Best Americas Test Kitchen Mexican Style Skillet Vermicelli With Cho Recipes
AMERICA'S TEST KITCHEN MEXICAN-STYLE SKILLET VERMICELLI WITH CHO
I can't pass up any recipe with cilantro, and this one makes a delicious meal. I skipped the sour cream and added a lot more cilantro than the recipe called for. You can omit the chorizo if you prefer and just make Mexican-Style Skillet Vermicelli. Recipe courtesy of America's Test Kitchen Family Cookbook.
Provided by AmyZoe
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
- Transfer the noodles to a paper-towel-lined plate and let cool.
- Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
- Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
- Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
- Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
- Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
- Season with salt and pepper to taste.
- Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
- Sprinkle with the cilantro.
- Serve, passing the sour cream separately.
Nutrition Facts : Calories 689, Fat 40.5, SaturatedFat 15.6, Cholesterol 78.3, Sodium 843, Carbohydrate 52.8, Fiber 3.6, Sugar 6.6, Protein 28.6
PERFECT SKILLET CHICKEN AND RICE
Have you tried a recipe like this but came out with dry chicken and overcooked or mushy rice? Throw that recipe away and try this one. It won't fail you for deliciously juicy chicken, perfect rice, and perfectly cooked peas. Modified from America's Test Kitchen.
Provided by AniSarit
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat the chicken dry with paper towels and season with salt and pepper.
- Dredge the chicken in flour to coat and shake off any excess.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
- Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
- Transfer the chicken to a plate and set aside.
- Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the rice thoroughly and let toast for about 30 seconds.
- Stir in the wine and let the rice absorb it completely, about 1 minute.
- Stir in the broth, scraping up any browned bits.
- Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
- Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
- Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
- Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
- Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
- Add the scallions and lemon juice to the rice.
- Season with salt and pepper to taste and serve with the chicken and lemon wedges.
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The America's Test Kitchen - Mexican Skillet Vermicelli Recipe
When you think of Mexican cuisine, you might imagine sizzling fajitas or crispy tacos, delectable enchiladas or chips and guacamole. However, with the America's Test Kitchen Mexican Style Skillet Vermicelli recipe, you can make a delicious and authentic Mexican-inspired dish that will delight your senses in a different way.
Ingredients
- 8 oz Vermicelli Pasta
- 1 tablespoon ground Cumin
- 1 teaspoon Chili Powder
- ¼ teaspoon Cayenne Pepper
- 1 tablespoon Olive Oil
- 1 Onion, diced
- 4 Garlic Cloves, minced
- 1 can of Diced Tomatoes with Juice
- 1½ cups of Chicken Broth
- 1 Lime, Juiced
- 1 can of Black Beans, drained and rinsed
- 1 cup of Frozen Corn
- ¾ cup of Monterey Jack Cheese, shredded
- Salt and Pepper, to taste
Instructions
- Begin by breaking the vermicelli pasta into small pieces about 2 inches in length.
- Then in a small bowl, mix together the cumin, chili powder, and cayenne pepper. Set this spice mixture aside to use later.
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add in the diced onion and minced garlic. Sauté for about 5-7 minutes, stirring occasionally, until the onions become soft and translucent.
- Add in the spice mixture to the skillet and continue stirring to toast the spices, for about a minute or two.
- Next, add in the can of diced tomatoes along with their juice, and the chicken broth. Stir everything together, and then add the vermicelli. Bring the mixture to a boil, and then reduce the heat to medium-low cover the skillet and simmer for about 12-15 minutes.
- After 12-15 minutes, the vermicelli should be tender, and the liquid should be absorbed. If you find that the skillet is too dry, you can add more chicken broth or water.
- Add the lime juice, black beans, and frozen corn to the skillet. Stir everything together, and turn the heat to low, to let everything warm through (about 3-5 minutes).
- Finally, sprinkle the shredded Monterey Jack cheese over the top of the dish. Cover the skillet and let it sit for about 2-3 minutes, until the cheese has melted.
- Add salt and pepper to taste, and then stir everything together to combine.
- Now your Mexican Style Skillet Vermicelli is ready. Serve hot and enjoy the delicious and authentic Mexican flavors!
This recipe is a perfect example of a Mexican-inspired dish that has been adapted to use some of the more common ingredients, without compromising the flavors. The combination of spices, tomatoes, lime juice, black beans, and corn come together to create a flavorful, healthy, and satisfying meal. The use of vermicelli pasta instead of typical Mexican ingredients such as tortillas, gives this dish a unique textural twist.
The America's Test Kitchen Mexican Style Skillet Vermicelli recipe is perfect for busy weeknights when you want to make dinner in a hurry, or for a family gathering where you want to serve something hearty and delicious. Best of all, this recipe is versatile enough to be adjusted to suit your personal taste preferences. Try using whole wheat pasta instead of vermicelli, or add some diced bell peppers to the dish to give it a little extra zing.
If you want to elevate your next Mexican-inspired meal, try this recipe from America's Test Kitchen. It's a crowd-pleaser that is easy to make, nutritious, and most importantly, delicious!