MUSIC TO MY MOUTH -- favorite recipes

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Lime Chick

Mousse

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Chicken Riganato


CHICKEN WITH ROASTED GREEN CHILES
two huge servings

 

3 boneless, skinless chicken thighs

4 green chiles, roasted, seeded and skinned

3 tablespoons balsamic vinegar

1 tablespoon sherry

4 medium potatoes, pan fried

1 can black beans (15 oz.), heated

 

cook

Preparation:

1. Trim chicken of excess fat, and cut into 1 inch cubes.

2. Chop chiles into 1 inch squares.

3. Over medium high heat, quickly simmer chicken in vinegar and sherry until almost done. Increase heat to high, add chiles and cook until liquid is reduced to almost nothing.

4. Prepare plates with beans on one half, fried potatoes on the other half, and the chicken mixture down the middle, overlapping the beans and the potatoes.

Chef says:

      Green chiles can run the gamut from mild to hot. I like mine about medium, choose yours according to your tastes. If you don't have a chile roaster (which you probably don't), put them on a cookie sheet in a very hot oven (450 degrees) until they blister and start to turn black, turning them once or twice in the process. It should take six minutes or so. Let them cool, then skin and seed them. If you chose hot chiles, wear rubber gloves if you plan to be cleaning more than a few, and be sure to wash your hands well before touching your eyes or other sensitive parts of your body.

       Or you can buy a four ounce can of green chiles at the store - it won't be nearly as tasty, but it will be good.

       There's a produce stand near my house that specializes in chiles, and I told Carmen, the lady who runs it, to call me when it's the season to be roasting the greens. She called last Saturday, so I went and got a twenty pound sack roasted fresh. I froze a lot of them, but still we've been eating chiles two or three times a day since then: green eggs and ham, smoked chicken and green chile enchiladas, green chile quesadillas, and this wonderful invention with the balsamic vinegar. Made it twice so far, and the first time we had it, I ate so much I could hardly walk, it's that good. This time I didn't eat so much because I knew I wanted to be able to write it down.

For another great recipe with green chiles, check out:
Fiesta Corn Cakes

 

Recipes from Thomas Bacon:

Chicken with Roasted Green Chiles

Fiesta Corncakes

Red Lime Chicken Fettuccine

Black Bottom Pie

Salmon Mousse

Bill and Kathy's Wedding Soup

Chocolate Calypso Beans

Chicken Livers
with Apple

Chicken Chili

Shrimp Salad
Greek style

Chicken YaYa

Tuscan Bean Soup

Spanakopittes
(Spinach Cheese Pies)

Chicken Riganato


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