Tag: Chicken
Chicken and Rice
Chicken and Rice
Every Latin country has their own version of chicken and rice. This happens to be a simple Mexican variation. The recipe is pretty straight forward. The most important thing to do with this recipe is to keep the lid on the Dutch oven once the chicken pieces are added. Do not stir! Just let it be. You want to keep in all of the heat and moisture.
Ingredients
- 2 cups rice rinsed
- 4 whole chicken legs cut apart
- salt and pepper
- 3 tbsp vegetable oil
- 1/2 cup carrots cubed
- 3 green onion chopped
- 1/2 cup onion diced
- 1/2 cup peas
- 4 garlic cloves minced
- 3 roma tomatoes
- cilantro
- 1 1/2 cup water
Instructions
- In a blender or food processor, add the tomatoes, garlic, and water.
- Purée. Set aside.
- Pat your chicken dry. Season with salt and pepper. In a large Dutch oven, heat up cooking oil over medium high heat. Brown the chicken on each side for 6-7 minutes.
- Set the chicken aside.
- In the same Dutch oven, add the rice. Cook for a couple of minutes, scraping up any chicken bits with a wooden spoon.
- Add in the onion, carrot, and green onion. Cook for a couple more minutes.
- Add the tomato garlic purée. Stir, season with salt, and bring to a boil.
- Reduce the heat to medium. Add in the chicken pieces, peas, and cilantro. Cover and cook for 10 minutes without stirring.
- Turn off the heat. Keep the cover on and let rest for 15-20 minutes.
- Eat this up!
Black Pepper and Garlic Chicken Skewers
Black Pepper and Garlic Chicken Skewers
These chicken skewers are a great appetizer! You can either use chicken breast or thigh when making these. It's really about your personal preference. For optimal flavor, let the chicken marinate overnight. If you don't want these to have spice, omit the green chilli. If you want them to be spicier, add in another chilli. These can be grilled as well if you don't want to turn your oven on. They will take about 12-15 minutes on a charcoal grill. Make sure to turn them every few minutes so they cook evenly.Let's talk about using yogurt as a marinade. Not only does it add a richness to the chicken, it also acts as a tenderizer. Have you ever had fried chicken that was soaked in buttermilk before it gets dredged in flour? Same concept as marinating in yogurt. If you marinated bone in chiicken pieces in this marinade and them dredged your chicken in curry powder seasoned flour, you will have some spectacular Indian style fried chicken.
Ingredients
- 2 lbs boneless skinless chicken breast or thighs Cut into bite sized pieces
- 6 garlic cloves minced
- 1 green chilli finely chopped
- 1/2 cup plain yogurt
- 1 1/2 tsp corn starch
- 1/2 tsp black peppercorns
- 1/2 tsp white peppercorns
- 1/2 tsp cardamom
- 1/2 tsp garam masala
- salt to taste
Instructions
- Add black and white peppercorns to a spice grinder and GRIND! Mix the peppercorn mix with the cardamom and garam masala. Set aside.
- Mix the yogurt with corn starch, minced garlic, and the green chilli.
- Add in the rest of the spices. Mix thoroughly.
- Add in the chicken. Make sure tha all the pieces are coated with the marinade. Marinate for 4 hours, preferably overnight.
- Make sure that your skewers hav soaked fr at least 30 minutes. Skewer up the chicken. Preheat you oven to 400 degrees. Place the skewers on a rack on a baking sheet lined with foil.
- Cook the chicken skewers for 20-22 minutes, flipping them half way through the cooking process.
Sweet and Savory Roast Chicken Pieces
Sweet and Savory Roast Chicken Drumsticks
Looking for a different flavor to marinate your chicken in? Try this Korean sweet and savory marinade.
Ingredients
- 3 lbs chicken legs, thighs, or drumsticks
- 1/2 cup soy sauce
- 3 tbsp cooking wine
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp brown sugar
- 4 garlic cloves minced
- 2 tbsp grated ginger
- 1/2 tsp black pepper
Instructions
- Mix all of the marinade ingredients together.
- Marinate the chicken pieces in a gallon sized ziplock bag for at least 4 hours, preferably overnight.
- Preheat the oven to 350 degrees. Place the drumsticks on a wire rack on a baking sheet lined in foil.
- Cook for 25 minutes on the first side.
- Flip and cook for 25 minutes on the other side.
