Chicken Enchiladas Suizas

© Katherine Stetson
  • 1 1⁄2 pounds tomatillos, husks removed
  • 2 serrano chiles
  • 2 poblano chiles
  • 1 cup chopped cilantro
  • 1 cup Mexican Crema (or sour cream)
  • 1⁄2 teaspoon cumin seeds, toasted
  • 4 cloves garlic, roughly chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup peanut oil
  • 3 cups cooked and shredded chicken
  • 1 cup shredded Aged Oaxaca cheese (or Monterey Jack)
  • ¾ cup shredded Monterey Jack cheese
  • 8  corn tortillas
  • Sliced scallions, chopped cilantro and extra crema, as garnish

Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos and chiles on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, and 1 cup hot water. Season with salt and pepper, and purée until smooth. Set aside.

Place chicken and ¾ cup cheese in a bowl and toss with 1 cup enchilada sauce.

Heat oil in a 10″ skillet over medium-high heat. Fry tortillas, one at a time, for 10 seconds, turning once, until pliable. Transfer to a foil-lined sheet pan. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1/2 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down, creating two rows of four. Pour remaining enchilada sauce over rolls, and cover evenly with remaining Oaxaca and Monterey Jack cheeses.

Heat oven to 350°. Bake enchiladas until sauce is bubbling and cheese is melted on top, about 25 minutes. Remove from oven, and scatter garnishes over the top. Serve any remaining sauce on the side.

Roast Chicken, Pecan and Cranberry Salad

© Katherine Stetson

Makes 3+ cups.

  • 2 cups roast chicken, cubed
  • 1 cup diced celery
  • ½ cup fresh peas, lightly blanched
  • Fresh Cranberry Relish
  • ½ cup mayonnaise (homemade or Hellmann’s)
  • 1/3 cup raw pecans
  • 1 teaspoon dill
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh flat leaf parsley
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

Spread pecans out on a baking sheet and toast for 10 minutes at 350 degrees.  Let cool and then chop into desired pieces.

In a medium bowl, combine chicken and mayonnaise and gently toss to evenly coat the chicken.  Add remaining ingredients (except cranberries) and stir gently until well combined.  When ready to serve, stud the top of the salad with the cranberries.

Curried Chicken and Sweet Pea Salad

© Katherine Stetson

For extra flavor, blanch the peas in chicken stock.

Makes 3+ cups.

  • 2 cups roast (or poached) chicken, cubed
  • 1 cup diced celery
  • ½ cup fresh peas, lightly blanched
  • ½ cup mayonnaise (homemade or Hellmann’s)
  • 2 teaspoons curry powder, or to taste
  • 1 teaspoon dill
  • 1 teaspoon chopped fresh flat leaf parsley
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

In a medium bowl, combine chicken and mayonnaise and gently toss to evenly coat the chicken.  Add remaining ingredients and stir gently until well combined.

Chicken, Zucchini and Feta Danish

© Katherine Stetson

A fun remake of a favorite breakfast pastry!

For four pastries:

  • 1 small zucchini, sliced
  • 1 small onion, diced
  • 1 cup cooked chicken, diced
  • ½ cup feta, crumbled
  • ¼ cup sour cream
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon chopped fresh dill
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 1 sheet frozen puff pastry, defrosted
  • all purpose flour, for dusting pastry
  • 1 egg yolk beaten with 2 teaspoons water, for pastry glaze

Preheat oven to 400 degrees.

In a medium skillet heat olive oil and butter and add onion and zucchini and cook until tender.  Remove from heat and gently stir in sour cream, chicken, feta and dill.  Season to taste with salt and pepper and set aside.

Lay a square of parchment or wax paper on the counter and sprinkle lightly with flour. Unfold the puff pastry and place on the paper. Lightly sprinkle the top with flour and gently roll with a rolling pin to remove creases. Cut pastry into four even squares and separate slightly to allow room for building the Danish.

Brush edges of each square with the egg glaze. Place one-fourth of the chicken mixture in the center of each square and spread it slightly so that it almost reaches opposite corners.  Fold in one corner over filling and brush with egg glaze. Fold in and overlap opposite corner by one inch and press gently to seal. Brush topside of pastry with egg glaze and arrange on a parchment lined baking sheet.

Bake for 20 – 25 minutes or until nicely golden, rotating sheet pan halfway through baking time. Best served immediately or reheat in a 350 degrees oven for 10 minutes.

Fool-proof Roast Chicken with Pan Sauce

© Katherine Stetson

There are more wacky ways to roast a chicken than I care to count and most of them contribute nothing special to the end result.  The best roast chicken comes from the least amount of fussing, trussing and mussing.

For four servings:

  • 1 6-8 pound chicken, giblets removed
  • sea salt
  • freshly ground pepper

Pan Sauce:

  • chicken drippings
  • 1 shallot, finely chopped
  • ½ cup warm water
  • ½ cup white wine
  • 1 tablespoon unsalted butter
  • sea salt
  • freshly ground pepper

Preheat oven to 450 degrees.

Rinse chicken inside and out and place breast side up on a rack in a roasting pan.  Blot chicken dry with paper towels.  Season with sea salt and freshly ground pepper.  Roast for 20 minutes.  Reduce heat to 350 degrees an continue to cook until an instant read meat thermometer registers 165 degrees in the meatiest part of the thigh.

Remove chicken to a carving board and tent loosely with tin foil.  Allow to rest for 15 minutes.

Make the pan sauce: place roasting pan on the stove over medium heat.  If preferred, remove some of the fat from the roasting pan.  Add the shallot and sauté briefly.  Add the wine and use a wire whisk to pick up any browned bits from the pan.  Whisk in the water and bring to a boil, whisking continuously until a smooth and slightly reduced sauce is achieved.  Swirl in the butter until melted.  Season to taste with sea salt and pepper and pour into a small saucepan to hold or directly into a warm gravy boat.

Slice or section the chicken and serve with the pan sauce.

Tickle ‘n Spank Chicken

© Katherine Stetson

To ensure a moist and fully cooked chicken, the breasts are baked in the oven and then finished off on a charcoal grill.

For four servings:

  • 4 bone-in chicken breast halves

Marinade:

  • 1/4 cup fresh lime juice
  • 1/3 cup peanut oil
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons fish sauce (available in the Asian food aisle)
  • 1 ½ tablespoons garlic chili paste (available in the Asian food aisle)
  • 3 garlic cloves, minced
  • 2 spring onions, white and green parts, ¼ inch slices

Garnishes:

  • Nuoc Cham Sauce
  • ½ cup roasted peanuts, chopped
  • 2 cups prepared rice noodle vermicelli
  • sliced cucumbers
  • sliced tomatoes
  • ½ dozen small basil leaves
  • ½ dozen small mint leaves
  • shredded iceburg or romaine lettuce

In a large zipper bag, combine marinade ingredients and mix well.  Add chicken and refrigerate for 4 hours, turning bag occasionally to ensure beef is equally seasoned.

Prepare garnishes (except peanuts and vermicelli) and assemble on a large platter.  Refrigerate until ready to serve.

Preheat oven to 375 degrees.  Remove chicken from marinade and place on a rack on a cookie sheet.  Bake for 40 minutes.

Prepare and light a charcoal grill.  When coals are ready, grill the chicken until well browned on all sides.  Allow meat to rest, lightly tented with foil, for 10 minutes.  Serve breasts whole or sliced along with the garnish platter, the vermicelli, the sauce and peanuts

Copyright © Katherine Stetson, all rights reserved.