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Posts Tagged ‘poultry’

chicken paprikash

In culinary experiments, dinner, easy weeknight meals, ethnic food on 11.01.11 at 8:39 pm

too much pepper on my paprikash? just like songs often remind us of moments in life, movies often inspire foodie moments for me. i guess you could say this was my ‘when-harry-met-sally’ foodie moment… perhaps after you read this recipe for chicken paprikash, you’ll have what i’m having. ;)


i was on a chicken paprikash mission that weekend and trekked over to the cookbook company for some culinary inspiration and that smoked paprika that i’d heard about from a friend. (thanks, jenn!)

the chicken:
– heat up 1.5 tbsp extra-virgin olive oil in a large saucepan
– add 1/2 white onion (diced) and sauté til browned
– add 6-8 chicken thighs (boneless, skinless) to onions in pan
– season chicken w/ 1 tsp smoked paprika
– lightly brown chicken on both sides, then reduce heat to medium

the paprikash:
– drizzle 1/2 cup beer over chicken (optional)  i added some pilsner to this recipe.
– stir in 1 cup plain greek yogurt w/ chicken until combined
– season w/ ground black peppercorns
– season w/ 1 tsp smoked paprika
– add 1 large can diced tomatoes
– add 1 orange bell pepper (pitted, thinly sliced)
– braise chicken on medium heat for approx 25-30min (stir occasionally, cover w/ lid), or until chicken is cooked and no longer pink inside

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chicken quinoa w/ fig & chanterelle

In culinary experiments, dinner, easy weeknight meals, gluten-free on 10.22.11 at 4:34 pm

chanterelles… where have you been all my life?

every week, i like to find a unique ingredient to infuse into my cooking — typically an ingredient new to my kitchen, or a ‘splurge’ ingredient. this week it was the best of both worlds — chanterelle mushrooms. oh yes.

this sweet chicken recipe is surprisingly simple and perfect for a weeknight meal. really. :)

the quinoa:
– bring to a boil: 1 cup (250mL) organic quinoa & 2 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff with a fork

while the quinoa is cooking, start the chicken and veggies…

prep veggies:
– gently rinse chanterelle mushrooms w/ cold water and remove any debris
– 1 cup fresh chanterelles (rough chop)
– 1 cup figs (peeled, sliced in halves)

prep chicken:
– 5-6 chicken thighs (skinless, boneless)
– season w/ ground black peppercorns

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chicken & chinese broccoli in black bean sauce

In culinary experiments, dinner, easy weeknight meals, ethnic food on 10.09.11 at 10:46 pm

it’s chinese takeaway — minus the cool takeaway box, but homecooked with fresh ingredients.

one of my favorite things about holiday long weekends is indulging in fantastic, homecooked meals at mom & dad’s place. this thanksgiving long weekend, for pre-turkey-day eats, my dad cooked up his specialty dish — chicken & chinese broccoli in black bean sauce. so good. here’s the easypeasy recipe for this family fave…

the chicken:
– bring water to a boil in a large pot
– cut 3-4 lean chicken breasts into cubes
– add chicken cubes to boiling water and cook chicken for approx 10min
– remove chicken from water & set aside
– reserve chicken stock for the stirfry

(tip: stirfry chicken strips work well with this recipe, too.) 

the greens:
– bring lightly-salted water to a boil in a large wok
– add 1 bunch of gai lan or chinese broccoli to wok (bottom edges trimmed, leaves & stalks snapped in halves)
– blanch greens for 2-3min until water returns to a boil
– remove greens from boiling water, and transfer to ice-cold water to stop the cooking process
– allow to cool down in ice-cold water for a few min, until the greens turn a vibrant colour

the black bean sauce:
– soak 1 tbsp dried black beans in warm water for approx 8-10min

(tip: you can typically find dried black beans at the asian food market. another option is to use canned black beans, which you might find in the ethnic foods aisle at your local grocery store. if you use canned black beans, there’s no need to soak them first.)

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