Pressure Cooker Rotisserie Chicken

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
1 1/2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 (4-pound) whole roasting chicken
1 lemon, halved
2 tablespoons canola oil
1 cup chicken stock

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.

Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon.

Set 6-qt Instant Pot® to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside.

Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes. Let rest 10-15 minutes.

Serve immediately.

Kopitiam Noodles (Kon Loh Mee)

These are “dry” noodles. Despite the emphasis on the word “dry” to set it apart from the soup version, the sauce in Kon Loh Mee plays an instrumental part to bind all the good flavors and textures of the different ingredients together.

The sauce is a simple mixture of shallot oil, light soy sauce, dark soy sauce, and sesame oil. For one serving, start with:

—1/2 tablespoon shallot oil
—1/2 tablespoon light soy sauce
—1/2 teaspoon dark soy sauce
—1/4 teaspoon sesame oil

Combine the sauce in a bowl, toss the noodles in, taste, and adjust the seasoning according to your preference.

The next step is to pick your noodles. Thin rice noodles (mai fun), flat rice noodles (kuey teow), and yellow egg noodles are the common options at a typical Malaysian hawker stall. Depending on my mood, You can also combine two noodles together in one bowl.

The springy wonton noodles, which fall under the egg noodle category, are a popular choice and available either in thin or wide. Soba noodles, ramen noodles, and even spaghetti noodles are fine too. As a rule of thumb, 2-3 oz (55-85g) of noodles is a good portion for one serving.

Hawker-style Kon Loh Mee is often topped with Chinese barbecued pork, wonton dumplings, meatballs, shrimp or minced meat, just to give you some ideas. If you’re avoiding meat, tofu and tempeh make good toppings here.

There’s also always some kind of Asian leafy greens included, like choy sum, gai lan, or bok choy. The greens are usually just simply blanched. Here’s what you do: Bring a pot of water with a pinch of sugar, a pinch of salt, and a small glug of vegetable oil to a rolling boil. Then add the greens. You know they are ready as soon as the water returns to a rolling boil. Remove the greens, drain, and add them to your noodles.

Finally, serve your Kon Loh Mee with a side of chilies. In a pinch, a simple chili soy sauce dip will suffice but if you have the time, pickled green chilies are the way to go.

You can use either jalapeno or serrano for a bit more kick. In a nutshell, the chilies are sliced, deseeded, and pickled in a mixture of white vinegar, salt, and sugar until they turn a lighter shade of green, which takes about 1 to 2 hours, but it’s preferable if you can wait overnight as they get better with time. I have the step-by-step guide for you here.

Oh, and don’t forget to top your noodles with crispy fried shallots from the shallot oil!

Sha Cha Chicken Stir Fry

1 pound boneless skinless chicken breast, thinly sliced (can also substitute boneless skinless chicken thighs)
1 teaspoon soy sauce, plus 1 tablespoon
2 teaspoons cornstarch
Vegetable oil
1-2 tablespoons minced ginger
3 cloves garlic, thinly sliced
2 tablespoons Sha Cha Sauce
2 teaspoon sugar
5 scallions, cut on an angle into 2-inch lengths

In a medium bowl, add the sliced chicken breast, 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well.

Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the chicken until it just turns opaque (it can still be slightly pink). Remove the chicken from the wok and set aside.

Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sha cha sauce, and sugar, and fry this mixture for 2 minutes.

Then add the chicken back to the wok along with the scallions and the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted. Serve immediately with steamed rice!

Pressure Cooker Soy Sauce Chicken

2 teaspoons oil
7 slices ginger
2 scallions, cut into 3-inch pieces
3 whole star anise
(3/4) 1 1/2 cups rose-flavored rice wine (mei kwei lu) or shaoxing wine
(3/4) 1 1/2 cups light soy sauce
(2/3) 1 1/4 cups dark soy sauce
(1/2) 1 cup sugar, plus 2 tablespoons
(1) 2 teaspoons salt
(5) 8 cups water
8 boneless skinless chicken thighs

Grab your instant pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, soy sauce, dark soy sauce, sugar, salt, and water.

Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure cooking setting.

Safely release pressure, open the lid, and carefully lower the chicken thighs into the instant pot.

Cook the chicken for 15 minutes on the high pressure setting. Carefully release the vent when the timer is up. As soon as all the steam has escaped, you can open the instant pot.

Use two forks to shred the chicken into big chunks and serve over rice with sauce spooned over the top. Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with more chicken.

Here’s a quick set of guidelines:

If making the full recipe, you can freeze the reserved liquid and use it again 3 to 4 times.
If you halve the recipe, you’ll have less liquid, which is good for 1 to 2 additional uses.
When reusing the liquid, just add more water, more ginger and scallion, and an additional teaspoon of salt, if desired.
If you’d rather use chicken on the bone, you could also make this recipe with bone-in chicken thighs, chicken legs, wings, and/or chicken leg quarters.

Chicken Stir Fry with Nam Prik Pao

1 1/2 pounds chicken breast, sliced into ¼-inch thick pieces
1 tablespoon cornstarch
3 tablespoons oil, divided
3 cloves garlic, thinly sliced
2 Thai bird chilies, thinly sliced (optional)
1 red bell pepper, de-seeded and thinly sliced
5 scallions, sliced at an angle into 2-inch pieces
2 tablespoons Thai Chili Sauce (Namprik Pao)
1 tablespoon fish sauce

Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.

Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.

Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.

Serve with steamed jasmine rice.

Red Curry Noodles with Chicken

8 oz. boneless skinless chicken thighs, cut into thin strips
1 teaspoon cornstarch
Vegetable oil
3 tablespoons Thai red curry paste
1/2 cup coconut milk
1 pound fresh cooked egg noodles
1/2 of a red bell pepper, thinly sliced
2 cups bean sprouts
5 scallions, cut into 2-inch lengths
Lime wedges
2 tablespoons chopped peanuts (optional)

Combine the raw chicken with 1 teaspoon of cornstarch and 1 teaspoon vegetable oil. Set aside while you prepare the rest of the ingredients.

When you’re ready to cook, heat a wok over medium high heat, and add a tablespoon of vegetable oil, along with the chicken. Stir-fry the chicken until opaque, remove from the pan, and set aside.

Add the red curry paste. Fry for one minute, and add the coconut milk. Add the noodles and stir-fry, loosening up the noodles as you go.

Add the red bell pepper and stir-fry for 1 minute. Add the cooked chicken, bean sprouts and scallions and cook for another 2 minutes, until the scallions are wilted.

Serve with lime wedges, and garnish with chopped peanuts if using.

Bang Bang Chicken

1 large chicken breast (or 2 smaller ones), about ½ lb
3 slices ginger
1 scallion, plus 2 tablespoons finely chopped scallions
1/2 seedless cucumber, julienned
1/2 cup chicken stock (i.e., the cooking water from the chicken)
2 tablespoons light soy sauce
4 teaspoons Chinese dark vinegar
2 tablespoons sugar
1 1/2 tablespoons sesame oil
1 tablespoon chili oil (or to taste)
2 tablespoons toasted sesame seeds
1 teaspoon ground Sichuan peppercorn
1/2 teaspoon salt

First, poach the chicken. In a small pot, add 2 cups water, 3 slices ginger and 1 scallion. Bring it to a boil, then add in the chicken breast. Once the water boils again, put the lid on and turn the heat to the lowest setting. Cook for 10-12 minutes. The chicken breast is done if the juice comes out clear when you poke the middle with a chopstick. Transfer the chicken breast to an ice bath to stop the cooking process and keep the chicken moist. Don’t discard the cooking water, as we’ll be using it later in the recipe.

Second, assemble the plate. Julienne the cucumber and spread it in an even layer on a shallow plate. Now, hammer the chicken with a rolling pin to flatten the meat and break it up into shreds. Layer the chicken on top of the cucumber.

Third, prepare the sauce. Mix together the following: 1/2 cup chicken stock (i.e., the cooking water from the chicken), 2 tablespoons light soy sauce, 4 teaspoons Chinese dark vinegar, 2 tablespoons sugar, 1 1/2 tablespoons sesame oil, 1 tablespoon chili oil (or to taste), 2 tablespoons toasted sesame seeds, 1 teaspoon ground Sichuan peppercorn, 1/2 teaspoon salt, and 2 tablespoons finely chopped scallions.

Finally, pour the sauce over the chicken and cucumber, and serve. Toss the chicken and cucumber to coat with the sauce just before you’re ready to dig in!

Vietnamese Rice Noodle Salad with Chicken

For the chicken & marinade:
4 boneless, skinless chicken thighs
2 cloves garlic, minced
1 lime, juiced
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons brown sugar
1 tbsp vegetable oil

For the nuoc cham sauce:
3 cloves garlic, minced
1 lime, juiced
2 tablespoons rice vinegar or white vinegar
1/4 cup fish sauce
3 tablespoons sugar
1 red chili, de-seeded and sliced (or substitute 2 teaspoons chili garlic sauce or Sriracha)
1/2 cup cold water

To assemble the bowls:
200g dried rice vermicelli noodles
Vegetable oil
2 cups bean sprouts
1 large carrot, julienned
1 seedless cucumber, julienned
6 leaves romaine lettuce, finely julienned
Mint
Cilantro

In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside for 30 mins to an hour while you prepare the other salad ingredients.

Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.

Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.

Heat 2 tablespoons of vegetable oil in a cast iron skillet or frying pan over medium high heat. You could also heat a grill pan or grill for this. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.

To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

Chicken Pot Pie with Puff Pastry Crust

1/4 cup (1/2 stick) unsalted butter
1 large shallot, finely chopped
1 tablespoon chopped fresh thyme
1/3 cup Wondra or all-purpose flour, plus more for surface
3 cups low-sodium chicken broth
1 cup whole milk
Kosher salt and freshly ground black pepper
6 oz. carrots (about 6 small), peeled, chopped
4 cups coarsely chopped or shredded chicken meat (from 1 small rotisserie chicken)
1 1/2 cups frozen pearl onions, thawed
1 1/2 tcups frozen peas, thawed
1/4 cup chopped fresh flat-leaf parsley
Hot sauce
Worcestershire sauce
1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed in refrigerator
1 large egg, beaten to blend

Preheat oven to 400°. Heat butter in a large skillet over medium heat. Add shallot and thyme and cook, stirring often, until shallot is translucent and golden, about 4 minutes. Add ? cup flour and cook, whisking constantly, until mixture is pale golden and smells like popcorn, 5–8 minutes.

Whisk in broth ½-cupful at a time, incorporating completely before adding more. Whisk in milk; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until mixture is thick enough to coat a spoon, 10–15 minutes. Add carrots and cook until just tender, about 5 minutes.

Mix in chicken, onions, peas, and parsley; season with hot sauce, Worcestershire sauce, salt, and pepper.

Transfer mixture to a shallow 2-qt. baking dish. Unfold pastry and gently roll out on a lightly floured work surface just to smooth creases and make large enough to fit over dish, if needed. Drape over baking dish and trim pastry so it is slightly larger than the dish (you want a little overhang). Brush with egg and make 2 or 3 slits in the pastry with a sharp knife.

Place baking dish on a rimmed baking sheet (to catch any filling that may drip over) and bake until puff pastry is golden brown and filling is bubbling through slits in pastry, 20–25 minutes. Reduce heat to 350° and bake until puff pastry is deep golden brown and cooked through, 30–35 minutes longer. Let sit 10 minutes before serving.

From Bon Appetit.

Matzo Ball Soup

Chicken stock

1 4–5-lb. chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1″ pieces
4 large carrots, peeled, cut into 1” pieces
1 large parsnip, peeled, cut into 1” pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns

Matzo ball Mixture

3 large eggs, beaten to blend
3/4 cup matzo meal
1/4 cup schmaltz (chicken fat), melted
3 tablespoons club soda
1 1/4 teaspoon kosher salt

Assembly

2 small carrots, peeled, sliced 1/4 thick on a diagonal
Kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper

Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.

Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.

Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
Matzo Ball mixture

Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.
assembly

Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.

Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.

Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.

DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

From Bon Appetit.

Pressure Cooker Coq au Vin

4 chicken legs (thigh and drumstick)
Kosher salt, freshly ground pepper
2 cups dry white wine
1 bunch thyme, divided
4 oz. thick-cut bacon, cut crosswise into ¾” pieces
8 oz. shiitake mushrooms, stems removed, caps torn into 3 pieces
4 Tbsp. unsalted butter, divided
8 oz. carrots, peeled, cut crosswise into 4″ pieces
4 shallots, peeled
2 garlic cloves, smashed
2 Tbsp. white wine vinegar
1 Tbsp. all-purpose flour
Handful of chopped parsley

Pat chicken dry with paper towels; season aggressively with salt and pepper. Transfer chicken to a 1-gallon resealable bag or an 8×8″ glass baking dish. Pour wine over, then add ½ bunch thyme. Turn to coat, seal bag or cover baking dish, and let sit at room temperature while you prep the other ingredients. (Or, chill up to 48 hours.)

Cook bacon in a 10″ or 12″ nonstick skillet, preferably not cast iron, over medium heat, stirring occasionally, until brown and crisp but all of the fat hasn’t rendered out, 8–10 minutes. Transfer to a plate with a slotted spoon. (Medium heat lets you work in batches without having to worry about scorching your pan, and you’ll eventually use all the browned bits to build a deeply flavored braising liquid.)

Add mushrooms to bacon drippings in pan; season with salt. Cook, tossing occasionally, until tender and golden brown but not crisp, about 6 minutes. Scrape mushrooms into Instant Pot insert and reserve pan.

Meanwhile, remove chicken from marinade and place on a large plate; reserve marinade but pluck out and discard thyme sprigs. Pat chicken skin dry with paper towels. Heat 2 Tbsp. butter in reserved pan over medium. If you’re using a 10″ skillet, you’ll have to do this in 2 batches, but chicken should all fit in a larger pan. As soon as butter is foaming, add chicken, placing skin side down, and cook, undisturbed, until skin is dark golden brown and plenty of fat is cooked out, 10–12 minutes. Turn onto flesh side and cook until pale golden brown underneath, about 2 minutes. Nestle chicken into pot insert.

Pour off all but about 1 Tbsp. accumulated drippings in pan (save it—this is a cross between clarified butter and schmaltz and can be used to sauté or roast basically anything). Add carrots, shallots, and garlic; season lightly with salt. Cook, tossing often, until shallots are golden brown in spots, about 4 minutes. Add to pot insert along with half of the reserved bacon.

Return pan to medium heat and pour in vinegar. Cook, scraping up browned bits with a wooden spoon, until syrupy, about 3 minutes. Add reserved wine marinade and remaining ½ bunch thyme and bring to a simmer. Cook, stirring and scraping bottom of pan, until reduced by half, 5–7 minutes.

Pour liquid over chicken and seal pot. Set for “Pressure Cook,” high, 15 minutes. Let natural release 10 minutes, then unseal.

Meanwhile, smash flour and remaining 2 Tbsp. butter together with a fork in a small bowl until well combined.

Transfer chicken legs and vegetables to a platter or plates. Pluck out and discard thyme sprigs from liquid. Add butter-flour mixture to liquid and whisk to melt. Bring to a simmer on high “Sauté” setting and cook to thicken sauce, about 3 minutes. Taste and adjust seasoning, if needed. Stir in parsley.

Serve coq au vin with braising liquid poured over and all around. Sprinkle remaining reserved bacon over.

Caldo Tlepeno (Mexican Chickpeas, Chicken, and Chipotles)

Serves 4–6

1 cup dried Garbanzo Beans
1/2 white onion, minced
2 chipotle chiles in adobo sauce, roughly chopped, with seeds and sauce
1 cup chopped tomatoes
2 garlic cloves, minced
1 tablespoon good-quality lard or olive oil
6 cups chicken broth
1 cup peeled and sliced carrots
2 small zucchini, sliced
1 cup shredded cooked chicken
Avocado cubes for garnish
Lime wedges for serving

Cook the garbanzo beans. Drain, then set aside.

In a blender, combine the onion, chipotle chiles, tomatoes, and garlic and puree until smooth.

In a stockpot or large saucepan, heat the lard over medium heat. Add the pureed vegetables and fry, stirring occasionally, for about 5 minutes. Pour in the broth, bring just to a simmer, and simmer uncovered for about 15 minutes.

Add the garbanzos, carrots, and zucchini and continue to simmer until the carrots and zucchini are barely cooked, about 8 minutes.

Add the chicken and continue to simmer until the vegetables are just cooked and the chicken and garbanzos are heated through.

Ladle the soup into warmed individual bowls, garnish with avocado, and serve immediately. Pass the lime wedges at the table.

Achiote Chicken Posole with Chorizo

2 Organic Boneless Skinless Chicken Breast halves, cut into 2-inch-thick strips
2 oz. Achiote Paste
3 tbls. Extra Virgin Olive Oil
6 oz Housemade Mexican-style chorizo (recipe below) (Note: you can substitute 1 link of store-bought all natural lean chorizo, but be careful with salt as store bought tends to be over salted and spiced)
1 1/2 cups cooked Rancho Gordo White Posole (prepared hominy)
3/4 cup chicken stock infused with the juice of 1/2 a lime
3/4 lb. spinach leaves
1/2 cup chopped poblano peppers
1/4 cup sliced leeks
1/4 cup sliced shallots
1/8 cup sliced garlic
1 cup avocado salsa (recipe below)
Salt and pepper

Avocado Salsa

2 avocados
3 Tbls chopped cilantro
3 Tbls chopped shallot
Juice of 1/2 lime
Salt and pepper
Cut the avocado into cubes, add cilantro and shallot, pour in lime juice and mix together. Add salt and pepper to taste.

Housemade Mexican-Style Chorizo

Start with ground all-natural pork butt and mix in dashes of the following: minced dried onion, paprika, chili powder, cumin seed, coriander seed, garlic powder, onion powder, cayenne pepper, black pepper and sea salt.

For the chicken:

Mix the achiote paste and 2 tbls. olive oil in a boil, add the chicken and coat the pieces with the paste.

In a heated pan over medium high heat, add the chorizo and cook about 4 minutes. Remove from pan and cover with foil to keep warm.

In same pan, cook chicken breast pieces, being careful to leave space so you get a good sear. Cook about 4 minutes on each side. A nice dark crust will form.

Remove from pan and cover with foil to keep warm.
In same pan, add one tbls olive oil, sauté poblano pepper, leeks, shallots and garlic for about 2 minutes (season with salt and pepper).

Add posole and stock and bring stock to a boil.

Add spinach in bunches to wilt, about 3-4 minutes.

Place posole, pepper and spinach mixture on plate. Place chicken pieces on top. Top with avocado salsa and sprinkle crumbled chorizo over top.

Posole Rojo

1 tablespoon olive oil
2 medium white onions, chopped fine
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons Rancho Gordo New Mexican Red Chile Powder
1 tablespoon Rancho Gordo Mexican Oregano
3 1/2 cups chicken broth
4 cups cooked Rancho Gordo White Corn Posole/Prepared Hominy (see note below)
7 cups (approx) shredded, poached chicken (about 2 pounds)
Salt and pepper

Garnishes: Any combination you choose of diced avocado, chopped cilantro, finely chopped white or red onions, chile powder, crumbled queso fresco, thinly sliced radishes, and lime wedges

Serves 8

Heat oil in 5-quart pot over medium heat. Add onions and garlic and cook until soft. Add tomato paste, chile powder, and oregano, stirring until all ingredients are warmed through and well mixed.

Add 4 cups water, broth, and posole. Bring to a boil and then reduce to a low simmer for about half an hour.

Add chicken, stir and then add salt and pepper to taste. Serve in individual bowls and allow your guests to garnish as desired.

To cook dried posole: Sort and rinse your posole. Soak from 6 to 10 hours in cold water. Strain. In a large pot, add the soaked posole (about 2 cups), 3 quarts of water, and a roughly chopped onion. Bring to a hard boil for about 5 minutes, then reduce heat to a gentle simmer for about 4 hours. The posole will flower, like popcorn, when it’s finished. Strain and use in any recipe calling for cooked posole. You can freeze extra drained, cooked posole.

Posole Blanco

For the broth:

1 whole chicken, cut into parts, including the back
1 yellow or white onion, sliced
4–6 garlic cloves, cut in half (skins on is fine)
3 bay leaves
3 stalks celery, roughly chopped
1 small carrot, peeled and roughly chopped
1 teaspoon Rancho Gordo Oregano Indio
1 teaspoon dried thyme
1 stick Rancho Gordo Canela/Soft Cinnamon
3 cloves
3 whole allspice
3 whole peppercorns
Salt

For the hominy:

1 pound Rancho Gordo Posole/Prepared Hominy, soaked for 6–10 hours
3 slices of white or yellow onion

For the Chile Manzano Salsa:

4 Manzano chiles, seeded and finely sliced
1 small red onion, peeled and finely sliced
1 tablespoon Rancho Gordo Oregano Indio
1/4 cup Rancho Gordo Pineapple Vinegar
1 teaspoon salt

For serving:

Chile Manzano salsa
Thinly sliced radishes
Shredded lettuce
Quartered limes (optional)
Fresh cilantro leaves (optional)
White onion, finely chopped (optional)
Rancho Gordo Oregano Indio or Mexican Oregano (optional)
Rancho Gordo New Mexican Red Chile Powder (optional)

Add the chicken to a large stockpot and add 2–3 quarts of water. Turn the heat to high. Once the water starts to boil, reduce to medium-low to maintain a gentle simmer. After about 5 minutes, check for scum on top of the water and remove with a small sieve or slotted spoon. Add the rest of the broth ingredients and continue simmering until the individual chicken pieces are cooked through. Remove the breasts after about 20 minutes; thighs, drumsticks and wings will take about 40 minutes.

Allow the chicken pieces to cool. Remove any remaining skin and shred the meat with your hands. Strain the broth and reserve. You should have one bowl of shredded chicken and one large amount of broth.

While the chicken cooks, in a large stockpot, combine the hominy, onion and 3 quarts of water and bring to a full boil over high heat; boil for 15 minutes. Reduce the heat to medium-low and simmer gently until the corn kernels are tender, 2–3 hours. Once the hominy is cooked, strain it, reserving both the corn and the liquid.

For the salsa, in a serving bowl, combine all of the ingredients and toss well. Check for seasoning and add salt to taste. Let rest while the chicken and hominy cook.

When all the preparations are done, add the cooked hominy and shredded chicken to your pot. Add a total of 2 quarts plus 1 cup of liquid from the chicken broth and the hominy water (1 quart plus 1 cup of chicken broth added to 1 quart of hominy water is a good suggestion but some people prefer all chicken or all hominy).

Cover the pot and bring to a gentle simmer over medium-high heat. Once warmed through, serve in individual bowls and allow guests to dress up their bowls with radishes, lettuce and the Chile Manzano Salsa, along with whatever else you choose.

Stir-fried Cabbage (with Pork or Chicken)

2 tablespoons oil
6 oz. pork belly, pork loin, or chicken, thinly sliced
5 cloves garlic, smashed and cut in half
5 dried red chilies, deseeded and roughly chopped
1 1/2 lb. cabbage, hand-shredded into bite sized pieces, washed, and thoroughly dried
2 teaspoons Shaoxing wine
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon water
1/2 teaspoon Chinese black vinegar
2 scallions, cut into 2-inch lengths

In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.

Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the dark vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

Roast Chicken with Black Pepper-Maple Glaze

2 tablespoons unsalted butter
1/2 cup pure maple syrup
Coarsely ground pepper
2 medium onions, halved lengthwise and thinly sliced crosswise
2 teaspoons extra-virgin olive oil
Salt
Two 3 1/2-pound organic chickens

Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat.

On a large heavy-duty rimmed baking sheet, toss the sliced onions with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chickens inside and out with salt, then arrange them on top of the onions. Loosely tie the chicken legs together with kitchen string.

Roast the chickens for 45 minutes. Brush the chickens all over with half of the maple glaze and continue roasting them for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.

Transfer the chickens to a platter and let rest for 10 minutes before carving. Pour the onions and pan juices into a large glass measuring cup and skim the fat from the surface. Season with salt and pepper and serve with the chickens.

Sheet Pan Thai Chicken Salad with Red Curry Butternut Squash

For the roasted butternut squash and chicken:
1 medium butternut squash, cut into 1/4-inch chunks (feel free to substitute sweet potato or any other kind of winter squash like kabocha, acorn, etc.)
2 bone-in, skin-on chicken breasts
About half of a 4-ounce can of Thai red curry paste
2 tablespoons olive oil
2 tablespoons melted butter
About 1 1/2 teaspoons black pepper to sprinkle over the squash and the chicken

For the salad:
1 handful torn mint
1 handful torn cilantro
Baby kale and baby mesclun greens
1 small red onion, sliced very thinly
Juice of 1 lime
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 tablespoon honey or agave syrup
1 garlic clove, minced
1/3 cup neutral oil, such as vegetable, canola, or light olive oil
Salt, to taste

Preheat the oven to 450 degrees F. Spread the butternut squash on the pan, leaving space for 2 chicken breasts in the center.
Mix 2 ounces of Thai red curry paste with 2 tablespoons olive oil and 2 tablespoons of melted butter. Spoon a little less than half over the chicken breasts and spread evenly all over the chicken. Pour the rest over the butternut squash and toss to coat.
Roast the butternut squash for 30 min. Turn the heat down to 350 degrees F. Place the marinated chicken breasts on the pan with the squash and continue to roast for 35 min (the internal temperature should read 165F).
When the cooking time is almost complete, assemble the salad. Toss some torn mint, cilantro, and your preferred salad mix into a bowl with 1 small thinly sliced red onion.
In a separate bowl, whisk together the juice of 1 lime, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and ? cup mild-flavored oil until it’s emulsified into a salad dressing. Season with salt to taste.
Shred the chicken, and toss it with butternut squash, greens, and dressing for a warm Thai chicken salad.
You can also simply enjoy the butternut squash and chicken with some hearty sauteed fall greens like kale or collards on the side!

Red Curry Chicken with Pineapple

1 Tbsp canola or vegetable oil
2 large boneless, skinless chicken breasts cut into bite-sized pieces (or start with about 2 cups of leftover cooked and cubed chicken )
1 medium carrot cut into matchsticks
1 medium red pepper cored and cut into matchsticks
1/2 small onion cut into thin slices
1/4 tsp minced fresh ginger
1 heaping Tbsp red curry paste
14 oz can full fat coconut milk – about 1 3/4 cups
1 Tbsp freshly squeezed lime juice
1 Tbsp brown sugar
1 Tbsp fish sauce or soy sauce, for vegetarian
1/3 cup canned bamboo shoots cut into matchsticks
1/3 cup canned pineapple chunks each chunk cut into 2 or 3 pieces
2 cups baby spinach or other greens such as chopped baby bok choy leaves
Salt and pepper to taste
Garnish: Chopped basil or cilantro leaves and lime quarters, for juicing over finished dish

Start your rice cooking.

(Skip if you are starting with pre-cooked chicken) Heat 1/2 Tbsp oil in a skillet over medium heat. When hot, add uncooked chicken pieces and cook, stirring, until cooked through.

Meanwhile, prepare your vegetables and bamboo shoots, cutting all into matchsticks of equal length (about 2-inches long). Assemble your other ingredients.

When the chicken is cooked, remove to a bowl and set aside.

Heat remaining 1/2 Tbsp oil in skillet and raise heat to medium high. Add carrots first, and cook, stirring, for a minute or two.

Add red peppers and onion and cook, stirring, until onion is softened, but carrots and red peppers are just tender crisp.

Add the ginger, red curry paste and a tablespoon of the cream from the top of the coconut milk to the skillet and cook, stirring, for 1 minute.

Add the rest of the can of coconut milk, the lime juice, brown sugar and fish sauce.

Return the cooked chicken to the pan (or add cooked chicken, if you are starting with pre-cooked chicken).

Add the bamboo shoots and pineapple. Bring mixture to a boil, then reduce heat and simmer on medium-low heat, until chicken is heated through and carrots are softened a bit more, about 3-5 minutes.

*Note: Thai curries have a sauce that’s very soup-like, so the sauce won’t be thick. The curry is typically served in bowls, to be spooned over hot rice.

Taste sauce and season with a bit of salt and pepper, as needed. You can also add a bit more curry paste at this point, if you feel it needs more.

Remove skillet from heat. Scatter spinach (or other chopped greens) overtop. Let stand 30 seconds, then stir in to curry until greens have wilted.

Serve with jasmine or basmati rice, garnished with chopped basil or cilantro and lime wedges for drizzling.

Orange Chicken

1 1/2 lbs boneless chicken breast cut into small chunks (about 3 large breasts)
2 tsp oil

Sauce:
1 cup chicken broth
1/2 cup water
2 Tbsp freshly squeezed orange juice
1/4 cup lemon juice (or use 1/4 cup more orange juice, if you don’t have lemons on hand)
1/3 cup rice vinegar
2 1/2 Tbsp soy sauce
1/2 tsp sesame oil
1 1/2 Tbsp finely diced orange peel DIVIDED (*see note below)
3/4 cup brown sugar packed
1 tsp minced fresh ginger (or 1/4 tsp. powdered ginger)
1 Tbsp Asian Chili Garlic Sauce (or more, to taste)

To thicken sauce: (mix the add in increments at end, as needed)
1/4 cup cornstarch
3 Tbsp water

Start rice cooking.

* Using a vegetable peeler, peel a couple of thin strips from the side of the orange. (Using a vegetable peeler allows you to just take the peel and none of the bitter pith). Finely dice peel (about 1/8-inch squareuntil you have about 1 1/2 Tbsp. Add 1 Tbsp. of the diced orange peel to your sauce. Reserve the remaining 1/2 Tbsp. to stir fry with your chicken.

Prepare sauce by combining sauce ingredients in a medium bowl. Whisk well to combine. Set aside.

Heat oil in skillet or wok over medium-high heat. Add chicken and reserved diced orange peel and cook, stirring occasionally, until chicken is cooked through. If using additional vegetables, add them after chicken is partially cooked. Add sauce. Bring mixture to a boil, then reduce heat and allow to simmer while your rice/veg cooks (5-10 minutes).

In a small bowl, stir together the cornstarch and water. Add about half of it to simmering sauce and cook, stirring regularly, until sauce thickens. If not thick enough, add more, as needed, until sauce is as thick as you’d like. Serve over rice.

If you’d like to try velveting your chicken, combine the following ingredients in a medium bowl. Pour over cut, raw chicken chunks. Stir, cover and refrigerate for 30 minutes.
2 egg whites
2 Tbsp. veg oil
2 Tbsp. cornstarch
2 tsp. rice vinegar
1 tsp. salt

After 30 minutes, drain. Heat 4 inches of water to boiling in a medium/large saucepan. Once boiling, add drained chicken chunks and cook until opaque, about 1 minute. Remove to a plate, then proceed with recipe.