Filipino Adobo

Ingredients

3 – 4 lbs. whole chicken, cut into serving pieces
1/2 cup soy sauce
4 cloves garlic, minced and divided
2 bay leaves
1/2 cup white vinegar
1 tablespoon peppercorns
1 Tablespoon olive oil
2 medium onions, thinly sliced
1 cup water
1/2 tablespoon brown sugar
Cooked jasmine rice, for serving
Thinly sliced scallions, for serving
  • In a bowl, combine chicken parts, soy sauce, 3 cloves garlic, bay leaves, vinegar, and peppercorns. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  • Remove chicken, reserving the marinade. In a large skillet, heat oil and sauté onions and remaining garlic until onions are opaque and fragrant. Add chicken and cook until lightly browned. Pour in reserved marinade juices, water and sugar; bring to a boil uncovered for 3 to 5 minutes.
  • Lower the heat, cover and simmer for 20 to 30 minutes, or until chicken is cooked through (safe internal temperature of 165ºF) and sauce thickens to a rich, brown color.
  • Let cool, discard bay leaves and serve over a bed of jasmine rice. Garnish with thinly sliced scallions. Refrigerate leftovers.
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HONEY ORANGE GLAZED CHICKEN

pollo glzeado copyIngredients

1 whole Chicken

2 sprigs parsley

2 sprigs mint

6 oranges, pressed for juice

2 cups assorted root vegetables

Salt and pepper

Orange Butter:

1 stick (1/2 cup) butter

1 tablespoon finely grated orange zest

Orange Glaze:

2 cups freshly squeezed orange juice

1/2 cup dark brown sugar

1/4 cup honey

1 tablespoon dark soy sauce

2 teaspoons finely grated fresh ginger

1 clove crushed garlic

1 tablespoon sesame oil

Salt and pepper

 

Grate orange zest. Cut oranges in half and squeeze out the juice. Save the pressed oranges for later. Mix butter and grated orange zest. Wash and dry  the chicken and rub the outside of the chicken wit the butter. Salt and pepper the chicken. Fill the chicken with the fresh herbs and half of the pressed oranges. Tie it up  wit a string; insert a meat thermometer in the thickest portion of the breast and place on top the root vegetables i a baking dish.

Roast chicken at 350 degrees for 45 minutes. Make glaze while the chicken roasts. Put all ingredients in a sauce pan, with the exception of sesame oil. Heat on medium heat, stirring until the sugar has melted. Increase the heat and boil until half has evaporated creating a syrup. Stir in sesame oil. Then, brush the entire chicken with the marinade and bake it for an additional 30 minutes, brushing the glaze over the chicken every 10 minutes. Cook until meat probe registers 160 degrees.

 

MIDDLE-EASTERN SPICED CHICKEN

1 lb chicken breast cutlets

kosher salt

freshly ground pepper

1tablespoon olive oil

1 sliced onion

4 crushed garlic cloves

½ cup chopped roasted red peppers

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon ground coriander

1/4 teaspoon cumin seed

¼ teaspoon cayenne

¼ teaspoon ground ginger

1 tablespoon honey

¼ cup raisins

½ cup 2% Greek yogurt

½ lemon

slivered almonds, if desired.

 

Season 1 lb chicken breast cutlets with kosher salt and freshly ground pepper. Warm 1 Tbsp olive oil in a skillet over high heat. Sear cutlets until just cooked through, 2 minutes per side. Transfer to a plate. Reduce heat to medium. Add 1 sliced onion and 4 crushed garlic cloves. Cook 10 minutes, scraping up browned bits on bottom of pan. Add ½ cup chopped roasted red peppers; cook 3 minutes. Season with salt and add 1 tsp paprika, ½ tsp turmeric, ½ tsp ground coriander, ¼ tsp cumin seed, ¼ tsp cayenne, and ¼ tsp ground ginger. Cook, stirring, for 1 minute. Add 1 Tbsp honey and ¼ cup raisins. Reduce heat to low; cook 1 minute. Stir in ½ cup 2% Greek yogurt and juice of ½ lemon. Add chicken and any accumulated juices back to skillet. Heat through (do not boil). Top with slivered almonds, if desired.

HARVEST CHICKEN

INGREDIENTS

  • 3 lb bone-in skin-on chicken parts (thighs, drumsticks, and/or breasts)
  • Kosher salt and freshly ground pepper
  • 1 Tbsp olive oil
  • 1 cup seedless grapes
  • 1 cup pitted kalamata olives
  • 2 shallots, sliced
  • 1 Tbsp chopped fresh rosemary
  • ½ cup dry white wine
  • ½ cup chicken broth

DIRECTIONS

  1. Preheat oven to 450°F.
  2. Pat chicken dry and season generously with salt and pepper. Warm oil in a heavy, ovenproof 12-inch skillet (cast- iron if you’ve got it) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, flipping once, about 5 minutes per batch, transferring first batch to a plate while second batch browns. I take a lot of care in this step, not moving chicken until skin releases itself and is nicely bronzed.
  3. Return all chicken to pan, skin side up, and surround with grapes, olives, shallots, and rosemary. Roast chicken until just cooked through and juices run clear, about 20 minutes. 4. Transfer chicken, grapes, and olives to a platter, then add wine and chicken broth to juices in skillet over medium-high heat. Bring to a boil, scraping up any brown bits, and cook until reduced by half, 2 to 3 minutes. Strain sauce and pour over chicken, if desired. (See how long it takes guests to offer to slurp up sauce with a spoon.)

CHICKEN MARSALA

INGREDIENTS

  • 1/2 cup all-purpose flour
  • 2 boneless, skinless chicken breasts, cut in halves and pounded thin
  • 1 Tbsp. extra virgin olive oil
  • 3 Tbsp. unsalted butter
  • 3 cups sliced mushrooms
  • 3/4 cup Marsala wine
  • 1 cup low-sodium chicken broth
  • Salt and freshly ground black pepper to taste
  • Chopped green onions, for garnish

INSTRUCTIONS

STEP 1: In a shallow bowl or plate combine the flour, salt and pepper and stir to combine thoroughly. Dredge the chicken breast halves in the flour mixture, shaking to remove any excess.

STEP 2: Heat the oil in a large skillet over medium-high heat until very hot. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

STEP 3: Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping up any brown bits with a wooden spoon. When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until reduced and slightly thickened.

STEP 4: Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add the remaining tablespoon of butter. Taste and adjust for seasoning. Garnish with chopped onions and serve immediately.

 

BASIL MARINARA CHICKEN

  • 8 ounces fusilli or spaghetti
  • 2 tablespoons olive oil
  • 1 medium onion, cut into wedges
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken breast halves
  • 3 cups prepared marinara sauce
  • 1/4 cup packed fresh basil leaves, cut into thin strips

Directions

1. Prepare the fusilli or spaghetti according to package directions.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion, salt, and pepper and cook, stirring occasionally, for 4 minutes. Add the garlic and cook, stirring occasionally, for 2 minutes. Remove to a plate and keep warm.
3. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the chicken and cook, turning occasionally, for 4 minutes. Return the onion mixture to the skillet. Stir in the marinara sauce. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Stir in the basil.
4. Place the fusilli or spaghetti on a serving platter. Top with the chicken and sauce.

CHICKEN SAUSAGE VEGETABLE SAUTE

Ingredients

1 (12 oz) pkg al fresco Sundried Tomato Chicken Sausage

2 tbsp Extra Virgin Olive Oil

2 tsp garlic, cloves, fresh minced

1 (1 ½ cups) yellow bell pepper,seeded and cut into 2″-3″ strips

1 cup sweet onion, thinly sliced

1 cup zucchini,fresh, sliced ¼” thick

1 cup mushrooms, fresh, pces/slices

1 tsp Italian seasoning

¼ tsp black pepper, ground

2 tbsp Balsamic Vinegar

1 cup basmati white rice, long grain, cooked according to package instructions

Instructions
  • Heat olive oil in a large, heavy nonstick skillet over medium heat.
  • Add sausage and grill until browned. Remove from skillet, slice ¼” thick and set aside.
  • Add bell pepper, onion and garlic, sauté for 3-4 minutes.
  • Add zucchini, mushrooms, Italian seasoning and black pepper.
  • Sauté only until crisp.
  • Add sliced sausage to skillet, sauté for 2 minutes.
  • Remove from heat, add vinegar and toss to coat all ingredients.
  • Serve sautéed veggies over basmati rice.

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