Homestyle Cooking: Rustic Chicken & Grits Recipe

Homestyle Cooking: Rustic Chicken & Grits Recipe Glen And Friends Cooking
Welcome back to the kitchen, where today's dish is a delightful experiment in comfort food creation! Join us as we dive into a delicious concoction featuring chicken, bacon, onions, mushrooms, peppers, Rotel, and a hearty serving of grits.

In this casual cooking session, we explore the art of flavour improvisation, blending ingredients based on memory and taste rather than a strict recipe. As we cook, we share tips on adjusting fat content, seasoning to taste, and making the most of pantry staples like Rotel.

Discover the joys of cooking with ingredients you love and enjoy the process of creating a comforting meal from scratch. Whether you prefer your chicken and grits piled high or side by side, this dish is sure to satisfy your cravings for home-cooked goodness.

Try your hand at this versatile recipe and don't forget to share your variations and flavor combinations in the comments below. Hit like, subscribe, and ring the notification bell for more culinary adventures. Let's get cooking! See you in the kitchen!

Chicken:
6 slices bacon, chopped
1 onion, chopped
750g (1½ pounds) boneless, skinless chicken thighs, cubed
Salt and pepper to taste
250g (½ pound) mushrooms, sliced
1 sweet pepper, chopped
1 hot pepper, chopped
1 can Rotel
125 mL (½ cup) chicken broth
5 mL (1 tsp) chipotle powder

Grits:
Serve over cheesy grits (follow package instructions for the grits)

Method:
Fry bacon until mostly cooked, then add and fry the onion.
When the onion is translucent, remove bacon and onion to a bowl.
In the same pot fry the chicken until browned and mostly cooked through, salt and pepper to taste.
Remove the chicken and save with the bacon.
Into the same pot, fry the mushrooms until they have lost most of their liquid, and then toss in the peppers.
Continue frying until the peppers have softened, then stir in the Rotel, chicken broth, and chipotle.
Adjust seasoning with salt and pepper to taste.

Serve over cheesy grits or polenta.

0:00 Welcome
0:46 What are we making
3:00 How much oil?
6:08 Grits!
8:22 Taste test
11:11 Recipe

"Savory Comfort: Chicken & Grits Recipe Exploration!"
"Homestyle Cooking: Chicken, Bacon, & Veggie Medley over Grits!"
"From the Pantry to the Plate: Rustic Chicken & Grits Delight!"

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[joelhunter]

THANK YOU for talking about the amount of cooking fat reality vs. recipe.

[jeraldbaxter]

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!

[ricoolivier]

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!

[lisamoore]

I haven't had grits in forever. This looks good.

[TNJenni]

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.

[zonacrs]

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....

[jilllengler-ckbw]

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.

[donnakimball]

This sounds like a Tues night supper. I love Rotel. It's easy to make. Hi Julie. I love when you come in.

[sealfan]

Grits are such a food memory of my grandmas. Here is NC it is still the thing. Looks delicious!

[ski]

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

[Lutefisk_lover]

Here in Colorado we have lots of varieties of Ro-Tel including made with Hatch chiles. A must-have in the pantry!

[tinawhite]

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!

[na]

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.

[jbernal]

Joe from Texas here. I love my grits cheesy with a little bit of salt for breakfast with eggs and bacon!

[bradleysmith]

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

[JJinVenice]

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 😀

[KeW]

This looks great and can’t wait to try it. Has anyone else ever had grits with maple syrup for breakfast?

[soozekuzyk]

I made this for supper tonight, improvising with what I had, and I served it over nachynka. It's going into the menu rotation.

[gears]

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.

[JR-hoqm]

Lol I’m impressed Glen knew about Rotel amplifiers. I wonder if he’s an audiophile 👍🏻🔈