Tag Archives: chicken

Charred scallion sauce

For 1-1/2lb meat

  1. 20 scallions
  2. 2tb oil
  3. 4tb sour cream
  4. 2tb buttermilk
  5. 1tb cider vinegar
  6. 1tb chives
  7. 2tsp dijion mustard
  8. 1/4tsp sugar
  • Toss 1-2 and grill or broil for 5 minutes or until charred. Cool, slice and toss with remaining ingredients.
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Jap chae stir-fry

Serves 4

  1. 1/2 cup soy sauce
  2. 2tb cornstarch
  3. 1lb chicken, flank steak or pork tenderloin, sliced
  4. 1lb jap chae
  5. 12oz broccoli or halved baby bok choy
  6. 1 red bell pepper
  7. 2 cloves garlic
  8. 1 small bunch scallions, greens and whites seperated
  9. 3/4 cup broth
  10. 2tb sherry
  11. 1tb sugar
  12. 1tb toasted sesame seeds
  13. 2tsp sesame oil
  14. 1tsp gochujang
  • Mix half of 1-2, toss with meat and set aside for 15 minutes.
  • Meanwhile, halve jap chae and soak in hot water for 10 minutes. Set aside.
  • In 2 batches in a 12in skillet on med-high heat, brown meat for 1-2 minutes per side. Set aside.
  • Add broccoli or bok choy to skillet along with 4tb water, cover and steam for 2 minutes. Uncover and cook until water evaporates. Set aside.
  • Cook bell pepper for 2 minutes. Add garlic and scallion whites for 1 minute. Add back meat and broccoli along with jap chae and 9-14 mixed with remaining soy sauce and cornstarch and cook for 1-2 minutes. Mix in scallion greens and serve.

Roasted chicken pieces with lemony spinach, radish and bacon

Serves 4

  1. 2 slices bacon
  2. 3lb chicken pieces
  3. 10oz radishes, quartered
  4. 2 cloves garlic
  5. 10oz spinach
  6. 2 lemons, 1 juiced and 1 cut into wedges
  • Render and crisp bacon in a 12in skillet and set aside. Sear chicken skin-side down for 5-8 minutes, flip and transfer to a 450 degree oven for 15-20 minutes.
  • Set chicken aside. Cook radishes for 2 minutes. Add garlic for 1 minute. Add spinach in batches and wilt for 1-3 minutes. Toss with bacon and lemon juice and serve with chicken and lemon wedges.

Chicken, garlic and orzo soup

Serves 6

  1. 2 carrots
  2. 1 onion
  3. 1 stalk celery
  4. 12 cloves garlic
  5. 2tsp thyme
  6. 6 cups chicken broth
  7. 1/2 cup orzo
  8. 1-1/2lb boneless chicken, cut into 3/4in pieces
  9. 4oz spinach
  10. 1tb lemon juice or wine vinegar
  11. 2tb parsley
  • Cook 1-3 for 5 minutes. Add 4-5 for 2 minutes. Add broth, bring to a boil and simmer with orzo for 6 minutes.
  • Add chicken and simmer for 3-5 minutes. Add spinach for 1-2 minutes. Add 10-11 and serve.

Leftover chicken ginger and rice soup

Serves 4

  1. 1 onion
  2. 4oz shiitakes
  3. 2tb ginger
  4. 2 cloves garlic
  5. 2 scallions, whites and greens seperated
  6. 2 quarts broth
  7. 1/2 cup long-grain rice
  8. 3 cups cooked and shredded chicken
  9. 1/2 cup cilantro
  • Cook 1-2 for 4 minutes. Add 3-4 and scallion whites for 1 minute. Add 6-7 and simmer for 10 minutes.
  • Add chicken and simmer for 2 minutes. Add scallion greens and cilantro and serve.

Chicken enchilada casserole

Serves 6-8

  1. 2 ancho chiles
  2. 1 onion
  3. 1tb chipotle in adobo sauce
  4. 3 cloves garlic
  5. 2tsp oregano
  6. 1tsp cumin
  7. 1tsp coriander
  8. 3tb flour
  9. 3 cups broth
  10. 2-1/2lb boneless chicken breasts
  11. 6 scallions
  12. 1/3 cup cilantro
  13. 1tb lime juice
  14. 18 6in corn tortillas
  15. 8oz Monterey Jack cheese
  16. 8oz queso fresco
  17. 2 tomatoes, chopped
  • Toast chilies for 3-5 minutes in a dry 12in skillet and set aside. Cook onion for 5 minutes. Add 3-7 for 1 minute. Add flour for 1 minute. Whisk in broth and simmer for 3 minutes. Puree with chilies.
  • Add chicken, cover and simmer for 10-15 minutes, flipping every 5 minutes. Set chicken aside, cool slightly, and toss with 1-1/2 cups sauce. 4 scallions, 4tb cilantro and lime juice. Set aside.
  • Meanwhile, toast tortillas in a dry skillet for about 20 seconds per side. Set aside.
  • Spread 1/2 cup remaining sauce in the bottom of a 13in x 9in pan and top with half of tortillas. Spread 1/2 cup sauce, top with half of chicken and a third of 15-16. Repeat. Top with remaining tortillas, sauce and cheese. Cover with foil and bake in the middle of a 425 degree oven for 15-20 minutes. Rest for 10 minutes, top with tomato and remaining scallions and cilantro. Serve.