Tag: chicken thighs

Pad See Ew (Thai Stir Fried Noodles)

This was yummy, yummy! We just got a new Asian store near our house and I am super excited to be able to buy all the yummy veggies like Chinese broccoli and fresh noodles, etc any time I want….

16 ounces rice noodles (any variety will do. I was able to find the actual wide rice noodles), cooked according to package directions. Drain well and drizzle with some oil to prevent sticking together. Be careful not to over cook.

Sauce

2 tablespoons sweet dark soy sauce (if you don’t have dark soy sauce, just add extra regular soy sauce with a bit of sugar)
2 tablespoons oyster sauce (eliminate if vegetarian)
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sugar
2 tablespoons water

Mix together and keep aside.

2 to 3 chicken thighs (partly frozen so they can be sliced thin), sliced thin
1 tablespoon soy sauce

Marinate chicken in soy sauce for 2 to 3 hours.

2 tablespoons peanut oil
3 garlic cloves, chopped
1 bunch Chinese broccoli, leaves separated and chopped/stems chopped separately
10 ounces Cremini mushrooms, sliced
2 eggs, beaten
3 green onions, chopped
½ cup cilantro, chopped

Heat a wok like pan with the peanut oil. Add the Chinese broccoli stalks and garlic. Saute on a high heat for 2 to 3 minutes. Add the chicken and sauté on high heat for another 2 to 3 minutes. Add the mushrooms and repeat the process. Add the noodles and the sauce. Mix well and make room in the middle of the pan and add the eggs. Stir well as the egg cooks and coats all the noodles. Check for seasonings and add the green onions and cilantro. Serve warm.

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.

Achari Chicken Tikkas (Chicken Cooked In Pickling Spices)

I am always looking for different ways to cook chicken- I guess so is everyone else. It is easy to pick it up while doing your weekly shop- or in my case- daily shop. I have to admit- I prefer chicken thighs to any other part of the bird. I find it very versatile, forgiving and full of flavor. I especially use it when making ethnic dishes.

I love making chicken tikkas- my daughter loves them- and I feel good about giving her delicious, organic meat with some veggies on the side.

I felt like eating tikkas but I wanted to prepare them a little differently than my usual. The cooking method is the same- it is the marinade that is completely different- sky is the limit when it comes to flavoring the yogurt. I made a spice mix which is similar to pickling spices used in Indian pickles. It is a classic mixture of fennel seeds, fenugreek seeds with onion seeds, etc. It gives the chicken a delicious sweet, savory and liquorice flavor.

These are best if marinated over night- if you didn’t plan ahead, no worries- a couple of hours will be fine as well. Keep this recipe in mind as you start thinking of grilling outside- enjoy!!

Achari Mix

2 teaspoons fennel seeds
2 teaspoons coriander seeds
½ teaspoon fenugreek seeds
1 teaspoon black cumin seeds
2 teaspoon onion seeds
1 teaspoon mustard seeds

Roast the seeds on stovetop until aromatic on medium heat- about 2 to 3 minutes. Cool and grind to a powder. Keep aside.

1½ pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
1 tablespoon minced garlic
1 tablespoon minced ginger
¾ cups non-fat Greek yogurt
¼ cup half and half
Juice of one lemon
3 teaspoons salt
½ red onion, sliced thin
1 lemon cut into wedges

Marinate the chicken in the garlic, ginger, yogurt, half and half, lemon juice, salt and the spice powder. Let it sit in the fridge over night or at least 2 to 3 hours.
Skewer the chicken pieces and cook under a broiler or on an outdoor grill. Cook till golden brown. Serve on a platter with sliced onions and lemon wedges.

Chicken and Peas with Rice with Tomato Chipotle Sauce

I love me a good one pot meal… and this is a really good one. Perfect for company or a Sunday dinner!

1 pound chicken thighs, boneless, skinless
¼ cup all purpose flour
2 teaspoons salt
1 teaspoon pepper

Drizzle the chicken pieces with flour, salt and pepper, keep aside.

2 tablespoons extra light olive oil
1 large onion, chopped
4 garlic cloves, chopped
½ cup cilantro, chopped
1 cup tomato sauce
1 ½ cups white rice
2 cups chicken broth
2 teaspoon salt
2 cups frozen peas

Heat a heavy saucepan with the oil and brown the chicken pieces on both sides about 4 minutes for each batch. Take out and add the onion, garlic and cilantro. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and rice. Saute for 30 seconds and add chicken broth and salt. Add the browned chicken pieces and bring to a boil. Simmer on a medium heat with lid half on for 15 minutes. Turn the heat down and cover completely with lid. Cook for another 15 minutes. Top with frozen peas and cover with lid again and let it cook for another 10 minutes. Take lid off and make sure the rice is fully cooked. Fluff with a large fork and serve.

Tomato Chipotle Sauce

1 cup tomato sauce (fresh or canned)
1 to 2 teaspoons salt
1 teaspoon sugar
1 tablespoon chipotle in adobo sauce

Bring the tomato sauce to a boil. Add the salt, sugar and chipotle sauce. Bring to a boil and simmer for ten minutes. Check for seasonings and serve with rice.

Chicken and Mushroom with Tomato Sauce

This is a great dish to enjoy either with spaghetti or crusty bread… it almost like a stew and this weather it is perfect with a yummy glass of red wine…

6 to 8 chicken thighs, skinless and boneless
2 tablespoons all purpose flour
1 teaspoon salt
½ teaspoon pepper
2 to 3 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 tablespoon fresh rosemary, chopped
2 10 ounces packs of Cremini mushrooms, sliced
1 cup red wine
1 cup chicken broth
2 cups tomato sauce (homemade preferable)
2 teaspoons salt
½ cup parsley, chopped
Cooked spaghetti

Dredge the chicken pieces in the flour, salt and pepper mixture. Keep aside. Heat a heavy saucepan with the olive oil on medium high heat. Brown the chicken pieces on both sides, about 3 to 4 minutes each. Take the pieces out and add the mushrooms. Saute on medium heat for 5 to 6 minutes until wilted and golden brown. Add the onions, garlic and rosemary. Saute on medium heat for 3 to 4 minutes. Add the red wine, chicken broth and tomato sauce. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take lid off and bring to a boil once more and cook till the desired consistency is reached. Taste for seasonings and garnish with parsley. Serve on top of whole wheat spaghetti.

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.

Chicken with Chorizo on Raisin and Pine Nut Couscous

I have to say, this is one of my favorite, recent recipes I have come up with. I am not sure what inspired me- but I am sure I was either reading or watching something or someone cook a dish with chorizo or chicken. As I have mentioned many times before, I love Latin flavors including ancho chili powder. My other favorite ingredient is chorizo. If I could, I would eat chorizo everyday- but the reality is that it is high in fat and calories… so, it is perfect to use as a flavor enhancer and not as the main protein. I also used chicken thighs but one can use chicken breast and make the dish healthier.

The chicken and chorizo are cooked like a stew in a mixture of chicken broth and orange juice. This fall/winter, I have been using loads of fresh oranges and orange juice. I love the sweet and savory the fruit imparts in all dishes.

I served the stew with a quick raisin and pine nut couscous. I like to use whole wheat couscous to incorporate more whole grains into our diets. I also served a yummy salad .. coming up tomorrow.

2 tablespoons extra light olive oil
1 pound chicken thighs, skinless, bone in
¼ cup all purpose flour
1 teaspoon salt
Pepper
1 cup fresh chorizo, casings off (about 2 to 3 large links) crumbled
1 cup yellow onion, chopped
3 garlic cloves, minced
Juice of 2 Clementines
2 cups chicken broth
2 teaspoons ancho chili powder
Salt
½ cup cilantro, chopped

Add the flour, salt and pepper in a wide platter. Dredge the chicken lightly in the flour. Heat a large saucepan with the oil and brown the chicken pieces on both sides for 2 minutes each. Take out and keep aside. Reheat the oil and add the chorizo. Saute on medium high heat for 2 to 3 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the chicken, orange juice, chicken broth and ancho chili powder. Bring to a boil and lower the heat to a simmer. Cover and let cook for 20 minutes. Take the lid off and increase the heat to high. Cook for another 3 to 4 minutes. Check for seasonings and add salt and garnish with cilantro.

Couscous with Raisins and Pine Nuts

1 tablespoon extra virgin olive oil
½ cup golden raisins
½ cup pine nuts
1 cup chicken broth
1 teaspoon salt
1 cup whole wheat couscous

Heat a medium saucepan with the olive oil. Add the raisins and pine nuts and sauté on medium heat for 1 to 2 minutes. Add the chicken broth and salt. Bring to a boil and add the couscous. Place the lid and turn the heat off. Let stand for fifteen minutes and fluff with a fork. Serve with the chicken.

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