I’m always looking for “the one.” You know, the one recipe that you can count on time and time again to be a crowd pleaser. Sometimes you’ll send me recipes with in-depth stories about the memories behind the meals, which I love. Sometimes I’ll simply get a recipe saying it’s a family favorite. I’ve come to know that if you believe the dish is good enough to pass along, more than likely it’s a winner, and I’m grateful that its landed in my lucky hands. Now you have another one in the Southwest cuisine category–a fabulously simple, incredibly tasty recipe for New Mexico Chili Verde. There’s a great technique in the recipe that really adds to the flavor of the chile verde, one that I have come to use often in stews and chili’s. It’s flour that you heat up in a dry skillet until it turns light brown and imparts an amazing toasted nut aroma. Get those flour tortillas warmed up and pour yourself a big bowl of New Mexico Chile Verde!
Here’s a tasty combination: Pan grilled chicken and glazed baked apples. This is the sort of one skillet deliciousness that you would expect when you visit grandma’s house! Plus, it’s the perfect meal to bring us into the fall. Normally when apples are served with chicken or pork, they are softly sautéed and served on the side. I love the way these apples look and taste. They are called Hasselback apples, the method of making lots of thin slices three quarters of the way down the apple. The result is a baked apple that has lots of hidden places for the glaze to go and each slice is just the right size for each piece of chicken! Since you probably have most of the ingredients in your kitchen cabinets, I say pick up some fresh skinless boneless chicken thighs and make this comfort food meal for dinner this week!
Watch my how to video for Skillet Chicken with Baked Apples here!