Friday, January 12, 2018

Green Chile Chicken Recipe

Green Chile Chicken Recipe - Ree Drummond

Recipe courtesy of Ree Drummond
Show: The Pioneer Woman
Episode: Friendship Fiesta

Total:5 hr
Active: 40 min

Yield: 6 servings

Level: Easy


1/2 cup olive oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce, or more to taste
2 cloves garlic
6 boneless, skinless chicken breasts
6 poblano chiles
8 ounces Monterey Jack cheese, cut into 6 slices


First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).

After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.

Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!

Cook's Note

You can also use any marinade you'd like, homemade or store-bought, for the chicken! Anything works.

Sunday, December 31, 2017

Malaysian fried chicken (Ayam goreng) recipe

Malaysian fried chicken (Ayam goreng)

6:00 Prep | 0:20 Cook | 6 Servings | Capable cooks

This recipe is made using classic Malaysian ingredients - chicken, lemongrass, ginger - and tastes just as good as the street-food mamak version, but is easy to make.


1.2kg chicken drumsticks
1/2 teaspoon salt
3/4 cup rice flour
Vegetable oil or canola oil, for deep-frying
2 stalks lemongrass (white part only), roughly chopped
1 brown onion, roughly chopped
3 garlic cloves, peeled
1.5cm piece fresh ginger
1 tablespoon fish sauce
1 teaspoon ground turmeric
2 teaspoons white sugar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1.4 teaspoon ground white pepper
2 cups cooked white long-grain rice, cooled
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1/2 large red chilli, roughly chopped
1 lime, juiced, plus extra wedges to serve
1 tablespoon grapeseed oil


Step 1
Make Marinade: Place lemongrass, onion, garlic, ginger, fish sauce, turmeric, sugar, sesame oil, salt and pepper in a food processor. Process until smooth, adding a little water if needed (see note).

Step 2
Place drumsticks in a large bowl. Add the marinade. Toss to coat. Cover. Refrigerate overnight to allow flavours to develop.

Step 3
Make Lime herb rice: Combine rice, mint, coriander, chilli, lime juice and grapeseed oil in a bowl. Season with salt and pepper.

Step 4
Drain drumsticks, discarding marinade. Place drumsticks in a bowl. Sprinkle with the salt. Add rice flour. Toss to combine.

Step 5
Pour enough vegetable oil into a large saucepan or wok to come 5cm up the side. Heat over medium-high heat (oil should reach 165ÂșC). Deep-fry drumsticks, in batches, turning, for 12 minutes or until deep golden brown and cooked through. Transfer to paper towel to drain. Serve chicken with rice and lime wedges.

You can also use a mortar and pestle.

Author: Nagi Maehashi Image credit: Nagi Maehashi Publication: Super Food Ideas

Saturday, December 30, 2017

Grilled Chicken with Charred Lemon and Heirloom Tomatoes Recipe

Grilled Chicken with Charred Lemon and Heirloom Tomatoes

Served with grilled scallions and onions, thickly sliced heirloom tomatoes and charred lemon slices, Scott Conant's juicy grilled chicken is perfect for a summer cookout.

Total:4 hr
Prep: 20 min
Inactive: 3 hr
Cook: 40 min
Yield: 4 to 6 servings
Level: Easy


1 1/4 cups extra-virgin olive oil, plus more for brushing
1 tablespoon Worcestershire sauce
1 to 2 pinches crushed red pepper flakes
2 medium onions, sliced into 1/2-inch-thick rounds
2 bunches scallions, roots trimmed
1 lemon, sliced
2 whole chickens, 2 1/2 to 3 pounds each, cut into 8 pieces
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 tablespoon red wine vinegar
2 to 3 anchovies, well rinsed, finely chopped, optional
4 to 6 slices ciabatta bread
6 to 8 medium very ripe heirloom tomatoes or juicy beefsteak tomatoes, cut into wedges


Combine 1 cup of the olive oil, the Worcestershire, red pepper flakes, onions, scallions and lemons in a large bowl or large zip-top bag. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least a few hours.

Prepare the coals on an outdoor grill to medium hot or heat a gas grill. If using coals, bank them to one side of the grill so that one side is hot and the other less so.

Remove the chicken and vegetables from the marinade and transfer to 2 baking sheets. Discard the marinade. Sprinkle the chicken pieces well with salt and pepper and then place the chicken, onions, scallions and lemons onto the grill. You may lose some scallions or lemons, but hopefully most won't fall through the grates!

Put the cover on the grill to increase the heat and cook the hell out of the chicken. The grill will smoke like crazy, but try to resist opening the lid for 7 minutes or so. Open the lid, flip the chicken and continue cooking, mostly covered, until the chicken is cooked through, about 35 minutes total. If the chicken, lemon and onions are getting too charred, reduce the heat or move them to a cooler part of the grill, flipping as needed. Remove from the grill and let rest for 5 to 10 minutes before serving.

Meanwhile, mix together the remaining 1/4 cup olive oil, the parsley, vinegar and anchovies, if using.

To serve, brush the bread with olive oil and grill on both sides. Divide the chicken, lemon, scallions and onions among serving plates. Place the tomato wedges alongside and drizzle with the vinaigrette. Serve with the grilled bread.

Baked Buffalo Wings With Blue Cheese-Yogurt Dip Recipe

Baked Buffalo Wings With Blue Cheese-Yogurt Dip

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:1 hr 10 min
Prep: 7 min
Cook: 1 hr 3 min
Yield: 6 servings
Level: Easy


For the dip:
3/4 cup plain nonfat Greek yogurt
1/4 cup crumbled blue cheese
2 tablespoons mayonnaise
1 small clove garlic, chopped
1 tablespoon skim milk or buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

For the wings:
Cooking spray, for the baking sheet
3 pounds chicken wings, split at the joints, tips removed
4 stalks celery, cut into thirds
4 carrots, cut in half
2 bay leaves
1 cup fat-free low-sodium chicken broth
1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce)
2 tablespoons paprika
2 tablespoons unsalted butter
1 tablespoon honey


Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.

Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.

Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

Recipe courtesy Food Network Magazine

Maple-Mustard Chicken Thighs Recipe

Maple-Mustard Chicken Thighs

Recipe courtesy of Ellie Krieger
Show: Healthy Appetite with Ellie Krieger
Episode: Secret Weapons

Total:55 minPrep: 10 minCook: 45 min
Yield: 2 to 4 servings
Level: Easy


4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup


Preheat oven to 375 degrees F.

Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

2007 Ellie Krieger, All Rights Reserved

Baked Orange Chicken and Brown Rice Recipe

Baked Orange Chicken and Brown Rice

This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.

Recipe courtesy of Food Network Kitchen

Total:2 hr 5 min
Prep: 15 min
Cook: 1 hr 50 min
Yield: Serves 4
Level: Easy


3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 3/4 cups low-sodium chicken broth
1 cup brown basmati rice
Zest and juice of 2 navel oranges
Kosher salt
Four 6-ounce boneless, skinless chicken thighs
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts


Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.

Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.

Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.

Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.

Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

Copyright 2013 Television Food Network, G.P. All rights reserved.

Thursday, October 26, 2017

The Italian Village Chicken Vesuvio Recipe

The Italian Village Chicken Vesuvio

Rachael Ray's Tasty Travels
Episode: Italian Style

Total:55 minPrep: 15 minCook: 40 min
Yield: 4 servings
Level: Intermediate


1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup olive oil
2 cups canola oil, for frying
3 large Idaho or russet potatoes, peeled and cut into thick wedges
2 clove garlic, peeled and mashed
1 tablespoon dried oregano
1/2 cup white wine
2 tablespoons chopped parsley leaves


Heat oven to 400 degrees F.

Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.

Heat 2 cups of canola oil to 350 degrees F.

While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.

For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.

Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.

Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Italian Village Restaurants, Chicago, IL
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