Tex mex chicken and rice skillet

Standard

Ingredients:

  • 2 tbs vegetable oil
  • 1 can Mexican  style corn
  • 1 lb boneless skinless chicken thighs
  • 1 tbs southwestern seasoning mix
  • 2 cups uncooked long grain rice washed and soaked in water for ten minutes.
  • 2 cups chicken broth
  • 1 1/2 cup salsa verde
  • 2 tbs chopped cilantro for decoration ( optional )
  • 1 cup shredded Mexican cheese blend

Method

  • Over a medium high heat stove, heat 1 tbs of oil in a skillet.
  • In a colander drain corn and pat dry with a paper towel.
  • Add corn to skillet in a single layer. Cook without stirring 5 minutes, until corn caramelized on one side. Remove corn from skillet and set aside.
  • Cut chicken into 1 inch pieces
  • In a bowl mix chicken with seasoning
  • Add chicken to the same skillet and cook for 6 minutes or until center of chicken no longer pink stirring occasionally. Remove chicken from skillet and set aside
  • Add remaining 1 tbs of oil to the same skillet and add rice. Stir until well coated with oil
  • Add broth and salsa and bring to a simmer over medium heat
  • Cover skillet and reduce heat to low
  • Simmer until all liquid is absorbed
  • To serve, spoon rice on the serving plate and add chicken on top
  • Sprinkle with cheese and corn
  • Cover and let stand 5 minutes until cheese is melted
  • Sprinkle with cilantro
  • Enjoy!!
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Linguine with clams in lemon garlic sauce

Standard

Ingredients:

• Coarse salt and water for cooking spaghetti

• 1 pound spaghetti

• 2 tbs olive oil

• 2 cloves garlic, smashed

• 1/2 tsp red pepper flakes

• 1 1/2 pounds littleneck clams, scrubbed

• 1 cup vegetable broth

• 2 tbs parsley chopped

• Juice of 1 lemon

• 3 tablespoons unsalted butter

Parsley and lemon slices to garnish

Method:

1. Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.

2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and broth, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.

3. Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley and lemon slices.

Butter chicken … الدجاج بالزبدة

Standard

A very delicious chicken dish with silky tomato gravy . Many versions of the recipe exist, typically dressed chicken, traditionally on the bone in India, served off the bone in the United States The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The gravy needs to be cooked until there is no raw tomato flavor. The sweetness and the color of this dish make it a kids favorite .

Ingredients:

For chicken marinade

• 1 tbs ginger garlic paste

• 1 tsp red chili powder

• 1 tsp coriander powder

• salt

For gravy

• tomato ketchup ( optional )

• cilantro leaves

• 1/2 tsp Crushed Fenugreek Leaves

• 2 slices green chillies

• 1 tsp ginger garlic paste

• 100 ml fresh Cream

• 4 pieces cashew nuts

• 1/2 tbs Sugar

• 1/2 tsp cumin seeds

• 1 tsp red chili powder or less    (depends on how spicy you like it )

• 200 grams tomato diced

• butter 100 grams

• salt to taste

• 1 tsp ginger garlic paste

• 1 medium onion diced

• 500 grams raw chicken slices

• saffron soaked in 2 tsp of hot water for color

Directions:

1 1. cut chicken into thin slices and apply ginger garlic paste, salt, chili powder and  coriander powder . shallow fry in oil and set aside .

2 Keep the oil and the scraping in the pan and add cumin seeds, onion, ginger garlic paste .

3  Fry until onion translucent . Add tomatoes, cashews and other spices and cook covered with little water till everything is mashed up .

4 Let the sauce cool . In a blender purée the sauce until fine and thick in texture .

5 In the same pan add butter and let melt . Add the sauce and some water . Cook on a medium flame . Add sugar, ketchup and cream .

6 To have a beautiful orange color add couple of tsps of Saffron that was soaked in hot water .

7  Now add chicken and let cook for 5 minutes .

8 Decorate with cilantro leaves .

This recipe adapted from chef Vahrehvah.