TODAY | March 03, 2014
>>> through five nights of meals with the two hot tomales.
>> we're starting off with a red roasted chicken and transforming it into four additional meals to cover the rest of the week. the chefs and co-owners of border grill restaurants in l.a. so popular. good to see you.
>> best truck in l.a.
>> thank you.
>> willie's seal of approval. let's launch into this chicken .
>> everybody needs another chicken , roasted chicken recipe instead of that same lemon --
>> absolutely. i've made that a thousand times.
>> we're going to do one with vinegar and paprika.
>> got it.
>> paprika in there.
>> that's okay. whoa.
>> it's spicy.
>> spicy night.
>> i guess so.
>> and i'm going to --
>> my apologies because i thought it was premeasured.
>> we like that.
>> now i've made this incredibly spicy.
>> it'll be perfect.
>> that's perfect.
>> all right. thank you.
>> and get that garlic. garlic in there. want to put it all over that.
>> all right.
>> lather it all around.
>> slather it over.
>> all over.
>> and probably a couple of hours or so in the refrigerator.
>> even overnight it's okay.
>> in the morning.
>> into the skillet now?
>> and browning it on all sides. just a nice little browning.
>> we were both raving about cast irons, i have one i love. you love cooking with cast irons.
>> this is great. now we're going to make a pan sauce . you can make real easy. throw onions in, caramelize them.
>> tomatoes in.
>> seasoning every layer. salter and pepper.
>> butter in there.
>> the whole thing?
>> cajun style?
>> cajun style.
>> overindulgence, thank you. this has to cook a little bit and we put the chicken back on top and put it in the oven like that.
>> it's going to get the juices from the chicken and they're going to cook down and make this great sauce you can use all week for all these different dishes.
>> all right.
>> that looks beautiful.
>> once that chicken is roasted and comes off, then here we have.
>> what's the tip to browning it? i love how brown -- looks like --
>> we're going to first brown it in the pan, right? and then throw it in a hot oven. and that gets crispy like that.
>> and gets golden like that and take this left over sauce. and if it's too thick, you add a little bit of water to it. and put like that. what we love to do is take this chicken , roast it like on a monday and then -- hey, move down, willie. that's monday.
>> monday. what's tuesday?
>> tuesday, you take your sauce, throw in a little bit of cream cheese, tortilla chips , chicken .
>> garnish with chips and avocados.
>> and this.
>> there we have the pasta, which we take some of the leftover sauce and chicken and, again, we take lots of black kale, garlic, saute in olive oil .
>> little toasted bread crumbs on top.
>> look at that.
>> how good is that?
>> you all right?
>> this is a chicken salad made with chipotle.
>> and you're taking the chicken , are you using the sauce, as well?
>> no, just the chicken .
>> often have the breast meat and that's good for chicken salad .
>> chicken , apples, we make a mayonnaise with smokey chile, and we take the tomato sauce and puree it.
>> tomato soup left over with that chickeny flavor.
>> thank you. by the way, you can check out today.com for the recipes. i don't normally eat --
>> "today" on nbc.
>>> we want to thank al and kathie lee out in l.a. for sobering up just long enough.
>> you think you've heard everything from kathie lee and al, you have not. hope you