Tag Archives: chicken

Arroz Con Pollo ( Spanish Chicken Stew )

I heard about Arroz con Pollo a lot , although i wasn’t really sure what exactly it was . I knew it had something to do with Pollo = chicken . Later on while i was browsing Ted Allen’s cooking book , i saw the recipe for it . Granted Ted Allen isn’t Spanish , but hey it kinda gave me idea what this dish would look like . It immediately reminds me of Paella , another Spanish dish , except it was about seafood .

Anyway , back to Arroz con Pollo ,  i ended up trying this dish . I happened to have a whole chicken in my fridge , i cut them into 8 or 10 i don’t quite remember . Then getting the rest of the ingredients ready . Wasn’t really that hard to make , except , the tricky part was the rice , since too much water can result in a mushy rice , while not enough water can result in uncooked hard rice . This dish is definetly best to be eaten the same day , straight after it’s done cooking . I tried storing the leftovers for the next day , but the rice turned out to be way too mushy .

So anyway here is the ingredients for Arroz con Pollo :

1 whole organic free range chicken, about 4 lbs is perfect for us , too big , you’ll be having problems finding the pan that will fit all the chicken in . Rinse the chicken , then pat dry with paper towel and cut the chicken into 8 or 10 pieces . Grab a big ziplock bag , add the chicken pieces in and then mix this dry rub .

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Mix them together , and add into the ziplock bag along with the chicken and shake it and rub it all over the chicken . Set aside , you can always do this the night before , and store them in the fridge , or if you short on time , just do it right before you cook the stew .

Now prepare the rest :

3 tablespoons vegetable oil

1 small yellow onion, finely diced

1 green bell pepper, diced

1 – 2 serrano peppers , chopped , depending how hot / spicy  you like your dish , or skip it

1 red bell pepper, diced

1 1/2 teaspoons salt

1 1/2 cups jasmine rice

5 cloves garlic, finely diced

1 1/2 cups chicken broth

1/2 cup tomato sauce

1. In a large pan about 12 inches high on the side , add vegetable oil and brown chicken on all side , high heat . About 6 minutes total for both side . Don’t crowd the pan , remove the chicken once it’s golden brown on each side .

2. Using the same pan , add onion , bell peppers and serrano if using , saute for about 4 minutes,  then add garlic , cook another minute , add salt , and add rice in . Cook for about 2 minutes , keep stirring  , don’t want burnt rice . Then add chicken broth mixture with tomato sauce . If you happen to have saffron on hand , u can add it in the beginning , just a pinch goes a long way .

3. Add the chicken in , and bring to boil , them simmer it down , cover with the lid . You have to check after a while because the rice will soak up all the juice , you might need to add more broth / water . And i said this is tricky , because you want the rice to get done at the same time with the chicken, because if you cook it too long it will get too mushy .

4. Simmer , for about 30 minutes . Check often !

arroz con pollo

Jamaican Jerk Chicken

Jamaican Jerk Chicken is really not that hard to make . I’ve heard about jerk chicken quite a bit , read about it , but never really tried it . Until finally yesterday i decided to try to make this popular dish . First you make the marinate for this chicken , and don’t ask me why they call it jerk . And the ingredients are not that complicated , probably most of you should have it in the pantry already . Garlic , ginger , onion , allspice , if you don’t have allspice , you can always make your own allspice , which is with ratio 1:1 of cinnamon and clove . I used bone in chicken thighs , you can always use whole cut up chicken also . The recipe can be broiled , but i grilled them last night , the smells was so delicious , and the who would have thought combination of cinnamon , cloves and ginger garlic could be so delicious !! Serve it with rice , or you can grill plantains for a real jamaican dish !

jamaican jerk

Ingredients :

About 6-8 pieces of bone in chicken thighs , with skin on , or you can use whole cut up chicken also .

7 garlic cloves

3 inches of fresh ginger root

3 green onions

2 tbsp. of ground cinnamon

2 tbsp. of ground allspice ( replace this with 1 tbsp. of cloves , and 1 tbsp. of ground cinnamon )

2 tsp. of salt

35 grinds of fresh black pepper

juice of 2 limes and the zest

1 habanero ( i used 2 jalapenos yesterday but i can hardly tasted the heat , so habanero next time )

2 tbsp. of fresh thyme leaves

2 tbsp. of dried oregano

2 tbsp. of canola oil

1. Blend all ingredients in food processor until mixture becomes smooth and pasty , marinade your chicken thighs with the spices . Rub all over the chicken and let it marinade for at least an hour , up to overnight .

2. Grill the chicken skin side up for 25 minutes , then turn it around and grill for another 25 . Make sure the juices run clear to make sure the chicken is totally done .

jerk chicken

Indian Butter Chicken

Butter Chicken or Chicken Makhani , is one of my favorite Indian dish . My husband loves it , and my son loves it as well . So what’s the reason not to re-create this wonderful , rich , and delicious dish at home ?

This probably the easy way to create chicken makhani , i will someday will do it the right way with fresh tomatoes and all , but for now , this actually works pretty good , and i was quite surprised with the taste , pretty much similar to the buffer that we usually go to .

butter chicken

 

Ingredients :

About 2 lbs of boneless chicken thighs , cut into bite size pieces and then marinated with 1-2 tbsp. of garam masala , salt and pepper , set aside .

For the butter sauce :

1 tbsp. Olive oil

2 small shallots , chopped

1/2 large onion , chopped

2-3 tbsp. of ginger garlic paste ( i just chopped garlic and ginger and then throw them into the food grinder to make it very pasty )

1 tsp. of lemon juice ( optional ) , i found the use of the lemon juice really makes the dish tangier than it should be .. next time i probably either cut down half or not even adding it

2 tbsp. of unsalted butter

1 bay leaves

1 tsp. garam masala

1 tsp. cumin

1/2 tsp. coriander

1 cardamom pods

1 cinnamon stick

1 bay leaves

1 tsp. chili powder

1 tsp. of cayenne pepper

1 cup of tomato puree

1/2 c of greek yogurt

1/2 c. of heavy cream

1/2 c. of half and half

1. In a large skillet , heat up the oil , and then add chopped shallot and onion until translucent , add ginger garlic paste , saute for another minute , add lemon juice if using , and butter , then add the spices , cook for another minute until aromatic . Add  the tomato puree , mix well until almost boiling . Add yogurt and half half and heavy cream , let it simmer for 20 mins for the flavor to blend .

2. Meanwhile , cook and brown the chicken in the wok , and once it’s done , add the sauce into the chicken in the wok , and bring to boil , then simmer again , cook about 20 mins until the flavor combined .

3. Serve with basmati rice , and sprinkle with chopped cilantro .

 

Beer Can Roasted Chicken

This one recipe is super easy and simple . I made this chicken in the oven instead of the grill . Meat thermometer helps if you have one , since you tend to overcook chicken and yet you don’t want to have an under cooked chicken on your plate . Make sure the thermometer reaches 165 F before taking the chicken out from the oven . And place the thermometer into the thickest part of the chicken which is the thighs area and don’t hit the bone or else it will give you false temperature .

My chicken turned out with crispy skin the way i like it .. and very juice meat inside . I served them with home made mashed potatoes and seasoned blanched green beans

beer can chicken1

Ingredients :

1 whole chicken , i used about 4 lbs organic chicken

1 beer can

2-3 cloves of smashed garlic

dry rub mix :

1 tbsp. of chipotle chili powder

1 tbsp. of chili powder

4 tsp. of light brown sugar

1 tsp. of kosher salt

2 tsp. of cumin

2 tsp. of coriander

1/2 tsp. of fresh black pepper

1 tsp. of garlic and 1 tsp. of onion

mix all together , and use this dry rub to rub all over the chicken , including the cavity and underneath the skin .

Then place the chicken on the beer can , and bake at 450 F for 15 minutes then turn it down to 350 F , cook about 1.5 hours or so , or until the thermometer reach 165 F . Let the chicken sit a while before slicing it .

beer can chicken

Braised Chicken w/ Mushroom and Almond

Surfing through the web and i found this one recipe , we like chicken , i think it’s the one type of meat that i cook the most . And to me , anything braised is worth to try . This one in particular looks interesting to me , since i hardly used any type of nuts in cooking , now if it’s baking , it’s a different story . I also happened to have all kinds of variety of mushrooms on hand , so no reason not to try it . It is quite easy , i don’t think it’s time consuming at all . In fact i braised the chicken when suddenly my neighbour called and see if i wanted to go for a walk . So finished braising the chicken for about 20 minutes for all 8 pieces and i left for a walk . But i would suggest you do the prep right before started cooking , it will make the job a lot easier and quicker .

Ingredients : 

8 pieces of chicken thighs , dark meat always have better flavor than white meat , plus dark meat is your choice of meat for any braising recipes .

salt and pepper

2 onions , sliced thinly

4 cloves of garlic , minced

2 pounds of mixed mushrooms , i used shiitake , cremini , white and oyster mushrooms

6 slices of pancetta , or bacon if you don’t have pancetta .

2 cups of white wine

bundle of thymes

4 bay leaves

about 4-6 cups of chicken broth

1/2 cup of almond meal mixed with little olive oil

1. In a heavy pot , heat up olive oil , then brown the chicken ( salt and pepper it ) , on all side , about 5 minutes on high heat on each side . Remove and set aside . Discard the fat , and add little olive oil .

2. Cook pancetta or bacon until crispy then add the onion , cook about 7 minutes until it started to caramelized . Add crushed red pepper and garlic , saute for 1-2 minutes . Then add mushrooms , cook until juices comes out and then add white wine , scrap off every little bits on the bottom of the pan , the wine should evaporate , until it’s half , then add your chicken in , along with bay leaves and thyme .

3. Add about 4 to 6 cups of chicken broth , just make sure the broth almost cover the chicken thighs . Bring to boil , then simmer for 35 minutes .

4. Once the chicken is done , take it out from pot . add the almond meal mixed with olive oil into the broth and whisk well . It should somehow thicken the broth a little bit , if you want it thicker like a gravy like consistency , add cornstarch as a thickener agent .

5. Serve with green beans or salad of your choice .

braised chicken mushroom

Indonesian Chicken Curry ( Kare ayam )

Curry is known in Indonesian as Kare . My mom used to cook this quite a bit , although it wasn’t on my favourite list of the food that she cooked . It could be that my taste has changed , but i do love curry . We used to go to thai restaurant a lot and we would order curry . This Indonesian curry has a very similar taste to red or yellow curry that we used to get there . Not only they are easy to make , as long as you have the fresh herbs and spices , they’re quick too . I used boneless chicken thighs in this dish , you can always use chicken breast , the reason i like using chicken thigh is because they have more flavor to me and they’re good for long slow cooking or braising as well . Don’t forget mortar pestle or food processor is a must in this south east asian dish . And serve it with jasmine rice .

 

curry

 

Direction : 

2 lbs of boneless chicken thighs or chicken breasts , cut into 2 large strips or you can cut into bite size

2 lemon grass , bruised

1 cinnamon sticks

6 cloves

about 25 grams of galangal , peeled

curry paste

Make a paste from these spices , just throw them all in the food processor until it becomes very smooth paste about 2-3 minutes .

About 2 tbsp. of canola oil

25 grams garlic cloves

100 grams of shallots , about 2-3 large shallots

75 grams of red chilies , i used a mixture of thai bird’s eye chilies and cayenne pepper and hot korean peppers

5 candlenuts

40 grams fresh turmeric , peeled

15 grams of fresh ginger , peeled

2 tsp. of ground cumin

2 tsp. of ground coriander

1 tsp. of fennel seeds

5 grams of shrimp paste

50 grams of sugar

about 1 tbsp. of kosher salt , adjust to  your preference later on

2 cans of coconut milk plus water to thin it out , about 1000 more or less

2 large potatoes , cut in chunks

red bell pepper , cut in chunks

1. In a large pot , heat up oil , stir fry the paste with the fresh herbs until it’s fragrant about 3-4 minutes . Then add coconut milk and water , stir to mix . Bring to boil , add the chicken in .

2. Bring to boil , then cook on low for 25 minutes . Add the potatoes , cook additional 20 minutes . 5 minutes before it’s done , throw the red bell pepper in . Serve warm with rice .

curry1

 

Gulai Ayam

Gulai Ayam is Indonesian dish , it is chicken cooked in rich sauce . The sauce itself made from all kinds of spices , and then the chicken is cooked in it for a good hour , resulting a very tender , full of flavor chicken . As most asian , particulary south east asian dish , they’re not that complicated to do , but they do require lots of spices , herbs , and blending them into a smooth paste . So a mortar pestle or a food processor is a must here . I use food processor for most of my Indonesian cooking .

I grew up in Indonesia , and gulai ayam , although it is not something that i had quite often , it’s delicious , mom used to buy it from the local restaurant , and most of gulai used lamb , instead of chicken . Since lamb is quite expensive here , i thought i should try it using chicken , this is my first attempt of cooking gulai , so i wouldn’t want to spend too much money if it turns out to be a failure .  But this wasn’t a failure , this dish turned out to be pretty delicious ! It is quite easy with a bunch of prep .. mostly are peeling the spices .. but other than that everything comes pretty easy ! My 8 years old son loved it so much he said he could eat this everyday .. lol .. i was quite surprised considering the level of spiciness was quite up there .

gulai ayam

 

Direction : 

1 whole cut up chicken

3 Tbsp. of canola oil

3 lemon grass , bruised

2 bay leaves

8 whole cloves

1 cinnamon stick

1 star anise

40 grams of galangal

50-60 grams of palm sugar

juice from 1 key lime

750 ml of water

300 ml of coconut milk

Throw these spices all together into mortar pestle , or make it easier , using food processor , let it run for about 2-3 minutes to form a very smooth paste .

60 grams red chilies , i used a mixture of hot korean red pepper and bird eyes chilies

6-8 large shallots , use about 10 if it’s small

5 cloves of garlic

5 candlenuts

5 grams of ginger

5 grams of turmeric

2 tsp. of ground coriander

1/2 tsp. of ground cumin

Salt

1. If you’re buying whole chicken , cut it into 8 pieces . Set aside .

2. In a dutch oven , heat up the oil , then stir fry the spice paste , along with lemon grass , galangal , star anise , cinnamon stick and bay leaves , for about 3-4 minutes until it’s really fragrant , under medium heat , keep stirring so it won’t be burnt . Add the palm sugar when it’s almost done stir frying . Then throw in the chicken pieces , mix well until it’s pretty much covered with the spice paste .

3. Add the water , mix well , bring to boil , and turn down to medium low heat for a good 30-45 minutes . When the chicken is done , add coconut milk , adjust the seasoning with salt , and then bring to boil gently again for about 15 minutes . The coconut milk will make it look so rich although you don’t add that much of coconut milk . After 15 minutes , the sauce should be really thick and it’s done , served warm with white rice .

gulai ayam

 

 

Indonesian Chicken Satay ( Sate Ayam )

Chicken Satay , as in Sate Ayam in indonesian is one of the famous dish . I think everyone like sate ayam , and they’re widely available . We didn’t even have to bother to make this , since it’s a bit time consuming . Dicing the chicken , then put them in skewer , then grinding the nuts into paste . Well , lucky us , we had street vendors to do that all the time . Every night around dinner time , you would hear sate cart all over and all you have to do just listen and if you want to buy then just call them , they’ll grill it in front of your house , 10-15 minutes later , it’s done and time to pay them . You got your dinner ready .

Well .. i haven’t had sate ayam for years and years , for reason that it’s time consuming , and i couldn’t find raw peanuts everywhere . But ever since we moved down south , raw peanuts are pretty much easy to find in regular grocery store , i don’t even have to go to asian market for this . So this is my version of sate ayam , it’s quite easy , simple , just a bit time consuming with the chicken and the skewers , but trust me it’s totally worth the time 🙂

sate ayam

 

Direction : 

Boneless chicken breast or chicken thigh , diced set aside

Skewers , soak in cold water for an hour or so

5 garlic cloves , minced

4 large shallots , minced

2 cups of raw peanuts , then roasted on a skillet

salt and sugar

sweet soy sauce

1. Prep the skewers by soaking it in water for an hour or so , diced the chicken , set aside and refrigerate it while you prepare the peanut sauce .

2. For peanut sauce , heat up oil in a skillet , then add garlic and shallots together , stir fry for few minutes , then add 2 cups of ground peanuts into the skillet , mix , then add about 2 cups water , i started with 1.5 cups and i added more as i go along . You might end up adding more than just 2 cups , the consistency should not be too thick or too thin . Then add little of soy sauce , adjust the salt , and the sweetness . If you need it sweeter than add sweet soy sauce .Set aside .

3. Go back to the chicken , and put the chicken into the skewers .

4. In a plate , add about 3/4 cup of the peanut sauce you just made , add more sweet soy sauce if you prefer , then coat the chicken sate with this sauce , then grill until it’s cooked . Discard the sauce from this plate .

5. Once the sate is cooked and done , serve with peanut sauce you made earlier ( not the one you used before grilling .. that HAS to be discarded ) , with sliced shallots , rice or indonesian rice cake , and cucumber . If you like it spicy , just add chopped chilis .

sate ayam1

Soto Ayam ( Indonesian Chicken Soup )

Soto ayam is a soup dish from Indonesia , unlike regular chicken soup where basic ingredients are only garlic and onion . This broth from this soup is made from many south east asian spices . Such as lemon grass , turmeric , galangal , etc . Super easy to make , which i was surprised . Soto ayam is sold everywhere back in Indonesia , every area has its own specialty soto ayam . Some areas using coconut milk in their soto recipe , where as my area , east java , we don’t use any coconut milk . This soto ayam is so refreshing , and very flavorful .

The condiments are a must , fried shallots , ground up nuts , candlenut chili paste , mungbean sprouts , and slice of lime or lemon to sprinkle . It is so good !!

soto ayam

 

Direction : 

1 whole young chicken , or 3 chicken breasts , bone in

Poach the chicken , and once it’s cooked , set aside , let it cool before shredding the chicken . 

Spices made into paste :

5 large shallots , or 10 small shallots

10 garlic cloves

8 candlenuts

about 2 inches of ginger

about 3-4 inches of turmeric

Throw all these spices into a food processor , until it becomes a very smooth paste , about 2 minutes . 

2 stalks of lemon grass , bruised

2 indonesian bay leaves

2 inches of galangal , bruised

Condiments :

– hard boiled eggs

– mungbean sprouts

– fried shallots

-candlenut chili sauce

-rice or rice cake , indonesian style

– rice vermicelli

– green onions or leeks

– parsley

-slices of lemon or lime juice

1. Poach the chicken until done , let it cool and shred the chicken , set aside . Do not throw away the broth from poaching the chicken .

2. In a different pot , heat up canola oil , then saute the spices paste , about few minutes , throw in the lemon grass and indonesian bay leaves , along with the galangal , keep sauteiing few more minutes on medium heat .

3. The spices should become very aromatic and pour about 2.5 liters of the broth that you used from poaching the chicken , or water is okay too . Stir , mix well , and bring to boil , then simmer . Add the shredded chicken in the pot , keep simmering for a good 45 minutes or an hour .

4. Soup is done , ready to be served . To serve , prepare a bowl , add the rice or indonesian rice cake , top with the chicken and the broth , then add the bean sprout , fried shallots , ground nuts , rice vermicelli , parsley and sprinkle with lime juice and candlenut chili paste .

 

 

Ayam Rice Rica

Today’s cooking was Ayam Rica Rica , originally from the city of Manado , in North Sulawesi island in Indonesia . From what i heard people love their food spicy over there , but then again i think most Indonesian love spicy food . This was not a hard dish to make , it’s a bit time consuming just like most indonesian food are . What i meant by time consuming is especially if you don’t have food processor , it will def. take your time to grind the spices into paste . Other than that it’s pretty good .

I also took the time to make a side dish earlier , which is Sambal Goreng Kentang , it is also another indonesian dish , made from potatoes , diced fried potatoes , and then saute in chili spiced paste with coconut milk and lemon grass . Love this dish .. it’s really yummy .

 

 

Direction for ayam rica rica : 

1 package of whole cut up chicken , or get a whole chicken and cut it up yourself

For the spice paste :

About 6-7 large shallots

About 5 garlic cloves

About 10-12 thai chilies

2 inches of ginger

1 roma tomatoes

Dump everything in the food processor and pulse until it’s all become smooth paste . Or you can use your mortar pestle to make a paste.  Heat up canola oil in a wok , then fry the spice paste for 4 minutes until it’s fragrant , then add the cut up chicken along with the salt , pepper and sugar , and smashed lemon grass about 2 stalks and smashed 2 inches of galangal . Cover and let it cook medium low for 30-45 minutes , then open the lid and cook out some of the juice and the spice paste becomes very thick and covering the chicken . You don’t need to stir often , but just watch it so it doesn’t burn on the bottom .Adjust your seasoning when it’s done cooking .

Direction for Sambal Goreng Kentang ( Fried diced potatoes in spiced chili paste and coconut milk ) 

About 6-7 medium yukon gold potatoes , diced

250 ml of coconut milk

3 garlic cloves

2 large shallots

1 inch of ginger

smashed 1 inch galangal

smashed 1 lemon grass

1. Deep fry the diced potatoes until it’s light brown on the outside .Set aside

2. In a skillet , heat up canola oil , then stir fry the paste , for few minutes . Add lemon grass and galangal , and coconut milk . Bring to slightly boil , simmer for few minutes until the coconut milk is slightly reduced . Then add the potatoes and mix well .

ayam rica rica sambel goreng kentang

Poulet Basquaise & Gougère

Tonight was a french night at our household . Although i started cooking this really late , i think it’s perfectly worth to try ! Poulet Basquaise is Chicken Basquaise , it almost tastes like Chicken Cacciatore , without all the italian herbs . Instead we used a lot of vidalia onions , green and red pepper , enough tomatoes , thyme and bay leaves , i also added a little of mild peppers and chipotle chili powder .It turned out very yummy , it does take a little time to cook the ragout , which is onion , green and red pepper , tomatoes etc .. But once everything come together , it tastes really delicious . And i also made cheese puffs , the dough is the same way you make for the eclairs or profitoles , except , you added some cheese in there , i used Gruyere cheese , i know it’s a little costly , you can always replace it with Cheddar too .

 

You need :

2 vidalia onions

2 red bell pepper

2 green bell pepper

3 mild pepper

6 roma tomatoes

4 garlic cloves

2 sprigs of thyme

1 bay leaf

2 tsp. sea salt

1/2 tsp. sugar

black pepper

1/2 chipotle chili powder

In a dutch oven or heavy pot , heat 2 tbsp. olive oil , add onion , cook for 10 minutes on medium heat , add red and green and mild peppers , cook for 15 minutes , low heat , cover . Then add the tomatoes , garlic , thyme and bay leaf , salt , sugar and pepper , chili powder , cook on low for 20 minutes . Open the cover and let it simmer , for another 15 minutes . Set aside .

For the chicken :

1 package of thighs , or whole cut up chicken

salt and pepper

1 cup of white wine

Wash and pat dry the chicken , sprinkle with salt and pepper , brown on each side for 5 minutes . Set aside . Add the white wine , cook on high heat , scrape off the bits , and let it reduce by half . Add the chicken back in , and add the ragout ( peppers onion mix ) , and then bring to boil , then simmer , cover , cook for 40 minutes or until the chicken is done . Serve on white rice , sprinkle with basil on top.

This is the gruyere cheese that i got from our local grocery store , they’re a little expensive , about $8,00 , you can always replace it with extra sharp cheddar cheese too .


For the cheese puffs :

1/2 cup of milk

1/2 cup of water

1 stick of butter , unsalted

1/2 tsp. of salt

1 cup of flour

5 large eggs

8 oz of roughly grated gruyere cheese

Preheat oven to 425 F

In a small pot , bring to rapid boil milk , water , salt and butter , then add the flour all at once . Cook for 2 minutes , then transfer to a mixer , using paddle attachment , then add eggs one at a time . Once it’s done , add the cheese , and drop by tablespoon on a parchment paper .

Once you slide it in , turn the oven down to 375 F , bake for 12 minutes then turn around and bake extra 12 more minutes until it’s done and puffy .