Saturday, February 24, 2018

Casablanca Chicken

INGREDIENTS

1 lb skinless/boneless chicken thighs
1 packet Goya  sazon- for rice and salsa's (I use it for color)
2 teaspoons of garlic powder
1/4 tsp. tumeric
1/4 teaspoon paprika
2 tablespoons freshly chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 onion (sliced)
1 red jalapeño (diced)
1/4 cup chicken broth
FOR CAULIFLOWER RICE:
  • 1 small head cauliflower, cut into florets
  • 1 tablespoon oil
  • 1 clove of garlic, minced (optional)
  • ½ teaspoon salt
  • half diced onion
  • Rice the cauliflower by grating it on the larger holes on a grated or in a food processor
    Heat the oil in a large pan or pot over medium-high heat; add onion and garlic then stir for less than 2 minutes then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender , about 6-9 minutes. keeping it from getting too brown.


INSTRUCTIONS

To begin, prepare chicken thighs,I like to cook them whole then cut them into cubes. But first Transfer the chicken to a mixing bowl, add seasoning packet, garlic, turmeric, paprika, parsley,  salt and black pepper and toss to combine. Now, heat 2 tablespoons of oil (any kind) in a deep skillet over med heat. Add chicken and  Sear the chicken  about 5-7 minutes or until the chicken starts to develop some color. on each side Now, add onions and jalapeño pepper, stir and sauté for a few minutes until onions are tender (about 4 minutes). Then add chicken broth to deglaze the pan. Lower the heat and simmer for 2-3 minutes. Then taste and season with more salt if necessary.
In a separate non-stick skillet, heat 1 tablespoon of oil over medium-high heat and see the Recipe above for the riced cauliflower. You an also use white rice or brown rice and cook according to the package.

Thursday, February 1, 2018

ORANGE CHICKEN

Ingredients

FOR THE CHICKEN:

  • 2 lb boneless skinless chicken thighs, cut into 1" pieces
  • 1 egg
  • 1 1/2 tsp salt
  • 1 pinch black pepper
  • 2 tbsp oil divided, plus more for frying
  • 1/2 cup cornstarch
  • 1/4 cup flour

FOR THE SAUCE:

  • 1 tablespoon cornstarch
  • 2 tablespoons rice wine
  • 1/4 cup water
  • 1 teaspoon vegetable oil
  • 3 tablespoons soy sauce
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • 2 tablespoons of orange marmelade

TO FINISH:

  • 1 1/2 tablespoons ginger 
  • 2 teaspoons garlic powder
  • 1/2 tsp hot red chili pepper crushed

Instructions

  1. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, oil, soy sauce, sugar, white vinegar and orange .
  2. To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
  3. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
  4. In a large frying pan or a wok, heat oil in a wok 375 degrees.
  5. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
  6. Fry the chicken for 6 to 8 minutes or until golden and crisp.
  7. Transfer to a cooling rack and repeat with remaining chicken.
  8. When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
  9. Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
  10. Add the orange sauce and bring to boil
  11. Turn off the heat, and add cooked chicken and stir until well mixed.
  12. I used chow mein noodles in this picture (cook according to package) or serve with rice
  13. top with green onions (optional)

ISLAND CABBAGE

1  medium   head cabbage , washed and sliced into strips  1   medium   carrot , washed  and sliced into thin pieces 2   teaspoons    o...

GENERAL TSO CHICKEN