NYC — If there’s a recipe for making a perfect chicken sandwich, you can expect to be served it at the next New York City restaurant.
The menu item, which is named “Cheesy Chicken Sandwich” in honor of NYC restaurant The Knickerbocker, has been featured on Eater New York’s New York restaurant blog.
“This is my favorite thing to do,” said chef David Knicker, who’s also a member of the Knickerblower family of restaurants.
“It’s so simple, and it’s perfect.”
This recipe is called the Cheesy Chicken and you can make it in a variety of ways.
The original is made with ground turkey, chicken, and onions.
In the original version, the chicken is roasted in the oven at 375 degrees for about 20 minutes.
Then the sauce is thickened and the chicken drizzled with a mixture of cornstarch and cumin.
You can then serve it with bread, lettuce, tomato, pickles, and a salad of vegetables.
The original version was also made with roasted chicken, but with the addition of a sweet, savory blend of black beans, tomato paste, and cilantro.
This is also an easy version, but it’s a little more time-consuming.
For the original, you only need one hour, while this version will take about 20 to 30 minutes.
For this recipe, you’ll need: 3 tablespoons ground turkey (or ground pork)2 cloves garlic, peeled and finely chopped1 pound ground pork, peeled, and diced1/4 cup cornstarchy or water-cured tomatoes, drained and rinsed1 cup black beans and diced2 tablespoons ground cumin (or black pepper)1/2 teaspoon salt1 teaspoon black pepperSalt and pepper to tasteDirections: Place the ground turkey and garlic in a large pot.
Add the ground pork and simmer for about 30 minutes, or until the meat is cooked through and no longer pink in spots.
Remove the meat from the pot, and reserve.
Cook the beans and tomatoes in a pot until they’re slightly tender.
Add a little water if necessary to thin the sauce.
Add the black beans to the pot and bring to a boil.
Reduce the heat and simmer until the beans are tender and the tomato sauce thickens.
Next, add the cornstarchs and tomatoes to the sauce, and reduce the heat to medium-low.
Once the corn starch is dissolved, add a splash of tomato paste and simmer just until the sauce thickening.
Add some more water if needed to thin it.
When the sauce has thickened, add cumin and salt.
Cover the pot with a lid and let the chicken sit for 15 minutes before serving.