Tag: Chicken
Choma Chicken
Choma Chicken
In East African countries, nyama choma means roast meat; something Kenyan chefs take pride in mastering. Choma chicken is simply marinated pieces(I like chicken thighs) that are either grilled over charcoal or broiled in the oven. The marinade works well with any protein and most fish and seafood.
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1/2 tbsp dijon mustard
- 1 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 4 garlic cloves minced
- 1” ginger minced
- 2 lbs bone in chicken thighs skin removed
Instructions
- Mix the marinade ingredients together.
- Marinate the thighs for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Place the chicken thighs on a rack on a baking sheet lined in foil.
- Broil the thighs for 7-8 minutes a side.
Chicharron de Pollo
Chicharron de Pollo
Chicharron de pollo, also known as fried chicken, is eaten all over Latin American. Unlike the traditional buttermilk marinated fried chicken of the south, this Puerto Rican style is marinated in olive oil, vinegar, garlic, and oregano. The chicken is then dredged in sazon seasoned flour. There are a couple more steps to frying this chicken then just tossing it in oil. First, the oil needs to be heated over medium high heat. The chicken is dropped in a fried for 3 minutes a side, then drained on a rack. This first step seals in the juices and creates the crust of the breading. Then the heat is dropped to medium. The chicken us returned to the oil and fried for 5 minutes a side, then drained on a rack. This allows the chicken to cook through without burning the breading. Lastly, the heat is increased to high. The chicken is fried one more time for a minute a side to make it extra crispy. The chicken will need to rest for at least 10 minutes before serving.
Ingredients
- 4-6 bone in chicken thighs
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups flour
- 1 tsp sazon with annatto
- vegetable oil for frying
Instructions
- Mix together the olive oil, vinegar, garlic, oregano, salt, and pepper.
- Place the chicken in the marinade. Marinate for 8 hours.
- In a separate glass dish, mix together the flour and sazon.
- Dredge the chicken in the flour on all sides. Shake off any excess flour.
- Heat up 2” of cooking oil in a deep pan over medium high heat. Carefully place the chicken in the oil.
- Fry the chicken for 3 minutes a side. Drain grease on a rack. Reduce the heat to medium. Fry again for 5 minutes a side. Drain grease on a rack. Increase the heat to high. Fry for a minute a side.
- Let the chicken rest on a rack for 10-15 minutes before serving.
Imbakbaka (Libyan Chicken and Pasta)
Imbakbaka (Libyan Chicken and Pasta)
This is the first Libyan recipe on stonedsoup.net; and it is probably the most commonly eaten home cooked dish: imbakbaka. With Italy having a huge influence over Libyan cuisine, this dish has the essence of the classic Italian dish, minestrone. Imbakbaka is really the Libyan version; much less soupy. Chicken pieces are seared then braised in a tomato based broth with a large variety of spices used in a plethora of North African dishes: coriander, cayenne, cumin, caraway, paprika, turmeric, to name a few. Then dry pasta is added, soaking up the remaining broth. This version of imbakbaka is fairly spicy with the cayenne and jalapeños, so adjust accordingly to your spice level.
Servings: 4
Ingredients
- 4 bone in chicken thighs
- 1 lb dry pasta shells, penne, gemili
- 3 tbsp vegetable oil
- 1 medium onion diced
- 6 garlic cloves minced
- 3 tbsp tomato paste
- 2 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp ground caraway seeds
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp ground turmeric
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 pinch ground cardamom
- 1 large jalapeños thinly sliced
- 8 cups boiling water
Instructions
- Heat up the vegetable oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add the chicken to the pan. Brown for 5 minutes on each side.
- Turn the heat down to medium. Add in the garlic, tomato paste, and all of the spices. Cook for 3 minutes.
- Pour in the boiling water. Simmer the chicken for 45 minutes on medium low heat.
- Stir in the pasta and jalapeños.
- Simmer for 20 minutes until the pasta is cooked through.
