West Side Pot-Roasted Chicken with Rice

This comes from The Grains Cookbook by Bert Greene with a few changes. It is easy and doesn’t require the oven. I made it first today when it was 94 degrees outside. (Now it is 80 outside and 84 inside so I have opened the doors and windows.) If you are averse to jalapeños, use some other pepper, but jalapeños are GOOD and not very hot.

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Chipotle Chicken Salad

The July 2006 issue of Gourmet had this recipe, which claims to take only 10 minutes to prepare, and I had the breast meat of a 4 1/2 pound chicken I had roasted a couple of days earlier, a can of black beans on the shelf, cilantro in the garden, and the remains of a can of chipotles in adobo is a container in the freezer. After my next trip to the store where I picked up the rest, I threw it all together. It was delicious, with just enough zip from the smoky chiles to give it some character without much heat.

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Thai-Style Chicken Salad with Spicy Peanut Dressing

This comes from Cook’s Illustrated, May and June 2006. The premise is to make chicken salads with creative vinaigrettes instead of mayo. I made this version with a slight change and have ideas for a few variations. There are two other variations in the magazine, each with a different twist, that sound equally delicious

The recipe called for 5 cups of shredded roast chicken. I poached a chicken breast the Chinese way instead by covering it with cold water, bringing it to a boil, turning off the heat, covering it, and letting it sit for about 20 minutes. I wish I had also thrown in the some of the beautiful red bell pepper we had in the frig.

A vegetarian version of this using tofu instead of chicken would also be very tasty with the tofu soaking up the piquant flavors of the dressing.

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