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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

INGREDIENTS
  • 1 Chicken (3-4 lbs)
  • 1/2 cup all purpose flour
  • 1/2 tsp Salt
  • 4-5 cups vegetable oil for frying
  • 1/3 cup Water
  • 1/3 cup lemon
  • 2 tsp cornstarch
  • 4 tsp Chinese chilli sauce
  • 2 tsp soy sauce
  • 1.5 tsp fresh ginger minced
  • 3 tsp honey
  • 6 green onions sliced thinly 
PROCEDURES
  • Rinse chicken and cut into small serving-sized pieces.
  • In a large bowl, combine flour and salt.
  • Add chicken pieces and toss.Make sure you coat each piece well.
  • Heat oil in a large skillet over high heat.Add chicken, one piece at a time.
  • Fry a few pieces at a time, or they will stew instead of browning.
  • Cook until golden for about 5 minutes.
  • Drain on paper towels.Remove all but 1 tbsp oil from the skillet.
  • Combine water, lemon juice, corn starch, chilli sauce and soy sauce in a small bowl.Mix well.
  • Add ginger to skillet. Fry for 1 minute. Add honey.
  • Cook and stir for 1 minute. Stir in corn starch-chilli mixture. Cook and stir till sauce boils. Stir the chicken pieces.
  • Cook and stir until heated thoroughly for about 3 minutes. 
  • Stir the onions. Cook and stir for about 1 minute more before serving.  

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INGREDIENTS
  • 2 (5.6-ounce) packages refrigerated Yaki-Soba
  • 1 tablespoon cornstarch
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced
PROCEDURES
  • In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  • In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  • In a saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. 
  • Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. 
  • Reserve 1/4 cup and set aside.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. 
  • Drain the chicken from the marinade.
  • Heat olive oil in a large skillet over medium heat.
  • Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
  • Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
  • Serve immediately, garnished with sesame seeds and green onion
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INGREDIENTS
  • 1 red bell pepper
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon caraway seeds
  • 1/2 teaspoon olive oil
  • 1/4 yellow onion coarsely chopped
  • 3 cloves garlic coarsely chopped 
  • 2 mild fresh red chilies seeded and coarsely chopped 
  • 1/8 teaspoon red chili flakes
  • zest and juice of one lemon
  • 1 1/2 teaspoons tomato paste
  • 1 teaspoon kosher salt
  • 2 tablespoons Greek Yogurt
  • 6 chicken thighs bone in, skin on, trimmed of excess fat
  • 1 lemon thinly sliced into 6 rounds
  • 1 small red onion peeled and thinly sliced into wedges
  • 1/4 cup cilantro leaves for garnish 
PROCEDURES
  • Preheat oven to 400 degrees. Place whole bell pepper on a baking sheet and cook for 25 minutes or until skin blackens and flesh is tender.
  •  Remove from the oven and slip into a small paper bag. Roll up the end of the bag and let the pepper steam.
  • In a small skillet toast the coriander, cumin and caraway seeds until fragrant, and beginning to sizzle and pop, about 3-4 minutes. 
  • Transfer to a mortar and pestle or spice grinder and grind or pulse to a powder.
  • Heat the oil in a frying pan over medium heat and add the onion, garlic and fresh chilies. Cook 6-8 minutes until fragrant and slightly browned.
  • Peel the skin and remove the seeds from the bell pepper.
  • Add the bell pepper flesh to a blender. Add the spices, the onion mixture, red pepper flakes, lemon juice and zest, tomato paste and salt.
  • Pulse until well combined. Pour the mixture into a bowl and add the Greek yogurt and stir.
  • Place the chicken thighs in a gallon zip-top baggie. Add the harissa mixture. Squeeze most of the air out of the baggie and seal it. Work the harissa and chicken together until the thighs are well coated. Refrigerate overnight.
  • Preheat the oven to 425.
  • Place the chicken thighs, well spaced, on a large baking sheet. Scatter the onion pieces over and around the chicken. Top each chicken thigh with a slice of the lemon and roast for 5 minutes.
  •  Reduce the oven temperature to 350 and cook for another 12-15 minutes, until the chicken is almost cooked. Then, place it under the broiler for 2-3 minutes to give it extra color and cook it through completely. 
  • Sprinkle with fresh cilantro just before serving.
  • Can be served with jasmine rice, couscous or crispy roasted potatoes.
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INGREDIENTS 
  • ½ tsp of thyme
  • ½ tsp of dried rosemary
  • ¼ cup of lemon juice
  • 3 tbsp of vegetable oil 
  • ½ of pepper
  • ½ tsp of salt
  • 4 boneless, skinless chicken breast

PROCEDURES

  • Preheat your oven to 350F/180C. Since we have to bake.
  • In a small bowl, mix vegetable oil, thyme, rosemary, lemon juice, salt and pepper.
  • Cut four sheets of foil into 12 inches long.
  • Pour your vegetable oil and seasoning mix unto the chicken and use your clean hands to massage the mix into the chicken.
  • Place each piece of marinated chicken on the foil and fold up all 4 sides of the foil, covering the chicken completely 
  • Place the foil in a single layer on a baking sheet. Place into the oven and bake for 20 - 30 minutes or until the chicken is cooked through.
  • If the chicken looks caramelized and slightly charred, then it's a job well done.
  • Now, you can serve your baked lemon chicken alongside a cold drink. 

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INGREDIENTS
  • 1 tablespoon vegetable oil
  • 3 large cloves garlic, halved
  • 1 small onion, quartered
  • 3/4 lb tomatillos (6)
  • 1 medium to large jalapeño chile, cut in half lengthwise, seeded
  • 1/4 cup loosely packed fresh cilantro (10 to 15 sprigs)
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 6 boneless skinless chicken breasts (2 1/4 lb)

PROCEDURES
  • In 10-inch skillet, heat oil over medium-high heat until hot. 
  • Add garlic and onion; cook about 5 minutes, stirring constantly, until onion is tender.
  • Remove husks from tomatilllos; rinse tomatilllos well. Cut around stem area of each to remove core; cut tomatillos into quarters. 
  • In large food processor, place garlic and onion, tomatillos, jalapeño chile, cilantro, sugar and 1/2 teaspoon of the salt. Cover; process about 15 seconds or until almost smooth.
  • Pour 1 cup tomatillo mixture into small serving bowl; cover and refrigerate to serve as salsa. 
  • To make marinade, add remaining 1/2 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
  • Place chicken breasts in glass baking dish. Spoon marinade over chicken; spread marinade over chicken to coat evenly. 
  • Cover with plastic wrap; refrigerate at least 4 hours but no longer than 8 hours, turning chicken at least once while marinating.
  • Heat gas or charcoal grill. Carefully brush additional oil on grill rack. 
  • Place chicken on grill over medium heat; discard marinade. 
  • Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). 
  • Serve each chicken breast with about 2 tablespoons salsa.
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INGREDIENTS 
  • 4 cups chicken stock
  • 4 cloves garlic, minced
  • 2 onion, diced
  • 2 green bell pepper, diced
  • 3 tablespoons of vegetable oil 
  • Salt and pepper, to taste
  • 1 seasoning cube
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ¼ teaspoon cayenne pepper
  • ½ kg of chicken giblets (liver and gizzard)
PROCEDURES 
  • In a medium pot, season the chicken livers and gizzards with seasoning cubes, 3 tablespoons of diced onions and salt.
  •  Cook until tender for about 30mins. Cool and then dice into small pieces and set aside.
  • In a colander, rinse rice several times until water runs clear.
  •  Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 15 minutes. Rice should be undercooked.
  • In a large pan on medium heat, and vegetable oil and saute garlic, onions, spring onions, and green pepper until soft for about 15 minutes.
  •  Season with salt, pepper, thyme, bay leaf and add to rice. Also add the chicken livers and gizzards to the rice at this time. Mix well.
  • On low heat, allow rice to simmer for 20-25mins, add more stock if needed and cook until rice is tender and there’s no liquid in the pot.


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INGREDIENTS 

  • Beef stock powder
  • Paprika powder (10ml)
  • Brown sugar (15ml)
  • Crushed chilli flakes (30ml)
  • Chicken pieces (1kg)
  • 30ml of tomato paste 
  • 10ml of vinegar 

PROCEDURES 

  • Mix the beef stock powder, paprika powder, brown sugar, crushed chilli, tomato paste
  • Now, we have to add chilli in a bowl to make a paste
  • Rub the paste onto and into the chicken.
  • Place on a large sheet of tin foil
  • Close and twist to seal and bake at 180 degrees for 55 minutes
  • Finally, our bbq chicken is ready.

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INGREDIENTS 

  • 4 pounds boneless skinless chicken thighs, chicken breasts also work
  • 1 cup unsweetened pineapple juice
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ⅓ cup ketchup
  • ¼ cup chicken broth
  • 2 teaspoons fresh ginger root, grated
  • 1½ teaspoons minced garlic
  • green onions, sliced for garnish.

PROCEDURES 

  • In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. 
  • Reserve 1 cup sauce for basting.
  •  Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
  • Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink.
  •  Baste occasionally with reserved marinade during the last 5 minutes.
  •  Garnish with green onions if desired and serve with pleasure.
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INGREDIENTS 
  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
PROCEDURES 
  • We have to Season chicken with salt and pepper.
  • Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. 
  • When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. 
  • When chicken is browned, flip and cook other side for 3 minutes.
  •  Remove and transfer to plate. 
  • Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
  •  When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.Remove pan from heat and add chicken to the plate.

  • Into the pan add the some lemon juice, stock and capers.
  •  Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
  •  Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.
  •  Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
  •  Pour sauce over chicken and garnish with parsley.
  • Now serve after garnishing.
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INGREDIENTS 

  • 12 large flour tortillas
  • 2 tablespoons olive oil
  • 2 1/2 cups grated cheese (Monterey Jack is the best)
  • 2 pounds skinless chicken breasts
  • Pico de Gallo, for serving, recipe follows
  • Salt and pepper
  • 2 tablespoons taco or Cajun seasoning mix
  • 1 large onion, cut in half and then into slices
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 yellow bell pepper
  • 12 tablespoons butter, for frying
Pico de Gallo ingredients 
  • 12 Roma tomatoes (slightly under ripe is fine)
  • 3 yellow or red onions
  • 2 cups fresh cilantro leaves
  • 2 to 3 jalapenos
  • 1 lime
  • Salt

PROCEDURES 

  • Heat 1 tablespoon of the olive oil in a skillet over high heat. 
  • Sprinkle the chicken with salt, pepper and taco seasoning.
  •  Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. 
  • Remove from the skillet and dice into cubes. Set aside.
  • Add the remaining 1 tablespoon olive oil to the skillet over high heat. 
  • Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
  • Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet.
  •  Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. 
  • Top with a little more grated cheese and top with a second tortilla.
  • When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. 
  • We have to Continue cooking until we are sure that the second side is golden. Repeat with the remaining tortillas and fillings.
  • Cut each quesadilla into wedges and serve with Pico de Gallo.
Pico de Gallo Procedure
  • Dice up equal quantities of tomatoes and onions.
  • We have to chop the cilantro.Roughly
  • Now, slice 1 or 2 jalapenos in half.
  •  With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. 
  • Now dump the four ingredients into a bowl.
  • Slice the lime in half and squeeze the juice from half the lime into the bowl. 
  • Sprinkle with salt, and stir together until combined. 
  • We have to be sure to taste the pico de gallo and adjust the seasonings, adding salt. 
  • We can now serve our chicken quesadillas
     

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INGREDIENTS

  • 2 cups olive oil
  • 6 tablespoons honey
  • 3 heaping tablespoons Dijon mustard
  • 1 tablespoon salt
  • 2 teaspoons ground thyme
  • 2 teaspoons ground oregano
  • Juice of 12 lemons
  • 24 boneless, skinless chicken breasts






PROCEDURES 

  • Get a clean shallow bowl to mix the ingredients. 
  • Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
  • Pound the chicken breasts to uniform thickness and add them to the marinade. 
  • Cover and marinate in the fridge for at least 8 hours.
  • Heat a grill pan over medium-high heat. 
  • Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. 
  • Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. 
  • Now we have to cool the temperature  of the chicken. 
  • Finally, can now serve our grilled chicken or we defrost it. 



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INGREDIENTS

    Crispy Tortillas: 
  • Vegetable oil for frying
  • 6 white corn tortillas
  • Kosher salt for sprinkling
    Chicken:
  • 3 cups cooked shredded chicken
  • 1/3 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh coriander (cilantro)
  •  Kosher salt and freshly ground black pepper
    Tostadas:
  • Refried Beans, warm, recipe
  • 3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
  • 1/2 head iceberg lettuce, cored and shredded
  • 1 Hass avocado, thinly sliced or Guacamole, recipe follows
  • 2 cups Salsa Cruda, recipe follows
  • 1/2 cup sour cream
  • 1 scallion, thinly sliced
  • 12 fresh coriander (cilantro) leaves
    Refried Beans:
  • 2 tablespoons olive oil
  • 1/4 medium Spanish onion, well chopped 
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 4 cloves garlic, minced
  • One 15.5-ounce can pinto beans (with water), mashed
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
    Salsa Cruda:
  • 2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
  • 1/4 medium onion, well chopped (about 3 tablespoons)
  • 1/4 jalapeno, seeded and minced
  • 2 tablespoons chopped fresh coriander (cilantro)
  • 1 teaspoon kosher saltFreshly ground black pepper

PROCEDURES 


Tostadas procedure:

  1. Making the tortillas:
  • Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. 
  • Place over medium heat and heat to 375 degrees F. 
  • Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes.
  •  Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. 

    2. Making the chicken

  • In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. 
  • Cover with plastic wrap and set aside.
     3. Making tostadas
  •  Preheat the broiler. 
  • Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese.
  •  Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds.
  •  Divide the tortillas among 6 plates. 
  • Evenly mound the chicken on each tortilla and top with the lettuce. 
  • Top each tostada with avocado, salsa, and a dollop of sour cream. 
  • Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.


Refried Beans:

  • Heat the oil in a large skillet over medium-high heat. 
  • Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. 
  • Add the garlic and cook, until lightly browned, about 1 minute more. 
  • Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. 
  • Stir in the salt and season with pepper to taste.

Salsa Cruda:

  • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. 
  • Cover with plastic wrap and set.













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    INGREDIENTS 

  • 4 cups all-purpose flour, divided
  • 2 tablespoons garlic salt
  • 1 tablespoon paprika
  • 3 teaspoons pepper, divided
  • 2-1/2 teaspoons poultry seasoning
  • 2 large eggs
  • 1-1/2 cups water
  • 1 teaspoon salt
  • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
  • Oil for deep-fat frying.

    PROCEDURES

  • In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. 
  • In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. 
  • Dip chicken in egg mixture, then place in the bag, a few pieces at a time. 
  • Seal bag and shake to coat.
  • In a deep-fat fryer, heat oil to 375°.
  •  Fry chicken, several pieces at a time, for 5 minutes on each side or until golden brown and juices run clear. 
  • Drain on paper towels. 
  • Serve your homemade crispy chicken.
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