When it’s hot out, I want chicken with character. For example, tonight I am making a chicken creole with a chocolate (colored) butter and bacon grease roux base. Most of the ingredient are standard, and not terribly piquant (hot spice), but with a good assortment of vegetables and other spices. Of course over rice.
But another dynamic summer chicken recipe is the enigmatic chicken adobo. Known and beloved through every land previously Spanish or Portuguese, no two adobo recipes are the same. However, the Filipino variety, adobo sa gata, with rich (never lite) coconut milk, is my favorite. You
much be very judicious with your hot peppers, however.
For a robust but European taste, chicken cacciatore or “hunter’s chicken” can’t be beat. It kind of eclipses the fettuccine or linguine used as its bed, but it soaks up the delicious juices.
For those who want a very mild, creamed chicken flavor, there is the green chile chicken enchilada casserole. It is very non-threatening and reliable as a dish.
1 package corn tortillas
1 can cream of chicken soup
1 soup can milk
1 cup grated sharp cheddar cheese
1 large onion, chopped
1 cup cooked chicken, diced
1 cup mild green chilis, chopped
Heat soup and milk, add onion and chilis. Tear tortillas into pieces. Alternate soup mix with tortillas, cheese and diced meat. Bake in 350F oven for 1 hour.
I made some chicken cordon bleu last week for the first time. WOW!! Never tried that before.
http://www.cooks.com/rec/view/0,1639,158186-237192,00.html
The sauce:
http://www.cooks.com/rec/doc/hg2088c7/chicken-cordon-bleu.html
NOMS!!