Poultry

Double Dipped Fried Chicken

September 16, 2011

Double Dipped Fried Chicken

Who doesn’t just love fried chicken? It is an American institution. I love this double dipped fried chicken recipe. Serve with mashed potatoes or French fries and slaw and you have the perfect meal. Great for picnics too!

INGREDIENTS

2 Whole Cut Up Chickens

2 Cups Evaporated Milk

½ Cup Water

2 Eggs

3 ½ Cups Unbleached Flour

½ Teaspoon Granulated Onion

½ Teaspoon Granulated Garlic

½ Teaspoon Cayenne Pepper

½ Teaspoon Smoked Paprika

½ Teaspoon Ground Cumin

½ Teaspoon Ground Tumeric

1 Tablespoon Corn Starch

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

Olive Oil

Mix the milk, water and eggs together and marinate the chicken in the mixture for 24 hours. Keep the leftover marinade in the refrigerator. Mix the flour with the cornstarch and spices in a large bowl. Place the chicken pieces into the flour and spice mixture. Press the chicken pieces firmly into the flour mixture. Next, dip the chicken back into the marinade. Here is your double dipping. Place the chicken pieces back into the flour mixture pressing firmly into the flour mixture. In a large heavy pan heat ½ inches of the olive oil to 350° F. Brown the chicken pieces on both sides for 4 minutes until golden brown. Remove the chicken pieces from the pan and transfer to a baking sheet. Place into the preheated 350° F oven for 30 minutes. Do not cover the chicken as that tends to make it soggy. Remove from the oven when done and cool for 5 minutes. Serves 4

Arroz Con Pollo

September 1, 2011

Arroz Con Pollo

Arroz Con Pollo simply means “rice with chicken.” It is a traditional dish that is common throughout Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica and the Dominican Republic. It is believed that this dish originated in Puerto Rico, but there is no direct evidence of this. Arroz Con Pollo resembles the Spanish dish, paella, both in its ingredients and cooking technique.

INGREDIENTS

1 Tablespoon Olive Oil

1 ½ Pounds Chicken Thighs With Skins Removed

1 Chopped Large Onion

1 Sliced Red Pepper

2 Minced Garlic Cloves

1/8 Teaspoon Ground Cayenne

1 Cup Long Grain Rice

1 Strip Lemon Peel

¼ Teaspoon Oregano

¼ Teaspoon Salt

14 Ounces Chicken Stock

1 Cup Peas

¼ Cup Chopped Pimiento Stuffed Olives

¼ Cup Chopped Fresh Cilantro

Lemon Wedges For Garnish

In a large Dutch oven, heat the olive oil over a medium high heat. Add the chicken thighs and cook for 10 minutes. Turn once and cook until browned. Transfer to a plate and reduce the heat to medium. Keep the chicken drippings in the pan and add the onion and red pepper to the drippings and cook for 5 minutes. Stir in the garlic and cayenne. Cook for 30 seconds. Add the rice and cook, stirring for 1 minute. Stir in the lemon peel, oregano, salt and chicken stock plus enough water to equal 2 cups. Return the chicken to the Dutch oven. Heat to boiling over a high heat. Reduce the heat to low and cover. Simmer for 20 minutes or until the juices run clear when the chicken is pierced with the tip of a knife. Stir in the peas. Cover and heat through. Remove from the heat and let stand for 5 minutes. Spoon onto serving plates and sprinkle with olives and cilantro. Serve garnished with lemon wedges. Serves 4

Basic Chicken Stock

August 21, 2011

Basic Chicken Stock

I like to include the bones as it makes for a better flavor.

INGREDIENTS

Skin & Bones of A Whole Chicken Including Neck & Spine

1 Carrot

2 Celery Stalks

1 Large Onion

1 Tablespoon Salt

In a big pot, collect the bones. Cover the bones so that there are four inches of water above the bones. Set over a high heat to bring to a boil while you chop the onion, carrot and celery into large diced pieces. Add all of the ingredients, including the skin, neck and spine, to the pot and bring to a boil. Reduce the heat to simmer for 6 hours. Strain and reserve the broth. Store in the refrigerator for up to three days or freeze. Makes 4 cups

Chicken Scallopini

July 11, 2011

Chicken Scallopini

INGREDIENTS

1 Pound Skinless & Boneless Chicken Breast Halves

4 Tablespoons Unbleached Flour (Divided)

¼ Teaspoon Freshly Ground Black Pepper

¼ Teaspoon Chili Powder

½ Cup Chicken Stock

1 Tablespoon Lemon Juice

1 Tablespoon Drained Capers

2 Tablespoons Olive Oil

One at a time, put chicken breast between two sheets of waxed paper and pound to ¼ inch thickness.  Combine 3 tablespoons flour, black pepper and chili powder on a shallow plate.  Dip the chicken breasts in the flour mixture and lightly coat both sides.  Combine the chicken stock, lemon juice, 1 tablespoon flour and capers in a small bowl.  In a large skillet heat 1 Tablespoon of the olive oil over medium high heat.  Put the chicken in the hot pan (in a single layer) and cook 2 minutes.  Turn the chicken over and cook another 2 minutes or until the chicken is no longer pink in the center.  Repeat with the remaining chicken and brush the pan with ½ teaspoon of the olive oil each time you add the chicken pieces.  This will prevent the chicken from sticking to the pan.  Stir the stock mixture and pour into the skillet.  Bring to a boil for 2 minutes until thickened.  Remove the chicken from the pan and pour the sauce over the chicken breast.  Serve immediately.  Serves 4

Southern Fried Chicken

July 2, 2011

Southern Fried Chicken

Before World War II, the only times most families had chicken were special occasions like holidays and Sunday dinners.  Fried chicken used to be an expensive treat only eaten a couple of times a year.  Due to the creation of large scale chicken farms chicken has become much more affordable.  As a child I remember eating fresh killed chicken at my grandmother’s house in Nebraska.  She had a special tree stump that she used as her chopping block.

INGREDIENTS

4 Pounds of Chicken Pieces

1 ½ Cups Whole Milk or Buttermilk

2 Large Eggs

2 ½ Cups Unbleached Flour

2 Tablespoons Kosher Salt

2 Teaspoons Freshly Ground Black Pepper

3 Cups Vegetable Oil

Rinse and pat dry the chicken pieces.  Set aside.  Combine the milk and eggs in a medium sized bowl and mix well.  In a large zip lock bag combine the flour, salt and pepper.  One at a time dip the chicken pieces in the milk mixture and let the excess drip off into the bowl.  Put one or a few of the chicken pieces in the zip lock bag with the flour and shake lightly to coat thoroughly.  Remove to a plate and repeat with the remaining chicken pieces.  In a fryer or in a heavy skillet heat the oil to 350° F.  Fry a few pieces of the chicken at a time for 10 minutes on each side until golden brown and cooked through.  The breasts should take a bit less time than the other pieces.  Test with a fork to see if the juices run clear to check for doneness.  Remove to a plate covered with paper towels to drain the excess oil.  Sprinkle with additional salt if you like.  Serves 4

Mango Citrus Chicken Kabobs

June 22, 2011

Mango Citrus Chicken Kabobs

INGREDIENTS

5 Pounds Boneless & Skinless Chicken Breasts

1 Large Orange or Red Bell Pepper

MARINADE

½ Pound Peeled/Pitted/Diced Fresh Ripe Mango

1 Pound Spicy Mango Chutney

1 Diced & Cleaned Green Bell Pepper

1 Teaspoon Fresh Cilantro

1 Teaspoon Fresh Chopped Jalapeno Pepper

1 Teaspoon Fresh Lime Juice

4 Teaspoons Teriyaki Sauce

1 Teaspoon Thai Chili Sauce

1 Teaspoon Salt

Combine all of the marinade ingredients in a food processor and blend for 20 seconds.  Cut the chicken breasts into 1 ½ inch cubes.  Place chicken cubes in a large zip lock bag or a square pan.  Pour marinade over chicken cubes and place in the refrigerator.  Marinade for at least 3 hours.  In the meantime cut up the bell pepper into pieces.  Soak 10 wood or bamboo skewers in water for 20 minutes.  This prevents the skewers from burning on the grill.  Remove marinated chicken from the refrigerator and arrange the chicken and pepper on the soaked skewers.  Place on a medium-high heat grill and grill for 6 to 8 minutes on each side.  Serve warm.  Serves 4

Cornish Game Hens With Herbs & Butter

June 6, 2011

Cornish Game Hens With Herbs & Butter

INGREDIENTS

2 Organic/Free Range Cornish Game Hens

1 Tablespoon Salt

1 Tablespoon Freshly Ground Pepper

¼ Pound Unsalted Butter

5 Minced Shallots

1 Teaspoon Rosemary

1 Teaspoon Thyme

2 Tablespoons Chopped Parsley

Preheat the oven to 350° F.  Cut each hen in half and sprinkle all over with salt & pepper.  Set the hens aside to bring to room temperature.  Melt the butter in a small pan, over medium heat, and add the shallots, rosemary and thyme.  Stir well and let bubble for 5 minutes.  Remove from the heat and place hens in a flat baking pan skin side up.  Baste with the butter sauce.  Bake for 50 minutes.  Baste every 15 minutes.  Remove from oven and let sit for 5 minutes.  Transfer to a serving platter and garnish with parsley.  Serves 4

Tandoori Chicken

May 12, 2011

Tandoori Chicken

INGREDIENTS

1 Pound Boneless Chicken

2 Sliced Onions

2 Lemons

5 Whole Green Chilies

3 Tablespoons Onion Paste

½ Teaspoon Ginger Paste

½ Teaspoon Garlic Paste

1 Teaspoon Turmeric Powder

1 Teaspoon Red Chili Powder

1 Teaspoon Coriander Powder

1 Teaspoon Cumin Powder

½ Cup Plain Yogurt

¼ Teaspoon Salt

¼ Tablespoon Cinnamon Powder

¼ Tablespoon Clove Powder

2 Tablespoons Oil

Wash and pat dry the chicken pieces.  Mix onion paste, ginger, garlic, turmeric, red chili powder, coriander, cumin, yogurt, salt, cinnamon, 1 tablespoon oil and clove powder into a medium sized bowl.  Mix well.  In a large bowl place all of the chicken pieces and pour the spice mixture over the chicken.  I like to use the zip lock bags for marinating.  Make certain that all of the chicken pieces are covered with the marinade.  Chill in the refrigerator for 8 hours.  When ready to cook preheat the oven to 450° F.  Oil a large flat baking sheet.  Place the chicken on prepared baking sheet one by one in a single layer.  Bake for 45 minutes.  Turn chicken pieces over and bake for another 5 minutes.  Remove from oven and garnish with sliced onions and sliced lemons.  Serves 4

Chicken Curry

May 8, 2011

Chicken Curry

INGREDIENTS

1 Pound Skinless & Boneless Chicken Breasts

3 Crushed Garlic Cloves

¼ Teaspoon Ginger

1 Cup Chicken Broth

1 Finely Chopped Onion

1 Teaspoon Olive Oil

1 Cup Water

½ Teaspoon Cumin Powder

½ Teaspoon Coriander Powder

¼ Teaspoon Garam Masala

¼ Teaspoon Turmeric Powder

1 Finely Chopped Green Chili

2 Tablespoons Coconut Milk

3 Tablespoon Finely Chopped Coriander Leaves

Heat olive oil in a medium size pan.  Dice chicken breasts and sauté until golden brown.  Remove and drain.  Add the onion, ginger and garlic and sauté until golden brown as well.  Add all of the spices and sauté for another minute.  Add chicken broth and water and let it boil for 2 minutes.  Add chicken pieces and cover the pan and let it cook for 30 minutes.  At the end of 30 minutes add the coconut milk and cook for another 1 minute.  Serve over basmati rice.  Serves 4

Chicken Tikka Masala

April 4, 2011

Chicken Tikka Masala

INGREDIENTS

1 Cup Basmati Rice

1 Tablespoon Olive Oil

1 Chopped Onion

2 Teaspoons Grated & Peeled Fresh Ginger

1 Crushed Garlic Clove

2 Tablespoons Indian Curry Paste

1 ¼ Pounds Skinless & Boneless Chicken Breast Halves (Cut Into 1 Inch Chunks)

¼ Teaspoon Salt

¼ Teaspoon  Fresh Ground Black Pepper

1 Cup Crushed Tomatoes

½ Cup Half & Half

¼ Cup Chopped Fresh Cilantro (A Bit More For Garnish)

Prepare rice. 

In a large skillet heat olive oil on medium for a minute.  Add onion and cook for about 6 minutes.  Stir frequently.  Add ginger, garlic and curry paste.  Cook 3 minutes longer.  Add chicken, salt & pepper and cook about 2 minutes or until no longer pink on the outside.  Stir occasionally.  Add tomatoes.  Cover and cook 3 to 4 minutes longer or until chicken loses its pink color throughout. 

Uncover and stir in half & half and cilantro.  Spoon rice into 4 shallow bowls.  Top with chicken mixture and garnish with extra chopped cilantro.  Serves 4

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels