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Archive for the ‘Chicken’ Category

Butter Chicken

Butter Chicken

This is an absolutely delicious chicken dish; I just can’t stress that enough. Truly, this is one of my favorites. You can make it with or without the whipping cream or you can use half and half instead, I have made it either ways and it’s equally delicious. This dish is also great to make ahead of time, as a matter of fact, the flavors are more intense the following day. Try serving this with Jasmine Rice if you can find it at your local grocery store.  Also, I cut back on the amount of butter. Come to think of it, should we still call this Butter Chicken then?

Ingredients:

4 pieces Boneless, Skinless Chicken Breasts

5 Garlic cloves, minced

1 teaspoon Salt

1/2 teaspoon Pepper

1/4 teaspoon ground Coriander

1/4 teaspoon Cumin

1/4 teaspoon Cardamom

1 whole Lime, juiced

1 whole Onion, diced

2 tablespoon Butter

2 tablespoon Olive Oil

1 can (14.5 oz) Tomato Sauce

1 can (14.5 oz) Diced Tomatoes

a pinch of Crushed Red Pepper

1/2 cup Whipping Cream

1 bunch chopped Cilantro, to taste

Serve with Jasmine Rice

Directions:

Cut chicken breasts into bite size pieces and place in a large zip lock bag or bowl. Add first 8 ingredients to the chicken and mix it up well. Marinate 12-24 hours in refrigerator.

Saute onion in butter and olive oil until soft. Add marinated chicken and cook 8-10 minutes over medium heat. Add tomato sauce, diced tomatoes and crushed red pepper. Simmer for 30 minutes over medium-low heat with the lid on. Add whipping cream and cilantro just before serving over Jasmine Rice.

Source: The Pioneer Woman, originally posted on Tasty Kitchen by lillieknits

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Korean Skewered Chicken

Korean Skewered Chicken

I love to try new foods, new flavors. When I made this recipe it was my first encounter with the Asian Pear. The pear is absolutely delicious, so crispy, almost crunchy and sweet. Just thought I would share that with you, but this post is not about the Asian pear, it’s about these skewered chicken and they were very delicious indeed. The original recipe gives different basting instructions than what I ended up doing. The men in my life (husband and son) were hovering around the kitchen like a pack of wolves, which usually means that they’re hungry (I must admit that I was pretty hungry too), so I decided not to take the extra 10 minutes to make the basting. Instead I whipped up my own consisting of 2 tablespoons Thai style chili sauce and 2 tablespoons soy sauce and that is what I used to baste the chicken with instead, and it turned out fantastic! Did this recipe just become Thai chicken skewers instead of Korean chicken skewers? Ladies and Gents, don’t get all rowdy now but I think we just had an “A HA” moment here. Anyway, the original recipe suggest that you save the chicken marinade, strain it and simmer until it thickens and become saucy (about 5-10 minutes). Then use the sauce for the basting. Next time I make these chicken skewers, I will make the sauce the Korean way, hungry or not. I promise, maybe.

Ingredients:

1 pound boneless, skinless chicken breast (cut into bite size pieces)

3 garlic cloves (grated)

1 inch ginger (grated)

1/2 small onion (grated)

1/2 Asian pear (grated)

1/4 cup soy sauce

1/2 tablespoon sesame oil

1 tablespoon brown sugar

1 green onion (chopped)

1/4 teaspoon pepper

For basting:

2 tablespoon Thai style chili sauce

2 tablespoon soy sauce

Directions:

Mix all ingredients in a zip lock bag and marinate for 1 hour. If using wooden skewers, soak in water. Skewer the chicken on wet wooden skewers or on metal skewers and set aside. Mix 2 tablespoon Thai style chili sauce with 2 tablespoon soy sauce to make basting sauce. Grill chicken until cooked, about 5 minutes per side basting it with the marinade as you go. Enjoy

Source: adapted from Closet Cooking

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Lettuce Wrap

Lettuce Wrap

Lettuce Wraps are so popular these days and I can see why. These Wraps are not exactly like the ones that you get at that famous China Bistro everyone is flocking to (me included, if I can persuade my husband), but they are pretty darn close. Once you get all the specialty ingredients together they are a breeze to make. A couple of  things though, next time I would double the sauce portion. I would have liked the filling to be a little more moist. Also I used Iceberg lettuce simply because I couldn’t find Boston lettuce, I use ground chicken and I choose to use red bell pepper and peas which gave the filling a nice splash of color. I served the Lettuce Wraps with the leftover Chinese Dumplings I made earlier (which froze really well).

Lettuce Wraps Ingredients

Ingredients:

For the Sauce: (for a more moist filling you may want to double the sauce portion)

1 1/2 tablespoon hoisin sauce

2 teaspoon soy sauce

1/2 teaspoon sesame oil

1 teaspoon rice wine vinegar

1 teaspoon Sriracha hot sauce

freshly ground black pepper

For the Filling:

1 teaspoon finely minced garlic

1/2 teaspoon grated fresh ginger

2 stalks scallions (green onions)

1 pound ground turkey or chicken

2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.)

1/2 green apple, finely diced

Wrap:

1 head Boston  lettuce, leaves washed and separated

Directions:

Combine the sauce ingredients in a small bowl.

To make the filling, heat wok or large frying pan on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add ground turkey or chicken and fry until almost cooked through. Add the vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly.

Add the apples. Toss to coat. immediately remove from heat. You don’t want to “cook” the apples, keep them nice and crunchy. Serve in lettuce leaves.

Lettuce Wraps

Source: adapted from Steamy Kitchen

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Teriyaki Chicken

Teriyaki Chicken

Teriyaki Chicken

These Chicken Nuggets have a wonderful Teriyaki flavor and a very thin breaded coating. If you don’t have the seafood breader, flour with do perfectly fine. I do not add any additional salt to this recipe since the Teriyaki has plenty of salt in it. The Nuggets are quick and easy to make after a long day at work. Served with a green salad or a side dish of Orzo makes it a light and tasty meal.

Ingredients:

3 pieces chicken breasts, skinless, boneless

1/2 cup Teriyaki sauce

3/4 cup seafood breader (House Autry), or Flour

2 tbsp water, cold

Cooking spray

Directions:

Cut chicken breasts up into 1 1/2 – 2 inch pieces. Place in bowl, add teriyaki sauce and let marinate for 10 minutes. Drain off excess liquid and coat with seafood breader. Shake off excess breader. Spray pan with cooking spray. Cook chicken nuggets uncovered over medium heat, turning to brown all sides. Then add 2 tablespoons cold water to the pan and immediately cover the pan with a lid. Continue to cook for another 2 minutes. Serve warm and enjoy.

Source: My Danish Kitchen

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Chicken Enchilada

Chicken Enchilada

So what did you make for Cinco de Mayo? I know I know, that was like a month ago  😦  but better late than never. I made these yummy Chicken Enchiladas and the real flavor in this dish, is in the sauce. So if you have leftover sauce make sure to serve it at the table. This is an adapted recipe and I made quite a few changes. I love the subtle lime flavor which pairs really well with the banana peppers. Tart!

Ingredients:

1 lb boneless, skinless chicken breasts, cut into 1/2 – 3/4 inch pieces

1 tbsp olive oil

1 medium onion, chopped

2/3 green bell pepper, chopped

3 large button mushrooms, sliced

10 banana pepper rings, diced

3 cloves of garlic, minced

2 tbsp chili powder

1 tsp cumin

1 tsp sugar

8 oz tomato sauce

8 oz water

1 large tomato, seeded and diced

1 lime, juiced

1 cup feta cheese

1 cup cheddar cheese

1/2 cup fresh minced cilantro

8 (6-inch) soft tortillas

Salt and ground black pepper, to taste

Directions:

Preheat oven to 400 degrees F.

Combine oil, onion, green pepper and mushrooms in a large pan. Heat over medium heat until softened, 8-10 minutes. Add banana peppers, garlic, chili, cumin, sugar and salt, and cook until fragrant, about 1 minute. Add tomato sauce, water, diced tomato and lime juice. Bring to a simmer and cook 5 minutes.  Add diced raw chicken to tomato sauce and simmer covered until chicken is cooked through, about 10-20 minutes. (Chicken can be pre-cooked in a separate pan if desired).

Strain sauce into a small bowl and reserve chicken mixture. Add feta cheese, 1/4 cup sauce and cilantro to chicken mix, stir to combine. Place tortilla on a flat surface and fill with 1/3 cup chicken mix. Roll tightly and place seam-side down in greased baking dish. Pour sauce over rolled up enchiladas and top with cheddar cheese. Place  in oven uncovered for 7 minutes, then cover with foil and cook for an additional 10 minutes, or until heated through.

Source: adapted from Pink Parsley

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Chicken Chili

Chicken Chili

My husband belongs to a Blacksmith Guild and periodically they get together at each others Forges to bust on each other oh I mean to do serious demos. I had made this Chicken Chili before, and it’s by far the best Chili I have ever had. I figured this would be a good choice for those big manly Blacksmiths, and it was. The Chicken Chili was a success. The way I made it here, it’s plenty spicy for me, but you can certainly add more red chili flakes, chipotle or the original recipe called for cayenne pepper. Enjoy.

Ingredients:

3 boneless, skinless chicken breasts

salt and pepper

1 1/2 large chopped yellow onions

2 tbsp. olive oil

2 garlic cloves, minced

3 chopped bell peppers (I used 3/4 orange, 3/4 yellow and 3/4 green)

2 tsp. chili powder

2 tsp. ground cumin

1/4 tsp. red pepper flakes

1/2 tsp. dried oregano

1/2 chipotle in Adobo sauce, finely diced

2 tsp. kosher salt

2 (28 oz.) cans diced tomatoes (I recommend San Marzano tomatoes if you can find them)

1 (16oz.) can pinto beans, drained and rinsed

Directions:

Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season both sides with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through. Allow to cool enough to handle, then shred or chop into bite-sized pieces.

Meanwhile, heat olive oil in a large stockpot or Dutch oven over medium heat. Saute’ the onions 10-15 minutes, or until tender and translucent. Add the garlic to the pot and saute’ just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, oregano, chipotle and kosher salt. Cook 5 minutes more. Place the canned tomatoes in the bowl of a food processor. Pulse 4-5 times to get a slightly smoother texture. Omit this step if you like it chunky. Add the tomatoes to the pot and bring the mixture to a boil. Reduce heat to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the rinsed beans, and allow to simmer for another 20 minutes.

Source: adapted from Annie’s Eats, originally from Barefoot Contessa Parties.

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