer cook for 5-10 minutes w/o lid to thicken slightly.
Serve in bowls over rice, topped with shredded cheese and more cilantro! Great for cold, damp, rainy day. Sadly, we had it on the day it went to 80º! Still we enjoyed it immensely! And it was better leftover two days later! For the leftovers I added the chopped Avocado and lime juice, wonderful way to jazz it up! The avocado was not overripe so the heat of the dish softened it up just right without creating a mushiness, otherwise you could use guacamole if you prefer.
Next up: QUICK PANINIS!
Simple Foccacia, Prosciutto, Sliced Fontina, Roasted Yellow Pepper, Sliced Roma Tomatoes, Olive Oil! (Could have used a few basil leaves!) Very hearty with Tomato/Roasted Red Pepper Soup. Side garnish of Sweet Pickled Cauliflower! Great Soup and Sandwich meal followed up with Nana’s Pear Crostada with Coffee Blast Ice Cream!
And now for an ANNE BURRELL RECIPE!
Was planning to marinate a Pork Tenderloin, so set off to the kitchen to find out I was missing a key ingredient: Sesame Oil! Headed back to the computer and did another search and found this recipe, which I tweaked a bit.
* Exported from MasterCook *
Asian Marinated Grilled Pork Tenderloin
Recipe By :Anne Burrell
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient — Preparation Method
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3/4 cup soy sauce
1/2 cup rice wine vinegar
1 tablespoon hot chili sauce (recommended: sambal oelek)
1 piece ginger — (1-inch) finely chopped
3 garlic cloves — smashed and finely chopped
1 scallion — both green and white parts, thinly sliced
1 orange — zested
4 pork tenderloins
2 tablespoons coriander seeds — toasted and ground
In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
Preheat the grill to medium-high heat.
Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
“Secrets of a Restaurant Chef”
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My tweaks: I only had Seasoned Brown Rice Vinegar, which I find VERY salty, so I cut it in half and used white wine vinegar for the balance and added 2 tablespoons of brown sugar hoping to cut the saltiness even more. I marinated the tenderloin for about 8 hours which was a good amount of time, but overnight would be even better.
Next I didn’t grill it as whenever I grill soy marinated anything it creates too much smokiness in my NYC kitchen. So I roasted it in hot oven: 450º for 12 minutes.
I boiled the marinade for 20 minutes and added 1 teaspoon of cornstarch diluted with 2 teaspoons of cold water to make a nice glaze. When the Pork was done pulled it from the oven and poured the glaze over it and let it rest 8 minutes before slicing. Served it sliced and napped more glaze over the slices and sprinkled with chopped scallions. (Totally forgot about the coriander seeds…maybe next time!)
Our side dishes were Brown Rice with Scallions and Cilantro and Stir-Fried Broccoli Slaw.I added mushrooms and yellow pepper strips to the Wok w/peanut oil when they were 1/2 cooked added bagged broccoli slaw, soy sauce, pinch of sugar and mirin. Yummy and quick!
The Pork was amazing, tender and moist, sliced like buttah! The glaze was great with a nice background of heat from the chili sauce. It didn’t hit you up front on you tongue, but left you with an over-all warmth on the way down! At least in this household subtle heat goes over much better. But for those craving the next hot chili feel free to add dried chili flakes to the party!
Watch for the next post about Stuffed Meatloaf!
Eat Well….Be Well!