Stuffed Whole Boneless Chicken

A few weeks ago a friend and her husband were in town to visit family and friends. They gifted me with a package each of Smoked German Sausages With Jalapeno Peppers and Whole Boneless Chicken With Crawfish Dressing. Both are utterly delicious.

It was only a matter of time before getting this grand idea of recreating the rice-stuffed boneless chicken dish. I've deboned a whole chicken just once last Christmas, not an easy thing to do, took me almost an hour. I don't know why I decided to cook it, I'm either nuts or obsessed, or both. First, I didn't have crawfish which is okay because my husband does not like crawfish that much, or any seafood. I was thinking of bagoong (fermented shrimp paste) rice but darn, it's also fish. (BTW, he actually loves bagoong in Kare-kare).

Inspired by Chicken Jambalaya, I cooked up the rice stuffing with whatever I have: some chopped home cured bacon, abundant cherry tomatoes from the backyard, green and red shishito peppers, and red hot chili peppers. Deboning the chicken this time was easier and quicker too, I finished in 15 minutes using a good deboning knife and kitchen shears.

overstuffed the chicken and the thread came off the skin during baking

Stuffed Whole Boneless Chicken
1 whole boneless (or with bones) chicken
1 teaspoon salt
1 teaspoon ground cayenne
½ teaspoon freshly ground black pepper
2 ounces diced thick-sliced bacon (or smoked ham)
6 garlic cloves, finely minced
1 medium sweet onion, finely chopped
1 cup chopped red and green shishito or bell peppers
2 fresh red hot peppers, finely chopped
1 teaspoon ground cayenne, or to taste
2 cups chopped tomatoes
1 teaspoon fresh thyme
1 tablespoon chopped Italian parsley
1 cup uncooked rice
3 cups chicken broth
salt and ground black pepper to taste

• Season the chicken inside and out with salt, pepper, and cayenne. Set aside.
• In a medium saucepan, cook the bacon until it renders its fat and turns golden brown. Add the next 5 ingredients and saute for 5 minutes. Stir in the tomatoes, thyme, parsley, and rice. Stir fry for 2 minutes then add the chicken broth, 2 teaspoons salt and ¼ teaspoon ground black papper. Let come to a boil, turn heat to medium-low, cover, and simmer for 20 minutes.

• Fill the chicken with the cooked rice and bake for 1 hour in a preheated 400°F oven for boneless, or 350°F for 1½ hours if with bones.

BBAC 18: Light Wheat Bread

There's nothing much to write about Light Wheat Bread, The Bread Baker's Apprentice Challenge 18th recipe. All I can say is it's another winner from Peter Reinhart. The bread is light as white bread, very soft, yummy [with added honey], and the recipe is one of the simplest and easiest to follow; mix, knead, let rise, shape/rise, bake. I love the slices toasted or right out of the bag.

with butter, honey, and fresh figs

Rating:
flavor 5
texture 5
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 30
Average: 5

Note: The bread is very light in color because I used whole wheat atta flour which is lighter both in color and texture than KA and Gold Medal whole wheat flours. I am loving all the breads made with this flour and have been ignoring the KA whole wheat in my pantry. I buy atta from the Korean grocery store and it now stocks different brands that come from USA, Canada, India, and Lebanon; prices range between $10 and $12 for a 20-pound bag. Recently, I have noticed that atta flour is becoming more available in my area. I have spotted 20-pound bags at Wegmans grocery stores and Costco (the cheapest so far at $9).

Cincinnati Chili

a layer each of spaghetti, chili, kidney beans, chopped red onion, grated extra-sharp cheddar cheese, and sprinkled with a few oyster crackers

I make Authentic Texas Border chili often and eat it without beans. We also like it on spaghetti topped with grated cheddar cheese. A few weeks ago I watched an episode of America's Test Kitchen preparing 5-Way Cincinnati Chili which has one layer each of spaghetti, chili, kidney beans, chopped onions, and finely grated cheese in that order. We didn't know we've been eating 3-Way Cincinnati Chili with a Texan accent, i.e. hot spicy chili. I adapted and combined 2 recipes, one from my cookbook CHILI MADNESS and the Test Kitchen's using both fresh and powdered cayenne. I think the Test Kitchen's is too bland and uses bottled chili powder but I like the idea of boiling the beef and the addition of cocoa powder.

I am surprised that I love Cincinnati Chili which is rather saucy or soupy, and the aroma of the sweet and hot spices is wonderful. I was expecting the combination of flavors to taste funny or weird but they are all subtle and amazingly blend well together. I even added a sixth topping, a few pieces of oyster crackers which give it a good crunch and found myself eating them with some of the sauce remaining on the plate. And this is the first time that I didn't dislike beans in my chili. In fact I like it and IMHO the dish wouldn't taste the same without them.

Try one or both recipes and find out for yourself just how good and different this chili is. I read that the better way to eat Cincinnati chili is to cut the spaghetti instead of twirling with fork because twirling makes such a mess on the table, not to mention your clothes. So I started cutting and eating all 5 layers by the forkful and I agree, cutting makes a lot of sense. Anyway, 5-way Cincinnati chili is delicious any way you eat it.

Murray's Girlfriend's Cincinnati Chili
from CHILI MADNESS by Jane Butel

2 teaspoons butter
2 pounds ground beef
6 bay leaves
1 large onion, finely chopped
6 garlic cloves, finely chopped
1 teaspoon ground cinnamon
2 teaspoons allspice
6 whole cloves, crushed
4 tablespoons vinegar
1 teaspoon dried whole red pepper, crushed
1½ teaspoons salt
2 tablespoons pure ground red hot chile
1 teaspoon ground cumin
½ teaspoon oregano, preferably Mexican
1 6-ounce can tomato paste
6 cups water
cooked kidney beans

8 ounces vermicelli, cooked according to package directions
½ cup grated cheddar cheese
1 small onion, finely chopped

• Heat the butter in a large heavy skillet/pot over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
• Stir in all the ingredients up through the water. Taste and adjust seasonings. Bring the mixture to a boil, then lower heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture half an hour before serving.
• Place a small amount of vermicelli in individual bowls. Spoon a generous amount of chili. Top with grated cheese and chopped onion.

Cincinnati Chili
8 cups water
2 pounds minced beef
3 bay leaves
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 teaspoons allspice
½ teaspoon ground black pepper
2 teaspoons oregano
2 teaspoons ground cayenne
2 fresh cayenne, finely minced (or more)
2 teaspoons cocoa powder
2 medium onions, finely chopped
4 garlic cloves, finely chopped
1 tablespoon sea salt
2 tablespoons cider vinegar
1 teaspoon dark brown sugar
1 6-ounce can tomato paste

• Put water into a large pot, bring to a boil. Crumble ground beef into the boiling water, break up any lumps with a potato masher. Boil for 30 minutes. Add all the remaining ingredients and return to boiling. Stir, reduce heat, and let simmer, uncovered, for 3 hours. Remove bay leaves. Transfer into a serving dish.
• To serve: In individual bowls, place a layer each in this order: spaghetti, chili, kidney beans, onions, and cheese (you can be as cheesy as you want). Adding oyster crackers is optional. Enjoy!

Cornish Hens Inasal

grilled cornish game hens

a weekly gallery of food photography, Filipino style, is hosted by SpiCes.


A simple recipe for chicken inasal is here.