Tonight I made a Tex Mex dish that I found from All Recipes, but I made some Mods. Before I get to that, I must preface that these drumsticks were delish!!!
Ok, so I first took five drumsticks (skin on) and rinsed and dried them, put them in a bowl and poured 2 tbsp of unsalted melted butter over them and massaged the butter into the flesh. My grill has five burners, so I heated the outer 2 on med high and the inner 3 on low. The gauge read 400 when I placed the drumsticks on the grill. I grilled them to perfection for about 30 minutes. They had a golden brown outside and of course the temp was 166. While my chicken was grillin, I started the sauce, which I modified for my liking. I used 1.5 C skim milk, 1 C low fat sour cream, 3 chipotles in adobo sauce and 1 tbsp of the chicken bouillon granules. I put it all in a large mixing bowl and used my immersion blender to blend it all together. In the mean time I took a large skillet and heated on med low 1tbsp of unsalted butter. Once the butter was melted I added the chipotle sauce to the skillet and simmered it while my chicken grilled. I also made some rice cooked in chicken stock and added 1 tsp turmeric, 1tbsp cumin, 1 tsp kosher salt 1 can black beans rinsed and drained, 1 C frozen white corn and just just let that cook.
When the chicken had reached temp, I removed it from the grill and placed it in the skillet with the chipotle sauce and let it simmer in the sauce for about 10 minutes. I served the drumsticks with a drizzle of the chipotle sauce over top and the rice. I garnished it with cilantro, chopped onion, dollop of low fat sour cream and chopped jalapenos. This was really yummy. The drumsticks were so moist and most awesome. Give the recipe a try and let me know what you think. Enjoy!!
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Tuesday, June 21, 2011
Grilled Curried Chicken Thighs w/ Curried Couscous
Hey Folks! Wow my last food post was awhile ago. Been very busy w/ my family. My dad was placed in hospice care, which has been very stressful, yet it has also been a blessing. Hospice is a wonderful thing and they are taking great care of my dad. This experience has really brought the family together and it's just been really good all around. I've cooked a few unusual dishes for my dad and I think he's been pleasantly surprised. I made low sodium dishes for him and found that the dishes still were really tasty minus the salt. Mrs Dash has become a good friend lately. I'm working on a low sodium pizza, he's really been craving it. Anyone out there have a yummy low sodium pizza recipe that you would like to share? Did you know that the average slice of pizza with Mozzarella cheese has about 4000 mg of sodium? OMG!!! I also read that we should only consume about 1500 mg of sodium per day. Read the labels on your prepackage food, loaded with salt!!!
Anyway, back to the food- tonight I took 4 bone in, skin on, chicken thighs, rinsed and dried them. I set those aside and I heated the grill, 1 side on high and one side on low. I prepared a rub of 1.5 tbsp hot curry powder, 1 tsp hot paprika, 1 tsp cumin, a dash of cinnamon and 2 tsp of Mrs Dash (we are cutting back on our Sodium). I placed the spice mix in a large bowl and laid the thighs in the bowl and just rubbed the spices all over the meat. I then took 2 tbsp unsalted melted butter and poured that over thighs and massaged the mixture onto the thighs. Once the grill was preheated I placed the thighs skin side down on the high heated side of grill. I let those brown and let the skin crisp up, then I turned them and let the other side brown as well. After about 3 minutes I moved them to the low side and continued to grill for 12-15 minutes turning occasionally until they reached a temp of 166.
While my chicken was grilling I prepared my couscous. I placed 1 c of low sodium chicken broth, 2 tsp hot curry, 1 tsp cumin, 1 tsp hot paprika and 1/2 c frozen peas in a med pot, brought it to a boil and then added 3/4 c of couscous. I stirred in the couscous and covered the pot, removed the pot from heat and let it rest for 5-10 minutes. Afterwards I fluffed the couscous with a fork and I served it with the thighs with a garnish of cilantro and cucumbers. I love this combination of flavors and textures: spicy, cool, crunch and chewy. Try it and let me know your thoughts. Good Eats!
Anyway, back to the food- tonight I took 4 bone in, skin on, chicken thighs, rinsed and dried them. I set those aside and I heated the grill, 1 side on high and one side on low. I prepared a rub of 1.5 tbsp hot curry powder, 1 tsp hot paprika, 1 tsp cumin, a dash of cinnamon and 2 tsp of Mrs Dash (we are cutting back on our Sodium). I placed the spice mix in a large bowl and laid the thighs in the bowl and just rubbed the spices all over the meat. I then took 2 tbsp unsalted melted butter and poured that over thighs and massaged the mixture onto the thighs. Once the grill was preheated I placed the thighs skin side down on the high heated side of grill. I let those brown and let the skin crisp up, then I turned them and let the other side brown as well. After about 3 minutes I moved them to the low side and continued to grill for 12-15 minutes turning occasionally until they reached a temp of 166.
While my chicken was grilling I prepared my couscous. I placed 1 c of low sodium chicken broth, 2 tsp hot curry, 1 tsp cumin, 1 tsp hot paprika and 1/2 c frozen peas in a med pot, brought it to a boil and then added 3/4 c of couscous. I stirred in the couscous and covered the pot, removed the pot from heat and let it rest for 5-10 minutes. Afterwards I fluffed the couscous with a fork and I served it with the thighs with a garnish of cilantro and cucumbers. I love this combination of flavors and textures: spicy, cool, crunch and chewy. Try it and let me know your thoughts. Good Eats!
Sunday, June 19, 2011
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