Tag Archives: lemons

Pulled Chicken

Good morning, lovely friends! Somehow, it’s Monday again. But that’s okay. We just came off a fabulous weekend with my sister Erica and her husband, I’m starting a yoga class tonight with my favorite teacher at Broadway Armory Park, I’m about to imbibe a steaming mug of mint tea, and I have exciting things to share with you this week–starting with this chicken.

What to say about this chicken?

It’s great. I made it on a whim. I was committed to bringing a dish to a women’s gathering at our church, and as I was browsing the incredible food blog that is Kayotic Kitchen, this chicken sandwich caught my eye. I’m so glad that Kay highlighted it in her Superbowl-friendly recipes post, because I might not have found it otherwise. It’s simple (not at all labor intensive, seriously), delicious, and I was asked for the recipe.

There’s no greater compliment than being asked for the recipe, in my book.

The sauce is richly complex, satisfying, the right amount of vinegary and sweet, and of course adjustable to each person’s individual taste. So make this for a party! It’s amazing.

I made a few changes–green pepper instead of red, ginger sauce for added sweetness, sriracha, more chicken (the ratio of sauce was a little high), and the results were delectable. I will now show you how it all went down!

 

Ingredients

(Serves 10-12)

7-8 boneless, skinless chicken breasts
1 large onion
2 TBS butter
1 bell pepper (red or green)
6-8 garlic cloves
1 serrano or jalapeño chili, seeds and membrane removed
1 cup ketchup
3 TBS sriracha
1 1/2 cups water
3 TBS brown sugar
2 TBS ginger syrup
1/2 cup apple cider or white wine vinegar
2 TBS Worcestershire sauce
1/2 tsp mustard powder
1/2 tsp paprika
1/2 tsp curry powder
1 squeeze fresh lemon juice
2 tsp salt, to taste
Tabasco, to taste
Pepper, to taste

Mince the onion, bell pepper, garlic, and chili.

Heat the butter in a large pot or Dutch oven over medium high heat. Add the onion and cook for 15 minutes, until it’s starting to caramelize.

Add the bell pepper, garlic and chili and continue to cook for another 5-8 minutes, stirring occasionally, until the veggies are softened.

Season those veggies with salt and pepper as they cook.

Whisk together the remaining ingredients (except for the chicken).

Give the sauce a taste if you want, though the flavors will change and deepen when it cooks.

If you don’t have a certain ingredient (like ginger sauce), don’t sweat it–this is a flexible sauce. A forgiving sauce. A sauce that’s begging to be personalized.

Add the ketchup mixture to the pot with the veggies and bring ‘er to a boil.

Add the chicken breasts, lower the heat, cover the pot and simmer for 20 minutes.

Don’t overcook the chicken, or it will dry out! Overcooked chicken is the worst, man, especially once you understand the full potential of tender, perfectly cooked fowl flesh.

When the chicken is done, remove it from the pot and set it aside to cool a little on a plate.

Turn the heat up to medium and simmer the sauce for 20-30 minutes, stirring occasionally so that it doesn’t burn to the bottom, until it’s very thick. Like dees!

And if you burn it a little (I certainly did–you can see the blackened chunks if you look closely), it only adds to the smokiness of the barbecue flavor.

Taste the sauce and adjust the seasoning to your liking.

Shred the chicken with two forks . . .

. . . and mix the chicken and sauce together.

My chicken went straight into this lovely plastic container, for transportation to our women’s ministry gathering.

Oh man, my mouth is watering.

Serve! On a plate, over rice, in a sandwich—you’ll love it.

The chicken is so amazingly tender and flavorful.

Click here for printer-friendly version: Pulled Chicken

Black Bean and Avocado Lime Quinoa

I love simplicity on a weeknight. And though the plethora of ingredients in this recipe may lead you to believe that it’s complicated, it’s not! You cook the quinoa and simply stir everything else in. I’ve made this many times, and the add-in ingredients are flexible and can be adjusted depending on the state of your pantry. So while it’s delicious just as written below, have fun playing and substituting!

This dish can function as a side, but I love it as a main dish. And my love will remain unshaken.

Ingredients

(Serves 4)

1 cup quinoa
2 cups water
Juice and zest of 1 lime
1 tsp kosher salt
2 TBS olive oil
1 tsp black pepper
1 tsp sugar
1 small bunch cilantro
3-4 Roma tomatoes
1 15 oz can black beans, drained and rinsed
1 15 oz can corn
2 avocados
1 sprinkle lemon juice (for the avocado)
1 hard boiled egg
1 TBS melted butter
Optional: crumbled feta cheese

First: resist the urge to be overwhelmed. Yes, there appear to be a good many ingredients in that picture, but nothing complicated is happening with or to any of them. Take a deep breath and stick with me!

Now, quinoa. I used to be intimidated by it. It was an unknown, and it always takes a little extra energy to tackle something mysterious in the kitchen. Well let me assure you: this delicious little grain is nothing to be afraid of. Its tiny couscous-like pearls are simply cooked in boiling water, and then sit for 10 minutes to steam and soften. And that’s the extent of the Quinoa Threat.

Let’s see this funky lil’ grain in action!

Boil the 2 cups of water in a large pot. When boiling, adjust the heat to medium, add the quinoa . . .

. . . and cook (uncovered) for 15 minutes, until the water is absorbed. After 15 minutes, cover the pot and turn off the heat.

Let the quinoa sit for 10 minutes and get happy. See? Nothing to fear at all.

Hard boil that egg. After 7 minutes of boiling and a couple minutes sitting in the hot water, mine was perfection.

Dice up the tomatoes and cilantro:

Bam! Bam! Toss them in a bowl.

Peel and cube the avocado, sprinkling the pieces with a little lemon juice to avoid browning.

As you can see, I left a few of the prettier slices whole, to use as a garnish.

Drain and rinse the black beans:

And drain the can of corn while you’re at it.

Chop up the hardboiled egg too–and now all the chunky ingredients are ready to be added once the quinoa is done:

Beautiful! Colorful. Healthy.

Zest and juice the lime into a bowl:

Add the salt, sugar, and pepper . . .

. . . and whisk in the olive oil and butter to form the dressing.

As you can see, I couldn’t be bothered with melting the butter, knowing it would simply melt in the hot quinoa.

Once the quinoa is done, mix everything together in the pot:

This dish can be eaten hot or cold, but I like it at least warm, so if you do too, heat everything for a couple minutes over low heat.

Serve it up! You can sprinkle a little feta on top too, if you’re in the mood for some dairy bliss.

I, surprisingly, wasn’t. I also didn’t have any feta on hand, so maybe that was part of it.

It’s so good. I love, love, love this dinner–there’s no rolling away from the table with a rock in your stomach after a bowl of this veggie-licious combo. I hope you guys like it too!

Click here for printer-friendly version: Black Bean and Avocado Lime Quinoa