Tag Archives: chicken

Chicken Chili

Posted on by
  • 4 cups chopped yellow onions (3 onions)
  • 1/8 cup good olive oil, plus extra for chicken
  • 1/8 cup minced garlic (2 cloves)
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell peppers, cored, seeded, and large-diced
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. dried red pepper flakes, or to taste
  • 1/4 tsp. cayenne pepper, or to taste
  • 2 tsp. kosher salt, plus more for chicken
  • 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
  • 1/4 cup minced fresh basil leaves
  • 4 split chicken breasts, bone in, skin on
  • Freshly ground black pepper

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Pineapple Salsa

Posted on by
  • 1 cup finely chopped fresh pineapple
  • 2 tbsp. finely chopped purple onion
  • 2 tbsp. finely chopped green onion
  • 1 tbsp. finely chopped red bell pepper, optional
  • 1 tbsp. finely chopped fresh cilantro
  • 1 tbsp. honey
  • dash ground red pepper, cayenne or chipotle
  • 2 teaspoons finely minced jalapeno pepper, optional
  • juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
  • 1/4 tsp. black pepper

Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork. Makes about 1 1/3 cups.

Pad Thai

Posted on by

Soak pad thai noodles in water to soften.

Heat oil in wok until almost smoking. Add 1 tsp. of minced garlic and fry for 30 seconds. Add chicken (4oz cut into ¼” strips) and cook 30 seconds. Add tofu (4oz cut into ¾” cubes) and 8 large shrimps and stir fry for 1 minute. Break 2 eggs into wok and let fry without breaking them for 1-2 minutes.

Drain noodles and add to work. Fry 1 minute. Add juice (3 tbsp. fish sauce, 2 tbsp. sugar, 5 tbsp. tamarind paste, 2 tbsp. lime juice) and stir fry for 1-2 minutes.

Add some ground peanuts, 2 green onion stems, and 2/3 cup bean sprouts. Fry 30 seconds and then remove all from heat.

Transfer to dish. Sprinkle with roast chilis, ground peanuts, sprouts, red pepper strips and fresh cilantro. Serve with lime wedges.

Thai Style Chicken Legs

Posted on by

5 garlic cloves, coarsely chopped
1/4 cup chopped cilantro (or flat-leaf parsley if you are cilantro-averse)
1/4 cup Asian fish sauce*
1/4 cup vegetable oil
2 tablespoons hoisin sauce (I accidentally doubled this and can only advise you do the same)
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black or white pepper
8 whole chicken legs, split, or 8 drumsticks and 8 thighs (about 5 pounds total)
Thai sweet chili sauce, for serving

Combine the garlic, cilantro, fish sauce, vegetable oil, hoisin sauce, coriander, kosher salt and pepper in a blender until smooth. Arrange the pieces of chicken in a large, shallow glass or ceramic dish. Pour the marinade over the chicken and turn to coat the pieces thoroughly. Cover and refrigerate for several hours, or overnight.

To roast the chicken: Preheat oven to 450 degrees. Cover baking dish with a lid or foil and roast chicken for about 25 minutes. If the sauce begins to char, sprinkle a few tablespoons water into the dish. Remove the lid or foil and bake for an additional 5 to 10 minutes, until the skin is crisp and the meat is cooked through.**

To grill the chicken: [Lacking a grill, I did not test this method but I will be happy to if you invite me over tonight, okay?] Light a grill. If using a gas grill, turn off the center burners; if using a charcoal grill, once the coals are covered with a light ash, push them to opposite sides, forming a well in the middle. Set a disposable drip pan in the center. Cook chicken on the hot grate above, skin side down, with the cover down for about 40 minutes. The skin should be crisp and the meat should be cooked through.**

** To ensure your chicken is “cooked through”: Lacking x-ray vision and decades of chicken-cooking practice, I’m a big fan of using a thermometer to ensure that my meat is properly cooked. A thermometer inserted into the thigh/leg joint should register 180 to 185 degrees if you’re following Proper Chicken Cooking Protocol, or 170 to 175 degrees, if you’re me, and have very specific chicken-cooking preferences despite what food safety experts advise. I like to live on the edge, obviously. Another classic, though less precise way, to see if chicken is cooked through is to pierce it with a knife. If the juices that run out are clear, your chicken should be just right.

Chicken Doro Wat

Posted on by

In Ethiopia, about 4 tablespoons of Ber-beri, Ethiopian red pepper, is used in each recipe. It is extremely hot. In our adaptation, we use cayenne pepper and paprika (which is not Ethiopian) to bring it to the characteristic dark color and flavor. Even cayenne pepper should be used sparingly.

In a 4- to 6-quart Dutch oven or heavy stewpot:

Brown 3 cups BERMUDA ONION chopped finely, without fat, until quite dark, stirring constantly.

Add: 3 oz. BUTTER or OLIVE OIL

1/2 tsp. CAYENNE PEPPER

1 tsp. PAPRIKA

1/2 tsp. BLACK PEPPER

1/4 tsp. GINGER.

Blend the seasonings into the onions.

Add 1 cup WATER.

Soak: 1 3-lb. CHICKEN cut in 1-inch pieces, bones left on and including neck and gizzards, in

2 cups WATER to which

1/4 cup LEMON JUICE has been added, for 10 minutes.

Drain the water from each piece of chicken.

Add chicken to onion mixture, stirring it through. Cover.

Simmer over low heat until chicken is tender.

Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 2 tablespoons of water).

Add 8 PEELED HARD-BOILED EGGS a few minutes before serving.

Chicken Curry (Murgir jhol)

Posted on by

INGREDIENTS:
1/3 cup vegetable oil
1/2 tsp. cumin seeds
2 bay leaves
3 green cardamom pods
4 black peppercorns
4 large red onions, finely chopped
4 medium potatoes, peeled and cut into quarters
1 tsp. salt
2 1/4 lb (1kg) chicken thighs
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tbsp. ground coriander
2 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. ground turmeric
4 tomatoes, chopped
1 2/3 cups chicken stock or water
1 tbsp. finely chopped cilantro leaves

METHOD:Heat the oil in a large pan and add the whole spices.  When they crackle, add the onions and fry over medium heat until golden brown.  Stir in the potatoes and cook for 5 minutes.  Add the salt, then add the chicken and cook for 5-8 minutes or until lightly browned.

Add the ginger and garlic pastes, the ground coriander and cumin, chili powder and turmeric.  Cook for a further 10 minutes, stirring constantly, until spices begin to release their aromas.  Stir in the tomatoes and cook for 5 minutes, then pour in the stock.  Bring to a boil.  Reduce the heat to low and simmer until the chicken is cooked.

Taste and adjust the seasoning, if required.  Serve with steamed rice, finish with the chopped cilantro.