Slow-Cooker Chipotle Chicken

As the weather starts to turn cool, I can't help but want to pull out my slow-cooker "the crock pot" and start filling my house gradually with the aroma of fall. It's a great way to cook, especially if you're really busy lawyer like me! Thanks to my mom, we just got a crock pot and couldn't be more thrilled! So get ready for some fantastic slow-cooker recipes all season long.

Here's what is making our house smell like home right now:

Slow-Cooker Chipotle Chicken

Ingredients

• 4oz of Italian Dressing (I used 365 brand of italian dressing)
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin
• pinch of smoked paprika
• 1/2 tbs. of spicy rub mix containing greek oregano, Turkish cumin, onion, dried chipotle, and garlic powder
• 2 cloves garlic—minced (I used a little chopper like this)
• 2.5 lbs organic chicken breast
• 2 tbs lime juice
• 1/4 bunch cilantro

Directions

1. Cook all together in a crock pot for 4 hours. (I know there are a lot of spices in there, but I like spices and love full flavors. Sue me!)
2. Shred meat. Add in lime and cilantro.
3. Cook 30 additional minutes.

I decided to make a rice to go with our chicken.

Green Chile Rice

• 2 c water
• 1 vegetable bouillon cube
• 1 clove of garlic –minced
• ½ bunch cilantro
• 1.2 can green chiles—or equivalent fresh
• 1/4 tsp salt
• 1 tsp butter
• 1/3 minced yellow onion
• 1 c rice (not instant)

Directions

1. Blend cilantro, green chiles and onion together in blender (pulse).
2. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

We enjoyed the chicken and rice wrapped up in tortilla with a bit of Frontera Jalapeño Cilantro, simple and hearty, the perfect ending to a chilly fall day.

Photo: iStock

Chicken Fried...Weekend

It's National Chicken Month and this weekend, we decided to do chicken fried trying out chicken bites and chicken wings.

Spicy Fried Chicken Bites with Derby Dip

Recipe courtesy Brian Boitano 2009

Ingredients

• 4 strips bacon (I didn't do this part)
• 1 1/2 pounds boneless skinless chicken
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 2 1/2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 2 cups canola oil

Derby Dip:

• 3/4 cup sour cream
• 1 tablespoon mayonnaise
• 1/4 cup blue cheese, room temperature, cut into small pieces

(I skipped the derby dip, but instead ate my bites with honey mustard.)

Directions

1. Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. (Added more hot sauce, Latin girls like it spicy!) Cover and let marinate in the refrigerator for at least 2 hours, up to overnight.
   
   
   
   
   
   
   
   
   
2. In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper.
3. Key steps!!! Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. (Make sure to shake off extra coating!)
   
   
   
   
   
   
   
   
4. Transfer the double coated chicken to a baking sheet and reserve.
5. Heat the canola oil in a large cast iron skillet to 350 degrees F. (I used Crisco shortening which worked really well. Use a deep fryer/candy thermometer to check the temp!) Add the reserved 2 tablespoons bacon fat. (I did it without the bacon fat...) Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side.
   
   
   
   
   
   
   
   
   
   
6. Transfer the cooked chicken to a sheet pan lined with paper towels.

So, I made this recipe tonight and here is what I found:

First, the process: I admit that the double dredging step was a bit tedious and annoying, but I promise you that this is the key to the flavorful crunch. In addition, the cast iron pan is a really good way to make this dish. You can pick a cast iron pan up for under $20 from your local hardware store, already prepared and seasoned! As the oil heats up, it pops a bit, but as it gets to the frying temperature it will start to subside, until you add the chicken. It shouldn't really pop violently, but bubble up around the chicken.

Second, the taste: the crunch is amazing! "But wait Diane" you think, "will the chicken still be moist?" Of course, reader, the meat is so tender and juicy! The marinade gets penetrates the meat and the chicken is really spicy, at least the way I make it.

I really can't stress how delicious these bites turned out. I say this as a frying amateur, in fact, I had a failed wing attempt yesterday, see below. Give this recipe a try for your next party for the big game or even put them on skewers and serve with a fancy sauce for your next cocktail event.

Wings

I love wings. I know it's generally bar food or saved for Super Bowl Sunday, but since it is National Chicken month, I decided to give it try. I don't think I'm the most amazing cook, but I do know my way around the kitchen. However, when it comes to wings, I need to leave it to the professionals.

I started off with a good plan: Laura and I were shopping at our local Whole Foods a while back and sampled some amazing wings that were made in house by the butchers. The greatest thing is that these marinated and seasoned wings were available for purchase, already prepared. This weekend, we decided to take some home with us and fry them up. Here are the mistakes I made: 1) I didn't get the oil hot enough. 2) I should have used a different type of oil. 3) I should have used a different pan.

So, they looked great as they were frying, as you can see.

Straight out of the oil they looked pretty good...

But... when we tasted them, wow did they fall short. We were so disappointed. The flavor was really bland, the oil was the only thing that we could taste.

So may I recommend two spots to get wings if you're in SLC where you can't go wrong:

Trolley Wing Company-- I suggest take out.

500 Trolley Sq
Salt Lake City, UT 84102

(801) 538-0745

Wing Coop

3971 Wasatch Boulevard

Salt Lake City, UT 84124
801-274-WING / 801-274-9464

London's Calling...It's Hungry

Test of faith time! I'm asking all my readers to band together for a culinary rescue. My friend, Mark, has just moved to London and boy is he hungry. He could spend the next few months wandering all over the place and eating the good, the bad, and the scary... or you can help him by leaving a comment to this post with your favorite London eatery.

So have at it! Extra points to those who list late-night spots for Mark, the night owl, across the pond.

Go Ahead...Makhani My Day!

If you've never tried chicken the Bombay way, you don't know what chicken can be! Bombay House, in the Parley's area of Salt Lake City, brings chicken to the table in an unexpected way with their classic Indian fares. Famished after a long day ready to gorge on spicy Indian food, I dined with Ali Larsen and Diane at this favorite local spot!

After looking over the menu we decided to indulge, ordering two dishes: chicken makhani and shrimp tikka masala. chicken makhani is a classic Indian dish from the Punjab region whereas Chicken tikka masala is actually a dish created by a chef in the United Kingdom, which is disputed by Indian chefs; regardless of origin, it is amazing! It was created from the original Indian dish, chicken tikka. At Bombay House they serve a few variations of tikka masala: lamb, shrimp and chicken.

*photo source: biryani.net
We scooped up our fares with garlic and plain naan. The naan, a tasty leavened oven baked bread, was beautifully browned and was the perfect crunchy utensil to transport our spicy delights.

We were wrapped up this ethnic feast with a creamy, cold saffron ice cream, a new dessert at Bombay House. The cool treat coated our mouths and eased the heat from our spicy dishes, completing the party of exotic flavors.

All in all, Bombay House delivered once again, providing a perfectly spicy beginning for National Chicken Month!