The Precooked Chicken Conundrum

Many casseroles, chicken salads, and pasta dishes call for cooked, shredded chicken.  I used to simply boil my B/S chicken breasts until they were cooked through, but they turned out like white rubber blobs posing as chicken.  What’s worse, 9 out of 10 times they were overcooked.  Thankfully I have since discovered a better way.  May I share two great ways to precook your chicken to save you moisture, and flavor?

Method #1: Roasting (my personal favorite)

Preheat you oven to 350 degrees F.  Place 4 to 6 split chicken breasts (bone-in, skin-on) skin side up on a sheet pan.  Rub chicken with olive oil.  Sprinkle liberally with salt and pepper.  Roast for 35 to 40 minutes until the chicken is cooked through.  Set aside until cool enough to shred, chop, or whatever your heart’s desire.

Method #2: Boiling

In the case you only have boneless, skinless breasts on hand, boiling is the way to go.  In the past I never seemed to take them out before they overcooked, but this method helps ensure they’re nice and juicy.

Bring 1 part chicken broth and 2 parts water to a simmer in a pot.  Add chicken and simmer for 6 minutes, uncovered.  Remove from heat and cover pot.  Let stand until chicken is cooked through, about 15 minutes.  Transfer chicken to a plate and cool 10 minutes.

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Note: You can freeze your precooked, shredded chicken for about 3 to 4 weeks, which is a huge timesaver.  A few mintues in the microwave on the defrost setting, and you’re good to go.

Chicken Tikka Masala

When my hubby and I have a chance to eat out sans kids, we almost always choose an Indian restaurant.  I hadn’t really attempted cooking Indian fare in my own kitchen until my Sept. 2007 issue of Cooks Illustrated arrived in the mail.  Their recipe for Chicken Tikka Masala is delicious and takes the intimidation out of cooking ethnic food.   The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve it over basmati rice and accompanied by naan and a mango lassi.  You won’t be disappointed.

Chicken Tikka
1/2	teaspoon ground cumin
1/2	teaspoon ground coriander
1/4	teaspoon cayenne pepper
1	teaspoon table salt
2	pounds boneless, skinless chicken breasts , trimmed of fat
1	cup plain whole-milk yogurt
2	tablespoons vegetable oil
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1	tablespoon grated fresh ginger
Masala Sauce
3	tablespoons vegetable oil
1	medium onion , diced fine (about 1 1/4 cups)
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2	teaspoons grated fresh ginger
1	fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1	tablespoon tomato paste
1	tablespoon garam masala (see note below for substitution)
1	(28-ounce) can crushed tomatoes
2	teaspoons sugar
1/2	teaspoon table salt
2/3	cup heavy cream
1/4	cup chopped fresh cilantro leaves

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

*Note: If you don’t have garam masala on hand, you can substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper.

Turkey Sausage-Spinach Lasagna

This has been my go-to lasagna recipe for a few years now.  I’ve made it both with and without the turkey sausage, and I must say I prefer it without, which makes it a great vegetarian dish for company.  It definitely takes some added effort to make the homemade tomato sauce, but it’s well worth it.  In a pinch, I doctor up about 8 cups of prepared pasta sauce* and call it a day.  Don’t worry, it will still get rave reviews.  As an added bonus, you don’t have to precook the lasagna noodles.

Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce

• 1 tablespoon olive oil
• 1 1/4 pounds hot Italian turkey sausages, casings removed
• Spicy Tomato Sauce, see recipe below
  
• 1 15-ounce container ricotta cheese
• 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
• 1 3/4 cups grated Parmesan cheese
• 2 large eggs
• 3 tablespoons whipping cream
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 9 uncooked lasagna noodles
• 3 cups shredded provolone cheese (about 12 ounces)

Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.

Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.

Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)

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Spicy Tomato Sauce

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 6 garlic cloves, minced
• 1 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried marjoram
• 3/4 teaspoon dried crushed red pepper
• 2 28-ounce cans Italian-style tomatoes
• 1 cup canned crushed tomatoes with added purée
• 1/2 cup dry red wine

Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

*Note: if you plan to subsitute prepared tomato sauce, I recommend you jazz it up a bit before using.  Simply heat a few Tbsp. of olive oil in a Dutch oven over med-low heat.  Saute an onion (minced) and 3 cloves of garlic (minced) until translucent.  Then add approximately 8 cups of prepared sauce and simmer for at least 10 minutes.  Voila!

Makes: 8 adult servings

Source: Bon Appetit, March 1999

Spicy Coconut-Chicken Curry

I discovered this recipe in one of those free healthy living brochures while in line at the grocery store.  I’m usually leery to try recipes that have not been rated, or at least recommended by someone, as I hate to waste good resources on a bad recipe.  However, this one turned out fabulously.  It’s one of our new favorites and a great way to use bone-in chicken.  If you like Indian food, you’ll love this.  If you’ve never tried a curried stew, prepare to be delighted.

Spicy Coconut-Chicken Curry

6 to 7 chicken thighs, drumsticks, or a combination of both (bone-in, skin-on)
Kosher salt
Vegetable oil
1 yellow onion, sliced
2 garlic cloves, minced
a one-inch piece fresh ginger, peeled and minced
3 Tbsp curry powder, preferably Madras
1 tsp ground cumin
1/4 tsp cayenne pepper (I omit this if feeding kiddos or adults who shy away from spicy foods.)
1 can (14.5 oz) chopped tomatoes, drained
About 1 can (15 oz) light coconut milk, divided
1 cup frozen, thawed green peas
1/4 cup cilantro, chopped

1. Rinse chicken and pat dry with paper towels.  Sprinkle both sides with salt.

2. Coat bottom of 5- to 7-quart Dutch oven with thin film of oil and set over med-high heat.  When oil shimmers, add chicken, skin sides down, without crowding; brown in batches if necessary.  Cook until skin is golden brown and chicken releases easily from pot, about 5-8 minutes.  Turn pieces over and cook until they brown.  Transfer browned chicken to plate.

3. When last batch of chicken has been removed, add onion, garlic, and ginger to pot.  Cook, stirring, until vegetables are soft and fragrant, about 3 minutes.  Add curry powder, cumin, cayenne, and 1/2 tsp. salt. Cook for 30 seconds until spices are fragrant.  Stir in tomatoes and 1 cup of the coconut milk.  Stir well and let come to boil.

4. Return chicken and any accumulated juices to pot.  Chicken should be surrounded by sauce, but not submerged in it, so that topmost skin is exposed.  (If there is not enough liquid in pot, add remaining coconut milk.)

5. Reduce heat and simmer, uncovered, until chicken is opaque at bone, about 45 minutes.  Stir in peas and cilantro and cook until peas are hot, about 5 minutes more.  Serve over fragrant rice (basmati or jasmine).

Serves: 4 adults (plus a few kiddos)

Source: Braises and Stews by Tori Ritchie

Photo: Ben Fink