#7805460 - 08/05/14 12:52 AM
Re: Pretty good recipe for those who are cutting:
[Re: Silock]
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CrazeD
Post Master Supreme
Registered: 11/25/01
Posts: 104806
Loc: San Diego, CA
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1000 cals?
Am I supposed to eat the whole thing ate once (cause I will)
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He/Him/His 2020 BMW ///M550i 2018 Chevrolet Camaro SS 1LE
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#7805781 - 08/05/14 10:03 AM
Re: Pretty good recipe for those who are cutting:
[Re: Silock]
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gamby
Post Master Supreme
Registered: 11/01/99
Posts: 40865
Loc: RI
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I'd hope 2 pounds of chicken would be satiating.
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#7806865 - 08/06/14 01:24 AM
Re: Pretty good recipe for those who are cutting:
[Re: CrazeD]
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137
Post Master Supreme
Registered: 12/06/02
Posts: 41748
Loc: Newsomville, CA
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1000 cals?
Am I supposed to eat the whole thing ate once (cause I will)
Please post video of you eating 32oz of chicken in one sitting. I'll wait.
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Wayne
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#7806866 - 08/06/14 01:27 AM
Re: Pretty good recipe for those who are cutting:
[Re: 137]
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Silock
Post Master Supreme
Registered: 01/23/00
Posts: 60326
Loc: Jayhawk Country
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1000 cals?
Am I supposed to eat the whole thing ate once (cause I will) Please post video of you eating 32oz of chicken in one sitting. I'll wait.
I will. What will I win?
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#7807007 - 08/06/14 08:01 AM
Re: Pretty good recipe for those who are cutting:
[Re: Silock]
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98V-TeC
Post Master Supreme
Registered: 12/21/01
Posts: 23746
Loc: Denver, CO
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2lbs is roughly 4 average chicken breasts, correct? That's doable.
I will try this one day, although I won't be eating it on one sitting.
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#7819459 - 08/14/14 01:43 PM
Re: Pretty good recipe for those who are cutting:
[Re: Silock]
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Mick Daddy
Post Master Supreme
Registered: 07/23/07
Posts: 29167
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can you take a pic of this meal?
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#7830349 - 08/22/14 02:32 PM
Re: Pretty good recipe for those who are cutting:
[Re: ItsTheAussie]
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Mick Daddy
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Registered: 07/23/07
Posts: 29167
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#7832490 - 08/24/14 10:08 PM
Re: Pretty good recipe for those who are cutting:
[Re: Mick Daddy]
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ItsTheAussie
Post Master Supreme
Registered: 10/29/02
Posts: 10766
Loc: SD Crew
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#7836930 - 08/27/14 02:28 PM
Re: Pretty good recipe for those who are cutting:
[Re: Moof]
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latank
Jr Member
Registered: 01/31/14
Posts: 566
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Did this but with Pico de Gallo. Tasted awesome.
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#7913169 - 10/14/14 03:36 PM
Re: Pretty good recipe for those who are cutting:
[Re: Impulsive]
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137
Post Master Supreme
Registered: 12/06/02
Posts: 41748
Loc: Newsomville, CA
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I've been stuck on this recipe for a while now gais.
http://www.culinaryhill.com/chipotle-chicken/
INGREDIENTS 1 (2 oz.) package dried ancho chiles, soaked at least 12 hours (see notes)*** 1 (7 oz.) can chipotle peppers in adobo sauce 1 red onion, coarsely chopped 6 cloves garlic 2 tsp. cumin 2 tsp. dried oregano Salt and freshly ground black pepper ½ c. canola oil, divided 5 lbs. boneless, skinless chicken thighs, trimmed
INSTRUCTIONS Split open each softened ancho chile and rinse the inside to the stem and all seeds (wearing gloves is recommended). Place in the bowl of a food processor or blender.
Strain adobo sauce into a small bowl, discarding peppers or reserving for another use. Press down on the peppers to extract as much liquid as possible (you should have at least ¼ c.). For an especially spicy dish, add chipotle pepper seeds to taste. Add strained liquid to the food processor. Add onion, garlic, cumin, oregano, 5 tsp. salt, and 2 tsp. pepper to the food processor. Pulse several times until a coarse paste develops.
With the motor running, pour ¼ c. canola oil through the feeding tube and continue to process until smooth. You should have two cups of marinade. Reserve one cup for immediate use and freeze the remaining for future use.
Meanwhile, place half the chicken in a large freezer-safe plastic bag. Spoon in half the marinade, close the bag, and mash around to distribute. Add in remaining chicken, remaining ½ c. marinade, and repeat the mashing until all chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 8 hours or overnight.
To cook, preheat a grill, indoor grill pan, or cast iron skillet over medium-high heat. Coat with 2 T. canola oil. Grill the chicken in batches, turning occasionally until the internal temperature reaches 160°F on a thermometer and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to 15 minutes. Add 1 – 2 T. oil to your grilling surface between batches.
*** Instead of the long ass method she recommends, we just throw the chili's in some water and boil them for 30 minutes to soften them. drain the water and then run your hands through cool water or wear gloves as recommended, open the chili's and de-seed them then throw them in the food processor with the rest of the stuff.
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