Chicken - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with chicken.

There was a time when chicken was considered a Sunday-only meal. (Think the early- to mid-twentieth century.) But now it's an anytime meal.

Today's yummy offerings include the Slow Cooker Chicken Ragù With Herbed Ricotta and Conga Pineapple and Chicken Salad. Enjoy!

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)

This is from Maangchi and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, 'Can you be my mom?'"

Yield: 4 servings; Time: 30 minutes

This was featured in "Melt Away the Pain of This Korean Fire Chicken With Cheese", and can be viewed online at https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken.

Ingredients

1/4 cup gochugaru (Korean red-pepper flakes)

2 tablespoons gochujang (Korean red-pepper paste)

3 tablespoons light brown sugar

3 garlic cloves, peeled and minced (about 2 tablespoons)

1 (1-inch) piece ginger, minced (about 1 tablespoon)

1 tablespoon soy sauce

1/2 teaspoon black pepper

1 pound boneless, skinless chicken thighs, cut into 3/4-inch cubes

2 tablespoons neutral oil, such as canola or peanut

4 ounces sliced Korean rice cakes (optional)

6 to 8 ounces low-moisture mozzarella, thinly sliced

2 scallions, sliced, for garnish

Preparation

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with 1/4 cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA

This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."

Yield: 4 servings; Time: 6 1/2 hours

This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs

1 small carrot, peeled and chopped

1/2 yellow or red onion, finely minced (about 1 cup)

4 garlic cloves, smashed and chopped

3 tablespoons tomato paste

2 tablespoons olive oil

1 sprig fresh thyme (or 1/2 teaspoon dried thyme)

1 sprig fresh oregano (or 1/2 teaspoon dried oregano)

1-1/2 teaspoons red-pepper flakes, plus more to taste

1 teaspoon onion powder

Kosher salt and black pepper

1 (14-ounce) can whole tomatoes or crushed tomatoes

8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta

1 cup whole-milk or part-skim ricotta

Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix

Juice of 1/4 lemon (1 to 2 teaspoons)

1 teaspoon balsamic vinegar

1 handful torn fresh basil leaves

Preparation

In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.

Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.

Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.

Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.

Divide among bowls and top with the ricotta mixture.

CHICKEN RANCH ENCHILADAS

This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."

Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish

To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.

Ingredients

1/4 cup butter

4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes

1 (10.75 ounce) can condensed cream of chicken soup

1 (16 ounce) container sour cream

1 (4.5 ounce) can chopped green chilies

1 (1 ounce) package ranch dressing mix

10 (8 inch) flour tortillas

2 cups shredded Mexican cheese blend

Directions

Preheat an oven to 350 degrees F.

Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.

Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.

Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

CONGA PINEAPPLE AND CHICKEN SALAD

This is from the infamous long-since-forgotten emailing list.

Ingredients

2 cans (20 oz each) chunk pineapple, drained

1 can (15 oz) crushed pineapple with its juice

1 lb Cooked chicken, cubed

6 lg Stalks of celery, chopped

3/4 c Dark raisins

3/4 c Golden raisins

1/2 c Mango chutney, chopped

1 1/3 c Chopped almonds

1/2 ts Ground nutmeg

1/2 ts Salt (or more)

1/2 ts Ground black pepper

3/4 c Mayo

Directions

Mix everything together. This is even better the next day.

COCONUT CHICKEN CURRY

I'm amazed how many wonderful recipes I've found in different places. This is from Sun-Maid raisins website. Prep Time: 10 minutes; Cook Time: 15 minutes; Makes 3-4 servings

To view this online, go to https://www.sunmaid.com/recipes/coconut-chicken-curry/.

Ingredients

Sun-Maid California Sun-Dried and Golden Raisins

1 Tbsp. olive oil

1 pound boneless skinless chicken breast, cut in strips

1 small red pepper coarsely chopped

1/2 cup finely chopped onion

2 cloves garlic, chopped

2 tsp. grated fresh ginger

1 tsp. ground coriander

3/4 tsp. ground turmeric

3/4 tsp. salt

1-1/2 cups light coconut milk (Light coconut milk is thinner consistency and lower fat than regular coconut milk. If using regular, adjust thickness with water.)

Hot cooked basmati or long grain rice

Sweetened flaked coconut

Roasted unsalted cashews

Directions

Heat olive oil in a wide skillet over medium-high heat.

Add chicken and cook 3-4 minutes, stirring once or twice until lightly browned.

Remove chicken from pan and set aside.

Add bell pepper, onion, garlic and ginger to pan. COOK over medium heat until softened.

Sprinkle coriander, turmeric and salt over vegetables and stir 15 seconds or just until fragrant.

Stir in coconut milk.

Return chicken and any juices to pan.

Cook 2 minutes or until chicken is cooked through.

Serve over hot cooked rice with raisins, coconut and cashews.

QUICK CHICKEN QUESADILLAS

This is from Old El Paso, and begins, "Feeding a family is a snap with this dinner that's on the table in less than 30 minutes."

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/quick-chicken-quesadillas.

Ingredients

6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)

1/2 cup Old El Paso™ Thick 'n Chunky salsa

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)

Cooking spray

2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1/4 cup sour cream

Preparation

Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.

Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.

Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

Expert Tips

If you can't find the refrigerated seasoned chicken, substitute 1 1/2 cups diced cooked chicken.

A salad of fresh melon chunks, pineapple and berries, plus glasses of lemonade or iced tea will add a cool, fresh touch to these yummy quesadillas.

To make Quick Chicken-Vegetable Quesadillas, sprinkle 2 tablespoons chopped tomato, 1 tablespoon sliced ripe olives and 1 tablespoon sliced green onions over the cheese for each quesadilla.