Tag: Chicken
Vori Vori de Pollo
Vori Vori de Pollo
Vori Vori de Pollo is a traditional Paraguayan chicken soup with dumplings made of masa flour and queso paraguayo. The soup also contains an assortment of vegetables including pumpkin, carrots, tomatoes, green peppers, onions, and green onions. The chicken used in this soup is bone in, not boneless. Using bone in chicken pieces adds a significant amount of flavor to the soup. I prefer to use whole chicken legs. This chicken soup is typically served in the cold months, which we have now entered in MN. If there are any leftovers, it tastes even better the next day.
Ingredients
- 4 tbsp olive oil
- 3 large whole chicken legs skinned; cut into 2” pieces
- 1 medium onion ficed
- 4 green onions chopped
- 1 green bell pepper cut into cubes
- 2 medium tomatoes chopped
- 1/2 small pumpkin seeded; peeled and cubed
- 1 large carrot sliced
- 3 quarts water
- 1 tsp ground cumin
- 3 bay leaves
- salt and pepper to taste
Dumplings
- 2 cups masa flour
- 6 oz queso paraguayo
- 1/2 cup soup stock
Instructions
- Heat up cooking oil in a large stock pot over medium high heat. Brown the chicken pieces for 10 minutes in total on all sides. Remove from the pot.
- Add in the onions, green onions, green pepper, and tomatoes. Sauté for 5 minutes.
- Add in the pumpkin and carrots. Sauté for 5 more minutes.
- Add the chicken back in. Season with cumin. Pour in the water. Season with the bay leaves plus salt and pepper to taste. Bring to a boil. Reduce the heat to medium and simmer for 45 minutes.
- While the soup is simmering, mix together the masa flour, queso paraguayo, and some of the soup stock to form a dough.
- Roll out the dough into small balls; a little larger than a grape.
- After the soup has simmered for 45 minutes, add the dumplings to the soup and continue to simmer. The soup is done when the dumplings float to the top. Turn off the heat and let rest for 10 minutes before serving.
Calamansi Chicken
Calamansi Chicken
While this isn’t technically authentic Filipino cuisine, that doesn’t mean that it’s not going to be anything short of deliciousness. This chicken is very much inspired by Chinese/American takeout sweet and sour chicken, orange chicken, and lemon chicken. The calamansi juice has become the main flavor component to the sauce, giving the chicken it’s Filipino twist.Calamansi are indigenous to the Philippines exclusively, hence why you’ve probably never have heard of or seen one. They look like a large lime with the interior flesh of an orange. They lack any type of sourness; almost similar to a pineapple in taste. You can find frozen canned calamansi juice at Asian markets or powdered extracts online.
Servings: 2
Ingredients
- 1 lb boneless skinless chicken thighs cut into 2” pieces
- 1/4 cup soy sauce
- 2 tbsp cooking wine
- 2 egg whites
- 1 tbsp cornstarch
- vegetable oil for frying
Calamansi Sauce
- 1/2 cup calamansi juice
- 1/4 cup soy sauce
- 1 tbsp cooking wine
- 1 tsp sesame oil
- 1/4 cup brown sugar
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 1/2 tsp crushed red pepper
- 1 tbsp cornstarch
- 1/4 cup water
Garnish
- sesame seeds
Instructions
- Marinate the chicken in the soy sauce and cooking wine for 30 minutes. Drain the excess marinade.
- Mix together the egg whites and cornstarch.
- Mix together the chicken with the egg white/cornstarch mixture.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add in the chicken in batches, making sure to not overcrowd the pan.
- Fry for 3-4 minutes a side until golden brown and crispy.
- Drain the grease from the chicken on a wire rack.
- Mux together the sauce ingredients.
- Bring the sauce to a boil over medium heat and simmer for 15 minutes until reduced.
- Whisk in the cornstarch slurry to the calamansi sauce. Simmer for a minute until thickened.
Galinhada
Galinhada
Galinhada is the Brazilian version of chicken and rice. This dish gets it’s culinary influences from Portuguese and Indian cuisine. The galinhada is a great one pot meal that requires minimal prep work and cooking time.
Ingredients
- 2 lbs boneless skinless chicken breast cubed
- 3 tsp chicken bouillon
- 1 tbsp parsley chopped
- 1 tbsp cilantro chopped
- 1 lemon juiced
- 1/4 cup olive oil
- 1/2 medium white onion diced
- 3 green onions chopped
- 5 garlic cloves minced
- 2 tomatoes seeded and diced
- 1 bell pepper diced
- 1/2 cup peas
- 2 cups basmati rice washed and rinsed
- 1 pinch saffron
- 3 cups water
- salt and pepper to taste
Instructions
- Marinate the chicken with the bouillon, lemon juice, parsley, and cilantro for 2 hours.
- Heat up the cooking oil in a Dutch oven over medium high heat. Sauté the chicken breasts for 5 minutes.
- Add in the onions, garlic, and green onions. Sauté for 3 minutes.
- Add in the tomatoes, bell peppers. Sauté for 2 minutes.
- Pour in the water. Add the rice, peas and saffron. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 15-20 minutes.
