Autumn is in full force in the northwest with its overcast days and lots of rain. It's the perfect time to set the slow cooker (Crockpot) for a one-pot meal in the morning and come home to a piping hot bowl of soup full of hearty stock, meat, and vegetables. The flavor of this soup is more Italian by the herbs (thyme, parsley, garlic, bay leaf, and oregano) used, and the inclusion of traditional Italian vegetables in a soup such as carrots, potatoes, and tomatoes. This batch used chicken thighs. This recipe has no added sugar or salt. The sweetness comes from the tomatoes, sweet potatoes, and marsala wine; the salt comes from the canned tomatoes and beans.
Ingredients
1 lb chicken
1 qt chicken stock
One 14.5 oz can organic diced tomatoes
One 15 oz can organic black beans
1/4 c dry marsala wine
3 carrots, sliced
2 roasted sweet potatoes, diced
1 tbsp organic tomato paste
1 tbsp olive oil
1 tbsp dried parsley
1 tbsp dried oregano
2 garlic cloves, chopped
2 tsp dried basil
2 tsp basil, minced
Directions
1. In a skillet, brown sides of the chicken and let cook (covered) on medium heat for 10 minutes, or until most of the pink is gone. Transfer all in the skillet to slow cooker.
2. Deglaze skillet with wine to remove the crispy bits from the pan. Pour this liquid into the crockpot as well.
3. Except for the beans, add remaining ingredients and spices to crockpot and set on "high" for 6 hours. After three hours, the chicken will be cooked enough to fall off the bone (if using bone-in chicken parts). Remove chicken and shred or cut into bite sized pieces. Put chicken back into crockpot.
4. A half hour before you're ready to serve the soup, rinse and drain the beans and add those to the crockpot. If using canned beans, these are already cooked and this will just warm them up.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Almost Thai Coconut Chicken
What makes this dish "Thai" and not just a coconut chicken dish is its flavorings. And while I had a poorly planned meal ahead of me with quite a few unique flavors missing from the pantry, I still managed to hack together a recipe that works. I suppose that if I ate out more at authentic Thai restaurants I'd know what I was missing. Since I hardly eat out these days, a basic understanding of how flavors work together to become palatable will just have to do.
I don't see what the big deal is with people's aversion to animal fats. If you already chow down on bacon or whole eggs, you should have no problem adding the chicken skin or its accompanying fat to this recipe.
Ingredients
1 lb raw chicken (with skin), cut into small pieces
One 14 oz can of coconut milk
2 carrots, chopped
2 small white potatoes, diced
1/3 c. green onions, diced
2 tbsp olive oil
1 tbsp Shaoxing red rice wine
1 tbsp curry powder
1 tbsp fish sauce
1 garlic clove, chopped
2 tsp minced basil leaves
Directions
1. Cut the chicken into small bite-sized pieces and marinate with red rice wine until ready to cook.
2. Pour coconut milk into a 2-cup measuring cup and stir in curry powder.
3. Heat a stainless steel skillet on medium heat before adding oil for frying. When the oil is hot, add carrots, half the green onions, and the potatoes. Fry until carrots start to sweat and potatoes start to brown. Add the marinated chicken and cook until nearly all the pink is gone from the chicken meat.
4. Add curry-coconut milk to the chicken. Stir until combined. Wait until mixture comes back up to a boil and add fish sauce, basil, garlic, and the remaining green onions. After five minutes or so the flavors should have cooked together enough so that one aroma doesn't overpower the others, as in, the pungent fish sauce is less pronounced.
5. Turn off heat and serve over hot steamed rice, noodles, or eat as is.
I don't see what the big deal is with people's aversion to animal fats. If you already chow down on bacon or whole eggs, you should have no problem adding the chicken skin or its accompanying fat to this recipe.
| Missing | Substitution |
| Jasmine rice | Fried short grain brown rice |
| Galangal root | Gingerroot |
| Lemongrass | Juice from half a lemon |
| Purple basil leaves | Two Dorot minced basil cubes |
Ingredients
1 lb raw chicken (with skin), cut into small pieces
One 14 oz can of coconut milk
2 carrots, chopped
2 small white potatoes, diced
1/3 c. green onions, diced
2 tbsp olive oil
1 tbsp Shaoxing red rice wine
1 tbsp curry powder
1 tbsp fish sauce
1 garlic clove, chopped
2 tsp minced basil leaves
Directions
1. Cut the chicken into small bite-sized pieces and marinate with red rice wine until ready to cook.
2. Pour coconut milk into a 2-cup measuring cup and stir in curry powder.
3. Heat a stainless steel skillet on medium heat before adding oil for frying. When the oil is hot, add carrots, half the green onions, and the potatoes. Fry until carrots start to sweat and potatoes start to brown. Add the marinated chicken and cook until nearly all the pink is gone from the chicken meat.
4. Add curry-coconut milk to the chicken. Stir until combined. Wait until mixture comes back up to a boil and add fish sauce, basil, garlic, and the remaining green onions. After five minutes or so the flavors should have cooked together enough so that one aroma doesn't overpower the others, as in, the pungent fish sauce is less pronounced.
5. Turn off heat and serve over hot steamed rice, noodles, or eat as is.
Chinese Chicken Salad
In my youth, my mom used to joke about spaghetti's origins saying that the dish was from China. I asked, How so? She replied, because a Chinese person made it. Although, noodles did originate from China and this pretext has nothing to do with the post.
Despite not being an authentic Chinese dish and having its origins in California, this salad makes its summer-time rounds at restaurants and picnics alike. I wouldn't skimp out on the sugar. Part of the appeal this salad has over others is its sweet and savory dressing. It's roughly 1/2 c. cooked chicken per serving, so adjust the recipe accordingly to accommodate more people.
Serves 4.
The basic salad
CCS uses romaine lettuce and/or napa cabbage leaves as its salad base. You could use other types of lettuce, but they simply won't hold up against the dressing over several hours. You'll want to use a lighter-tasting vegetable oil, so olive oil or coconut oil have to sit this out. You could chop or shred the lettuce leaves. Home cooks tend to shred the salad (like how cabbage for coleslaw is cut), and most retail packages have 1" pieces of lettuce leaves--largely this is so that the salad has a longer shelf life.
3 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp soy sauce
1 tbsp sesame oil
1/4 c vegetable oil (grapeseed, peanut, or canola)
Optional ingredients:
fresh snow peas, trimmed
mandarin orange slices, fresh or canned
deep fried wonton skins (cut into 1/4" strips and deep fried in 375 degree F oil)
toasted sesame seeds
toasted sliced almonds
crunchy noodles
fresh bean sprouts
bean thread noodles or thin rice noodles, cooked and drained
Despite not being an authentic Chinese dish and having its origins in California, this salad makes its summer-time rounds at restaurants and picnics alike. I wouldn't skimp out on the sugar. Part of the appeal this salad has over others is its sweet and savory dressing. It's roughly 1/2 c. cooked chicken per serving, so adjust the recipe accordingly to accommodate more people.
Serves 4.
The basic salad
CCS uses romaine lettuce and/or napa cabbage leaves as its salad base. You could use other types of lettuce, but they simply won't hold up against the dressing over several hours. You'll want to use a lighter-tasting vegetable oil, so olive oil or coconut oil have to sit this out. You could chop or shred the lettuce leaves. Home cooks tend to shred the salad (like how cabbage for coleslaw is cut), and most retail packages have 1" pieces of lettuce leaves--largely this is so that the salad has a longer shelf life.
1/2 head napa cabbage, shredded or cut into 1" pieces
1/2 head romaine lettuce leaves, shredded or cut into 1" pieces
2 c. shredded or cubed cooked chicken breast
3 stalks green onions, thinly sliced
1 carrot, cut into matchsticks
2 tbsp fresh cilantro, finely chopped
The dressing:
3 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp soy sauce
1 tbsp sesame oil
1/4 c vegetable oil (grapeseed, peanut, or canola)
Optional ingredients:
fresh snow peas, trimmed
mandarin orange slices, fresh or canned
deep fried wonton skins (cut into 1/4" strips and deep fried in 375 degree F oil)
toasted sesame seeds
toasted sliced almonds
crunchy noodles
fresh bean sprouts
bean thread noodles or thin rice noodles, cooked and drained
Curry sauce, version 2
There is a hint of sweetness with this flavor blend, even though there are no sugars in it.
1 tbsp curry powder
1/4 tsp Chinese five spice powder
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp mirin (cooking sake)
+ enough boiling water to cover the meat
1. As you would with any meat you're about to fry (e.g., chicken drumsticks), heat the olive oil over medium in a heavy bottomed pan that is large enough to accommodate all the chicken on a single layer. Once the oil is hot enough to swirl easily across the bottom, add the curry powder and five spice powder and cook for about a minute.
2. Add the chicken and lightly brown both sides of the chicken part. Add enough boiling water to cover the meat. And, lastly, add the soy sauce and mirin.
3. Cover the pan and reduce the heat to low. Simmer the chicken for 45 minutes, or until the meat starts pulling away from the bone.
You'll have a lot of curry sauce leftover. I removed the chicken to a serving dish, and then added sweet potato chunks to the sauce and cooked that on medium heat for 20-30 minutes. The longer the potatoes cook for, the thicker the sauce becomes, so add more water if necessary.
1 tbsp curry powder
1/4 tsp Chinese five spice powder
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp mirin (cooking sake)
+ enough boiling water to cover the meat
1. As you would with any meat you're about to fry (e.g., chicken drumsticks), heat the olive oil over medium in a heavy bottomed pan that is large enough to accommodate all the chicken on a single layer. Once the oil is hot enough to swirl easily across the bottom, add the curry powder and five spice powder and cook for about a minute.
2. Add the chicken and lightly brown both sides of the chicken part. Add enough boiling water to cover the meat. And, lastly, add the soy sauce and mirin.
3. Cover the pan and reduce the heat to low. Simmer the chicken for 45 minutes, or until the meat starts pulling away from the bone.
You'll have a lot of curry sauce leftover. I removed the chicken to a serving dish, and then added sweet potato chunks to the sauce and cooked that on medium heat for 20-30 minutes. The longer the potatoes cook for, the thicker the sauce becomes, so add more water if necessary.
Tomato curry chicken
This is basically two dishes mixed together. This is tomato soup plus an already baked sweet potato that was diced, and a batch of curry chicken. The curry chicken is a family recipe.
Curry Chicken
4 tsp mild curry powder + 1 tbsp water
2 tbsp olive oil
2 tbsp soy sauce
1 chili pepper, seeds removed and chopped (optional, if you like it spicy)
about 1 lb chicken parts, such as drumsticks
Directions
1. In a small prep bowl, combine curry powder and water to form a paste.
2. In a kettle, bring several cups of water to a boil. Set aside.
3. In a 2-quart pan (with a lid), heat olive oil until it spreads easily across the pan. Add the curry paste and stir until the oil is fragrant with the smell of curry. Quickly add the chicken and brown the sides of the chicken.
4. Add soy sauce and chili pepper. Then fill the pan with boiling water until the chicken is submerged.
5. Cover the pan with its lid and cook the chicken over low-medium heat for 45 minutes. If you were using a glass, enamel, or stainless steel pan, you could also bake this covered in the oven at 375 degrees F for 45 minutes.
Tomato curry chicken
One batch of curry chicken, cooked
One batch of tomato soup
One baked sweet potato, diced (optional)
In the same pan that has the chicken, add the tomato soup and diced sweet potato. Cook until the liquid has reduced somewhat. Serve over rice.
Curry Chicken
4 tsp mild curry powder + 1 tbsp water
2 tbsp olive oil
2 tbsp soy sauce
1 chili pepper, seeds removed and chopped (optional, if you like it spicy)
about 1 lb chicken parts, such as drumsticks
Directions
1. In a small prep bowl, combine curry powder and water to form a paste.
2. In a kettle, bring several cups of water to a boil. Set aside.
3. In a 2-quart pan (with a lid), heat olive oil until it spreads easily across the pan. Add the curry paste and stir until the oil is fragrant with the smell of curry. Quickly add the chicken and brown the sides of the chicken.
4. Add soy sauce and chili pepper. Then fill the pan with boiling water until the chicken is submerged.
5. Cover the pan with its lid and cook the chicken over low-medium heat for 45 minutes. If you were using a glass, enamel, or stainless steel pan, you could also bake this covered in the oven at 375 degrees F for 45 minutes.
Tomato curry chicken
One batch of curry chicken, cooked
One batch of tomato soup
One baked sweet potato, diced (optional)
In the same pan that has the chicken, add the tomato soup and diced sweet potato. Cook until the liquid has reduced somewhat. Serve over rice.
Grilled Ginger-Lime Chicken
I wonder why people call this dish grilled when it isn't grilled at all but fried in a skillet. I suppose that, in some context, it is like having a grilled cheese sandwich. The ingredients are pretty basic to an Asian kitchen, and by omitting the chicken, you can swap in shrimp, firm tofu, or another meat. Although, I don't think this is a good flavor combination for turkey.
Ingredients:
5 chicken drumsticks*
2 pieces of ginger, peeled and minced
3 (or more) garlic cloves, diced
juice of 1 lime
2 tbsp unsalted butter (optional)
sea salt and black pepper, to taste
EVOO for frying
Directions:
1. Combine lime juice, salt and pepper together in a bowl
2. Add olive oil to skillet and lightly brown ginger and garlic
3. Remove ginger and garlic from the oil and set aside
4. Add chicken to skillet and fry on medium-high heat until lightly browned on all sides.
5. Add a scant 1/4 cup boiling water to chicken. Cook covered until clear juices come out when the meat is pierced with a fork or knife.
6. Add ginger, garlic, and lime juice to chicken and stir until flavors mingle. Add salt and pepper to taste.
Serve with steamed brown rice or noodles.
*The Trader Joe's packages of natural chicken drumsticks only come five to a pack.
Ingredients:
5 chicken drumsticks*
2 pieces of ginger, peeled and minced
3 (or more) garlic cloves, diced
juice of 1 lime
2 tbsp unsalted butter (optional)
sea salt and black pepper, to taste
EVOO for frying
Directions:
1. Combine lime juice, salt and pepper together in a bowl
2. Add olive oil to skillet and lightly brown ginger and garlic
3. Remove ginger and garlic from the oil and set aside
4. Add chicken to skillet and fry on medium-high heat until lightly browned on all sides.
5. Add a scant 1/4 cup boiling water to chicken. Cook covered until clear juices come out when the meat is pierced with a fork or knife.
6. Add ginger, garlic, and lime juice to chicken and stir until flavors mingle. Add salt and pepper to taste.
Serve with steamed brown rice or noodles.
*The Trader Joe's packages of natural chicken drumsticks only come five to a pack.
Bai-zhan gi (white cut chicken)
This is a generational recipe, one passed down in my family. I've added the thermometer step because prodding the chicken with a knife to see if it still bleeds is an inefficient way to check if the chicken is thoroughly cooked.
One whole fresh chicken
Fresh ginger slices, julienned
A pot large enough to boil a whole chicken
1. Bring pot of water to boil. Add ginger.
2. Place chicken in pot, breast-side down.
3. Cook on medium heat 20 minutes with cover on pot.
4. Turn off heat. Let chicken cook for 20 minutes.
5. Meat thermometer should read 160-180 degrees F. Do not overcook chicken.
6. Remove chicken from pot and let cool. Carve. Chill.
7. Serve with spicy dipping sauce.
Reserve the cooking liquid as a soup base. This is enough stock for 10-12 servings.
One whole fresh chicken
Fresh ginger slices, julienned
A pot large enough to boil a whole chicken
1. Bring pot of water to boil. Add ginger.
2. Place chicken in pot, breast-side down.
3. Cook on medium heat 20 minutes with cover on pot.
4. Turn off heat. Let chicken cook for 20 minutes.
5. Meat thermometer should read 160-180 degrees F. Do not overcook chicken.
6. Remove chicken from pot and let cool. Carve. Chill.
7. Serve with spicy dipping sauce.
Reserve the cooking liquid as a soup base. This is enough stock for 10-12 servings.
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