Bbq Yellow Bean Chicken With Grilled Chinese Long Beans Recipes

Steps:

• Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
• Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
• Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.

Steps:

• Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
• For the rice: Cook Basmati rice according to package directions

Steps:

• Preheat the oven to 350 degrees F. Cut each chicken breast in half horizontally to form 4 thinner cutlets. Toss the chicken with the olive oil, then rub all over with the Cajun seasoning; set aside.
• Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the skillet. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a baking sheet; bake until cooked through, about 8 minutes.
• Meanwhile, add the bell pepper and scallion whites to the skillet. Cook until the scallions are wilted, about 2 minutes. Add the beans, corn and sofrito. Cook, stirring occasionally, until warmed through, about 2 minutes. Add 1 cup water and the heavy cream; bring to a simmer. Cook until the vegetables are tender and the sauce thickens, about 5 minutes. Add the scallion greens, lime juice and 1/2 teaspoon salt. Serve the chicken with the bean mixture; top with the bacon.

Steps:

• Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.

Steps:

• In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
• In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.

Steps:

• In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
• In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.

Steps:

• Mix barbecue sauce and salad dressing together.
• Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
• Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
• Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
• Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
• Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.