Tag Archives: Chicken

Romania (Part 2)

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Chicken Ghiveci

Romanian braised chicken with vegetables.

Total time: 45 minutes
Servings: 6

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 5 garlic cloves, minced
  • 2 red bell peppers, deseeded, sliced
  • 2 carrots, diced
  • 1.2kg chicken breast, cubed
  • 3/4 cup tomato paste
  • 3/4 cup dry white wine
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • bread or rice for serving

Directions

  1. Heat oil in large skillet over medium-high heat. Add onions and garlic and cook, stirring, until onions are browned (5 minutes).
  2. Add bell pepper and carrots and continue cooking until peppers begin to soften (5-8 minutes).
  3. Add chicken pieces and cook, stirring, until chicken is browned (10 – 15 minutes).
  4. Add tomato paste, wine, sugar, thyme, and rosemary. Stir thoroughly, then cover and simmer until chicken is fully cooked (15-20 minutes).
  5. Serve with bread or rice.

Family Ratings

  • Mama: 4/5
  • Papa: 4/5
  • Girlie: 4/5
  • TW: 4/5
  • McM: 4/5, delicious meal, very flavorful!

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Original recipe: http://www.food.com/recipe/chicken-ghiveci-romanian-braised-chicken-297592

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Thailand (Part 1)

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Thai Green Curry Chicken Stew

Hearty chicken stew with green curry and coconut milk.    

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 2 tablespoon vegetable oil
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 6 tablespoons green curry paste
  • 3 cups chicken broth
  • 2 400ml cans regular unsweetened coconut milk
  • 2 400ml cans “lite” unsweetened coconut milk
  • 1 1/2 tablespoons fish sauce
  • 1 red bell pepper, thinly sliced
  • 250g thin rice noodles, broken into pieces
  • 3 medium chicken breasts, thinly sliced crosswise
  • 100g shredded carrots
  • 3 tablespoons lime juice
  • 1 1/2 cups fresh cilantro, roughly chopped
  • 3 scallions, cut into 1/2 inch pieces
  • fresh bean sprouts (for garnish)

Directions

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned (8 minutes).
  2. Add garlic and curry paste and cook, stirring, until fragrant (2 minutes).
  3. Add chicken broth, coconut milk, and fish sauce. Cover and bring to a boil.
  4. Add bell peppers and noodles and simmer, uncovered, until the noodles are al dente (3 minutes).
  5. Add chicken and carrots and simmer until chicken is cooked through (3-5 minutes).
  6. Stir in lime juice, cilantro, and scallions and simmer (3 minutes).
  7. Add more fish sauce and lime juice to taste. Serve with bean sprouts as garnish.

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Family Ratings

  • Mama: 5/5
  • Papa: 5/5
  • Girlie: 5/5
  • TW: 4.5/5
  • McM: 5/5, amazing! So flavorful! One of my favorite recipes so far!
  • Kid Cairo: 5/5

Original recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-soup-recipe.html

Chile (Part 1)

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Fricassee

Hearty Chilean side dish with sausage, potatoes, and chard.

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3/4 red bell pepper, diced
  • 2 large bundles of chard, stems removed, cut into 1cm strips
  • 2 thick slices country bread, cubed
  • 3 small potatoes, cooked, cubed
  • 5 large chicken sausages, cooked, sliced
  • 4 eggs
  • 1/3 cup milk
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste

Directions

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the onion until translucent (4-5 minutes). Add the pepper and cook (2 minutes). Add chopped chard and cook until wilted (3-5 minutes). Season lightly with salt. Remove from skillet at set aside.
  2. Heat another tablespoon of oil over medium-high heat. Fry the bread cubes (5 minutes). Remove from skillet and set aside on a plate with paper towel.
  3. Heat another tablespoon of oil over medium-high heat. Brown the potatoes (5-10 minutes).
  4. Combine the potatoes, bread cubes, and chard mixture in the skillet. Add sausages. Warm of medium heat.
  5. Beat the eggs with the milk and season with cayenne pepper, salt, and pepper to taste.
  6. Add the egg mixture to the skillet and stir until egg is cooked (2 minutes).
  7. Serve warm.

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Family Ratings

  • Mama: 5/5, the chard is an excellent addition to the recipe!
  • Papa: 4/5, could have used fewer potatoes but otherwise delicious!
  • Girlie: 4.5/5
  • TW: 4.5/5,
  • McM: 3.5/5

Original recipe:  http://www.enmicocinahoy.cl/chilean-fricassee/

Philippines (Part 2)

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Pancit Canton

Traditional Filipino noodle dish with vegetables, pork, chicken, and shrimp.

Total time: 50 minutes
Servings: 8-10

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 500g pork shoulder, thinly sliced
  • 1 medium chicken breast, thinly sliced
  • 250g shrimp, peeled and deveined
  • 3 tablespoons soy sauce
  • 4 cups chicken broth
  • 1 cup cabbage, shredded
  • 1 cup yellow beans, julienned
  • 2 carrots, shredded
  • 1 cup shiitake mushrooms
  • 500g packaged rice noodles
  • 4 tablespoons fish sauce
  • 4 green onions, sliced (for garnish)
  • 2 lemons, cut into wedges (for garnish)
  • bean sprouts (for garnish)

Directions

  1. Soak mushrooms in warm water for 30 minutes, then remove the stems and cut into thin strips. Set aside.
  2. Heat oil over medium-high heat in a large wok.
  3. Sauce garlic and onions until tender (about 3 minutes).
  4. Add pork, chicken, and shrimp. Cook until evenly browned (about 6 minutes).
  5. Add soy sauce and chicken broth and bring to boil.
  6. Add cabbage, green beans, carrots, and mushrooms. Cook until vegetables are tender yet crisp (about 5-8 minutes).
  7. Add rice noodles, mixing to immerse in broth. Cook until liquid is absorbed and noodles are soft (about 10 minutes).
  8. Remove from heat and serve immediately.
  9. Garnish with green onions, lemon wedges, bean sprouts, and soy sauce as desired.

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Family Ratings

  • Mama: 4/5
  • Papa: 4/5, would recommend using fewer noodles (350g)
  • Girlie: 4/5
  • TW: 5/5, very tasty with lemon juice as garnish!
  • McM: 4.5/5, delicious!

Original recipe: http://www.food.com/recipe/pancit-canton-25121

Laos (Part 3)

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Larb

Minced chicken in lettuce wraps. Served with sticky rice, a staple in Laotian meals.

Total time: 45 minutes
Servings: 6

Ingredients

  • 1 1/2 cups sticky rice (sushi rice works well)
  • 1/4 cup uncooked medium grain white rice
  • 1kg boneless skinless chicken thighs, cut into chunks
  • 2 tablespoons peanut oil
  • 4 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 1 small red chile, deseeded and finely chopped
  • 4 green onions, finely chopped
  • 1/4 cup fish sauce
  • 1 tablespoon shrimp paste (see previous post on this blog)
  • 1 tablespoon sugar
  • 4 tablespoon fresh mint, chopped
  • 1/4 cup lime juice
  • 10-12 lettuce leaves (one head of butter lettuce works well as the lettuce is flavorful and sturdy enough to make wraps)

Directions

  1. Cook sticky rice according to package instructions. We used sushi rice cooked in a rice cooker.
  2. Preheat oven to 375 degrees F. Spread the uncooked white rice onto a baking sheet. Bake the rice in the oven until golden (15 minutes). Once cooled, grind into a fine powder using a spice grinder or coffee grinder. Set aside.
  3. Process the chicken thigh meat in a food processor until finely minced. Set aside.
  4. Heat the peanut oil in a large skillet over medium heat. Stir in the garlic, ginger, chili, and green onions. Cook, stirring, until the garlic softens (3 minutes).
  5. Add the minced chicken and cook, stirring to break up lumps, until the meat is no longer pink (5 minutes) .
  6. Add fish sauce, shrimp paste, and sugar. Reduce heat to medium-low and simmer until the excess liquid has evaporated (5 minutes).
  7. Stir in the ground rice, mint, and lime juice.
  8. Serve on lettuce leaves with sticky rice.

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Family Ratings

  • Mama: 5/5, my favorite dish out of all the countries so far!
  • Papa: 4.5/5
  • Girlie: 4.5/5
  • TW: 4.5/5
  • McM: 4.5/5, very interesting and exotic flavor, lettuce wraps make a great light meal!

Original recipe: http://www.food.com/recipe/lao-papaya-salad-447215

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Larb (bottom) served with sticky rice (right), papaya salad (top), and shrimp paste on crackers (left). See other posts on this blog for recipes.

Italy (Part 1)

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Italian Sausage Skewers

Easy Italian side dish with sausage and cheese.

Total time: 20 minutes
Servings: 6

Ingredients

  • 4 large (approximately 250g) Italian poultry sausages
  • 24 fresh basil leaves
  • 24 pitted kalamata olives
  • 24 cherry tomatoes
  • 24 cubes Friulano cheese
  • 24 6-inch wooden skewers

Directions

  • Cook the sausage by boiling for 10-12 minutes or according to package instructions. Let cool and cut into 1 inch rounds.
  • Assemble skewers by placing an olive 1/3 of the way up the skewer, then adding a folded basil leaf, a cube of cheese, a cherry tomato, and a sausage round.
  • Position everything on the end of the skewer so the skewer can stand up on its sausage end.

Family Ratings

  • Mama: 5/5, delicious appetizer, would be even better if the sausage were cut into smaller pieces (1/2 inch rounds)
  • Papa: 4.5/5, the basil adds a nice flavour!
  • Girlie: 2.5/5
  • TW: 5/5
  • McM: 4/5

Original recipe: http://www.foodnetwork.com/recipes/ellie-krieger/italian-style-sausage-skewers-recipe.html

Germany (Part 3)

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Chicken Schnitzel

Traditional German meal. Other types of meat (pork, veal, lamb) can be substituted for chicken if desired. Chicken schnitzel pictured above (left) with cucumber salad (top) and german spinach with ham (right).

Total time: 40 minutes
Servings: 6-8

Ingredients

  • 4 large eggs
  • 3 clove garlic, minced
  • 1 teaspoon fresh parsley, minced for garnish
  • 2 cups breadcrumbs
  • 1 cup grated parmesan cheese
  • 1.3kg chicken breast, pounded to 1/4 inch thickness
  • 1/2 cup tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoon fresh lemon juice
  • 1 lemon, thinly sliced for garnish
  • additional parsley for garnish
  • salt and pepper to taste

Directions

  1. Beat eggs in a bowl with garlic, parsley, salt, and pepper.
  2. In a separate bowl, combine breadcrumbs and parmesan cheese. Dip each tenderized chicken breast into egg mixture to coat completely, then coat with breadcrumb mixture.
  3. For each chicken breast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. Cook two chicken breasts at a time until golden brown and cooked through (3 minutes per side).
  5. Transfer the cooked chicken to a shallow pan and keep warm in the oven while preparing the rest of the meal.
  6. After all chicken breasts are cooked, wipe the skillet clean with paper towels.
  7. Heat butter in the skillet until melted and add wine. Heat for 30 seconds, then stir in chicken broth and lemon juice. Season with salt and pepper to taste. Simmer (2 minutes).
  8. Remove chicken from oven and pour broth mixture over chicken breasts. Garnish with parsley and lemon slices. Serve.

Family Ratings

  • McM: 4.5/5, tender chicken and flavorful sauce!

Original recipe: http://www.food.com/recipe/chicken-schnitzel-100005

Spain (Part 2)

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Paella

Paella is a traditional spicy Spanish dish with a variety of meats and seafood served over rice.

Total time: 1 hour
Servings: 6-8

Ingredients

  • 2 cups uncooked white rice* (see notes below)
  • 1/2 cup olive oil
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • 1kg chicken breast, cut into 1 inch cubes* (see notes below)
  • 3 cloves garlic, crushed and minced
  • 3/4 teaspoon red pepper flakes
  • 1/2 bunch parsley, chopped
  • 1 cup chicken broth
  • 2 lemons, tested
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 500g medium shrimp, peeled and deveined
  • 250g mussels
  • salt and pepper to taste

Directions

  1. Cook rice according to package instructions (we prefer to use a rice cooker).
  2. Cook mussels according to package instructions. Set aside to cool.
  3. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, salt, and pepper. Stir in chicken pieces to coat. Set aside  in refrigerator to marinate.
  4. Heat 2 tablespoons olive oil in a small skillet over medium heat. Stir in garlic, red pepper flakes, and cooked rice. Add parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to low. Simmer while proceeding with the next steps.
  5. Heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and onion and cook for 5 minutes. Stir in bell pepper and cook for another 5 minutes. Stir in shrimp and cook until shrimp is pink (5 minutes).
  6. Serve rice in bowls topped with meat and seafood mixture.

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Notes

  • The original recipe involves cooking the rice in the skillet. However, we found that it was easier and faster to cook the rice ahead of time using a rice cooker.
  • The original recipe describes the chicken cut into 2 inch pieces but we found that these pieces were too large to eat easily from the bowls. We recommend using thinner strips or 1 inch cubes of chicken.

Family Ratings

  • Mama: 4/5, quite spicy
  • Papa: 4.5/5
  • McM: 4/5
  • TW: 4/5
  • Girlie: 4/5, a little too spicy for my preference

Original recipe: http://allrecipes.com/recipe/84137/easy-paella/print/?recipeType=Recipe&servings=8

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South Africa

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South African Chicken Curry

Simple chicken curry from South Africa. Apple, raisins, and coconut add sweetness to a savory dish.

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 3 cups white rice
  • 4 tablespoons vegetable oil1.2kg chicken breast, cubed
  • 2 tablespoons butter
  • 2 large apples, peeled and chopped
  • 1 1/2 cups celery, chopped
  • 1 large onion, chopped
  • 4 tablespoons cornstarch
  • 4 teaspoons curry powder
  • 1 can (284ml) chicken broth
  • 3 cups 1% milk
  • 1 can (284ml) sliced mushrooms, drained
  • raisins, sweetened shredded coconut, peanuts (for garnish)

Directions

  1. Cook rice according to package instructions. We find that a rice cooker is the easiest method.
  2. In a large frying pan, cook chicken cubes in vegetable oil. Ensure chicken is cooked through, then set aside.
  3. In a large saucepan, melt butter. Add celery and onion and cook on medium heat until soft (about 10 minutes). Then add apple and continue cooking until tender (another 5 minutes).
  4. Combine cornstarch, curry powder, and chicken broth. Stir into onion mixture.
  5. Add milk to onion mixture.
  6. Cook on medium heat, stirring, until thick and bubbly (about 5-10 minutes).
  7. Reduce heat to low. Stir in cooked chicken and mushrooms. Heat through.
  8. Serve over rice. Add raisins, shredded coconut, and peanuts as garnish.

Family Ratings

  • McM: 5/5, my new favorite curry dish!
  • Papa: 4/5

Original recipe: http://www.food.com/recipe/african-chicken-curry-50400

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