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chicken recipes

Peruvian Roasted Chicken with Dipping Sauce

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Get ready, because this recipe is really mouth watering. The ingredients are surprisingly uncomplicated — you probably have them in your kitchen already. The dipping sauce is the big draw — its explosion of flavor will blow your mind. The hardest part of cooking this Peruvian Roasted Chicken with Dipping Sauce is marinating the chicken overnight (because you’ll have to wait til tomorrow night to taste it). But it’s definitely worthwhile.

 

Peruvian Chicken
Ingredients

2-3 Lbs leg quarters cleaned and deboned (bone in is OK)
1 lime juiced
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons paprika
2 tablespoons oregano
1 tablespoon cumin
2 jalapeño peppers (seeds removed)
1/2 cup fresh cilantro
2 garlic cloves
1 scallion
1/2 cup mayonnaise
1 tablespoon sour cream
2 tablespoons parmesan cheese
1 teaspoon white sugar

After chicken is cleaned and with the skin on. Put the following ingredients into a food processor to make your marinade:

1 tablespoon extra virgin olive oil
1/2 lime juice only
2 tablespoons paprika
1 tablespoon cumin
2 tablespoons oregano
1 teaspoon sugar (Stevia OK)
1/4 teaspoon of salt & pepper

Blend until smooth. Now, loosen the chicken skin from flesh and spoon in a generous amount of marinade underneath the skin. Place in a large bowl and pour remaining marinade onto the chicken. Cover tightly and marinate overnight.

Dipping sauce ingredients and instructions

Add these to your food processor: mayonnaise, sour cream, jalapeño, parmesan cheese, scallion, cilantro, 1/2 lime juiced, 1 tablespoon extra virgin olive oil, garlic cloves, and 1/4 teaspoon salt & pepper. Blend until smooth. Store in a glass jar with a tight fitting lid. Place in the refrigerator overnight.

To prepare the chicken:

Preheat oven to 400*
Place marinated chicken on a roasting rack, in a large roasting pan with the lid off. Bake for 45- 60 minutes until baked.

Serve your Peruvian Roasted Chicken with tomato flavored rice and a side salad for a filling meal. Also, give your fellow diners a small portion of your amazing dipping sauce in a separate serving cup on the side. (They’re probably going to want more!)

Enjoy !!

Posted by Eve

Breaded Italian Chicken Roll with Turkey & Mushroom Gravy

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Some of the best memories I have are those witnessing my mom dedicating her time to cook special meals for the family. This recipe is a version of her Breaded Italian Chicken Roll with Turkey & Mushroom Gravy. It requires a bit of work, but is definitely worth the effort!

chickenroll3

Main Ingredients

4 chicken thighs deboned
1 cup Italian seasoned bread crumbs
2 eggs (beaten)
1 cup flour
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
1/2 tablespoon salt
1/2 cup oil
4 pieces sliced turkey breast
4 thick slices of Swiss cheese (optional)

Ingredients for Gravy

2 beef bouillon cubes
2 cups hot tap water
2 tablespoons flour
5-6 large fresh mushrooms (sliced)
3 large garlic cloves (thinly sliced)
1/4 teaspoon salt

Instructions for Chicken

Wrap the chicken thighs in plastic wrap and pound flat. ( use rolling pin or mallet ) Combine all seasoning in a large bowl and generously season both sides of chicken. Now, in one bowl add bread crumbs. In another bowl add eggs. Then in a large fry pan add oil and place on medium high heat. Begin your chicken roll by placing one slice of turkey on each thigh. If your using cheese now is the time to place on top of turkey. Roll each thigh into a tight roll. First, roll chicken in egg wash then roll into the bread crumbs. Then place in fry pan and repeat steps for remaining pieces. Allow chicken to fry on both sides until golden brown. Remember, you are not fully cooking chicken you are just browning it. Now place a large cooling rack on top of a baking sheet. Turn oven to 350*. Chicken is placed on a rack to not allow bottom of chicken to get soggy. Bake for 30-40 minutes.

chickenroll2

chickenroll1
Instructions for Gravy

While chicken is cooking in the oven you can begin to prepare your gravy. Start by turning the used fry pan on medium high heat. Add mushrooms and 1/4 teaspoon of salt. Sauté 3-5 minutes. Now add garlic slices and lower heat. Sauté another 3-5 minutes. Meanwhile, in a large bowl add 2 cups of hot water and bouillon cubes. Use a fork to help break down cube. Add flour and stir vigorously. Slowly add mixture to pan and gently stir. Reduce heat to low and allow gravy to thicken. Spoon gravy on top of chicken and serve.

This Breaded Italian Chicken Roll With Turkey & Mushroom Gravy recipe requires patience, but it’s worth it because the results are AMAZING. You and your family will really appreciate it. Serve with scalloped potatoes and a side salad for a filling dinner.

Enjoy!!

Posted by Eve

 

 

Homemade Mini Chimichangas Recipe

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Homemade chimichangas are one of my favorite recipes to make at home.  They are delicious little flaky pockets filled with Mexican inspired ingredients.  I can remember the first time that I tried them.  It was a cute Mexican restaurant located on West 4th Street in Manhattan.  It was love at first bite!  I was totally surprised to find out, later on, that they were not originally an authentic Mexican dish.  I also, realized that there is no wrong way to make them.  Chimichangas are basically burritos that are deep fried.  However, I do my best to stay healthy, so needless to say, that I am not keen on deep frying anything these days!  I figured out a healthier version that maintains its flavor and is very satisfying.

Ingredients

image58-10 Tortillas
1- 2 Skinless Chicken Breast
1/2 Cup Mozzarella Cheese ( or cheese of your choice )
1/2 Cup Refried Beans
1/4 Cup Finely Diced Mushrooms ( optional )
1/2 Cup Finely Diced Onion
1/2 Cup Finely Diced Green Pepper
2 Tablespoons Chipotle Peppers In Adobo Sauce
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
1 Tablespoon Cumin
2 Teaspoons Salt
1/4 Cup Vegetable (or Peanut) Oil
4 Tablespoons Water

Instructions

In a large non stick skillet, set heat on medium, add two tablespoons of water and add chicken breast to thoroughly cook breast(s) for about 3-4 minutes each side.
Remove breast from skillet and shred breast in a large plate using two forks.

image1Now, on medium heat, add to skillet:
Onions
Green peppers
Mushrooms
Sauté until soft

Add shredded chicken to skillet and add:
Garlic powder
Onion powder
Chipotle
Cumin
Salt
Water
Combine well

image2Simmer for about 3 minutes and remove from heat with lid on

In a large skillet place 1/4 cup of vegetable oil on medium high heat

Assemble the chimichangas.
First, warm tortillas in microwave for 30 seconds. Then, spread approximately 1 teaspoon of refried beans on a tortilla, image4add cheese and 1 tablespoon of chicken mixture.  Next, fold tortilla in half, then fold in the sides and roll over. Repeat.

Place Chimichangas in oil, folded side down until golden brown on each side.

Optional Garnishes
Sour cream
Salsa
Pico de gallo
Guacamole
image3Iceberg lettuce (shredded)

Enjoy this Homemade Mini Chimichangas Recipe!

Posted by Eve

Recipe Tip: For Juicy, Tasty Chicken

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The quickest and easiest way to get juicy, tasty chicken is…

Robusto Italian Dressing

I personally prefer Wish-Bone brand, but you can experiment with others.

Poke a few holes in the raw chicken thighs, breasts or drumsticks and let them marinate in a ziploc bag for at least 15 minutes. Pour the chicken and excess dressing in the frying pan or pot on med-high heat to cook for extra flavor. Add additional seasoning (salt, pepper, garlic powder, etc) to taste.

Enjoy!

Posted by Jasmine

Fried Buffalo Chicken Cut Up Parts (Instead of Wings)

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Who said buffalo wings could only be made of wings?

The idea for buffalo wings came from someone who wanted to find a use for the previously unwanted wing parts of the chicken. Somehow this person came to the decision to coat them in hot sauce and call them “buffalo wings.”

While sitting outside watching the birds hunt for food, I suddenly got the urge to drink a Corona and fry some wings. I went to the market to get some chicken wings but then I noticed that they had a package of cut up chicken parts for under $5. The chicken parts were the same price as the chicken wings (6 whole wings to a pack) except that they were 3 pounds versus 1 pound.

So I decided to make some buffalo chicken cut up parts.

I got home and started cleaning up the parts. It was surprisingly easy since they were cut pretty small. Here is what they look like:

I prefer to take the fat / skin off the chicken to make it healthier. Like I said, it was easy because they were cut small.

After trimming the fat and rinsing the chicken I filled it up with water and added about a teaspoon of kosher salt. I allowed that to soak for about five minutes then drained it. I’m not 100 percent sure why that’s a necessary step, but that’s how I was taught.

Don’t forget to turn on your oil (peanut oil is all that we use in my household for frying things because it is healthier and tastier than vegetable or canola oil) on a little higher than medium heat so that it’s nice and hot by the time the parts are seasoned.

Next I seasoned the cut up chicken parts with these:

That’s all you need to make some delicious chicken (plus some kosher salt, which isn’t pictured).

I don’t really measure, but I’d say about a few shakes of kosher salt, 2 teaspoons of garlic, 2 tablespoons of paprika, a teaspoon of cayenne pepper and 10-15 turns of your pepper grinder. You have to adjust it according to your taste. Put your fingers in there and mix it up together well.

When you first put your seasoned chicken parts in the hot oil (no more than medium heat) take your time and stand back (I almost lost my eyebrows once in college playing around with oil and high heat). After a while it should settle down and get cooking.

I put in as many parts as could comfortably fit in my frying pan and let them fry for about 12 minutes. Don’t crowd the pan.

This is what they look like when fried.

While frying the next batch, make your buffalo sauce mixture. It’s a combination of:

– your favorite hot sauce (about 2-3 teaspoons to taste)
– ketchup (to your desired thickness but not too much)
– lemon juice (a few squirts)
– olive oil (about a tablespoon)
– a couple of pats of heated butter (for texture)

Adjust these ingredients depending on your dietary needs (you don’t really need the butter). Mix all of them in a bowl and set side. When the wings are finished dip them in your sauce and slosh them around.

This is what fried buffalo chicken parts look like when they’re finished.

They also happen to taste delicious and are very filling (I couldn’t finish them all). I sliced a couple of carrots to put on the side and added some ranch dressing for dipping. Feeds about 4 people (3 really hungry people).

Enjoy!

 

Posted by: Jasmine