Tag: Chicken
Ground Chicken Bowl
Ground Chicken Bowl
This is a healthier version of the Chinese ground pork rice bowl, but with ground chicken. Ground chicken is lower in fat and higher in protein. The vegetables you can use in this dish are quite versatile. Bok choy, mushrooms, carrots, green beans, peas, cabbage, etc, are all great substitutes.
Ingredients
- 4 tbsp light soy sauce
- 2 tbsp shaoxing cooking wine
- 1/4 tsp five spice powder
- 1/4 tsp salt
- 2 tbsp vegetable oil
- 2 tsp garlic minced
- 2 tsp ginger minced
- 12 oz ground chicken thigh
- 1 cup snap peas
- 1 cup bean sprouts
- 3/4 cup water
- 1 fried egg
- 4 basil leaves torn
Instructions
- Mix together the soy sauce, cooking wine, five spice powder, and salt. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the garlic and ginger. Sauté for 1 minute.
- Add in the ground chicken. Break up the clumps. Cook for 6-8 minutes.
- Stir in the sauce, water, and snap peas. Simmer until the sauce thickens.
- Add in the bean sprouts the last 2 minutes of cooking.
- Put over steamed rice or noodles. Top with a fried egg. Garnish with torn basil leaves.
Chicken Korma
Chicken Korma
I feel out of every ethnicity of cooking that I’ve done on this site, Indian is always the most complex. There are so many ingredients and steps in a recipe. There is always a specific order in which ingredients need to be added to get the right flavor. This chicken korma recipe is definitely that. But, holy snikes! This is one of the best things I think i’ve ever made. Adding the cashew paste to this curry at the end gives it a nutty richness. There are so many aromatic flavors going on in this dish, it will give you a sensory overload. This is that dish that will make you feel all tingly inside; kinda like you just sat in a puddle. I’ll have what she’s having.If you want to make this dish vegan, you can leave out the chicken and Greek yogurt, substituting carrots, peas, and green beans and adding 3 more tbsp of cashew paste. Lamb, shrimp, and firm fleshed white fish are great substitutes for protein.
Equipment
- Blender or food processor
Ingredients
- 2 1/2 lbs chicken thighs and drumstick bone in, skinless, cut into 2-3 pieces each
- 3 tbsp ghee
- 5 green cardamom pods
- 2 black cardamom pods
- 3 bay leaves
- 2” cinnamon stick
- 4 whole cloves
- 1 medium white onion finely chopped
- 6 garlic cloves minced
- 2” ginger minced
- 1 tsp kashmiri chili powder
- 1/4 tsp turmeric
- 2 tbsp greek yogurt
- 1/2 cup water
- 3/4 cup cashews soaked in warm water
- salt to taste
Garnish
- 1/4 cup cilantro chopped
- 1/4 cup cashews chopped
Instructions
- In a heavy bottomed large sauce pan, melt the ghee over medium high heat. Add in the cardamom pods, whole cloves, bay leaves, and cinnamon stick. Fry for 30 seconds.
- Add in the onions. Cook until they start to change color.
- In a blender or food processor, blend the garlic and ginger with just a little bit of water to form a paste. Add that to the sauce pan with the chicken. Cook for 10 minutes, making sure that the chicken is evenly browned on all sides. They don’t have to be cooked through yet.
- Mix together the Greek yogurt, kashmiri chili powder, and turmeric. Add that to the sauce pan, making sure all of the chicken is coated in it. Simmer for 3 minutes.
- Add 1/2 cup of water to the sauce pan. Give it a stir. Cover. Reduce heat to medium low, simmering for 20 minutes. Give it a stir half way through.
- In a blender or food processor, blend the soaked cashews with a 1/2 cup of the soaking water to form a paste. Add that to the sauce pan. Simmer uncovered for 5 minutes, constantly stirring. Add salt to taste. Turn off the heat. Garnish with chopped cilantro and cashews.
- Serve with yellow rice and parathe.
Peri Peri Grilled Chicken Skewers
Peri Peri Grilled Chicken Skewers
This is the first Mozambican recipe on stonedsoup.net! If you like spicy, this one is for you. Peri peri sauce used as a marinade on chicken is the perfect pair. You can start marinating the chicken in the morning and grill it up at night in the matter of just minutes. If you aren’t grill accessible, the skewers can be thrown under the broiler for the same amount of time.
Equipment
- food processor
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken thighs cut in half horizontally
- 1 cup peri peri sauce
- salt to taste
Instructions
- Marinate the chicken with the marinade for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler with the rack 6” away. Put 2-3 pieces of chicken on a metal skewer. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 6 minutes a side.
Peri Peri Sauce
Peri peri is eaten all over Southern African countries such as Mozambique and South African. The sauce, which can double as a marinade, has the perfect balance of sweet, salt, and acidity, with a tremendous amount of heat. It pairs well with just about every meat, fish, and seafood. The base of the sauce comes from African bird’s eye chilies. Since these peppers aren’t accessible outside of Africa, Thai red bird’s eye chilies are a suitable replacement. All of the ingredients are puréed in a food processor, then slowly simmered to cook out the raw flavor of the ingredients. Peri peri can be stored in an air tight container for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1 red onion chopped
- 8 garlic cloves chopped
- 1/2 cup red bird’s eye chilies chopped
- 1 red bell pepper seeded and chopped
- 2 small roma tomatoes chopped
- 2 tbsp olive oil
- 2 small lemons juiced and zested
- 4 tbsp red wine vinegar
- 1 tbsp sugar
- 1/2 tbsp salt
- 1/2 tsp cracked black pepper
- 1 bay leaf
- 1/2 tbsp oregano
- 1/2 tbsp smoked paprika
Instructions
- Place all of the ingredients in a food processor.
- Purée until smooth.
- Place the purée in a small pot over medium low heat. Simmer for 20 minutes, occasionally stirring.
