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Chicken with Peppers & Cherry Tomatoes

In Poultry On March 3, 2021 0 Comments


Don’t know what to make with leftover chicken? Here’s a great dish that’ll comfort everyone!

Prep time: 20 – 25 minutes
Serves: 3 to 4

3 to 4 tablespoons olive oil
3 to 4 cups shredded, precooked chicken
2/3 cup chopped red bell peppers (1/2-inch pieces)
2/3 cup chopped white or brown onion (1/2-inch pieces)
1 to 1-1/2 cups chicken or vegetable broth
salt and ground black pepper, to taste
1 cup cherry tomatoes, whole

1. In a 12-inch nonstick skillet, heat the oil.

2. When oil is hot but does not smoke, stir in the shredded chicken.

3. Stir-fry chicken on medium-high heat until it has warmed through and begins to brown.

4. Add bell peppers and onion; stir-fry for 2 to 3 minutes or until onion is translucent.

5. When onion is translucent, stir in 1/2 cup of the broth.

6. Cook on medium heat for 2 minutes.

7. When broth has reduced, add another 1/2 cup of the both and cook 2 to 4  more minutes.

8. After 2 to 4 minutes, if chicken is too dry, add remaining 1/2 cup broth and reduce over medium heat.

9. Stir in the salt and pepper, to taste.

10. Add the cherry tomatoes; stir and cook over medium heat, covered, for 3 to 5 minutes.

11. When cherry tomatoes have wilted, transfer the chicken stew to a serving dish.

12. Garnish with fresh parsley and serve immediately.
Text & Photograph ©2021 Nancy DeLucia Real


Roasted Turkey with Chipotle-Orange Marinade

In Poultry On November 25, 2019 0 Comments

Roasted turkey never tasted more succulent! The marinade for this bird is rich with smoky chipotle chiles, citrus, honey and garlic flavors. You can also use it for roasting chicken (whole or cut in pieces). Enjoy your Thanksgiving feast!

Prep time (for marinade): 15 minutes
Prep time (for roasting turkey): Follow the turkey wrapping instructions
Makes: 1 turkey (12 to 16 pounds)

3 tablespoons salt (divided)
6 cloves garlic, peeled
3 tablespoons extra virgin olive oil
Juice from 2 limes
1/3 cup freshly-squeezed orange juice
1/3 to 1/2 cup chipotle chiles in adobo sauce
3 tablespoons fresh thyme leaves
1/4 to 1/2 teaspoon ground black pepper

1. Rinse turkey well and drain it; set on paper towels set on a baking sheet.

2. Pat turkey dry (inside and out) with fresh paper towels.

2. Place turkey in roasting pan & rub its interior cavity with 2 tablespoons salt; set remaining 1 tablespoon salt aside.

3. Meanwhile, in a food processor, puree together the garlic cloves, olive oil, lime and orange juices, chipotle chiles, thyme leaves, black pepper and 1 tablespoon remaining salt.

5. Pour the marinade over entire turkey; cover well with aluminum foil.

6. Roast in preheated oven set at temperature indicated in turkey wrapping instructions – it is usually 325°F.

7. For timing, follow the same instructions (time will vary according to weight of turkey).

8. To brown turkey: uncover it during the last 30 to 45 minutes of roasting.

9. Every 20 minutes or so, baste the turkey with marinade sauce.

10. Turkey is done when the breast is cut at its thickest point and juices run clear.

11. Set turkey in roasting pan on a cooling rack or counter for about 10 to 15 minutes.

12. Slice and serve the turkey with the strained liquid in roasting pan and with your favorite sides.
Recipe Text ©2019 Nancy DeLucia Real


Stewed Chicken with Peaches & Zucchini

In Poultry, Soups and Stews On August 25, 2017 0 Comments

This succulent chicken dish is made with our present bounty of peaches and zucchini. Once the chicken is stewed with these ingredients, it is sweet and perfect with rice and/or green salad. These sides balance the luscious flavors of the stew. Enjoy!

Prep time: 15 minutes
Cook time: 45 to 55 minutes
Serves: 4 to 6

¼ cup olive oil
One 2-1/2 to 3-pound chicken, skinned and cut into pieces (with bones)
3 to 4 boneless, skinless chicken breasts, cut in half –AND-
4 boneless, skinless chicken thighs
1 medium-large brown or white onion, finely chopped (a contemporary addition)
1 cup white wine
1-1/2 to 2 cups cold water
¼ teaspoon ground cumin
¼ to ½ teaspoon ground black pepper
1 to 2 tablespoons honey
4 large, fresh peaches, peeled, pitted & cut into 1-1/2 inch slices
One 16-ounce bag frozen, sliced peaches
1 large zucchini, cut into 1-inch rings (discard ends)
6 to 8 fresh mint sprigs (minced and scattered over chicken or used as garnish)

1. In an 8-quart saucepot, heat the oil.

2. When oil is hot, add the chicken pieces and brown them on all sides on medium-high heat.

3. When chicken has browned, stir in the onions; cook onions 2 minutes or until they are translucent.

4. Add the wine and cook chicken, on medium-high heat (uncovered) for 7 to 8 minutes or until wine has thickened. Stir occasionally.

5. After wine has thickened and slightly reduced, add 1-1/2 cups water, the cumin, black pepper and 1 tablespoon honey.

6. Cook chicken 14 to 15 minutes on medium-high heat until liquid has thickened.

7. After 14 to 15 minutes, stir in remaining ½ cup water, peaches & .

8. Cook chicken on medium-high heat, covered, for 10 minutes; stir occasionally.

9. After 10 minutes, add the zucchini rings and cook 2 minutes or until zucchini is crunchy-tender.

10. Taste the stew. Adjust seasonings and honey, to taste.

11. Transfer chicken to serving platter, garnish with mint sprigs; serve immediately.
Text & Photographs ©2017 Nancy DeLucia Real

Belcampo Butcher Shop – Santa Monica, CA.

In Nancy's Articles, Poultry On May 31, 2017 0 Comments

A few months ago, I discovered Belcampo Butcher Shop in Santa Monica. When I walked in, I could immediately sense the great welcome I was about to experience. Meet Belcampo’s manager, Charlie.
Poor Charlie – I whined about how I missed that pure, wild chicken meat that we served at family meals in Italy. Charlie asked me to elaborate and I did. I told him that chicken used to be gamey and you literally had to “pull” the meat off the bone. So he pointed to the fresh chicken breast in the shop’s refrigerated case. Now, poultry doesn’t get any fresher than this. See the chicken stock bones in the background? That’s right – you can make a delicious broth without buying an entire chicken!
Charlie told me that Belcampo gets poultry from farms where chickens are pasture-raised. This means the birds live on the ground, scratch soil and catch bugs. I learned that any supplemental feed (grains) given to these chickens does not contain GMO’s (genetically modified organisms). They are NOT treated with antibiotics or added growth hormones.

Look at this chicken. Although not plumped-up perfect, its color tells you the meat is healthy. Compare it to chicken we buy at local supermarkets where the chicken meat is yellowish-white (i.e., it’s possibly chlorinated).
After being educated on good poultry by Charlie, I asked about other food items sold at Belcampo. I was impressed by the sausages. Again, notice their bright pink hue. Yup – they’re super fresh. The eggs are deeply-colored. This is how you can tell the birds are cage-free and forage.

On a final note, I went home with a Belcampo chicken; I stewed it. It was indeed gamey and I had to pull the meat off the bone – just like the pasture-raised chicken in Italy. I’m so impressed!

Belcampo also carries beef, pork and salumi, as well. Check it out – you’ll love all of it!
Belcampo Restaurant and Butcher Shop
1026 Wilshire Boulevard
Santa Monica, CA. 90401
Tel. 414.744.8008

Chicken & Veggie Stir-Fry

In Poultry On June 18, 2016 0 Comments

I don’t know about you, but I enjoy fresh meals every day. I usually start with a protein selection and then add lots of vegetables.

This chicken and vegetable dish is simple and fast! In a matter of minutes, you can serve an impressive meal to all. And yes- the quality of this dish is higher than that of a restaurant!

Inactive Prep time: 1 hour (marinate chicken)
Active Prep time: 35 minutes
Serves: 4 to 6

1 pound boneless, skinless chicken thighs
2 tablespoons organic Tamari sauce (this is organic soy sauce)
3 to 8 tablespoons sunflower or canola oil
2 medium yellow or white onions, peeled and finely sliced
1 red bell pepper, stemmed, seeded and finely sliced
5 celery stalks, peeled and finely sliced into 2-inch pieces
1-1/2 cups sugar snap peas
4 green onions, roots cut and discarded and onions cut into 3-inch pieces

1. Using shears, cut chicken thighs into 2-inch pieces and set in a glass or porcelain bowl.

2. Add the Tamari sauce and mix well; cover with plastic wrap and refrigerate 1 hour.

3. Meanwhile, prepare the vegetables (peeling and slicing).

4. After the chicken has marinated 1 hour, heat 3 tablespoons oil in a stove-top wok or 12-inch skillet.

5. When oil is hot but not smoking, add all vegetables to the skillet except for the sugar snap peas and green onions.

6. Stir-fry the vegetables over medium-high heat until they look crunchy-tender.

7. When vegetables are crunchy-tender, transfer them to a glass or porcelain bowl; set aside.

8. Heat the remaining oil in the same skillet. When oil is hot but not smoking, stir-fry the marinated chicken pieces.

9. Cook and stir-fry for 5 to 8 minutes or until chicken is thoroughly cooked through (taste a piece to be sure).

10. When chicken is cooked, add the stir-fried vegetables to the skillet and toss.

11. Stir-fry chicken and vegetables for 3 minutes.

12. After 3 minutes, add the sugar snap peas and green onions; cook and stir-fry for an additional 2 to 3 minutes.

13. Add salt and ground black pepper, to taste.

14. Serve Chicken & Veggie Stir-Fry immediately, accompanied by steamed white or brown rice.
Text & Photograph ©2016 Nancy DeLucia Real