• +00386 40 000 111
  • themes@webriti.com

Tag Archives: chicken

Authentic Teriyaki Chicken

admin No Comments

Ingredients

  • 500g chicken breast or thighs
  • Grated ginger, to garnish (optional)
  • Marinade
  • 2 tbsp sake (rice wine)
  • 4 tbsp soy sauce
  • 4 tbsp mirin (rice wine vinegar)
  • 2 tbsp sugar

 

Directions

  1. Poke chicken using a fork.
  2. Mix all other ingredients in a bowl.
  3. Marinate the chicken in the mixture for 15 minutes in the refrigerator.
  4. Heat some vegetable oil in a frying pan.
  5. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat.
  6. Pour the sauce used to marinate chicken in the pan.
  7. Cover the pan and steam cook the chicken on low heat until done.
  8. Remove the lid and simmer until the sauce becomes thick. Remove from heat.
  9. Slice the chicken and place on a serving plate.
  10. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger, if you would like.
  11. Serve with vegetables on a bed of rice.

Asian Chicken Noodle Soup

admin No Comments

Soups are fantastic in cold weather. There’s no better feeling than to warm your hands on the bowl of chicken noodle soup with the broth steaming out of it. And then you dip your head a little to smell that goodness. It simply takes you back when Mom used to make them for you when you got sick.

As far as comfort food goes, this recipe will not fail you because a little of everything you want your soup to have, it’s got. It’s a bit to the Asian side so adding on the mirin, chinese cabbage, sesame oil and Vietnamese chili paste is an homage to the good soups I’ve tasted once before in restaurants.

There’s just something about chicken and soups that’s comforting. In my opinion, the real reason why chicken noodles always lift us up is the freshness of the ingredients you choose to add. You can see the difference when you buy a canned soup instead of making it yourself.  Canned soups tend to taste a little too salty or too plain. To me, when you labor to make this recipe, the whole thing would just taste better especially when you serve it hot off the oven. And because it’s made from the heart, the entire family will appreciate the sentiment.

Ingredients

  • 4 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon dark sesame oil, plus 1 teaspoon
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon sugar
  • 4 tablespoons rice vinegar
  • 1/2 teaspoon Vietnamese chile paste
  • 8 cups chicken broth
  • 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
  • 4 cups chopped Chinese vegetables or Napa cabbage
  • 1 (5-ounce) package rice noodles, prepared according to packing directions
  • 1/2 cup chopped fresh cilantro leaves
  • 6 scallions, thinly sliced
  • 1/3 red pepper, thinly sliced

Description

  1. In a mixing bowl, add the soy sauce, mirin, garlic, a teaspoon of the sesame oil, ginger, chili paste, sugar and vinegar. Mix it well.
  2. Take a medium saucepan and heat the broth for a few minutes. Slowly add in the chicken pieces, the soy sauce mixture and all the vegetables. Bring this to a boil.
  3. Let simmer for two minutes to let the chicken cook through. Then add what’s left of the sesame oil (about a teaspoon). This time give it a little taste to adjust the seasonings.
  4. On a serving bowl, prepare the cooked noodles, ladle in the soup and chicken and garnish with cilantro, bell pepper and scallions. Serve hot.

Lemon And Herb Roasted Chicken With Baby Potatoes

admin No Comments

I had a dinner party on the eve of spring last year and this was an absolute hit! I didn’t quite expect it because I knew many of my guests were big on organic food and vegetables. I remember having a difficult time deciding what to serve. I had to source out all the ingredients on this dish including the chicken from an organic store. I originally planned on having 2 chicken dishes for the night but decided otherwise. I settled on this one because it had potatoes so I no longer served the mashed ones.

It worked out pretty well. I already knew that adding herbs on chicken would be good. That’s a winning combination altogether. If you have to roast chicken you need the aromatics to go alongside it. Now adding the baby potatoes just completed the dish.

I found out soon after that what they loved about the dish was the texture of the meat. The chicken was juicy and tender on the inside, not to mention the rosemary smelled so good on it. I remembered that I served it last and it had just come out of the oven so it was piping hot. To me, that sealed the deal. After my guests had smelled the aroma, they probably didn’t want to try anything else.

Ingredients

  • 1 (4 to 5 pound) free-range chicken
  • Kosher salt and freshly ground black pepper
  • 1 lemon, halved
  • 1 head garlic, halved
  • 1/4 bunch each fresh rosemary, thyme, and parsley
  • 1/4 cup olive oil
  • 11/2 pounds red new potatoes

 

Description

  1. Begin by preheating the oven to 400°F.
  2. Make sure to clean the chicken by rinsing it with cool water. Pat dry with toilet paper towels.
  3. Season the chicken with salt and pepper including the cavity before stuffing the lemon, garlic and herbs inside it.
  4. Take a roasting pan and place the chicken breast side up. Next, using a kitchen twine, tie the legs of the chicken together in order to hold its shape.
  5. Arrange the potatoes around the roasting pan. It should surround the chicken well and then season everything with a fair amount of salt and pepper. Then drizzle on olive oil.
  6. Place the whole thing in the oven and roast for about an hour or a little over (half an hour will do just fine). It’s best to rotate the pan every 20 minutes to make sure the browning of the skin is even. Baste the chicken on its own sauce after every turn.
  7. Insert a meat thermometer to the thickest part of the bird and check to see if the temperature reads at 165°F. That’s how you’ll know the chicken is done. Check to see if the legs would wiggle out easily from the sockets.
  8. Transfer the chicken to a serving platter and arrange the potatoes. Baste everything with the sauce left on the roasting pan. Best served hot.

Chicken with Roasted Potatoes 2

Chicken Meatballs

admin No Comments

I’ve been serving beef meatballs for years on plenty of occasions. My children loved them when they were little and used to request them almost once a week. Well, that was the case until yesterday. I was preparing a chicken recipe for lunch. My daughter has always been very interested at helping me in the kitchen and sometimes she gets the brightest ideas on the things I am making. It isn’t new to me that she suggests a lot of things like adding ingredients when they’re not supposed to.

I usually laugh them off but this time she made good sense. Suggesting that meatballs be made from chicken wasn’t a bad idea after all. Following the original meatball recipes of old, I got to work experimenting on this one. What came off the idea was a brilliant alterative that you can use to serve on pastas or as a plain meal. It’s also a very good on its own.

Serve this with a side of sautéed vegetables and you’re good to go. Or, you can make your favorite dipping sauce ahead if you prefer not to use this dish on pasta. Actually anything you add to it will do. It’s the most versatile meatball recipe which doesn’t cost a lot to make. It’s very easy too. If my 8 year old can make it, so can your own kids.  All it takes is a little practice and some love and patience. I bet any meal prepared with those would taste just as good.

Ingredients

  • 1 lb ground chicken
  • 1 egg
  • 1/2 cup parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 2 teaspoons fresh oregano (or the equivalent dried)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Description

  1. Start by having your chicken pieces ground and washed thoroughly. Then place it on a medium-sized bowl, with egg, ½ cup Parmesan, bread crumbs, garlic, ½ teaspoon salt and oregano.
  2. With clean hands, knead the mixture and make sure all the ingredients are evenly combined.
  3. Roll them into 1-inch balls. Bigger if you prefer them that way.
  4. Warm up olive oil over high heat in a large non-stick skillet.
  5. Place 8 pieces of meatballs into the skillet and cook them until they turn gold brown. That’s approximately 8 minutes per meatball.
  6. Once cooked, remove the meatballs with a slotted spoon and add to your favorite pasta or any dipping sauce you wish to make.

Chicken Meatballs 2

Classic Baked Chicken

admin No Comments

I no longer worry about what to do with a few chicken pieces left on the fridge. I have just the recipe for it. It takes a few minutes to cook and just about the simplest of ingredients you can find in your cupboards. Actually, it takes just 3 basic ingredients. Bake it and you’ll see what I mean.

Chicken doesn’t need an over-complication of ingredients and cooking techniques. I’ve always believed that baking is the best way to cook chicken. And this is the perfect chicken recipe – humble, delicious and high on the taste points.

I’ve received plenty of high fives on this one. No one believes that it took no more than 3 major ingredients and that’s it. I can’t explain it any simpler than this so I’ve always suggested to friends that this be served on dinner parties. It’s guaranteed to make every mom curious. And they’ll want to keep making it for as long as chicken would never go out of style. I don’t see that happening anytime.

Ingredients

  • 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
  • Olive oil
  • Salt and freshly ground pepper
  • 1/2 cup of chicken stock or white wine for the gravy (optional)

Description

  1. Preheat the oven to 400°F. Next, rinse chicken pieces in water and pat with paper towel to dry them off. Then, proceed by coating the bottom of a roasting pan with olive oil. And then you can rub some olive oil over all the chicken pieces. Then sprinkle on salt and freshly ground black pepper. Arrange the pieces with the skin-side up on the roasting pan. Put the largest pieces like the breast in the center. Make sure there’s room between the pieces so they won’t crowd in the pan.
  2. Bake the chicken for 30 minutes on the same temperature and then reduce the heat down to 350°F and cook for 10 to 30 minutes. It takes approximately 14 to 15 minutes per pound total for cooking time. Cook until the juices run clear when poked with a sharp knife. You can check the internal temperature of the chicken breast at 165°F and the thighs at 170°F. If you find the chicken pieces not browning to your satisfaction, cook them under the broiler for 5 minutes.
  3. Take the roasting pan out of the oven. Remove the chicken pieces and transfer it on a plate. Cover it up with aluminum foil and let rest for 5 to 10 minutes before serving.
  4. You can make gravy for the chicken by taking the roasting pan with all the drippings and heating it on top of a stove. Scrape the drippings that got stuck to the bottom of the pan. Add a half cup of white wine or chicken stock in order to help deglaze the pan.
  5. Pour this mixture of wine/stock and drippings on a small saucepan and warm on medium to high heat and reduce its thickness to a gravy consistency.

Classic Baked Chicken

12

We are Loving our All Customers

Lorem ipsum dolor sit amet, consectetur adipisicing elit. Laudantium accusamus molestias veritatis iste ea! Maxime quasi dignissimos eum voluptates facere.