AwesomeBites

Category: Chicken

  • Roast Chicken

    Roast Chicken

    A chicken in every oven. Why? So you can make enchiladas tomorrow.

    Buy the biggest chickens for roasting as you can.  6 pounds would be perfection, but usually you’re lucky if you can find them over 3

    pounds.  It is nice to buy organic, and yet it’ll cost ya. 

    Wash inside and out removing the internal stuff.

    Pat dry and using your favorite dry rub and or herbs go to town. Start first by rubbing with a bit of olive oil.

    Bake for 1 hour at 400 degrees.

    Roast Chicken Breasst and Potao Wedge

  • Grilled Chicken Meatballs – Yakitori

    Place three meatballs on a scewer and barbecue on the grill.  Serve with dipping sauce and a nice green salad. 

    Recipe: Grilled Chicken Meat Balls (Yakitori)

    Ingredients:

    11 oz skinless chicken (minced)
    2 eggs
    1/2 teaspoon salt
    2 teaspoons plain (all-purpose) flour
    2 teaspoons corn starch
    6 tablespoons dried bread crumbs
    2 inches fresh ginger root (grated)
    Bamboo skewers

    For the “tare” yakitori sauce:

    4 tablespoons sake
    5 tablespoons shoyu (soy sauce)
    1 tablespoon mirin
    1 tablespoon sugar
    1/2 teaspoon corn starch blended with 1 teaspoon water

    Method:

    1. Put all the ingredients for the chicken balls (except the ginger) in a food processor and blend well.
    2. Wet your hands and scoop about a tablespoonful of the mixture into your palm. Shape it into a small ball about half the size of a golf ball.
    3. Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp.
    4. Add the ginger juice to a small pan of boiling water. Add the chicken balls and boil for about 7 minutes, or until the color of the meat changes and the balls float to the surface. Scoop out and drain on a plate covered with paper towels.
    5. In a small pan, mix all the ingredients for the yakitori sauce, except for the corn starch solution. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce slightly reduced. Add the corn starch solution and stir until the sauce is thickened. Transfer to a small bowl.
    6. Thread 3-4 balls on to each bamboo skewer. Grill the skewers with an indoor grill or broiler or on a barbeque (preferred). Brush them with the yakitori sauce and turn the skewers frequently until the balls turn brown.
    7. Serve hot and sprinkle with shichimi togarashi (Japanese chile powder with sesame seeds) and some yakitori sauce if you like.
  • Chicken Enchiladas

    Chicken Enchiladas

    Chicken Enchiladas are one of my favorites.

    I have my family well trained.  You can ask any of them, “what follows a roast chicken dinner?”  And they will all scream out – “Enchiladas”!  Yes, bake two chickens and you are now prepared and ready for wonderful enchiladas.

    Chicken Enchiladas

    by Sandra Nickerson on Tuesday, March 30, 2010 at 3:50pm
    1 baked chicken (mine was 6 pounds. You could buy 2 baked from Vons.)
    2 cans enchilada sauce (1 hot, 1 mild – I mix them) 
        Red or Green Sauce
    2 cups Mexican grated cheese or mild cheddar
    36 Corn Tortilla Shells
    1 can of black olives
    4 green onions chopped finely. (I use the white and the green)

    Shred the chicken and soak in half the sauce. Warm, then let it cool as you prepare the shells.
    Warm the other half of the enchilada sauce in a separate pan. Fry the shells, then dip them in the the sauce allowing the tortilla to soak up the flavor. Soak one at a time. (If you leave it in too long, it will fall apart.)
    Fill the soaked tortilla shell with sauced chicken, crumble an olive into it, spread some cheese over the top, and
    sprinkle a few onions. Then roll the tortilla, placing the opening on the bottom side so it stays closed. Assemble and arrange in your pan. (My pan will hold 2 deep, and 16 each layer.) Use your left over enchilada sauce to pour over the top, sprinkle with the last of the olives, cheese, and onion.
    Bake for 40 minutes at 350 degrees.

  • Butter Chicken (Murgh Makhani)

    2 T peanut oil

    2 pounds chicken thighs (boned and quartered)

    2 oz butter or ghee

    2 tsp garam masala

    2 tsp paprika

    2 tsp coriander

    1 T chopped fresh ginger

    1/4 tsp chili powder

    6 cardamon pods bruised

    1/2 tsp ground cinammon or 1 cinnamon stick

    11 oz pureed tomatoes

    1 T sugar

    3/4 cup sour cream  OR 1/4 cup yogurt, 1/2 cup cream, and 1 T lemon juice

    Brown thighs in oil in batches, set aside.

    Combine butter and spices and stirfry for 1 minute. Add chicken to spices and stir to coat.

    Add tomato, sugar and simmer for 15 minutes until sauce is thick.  Add yogurt, cream and lemon and simmer for 5 minutes.

    Serve with rice and poppedoms.

  • Creamy Chicken Soup with Saffron – Pot Pie

    The Driskill Hotel in Austin is where I first tasted this great pot pie.

    Ingredients

    1 1/2 whole chicken breasts, poached, skinned, boned, cut into julienne
    1/2 c. marsala
    3 egg yolks
    Salt, to taste
    6 c. chicken stock
    1/4 c. pine nuts, coarsely chopped
    1 tsp. saffron threads
    3/4 c. whipping cream

    Top Crust – Puff Pastry

    Preparation

    Combine chicken stock and pine nuts in medium saucepan. Heat to boiling, reduce, simmer 5 minutes. Add marsala and saffron. Simmer 2 more minutes. Remove from heat. Whisk egg yolks and cream into hot soup, whisking constantly.

    Fill individual baking dishes and cover with Puff Pastry.
    Bake for 45 minutes until brown. Serve immediately.