Baked Chicken Verde Chimichanga

Good Lord do I ever love a chimichanga. I think I may have first had one back in my high school days at a local American-Mex joint called Chi-Chi’s. You know this was the type of place where all of us gringos thought we were having real Mexican food, only to realize years later that it was totally not, but only catered to us gringos, and the place would pack it in. Regardless, that’s where my love for the chimichanga was born. It’s essentially a deep fried burrito, loaded with goodness.

Instead of deep frying, I decided I would load these large flour tortillas up with some awesome chicken verde I made, along with rice and beans, and bake them, you know… to be a bit healthier than deep frying.

The result was awesome. Still crisp as you may expect from deep frying with way less the hassle.

Baked Chicken Chimichanga Recipe
Baked Chicken Chimichanga Recipe

Let’s get started.

Ingredients for the salsa verde:

  • 5 whole tomatillos, husks removed
  • small handful of fresh cilantro, roughly chopped
  • 5 garlic cloves, skin on
  • generous pinch of salt, to taste
  • 3 serrano chilies, seeds and ribs removed
  • 2 jalapeno peppers, seeds and ribs removed
  • 1/2 cup (or more of water)

Ingredients for the chicken chimichanga:

  • 3 whole chicken breasts
  • 5 large flour tortillas
  • 1/2 cup of Mexican or Spanish rice, per chimichanga
  • 1/2 cup of cooked refried beans, per chimichanga
  • 8 oz bag of Mexican Chihuahua cheese
  • 8 oz bag of shredded cheddar cheese
  • hot sauce, optional
  • 1/4 cup of canola oil

Start by making your salsa verde. Add the tomatillos, garlic, and chilies to a roasting sheet. Place in a 450 degree oven for about 10 minutes or until they are nicely charred. Once cooked, remove them from the oven, let cool, then remove the skin from the garlic cloves. They should pretty much just slide on out.

During this time, add the chicken breasts to a large pot of water, bring to a simmer, and cook until the chicken is fully cooked through, about 25 minutes or longer. Once cooked through, remove the chicken breasts to a plate to let cool.

Place all of the salsa ingredients into a blender or food processor and blend until you have a fine salsa. Taste and adjust any salt.

Clean out that chicken pot. Next, remove the skins from the chicken breasts and discard. Shred all of the chicken and return the shredded chicken back to the pot. Pour in the salsa verde, bring to a medium heat, stirring along the way, and cook for about 20 more minutes. TRUST ME, THIS CHICKEN BY ITSELF IS AWESOME.

Baked Chicken Chimichanga Recipe
Baked Chicken Chimichanga Recipe

Preheat the oven to 400 degrees.

Take a flour tortilla and warm it on a skillet or in a microwave just until it softens. Once it is softened and more pliable, then it is time for the chimichanga making.

Lay the tortilla onto a plate, spread on the refried beans, add about a cup of chicken mixture (I use a slotted spoon to remove any excess salsa) onto the tortilla, closest to you, then add on the rice. Roll over a bit tightly, fold in the sides, and continue to roll until you have it seam side down. Lightly brush on some canola oil, and then repeat with any remaining tortillas. I made five for the family, but there is still plenty of chicken to be used for any leftovers, and as in my case enchiladas.

Take a baking sheet, add the chimichangas, and cook for about 15 minutes in the preheated oven. The goal is to get them nice and crisp. After about 15 minutes, remove, top with as much Chihuahua and cheddar cheese as you would like, and if you want, a bit more chicken mixture on top, and place back into the oven until the cheese is nicely melted.

Remove and serve. I topped mine with some nice habanero hot sauce for some kick.

The end result is everything I love about a chimichanga, and my entire family would agree. I don’t think anyone spoke at dinner time that evening as they devoured these things. If you are looking for a great meal, loaded with great flavor and texture, then give these baked chicken verde chimichangas a try. I’m certain you will love them!

 

Potato, Leek, and Chicken Soup

There were a lot of great things at our local farmer’s market this past weekend. I typically buy things that I may or may not know what I am going to use. Maybe that is a challenge, who knows, but the recent visit I bought a bunch of great potatoes, leeks, and garlic, among a few other items. When I was looking at the produce, I figured I would make a big batch of soup. The weather was getting a bit cooler, so I figured this would be a great time for a nice comforting soup. That’s when the idea of a nice creamy potato, leek, and chicken soup came to mind. Heck, I was probably thinking I wanted a loaded bake potato soup, or a leek soup, or chicken noodle soup, so I decided to bring them all together for the most part, and I’m glad I did. This soup rocked and impressed my soup eaters, that for sure.

Potato, Leek, and Chicken Soup Recipe
Potato, Leek, and Chicken Soup Recipe

Let’s get started.

Ingredients:

  • 2 tbsp unsalted butter
  • 1 whole leek, thinly sliced, washed
  • 1 whole chicken breast, cooked and shredded
  • 6 cups of chicken stock
  • 2 cups of potatoes, cubed and cooked
  • 3 sprigs of fresh thyme
  • 2 whole cloves of garlic
  • 1 1/2 tsp salt, to taste
  • 1 tsp cracked black pepper
  • pickled chili peppers, optional

Start by adding the butter to a stock pot, and melt it on medium heat. Once melted, toss in the sliced leeks. Make sure you wash the leeks after slicing as a bunch of grit typically remains in the leeks.

Cook the leeks for about 5 minutes, or until they are nice and tender. Season with salt and pepper, then add in garlic, cooking another couple of minutes. Add in the cooked potatoes, sprigs of thyme, and stock. Bring to a simmer and cook for about 20 minutes. After 20 minutes, remove the sprigs of thyme and discard.

Potato, Leek, and Chicken Soup Recipe
Potato, Leek, and Chicken Soup Recipe

Now you have a couple of options at this point. You can blend this mixture in a food processor or blender, or if you have an immersion blender, use that. Blend until you have a smooth mixture, then return back to the stock pot and cook on low.

Add the shredded chicken, and continue to cook for an additional 20 minutes. Taste and season with any additional salt or pepper.

Now you are ready to serve.

Ladle into a soup bowl, and garnish with pickled chilies if you desire (I prefer).

The end result is nothing but pure comfort. The smoothness you get from the soup is perfectly balanced by the shredded chicken, and if you are using any type of pickled chilies, then it gets even better, not only from the heat, but it cuts through some of that awesomeness. Plus, this soup, as noted, brings out the best of all three soups. I hope you enjoy!

Chinese Orange Chicken

It was not too long ago when we went to visit my wife’s uncle who was in town visiting. Chinese food was on the menu, and there was one thing, the orange chicken, where I could not get enough of. There is something about this Chinese orange chicken that just has you coming back for more. I’m not sure if it is the sauce, or the crispy nuggets of chicken. Heck, it’s probably the combination that got me. So after I have made lemon chicken, which is somewhat similar, I decided to take my stab at making this delicious recipe.

Chinese Orange Chicken Recipe
Chinese Orange Chicken Recipe

Let’s get started.

Ingredients:

  • 3 lbs boneless, skinless chicken thighs, cut into 1 1/2″ pieces
  • 2 eggs, beaten
  • 1½ tsp salt
  • 1 pinch black pepper
  • 2 cups of canola oil, plus 1 additional tbsp
  • ½ cup corn starch, plus 1 additional tbsp
  • ¼ cup flour
  • 2 tbsp Chinese Shaoxing rice wine
  • 3 tbsp ginger and garlic paste
  • ½ tsp chili pepper flakes
  • 3 green onions, thinly sliced

Ingredients for the sauce:

  • ¼ cup water
  • 1 tsp dark sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp water
  • 1/2 cup light brown sugar
  • 1/2 cup white vinegar
  • zest of 2 oranges, juice of 1 orange
  • Cooked jasmine rice

Start by making the sauce. To a small mixing bowl, add the soy sauce, dark sesame oil, sugar, vinegar, orange zest, one tablespoon of corn starch, and orange juice. Stir to incorporate all of the ingredients. Set the mixture to the side until it is ready to use.

Next, get a dredging station together. To one bowl, mix the eggs, salt, and black pepper.  To another bowl, mix the flour and cornstarch.

To a frying pan, add the 2 cups of canola and bring it to a medium heat. Once your oil reaches 350 degrees, you are ready to fry the chicken. During this time, add the chicken pieces to the egg mixture, lift up and allow the egg mixture to drip off a bit, then add into the flour mixture, making sure you coat the chicken. Gently shake off any excess flour mixture, the place into the preheated frying pan.

Do this in batches. Cook for a few minutes, until nice and golden brown. Remove with your kitchen spider or slotted spoon, and place onto a paper towel lined plate. Repeat with remaining chicken.

Chinese Orange Chicken Ingredients
Chinese Orange Chicken Ingredients

After all of the chicken is cooked, take another large skillet, and add the additional oil.

Heat to a medium heat, then toss in the ginger and garlic paste. Cook for about 30 seconds, then mix in the green onions and chili flakes. Add the Chinese rice wine, give a good stir, then add in the sauce mixture. Cook for about 5 minutes to let the sauce thicken, and the sugar dissolve. Once you have accomplished that, add in the chicken pieces, give a good stir, and serve over jasmine rice.

Did this remind me of the Chinese orange chicken weeks ago? Yes. Was it better? Yes. Did it quiet my kitchen table from all of my hungry eaters? Yes.

If you are looking for a spectacular orange chicken recipe, and one that is super easy to make, give this one a try. It will satisfy your Chinese food cravings, plus it feeds a small army. Hope you enjoy!

Chinese Orange Chicken
Author: 
Recipe type: Chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 lbs boneless, skinless chicken thighs, cut into 1½″ pieces
  • 2 eggs, beaten
  • 1½ tsp salt
  • 1 pinch black pepper
  • 2 cups of canola oil, plus 1 additional tbsp
  • ½ cup corn starch, plus 1 additional tbsp
  • ¼ cup flour
  • 2 tbsp Chinese Shaoxing rice wine
  • 3 tbsp ginger and garlic paste
  • ½ tsp chili pepper flakes
  • 3 green onions, thinly sliced
  • Ingredients for the sauce:
  • ¼ cup water
  • 1 tsp dark sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp water
  • ½ cup light brown sugar
  • ½ cup white vinegar
  • zest of 2 oranges, juice of 1 orange
  • Cooked jasmine rice
Instructions
  1. Start by making the sauce. To a small mixing bowl, add the soy sauce, dark sesame oil, sugar, vinegar, orange zest, one tablespoon of corn starch, and orange juice. Stir to incorporate all of the ingredients. Set the mixture to the side until it is ready to use.
  2. Next, get a dredging station together. To one bowl, mix the eggs, salt, and black pepper. To another bowl, mix the flour and cornstarch.
  3. To a frying pan, add the 2 cups of canola and bring it to a medium heat. Once your oil reaches 350 degrees, you are ready to fry the chicken. During this time, add the chicken pieces to the egg mixture, lift up and allow the egg mixture to drip off a bit, then add into the flour mixture, making sure you coat the chicken. Gently shake off any excess flour mixture, the place into the preheated frying pan.
  4. Do this in batches. Cook for a few minutes, until nice and golden brown. Remove with your kitchen spider or slotted spoon, and place onto a paper towel lined plate. Repeat with remaining chicken.
  5. After all of the chicken is cooked, take another large skillet, and add the additional oil.
  6. Heat to a medium heat, then toss in the ginger and garlic paste. Cook for about 30 seconds, then mix in the green onions and chili flakes. Add the Chinese rice wine, give a good stir, then add in the sauce mixture. Cook for about 5 minutes to let the sauce thicken, and the sugar dissolve. Once you have accomplished that, add in the chicken pieces, give a good stir, and serve over jasmine rice.

 

Chicken Boti

Recently my coworker and I have been eating at a place called Anmol, in Milwaukee. I have only been a few times now, but every time this places delivers in terms of great food. On a recent return, my coworker stated with excitement that he had stopped at one of the local ethnic grocery stores nearby Anmol, and decided to pick up a couple of the sandwich wraps for dinner. With enthusiasm, he said it was a must try, and hence why we decided to head back and try one of their wraps. They offer a handful of different ones, but the one I tried was called chicken boti roll in a paratha. Think of this as the Mexican burrito of Pakistan food. It’s the bomb, and I mean ultra delicious with just the right amount of heat. So what was a man to do? Well, head to the store to pick up some frozen paratha and knock out a chicken boti recipe.

Chicken Boti Recipe
Chicken Boti Recipe

The ingredients are simple and the flavor results are out of this world. Plus, the paratha, well I figure you will stock up on those as well.

Ingredients:

  • 10 boneless, skinless chicken thighs
  • 1 cup of plain yogurt
  • 1 lemon, juiced
  • 1 tbsp garlic ginger paste
  • 1 1/2 tsp chili flakes (more if you want it really spicy)
  • 1/2 tsp cumin powder
  • 1 1/2 tsp turmeric powder
  • 1/2 tbsp salt, to taste
  • 1/4 tsp cracked black pepper
  • 1 tsp red food coloring, optional
  • roasted shallots, or red onions
  • paratha, warmed (optional but recommended for a sandwich)

Start by adding everything but the chicken, shallots, and paratha to a mixing bowl large enough to hold the chicken. Give this a good mix, then add in your chicken thighs. Massage the thighs into the mixture, covering all of the thighs in the marinade. Cover and place in the refrigerator, for 4 hours, or overnight (which I did).

The following day, or same for that matter, take the bowl out of the refrigerator, and set it on the counter, letting it come to room temperature.

Chicken Boti Ingredients
Chicken Boti Ingredients

Fire up your grill, or preheat your oven to 375 degrees, It’s up to you.

Place the chicken on the grill, and cook over indirect heat for about 20 minutes, then over direct heat to finish them off until the chicken is nice and tender and cooked through.

During that time, roast off your onions. There is something about those onions that pair perfectly with this chicken. Trust me.

Take the chicken off of the grill (or oven), and chop it up into thin, bite sized pieces. The goal is to shove this chicken boti into a warm paratha, or your favorite wrap, along with some onions, and dig in.

Seriously the result is super tender, a bit spicy, but something you cannot stop eating. These fed my family of five multiple servings and gets even better the following day. What’s not to love about that! I hope you enjoy.

Chicken Boti
Author: 
Recipe type: Poultry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 10 boneless, skinless chicken thighs
  • 1 cup of plain yogurt
  • 1 lemon, juiced
  • 1 tbsp garlic ginger paste
  • 1½ tsp chili flakes (more if you want it really spicy)
  • ½ tsp cumin powder
  • 1½ tsp turmeric powder
  • ½ tbsp salt, to taste
  • ¼ tsp cracked black pepper
  • 1 tsp red food coloring, optional
  • roasted shallots, or red onions
  • paratha, warmed (optional but recommended for a sandwich)
Instructions
  1. Start by adding everything but the chicken, shallots, and paratha to a mixing bowl large enough to hold the chicken. Give this a good mix, then add in your chicken thighs. Massage the thighs into the mixture, covering all of the thighs in the marinade. Cover and place in the refrigerator, for 4 hours, or overnight (which I did).
  2. The following day, or same for that matter, take the bowl out of the refrigerator, and set it on the counter, letting it come to room temperature.
  3. Fire up your grill, or preheat your oven to 375 degrees, It’s up to you.
  4. Place the chicken on the grill, and cook over indirect heat for about 20 minutes, then over direct heat to finish them off until the chicken is nice and tender and cooked through.
  5. During that time, roast off your onions. There is something about those onions that pair perfectly with this chicken. Trust me.
  6. Take the chicken off of the grill (or oven), and chop it up into thin, bite sized pieces. The goal is to shove this chicken boti into a warm paratha, or your favorite wrap, along with some onions, and dig in.