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Archive for October 31, 2015

RECIPE: Chicken Chili Bake with Chipotle Cheddar Biscuits

chicken chili chipotle cornbread

Here’s a hearty chili and chicken dish for
game day. We made extra biscuits. Who can
resist Cheddar Chipotle Buttermilk Biscuits?

 

We’re having a small group over tomorrow to watch the New York City Marathon, and are making the same recipe that was popular with them last year.

We’re doubling the recipe, so we can have leftovers and because fights almost broke out over the Chipotle Cheddar Buttermilk Biscuits.

RECIPE: CHICKEN CHILI BAKE WITH CHIPOTLE CHEDDAR BISCUITS

Ingredients For 4-6 Servings
 
For The Chili

  • 2 tablespoons olive oil
  • 2 pounds bone-in, skin-on chicken thighs
  • Salt and black pepper
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1-1/2 cups crushed tomatoes
  • 1-1/2 cups chicken broth
  • 1 can (15 ounces) pinto beans
  • For The Biscuits

  • 2 cups flour
  • 1-1/2 teaspoons sea salt
  • 1 tablespoon baking powder
  • 1/4 cup (1/2 stick) butter, cut in small cubes
  • 1 cup buttermilk
  • 1-1/2 cups (6 ounces) Wisconsin cheddar cheese, shredded
  • 2 tablespoons chipotles in adobo, any seeds removed, chopped and patted dry
  •  

    Preparation

    1. MAKE the chili: In a deep cast iron skillet or Dutch oven, heat the oil over medium-high heat. Season the chicken thighs with salt and pepper. When the pan is hot, brown the chicken on both sides, about 4 to 5 minutes per side. (You may need to do this in 2 batches–do not overcrowd the pan.) Transfer the chicken to a plate and set aside.

    2. DISCARD all but 1 tablespoon of oil from the pan and return it to medium heat. Add the onions and cook until they begin to soften, 5 to 6 minutes. Add the garlic and cook 1 minute. Add the chili powder and cumin, mix to combine and cook 1 minute. Add the crushed tomatoes and chicken broth.

    3. INCREASE the heat to medium-high and bring to a simmer. Return the thighs to the pan and nestle them in the tomato sauce mixture. Reduce the heat to low; cover and simmer 35 to 40 minutes.

    While chicken simmers, prepare the biscuit dough.

     

    Cheddar Jalapeno Biscuits

    We served the extra biscuits with honey butter. Here’s the recipe. Photo courtesy McCormick.

     

    Preparation

    4. HEAT the oven to 450°F. In large bowl, the whisk flour, salt and baking powder. Cut in the butter with a pastry blender or 2 knives until the mixture is crumbly. Add the buttermilk and cheese; stir until just combined. Fold in the chopped chipotles.

    5. TURN the dough onto a floured work surface. Flatten and gently fold the dough over onto itself 5 or 6 times. Press into an 8-inch circle, about 1-inch thick. With a floured biscuit cutter or cookie cutter (about 2.75-inch diameter), cut the biscuits. Press the dough scraps together and cut additional biscuits.

    6. REMOVE the chicken thighs when they have reached 165°F internal temperature on a meat thermometer. Place on a cutting board to cool slightly.

    7. ADD the beans to the tomato sauce mixture and keep the pan over low heat. Remove the skin and bones from the chicken and shred the meat using two forks. Return the shredded meat to the pan and mix well. Top the chili mixture with the biscuits so that they barely touch. Place the pan in othe ven and bake 20 minutes or until the biscuits are golden brown.

    If you are baking extra biscuits, bake them on a parchment-topped baking sheet.

      

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    TIP OF THE DAY: Pudding Parfaits

    Pudding Parfaits

    If your crowd is elegant, use finer ingredients
    than crushed Oreos and M&Ms. Photo
    courtesy Gather By Damico | Minneapolis.

     

    Add a special element to any small party, or even a quiet evening with the family, by putting together a mix and match pudding parfait bar. It’s a popular annual event at our place; and unlike ice cream parfaits, pudding doesn’t melt.

    If you don’t have glass dessert dishes, use juice glasses or wine glasses so people can enjoy their layering talents.

    You can make the pudding or buy it. At different times. we’ve made instant pudding or cooked pudding, even cooked from scratch (mixing and measuring all the ingredients). Sophisticated palates will prefer the cooked variations.

    Here’s what else you need:

    MIX & MATCH PUDDING PARFAITS

    Basic Ingredients

  • Pudding (offer several flavors, e.g. banana, butterscotch, chocolate, vanilla, lemon)
  • Crushed cookies (chocolate chip, chocolate wafers, gingersnaps, grahams, vanilla wafers)
  •  
    and/or

  • Cake and brownie cubes
  •  
    Crunchy Or Chewy Layers

  • Granola
  • Nuts (our favorites are pistachios, candied peanuts and spiced pecans)
  • Small candies (candy corn, chocolate chips/flavored chips, M&Ms, mini marshmallows, toffee chips, shredded coconut)
  • Berries or diced fruit
  •  
    Creamy Layers

  • Cherry pie filling, fruit purée, fruit curd or preserves
  • Caramel sauce, chocolate sauce, dulce de leche, marshmallow cream
  • Whipped peanut butter (use Jif Peanut Butter Whips or make your own)
  • Whipped cream or other topping
  •  

    Customize the ingredients to your crowd and the occasion. If you’d rather have pistachio or maple pudding, team colors, a layer of crushed peanut butter cups or Corn Flakes, and so forth, by all means set them out!

     

    NEW PRODUCT: TRUWHIP 100% NATURAL WHIPPED
    TOPPING

    If you like frozen whipped topping but not all the chemical additives, now there’s an all-natural alternative.

    Truwhip is the first frozen whipped topping that is 100% natural and gluten-free. Made from plant-based ingredients, it contains no high fructose corn syrup, no hydrogenated oils, no polysorbate 60, no trans fats and no GMOs.

    It’s also gluten-free and certified kosher (dairy) by OU.

    Truwhip Natural and Truwhip Skinny look just like the other stuff and can be used in the same way:

  • In coffee and hot chocolate
  • As a dessert topping
  • In parfaits sundaes
  • For snacking (cookie sandwiches, anyone?)
  •  
    Truwhip Natural has 30 calories, 20 from fat, per two-tablespoon serving. Truwhip Skinny has 25 calories, 15 from fat.

    Discover more at Truwhip.com.

    In terms of the flavor, to quote one of our tasters:

    “It tastes different from Cool Whip. You kind of get used to all those chemicals.”

    It tastes like what it is: cool, creamy and natural.

     

    truwhip-gingerbread-man-ps-230

    Truwhip Cartons

    Truwip, in Natural (regular) and Skinny (reduced fat). Photos courtesy Peak Foods.

     

      

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