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CHICKEN CUTLET
INGREDIENTS
- 2 teaspoons olive oil - 1/2 cup sliced green onions - 1 cup sliced red or green bell pepper - 1/2 cup sliced carrots - 1/2 cup cauliflower florets - 1-1/2 cups low-fat, low-sodium chicken broth - 1/4 teaspoon turmeric - 1 tablespoon dark brown sugar - 1 teaspoon cinnamon - 1 teaspoon allspice - 1 teaspoon cumin - Pinch crushed red pepper Read the rest of this entry »
CHICKEN BEANS
INGREDIANTS:
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A Roast Chicken Recipe for a Cold Autumn Day
After reading this one.. you can looka the following post from peter. He adds some tips in this post. So i thought of posting it here.
– Pre-heat over to 450.
– Skin on, bone-in chicken breasts. Buy kosher, but if not kosher, then brine in 1 quart water, 1/4 table salt for 60 minutes. (Ok, brining isn’t easier — but that’s why I say buy kosher. And if do brine, pat extremely dry.)
– Slat and pepper liberally — especially the salt, especially on the skin side.
– Heat a pan, with just enough oil to coat bottom of pan, until pan is blazing hot. Vegetable oil is better than olive oil because of it’s higher smoking point.
– Chicken in pan, skin down, for 5 or so minutes or until skin is crispy and golden brown.
– Flip chicken, skin up, put entire (oven-safe) pan into oven for 18 minutes if chicken started room temp, 20 minutes if straight from fridge.
– Remove, plate, eat, and take in applause for what people will call the best chicken they’ve ever had — crispy and salt on the skin — though healthy because most the fat rendered out. Crazy moist on the inside because of the brining/kosherness combined with the fast cooking at high heat (no time to dry out.)
Oh, and I call this “Pollo Mano Carbono” — spanish for “burnt hand chicken”. Why? Because the very first time I nailed the right combo of elements is the time I forgot the pan handle was hot when I moved the pan across the counter. I burned the HECK out of my hand.
(Shout out to Red Cat — this recipe was developed in an effort to copy their amazing chicken.)
If you want to keep a boneless chicken breast juicy inside a flavorful exterior, all you have to do is coat it with flour or cornmeal or a batter and cook it quickly in a fair amount of fat. But this technique, a combination of sauteing and steaming, is a much lighter alternative.
Yield 4 servings
Time 20 minutes
When the meat is done, it will take only a couple of minutes to build a flavorful but light pan sauce that will enhance the chicken and give you something to sop up with rice or bread. My suggestion is a Provencal or Ligurian adaptation with capers, olives, tomatoes and parsley, but you can use onions, shallots, mushrooms, chopped vegetables, stock, cream, wine and almost any herb.
Source:Mark Bittman
