GARLICKY LIME CHICKEN WITH SCALLIONS
Not only do you get dinner on the double but this garlicky chicken has a tangy hint of lime.
Provided by Judith Hannemann
Categories Chicken skillet dinners
Time 25m
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper on both sides.
- Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
- Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
- Meanwhile, thinly slice two scallions; set aside.
- Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
- Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
- Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over chicken. Cut lime into quarters and serve alongside.
Nutrition Facts : ServingSize 1 serving, Calories 254 kcal, Carbohydrate 2 g, Protein 27 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 88 mg, Sodium 204 mg, Fiber 1 g, Sugar 1 g
GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME
These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper on both sides.
- Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
- Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
- Meanwhile, thinly slice two scallions; set aside.
- Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
- Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
- Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED CHICKEN THIGHS WITH GINGER-SCALLION NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine 2 tablespoons oyster sauce, 1 tablespoon vegetable oil, the five-spice powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
- Oil the grill grates. Grill the chicken until lightly charred and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and let rest.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the noodles and cook as the label directs, adding the carrots and snow peas during the last minute of cooking. Drain the noodles and vegetables and transfer to a large bowl. Wipe out the saucepan and reserve. Snip the noodles into shorter pieces with kitchen shears.
- Finely chop the scallions and ginger in a food processor. Heat the remaining 5 tablespoons vegetable oil in the reserved saucepan over medium-high heat. Add the scallion-ginger mixture and cook, stirring, until softened, about 2 minutes. Remove from the heat and stir in the soy sauce and vinegar. Add to the noodle mixture, season with salt and pepper and toss. Divide among plates; drizzle with the remaining 3 tablespoons oyster sauce.
- Slice the chicken and serve over the noodles.
Nutrition Facts : Calories 640, Fat 32 grams, SaturatedFat 4 grams, Cholesterol 156 milligrams, Sodium 1543 milligrams, Carbohydrate 52 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams
HEIRLOOM GARLIC CLOVE CHICKEN THIGHS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
- Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.
GARLICKY CHICKEN THIGHS WITH SCALLIONS AND LIME
These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
Provided by BeaconRecipes
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- 1. Season chicken with salt and pepper on both sides. 2. Heat oil in a large Dutch oven or large, high-sided skillet over medium heat. 3. Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes. 4. Meanwhile, thinly slice two scallions; set aside. 5. Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown. 6. Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. 7. Remove chicken thighs, garlic head and scallions and set aside. Continue to reduce sauce down (if needed) until it has become a thick glaze. 8. Once sauce is reduced down to your liking, pour back over chicken thighs and scallions. Garlic cloves can be squeezed from bulb and served on side as a tasty addition.
Nutrition Facts : Calories 401 calories, Fat 28.565098834029 g, Carbohydrate 4.38490253606654 g, Cholesterol 142.88159655 mg, Fiber 0.501791789813583 g, Protein 30.4870877844662 g, SaturatedFat 7.6604285009221 g, ServingSize 1 1 Serving (202g), Sodium 337.762899929687 mg, Sugar 3.88311074625296 g, TransFat 1.70638839394047 g
HONEY-GARLIC CHICKEN THIGHS
Sticky, easy honey-garlic chicken made simple, with the most amazing 5-ingredient honey-garlic sauce that is so good you'll want it on everything! Garnish with parsley and serve over vegetables, rice, pasta, or a salad.
Provided by ERIKIM21
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Season chicken with garlic powder, salt, and pepper.
- Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
- Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 17.4 g, Cholesterol 64.1 mg, Fat 11.3 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 3.1 g, Sodium 232.2 mg, Sugar 15.8 g
GINGER-SCALLION CHICKEN
In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.
Provided by Melissa Clark
Categories dinner, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
- Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
- Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams
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