Thai Coconut Curry Chicken

My obsession with Thai food came in college. Though I had eaten it before, college was the time when I fell in love with Thai curries. I am particularly fond of coconut curries. I love the way the coconut milk handles the spice of the chilies.

In college, I remember groups of us gathering at the Thai restaurant in the next town over ordering all different types of curries. Pushing tables together, kicking back, eating good food, staying longer than we should have. It was just like the holidays with the family. We were so far from home it was nice to get away from the pressures of school. Nice to sit with friends and hang out and laugh.

I've made this dish several times and never the same way. But I've found a mixture I really like. Before adding the chicken to the thai red curry paste, I season the chicken with salt, pepper, coriander and ginger. Because of my background in history (and lots of geography lessons) I know how influential the spice islands were when it came to Asian cuisine. One ingredient I didn't think about was sugar. But I realized many Thai recipes have a bit of sweet and spicy so a little sugar was necessary. The Thai Curry Paste adds the spice and the sugar with the ginger adds a hint of tangy and sweet.

As always, I'm interested in including as many vegetables as possible (gotta get the littles their vitamins and minerals) so in addition to my bag of Asian vegetables, I'm adding snow peas and baby corn. I'll add a little extra heat to my plate with some chili peppers. Of course, one of the reasons I like this dish is because the whole meal (including rice) takes about 30 mins and the other is because everyone can get what they want. Heat or no heat. Lot's of sauce or no sauce. It's versatile.

Thai Coconut Curry Chicken

Makes 6 servings

Ingredients

1 tablespoon vegetable oil

1 pound of boneless chicken breasts (cubed)

1 tablespoon of Thai Red Curry paste

1 can of coconut milk

1 teaspoon grated ginger

2 cloves of garlic (minced)

1 red bell pepper (sliced)

1 small onion (sliced)

1 tablespoon of fish sauce

1 teaspoon of sugar

1 tablespoon of cornstarch

1/2 tablespoon coriander

1 1/2 teaspoons of salt

1/2 teaspoon pepper

salt and pepper to taste

Asian vegetables (optional)

1 chili pepper (jalapeño) diced (optional)

cilantro for garnish

Note: If you want to reduce the heat in this dish, omit the chili pepper.

Directions

Season chicken with 1/2 teaspoon of salt, pepper and coriander.

Heat oil in a pot over medium high heat, then add Thai curry paste.

Once paste is hot (it will pop), add chicken and cook for 3 to 5 minutes

Stir in onions and peppers.

Then stir in Asian vegetables (if you are using snow peas wait until the end to add those to the dish).

Add garlic, coconut milk, fresh ginger, fish sauce, sugar and diced chili pepper (optional).

Bring mixture to a boil, allow to cook for about 5 minutes.

Remove 2 tablespoon of liquid and mix with cornstarch.

Add cornstarch mixture back into coconut curry sauce.

Cook and stir until mixture begins to thicken.

Enjoy over rice and garnish with cilantro if you please.

Chicken Pastel

In honor of the Olympics in Brazil, but still keeping with the street food theme today's recipe is pastel. Pastel is a little bundle of goodness filled with some sort of savory filling. The dish originated from the Chinese egg roll. Many Chinese and Japanese people were brought to Brazil as early as the 16th century. The pastel became even more popular in Sao Paulo in the early to mid 1900s as more Japanese immigrants set up bakeries in the area. Brazil actually has one of the largest populations of Japanese people outside Japan.

I was excited to make this dish to accompany our viewing of the Olympics. Though I found a recipe for the dough, I knew the quickest way to get it done was to use pre-made wonton or egg roll wrappers.  The big difference between the pastel and an empanada is the dough. Because of the dough the pastel is crispier. Either way, I knew this dish would be a crowd pleaser, my family loves empanadas and egg rolls. I was right!! It was a hit. Hey, even though we are not in Brazil that doesn't mean we can't eat like we are while we watch it on TV. It's a win, win.

Chicken Pastel
Makes 50 mini pastels

Ingredients
Wonton wrappers
1 pound of boneless chicken thighs
2 cups of chicken stock
1/4 cup of tomato paste
1 tablespoon of adobo powder
1/2 teaspoon chili powder
1 teaspoon oregano
2 cloves of garlic minced
1/2 medium onion chopped
2 teaspoons corn starch
2 green onions (white & green parts) chopped
Juice of 1/2 lime
vegetable oil for frying
salt and pepper to taste

Directions:

Season chicken with adobo (salt, pepper, garlic powder, oregano, onion powder, cumin).

Over medium high heat add 2 tablespoons of oil in a sauce pan

Cook chicken for 10 minutes in pan.

Add 2 cups of chicken stock and let chicken cook for an additional 15 minutes.

While chicken is cooking, add 2 tablespoons of oil to a sauce pan over medium heat.

Add onions and sauté until translucent.

Add green onions, garlic, oregano, chile powder and corn starch. Mix well.

Add tomato paste and 1 cup of chicken broth.

Turn heat to low and simmer until mixture slightly thickens.

Using a blender, add chicken and 1/2 cup of chicken stock to shred chicken well.

Add shredded chicken to tomato paste mixture. Add additional chicken broth if necessary

Remove from heat and fold in lime juice.

Season with additional salt and pepper if necessary.

Remove several wontons from wrapper (place a damp paper tower over unused wrapper so they do not dry out)

Place one heaping teaspoon of chicken mixture in the center of the wonton wrapper.

Use your fingertip to run a little water around the edge of the wonton wrapper.

Fold wrapper over and press edges together using a fork to create a seal.

Heat  2 to 3 inches of oil in a pot over medium-high heat to about 350 F.

Add the sealed pastels and fry until golden brown.

Doesn't this dish make you want to visit Sao Paulo?!?

Halal Chicken and Rice

I have a love for the food carts in New York City. It's one of the things that makes me miss living in the city especially in the summer. What's interesting is that almost every major city around the world has some type of street food. In New York, there's a long history of immigrants from Greece to Sri Lanka running food carts. The regional distinctions of the owning are sometimes reflected in the food. One of the most well known is the Halal Guys food cart, which is why this post is titled Halal Chicken and Rice.

I was in the mood for a spicy summer dish that didnt feel heavy but was still filling. Since I was looking for spicy but light in flavor I knew it had to be something Mediterranean (the use of citrus helps to balance the spice). Then I thought, it's been a while since I've had some street food. It was something my friends and I would always do in the summer when we had a little more time. Head uptown, get some food and hang out in the park all day. Luckily, I was able to find a recipe for Halal Chicken and Rice from Serious Eats.  I just made a couple of minor adjustments to the recipe so that it worked for my family.

Note: This dish is quick to make once the chicken has marinated.

Halal Chicken and Rice

Makes 6 servings

Ingredients

For the Chicken:
2 pounds of boneless chicken breasts cubed
½ teaspoon coriander
½ teaspoon cumin
¼ onion powder
2 teaspoons dried oregano
3 cloves chopped garlic
¼ cup olive oil
2 tablespoons lemon juice
kosher salt (at least 1/4 teaspoon)
ground black pepper

For the rice:
2 tablespoons unsalted butter
½ teaspoon turmeric
¼ teaspoon ground cumin
1½ Basmati rice
2½ chicken broth
salt & pepper

For the white sauce:
1 cup of Greek yogurt
½ cup of mayo
½ tablespoon sugar
2 tablespoon white vinegar
1 teaspoon lemon juice
¼ fresh parsley
salt
2 tablespoons black pepper

Red Sauce - Sriracha

Directions:

Combine lemon juice, oregano, coriander, cumin, garlic and olive oil in a blender and blend until smooth.

Season mixture with salt and pepper then coat chicken

Place half the mixture in a bowl or food storage bag with the chicken

Allow chicken to marinate for at least 1 hour

Place remaining olive oil mixture in the fridge to use for later.

Remove chicken from olive oil mixture and season with salt and pepper

heat oil in a heavy (cast iron) pan on medium high heat

Add chicken to pan and cook until brown, about 3 to 4 minutes

Reduce heat to medium and flip chicken allowing it to cook through

Remove chicken from heat and allow to cool

Once cooled place chicken in a bowl with the remaining marinade and place in the fridge

Melt butter over medium heat in a dutch oven or a metal pot.

Add turmeric and cumin to pot and cook for approximately 1 minute

Add rice and stir to coat the rice

Continue to stir until coated rice is lightly toasted

Add chicken broth and season with salt and pepper

Turn heat up to high and bring to a boil

Cover pot and reduce heat to simmer

Cook rice for an additional 15 minutes

Remove from heat and allow rice to rest until it is tender


For sauce combine mayo, yogurt, sugar, vinegar, lemon juice, parsley and 2 tablespoons of black pepper.

Whisk together and salt to taste

Return chicken marinating in bowl to pan and cook over medium high heat until hot

Pile chicken on a half cup of rice with lettuce and tomato and some pita bread.

Drizzle white sauce and Sriracha if you like spice over chicken and rice. Done!!

I think we need more dishes like this. Quick comforting and reminiscent of summer.

What type of street food do you enjoy?

Jamaican Curry Chicken

There are certain people in your life that seem to make everything all better. For me, my Caribbean friends were the ones that made me forget all my woes. By the end of the night you would be lost in the conversation and past the minutia of the day. Though we don't hang the way we used to, in the summer we have several very large cookouts and try to hang until the dusk of the sun disappears. Though with children that's not always possible, there's a familiarity that comes with spending time together no matter how long we've been apart.

 I look forward to these cookouts and eating several Caribbean dishes. Sometimes I tried to make these dishes for the cookouts to see if my friends will like it. Sometimes I rocked it. Other times its fallen flat (very flat). I was so enthralled or lucky enough to have a friend bring me her favorite Jamaican curry powder. A good curry powder really makes this dish. In turn, I use it sparingly.

Best part of this recipe is that it's simple. A one pot wonder you can walk away from since these days there isn't as much time to stand over a stove. Of course, with a dish like this it's best to allow it time to simmer. If you are looking for a little heat, you can add a scotch bonnet or red pepper flakes. Since I have a mini me that isn't into a lot of spice, I'm not adding any heat to the larger dish. I'll add some red pepper flakes to my plate once it's finished.

Jamaican Curry Chicken

Makes 6 servings

Ingredients

2 1/2 pounds of chicken (I used leg quarters and cut it into 3 pieces)
1/2  tablespoon of olive oil
1/2 teaspoon of salt
4 tablespoons of Jamaican Curry Powder
1 medium onion sliced
4 small red potatoes (cut into quarters)
1 cup of chicken broth (or water)
2 carrots sliced
spring of thyme
Scotch Bonnet *optional
1 can of coconut milk *optional
salt and pepper to taste

Tools: large stock pot

Directions:

Clean chicken in a bowl of water mixed with vinegar. Remove any feathers that might be left behind (you can also burn the feathers off).

In a storage/freezer place chicken, salt and 1 tablespoon of curry. Use bag to help coat chicken until covered by seasoning. Allow chicken to marinate for 2 to 4 hours or overnight.

Heat olive oil in a stock pot/dutch oven over medium high heat and add 2 tablespoons of curry powder. Heat until curry powder changes to a dark golden brown (1 to 2 minutes).

Add chicken to the oil, curry mixture placing it chicken skin side down. Reduce heat to medium and allow chicken to cook for 8 to 10 minutes.

Add sliced onion, carrots, thyme, potatoes, curry powder and chicken broth (also add scotch bonnet if you choose). Stir all ingredients together, then cover pot and allow to cook over medium low heat for  approximately 2 hours.

Hint: If you prefer your curry thicker, remove chicken and allow your curry to reduce. If it's still not think enough, remove some curry and place in a separate small bowl with cornstarch. Whisk cornstarch and curry together. Slowly pour curry/ cornstarch mixture back into larger part and whisk.


Hope you make this dish for friends and family and spend all night talking and laughing.

I typically serve my curry over white rice or with rice and peas. Enjoy.

Spicy Chicken Sandwich

Like most people, I love fast food but the price of fast food these days just doesn't fit my budget. Luckily, a couple of years ago I came across a recipe for one of my favorite spicy chicken sandwiches. Of course, over the years I've come across many recipes and have weaved what I like from each into my own.

What makes this dish even better is that it serves 8 to 10 people. Not sure what type of birdzilla they sell at our supermarket, but one boneless chicken cutlet is a whopping 14 ounces. I had to cut that baby in thirds to get about three 4-1/2 oz. patties. I actually only used 4 chicken breasts to make these sandwiches. I got a whole lot of bird and bang for my buck.

Spicy Chicken Sandwich

Makes 8 to 10 Sandwiches

Ingredients
4 boneless chicken breasts
5 tablespoons of hot pepper sauce
1/4 teaspoon of salt
2 teaspoons of oregano
2 large eggs beaten
1/4 cup of water

Coating
Tortilla chips
1/2 teaspoon paprika
1 tsp onion powder
1/8 teaspoon garlic powder
4 teaspoons of cayenne

8 to 10 Sandwich rolls

Vegetable Oil - if frying

Directions
Depending on the size of your chicken you may want to cut it in half to make 6 oz patties.

Once you have 4 to 6 oz patties use a mallet or a rolling pin to flatten the chicken breast.

Gently season chicken with salt.

In a bowl combine hot pepper sauce, oregano, egg and water.

Combine chicken and hot pepper mixture in a bowl or bag.

Allow chicken to  marinate in the refrigerator for at least an hour.

After an hour or so remove chicken from refrigerator and preheat oven to 350 degrees if baking.

Season ground tortilla chips with paprika, onion powder, garlic powder and cayenne pepper.
(I removed the cayenne pepper because I didn't want it to be too spicy for my mini me.)

Taking one piece at a time, dredge chicken in tortilla mix. Shake of the excess coating.

If frying, pour oil into a large frying pan/skillet. Fry chicken until it is golden brown about 3 to 5 minutes per side.

Note* Grease should be approximately 1/2" deep and 350 degrees.

If baking set a rack on top of a baking sheet. Then place chicken on the rack and bake for 25 to 35 minutes.

For the last 8 to 10 minutes turn oven temperature up to 375 degreed to get an additional brown on the chicken.

Serve on bun with lettuce, tomato & mayo. Maybe jazz it up and serve it with coleslaw.

I actually feel like I've out done myself here because it's actually a bit healthier than the Wendy's version also. Especially, if you bake it. All the glory but not as much of the fat. Woo hoo!!

Chicken Provencal

These last couple of weeks I've been dying to roast a chicken. My assumption is that the weather has been a motivating factor in the dishes we are having these days. Of course, I can't deny the fact that I might miss France a bit since I've been trying to find someone to steal away with me to Nice. I haven't found anyone yet. But of course if I can't get there, food will be the next best thing. The debate, whether to make a classic French Roasted Chicken or Chicken Provencal.

A classic French roasted chicken is the epitome of classic French cooking .... butter, butter and more butter. French Provencal dishes are simple and always include olive oil, garlic and herbs. Too me, Provencal chicken is more rustic and reflects the laid back nature of southern France. At least that's my opinion. The aromas from the oregano, thyme and many other herbs creates an earthy (in a good way) taste and provides big flavor. All the elements complement the rustic nature of the dish. I prefer it because it's simple. Once everything is chopped and mixed you can just sit back and wait for the aromas to transport you to another place.


Chicken Provencal
Makes 8 servings


Ingredients
8 pound roaster chicken
2 lemons zest and juice
2 teaspoons of fresh oregano
2 teaspoons of fresh thyme
2 teaspoons of fresh rosemary
4 cloves garlic
4 tablespoons of extra virgin olive oil
1 tablespoon of salt
1 teaspoon of pepper.

Directions:

Preheat oven to 375 degrees.

Season chicken with 1/4 a teaspoon of salt and pepper.

Zest and juice lemon and chop herbs.

Mix salt and pepper.

Combine all ingredients in a small bowl well.

Rub olive oil mixture all over the inside and outside of chicken and place and a roasting pan.



Place any additional oil, lemon and herbs inside the chicken.

Roast chicken until skin starts to brown, about 25 to 30 minutes.

Reduce heat in the oven to 350 and allow chicken to cook for another 45 minutes to an hour.

Baste chicken with dripping from the bottom of the pan about every 30 minutes.

 

Allow chicken to rest at least 10 minutes before carving.

This Chicken Provencal was served with smashed potatoes and roasted string beans.

Look at the pretty bird. Bon Appetite!!

Mexican Shredded Chicken

September 15 through October 15 is Hispanic Heritage Month. And because of the many wonderful people in my life who hail from all over South America and the Caribbean, I could not let this month go by without doing a dish. Of course, the problem became what dish? Something from Colombia or Costa Rica? Should I go old school and represent my Nuyoricans??

In the end I made a dish that was simple and the most comforting. Shredded chicken. I  made this dish in the slow cooker because the chicken is really infused with all of the flavors. I also love the way my house smells when I walk in and this has been cooking all day. Shredded chicken reminds me of walking into my friend's house after school or after playing all day on a Saturday. There's something that made us feel really safe and loved to have a nice hot meal waiting for us. It made you feel special. Growing up in New York City could be difficult, especially if your parents were constantly working. It was nice to go to my friends house and be accepted as part of the family.

This dish is typically called Mexican shredded chicken but I'm pretty sure I learned how to make it from someone who was Puerto Rican. Oh well. Here's to my friends and their heritage. Thanks for all you've shared. Salud!

Mexican

Shredded Chicken
Makes

4 Boneless Chicken Breasts
1/4 cup of cilantro
1/2 spanish onion
1/2 red pepper
1/2 green pepper
2 heaping teaspoons of minced garlic
4 roman tomatoes
1 tablespoon of salt
1/2 teaspoon of cumin
2 cups of chicken broth
1 tablespoon of sofrito (tomato)

Tools: Slow Cooker/Crock Pot (optional)

Slow Cooker Directions:

Place chicken breast in slow cooker.

Sprinkle salt, cumin and garlic over chicken.

Slice onions, peppers and tomatoes  and place over chicken in the crockpot.

Chopped cilantro and sprinkle over onions, peppers, tomatoes and chicken.

Add tablespoon of sofrito and then pour chicken broth over all ingredients.

Cook on high heat for 4 hours or 6 hours on low heat.

Take chicken out and gently pull apart with fork.

Return chicken to slow cooker and turn slow cooker off.


Sin Slow Cooker Directions:

Place chicken in a large stock pot or skillet on medium high heat.

Sprinkle salt, cumin and garlic over chicken.

Slice onions, peppers and tomatoes  and place over chicken in the crockpot.

Chopped cilantro and sprinkle over onions, peppers, tomatoes and chicken.

Add tablespoon of sofrito and then pour chicken broth over all ingredients.

Allow the above ingredients to come to a boil and allow to boil for 2 to 5 minutes.

Reduce heat and allow chicken to cook for an additional 15 minutes.

Once chicken is done, turn stove off and remove chicken from pot.

Use a fork to gently pull chicken apart. 

Place chicken back into pot and stir into onion, pepper and tomato mixture.

The perk of this dish is that you can use it for tacos or with your favorite rice. 

We're having ours with rice and avocado salad. Enjoy yours whatever way makes you feel good.

Oven Fried Chicken

Ever go into a kitchen store and come out with a million things? One shopping trip I returned with a silicon healthy mat. Say what? A silicon mat that has portions elevated so hot air can circulate underneath the food. My point... I love new gadgets and dohickeys especially if it makes life easier. Of course, my immediate need comfort food after an arduous week lead me to out my new dohickey to use. Of course, I thought I was handing the new transitions at work well but my cravings for bad food have proven otherwise. So, why fight it?

In the end, I decide to drown my woes in fried chicken. Of course, frying is not really my thing. I hate standing over hot oil and I always get burned. So I was happy to have the mat on hand. I could make fried chicken without standing over a hot stove, getting burned or wasting a bunch of oil. Best of all I could make something bad and feel good about it. Woo hoo!!

Oven Fried Chicken
Makes 6 Servings

Ingredients

2 pounds of chicken
2 tablespoons of adobo seasoning

½cup of flour

1 teaspoon of paprika

½ teaspoon of salt

½ teaspoon of black pepper

vegetable oil spray

Tools: silicon healthy mat
*Note: If you do not have a silicon healthy mat, you can get similar results by placing the chicken on a rack in a baking sheet.

Directions

Preheat oven to 450 degrees.

Place silicon mat ( or wire rack) on a shallow baking sheet and spray with vegetable oil.

Pat chicken dry and sprinkle with adobo seasoning.

In a bowl combine flour, paprika, salt and pepper.

Dredge chicken in flour mixture and place on silicon mat.

Place chicken in oven and bake for 30 minutes.

After 30 minutes turn over and bake for another 30 minutes.

It's healthier than it would be if I fried it in a pan!!