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
Tag: poultry
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
Minced turkey and chipotle chili
We tried this NYT recipe, which is based on Mexican pozole: https://cooking.nytimes.com/recipes/1013041-turkey-and-hominy-chili-with-smoky-chipotle Our modifications: first, we increased the amount of minced turkey from 2 ½ lb to 3 lb. Second, we used yellow and red bell peppers (no green, which imparts a bitter flavor). Third, we used 12 oz beef broth in lieu of beer.… Continue reading Minced turkey and chipotle chili
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
Chilaquiles with chipotle sauce and poached chicken breast
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
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
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