Tag: chicken

Chilaquiles with chipotle sauce and poached chicken breast

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We followed this recipe: http://www.foodandwine.com/recipes/chipotle-chilaquiles. We had 13 fresh 5-inch diameter white corn tortillas, which we cut into 6 pieces (2" x 1" strips), tossed in olive oil, and then baked single layer on 2 baking sheets at 425 for 10 mins (tossed halfway), based on these instructions: https://blog.williams-sonoma.com/baked-chilaquiles/ We also simmered 1 skinless, boneless… Continue reading Chilaquiles with chipotle sauce and poached chicken breast

Chicken, zucchini, and potato soup

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We had an abundance of pipian (aka cousa) squash, so we tried this soup: https://web.archive.org/web/20170709080152/http://myhalalkitchen.com/hearty-chicken-zucchini-soup/ Our modifications: 3 pipian squash in lieu of zucchini; two boneless, skinless chicken breasts with one chicken neck (to add depth to the chicken stock); increased garlic cloves to 8; added 6 oz fresh spinach (not frozen) during the last… Continue reading Chicken, zucchini, and potato soup

Charred lemon chicken piccata

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Details here: http://www.cookinglight.com/recipes/charred-lemon-chicken-piccata. The chicken cutlets took longer to cook than expected, perhaps because they were not thin enough. We served this with oven-roasted cauliflower, which we made except for tahini dressing (we also added some shallots): http://piglettedc.tumblr.com/post/144070024406/armenian-style-roasted-cauliflower-with-tahini (June 2017)

Stovetop teriyaki chicken thighs

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We followed this delicious recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2013/09/true-chicken-teriyaki-recipe.html except that we added about ½ extra Tbsp teriyaki sauce to the chicken. We used the same base teriyaki sauce we had made for the teriyaki salmon steaks a few days ago. We also increased the recipe by 50% because we had 6 chicken thighs (2… Continue reading Stovetop teriyaki chicken thighs

Burmese glass noodle soup with chicken (kyazan chet)

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This is a modified version of kyazan chet from Copeland Marks’ cookbook, The Burmese Kitchen (not available online). First, in separate containers, soak the following dried ingredients in hot water for 10 mins: 2 oz dried cloud ears (dark brown wood ear mushrooms); 2 oz dried lily buds (if unavailable, you can use dried shiitakes);… Continue reading Burmese glass noodle soup with chicken (kyazan chet)

Roast chicken with fennel and lemon

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We tried this recipe: http://www.myrecipes.com/recipe/roasted-chicken-with-fennel-lemon We added an extra fennel bulb and a shallot (sliced into ¼ inch slices) to the roasting pan. We also added one head of garlic (cut in half crosswise) to the cavity of the chicken. At first, I was concerned that two cups of liquid (1 cup each white wine… Continue reading Roast chicken with fennel and lemon

Roast chicken coated with lemon-rosemary butter

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We tried this Pioneer Woman recipe: http://thepioneerwoman.com/cooking/roast-chicken/ For the butter mixture, we increased the zest from 2 lemons to 3 lemons. We also reduced the amount of butter by 1 Tbsp. We skipped the foil (for prep) and added 3 Yukon potatoes and 6 small Korean sweet potatoes, skin-on and cut into 3-inch chunks, to… Continue reading Roast chicken coated with lemon-rosemary butter

Whole roasted chicken with anchovies and olives

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We followed this Mediterranean-style Splendid Table recipe: https://www.splendidtable.org/recipes/whole-roasted-chicken-with-anchovies-and-olives For the chicken seasoning, we used ¼ cup pitted kalamata olives, 2 tsp anchovy paste (in lieu of 4 anchovy fillets), and a dash of olive oil; contrary to the instructions, we trussed the chicken. We also placed 1 lb of fingerling potatoes in the roasting pan… Continue reading Whole roasted chicken with anchovies and olives