Tag: chicken

Vietnamese lime and fish sauce marinated chicken (ga nurong)

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Marinate 2 ½ lb boneless, skinless chicken thighs (trimmed of excess fat) in ¼ tsp sugar, ½ tsp salt, 1 ½ tsp black pepper, 1 Tbsp fish sauce, juice from 1 lime (about 1 Tbsp), and 2 Tbsp canola oil.  Let marinate at room temperature for 30 minutes (or in fridge for 2 hours). Line… Continue reading Vietnamese lime and fish sauce marinated chicken (ga nurong)

Filipino chicken ginger soup with rice (arroz caldo)

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This recipe is from a college friend, Monica. Place a whole chicken, cut-up, in a large stock pot.  Add water to cover the chicken (about 10-12 cups), then bring to a boil, remove protein scum, reduce heat, and then add about ½ lb thinly-sliced, fresh ginger (you can leave the skin on).  Cover and let simmer until chicken… Continue reading Filipino chicken ginger soup with rice (arroz caldo)

Lebanese lemon-garlic chicken (djeaj bil furrin)

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This recipe requires advance planning, as the chicken needs to marinate for 2 days before it can be cooked.  Place a 4 lb chicken (cut into 10 pieces) in a large bowl containing 6 cups water and 2 Tbsp apple cider vinegar.  Drain and set aside.  Then place the chicken pieces into the following marinade:… Continue reading Lebanese lemon-garlic chicken (djeaj bil furrin)

Jordanian chicken with rice, cauliflower, and eggplant (makloubeh)

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I tried my first glorious bite of makloubeh sometime around 2007, when a Palestinian-American friend and colleague brought me some from her family's weekend cooking. I was blown away by its flavors and textures, and I soon started searching for recipes. I learned that makloubeh is popular in many Middle Eastern countries. This recipe is… Continue reading Jordanian chicken with rice, cauliflower, and eggplant (makloubeh)

Salvadoran chicken broth with vegetables (caldo de pollo con verduras)

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While on our honeymoon at ClubMed, we had a delicious soup that inspired us to try our hand at home.  First, make the chicken broth by combining 1 ½ lb  chicken wings, necks and gizzards (here, 3 lb chicken wings and drummettes), 4 stalks chopped celery, 1 lb chopped and peeled carrots, ½ bunch each chopped cilantro… Continue reading Salvadoran chicken broth with vegetables (caldo de pollo con verduras)

Juju’s Indian chicken and potato curry  

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This recipe is courtesy of my friend Juju. Marinate 2 boneless, skinless chicken breasts (cut into large bite-sized pieces) in 2-3 Tbsp Patak’s biryani paste, 1 cup plain yogurt (here, I used nonfat greek), and ½ tsp salt for at least 2 hours.  Heat 1-2 Tbsp of neutral oil in a large pot, then add ¾ cup fried… Continue reading Juju’s Indian chicken and potato curry  

Azorean chicken and lemon soup  

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This is a great soup when you’re feeling run down.  We made this to nurse our colds.  Place a 2 bone-in chicken breasts (here, 3 boneless skinless chicken breasts, which was all we had in our pantry) in a stockpot, then add 1 onion (peeled and quartered) and ½ bulb garlic (cloves peeled and bruised).  Cover chicken with… Continue reading Azorean chicken and lemon soup