Eva's Kitchen - Eva Longoria Parker [23]
Roasted Boneless, Skinless Breasts
MAKES ABOUT 4 CUPS SHREDDED OR CHOPPED MEAT
2 boneless, skinless chicken breasts (¾ to 1 pound)
2 teaspoons olive oil
Kosher salt and ground black pepper
Preheat the oven to 375°F. Lightly coat with cooking spray a small cast-iron pan or other baking dish. Place the chicken breasts in the pan and rub the tops with oil. Sprinkle with salt and pepper. Cook until the juices run clear when pricked with a knife, 20 to 25 minutes. Set aside to cool. When cool enough to handle, shred or cut as directed in the recipe.
Poached Chicken
BREASTS MAKE ABOUT 8 CUPS SHREDDED OR CHOPPED MEAT
WHOLE CHICKEN MAKES ABOUT 6 CUPS SHREDDED OR CHOPPED MEAT
2 1½-pound whole bone-in chicken breasts (4 individual breasts) or 1 4-pound whole chicken
1 large onion, quartered
1 clove garlic, smashed with the side of a knife
1 whole serrano pepper
In a large saucepan or Dutch oven, place the chicken, onion, garlic, and serrano. Add cold water to cover and bring to a boil over high heat. Reduce the heat and simmer until the chicken is opaque and the juices run clear when the thickest part of the meat is pricked with a knife, 15 to 20 minutes for breasts, about 30 minutes for whole chicken. Transfer the chicken to a plate to cool; reserve the broth for another use. When the chicken is cool enough to handle, remove and discard the skin and bones; chop or use your hands to shred the meat as directed in the recipe.
bbq chicken pizza
This festive pizza comes from my sister Esmeralda. I often make several and put them out at Super Bowl parties. It makes a family-friendly weeknight dinner with a salad.
MAKES 4 TO 6 SERVINGS
2 packages refrigerated pizza crust dough
All-purpose flour, for rolling the dough
Cornmeal, for dusting
BBQ Sauce
2 boneless, skinless chicken breasts (¾ to 1 pound), cooked and cut into bite-size pieces
1 small red onion, sliced (optional)
1 can pitted black olives, drained and chopped (optional)
1 8-ounce package shredded Colby cheese (about 2 cups)
1 8-ounce package shredded Monterey Jack cheese (about 2 cups)
1 cup (4 ounces) grated Parmesan cheese (optional)
1. Position the oven rack or racks in the lower third of the oven and preheat the oven to 425°F.
2. Let the dough stand at room temperature for 20 minutes. On a lightly floured surface, roll each pizza dough into a round. Lightly dust 2 large, round pizza stones or baking sheets with cornmeal. Around the edge of the pizza, make a little raised crust about ½ inch wide.
3. Divide the BBQ sauce between the dough rounds and spread to within ½ inch of the edge.
4. In a medium bowl, place the cut chicken, onion, olives, and ¾ cup each of the Colby and Monterey Jack cheeses (1½ cups total). Spread the chicken mixture over the sauce on each dough round.
5. Scatter the remaining cheese over each pizza. If desired, sprinkle Parmesan over each as well.
6. Bake the two pizzas until the cheese is melted and the crust is golden brown, 18 to 22 minutes. Let stand 10 minutes before slicing and serving.
flautas
A giant platter of flautas is a stunning sight on a table, and the contrasting flavors and textures make it a fabulous eating experience as well. Chicken is rolled in corn tortillas and fried until crispy. The flautas are arranged on a platter, topped with a beautiful, pale green sauce that is at once silky and tart, drizzled with luscious Mexican sour cream, and sprinkled with creamy queso fresco. The result is a crunchy, creamy, and chewy burst of divine flavor.
Mexican sour cream or crema is the Mexican version of crème fraîche, and both are milder versions of American sour cream. You can find crema in the refrigerated section of grocery stories that carry Latin ingredients. Crème fraîche is thicker, so if you use it instead, stir it well to loosen the consistency before drizzling.
MAKES 8 TO 10 SERVINGS
1 28-ounce can cooked tomatillos, drained