So, what is a “dump” recipe? Simply put, a dump recipe is where you dump all your ingredients into one pot and proceed to cook it. These are super simple recipes that don’t usually require a lot of time or effort, and with Holiday Cooking Season upon us, they can be a very stress-less way to cook as you prepare for the Big Food Days. I made “Sloppy Chicken” using this method.
The recipe is from Chef John:
So I used about 6oz of chopped onion, a LOT of garlic (The recipe says 4 cloves minced, but I used a whole head of whole or cut in half cloves), a tablespoon of brown sugar, salt pepper and cayenne to taste (I think I also used Aleppo pepper too, but I can’t recall), my package of chicken thighs was about 2.5 pounds, ¾ cups of ketchup, a little over a tablespoon of dijon mustard, around a tablespoon of Worcestershire, and some Sriracha. Add vegetable oil to a saucepan, and then add (in this order) garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce. Looking very like the video recipe
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Once everything is added, heat until you can hear the garlic and onion sizzle. Sizzle for about 30 seconds or so, then I added a little over a cup of water and stir everything together.
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After it starts boiling, reduce and simmer uncovered on low for about an hour and 15-30 minutes or so, stirring occasionally. Then for the peppers, while the recipe calls for ½ cup of chopped green peppers, I used a whole poblano and a whole large jalapeno. Cook it for about 5 minutes more, then adjust seasoning. The result was what you see in the cover photo. The chicken broke down and practically shredded itself and the cloves of garlic were lovely flavor bombs in my mouth. I probably added a bit too much of the poblano/jalapeno for my taste, but it was still REALLY good. I was able to portion it out into like 8 or 9 meals with no bun.
Tonight I’m making my Mom’s meatloaf recipe. I’m gonna have a LOT of it to portion out. Some in containers with roasted carrots, and the rest for sammiches. I can smell it cooking now…
Anyway, What’s For Dinner at your place?
