It was Super Bowl Sunday a little over a week ago, and what was I cooking? I think kind of unusual things for that particular day, and we didn't actually eat any of it before or during game time. I just thought I should cook since it was a Sunday (my usual cooking day) and Super Bowl Sunday. I feel like if I'm not going to really care about the game (once the Eagles were out, I lost interest altogether), I should at least make the house smell good. And I did.
Chicken Enchiladas
A variation on this recipe by Tyler Florence
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast, each breast cut in half
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Cajun spice
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped (I used these but think fresh jalapeños could have worked well too)
1-2 teaspoons chipotle chili powder (or more, depending on your spice preference)
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas (I used these but think I may have liked flour tortillas better. Or maybe I just needed better-quality corn ones?)
3 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream
Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7-8 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Cajun spice before turning. Remove chicken to a platter, allow to cool.
Sauté onion and garlic in chicken drippings until tender. Add corn, chiles, and chipotle chili powder. Stir well to combine. Add canned tomatoes, sauté 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350ºF oven until cheese melts. Garnish with cilantro, scallion, and sour cream before serving.
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Chicken Makhani (Indian Butter Chicken)
A variation on this recipe from 365crockpot.blogspot.com
2 pounds boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped
4 tablespoon butter
1 teaspoon cardamom
2 teaspoons curry
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1/2 teaspoon ground ginger
1 can coconut milk
1 can (6 oz) tomato paste
2 tablespoons lemon juice
1 cup plain yogurt
1 cup frozen peas
Use a 5 quart or larger crockpot. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
Stir in plain yogurt and peas 15 minutes before serving. Salt to taste, serve with white or brown basmati rice.
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