We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers Our only modification was to place the chicken thighs (skin side up) on a lightly oiled baking sheet first and then surround the thighs with the sweet potato-pepper mixture. (Feb. 2018) Note: The second time we made this, we skipped the onion vinegar topping. The dish is fine without… Continue reading Sheet pan coriander chicken with sweet potato, shallot, and bell pepper
Tag: chicken
Spanish-style chicken, potato, and tomato stew
We tried this recipe, which uses eggplant and tomato purée: https://pinchofyum.com/one-pot-spanish-chicken-potatoes but made significant modifications. First, we increased the boneless chicken (cut into large bite-sized pieces) to 2 ½ lbs, the potatoes to 3 Yukon potatoes (but a better ratio may be 2 potatoes), and the tomatoes to a combination of 4 hothouse tomatoes, 14.5… Continue reading Spanish-style chicken, potato, and tomato stew
Bon Appetit simple roast chicken with lemon and garlic
We tried this recipe: https://www.bonappetit.com/recipe/no-fail-roast-chicken-with-lemon-and-garlic We used ¼ cup melted butter, as directed. Our modifications: first, we added 1 lb fingerling potatoes and 5 shallots (peeled and rough-cut) to the roasting pan along with the half-lemon and garlic bulbs cut crosswise. We drizzled the vegetables with olive oil and lightly seasoned with salt and black… Continue reading Bon Appetit simple roast chicken with lemon and garlic
Oven-baked Jamaican jerk chicken
We tried this recipe, which uses a homemade jerk paste (instead of dry jerk seasoning): https://cooking.nytimes.com/recipes/1014722-no-fuss-jerk-chicken Based on our pantry, we used a mix of skin-on, bone-in thighs and drumsticks instead of chicken quarters (thighs and bones connected). We did not love this recipe and probably won’t make it again. For the marinade, to lower… Continue reading Oven-baked Jamaican jerk chicken
Sautéed minced chicken with Korean flavors
We followed this recipe: https://www.kawalingpinoy.com/korean-ground-beef/ Our modifications: first, for health reasons, we used minced chicken instead of minced beef; because the chicken emitted a lot of liquid, we removed all possible liquid (about ¼ cup) before adding the marinade. Second, to reduce sodium, we doubled the amount of protein, garlic, and ginger (to 2 lb)… Continue reading Sautéed minced chicken with Korean flavors
Chinese-style minced chicken and water chestnut lettuce wraps
We generally followed this recipe https://shewearsmanyhats.com/chicken-cashew-lettuce-wraps/ but made several modifications: first, for the marinade, we reduced the soy sauce to 1 ½ Tbsp (and that was all of the soy sauce we used for this entire recipe). Second, using a wok, we first sautéed 2 chopped scallions (instead of onions) and 2 minced garlic cloves… Continue reading Chinese-style minced chicken and water chestnut lettuce wraps
Colombian chicken and potato stew, pressure cooker style
We tried this recipe: http://www.seriouseats.com/recipes/2012/05/colombian-chicken-stew-with-potatoes-tomato-onion-recipe.html Our modifications: first, in the pressure cooker bottom, we sautéed 1 onion (sliced along the grain) and 6 large garlic cloves (rough-cut) in 2 tsp olive oil. Second, after placing the skin-in, bone-in chicken pieces in the pot, we added 1 Tbsp Colman’s dry mustard, 1 tsp low-sodium Worcestershire sauce,… Continue reading Colombian chicken and potato stew, pressure cooker style
Fragrant chicken soup with chickpeas and vegetables
We tried this NYT recipe, which features Middle Eastern-style flavors: https://cooking.nytimes.com/recipes/1017914-fragrant-chicken-soup-with-chickpeas-and-vegetables Our modifications: First, we omitted the turnip based on our pantry; instead, we increased the celery from 2 to 5 stalks and doubled the amount of chickpeas. Second, we increased the chicken broth by 1 cup (to avoid it being a too-thick stew) and… Continue reading Fragrant chicken soup with chickpeas and vegetables
Middle Eastern-style turmeric chile saffron chicken
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014920-chicken-thigh-kebabs-with-turmeric-chile-and-saffron Our modifications: First, we used 4 chicken breast cutlets instead of thighs, and we kept the cutlets intact. We marinated the chicken overnight. Second, we used Korean red pepper powder for the chile. Third, we oven-broiled the chicken. We lined a baking sheet with foil, then placed a baking… Continue reading Middle Eastern-style turmeric chile saffron chicken
Chicken and egg hash with Caribbean flavors
We tried this recipe for our leftover homemade roast jerk chicken and whole roasted sweet potato: http://www.foodandwine.com/recipes/chicken-hash-eggs Our modifications: first, before adding any oil or butter to the pan, we removed the seasoned skin from thigh and breast, cut the skin into bite sized pieces, and sautéed them until crispy, then set aside. The skin… Continue reading Chicken and egg hash with Caribbean flavors
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