CHILE-BUTTER CHICKEN WITH VINEGARED POTATOES
A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you're at it, let the potatoes have some, too). From there, you pop it into a 425-degree oven and let it do its thing. The result is a juicy, golden-brown chicken with slight heat from the chile and a touch of smoke from paprika, alongside potatoes that are equal parts tender and crisp. Less, you'll see, really can be more.
Provided by Alison Roman
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Season chicken with salt and pepper; set aside.
- Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
- Scatter potatoes on a rimmed baking sheet, toss with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
- Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes. Using your hands or a spatula, give the potatoes a little toss to get that butter evenly distributed.
- Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts.
- Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes. Scatter with herbs and scallions before serving.
Nutrition Facts : @context http, Calories 1236, UnsaturatedFat 52 grams, Carbohydrate 34 grams, Fat 90 grams, Fiber 5 grams, Protein 70 grams, SaturatedFat 30 grams, Sodium 1455 milligrams, Sugar 2 grams, TransFat 1 gram
CHICKEN CHILE VERDE
During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Season chicken pieces with salt and black pepper on all sides.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
- Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
- Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
- Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
- Season with salt and pepper to taste; serve garnished with sour cream.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 30 g, Cholesterol 70.3 mg, Fat 24.7 g, Fiber 4.8 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 424.7 mg, Sugar 4.9 g
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