This is the fourth and last installment in the What’s Cookin’ Wednesday series. I know, I am sad too! But don’t despair because this is a great giveaway, and I also have ANOTHER cooking/baking giveaway to post later in the week that I am SO EXCITED about, and I know you all will be too.
But let’s not get ahead of ourselves. Back to the giveaway at hand!
Today’s What’s Cookin’ Wednesday features the ScanPan Professional Non-Stick Wok.
Isn’t it pretty?
Here’s some info about it:
–Manufactured PFOA free.
–Cooking surface is safe for use with metal utensils.
–Requires little to no fat for cooking.
–Distributes heat quickly and evenly with superb heat retention.
–Great for stir-frying, steaming, deep-frying, sautéing, braising and smoking.
–Nonstick surface is easy to clean and dishwasher safe.
To tell you the truth, I was slightly intimidated by the wok to begin with. I had never cooked in one before, and the only thing I knew about woks is that they’re used to make stir-fry. And I had never cooked stir-fry before! Also, here’s a little secret – I am not into Chinese food. This is yet another thing Jenny and I differ on – she loves it! But, I LOVE Mexican food, and it occurred to me that I could use the wok to make fajitas. It worked beautifully!
Here’s the recipe I used, from KitchenScoop.com:
Copycat Chipotle Chicken
4 boneless, skinless chicken thighs (about 1 1/4 to 1 1/2 pounds), defrosted if frozen*
1 tablespoon vegetable oil
2 Knorr chipotle cubes*
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
Put the chicken in a gallon-size, zipper-top plastic bag. Add the oil to the bag, seal it, and toss and turn the chicken pieces inside the bag until they are well coated.
Mix all of the spices in a small bowl, crushing the chipotle cubes with the back of a spoon. Add the spice mixture to the bag, seal it, and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours.
Heat a grill to about 400 degrees F. Grill 5 to 6 minutes per side, until the chicken is cooked through but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.)
* NOTES
Chipotle uses thigh meat, which is higher in fat but more flavorful. If you can’t find skinless thighs without bones, substitute boneless, skinless chicken breast meat or tenderloins and test for doneness when cooking.
Knorr’s chipotle cubes look like bouillon cubes and are sold in a small box. If you can’t find them, check out our shop. Or substitute 2 teaspoons chili powder.
I stir-fried onions and green peppers, and then the chicken. It was SO GOOD. I made a double-batch and froze the rest. YUM!
Want to try it out yourself? Here’s how you can win the ScanPan Professional Nonstick Wok:
Required entry: Leave a comment on this post and tell us your favorite thing to cook.
Extra entries:
— Tweet about this contest & leave a comment with a link to your tweet. Here’s an example: “Win a @scanpang wok from @momminitup & @jennyitup!”
— “Like” us on Facebook and leave a comment telling us you did.
This contest will end at 5:00 p.m. on Tuesday, December 7. Good luck!
