BRAISED CHICKEN WITH CHILLIES
The chicken can be replaced with seafood - thickly diced blue eye or whole prawns - but they will take only minutes to cook.
Provided by Neil Perry
Categories Main-course
Time 1h30m
Yield SERVES 4
Number Of Ingredients 10
Steps:
- Bring a small saucepan of salted water to the boil. Add the pearl onions, reduce the heat to low and simmer until tender, about 15 minutes. Remove the onions from the water and set aside. Melt the butter with a splash of oil in a wide pan over medium heat. Put the chicken pieces into the pan in a single layer and season with sea salt. Cook the chicken slowly, turning occasionally until the skin is golden brown - about 5 minutes. Pour off any excess fat at this point. Put the chillies in a bowl with 500ml boiling water and soak for about 30 minutes. Remove the chillies, reserving the water, and roughly chop. Blend or process the chillies, garlic, cumin and the chilli water until smooth. Add the chilli sauce, bay leaves and orange rind to the chicken and stir with a wooden spoon, scraping any brown bits stuck to the bottom of the pan. Reduce the heat to low, cover and braise the chicken until it is tender and the sauce has thickened a little - about 30 minutes. Remove the bay leaves and orange rind, adjust seasoning if necessary. Divide the chicken among 4 large bowls and serve with steamed jasmine rice and cucumber salad.
COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS
Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that's lighter than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves - sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails - can be stashed in your freezer, where they'll keep for months.
Provided by Alexa Weibel
Categories dinner, curries, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
- Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
- Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
- Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
- Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.
BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
- Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
- Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
- Stir in the vinegar and parsley and serve.
QUICK-BRAISED CHICKEN WITH GREENS
There's a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth - and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it's especially good with crunchy olive oil-fried toast (see Tip).
Provided by Ali Slagle
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.
BRAISED CHICKEN WITH CHILLIES
Make and share this Braised Chicken With Chillies recipe from Food.com.
Provided by Papa D 1946-2012
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter and oil and brown the Chicken, a few pieces at a time.
- As the Chicken browns, remove and keep warm.
- Add the sliced onion and sauté until soft.
- Add the broth, nutmeg, salt, pepper, and chillies and bring to a boil.
- Put the Chicken back in the pan, cover with the stock, reduce the heat, and simmer for 45 minutes.
Nutrition Facts : Calories 847.9, Fat 60.9, SaturatedFat 19.1, Cholesterol 270.4, Sodium 479, Carbohydrate 6.1, Fiber 1, Sugar 3.1, Protein 65.6
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