Tag Archives: Chicken

Moist & Tender Chicken Breasts for Other Recipes

For using cooked chicken in another recipe, use this method by thekitchn.com. It works really well!

1 to 4 boneless, skinless chicken breasts, of similar size

Salt
Freshly ground black pepper

1 tablespoon olive oil, unsalted butter, or combination of both

  1. Flatten the chicken breasts. Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also use the bottom of a small frying pan.
  2. Season the chicken breasts. Lightly season the chicken with salt and pepper.
  3. Heat the pan. Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
  4. Cook the chicken breasts over medium heat for 1 minute without moving. Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
  5. Flip the chicken breasts. Flip each chicken breast over.
  6. Turn the heat down to low. Reduce the heat to low.
  7. Cover the pan and cook on low for 10 minutes.Cover the pan with a tight- fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
  8. Turn off the heat and let sit for an additional 10 minutes. After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

9. Remove lid and take temperature. After the 10 minutes are up, uncover and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check — the chicken should be at least 165°F. Slice and eat.

Quick brine: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier. Watch the video above to see how this is done.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.

Formatting errors are due to the new WordPress editor, which I can’t figure out how to use!

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Fraser’s Butter Chicken

Based on a recipe from Vice chef Matty Matheson.

  • 6 tablespoons olive oil
  • 5 garlic cloves, minced
    2 birds eye chiles, seeded and minced
    2 long red chiles, seeded and minced
  • 2 medium yellow onion, roughly chopped
  • 3 Tbsp ginger, peeled
  • 1/2 cup ghee
  • 3 tablespoons tomato paste
  • 3 tablespoons turmeric
  • 2 tablespoons chili powder
  • 2 tablespoons garam masala
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 3 1/2 cups  tomato puree (crushed tomatoes)
  • 1 tablespoon dried Fenugreek leaves
  • Protein of choice (for example: 4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kg); a block of paneer or tofu cut into chunks; cooked chickpeas, etc
  • Vegetables (for example: cauliflower floretes; frozen green peas; cubed potatoes, etc)
  • 2 cups heavy cream
  • 2 Tbsp unsalted butter
  • handful of fresh cilantro

1. Place the olive oil, garlic, chilies, onion, and ginger in a blender or food processor and purée until smooth.

2. Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.

3. Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.

4. Add in 1 1/2 cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.

 

5. Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour.

6. Add your protein and vegetables, and simmer until  cooked, about 15 minutes more.

7. Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro

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Filed under dinner, food, Main Course, Sauce

Butter Chicken in the Instant Pot

In a blender puree together:

      • 28 oz can of diced tomatoes, UNdrained
      • 2 jalapeño peppers seeded and chopped
      • 2 TBSP fresh ginger root, peeled and chopped (or use the tube kind)

When smooth, blend in:

      • 3/4 cup Greek yogurt
      • 3/4 cup whipping cream
      • 2 tsp kosher salt

Turn the Instant Pot on to “Sauté” and add:

      • 1/2 cup butter, unsalted, or ghee

When the butter is hot, brown both sides of:

      • 12, or up to about 20 boneless, skinless chicken thighs

Do this in batches so as not to crowd the pot.  When pieces are browned, put them into a bowl.

When all chicken has been browned, and removed from the Instant Pot, in the hot butter sauté until golden:

    • 1 cooking onion, finely chopped

To the golden onion, stir in:

      • 2 tsp ground cumin
      • 1 TBSP paprika

Stir for about 30 seconds, then add the blender-mixture, along with the chicken & its accumulated juices. Stir very gently to combine. Cancel the “Sauté” command.

Put the lid on, and lock it into place.  Ensure that the vent is set to closed.

Select manual “HIGH” pressure, and 5 minutes cook time.

When timer beeps, turn the Instant Pot off, and let pressure release naturally for 10 minutes.  After 10 minutes, use a quick pressure release to let out any remaining pressure; watch out for steam!

The fat will have floated to the top of the butter chicken. Skim off about 3 to 4 TBSP of the hot butter putting it into a small bowl.  Into the small bowl of hot butter, whisk in until very smooth:

      • 2 TBSP all purpose flour

Select “Sauté” again, then stir in:

      • 2 tsp garam masala
      • 2 tsp toasted cumin seeds, ground up (toast in dry frying pan and crush them before hand)
      • the butter and flour mixture that is in the small bowl

Bring to a boil, and cook for a few minutes to thicken.  Turn off Instant Pot and add:

  • 1/4 to 1/2 firmly packed minced fresh cilantro

Stir gently, and serve.

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Filed under dinner, food, Main Course, Protein, whole food

Chicken a la King 

4 to 6 servings (for on toast, biscuits, or puff pastry)
Note: prepare the sauce, and the vegetables at the same time, if able


A.  The Chicken

  • 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded; tuna would also work!

B.  The Sauce

  • 1/4 cup butter
  • 1/3 cup all purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups whole milk, half-and-half, or light cream
  • (2 to 3 Tbsp sherry, optional)
  • squeeze of lemon
  • salt and pepper
  • 2 to 3 pinches ground nutmeg
    1. Melt the butter over medium-low heat in a medium saucepan.
    2. Add flour and whisk constantly for 1 minute.
    3. Remove the pan from the heat, and add 2 cups of chicken stock; whisk until smooth.
    4. Whisk in the  milk and return the pan to heat.  Increase the heat to medium and bring the mixture to a simmer, whisking constantly, and vigorously.
    5. Add lemon, salt and pepper, and nutmeg.

C. The Vegetables

  • 1 1/2 Tbsp butter or canola oil
  • 1 onion, finely diced
  • 2-3 carrots, finely diced
  • hand full of mushrooms, finely diced
  • 1/2 cup frozen peas, thawed
    1. Sauté the fresh vegetables until tender, and all liquid has evaporated. Add peas.

D.  The a la King

  • Add the shredded chicken and the hot vegetables to  the sauce

E. The Chicken a la King

    1. Toast whole wheat bread, and lightly butter.  Cut into triangles and place on dinner plate.
    2. Spoon the hot chicken and vegetable mixture over the toast.
    3. Eat with a knife and fork.

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Utterly Inauthentic Moo Shu Chicken

  • 1/2 lb skinless, boneless chicken breasts, cut into very thin strips
  • 3 Tbsp soy sauce (divided)
  • 1 Tbsp cornstarch
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 2 cups finely shredded green cabbage
  • 1/3 cup chopped fresh beansprouts
  • 2 green onions, chopped
  • 4 large fresh mushrooms, sliced
  • (1/4 cup chopped water chestnuts)
  • 1 egg, beaten
  • 2 Tbsp dry sherry
  • 1/2 tsp granulated sugar
  • 1 tsp chicken bouillon granules
  • 1/2 tsp sesame oil
  • 3 Tbsp hoisin sauce (divided)
  • 4 (6.5″ or 7″) flour tortillas, warmed

In a small bowl, combine chicken with 1 TBSP soy sauce, the cornstarch, and the pepper.

In a wok or large skillet, heat oil over high heat until very hot.  Add chicken mixture, and stir fry until chicken turns white, about 3 minutes.

Add cabbage, bean sprouts, scallions, mushrooms, and waterchestnuts to wok.  Stir fry for 2 minutes.  Add beaten egg and stir fry 1 to 1.5 minutes, until egg is just scrambled.

Add remaining 2 Tbsp soy sauce, sherry, sugar, bouillon granules, sesame oil, and 1 TBSP hoisin sauce to wok.  Stir fry for 1 minute.

Brush centres of heated tortillas with remaining 2 Tbsp hoisin sauce.  Spoon chicken mixture down the centre of each.  Fold in sides of tortilla.  Fold bottom quarter of tortilla up over filling, then roll up to enclose.  Serve immediately with additional hoisin sauce for dipping, if desired.

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Tomatoey Chicken Curry

  • 2 ½ tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp mustard seeds
  • ½ tsp ground fennel seeds
  • pinch red ground Indian chilies
    • 3 tbsp ghee
    • 2 medium onions, minced
    • salt
    • 6 garlic cloves, minced (appx 2 tbsp)
    • 1 tbsp minced or grated fresh ginger
    • 1 jalapeño chile, seeds and ribs removed (include seeds if you want it hotter), minced
    • 1 tbsp tomato paste
    • 2 ¼ pounds boneless, skinless chicken
    • 1 cup water
    • 2 plum tomatoes, cored, seeded, and chopped finely (about 1 cup)
    • ½ cup frozen peas, thawed
    • ½ cup coconut milk or whole milk plain yogurt
    • ¼ cup fresh cilantro leaves, minced
    • 2 tbsp unsalted butter
    • ground black pepper
  1. Combine the spices and set aside.  Heat the ghee in a large Dutch oven over medium heat until shimmering.  Add the spices and sauté until fragrant, about 10 seconds.
  2. Stir in the onions and 1 tsp salt, and cook, stirring constantly until the onion is softened and lightly browned, 10 to 12 minutes.
  3. Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
  4. Stir in the chicken to coat with the spices and cook, stirring often, until it is just opaque, about four minutes.
  5. Stir in the water and bring to a boil.  Cover, reduce to a simmer, and cook until no longer pink.
  6. Transfer the chicken to a plate and shred into bite-sized pieces using two forks.
  7. Stir the tomatoes, peas, coconut milk or yogurt, cilantro, and butter into the sauce until combined, then stir in the shredded chicken.
  8. Return the curry to medium heat and cook, until the butter is melted and the sauce is hot, 1 to 2 minutes.  Season with salt and pepper.

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A Facsimile of Boston’s Creamy Chicken Curry Pasta for Niall

  • 3 cups dry penne
  • 2 Tablespoons or so of butter, or vegetable oil
  • 1 medium red onion, cut into bite-sized chunks
  • 1 red pepper, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 Tablespoons hot madras curry powder
  • pinch of dried chili flakes
  •  2 to 2 ½ cups heavy cream
  • 2 chicken breasts, cooked and cut into bite-sized pieces*
  • ¼ cup to ½ cup pineapple, cut into bite-sized pieces (fresh or canned, drained)

Bring a large pot of generously salted water to a rolling boil.  Add dry penne, stirring to prevent it from sticking together.  Cook according to package directions, approximately 7 or 8 minutes.  Drain well, but do not rinse!

Meanwhile, melt the butter or heat the oil, and add the red onion.  Stir and cook until it begins to sweat, and then add garlic and red pepper.  When they are softened, but still have a bit of a “fresh bite”, add the curry powder and chili flakes.  Stir and cook for a minute or two.

Stir in the heavy cream, bring to a very gentle boil and cook until it begins to thicken to the consistency you like for your alfedo-ish sauce.  Gently stir in the cooked chicken pieces and the pineapple, and cook till they’re heated through.

* to cook the chicken, one can bake in the oven or cut into bite-sized pieces and sauté with the vegetables until no longer pink.  To bake ahead, put two boneless, skinless chicken breasts onto a baking sheet and drizzle with olive oil.  Turn twice, two coat the entire breast.  Sprinkle generously with salt and pepper, then bake for 40 minutes or so in a preheated 350F oven.

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Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Filed under food, Main Course, Marinade, Protein, Vegetables

Throw Together Marinade for Chicken

Into a large zipper freezer bag put:

  • the juice of one or two lemons (add the zest, too, if you like)
  • a clove of smooshed or minced garlic, or a spoon full from a jar of fresh chopped garlic
  • a handful of roughly chopped oregano, or a heaping teaspoonful of dry — you can throw in the stems, too, if you’re feeling lazy
  • a small spoonful of coarsely ground black pepper
  • a large splash of olive oil, or other healthy oil
  • big pinch of salt

Shake and smoosh the ingredients until well mixed.  Add the chicken and marinate for at least a couple of hours, or overnight.  Remove the chicken from the marinade, and discard the remaining marinade.  Cook the chicken by barbecuing, baking, pan frying, or however you like.

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Niall’s Favourite Chicken

This is a by feel/eye recipe. Just try it and do it until you get it right!

  • As many boneless, skinless chicken breasts as you need
  • at least one cooking onion per chicken breast
  • sea or kosher salt
  • freshly ground pepper
  • butter for pan
  • white wine, or substitute with something flavourful like stock
  • heavy (whipping) cream, about 1/2 to 3/4 cup per chicken breast if you want lots of sauce
  • tarragon, fresh or dried
  • a lemon, or part of a lemon

Cut off the growing end of the onion.  Place the now-flat end on the cutting board and slice the onion in half lengthwise.  Lay each half face-down on the cutting board and cut off the root end.  Remove the peel.  Now, make thin slices going lengthwise, so that you end up with long pieces of onion (they just look prettier with this dish!).

Between some parchement paper or waxed paper, pound the chicken — with a meat pounder, or a heavy saucepan — until it is about 1/4″ to 3/8″ thick all over**.  Season both sides with salt and pepper.

Melt a big knob of butter in a frying pan; when it stops bubbling, add the onions, and caramelize them over a medium to medium-high heat.  This will take quite a while, but it is worth it.  Don’t let them burn. Add a large pinch of salt to the onions after a couple of minutes.  When the onions have carmalized nicely, remove them from the pan, and keep warm.  Sometimes I just shove them to the side of the pan, or even throw them in after I’ve cooked the chicken.  Whatever works at the time.

If there isn’t any butter left in the pan, add some more and let it melt and finish bubbling.  Place the chicken into the pan and let it sit until it doesn’t stick anymore.  Cook on each side for about 5 minutes, until it is no longer pink.  Take the chicken out of the pan, put it on a plate, and tent with aluminum foil.  Keep the pan hot, don’t turn off the heat.**Note: if you don’t feel like pounding the chicken breasts, leave them as is, and season with salt and pepper.  To cook, sear until they are well browned, about 10 minutes and then turn them and finish cooking them for about 8 minutes.

Into the pan, pour some white wine to cover the bottom by about 1/8″ to 1/4″ — it should sizzle and boil.  Scrape up the chicken drippings from the bottom of the pan.  Reduce the wine a bit, so there is about 1/2 left in the pan.  Into the reduced wine, pour your heavy cream; simmer and stir it until it is cooked down to a thick consistency that you like.  Throw in a pinch of tarragon,  stir and cook for a bit.  Squeeze in a bit of lemon juice, and taste for seasoning (you can pour in any meat juices that have accumulated on the plate with the chicken resting on it).   Check for consistency, and cook down a little more if it is too thin.

Slice chicken breast(s) into 1/4″ slices across the grain.  Serve with the onions, and with the sauce on the side, or just pour over top.  Great with basmati, or mixed rice.

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Tandoori-ish/Indianish Yogurt Marinade for Chicken

  • 1 cup yogurt
  • 3 tablespoons vegetable oil
  • 2 teaspoons crushed or minced fresh garlic
  • 2 teaspoons finely minced fresh ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper
  • 1 teaspoon Garam Masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 tablespoon tamarind concentrate (2 tablespoons if you like) — I like Aeroplane  or Tamcon brand that comes in a jar

Marinate chicken pieces in a large ziplock bag or nonreactive dish for at least 4 to and up to 8 hours in refrigerator; longer than this will begin to overtenderize it.  Cook chicken by barbequing, grilling, baking, or sautéing.

Do not serve “used” marinade with cooked food.

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Baked Chicken Thighs (like wings)

• 1/2 cup honey
• 1/4 cup hoisin sauce
• 3 tbsp soy sauce
• 3 tbsp freshly squeezed lemon juice
• 2 tsp fresh grated gingerroot
• 1 tbsp minced garlic
• 1 tsp sesame oil
• 1/2 tsp hot curry powder
• 1/2 tsp ground coriander
• 1/8 tsp cayenne pepper
• 3 pounds boneless, skinless chicken thighs

Mix all of the marinade ingredients together into a bowl. If desired, cut the thighs into halves (if you want to pick them up with your fingers, dip them into sauce and eat them with your fingers, this is a good step to follow). Place the chicken thighs into a large, heavy ziplock bag, and pour in the marinade; save half of the marinade if you want to baste the thighs while they’re cooking. Marinate the chicken thighs for at least two hours and up to twenty four (keep refrigerated).

Preheat oven to 375F. Cover a rimmed baking sheet with foil, then with parchment paper. Place chicken thighs onto the baking sheet, tucking the edges under. Bake in centre of oven for about 40 minutes, until done. An alternative cooking method is to cook partially, for about 15 minutes, and then finish the cooking over a medium barbeque for about 3 minutes per side. If desired, baste the thighs while cooking.
These taste very good with the following blue cheese dip.

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Chicken Stir-fry

Chicken Stir-fry

Serve on top of — or tossed with — your favourite Chinese noodles.  This can also work well with a block of extra firm tofu, instead of chicken.

Sauce*:

  • 2 Tbsp water (we usually add ½ cup or more of water to this and toss the whole recipe with our noodles)
  • 1 Tbsp Hoisin Sauce or Plum Sauce (made with plums, not pumpkin or “something else”)
  • 1 Tbsp Soy Sauce
  • 1 tsp (or more) hot chilli paste
  • 1 Tbsp cornstarch
  • 1 Tbsp soy sauce
  • 1 Tbsp Cornstarch
  • 1tsp sesame oil
  • 1 egg white, beaten with a fork
  • 1 garlic clove, finely chopped
  • 1 lb/454g boneless, skinless organic chicken, cut into bite sized pieces
  • 1 Tbsp cooking oil
  • 1 garlic clove, chopped
  • ½ to 1 tsp fresh ginger root, grated
  • 2 small carrots, thinly sliced on diagonal
  • ½ medium green pepper, largely diced
  • ½ medium red pepper, largely diced
  • 1-5 fresh small red chillies, OR 1-2 finely chopped jalapeño chillies
  • 1 Tbsp cooking oil
  • 3 green onions, chopped
  • Handful of dry roasted peanuts, roughly chopped

Sauce: stir first 5 ingredients into a small cup or bowl until smooth. Set aside.

Chicken #1: Stir second amount of soy sauce into second amount of cornstarch in medium bowl until smooth. Add sesame oil, egg white, and garlic and whisk until smooth. Add chicken and toss until chicken is very well coated.

Veggies: Heat wok or frying pan until hot. Add cooking oil. Add garlic, ginger and carrot. Stir-fry for 1 minute.

Add green and red peppers, and chillies. Stir-fry for 1 to 2 minutes until peppers are tender-crisp. Transfer to a bowl.

Chicken #2: Add second amount of cooking oil (1Tbsp) to hot wok. Add all of chicken mixture that is in the bowl. Stir immediately to break up chicken pieces. Stir-fry on medium-high for about 3 minutes until chicken is no longer pink. Pour in sauce, and stir until boiling and thickened. Add pepper mixture, green onions, and peanuts. Heat and stir until peppers and onions are coated, and mixture is heated through.

Garnish with more peanuts, if desired.

Makes 4 cups.

*Note: double up on the sauce ingredients if you like lots of sauce with your noodles, or just add the extra water as noted!

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(Not) Indian Chicken

In a large, deep skillet, melt:

  • 1/3 of a cup of butter.

In it, brown:

  • 8 boneless, skinless chicken breasts, that have been quartered.

Remove chicken from pan and add:

  • 1 clove garlic, minced
  • 1 medium sized onion, chopped

Sauté until they are soft, then return the chicken to the pan and add:

  • 2 tsp chopped, fresh ginger
  • 1/2 cup of dried apricots, chopped
  • 1 Tbsp of chilli powder
  • 1/2 cup of canned tomatoes, drained
  • 1 cup of chicken broth.

Stir and cover.  Cook for about 15 minutes on low heat, then add:

  • 1/2 cup of ground, roasted cashews, and
  • 1/2 cup of flaked, unsweetened coconut.

Continue cooking at the same low temperature for 15 more minutes, or until the chicken is tender.  Pour in:

  • 1 cup whipping (heavy) cream

Stir until the sauce is bubbling.   Simmer briefly until thick.

Serve with basmati rice.

(serves about eight people)

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Filed under food, Main Course, Protein

Great Chicken Soup

This soup is pretty much the same as Ina Garten’s soup, and is delicious.

4 chicken breasts that have been roasted, and shredded
3 tablespoons olive oil
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
10 cups chicken stock
1 (28-ounce) can whole tomatoes in purée, crushed
2 to 4 jalapeño peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
salt (up to 1 tablespoon)
1/4  fresh cilantro leaves
6 (6-inch) fresh corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Heat olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds.

Add the chicken stock, tomatoes with their purée, jalapeños, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro.

Cut the tortillas in 1/2, then cut them crosswise into 1cm strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes.

Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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Filed under food, Main Course, Protein, Soups

Chicken Curry in the Crockpot

This recipe is adapted from the amazing blog “A Year of Crockpotting“.  The first time we had this, my sweet potato haters ate up the sweet potatoes without even knowing what they were eating!  The sauce is quite thin at the end of cooking, but could be reduced on the stove-top if desired.  Very tasty.

1 ~ 13 ½ oz can of coconut milk (do not use light!)
1 Tablespoon tomato paste
2 Tablespoons hot Madras curry powder

1 teaspoon ground coriander (not fresh cilantro!)
1 teaspoon ground cumin
1 inch peeled and grated ginger

3 cloves minced garlic

4 to 6 skinless, boneless chicken breasts or thighs
1 can chick peas, drained and rinsed
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1 sweet potato, peeled and chopped


Combine coconut milk, tomato paste, curry powder, cumin, coriander, garlic, and ginger in the bottom of your crock pot. For an even better taste, you could toast your spices before hand or fry them in a little oil or ghee.

Add the chicken, flipping it over a few times to coat it nicely. Pour in the chick peas.

Add prepared veggies to the top of the crock pot. Don’t worry about stirring them into the sauce; let them sit on top of the chicken.

Cover and cook on low for 7-9 hours, or on high for 4-6.

When finished cooking, stir carefully to mix flavours.  Serve with basmati rice.  Garnishing with freshly chopped cilantro is delicious.


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Ruby’s Pancit

Another favourite of ours from sweet Ruby!  And another that always tastes so much better when she makes it — without a recipe.  I’ve had lessons for this Filipino dish from Ruby, and from Lita, as well!  Here’s the recipe that she kindly wrote out; it’s so hard to do that when one just cooks from one’s head and one’s heart and adds ingredients by feel and by eye.

  • 1/2 lb side pork or chicken, cut into thin strips
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 2 Tablespoons cooking oil
  • 3 to 4 Tablespoons oyster sauce
  • 1 medium carrot, julienned
  • 1 cup shredded cabbage
  • 1 lb rice vermicelli sticks (soaked in warm water for 30 minutes and drained well)
  • 1 green onion, chopped
  • 2 eggs, hard boiled, shelled and sliced

Using a wok or a large frying pan, sauté garlic in hot oil until brown.  Add onion and sauté until transparent.  Add pork then cook until meat is opaque in colour and no longer pink.

Add oyster sauce, then the carrot strips.  When carrot is tender, add cabbage and rice sticks.  Stir fry until noodles are tender.  Garnish with green onions and eggs.  Serve warm.  YIELD: 5 to 6 servings.  (I will even eat this cold right out of the fridge when Ruby has brought some over!!!)

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Curried Coconut Chicken

  • 2 cloves garlic, chopped roughly
  • 1 tablespoon minced fresh ginger root
  • 1 large jalapeño chilli, stemmed, halved, and chunked
  • zest of 1 lemon
  • 1/4 cup water
  • 1 onion, chopped roughly
  • 2 tablespoons vegetable oil
  • a few bone-in, skinless chicken pieces (or pieces of skinless, boneless chicken — we do approximately 4 chicken breasts)
  • 1 cup sliced carrots
  • 1 1/2 teaspoons Hot Madras Sambar Curry Powder
  • 1 (14-ounce) can unsweetened ‘light’ coconut milk
  • Fresh lemon juice, to taste
  • 1/2 to 1 cup loosely packed chopped fresh cilantro leaves
  • Salt, to taste

 

In a blender combine the onion, garlic, ginger root, chilli, lemon zest, and water and blend until puréed. This could also be done in a mortar and pestle if a blender is not available — a purée or paste is the end result that is desired.

In a dutch oven heat oil over medium heat until hot. Add the paste and cook it, stirring, for 3 minutes.

Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly coloured on both sides, for about 10 minutes.

Add the curry powder and cook, stirring and turning, for 5 minutes.

Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through.

Stir in the lemon juice, and the cilantro.

Serve with basmati rice.

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The Best Chicken Pot Pie

  • 4 COOKED chicken breast halves (drizzle with olive oil, season with salt and pepper and roast)
  • 4 COOKED chicken thighs (drizzle with olive oil, season with salt and pepper and roast)
  • 1 cup baby carrots
  • 1 cup frozen green peas
  • 1 cup fresh or frozen pearl onions, or 1 cup sweet onion, chopped largely
  • 4 tablespoons plus 1 teaspoon unsalted butter
  • 2 1/2 cups mushrooms, chopped or sliced
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon thyme
  • salt and pepper, to taste
  • 2 sheets frozen puff pastry
  • 1 large egg, beaten

Bring a medium pot of salted water to a boil. Add baby carrots to boiling water and cook until tender, about 5 minutes. Remove carrots from boiling water with a slotted spoon, drain and cool in a very large bowl (keep the water — you will use this water to blanch all of the vegetables, and in the sauce). Place peas in boiling water and cook about 30 seconds; drain and add to bowl with carrots. Add onions to boiling water and cook about 1 minute, remove, drain; add to bowl with carrots and peas. Reserve 1/2 cup of the cooking water.

Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool and add to bowl of blanched vegetables.

Cut chicken into bite-size pieces and place in a large bowl along with baby carrots, peas, onions, and mushrooms; set aside.

Pre-heat oven to 425F.

In a medium skillet or saucepan, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; add thyme, season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.

Place chicken mixture into a buttered casserole dish and cover with a sheet of puff pastry; cut slits into the pastry and brush with beaten egg (a 9″ x 13″ glass dish works well). This can also be turned into individual baking dishes, each topped with its own piece of puff pastry. It’s a good idea to put the dish(es) onto a cookie sheet lined with foil to catch drips.

Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.

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Filed under food, Main Course, Protein

Lebanese Inspired Chicken and Rice

 

 

  • 2 onions, coarsely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 stick cinnamon
  • 1 star anise pod
  • 1/2 teaspoon ground coriander
  • 1 1/2 cups uncooked parboiled rice
  • 3 cups chicken broth
  • 2 cups cooked chicken, shredded into large pieces
  • 1/4 cup toasted pistachios
  • 1/4 cup toasted almonds
  • Cilantro for garnish, if desired

In a large saucepan over medium heat, brown the onions in the oil. Season with salt and pepper.

Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with the oil. Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes.

Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Taste for salt and pepper; adjust the seasoning if required. Place in serving dish and garnish if desired.

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Filed under food, Grains, Main Course, Protein