Tag: Chicken
Pineapple Cilantro Lime Chicken Kabobs
Pineapple Cilantro Lime Chicken Kabobs
These Cuban chicken kabobs marinated in pineapple, cilantro, and lime are a no brainer. Add all of the marinade ingredients to a food processor and give it a few pulses. You don’t want the marinade to be puréed. Chunky is good. You can use either breast or thigh. I’m always partial to thighs. I cut 2lbs worth into 4 pieces each and yielded 6 kabobs. They take 7-8 minutes a side under the broiler; about a minute or two less on a grill. This marinade will also go great with pork, shrimp, salmon, snapper, or mahi mahi.
Equipment
- Food processor or blender
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs cut into equal sized large chunks
- 1 cup fresh pineapple
- 1/4 cup vegetable oil
- 1/4 cup cilantro chopped
- 2 tbsp brown sugar
- 2 tsp pink sea salt
- 1 tsp coarse ground black pepper
- 1 lime juiced
Instructions
- Briefly pulse all of the marinade ingredients in a blender or food processor. The marinade doesn’t have to be puréed smooth.
- Marinate the chicken for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the chicken on metal skewers. Place on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side. Let rest before serving.
Chicken Pulao
Chicken Pulao
Chicken Pulao is a great one pot meal. The basmati rice is very aromatic from the whole spices used in it, while the chicken is fall off the bone tender. It is fairly simple to prepare. There looks like there is too many onions once they’re chopped, but they will cook down to half the amount and be the main flavor component of this dish. Once I ate this, it reminded me of the Indian version of chicken and rice.
Ingredients
- 2-2 1/2 lbs chicken drumsticks skinned
- 1 1/2 cups basmati rice
- 2 1/2 cups chicken stock
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 6 whole cloves
- 2” cinnamon stick
- 4 green cardamom pods
- 1/2 tsp black peppercorns
- 2 medium white onions thinly sliced
- 2 2 green bird’s eye chilies slit length wise
- 2 tbsp ginger garlic paste
- 1 tsp coriander powder
- salt to taste
- 3 tbsp cilantro chopped
Garnish
- lime wedges
Instructions
- Heat up cooking oil in a Dutch oven over medium heat. Toss in the whole spices and fry for 30 seconds.
- Add in the onions and fry on medium low heat for 30 minutes until golden brown.
- Turn the heat up to medium. Add in the ginger garlic paste and the green chilies. Fry for 2 minutes.
- Stir in the coriander powder. Add in the chicken, searing on all sides for 10 minutes. Make sure that the chicken is coated in the onions and seasoning. Season with salt.
- Pour in 1 cup of chicken stock. Bring to a boil. Cover. Simmer for 10 minutes.
- Pour in the rest of the chicken stock, rice, and cilantro. Bring to a boil and simmer for 20 minutes.
- Turn off the heat. Put on a cover. Let rest for 15-20 minutes before serving.
Tandoori Chicken Tikka
Tandoori Chicken Tikka
Tandoori chicken tikka is the most well known food of all Indian cuisine. You will find this on just about every Indian menu. Tandoori chicken originated from the Indian state of Punjab, where skewers of marinated chicken are roasted in a cylindrical clay oven heated with charcoal or wood.You can use chicken breast or thighs with this recipe. I’m partial to using chicken thigh. The boneless skinless thighs I used happened to be ginormous, so I cut them into thirds. Marinate the chicken for 4 hours, preferably overnight. You can either broil or grill the skewers. First, cook them for 5 minutes a side. Then brush each side with melted butter, cooking for another 5 minutes on each side. You should have a nice char on your tandoori chicken. Serve the chicken with mint chutney and naan.
Equipment
- metal skewers
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs cut into large chunks
- butter melted for basting
Marinade
- 2 tbsp greek yogurt
- 2 tsp chickpea flour
- 1 tbsp ginger garlic paste
- 1 birds eye green chili finely chopped
- 1 tsp paprika
- 1/2 tsp kashmiri chili powder
- 1/2 tsp garam masala
- 1 tsp coriander powder
- pinch cinnamon
- pinch saffron crushed
- salt to taste
Instructions
- Mix all of the marinade ingredients together.
- Add in the chicken. Marinate for at least 4 hours, preferably overnight.
- Preheat your oven’s broiler. Place 2 pieces of the marinated chicken on metal skewers. Place on a rack on a baking sheet lined in foil.
- Broil for 5 minutes a side. Brush the top side with melted butter. Broil for 5 minutes. Flip the skewers, brushing the other side with butter. Broil for 5 more minutes.
- Squeeze a little lemon juice over the skewers.
