Posts Tagged ‘spicy’

Spicy Honey-Brushed Chicken Thighs

Monday, January 18th, 2010

There are two things I love about this recipe, taken from the March 2007 issue of Cooking Light magazine.

First, it uses boneless skinless chicken thighs. If you’ve ever tried to eat healthy, you probably found yourself eating a lot of boneless skinless chicken breasts. You hear all the time that white meat is healthier than dark meat, that the skin is terrible for you, etc. And while that’s technically true, even dark meat poultry can be a healthy choice. Boneless, skinless chicken thighs are the embodiment of that. They have a bit more fat than the breast meat, it’s true–but they’ll also bring a lot more flavor to your dish, and tend to be a bit more moist than boneless skinless chicken breasts. And they’re just as convenient! If you prefer thighs and legs when you order your chicken from a fast food place, you’ll probably be much happier with boneless skinless chicken thighs than with breasts.

Second, it takes advantage of the broiler, a feature of my oven that I severely neglect. We live in the city, on the 16th floor, which makes grilling a fairly complicated option. Enter: the broiler. Basically anything you can grill you can cook under your broiler. It doesn’t take the place of the taste of real charcoal grilling, but if you’re using a gas grill, you probably wouldn’t be able to tell the difference.

Spicy Honey-Brushed Chicken Thighs
Adapted from Cooking Light, March 2007

  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 8 skinless, boneless chicken thighs
  • Cooking spray
  • 6 tablespoons honey
  • 2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Yield: 4 servings (serving size: 2 chicken thighs) CALORIES 321 FAT 11g FIBER 0.6g

David’s Variable Hotness Chili

Wednesday, March 4th, 2009

This post isn’t really about making chili. I mean, I’ll tell you how we make chili, and you can choose to follow our recipe. The chili we make around here is good, but not a whole lot better or worse than most other homemade chili, in my experience. (Of course, that could because I grew up in a home that had excellent chili). It’s hard to say.

This post is about making chili for everyone.

You see, I am a whimp. No, really, I am. In just about every way possible. I’ll whine about working too much, or being tired, or doing laundry, or doing the dishes. I get hurt when I trip, when I stumble, when I bang my hand on the corner of the kitchen counters, when I hit my head, when I break a nail, when I stub my toe, and when I wear high heels. And of course, when I cut my finger with scissors, a knife, or sheets of paper. I’m clumsy, and I’m whiny, and everything hurts me.

In related news, I don’t get along well with spicy, spicy foods. I can handle “medium” spiciness on most things, especially if there are mitigating factors like crackers, and cheese, and sour cream. David, on the other hand, prefers spicy, spicy foods. What to do?

When David first started making chili at his old apartment, he made a large pot of chili and pulled aside a tiny amount for me before he really flavored the batch he and his friends would eat. The good thing was that the chili wasn’t too spicy for me. The bad thing was that my tiny pot of chili was actually pretty bland, even by my standards. The other bad thing was that I never got in on any of the leftovers–one of the best parts of a big pot of chili!

So David thought and he thought and he finally came up with the solution. Put the hot “on the side.” So that’s what we do. David dices up every kind of chile imaginable (at least every kind that our grocery store can imagine) and lets them stew in their own small crockpot all day long. The result is a very spicy blend of delicious chile flavor that can be added to the larger pot of chili as you like. I usually skip it entirely, but David includes a couple of large spoonfuls per bowl of chili. Saner people might add just a spoonful.

This whole method is especially awesome for having people over for chili. It’s hard to please everyone, right? This makes it easier.

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David’s “Variable Hotness” Chili

For the Chili:

  • 1 pound ground beef
  • 1 pound of other ground meat (we usually use 1/2 pound of ground pork and 1/2 pound of ground buffalo meat, for a total of 2 pounds of meat)
  • 1 large can of “hot” chili beans
  • 1 large can of “mild” chili beans
  • 1 large can of tomato juice (divided)
  • 2 cans of diced tomatoes
  • 1 tablespoon ground cumin
  • salt and pepper, to taste
  • 1 teaspoon hot sauce
  • 2 teaspoons garlic powder
  • 2 tablespoons light brown sugar
  • 1 tablespoon chili powder

1. In a large stock pot, brown the ground meat together. When browned, drain the fat from the skillet.

2. Add the next 4 ingredients to the pot and heat over medium heat. There is no need to drain the beans or tomatoes. I usually start with about half a can of tomato juice at this point. You may want to add more later, but remember to save some for the chile peppers.

3. Add the spices one at a time, stirring after each ingredient. This usually involves David and I both standing at the stove, adding and tasting, adding and tasting.

4. Transfer to a crockpot and let simmer on low until it’s time to eat. If your crockpot runs on the hotter side, you may want to start on low and then flip it to warm, since everything has been cooked through.

For the Chiles (The “Variable Hotness” part):

  • 3-4 jalapeno peppers
  • 2 poblano peppers
  • 1 cubanelle pepper
  • 3 habanero peppers
  • 1 1/2 cups tomato juice (from the large can above)

1. Clean, seed, and dice all of the peppers. If you’ve never worked with these kinds of peppers before, I suggest wearing disposable latex gloves. It keeps the dangerous spicy chemicals off of your hands completely. Once you get that much heat on your hands, it can be really hard to wash off completely. If you use disposable gloves, you don’t have to worry about accidentally touching your eyes or something. That would suck.

2. Put the peppers and tomato juice in the bowl of a small crockpot. The baby ones, used for keeping dips warm, work well here. Simmer on low until the peppers are soft. We usually let this stew all day.

When you serve the chili, let everyone add their own level of heat by mixing in the warm, spicy pepper sauce.

Note: I don’t serve chili without plenty of sour cream, grated cheese, and oyster crackers, but do what you like. The last time we made chili, I also made those delicious corn muffins, which was a perfect compliment.