Posts tagged ‘chicken’

Chicken & Corn Chowder

Oh, snow. That’s what I woke up to this morning. Little fluffy flurries falling from the sky. (Heh, that was so something Dr. Seuss would say.) Though in retrospect it could have been much worse, being that it’s pretty much all melted now, but from the moment I stepped outside for work this morning I knew it was a soup night.

But what kind of soup Jen???

First and foremost, a delicious soup. (Duh!) A soup that will fill up my fussy fiancé who insists soup should never be a meal without a sandwich to accompany it. And perhaps, a soup with a little sass…kinda like me!  So I decided on Chicken & Corn Chowder!

(more…)

February 3, 2010 at 11:36 pm Leave a comment

Jollof Rice – an African dish

To learn more about my friend, Manfred, and Ghanian food,
check out the newest food profile!
Want to try to make what you just saw at home?
Here’s the recipe!

Jollof Rice

  • 1 lb chicken wings
  • Lawry’s Black Pepper Seasoned Salt, about 2 tablespoons
  • 2 small red onions
  • 4 cloves garlic
  • 1 15oz can chicken broth
  • 1 28oz can crushed tomatoes
  • 4 fresh tomatoes
  • 1 hot pepper (jalepeño, serano, habenaro, whatever ya like!)
  • 1/2 cup vegetable oil
  • 2 tablespoons shrimp powder
  • 1 8oz can corned beef
  • 4 cups rice
  1. Begin by pureeing 1 small red onion, 2 garlic cloves, and 1/2 the can of chicken broth in a blender.
  2. Season the chicken wings with the seasoned salt, and add the pureed onion and garlic. Place on a large baking sheet and bake at 400° for about 20 minutes.
  3. Add the can of tomatoes, the remaining garlic and onion, fresh tomatoes, and hot pepper into the blender and puree.
  4. Heat 1/2 c hot oil in a large pot. When the oil starts to ripple, carefully pour in the tomato mixture. Stir well  and add two tablespoons of shrimp powder. Stir to combine and let simmer 30 minutes. You may want to taste for seasoning.
  5. Add the can of corned beef to the pot, stir, and then add the prepared chicken wings. Stir to combine.
  6. Add the rice, stir, and cover. Cook for 30 minutes.
  7. After 30 minutes, remove the lid, stir, and cook 30 minutes more.
  8. Serve immediately and enjoy!

December 10, 2009 at 11:55 pm 2 comments

Chicken, Cauliflower, and Chickpea Curry

All last week I was absolutely hell bent on making a recipe I found for Aloo Gobi – curried cauliflower and potatoes.

I’ve never had it before.

As a matter of fact, I’ve never had Indian curry before at all.

Lately, though, I’ve wanted nothing more than to prepare a great big pot of it. I blame this in part on that fact that I’ve been  looking at pictures of curries on foodgawker and they were all so pretty . I guess my brain just associates pretty with tasty. Who knows?

Regardless,the other night I finally had time to prepare dinner. Aloo Gobi? But but but… I also found a Chicken Curry recipe that sounded equally delicious and easy to prepare.

I hate making decisions.

Why doooooo I have to chooose?!?!

Oh wait! I don’t! Bwahahahahahahahahahahahahaha.

As per usual, I am incapable of following a recipe and must, somehow, find a way to make a recipe (or two) my own. So that’s what I did. The result was a beautiful, creamy, spicy curry that I served with coconut cilantro rice.

Chicken, Cauliflower, and Chickpea Curry

  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasted, cubed
  • 1 head of cauliflower, cut into florets
  • 1 can of chickpeas, drained and rinsed
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 1 serrano chili, diced fine
  • 2 teaspoons paprika
  • 2 bay leaves
  • 1 teaspoon cumin
  • 2 teaspoons garam masala
  • 2 teaspoons cinnamon
  • 1 teaspoon cayenne pepper
  • 2 tablespoons curry powder
  • 2 tablespoons tomato paste
  • 1 cup coconut milk
  • 1 cup plain nonfat yogurt
  • 1 tablespoon lemon juice
  1. In a large pot, heat olive oil over medium heat. Add onion, garlic, ginger serrano. Cook until they begin to soften, about two minutes.
  2. Add the dried spices to the pot ,stirring rapidly, to form a thick paste.
  3. Add chicken and cauliflower. Stir and cook about two minutes more.
  4. Add tomato paste, coconut milk, chickpeas and yogurt. Stir well.
  5. Add lemon juice and bring mixture to a boil.
  6. Reduce heat to low, cover and let simmer 40 minutes, or until the cauliflower is soft and the chicken is cooked through.
  7. Serve with coconut cilantro rice!


*nom nom nom nom nom*

November 30, 2009 at 1:04 am 2 comments

A French Feast: Coq au Vin & Apple Tartlets

This weekend, some friends and I took a trip to France thanks,
in large part (well, in all parts), to my kitchen!

After this summer’s film Julie and Julia, based on the book of the same name, Boeuf Bourguignon was the French dish on everyone’s mind.(Both the movie and book, I must say, were quite entertaining. Obviously, the book was better. Bet let’s move on…) I could have hopped on the bandwagon and made this classic dish. But no! Surely, there must be other classic French dishes out there. My choice?? Coq au Vin!

Essentially, Coq au Vin and Boeuf Bourguignon are the same thing. Their core ingredients – bacon, mushrooms, pearl onions, and red wine – are the same. Their core techniques – sautéing in bacon fat and braising in wine – are also the same. The main difference is the protein selection. Where Boeuf Bourguignon is made with beef, Coq au Vin is made with chicken. That was my selling point. 🙂

I decided in my attempt to make Coq au Vin
to use Tyler’s Ultimate Coq au Vin recipe.

Why?

I think Tyler Florence’s Coq au Vin was a version that stayed true to the classic recipe while still being simple enough for a first time French chef.

Also, Tyler Florence is hot and I dig him. ANYWHO!

Preparing Coq au Vin really was quite simple.

Start by rendering the fat from four strips of bacon.1010091624
(Those of you close to me know how I feel about bacon. Bacon and I, well, we don’t really like each other all that much. Unamerican? Perhaps. I find the flavor  of bacon to be extremely overpowering. But I wanted to capture the true essence of this dish. So the bacon stayed.)

Once the fat is rendered, remove the crispy bacon and brown the chicken.
1010091637

Remove the chicken and set aside, add the vegetables and sauté until soft.
1010091641

Remove from heat, add 1/4c cognac, take a step back and FLAMBE!
1010091644(Look at it! Flames! How exciting is that?! This was my first time flambe-ing a dish! You should be impressed because I still have my eyebrows. 🙂 )


Once the flames subside, add the chicken back to the pot,
2c chicken broth, and a whooooooole bottle of red wine.

Add some bay leaves and fresh thyme and let simmer, covered, for one hour.

I served mine with my homemade roasted garlic mashed potatoes.

I must admit, bacon and all, this traditional french dish
was ces’t magnifique!
1010091804 (more…)

October 14, 2009 at 3:54 pm 2 comments


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