Last night's show of Martha's Kitchen hosted Rick Bayless. During the show he made a Chicken Chipolte/Spinach recipe. I was making dinner at the time and just heard the show. The chicken was marinated for several hours in a cream sauce with chipolte's diced in. Does this recipe sound familiar to any of you Rick Bayless fans? I would like to know what the marinade consisted of. It looked like a quick and easy after work meal. TIA. Emily :)
02-06-2002, 06:18 PM
so sorry, I have Rick Bayless's Mexican Kitchen and nothing with a cream chipotle sauce...did it go by any other name?
02-06-2002, 06:26 PM
I did have the show on but I got interrupted and missed it till the end when he was making the hot chocolate. It was a repeat show from last year. I just checked the calendar at her website and the recipe is not there. Maybe you post a request at the BB at Martha's site.
I watched a show the other day and she had a guest who was making roasted pineapple ice cream. It looked sooooo good but behold the recipe is not posted at her site.
Good Luck :)
02-06-2002, 06:31 PM
If that link doesn't work, go to marthastewart.com, search for "Rick Bayless", and you'll find it.
02-06-2002, 06:35 PM
Here it is:
CHIPOTLE CHICKEN AND CREAMY SPINACH WITH RICK
This recipe makes good use of Rick Bayless's favorite pantry item—canned chipotles. Marinate the chicken several hours in advance, and cook it just before you sit down to dinner, as it only takes a few minutes to broil. If you don't care for very spicy dishes, you can reduce the heat by splitting the peppers in half and scraping out the seeds with the back of a knife before chopping. Thick cream is cooked in the roasting pan with the chicken before it is added to the spinach; this lends it the smoky, spicy flavor of the chipotle peppers. Serves 4
2 to 3 canned chipotle chiles in adobo, finely chopped (about 2 tablespoons)
1 1/4 cups Thick Cream (recipe follows), whipping cream, or crème fraîche
4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast halves
1/4 cup Homemade Chicken Stock, or low-sodium canned
6 cups (about 10 ounces) spinach, stems removed, well rinsed
1. Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.
2. Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
3. Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.
4. Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.
5. Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.
6. Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.
Makes about 1 1/4 cups
1 1/2 cups whipping cream
3 teaspoons active culture, such as buttermilk, crème fraîche, sour cream, or plain yogurt
1. Pour the whipping cream into a small saucepan, and set over low heat. Stir until the chill is off; do not heat above 100° (lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour the liquid into a clean glass jar.
2. Place the lid on the jar, without tightening it, and place the jar in a warm (80° to 90°) spot. Let the cream develop until it is noticeably thicker, 12 to 24 hours. Stir gently, and refrigerate at least 4 hours to overnight, chilling and thickening thoroughly. Cover, and refrigerate up to 10 days.
These recipes have been adapted from “Rick Bayless's Mexican Kitchen,” by Rick Bayless with Deann Groen Bayless and JeanMarie Brownson. Copyright ©1996 by Richard Lane Bayless. Reprinted by permission of Scribners, a division of Simon & Schuster.
Cookbook author, chef, co-owner
02-06-2002, 06:40 PM
Doesn't sound like this is too light of a recipe :D
sounds good tho, I am looking forward to trying it!
Thanks Mamusue-that is what I am looking for. No, does not look light but I think I will play with it. It looked sooo good. Any suggestions for the whipping cream? Thanks again for all the help. Emily
02-07-2002, 07:00 AM
Coop....Martha had mentioned on one of her shows that she often replaces yogurt for crème fraîche.
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.