Category: Chicken

Chicken Supreme

8/30/2021

1 chicken breast
3 cloves garlic, crushed
thyme
shallots, diced

butter, pats
bacon or pancetta
dark brandy
1/2 cup demi glaze

Season chicken and bring to room temp
Lay tender side up into hot grapeseed oil with garlic and herbs
Push breast to edge of pan and tilt to get in oil
Flip it and add butter
Baste
Flip and baste
Skin side down, bake 8-10 minutes
Save juices from pan in bowl and bring back to temperature
Add shallots, butter, and garlic and thyme from the roasting juices
Scrape pan while cooking
When shallots are almost crispy, add pancetta or bacon
Deglaze with brandy until pan is clean
Slowly stir in stock
Season
Push sauce with garlic and shallots through a sieve
Rest chicken for 5 minutes
Slice off tender, then slice in thick slices at an angle
Push back together and plate over vegetables
Drizzle with sauce
(optional) Grate truffles over dish

Honey Soy Glazed Chicken

8/21/2021

From Justonecookbook

whole chicken
1/4 cup soy sauce
1/4 cup sake
1/4 cup mirin

2 tbs honey
1 tbs sesame oil, roasted
1 knob ginger, grated
1 clove garlic, chopped

The day before roasting, prepare chicken
Spatchcock chicken by removing spine and flattening
Pat dry on both sides
Carefully separate skin from chicken
Rub seasoning on and under the skin
Place on wire wrack on center of a foil lined baking sheet
Refrigerate 12 - 24 hours
Whisk together soy sauce, sake, mirin, and honey over medium heat and bring to boil
Reduce heat and simmer, about 25 minutes
Before roasting, combine ginger, garlic, and sesame oil
Rub all over chicken and under skin
Bake at 450 (475 if convection) until chicken reaches 135 degrees
Remove chicken from oven, quickly glaze, and return to oven
Roast until chicken reaches 150 degrees
Tent loosely with foil and let rest for 10 minutes before carving
Garnish with sage or berries

Panang Curry

6/15/2021

1/2 cup coconut milk with 1/2 cup water
1 lb chicken, sliced
1 small shallot, diced
2 tbs curry paste
3 cloves garlic, minced
chilies to taste
1 cup coconut milk
1/2 cup coconut milk with 1/2 cup water

1 onion, chopped
bell peppers, chopped
mushrooms, chopped
1 cup coconut with 1 cup water
30 g fish sauce
30 g palm sugar
50 g Thai basil leaves
4-5 kaffir lime leaves

Heat coconut milk/water mixture and cook chicken with shallots; set aside
Stir fry curry paste in hot oil until fragrant, scraping around the pan with chilies
Slowly add coconut milk and cook until fat begins to fry to surface
Saute vegetables in curry until tender
Slowly add diluted coconut milk and cook gently for 3 more minutes
Cook in fish sauce and sugar
Stir in chicken, basil, and lime leaves
Serve over rice

Panang curry ingredients: chilies, sea salt, galangal, lemongrass, coriander root, kaffir lime rind
peppercorns, shallots, garlic, roasted coriander seeds, roasted cumin, shrimp paste

Peruvian Roast Chicken

4/18/2021

Peruvian

Marinade:

6 garlic cloves, chopped
1 tbs cumin
2 tsp paprika
1 tsp dried oregano
1 tsp freshly ground black pepper
2 tsp salt
2 limes, juiced
1 tbs olive oil
1 tbs soy sauce
1/2 tbs chili paste or powder, such as aji amarillo

4 lb whole chicken

Green Sauce:

1 cup cilantro leaves
2 garlic cloves, chopped
1 - 2 limes, juiced
1/3 cup mayonnaise
1/2 tsp salt
1-4 jalapenos (to taste), chopped
1/2 tbs chili paste, to taste
2 tbs olive oil

Combine all marinade ingredients with whisk or blender
Pat dry bird with paper towel and use fingers to loosen skin from chicken
Distribute 2/3 marinade between the skin and the meat of the chicken
Rub remaining marinade into skin of chicken
Marinade overnight
To spatchcock remove back bone with kitchen sheers, splay out, and press down to flatted
(optional) Squeeze additional lime juice over chicken
Salt chicken
Roast at 400 degrees
Every 20 minutes, remove chicken from oven to baste with pan juices
Cook about 50 min, until golden, reaches internal temp of 165, and juices run clear when stabbing thigh with a fork
Blend together green sauce ingredients, olive oil last, and refrigerate until ready to serve
Carve chicken and serve with green sauce and limes

Chicken a la Plancha

4/13/2021

Ecuadorian

2 small oranges juiced
1 lime, juiced
4-5 garlic cloves, crushed
1 tbs oregano
1 tsp salt
1 tsp pepper

2 tbs olive or avocado oil
1 tsp cumin
1 lb chicken
limes
cilantro
avocado

Mix together ingredients through cumin and marinade chicken overnight
Butterfly chicken and tenderize with meat mallet
Heat pan to high heat and grill chicken on each side for 5 minutes
Plate and drizzle with lime and cilantro
Boil marinade to reduce and add onion and avocado
Top chicken with sauce

Galinhada

3/31/2021

Brazilian

1 lb chicken
salt & pepper
ground cumin
1/2 cup hot water
5 saffron threads
1 white onion, diced
1 bell pepper, diced
4 cloves garlic, minced

1 cups rice, soaked in hot water
1/2 cup white wine
1 cup chicken broth
1 tbs tomato paste
1 bay leaf
1 can diced tomatoes, drained
1/2 lemon
2 tbs green onions, chopped

Rub seasoning into chicken and let rest at room temperature
Soak saffron in hot water
Brown chicken on all sides; set aside
Saute onions and peppers until soft
Cook in garlic until frgrant
Saute rice for 1-2 minutes, stirring
Deglaze with wine and allow to evaporate
Stir in steeped saffron, broth, tomato, paste, and bay leaf
Bring to a boil, place chicken on top and let cook until rice is al dente
Cook in tomatoes
Squeeze lemon on top and add green onions before serving

Mango Chile Chicken

3/29/2021

1 lb chicken, legs or thighs best
4 dried mango slices
1-4 tbs chile powder
garlic
onions, sliced thick

Crush or blend mango - easier if frozen
Combine with chili powder and olive oil and rub into chicken
Saute onions and garlic in hot oil with salt
Place chicken on top of onions and bake for 30-40 minutes at 375

I used a blend of ghost peppers so used only a tbs

Bathing Rama

2/19/2021

From Hot Thai Kitchen

Thai

chicken or pork, thinly sliced
1 tbs fish sauce
3 tbs water
2 tsp oil
2 tbs cornstarch
2 tbs red curry paste
1 1/2 cup coconut milk, separated

2 tbs palm sugar, chopped
1-2 tsp fish sauce
2-3 tbs tamarind juice
1/3 cup roasted peanuts
1 1/2 tbs toasted white sesame seeds
leafy green vegetables

Toss meat in fish sauce, water, oil, and cornstarch and marinade for at least 20 minutes
Roast peanuts at 350 for 13-18 minutes, removing once they begin to darken
Toast sesame seeds in dry pan over medium high heat until golden
Thicken 1/2 cup coconut milk over medium heat
Stir in curry paste until sizzling
Add 1 cup coconut milk, fish sauce, sugar, and tamarind
Bring to simmer
Blitz or crush peanuts and sesame seeds and stir into sauce
Blanch vegetables for 15-20 seconds in boiling water with oil
Blanch meat for 20-30 seconds, swirling to separate the pieces
Serve with rice, top vegetables with meat and then sauce
Garnish with sesame seeds and/or crushed peanuts

Red Curry Noodles

2/3/2021

Thai

3 garlic cloves, minced
1 onion, diced
1 red bell pepper, diced
1 lb chicken, cut into cubes
3 tbs red curry paste
1 tbs freshly grated ginger
2 cups chicken broth
2-3 cups coconut milk

8 oz rice noodles
1 tbs fish sauce
2 tsp brown sugar
3 green onions, thinly sliced
fresh cilantro leaves
fresh basil leaves
2 tbs lime juice

Stir fry garlic, onion, and pepper, and season
Brown chicken
Stir in red curry paste and ginger until fragrant
Stir in broth and coconut milk, scraping any browned bits from the bottom of the pot
Bring to a boil and stir in noodles, fish sauce and sugar
Cook about 5 minutes, until noodles are tender
Stir in green onions, cilantro, basil, and lime juice

Pomegranate Roast Chicken

1/19/2021

1 tbs salt
1 tsp ground cloves
1 tsp black pepper
1 tsp ground nutmeg
1-2 tsp smoked paprika
6 large garlic cloves, chopped
1 tbs pomegranate molasses
1 tbs white vinegar

6 chicken thighs
1 large onion, sliced, divided
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tbsp pomegranate molasses
1 bay leaf
2 tbs dried mint leaves, crushed
1 large pomegranate, seeded

Combine ingredients through chicken and rub onto chicken thighs, on and under the skin
Set on top of half the onions and refrigerate for at least 2 hours
Brown chicken in hot oil and place in roasting dish
Saute onions in hot oil and simmer in wine until reduced
Simmer with pomegranate molasses, bay leaf, seasoned salt, and chicken broth 5 minutes
Pour over chicken and cook at 450 for 20 minutes covered and 30 minutes uncovered
Garnish with mint and pomegranate

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