Poultry Essentials Spicy Garlic Chicken Recipes

POULTRY ESSENTIALS: SPICY BAKED CHICKEN BREASTS

Steps:

• PREP/PREPARE
• For this recipe, you will need a rimmed baking sheet, lined with parchment paper, and a wire rack. The rack is optional; however, it gives the chicken a crisper crust on the bottom.
• Brining the Chicken: There are times when brining is not necessary, and other times when it is advisable. When I oven back chicken, I usually brine. A standard brine for boneless, skinless chicken breast would be about 2.5 tablespoons of salt dissolved into a quart of cold water, then immerse the breast for about 45 minutes, but no more. FYI: I you do choose to brine the chicken, then do not add the salt to the spice rub.
• Gather your ingredients (mise en place).
• Add all of the ingredients together for the spice rub, and reserve.
• Place a rack in the middle position, and preheat the oven to 425f (220c).
• Cut the chicken in half, lengthwise.
• Coat with the grapeseed oil, and sprinkle the spice rub on both sides of the chicken.
• Place on a parchment-lined baking sheet, fitted with a wire rack (if using).
• Place into the preheated oven, and bake until cooked through, and the spices are nice and brown, about 18 - 22 minutes.
• PLATE/PRESENT
• Rest the chicken for about 5 minutes, then slice and serve. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY ADOBO CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. If you have a cast-iron skillet it would be ideal for this recipe. If not, a good heavy-bottomed pan will do nicely.
• 3. Gather your ingredients (mise en place).
• 4. Add the sauce ingredients to a blender, and blend until smooth.
• 5. You could also use a food processor, fitted with an S-blade, or an immersion blender.
• 6. Add the chicken to a large bowl, or Ziploc bag, and pour in the sauce.
• 7. Stick in the fridge for 4 - 6 hours. This will give the ingredients a chance to know each other.
• 8. Remove from the fridge and shake off a bit of the marinade.
• 9. Add the oil to a skillet over medium heat.
• 10. When the oil begins to shimmer, add the chicken.
• 11. Cook, occasionally stirring until the chicken loses it pink, about 3 - 4 minutes.
• 12. Increase heat to medium high and cook until the chicken begins to brown in spots.
• 13. There is a trick to this. You want to use a stir/stop method. You stir the chicken and then let it sit and remain in contact with the bottom of the hot pan until it begins to brown... then stir. Stir/Stop, Stir/Stop, until the chicken is cooked through and has yummy crispy bits, about 4 - 5 minutes.
• 14. You want to give the chicken plenty of room so that it browns and does not just sit there and steam. So, if you have a small skillet, you may have to do it in batches.
• 15. PLATE/PRESENT
• 16. Serve it up over rice, or as a taco filling; even a casserole. Enjoy.
• 17. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY CHICKEN DUST

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
• 3. Gather your ingredients (mise en place).
• 4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
• 5. PLATE/PRESENT
• 6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
• 7. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium saucepan to make this recipe, or a slow cooker.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
• 4. Gather your ingredients (mise en place).
• 5. COOKING ON THE STOVETOP
• 6. Add the ingredients to a saucepan over medium heat.
• 7. Stir until the mixture comes to a simmer, about 5 minutes.
• 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
• 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
• 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
• 11. Whatever method chosen, properly store in the fridge until needed.
• 12. PLATE/PRESENT
• 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
• 14. Keep the faith, and keep cooking.

POULTRY ESSENTIALS CREAMY GARLIC CHICKEN W/VEGGIES

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Cut up the chicken into bite size pieces.
• Add 1 tablespoon of oil to a skillet over medium heat, and then add the chicken.
• Cook until the chicken is cooked though, and no longer pink, about 6 - 8 minutes.
• Chef's Note: While the chicken is cooking, sprinkle with a bit of salt and pepper.
• Remove the chicken from the pan, and reserve.
• Add the remaining tablespoon of butter and oil to the pan.
• When the foaming subsides, add the chopped onion.
• Cook until the onions begin to soften, about 4 - 5 minutes.
• Add the garlic, and cook until fragrant, about 60 seconds.
• Add the mushrooms, and cook until they begin to soften, about 6 - 8 minutes.
• Chef's Tip: If you wish, you can add the mushroom in with the onion, and cook them at the same time. That shaves about 8 minutes off the recipe time.
• In a small bowl, whisk the cream and chicken stock together with the flour, and add to the pan.
• Chef's Note: If you want to make this dish with a few less calories, you could try substituting the cream, with half & half, or even regular milk. You could even try a can of coconut milk.
• Allow to simmer until the sauce begins to thicken, about 3 - 4 minutes.
• Add the chicken to the pan; along with the peas, carrots, and the final spices.
• Allow to simmer until the chicken is warmed through, and the carrots begin to soften, about 7 - 8 minutes.
• Chef's Note: Do a final tasting for proper seasoning.
• PLATE/PRESENT
• Serve over rice with some crusty bread, and possibly a side salad. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY ANYTHING CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a skillet large enough to hold all the ingredients.
• 3. If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 - 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
• 4. Gather your ingredients (mise en place).
• 5. Cut up the chicken into bite size pieces.
• 6. Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
• 7. Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
• 8. Cook, turning occasionally, until the chicken gets golden brown, about 2 - 3 minutes per side.
• 9. You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
• 10. Remove from the pan and drain on paper towels.
• 11. THE SAUCE
• 12. Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
• 13. Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
• 14. I wanted a bit more heat, so I added some red pepper flakes.
• 15. Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
• 16. Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 - 6 minutes.
• 17. PLATE/PRESENT
• 18. My favorite way to serve this is over steamed long-grained white rice; however, you choose your own "best" way. Enjoy.
• 19. Keep the faith, and keep cooking.