Fried Chicken According To Your Taste #ChickenWorld

Cook your chicken in the most easy way - Fried Chicken - but it can give you a satisfying flavor according to your taste bud. It's simple and less time-consuming way to have meal with your family or friends.

Fried Chicken According To Your Taste #ChickenWorld

Ingredients:

Marinade:
3 cups buttermilk
2 teaspoons sugar
2 teaspoons kosher salt
Few dashes hot sauce (recommended: Tabasco)
1 whole chicken (about 4 pounds), cut into 8 or 10 pieces

Batter:
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked sweet paprika
1/4 teaspoon chile de arbol powder
1 3/4 cup cold water
10 cups canola oil
Fine sea salt

Procedures:

(1) For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.

(2) Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.

(3) For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.

(4) Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil.

(5) Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

Citrus Marinated Chicken #ChickenWorld

Ingredients:

3 large boneless chicken breast
1 ounce annatto paste (also known as achiote, optional)
1 jalapeño, roughly chopped
4 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon fresh oregano (or ½ tablespoon dried)
Juice of 1 large orange
3 tablespoons red wine vinegar
¼ cup olive oil
1½ teaspoons salt

Procedures:

1. Butterfly the chicken and lay flat in a large, glass baking dish. You should have 6 pieces.

2. Combine all the ingredients in the blender for the marinade. Blend on high until smooth, taste for salt. Pour the marinade over the chicken and coat evenly. Cover and marinate in refrigerator for 2 to 3 hours.

3. When ready, preheat the oven to 425ºF. Line a baking sheet with easy release foil paper. Remove the chicken from marinade and transfer to a lined baking sheet. Bake for 22 minutes, turning chicken over halfway through cooking time.

4. Yields 6 servings. Serve with your favorite sides or slice thin and use for a taco filling...or sandwich filling!

Ingredients:

3 boneless chicken breasts, butterflied in half, then sliced into strips (2 pounds)
1 red bell pepper
1 yellow bell pepper
1 poblano pepper
1 large sweet onion
1 serrano pepper or jalapeno, minced
2 cloves of garlic, minced
¼ cup of a course lemon pepper seasoning
Salt
 (about 1 teaspoon)
2/3 cup canola or olive oil

Garnishes, Toppings and Side Suggestions:
Salsa
Sour Cream
Cilantro
Lemon Wedges
Flour or Corn Tortillas
Mexican Red Rice
Frijoles of your choice

Procedures:


1. Slice the large peppers and onion into strips, set aside. In a bowl, combine the garlic, serrano pepper, lemon pepper seasoning, salt (about 1 
teaspoon) and canola or olive oil (about 2/3 cup).

2. In a heavy storage bag, combine the marinade with the chicken and let marinate for at least 1 hour. Remove from refrigerator 30 minutes before cooking.

3. Preheat stove-top grill pan or large skillet to medium/high heat for 5 minutes. Stir-fry the chicken strips for 10 to 12 minutes, or until the chicken starts to caramelize and brown. If pan gets too dry, you may need to add a little more oil. When chicken is halfway through its cooking time, cook the peppers and onions on one side of pan, you want them to still be slightly crisp.

4. Transfer the chicken and pepper mix to a serving plate. Serve with your favorite sides of rice and beans and garnish with your favorite toppings for tacos. Yields up to 6 servings.

Tips~ When preparing marinades for chicken that include lemon or lime juice, it's best to not marinate for too long. The citrus will break down the protein and change the texture slightly. I like to marinate mine no longer than 2 hours.

How To Cook That Chicken #ChickenWorld

Chicken is a highly nutritious meat which is rich in protein. It's also a good selection of meat for those who're trying to drop some weight. Just get rid of the skin to lower the amount of weight. For this reason, you could take pleasure in on a protein-rich and low-fat meat that you simply are able to use in numerous dishes. And also follow this link to discover what is the best chicken recipe.

Here I will discuss several recipe ingredients choices if you're trying to find ideas how to cook chicken breasts. You will enjoy a pleasing snack, appetizer as well as main course that has this meaty portion of the chicken. Furthermore, become familiar with and understand how to make pancakes here.

Chicken Kabobs

This menu is basic in parties as a finger food. You might form a spicy, sweet or peppery taste on the kabobs through the use of a various ingredients for your gravy. Skewered chicken or kabobs are simple to plan as well as make. You only have to prepare the marinade and coat the meat well for it. Marinating for 2 hrs or higher allows the taste to stay well to the meat; so, this wonderful treat takes on a stunning style plus smell.

Make use of chicken breast fillet whenever creating kabobs. Slice it in to cubes to make it just the right size when threading in the skewers. Include a lot of fruits plus vegetable for instance pineapple, kiwi, bell peppers and even onion; all of these will help make the dish not simply yummy but also healthy, as well.

Chicken Noodle Soup

You could consider preparing chicken noodle soup as an appetizer for your daily meal. This delicious meal includes a selection of veggies and seasonings merged on the noodles and also the chicken. You would adore the loaded flavor and also comfort that it adds with every single drink. In this dish, get chicken breast that comes along with a bone; this can give the soup an interesting flavor and smell.

Chicken Sandwiches

Make all goody time quite wholesome by making scrumptious sandwiches packed with nutrients. You may basically grill or cook the chicken breast fillet. After that, put in numerous vegetables inside the bread or the wrap. You may well include lettuce, slices of tomatoes, cucumber and pickles. To present the sandwich an far more fascinating fragrance and also flavor, you might consider spreading a few dressing on the sandwich. The well-known ones are usually mayonnaise, ranch dressing and mustard.

These are generally just a handful thoughts on the best chicken breast recipes. Have a go with these food tips and make each meal a please with the protein-rich benefits of chicken.

Italian Chicken with Cannellini Beans

Ingredients:

8 chicken thighs, skinned
1 teaspoon olive oil
1 onion, thinly sliced
2 red peppers, seeded and sliced
1 garlic clove, crushed
300ml/10fl oz pureed tomatoes
150ml/5fl oz dry white wine
1 teaspoon dried oregano
400g/14oz canned cooked
Cannellini beans, drained
3 tablespoons fresh breadcrumbs
salt and freshly ground black pepper

Procedures:

(1) Heat the oil in a heavy pan, and saute the chicken until golden brown.
Remove and keep warm. Add the onion and red peppers to the pan,
and gently saute until softened but not colored. Stir in the garlic and
saute for a minute or so.

(2) Add the chicken, tomatoes, wine and oregano. Season well with salt
and pepper, bring to a boil, then cover the pan tightly.

(3) Reduce the heat and simmer gently, stirring occasionally, for
30–35 minutes until the chicken is tender and the juices run clear.

(4) Preheat the grill until hot.

(5) Stir the cannellini beans into the chicken mixture, and simmer for a
further 5 minutes until heated through. Sprinkle with the breadcrumbs,
and cook under the grill until golden brown.

(6) Serves 4

For gatherings and lunch, this is a tasty and easy dish for busy housewife


Ingredients:

3 cups white long grain rice
¼ cup butter or oil
¼ cup pine nuts
¼ cup almonds, halved
¼ cup raisins
2 medium pieces onion, chopped
¼ cup parsley, chopped
¼ cup dill, chopped
2 teaspoon mixed spices
2 ½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cinnamon
4 cups water
1 kilograms whole chicken

Procedures:

(1) Rinse rice well, soak in salted water for 20 minutes.

(2) In medium saucepan. Heat butter, add pine nuts. Cook until golden, remove pine nuts from butter. Repeat strips with almonds and raisins.

(3) Using the same butter, cook onion until golden. Add parsley and dill, mix on low heat until roasted.
In small bowl, mix spices, seasoning and cinnamon. Mix well; add half the spices mix to the onions. Set rest aside.

(4) Add water, let boil. Strain rice, add to saucepan. Let boil on medium heat. Cover and lower heat. Leave until rice absorbs water. Remove half the amount of rice for stuffing. Cover and let remaining rice cook until tender.

(5) Heat oven to 170 degrees C, prepare an open bag.

(6) Clean and wash chicken well, spread remaining spices inside and outside the chicken. Stuff the chicken with the rice. Use a thread to close the openings in the chicken.

(7) Place stuffed chicken in oven bag, close as directed on the package.

(8) Cook chicken for 45 minutes or until golden.

(9) Serve the rest of the rice, place chicken on top, serve with cucumber and yoghurt salad.

(10) Serves 4 persons.

Note: When cooking in the oven, always watch what you are cooking to avoid burnt food.

Christmas Chicken Stew

A chicken recipe best during Christmas time. Try to cook and say the difference from usual chicken stew.

Ingredients:

4 chicken fillet portions,skinned and chopped into bite-size pieces
25g/1oz butter
1 onion, sliced
4 carrots, sliced
1 swede, sliced
100g/4oz pearl barley
900ml/11⁄2pt chicken stock
3 potatoes, cut into bite-size chunks
1 green cabbage, shredded
salt and freshly ground black pepper

Procedures:

1.) Brown the chicken in the butter in a large saucepan. Remove from the pan with a slotted spoon.

2.) Add the onion, carrots and swede to the same pan, and saute for 2 minutes, stirring.

3.) Add the barley and stock, and return the chicken to the pan. Season with salt and pepper.

4.) Bring to the boil, then simmer for 45 minutes. Add the potatoes and cabbage, cover and continue
cooking for 20 minutes or until all ingredients are tender. Serve hot.

5.) Serves 4

Source: Lidya Ivanova @Article Online Directory


Love Chicken? Heres How To Choose The Best Recipe

Unless youre someone who does not eat meat, this read is for you. In the following sections, we will delve a bit deeper into why people should choose chicken over other types of meat and how you can select the perfect chicken recipe to serve at the dinner table.

Why Choose Chicken as Your Main Source of Protein?

First, why should you choose chicken over other types of meat? It is one of the most versatile meats available in the market today. In terms of the way that it can be cooked, there are hundreds of varieties of delicious chicken recipes to choose from. There’s the famous fried chicken which everyone has a recipe for. Chicken soup is perfect during particularly gloomy days or you can have some when you're sick. You can also prepare it in dozens of ways including grilling, roasting, boiling or poaching. To vary the taste of the meat, simply use different herbs and spices to make chicken even more sumptuous.

More than just the deliciousness of the meat itself, there are a also plenty of reasons why it pays to choose chicken as your main source of protein. Take a look at the following list:

A 4-ounce serving of chicken will give you more than 70% of your recommended daily allowance for protein. The same serving size contains only 187 calories and lots of vitamins and minerals.

The breast which is the leanest part of the chicken has less saturated fat than beef. Just be careful when using the skin of the meat because it does contain double the amount of fat.

Chicken meat provides plenty of health benefits including protecting older individuals against bone problems; it has Niacin which is a cancer-protective type of vitamin; it protects against cognitive decline thats age-related; and has B vitamins for more energy. This is just a partial list of the multitude of benefits brought about by eating chicken there are plenty of others due to the vitamin-packed content of the meat itself.

Selecting the Perfect Chicken Recipe

Now, how are you supposed to select the perfect chicken recipe? Whether you are dining alone, cooking with friends or preparing a meal for the entire family, there are many chicken recipes from your mom or your grandmother that you can follow. Whether its fried chicken with savory gravy or a complex recipe for stuffed whole chicken, you can spend some time in the kitchen to prepare such dishes.

Aside from using the meat of chicken as an entree, you can also use the broth for soups, cut slices of the meat for your salad, or use its meat to flavor a dip when serving snacks. If you're having a barbecue night, you can even skewer chicken wings, thighs or legs on the grill which you can dress with herbs to give it that mouth watering aroma.

As you can see, there are a multitude of ways to prepare good old chicken meat. If you haven't already mastered a chicken recipe which you can cook when guests are coming over, now's the best time to learn!

How to Ensure Your Meat with Chicken or Steak Rub is Perfectly Prepared?

Preparing chicken or steak rub? Make sure you follow the right steps for perfectly preparing it. If it is for your personal use then you are free to decide on any taste you will like. To ensure you achieve the best out of your steak rub consider the following tips when preparing the steak or chicken.

The chicken or steak rub is very important for the steak you are going to prepare. Remember it will determine the taste that you get after grilled. When deciding on the rubs especially if it is for your dinner consider the taste of all your friends or family members. It will not turn out well when using a rub that will put some members off. It will just spoil the mood of the dinner for no good reason. Avoid a bitter combination if your friends or family cannot manage bitter flavors.

1. Apply the rub earlier

For your steak to have proper spread of the rub it is advisable to rub it before setting it on the grill. It will be a big mistake if you try to rub the steak when you have already it on the grill. You risk pouring the rub on the gills which may stick and give you hard times when washing. Also, applying the rub while the meat is on the grill you risk of spreading the rub unevenly which will lead to poor steak during serving.

2. The quality of the meat.

The quality of the chicken or steak you prepare will largely depend on the choice of your meat. Some suppliers tend to sell poor quality meat. To ensure your steak is not at a risk of being spoiled by the bad meat, do some research. Get to know which supplier is selling the best meat. Ask people around you who bought from the different suppliers and consider their opinions. Poor meat can result from poor storage facilities at meat supplier .While at the supplier get to know the condition of the storage facility. You may not be accurate in deciding on the best supplier, but in case it happens that you pick poor quality once try other suppliers next time to avoid the repeat. Bad meat will be a great loss because you will have incurred expenses in buying the meat and the rub that you would have applied on it only to taste at the table and find it not suitable for consumption.

3. Type of grills

Some grills like gas grills will tend to add gas flavor to your meat. To avoid this flavor try charcoal it can be the best choice if you have a problem with the gas flavor. The drawback is that it is a bit slow. If you are in a hurry to finish, preparing your steak rib rubs due to time factor, maybe it is too late in the night. Gas grill is the best option as it will roast the meat very fast. Charcoal can take a lot of time setting up the fire .You may prefer the smell of the steak over coal, in this case you have to prepare using coal grill in order to enjoy your steak preparation.

Nabe Recipes For Chicken

Kotatsu:

A Kotatsu is pretty much needed to live in Japan. It's really a heated table, so you lay a large futon underneath the table top, in order to pull it above yourself and keep warm inside the warm goodness it provides. People have recently been known to fall asleep within the kotatsu, it's feel so competent; and cats usually hide there as well. Before you even consider remaining in Japan for the winter season, you must get a kotatsu. This isn't an option, it is an authorized requirement (not really, but anyway).

Nabe:

Yes, Nabe! The Japanese hotpot, and daily essential for anyone living in Okazaki, japan. Generally eaten either as a family, or as an excuse to collect your friends round. Increasingly simple to make, and oh yea so delicious as well as warming.

Ingredients:

You simply must raid the local Asian food supermarkets for this one particular, there is no way around in which.

- A pack associated with Kimchee, and some additional Kimchee marinade depending on how spicy you need it
- Thinly sliced up pork
- Enogi mushrooms (lengthy and thing, they are offered as a bunch)
- Shiitake organic mushrooms
- 1 or 2 Leeks
- Your favorite kind of Tofu
- Your favorite kind of noodles
- Chinese language cabbage
- Pretty much everything else you like the look of
- Western dashi (fish stock) if you love it

As you can see, the constituents are not really set in stone. It is more like a follow your heart type of thing. Personally, I also like to add in some meatballs, and small Oriental dumplings!

Preparation:

(1) You'll need a casserole dish to organize this, the larger the much better. Traditionally you make it at the table facing everyone, but if you don't have a portable stove this can be a little impractical. Complete the dish 50 % full of water and also kimchee, and as much kimchee spices as you like.

(2) The only planning you really need to do will be cut the lows of the Enogi mushrooms along with wash, as well as lower the vegetables any way you like.

(3) Once the water is actually boiled, throw everything apart from the noodles throughout, and cook. After the meat looks accomplished, start spooning out the good stuff into bowls and serve!

The ramen are a final stage, after all the other greens have eaten. Ramen tend to soak up the particular juice, so you utilize them to finish the japanese food recipe for nabe away from, as it were.

Oven-baked Chicken with Capsicum

A great dish to be prepared in advance; assemble it, cover with foil, and chill until you are ready to bake it (and add extra time to the baking- 10 to 15 minutes). Best for family dinner and party.

Ingredients:

4 large ripe bell peppers: red, green, orange, yellow; cored and sliced thin, if unavailable only green capsicum.
4 large tomatoes, round-sliced
1 large sweet onion, sliced thin
1/3 cup organic balsamic vinegar
2 tablespoons gluten-free Worcestershire Sauce
1/4 cup extra virgin olive oil
1/4 cup or so chicken broth
6 fresh cloves of garlic, chopped
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon rosemary
4 fresh breasts of chicken, rinsed and patted dry
Sea salt and ground pepper, to taste


Procedures:

1) Preheat oven to 375ºF.

2) Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

3) Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

4) Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 20 minutes. Spoon the sauce all over the peppers and chicken breasts to keep everything happy and moist, recover it and continue to bake until everything is melt-in-your-mouth tender (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude it could be an additional 10 minutes or 20 minutes).

Note: You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.

5) Serve with a side dish of cooked white rice, pasta or creamy mashed potatoes, and crisp baby greens on the side. Serves 4.

Creamy Cheddar Stuffed Chicken

Cheddar stuffed chicken breasts - chicken breast recipe with cheddar, carrots, Parmesan and other ingredients. Good for party and get-together celebrations. Easy to prepare.

Ingredients:

• 4 boneless chicken breast halves
• 5 ounces Cheddar cheese with garlic and herbs
• 1 tablespoons flour
• 1/4 cup shredded carrot
• 1/4 cup chopped walnuts
• 1/4 cup chopped parsley, divided
• 1/2 cup fine dry bread crumbs
• 2 tablespoons Parmesan cheese
• 2 tablespoons butter, melted

Procedures:

1) Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.

2) In a small mixing bowl, beat cheddar cheese with flour until smooth. Stir in carrot, nuts, and half of the parsley.

3) Place about 1/4 of the cheddar mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal.

4) In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture.

5) Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture.

6) Bake at 350° for 40 to 45 minutes, or until chicken is tender.
Cheddar stuffed chicken serves 4.


Southwestern Cheese-Stuffed Chicken Roll-Ups

Ingredients:

1 container (8 oz) chives-and-onion cream cheese spread
3/4 teaspoon garlic powder
1/3 cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar)
1/2 cup canned (drained) Green Giant® whole kernel corn
6 Old El Paso® taco shells (from 4.6-oz box), coarsely broken
3/4 teaspoon chili powder
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
1/2 to 3/4 cup buttermilk
3 tablespoons honey
1 cup shredded Mexican cheese blend (4 oz)
1 2/3 cups Old El Paso® Thick 'n Chunky salsa
2/3 cup sour cream

Procedures:

1.Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.

2.Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.

3.Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.

4.Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.

5.Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.

High Altitude (3500-6500 ft): Heat oven to 375°F

Hot and Spicy Grilled Chicken #ChickenWorld

The sauce makes this recipe a different one, a char-grilling is the most suited. Deliciously grilled hot and spicy for a sumptuous flavor.

Ingredients:

2 ½ cups water
2 tablespoons brown sugar
2 tablespoons oil
¼ cup vinegar
2 ½ teaspoons salt
¼ cup chopped onions or 2 tablespoons onion powder
2 ½ teaspoons black pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
2 teaspoons chili powder
½ teaspoon hot pepper sauce
½ teaspoon red pepper
1 garlic cloves or 1 tablespoon garlic powder
2 -3 lbs chicken parts (with skin or without skin, it is up to you)

Procedures:

1) Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.

2) Heat a grill to medium-high heat.

3) Apply sauce to chicken through brushing while grilling.. Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.

4) If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes. Or, make it as a separate sauce after grilling.

5) Serves 6

Grilled chicken is the most versatile and easy meal to prepare, and added with spicy salsa makes your dinner truly sumptuous one.

Ingredients:

1 -2 hot pepper ( jalapenos pepper)
2 tomatoes , cored and coarsely chopped (peeling is optional)
1 garlic clove , coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
coarse salt
black pepper
3 tablespoons coarsely chopped fresh cilantro (or parsley)
4 chicken breast halves (8-10 ounces each)
1 ½ teaspoons coarse salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil

Spicy Salsa Procedures:

1) Remove stems from peppers.

2) Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).

3) Slice half peppers crosswise into 1/2 inch pieces.

4) Place in a food processor.

5) Add tomatoes and garlic and puree to a coarse paste.

6) Work in the olive oil and vinegar.

7) Season lightly with salt and pepper.

8) Add cilantro, pulsing to mix. There will be about 1 1/2 cups.


Chicken Procedures:

1) Rinse chicken and pat dry.

2) Generously season on both sides with salt, pepper and cumin.

3) Drizzle oil over both sides of chicken.

4) Rub oil and spices in with your fingertips.

5) Cover and refrigerate 30-60 minutes.

6) Preheat grill to high.

7) Brush and oil grill grate.

8) Grill chicken until cooked through and golden brown, 4-6 minutes per side.

9) Transfer chicken to a platter and spicy spoon salsa over it.

10) Serves 4 persons

Photo Source: "Soy Sweet and Sour Chicken by captainshrimp, on Flickr">



In this recipe for pineapple chicken, fried chicken is combined with pineapple and bell peppers in a sweet and sour sauce. Pineapple chicken serves 3 to 4.

Ingredients:

• 4 cups oil for deep-frying, or as needed
• 6 chicken thighs, skin on

Marinade:

• 2 tablespoons oyster sauce
• Salt and pepper, to taste
• 1 tablespoon cornstarch

Vegetables:

• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 large carrot
• 1/2 cup pineapple chunks (reserve 3/4 cup juice from can)

Batter:

• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil
• 1 1/4 to 1 1/2 cups flat soda water, or as needed
• 1 teaspoon finely diced green onion

Sweet and Sour Sauce Ingredients:

• 3/4 cup pineapple juice (reserved juice from canned pineapple)
• 4 tablespoons vinegar (white or rice vinegar)
• 3 1/2 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 4 tablespoons water

Procedures:

Procedures for making Pineapple Chicken:

1) Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.

2) Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last. Marinate the chicken for 15 minutes.

3) While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.

4) To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.

5) Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).

6) To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired.

7) Pour the sauce over the chicken. Serve hot.

Photo Source: "Chicken marsala over pasta I by newwavegurly, on Flickr">



This is a flavorful, creamy chicken recipe, made with Marsala wine, cream, and mushrooms. It makes an easy and delicious meal with rice or noodles.

Ingredients:

• 4 to 6 chicken breast halves, pounded or sliced, about 1/4 to 1/2-inch thickness
• Salt and pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 8 ounces sliced mushrooms
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon dried leaf basil
• 1/2 cup heavy whipping cream
• 3 green onions, thinly sliced

Procedures:

1) Wash chicken and pat dry; sprinkle lightly with salt and pepper.

2) Dip chicken in the flour to lightly coat both sides. In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes. Turn and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occasionally.

3) Add the Marsala wine, chicken broth, and lemon and bring to a simmer. Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer. Add the basil, cream, and green onions and cook for 2 minutes longer.

4) Serves 4.

Note: Mix with cooked pasta of your choice before serving.

A tasty way to cook grilled chicken with masala sauce.

Ingredients:
Servings: 4

1 ½-2 lbs boneless skinless chicken breasts , cut into 1-inch cubes
6 -8 bamboo skewers , pre-soaked in water can substitute metal

Marinade Ingredients:

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1 teaspoon salt
½ inch piece gingerroot , peeled and minced

Sauce Ingredients:

1 tablespoon unsalted butter
2 garlic cloves , minced
1 jalapeno pepper , minced, with seeds for added heat
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
½ teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream

Procedures:

1) For Marinade: Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or zip lock bag. Stir in chicken. Marinate for one hour.

2) Soak wooden skewers (can use metal) in water for at least 30 minutes prior to grilling.

3) Thread chicken on skewers and discard marinade.

For Sauce: (double)

1) Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.

2) Stir in: coriander, cumin, paprika, garam masala and salt.

3) Stir in tomato sauce, simmer 15 minutes.

4) Remove from heat until 5 minutes before chicken is done grilling.

5) Stir in whipping cream, simmer until sauce thickens, about 5 minutes.

• Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.

• Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over Basmati rice.

A flavorful and tasty chicken cooked with creamy recipes. Newburg is usually made with seafood. Chicken is a less expensive alternative and it's just as delicious. Serves 6 persons.

Ingredients:

• 3 boneless, skinless chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 (12-ounce) can evaporated milk
• 1 (8-ounce) package cream cheese
• 1 egg yolk
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme leaves
• 1½ cups shredded Colby cheese

Procedures:

1. Sprinkle chicken breasts with salt and pepper and cut into 1″pieces.

2. In large skillet, combine butter and olive oil over medium heat. Add chicken; stir until cooked, about 6–8 minutes; remove from pan.

3. Add bell peppers; cook and stir for 3–4 minutes until crisp-tender; remove from pan.

4. Add onion to skillet; cook and stir until tender, about 5 minutes.

5. Reduce heat to low and add milk, cream cheese, egg yolk, cornstarch, lemon juice, and thyme. Cook, stirring constantly with wire whisk, until mixture is smooth and hot.

6. Add chicken and bell peppers to sauce; cook and stir over low heat for 2–3 minutes.

7. Stir in cheese; cook and stir until melted, about 2–3 minutes. Serve over hot cooked rice or pasta.

Fresh Chicken and Peanut Roll

This recipe is a fresh spring roll added with chicken and peanut. A delicious recipe with nutty and slightly sweet flavor. You can use the garlicky sauce or just a soy sauce.

Ingredients:

For the Filling:

2 cups minced chicken
3 pieces shallots
¾ cup roughly ground roasted peanut
4 cloves garlic, minced
1 red chili, minced
3 coriander roots, minced
2 ½ tbsp palm sugar
2 tsp soy sauce
2 tbsp fish sauce or to taste
2 tbsp oil

For the Rolls:

8 – 10 spring roll wrapper
Fresh coriander leaves
1 piece carrot, julienned
1 piece cucumber, julienned

Note: You can use any veggies of your choice.

Procedures:

1) Heat oil in the pan over medium heat. Add garlic, shallots, coriander roots, chili and sauté until aromatic.

2) Add chicken and stir fry for a few minutes or until chicken turns white.

3) Add soy sauce, palm sugar and fish sauce. Mix well.

4) Add ground peanut and stir fry for 1 minute or until all ingredients are mixed. Keep aside.

5) The spring roll wrappers need to be handled one at a time. Just thaw it in several minutes to avoid sticking together. Take one at a time to work on. Add stir fried chicken and peanut, carrot, cucumber and fresh coriander leaves. Close both edges and roll. Repeat the process to make other rolls.

6) Serve with sweet soy sauce with chili or make a fresh lumpia sauce.



Filipino Fresh Lumpia

Filipino Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Fresh Lumpia Ingredients:

Filling:

• 1/4 kilo pork liempo, boiled and sliced
• 1/2 kilo shrimp, shelled
• 2 squares tokwa (tofu), cubed
• 1/2 cabbage, medium-sized, shredded
• 1 cup string beans, sliced diagonally
• carrot, cut into thin strips
• kinchay, cut lengthwise, half inch
• kamote, medium-sized, cut into thin strips
• lettuce leaves
• 3 tbsp. cooking oil
• 1 onion, sliced
• 1 garlic, crushed
• peanuts, finely chopped (for garnishing)

Lumpia wrappers:

• 1 egg, lightly beaten
• 1/2 cup water
• 1/4 cup cornstarch
• dash of salt
• oil to grease frying pan

For sauce:

• 1 cup brown sugar
• water
• cornstarch
• soy sauce

Seasoning:

• soy sauce to taste

Fresh Lumpia Cooking Instructions:

• Saute garlic and onions. Add pork and shrimp.
• When pork and shrimp are slightly cooked, add tofu.
• Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.
• Season to taste. Cool before wrapping.

• To make lumpia wrappers:

Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

• To make sauce:

Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.

• To make lumpia:

Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

A versatile veggies soup for the family or friends during the cold weather. You can apply your ideas for this recipe.

INGREDIENTS

• 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
• Salt
• 1 red onion, sliced in half
• One large 6-pound 9-ounce can of hominy (dried maize kernels), drained and rinsed
• 4 large cloves of garlic, peeled
• 1 to 2 Tbsp dried oregano (Mexican oregano if you have it)

Garnishes

• 1/4 whole cabbage, thinly sliced
• 1 tomato, cored, chopped
• 1 avocado, peeled, chopped
• 1 red onion, peeled, chopped
• 1 large bunch cilantro, chopped
• 1 large bunch watercress, chopped
• Mexican cheese, Queso Fresco, sliced
• Several red radishes, thinly sliced
• 2 limes, cut into wedges
• Chopped seeded jalapeno or serrano chiles, or other chile peppers
• Tostadas or tortilla chips

Procedures:

1) Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes.

2) Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones. Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.

3) Take 4 cups of the hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place the lid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed.

4) Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 Tbsp of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes.

5) While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls. Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste.

6) Serve chicken Pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.