Montanolo Chicken Salad

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This recipe is a great lunch salad.

Ingredients

  • 2 chicken breasts, blackened
  • 1/2 cup Champignon Montanolo cheese, diced
  • Few dashes balsamic vinegar
  • Small drizzle olive oil
  • 2 teaspoons garlic powder
  • Few spinkles season-all salt
  • Few dashes hot sauce
  • Salad greens

Instructions

Saute the chicken breasts until cooked thoroughly. Dice into about 1-inch cubes and place in a large salad bowl. Add the cheese and stir. Add the rest of the ingredients and stir until thoroughly mixed. Place the greens in a bowls and serve the chicken mixture over them.

Cinnamon Chicken Vera Cruz

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Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.

Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.

Ingredients

  • 8 chicken legs

  • 2 tablespoons cinnamon

  • 1/4 cup olive oil

  • 3 shallots, chopped

  • 2 large tomatoes, peeled and chopped

  • 1 cinnamon stick

  • 2 red bell peppers, seeds and stems removed, chopped

  • 1 teaspoon red chile powder

  • Water as needed

  • Salt to taste

Instructions

Sprinkle the chicken legs with cinnamon and let them marinate, covered, for 30 minutes. Add the oil to a deep skillet and heat it. Sear the chicken legs over medium heat for about 8 minutes, turning often. Remove the legs to a plate, add the shallots and saute them until golden brown. Return the legs to the skillet, add the tomatoes and cinnamon stick, and a little water. The legs should be just covered by the liquid.

Cover and simmer for 15 minutes. Remove the cover, add the bell peppers and chile powder, and simmer, uncovered, for 10 minutes. Adjust the salt and stir just before serving.

 

Grilled Tomato and Chipotle Chicken Soup

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This recipe from Chef Bill Gragg of the Assets Bar and Grill in Albuquerque, uses dried chipotles, but chipotles en adobo can be substituted if they are rinsed well.

Ingredients

  • 2 large or 3 small dried chipotles
  • 8 roma tomatoes, cut in half
  • 2 teaspoons olive oil
  • 1 large red onion, julienned
  • 1 pound boneless, skinless chicken breast, diced
  • 2 tablespoons lime juice, fresh preferred
  • 1 gallon chicken broth
  • 1/4 cup chopped fresh cilantro
  • Salt to taste

Instructions

Rehydrate the chiles in very hot water for 20 minutes, or until they are soft. Place the chiles in a blender or food processor with a little of the broth, and puree until smooth.

Grill the tomatoes over an open fire or roast them in the oven until they are blackened. Remove the skins.

Heat the oil in a sauce pot and sauté the onion and chicken until the onions are transparent. Add the tomatoes and simmer over low heat until the tomatoes have broken down.

Add the chile puree, lime juice, and chicken broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is tender.

Add the cilantro and serve.

Healthy Quick Chicken Soup

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Since capsaicin breaks up nasal congestion and gives us the “salsa sniffles,” try this quick chicken soup cure for your next cold.

Ingredients

  • 1 pound skinless, boneless chicken breasts, cut into cubes
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried epazote (optional)
  • 1 cup chunky-style tomato based salsa
  • 2 14-1/2-ounce cans chicken broth
  • 1 ½ cups frozen whole kernel corn
  • 1 cup cooked rice
  • 1 teaspoon chopped fresh cilantro or parsley
  • Vegetable oil spray

Instructions

Spray a heavy saucepan with cooking oil. Heat, and add the chicken, chili powder, and garlic. Cook for 5 minutes over medium heat.
Add the epazote, salsa, broth, corn, and rice. Bring to a boil, reduce the heat and cook for 10 minutes or until the chicken is no longer pink.
To serve, stir in the cilantro and garnish with additional fresh cilantro.

Dry-rubbed Chicken Breast with Sweet Red Chile Sauce

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Chef Jim Heywood teaches at the Culinary Institute of America, and is a Fiery Foods Show favorite. He always offers a lot of cooking tips and information, as well as incredible food!

Ingredients

For the Dry Rub:

  • 1/4 cup salt
  • 1 tablespoon green jalapeño powder
  • 1 tablespoon mild chili powder
  • 1 teaspoon ground Mexican oregano
  • 1/2 teaspoon Tellicherry pepper
  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • Combine all ingredients and mix well. Store in a tightly covered jar.
  • Chicken Breast Sauté
  • 4 chicken breasts, boneless and skinless
  • 8 teaspoons dry rub
  • 2 tablespoons unsalted butter
  • 2-3 ounces dry sherry wine
  • 1-2 jalapeño peppers, cut in julienne strips 1″ long
  • 1/4 cup chopped shallots
  • 3 cloves garlic, minced fine
  • 3/4 cup sweet red chili puree
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • Salt to taste
  • 1 pound cooked, drained penne pasta

Garnish: 1/2 cup aged Monterey jack cheese, fresh oregano sprigs

Instructions

Rub each chicken breast with 2 teaspoons dry rub. Refrigerate until needed. In a large sauté pan, melt the butter. When the butter is hot, sauté the chicken breast until golden brown and done through. Remove from the pan. Add the shallots, jalapeños and garlic to the pan and sauté briefly. Add the sherry wine and chicken broth. Bring to a boil, and then add the sweet red chili puree. Bring to a simmer, and stir well. Remove from the heat, and stir in the cream. Adjust seasoning with salt if needed.

To serve toss the sauce with the hot penne pasta, but save a little sauce for the chicken. Put the coated pasta on a dinner plate, place a coated chicken breast in the center. Garnish with grated aged Monterey jack cheese and some sprigs of fresh oregano.