Category Archives: SLOW COOKER

chicken leek stew with curry

8 chicken thighs, bone in and skin on
salt and pepper
1 tablespoon olive oil
 5 cloves garlic, peeled
3 medium sized leeks, thoroughly washed and chopped into rounds
250g button mushrooms, diced
1 celery rib, minced
1 1/2 cups baby carrots,
1 tbsp very hot curry powder
4 sprigs fresh thyme,
2 fresh bay leaves,
2 tbs unsalted butter,
4 cups chicken broth
1 cup dry white wine, plus extra for seasoning
salt and freshly ground black pepper
flat leaf parsley
Directions
1. Preheatthe oven to 300°F. Salt and pepperthe chicken pieces on
both sides and pat dry. In a large, heavy, oven-proof skillet with a
cover, heatthe oil over high heat. When itis shimmering hot, add the
chicken pieces skin-side down and cook undisturbed untilthe skin is
crisp and golden, atleast 3 minutes. Turn over and brown the other
side well, anotherfew minutes. Remove the chicken pieces to a plate.
2. Add the leeks and garlic celery, and carrots to the skillet and cook over medium heat
until starting to soften,then add the and thyme Stir in the curry powder
Deglaze the pan with the wine. Reduce down by half and then add the chicken stock.
Cover and slide into the oven. Cook until the chicken is fork tender, about 45 minutes.
3. Remove the pot the oven and transfer the chicken pieces to a pot. Bring the sauce to a simmer and taste  and thicken. Add the salt pepper and maybe some lemon rind, remove the skin (keepiing it aside) and the bones and add back the chicken to the pot

Instructions: for crispy chicken skinPreheat oven to 350 °F/177 °C.

Line a baking sheet with parchment paper.

Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.

Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)

Bake 45 minutes, or until the chicken skin is golden and very crispy.

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torta – BARBACOA FAMILY APPROVED!

USE BARBACOA RECIPE
AND PICKLED ONION RECIPEBUNS CAN BE CI
ABATTA, PANINI OR BAGUETTE STYLE
LETTUCE LEAVES
TOMATO SLICES
QUARK CHEESE OR FRESH MEXICAN CHEESE
CREMA, CREME FRAICHE OR SOUR CREAM
AVOCATO MASH
REFRIED BLACK BEANS
MAYO

 

 

barbacoa

INGREDIENTS

  • 3 whole dried Mexican chilies seeds and stem removed
  • 1 quart low sodium store-bought or homemade chicken stock,
  • knorr bovril beef stock
  • 1 small onion, quartered
  • 10 medium cloves garlic, smashed
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 4 chipotle chilis packed in adobo, roughly chopped,
  • 5 limes juiced
  • 2 teaspoons fish sauce
  • 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs cut in large cubes
  • Kosher salt and freshly ground black pepper
  • 2 whole bay leaves
  • Kosher salt
    1. Place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add 2 cups chicken broth, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave. Add soaked chilies and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.

      Place beef chuck in slow cooker.  Add all remaining ingredients. Ad enough beef broth or water to cover.  Cook High for 8 hours