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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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chicken

General Tso’s

Ingredients:

* 2 pound chicken thighs, boneless
* 2 tablespoon light soy sauce
* 2 egg, lightly beaten
* freshly ground black or white pepper, to taste
* Cornstarch, as needed
* Sauce:
* 4 tablespoons dark soy sauce
* 2 tablespoon rice vinegar
* 4 teaspoons Chinese rice wine or dry sherry
* 2 tablespoon granulated sugar
* 6 tablespoons chicken broth or water
* 2 tablespoon minced ginger
* 4 teaspoons minced garlic
* 4 teaspoons cornstarch for thickening sauce, optional
* Other:
* 6 green onions (spring onions, scallions)
* 10 to 20 small dried red chilli peppers, according to taste

Preparation:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 – 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 – 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.

Tangy Chicken with Orzo Pilaf

  • 1 tbsp + 1 tsp vegatable oil
  • 4 checken leg quarters (about 3 pounds)
  • 3 bone-in chicken breast halves (~1.5 pounds)
  • coarse salt and pepper
  • 1 large white onion, minced
  • 3 garlic cloves, minced
  • 4 plum tomatoes, diced
  • 3/4 c. cidar vinegar
  • 2 medium carrots, diced
  • 1 1/4 C. orzo

Preheat over to 400 deg.  In a large dutch over or heavy pot, heat 1 tbsp oil over high.  Season chick on both sides with salt and pepper.  In batches add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes.  Flip chicken over and cook 3 minutes more.  Transfer chicken to plate.

Pour off all but 1 Tbsp fat from pot and reduce heat to medium-high.  Add onion and cook until translucer, about 5min.  Add garlic and cook, stirring, until fragrant, about 1 min.  Add tomatoes and season with salt and pepper.  Cook until beginning to break down, about 3 min.  Stir in vinegar and return chicken, skin side up to pot.  Bring liquid to a boil.  Transfer pot, uncovered, to oven and bake until chicken is cook thhrough, about 30 min.

Meanwhile in a medium saucepan, heat 1 teasp oil over medium high.  Add carrots and cook until slightly softened, about 3 minutes.  Add orzo, tossing to coat.  Add 1 3/4C water and bring to a boil.  Reduce heat to low and cover.  Cook until water is absorbed and orzo is tender, about 15 min.  Remove from heat, fluff pilaf with a fork.

Serve.

Crockpot Jambalaya

  • 1 pound skinless/boneless chicken breast in 1 in. pieces
  • 1 pound andouille sausage, 1 in. pieces
  • 28 oz. can diced tomatoes with juice
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 tsp. dried oregano
  • 2 tsp. dried parsley
  • 2 tsp. Cajun seasoning
  • 1 tsp. Cayenne pepper
  • 1/2 tsp. dried thyme
  • 1 pound raw shrimp, peeled/deveined
  • 16 oz. frozen okra
  • 2 cups rice

DIRECTIONS

1. In a slow cooker, mix everything but okra and shrimp and cover.
2. Cook 7 to 8 hours on Low, or 3 to 4 hours on High.
3. Stir in okra during last hour of cook time. Stir in the shrimp
during the last 30 minutes of cook time.
4. Serve with crusty baget bread.

Arroz Con Pollo

Originally from Cooks Illustrated Sep/Oct ’06

  • 6 medium garlic cloves, minced or pressed
  • table salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon plus 2 teaspoons distilled white vinegar
  • Groud black pepper
  • 8 bone-in, skin-on chicken thighs (3.5-4 pounds).
    Boneless skinless also work.
  • 2 tablespoons olive oil
  • 1 medium onion, choped fine (about 1 cup)
  • 1 small green pepper, stemmed seeded and chopped fine (about 1/4 cup)
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 cup fresh minced cilantro leaves
  • 1 (oz.) can tomato sauce
  • 1 3/4 cups low sodium chicken broth
  • 1/4 cup water
  • 3 cups medium grain rice
  • 1/2 cup olives, pitted and halved (manzanilla, green recommended)
  • 1 tablespoon capers
  • 1/2 cup jarred pimentos, cut into 2 by 1/4″ strips (I skipped this)
  • lemon wedges for serving.

Oven rack in middle, preheat to 350 degrees.

In a large bowl place garlic and 1 teaspoon salt.  Mix to make a smooth paste.  Add oregano, 1 tablespoon vinegar and 1/2 teaspoon black pepper to garlic paste.  Stir to combine.  Place chicken in bowl with marinade.  Coat chicken pieces evenly with marinade.  Set aside for at least 15 minutes.

Heat 1 tablespoon oil in Dutch over over medium heat until shimmering (we used a small stock pot, this meant having to switch to a glass casserole dish later for the oven).  Add onion, green pepper, and pepper flakes.  Cook stirring until vegetables begin to soften, 4-8 minutes. Add 2 tablespoons cilantro; stir to combine.  Push vegetables to sides of pot and increase heat to medium-high.  Add chicken to clearing in
center of pot, skin side down, in even layer.  Cook, without moving chicken, until outer layer of meat becomes opaque, 2-4 minutes.  Flip chicken and cook on second side until opaque.  (note, fully done chicken here will mean overcooked chicken later, so don’t do it).  Add tomato sauce, broth, and water.  Sit.  Bring to simmer, cover, reduce to medium-low, and simmer for 20 minutes.

Add rice, olives, capers, and 3/4 tsp salt, stir well.  Bring to simmer, cover, then move to oven (here is where you switch to a glass casserole if using a non-oven safe pot).  After 10 minutes, stir chicken and rice once from bottom up.  Return to oven, wait 10 minutes, then repeat, adding 1/4 cup water it rice appears dry or pot is beginning to burn. Return to oven, cook until rice has absorbed all liquid and is
tender, but still holds its shape and temperature of chicken registers 175, about 10 minutes longer.

Using tongs, remove chicken from pot, replace lid, and set pot aside. Remove and discard the chicken skin.  Pull meat of bones in large chucks.  Remove fat or dark veins from chicken pieces.  Place chicken in a large bowl and toss with remaining tablespoon olive old and 2 teaspoons vinegar, 2 tables spoons cilantro and pimentos.  Season with salt and pepper to taste.  Place chicken on top of rice, cover and let stand until warmed again.  Serve.

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