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Chicken marinated in whiskey
Hello,
Recently was my birthday and one of the presents I’ve get was 2 bottles of whiskey, while one of them was fine for me I didn’t like too much the other one so I’ve started to think about recipes to use this whiskey, and tried this one. Easy and full of taste, and as a bonus a good choice for carry on a tupper. Nice!
Ingredients:
- Chicken
- Whiskey
- Soy sauce
- Lemon
- Garlic
- Thyme
- Rosemary
Place the chicken pieces on a tray suitable for oven and make some incisions with a knife on the chicken. This will allow all the juices penetrate inside the chicken making it more tasty. Then add salt and ground pepper on each side of chicken pieces. Add also some soy sauce, rosemary, thyme, about 5 garlic cloves previously broken with some hand bangs, the juice of half lemon a bit of olive oil and finally some whiskey.
If you want some garnish, you can also add onion, potatoes, pepper, your favorite choice. Let rest one night on the fridge.
Next day take your oven to 350ºF (180ºC) and cook the chicken for one hour. I placed the chicken on a grill tray and under the chicken the tray with all the juices, you can flip the chicken pieces several times and carefully irrigate the chicken with the sauce.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Marinated baked chicken
Hi,
This is for me a top recipe, it is easy, requires you near no time, it’s delicious, tender and juicy.
Ingredients (for 1-2 people):
- Chicken (better drumsticks)
- 2 onions
- Rosemary
- Thyme
- Whine wine
- Soy sauce
- 4 garlic cloves
Let’s start putting the chicken on a food bag, and lets add salt, rosemary, thyme, a bit of soy sauce, a bit of olive oil, 4 or 5 garlic cloves crushed with your hands, 2 onions cut in about 10 pieces and finally cover all with white wine, do your best to close the food bag and let rest for one night in the fridge.
Next day place the chicken on an oven recipient, better with the skin on the up side and cook in the oven at 350ºF (180º C) for 90 minutes.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Chicken strogonoff
Hello,
Somedays ago I was just watching Gordon Ramsay’s recipe (click here to see) and it impressed me a lot so I reproduced it but with some differences ingredients. I bought Ras el hanout species some weeks ago and I thought about replacing the smoked paprika with this mix of species, and as long as I was not able to find sour cream (or even to know exactly what it is in Spanish) I replaced it with a yogurt. Well the results were amazing, so I am sharing with you this recipe.
Ingredients (for 2 people):
- 2 chicken breasts
- 2 onions
- 2 green peppers
- 2 garlic clove
- 1 tablespoon Ras el hanout
- 100 gr of mushrooms
- ¼ litre chicken stock
- ~ 125 ml white wine
- 1 Yogurt (or sour cream)
- A bunch of parsley
Let’s start cutting the chicken breasts into strips, put the strips on a bowl add a bit of salt and mix well. Now add 1 tablespoon of ras el hanout and mix again well. Ras el hanout it’s a typical mix of species from Morocco, you can find it for example in Amazon.com :). After mixing clean your hands with abundant water and soap, otherwhise your nails will be yellow for some days.
Now it’s time to cut the rest of ingredients, cut into julienne 2 onions, cut into strips two green peppers, having each strip about one finger of length, cut in 4 about 100 gr of mushrooms and laminate 2 garlic cloves. Be sure to wash well your mushrooms, because if it remains some ground it could ruin your recipe, and it would be a pity.
In a pan add enough olive oil to cover the base, before oil gets too hot add the chicken breast, stir and cook for about 5 minutes. Then remove the chicken from the pan and reserve for later. In the same pan add the onion, green pepper, mushrooms and garlic as well as a bit of salt; cook them for about 10 minutes and stir frequently. After these 10 minutes add a bit of white wine (about 125 ml) and cook for 5 minutes more, also stirring frequently.
After these 5 minutes put back the chicken in the pan, add about ¼ litre of chicken stock, a yogurt (or sour cream) and a bunch of chopped parsley. Mix well everything and stir frequently while cooking for 25 to 40 minutes. You need to cook it until there is almost no liquid.
You can also use half chicken breast per person, and add some steamed rice.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Chicken with peach sauce
Hello,
I was watching on TV Man vs food, and a recipe catch my attention, unfortunately as I was doing other thing I was not able to pay full attention to it, so I did it with some inventions on my own; but despite this, the recipe is great. I really like the way combines the hot chicken with the sweet sauce, making it even suitable for people who don’t enjoy hot food.
Ingredients (for 2 people):
- 2 pieces of chicken (preferably with bones, which are more tasty)
- ½ lemon
- 2 tablespoons of harissa
- 1 tablespoon of rosemary
- Sesame oil
- 1 onion
- 2 sticks of celery
- 1 green pepper
- 1 preserved peach with syrup
On a bowl add 2 tablespoons of harissa, a bit of salt, a bit of sesame oil, 1 tablespoon of rosemary and the juice of half lemon. Mix it. Cover the chicken pieces with this sauce, better if you use a brush and make sure the whole piece is covered.
Cook in the oven at 350º F (180º C) for one hour and a quarter, using the grill instead of tray so chicken will cook uniformly. You can turn off the oven after an hour and let cook the next 15 minutes with the residual heat.
While the chicken is cooking you can prepare the sauce. Cut in pieces a green pepper, 2 sticks of celery and one onion. Don’t worry to much about cutting them too small because at the end we will blend them. Put some olive oil in a pan and add the onion, green pepper and celery as well as a bit of salt. Cook them for 7-8 minutes while stirring frequently. Then add 1 peach and 2 tablespoons of syrup, cook together for 4-5 minutes and stir it frequently.
Put the contents of pan in a blender cup and blend it. Now place a bit of the sauce over the baked chicken and enjoy
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Marinated grilled chicken
Hello,
Grilled chicken it’s a common recipe when you are involved on a diet, I found it unpleasant to eat so I prefer to play around a bit with it to become a recipe tasteful and still (hopefully) good for a diet.
Ingredients:
- Chicken breasts
- Ginger
- Lemon
- Soy sauce
On a small recipient add a bit of salt and ground pepper. Grate about one thumb of ginger. Squeeze one lemon. Add some fresh rosemary and/or thyme if you have. Add about 2 tablespoons of soy sauce. And finally add chicken breasts cut in thick steaks, mixing altogether with your hands. Cover the recipient and put in the fridge all night long.
Next day wait until the grill is at highest temperature and then add chicken pieces. Cook for 2-3 minutes on each side and add a bit of the juice over them.
Music included in the video (Airport Lounge) is composed and their rights belong to Kevin MacLeod (http://incompetech.com), the music is distributed with a CC-by license.
Parmesan chicken
Hi,
Some days ago I published a recipe with a similar name (chicken with parmesan) and in fact this recipe is based on some searches on Google about it. I found this way to make chicken breaded but adding parmesan cheese to breadcrumbs, which is a nice change.
Ingredients (for 3 people)
- 2 chicken breasts
- 1 egg
- Oregano
- Breadcrumbs
- Parmesan cheese
Cut chicken breast into stripes. Add salt and pepper. Beat an egg. Add already cut chicken pieces into the beaten egg, mix them well.
On a recipient add breadcrumbs (about 75 gr), oregano (1 o2 table spoons), and grated parmesan chicken (more or less the same amount as breadcrumbs). Mix it well an add the chicken pieces. You can cook the chicken in the oven at 350º F (180º C) for 50 minutes or you can fry it in a pan. I found more interesting the results of oven, you appreciate better the taste of parmesan cheese and oregano, and it’s supposed to be healthier than fried.
To fry it add vegetabletable oil in a pan, when oil is hot add chicken pieces, cook them for about 5 minutes, and turn them several times.
Parmesan chicken fried
Parmesan chicken baked
Chicken with parmesan
Hi,
I saw Jamie Oliver doing this recipes, this is one of these ideal recipes to start cooking, because it’s easy to do and have a great taste, so you will encourage to cook other recipes 🙂
Ingredients (1 person):
- 1 chicken breast
- 1 ham rasher
- 1 lemon
- Parmesan cheese (grated)
- Thyme
- Rosemary
Put a chicken breast over transparent film, add salt, rosemary and thyme, grate a bit of lemon skin, cover with grated parmesan cheese, and finally cover with 2 ham rashers. Wrap with the film and bash with a pan. Doing this the chicken breast will have an uniform thicknes to cook better, and will absorve the spices to taste better.
Add olive oil to pan, and when oil is hot add the chicken breast with the ham side down, add salt and pepper. And cook for 7-8 minutes turning chicken breast several times.
Chicken with Norway lobsters
Hi,
This recipe is similar to one my mother used to cook long time ago, so I made it again just following the remember of taste and improvising a bit. The best part of this recipe perhaps is the mix of garlic, hazelnuts and toasted bread, a mix you can use in some other recipe which will bring a great taste.
Ingredients (for 4 people):
- Chicken
- 8 norway lobsters
- 2 sweet onions
- 3 garlic cloves
- 100 gr (aprox) of hazelnuts
- Toasted bread
- 1 glass of brandy
Put a bit of olive oil in a casserole and when its hot add chicken pieces and salt. Cover the casserole with a lid, set the fire low so the chicken gets well cooked. Turn the chicken from time to time so it gets uniformly cooked, if you like add also some thyme and rosemary. Cook it for about ½ hour.
While the chicken is cooking chop 2 onions.
Add the onions when chicken has been already ½ hour, distribute well, maintain the fire low and cover with the lid. Move from time to time and maintain cooking about 20 to 30 minutes.
Meanwhile on a mortar add 3 garlic cloves, some hazelnuts and toasted bread, grind all with the pestle.
When the water drop by the onions is starting to reduce add the mix done with the mortar, distribute uniformly and add the norway lobsters. Cover with the lid ant let cook for 10 minutes. After that, first be sure to switch off the hood, add a glass of brandy and burn it. When the fire is extinguished the recipe is ready. You need to turn off the hood because maintain it on will cause the fire to be even dangerous.
Philosophic chicken
This recipe is a self invention, just mixing ideas came up. Its name is due to use phyllo for its preparation.
Ingredients:
- 1 chicken breast
- Phyllo sheets
- 1 lemon
- Thyme
- Rosemary
- Perrins sauce
- Cloves
- Cumin
Cut the chicken breast in stripes, then cut stripes in several pieces to form cubes. Add the chicken cubes in a vessel, add the juice of 1 lemon, perrins sauce, 2 cloves, cumin, salt and olive oil and finally rosemary and thyme (fresh if you can find). Mix up well, cover the vessel and let rest at fridge for at least a couple of hours.
Add chicken to a hot pan and let it cook until it gets golden colour.
Extend some sheet of phyllo together, place the chicken in a line and wrap chicken with phyllo. Cook them at oven at 350º F (180º C) for 30 minutes.
Chicken with cashews
Ingredients (for 2 people):
- 1 chicken breast
- 1 onion
- ½ green pepper
- ½ red pepper
- Soy sauce
- Ginger
- 70 gr cashews
Start cutting the chicken breast in cubes, first cut it in stripes and then cut the stripes in cubes. Add salt and pepper to the cut chicken breast. Cut less than ½ green and red pepper in small cubes. Cut 1 onion in cubes, to cut this way cut first in 4 pieces vertically and then horizontaly again 4 times turn 90 degrees and cut again in 4. Peel a piece of ginger and then grate it, if you don’t find ginger you can buy bottled in the spices section.
Add a bit of oil in a wok, when the oil is hot add cut chicken breast, with the wok always work with fire set at maximum and always stiring. Stir the chicken for 5 minutes and reserve it for later.
Put again oil in the wok and add the vegetables and add salt. Stir for 4 minutes. Then add the chicken breast, I add the cashews now but it’s better to add them at the end, add also soy sauce and the grated ginger. Stir for 2 minutes and the recipe is ready.
As said before is better to add the cashews at the end so they will be crisp. If you plan to bring this in a tupper to work, then add the cashews after warming the recipe in the microwave.
Recipes from Spain 