Episode 40 - Chicken with Chocolate Sauce

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This was an experimental recipe. Although it was edible, it is not a finished product. It did not taste bad, but, I need to work on it a little longer before I release it as a recipe. For the curious, watch the show. For those who have watched the show, I would remove the coffee and reduce the cocoa. The texture was spot on, but I want to change the flavor a little. If anyone tries it, please let me know how it turns out.

Episode 39 - Basic Chicken Mole

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Basic Chicken Mole

Ingredients:
 

2-3 boneless skinless chicken breasts, diced

1 medium onion, diced 

1 sweet bell pepper, diced 

2-3 tbsp prepared mole 

1 cup water or broth 

Directions:

Super easy recipe. Saute all diced ingredients to your preferred level of doneness, then deglaze pan with stock or water. Add mole and stir. Serve over rice. I have found thousands of recipes for mole on the net. If you do not have the time or inclination to make your own, try one of the prepared moles found in your grocer's ethnic section. 

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Episode 38 - Grilled Chicken with Adobo Sauce

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Grilled Chicken with Adobo Sauce

Ingredients:

Skinless, boneless, chicken breast, approx. one per serving

1/4 cup vinegar

1/4 cup soy sauce, less soy= less salt

salt
1 bay leaf

1 medium onion, diced

1 bell pepper, diced

1 tsp ground black pepper

1 small can chipoltle in adobo

Directions:

Grill chicken. As chicken is grilling, saute onion and bell pepper in sauce pan, to your preferred level of doneness. Then add remaining ingredients. Let this simmer and reduce a little, untill it reaches your desired consistency and flavor concentration. Pour over grilled chicken.

Alternate preparation: Same sauce in larger volume, increase recipe amounts, until sauce will cover chicken. Cook chicken completely in sauce and grill after. You can use a whole chicken, a chicken cut into pieces, or change the protein to anything else you like. Pork is the most popular, chicken next, then seafood.

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Episode 37 - Quick Stew

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Quick Stew

Ingredients:

1-2 lbs cubed beef
2-3 potatoes peeled and cubed
1 qt. beef stock
1/4 cup flour
12 ounces cold water
2 bay leaves

Directions:

Put potatoes in stock and cook till almost done.
While potatoes are cooking, brown the beef with salt and pepper.
Mix flour with cold water to make a white wash.
When beef is browned and almost done add to the stock and potatoes and simmer.
Stir in white wash a little at a time until desired consistency is reached.

Remember that the white wash will not reach its full thickening potential until the liquid is at a boil.

Check seasoning.
Add any veggies that you like in a stew. If they are raw, add them as the potatoes are cooking. Frozen take much less cook time and can be added when you add the beef.

Check out the rest of the recipes at www.wardyworld.com.