Category: Chicken

curried chicken with mango salad

3/17/2013

1/2 cup low-fat plain yogurt
2 tbsp mango chutney
2 tsp garam masala or curry powder
4 bone-in skinless chicken thighs
1/2 tsp salt, divided
1 mango, diced
1/4 cup diced red onion
2 tbsp finely chopped fresh mint
2 tbsp red-wine vinegar
2 tsp brown sugar

whisk yogurt, chutney and garam masala in a bowl. add chicken and marinate in the refrigerator for up to 2 hrs. remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 tsp salt.
broil the chicken until the coating is charred in spots, 12 to 15 minutes. turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. serve the chicken with the mango salad.

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chipotle mango chicken with cilantro chimichurri

8/21/2012

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for the chicken:
3 mangos, chopped
1 1/4 cup cilantro
3 chipotle peppers, and 1 tbsp of the adobo sauce form the can
3 tbsp rice vinegar
4 cloves garlic
3 tbsp lemon juice
1 1/2 tbsp oil
salt and pepper
bone-in skin-on chicken thighs

for chimicurri:
1 1/2 cups cilantro
2 scallions, white parts only, chopped
3 cloves garlic
1 cup grapeseed oil
1 tsp agave syrup
1/4 cup lime juice
salt and pepper

put all the chicken marinade ingredients above in a blender and puree until smooth. pour half the mixture in a zip loc bag along with the chicken, coat, and marinate for at least 6 hrs. reserve the remaining sauce for serving.
fry or grill the chicken when ready, shaking off excess sauce so it doesn't burn, until cooked through, 30 minutes total. glaze with some of the remaining sauce during last 5 minutes.
meanwhile, make the chimicurri. combine all above ingredients in a blender, and pulse just so everything is chopped, but not too smooth.
transfer chicken to a plate and serve with chimichurri and reserved mango sauce.

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chicken curry soup

8/20/2012

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1 tbsp canola oil
1 large onion, chopped
4-5 cloves garlic, crushed
3 slices fresh ginger, peeled and lightly crushed
3 tbsp curry powder
1/2 cup white rice
2 bone-in chicken breasts, (about 1 lb)
4 cups chicken broth
3 cups water
1 tomato, chopped
salt & pepper, to taste
lemon juice, to taste
chopped cilantro, for garnish

heat oil in a soup pot over low heat. add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 6 minutes. add curry powder and rice; cook for 5 minutes longer.
add chicken, broth and water. Bring to a boil, then lower heat to medium. simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. transfer the chicken to a plate to cool.
puree soup with a food processor until smooth, adding water as needed for a creamy texture. return soup to cleaned pot and heat again to a simmer.
shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. season with salt and pepper. before serving, stir in lemon juice. garnish with cilantro or chives.

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lettuce wraps (a la pf changs)

7/15/2012

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2 tbsp evoo
1 tbsp sesame oil
1 small onion, diced
1 lb ground chicken
3 garlic cloves, minced
1 inch stub of ginger, minced
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp sriracha (or more for spice)
2 tbsp hoisin sauce
1 tsp brown sugar
1 tsp tamari
1 tsp cornstarch
1 8oz can of water chestnuts, chopped
1 box mushrooms, diced
salt and pepper to taste
1 bunch scallions, thinly sliced

sautee all the ingredients in a large skillet, adding each one by one in order or appearance above.
serve mixture wrapped in cold iceberg lettuce leaves.
amazing!

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blueberry bourbon bbq sauce

4/2/2012

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1 1/2 tsp canola oil
1/2 red onion, chopped
2 cloves garlic, chopped
1 jalapeño pepper (seeded if you want more mild, for me its all in), and chopped
1/4 cup bourbon
1 cup fresh or frozen blueberries
1/4 cup ketchup
3 tbsp cider vinegar
1 tsbp brown sugar
1 1/2 tsp molasses
pinch of ground allspice

heat oil in a small saucepan over medium heat. add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. add bourbon, and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

i am serving the sauce on bone-in chicken breasts seared skin side down (in bacon fat) and then glazed with the sauce and finished off roasting in the oven.

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curried chicken with mango salad

chipotle mango chicken with cilantro chimichurri

chicken curry soup

lettuce wraps (a la pf changs)

blueberry bourbon bbq sauce

bisia's bites

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