First off, when you said, "hominy grits," I thought you were referring to what were called that, in South Georgia, in the 1960s (whole kernel corn soaked in lye so that it swelled and resembled a small, soggy piece of popcorn); as a young child I liked it, but, as happens with young children, one day I decided that I did not like it. But, stone ground grits, well that's different!😊 Secondly, the idea of preparing grits using chicken stock, instead of water, seems like an obvious alternative, yet it had never occured to me. Glen, you are truly a genius! Thank you!
In South Africa our version of grits is called "pap" made from maize. That and chicken is our staple. This is a fantastic new idea to try! Wish "smell-a-vision" actually existed!
I'm so lucky, I can choose between 5 different types of Rotel here. Went to the website and see that they offer 11 types. Now I feel like you Glen. lol
Nachynka sounds awesome (Had to look it up--glad I did. Thank you for introducing me to something new!) and I can absolutely see how it would be a good alternative to grits if that's what you've got on hand. Agreed that this looks amazing and it's going in the rotation. Love how Glen is able to provide such easy ideas to make dinner more interesting for us!
Kind of reminds me of what they call Pontchartrain sauce(Cajun), and here, with chicken. I have grits in the cupboard, and I'll make this one day this week! Yummy!
Because of this video I had to have grits. Thankfully a local restaurant in my neighborhood serves them as a side for breakfast. Eggs easy, Portuguese sausage, grits with extra butter/black pepper and toast down the pie hole. Life is good and it's time for a food coma nap....
Agreed. I don't think of grits often, but this has made me want them so badly, I'll be seeking some out asap. As always, Glen brings great inspiration!
That's how I like to cook. Use whatever you have. Unfortunately i never can recreate it. There's white hominy and yellow hominy. We've always used yellow. My mother told me a Southern friend told her with a sniff: "yellow corn is for animals. White corn is for people.". They taste the same.
I always add cheese and a couple teaspoons of tabasco sauce to my grits. This is definitely something I’m gonna have to do here in the near future, looks delicious
I've only ever had grits once and didn't like it. But, I was six, traveling from Ohio to Orlando, FL and my health conscious mother said it didn't need any syrup, butter or anything else the waitress offered. As I learned as an adult, oatmeal tastes great with a bit of cinnamon sugar, salt, and butter, not like the bland paste that I was served as a child. I can only imagine grits would benefit from those same additions.
I'm native to Colorado but my Mom was from Texas. I was raised on grits - and they were always savory, never sweet. For breakfast we would season the grits with salt and pepper (maybe a little butter) then dump them over our eggs.
My grandmother who was born in Massachusetts and raised on Long Island made the best grits. She would cook them, and right before serving them, she would crack two eggs in them and stir them fast. The grits were hot enough to scramble the eggs.
I've made a lot of food like this, especially when I had to make magic with canned goods. I always called it by the protein followed by slop. I'd call this chicken slop with grits. Mom would call anything mixed in a pot like this "hobo." Hobo chicken and grits.
@@otsoko66 "X" and grits. Meaning you can put almost anything on cheesy grits and have it be good. I've lived in the South (TX,FL,AL,NC, & GA) my entire life and never eaten anything just like this. Looks amazing but I don't know of any comparable dish. That said, every area has specialties that they assume are universal.
My mom used to call this Leftover Chicken. Not that it was left overs, but it was made with all the left over ingredients she had from the previous few days. Half an onion, half a potato, half a can of crushed tomatoes, etc. Then she'd throw in a few other things to flavor it up. Sometimes it was great, sometimes it was not so great 😀
Looks delicious. I'd serve that over jasmine rice. For me grits are a breakfast thing. Butter and some kind of jelly or preserves in them. Usually peach or strawberry. Mayhaw when I have it.
Oh this looks good! I don't particularly like bacon but this would work with duck fat to fry the onions (and I happen to have smoked paprika on hand so I'm gonna use that too). Polenta is also a good idea. I almost always have polenta on hand (vs. grits).
I think "Rustic Chicken & Grits" just about covers it! And I'm a kind of "Venn Diagram" plater, combo-piled in the middle with unadulterated amounts on the sides.
This is almost an American southern classic, shrimp and grits. If you can get stone ground grits from the Carolinas(and shrimp too) even better! They do take much longer to cook.
I cook stone ground grits and the cooking time is minimum 2 hours to taste like I want them to...3 hours, even better! I keep them on low heat with plenty of liquid...water, in my case here in the deep south of the U.S.A. I keep a large cup of water on the stove to thin them when needed and it's also a good place to keep the spoon so it doesn't dry out. This is not an everyday pot of grits, of course...a Saturday morning brunch favorite or a suppertime delight with fish or shrimp.
I am curious to try grits now, but I wouldn't go too far out of my way. From what you said, and what I just read, I will probably just stick with the polenta that I am very familiar with, unless I come across a bag of grits while I am shopping.
I have some ideas. Some Adobo from Chipotle peppers, as well as the peppers would be awesome. And if you don’t have Grits (or just don’t like them) go with polenta! Fried or mushy
try Grießnockerl (an austrian, bavarian, swiss grits recipy that has a bit more bite to it and keeps any sauce stick to it better than just cooked grits i think it combines grits with egg yoke and quark/curd(maybe cream chease))
I'm also Canadian and as a little kid, I remember always seeing TV shows where people were eating grits. I never saw it at home, at my friends' homes or at relatives' homes. My mom didn't know what it was so I assumed it was made up.
I would call this slumgullian, AKA American ghoulash. We do this as well, using whatever veg and meat we have, or selected, and some kind of starch to put it with. Might be rice, potatoes, pasta...
FIVE MINUTES??? Are those magic grits?? or, Do the laws of physics cease to exist in Glen's kitchen??? Did Glen buy his grits from the guy who sold Jack his beanstalk beans? Because everyone knows that it takes twenty minutes for water to soak into a grit . . .
Aussie here... heard of grits but never seen them. Don't know what hominie is and the combination of bacon and onions is as good as onions and garlic...
Hominy is corn kernels that have been treated with an alkali. The process is called nixtamalization. It's a process invented and used by Indigenous people in the Americas.
@@Annie1962 Yes, the outer hull of the kernel is removed and the corn is softer. it can be eaten this way or dried. The dried hominy can be ground to make grits or masa which is used in Mexican cooking.
@@Annie1962Not really. It does change the texture but it's not really softer. Hominy grits keep their shape and don't dissolve like coarse corn flour. Polenta will get smooth but hominy grits will always have a bit of a grainy texture.
The basic proportions for grits is 4 parts liquid to 1 part grits (i.e. 1 cup water to 1/4 cup grits). Keep that in mind and you can scale up and down as needed. I would have gone with straight stock. Dairy and corn products don't normally play well together.
It's curious to me that you cooked most of the components separately. I throw in the fat, onions, mushrooms, and peppers all at once. A few minutes before they reach the caramelization I like, I shove them to the side, lay the chicken thighs down in a thin layer, and after cooking one side, I flip the chicken then pull the mixture over the top of the meat. Once it reaches the caramelization I like, I add the tomatoes and let the acid aid in deglazing the pan, mixing everything together well. Just makes things easier than doing several different rounds of cooking things. ...Also, I consider coriander to be an essential ingredient in such a dish, but that's just me. Haha!
This reminds me of pure comfort food! Unfortunately I am now on the Carnivore diet. I was going to ask you if you have any carnivore friendly dishes you can show us?
You lost me at Rotel but swap a curry sauce, brown gravy or some sort of garlic butter sauce and I'm back on board! :D As for more fat... If you were cooking in a non-stick pan, it can be done with substantially less fat. Will it taste as good, nope, but it can be done.
Love this recipe! I learned about Rotel tomatoes and grits when I lived in Arkansas for 3 years. Definitely going to make this. Everything I like in it. Great method too.
This is a man of experience, folks. Notice that EVERYTHING has the label turned from the camera, or covered. This is the man you want doing your spots. Also, Glen, that seems like a questionable quantity of grits. Could you tell us hominy you used.
Apart from the recipe, which sounds delicious, I always laugh a bit about the "fork or spoon" choice. Maybe because here in Italy we really use a spoon just for soups.
So just for clarification: How many "pinches" are in a "teaspoon and a half"?.... and does it matter what finger you use, with your thumb?... Love learning how you cook... Note: I hate grits, but love Asian Style foods... that would be awesome over rice or with Lo Mein style noodles... you could even have cooked that up nicely in a Wok and called it Inspired Chow Mein... add pineapple and go Hawaiian... 👍👍
You could call it tomato (or Ro-tel) smothered chicken or creole smothered chicken...but I grew up with tomato-based smothered meat made with stewed tomatoes being more common than the cream gravy type you see most recipes for, so I'd personally just call it smothered chicken with grits.
I used 'hominy grits' so it's ground corn, that has first been treated with an alkali solution. This process is almost as old as life in the Americas itself.
That line did remind me of My Cousin Vinny. An question for Glen, how much bacon do you and Julie eat to have that much bacon grease on hand. I have been wanting to ask that question for a long time.
I would add some thyme. Otherwise, great technique! And just as "only 1 Tbsp" of fat/oil shows up in recipes, many of those same cooks tell you grits only take 5 minutes, or you can carmelize onions in 10.. . I tend to actively stir the grits for 5 minutes, then turn to very low, cover and cook for another 15, stirring when I remember.
@@GlenAndFriendsCooking that's what I thought... I think there are still a couple of old school maiz mills in my city, I'll try my luck there. I only ever had grits while visiting the US, but watching your video got me thinking about it. Gracias Glen for your answer.
Since there are grits, it is likely something you had visiting your relatives in the Southern United States since you really don't see grits on menus anywhere else. You don't even really see grits in corn-growing States, which has always seemed strange to me. As for the dish name? How about Dinner. Or Supper if that's the way you go.
RE: the cooking fat, DUUUUUUDDDE tell me about it, developed gallbladder issues last year so I went hard core low fat, what I learned was using water/ water based flavored liquids as a thermal interface layer. There is a reason other than flavor that oil is used a lot its mostly due to the low specific heat (ability to store energy) and its low vaporization ability (it doesnt vaporize before it burns). When using water as a thermal transfer it takes longer, it will never look as good and you need to use a lot more flavorants as there isnt oil to hold the flavor compounds on your tongue. RE: name. I mean that is a post Columbian exchange braised chicken dish, that will have many different names, chicken cacciatore, chicken chassuer, chicken fricassee, chicken bravas, chicken tangine..... add a brick roux and you get chicken etouffee and its not that different from a lot of southeast asian chicken recipies haianese/adobo (although with fairly different aromatics). Its the classic braised chicken with local aromatics and acidic pan sauce made with local acidic ingredients served with a starch substrate many cultures have one so its next to impossible to say its (insert name here) because its to hyper local to the ingredients and linguistic culture. once again you break down cooking to the philosophical base and apply it to what is at hand.
I think I may have found something. Not exact, but very close to it. Its a Bergner 12-Inch Stir Fry Pan stainless steel Dishwasher Safe Induction ready with Lid
I presume "grits" is finely ground corn, white corn by the colour... I adore yellow cornmeal. I eat it for breakfast, every 20 years.... 😂 Since corn IS extremely sprayed around here, i usually hit the European Section for mine. I like mine firm, so i can grab clumps out of it's milk pool. Lol The other method is no milk or sugar, just loads of butter melted. As for making cirnbread or using as Grits? Its not the Dishes i am aware of, in European circles. Seems more Mexican to me? I usually have corn in its nibblet kernel form, with my diners. 😊 Potaotes, egg noodles or breads, were the Usual Mandatory Base. Even rice is rarely used, except in cabbage rolls or possibly soup. Long winded way to say, i love this but dont see any point TO Grits!
THANK YOU for talking about the amount of cooking fat reality vs. recipe.
First off, when you said, "hominy grits," I thought you were referring to what were called that, in South Georgia, in the 1960s (whole kernel corn soaked in lye so that it swelled and resembled a small, soggy piece of popcorn); as a young child I liked it, but, as happens with young children, one day I decided that I did not like it. But, stone ground grits, well that's different!😊 Secondly, the idea of preparing grits using chicken stock, instead of water, seems like an obvious alternative, yet it had never occured to me. Glen, you are truly a genius! Thank you!
hominy grits are grits made with the hominy you are thinking of instead of grits made with non nixtamalized corn
In South Africa our version of grits is called "pap" made from maize. That and chicken is our staple. This is a fantastic new idea to try! Wish "smell-a-vision" actually existed!
I haven't had grits in forever. This looks good.
Grits are such a food memory of my grandmas. Here is NC it is still the thing. Looks delicious!
I'm so lucky, I can choose between 5 different types of Rotel here. Went to the website and see that they offer 11 types. Now I feel like you Glen. lol
This reminds me of shrimp and grits. A lovely creamy cheesy grits topped with shrimp in a spicy sauce.
Not the same but absolutely related.
This sounds like a Tues night supper. I love Rotel. It's easy to make. Hi Julie. I love when you come in.
Chicken, grits and stuff . Delish
Lol I’m impressed Glen knew about Rotel amplifiers. I wonder if he’s an audiophile 👍🏻🔈
Glenn your wife must be the happiest woman alive , as you always surprise her with your cooking expertise.
I'm sure she's just as accomplished... 😉
I made this for supper tonight, improvising with what I had, and I served it over nachynka. It's going into the menu rotation.
Nachynka sounds awesome (Had to look it up--glad I did. Thank you for introducing me to something new!) and I can absolutely see how it would be a good alternative to grits if that's what you've got on hand. Agreed that this looks amazing and it's going in the rotation. Love how Glen is able to provide such easy ideas to make dinner more interesting for us!
Kind of reminds me of what they call Pontchartrain sauce(Cajun), and here, with chicken. I have grits in the cupboard, and I'll make this one day this week! Yummy!
Joe from Texas here. I love my grits cheesy with a little bit of salt for breakfast with eggs and bacon!
This looks great and can’t wait to try it. Has anyone else ever had grits with maple syrup for breakfast?
Yep!
I was raised in an Italian American family. My aunt used to serve yellow polenta with maple syrup.
Here in Colorado we have lots of varieties of Ro-Tel including made with Hatch chiles. A must-have in the pantry!
Because of this video I had to have grits. Thankfully a local restaurant in my neighborhood serves them as a side for breakfast. Eggs easy, Portuguese sausage, grits with extra butter/black pepper and toast down the pie hole. Life is good and it's time for a food coma nap....
Agreed. I don't think of grits often, but this has made me want them so badly, I'll be seeking some out asap. As always, Glen brings great inspiration!
That's how I like to cook. Use whatever you have. Unfortunately i never can recreate it.
There's white hominy and yellow hominy. We've always used yellow. My mother told me a Southern friend told her with a sniff: "yellow corn is for animals. White corn is for people.". They taste the same.
That does look really good. You were basically only celery and a red roux away from legit creole food. Im gonna make this. Good one, glen.
Hunter’s chicken and grits would be my name choice.
Yes, other than the chilies in the Ro-Tel tomatoes, this is pretty much chicken cacciatore.
@@stannieholt8766 Real hunters shouldn't be afraid of a chicken that bites back...
I always add cheese and a couple teaspoons of tabasco sauce to my grits. This is definitely something I’m gonna have to do here in the near future, looks delicious
I've only ever had grits once and didn't like it. But, I was six, traveling from Ohio to Orlando, FL and my health conscious mother said it didn't need any syrup, butter or anything else the waitress offered. As I learned as an adult, oatmeal tastes great with a bit of cinnamon sugar, salt, and butter, not like the bland paste that I was served as a child. I can only imagine grits would benefit from those same additions.
I love it with butter and salt.
It's even better with stewed tomatoes on top.
I'm native to Colorado but my Mom was from Texas. I was raised on grits - and they were always savory, never sweet. For breakfast we would season the grits with salt and pepper (maybe a little butter) then dump them over our eggs.
My grandmother who was born in Massachusetts and raised on Long Island made the best grits. She would cook them, and right before serving them, she would crack two eggs in them and stir them fast. The grits were hot enough to scramble the eggs.
@@alindasue. I LOVE grits and tomatoes. I’ve never heard of anyone else outside my family doing that. 😅
I've made a lot of food like this, especially when I had to make magic with canned goods. I always called it by the protein followed by slop. I'd call this chicken slop with grits. Mom would call anything mixed in a pot like this "hobo." Hobo chicken and grits.
Made this today, very goo
This looks really good, Glen! I will have to try it for dinner myself. Maybe some mixed greens to add more veggies to the mix?
Yum.
*Waiting for American southerners to tell the Canadian his dish isn't "Authentic"* 😆 You do you, Glen!
@@otsoko66 "X" and grits. Meaning you can put almost anything on cheesy grits and have it be good.
I've lived in the South (TX,FL,AL,NC, & GA) my entire life and never eaten anything just like this. Looks amazing but I don't know of any comparable dish. That said, every area has specialties that they assume are universal.
@@otsoko66 LOL... the way Canada is going, you could probably end up in prison or even deported...
@@t.c.2776better than the usa is going.
@@rawnature8148 No kidding. If the convicted felon wins the election, it will be dangerous to live here.
Southern chicken goulash and grits
Glen must be a Virgo! You need one of those plates with separate compartments for each food LOL ;) Love your channel!
Bacon fat is gold! A lot of things improve by sautéing in a bit of bacon fat-I don’t even need the bacon (not a fan of soft bacon)
My mom used to call this Leftover Chicken. Not that it was left overs, but it was made with all the left over ingredients she had from the previous few days. Half an onion, half a potato, half a can of crushed tomatoes, etc. Then she'd throw in a few other things to flavor it up. Sometimes it was great, sometimes it was not so great 😀
Looks delicious. I'd serve that over jasmine rice. For me grits are a breakfast thing. Butter and some kind of jelly or preserves in them. Usually peach or strawberry. Mayhaw when I have it.
Call it Chicken Glenzilla
I think if you added okra to this it would be even better. You could switch the seasons to a more cajun style, then serve on long grain rice.
Oh this looks good! I don't particularly like bacon but this would work with duck fat to fry the onions (and I happen to have smoked paprika on hand so I'm gonna use that too).
Polenta is also a good idea. I almost always have polenta on hand (vs. grits).
I think it would be good with rice or pasta
Or mashed potatoes.
My grocery store makes a 'Ro-tel' with Hatch chilis that is amazing. I live in Central Texas and shop at HEB
HEB rules!
Good Morning!!
In Harrisonburg Arkansas there was a dinner that served "Smothered Chicken over Cheese Grits". Very similar to your dish.
I think "Rustic Chicken & Grits" just about covers it! And I'm a kind of "Venn Diagram" plater, combo-piled in the middle with unadulterated amounts on the sides.
Yep! I want the chance to taste everything by itself before going for the pile up lol
I do the same thing, about half overlapped and half separated.
This is almost an American southern classic, shrimp and grits. If you can get stone ground grits from the Carolinas(and shrimp too) even better! They do take much longer to cook.
Are they different than the stone-ground grits Bob's Red Mill produces?
@@TamarLitvot probably very similar
Its a very southern American meal. My dad would make similar things often. basically cheap meats and whatever was leftover in the fridge.
I cook stone ground grits and the cooking time is minimum 2 hours to taste like I want them to...3 hours, even better! I keep them on low heat with plenty of liquid...water, in my case here in the deep south of the U.S.A. I keep a large cup of water on the stove to thin them when needed and it's also a good place to keep the spoon so it doesn't dry out. This is not an everyday pot of grits, of course...a Saturday morning brunch favorite or a suppertime delight with fish or shrimp.
i was typing out "this reminds me of the chicken and pepper sheet pan dinner" when you said it lol
No Rotel where you live? Us a can of chopped tomatoes drained and 1/2 cup of whatever salsa you use.
sounds like that would work...
Thanks! I’d never heard of it, now I have some idea of what it is.
"All separate" reminds me of Glen's bibimbap story. I told that story to a korean friend and she burst out laughing. She said it sounded right.
I am curious to try grits now, but I wouldn't go too far out of my way. From what you said, and what I just read, I will probably just stick with the polenta that I am very familiar with, unless I come across a bag of grits while I am shopping.
Every kitchen should have a bottle of liquid smoke. It's amazing.
I have some ideas.
Some Adobo from Chipotle peppers, as well as the peppers would be awesome.
And if you don’t have Grits (or just don’t like them) go with polenta! Fried or mushy
try Grießnockerl (an austrian, bavarian, swiss grits recipy that has a bit more bite to it and keeps any sauce stick to it better than just cooked grits i think it combines grits with egg yoke and quark/curd(maybe cream chease))
I'm also Canadian and as a little kid, I remember always seeing TV shows where people were eating grits. I never saw it at home, at my friends' homes or at relatives' homes. My mom didn't know what it was so I assumed it was made up.
In the UK we don't have grits and most don't know what they are. Would love to try.
I would call this slumgullian, AKA American ghoulash. We do this as well, using whatever veg and meat we have, or selected, and some kind of starch to put it with. Might be rice, potatoes, pasta...
Don't know what it's called either, but totally making this to put over rice (my carb/staple of choice)
FIVE MINUTES??? Are those magic grits?? or, Do the laws of physics cease to exist in Glen's kitchen??? Did Glen buy his grits from the guy who sold Jack his beanstalk beans? Because everyone knows that it takes twenty minutes for water to soak into a grit . . .
That would certainly explain the hostility....
He might have used instant or “quick” grits. Since he said he can’t get grits locally he picks up whatever he can find in the states.
That was a great movie line.
@@armadillerff No self respecting southerner uses instant grits!!
@@armadillerff He's quoting a bit from the movie My Cousin Vinny.
Glen, you should be able to get Bob's Red Mill grits in Canada.
Occasionally I see them, but not very often. Plus they are usually way over priced.
I like to make something similar to this and, right or wrong, I call it chicken cacciatore and polenta.
Aussie here... heard of grits but never seen them. Don't know what hominie is and the combination of bacon and onions is as good as onions and garlic...
Hominy is corn kernels that have been treated with an alkali. The process is called nixtamalization. It's a process invented and used by Indigenous people in the Americas.
Hominy is a type of corn Maize , field corn. Grits are porridge made from corn . Like oatmeal, cream of wheat , rice porridge , or gruel .
Ah ok so they must be softer than corn...?
@@Annie1962 Yes, the outer hull of the kernel is removed and the corn is softer. it can be eaten this way or dried. The dried hominy can be ground to make grits or masa which is used in Mexican cooking.
@@Annie1962Not really. It does change the texture but it's not really softer. Hominy grits keep their shape and don't dissolve like coarse corn flour. Polenta will get smooth but hominy grits will always have a bit of a grainy texture.
The basic proportions for grits is 4 parts liquid to 1 part grits (i.e. 1 cup water to 1/4 cup grits). Keep that in mind and you can scale up and down as needed. I would have gone with straight stock. Dairy and corn products don't normally play well together.
They now make Rotel with Hatch chilis. I use it when making chili.
Glen's gonna show us how to cook them damn grits.
It's curious to me that you cooked most of the components separately. I throw in the fat, onions, mushrooms, and peppers all at once. A few minutes before they reach the caramelization I like, I shove them to the side, lay the chicken thighs down in a thin layer, and after cooking one side, I flip the chicken then pull the mixture over the top of the meat. Once it reaches the caramelization I like, I add the tomatoes and let the acid aid in deglazing the pan, mixing everything together well. Just makes things easier than doing several different rounds of cooking things.
...Also, I consider coriander to be an essential ingredient in such a dish, but that's just me. Haha!
This reminds me of pure comfort food! Unfortunately I am now on the Carnivore diet. I was going to ask you if you have any carnivore friendly dishes you can show us?
So I know this as a creole dish. Instead of using rotel, use stewed tomatoes, red pepper flake, and cayenne.
Team Julie: Pile on the starch if there is "sauce."
"End of the Month Shrinp and Grits"... just before payday and you wanted Shrimp and Grits!
I would just call it Chicken and Grits
You lost me at Rotel but swap a curry sauce, brown gravy or some sort of garlic butter sauce and I'm back on board! :D As for more fat... If you were cooking in a non-stick pan, it can be done with substantially less fat. Will it taste as good, nope, but it can be done.
I must be the only person who doesn't like mushrooms. Hate them. Yes, I know I can leave them out. Which I will do when I try this recipe.
I also don't like mushrooms.
Not alone. I have hated them since I was a child, even though my mom did her best to make her eat and love them
Love mushrooms, but I detest peppers. So I have to modify a lot of recipes!
Glen admits to being a propagandist! Shouldn't Julie walk in and say "Hey Glen. Hail to the state! More vegetables with bacon and maple syrup!!!"
I use subtitles, and "hominy grits" came out as "how many grits." Too funny!
Love this recipe! I learned about Rotel tomatoes and grits when I lived in Arkansas for 3 years.
Definitely going to make this. Everything I like in it. Great method too.
RO-TEL is a Texas thing!
Also a Michigan staple.
Similar to a chicken paprikash as far as the components.
This is a man of experience, folks. Notice that EVERYTHING has the label turned from the camera, or covered. This is the man you want doing your spots.
Also, Glen, that seems like a questionable quantity of grits. Could you tell us hominy you used.
Bad pun!
The chicken dish is like a Carribean Pollo Guisado or a Filipino Chicken Afritado.
The recipe card will read "Glen's Chicken and Grits"
My problem isn't finding grits, it's finding non-gmo grits that don't cost an arm and a leg.
No worries about losing an arm or a leg... eat GMO product and you can grow back new limbs... or so I'm told... 😁
It looks delicious, but I am not a fan of bell peppers. What can I use in place of them?
Just leave ‘em out. That’s the beauty of Glen’s recipes: tailor them to your own taste and pantry.
Still looking for suggestions.
Add some chopped zucchini
@@lindalankowski474 thanks
Apart from the recipe, which sounds delicious, I always laugh a bit about the "fork or spoon" choice. Maybe because here in Italy we really use a spoon just for soups.
So just for clarification: How many "pinches" are in a "teaspoon and a half"?.... and does it matter what finger you use, with your thumb?... Love learning how you cook...
Note: I hate grits, but love Asian Style foods... that would be awesome over rice or with Lo Mein style noodles... you could even have cooked that up nicely in a Wok and called it Inspired Chow Mein... add pineapple and go Hawaiian... 👍👍
You could call it tomato (or Ro-tel) smothered chicken or creole smothered chicken...but I grew up with tomato-based smothered meat made with stewed tomatoes being more common than the cream gravy type you see most recipes for, so I'd personally just call it smothered chicken with grits.
As an Aussie, I feel compelled to ask something I've wondered for maybe fifty years. What are grits? Looks a bit like porridge (rolled oats).
I used 'hominy grits' so it's ground corn, that has first been treated with an alkali solution. This process is almost as old as life in the Americas itself.
That line did remind me of My Cousin Vinny. An question for Glen, how much bacon do you and Julie eat to have that much bacon grease on hand. I have been wanting to ask that question for a long time.
This looks delicious! How many chicken thighs did you use?
description
would love to know what the pan used for the bacon/onion/chix/mushroom/peppers is. kept trying see a logo but circlesearch doesn't hit for me
The pan was made by Calphalon - but as far as I know they discontinued that one at least 10 years ago.
>discontinued
ua-cam.com/video/44BJug2ojek/v-deo.htmlsi=jPDx04MIBQlAvhCn
I would add some thyme. Otherwise, great technique!
And just as "only 1 Tbsp" of fat/oil shows up in recipes, many of those same cooks tell you grits only take 5 minutes, or you can carmelize onions in 10.. . I tend to actively stir the grits for 5 minutes, then turn to very low, cover and cook for another 15, stirring when I remember.
man julie seems to show up and just the right time..
Would this be similar to chicken cacciatore ? Or prepared along the same method with similar ingredients?
.....just thinking...add some jalapeños?
Comfort = Heavy
I wish i could find a place to buy grits here in Vancouver bc
Are rotel a type of tomato?
Canned tomatoes with added chilies.
@@virginiaf.5764 cool thank you
It's a brand name for canned diced tomatoes and peppers.
Hotel is a brand name for tomatoes with jalapeno peppers in them!!
Rotel not Hotel, darn auto correct!!!!
Would it be possible to make grits using maiz nixtamalizado flour (like maceca)? Asking for a friend 😂
That might be too finely ground
@@GlenAndFriendsCooking that's what I thought... I think there are still a couple of old school maiz mills in my city, I'll try my luck there.
I only ever had grits while visiting the US, but watching your video got me thinking about it.
Gracias Glen for your answer.
What brand of stainless steel pot are you using?
it was made by calphalon, but they discontinued this set 10+ years ago.
Looks great but needs some collard greens or dandelions
Since there are grits, it is likely something you had visiting your relatives in the Southern United States since you really don't see grits on menus anywhere else. You don't even really see grits in corn-growing States, which has always seemed strange to me.
As for the dish name? How about Dinner. Or Supper if that's the way you go.
RE: the cooking fat, DUUUUUUDDDE tell me about it, developed gallbladder issues last year so I went hard core low fat, what I learned was using water/ water based flavored liquids as a thermal interface layer. There is a reason other than flavor that oil is used a lot its mostly due to the low specific heat (ability to store energy) and its low vaporization ability (it doesnt vaporize before it burns). When using water as a thermal transfer it takes longer, it will never look as good and you need to use a lot more flavorants as there isnt oil to hold the flavor compounds on your tongue.
RE: name. I mean that is a post Columbian exchange braised chicken dish, that will have many different names, chicken cacciatore, chicken chassuer, chicken fricassee, chicken bravas, chicken tangine..... add a brick roux and you get chicken etouffee and its not that different from a lot of southeast asian chicken recipies haianese/adobo (although with fairly different aromatics). Its the classic braised chicken with local aromatics and acidic pan sauce made with local acidic ingredients served with a starch substrate many cultures have one so its next to impossible to say its (insert name here) because its to hyper local to the ingredients and linguistic culture. once again you break down cooking to the philosophical base and apply it to what is at hand.
You need some grits from AL like McEwen & Sons. They sell online. And you need some butter in those grits. Butter, salt, pepper, that's it.
To use Glen’s logic butter is like cheese. 🤷♀️ So there ya go. 🤣
use bacon ham pork as fruit or vegetables plant fertilizer sir
I really like that pan Glen. Where did you get it?
Unfortunately it has been discontinued.
@@XaqNautilus Thank you for the info. 🥲
Yeah it was discontinued a while back, but I'm sure that other companies must make something similar.
@@GlenAndFriendsCooking Thank you. Yeah I'll definately have to look around.
I think I may have found something. Not exact, but very close to it. Its a Bergner 12-Inch Stir Fry Pan stainless steel Dishwasher Safe Induction ready with Lid
I presume "grits" is finely ground corn, white corn by the colour...
I adore yellow cornmeal. I eat it for breakfast, every 20 years.... 😂
Since corn IS extremely sprayed around here, i usually hit the European Section for mine. I like mine firm, so i can grab clumps out of it's milk pool. Lol
The other method is no milk or sugar, just loads of butter melted.
As for making cirnbread or using as Grits? Its not the Dishes i am aware of, in European circles.
Seems more Mexican to me?
I usually have corn in its nibblet kernel form, with my diners. 😊
Potaotes, egg noodles or breads, were the Usual Mandatory Base. Even rice is rarely used, except in cabbage rolls or possibly soup.
Long winded way to say, i love this but dont see any point TO Grits!