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I got porkchops and chicken and ain't afraid to go to the supermarket
noir_blood
Registered User regular
Registered User regular
The GF works late tonight, so I want to be able to have something cooked for her today instead of the usual take out of Friday nights. Looking at the freezer right now I see we have some leftover porkchops and also some boneless chicken. We have a pretty good stocked kitchen as well.
I'm looking for something that a retarded cook could make that's delicious. I got a couple of hours after work before she shows up, so cooking time is not necessarily a big deal.
So PA, what you got?
I'm looking for something that a retarded cook could make that's delicious. I got a couple of hours after work before she shows up, so cooking time is not necessarily a big deal.
So PA, what you got?
noir_blood on
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I have made this recipe, it is very easy and delicious. If your like me and don't keep white wine around you can make it with out it and it will turn out fine.
not really that hard to make, a bit time consuming but delicious and well worth it
I don't think the pioneer woman has ever let me down. Her site is fantastic.
don't boil chicken
what's wrong with you?
that's like, ghetto "cooking" for people that are too lazy to learn how to cook properly
We like boiling everything.
:^: Very helpful, thanks for the post.
boiling chicken is going to make it dryer and less flavorful
braising is a wet cooking method that can work very well with chicken, but braising is not boiling
boiling chicken is basically giving up and admitting you're not even willing to try and make decent chicken
Unless you're making shredded chicken for a recipe that involves further preperation I can think of no good reason to boil chicken.
I once went the home of a childhood friend and his family served a meal of boiled chicken and kool aid. I did not go back.
Currently it's between this and corden bleu. Maybe I'll do both.
If I wanted to make the above receipe, and not be labeled an outcast for boiling the chicken, what should I do to get the same results?
fine cooking indeed, but to each their own
You could probably cut it into strips and pan saute them on high/med-high in a little oil. To check for doneness cut into the thickest one and make sure there's no pink.
Sorry I don't have any easy recipes, but get that frozen meat out of the freezer post haste. It may take longer to thaw then you think depening upon how it was packed.
If you put the chicken in a ziplock bag and then submerge that in cool water it will hasten the thaw a fair bit. Don't use warm water or let it thaw on the counter as it will encourage bacteria to grow.
Also don't boil your chicken. All of the flavour of chicken will go into the water. If you're boiling your chicken, you may as well be putting all that soup and cheese on an old sock.
Also, if you're dealing with chicken for the first time you need to know a few things about cleanliness and such. Watch this: http://www.youtube.com/watch?v=A5sxus2B3so
Oh, and when I have chicken breasts I usually make the best/largest Caesar salad you've ever seen. A massive amount of romaine lettuce, homemade Caesar salad dressing, croutons, fried bacon, and I fry two chicken breasts in olive oil, lemon juice (not too much), garlic salt and cumin. It makes a gigantic amount of food and is pretty easy.
Ingredients (estimating here, cause I just eyeball it).
meat:
3 bay leaves
1 tsp thyme (dried)
1 tsp marjoram (dried)
5-10 peppercorns (whole)
1 tsp kosher salt
2 lb chicken breast
sauce:
1 cup plain yoghurt
1/4 cup lemon juice
2 Tbl olive oil
3 cloves garlic
2 Tbl ground cumin
rice:
1 cup rice
1/4 cup slivered almonds
1/4 cup cashews
1/2 cup currants or golden raisins
saffron
finish:
2 pitas
handful of chopped parsley
cayenne or smoked paprika
Bring the 1st 4 ingredients to a boil in 2 quarts of water in a pot, then toss in the salt. Toss in the chicken breasts (merciful heavens! I'm boiling chicken!). Simmer chicken til done (about 15-20 minutes, cut into it and if there's any pink it's not done, cooked chicken breast is off-white and has a fibrous texture, you can tear it). Remove and set aside poached chicken and reduce broth as much as you can (I hasten this by transferring to a wide/shallow pan and using the largest burner on high); I shoot for 0.5-1 cup, but it's not too important, you're just trying to concentrate the flavor of the broth for later use.
[While chicken is simmering] - On low/medium heat, toast the almonds and cashews in a pan (you better watch it the whole time, nuts go from raw to black in a lot less time then you'd think). Bloom the saffron in a small cup of warm water. Prepare rice in the way suggested for the type of rice you use, but add the toasted nuts, the currants, and the saffron plus its water to the pot in which you prepare the rice. I use basmati rice, so the water to rice ratio I use is 2:1 (including the saffron water), and I bring the rice just to a boil, stir once, cover, reduce heat to low, and it's done in 20 minutes.
Toast the pitas and set aside. Crush and mince the garlic and then combine all the sauce ingredients in a bowl and mix well. Salt to taste.
Serving: Tear up the toasted pita and use it to line the bottom of a baking/casserole or serving dish (9x13 is too big unless you're scaling up the recipe). Fish out the bay leaves and pour the reduced broth (no more then 1/2 cup) onto the pita. Tear/cut up the chicken into chunks (3/4 inch maybe) and layer on top of moistened pita. Pour your prepared sauce over the chicken. Dust lightly with cayenne or paprika and garnish with parsley. Serve with the rice.
Notes: The main difficulty with this dish is timing. If you take too long to reduce the broth then the chicken may get too cold (personally I don't mind if the chicken is lukewarm or roomtemp, the sauce will cool it down a lot anyways). I cook it the way I outlined above, but you can reduce the complexity and prep time by using broth to simmer instead of the way I did it and skipping the reduction step entirely; though you'll have a bunch of broth left over. If you do it my way and fear biting into a whole peppercorn, strain the broth. I don't think brown rice would be a good choice, jasmine might be nice though. This dish is actually quite mild in flavor to what I normally like, but it's been on the weekly rotation for months. The chicken/sauce is middle eastern (ish) and the rice is Indian (ish), but I quite like the combination.
Stick some good oil into a big sauce pan - sautee a clove of garlic and half an onion
add in 2 diced carrots, a large diced potato, a lot of peas (if you like peas - i love peas.), and diced chicken.
cook until the chicken is cooked - then add in 2 cups water. (sorry druhim i know you hate this water/chicken equation but this has a point to it!)
bring to a boil, then simmer on medium for about 10 minutes or until the carrots/potatos can be easily poked with a fork.
then ! add in a glico curry package. you can get them in most every grocery store, in a little box in mild, hot or medium. i use mild because i am a huge wuss.
stir it in 'till there are no chunks, wait 5 minutes, serve over rice.
delicious and filling.
I'm against just boiling chicken
which is not what you're describing :P
Flatten the chicken breasts with a mallet (potato/bean mashers work just as well.) Place a few slices of feta cheese and some sauted baby spinach inside and roll up like a burrito. Season the outside with some basil, salt and pepper. I prefer to quickly brown the outside in a pan then bake at 350 until done (usually another 20 minutes,) but you can bake purely for 30 minutes if you prefer. In the same saute pan pour about 3/4 a cup of balsamic vinegar and bring to a boil while continuously stirring and getting up the brown bits. When the balsamic is thick enough to coat the back of a spoon, drizzle this over the finished chicken and it is amazing. I usually pair this with some roasted asparagus which you can have in the oven at the same time. Just rinse the asparagus, put in a baking pan/pyrex and coat with olive oil, salt and pepper. The asparagus will probably only take 15-20 minutes.