Chicken recipes
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Chicken and andouille smoked sausage gumbo Total time: 1 hour, 40 minutes Servings: 6 Note: Adapted from “Chef Paul Prudhomme’s Louisiana Kitchen” by Paul Prudhomme. 1 small (2- to 3-pound) chicken, or ½ of a large (5- to 6-pound) chicken, cut up 1 1/2 teaspoons salt, divided 1 teaspoon garlic powder, divided 1 teaspoon ground red pepper (preferably cayenne), divided 1 cup finely chopped onions 1 cup finely chopped green bell peppers 3/4 cup finely chopped celery 1 1/4 cups flour Vegetable oil for deep frying About 7 cups chicken broth 1/2 pound andouille sausage, or any good pork sausage (such as Polish kielbasa), cut into ¼-inch cubes 1 teaspoon minced garlic Cooked white rice, for serving 1.
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< meta> Dear SOS: I understand that the previous incarnation of the cafe at Nordstrom in the Westside Pavilion is now closed.
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Crispy flattened chicken was a signature dish cooked by Mark Peel at Campanile.
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2 hours.
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Dear SOS: A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach, and she loved the avocado vinaigrette salad dressing — so much so that we returned for dinner the following day just so she could order it again.
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Dear SOS: My co-worker raves about the chicken tequila fettucine from California Pizza Kitchen.
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Novo Restaurant shares its recipe for a rich and flavorful soup-like concoction.
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Mexican chicken soup Total time: 2 hours, 45 minutes Servings: 6 to 8 Note: This recipe requires a very large (16-quart) stock pot. 1 whole chicken 1 clove garlic 1/4 head of cabbage, halved 1/2 onion, quartered, plus ½ cup finely chopped onion, divided 3 zucchini, cut crosswise into quarters 3 ears of corn, halved crosswise 1 bay leaf 3 carrots, halved crosswise 3 to 6 small red boiling potatoes 12 green beans, ends trimmed 2 whole celery sticks Salt and pepper 2 to 3 chicken bouillon cubes 1/2 bunch of cilantro, finely chopped 1 serrano chile, finely chopped 1 lime or lemon, quartered 1.
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Total time: 1 hour, 15 minutes, plus cooling time Servings: 12 tostadas Note: In Mexico City, you can find chipotles in a spicy-sweet piloncillo adobo, which is what I used here.
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Total time: 1½ hours Servings: 4 to 6 1 tablespoon vegetable oil 1/4 pound applewood smoked bacon, cut crosswise into thin strips 1 large onion, diced ¾ inch 2 packed cups leftover turkey meat, diced ¾ inch 1 pound (about 2 medium) baked garnet yams, diced ¾ inch (candied leftover yams can be substituted) 2 cups cooked Brussels sprouts, cut into quarters 1 1/2 tablespoons minced fresh sage leaves Salt and pepper to taste 6 ounces (about 1½ cups) grated Gruyère cheese 20 saltine crackers 1/2 cup pecan halves 2 tablespoons softened butter 2 tablespoons flour 1.
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Total time: About 1 hour Servings: 4 Note: The soup can be served with steamed jasmine rice for a more substantial meal.
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Quinn Hatfield uses a Weber Smokey Mountain Cooker.
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Meal-in-a-pot (Puchero) Total time: 1 hour, 50 minutes Servings: 4, plus additional broth Our recipes, your kitchen: If you try any of the L.A.
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Duck breast Total time: About 45 minutes Servings: 1 duck breast Note: Duck provides an excellent example of the virtue of “au point” cooking.
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Total time: About 3 hours Servings: 4 to 6 Marinated chicken 1/4 cup unsweetened pomegranate molasses 1/4 cup honey 1/4 teaspoon ground coriander 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon nutmeg 1/4 teaspoon black pepper 1/2 teaspoon ground ginger 4 cloves garlic, crushed Salt 1 (4- to 5-pound) whole chicken 1.
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Chicken breast Total time: About 1 hour Servings: 1 chicken breast Note: Chicken breast, so often overcooked and dry, is a wonderful ingredient for this sort of precision cooking.
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Crisp-skinned duck breasts on white beans with dandelion greens Total time: 1 hour, 20 minutes plus about 2 hours baking time for the beans Servings: 6 Note: This can also be made without the duck breast by increasing the garlic sausage to 3/4 pound or more.
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Carved turkey sandwich with kabocha spread and ancho-bell-pepper-cranberry chutney Total time: 1 hour, 20 minutes Servings: Makes 2 sandwiches Note: Adapted from Judy Han of Mendocino Farms Ancho-bell-pepper-cranberry chutney 2 red bell peppers, roasted, peeled and stems removed 1 ounce dried ancho chiles, stems removed 1 cup sugar 1/4 cup balsamic vinegar 1 cup leftover cranberry sauce or ½ can cranberry sauce with whole cranberries 1.
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Total time: 50 minutes Servings: Makes 2 sandwiches Note: Adapted from Michael Voltaggio of Ink.Sack Mostarda 1 (9-ounce) Granny Smith apple, peeled, cored and diced 1 3/4 cups (9 ounces) dried apricots and raisins 1 1/2 teaspoons cider vinegar Zest and juice of 1 orange 1 small cinnamon stick 1/4 cup (1¾ ounces) brown sugar 1/2 cup plus 2 tablespoons whole grain Dijon mustard In a saute pan over medium heat, sweat the apples until they start to become tender, stirring frequently, 4 to 6 minutes.
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Inspired by the famous roast chicken by chef Judy Rodgers of San Francisco’s Zuni Café, it’s simple as can be: Salt it, bag it and forget it.
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Roasted turkey sandwich with fried sweet potatoes and jalapeño-cilantro aioli Total time: 45 minutes Servings: Makes 2 sandwiches.
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Total time: 1½ hours, plus marinating time for the chicken Servings: 6 to 8 Note: In this recipe, dry white wine can be substituted for pulque.
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Total time: 3½ hours Servings: 6 to 8 Note: It is best to make the soup a day or two ahead and to refrigerate it, so that skimming the fat is easier.
