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Cooking, Recipe and Food Blog

Hearty Chicken Congee

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One of the most popular comfort foods (at least in my universe) is congee. It’s the perfect meal to eat during cold and rainy days. It’s also a great hangover meal for people who are trying to bounce back from a wild night of partying and boozing.

Congee is a rice porridge that is naturally thickened from the prolonged boiling of rice. It is considered a staple dish in many Asian countries. What makes congee so appealing is that the addition of different ingredients transforms the dish. The basic congee is the base for a many variations of the same meal, which is makes it quite appealing to prepare as a quick fix meal. Congee is also a platform for creativity. Consider it a blank canvas for different congee variations that can appeal to different types of people – from fish lovers, to vegetarians, to those who love meat. [Read more…]

Chicken Around the World

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Every country has their own special chicken dish. Some, even more than one. But each region of the world enjoys dining on this fowl and imprinting their territory’s identity into a dish best served and eaten with friends and family.

USA: Southern Fried Chicken

Who doesn’t think of nice, crispy and juicy fried chicken when thinking of the south? Dubbed as “soul food”, Southern food are hearty and oftentimes rich in fats, carbohydrates and oils.

Their fried chicken is no different. Usually cut at the joints with the skins left intact, their fried chicken can either be pan fried, deep fried or pressure fried. The exterior of each cut is breaded. The breading is a mixture of flour and various seasonings. When fried, the breading becomes crispy and adds that special crunch into every bite.

CHINA: Crispy Fried Chicken

Unlike the American variant, the Cantonese fried chicken doesn’t make use of breading and is usually cooked whole. It’s a cultural staple in special occasions such as weddings and birthdays.

The chicken dish is usually served with a dipping dish with pepper-salt and a handful of prawn crackers. Its white meat is very tender while the skin is cooked until it’s crispy. Cooking it in a wok at higher temperature that the Southern Fried Chicken makes the difference in texture. The skin is made more crisp than crunchy.

PHILIPPINES: Adobo

In the Philippines, every household is bound to have someone who can cook Adobo. Simply put, Adobo is chicken stewed in soy sauce and vinegar. While each region in the Philippines has its own spin on the famous dish, there’s no doubt it is a unifying factor for all Filipinos

Adobo is such an important national dish that Filipinos who have immigrated to other countries still crave for it. Whether it’s stewed in soy sauce, green mango or coconut milk, Adobo will still be Adobo for a Filipino.

Chicken and Orange Salad

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Chicken and orange salad is a textured salad recipe which makes use of fruits and nuts. It has a citrusy taste and a bit of sharp flavor from the onions. If red onions are too strong, you may use white onions instead.

 

Serves 4

Ingredients:

2 oranges

400g cooked chicken, thinly sliced

310g can corn kernels, drained

200g mixed salad leaves

1 small red onion, thinly sliced

1/2 cup low-fat natural or unflavored yoghurt

2 teaspoons mango chutney

2 teaspoons mild curry paste

1/3 almonds, coarsely chopped

 

Slice off the base of each orange. With a sharp knife, remove the skin and the white membranes. Hold the orange over a bowl while peeling in order to catch any juice. Cut the orange along the membranes in order to get the segments easily. Reserve the juice.

Place the chicken, corn, salad, onions and orange segments in a large salad bowl.

In a small bowl, combine the chutney, yogurt, curry paste and orange juice. Mix well. Pour the dressing over the salad. Gently toss to combine. Sprinkle the pistachios over it and serve immediately.

Refrigerate it if you decide to prepare it ahead of time. Add the almonds just before serving.

 

Image from  stu_spivack

 

Chicken Curry

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Here is a delectable chicken curry recipe with a Filipino twist. Here we used fish sauce to flavor it, but feel free to use salt if you want. Frying the vegetables makes them crispy on the outside, yet soft in the inside. I prefer this, but if you do not have time, you can simply put all the ingredients together in a pot and cook them altogether.

 

Serves 6

Ingredients:

1 kilo chicken cut to pieces

3 medium sized potatoes, cut into large cubes

3 pieces carrots, cut into large cubes

1 big red bell, seeded and sliced

1 big green bell pepper, seeded and sliced

2 medium sized onions, chopped

1 garlic bulb, minced

1 inch piece of ginger, pounded then sliced

2 cups coconut milk

3 tablespoons of curry powder

1 teaspoon chili powder or 2 fresh red chili

4 tablespoons cooking oil

Fish sauce to taste

 

Heat half of the oil in a large frying pan over medium heat. Fry the potatoes and carrots for 4-6 minutes until they are light brown. Transfer them to a plate lined with paper towels to train the excess oil.

Next, place the chicken in the frying pan. Add 2 tablespoons of fish sauce. Cover and allow the liquid to evaporate. Fry the chicken until it is light brown. Transfer it to a plate.

Heat the remaining oil in a large saucepan over medium heat. Sauté the garlic, ginger and onions for 2-3 minutes or until fragrant and lightly browned. Return the chicken in the pan and pour in the coconut milk. Stir in the curry powder and chili powder. Let it simmer for 10 minutes.

Place the red and green bell peppers, potatoes and carrots in the saucepan. Set the heat to high and bring it to a boil. Season it with fish sauce to taste. Remove from heat. Transfer it to a serving bowl or individual bowls. Serve immediately with rice.

 

Photo Courtesy Of: PetLvr

Easy Chicken Curry Pot Pie

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I love pot pies but hate having to fuss over making the crust from scratch.  Until one day while I was watching a cooking show on TV, I stumbled onto a convenient alternative – store-bought puff pastry or pie crust. Of course you can still go ahead and make your own crust but this is all about making an easy, savory pot pie. Chicken curry is an aromatic and hearty filling that goes well with that warm, golden, buttery pastry dome. Make it as spicy as you want by adjusting the spices in the recipe.

Ingredients:

2 tbsp olive oil

2 1/2 lbs chicken breast, cut into cubes

2 cloves garlic, minced

2 medium onions, diced

3 large carrots, diced

3 tbsp curry powder

1 tbsp turmeric

1 tbsp fish sauce (optional)

1/2 cup peas

1/4 cup golden raisins

1/2 cup chicken stock

1 13.5 oz can coconut milk

1 handful of basil leaves and coriander leaves

1 sheet puff pastry

1 egg white

Salt and pepper for seasoning

Preheat oven to 400F.

In a pot, heat oil then add the onions and garlic letting them sweat before adding the curry powder and turmeric. Then add the chicken, season with salt and pepper and stir around, allowing the spices to coat the chicken.  Add the coconut milk and let it simmer for about 2 minutes before adding the chicken stock and the fish sauce. Add the carrots and cover, letting it simmer for about 10 minutes. Then add the peas and the raisins and continue cooking until sauce has slightly thickened (you may also add 1 tbsp of cornstarch to hasten the thickening). Adjust the seasoning.  Before turning off the heat, add the basil and coriander leaves.

Prepare individual ramekin dishes (or you can use a large oval baking dish). Ladle the chicken curry into the dish(es). On a slightly floured surface, roll out the puff pastry and cut out rounds that are at least 1/2 inch larger than the diameter of the dish(es). Place the pastry on top and press around the edges to seal. With a small knife, make a cross-slit on top to allow steam to escape. Brush with the egg white and bake for about 15-20 minutes until the pastry is golden brown.

Photo Courtesy of: Mochachocolata-Rita

Chicken Pastel

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Chicken pastel is a delectable comfort food that makes a great main dish. Add more broth and turn it to a delectable soup.

 

Serves 8

Ingredients:

1 whole chicken, cut into pieces

2 tablespoons red wine vinegar

3 pieces bay leaves

2 tablespoons butter

5 cloves garlic, minced

1 pc medium sized onion, minced

1 large potato, peeled and cut into cubes

1 large carrot, peeled and cut into cubes

6 pieces chicken Vienna sausage, sliced

1 cup half and half

2 cups chicken broth

2 teaspoons oil

Salt and ground white pepper to taste

 

Place the chicken, vinegar, bay leaf, 1 teaspoon salt and 1 cup of broth in a pan. Put it over high heat and bring it to a boil. Reduce the heat and set it to low. Let it simmer for 15 minutes or until the chicken is tender.  Drain the meat and reserve the broth.

Heat the oil in a saucepan over medium heat. Melt the butter and sauté the garlic and onions for 2-3 minutes until fragrant and the onions are soft. Add the carrots, potato and bell pepper. Pour in the remaining broth. Let it simmer for 6-8 minutes or until the vegetables are soft. Add more broth if needed.

Place the chicken and reserved broth in the saucepan. Season it with salt and white pepper to taste. Cover and let it simmer for another 10 minutes or until the chicken is cooked through. Stir in the half and half. Cook it for another 5 minutes or until the sauce thickens. Transfer to a serving plate and serve immediately.

 

Photo Courtesy Of:  Hoppo Bumpo (Liesl)

Chicken and Vegetable Carbonara

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Chicken and vegetable carbonara is a healthy twist to the classic recipe. It is creamy and flavorful with a tad more texture and crunch from the nutritious vegetables.

 

Serves 6

Ingredients:

175g penne pasta

2 cups cream

4 bacon rashers, chopped

2 tablespoons olive oil

6 cloves garlic, chopped

1 medium sized brown onion, chopped

1/2 lb. chicken breast fillet, sliced into strips

1/2 cup canned mushrooms, sliced

1/3 cup water

1 cup fresh spinach

1/4 cup fresh basil leaves

4 tablespoons grated Parmesan cheese

Salt and white ground pepper to taste

 

Cook the pasta  in a pot of salted boiling water according to package instructions or until al dente. Drain and then set aside.

Heat the olive oil in a medium sized saucepan over medium heat. Fry the bacon for 2 minutes or until the edges are browned. Add the olive oil. Sauté the garlic and onions for 2 minutes or until fragrant and the onions are soft.

Place the chicken and mushrooms in the pan. Cook it for another 5 minutes or until the edges of the chicken strips are browned.

Pour in the water and cream. Add the spinach and basil leaves. Let it simmer for 10 minute or until the chicken is tender. Season it with salt and pepper.

Combine the pasta and the sauce. Transfer it to a serving platter and top it with Parmesan cheese. Serve immediately.

 

Photo Courtesy Of:   theimpulsivebuy

Stir-fried Tofu with Chicken, Egg and Vegetables

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Stir-fried tofu with egg, chicken and vegetables is a filling dish that can be eaten as is although some prefer to have it with rice. This recipe has a combination of tastes and textures that you will enjoy. Add more vegetables if desired.

 

Serves 4

Ingredients:

4 fresh or dried shiitake mushrooms

300g firm tofu

1 tablespoon oil

250g minced chicken

1 inch fresh ginger, grated

3 tablespoons sake

1 carrot, shaved into thin wide strips (use a peeler)

1 tablespoon white sugar

2 tablespoon soy sauce

1 large egg, beaten

4 spring onions, cut into 1/2 inch pieces

 

Remove the mushroom stems and discard them. If you are using dried mushrooms, soak it in hot water for 15 minutes. Drain it and squeeze out the excess water.  Slice the mushroom caps thinly.

Place the tofu on a plate and break it coarsely with a fork. Drain the excess water. Set aside.

Heat the oil in a skillet over medium heat. Stir-fry the chicken for 3-5 minutes or until it is lightly browned. Break the lumps using a fork or wooden spoon.

Put the ginger and mushrooms in the skillet. Cook it for another 2 minutes or until the ginger is fragrant and the mushrooms are cooked.

Pour in the sake and add the carrots. Set the heat to high and stir-fry it for a minute. Reduce the heat to medium and stir in the tofu. Cook it for a minute or two or until it is heated through.

Meanwhile, combine the sugar and the soy sauce in a small bowl. Mix well until the sugar is dissolved. Add it to the beaten egg.

Place the egg mixture in the skillet with the chicken and vegetables. Cook it for 2 minutes or until set. Add the spring onions and cook it for another minute. Serve immediately.

 

Photo Courtesy Of:  Brown Betty

Chicken and Sweet Potato Pie

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Chicken and sweet potato pie is a heart-warming comfort food that is perfect for dinner or gatherings. The sweet potato definitely adds more taste and texture to the minced chicken filling.

 

Serves 6

Ingredients:

1 tablespoon oil

1 large onion, chopped

750g ground chicken

750g sweet potato, chopped

250g button mushrooms, halved

1 1/2 chicken stock

440g canned tomatoes

1/2 cup tomato puree

2 tablespoons fresh thyme leaves

1 tablespoons Worcestershire sauce

For the toppings:

4 large potatoes (1.2kg), chopped

60g butter

1/2 cup sour cream

 

Preheat the oven at 180C and slightly grease a 24cm pie plate.

Heat the oil in a medium sized pan over medium heat. Sauté the onions for 2 minutes or until it is lightly browned. Add the ground chicken and stir-fry it for 4 minutes over high heat or until it is browned and the liquid has evaporated. Break the lumps using a fork as it cooks.

Place the mushrooms, sweet potato, stock, und-drained crushed tomatoes, tomato puree, thyme and Worcestershire sauce. Set the heat to high and bring it to a boil. Reduce the heat to low. Cover it and let it simmer for another 15 minutes or until the mixture has thickened and the sweet potatoes are tender. Transfer it to the greased pie plate.

While cooking the chicken, prepare the topping by boiling the potatoes in a large pot of water for 10 minutes or until it becomes tender, drain well. Place the cooked potatoes in a large bowl. Add the butter and sour cream. Mash it with a fork or vegetable masher until it becomes smooth and fluffy. Spoon the topping over the chicken filling. Smooth the top with a fork or a spatula. Bake it or 20 minutes or until the topping is lightly browned.  Let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  jeffreyw

Barbecue Pulled Chicken

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Barbecue pulled chicken is similar to the classic pulled pork recipe, except that it uses a lot of tomato sauce. Eat it as is with a salad or as a sandwich filling.  I personally like it with tortillas as a wrap. Since I am a vegetable person, I decided to add some lettuce, tomatoes and cucumbers too.

This dish calls for a slow cooker, but you can also cook it in the oven or in a regular pot. The cooking time may vary, so adjust it accordingly. Adding more sauce to the chicken to prevent it from drying up is another option; use up the excess by serving it on the side.
Makes 8 servings

Ingredients:

2 1/2 lbs. skinless chicken thigh fillets

1 large red onion, sliced thinly

4 cloves garlic, minced

8oz. can tomato sauce

4oz. can chopped green chili, drained

3 tablespoons cider vinegar

2 tablespoons honey

1 tablespoon sweet or smoked paprika

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard

1 teaspoon ground chipotle chili

1/2 teaspoon salt

1 cup sour cream

Jalapenos for serving

 

Combine the tomato sauce, chili, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a medium sized bowl. Mix until well combined. Place the chicken, half of the onion and garlic in a 6-quart slow cooker and pour in the tomato sauce mixture. Cover and cook it for 5 hours or until the chicken is very tender and pulls apart easily. Place the cooked chicken fillets on a chopping board and shred them using a fork. Return it to the crock pot and stir to coat it with sauce. Transfer it to a plate and top it with jalapenos and sliced onions. Serve warm with sour cream.

 

Photo Courtesy Of:  justthismoment

Garlic Chicken Farfalle

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Farfalle is French for butterfly. I have always associated this dainty pasta to bow ties until I found out what it literally meant.

I found this delicious recipe by Kevin & Amanda  that uses mesquite marinade. You can buy it or make your own. If in any case you cannot find any, you can simply marinate the chicken in lemon or lime soda instead. It also gives a sweet and tangy taste.

You may use a crock pot to cook the chicken if you do not want to bake it for that long. Broiling it is another option. Preparing it ahead of time is also a great idea since it takes a while to prepare it.

 

Ingredients:

16 oz. Farfalle pasta

1 cup heavy whipping cream

3-4 pieces skinless chicken breast fillets

6 cloves garlic, minced

1/2 cup butter

1 lb. bacon rashers

1 cup shredded Parmesan cheese

12 oz. mesquite marinade

Salt and ground white pepper to taste

Olive oil

 

Place the chicken and the mesquite marinade in a re-sealable bag and refrigerate it for 24 hours. Turn at least once.

Once the chicken has been marinated, bake it including the marinade in a pre-heated the oven at 200C for 6 hours or until it is very soft.  Shred the chicken and place it on a bowl.

Place the bacon rashers on a baking tray and bake it in the oven for 30 minutes or until it is crisp and crumbly. Adjust the heat and time as needed, so that it won’t be charred. Let the bacon cool completely and then crumble them into bits. Place them in a bowl and set aside.

Cook the farfalle in a large pot of salted boiling water according to package instructions or until al dente. Strain and return it back in the pot. Drizzle it with olive oil and gently toss, until the farfalle is coated in oil.

Melt the butter in a medium sized saucepan over medium heat. Sauté the garlic for 1-2 minutes or until it is light brown and fragrant.  Add the whipped cream and half of the Parmesan cheese. Cook it for 4-5 minutes or until it is creamy and warm.

Pour the sauce over the farfalle. Add the chicken and bacon. Gently toss until well combined. Place the garlic chicken farfalle in individual bowls and plates. Sprinkle it with the remaining Parmesan cheese. Serve warm.

 

Photo Courtesy Of:   mtcarlson

Chicken and Chili Flautas

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Chicken and chili flautas are just like baked mini burritos. They remind me of egg rolls with a Latin American twist.

For the Chicken, you may use roasted chicken or stir-fried chicken breast fillets. I also suggest that you use white meat and refrain from adding chicken skin for better texture. If you decide to do so, please make sure that it is finely chopped.

 

Serves 4-6

Ingredients:

3 cups cooked chicken, finely chopped

1 1/2 cups sharp cheddar cheese

1 can green chili, chopped

1/2 cup green onions, finely chopped

1 teaspoon tabasco sauce

1 teaspoon garlic salt

1/4 teaspoon ground white pepper

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1 pack frozen puff pastry sheets, thawed

Guacamole for serving

Salsa for serving

 

Preheat the oven at 425F and slightly grease a baking sheet.

Combine the chicken, chili, onions and cheese in a large bowl. Mix well and then refrigerate covered for at least 30 minutes.

Take the thawed puff pastry and place it on a lightly floured surface. With a rolling pin, roll it out to make a 12×9 inch rectangle. Cut it into nine pieces.

Put 2 tablespoons of chicken filling on each rectangle. Make sure that it is near the edge of the longer side. Roll the pastry to enclose the filling. Wet the edges with water to seal it. Repeat this for the remaining pastry and filling.

Place the flautas seam side down on the greased baking sheet. Bake them for 20-30 minutes or until they are golden brown. Remove from oven and let it stand for 2 minutes. Serve warm with guacamole and salsa.

 

Photo Courtesy Of:  the.dugger

Saffron Chicken

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Saffron chicken is a delicious main dish that is best eaten with rice or couscous. It also goes well with vegetables, vermicelli or pita bread. All the spices infuse together to give the chicken an aromatic Moroccan flavor. Make sure that the meat is so soft that it almost melts in your mouth. Feel free to adjust the seasonings according to your taste -add more pepper to make it spicier if desired.

 

Serves 4

Ingredients:

1 whole chicken

2 large sweet onions, chopped medium

1 tablespoon ground ginger

1 teaspoon white pepper

1/2 teaspoon black pepper

2 sticks of cinnamon

1 teaspoon saffron threads, crumbled

1 teaspoon turmeric

1 1/2 to 2 teaspoons salt

1/4 cup butter

1/4 cup olive oil

1/4 cup fresh cilantro, chopped

 

Cut the chicken into serving pieces and remove the skin. Reserve it for other dishes. Next, heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the onions for 2-3 minutes or until the onions are translucent. Add the turmeric and, ground ginger. Cook it for one minute or until it starts to sizzle and become fragrant. Place the chicken in the pot and fry it along with the onions, ginger and spices for 5 minutes or until it is light brown. Turn at least once. After, add the fresh cilantro, butter, cinnamon sticks, saffron threads, salt, black pepper and white pepper. Mix well. Make sure that the chicken is coated in the spice paste and butter mix. Cover the pot and cook the chicken for one hour or until it is very soft and the meat easily falls of the bone. Allow the liquid to evaporate, so that the chicken cooks in its own oil. Reduce the heat if needed so as to not burn the chicken. Stir occasionally. Adjust the taste by adding salt and pepper as needed. Discard the cinnamon sticks. Serve warm.

 

Photo Courtesy Of:   scaredy_kat

Chicken Rissoles in Mushroom Sauce

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I recently made cream cheese stuffed burgers. After then, I realized that whenever I make burger patties or rissoles I use ground beef so I decided to think of other simple ground meat recipes. I can say that this is a spinoff of burger steak with mushroom gravy, except it has a creamier sauce and it is made of chicken.

Chicken rissoles are a healthier alternative to beef patties. The sumptuous mushroom sauce makes it more delectable to the taste buds. This dish is a perfect with salads or potato dishes like mashed potatoes, baked potatoes and even potato chips. It can also be served with rice too.

Ground turkey can be used for this recipe if you want a leaner type of meat. Just add some vegetables like carrots to the patties so that they keep moist since there is minimal fat.

 

Serves 4-6

Ingredients:

1kg ground chicken

1 cup breadcrumbs (preferably fresh)

1 tablespoon dried tarragon

1 small onion, finely chopped

1/4 cup mayonnaise

Salt and pepper to taste

2 tablespoons olive oil

For the mushroom sauce:

40g butter

3 spring onions, finely chopped

300g button mushrooms, sliced

1/4 cup white wine

3/4 cup cream

 

First, prepare the sauce by melting the butter in a small frying pan over medium heat. Stir-fry the mushrooms and spring onions for 4-6 minutes or until they are soft. Pour in the wine and stir in the cream. Reduce the heat to low and let it simmer for 8-10 minutes until the sauce thickens. Remove from heat and cover to keep warm.

Combine the ground chicken breadcrumbs, tarragon, onion and mayonnaise in a large bowl. Season it with salt and pepper. Mix well. After, divide the mixture into 6 and make patties.

Heat the oil in a large frying pan over medium heat. Fry the rissoles in batches for 6-8 minutes per side, turning them only once. Do not overcrowd them in the pan. Lastly, transfer the cooked patties to a plate lined with paper towels to drain the excess oil.

Place the rissoles on individual plates or on a serving platter. Top it with mushroom sauce and serve immediately with rice or potatoes.

 

 

Pollo Asado

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Roast chicken is a common dish that is prepared in many ways. Sometimes it is stuffed or marinated in order to have more flavor. Since I live with Muslim parents, a big chunk of our meals consist of chicken. Thus the need to be creative, otherwise we will be stuck eating the same things over and over again, which can be tiring and boring for the taste buds.

I have a couple of roast chicken recipes up my sleeve which I have gained through experimentation and suggestions. I honestly haven’t followed a recipe except for this one. Pollo asado or Colombian roast chicken is a unique way to prepare this traditional fare. It boasts of a mix of herbs and even beer. I’ve heard of this before, but I’ve only tried preparing chicken coke in the past. The beer infuses its sweet and bitter flavor into the chicken and it definitely complements the mixed herbs. This dish is best eaten with potatoes, vegetables and steamed rice.

 

Ingredients:

1 5 lbs. whole chicken

3 scallions

2 tablespoons vegetable oil

5 garlic cloves

1 tablespoon ground cumin

1/4 teaspoon dried oregano

1/4 cup cilantro

1/2 teaspoon fresh thyme

Salt and pepper to taste

3 cups beer

 

To prepare the marinade, combine the scallions, cilantro, garlic, thyme, cumin and oregano in a food processor or blender. Process it for 30 seconds to form a paste. You may also use a mortar and pestle if desired.

Brush the chicken with vegetable oil and then spread the paste marinade on the chicken evenly. Tie the chicken legs with a kitchen string and then place it on a covered container or re-sealable bag. Refrigerate it overnight.

Preheat the oven to 425F and then put the marinated chicken in a roasting pan. Pour the beer into the pan. Roast the chicken in the oven or 1- 1 1/2 hour or until the chicken is cooked and the skin is crispy. Poke it with a fork or knife to test doneness.

Remove the chicken from the pan and place it on a serving plate. You may pour the juices over it if desired. Cover it with foil and let it stand for 10 minutes. After, serve it with vegetables and potatoes.

 

Photo Courtesy Of:   Machine is Organic

Chicken Inasal

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Chicken inasal is a delectable Filipino grilled chicken recipe that is simple but definitely tasty. It is best eaten with rice wrapped in banana leaves. I love eating it with chicken oil (chicken drippings with annatto oil) because it makes the chicken sinfully delicious.

 

Ingredients:

5 pieces chicken thighs or wing and breast parts

3/4 cup white vinegar or lemon juice

1/4 cup garlic, minced

2 stalks

Salt to taste

1/4 cup annatto seeds

1/2 cup hot water

Wooden skewers

 

Place the annatto oil, vinegar and garlic in a baking dish or re-sealable bag. Marinate the chicken overnight or up to 1 day in this mixture. Season it with salt.

Steep the annatto seeds and lemongrass in hot water. Set the liquid (annatto oil) aside. After, soak the wooden skewers in water.

Preheat the grill at 350C and then place the chicken in skewers. Cook the chicken for 10-15 minutes per side until soft and slightly charred. Do not overcook, so that the chicken remains juicy. Serve immediately with native lemons, soy sauce and/or vinegar.

 

Photo Courtesy Of:  whologwhy

 

 

Chicken Pandan

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Chicken pandan is a delicious Thai dish that is perfect for those who aren’t a fan of spicy food. The coconut milk marinade makes the chicken tastier and the pandan gives it an awesome aromatic flavor. . If you want some spice, you may want to dip it in sweet chili sauce. This recipe is definitely worth a try.

 

Ingredients:

500g chicken breast, cut into 2 inch pieces

1/2 cup coconut milk

2 tablespoons fish sauce

1 tablespoon sesame oil

2 garlic cloves, crushed

1 tablespoon freshly grated ginger

3 tablespoons rice flour

20-30 pieces pandan leaves

2 tablespoons vegetable oil

 

Place the coconut milk, fish sauce, sesame oil, garlic, ginger and rice flour in a medium sized bowl and stir until all the ingredients are well combined. After, add the chicken and make sure that they are coated by the marinade. Refrigerate it for 2-3 hours.

Preheat the oven at 150C. After, drain the chicken and discard the marinade. Wrap a piece of chicken in a pandan leaf. Secure it with a toothpick. Repeat the same procedure for the remaining chicken.

Put the chicken in a baking tray and lightly brush them with oil. Bake them for 10-12 minutes until golden brown. Remove from oven and serve with rice.

 

Photo Courtesy Of:  dbgg1979

 

Marmalade Chicken

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Marmalade chicken is best eaten with steamed rice or as an appetizer. They are delicious sweet and salty bite sized chicken pieces with an orange zing. You may add some chili for more spice if desired. It is a healthy dish that is perfect for parties or intimate dinners.

 

Ingredients:

1 cup reduced-sodium chicken broth

2 tablespoons red-wine vinegar

2 tablespoons orange marmalade

1 teaspoon Dijon mustard

1 teaspoon cornstarch

1 pound chicken tenders, cubed

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

6 teaspoons extra-virgin olive oil, divided

2 large shallots, minced

1 teaspoon freshly grated orange zest

 

Place the broth, vinegar, marmalade, mustard and cornstarch in a medium sized bowl. Mix well.

Season the chicken with salt and pepper. After, heat 4 teaspoons of oil in a large skillet over medium heat.  Fry the chicken for 3-6 minutes or until they are light brown. Transfer it to a plate and keep warm.

Heat the remaining 2 teaspoons of oil in the skillet. Sauté the shallots until they turn golden brown.  Add the broth mixture into the pan. Let it simmer for 10-15 minutes until the sauce thickens. Stir occasionally and scrape the browned bits at the bottom. Add the chicken and simmer for another 3 minutes. Stir in the orange zest. Transfer the chicken to a serving plate and serve immediately.

 

Photo Courtesy Of:  Rubber Slippers In Italy

 

Strawberry Chicken

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Strawberries are sweet and tangy fruits that give the chicken a wonderful taste that bursts in your mouth. This dish is definitely a treat for all senses. It looks, tastes and smells good too. Enjoy it with a cold salad or warm bread.

 

Serves 3

Ingredients:

3 skinless, boneless chicken breast halves

2 tablespoons white wine

1 tablespoon crushed dried rosemary

1 tablespoon vegetable oil

1/2 cup chopped fresh strawberries

1/2 cup strawberry yogurt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

Salt and ground black pepper to taste

 

Marinate the chicken breasts in white wine and rosemary. Refrigerate it covered for 1-2 hours.

Heat the oil in a skillet under medium heat. Take a chicken breast and shake off the excess marinade and reserve it. Fry the chicken for 4-5 minutes per side or until it is brown. Do the same for the remaining chicken. Transfer them to a plate after frying.

Puree the strawberries and yogurt in a blender for 1 minute. Pour the mixture into the skillet and add the marinade, nutmeg, cinnamon, and lemon juice. Bring it to a boil. Season it with salt and pepper. Stir occasionally and scrape of the bits at the bottom of the skillet.

Place the chicken breasts in the skillet with strawberry sauce. Cover them and simmer over medium heat for about 15-20 minutes or until they are tender. Transfer the chicken to individual plates and drizzle with sauce. Serve immediately.

 

Photo Courtesy Of: rfduck

 

Yakitori

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Yakitori or chicken teriyaki skewers are always a treat. They are marinated in sweet soy sauce and boiled or grilled to suit your taste.

 

Ingredients:

4 chicken breasts

2 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons rice wine vinegar

1 tablespoon sugar

1 spring onion, thinly sliced

2 cloves garlic, chopped

1/4 teaspoon grated ginger root

1 red capsicum, seeded and sliced

1 green capsicum, seeded and sliced

1 yellow capsicum, seeded and sliced

 

Place the soy sauce, sesame oil, rice wine vinegar, sugar, onion, garlic and ginger root in a large bowl. Mix well.

Slice the chicken into 1 inch cubes and marinate it in the marinade for at least 1 hour to overnight.

Soak eight bamboo skewers in water for 30 minutes to prevent them from scorching. After, pre-heat the grill.

Thread the chicken cubes and capsicums on to the skewers. Grill the skewers for 5-7 minutes or until the chickens are cooked. Turn at least once and brush it with marinade. Serve immediately.

 

Photo Courtesy Of:  TheCulinaryGeek