Sunday Dinners

i like it when a meal comes together in an uncomplicated way. i also like it when i can really capture the feeling of home in my meals. so when Bon Appetit kicked off their new Sunday Suppers column with a mexican dish, i was both intrigued and excited. with their Chipotle Roast chicken tacos, i got both a traditional sunday roasted chicken and the mexican flavors that so permeated my family’s usual Sunday taco/fajita dinners of my childhood, with the corn tortillas, chipotle chiles, and avocados. it was also interesting to me that the column was written by marcela villadolid, who has a show on Food Network which i’ve never seen but wanted to. (i checked once and they air it here at like, 6:30 on saturday mornings. i get up at 6 monday through friday and i am NOT about to do it on a weekend, thankyouverymuch.) with an herb-y, chipotle butter rubbed under the skin and on top of the entire chicken and a side salad with avocado slices and tomatoes, it was a very comforting way to end a Sunday night (so i can get back to waking up at 6 a.m. on monday morning. sigh.)

Chipotle Roasted Chicken Tacos
recipe from Bon Appetit

You Need:

1/2 stick butter, softened
chopped cilantro
chopped oregano (i used fresh), plus a couple sprigs
rosemary leaves, chopped, plus a couple sprigs
chipotle chiles, diced up
salt and pepper
a whole roasting chicken, with the nasty bits taken out if they aren’t already removed (i used a 3.95 pound-er, so there will be plenty of leftovers for the leftovers recipe)
an onion, cut into 8 wedges
garlic cloves, peeled and left whole
1/4 cup chicken broth
olive oil
more chopped oregano
more salt and pepper
more diced onion and chopped cilantro for topping, if you want

heat the oven to 400. in a bowl, mix together the softened butter with the chopped cilantro, chopped oregano, chopped rosemary, and diced chipotle chiles. remove a Tablespoon of the herb butter and set it aside. set your chicken in a roasting pan. carefully loosen the skin. rub the butter under the skin and all over the outside of the chicken. salt and pepper the chicken cavity. insert the sprigs of rosemary and oregano inside the chicken. toss the onion wedges with the melted Tablespoon of herb butter. arrange around the chicken. salt and pepper the outside of the chicken and the onions. pop it in the oven and roast for about 30 minutes. put the garlic cloves around the chicken with the onions and pour in the broth. put it back in the oven and let it all roast until the chicken is done (juices run clear or a meat thermometer reflects the correct temperature – 180, i think). just a note, to keep the onions, etc from burning, i added a bit of chicken broth at a time when it looked like it was drying out. take it out of the oven and let it rest until it’s cool enough to handle. or just use fork and tongs while it’s still hot if you want, like i did. shred all the meat off the bones and put into a separate bowl/plate, whatever. arrange slices of avocado and tomatoes on a plate. drizzle with lime juice, olive oil, salt, pepper, and scatter the rest of the chopped oregano over the vegetables. warm some corn tortillas and serve the shredded chicken as tacos with the avocado and tomatoes in the tacos or eat that separately as a salad-like dish.

and for the leftovers, BA suggests Chipotle Chicken Tostadas

You Need:

leftover chipotle roasted chicken
corn tortillas, fried flat and crisp (this is best done by heating up oil really hot, and slipping a corn tortilla into the oil with a pair of tongs – i use the tongs to hold the tortilla flat until it’s browned on one side, then flip and brown it again. set them on paper towel lined plates to drain)   or you can just buy those tostada shells. though i think they taste weird, personally
refried beans
queso fresco (or in a pinch feta will do, or even cheddar, which i used because i keep my feta for my salads)
chopped onion, cilantro, tomatoes, lime wedges, sour cream

spread some refried beans on top of the tostada shells. top with shredded chicken and the rest of your toppings (the cheese, chopped veg, sour cream, and a healthy squeeze of lime juice over it all.


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Filed under Chicken, Tastes Like Home

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