Chicken Ad-Lib

While getting ready to prepare yet another roasted chicken for dinner one night, I looked at the bird and thought to myself: “How many times can I make the same old thing?”

In my less-cranky moods, I think there’s nothing better then roast chicken. But I was ready to try something new. Of course, nothing is really new; so-called new recipes really are just different combinations of old recipes.

Remembering our braising and spice rubs stories last year, I decided to treat the night’s chicken as if it were a piece of meat; in other words, I didn’t worry whether or not it was low-fat.

I used the seasonings from a pork rub recipe and cooked the chicken as I would a beef stew. Instead of making gravy, I used the cooking juices to make a sauce. After dinner, there were no leftovers to put away so I’d call the dinner a success.

MENU

Chips and Salsa

Two-Tomato Salad With Lime Dressing

Chicken with Pasilla Sauce

Rice With Black Beans

Melon Sorbet

SHOPPING LIST

1 (4- to 5-pound) chicken

1 bunch cilantro

3 dried pasilla chiles

2 serrano chiles

3 (14 1/2-ounce) cans fat-free chicken broth

1 head butter lettuce

2 red tomatoes

2 yellow tomatoes

2 avocados

1 red onion

1 (15-ounce) can black beans

1 (10-ounce) bag corn chips

Salsa

1 quart melon sorbet or other ice cream

STAPLES

Mayonnaise

Dijon-style mustard

Garlic

Chili powder

Cumin

Garlic powder

Turmeric

Salt

Pepper

Cayenne pepper

Olive oil

Onion

GAME PLAN

1 1/2 hours before: Prepare chicken. Make salad dressing and tomato-and-onion mixture.

1/2 hour before: Prepare rice.

15 minutes before: Clean and dry lettuce, slice avocado, assemble salad. Set out chips and salsa.

Just before: Carve chicken.

After dinner: Serve ice cream.

TWO-TOMATO SALAD

DRESSING

1 clove garlic, finely chopped

1/4 cup lime juice

1/2 cup olive oil

1 tablespoon Dijon-style mustard

1 tablespoon mayonnaise

Salt, pepper

Combine garlic, lime juice, olive oil, mustard, mayonnaise and salt and pepper to taste in blender. Blend until creamy.

SALAD

8 butter lettuce leaves

2 red tomatoes, seeded

2 yellow tomatoes, seeded

1/2 red onion

2 avocados

Wash lettuce leaves and pat dry with paper towel.

Chop red and yellow tomatoes and onion and place in bowl. Pour in dressing and toss to coat. Set aside. Place 2 lettuce leaves on each plate.

Cut avocados in half. Remove pit and skin. Slice each half into 1/4-inch slices and fan out. Place on top of lettuces leaves.

Divide tomato and onion mixture among 4 plates on top of each avocado fan.

Makes 4 servings.

Each serving contains about:

460 calories; 208 mg sodium; 2 mg cholesterol; 45 grams fat; 15 grams carbohydrates; 3 grams protein; 2.83 grams fiber.

CHICKEN WITH PASILLA SAUCE

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon garlic powder

Salt

1 teaspoon cayenne pepper

1 (4- to 5-pound) roasting chicken

Freshly ground black pepper

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, peeled

3 dried pasilla chiles, stems and seeds removed

1 (14 1/2-ounce) can fat-free chicken broth

1 cup cilantro leaves plus extra for garnish

2 serrano chiles

Combine chili powder, cumin, garlic powder, 1 teaspoon salt and cayenne pepper in bowl. Set aside.

Rinse chicken and pat dry. Remove skin. Rub seasoning mixture onto outside of chicken. Season cavity with salt and pepper to taste.

Heat olive oil in Dutch oven until smoky. Add chicken, and brown on all sides.

Add onion, garlic cloves, pasilla chiles and chicken broth. Cover tightly and bake at 350 degrees 1 hour.

Transfer chicken to platter. Skim grease from cooking pan.

Pour skimmed cooking juices into blender. Add cilantro and serrano chiles. Puree until fully blended. Pour sauce into gravy boat.

Slice chicken. Pour a little sauce over chicken and garnish with extra cilantro leaves.

Makes 4 servings.

Each serving contains:

626 calories; 420 mg sodium; 166 mg cholesterol; 45 grams fat; 11 grams carbohydrates; 44 grams protein; 1.86 grams fiber.

RICE WITH BLACK BEANS

3 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, chopped

1 cup basmati rice

1/4 teaspoon turmeric

1/8 teaspoon cayenne pepper

2 cups fat-free chicken broth

1 red bell pepper, seeded and chopped

1/4 cup cilantro leaves

Salt, pepper

1 (15-ounce) can black beans, heated and drained

Heat olive oil in skillet. Add onion and garlic and fry over medium heat 2 minutes. Stir in rice, turmeric, cayenne and chicken broth. Reduce heat, cover and simmer 15 minutes. Stir in red bell pepper, cilantro and salt and pepper to taste. Cook for 5 minutes or until liquid is absorbed. Toss with black beans and serve.

Makes 4 servings.

Each serving contains about:

260 calories; 367 mg sodium; 0 cholesterol; 11 grams fat; 30 grams carbohydrates; 11 grams protein; 2.48 grams fiber.