Tag Archives: chicken

Chicken Machboos

This recipe is a winner. I’ve modified it slightly so it’s somewhat less dry; otherwise the original is just as good. The ingredients are:

  • Chicken, 3 large breasts
  • Onions, 2 large, diced
  • Diced Tomatoes, 2 cans
  • Garlic, 5 cloves, sliced or minced
  • Ginger, 1 tablespoon, minced
  • Jalapeno, 1-2, diced
  • Cilantro, 3 tablespoons, chopped
  • Parsley, 2 tablespoons, chopped
  • Chicken stock, 4 cups
  • Basmati rice, 2 cups
  • Loomi, 2-3
  • Green cardamom, 5 pods
  • Cloves, ground, 1/4 teaspoon
  • Cinnamon stick, 1
  • Salt, 2½ teaspoons
  • Turmeric, 1 teaspoon
  • Baharat, 1 tablespoon
  • Rosewater for sprinkling
  • Ghee, 3 tablespoons
  • Vegetable oil, 2 tablespoons
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The ingredients.

Again, some of these ingredients may be hard to find. This is rosewater, and you can find it online, though you may also be able to find it at your local Asian market.

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Rose water.

These are loomi; again, they can be found online, or at your local spice merchant.

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Loomi

Finally, this is baharat, a spice mixture. If you’re so inclined, you can try making it yourself, but as you can see, I bought mine.

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Baharat.

First, do some frying: heat the oil, and brown the chicken on both sides, then remove.

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Browning.

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Golden.

Next, add the ghee to the oil that remains and fry the onions until they start to brown.

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Ghee, pre-melt.

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Onions, pre-brown.

You can use this time to prep the next ingredients – the jalapeno, ginger, and garlic. Then add them to the pot and saute for another 2-3 minutes.

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Three ingredients.

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Added to the pot.

Then add more stuff – the baharat and turmeric, to be exact – and cook for another minute or two.

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Spices added.

Now the chicken goes back in, along with a few other choice ingredients: the tomatoes, loomi, cardamom, cinnamon, cloves, salt, and chicken stock. Make sure you perforate the loomi with innumerable holes before you plunk them in; a knife will do fine.

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More stuff goes in.

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And the chicken broth, too.

Bring the pot to a boil, and then reduce the heat to a simmer. Let it simmer, covered, for an hour or so. Meanwhile, you can prep the cilantro, parsley, and the rice. Make sure that you soak the rice in water for at least 20 minutes.

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Rice is nice.

When the pot is done simmering, you should simmer it some more – but this time, with the rice and the herbs added to the pot. Let it alone for another 20 minutes, so that the rice has time to soak up the liquid.

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Post-simmer AND pre-simmer.

Finally, sprinkle with the rosewater, which is optional but recommended. 1-2 tablespoons should be enough, but feel free to adjust to your own liking.

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Voila.

You can also shred the chicken if you want; it’ll probably end up that way anyway: it’s so tender it tends to fall apart. And it’s delicious. Highly recommended!

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Gai Pad Bai Gaprow

This is my favorite Thai takeout dish, so why not try to make it myself? Well, it’s been a long journey, hamstrung by a lack of certain ingredients, but I finally managed. Those ingredients, by the way, are:

  • Chicken, minced, 2 pounds
  • Bell peppers, 1-2
  • Mushrooms, 1-2 cartons
  • Onions, 1-2
  • Jalapeno peppers, 3-12 (depending on how hot you want it!)
  • Hot basil leaves, 2 cups
  • Sugar, 4 tablespoons
  • Fish sauce, 1/2 cup
  • Oil
  • Canned green peppercorns, 2 teaspoons
  • Shallots, 8, minced
  • Garlic, 12 cloves, minced
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The ingredients.

The first one you may have trouble locating is canned green peppercorns. I had to go to an Asian market to obtain mine.

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Peppercorns.

But the other was harder still – hot basil, otherwise known as holy basil, or tulsi. I couldn’t find it anywhere, so I ultimately bought some seeds and grew my own. Which, you know, took a while, but the results were delicious.

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Happy hot basil.

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The prunings.

Once you’ve assembled your ingredients, the first step is to blend. Some recipes alternately call for mashing with a mortar and pestle, but I decided to blend instead. Blend what, you ask? The shallots, the hot peppers, the garlic, and the peppercorns.

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Pre-blend.

When you do you’ll get a paste like this:

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Post-blend.

Add that paste to your wok, after you’ve heated some oil.

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In the wok.

After you’ve warmed the paste for a minute or so, add in the chicken, sugar, and fish sauce.

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Adding the chicken.

Heat until the chicken is cooked.

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Chicken, cooked.

Then add in the veggies you’ve prepared.

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Veggies!

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Veggies!

When they’ve cooked down to your desired level of tenderness, add the basil leaves.

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So, so delicious.

Finally, serve over rice – with a fried egg on top, if you wish.

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Still not as good as takeout – but yummy nonetheless.

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Chicken Tikka Masala

This recipe is delish, delish, delish. Absolutely and easily one of our favorites. We can’t recommend it enough! The ingredients:

  • Chicken breasts, 3, cut into skewer-worthy chunks
  • Yogurt, 1 cup
  • Lemon juice, 1 tablespoon
  • Cumin, 2 teaspoons
  • Cinnamon, 1 teaspoon
  • Cayenne pepper, 2 teaspoons
  • Black pepper, 2 teaspoons
  • Ginger, 1 tablespoon, fresh minced
  • Salt, 1 teaspoon
  • Butter, 1 tablespoon
  • Garlic, 1 clove, minced
  • Jalapeno pepper, 2, sliced
  • Cumin, 2 more teaspoons
  • Paprika, 2 teaspoons
  • Salt, 1 teaspoon or to taste
  • Cilantro, 1/4 cup chopped
  • Heavy cream, 1 cup
  • Tomato sauce, 2 cans
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The ingredients.

Sadly, this recipe takes a while to make – but the wait is worth it. The first step is to combine the yogurt, lemon juice, cinnamon, cayenne, black pepper, ginger, a teaspoon of salt, and 2 teaspoons of cumin in a large bowl. Mix it together, and coat the chunks of chicken in it. Cover and refrigerator for at least an hour.

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The marinade, part 1.

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The marinade, part 2.

Meanwhile, you may want to begin heating your grill (we used charcoal). Make sure to oil the grill grate, as this will help you later on. Once the chicken is finished marinading, thread it onto skewers (if you’re using wood, like we did, make sure to soak it first).

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Chicken, skewed.

Then, you know, place them on the grill! Turn as needed, until done.

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Chicken, grilled.

This is what that looks like, by the way:

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Chicken, grilled, part 2.

The next stage begins with heat: frying the jalapeno slices and garlic in the butter.

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The wok stage.

Then add in the rest of the cumin and salt, as well as the paprika.

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Wokking some spices.

Pour in the tomato sauce and cream, and simmer on low heat for a few minutes, to thicken the sauce.

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The sauce is the best part.

Add in the grilled chicken, and simmer for another 10 minutes or so.

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Homemade tikka masala.

And that’s it! Try it over rice, with the cilantro. It’s so, so good!

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I wish I had some now.

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Surat Baked Chicken

Catchphrase: “It’s just okay.” With that enthusiastic endorsement, the ingredients are:

  • Chicken, whole
  • Red curry paste, 1 tablespoon
  • Garlic, 3 cloves, minced
  • White pepper, 1/4 teaspoon, ground
  • Fish sauce, 1/4 cup
  • Salt, 1 teaspoon
  • Coconut milk, 3 tablespoons
  • lemongrass, chopped, 2 tablespoons
  • whiskey, 2 tablespoons
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The ingredients.

The good news is that it’s fairly easy to make. First, mix everything except the chicken – this is your marinade.

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Pre-marinade.

Then, put the chicken in the marinade, and leave it. I know it may be tempting to cuddle that poor, headless chicken carcass, but don’t – just leave it alone to marinate on how it arrived at such a pass.

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Marinading.

Once it’s done marinating (for 15 minutes or so), bake for an hour, or until done (which in our case was longer) at 325 degrees. Then, it’s done – and you may find that the drippings add an immense amount of flavor. Feel free to eat with rice.

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This chicken is done.

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Burmese Chicken Curry

I pronounce this recipe: good. The ingredients:

  • Chicken, 3 pounds of breasts or thighs
  • Shallots, 8, thinly sliced
  • Tomatoes, 4, cut into wedges
  • Mushrooms, 8-16 oz, sliced
  • Water, 6 cups
  • Milk, 1 cup
  • Fish sauce, 1/3 cup
  • Butter, 4 tablespoons
  • Sugar, 3 tablespoons
  • Yellow curry powder, 2 tablespoons
  • Red curry paste, 2 tablespoons
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The ingredients.

The first step: cutting up the chicken. You should cut yours exactly like I cut mine. Exactly.

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Exactly.

Next, saute the shallot slices in 3/4 of the butter.

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In the pan.

Cook until they’re golden brown, and then set aside.

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Cooked.

Then add the rest of the butter to the pan, , and stir in the curry paste and the curry poweder. Cook for about two minutes, or until the next resignation from the Trump Administration, whichever comes first.

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More stuff in the pan. Does it never end?

Then add the chicken and cook for five more minutes, on high heat.

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Now the chicken goes in, too.

This may be a good time to prep the other ingredients: your tomato and mushroom slices.

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Mushrooms and tomatoes and bears, oh my!

Next, add in everything else. Wait! With on exception: not the shallots. Discriminate against them for a while.

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Discriminate.

Heat to boiling and cook for another 30 minutes, or until the dish looks exactly like this. Exactly.

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Nearly done.

Then eat over rice and sprinkle the shallots on top.

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This is the part where you eat it.

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Kung Pao Chicken

This dish quickly became one of our favorites. The ingredients are:

The Marinade

  • Cornstarch, 3 teaspoons
  • Soy sauce, 2 tablespoons
  • Sake, 4 teaspoons

The Sauce

  • Ground Sichuan pepper, 1 teaspoon
  • Cornstarch, 2 teaspoons
  • Sugar, 4 teaspoons
  • Black vinegar, 2 tablespoons
  • Soy sauce, 2 teaspoons
  • Hoisin sauce, 2 teaspoons
  • Sesame oil, 2 teaspoons

Everything Else

  • Carrots, sliced
  • Bell pepper, chopped
  • Celery, sliced
  • Scallions, sliced
  • Chicken breasts or thighs, 2 lbs, cut into cubes
  • Unsalted, dry-roasted peanuts, 1/2 cup
  • Dried red chilis, 8-10
  • Garlic, 4 cloves, minced
  • Ginger, 2 teaspoons, minced or grated
  • Peanut or vegetable oil, 2 tablespoons
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The ingredients.

Some of the ingredients are a little obscure. For instance, ground sichuan pepper isn’t something you can find anywhere; I had to specially order mine.

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Sichuan pepper.

Also, black vinegar(on the left) which you may also have to specially order.

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Black vinegar.

The first step is to marinate the chicken: mix the cornstarch, sake, and soy sauce together until the former is dissolved. Then add the chicken and coat it as completely as you can. Let it marinate for about 10 minutes at room temperature.

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The marinade.

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Marinading.

Secondly, prepare the sauce by combining the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper together in another bowl. Again, mix until everything is dissolved, and then set aside.

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The sauce.

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Prep the veggies.

Next, heat a wok, add the peanut oil, and then add the chilis, stir-frying for about 30 seconds. You’ll notice that the chilis start to blacken, and smoke in a way that may make you wheeze.

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Chili-frying.

Then add the chicken mixture and cook until the chicken is no longer pink.

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Chicken-frying.

This is the part of the story where you add everything else. First, the garlic and ginger, frying them for 30 seconds or so. Then, the sauce mixture.

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Chili-chicken-sauce frying.

Then add the veggies, peanuts, and everything else.

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Just fry everything.

I think you’ll find it’s delicious – nearly as good as what you’d get from a restaurant!

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Bryn’s Orange Chicken

This was soo delicious. The ingredients:

  • Chicken thighs, boneless, 2 pounds
  • Honey, 1/3 cup
  • Soy sauce, 1/3 cup
  • Orange juice, 2 tablespoons
  • Tomato paste, 2 tablespoons
  • Sesame oil, 1 tablespoon
  • Garlic, minced, 2 teaspoons
  • Salt, 3/4 teaspoon
  • Ground ginger, 1/2 teaspoon
  • Red pepper flakes, 1/2 teaspoon
  • Ground black pepper, 1/4 teaspoon
  • Sesame seeds (to garnish)
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The ingredients.

The only change I’d make is that, on reflection, I’d double the recipe. It went fast.

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A crock pot, in all its glory.

The recipe uses a slow cooker – and like many slow cooker recipes, it’s really easy to make. First, put the chicken in the slow cooker.

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Chicken in a thing.

Then, whisk together the other ingredients – everything except the sesame seed garnish – and pour it over the chicken.

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Whisk.

Like so.

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Chicken, covered.

Cook on low for four hours, shred, and enjoy over rice. Don’t forget the sesame seed garnish, if you like that sort of thing!

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Delicious!

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Chicken with Basil in Green Curry

I made this tonight, and it was delicious. The ingredients:

  • Chicken, 2 lbs, thinly sliced
  • Bell peppers, 2, sliced
  • Mushrooms, 1 package, washed and quartered
  • Bamboo, sliced, 1 large can
  • Jalapeno, 1, sliced
  • Green curry paste, 6 tablespoons
  • Hot basil leaves, 2 cups
  • Coconut milk, 1 can
  • Fish sauce, 6 tablespoons
  • Sugar, 6 tablespoons
  • Coconut oil
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The ingredients.

Like I did, you may find “hot basil” hard to come by. It also goes by the name of “holy basil” or “tulsi” and – at least in my experience – it’s completely inaccessible in Asian groceries, no matter how well-stocked or authentic they may be. So, in the end, I grew my own. It doesn’t take that long, and you can get your seeds, like I did, from Fedco.

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Growing these only took 2 months or so.

Then, when the time comes, you can just pick the leaves you need, like I did.

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You don’t want to substitute Thai basil or Italian basil. The taste is substantially different.

The other ingredient that you may need to prepare in advance is the green curry paste. You can see how I did so here.

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All lined up.

Finally, you may want to prepare many of the ingredients before you start cooking. You don’t need to, but it can make the whole process smoother.

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Oil in a pan.

As for the cooking, first melt some coconut oil.

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Cooking the chicken.

Then add the green paste, cook for a hot second in the oil, and add in the chicken. It helps if your wok is on high heat.

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Chicken: cooked.

It’ll take a few minutes for the chicken to cook. When it’s done, or very close to it, feel free to add most of the rest of the ingredients. That is, the pepper (bell and jalapeno), mushrooms, bamboo, sugar, fish sauce, and coconut milk.

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More yummies.

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More deliciousness.

Once that’s all cooked down as well as you’d like it to, turn off the heat and add in the basil leaves. Stir them in, and enjoy!

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This was legitimately yummy.

I found the curry very flavorful and tasty. Though I should add that it has a bit of a kick. If you want less of a kick, just skip adding in that last jalapeno.

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Cashew Chicken

This dish was surprisingly flavorful and tasty. The ingredients are:

  • Chicken, 2 lbs
  • Garlic, 8 cloves, minced
  • Bell pepper, 2, sliced
  • Scallion, bunch, diced
  • Cashew nuts, 1 cup, unsalted
  • Mushrooms, 1 package, sliced
  • Fish sauce, 4 tablespoons
  • Oyster sauce, 4 tablespoons
  • Sugar, 4 tablespoons
  • White pepper, 1 tsp
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The ingredients.

The first step is to cut the chicken into thin slices. This may be easier when it’s semi-frozen; here I’m slicing chicken thighs:

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Slice the chicken.

Next, begin cooking the chicken in your pan of choice; I used a wok, as well as some coconut oil.

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Cook the chicken.

As it cooks, you should begin adding some of the other ingredients: the garlic, the sugar, the pepper, and the fish sauce and oyster sauce.

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Season the chicken.

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Sauce the chicken.

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Cook the chicken some more.

When the chicken is cooked, you can begin adding the vegetables: the pepper, the mushrooms, the scallions and (if you’ve decided to use any – I recommend it) the hot pepper.

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Veg the chicken.

When you’ve cooked the vegetables to your desired texture, add in the cashew nuts, cook for another minute or two, and then you’re done!

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Cashew the chicken – and then eat the chicken.

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Red Curry Chicken

As we speak (as it were) I’m eating this, and it’s delicious. The ingredients are:

  • Chicken, 2 lbs
  • Red Curry Paste, 4 tablespoons
  • Coconut Milk, 2 cans
  • Mushrooms, one carton, sliced
  • Thai Eggplant, 4-5, cut into wedges
  • Thai Basil, one bunch
  • Kaffir Lime Leaves, 5 “double” leaves
  • Fish sauce, 1/2 cup
  • Sugar, 6 tablespoons
  • Bamboo Shoots, one can
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The ingredients.

You may remember that we made the red curry paste before; follow the link to find out how. And as for the rest, a few of the ingredients are harder to come by.

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Thai basil.

Thai basil adds an “herbal-licorice” flavor that’s different than the traditional Italian sweet basil. If you’re lucky, you may be able to find it at your local grocer, or if not, at a specialty Asian market, as I did.

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Kaffir lime leaves.

Kaffir lime leaves also add a distinctive flavor, but they’re tough to eat – so you may want to set them aside as you eat a dish like this one. And, again, they can be harder to come by. I’ve found one Asian market in the DC area that carries them; you can also order them on Amazon. I keep my spare leaves in the freezer for future use.

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Thai eggplant.

Finally, Thai eggplant obviously differ from the large purple eggplant you normally find at the grocery store. They’re much smaller and themselves can come in different varieties. Again, I found these at an Asian supermarket.

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Coconut milk and curry paste.

Once you have all the ingredients, making the recipe itself is incredibly simple. First, heat the curry paste and a can of coconut milk until boiling.

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Adding the chicken.

Then add the chicken, and cook until the chicken is nearly done.

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Adding the veggies.

Then add the veggies – the bamboo, mushrooms, and eggplant – as well as the sugar and fish sauce.

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Adding the leaves.

Finally, when the veggies are cooked to your desired level of tenderness, add in the Kaffir lime leaves and the basil, as well as the last can of coconut milk. Mix it all together, bring to a boil again, and then you’re done. Enjoy!

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