Showing posts with label Chicken. Show all posts

Chicken Souvlaki

 Chicken Souvlaki
New: Aug 2022

Ingredients
For the chicken souvlaki
4 boneless chicken breasts (approx. 1 kg/35 ounces)
4 tbsps olive oil
juice of 1 lemon
1 clove of garlic, minced
2 tbsp dried oregano
salt and freshly ground pepper

For the tzatziki sauce
1 cucumber
2 cloves of garlic, minced
1/4 of a cup extra virgin olive oil
500g of strained yogurt (18 ounces)
1–2 tbsps of red wine vinegar
a pinch of salt
To serve
8 pita breads
olive oil
1–2 tsps dried oregano
1 tomato sliced
1 red onion sliced
fried potatoes (optional)
romaine (cos) lettuce (optional)
salt and freshly ground pepper
8–9 wooden skewers

Instructions
1. To prepare this chicken souvlaki recipe, start by preparing the marinade. Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.

2. In the meantime prepare the tzatziki sauce for the chicken souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.

3. To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.

4. Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
While your chicken souvlaki is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2 minutes. (Alternatively you can use a griddle pan or a grill.)

To serve the chicken souvlaki (skewers), slice 2 red onions and place on a platter; top with the chicken souvlaki (skewers), drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce. You can also serve the chicken souvlaki (skewers) wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken souvlaki (skewers), sliced onions, tomatoes and fried potatoes and wrap. Enjoy!

From: https://www.mygreekdish.com/recipe/souvlaki-with-chicken-and-pita-breads/#tasty-recipes-250295-jump-target

Kabob

 

Crispy Chicken Wings


Crispy Chicken Wings


Used 1.2 kg of wings and 4 t of baking powder.

Next time 2 lbs of chicken probably enough.



https://www.recipetineats.com/crispy-oven-baked-chicken-wings-honey-garlic-sauce/#wprm-recipe-container-20701

Creamy Chicken Enchiladas




Creamy Chicken Enchiladas
New 2020
Double recipe (12)


Ingredients

6 poblano peppers
2 large onion, roughly chopped
3 pounds tomatillos, husks removed
4 Serrano peppers
6 medium cloves garlic
4 cups homemade or store-bought low-sodium chicken stock
2 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
Kosher salt and freshly ground black pepper
4 pounds bone in, skin-on chicken breasts
2 tablespoon vegetable oil
32 soft corn tortillas
16 ounces shredded pepper Jack cheese, divided
2 cup Mexican-style crema, divided (see note)

Directions
Broil on high poblanos, onion, tomatillos, serranos, and garlic. Turn occasionally, 10-20 min.
Take out in the following order
Tomatillos (bowl #1)
(wait 2 min) poblanos (bowl #2)
(wait 5 min) onion, serranos, garlic (bowl #1)
Cover Bowl #1.
Set oven to 375.
Add chicken stock to bowl #2, poblanos. Peel poblanos when submerged. Leave skin and seeds in stock, then strain the stock into bowl #1 with poblano flesh. Add cilantro on top. Throw out skin and seeds.
Season chicken pieces on all sides with salt and pepper. Heat oil in a large Dutch oven over high heat until shimmering. Add chicken skin side-down and cook without moving until well browned on first side, about 6 minutes. Flip chicken and continue cooking until lightly browned on second side, about 2 minutes longer. Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving any brown liquid. Will have to do in batches.

Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits from the bottom. Using an immersion blender, puree mixture into a chunky sauce. Season to taste with salt and pepper. 
Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes. 
Wrap tortillas in aluminum foil and place in oven to warm.

When chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs. Allow to rest until cool enough to handle. Shred chicken into thin strips, discarding skin and bones. Add 2 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper.

Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of 2 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Place in the casserole dish seam side-down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).

Spread remaining sauce on top of enchiladas and lay the remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.

Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.


originally from kenji: https://www.seriouseats.com/the-best-chicken-enchiladas-recipe











Original (6 servings):
Ingredients
Save Recipe
3 poblano peppers
1 large onion, roughly chopped
1 1/2 pounds tomatillos, husks removed
2 Serrano peppers
3 medium cloves garlic
2 cups homemade or store-bought low-sodium chicken stock
1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
Kosher salt and freshly ground black pepper
2 pounds bone in, skin-on chicken thighs (see note)
1 tablespoon vegetable oil
16 soft corn tortillas
8 ounces shredded pepper Jack cheese, divided
1 cup Mexican-style crema, divided (see note)
Directions
Adjust broiler rack to 8 inches below element and preheat broiler to high. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet. Place under broiler and broil, turning vegetables occasionally, until tomatillos are completely softened and lightly charred, about 10 minutes. Transfer tomatillos to a bowl. Continue broiling until poblanos are charred on all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly with foil. Continue broiling until onion, Serranos, and garlic are softened and charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any juices and set aside.

Adjust oven rack to middle position and set oven to 375°F. Add chicken stock to bowl with poblanos and peel poblanos while submerged in stock. Transfer flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain the stock through a fine mesh strainer into the bowl with the tomatillo/pepper mixture. Discard skins and seeds. Add cilantro to mixture. Set mixture aside.

Season chicken pieces on all sides with salt and pepper. Heat oil in a large Dutch oven over high heat until shimmering. Add chicken skin side-down and cook without moving until well browned on first side, about 6 minutes. Flip chicken and continue cooking until lightly browned on second side, about 2 minutes longer. Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving any brown liquid.

Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits from the bottom. Using an immersion blender, puree mixture into a chunky sauce. Season to taste with salt and pepper. Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and simmer until chicken is cooked through, about 15 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm.

When chicken is cooked, remove from heat and transfer chicken to a large bowl using tongs. Allow to rest until cool enough to handle. Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper.

Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Place in the casserole dish seam side-down. Continue until all the tortillas and filling are used (the casserole will be tightly packed).

Spread remaining sauce on top of enchiladas and lay the remaining cheese down in a line through the middle of each row of enchiladas. Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and continue baking until cheese is lightly browned and bubbly, about 10 minutes longer.

Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped cilantro, and serve immediately.

Jamaican Curry Chicken




 https://www.wellplated.com/jamaican-curry-chicken/#wprm-recipe-container-52935

Sheet Pan Tandori Chicken



Sheet Pan Tandori Chicken

INGREDIENTS

5 tablespoons organic canola oil

4 cloves garlic, minced

2 tablespoons grated fresh ginger

1 tablespoon chili powder

1 tablespoon garam masala

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground turmeric

1 cup plain whole-milk yogurt

2 tablespoons fresh lime juice

1 jalapeño pepper, seeded and finely chopped

Kosher salt

Freshly ground black pepper

2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)

3/4 pound Yukon Gold potatoes, cut into 1-inch pieces

4 cups 1-inch cauliflower florets

4 cups 1-inch broccoli florets

8 small cremini mushrooms, stems trimmed

1/2 teaspoon fenugreek seeds or cumin seeds

1/2 cup red onion, halved lengthwise, then sliced into thin half-moons

Mango Chutney (homemade or your favorite store-bought chutney)

PREPARATION

In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool.

In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.

Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.

Set a rack in the upper-third of the oven and preheat the oven to 425°F.

Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.

Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil.

Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired. 


from: https://www.epicurious.com/recipes/food/views/tandoori-chicken-and-vegetable-sheet-pan-supper

Chicken Korma








 

Chicken Korma


New: Nov 2020

THis is a 1.5x recipe

INGREDIENTS


1/2 cup neutral oil

3 tbsp ghee or sub more oil

3 large onions (~500 g) sliced*

3 lbs bone-in, cut up, skinless chicken cleaned and excess skin removed

3 bay leaves

1.5 tsp cumin seeds

1/2 tsp whole black peppercorns

5 green cardamom pods

7 whole cloves

2 1-inch cinnamon stick

12-15 cloves garlic crushed

2 inch piece ginger crushed

6 tomatoes* quartered 

2-3 cups plain whole milk yogurt

3 tsp coriander powder

2 tsp cumin powder

2 tsp red chili powder or to taste

1 tsp turmeric powder

1 tsp paprika powder optional – for color

3 tsp salt or to taste depending on amount of chicken

4-5 green chili peppers chopped

Finishing:

1.5 black cardamom (badi elaichi) optional

1.5 piece whole mace javetri (or sub pinch ground mace or cinnamon)

2 tsp garam masala

pinch nutmeg powder

1 tsp diluted kewra essence or sub rose water

1/2 cup cilantro leaves chopped for garnish

15-18 blanched almonds for garnish

INSTRUCTIONS

 

Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes and yogurt to the food processor and process until mostly smooth. (with the 1.5x recipe you have to do more than one load in the food processor)

In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).

Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).

Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom, mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.

Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you'd like the curry) and bring to a boil. Lower the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro and blanched almonds.

originally from:

https://www.teaforturmeric.com/authentic-chicken-korma/

Harissa-spiced chicken with bulgur wheat





 

1 tbsp harissa paste (we used Belazu Rose Harissa)

4 skinless chicken breasts

1 tbsp vegetable oil or sunflower oil

1 onion , halved and sliced

2 tbsp pine nut

handful ready-to-eat apricot

300g bulgur wheat

600ml hot chicken stock (from a cube)

handful coriander , leaves only, chopped



Method

STEP 1

Rub 1 tbsp harissa paste over the chicken. Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it won’t be cooked through at this stage). Remove and set aside.


STEP 2

Add the onions, then gently fry for 5 mins until soft. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulgur and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.


STEP 3

Return the chicken to the pan, re-cover and cook for 5 mins on a low heat until the liquid has been absorbed and the chicken is cooked through. Fluff up the bulgur with a fork and scatter with the coriander to serve.

Biryani



Biryani

New: April 2020

Ingredients
3 lb chicken (used bone in breast, not sure if it's the best, need to cut smaller)

MARINADE:
1.33 cup yoghurt , plain
1 cup water
1/4 c tbsp vegetable oil
12 garlic cloves , minced
4 tsp finely grated fresh ginger
1/4 tsp ground turmeric
1/2 tsp cinnamon
1 tsp cayenne (adjust spiciness to taste)
1 tsp ground cardamom
4 tsp garam marsala (Note 2)
4 tsp coriander
2 tbsp cumin
4 tbsp paprika , sweet / ordinary (not smoked)
2 tsp salt


PAR BOILED RICE:
2 tbsp salt
20 cloves
10 dried bay leaves
12 green cardamon pods
5 cups / 450g basmati rice, uncooked (Note 3)


CRISPY ONIONS (NOTE 4):
4 medium onions (yellow, brown) , halved and finely sliced
2 cup / 250 ml oil , for frying

SAFFRON:
2 tsp saffron threads (loosely packed) (Note 5)
4 tbsp warm water

BIRYANI:
2 cup coriander / cilantro , chopped
1/2 cup ghee or unsalted butter , melted (Note 6)

GARNISH:
Crispy onions (above)
Chopped coriander / cilantro
Yoghurt (Note 7)

Instructions
Mix Marinade in a dutch oven. Add chicken and coat well. Marinade 20 minutes to overnight.

PAR BOILED RICE:
Bring 6 quarts water to the boil, add salt and spices.

Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
Drain immediately. Set aside. (Note 10 re: leaving whole spices in)

CRISPY ONIONS:
Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
Remove onto paper towel lined plate. Repeat with remaining onion.

SAFFRON:
Place in a bowl, leave for 10 minutes+.

BIRYANI:
Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.
Remove lid. Cook for 5 minutes, turning chicken twice.
Remove from heat.
Turn chicken so skin side is down - it should cover most of the base of the pot.
Scatter over half the onion then half the coriander.
Top with all the rice. Gently pat down and flatten surface.
Drizzle saffron across rice surface in random pattern, then drizzle over ghee.
Place lid on. Return to stove over medium heat.
As soon as you see steam, turn down to low then cook for 25 minutes.
Remove from stove, rest with lid on for 10 minutes.

TO SERVE:
Aim to serve it so you get nice patches of yellow rice, white rice, the curry stained rice + chicken (rather than all mixed up). To do this, use a large spoon and dig deep into the pot, and try to scoop up as much as you can in one scoop.
Turn out into bowl - or onto platter. Garnish with remaining onion and coriander with yoghurt on the side (see Note 7 for Minted Yoghurt)


from: https://www.recipetineats.com/biryani/

닭도리탕 (Dakdoritang)





닭도리탕 (Dakdoritang)

aka 닭볶음탕  aka Dak Bokkeum Tang aka Spicy Korean Chicken Stew

Prep time: 10 min
Cook time: 35 min

Easy Korean spicy chicken stew recipe.
This will fill up the dutch oven to nearly the top. I added more veggies esp. onion. Would recommend simmering it for much longer than stated. Also par boil the potatoes. Not convinced that parboiling the chicken is necessary.

Course: Main
Cuisine: Korean
Servings: 8
Author: Sue | My Korean Kitchen

Ingredients
CHICKEN AND VEGETABLES
4-5 lbs of chicken, cut into medium sized chunks (next time will ask better meats for bone in chicken breast cut into chunks)
2 cup water
4 potatoes (900g / 2 pound), cut into medium pieces
4 carrot (450g / 1 lb), cut into medium pieces
3 onions (400g / 14 ounces), cut into medium pieces
6 perilla leaves , thinly sliced
1 bunch green onion. Slice the whites and put in with the veggies, but the greens on top at the end as garnish
2 tsp toasted sesame seeds

SAUCE (MIX THESE IN A BOWL)
6 Tbsp gochujang (Korean chili paste)
4 Tbsp gochugaru (Korean chili flakes)
4 Tbsp rice wine
4 Tbsp soy sauce
2 Tbsp sugar , I used raw sugar (I use less)
2 Tbsp minced garlic
2 tsp minced ginger
2 tsp sesame oil
A few sprinkles ground black pepper


Instructions
On medium-high heat, boil some water (10 cups) in a large pot. Once it’s rolling boiling, parboil the chicken for 1 minute. Drain the water.

In a dutch oven, add the chicken, sauce and the water (2 cups). Boil them over medium-high heat for about 10 mins, covered. (Can add potatos early, or parboil the as well)

Add the potatoes, carrots, and onions and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Add the perilla leaves. Simmer for a further 8 mins (or until the chicken and the potatoes are fully cooked), covered.

Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice.

from: https://mykoreankitchen.com/spicy-korean-chicken-stew/


https://mykoreankitchen.com/spicy-korean-chicken-stew/
https://www.koreanbapsang.com/dak-doritang-korean-spicy-chicken-stew/

Peppers Chicken

1x yellow onion
1x red onion

1x red pepper
1x orange pepper
1x yellow pepper
1x green pepper

2x chicken sausages
2x chicken breasts

olive oil
salt
peppers

Cook everything at medium heat:

Sear full sausage in olive oil in frying pan, remove from heat
Sear chicken breasts on both dies, season with salt and pepper, remove from pan

Slice sausage into rounds, then sear/cook through all rounds on both sides until golden and cooked through, set aside

Sautee chopped onions at medium heat when translucent and cooked through remove from heat.
Sautee chopped peppers in same way, remove from heat

Slice chicken into bite side pieces and cook through in pan.
Add sausage rounds, and all veggies.

More salt and pepper.

Thai Ginger Chicken




Thai Chicken with Ginger
Thai Chicken with Ginger: Savory chicken, sharp onions, and bright ginger are coated in a wonderfully versatile stir-fry sauce in this take-out favorite.
(I doubled the recipe)

Prep Time: 10 min (lol no, like 1 hr of chopping as always)
Cook Time: 10 min

From: http://thewanderlustkitchen.com/thai-chicken-with-ginger/


Ingredients

For the Sauce
5 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon sugar

For the Stir Fry
5 cups thinly sliced chicken breast (about 4 large chicken breasts)
2 tablespoons fish sauce
2 tablespoons peanut or vegetable oil
1.5 cups thinly sliced ginger matchsticks (however much you can stand to chop)
2 large chopped yellow onion
18 chopped garlic cloves
2 bunches sliced scallions (about 3-4)

Instructions

Whisk the sauce ingredients together in a small bowl. Toss the chicken breast with 1 tablespoon of fish sauce.
Heat a wok over high heat for 5 minutes. Swirl in one tablespoon of oil. Once the oil is shimmering, add the chicken pieces and cook, stirring occasionally, until the pieces are all separated and lightly browned (about 2 minutes).
Remove chicken to a bowl.
Add the onion and stir-fry for another 2 minutes until golden.
Transfer the scallions, ginger, and garlic to the pan. Stir fry for 60 seconds, until garlic begins to brown.
Add chicken (with accumulate juices).
Stir the sauce and pour it into the pan. Let it bubble up and boil until thick, about 60-90 seconds.
Serve with jasmine rice.

Ropa Vieja

Ropa Vieja

8 SERVINGS
New:

Ingredients
3 pounds chuck roast, brisket, or flank steak
2 tablespoons (or more if using flank steak) extra-virgin olive oil
2 large onions, chopped
2 red bell peppers, chopped
2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt
8 garlic cloves, finely grated
½ cup dry white wine
4 teaspoons sweet paprika
1 tablespoon dried Mexican or Italian oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 28-ounce can whole peeled tomatoes
2 bay leaves
¾ cup pimiento-stuffed Spanish olives, halved crosswise
2 teaspoons distilled white vinegar
Chopped cilantro, white rice, maduros, and black beans (for serving)

Preparation
Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.
Place a rack in lower third of oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.
Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.
Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside.


Ropa Vieja
Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but we find it can be a bit tough, even after it’s braised for a long time. We prefer chuck roast for its fat, tenderness, and richness, but at the end of the day, this will be good with whatever you have on hand. Serve with maduros (fried sweet plantains) and Cuban-style black beans.


https://www.bonappetit.com/story/ropa-vieja-recipe

Kung Pao Chicken (宫保鸡丁)



Kung Pao Chicken (宫保鸡丁)
New: October 2017

Ingredients

(this is a double recipe)

Marinade
2 tablespoon soy sauce
4 teaspoons Chinese rice wine or dry sherry (shao king)
1 tablespoon cornstarch
2.5 pounds boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes


Sauce
2 tablespoon Chinese black vinegar, or balsamic vinegar (I used rice vinegar)
2 teaspoon soy sauce (dark)
2 teaspoon hoisin sauce
2 teaspoon sesame oil
4 teaspoons sugar
2 teaspoon cornstarch
1 teaspoon ground Sichuan pepper

Stirfry
3 carrots, peeled and minced
3 celery sticks, minced
2 red/yellow peppers, minced

4 tablespoons peanut or vegetable oil
16 to 20 dried red chilies (used birds eye/chili de arbol/thai chili, ideally 朝天椒,zhǐtiānjiāo "Facing heaven pepper")
2 bunch of scallions, white and green parts separated, thinly sliced
4 garlic cloves, minced
2 teaspoon minced or grated fresh ginger
1/2 cup unsalted dry-roasted peanuts


Preparation

1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
3. Precook carrots, celery, peppers stir frying in batches on high heat.
4. Turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
5. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Add the pre-cooked vegetables. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.


Adapted from: https://www.epicurious.com/recipes/food/views/kung-pao-chicken-51179600

Pad Thai



Mark Bittman's Pad Thai

new: April 2017
https://cooking.nytimes.com/recipes/1013121-pad-thai?register=email&auth=register-email

INGREDIENTS
12 ounces fettuccine-width rice stick noodles
¼ cup peanut oil
4 tablespoons tamarind paste
½ cup fish sauce (nam pla)
½ cup honey
¼ cup rice vinegar
1 Tb red pepper flakes, or to taste
1 bunch chopped scallions
4 garlic clove, minced
4 eggs
1 small head Napa cabbage, shredded (about 4 cups)
1.5 cup mung bean sprouts (+extra for garnish)
1.5 cup carrots (+extra for garnish)
1 pound peeled shrimp
1/2 pack of fried tofu
2 chicken breasts
½ cup roasted peanuts, chopped
¼ cup chopped fresh cilantro
2 limes, quartered



PREPARATION
1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.

2. Meanwhile, put 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Taste and add more tamarind paste if desired. It should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.

3. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute.

4. Add eggs to pan; once they begin to set, scramble them until just done.

5. Add cabbage, carrots, and bean sprouts and continue to cook until cabbage begins to wilt. (If you have to, remove half, and cook half at a time.)

6. Remove half or all of veggie mix, and add chicken. Cook until almost cooked through.

7. Add shrimp and cook until pink and almost cooked through.

8. Add fried tofu and warm.

9. Add back in all of the veggie mix.

10. Add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well until noodles are warmed through.

11. Serve, sprinkling each dish with peanuts and garnishing with cilantro, raw bean sprouts, raw carrots, and lime wedges.

Chicken Pot Pie

Chicken Pot Pie

New: March 2017

Ingredients
6 SERVINGS
Crust
3 cups all-purpose flour plus more for surface
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup (2 sticks) chilled unsalted butter, cut into 1/2' cubes
1/4 cup vegetable shortening
Chicken
2 cups peeled, coarsely chopped carrots
1 large onion, coarsely chopped
1 leek, coarsely chopped
1 3-pound whole chicken
4 celery stalks, coarsely chopped
6 sprigs thyme
1 cup dry white wine
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 tablespoon tomato paste
Filling
2 tablespoons dried chanterelle or shiitake mushrooms
1 cup 1/2' slices peeled carrots
1 cup fresh (or frozen, thawed) peas
1 cup red (purple) pearl onions
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
6 fresh sage leaves
4 thyme sprigs
2 sprigs rosemary
1 cup button mushrooms, halved if large
1 cup 1/4' rounds sliced fingerling potatoes
1 egg, beaten to blend
Coarse sea salt and coarsely ground black pepper, optional


Preparation
Crust
Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Chicken
Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
Filling
Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
Preheat oven to 400°. Spoon filling into an 11x8x2" or 2 1/2-qt. round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.

from:https://www.bonappetit.com/recipe/chicken-pot-pie-2

Oyakodon (Chicken Donburi)



Chicken Donburi

Serves: 4 Prep Time: 20 mins Cook Time: 10 mins

INGREDIENTS
1 lb boneless and skinless chicken thigh cut to bite-sized pieces
1 tbsp light soy sauce
2 tsp mirin
1 onion thinly sliced
1 stalk negi (Japanese scallion) sliced thinly and diagonally; or use mitsuba (Japanese wild parsley)
4 large eggs lightly beaten
2 serving cooked Japanese short-grain rice
dashes of Shichimi togarashi (Japanese seven flavor chili pepper) to serve
(A) Sauce
200 ml dashi stock cheat by using 1 tsp dashi powder with hot water
2 tbsp sake optional
2 tsp light soy sauce
2 tsp mirin
2 tsp ginger juice

DIRECTIONS
Marinade chicken thigh with soy sauce and mirin for 15 minutes.
Add (A) to a wok pan. Bring to a simmer. Add and distribute onions and marinated chicken evenly in the pan. Cook until the chicken pieces are cooked on the surface, and simmer for another 3 minutes.
Gently pour the beaten egg evenly over the contents of the saucepan. When the egg is half-cooked, turn off the heat, scatter the scallions over the egg, put on the lid and let the egg continue cooking in the heat for a few more seconds until it reaches the desired consistency (almost cooked but still runny, with moist & silky appearance).
To serve, ladle cooked Japanese rice to four serving bowls. Divide and ladle the egg over the rice and top with dashes of shichimi togarashi.

zOld Pad See Ew

Pad See Ew Recipe
Used pork, doubled the recipe. Just okay.
New: May 2016

Serves 2 | Prep Time: 15 Mins | Cook Time: 5 Mins
Ingredients:
2 tablespoons oil
2 cloves garlic, minced
4 oz boneless and skinless chicken breast, cut into thin pieces
8 oz dry wide rice sticks or 10 oz fresh flat rice noodles
6 oz Chinese broccoli (kalian/gailan)
2 beaten eggs, optional
Seasonings:
2 tablespoons sweet soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar
Method:
Cook the wide rice sticks according to the package directions. Strain in a colander and run cold running water until the noodles becomes cool. Set aside to drain. If you use fresh flat rice noodles, loosen the noodles with hand, make sure they are not sticking or clumping together.
Mix all the ingredients for the Seasonings in a small bowl. Set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the chicken and continue stirring. As soon as the chicken changes color, add the rice noodles, Chinese broccoli, and stir continuously, for 30 seconds. Add the Seasonings and stir continuously until everything is well combined. Add the beaten eggs (if using), and more oil if needed. Cook the egg and then stir to combine well with the noodles. Dish out and serve immediately.

From: http://rasamalaysia.com/pad-see-ew/2/

(No Cheese) Pesto


(No Cheese) Pesto

New: November 2015

Makes about 6 servings

INGREDIENTS

1.5 cup2 walnuts (or pine nuts)
Coarse salt and ground pepper
8 ounces of basil, then remove thick stems
6 garlic cloves
1.25 cups extra-virgin olive oil
DIRECTIONS

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.

Meanwhile, bring ~6 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.

In a food processor, add garlic cloves and pulse several times to chop. Add nuts and basil; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.


adapted from Martha Stewart, http://www.marthastewart.com/337337/basil-pesto
original (8 cups (4 ounces) lightly packed fresh basil leaves)

Roast Duck


Subscribe to: Posts (Atom)
Blogger Template by Clairvo