The best chicken recipe ? (1,156 views)
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Post by emma on Nov 12, 2020 8:41:48 GMT -5
Gumbeaux ??
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Cher
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Post by Cher on Nov 12, 2020 11:06:19 GMT -5
Please post the recipe here. I don't click on links I don't know. Thank you.
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Post by Catbatty on Nov 12, 2020 17:16:05 GMT -5
Hmmm. I need to do something with LINKS, but am thinking about how. Perhaps when only links are given, we should have a section JUST for them and not in our Recipes section.
To those who are new to us, we thank you for sharing. But links from folks we've yet to really get to know are a bit scary because we don't really know where they might lead us or what harm they might do to our computers (and our much loved recipes...lol).
If you join us simply to get traffic for your website or youtubes, that is not acceptable in this forum.
We shall ponder this a bit more.
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leasim
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Post by leasim on Nov 13, 2020 13:54:02 GMT -5
Every time I make this, my family love me a bit more.
My man is a Japanese chef, and he said I made the best chicken tonkatsu~ (okay maybe he likes to compliment his wife hahah😊)
But I believed him anyway, so I would like to share with you my homemade tonkatsu ~ and also with a sauce it is a worldwide famous Chinese take out dish : crispy lemon
Recipe: Corn Starch 4tbsp Tapioca flower 4 tbsp chicken thigh 2 Salt 1/8 tsp White pepper 1/8 tsp Chinese 5 spices 1/8 tsp Black pepper 1/8 tsp rice wine 1 tbsp Soy sauce 1 tbsp
The sauce: honey 1tbsp fish sauce 1/2tsp Sugar 2tbsp White pepper 1/8 tsp Corn Starch 1/2 tsp zest of lemon 1tsp honey 1tbsp water 3tbsp sesame oil lemon juice 3tbsp some lemons slices
(I dont speak well English , but I do my best to explain, hope you could understand )
- deboning the chicken leges then tenderize it with the knife blade by tapping on it and make it thin - seasoning it with all the ingredients written for 30mins - fry it for 10mins in 160 degrees , then 180 for 3 mins - boil the sauce (mixe all ingredients written)
then just pour the sauce on the chicken ~
Thank you for reading. Have a nice cooking day.
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chatnoir
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Post by chatnoir on Nov 13, 2020 20:21:57 GMT -5
I guess that I'm a bit late to this, I didn't see the original post but... Gumbeaux... that name sure brought back some memories of the old CLBB!!! 😊
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cowolter
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Post by cowolter on Nov 22, 2020 4:08:47 GMT -5
One of my favorite is moroccan chicken. Olive oil 6-8 Chicken thighs or 3-4 leg quarters One onion Preserved lemons Olives (green) Ginger, cinnamon, coriander, turmeric, cumin Water Heat a few tablespoons of olive oil in a Dutch oven. Add the chicken and brown, then remove to a separate bowl. Add sliced onions and sauté until translucent, then add spices (typically I add about a 3/4 teaspoon of ginger, 1/2 teaspoon of cinnamon/coriander/turmeric, and just a few dashes of cumin) and sauté for a few minutes. Turn down the heat to low, and add back the chicken, then 5-6 slices of preserved lemon and 1/2 cup of olives. Add enough water to half cover the chicken, then put the lid on with a small gap. Let it cook for a while - at least 45 minutes - at a very slow simmer. Turn the chicken a few times while simmering. To serve it do so with green beans, homemade French fries, and bread. And 2-3 fresh salads/veggies on the side, often diced roasted bell peppers, cucumbers, and tomatoes, or cucumber slices with a sprinkle of sugar. Cheers, onplanners
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melissajeffrey
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Post by melissajeffrey on Jan 19, 2021 23:57:50 GMT -5
I guess that I'm a bit late to this, I didn't see the original post but... Gumbeaux... that name sure brought back some memories of the old CLBB!!! 😊 Sounds delicious, I will try it.
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emptynestmom
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Post by emptynestmom on Apr 19, 2021 8:09:43 GMT -5
I really like this one...
Southwestern Lime Chicken
½ cup fresh lime juice 6 T soy sauce ¼ cup vegetable oil 2 T sugar 2 T chopped fresh oregano (can sub 1 tsp dried) 1 T chopped fresh rosemary (can sub 1 tsp dried) 1 T minced garlic 1 ½ tsp chili powder ½ tsp cayenne pepper 8 skinless boneless chicken breast halves
Combine and blend all ingredients, except chicken, in large ziplock bag. Once blended add chicken to marinade, cover and refrigerate overnight, turning occasionally.
Remove chicken breasts from marinade and discard marinade. Grill chicken until just cooked through turning occasionally, about 10 minutes.
I usually serve with Spanish Rice and a bean and corn salad...
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Post by wallycat on Apr 19, 2021 9:55:32 GMT -5
I still love the CL Asian chicken thighs. Old recipe, easy and great.
Here are the ingredients:
1/4 cup packed brown sugar (I always skip this) 1/4 cup low-sodium soy sauce 1 tablespoon fresh lime juice 1/2 teaspoon crushed red pepper 1/4 teaspoon curry powder 3 garlic cloves, minced 8 (6-ounce) chicken thighs, skinned Cooking spray Lime wedges (optional) Green onion tops (optional)
Marinate a few hours or overnight.
You can bake or grill these. If you use the sugar, it will caramelize/brown faster so keep an eye on them. ------ My other favorite is from Food and Wine Jamaican Jerk Chicken and Aggie posted it on CLBB
Jamaican Jerk Chicken The best jerk recipe we've ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight.In 2018, Food & Wine named this recipe one of our 40 best: There are as many takes on jerk chicken in Jamaica as there are cooks on the island, but most share the same method: Chicken is coated in a seasoning mixture dominated by spices and chiles, then grilled. This version comes from Paul Chung, a self-taught cook of Chinese-Jamaican descent who worked in the mail room at Food & Wine. It’s wonderfully spicy, smoky, and fragrant—everything you want jerk chicken to be. But what puts this one above all others? The key is including Chinese five-spice in the marinade: “This spark of cinnamon enhances the rich clove flavor imparted by the allspice berries,” Marcia Kiesel wrote. For best results, let the chicken marinate overnight, so the seasoning has time to thoroughly penetrate the meat. The chicken can also be roasted in the oven if desired.Plus: More Chicken Recipes and Tips active: 30 mins total: 9 hrs Yield: 8 Jamaican Jerk Chicken Ingredients Ingredient Checklist
1 medium onion, coarsely chopped 3 medium scallions, chopped 2 Scotch bonnet chiles, chopped 2 garlic cloves, chopped 1 tablespoon five-spice powder 1 tablespoon allspice berries, coarsely ground 1 tablespoon coarsely ground pepper 1 teaspoon dried thyme, crumbled 1 teaspoon freshly grated nutmeg 1 teaspoon salt 1/2 cup soy sauce 1 tablespoon vegetable oil Two 3 1/2- to 4-pound chickens, quartered
Directions
Step 1
In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Step 2
Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.
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eac72
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Post by eac72 on Apr 27, 2021 16:06:40 GMT -5
Oven-Roasted Chicken Shawarma NYT cooking 2 lemons, juiced ½ cup plus 1 tablespoon olive oil 6 cloves garlic, peeled, smashed and minced 1 teaspoon kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons paprika ½ teaspoon turmeric A pinch ground cinnamon Red pepper flakes, to taste 2 pounds boneless, skinless chicken thighs 1 large red onion, peeled and quartered 2 tablespoons chopped fresh parsley
PREPARATION Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
I throw in carrots as well as the onion and usually serve over brown rice or naan.
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Post by PattiA on Apr 28, 2021 8:12:21 GMT -5
The oven-roasted chicken shawarma is a favorite with us too.
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