Chicken Thighs, Garbanzos and Corn Kernels

Chicken Thighs, Garbanzos and Corn Kernels - Slow Cooker

One of those recipes that started with all the right intentions, and only 1/2 the ingredients on hand. So this is my version...Great for a cold night, over brown rice or anything else. Inspired by Andrew Schloss

3-4 lbs chicken thigh meat (original calls for turkey)
1/3 cup flour
Salt
Pepper
Olive oil
3/4 cup salsa (mild to medium)
1 cup Chicken broth
1-2 cups corn kernels (freeze dried is what I used, you can try frozen or fresh. Original calls for pasole)
1 16 oz can garbanzo beans, drained and rinsed
Zest of 1 lime
Juice of same lime
Cilantro

Trim fat from thigh meat.
Mix flout with salt and pepper
Dredge chicken through flour, reserve remaining flour
Heat pan with olive oil until shimmering (I like cast iron, you may not)
Brown chicken on each side and remove from pan
Add chicken to slow cooker
If there is no fat in the pan, add a bit more olive oil or some butter
Add reserved flour and toast while stirring for 1 minute or so
Add salsa and broth to the pan, bring to boil, reduce heat to medium
Whisk to ensure flour is well mixed in
Add garbanzos to pan
Pour mixture over the chicken
Slow cook for 4 hours

Serve over brown rice, pasta, or just about anything.

Comments

Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in a large b

Asparagus Risotto

1 bunch asparagus, rinsed, tough ends snapped off, cut into 1” pieces 2 Tbl olive oil 6 Tbl unsalted butter 1 onion, finely diced (or shallots) 1 1/2 cups arborio rice 1/2 cup dry white wine 5 cups of broth (veg or chicken), hot 3/4 cup Parmesean cheese salt pepper Blanch asparagus for 1 minute in boiling, salted water. Rinse under cold water until cool to the touch. Heat olive oil and 2 Tbl of butter in a medium pan until butter no longer spatters Add onion and sauté until translucent Add rice and sauté for 1-2 minutes until rice has absorbed most of the fats Add white wine and sauté until rice has absorbed most of the wine and liquid no longer appears on the bottom of the pan when you stir it. Begin adding the broth 1/2 cup at a time. Stir very frequently until liquid no longer appears on the bottom of the pan, then add the next 1/2 cup. Add asparagus with the last 1/2 cup of stock and stir. If rice is still too “al dente”, add 1/2 cup of hot water and stir until absorbed. Add remai

Cauliflower and Carrot Soup

1 medium onion 3 cloves of garlic, peeled, sliced thinly 1 lb carrots, washed and roughly chopped 1 Tbl coriander seeds, toasted 1 head cauliflower, washed and roughly chopped 6 cups of vegetable broth (chicken broth would work as well) Salt Pepper Thick Yogurt (greek style) Hot sauce of choice (Siracha, other) 1) Saute onions until soft and just beginning to color. 2) Add garlic and saute for 30 seconds 3) Add carrots, coriander and broth. Simmer for 15-20 min until carrots are just soft. 4) Add cauliflower and simmer for 10 min until soft. 5) Blend until smooth 6) Re-heat. Add salt and pepper to taste. 7) Ladle into bowls, top with tablespoon of yogurt dotted with hot sauce.

Accidental Recipes

Search This Blog