Sara Moulton's Home Cooking 101 by Sara Moulton

Author:Sara Moulton
Language: eng
Format: epub
Tags: COOKING / Individual Chefs & Restaurants
Publisher: Oxmoor House
Published: 2016-03-08T20:30:00+00:00

8. Turn the chicken breast skin side up and smooth the skin to make sure both halves are equally covered. Cut the chicken breast in half. If the breasts are large you can cut them in half again.

9. Here is what you should end up with, clockwise from the top right: 2 legs, the backbone (great for stock), 2 wings, 4 breast pieces, and 2 thighs.

GREEN CHILE RICE AND CHICKEN SKILLET DINNER

START TO FINISH: 1 HOUR 10 MINUTES / HANDS-ON TIME: 30 MINUTES / SERVINGS: 6 TO 8

½ cup pine nuts

2 tablespoons butter or vegetable oil, preferably grapeseed

1 cup finely chopped onion

½ pound sweet potatoes, peeled and coarsely shredded, preferably using the grating disk on a food processor

1 teaspoon chili powder

½ teaspoon ground cumin

Kosher salt

1 cup sour cream

2 cups fresh cilantro, leaves and stems, plus leaves for garnish

3 cups cooked white or brown rice

2 cups shredded cooked chicken (rotisserie or leftover cooked chicken from Blasted Chicken)

1½ cups cooked black beans or 1 (15-ounce) can black beans, drained and rinsed

1 (4-ounce) can chopped green chiles (about ½ cup), undrained

2 teaspoons hot sauce or to taste

4 ounces coarsely grated Monterey Jack cheese (about 1 cup)

› Preheat the oven to 350°F. Spread the pine nuts on a rimmed baking sheet and toast in the oven until golden, 5 to 6 minutes. Set aside.

› Heat the butter or oil in a large, ovenproof skillet over medium-high heat. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the sweet potatoes, chili powder, cumin, and ½ teaspoon salt and cook, stirring, until the sweet potatoes are almost tender, about 5 minutes.

› While the sweet potatoes are cooking, combine the pine nuts, sour cream, and cilantro in a blender and puree until smooth.

› Add the puree, rice, chicken, black beans, chiles, hot sauce, and salt to taste to the sweet potatoes in the skillet and stir well. Sprinkle the cheese evenly on top. Bake for 30 minutes or until bubbling around the edges. Garnish with the cilantro leaves.

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