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20 Nov 12 - 11:40 AM (#3439311) Subject: BS: chicken, tomatoes and then what? From: GUEST,leeneia Recently I had some chicken to cook up, so I slow cooked it with tomatoes, onions and garlic. I decided that I'm tired of the usual things I add to finish that up - the usual things being either basil or Italian seasoning. Does anybody have any ideas for something different to add, something from an exotic part of the world, perhaps? |
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20 Nov 12 - 12:24 PM (#3439332) Subject: RE: BS: chicken, tomatoes and then what? From: John MacKenzie Chili and ginger are both nice with chicken. One of my favourite ever dishes that I ate abroad was called Frango do Churrasco (Sp) It was barbecued spatchcocked chicken, served with bread, a side salad, and an olive oil and chili sauce. |
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20 Nov 12 - 12:24 PM (#3439333) Subject: RE: BS: chicken, tomatoes and then what? From: pdq Have you looked a recipe for chicken cacciatore on the net? |
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20 Nov 12 - 01:00 PM (#3439358) Subject: RE: BS: chicken, tomatoes and then what? From: GUEST sumac, ras el hanout, harissa, zaatar--not all at once! |
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20 Nov 12 - 01:21 PM (#3439371) Subject: RE: BS: chicken, tomatoes and then what? From: foggers Yes morrocan dishes are great for slow cooked chicken in a tomatoey sauce. |
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20 Nov 12 - 01:29 PM (#3439376) Subject: RE: BS: chicken, tomatoes and then what? From: maeve Fennel bulb is very nice with chicken http://www.foodandwine.com/recipes/sauteed-chicken-breasts-with-fennel-and-rosemary , and I love rosemary with any poultry dish. My favorite poultry seasoning mixes are Herbes de Provence (thyme, marjoram, summer savory, rosemary, tarragon, basil, fennel seeds, chervil, mint, lavender flowers) and Fines Herbes (various amounts of parsley, chives, marjoram, chervil and tarragon.) |
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20 Nov 12 - 01:32 PM (#3439379) Subject: RE: BS: chicken, tomatoes and then what? From: Henry Krinkle I love curry. =(:-( P) |
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20 Nov 12 - 02:19 PM (#3439398) Subject: RE: BS: chicken, tomatoes and then what? From: catspaw49 Throw in an appropriate and equal amounts of green pepper, celery, zuchini, and okra if you have some. For spices use a bay leaf with some of these: thyme, oregano, cayenne, cumin, coriander, hot pepper sauce to taste. Cook this whole mess down with your chicken and tomato mix and serve over rice. Sort of a Gumbo! Spaw |
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20 Nov 12 - 02:29 PM (#3439404) Subject: RE: BS: chicken, tomatoes and then what? From: GUEST,mg I vote for curry too. |
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20 Nov 12 - 02:33 PM (#3439409) Subject: RE: BS: chicken, tomatoes and then what? From: VirginiaTam mmm Spaw... That's Virginia style Brunswick stew (with chicken-no rabbit or squirrel) Miss that stuff. |
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20 Nov 12 - 03:56 PM (#3439441) Subject: RE: BS: chicken, tomatoes and then what? From: catspaw49 |
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20 Nov 12 - 04:29 PM (#3439454) Subject: RE: BS: chicken, tomatoes and then what? From: Bee-dubya-ell Try a Cajun seasoning mix like Zatarain's or Tony Cachere's. And cook up some rice to serve it over. |
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20 Nov 12 - 05:12 PM (#3439475) Subject: RE: BS: chicken, tomatoes and then what? From: gnomad 1) Field mushrooms, tarragon, bit of celery (as much for texture as for flavour). 2) Assorted pulses (lentils, beans, WHY) baby turnips, savoury and/or thyme. As a general idea, not too many differing flavours, let each show itself properly. To increase variety I would suggest sometimes dropping the tomatoes (I feel they tend to take over the dish) and replace with stock, or a thin soup. At serving time adding a good-size spoon of yoghurt (not really stirred in) or a sprinkle of paprika, can buck things up a bit without too much drama. They can also be omitted if you have an individual diner who prefers things very plain. Likewise a dish of fresh-grated parmesan for those that will. |
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20 Nov 12 - 07:39 PM (#3439546) Subject: RE: BS: chicken, tomatoes and then what? From: Bobert How about a can 'er two of chicken stock, carrots, celery, a little wild rice (or pasta) and turn it into a soup... B~ |
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20 Nov 12 - 08:33 PM (#3439580) Subject: RE: BS: chicken, tomatoes and then what? From: GUEST,leeneia There are a lot of suggestions here that would be good for another time. I can picture sumac, curry, tarragon and Herbes de Provence with chicken, but not with tomatoes. John, did you learn 'spatchcocked' from Speak Like a Pirate Day? "Avast, ye blitherin' spatchcock, or I'll spike yer gizzard!" I like the ideas of fines herbes, paprika, bay leaf, Creole seasoning, for this dish. Celery sounds good, but then I'd have a whole bunch of it to get rid of. I like celery better now that I've learned to send it through my little food processer and slice it into pieces about as thick as a five-cent piece. For those of you who don't know how thick a five-cent piece is, that's how far the strings are off the fretboard of a mountain dulcimer. Spaw, I like your gumbo idea. Recently I have adopted a new approach to green peppers. I don't like them cooked - I think they get strong and slimey. For years, I simply didn't cook with them. Now I slice them thinly and serve them in a bowl. People can stir them into the food, all fresh and crisp, right at the table. My brother, on the other hand, thought green peppers were unbearable unless cooked. It can go both ways. Bobert, I thought Brunswick stew had to have lima beans in it. |
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20 Nov 12 - 08:44 PM (#3439585) Subject: RE: BS: chicken, tomatoes and then what? From: Bobert Tomatoes and chicken is kinda tricky... The only way I'd attempt the mix would be with a tomato based (Memphis styled) BBQ sauce with sticky sweet stuff mixed in... Brunswick stew??? Yeah, you could do that with chicken, lots of veggies (you pick) and butter (lima) beans... Yummy... B~ |
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21 Nov 12 - 03:21 AM (#3439689) Subject: RE: BS: chicken, tomatoes and then what? From: Dead Horse You Texicans are confoosin gumbo with jambalaya. Gumbo is soup, with rice. Jambalaya is rice, with soup. |
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21 Nov 12 - 05:30 AM (#3439718) Subject: RE: BS: chicken, tomatoes and then what? From: open mike there are a few good videos on how to make tamales...on you tube... the chicken is cooked, then blended with mole... basically dried peppers boiled and put in a blender... then the whole deal is put onto a cornhusk lined with masa.. and steamed... |
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21 Nov 12 - 07:14 AM (#3439746) Subject: RE: BS: chicken, tomatoes and then what? From: JohnInKansas I'm with the simple crowd, and for a slow crocked mess I'd go with a simple little bit of beef - or pork, taters and onions. For excitement, I'd add a little cabbage. (I like the bit of cabbage, but "she" doesn't care much for it so that's where most of the excitement comes into it.) For something a little exotic, that works with almost any kind of fairly simple stew or ragout, a tiny bit of tarragon adds a little "mystery," but it has to be just enough to hint, but not enough for the guests to quite guess what it is, at least the first time. In a mess where all the flavors aren't just the newly discoverd "white odor" the little bit of tarragon that'll just stick to the end of a damp finger is about right for a gallon of slop, but it needs to be added just a few (10 or 20) minutes before you pull it all of the fire, since "the flavor builds" if it sits around for too long. John |
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21 Nov 12 - 07:32 AM (#3439754) Subject: RE: BS: chicken, tomatoes and then what? From: Pete Jennings Roasted (covered) for 30mins at 180 with two halves of lemon in the tin. No tomatoes. This is making me feel hungry! (It's lunch time in the UK...). |
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21 Nov 12 - 06:07 PM (#3440072) Subject: RE: BS: chicken, tomatoes and then what? From: Crowhugger I'd run directly to either tandoori or tikka masala. Very tasty but not much hot in them so individuals can spice it more to their taste if they like. With the tikka spice mix a bit of dairy is nice, yogurt or cream or sour cream, as you please. Those spice mixes are my only way to enjoy chicken & cooked tomato, as otherwise I find the tomato makes the chicken taste strong in an unpleasant, game-y way. |
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22 Nov 12 - 12:44 AM (#3440238) Subject: RE: BS: chicken, tomatoes and then what? From: GUEST,leeneia I'm going to look for that spice mix the next time I am near an Indian grocery store. For the batch of chicken that I just cooked, I believe I will add rosemary, a little bit of molasses and perhaps John in Kansas' fingertip of tarragon. I just dreamed up the rosemary-molasses combo yesterday. The tomatoes which I used came from my garden. Pretty cool, huh? They have been ripening near the dining-room heating vent since mid-October. To be specific, they are one-layer deep in a restaurant take-out box which is resting on a little oak chair. A tea-towel keeps the draft from dehydrating them. Martha Stewart would never approve, but National Geographic might like it. "American peasants are so enamored of homegrown tomatoes that they sacrifice elegant decor to the tomato-ripening process." I put 1/2 tsp baking soda in the chicken-tomato dish to reduce its acidity. I think that helps with the gamey taste. |