Oh, Boy, It’s Chicken Again!
Most of the time, I am a very boring eater. I like most foods cooked the exact same way. Why? Because I know I like it! Nothing irritates me more than spending a whole bunch of time (and maybe money) on a dish to have it taste horrible! Then, I get to the point where I get sick to my stomach if I eat said food the same way I always do because I always have it the same way! LOL! Vicious cycle! So, how about some various recipes for chicken that you may not have thought of?
Arroz Con Pollo (Rice with Chicken)
Date: Sun Jan 2, 2000 1:31am
This is a traditional dish in Panama. It’s served at all kinds of events, including Christmas, weddings, quincinieras, etc.
- 2 frying chickens cut up, or equivalent in chicken parts
- 1 large can tomatoes
- 1 can tomato sauce
- 1 large handful chopped parsley or more if you want to decorate the platter with it
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 large sweet peppers, chopped
- Oil for frying (I like olive oil, but Crisco is fine)
- 1 can pimiento, sliced
- 1 cup stuffed olives, drained (Salad olives are fine, but the others look better)
- 1/2 bottle capers, drained
- 2 bay leaves
- 1/4 tsp. saffron
- Salt and pepper to taste
- Chicken broth, or hot water and chicken bouillon powder
- 2 cups frozen peas, cooked
- Cooked green asparagus, sufficient to decorate platter
- Rice, about three cups uncooked
Heat the oil in a large heavy pot, add chicken, and cook until golden brown. Take out, and put in onions and garlic. Cook over medium heat until transparent. Add tomatoes,
peppers, and tomato sauce, and simmer a little. Add chicken, bay leaves, chopped parsley, salt, pepper, about 3 cups chicken broth (either homemade, canned, or bouillon
powder and water), and saffron. Turn flame low and cook until chicken is tender. Take chicken out, and remove meat from bones, separating meat into medium size pieces or
cubing it if you feel fancy. This part of the recipe can be done the day before.
Measure liquid (if you wish, you can remove bay leaves and run the rest of the sauce through the food processor or blender). Check the flavor; it should be rather salty.
Heat broth to boiling. Use 1 cup of rice to about every two cups of liquid. (This is where you can really stretch the chicken, depending on how many you think you have to
feed. Just adjust the amount of liquid and rice, using additional chicken broth and perhaps a small can of tomato sauce, but keeping the liquid to rice ratio at the old
standby of 2 to 1.) I understand the traditional figure is 1/2 cup of uncooked rice per serving. This is a generous amount of rice by American standards, so you may luck out
and have leftovers!
Heat some oil in a heavy frying pan or dutch oven, and add rice. Stir constantly over medium heat until rice is a nice warm tan-ish color. Combine rice with boiling liquid,
and over high heat cook uncovered until the liquid has vanished below the rice. Add olives, capers, and chicken, but do not stir. Turn heat very low, and cover pot. Simmer
about half an hour, lift rice and turn carefully, and continue cooking until rice is done. Just before serving, add about 2 cups cooked frozen peas, and about 3/4 of the pimientos.
Serve on a large platter, decorated with the asparagus and remaining pimiento strips, and some chopped parsley if the spirit so moves.Serve the remaining sauce to be spooned
over the rice as needed.
This is obviously a wonderful buffet dish. It can be expanded easily, and looks lovely heaped on your best platter and artfully decorated. The color scheme makes it a great
favorite for Christmas buffets, and the taste is a welcome relief after all that turkey and ham. You can stretch a little bit of chicken by using more tomatoes and chicken
broth and cooking a lot of rice with the resulting broth. Or you can have a lot of sauce, if your guests are inclined to slop it on with a heavy hand. Kids usually like
it, too, though there are always a few suspicious souls who pick out all the peas and capers. The major drawback is that if the pot is not heavy enough or the heat low
enough, it tends to scorch down while cooking the rice. It warms up well, so leftovers are great to have around.
Tandoori Murgh (Spiced Roast Chicken)
Tandoor chicken perhaps the most publicized of all Indian chicken preparations takes its name from the tandoor or clay oven in which it is cooked. Shaped like one of Ali Baba’s
jars and usually buried in earth, the tandoor is heated by white hot coals within. The chicken is threaded on a very long skewer which is lowered into the oven leaving the
bird to cook over the coals. Try this version cooked in a gas or electric oven; it does not have quite tile same flavor as when cooked over coals but is too delicious to miss.
Serves . 4
- all roasting chickens, about 500 g (1 lb.) each
- half teaspoon saffron strands
- 1 tablespoon boiling water
- 4 cloves garlic, peeled
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon lemon juice
- half teaspoon chili powder
- 1 teaspoon paprika
- 1 half teaspoons curry powder
- 2 teaspoons salt
- 2 tablespoons margarine
Skin the chickens, then make slits in the flesh of the thighs. drumsticks and breast, to allow spices to penetrate. Soak saffron in boiling water for 10 minutes and put into
small blender jar with garlic, ginger and lemon juice. Blend until smooth. Scrape out blender jar and mix all other ingredients except margarine with the blended mixture. Dry
the chickens inside and out with kitchen paper, then rub the spice mixture all over the chickens, especially in the slits made in the flesh. Cover and leave to marinate for 2
hours at least! or preferably refrigerate overnight. Preheat oven to 900_C (400_F). Put margarine in a roasting pan and heat in the oven for a minute to melt the margarine,
then spread margarine over the base of the pan. Put chickens in the roasting pan, side by side but not touching with the breasts downwards. Spoon the melted margarine over the
birds. Roast in hot oven for 20 minutes. Baste with margarine. turn birds on one side and roast for 15 minutes. Then turn on other side, baste again and continue roasting for
a further 15 minutes. Turn bird s breast upwards, baste well with margarine and pan juices and cook for a further 10-15 minutes. basting every 5 minutes. Serve hot with
parathas or naan roti and an onion salad. Note: If oven has a rotisserie, it is ideal for cooking tandoori chicken, but it will still be necessary to baste the birds because
the skin has been removed.
Copyright 1995 by Raphael Meyer, American-Asian Kashrus Services
Sumac Chicken (Musakhkhan)
This is a special dish for guests in the Middle East and this recipe appeared in the Herb Quarterly No. 38, also. I like to cook it in a pottery pot.
- 1 3-4 lb chicken cut into serving pieces
- 6 cardamon seeds, crushed
- 1-1/4 cups corn oil
- 4 large onions, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp allspice
- 1/4 cup pine nuts
- 1/2 cup sumac
- 4 small loaves pita (an Arabic bread)
You will cook the chicken separately first:
Place chicken pieces and 1/2 of the cardamon seeds in the pot and cover with water. Cook with medium heat until tender, remove the chicken and set aside. (Save the broth
for something else.)
Saute the pine nuts:
While the onion mixture is simmering, saute the pine nuts in remaining oil until they are light tan.
Cooking the onions:
In another saucepan, put 1 cup of the oil, onion, salt, pepper, allspice, remaining cardamom. Cook with very low heat until the onions are transparent and lightly browned.
At this point add the sumac and pine nuts to the onions.
Putting it all together:
Split open the pita and arrange them in a deep, heavily-greased casserole (round or oval works best). Spread the onion-sumac mixture on each layer, using about 1/2 of the
mixture. Put chicken pieces evenly on top of the pita and spread remaining onion-sumac mixture over chicken. Cover with thick brown paper and bake in 350 degree F oven for 40 min. Serve hot, giving each person a serving of bread with each chicken piece.
Toppings for each serving: Yogurt
Serve with Tomato and Cucumber Salad.
Murgh Tikka (Skewered Barbecued Chicken)
- 500 g (l lb.) chicken breasts or thighs
- 1 medium onion, roughly chopped
- 1 clove garlic, sliced
- 2 teaspoons finely chopped fresh ginger
- 2 tablespoons lemon juice
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon salt
- 2 tablespoons chopped fresh coriander or mint leaves
Bone the chicken and remove skin. Cut chicken meat into bite-size pieces. In container of electric blender put the onion, garlic and ginger and blend until smooth, adding the
lemon juice if more liquid is required. Mix with the ground spices and salt and marinate the chicken in this mixture for at least 2 hours at room temperature, or refrigerate
overnight if possible. Thread chicken on bamboo skewers and cook over glowing coals or under a preheated griller until cooked through.
Copyright 1995 by Raphael Meyer, American-Asian Kashrus Services
Marinated Rosemary Chicken
- 2 (2-3 lb.) whole chickens
- 2 bunches fresh parsley, chopped
- 1 bunch fresh thyme
- 6 T. dried rosemary
- 3 T. grated lemon zest
- 12 cloves crushed garlic
- 1 c. olive oil
- 1 c. white wine
Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, oil, and wine. Add salt and pepper to taste. Run processor until ingredients are
mixed all together and the mixture is smooth. Remove first two wing joints of chickens and truss with twine so legs are held tightly against the bodies. Rub marinade both
inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining
marinade on top of the breasts and around the edges. Cover dish and marinade in refrigerator for 24 to 36 hours.
Preheat oven to 350 degrees F. Remove chicken from marinade dish, discarding any remaining marinade. Place in a lightly greased 9″ x 13″ baking dish and bake for about 1
1/2 hours or until chickens are no longer pink inside and their juices run clear.
Kai Tom Kha (Chicken Soup with Galangal)
Bergamot leaves are often used in Thai cooking. Here is an example…
- 2 Stalks lemon grass
- 1 cup Water
- 4 cup Coconut milk
- 8 Chicken thighs or 1 1/3 lb Chicken breast, diced
- 10 slice Galangal
- 2 tablespoon Fish sauce
- 3 small Fresh chilies
- 3 Bergamot leaves
- 2 tablespoon Lemon juice
- Spring onions, shredded
- Chilies, shredded
This one’s a bit more complex and gets into some exotic ingredients. All of them should be available from an Asian grocery. If you have any questions about what the ingredients
are or how to use them, just ask. The only thing that can not be substituted for is the fish sauce. You could use ginger instead of galangal, but the soup would lack the
perfumed, exotic aroma of the galangal that adds so much to the dish.
Lime zest could be used for the bergamot leaves.
Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce.
Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast.
Stir in the remaining coconut milk and turn up the heat. As soon as it begins to boil, toss in the whole chilies and bergamot leaves. Stir, and remove from the heat.
Serve in individual bowls. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.
From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times Editions,
Jo’s Chicken Curry
Thought I’d add my standard chicken curry recipe here:
- 4 to 6 chicken breasts
- 2 onions
- 2 cloves of garlic
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander powder
- 1/2 tsp ginger powder
- 1/2 tsp chili powder (or to taste)
- 1 tsp garlic powder
- 2 tbs tomato puree
- methi (fenugreek leaves, and optional)
- fresh coriander (an acquired taste, and also optional!)
Finely chop onions and garlic, and cook until soft in about 2 tbs oil. Meanwhile, mix all the spices (everything from turmeric to garlic powder in the list above) together in
a cup with enough water to make a fairly loose paste. When the onions etc. are softened, add the spice paste, and cook gently until the oil rises to the surface in pools – do
NOT overcook here because the spices will get burned and taste wrong! Add the tomato puree and mix well together.
At this point, I cheat and add a Knorr chicken stock cube, but ordinary salt will do – just to give taste. Chop the chicken breasts into small pieces and add to the pan,
mixing thoroughly until the chicken is coated. Pop into casserole dish (with lid) and cook for about half an hour until the chicken is cooked through – you may have to add
water to keep the mixture moist. Once the chicken is cooked, add methi, if available – about a dessertspoonfull – and the fresh coriander, if you like it. Cook for a further
ten minutes, and serve with rice and chutneys (or chili pickle if you have a cast iron tongue like I do!). It’s all very simple, once you have the correct spices, and tastes
Hope you enjoy it!
Hazelnut Chicken With Orange Thyme Cream
- 2 Whole boned chicken breasts, skinned and lightly pounded
- Flour to dredge
- 3 tablespoons Butter
Hazelnut Crumb Mixture:
- 1/3 cup Hazelnuts — coarsely chopped
- 1/3 cup Fresh bread crumbs
- 1/4 teaspoon Thyme
- 1 Egg — lightly beaten with
- 1 teaspoon Water
- Salt and pepper to taste
Orange Thyme Cream
- 1 Orange — sectioned (reserve any juice)
- 1/8 teaspoon Hazelnut liqueur (Such as Frangelico)
- 1 cup Heavy cream
- Salt and pepper to taste
Cut each chicken breast in half. Mix together hazelnut pieces, bread crumbs and thyme. Set aside. Prepare egg wash. Beat egg lightly with water, and add salt and pepper.
Dredge chicken breasts in flour, dip into egg wash and coat with hazelnut crumb mixture. Shake off excess. Chill until ready to use.
Melt butter in heavy pan. Over moderate heat, cook chicken breasts until golden brown on both sides, approximately 10 to 15 minutes. Add reserved orange juice, thyme, hazelnut liqueur, and heavy cream. Simmer gently, basting often, until chicken is barely cooked through and sauce has thickened slightly. Add orange sections and season to taste with salt and pepper. Remove chicken breasts from pan and pour sauce over them.