Tag: Chicken
Baked Teriyaki Chicken
Baked Teriyaki Chicken
When we think of teriyaki, we typically think of Japanese cooking. But in Japan, teriyaki refers more to a method of preparation; teri-meaning glaze and yaki-meaning to broil. Teriyaki can be traced back to Japanese immigrants settling in Hawaii. They combined soy sauce with pineapple juice, giving it the sweet and salty balance. While there are many variations, teriyaki typically contains sake, mirin, and sugar. This marinade is great on just about all protein and can be used as a sauce.
Ingredients
- 6 bone in chicken thighs
- 2 cups water
- 4 tbsp sugar
- 4 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
Instructions
- Heat all of the teriyaki ingredients together in a sauce pan for 15 minutes. Let cool. Marinate your chicken in the sauce for at least 4 hours, preferably overnight. When ready to cook, place the chicken on a rack on a baking pan lined in foil. Preheat the oven to 325.
- Bake the chicken for 50 minutes. Let rest for 15 minutes before serving.
Chicken Sofrito Stew
Chicken Sofrito Stew
This is a very simple recipe and a great example of how to use sofrito as a marinade and as a base to this stew. Drumsticks and thighs work best for this type of stew, but you can use chicken breasts or wings if you insist. I would cut the chicken breasts into 2-3 pieces instead of leaving whole. Also; don’t use boneless skinless chicken for this recipe. If you are feeding children, it’s time to teach them how the rest of the world eats.
Ingredients
Chicken Marinade
- 2 12-3 lbs bone in skin on chicken thighs or drumsticks
- 1/4 cup sofrito
- 1 packet sazon
- cracked black pepper
Chicken Sofrito Stew
- 2 tbsp olive oil
- 1/2 medium white onion diced
- 6 garlic cloves minced
- 1/2 cup sofrito
- 1 tsp cumin
- 1 tsp paprika
- 1 packet sazon
- 2 roma tomatoes diced
- 1 bell pepper diced
- 3 cups chicken stock
Instructions
- Marinate the chicken pieces with the sofrito, Sazón, and cracked black pepper for up to 4 hours.
- Heat cooking oil in a large Dutch oven over medium high heat. Sear the chicken pieces for 4-5 minutes a side. These don’t have to be cooked all the way through since they will simmer in the stew.
- Make sure to cook in batches to avoid overcrowding the Dutch oven. Set aside when done.
- Add the onions, garlic, sofrito, cumin, and paprika to the oil. Cook for 5 minutes.
- Add in the tomatoes and Sazón. Cook for another 5 minutes.
- Stir in the green peppers. Cook for 2 minutes. Add the chicken back in along with the chicken stock.
- Bring to a boil. Reduce the heat to medium and simmer for 40 minutes.
- This mother is going to be really hot. Let it sit for a good 15 minutes before eating. In that time, enjoy a nice fat jazz cigarette and reflect on life. Be thankful for what you have and realize that no matter how bad it may seem in life, there is always someone somewhere that have it way worse than you. If you feel trapped, reach out for help. Learn from each other instead of being strangers. Try to look at things from other’s perspectives so you can understand where people are coming from. Don’t be a prick or a cunt. I’m pretty sure that’s a Gandhi quote. Before you know it, your chicken sofrito stew will be ready to eat.
Gizdodo
Gizdodo
Gizdodo is a popular Nigerian dish consisting of stewed chicken gizzards and plantains in a spicy tomato and pepper sauce. The gizzards are first boiled for 40 minutes; then fried along with the plantains, before being stewed in the sauce. You can also use turkey gizzards for this recipe. They need to boil for at least an hour before frying.
Servings: 4
Ingredients
- 1 lb chicken gizzards
- 1/4 medium onion
- 1 tsp curry powder
- 1 tsp thyme
- 1 tbsp chicken bullion
- 2 large plantains cubed
- 2 tsp creole seasoning
- 1/4 medium onion diced
- 1 red bell pepper diced
- 4 green onion chopped
- 6 oz tomato paste
- chicken gizzard stock
- 1 tsp curry powder
- 1 tsp thyme
- 1 tsp cayenne pepper
- vegetable oil for frying
Instructions
- Put gizzards, 1/4 onion, 1 tsp thyme, 1 tsp curry powder, and chicken bouillon in a pot. Cover with enough water to submerge all of the ingredients completely. Bring to a boil and simmer for 40 minutes.
- Strain the gizzards in a colander, saving all of the gizzard stock in a bowl below.
- Wash out and dry the same pot. Add about 1/2 cup of cooking oil the the pot over medium high heat. Fry the plantains in 2 batches until golden brown; about 6 minutes a batch.
- Place plantains in a bowl and season with the creole seasoning.
- Fry the gizzards for 5 minutes. Remove gizzards from the oil and place in the bowl with the plantains.
- Heat up 3 tbsp of cooking oil in a large saucepan over medium high heat. Sauté the onions, bell pepper, and green onions for 5 minutes.
- Add in the tomato paste, all of the gizzard stock, thyme, curry powder, and cayenne. Simmer for 5 minutes.
- Stir in the gizzards and plantains. Simmer for 5 more minutes over medium heat.
- Serve as is or with a side of rice.
