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serindeEarlier in the year, I was let loose in a bookstore (you fools!) and picked up a copy of the World Central Kitchen Cookbook. Partially this is because I am a fan (and supporter) of the org and what they do, but also because I am getting extremely over trying to find recipes off the intarwubs, and I am turning once more to dead trees.
Things and stresses being as they are, I hadn't actually really plowed into it until several weeks back. The first recipe I made was the first recipe in the book, their Firefighter Chili, which is a Cincinnati chili[1] and not too far from my usual recipe. But it's very good and I recommend it to you. However, this weekend I went a bit further afield to the Chicken Chili Verde.
The recipe's pretty easy--
1. blitz scallions, cilantro, garlic, jalapeno, and whole fire-roasted green chiles [remember the chiles] in a blender to make a paste
2. saute onions and chunks of chicken breast in a pot
3. add the green stuff, as well as salt, pepper, cumin, coriander, and oregano
4. add tomatillos, chicken broth, and a can of chickpeas
5. Cook for a few hours and serve it forth over rice with lime juice, cotija, and maybe more scallions & cilantro if that's your kink.
The flavor profile is excellent; fresh, sharp, and has a slow heat to it that by the bottom of the bowl left me with a pleasing ring of fire around my mouth (giggity). But, there are two spots of trouble; the first is that simmering chicken breasts for two hours gives you something not unlike shoe leather; and the other is that it was wayyyyyy too watery. I think the cause is that the called-for fire roasted green chiles were a thing I could not find in any of the stores I tried; I had to sub in ~16 oz of chopped fresh green chiles, and ~4oz of chopped hot hatch chiles, both of which had a lot of liquid in them. So even after two hours of simmering, it's still very watery. It's worth doing again, though, and with more attention and a bit of tweaking[2]. For the remainder of this batch - it makes a lot - I may try straining it and seeing if that gets us anywhere.
[1] :touches earpiece: New information! I grew up with the understanding that a ground-beef red chili with beans is Cincinnati chili. Apparently that's not the case, and the true Cincy article has more Mediterranean (or indeed medieval) spice profile, and they put it on spaghetti?!? Weirdos.
[2] In addition to using chicken thighs instead of breasts, I think I would leave out the chickpeas. They make perfect sense if you're making a lot of food for people in a disaster situation, but in our mild and modest home life they aren't really adding much.
Things and stresses being as they are, I hadn't actually really plowed into it until several weeks back. The first recipe I made was the first recipe in the book, their Firefighter Chili, which is a Cincinnati chili[1] and not too far from my usual recipe. But it's very good and I recommend it to you. However, this weekend I went a bit further afield to the Chicken Chili Verde.
The recipe's pretty easy--
1. blitz scallions, cilantro, garlic, jalapeno, and whole fire-roasted green chiles [remember the chiles] in a blender to make a paste
2. saute onions and chunks of chicken breast in a pot
3. add the green stuff, as well as salt, pepper, cumin, coriander, and oregano
4. add tomatillos, chicken broth, and a can of chickpeas
5. Cook for a few hours and serve it forth over rice with lime juice, cotija, and maybe more scallions & cilantro if that's your kink.
The flavor profile is excellent; fresh, sharp, and has a slow heat to it that by the bottom of the bowl left me with a pleasing ring of fire around my mouth (giggity). But, there are two spots of trouble; the first is that simmering chicken breasts for two hours gives you something not unlike shoe leather; and the other is that it was wayyyyyy too watery. I think the cause is that the called-for fire roasted green chiles were a thing I could not find in any of the stores I tried; I had to sub in ~16 oz of chopped fresh green chiles, and ~4oz of chopped hot hatch chiles, both of which had a lot of liquid in them. So even after two hours of simmering, it's still very watery. It's worth doing again, though, and with more attention and a bit of tweaking[2]. For the remainder of this batch - it makes a lot - I may try straining it and seeing if that gets us anywhere.
[1] :touches earpiece: New information! I grew up with the understanding that a ground-beef red chili with beans is Cincinnati chili. Apparently that's not the case, and the true Cincy article has more Mediterranean (or indeed medieval) spice profile, and they put it on spaghetti?!? Weirdos.
[2] In addition to using chicken thighs instead of breasts, I think I would leave out the chickpeas. They make perfect sense if you're making a lot of food for people in a disaster situation, but in our mild and modest home life they aren't really adding much.
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Date: 2024-11-29 05:29 pm (UTC)