Need really good chicken recipes.....
keck
22 years ago
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Comments (13)
cookingrvc
22 years agolast modified: 9 years agoMike_Schueller
22 years agolast modified: 9 years agoRelated Discussions
I need a really good Habanero sauce recipe!!!
Comments (6)I got this recipe from my friend's brother's friend. I'm making it tonight for the first time, so can't comment on it yet... it's a carrot-based (not sweet) recipe. Based on the specificity of the ingredient list I assume they've done several iterations and this represents their best result to date. [this looks like a pretty big batch, you might halve it] Habanero Pepper Sauce 1 Cup water 1 pound Habanero Peppers * 1 ½ pounds peeled baby carrots 4 Tablespoons plus 2 teaspoons salt ½ Cup plus 2 Tablespoons Vinegar ¾ Cup plus 3 Tablespoons fresh lime juice (about 3 limes) 6 Tablespoons lime juice concentrate (about one of those green plastic containers) 2 teaspoons crushed garlic 3 Cups chopped onion Blanch the carrots and peppers in boiling water for 1 minute and then drain. Combine the ingredients and blend in a blender or food processor until texture is smooth, adding water if needed. Place in pot and bring the sauce to a boil. DonÂt cook too long or the carrots lose their bright color. Pour into bottles. ** Notes: *We usually de-vein and de-seed the peppers and the sauce is very flavorful but still has plenty of heat. Then we take the veins and seeds and cook them into the last bottle worth of sauce and it makes an insanely hot sauce. **The sauce must be stored in the refrigerator and will last over a year. YouÂll have to do your own research on how to do a more long term storage method....See MoreNeed good dark meat chicken recipes, for bone in.
Comments (11)If you have a pressure cooker, try this curry. Curry in a Hurry This recipe from Lorna Sass's Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. If you don't want to mess with the yogurt, peas and cilantro, don't bother--the dish will still be very tasty, but the sauce won't be as rich or velvety-smooth. ( I personally don't like cilantro, so I don't use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak's Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 1/2 cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn't tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release Pork shoulder (1" cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1" cubes) 12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking.....See MoreAnybody have a good T&T Butter Chicken (Makhani?) recipe
Comments (5)My Murgh Makhani is adapted from Madhur Jaffrey's recipe in her Indian Cookery book. It starts with freshly made tandoori chicken, which I kind of cheat when making, starting with a ready-made masala I buy at my local Indian grocer. Tandoori Chicken: Combine 2 tbsp tandoori masala with 2 tbsp plain (really plain - no gelatins or other weird ingredients) yogurt, 2 tbsp lemon juice, and 2 tbsp veg oil and marinate 1 kg skinless chicken parts for at least 6-8 hours. Cut gashes into the chicken flest and rub in the marinate for maximum infused flavour. Grill over hot coals until done OR bake on a rack in a 450F oven for about 30 minutes. Murgh Makhani: 1 recipe freshly made tandoori chicken 4 tbsp tomato paste + enough water make 1 c. 1 cubic inch of fresh ginger, peeled and finely grated 1 1/4 c. 10% cream 1 tsp garam masala 3/4 tsp salt 1/4 tsp sugar 1 fresh hot green chili, finely chopped 1/4 tsp cayenne, or to taste 1 tbsp chopped cilantro 4 tsp lemon juice 1 tsp ground roasted cumin seeds Combine these ingredients and mix well. This can be prepared in advance and refrigerated until needed. When chicken is ready, heat 1/2 c unsalted butter in a saute pan. Once melted, add the combined liquid ingredients. Bring to a simmer and cook on med heat for a minute or so, whisking in the butter. Add the still-warm chicken pieces, and serve as soon as everything is heated through....See MoreMMM Good new Chicken recipe
Comments (4)I'm definitely going to try this Janet. I'm a sucker for any chicken with a sauce. Beverly...See Moregigghee
21 years agolast modified: 9 years agoaprile
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