Chicken Chiantiagna Recipes

Steps:

• In a large dutch oven cook ground turkey and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained beans (except for the black beans, which are drained), tomatoes and green chili peppers.
• Add chili powder, oregano, ground red pepper and pepper. Bring to a boil, reduce heat and simmer, uncovered about 1-2 hours or till desired consistency; stir occasionally.

Steps:

• Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
• One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
• Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
• Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese.

Steps:

• Brine the chicken: In a large saucepan or mixing bowl, combine the water and salt and stir until the salt crystals dissolve. Add the chicken breasts and thighs. Cover and refrigerate for 2 to 4 hours. Drain, but do not dry the chicken: Smoke clings better to wet surfaces.
• When ready to cook, prepare your smoker for 325 degrees. Arrange the chicken on the grill grate and smoke the chicken until the juices run clear and the internal temperature when read on an instant-read meat thermometer is 165 degrees F, 45 to 50 minutes. Transfer to a cutting board and let cool.
• Dice the chicken, discarding any skin, bones, or gobbets of fat. Transfer to a mixing bowl. Add the red and green bell peppers, the scallions, and pickled jalapenos. Stir gently to distribute the ingredients.
• Make the dressing: In a mixing bowl, whisk together the mayonnaise, lime juice, cumin, black pepper, and garlic salt. Stir in the cilantro. Add the dressing to the chicken mixture and stir gently until well-combined. Transfer to a serving bowl. Dust with paprika. Serve immediately, or cover and chill for up to 3 days.

Steps:

• Put a large pot of water on to boil for pasta.
• Combine sauce ingredients and gently heat. Stir until thickened.
• Toast sesame seeds in a small fry pan until fragrant. Do not over brown.
• In the meantime, cook the pasta until tender but firm. Drain.
• Toss the pasta with the sauce and garnish with scallions and sesame seeds.

Steps:

• Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides.
• Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat.
• Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced.
• Bone the chicken if you like.
• Wash and cook the rice, but do not steam it.
• It should be just partially cooked.
• Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan.
• Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice.
• Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.
• The cloth will capture the steam rising from the rice and help to make it fluffy.
• Serve all mixed together.