Tag: main course
Yogurt Cilantro Marinated Chicken
Yogurt Cilantro Marinated Chicken
The combination of yogurt and cilantro makes a great marinade for chicken pieces. In addition to adding tremendous flavor to your chicken, the yogurt acts as a tenderizer; much like how buttermilk is used in fried chicken. Your chicken pieces will need at least 8 hours to marinate. Overnight is always better. Depending on the size of the chicken, it will take 50 minutes, up to an hour, to roast the pieces. This chicken is also great prepared on a charcoal grill.
Equipment
- food processor
Ingredients
- 4 lb whole chicken cut into 8 pieces
- 2 cups yogurt
- 1 bunch cilantro
- 6 garlic cloves
- 3 green chilies
- 3 tsp salt
- 2 tsp ground coriander
- 2 tsp black pepper
Instructions
- Purée all of the marinade ingredients in a food processor.
- Marinate the chicken pieces in a gallon sized storage bag for at least 8 hours, preferably overnight.
- Preheat the oven to 350 degrees. Place the chicken pieces on a rack on a baking sheet lined in foil.
- Roast the pieces for 50 minutes.
Pique Macho
Pique Macho
Pique macho translates to “big portions;” and this is exactly that. This highly caloric meal can satisfy the mightiest of appetites of any stoner. Pique macho originated in Bolivia in the 70’s and has become one of their most popular and beloved dishes. It is said that a group of workers went to a restaurant in Cochobamba towards the end of closing. The chef put together all of the ingredients he had over a large amount of fries and told the customers to “Eat if you’re a man”(piquin machos in Spanish). So what all is in pique macho? Marinated sirloin, hotdogs, tomatoes, onions, jalapeños, hard boiled eggs; all over a mound of fries. It is then drizzled with mayonnaise and mustard. I chose to bake my fries instead of frying. Just trying to keep the calories under 3000. I recommend eating this meal no more than once a year if you are trying to live a long life.
Servings: 2
Ingredients
- 1 lb top sirloin sliced into strips
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 3 tbsp olive oil
- 4 hotdogs cut into 1” pieces
- 1 large jalapeños sliced
- 1 medium white onion sliced
- 1 large tomato sliced
- 2 hard boiled eggs quartered
- 1 lb french fries
- mayonnaise
- mustard
Instructions
- Marinate the sirloin with the garlic, cumin, salt, and pepper for 30 minutes.
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Sauté the hotdogs for 2 minutes. Remove from the pan.
- Add 2 tbsp of cooking oil to the pan. Sauté the jalapeños for 2 minutes.
- Add in the onions and tomatoes. Sauté for 2 more minutes.
- Add in the sirloin. Sauté for 4 minutes.
- Stir in the hotdogs and cook for 1 more minute.
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.
