Tag: Chicken
Red Curry with Chicken
Red Curry with Chicken
This Thai red curry is very simple to make. You can use any protein that you’d like. Beef, pork, shrimp, tilapia, duck, and tofu all work great in this. If you aren’t a fan of snap peas or bell peppers; potatoes, green beans, mushrooms, or squash are suitable replacements.
Ingredients
- 1 1/2 cups coconut milk
- 6 tbsp curry paste
- 1 lb boneless skinless chicken thighs cubed
- 3 tbsp fish sauce
- 1 cup chicken stock
- 2 tbsp palm sugar
- 1 cup thai basil chopped
- 1 cup sugar snap peas
- 1 cup red bell pepper julienned
Garnish
- thai basil
- 2 thai red chilies finely chopped
Instructions
- Cut up chicken thighs into cubes. Marinate with 1 tbsp of the curry paste. Set aside.
- Mix together the curry paste and 1/2 cup of the coconut milk in a large saucepan or wok over medium high heat. Simmer for a couple of minutes.
- Stir in the rest of the coconut milk, fish sauce, chicken stock, palm sugar, and marinated chicken thighs. Simmer on medium heat for 8-10 minutes.
- Add in the snap peas and red bell pepper. Simmer for another 8-10 minutes.
- Turn off the heat. Stir in the Thai basil.
- Serve with steamed jasmine rice. Garnish with more basil and diced Thai chilies.
Chicken and Cheese Pupusas
Chicken and Cheese Pupusas
Pupusas are the national dish of El Salvador. They are made of masa flour dough, traditionally stuffed with beans, cheese, chicharones, or chicken, then flattened into a disc shape and fried. These are a lot of work to make. That is why it’s best to make a large batch of them to freeze down.
Equipment
- tortilla press
- food processor
Ingredients
Pupusa Filling
- 2 lbs boneless skinless chicken thighs diced into small cubes
- 3 tbsp vegetable oil
- 1 medium white onion diced
- 6 garlic cloves minced
- 1 red bell pepper diced
- 3 green onion finely chopped
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp mexican oregano
- 1/2 cup queso or cheddar cheese grated
- 1/2 cup queso fresco crumbling cheese
Pupusa Dough
- 8 cups masa flour
- 1 tbsp salt
- warm water
Pupusa Toppings
- shredded cabbage or lettuce
- real Mexican sour cream
- sliced tomato
- cilantro
- hot sauce
Instructions
Pupusa Fillling
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions, red bell pepper, and green onion. Sauté for 5 minutes.
- Add in the chicken and garlic. Season with salt, pepper, paprika, and Mexican oregano.
- Cook for 8-10 minutes until the chicken is cooked through. Let cool and set aside.
- Add the chicken filling to a food processor. Give it a couple pulses; just enough to chop it up a little more. Don’t over pulse it. You do not want a paste.
- Add both of the cheeses to the chicken mix.
- Mix thoroughly. Put in the refrigerator until it is chilled and ready for use.
Pupusas Dough
- Mix together the masa flour and salt. Slowly add enough warm water until it forms a dough; similar to the feeling of firm mashed potatoes. Roll into 2” balls. Cover with wet paper towel until ready to use.
Chicken and a Cheese Pupusas Assembly
- Take a single dough ball and place on the center of a tortillas press.
- Press it down until it is 1/2’ thick. Remove and do it again to another dough ball.
- Add a heaping tablespoon of the filling to the center of the pressed dough.
- Place the other pressed dough over the filling; giving it a slight crimp around the edges.
- Press it down until it is a little more than a 1/2” thick.
- Layer these in between wax patty paper sheets so they don’t stick together. My recipe yields about 20 pupusas. Store whatever you don’t cook in freezer bags.
- Heat up 1 tbsp of cooking oil in a skillet over medium high heat. Add in a pupusa.
- Cook for 4 minutes a side.
- Serve over shredded cabbage or lettuce. Top with real Mexican sour cream, thinly sliced tomatoes, cilantro, and a hot sauce to your liking.
Toyomansi Chicken Thighs and Shrimp Skewers with Calamansi/Banana Ketchup Glaze
Toyomansi Chicken Thighs with Calamansi/Banana Ketchup Glaze
These bone in chicken thighs are marinated in toyomansi marinade, the roasted and triple glazed with calamansi/banana ketchup glaze. These chicken thighs are so flavor while being very simple to make. You can marinate any part of the chicken in the toyomansi marinade. Adjust the cooking time for the type of chicken pieces that you‘ll roast.
Ingredients
- 2 lbs bone in skin on chicken thighs
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken thighs in a ziplock bag for 4 hours.
- Preheat your oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil. Roast for 30 minutes.
- Mix together the glaze ingredients.
- Take the chicken out of the oven after 30 minutes. Brush on a layer of the glaze. Cook for another 10. Take out if the oven again, brushing on 1 more layer of glaze, roasting for another 10 minutes.
- Take the chicken out of the oven. Brush on another layer of glaze. Let the chicken rest for 10-15 minutes before serving.
Toyomansi Shrimp Skewers with Calamansi/Banana Ketchup Glaze
This is another simple shrimp skewer recipe; this time marinating the shrimp in a toyomansi marinade and glazing the skewers in a calamansi/banana ketchup glaze. Make sure to marinate your shrimp for no more than 15 minutes or the acidity of the calamansi will cook the shrimp. We’re not trying to make ceviche. You can use any size shrimp that you want. I recommend using bigger shrimp since they will take a little longer to cook and we’re looking to get a couple layers of glaze on the shrimp. If you use smaller shrimp, you will risk over cooking them and you won’t be able to get a thick glazing upon them.
Ingredients
- 1 lb 21-25 count shrimp peeled and deveined
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the shrimp for no more than 15 minutes.
- Skewer up the shrimp.
- Mix the calamansi juice and the banana ketchup together for the glaze.
- Turn on you oven’s broiler with the oven rack 6” away. Place the shrimp skewers on a rack on a baking sheet lined in foil. Brush a layer of the glaze on each side of the skewer. Broil for 2 minutes a side. Take out of the oven and brush on another layer of glaze. Cook for 2 more minutes.
- Take out of the oven. Brush on more of the glaze and let the shrimp rest for 5 minutes before serving.
