LAOTIAN GRILLED CHICKEN (PING GAI)
This particular ping gai (Laotian for 'grilled chicken') recipe seems to have originated from the Queen Mother Cafe in Toronto, so some North-Americanization may have occurred. But rest assured, this is at least twice as good as your average grilled chicken, North American or otherwise. Generous amounts of freshly ground pepper and chopped cilantro are the main players in the marinade, while a sweet, garlicky dipping sauce is the perfect accompaniment.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 4h30m
Yield 10
Number Of Ingredients 15
Steps:
- Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
- Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
- Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
- Preheat grill for medium- to medium-high heat and lightly oil the grate.
- Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.
Nutrition Facts : Calories 221 calories, Carbohydrate 10 g, Cholesterol 71 mg, Fat 11.1 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.8 g, Sodium 961.3 mg, Sugar 7.6 g
CHICKEN WITH FIGS (POLLO CON HIGOS)
A Daisy Martinez Recipe! Read her blog! http://www.daisymartinez.com/cgi-bin/blog/ This recipe is definitely worth the extra time and effort! The result is tender chicken surrounded by a silky, sweet yet savory sauce! I made some slight changes...I substituted less than a half lb. block of (cubed) pancetta (found at the grocery near the deli cheeses) for the slab bacon and I only used 1 lb. of dried mission figs cut in half and soaked as per directions. I browned the chicken with the skin on then removed the skin before adding it to the dutch oven to simmer with the sauce. The DH does not love the dishes I make with bone-in chicken but he LOVED this one! Enjoy!!
Provided by Vino p.o. prn
Categories Whole Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pour enough boiling water over the figs in a heatproof bowl to cover them completely.
- Add 1 tbs. sugar to figs.
- Let stand until the figs are softened, about 20 minutes, depending on your figs. (You don't need to do this if you are using fresh figs.).
- Cut off the skin from the slab bacon, then cut the bacon into ½ inch slices. (To remove the skin from the bacon, start by using a paring knife to separate the skin from the fat at one corner, then lift the skin up as you continue cutting, making it easier to see what you're doing.).
- Cut the slices crosswise into ½ inch strips.
- Toss the bacon pieces into a large cold skillet and put the pan over medium heat.
- Cook the bacon, stirring it once or twice, until it starts to give up its fat.
- Cook, stirring often, until it is well browned, about 10 minutes.
- Scoop the bacon onto paper towels with a slotted spoon and set aside, then pour off almost all the fat from the pan reserving about 1 tbs. of fat.
- Add the celery, onion, carrot, and thyme to reserved fat and cook, still over medium heat, until lightly browned, about 10 minutes.
- Sprinkle the flour over the vegetables and stir everything together until the flour coats the vegetables and picks up all the fat.
- Adjust the heat to low and keep stirring until there are no traces of raw white flour sticking to the vegetables, which would give an unpleasant taste to the finished sauce.
- Stir in the tomato paste and cook for a minute or two.
- Take the pan off the heat and pour in the cognac. Return the pan to the heat and boil until the cognac is almost evaporated.
- Stand back from the pan once you add the cognac; there is a chance it could burst into flames.
- Pour the broth into the pan, stirring to dissolve the flour.
- Toss in the bay leaves and cloves and bring to a boil.
- Adjust the heat so the sauce is at a gentle boil and cook, stirring occasionally, until the sauce is lightly thickened, about 30 minutes.
- Season the chicken generously with salt and pepper.
- Pour enough vegetable oil into a large deep skillet to lightly coat the bottom.
- Heat over medium-high heat until the oil is rippling.
- Add as many pieces of chicken skin side down to the pan as will fit without crowding.
- Cook, turning once, until dark golden brown on both sides, about 10 minutes. The chicken doesn't have to be cooked through; it will finish cooking in the sauce.
- Transfer the browned pieces to a large paellera or Dutch oven and brown the rest of the chicken, in batches if necessary.
- Skim off any foam or fat that rises to the surface of the sauce as it cooks.
- Strain the sauce, discard the vegetables and add sauce to the browned chicken.
- Drain the figs and discard the liquid.
- Scatter the bacon and figs over the chicken, breaking up some of the figs as you go to help the sauce thicken.
- Bring the sauce to a boil, cover the paellera and cook until the chicken is tender and the figs are very soft and have started to dissolve into the sauce, 45 minutes to 1 hour.
- Serve with yellow rice.
- * If your stovetop is occupied, you can finish cooking this dish in an oven preheated to 350°F It will take about the same amount of time as the stovetop version. Handle the wide, heavy pan carefully when moving it into and out of the oven.
- * If using fresh figs, wash them gently and cut them into quarters before adding. Otherwise, proceed as above.
Nutrition Facts : Calories 1386.8, Fat 91.7, SaturatedFat 27.7, Cholesterol 327.4, Sodium 1730.9, Carbohydrate 54.4, Fiber 8.1, Sugar 38, Protein 85.3
HONEY GARLIC CHICKEN THIGHS
Steps:
- Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
- Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.
ASIAN CHICKEN THIGHS WITH BROCCOLINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
- Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
- Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
- Divide the chicken among plates; top with the scallion. Serve with the vegetables.
Nutrition Facts : Calories 630, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 260 milligrams, Sodium 652 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 51 grams, Sugar 12 grams
CRISPY CHICKEN THIGHS WITH SPRING VEGETABLES
The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.
Provided by Anna Stockwell
Categories Spring Chicken Asparagus Potato Radish Garlic Anchovy Butter White Wine Wheat/Gluten-Free Dinner Quick & Easy Quick and Healthy
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Using kitchen shears, remove bones from chicken thighs, keeping skin and flesh intact; discard bones. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper.
- Toss asparagus, potatoes, radishes, 2 Tbsp. oil, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer everything but the asparagus to a rimmed baking sheet and roast 15 minutes.
- Meanwhile, grease another rimmed baking sheet with 1 tsp. oil. Heat remaining 1 tsp. oil in a large skillet over medium-high. Working in batches, sear chicken skin side down until skin is crisp and golden brown, 5-7 minutes. Transfer skin side up to prepared sheet. After all chicken is seared (reserve fat in skillet), transfer baking sheet to oven and roast until chicken is cooked though, 8-10 minutes.
- When you open oven to roast chicken, remove baking sheet with vegetables, arrange asparagus over potatoes and radishes, then continue to roast until asparagus is crisp-tender and potatoes and radishes are well browned and tender, 8-10 minutes more (it should take the same amount of time to finish as the chicken).
- Meanwhile, carefully pour off excess fat from reserved skillet, leaving browned bits on the bottom. Add garlic, anchovy paste, and 1 Tbsp. butter to skillet and cook over medium heat until garlic is softened and fragrant, about 1 minute. Add wine, scraping up browned bits with a spatula or wooden spoon, and continue to cook, stirring, until reduced by half, about 2 minutes. Remove pan from heat and stir in lemon juice. Add remaining butter one piece at a time, swirling and stirring after each addition to fully emulsify sauce. Stir in 1 Tbsp. parsley.
- Transfer chicken and vegetables to a platter, then pour sauce over. Top with more parsley before serving.
GENERAL TSAO'S CHICKEN
An Asian chicken recipe without the typical oriental taste. This recipe was voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine, as prepared by Chef Paul Kaewprasart of the Siam Oriental Restaurant. I modified it slightly, and it goes great over white rice as a main dish for any number of people.
Provided by Chuck Cade
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
- To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
- To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
Nutrition Facts : Calories 841.5 calories, Carbohydrate 60.7 g, Cholesterol 162.8 mg, Fat 40.5 g, Fiber 2 g, Protein 56.5 g, SaturatedFat 5.8 g, Sodium 2056.6 mg, Sugar 26.4 g
CRISPY PANKO CHICKEN THIGHS
My wife and I sort of invented this recipe, we think. Chicken should have great flavor and the panko breadcrumbs and olive oil will give it a great crunch! Our kids love it (which is high praise in this house). Hope you enjoy as well!
Provided by Brad
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
- Combine mayonnaise and paprika in a bowl; mix well.
- Mix panko and garlic powder together in another bowl.
- Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 639.2 calories, Carbohydrate 16.6 g, Cholesterol 91.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 475.8 mg, Sugar 0.8 g
KUNG PAO CHICKEN
This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
Provided by PanNan
Categories Chicken Breast
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken and cornstarch in small bowl.
- Toss to coat.
- Heat oil in large non-stick skillet or wok on medium heat.
- Add chicken.
- Stir fry 5- 7 minutes or until no longer pink in center.
- Remove from heat.
- Add onions, garlic, red pepper and ginger to skillet.
- Stir fry 15 seconds.
- Remove from heat.
- Combine vinegar, soy sauce and sugar in small bowl.
- Stir well.
- Add to skillet.
- Return chicken to skillet.
- Stir until chicken is well coated.
- Stir in nuts.
- Heat thoroughly, stirring occasionally.
- Serve over hot rice.
Nutrition Facts : Calories 703.3, Fat 20, SaturatedFat 3.2, Cholesterol 96.8, Sodium 1052.6, Carbohydrate 83.6, Fiber 3.1, Sugar 4.2, Protein 45.5
CHICKEN WITH FIGS AND GNOCCHI
I got this recipe from one of Rachel Ray's cookbooks. It looks like it's difficult, but it's actually very easy.
Provided by Ducky1080
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown the pancetta in the olive oil, about 3-4 minutes, then remove with slotted spoon and reserve.
- Season the chicken chunks with salt and pepper and dredge in flour.
- After removing pancetta, add the chicken to the same pan. Brown the pieces for a few minutes each side.
- Add the onions, garlic and figs to the pan and saute for 5 minutes.
- Add the wine, and cook for 5 more minutes, or until only a third of a cup of liquid remains.
- Add the chicken stock, parsley and thyme to the chicken and stir to combine. Simmer for about 10 minutes.
- While the chicken mixture is simmering, cook the gnocchi according to the package directions and drain.
- Heat a medium skillet over medium-low heat. Melt the butter and brown it.
- Add the gnocchi, raise the heat a bit, and lightly brown.
- Season gnocchi with salt, pepper, nutmeg and chives.
- Serve the gnocchi over the chicken and fig mixture and sprinkle with the pancetta.
Nutrition Facts : Calories 629, Fat 44.1, SaturatedFat 13.6, Cholesterol 128.2, Sodium 251.7, Carbohydrate 26.8, Fiber 3.8, Sugar 16.9, Protein 29
HOMEMADE DOG FOOD WITH CHICKEN
Chicken thighs, green beans, and oatmeal served with kibble. I serve my dogs 1/4 cup of this recipe and 1/4 cup kibble mixed at breakfast and again at dinner. Your dog's size will determine the proper portion size of this homemade dog food. Let me know what your dog thinks!
Provided by Jay
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 10
Number Of Ingredients 6
Steps:
- Pour water and oats into a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 15 minutes. Pull out the pot as soon as the unit clocks to Warm setting. Set aside.
- Heat oil over high heat in a large frying pan. Add chicken and cook, covered, for 4 minutes, stirring every minute. Add green beans and cook, covered, stirring every minute, for 4 minutes. Pour in aminos and stir; chop mixture using a spatula. Cover, reduce heat to low, and let simmer for 10 minutes.
- Add cooked oatmeal to mixture; stir and chop further using a spatula. Remove from heat and let cool completely, 20 to 30 minutes.
- Package for freezing.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 11.4 g, Cholesterol 113.1 mg, Fat 22.4 g, Fiber 2.4 g, Protein 33.3 g, SaturatedFat 5.6 g, Sodium 369 mg, Sugar 1.3 g
GARLIC CHICKEN FRIED CHICKEN
This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!
Provided by TANAQUIL
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
- Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
- Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 37.3 g, Cholesterol 116.2 mg, Fat 11.4 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 2.5 g, Sodium 935.1 mg, Sugar 2.9 g
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
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