Tag: easy recipes

Sesame Glazed Chicken

1 teaspoon black peppercorns

Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.

2 medium shallots, ends cut off
4 garlic cloves
1 teaspoon extra light olive oil
Salt

Preheat oven to 400 degrees F.

Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.

1½ pound chicken breast cut into ½ inch pieces
1 tablespoon sweet chili garlic sauce
1 tablespoon tamari
2 teaspoons sesame seeds

Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.

Glaze

½ cup oyster sauce
1 tablespoon tamari
¼ cup rice wine vinegar
1/3 cup apple cider

Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.

2 tablespoons extra light olive oil
1/3 cup green onions, chopped

Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.

Chicken Mushroom and Chorizo Stew

One whole chicken, cut into 8 to 10 pieces, skin off
1 cup all purpose flour
1 teaspoon salt
1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
2 chorizo links, casings off and crumbled
2 large parsnips, peeled and chopped
2 large carrots, peeled and chopped
4 garlic cloves, grated
10 ounces, Cremini mushrooms, sliced
10 ounces, Shitake mushrooms, sliced
1 teaspoon salt
1 teaspoon smoked paprika
½ cup fresh orange juice
3 to 4 cups mushroom or chicken stock
½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

Chinese Style Chicken and Broccoli

Much better than take out…

1 pound chicken breast, cut into 1 inch pieces

Marinade

One egg white, beaten
2 teaspoons corn starch
1 teaspoon rice vinegar
1 teaspoon dark soy sauce
3 garlic cloves, grated
1 inch ginger, grated

Add the egg white to a small bowl. Beat well and add the cornstarch. Continue beating until incorporated. Add the vinegar, soy sauce, garlic and ginger. Mix well and transfer to a medium bowl with the chicken. Mix well and marinate for an hour in the fridge.

Sauce

½ cup orange juice
2 tablespoons black bean sauce

Mix the two ingredients together and keep aside.

4 tablespoons extra light olive oil
1 bunch broccoli, cut into florets, about 3 cups
1 medium yellow onion, sliced

Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 minutes. Add the broccoli florets and sauté for another minute. Cover with lid and lower heat to medium and cook for 2 to 3 minutes. Take out of pan and add the remaining 2 tablespoons oil and reheat pan. Add the marinated chicken and sauté on high heat for a minute. Add the orange sauce and bring to a boil. Add the broccoli and onion and mix well. Cook with lid on for another 2 to 4 minutes or till the chicken is cooked through. Check for seasonings and serve with brown rice.

Roasted Chicken Breast with Potatoes

I am always looking for easy chicken recipes and this is definitely one of them.. yummy, easy and quick!

2 bone-in chicken breasts
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 garlic cloves, grated
½ cup cilantro, chopped
2 teaspoons salt
6 to 7 Yukon gold potatoes, peeled and cut in half
2 tablespoons all purpose flour
1 cup chicken stock
Salt
Pepper

Preheat oven to 350 degrees F.

Mix the butter, oil, garlic, cilantro and salt in a small bowl. Mix well and place some of the butter mixture under the skin and the rest on top. Marinate for 2 to 3 hours.

Transfer the potatoes into a saucepan filled with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and pat dry. Transfer the potatoes to a lined baking pan. Add the chicken pieces on top and bake for 30 to 35 minutes. Take the chicken pieces out and place them on a piece of foil and place under the broiler to brown the skin (briefly- make sure not to over do it). Transfer the potatoes to another pan and place under the broiler to brown on all sides (drizzle some olive oil if needed). Place the roasting pan with chicken and potato bits on the stove. Add the flour and cook on medium heat stirring with a whisk for 1 minute. Add the broth gradually whisking slowly making sure no lumps form. Add salt and pepper. Slice the chicken breast and serve with roast potatoes and green beans.

Oven Fries with Chives and Green Onions

Oven Fries with Green Onions

5 to 6 medium yellow potatoes, peeled and cut into small wedges

Transfer the wedges and some water to a medium saucepan. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges to a lined cookie sheet. Pat dry with a paper towel.

3 tablespoon extra virgin olive oil
2 teaspoons salt

Preheat oven to 400 degrees F.

Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown.

Topping

3 to 4 green onions, chopped finely
¼ cup chives, chopped finely
Zest of 2 limes
1 teaspoon kosher salt

Mix all the ingredients and add to the hot fries. Serve immediately.

Quick Spanish Rice

2 tablespoons extra virgin olive oil
1 teaspoon roasted cumin seeds
2 green onions, chopped
2 garlic cloves, chopped
1/3 cup tomato sauce
1 medium red pepper, chopped
1 cup jasmine rice
2 cups chicken or vegetable broth
Salt
1 teaspoon chili powder
½ cup cilantro, chopped
Juice of half a lime

Add the olive oil and cumin seeds into a medium saucepan. Add the green onions and garlic. Saute for a minute and add the tomato sauce and red peppers. Saute on medium heat for 2 to 3 minutes. Add the jasmine rice and sauté for a minute and add the broth, salt and chili powder. Bring to a boil and simmer till rice is done. Fluff with fork and add cilantro and lime juice.

Skillet Chicken with Chorizo and Peppers

Skillet Chicken I love one pot meals- and this one is absolutely delicious. I think I was watching some cooking show on the tube and the host was using a variety of peppers and cooked it with some chicken. That is what gave me the idea of cooking up this flavorful dish.

I bought some cheap chicken drumsticks with thighs- I love drumsticks- super flavorful. I had lots of chorizo in the freezer- I took that out and I always have lots of oranges in the fridge. That is all I needed- well, almost. I also bought a variety peppers including a red pepper, a poblano and some cubanelles.

The main flavor in this dish is the chorizo of course but also ancho chili powder- it gives the dish a little kick and a great smoky flavor.

All in all it was a really easy dish to put together.. great for through the week..