Posts tagged ‘chicken’

October 20, 2015

Roasted Chicken and Vegetables

roast chicken 1

Very easy and surprisingly fast weeknight dinner! Feel free to mix and match herbs/seasonings and veggies to your preference. This is great for when you crave roasted chicken but don’t have enough people to feed to justify a full bird. I used 3 pieces of leg and 3 thighs. Dark meat is tastier. My baking pan also fits 6 pieces perfectly. Extra veggies can be spread on a second pan and placed on the top rack. Proportions don’t matter that much for this recipe.

This technique is HIGH HEAT AND FAST, not low and slow. Results in a crisp skin. Another reason why I prefer dark meat for roasting. Juicier. Doesn’t dry out.

INGREDIENTS

  • chicken pieces (I prefer legs and thighs only)
  • assorted veggies, chopped into chunks
  • onions, sliced
  • garlic cloves, halved
  • fresh rosemary
  • paprika
  • garlic salt
  • olive oil
  • butter

INSTRUCTIONS

  1. Preheat oven to 425F
  2. Take chicken out of fridge to bring to room temp
  3. Rub chicken generously all over with garlic salt, sprinkle with paprika. Set aside.
  4. Chop veggies. Carrots take longer to get soft than sweet potatoes, so cut them smaller. Toss, with onion slices and garlic, in plenty of olive oil and garlic salt. Pour in aluminum lined baking pan.
  5. Scatter rosemary sprigs, breaking them up if needed.
  6. Place chicken over veggies, spacing them out evenly. Skin side up. (I lined up some extra rosemary sprigs directly under the chicken pieces). The edges of my pans tend to heat up more than the center, so I put thighs in the middle (thinner) and legs on the outside.
  7. Top chicken with a chunk of butter, about 1cm cubed, right in the middle of the skin.
  8. Place chicken on bottom rack (my oven heats from the bottom), and a pan of any extra veggies on the top rack. Roast 30 min or until veggies blacken on the edges and chicken skin begins to brown. Internal temp of chicken should be about 160F – make sure when you take the temperature the probe isn’t up against a bone, this will result in an artificially high temp. Just insert to center-most part of the meat. Juices will run clear when you remove the probe.
  9. Turn on broiler at the end to REALLY crisp up and brown the skin. It’ll blister and blacken a little. This is good. It only takes 5 min or so, so stay and keep watch. You may need to remove and plate the thighs first as the legs tend to take a bit longer.
  10. Mix veggies together (’cause the ones in the chicken pan will be yummier from the juices and butter), top with chicken and serve.

roast chicken 2

Advertisements
Tags:
February 17, 2011

Chicken Curry Pot Pie

i wonder how many people have this problem: i look in my fridge, find some left over chicken, half a can of diced tomatoes, an opened can of coconut milk that i’ve yet to finish, and think “yea, i can throw this all together and make something of it..” so i start brainstorming recipes and end up with yet another shopping list, buy all the crap on this shoppping list, then have more leftovers than i started out with that i now have to deal with for the rest of the week.

it’s a never ending cycle.

a cycle that perhaps i don’t mind so much continuing.

on a side note, ive been meaning to do something with puff pastry lately. i figured that i might as well throw that in to the mix today. here’s a nice little guide that i found online.

oh and as a suggestion from a classmate of mine (that i recently found out is a fellow foodie), you MUST check out Chef’s Illustrated. i am very tempted to subscribe… my policy has always been to subscribe to fitness magazines only, and if i want to read about food, i have to go online and work to find material. but let’s be honest. i only ever read the recipes section of these fitness magazines anyway.

INGREDIENTS:

  • 1/4 can coconut milk
  • ~<1/2 can diced tomatoes
  • ~<1 can chicken broth
  • 1 tbs cornstarch (you want a STEWY not a SOUPY pot pie)
  • 2 large or 3 small boneless chicken thighs
  • 2 tsp curry powder
  • 1-2 tsp parsley
  • 1/2 large onion, diced
  • 1 package frozen vegetables ~450g*
  • butter
  • vegetable oil
  • 1 package of puff pastry
  • 1 egg yolk (optional)

*i used HEB Mediterranean Mix: green beans, carrots, zucchini, red bell pepper, cauliflower…

dont you just want to rip off a corner..? and stuff it into your mouth like a starving chimpanzee?

just kidding. who am i to say chimpanzees dont have proper table manners.

INSTRUCTIONS:

  • preheat oven 400F
  • toss veggies in a bit of vegetable oil and roast in oven until golden brown. ~30 min.
  • coat chicken in 1 tsp curry powder. heat 1 tsp vegetable oil in a 3.5 qt dutch oven. brown chicken evenly on medium high heat. remove and set aside.
  • add a tsp butter and saute onions until just soft ~2-3 min.
  • add 1 tsp more of curry powder, parsley, and ~ 1 tsp salt
  • add tomatoes and half a can of chicken broth. bring to a low boil. reduce heat to simmer.
  • in a separate bowl, dissolve corn starch in 2-3 tbs cold chicken broth. introduce into pot.
  • add chicken, veggies, and coconut milk. simmer until soup thickens. ~10 min. (i always try to add coconut milk last. dont want it to overheat and curdle, especially if i’m using frozen left over coconut milk.)
  • salt to taste.
  • spoon into baking vessel (be it large ramekins, deep 9 inch pie dish, etc. i used a meatloaf pyrex pan. thank you, Denise!)
  • as per packaging instructions*, apply egg wash and crimp down puff pastry over baking dish. bake on 375F ~ 30 min or until golden brown.

*according to pepperridge farm, thaw the puff pastry for 40min. (i kept it in the fridge for an hour or two. houston is too hot and humid for counter thawing. remember that it’s the frozen chunks of butter melting and steaming that cause the pastry to puff up when baked. you dont want that butter melting before it goes into the oven). add a dab of water to creases and with a rolling pin over a lightly floured surface, smooth them out. then top baking vessel with pastry and crimp down edges. apply a optional egg+water wash on the top side for a nice browning effect, then bake. make sure to rotate periodically if your oven convection isn’t so great. like mine. also, i found that too high of a temp browned the pastry too soon. before it had time to rise completely. so avoid 400F…

January 24, 2011

Braised Moroccan Chicken (w/ lemon mint couscous)

i am starting to not hate chicken.

turns out, i just hate dry/badly prepared chicken. (did i ever mention how much i hate white meat?) but epicurious saved me once again. i’ve finally found a chicken recipe i actually like! and you know it’s a solid recipe when you’re thinking about when you can make it again before you’ve even finished eating.

recipe follows. (adapted from Bon Appetit )

INGREDIENTS (serves 3)

  • ~1.75lb chicken (2 large whole legs + 3 pieces of thigh)
  • ~1 lb shallots, peeled and minced
  • 5 or 6 dates
  • ~1 tsp cinnamon
  • 1 tsp ginger
  • 1/2+ tsp cumin
  • 1/4 tsp turmeric
  • 1/4+ tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/4 tsp curry powder
  • 3 tbs lemon juice
  • 1/4 cup almonds, toasted and chopped
  • parsley
  • 1.5 cup chicken broth.

INSTRUCTIONS

  1. salt and pepper chicken thoroughly
  2. heat 1 tbs olive oil in 3.5 qt dutch oven
  3. brown chicken in batches, skin side down first, until crispy. then flip and brown other side. ~ 3-5 min each side.
  4. remove chicken from heat. drain out excess oil/fat.
  5. saute shallots until golden brown. mix in most of the seasonings. (i added a small pat of butter ’cause the shallots got dry. and butter just tastes good.)
  6. deglaze bottom of pot with a few dashes of chicken stock.
  7. add rest of chicken broth (a little less than a 15oz standard sized can) and 2 tbs lemon juice. bring to a boil then immediately reduce heat to simmer (i dont like my onions/shallots too soft.)
  8. return chicken to pot (i added the whole legs first for 10 min, then added the thighs.) spooning over plenty of broth/shallots. sprinkle on more season right over the chicken. cover and simmer for ~30min or until juices from center of thickest leg runs clear, flipping chicken over at 15min mark.
  9. remove chicken from pot, cover it and set aside. then add dates and remaining lemon juice to pot and reduce broth for 5 min on med/high uncovered until sauce thickens.
  10. serve topped with chopped almonds and fresh chopped parsley, w/a  a side of lemon mint cous cous*!

*Cous Cous: i used whole foods pre-prepared, added a few squeezes of fresh lemon juice, mixed in whole mint leaves, covered and nuked it, then removed the mint.) i’m getting lazy/busy these days…

forgot to add the almonds! one more shot:

September 18, 2010

Chicken Curry Noodles

I’m not normally one to brag, but man. i totally rocked this one. adapted from this awesome site.

INGREDIENTS:

  • 1 lb chicken, cubed
  • 1 med sweet yellow onion
  • 1 tsp tumeric
  • 1 tsp paprika
  • 1 tbs grated ginger
  • 2 cloves garlic, minced
  • 2 tbs soy sauce
  • 2 tbs fish sauce
  • 1/4 cup flour (i used oat flour)
  • 3 cups chicken broth
  • 1 five oz can coconut milk
  • 2 servings of noodles (i used korean egg noodles. chewier.)
  • 2 limes
  • 2 hard boiled eggs

INSTRUCTIONS:

  1. mix soy sauce, fish sauce, ginger, garlic, tumeric, paprika and coat chicken evenly. set aside
  2. saute onions in 3 quart pot until soft and translucent. *
  3. add chicken, stir and cook until pink not visible.
  4. add coconut milk and broth, bring to a boil, then cover and reduce to a simmer ~15 min
  5. spoon some hot broth into bowl of flour, mix until pasty consistency, then slowly incorporate it back into the pot. bring up to med heat and cook ~10 until soup thickens. reduce to simmer once thick.
  6. while waiting for the soup to thicken, bring another pot of water to a boil, cook noodles per instructions
  7. place noodles in serving bowls, top with soup, a squeeze of fresh lime, and a hard boiled egg. serve!

*i find adding a bit of broth quickens this process.

September 13, 2010

Curry Chicken Salad

No pics. Sorry. I ate it all.

INGREDIENTS

  • 2 cups cubed poached chicken*
  • 1/2 cup  plain greek yogurt
  • golden raisins
  • crushed walnuts
  • 1/3 onion
  • curry powder
  • cinnamon
  • lemon

INSTRUCTIONS:

  1. place walnuts, raisins, yogurt in a big bowl.
  2. heat oil in pan. add curry powder. fry curry, then add to mixing bowl. with remaining curry paste in pan, quick saute onions for a few seconds (removes pungent raw onion taste).
  3. add onions and poached chicken to bowl.
  4. add a dash of cinnamon and some lemon juice.
  5. salt to taste, mix and serve over bed of greens.

*Poached in chicken broth, onions, carrots, celery, thyme, parsley, salt. discard solids after poaching and freeze broth in ice tray for later use!

July 22, 2010

Sesame Peanut Pasta 涼麵

no pics today. sleepy. just jotting down recipe so i remember it. not copied from any one source. this is from much research and compiling many recipes to suit own tastes.

INGREDIENTS:

sauce:

  • 1/3-1/2 cup extra crunchy PB
  • 3 tbs soy sauce (or about one part soy sauce, 3 parts PB)
  • 2 tbs tahini paste
  • 2 -3 tbs agave nectar (thinner, blends better than honey)
  • 1 tbs chinese vinegar (or other vinegar. not balsamic)
  • 1 tsp minced ginger
  • 1 clove garlic, roasted in toaster oven and minced (raw = too sharp)
  • 1 chili pepper (seeds)

other:

  • 1 cup chicken stock
  • 1/2 lb chicken thigh
  • 1 batch (3 cm diameter?) linguini (i like spinach!)
  • 1/2 small cucumber, sliced thin
  • equal amounts of carrots (4 baby carrots), julienne
  • 1 green onion stalk, sliced thin
  • other option for toppings: eggs, beaten, pan fried as thin omelet, then slice into strips

DIRECTIONS:

  1. cut chicken into strips (easier if still slightly frozen)
  2. boil 1 inch of stock in pot, put chicken in, simmer.
  3. set aside when cooked.
  4. mix all ingredients for sauce
  5. add 1-2 tbs hot stock to melt/blend ingredients.
  6. cook pasta in salted water. drain, toss in ice cubes to cool to room temp.
  7. add chicken pieces and sliced cucumber + carrots, etc
  8. mix with sauce
  9. top with handful of green onions.
  10. serve room temp.
July 16, 2010

Mango Chicken Curry!

adapted from Simply Recipes.

learning to work with what i have is helping me become a better cook, i think. with no blender on hand, this dish came out to be more of a stew rather than a creamy curry. not that this was necessarily a bad thing…i simply simmered my veggies a little longer and mashed them as best as i could with the edge of my spatula. it’s a wonder R didn’t get annoyed with all the ruckus i was making in the kitchen as he tried to work in the next room. but i don’t feel too bad. he was amply rewarded 30 minutes later for enduring the distraction.

anyway. i gotta get me one of those hand held blenders. alton brown says no kitchen should be without one. alton brown also said all meat should be brined. he is a wise man. ’cause tonight was not only my first curry, but my first successfully juicy chicken. huzzah!

INGREDIENTS:

  • 1/2 yellow onion
  • 1/4 red bell pepper
  • 2 garlic cloves
  • 1 tbs minced ginger
  • 1/2 cup chicken stock
  • 1 mango
  • 1/2 lb chicken thighs
  • 2 tbs curry powder
  • 1/3 cup golden raisins
  • 1-2 tbs vinegar (all i had was chinese chinkiang vinegar…kinda sweet, similar to balsamic)
  • 2 chili peppers. dried, powdered, or otherwise.
  • ~1/3 cup cream or half and half

PREP:

  1. chop chicken in bite size cubes. brine.
  2. finely dice onion and bell peppers
  3. mince garlic, grate ginger
  4. chop half a mango in cubes (match size of chicken), mince other half.

COOK:

  1. heat oil in pan. add onions. sweat ’em for 5 – 10 min until brown on med/high heat.
  2. add bell peppers. saute 2 more min.
  3. add more oil to center of pan, fry up curry powder until fragrant. mix in w/ veggies until well distributed.
  4. add garlic, ginger, seeds from chili pepper. saute 1 more min.
  5. pour in chicken broth, vinegar, minced mangoes. bring to boil.
  6. reduce heat to low and simmer for 10-15 min. everything should be soft. mash to your heart’s content, or blend with hand blender.
  7. drain chicken from brine. bring pot to medium heat, add chicken and raisins. stir to coat well, cover, then return to simmer for 10 min or until chicken is just cooked through (cut open largest piece to check)
  8. keep heat on low. add in remaining large diced mangos and slowly pour/mix in cream. DON’T raise heat or cream will curdle.
  9. add salt to taste. adjust for flavor, adding more vinegar if too sweet.
  10. serve with store bought garlic naan. i found Trader Joe’s to be a bit bland. so ibrushed it with olive oil and generously sprinkled on garlic salt.

NOTES:

  1. Ripe mangoes are sweeter (duh). make for a creamier, less tart curry.
  2. substituting cream for coconut milk (and perhaps adding a dash of lime instead of vinegar) will make for a more Thai-like curry.
  3. chicken thigh > chicken breast
Tags: ,