Archive for the ‘Chicken’ Category

Packed with great flavor, Sixteen-Spice Chicken with Smoked Red Pepper Sauce is super easy to make and requires little effort in the kitchen. This recipe comes from the Bobby Flay’s Mesa Grill Cookbook (p. 140). The spice rub has become a favorite in our house and we also like to use it on shrimp and fish.

Smoked Red Pepper Sauce (makes 2 1/2 cups):

  • 4 red bell peppers, roasted, peeled, seeded, and chopped
  • 1/2 small red onion, coarsely chopped
  • 4 cloves roasted garlic, peeled
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chipotle chile puree
  • Salt and fresh ground pepper
  • 1/2 cup canola oil

Spice Rub (makes 2 cups):

  • 3 tablespoons ground cinnamon
  • 3 tablespoons ancho chile powder
  • 3 tablespoons ground cumin
  • 3 tablespoons ground coriander
  • 3 tablespoons ground ginger
  • 3 table spoons light brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon ground cloves
  • 1 tablespoon ground fennel seeds
  • 1 tablespoon ground allspice
  • 1 teaspoon chile de arbol
  • 1 teaspoon cayenne pepper


  • Four 8-ounce bone-in, skin-on chicken breast halves
  • 2 tablespoons olive oil

To make the Sixteen-Spice Rub

In a food processor combine all of the ingredients. Store in an airtight container for up to 6 months.

To make the Smoked Red Pepper Sauce

Empty the contents of a can of chipoltes in adobo sauce into a food processor and process until smooth. Chipolte puree will last up to a month in the refrigerator. Combine the chopped roasted red bell  peppers, onion, garlic, vinegar, honey, mustard, and chipolte puree in a blender, season with salt and pepper, and blend until smooth. With motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl. This sauce can be made 1 day in advance and refrigerated.

To make the chicken

Preheat the oven to 400 degrees. Rub each breast with 2 tablespoons of the spice rub. Heat the 2 tablespoons of oil in an ovenproof saute pan over medium high heat until almost smoking. Saute the breasts, skin side down, until golden brown, 2 to 3 minutes. Turn the breasts over and transfer the pan to the oven. Bake the chicken until cooked through, 8 to 10 minutes. Remove from the oven and let rest for 5 minutes before serving.  Serve with the smoked red pepper sauce.

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This season of Top Chef Masters has been great and I have really enjoyed watching Susan Feniger dominate several of the challenges. Last week she won the Quick Fire with Cumin-Cilantro Chicken and the Tailgating challenge with Skirt Steak Tacos. Feniger is one half of the chef partnership called the “Two Hot Tamales.” They specialize in Latin American and Spanish cuisine. On our last trip to Las Vegas my husband took me to their Border Grill for lunch. I highly recommend trying their restaurant. It’s May 22nd and we have had snow flurries on and off for two days. I wasn’t prepared for this sudden drop in temperature. Inspired by Feniger’s recent victories on Top Chef Masters, I decided to ask my husband to make one of my favorite comfort foods, Red Roasted Chicken. This recipe comes from the “Cooking With Two Hot Tamales” cookbook (p. 100). It is a fabulous alternative to roasted chicken, forming a tomato stew sauce we love to serve over rice. Red Roasted Chicken serves 4 to 6 people.

  • 1 (3-pound) chicken
  • 3 garlic cloves, finely chopped
  • 2 tablespoons paprika
  • coarse salt and freshly ground pepper
  • 1/4 cup red wine vinegar
  • 1/3 cup Spanish olive oil
  • 3 tablespoons unsalted butter
  • 2 medium onions, finely chopped, finely chopped
  • 6 Roma tomatoes, cored, chopped (or use canned)
  • 1/2 cup water
  • 1/2 bunch Italian parsley, leaves only, roughly chopped, for garnish

Rinse the chicken, remove any excess fat, and pat dry with paper towels. In a small bowl mix together the garlic, paprika, 2 teaspoons salt, 2 teaspoons pepper, and the vinegar. Rub the vinegar mixture all over the chicken, including the cavity. Cover with plastic wrap and marinate at room temperature for 1 hour.

Preheat the oven to 350 degrees.

Heat a large cast-iron skillet over medium-high heat and add olive oil. Shake the chicken to drain the excess vinegar. Using kitchen tongs and a large wooden spoon to stead the bird, brown it on all sides in the hot oil. Transfer to a plate and set aside.

Melt the butter in the skillet over medium-high heat. Saute the onions, with 1 teaspoon salt and 1/2 teaspoon pepper, 3 to 5 minutes. Add the tomatoes and cook for 2 to 3 minutes. Add the water and set the chicken on top of the vegetables. Roast 1 hour, until the leg moves easily when twisted (cook until the thigh reaches 165 degrees). Transfer the chicken to a serving platter and cover with aluminum foil.

Tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces, and arrange on a platter with the vegetables and juices from the pan. Sprinkle with parsley and serve.

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roast-chickenchicken-and-potThis is an amazing recipe for no fail, moist roast chicken that you can depend on.  The brine adds flavor and ensures that the roast chicken is juicy.  This recipe is from the Bouchon cookbook and paraphrased.  If you are ever in the Napa Valley make a reservation at Bouchon.  You won’t be disappointed.

It is a good idea to make the brine and refrigerate it a day ahead of time.  For health reasons never add meat to a warm brine.  Also, don’t leave the chicken in the brine longer than the specified time or your chicken will be salty.

For the brine:

  • 1 gallon water
  • 1 cup kosher salt
  • 1/4 cup plus 2 tablespoons honey
  • 12 bay leaves
  • 1/2 cup garlic cloves, skin left on, smashed
  • 2 tablespoons black peppercorns
  • About 1/2 ounce ( 3 large) of rosemary sprigs
  • About 1/2 ounce (1 large bunch thyme sprigs)
  • About 2 ounces (1 large bunch) Italian parsley sprigs
  • Grated zest and juice of 2 large lemons

Combine all the ingredients in a large pot, cover, and bring to a boil.  Boil for 1 minute, stirring to dissolve the salt.  Remove from heat and cool completely before using.

Brining the chicken:

Rinse each chicken under cold running water.  Put the chicken in the pot of brine and weight the chicken down with a plate to keep submerged.  Refrigerate for 6 hours.

For the chicken:

  • One or Two 2 1/4 to 2 1/2 pound chickens
  • Brine (above)
  • Kosher salt and fresh ground pepper
  • 2 tablespoons canola oil

To roast the chicken:

Preheat the oven to 475 degrees.  Remove the chicken from the brine.  Discard the brine.  Rinse the chicken and pat it dry with paper towels.  Season the inside of the chicken lightly with salt and pepper.   Truss the chicken.   The trussed chicken can be refrigerated for a few hours but remove the chicken 30 minutes before cooking.

Season the outside of the chicken with a light sprinkling of salt and pepper.  Oil the chicken.  This will keep it from sticking to your roasting pan.  Place the chicken breast side up into the pan, then into the oven with the legs facing the back of the oven.

Roast for 40 minutes, checking the chicken every 15 minutes.  If the chicken is browning unevenly rotate the pan.  Sometimes the brine can remove too much moisture from the skin.  If the skin seems to be pulling back from the breast and is cooking to quickly place a sheet of aluminum foil over the chicken but do not tent or you will trap in steam.  After 40 minutes check the temperature of the chicken with an instant read thermometer between the leg and the thigh.  The chicken should be removed from the oven when the temperature reaches 165 degrees.  Remove the chicken from the oven.  Let the chicken rest in a warm spot for 10 minutes before carving.  You can use the pan juices to make a chicken Jus (light gravy).


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From The Wine Lover’s Cookbook by Sid Goldstein

My picture does not do this dish justice.  This is one of my favorite chicken recipes. The thyme added to the ricotta cheese stuffing makes this dish rustic while the roasted red peppers bring sweetness to the dish. This recipe is super easy to make and will not disappoint. It pairs with a Sauvignon/Fume Blanc or Pinot Noir. If you decide to serve Pinot Noir substitute the dry sherry in the sauce with a red wine (Pinot Noir).


1 ½ tablespoon of olive oil

2 teaspoons of chopped garlic

1 cup of roasted red bell peppers (chopped)

½ cup of dry sherry

¼ cup of chicken stock

1 tablespoon of tomato paste

1 teaspoon chopped fresh oregano or ½ teaspoon dried

1 teaspoon chopped fresh basil

Kosher salt and red pepper flakes


4 large chicken breast halves

Kosher salt and red pepper flakes

2 cups of ricotta cheese

6 tablespoons of shopped sun-dried tomatoes (packed in oil)

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh thyme

1 tablespoon chopped shallots

1 tablespoon minced chives

1 tablespoon of flour

2 tablespoons butter or olive oil

To make the sauce, heat the olive oil in a saucepan. Add the chopped roasted red bell peppers and garlic. Sauté the sauce for 3-4 minutes. Add the sherry, stock, tomato paste, oregano and basil. Increase the heat to a simmer and then reduce the sauce slightly for 4-5 minutes. Blend the sauce using a hand blender or food processor. Move sauce back to the saucepan and keep warm on low.

Clean the chicken and pat dry. Carefully cut horizontally a deep pocket in the center of the chicken breast. Salt and pepper the chicken.

In a medium sized bowl, combine thoroughly the ricotta, sun-dried tomatoes, basil, thyme, shallots and chives. Stuff each chicken breast pocket with the ricotta mixture. Dust each chicken breast with flour.

Pre-heat oven to 375 degrees. In an oven proof sauté pan melt butter or olive oil over medium heat. Sauté the chicken breasts for 3-4 minutes per side until lightly browned. Transfer the pan to the oven and roast for 15 minutes.

To plate, spoon sauce on the plate. Place chicken breast on the plate and spoon additional sauce on the chicken. Dust with parmesan cheese. This dish can be served with a side of simple pasta, garlic, basil and olive oil or with the vegetable of your choice.

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