chicken, Uncategorized
4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon smoked paprika
2-1/2 tbsp course black pepper, divided
2-1/2 teaspoons all purpose seasoning
2 tsp ground ginger
1/8 tsp tumeric
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds)
In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 1 tbsp black pepper pepper,1/2 tsp smoked paprika,1 tsp ginger, tumeric and all purpose seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
In a deep-fat fryer, heat oil to 375°. Fry chicken, few pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.Transfer to a plate and drizzle with honey! Enjoy!
chicken, Uncategorized
Ingredients
1/2 Cup apricot jam
1/4 cup white wine vinegar
2 tablespoons soy sauce
3 tablespoons fresh thyme
1 tablespoon ground ginger
Poppy seeds – as needed
1/2 small yellow onion
1 tablespoon sriracha
salt and pepper to taste
2 tablespoons butter
2 pounds chicken wings
2 tablespoons ground tumeric
2 tablespoons garlic powder
Season the chicken with garlic powder, tumeric and salt and pepper to taste, marinate 15-20 minutes.
Combine in a sauce pot – the sriracha, soy sauce, vinegar, onion, jam, butter, ginger and thyme, stir completely and simmer on the stove on medium heat 15 to 20 minutes until sauce slightly thickens and the onion is cooked.
Preheat the broiler to max and add the wings to the oven – broil the wings until golden all over(keep a close eye on them)
After completely brown pull the wings out and coat them in sauce.
Reduce the heat of the oven to 325 and cook chicken completely 25 minutes
Last 5 minutes of cooking sprinkle the poppy seeds as much as needed over the wings.
Cook another 5 minutes – remove from the oven – serve immediately! enjoy! 🙂
chicken, Uncategorized
2 tablespoons unsalted butter, melted
5 garlic cloves, 1 minced
1 teaspoon minced rosemary plus 2 rosemary sprigs
3 tablespoons chopped cilantro
1 tablespoon finely grated lemon zest
Salt and freshly ground pepper
1/2 teaspoon chili pepper
1/2 teaspoon cumin
Generously massage the chicken with the herbs and spices and allow to marinate 2-4 hrs or up to over night.
Preheat the oven to maximum broil and all the chicken to get golden brown on all sides.
Cut the heat of the oven to bake at 325 degrees for 30 minutes or until your chicken is thoroughly cooked through. Remove from the oven and hot pan and allow the chicken to rest. The internal temperature should read 165.
For the sauce
4 roasted garlic cloves
1 tablespoon plus 2 teaspoons olive oil
1 roasted red bell pepper
3 dried jalapeno pods(remove the seeds)
1 tablespoon butter
3 tablespoons chopped onions
3/4 chicken stock
1/4 cup fresh lemon juice
1/2 cup heavy cream
1 tablespoon brown sugar
2 tablespoons fresh chopped cilantro
1/2 teaspoon cumin
2 tablespoons white wine vinegar
In a bowl add the dried peppers, cover with hot boiling water, cover and allow to rehydrate for 30 minutes.
To your food processor add both peppers and the roasted garlic and pulse until smooth.
To a sauce pan add the oil and onion and saute until tender and brown around the edges.
Add the pepper sauce mixture, stir and cook out 10 minutes, stirring constantly.
Next add the cilantro the lemon juice, vinegar, cumin, chicken stock and the brown sugar and cook out another 15 minutes stirring constantly.
Then add the butter and the cream, stirring constantly, simmer another 10 minutes and serve along side your chicken! 🙂 enjoy!
bacon, chicken, Uncategorized
4 slices of thin bacon, cut in half
2 cup of long grain,uncooked rice
6 chicken thighs
Couple pinches of Kosher salt, or to taste
8 turns of the pepper grinder
2 tablespoons smoked paprika
2 tablespoons all purpose seasoning
1/2 diced red bell pepper
2 tablespoons garlic powder
1 can of cream of chicken soup
2 cup of water
1 teaspoon of garlic salt
Pinch of nutmeg
1 teaspoon of oregano
2 tablespoon fresh thyme
Instructions
Preheat the oven to 300 degrees.
Cut 4 slices of bacon in half and layer them on the bottom of a 9 x 9 inch baking dish. Pour the rice on top. Add the chicken over the rice and pepper and onion and season with the salt, pepper, paprika, thymeIn a separate bowl add the cream of chicken soup, water and all the spices and whisk together well. Pour over the chicken. Cover tightly with heavy duty foil, or add one layer of regular aluminum foil, seal tight and repeat with a second layer. Bake in the middle or upper part of your oven, at 300 degrees F for 2 hours – allow to rest and enjoy!
chicken, Uncategorized
2 tablespoons vegetable oil for browning
6 whole chicken thighs bone-in, skin-on
salt for seasoning the chicken
1 1/2 cups bacardi rum( i used mango flavored)
2 cups orange juice
1/2 teaspoon all-spice
Additional salt and pepper, to taste
3 tablespoons sriracha
3 tablespoons honey
2 teaspoons ground ginger
1 teaspoon ground cumin
3 large garlic cloves
3 heaping tablespoons fresh thyme
2 tablespoons all purpose seasoning
Pre-heat the oven to 350. Get a large dutch oven or pot on the stove and heat the coconut oil over medium high heat. Season the chicken thighs generously with garlic powder, pepper and salt. Brown the chicken pieces in two batches until they are golden on the outside. Remove them from the pot and set them aside. Saute the onions, thyme and garlic until slightly browned
Deglaze the pot with the rum, scraping up the brown bits from the bottom, and let the mixture reduce for 2-3 minutes. Add the orange juice, honey and spices, put the chicken back in bring everything back up to a boil and transfer to the oven for 20 minutes or until the sauce thickened and chicken is completely cooked through. Enjoy! 🙂
chicken, spinach, Uncategorized
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt
4 teaspoons olive oil
2 tablespoons fresh thyme
1 teaspoon minced garlic
1 1/2 teaspoons all-purpose flour
3/4 cup unsalted chicken stock (such as Swanson)
2 tablespoon butter
1/4 teaspoon chili pepper
1 tablespoon jalapeno chopped
1 tablespoon chopped fresh flat-leaf parsley
lemon pepper to taste
Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt, lemon pepper,garlic powder, 1 tablespoon fresh thyme. Heat a large stainless steel skillet over medium-high heat. Add 3 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or until done. Remove chicken from pan; let stand 5 minutes.
To the same pan add remaining oil and butter swirl till melted, then add the flour and cook out 2 minutes. Add your cold chicken stock and continuously stir until bubbly and thickened.
Add the chili pepper, remaining thyme, minced garlic, jalapeno and lemon pepper and stir.
Add the chicken back in and simmer another 3 minutes, salt and pepper to taste.
Serve on top of rice or potatoes like i did! 🙂 enjoy!
For the spinach, saute 1/2 of one medium onion, 3 garlic cloves chopped and 1/4 cup golden raisins for 4 minutes.
Add 6 – 8 cups of baby spinach and saute 1 minute and immediately remove from the heat.
TO see and enjoy my step by step video recipe please be free to subscribe to my youtube channel meshas corner 🙂
