If you are longing for some chile heat, these spicy chicken wings from The Chile Pepper Bible are just the thing
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Category Archives: Poultry
Basque-Style Chicken
This is my version of chicken cooked with Basque ham (either Bayonne or serrano) and plenty of peppers. It appears in my book The Chile Pepper Bible. I love the hint of heat that the French chile, piment d’Espelette provides.
Peppery Chicken Quinoa
Not only is this dish pretty to look at, it’s very easy to make. Enjoy this when peppers are in season. It makes a great one-dish weeknight meal
Tagine of Chicken with Apricots
Tagine is the name for a type of earthenware vessel as well as the stew-like dishes that are cooked in it. They are popular throughout North Africa and differ among locales. This one is my own invention, but the addition of harissa gives it a Tunisian spin. I love the juxtaposition of hot and sweet flavors. It is easy enough to make for a weeknight meal, but with a tiny bit of dressing up, it is also perfect for guests
Chili with Black Beans and Grilled Chicken
The addition of grilled chicken adds a flavorful and festive note to this simple chili. I like to use leftover chicken alla diavola (marinated in extra virgin olive oil, lemon juice and chile peppers), which we often make on the barbecue. It adds pleasant hints of citrus and hot pepper to the mix, but if you’re opting for convenience, use a store-bought rotisserie chicken instead. You won’t be disappointed.
Southwestern Turkey Stew with Cornmeal Dumplings
This simple stew captures the best of the Southwest – the seductive flavors of the chiles, combined with luscious chunks of turkey in a tomato-based broth. Comforting cornmeal dumplings complete the theme. Serve it as a one-dish meal – there really isn’t anything else you need, although you may want to add a tossed green salad.
Southwestern Turkey Stew with Cornmeal Dumplings
2016-10-26 15:14:59
Serves 6
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Ingredients
- 1 tbsp olive oil 15 mL
- 2 onions, finely chopped
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 chipotle pepper in adobo sauce, minced (see Tip)
- 1 tbsp chili powder 15 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 1 lb skinless boneless turkey breast, cut into 1⁄2-inch (1 cm) cubes 500 g
- 2 tbsp whole wheat flour 25 mL
- 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
- 21⁄2 cups reduced-sodium chicken stock 625 mL
- 2 cups sliced green beans 500 mL
- Dumplings
- 3⁄4 cup stone-ground cornmeal 175 mL
- 1⁄2 cup whole wheat flour 125 mL
- 2 tsp baking powder 10 mL
- 1⁄2 tsp salt 2 mL
- 1 cup buttermilk 250 mL
- 1 tbsp olive oil 15 mL
Instructions
- 1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and celery and cook, stirring, until celery softens, about 5 minutes. Add garlic, jalapeño and chipotle peppers, chili powder and peppercorns and cook, stirring, for 1 minute. Add turkey and cook, stirring, until surface whitens, about 2 minutes. Add flour and cook, stirring, for 1 minute. Add tomatoes with juice and stock and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors meld, about 15 minutes. Stir in green beans.
- 2. Dumplings: In a bowl, combine cornmeal, flour, baking powder and salt. Make a well in the center. In a measuring cup, combine buttermilk and oil, mixing well. Pour into well and stir just until mixture is evenly moistened. Ensure stew is at a simmer and drop dough by heaping tablespoons (15 mL) onto simmering liquid. Cover tightly and steam until dumplings are puffed and tender, about 20 minutes.
Notes
- Tip
- Chipotle peppers are dried smoked jalapeño peppers. When reconstituted and cooked in adobo sauce, they carry a lot of heat, so if you’re heat averse, use only half of one.
Judith Finlayson https://judithfinlayson.com/
Italian-Style Chicken in White Wine with Olives
This is a fairly straightforward recipe for chicken cooked in white wine, distinguished by the addition of fresh sage and sliced green olives, which add pleasant acidity to the sauce. Served over polenta, it makes a delicious one-dish meal.
Italian-Style Chicken in White Wine with Olives and Polenta
This is a fairly straightforward recipe for chicken cooked in white wine, distinguished by the addition of fresh sage and sliced green olives, which add pleasant acidity to the sauce. Served over polenta, it makes a delicious one-dish meal.
Creole Chicken With Red Rice
Creole Chicken with Red Rice I love the lively Cajun flavors of this dish. Served on a deep platter, surrounded by colorful rice and sprinkled with flecks of toasted sliced almonds, preferably with bits of skin for the visual effect, it’s pretty enough to serve to guests.
Turkey Mole
In many parts of Mexico, no special occasion is complete without turkey cooked in mole poblano. The authentic dish is quite a production; this simplified version is delicious nonetheless. Serve with hot tortillas, and creamed corn.