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Eater
6 days ago
- General
- Eater
The Best Ground Chicken Recipes, According to Eater Editors
If there's one thing I keep in my freezer at all times, it's ground chicken. It might seem kind of boring — reminiscent of the ground-chicken-and-broccoli diets of protein bros — but ground chicken is surprisingly versatile (and, yes, leaner than beef and pork). It can be thrown into spaghetti, stir-fried into rice bowls, or added to mapo tofu. You can even turn it into a salad with tons of fresh herbs, like larb. Here are Eater editors' favorite recipes for using up that pack of ground chicken that you undoubtedly also have stowed away in your freezer. Namiko Chen, Just One Cookbook If I'm being honest, my go-to application for ground chicken is meatballs: these basic ones from Smitten Kitchen, any sort of tsukune (Japanese izakaya-style meatballs), or experimenting with new recipes (these had promise earlier this week, though I found the accompanying greens a little one-note). But I'm going to shout out a recipe that involves even less work than meatballs: soborodon. This colorful, simple donburi (or rice bowl) makes good use of ground chicken's delicate flavor; I love the speediness of the recipe for a weeknight meal (and I usually have the ingredients on hand), and the color balance of the dish adds visual appeal. It also makes a terrific next-day bento. — Missy Frederick, cities director Kaitlin Leung, The Woks of Life Mapo tofu is traditionally made with pork, but sometimes when I have the craving for this spicy, numbing dish — and only have a pound of ground chicken in the freezer — I use chicken instead. It still works! For me, the highlight of this recipe is the doubanjiang (spicy chile bean sauce) and the Sichuan peppercorn; the rest I've adapted with great success. Silken tofu is preferred, but I've used firm in a pinch and, again, the animal protein can be switched around (or omitted entirely!). The whole dish comes together in half an hour which is why it's on constant rotation in my household. — Kat Thompson, associate editor, Eater at Home José R. Ralat, Texas Monthly I have a strongly held belief that all lighthearted social gatherings could be improved by the addition of queso fundido, a Mexican dish of melty Oaxaca cheese, charred onions and vegetables, and often, a shower of still-sizzling chorizo sprinkled over the top. The only catch? Some members within my extended, blended family have a tenuous relationship with spice. That's why I sub ground chicken, seasoned with Ancho chile powder, smoked paprika, garlic powder, and a little dash of ground white pepper to bolster the many layers of smoky heat without relying on prohibitively hot peppers like serrano or jalapeño. Ground chicken's versatility allows it to replace its more fiery counterpart without losing all sense of the dish's original taste or identity. — Jesse Sparks, senior editor Kris Yembanroong, Night + Market Cutting back on carbs can be fun if you ignore pseudoscience (looking at you, Mr. Brady). Night + Market is one of my favorite stops in LA, and after my first visit, I knew we had to procure Kris Yenbamroong's cookbook, which provides an outstanding overview of larb. Yenbamroong states that once you master the ground chicken version, you unlock other possibilities. You can alter the heat and flavorings, like graduating from the pedestrian ground red pepper flakes you'd use on pizza to grinding red Thai chiles instead. That alone is enough to liven up ground chicken breast. The timing and order of mixing ingredients play key roles in this deceptively simple, high-reward dish; pay attention to that, and make sure you've got fresh cabbage or lettuce and the rest of your pantry ingredients beforehand, and this quick, light meal will be aces, even on a weekday. — Ashok Selvam, regional editor, Eater Midwest Dan Pelosi, NYT Cooking Dan Pelosi of Grossy Pelosi fame is known for his approachable recipes. This recipe is a prime example: it's just ground chicken, an egg, Parm, panko, and pesto. The results? Well, to stay with the alliteration theme, let's call them perfectly pleasant. You mix everything into a bowl, shape the meatballs, and throw it all into the oven for 10 minutes, though the air fryer works well too. The pesto adds lots of flavor for little work. There's a reason everyone loves Grossy Pelosi! — Bettina Makalintal, senior reporter Dining In With Eater at Home Highlighting the people, products, and trends inspiring how we cook now Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Los Angeles Times
01-07-2025
- Entertainment
- Los Angeles Times
‘I truly fell in love with Los Angeles': Why Rene Redzepi chose L.A. for Noma's next pop-up
Noma's Rene Redzepi and his international team of chefs, servers, foragers, fermentation geeks, programmers and more are coming to Los Angeles next year for a months-long residency — the restaurant's first in the U.S. 'We were supposed to be in L.A. this coming fall,' Redzepi said during a brief interview inside one of the greenhouses next to his Copenhagen restaurant not long before the official announcement. 'But with the fires, we thought it was all canceled. Then it wasn't canceled and we moved it to March.' Like a troupe of culinary troubadours, Redzepi's team has packed up their knives and garums several times since the restaurant first opened in 2004 and was named the World's Best Restaurant five times. In 2016, they traveled to Sydney; in 2017, they were on Mexico's Yucatán Peninsula; in 2018, Noma was in Tokyo; and they've been to Kyoto twice, in 2023 and 2024. But Los Angeles has long been on Redzepi's radar. 'We've been working on L.A. for a while,' he said. 'In fact, we've been working on America for a while, never really finding that perfect location. I wasn't really knowing America well enough to properly make a decision. People would say, 'Oh, you should be in New York.' Only when I went with my whole family to L.A. some years back, that's when we fell in love with Los Angeles. Yeah, I truly fell in love with Los Angeles.' The other times he'd come to Los Angeles had been for work. 'It was sporadic, very hectic,' he said. 'In and out.' This extended trip was different for Redzepi, his children and wife Nadine Levy Redzepi, author of the cookbook 'Downtime: Deliciousness at Home.' 'We stayed in Manhattan Beach,' he said. 'We had days of just strolling around, meeting people, going to all the farmers markets and realizing how many people I know in Los Angeles. It was great having them take us to their favorite places — with Roy Choi in Koreatown and the guys from Night + Market [Kris and Sarah Yenbamroong] taking us around eating Thai food.' At the recently revived Mad Symposium, a gathering of chefs, farmers and other food professionals, as well as artists and thinkers, one of the speakers was Los Angeles chef Justin Pichetrungsi of Anajak Thai. His talk: 'How to Take Over Your Parent's Restaurant in Five Easy Steps.' 'He's an extraordinary guy. I really, really like Justin,' Redzepi said. 'To tell the truth, when I went [to his Thai Taco Tuesday] for the first time, that's when I felt, okay, this has to be the place, Los Angeles. 'Because I was like, this can only happen in Los Angeles. There's something going on — that sort of daringness where you just do things. There's a creative energy I find in Los Angeles that is based on sort of this grassroots experience, not on money that made you be creative. 'It's actually more rare than you think in food these days, because most food, you know, it's big budgets, it's big projects.' 'Another thing I love about L.A.?' he said. 'Tacos. Not just tacos. Noodles. Sushi. Ahhh! ... You can find every single ingredient in Los Angeles, and they all taste extraordinary. 'When you come from Denmark, a homogeneous place, it's exciting to arrive in L.A. It's like the world came to live in one place.' Redzepi, of course, is known for staffing his restaurant with chefs and servers from all over the world. 'Our team is from everywhere,' he said. 'Mexicans, Chinese, Italians, which is lovely.' His current head chef is Pablo Soto, who is from Mexico City. 'The only thing that can stop us,' Redzepi acknowledges, 'is if we don't get visas. I just got my visa a few days ago.' Redzepi is hoping that even with the fraught political environment, his team can contribute something good to the city. 'We're gonna come to L.A. wearing the biggest positivity hat you can imagine. We're just gonna give it all we have, and we're gonna cook, and we're going to be with people, and we're going to hike in the mountains, and we're going to have coffee shops. We're going to have pop-ups with other people. It will be five or six months of energy and trying to meet all the creative people of Los Angeles, and learn from them and be inspired by them.' Members of thNoma team have already made three trips to L.A. for research without Redzepi. 'We were worried that if I went on these trips people would sniff out the project and the news would get out. But he plans to arrive for the long term in late fall. 'If everything goes well, I'll be there in November. I can't wait.'
