PrettyGirlFood

Arroz con Pollo (Chicken with Rice)

Sticky Chicken Noodle Salad

2 boneless, skinless chicken breasts
1 tablespoon cooking oil
½ teaspoon salt
¼ teaspoon pepper
2 garlic cloves, minced or grated
1 tablespoon tomato paste
¼ cup chicken stock
1/3 cup balsamic vinegar
2 teaspoons honey
2 tablespoons soy sauce

1/3 pack of Thai rice noodles, cooked and cooled
½ cucumber, diced
½ head of romaine lettuce, sliced
1 tablespoon cilantro, minced
2 tablespoons mint, minced

Heat a large sauté pan over medium heat. Add oil and heat for a minute.

Season the chicken with salt and pepper. Add chicken to sauté pan and cook, flipping half way through. Cook for approximately 3 to 4 minutes per side. Remove cooked chicken from pan and set aside.

Add the minced garlic to the pan and cook for one minute. Stir in tomato paste and chicken stock. With a wooden spoon, scrape the bottom of the pan to pick up all the yummy bits. Add the balsamic vinegar, soy sauce and honey to the pan and bring to a boil for 3 minutes or until the liquid has reduced by half.

Return the cooked chicken to pan. Continue to cook over medium heat, for an additional 10 minutes, or until chicken is completely cooked and covered in the balsamic sauce. Season to taste. Toss the noodles with the chicken and sauce. Divide between two bowls and top with cucumber, lettuce, cilantro and mint

Fried Chicken

(Source: Flickr / trefleenor)

Teriyaki Chicken

1/2 cup (125ml) mirin
1/2 cup (125ml) soy sauce
One 2-inch (5cm) piece of fresh ginger, peeled and grated
2-pounds (900g) boneless chicken thighs (4-8 thighs, depending on size)

1. Mix together the mirin, soy sauce, and ginger in a large zip-top freezer bag. Add the chicken thighs, force the air from the bag and seal it closed. Massage the chicken to distribute the marinade then refrigerate the chicken for 8 to 12 hours, flipping it over a few times to distribute the marinade.

2. To cook the chicken, drain the chicken over a saucepan and set the pan over medium heat reduce the marinade it comes to a full boil, then reduce the heat and cook it longer, until it’s slightly boiled down.

3. Heat a grill pan or cast-iron skillet over high heat and add the chicken thighs, skin side down, cooking off only the amount of thighs in the pan so they are not crowded – I did three at a time in mine.

4. Sear the thighs for 2-3 minutes on each side, then cover, and cook for 6 minutes.

5. Remove the cover, wipe the condensation off the underside of the cover with a kitchen towel, flip the thighs over, cover, and cook for another 6 minutes.

6. Uncover the chicken and finish cooking them for about 3 minutes on each side, brushing and basting the chicken with the reserved marinade as you go, until the skin and meat have darkened.

Remove from the pan and cook off the remaining chicken thighs the same way.

Storage: Leftovers are especially good to have in the refrigerator for a few days, and I used mine to make rice bowls with kimchi. Nancy suggests sandwiches, too.

Chili Chicken @ Spicy Dragon - Toronto, Canada

(Source: canadian-photographer.ca)

Chicken Satay & Black Pepper Fried Flat Noodles

(Source: Flickr / superfinefeline, via prettygirlfood)

Chicken teriyaki

2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
800g (1¾ pounds) chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
handful of parsley leaves, chopped
rice, to serve

In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.
Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.
Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.
Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.

Serves 4-6