This recipe calls for a total of 4 Tbsp olive oil and 6 Tbsp butter, each divided into 2 Tbsp increments. Using a sharp knife, carefully cut 2 chicken breasts in half crosswise (so that they are thin, like cutlets). Try to keep each breast intact. Sprinkle each side with salt and pepper, then lightly… Continue reading Chicken piccata
Tag: chicken
Burmese coconut chicken soup (o-no kauswe)
Marinate 4 lbs boneless chicken thighs, cut into bite-sized pieces, in 2 Tbsp paprika, 2 tsp turmeric, 2 tsp garlic powder (or 6 minced garlic cloves), and 2 ½ Tbsp fish sauce. Separately, mix 1 cup chick pea flour (besan) with 2 cups water and mix into a slurry. Bring 16 cups of water to… Continue reading Burmese coconut chicken soup (o-no kauswe)
Colombian chicken and root vegetable soup (ajiaco), version 1
This is a multi-step recipe that took over 4 hours to make. First, make the chicken stock: place a whole chicken in a stock pot, cover with 12-14 cups water, and bring to a boil. Reduce to a simmer, then skim scum off the top. Add carrot chunks, celery chunks, 2 bay leaves, an onion… Continue reading Colombian chicken and root vegetable soup (ajiaco), version 1
Chinese steamed salted chicken
Dry-brine bone-in, skin-in chicken pieces (here, thighs) in salt (about ¾ tsp salt per piece) and refrigerate overnight. Place pieces, skin side up, in a baking dish. Place baking dish in a Chinese steamer, then heat steamer pot. Let steam until chicken juice runs clear (about 30 mins). Serve with a sauce made of soy,… Continue reading Chinese steamed salted chicken
Cuban chicken soup (sopa de pollo)
Fighting off yet another cold, I decided to try another chicken soup recipe. This recipe is based on Three Guys from Miami Cook Cuban (Mar. 2013)
Roman-style chicken
This recipe is from Giada de Laurentiis on Food Network in the Kitchen. (Apr. 2013)
Cuban chicken fricassee (fricase de pollo)
This is a family recipe from my friend Annette. Marinate 3-4 lb whole chicken, cut up (skin-on, bone-in) in a mixture of 1 large sliced onion, 1 sliced bell pepper (I used red, not green), 3 garlic bulbs (minced), 1 tsp Spanish red pepper powder (aka pimenton), 1 tsp dried oregano, 1 tsp ground cumin,… Continue reading Cuban chicken fricassee (fricase de pollo)
Vietnamese caramelized chicken with lemongrass and chilies (ga xao sa ot cay)
Marinate boneless, skinless chicken thighs (cut into chunks) with salt, black pepper, and one finely minced lemonstalk. Set aside. Separately, heat 2 Tbsp neutral vegetable oil until shimmering, then add 2 Tbsp sugar; stir constantly on medium-high heat until caramelized. Then add sliced onion, minced garlic, and 3 lemongrass stalks (pounded and bruised). Saute until… Continue reading Vietnamese caramelized chicken with lemongrass and chilies (ga xao sa ot cay)
Chicken soup with quinoa (sopa de quinoa)
In an attempt to recover from our week of indulgence, I decided to try out this soup, which is full of veggies, grain, and lean chicken. This recipe is from Latin Ladles by Douglas Rodriguez (Sept. 2013)
Colombian chicken and potato soup with whole corn (ajiaco), version 2
I thought of my Colombian friend Laura while making this. Place a whole chicken in a stock pot with 12 cups water, 2/3 of a bunch of cilantro (tied with kitchen string), and 1 piece celery tied to 2 whole scallions (tops cleaned off) with kitchen string. Bring to a boil, then reduce to medium-low… Continue reading Colombian chicken and potato soup with whole corn (ajiaco), version 2
Cooking Adventures 