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)
Tag: poultry
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 garlicky roast chicken (ga ro-ti)
Marinate 4 lb of bone-in, skin-on chicken parts (I prefer a mix of bone-in breast, thighs, and drumsticks) in 3 ½ Tbsp Maggi seasoning (we reduced to 2 ½ Tbsp), 4-5 large minced garlic cloves, ½ tsp sugar, ¼ tsp salt (we reduced to 1/8 tsp), ¾ tsp black pepper, and 2 ½ Tbsp neutral… Continue reading Vietnamese garlicky roast chicken (ga ro-ti)
Chicken saltimbocca
Cut 2 boneless, skinless chicken breasts in half lengthwise to make 4 cutlets. Sprinkle lightly with salt, then place 3 fresh sage leaves on the top of each cutlet. Separately, line up 4 thin slices (2 oz total) of pancetta (or prosciutto de Parma) and slice in half, lengthwise. Wrap each chicken breast with 2 pancetta strips each, securing… Continue reading Chicken saltimbocca
Roasted parsnips and fennel with store-bought rotisserie chicken
This vacation inspired a semi-homemade cooking moment for me. Preheat oven to 400. Peel 3 parsnips and cut into wedges. Trim fennel bulb and cut into thick slices. Spray a baking pan with cooking oil, then spread the parsnips and fennel in a single layer, if possible. Season lightly with salt, black pepper, and another spray of oil. Let… Continue reading Roasted parsnips and fennel with store-bought rotisserie chicken
Lebanese lemon-garlic chicken (djeaj bil furrin)
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)
Salvadoran chicken broth with vegetables (caldo de pollo con verduras)
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)
Vietnamese banh mi
We made chicken satay (technically, a Malaysian dish) garnished with daikon and carrot pickle. Recipes are available in Andrea Nguyen’s cookbook, The Banh Mi Handbook. (Dec. 2014)
Juju’s Indian chicken and potato curry
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
Cooking Adventures 