Korean Grilled Chicken

PhotoCourtesy of CHOW.com

Korean Grilled Chicken Recipe - CHOW

INGREDIENTS

3 pounds boneless, skinless chicken thighs
6 medium garlic cloves, smashed
3 medium scallions, ends trimmed and cut into 2-inch pieces
1 (4-inch) piece ginger, cut into 1/4-inch coins
3/4 cup soy sauce
1/2 cup Korean malt syrup
6 tablespoons granulated sugar
3 tablespoons toasted sesame oil
1 1/2 teaspoons freshly ground black pepper
1 tablespoon toasted sesame seeds, for garnish
Vegetable oil, for prepping the grill

INSTRUCTIONS

Lay the chicken in a single layer on a cutting board. Cover with plastic wrap and, using a meat mallet or rolling pin, evenly pound to a 1/2-inch thickness.
Place everything except the chicken and the sesame seeds in a large, nonreactive dish or a resealable plastic bag and mix until evenly combined. Add the chicken and turn to coat evenly. Cover and place in the refrigerator to marinate for 2 hours.
Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in vegetable oil. Remove the chicken from the refrigerator and let it sit at room temperature while the grill heats up, at least 20 minutes.
Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook uncovered, turning rarely, until it’s charred and the juices are running clear, about 10 minutes total. When ready to serve, garnish with the sesame seeds.

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Many thanks to CHOW.com!

Chinese Chicken Salad

Photo Courtesy of Pixelated Crumb

chinese chicken salad | pixelatedcrumb.com

Chinese Chicken Salad
Adapted from Ellie Krieger’s The Food You Crave

There’s definitely some prep involved for this dish between chopping the cabbages, slicing the carrots, etc., but once you’ve got all those ready, it’s really quick to throw together.

You can substitute shrimp for the chicken or use firm tofu if you want to make this vegetarian/vegan. The salad keeps well for about 24 hours.
Ingredients

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Instructions

Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange the chicken in a baking dish and bake until the juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Number of servings (yield): 4

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Many thanks pixelatedcrumb.com!

Garlic Fried Chicken

Photo Courtesy of Panlasang Pinoy

Garlic Fried Chicken | Panlasang Pinoy

Ingredients:

1 to 1 1/2 lb chicken, sliced into serving pieces
1/2 cup Panko bread crumbs
1 teaspoon ground black pepper
1/2 cup milk
1 1/2 tablespoons garlic powder
1 teaspoon salt
3/4 cup all-purpose flour
1 piece raw egg
1/2 teaspoon paprika
3 cups cooking oil

Procedure:

1. Combine salt, ground black pepper, paprika, garlic powder, Panko Bread crumbs, and all-purpose flour in a mixing bowl. Mix well and set aside.
2. Combine the egg and milk in another bowl, and whisk. Set aside.
3. Dip the chicken slices in the egg and milk mixture, and then roll in the flour, bred crumbs, salt, pepper, and paprika mixture until all the sides are evenly coated.
4. Heat a deep cooking pot and pour-in the cooking oil.
5. When the oil becomes hot, deep-fry the coated chicken in medium heat for 10 to 15 minutes or until the color turns golden brown. Note: Do not use high heat as it will cook the outer part of the chicken right away while leaving the inside uncooked.
6. Turn-off the heat, and then remove the garlic fried chicken from the pot. Let the excess oil drip.
7. Transfer to a serving plate and serve with KFC gravy.
8. Share and enjoy!

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Many thanks | Panlasang Pinoy!

Argentine Grilled Chicken

Photo Courrtesy of CHOW

Argentine Grilled Chicken Recipe - CHOW

INGREDIENTS

1/4 cup olive oil, plus more for oiling the grill
4 medium garlic cloves, finely chopped
1 tablespoon finely chopped rosemary leaves
Juice of 1 medium lemon
1 (4- to 5-pound) chicken
Salt
Freshly ground black pepper
Argentine Chimichurri Sauce, for serving

INSTRUCTIONS

Place the measured oil, garlic, rosemary, and lemon juice in a small, nonreactive bowl and stir to combine; set aside.

Remove the neck and any innards from the chicken and discard. Rinse the chicken inside and out with cold water and pat dry with paper towels.

Place the chicken on a cutting board breast side up with the legs toward you. Gently pull one leg away from the body and, using a knife, slice through the skin between the leg and body to expose the thigh. Place your hand under the leg and push the thigh up toward you until you see the thigh joint pop out. Repeat with the other leg.

Using kitchen shears, cut along the side of the breast through the ribs from the bottom cavity up toward the wing. Repeat on the other side. Open the chicken up by pulling the breasts up and away from you, then flip the chicken over. Press down firmly on the breastbone to flatten.

Generously season the chicken all over with salt and pepper, then rub the reserved marinade all over. Transfer to a baking sheet and let sit at room temperature while you prepare the grill.

Fill a medium-sized chimney starter with lump charcoal (about 5 to 6 quarts). Crumple 2 to 3 pages of newspaper and place them under the chimney starter. Set the starter on the charcoal grate of the grill. Light the newspaper. After about 10 minutes the coals should be red, with flames coming out of the top of the chimney starter. (If the charcoal doesn’t light, you may have put too much newspaper under the starter—the flames need air to spread—so repeat lighting the newspaper.) Place the lit charcoal on one side of the grill, forming a mound. Place the cooking grate over the charcoal and let the grill preheat, about 15 minutes (the charcoal should have turned white and ashy by this point).

Rub the grill grate with a towel dipped in olive oil. Place the chicken skin side down on the half of the grill not over the coals, cover the grill, open both the bottom and top vents, and cook the chicken without moving it for 15 minutes. Rotate the chicken 180 degrees (making sure it is still not directly over the coals), cover, and grill until the skin of the chicken is crisp and browned all over, about 10 minutes more.

Flip the chicken (two pairs of tongs are useful here), cover, and cook without moving for 15 minutes. Rotate the chicken 180 degrees, cover, and cook until the juices run clear and an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh (make sure it’s not touching bone), about 10 to 15 minutes more.

Transfer the chicken to a cutting board and let it rest for 10 minutes. Cut into 8 pieces and serve with chimichurri.

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Many thanks CHOW!

Indian Rub Grilled Chicken with Coconut Rice and Caramelized Bananas

Photo Courtesy of Food and Whine

Super Summer Supper. Indian Rub Grilled Chicken with Coconut Rice and Caramelized Bananas (Food and Whine)

Ingredients

Chicken Rub:
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. ground paprika
1 tsp. salt
1/2 tsp. ground cardamom
1/2 tsp. cayenne pepper
2 garlic cloves, minced
2 Tbsp. olive oil
4 chicken breasts, bone-in and skin on (can use boneless, skinless if you prefer or thighs would be good as well, I think)

Coconut Rice:
2 cups long or short grain rice
3 cups cold water
Pinch cinnamon
1 cup light (low fat) coconut milk
4 tsp. sugar

Caramelized Bananas:
2 firm bananas, peeled and halved lengthwise
1/4 cup sugar
3/4 tsp. ground cinnamon
Method

Prepare rub: combine all spices, garlic and oil in a small bowl. Set aside.

Pre-heat grill or BBQ. Rub spice mixture onto chicken and place on grill. Bone-in chicken breast will take about 10 minutes per side. If using boneless, it will take less time.

Prepare the rice: Rinse rice in colander until water runs clear. Place all ingredients except sugar into a large saucepan. Bring to a boil , cover tightly, reduce heat and simmer 10-15 minutes or until all water has been absorbed. Add the sugar, cover the saucepan and place over very low heat for an additional 5 minutes.

Prepare bananas: sprinkle bananas with sugar and cinnamon. Preheat a non-stick skillet over high heat and spray lightly with oil. Cook the bananas for 2 minutes on each side or until the sugar has caramelized.

To serve: Place coconut rice on serving plates and top with the banana slices. Place the grilled chicken beside the rice and enjoy!

Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings

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Many thanks to FoodandWhine!

Featured Recipe: Peri Peri Chicken

Peri Peri Chicken | Macheesmo

Peri Peri Chicken
Makes 1 chicken, serves 4.

- 1 whole chicken, butterflied or cut into pieces

Peri Peri Sauce:
- 10-20 red chilis, traditionally you would use piri piri (bird) chilis, but I used red jalapenos
- 6-8 sweet peppers
- 4 cloves garlic
- A small handful of fresh oregano
- 1/2 Cup vegetable oil
- 1 Cup white wine vinegar
- 2 Tablespoons paprika
- 2 Tablespoons brown sugar
- Pinch of salt

Simple Coleslaw:
- 1/2 large cabbage, shredded
- 3-4 carrots, shredded
- 3 scallions, diced
- 1/2 Cup mayonnaise
- 2 Tablespoons apple cider vinegar
- Pinch of salt
- 2 Teaspoons dried mustard (optional)

Helpful Equipment:
- Food Processor
- Kitchen Shears

Follow link for procedures:

http://www.macheesmo.com/2011/04/peri-peri-chicken/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Macheesmo+%28Macheesmo%29
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Many thanks Macheesmo!

Chicken Cordon Bleu

Photo Courtesy of| Rufus' Food and Spirits Guide

A Better Chicken Cordon Bleu | Rufus' Food and Spirits Guide

Better Chicken Cordon Bleu

1 chicken breast per person
1 thick slice of ham per person
1 batch Hollandaise sauce
1 tsp crumbled blue cheese per person
2 thick slices Gruyere per person
2 tbsp chopped fresh parsley
1 egg mixed with about 2 tbsp water
1 cup bread crumbs
Salt/pepper

Remove tender from chicken breast and reserve for another meal. Mix bread crumbs with salt, pepper and some parsley in a bowl. Butterfly each chicken breast and then pound out to 1/4” thick. Season with pinch parsley, salt and pepper. Slice ham into long thin strips. Slice 1 piece of Gruyere the same way for each chicken breast. Spread Hollandaise sauce over chicken breast then layer with cheese and ham. Tucking in the sides tightly, roll each breast up with the ham slices parallel to you. Dunk each roll in egg wash and then into breadcrumbs. Place in a greased baking dish and repeat with the rest of the chicken breasts. Bake at 365 degrees until cooked, about 30 minutes. Ten minutes before done top each roll with a slice of Gruyere.

Julia’s Hollandaise

3 egg yolks
1 stick butter
1 tbsp lemon juice
Salt pepper

Place egg yolks in a blender. Season with salt and pepper and add lemon juice. In a small sauce pan melt butter until it foams. Turn blender on to high and after a few seconds add hot butter in a slow drizzle while keeping the blender running. The sauce will thicken within a minute. Use immediately or freeze for later.

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Many thanks | Rufus' Food and Spirits Guide!

How To Roast a Chicken Home Hacks

Photo Courtesy of theKitchn.com

Photos Courtesy of  dishingupdelights.blogspot.com

How To Roast a Chicken Home Hacks | Apartment Therapy The Kitchn

Ingredients
One 3 to 4 pound whole chicken, defrosted if frozen
A mix of onions, celery, carrots, and/or potatoes
Olive oil or butter
Kosher salt
Pepper
Optional Extras: Lemons, garlic, fresh herbs (like thyme, rosemary, or sage)

Equipment
Roasting pan, large cast iron skillet, or other chicken-sized oven-safe vessel
Instructions

1. Preheat the oven to 450°F.

2. Peel and chop your vegetables into wedges and bite-sized pieces. Arrange them in an even layer on the bottom of the pan to make a bed for the chicken. Have a small bowl of salt and pepper ready, with about a tablespoon of salt mixed with about a teaspoon of pepper.

3. Over the sink, slit the plastic wrapping around your chicken (if it's still wrapped up) and drain out any juices or blood trapped in the plastic. Reach inside the chicken's body cavity and remove the bag of giblets. The giblets can be discarded, saved for stock, or used to make gravy later on.

4. Pat the chicken dry very thoroughly with paper towels or a kitchen rag. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity too, getting the chicken as dry as you can, inside and out.

5. Rub the chicken with olive oil or butter. Rub the oil or butter all over the chicken, paying special attention to the breast and the drumsticks.

6. Sprinkle the outside of the chicken generously with salt and pepper, and rub a little salt and pepper inside the cavity as well.

7. If desired, stuff the inside of the chicken with halved lemons, whole cloves of garlic, or herbs.

8. Set the chicken breast-side-up on the bed of vegetables. The chicken should be lifted an inch or two above the pan by the vegetables.

9. Put the chicken in the oven and lower the oven temperature to 400°F.

10. Set a timer for 1 hour and go about your business.

11. After an hour, check if the chicken is done by inserting an instant-read thermometer in the meatiest part of its thigh. The internal temperature should be at least 165° for the chicken to be done. If you're under, put it back in to cook for another 5 to 10 minutes and check it again.

12. Let the chicken rest for about 15 minutes. During this time, you can prepare a salad or side dish or whisk some flour into the pan juices to make gravy. You can lift the roasted vegetables underneath the chicken out of the chicken fat left behind in the pan, and serve them as a side dish too.

13. Carve the chicken and serve. (Look for an in-depth tutorial on how to carve a roast chicken tomorrow!)

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Many thanks theKitchn.com!

Related link:
http://dishingupdelights.blogspot.com/2011/04/roasted-chicken.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+DishingUpDelights+%28Dishing+Up+Delights%29

Chicken Feta Spinach Crepes

Photo Courtesy of  ChocolateCoveredEverything!

Chicken Feta Spinach Crepes, A Perfect Meal for Two! « Chocolate Covered Everything

BASIC CREPE RECIPE

* 1 Cup Flour
* 1/2 Cup Milk
* 1/2 Cup Water
* 2 Eggs
* 1/4 tsp Salt
* 2 Tbls Melted Butter
* (Optional) 1 tsp vanilla & 1/4 tsp Cinnamon if you are making Sweet Crepes

CHICKEN FETA SPINACH FILLING

* 1 1/2 Cups shredded Chicken ( I used Rotisserie Chicken yes I did)
* 1/2 Cups Spinach (frozen spinach thawed and wrung out)
* 1/2 Cup Diced Onions
* 1 Tbls Butter
* Salt and Pepper and Garlic Powder to taste
* 1/3 Cup Heavy Cream
* 1/3 Cup of prepared Feta Ranch Sauce (1/2 Cup Sour Cream, 1/4 Cup Feta Cheese Crumbles, 1 Tbls Uncle Dan’s Ranch Powder)

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Read more follow this link below....
http://chocolatecoveredeverything.wordpress.com/2011/02/09/chicken-feta-spinach-crepes-a-perfect-meal-for-two/


Many thanks once again to ChocolateCoveredEverything!!!!

Featured Restaurant: Merry's House of Chicken features Indonesian Fried Chicken Crunch Factory

Many thanks to Chow.com!

Indonesian Fried Chicken Crunch Factory - Los Angeles Digest - Digest - CHOW


 And million thanks to ElmoMonster!

http://elmomonster.blogspot.com/2010/12/merrys-house-of-chicken-west-covina.html

Faux Phõ. Vietnamese Beef Noodle Soup

Faux Phõ. Vietnamese Beef Noodle Soup
Ingredients

For spice packet:
3 whole star anise
3 whole cloves
1 2-inch cinnamon stick
5 whole peppercorns
3 thick slices of gingerroot
1 strip of lime rind (from 1/8 of lime)

2 1/2 cups chicken broth
2 1/2 cups beef broth
3 Tbsp. fish sauce

8 oz. 1/8- to 1/4-inch wide rice noodles
1 1/2 cups leftover beef roast or steak, very thinly sliced and cut into bite-size pieces
1/3 cup thinly sliced green onions
1/3 cup coarsely chopped fresh cilantro
1/3 cup coarsely chopped fresh basil
*or substitute another green such as bok choy, for the herbs
1 medium shallot, sliced into thin rings
1 cup bean sprouts, rinsed
1 lime, cut into eight wedges
Chile paste, such as sambal oelek (or sriracha)
method

Cut a 6-inch square of double-thickness piece of cheesecloth. Place spices and ginger in the centre of the square, gather up and secure with a string. (If you don't have cheesecloth, you can just add the spices to the broth directly and strain them out later, before spooning out broth. I just find it easier to package them up).

In a large soup pot, over medium-high heat, add the chicken and beef broths, fish sauce, and spice packet and bring to a boil. Reduce the heat to low, cover, and simmer gently for 30 min.

Meanwhile, soak the rice noodles in cold water for 20 minutes. *(If you're feeling lazy, you can just place the soaked noodles in the bowls and let the hot broth finish cooking them by letting it sit for a couple of minutes before eating) OR Bring water to a boil in another large saucepan. Drain the rice noodles and add them to the boiling water. Give the noodles a quick stir and cook until just tender, 1 to 2 minutes (don't overcook or the noodles will get gummy). Drain the noodles and portion them into four large soup bowls.

Portion the cooked beef, green onions, cilantro, basil (or bok choy), and shallot into the four bowls, scattering them over the noodles.

Remove spice packet from soup broth and discard. Divide the hot broth among the four bowls, pouring it over the noodles and other ingredients. Top with the bean sprouts. Serve with the lime wedges and pass the chili sauce or sriracha for everyone to season to taste.

Adapted from a Fine Cooking and a Canadian Living recipe

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Read more on....
Faux Phõ. Vietnamese Beef Noodle Soup (Food and Whine)

Many thanks to Food and Whine!

Momofuku Chicken Wings

Momofuku Chicken Wings
INGREDIENTS

* 20 chicken wings, with wing tips attached (about 4 1/2 pounds)
* 8 cups lukewarm water
* 1 cup granulated sugar
* 1 cup kosher salt
* 1/4 cup vegetable oil
* 1 1/2 cups sake
* 1 1/2 cups soy sauce
* 5 cups duck or pork fat (can substitute vegetable oil)
* 6 medium garlic cloves, thinly sliced
* 5 to 6 pickled red chiles, seeded and ribs removed
* 1 1/2 cups mirin
* 1 bunch scallions, finely sliced, for garnish

INSTRUCTIONS

1. Separate wings into 3 pieces (tips, wings, and drumettes) by cutting at both joints. Reserve wing tips for the tare.
2. Combine water, sugar, and salt in a large container with a tightfitting lid or a large resealable plastic bag (at least 4 quarts) and stir until salt and sugar are dissolved. Add chicken wings and drumettes to brine mixture, cover, and refrigerate for 1 to 4 hours.
3. To make the tare, heat the oven to 400°F. Combine wing tips and 2 tablespoons of the oil in a large oven-safe pan and toss to coat. Roast until wing tips are dark golden brown, about 1 hour.
4. Remove the pan from the oven, place over medium heat, and slowly add sake and soy sauce, scraping up any browned bits with a flat spatula. Simmer over medium heat until reduced by 1/2, about 40 minutes. Strain and set tare aside (discard the wing tips).
5. Once chicken wings and drumettes have finished brining, heat duck or pork fat in a large pot with a tightfitting lid over low heat until fat is 190°F to 200°F. Drain wings and drumettes from brine and pat dry with paper towels. Add wings and drumettes to hot fat and cook, covered, over very low heat until just cooked through, about 30 to 40 minutes. (Don’t overcook the chicken; there should still be texture and bite to the meat.) When wings and drumettes are done, remove to a baking dish or baking sheet using a slotted spoon and reserve fat for another use.
6. When ready to finish wings and drumettes, heat the broiler to high and arrange a rack at the top. Broil wings and drumettes, rotating the pan halfway through, until skin is crisp and golden brown, about 5 minutes. Meanwhile, heat remaining 2 tablespoons oil in a large frying pan over medium heat. Once shimmering, add garlic and chiles and cook until softened, about 2 minutes. (Make sure the garlic does not brown.) Add mirin and cook until the alcohol smell is gone, about 2 minutes. Add tare and reduce sauce to a light syruplike consistency, about 10 minutes. Add wings and drumettes and toss to coat, top with sliced scallions, and serve.

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Read more on....
Momofuku Chicken Wings Recipe - CHOW

Many thanks to CHOW.com!

Two Recipes: Filipino Chicken – Adobo Style!

Filipino Chicken – Adobo Style!

This is a wonderful dish that we picked up in our travels to the islands. The preparation is simple and it doesn’t require strange or indigenous ingredients that you’ll need to go searching for. Will feed 4-6.

Ingredients
½ cup of white vinegar – Red or white wine vinegar will work just as well.
1 pinch of salt
3-4lb of chicken – we suggest bone-in chicken thighs for this recipe although breast meat or drumsticks are fine.
7 cloves of minced garlic
¼ cup of soy sauce
1 tsp. freshly ground black pepper
1 T Olive oil
1 Minced Shallot
1 Chili pepper – your choice of mild or spicy, although spicy is more authentic.
2 Bay leaves

1. Cut the chicken into bite size pieces. One way to keep your meat moist is by cutting it diagonally and against the natural grain of the meat.
2. Sauté the garlic and shallots in the olive oil over medium heat for 5 minutes or until they are lightly browned.
3. Combine all the remaining ingredients (Yep, this is a one pot dish)
4. Add ¼ cup of water to the pot and simmer uncovered at medium heat for 30-45 minutes depending on how large you cut your chicken.
5. Stir every 10 minutes. Adjust the flavor by adding more salt and pepper. If you are looking for a little extra kick try adding some more chilies. Make sure you’ve removed the bay leaf before serving.
6. Traditionally this is served on a bed of steamed rice.

Variations
* Adding fresh greens and vegetables with the steamed rice makes this a complete meal the whole family will love.

* For a unique flavor enhancement, add some honey or maple syrup to the soy sauce. The blend of sweet, salty and spicy is a wonderful combination.

* Feel Free to substitute other meat for the chicken. Beef, Lamb and even a firm white fish are all acceptable substitutions. For a Vegetarian take on this dish simply substitute chicken with tofu, your favorite beans or a variety of root vegetables. Even if your family does eat meat this is a great dish to serve as a side as well that compliments grilled chicken or beef beautifully.

- Sent using Google Toolbar"

http://recipe.foohta.com/pork-and-chicken-adobo/

Ingredients:
1 cup white or cider vinegar
1 cup water
2 tablespoons peeled and crushed garlic
1 teaspoon salt
1 teaspoon black pepper
3 pounds of chicken (large pieces or hacked small)
2 ½ pounds pork butt cut into 1 ½ inch cubes (you can omit or replace)
2 tablespoons soy sauce
2 tablespoons peanut oil (optional)
¼ cup of red wine (optional)
hot sauce or dried hot peppers (optional)
1/2 cup to 1 full cup of brown sugar (optional)
3 bay leaves (optional)
Cooking Procedure:
1. In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves(optional), hot pepper, and black pepper.
2. Add the cut up meat cover with the brown sugar and once again bring to a boil.
3. Lower the heat and simmer covered for 30 minutes.
4. Add the soy sauce and the wine(optional) and cook an additional 10 minutes.
5. Remove the meat and continue cooking the sauce until it is reduced by half.
6. Optional: While the sauce continues to cook, you may want to brown the chicken and meat pieces in a hot skillet with the peanut oil. If you used large chicken pieces (ie leg quarters) skip this step.
7. Serve the meat and the sauce over cooked rice.

Chicken a La King » Pinoy Food | Free Filipino Food Recipes

Chicken a La King » Pinoy Food | Free Filipino Food Recipes


Chicken A la King [Recipe #1]

1/2 cup diced Champignon Mushrooms
1 medium sized onion, chopped
4 Tablespoons butter
1 kilo chicken breast, cooked and diced (keep broth for white sauce)
2 pieces pimiento, diced
1 loaf sandwich bread (around 16 slices)
Butter for spreading
parsley
White sauce (see recipe below)
muffin pans

1. Melt butter in a pan.

2. Saute onion in a pan for a minute or two.

3. Add mushrooms, chicken, pimiento, and white sauce (see below)

4. Remove the crust of the sliced sandwich bread. Spread slices with butter.

5. Mold the bread in muffin pan and toast in the oven.

6. Once toasted, fill the muffin pan with Chicken a la King filling and top with parsely

White Sauce

2 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1/2 cup milk

1. Melt butter in a pan.

2. Stir in flour until well mixed with butter.

3. Add chicken broth.

4. Continue mixing until thick then add in milk to make a smooth sauce.


Many thanks to PinoyFoodBlog.com!

Chicken a la King [Recipe #2]

Ingredients

• 2 tbsp. butter or margarine
• Small onion, chopped
• 2 1/2 tbsp. flour
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. nutmeg
• 6 1/2 – 7 oz. canned chicken or tuna, drained
• 1 cup frozen chopped broccoli (I don’t measure, I just use half a bag of frozen broccoli)
• 2 tbsp. parsley, chopped
• 6 frozen, ready to bake, puff pastry shells

The Process
1. Cook broccoli according to package directions, set aside.
2. Put pastries in the oven and bake according to their directions. (They take about 20-25 minutes.)
3. Meanwhile, melt butter in a pan over medium heat. Add onion, saute until tender, about 5 minutes.
4. Stir in flour, until bubbly. Stir in broth, milk and seasonings. Cook, stirring constantly until sauce boils and thickens (you want a gravy-like consistency), about 10 minutes.
5. Gently fold in tuna, broccoli, parsley. Cook one more minute until hot.
6. Serve in puff pastries.
6 pastries serve 2-3 people.

Many thanks to  BacktotheCuttingBoard.com !

http://backtothecuttingboard.com/dinner/chicken-a-la-king/

Chicken a la King [Recipe #3]

•5 tablespoons butter, divided

•¼ cup shallots, minced

•6 tablespoons all-purpose flour

•1/4 cup dry sherry (make it real sherry, not cooking sherry from the grocery)

•4 cups chicken or turkey broth, homemade if possible

•4 sprigs fresh parsley

•1 tablespoon fresh parsley, minced

•1 sprig fresh thyme

•1 ½ teaspoons kosher salt, plus more to taste

•½ teaspoon freshly ground black pepper, plus more, to taste

•Scant pinch of cayenne pepper

•1/8 teaspoon freshly grated nutmeg (if not freshly grated, skip it)

•8 ounces fresh mushrooms, sliced, button, brown, crimini or shiitake

•1/2 cup cream

•4 cups cooked turkey or chicken, cubed

•Fresh chives, minced to garnish

•In a large saucepan over medium heat, melt 4 tablespoons of the butter and sauté the shallots or onion until fragrant and becoming translucent – about five minutes or so.

•Sprinkle the flour over the butter/shallot mixture and whisk well until the flour is fully incorporated. Add the sherry if using, and the broth, whisking constantly, and bring the mixture to a boil. Reduce the heat to maintain a bare simmer. Add the sprigs of parsley and thyme, and cook the sauce for about half an hour, stirring frequently. Don't let it boil too hard or it will scorch.

•While the sauce simmers, in a medium skillet over medium high, melt the remaining butter. Add mushrooms and sauté until they are golden brown, about 6-7 minutes. Add salt and pepper.

•Carefully add the sauce to the mushrooms, and add the cayenne and nutmeg. Add cooked turkey or chicken, and taste. Re-season for salt and pepper if need be. Stir well to combine.

•Gently stir in the cream, bringing the temperature up but making sure not to allow the mixture to boil. Remove from heat and add remaining fresh parsley. Serve over your choice of pastry or toast points, and garnish with a little fresh minced chives.


Many thanks to Thrill Billy Gourmet!
http://thethrillbillygourmet.blogspot.com/2010/11/chicken-la-king.html

Chicken Empanada