Tag: chicken

Sriracha Hot Wings

Oh. My. God. I couldn’t have imagined that it would taste this good. Surprising really. Maybe because I don’t usually go for the traditional hot wings on wing nights, but these…yes. I haven’t made hot wings in awhile (I also have another hot wing sauce up my sleeve) and I wanted to try out this sriracha recipe because, well everything is better with sriracha, amirite?!

I marinated the wings over night in a mixture that had coriander, cumin, cinnamon and salt. Then the next day, I brought it to room temperature, baked it for 30 minutes, then deep fried them, and tossed them in the sauce.

That sauce. Oh that sauce. Melted butter, sriracha, lime zest, lime juice, cilantro. Yum. I haven’t written out measurements or anything because I was just whipping it up based off a Food & Wine recipe. I will be making it again and measuring out how I made it, but you can find their recipe here!

 

Posted on by miemo 0

Curry Chicken and Coconut Rice

Yum! It's been awhile since I cooked something during a week night, but this one made this list. I used Shutterbean's recipe and its awesome.

Rosie came over for our monthly dinner/catch up night. She brought all the ingredients, she watches me cook dinner, and washes dishes. Then we eat and she gets to keep the leftovers for the week. That's our deal and I love it. I get to try out new recipes and I don't have to eat it all week! If you need me to do this, I am willing haha!

 

I didn't get a lot of pictures of the process because I made a video from it, but it smells great. The only thing I would change is use chicken stock instead of water for more flavor. No one else thought it was bland though, just me. Maybe because I was getting a cold when I made this.

 

Definitely will make this again!

 

Posted on by miemo 0

Citrus Asian Chicken

Inspired by the soy hoison orange salmon meal I make I wanted to make a chicken version. Who doesn’t love chicken right? And a roast chicken is a classic favorite because you get that tender meat with crispy skin.

So lets do this.

For the marinade, we don’t even need to make it pretty. Also long as we can fuse all the flavors into the chicken, we win! Smash and peel the garlic, cut off the roots and smash the green onions. Don’t even need to chop it! Just release those flavors!

Wash then peel some zest off one orange, and one lemon.

Throw the zest, garlic, green onions into the bag. Pour in the liquid ingredients. Give it a good shake, and taste it to see if it’s something you are proud of.

Add the chicken to the bag, seal and mix, shake, massage. Get all the flavors in there. Lay it down in a pan and refrigerate for a couple hours (the longer the better) and remember to flip the bag over halfway through, for even soaking.

Citrus Asian Chicken

Ingredients
2 oranges
1 lemon
3 stalks of green onion
4 cloves of garlic, smashed
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup honey
4 chicken thighs or breast
Vegetable oil

Directions
Wash and zest strips of one of the oranges and lemon. Place those in a gallon size zippered plastic bag. Squeeze the juices of the citrus in the bag. Trim the green onions, cut in half and smash the white parts. Add to the bag, along with the liquid ingredients. Shake the bag and taste. Alter to your taste.

Rinse and pat dry your chicken thighs. Add to ziplock and marinate for 2-8 hours, turning halfway.

Preheat your oven to 425F. Stick your cast iron in the oven (empty) for 10 minutes to get it nice and hot.

Remove your chicken thighs from the bag and lay them in a pan to let the marinade drip off a little. Brush the skin with a thin layer of vegetable oil. Remove the hot skillet from the oven, and place the thighs, skin side down onto the skillet and return to the oven for 20-30 minutes.

While your chicken is baking, pour the leftover marinade into a small saucepan, discarding the chunks of citrus, garlic and green onion. Bring to boil over medium high heat, then reduce to a medium low simmer. Taste and season accordingly. If you want it sweeter, add honey, if you want it saltier add soy sauce.

After 20 minutes, check on your chicken. If you think it needs a little more time to brown the skin side give it a little, if not, let’s flip! Pull out skillet. Add about 2 tablespoons of water to help loosen the skin from the bottom of the pan. Flip the chicken over, and baste with the marinade that you turned into a sauce! Cook for another 10-15 minutes, until chicken is done.

Let your sauce thicken, then serve chicken with sauce over rice.

Posted on by miemo 0

Butchering a Whole chicken

Yep. I did it. Just because I wanted to see what it was like. Armed with very sharp knives, I broke down a chicken into 8 pieces. However, due to Shoppers’ cheap chicken prices, I don’t know how much I really saved, since that was a lot of work. There are a lot of squishy things in the middle of a whole chicken. Keep that in mind. This is going to get messy.

The opponent? A 4 lb young chicken. Inside? Gizzard, guts, and the neck. Take those out.

Slice through the breast bone and you have got it open perfectly down the middle. Then feel your way around where things will naturally come apart. It was easier than I expected. You get two breasts, two thighs, two drumsticks, and two wings. I saved the carcass in the freezer, in case I need to make chicken stock later in life. SO USEFUL!

After rinsing the bone shards and blood off the pieces of chicken. I followed the Neely’s oven fried chicken recipe. Of course I didn’t measure anything. And I added lots of love, but if you want the recipe…check the link!

Spicy, crunchy, delicious! 😀 And super healthy, because it was skinless and oven baked. Who woulda thought!?

Posted on by miemo 0