Tag: carrots

Thai Fried Rice with Red Curry Chicken

This is a delicious meal to make either through the week or on the weekend- maybe this would be a great Sunday meal as it is a bit involved with quite a few ingredients.. but it is worth it!

1 pound chicken thighs, skinless and boneless, cut in 2 inch pieces
2 tablespoons red curry paste
Juice of a lime
1 tablespoon tamari
1 tablespoon honey
1 teaspoon salt
2 tablespoons peanut oil

Marinate the chicken pieces in the red curry paste, lime juice, tamari, honey and salt for at least 2 hours, ideally 6 to 8 hours. Keep aside.

Transfer to a lined cookie sheet, drizzle with peanut oil and broil till both sides are brown. Change the oven to bake and finish baking the chicken till cooked through.

Rice

1 tablespoon butter
1 tablespoon peanut oil
11/2 cups brown rice, rinsed
Juice of half a lime
4 cups water or broth
2 teaspoons salt

Heat a pan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the lime juice, water and salt. Bring to a boil and simmer partially covered with a lid until the moisture is cooked off on the surface, about 5 to 10 minutes. Lower the heat and cover and cook for another 30 minutes or till the rice is cooked through. Transfer to a platter to cool.

Sauce

1 tablespoon creamy peanut butter, softened
Juice of a lime
3 tablespoons sweet garlic chili sauce
3 tablespoons coconut milk
1 tablespoon honey
1 tablespoon rice vinegar

Mix all the ingredients in a small bowl and keep aside.

2 tablespoons peanut oil
3 garlic cloves, grated
2 inch ginger, grated
1 cup shredded carrots
1 cup shelled and cooked edamame
1 orange pepper, chopped
2 eggs, beaten
½ cup cilantro, chopped
3 green onions, chopped
2 teaspoons salt
½ cup roasted peanuts, chopped

Add the cilantro, green onions and salt to the beaten eggs and keep aside. Heat a wok like pan with the oil. Add the garlic and ginger and sauté on medium heat for a minute. Add the carrots, edamame and the orange pepper. Saute on medium high heat for 2 to 3 minutes. Create a round space in the middle of the pan by moving the veggies aside and pour the egg mixture in the middle of the pan and stir on medium heat and slowly incorporate all the vegetables. Mix well and add the cooled brown rice. Mix well. Add the peanut sauce and check for seasonings. Mix well and serve with the chicken and chopped peanuts on top.

Chicken and Bean Stew

So my daughter just got a full set of braces- so she has to eat all soft stuff for a bit. I decided to make a play on pasta fagioli- I changed it by making it a stew instead of a soup. I also added chicken to it as I wanted more protein in the dish and I thought a one pot meal would be a lot easier to make. This is a great dish to make today- especially with all the snow coming…

2 tablespoons olive oil
4 to 5 chicken thighs, bone in with skin
Salt
Pepper
½ cup pancetta, chopped
1 medium onion, chopped
3 garlic cloves, chopped
2 tablespoons fresh rosemary, chopped
3 large carrots, chopped
2 celery stalks, chopped
2 tablespoons all purpose flour
1 can cannellini beans
4 to 6 cups chicken broth
½ pound pasta
Salt
Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.

Chicken & Rice with Vegetables

So this dish came about as I was watching The Chew on ABC. Michael Symon (a chef and tv personality) was making a chicken and rice dish, Greek style. He thickened the dish with a mixture of flour and egg. It gave it kind of like a risotto quality.. so I decided to give it a try but infused my flavor profile into it- which consisted of garlic, cilantro and smoked paprika….

4 to 6 chicken thighs, bone in with skin
3 garlic cloves, smashed
1/3 cup cilantro stems, chopped
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 teaspoons smoked paprika

Place the garlic and cilantro stems into a mortar and pestle. Pound till smooth. Add salt, olive oil and smoked paprika. Mix well and place the mixture under the skin of each chicken thigh. Sprinkle with extra salt and marinate for couple of hours.

3 to 4 tablespoons olive oil
2 large shallots, chopped
2 garlic cloves, chopped
2 large carrots, chopped
3 parsnips, chopped
1 cup jasmine rice
3 cups chicken broth
1 egg
2 tablespoons all purpose flour
½ cup chicken broth
Zest and juice of one lemon
½ cup cilantro, chopped
½ cup dill, chopped
Salt

Add the egg to a medium bowl and whisk well. Add the flour and whisk to incorporate. Add the chicken broth, lemon zest, lemon juice, cilantro and dill. Mix well and keep aside.

Heat a heavy saucepan with the olive oil. Heat on a medium high heat and brown the chicken thighs for 4 to5 minutes on each side. Take out of pan and add the shallots, garlic, carrots and parsnips. Saute on medium heat for 4 to 5 minutes. Add the rice and sauté on medium heat for a minute. Add the chicken broth and the browned chicken. Bring to a boil and lower to a simmer and cook with lid on for 20 minutes. Take lid off and check to see if chicken is done. Take the chicken pieces out. Add the egg and flour mixture to the rice and stir and cook for 3 to 4 minutes till the mixture is incorporated in the rice and it is thickened. Check for seasonings and add salt. Return the chicken pieces back to the pan and serve immediately.

Mexican Stew

This is a great one-pot meal to make .. especially since it has started to get cold…
1 pound chicken thighs
1 cup carrots, chopped
1 cup celery, chopped
2 to 3 large yellow potatoes and cut into ½ inch pieces
2 tablespoons olive oil
2 teaspoons roasted cumin
2 cups chicken broth

Sauce

2 poblano peppers, sliced in half
1 anaheim pepper, sliced in half
1 small garlic head, wrapped in aluminum
1 small yellow onion cut in half
2 to 3 green onions
1 tablespoon olive oil
Salt
½ cup cilantro, chopped
½ cup chicken broth

Place the peppers, garlic, onion and green onions onto a lined baking sheet. Drizzle the olive oil and sprinkle the salt. Roast in the oven for half an hour, or until the vegetables are soft. Take out and blend in the blender with the cilantro and ½ cup broth until smooth.

Heat a saucepan and add the oil and roasted cumin. Add the carrots and celery and sauté for 2 to 3 minutes on medium heat. Add the green sauce, 2 cups broth and the chicken thighs. Mix well and add the potatoes. Bring to a boil and simmer for an hour and a half. Serve hot with bread.

Chicken Carrots and Potato Bake

I love when I come up with a one pot meal that is delicious!! This is a great meal to make for the familia as it comes together in no time. It is a self contained meal but if you want to add some greens to the mix, serve a salad or like me- cook up some quick spinach.. will post the recipe for tomorrow…

3 to 4 medium yellow skinned potatoes, cut into wedges

Transfer the wedges to a medium saucepan. Top with water and bring to boil. Drain and let cool.

5 to 6 skinless bone in chicken thighs
2 cups baby carrots
1 large onion, sliced
4 garlic cloves
2 teaspoons coarse salt
½ cup fresh cilantro, chopped
¼ cup extra virgin olive oil
Juice of half a lemon

Transfer the garlic cloves and salt to a mortar and pestle. Pound till smashed. Add the cilantro and continue to pound well. Slowly add the olive oil and lemon juice. Pound till a smooth paste is formed. Keep aside.

Transfer the chicken, carrots, onions and potatoes to a lined baking pan. Drizzle the cilantro paste and mix well. Add extra salt if needed.

Bake on 400 degrees F for 45 minutes to an hour or till the chicken is cooked through and the vegetables are golden brown. Serve immediately.

Mexican Chicken Stew with Chorizo

This dish reflects my obsession with smoked paprika- yet again. I also love Mexican and Latin flavors. They are very similar to Indian and Thai flavors- loud and flavorful. That is what I love. Don’t get me wrong, I do love the subtle dishes as well but I find myself craving the spicy, flavorful foods- preferably the kind I churn out in my kitchen. I can control the fat, sodium and honestly make it more tasty than what we get outside.

This one starts with chicken thighs- my favorite cut to cook with.. they are very forgiving and super flavorful. I then added my other other favorite ingredient- chorizo which provides immense flavor to any dish. I love eating it on it’s own…

A mixture of green onions, carrots, tomatoes and chipotle sauce makes this stew really delicious. I served it hot with hot corn tortillas and fresh guacamole. My husband had a cold beer and I enjoyed a glass of red wine. It was absolutely delicious…

1 pound skinless thighs
1 teaspoon smoked paprika
2 teaspoons salt

Sprinkle the chicken thighs generously with the paprika and salt. Keep aside.

1 tablespoon extra virgin olive oil
1 cup carrots, chopped
½ cup green onions, chopped
1 link chorizo, casing removed and chopped
1 to 2 teaspoons chipotle sauce
1 cup chopped tomatoes
2 cups chicken broth
Salt
½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the chicken thighs on both sides on high heat in two batches and keep aside. Add the chorizo to the pan and sauté on medium heat for 2 to 3 minutes. Add the carrots and green onions. Saute for another 2 to 3 minutes and add the chipotle sauce, chopped tomatoes and chicken broth. Bring to a boil and add the chicken thighs. Bring to a boil and lower heat to a simmer and cover with lid. Let it cook for at least 45 minutes. Take the lid off and cook on a simmer for another half an hour until the meat is falling off the bone. Check for seasonings and add salt. Garnish with cilantro and serve with guacamole and tortillas.

Pasta with Chicken and Zucchini

I love making roast chicken for many reasons. One reason is the leftovers. I like coming up with something completely different with yesterdays leftovers.

In this case, I had about a cup of shredded chicken from the delicious roast chicken. I also always keep fresh tomato sauce in my fridge all the time. Once a week I buy fresh tomatoes and make a quick fresh sauce. I wanted to add some vegetables and noticed a zucchini in my fridge. I then remembered my daughter’s look every time I serve zucchini- so I decided to peel it, chop it and add it to the mix with some carrots- she noticed the carrots but not the zucchini. The chicken and tomato sauce mixture was delicious. I quickly boiled some pasta and we had a delicious, quick and healthy meal.
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