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Instant Pot Chicken Thighs with Risotto

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March 16, 2022

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This Instant Pot Chicken Thigh Recipe with risotto is a ridiculously delicious one-pot meal ready in 30 minutes!

Ingredients

2 tablespoons olive oil

8 ounces button mushrooms, thinly sliced

6 bone-in skinless chicken thighs

1 large onion, finely chopped

3 cloves garlic, minced

2 tablespoons butter

1 cup arborio rice (Italian style rice)

1 cup dry white wine (or vermouth)

2 cups chicken stock

½ teaspoon salt and pepper, plus more for seasoning the chicken

½ cup Parmesan cheese, grated

1/3 cup Italian parsley, finely chopped

3 ounces baby spinach

Preparation

1. Set the Instant Pot to sautÃ© mode. (I used the Instant Pot Duo 6 Quart for this recipe.) Add 1 tablespoon of oil and brown mushrooms for 3-4 minutes.

2. Remove the mushrooms. Season the chicken thighs with salt and pepper, add another tablespoon of olive oil to the inner pot, and sear chicken about 3 minutes a side then remove and set aside.

3. Add onions and garlic, and cook about 3-4 minutes.

4. Add the butter and work the brown bits off the bottom of the pot so they do not burn. Then stir in the rice and cook for 2 minutes.

5. Pour in dry white wine and simmer for 3 minutes.

6. Add in the sautÃ©ed mushrooms, chicken stock, and a 1/2 teaspoon salt and pepper, then stir. Place chicken on the top.

7. Close the lid and set to manual high pressure for 7 minutes. It will take about 7 minutes for the IP to come to pressure.

8. Once the cook time has completed, allow pressure to naturally release for 5 minutes then manually release by carefully moving the pressure valve to the “Venting” setting. The internal temperature of the chicken should be at least 165 degrees.

9. Remove the chicken from the pot and stir the cheese and parsley into the rice.

10. Stir the spinach in, and serve warm with chicken.

Credit: Foodista

Huli-Huli Chicken

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March 15, 2022

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It smells and tastes better when you buy it fresh roasted off the grill in downtown Haleiwa, Hawaii on a sultry summer day after a long day at the beach. But, if you don’t have that luxury, make it at home on a sunny day and you’ll feel like you’re there!

Ingredients

BRINE:

2 cups WATER

1 cup DARK BROWN SUGAR

2 tablespoons KOSHER SALT

4 CLOVES GARLIC -SMASHED

4 SLICES GINGER ROOT-SMASHED

6 SPRIGS FRESH THYME

SAUCE:

2 cups TERIYAKI SAUCE

1/4 cup HONEY

4 CLOVES GARLIC SMASHED

1 teaspoon SESAME OIL

1 tablespoon LIME JUICE

1 PEEL OF 1 ORANGE

1/4 cup PINEAPPLE JUICE

6 CHICKEN DRUMSTICKS AND 4 THIGHS

1 PINEAPPLE CORED, SKINNED AND SLICED INTO RINGS

Preparation

1. MIX TOGETHER THE BRINE- WATER, SUGAR, SALT GARLIC GINGER & THYME. PLACE IN A LARGE RESEALABLE BAG AND PLACE THE CHICKEN INTO THE BRINE. REFRIGERATE FOR AT LEAST AN HOUR, BUT NOT MORE THAN 4.

2. PUT THE SAUCE INGREDIENTS INTO A SAUCEPAN, STIR AND SIMMER UNTIL SAUCE THICKENS.

3. STRAIN OFF THE SAUCE AND PLACE IN A BOWL.

4. REMOVE THE CHICKEN FROM THE BRINE AND GRILL UNTIL MEDIUM BROWN AND COOKED THROUGH TO THE BONE. PLACE THE PINEAPPLE ON THE GRILL. LIGHTLY BASTE THE CHICKEN & PINEAPPLE WITH THE SAUCE. TURN AND BASTE 2-3 TIMES EVERY 2-3 MINUTES. REMOVE FROM GRILL & SERVE.

Credit: Foodista

How to Roast a Chicken in a Crockpot

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March 15, 2022

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These easy instructions deliver perfect Roasted Chicken every time

Ingredients

1 Whole Baking Hen

Salt and Pepper to taste

1 tsp thyme

1 TBS butter — melted (optional)

Garnish with lemon slices and rosemary

Preparation

1. Remove Hen from packaging and rinse well. Pat dry with paper towels. Salt and pepper the inside of the cavity and the outside very well (should feel like it fell in the sandbox and you quickly dusted him off— use plenty). Sprinkle Thyme over the chicken.

2. Place the chicken in the crock pot — I like to put it in with breasts facing up — but that is up to you — either way will work.

3. Place the lid on the crock pot. Turn crock pot on low. Do not disturb for at least 8 hours. That’s it, don’t add water, don’t add anything. Now, Go to work — chicken will be done when you get home. Seriously. Don’t put anything else in the crock pot. Really. Go to work.

4. When you arrive home 8 hours later — a little longer is no big deal — the chicken is ready. Only do this next step if you are super crazy about super crispy chicken skin. The skin will be suitably crispy just from the crock pot.

5. (Optional step) Turn the broiler on in your oven. Gently lift the chicken out of the crock pot with two large wooden spoons and place it gently in a cast iron skillet. Gently. Don’t scream or anything but his wings and legs might fall off. Paint the melted butter onto the exposed skin. Place under the broiler for 3-5 minutes until golden brown. Garnish. Serve.

Credit: Foodista

How To Make Fried Chicken Without Frying?

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March 15, 2022

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How To Make Fried Chicken Without Frying?

It’s fake fried chicken : Yes, because it looks and tastes like fried, but it is…baked.

Ingredients

4 chicken thighs

2 Tbsp of extra virgin olive oil

rosemary

sage

tarragon

salt

pepper

6 Tbsp of bread crumbs

2 Tbsp of honey

2 Tbsp of vinegar

Preparation

1. Preheat the oven to 200 °C/400 °F.

2. Wash and dry the chicken thighs.

3. Mince the herbs.

4. In a bowl put the extra virgin olive oil, the minced herbs, salt and pepper.

5. Put the chicken inside the bowl and gently massage the chicken with the oil and herbs mixture.

6. Pass each thigh on the breadcrumbs and put on an oven tray covered with parchment paper.

7. Cook until well done, from 50 minutes to one hour, depending on your oven and the weight of the chicken pieces.

8. At half cooking time, turn each piece to the other side.

9. Prepare a sauce mixing the honey and vinegar.

10. Five minutes before taking the chicken out of the oven, brush each piece with the sauce.

Credit: Foodista

How to make Dragon Paneer Chilli

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March 14, 2022

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Dragon Paneer Chilli is the one of the greatest food of Indochinese Cuisines. Dragon Paneer Chilli made with a verity of mixed vegetable Deep fry with Paneer. The taste Dragon Paneer Chilli is wow-some and mouth-watering.

Ingredients

5 tbsp Ching’s Schezwan Chutney

1 Cup Paneer Cubes

1 Diced Onion

1/2Diced Capsicum

1 tsp Crushed Black Pepper

2 tbsp Deep Fry Oil

2 tbsp Corn flour

1 tbsp Chopped Ginger

1 tbsp Chopped Garlic

2-3 Chopped Green Chilli

4-5 Dried Red Chilli

1 tbsp Coriander leaves

Preparation

1. Step 1:

2. In a bowl, add paneer cubes, corn flour and mix well.

3. Step 2:

4. Heat oil in a pan. Now deep fry the paneer until crisp and golden brown. Remove it on an absorbent paper such that it soaks the extra oil and keep aside.

5. Step 3:

6. Now heat 2 tbsp of oil in a pan and add dried red chillies, garlic, ginger, green chilies and sautÃ© for some time.

7. Step 4:

8. Add onion and capsicum and sautÃ© well.

9. Step 5:

10. Add Ching’s Secret Schezwan chutney and toss well.

11. Step 6:

12. Add deep fried paneer into the pan, crushed black pepper, chopped coriander leaves and mix well.

13. Garnish with coriander leaves. Serve Hot.

Credit: Foodista

How to make Crispy Honey Sriracha Chicken Wings

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March 14, 2022

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How to make Crispy Honey Sriracha Chicken Wings

4 servings of our Crispy Honey Sriracha Chicken Wings fit perfectly on 1 baking sheet and 1 baking rack, but they are so yummy that this is NOT enough for a whole family! We find that you need at least 8 servings for a family of 4. You will require 2 baking sheets and 2 baking racks for this recipe if you want to save time and get it done in 1 hour. If you don’t have 2 baking sheets and 2 racks, just repeat the process. You’ll enjoy the delicious smell longer.

Ingredients

Dry mixture

4 teaspoons baking powder

2 tablespoons table salt

2 teaspoons ground black pepper

2 teaspoons chili pepper

2 teaspoons paprika

5 pounds chicken wing sections

Honey Sriracha Glaze

2/3 cup honey

2/3 cup sriracha sauce

2 tablespoons seasoned rice vinegar

1/2 teaspoon sesame oil

1 teaspoon sesame seeds, or as desired

Preparation

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.

2. Whisk the baking powder, salt, black pepper, chili pepper and paprika together in a small bowl. Place the chicken wings in a large bowl. If you don’t have bowls, you can use a regular mid-size pot with lid. Personally, I prefer pots as the wings don’t fly away.

3. Sprinkle 1/2 of the baking powder mixture over the wings and toss to coat. Sprinkle the remaining baking powder mixture over the wings and toss to coat again.

4. Place the wings onto the rack of the prepared baking sheet. Make sure that all wings are within foil coverage otherwise your wings might stick to the rack.

5. Bake in the preheated oven for 20 minutes. Turn the wings and continue baking for 20 minutes. Turn the wings again and bake until wings are browned and crispy, about 10 or 15 minutes more. It’s best to monitor them to make sure that the wings are not overcooked (i.e., too dry or brown).

6. Transfer the wings to a large bowl.

7. Whisk the honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until the glaze is even. Drizzle the glaze over the wings and toss to coat.

8. Place the wings onto a serving platter and sprinkle sesame seeds over the top.

Credit: Foodista

How to Make CHICKEN CURRY RISOTTO

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March 14, 2022

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Curry is one of our favorite dishes to make and there are so many possibilities with ingredients. This time we’ve taken an organic chicken breast and added some peas, apples and raisins and lots of seasoning. It was super good!

Ingredients

1 large boneless, skinless chicken breast

½ small red, chopped small

3 large garlic cloves, chopped small

1 T unsalted butter

1 T extra virgin olive oil

¾ C Arborio rice

½ C raisins

4-6 oz frozen peas, thawed and brought to room temperature

Half an apple cut into 1/2″ cubes

1 T curry powder

2 ¾ C organic chicken stock

a pinch of red pepper flakes for taste enhancement

pinch of salt

Parsley for garnish

Major Gray’s chutney for table

Preparation

1. Season chicken breast with granulated garlic and fresh black pepper. Cook in panini grill, George Foreman grill or saute until done. Set aside.

2. Heat the butter and 1 T olive oil tin a 10 inch saute pan over medium-high heat until it starts to brown or smoke slightly.

3. Add the onion and sautÃ© on medium heat until soft, about 2 minutes. Add the garlic and seasonings and saute another minute, stirring frequently.

4. Add the rice to the pan and saute the rice about 3-5 minutes or until you can smell it opening up, but before it browns. Stir it frequently.

5. Add the raisins, apple and just enough of the broth to cover the rice. Bring it to a low simmer, stirring occasionally. Keep adding the liquid each time the rice has absorbed the previous batch. Continue until all of the liquid is added and absorbed. This should take about 20 minutes.

6. Stir in the peas and reserved chicken, cover and let simmer for about 2-3 minutes more while flavors integrate. Serve immediately as the peas are best when just barely cooked.

7. NOTE: The risotto should be served moist but not soupy. Add a little liquid if it is too dry.

Credit: Foodista

Hot and Sour Grilled Fish Fillets

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March 12, 2022

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Don’t be tempted to kick up the flame – you could easily ruin your fish by doing that!

Ingredients

1 inch skinless captains cut firm white-flesh fish fillet per person (about 5 in length and 1/2 tablespoon olive oil per fillet

6 very thin slices of lemon per fillet

Several dots sriracha chili sauce per fillet

6 or so fresh cilantro leaves per fillet

1 medium clove garlic per fillet, minced

Salt and pepper to taste

Preparation

1. Preheat a grill to 350 degrees.

2. Toss the fish fillets and lemon slices in the olive oil. The oiled slices of lemon keep the fish moist and also give a great tang to the cooked fish.

3. Depending on how many fillets you are cooking, arrange in the basket but do not crowd – leave some space all around each fillet so they will cook evenly.

4. Shingle 3 lemon slices on the bottom of the greased grill rack, allowing enough length to protect the fillet. Add a few torn leaves of fresh cilantro, and about 3 dots of sriracha per lemon slice. Add a good sprinkle of kosher salt and some freshly ground black pepper.

5. Put the fillet of fish on top of that, sprinkle on some minced garlic, a few more torn leaves of cilantro and several more small dots of sriracha.

6. Sprinkle on some more salt and pepper, then cover with three more slices of oiled lemon. Close and secure the grill basket, making sure the fish is held firmly, but not smooshed.

7. Put the grill basket on the preheated grill and cook, with the grill cover partially down, for 8 to 10 minutes.

8. When the fish starts to become visably opaque, flip the basket.

9. Continue to cook for another 5 to 8 minutes, and then check for doneness.

10. To check for doneness, unhinge the grill basket, and with a fork see if the fish flakes easily and has cooked through it’s thickest part. If all is opaque, the fish is done, but allow a few minutes of standing time for the fish to fully complete cooking. The time to cook the fish may be as much as twenty minutes – this is a fairly low heat method, but the fillets will be juicy and not dry.

Credit: Foodista

Honey Mustard & Sriracha Chicken Wings

CWEB

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March 12, 2022

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Honey Mustard & Sriracha Chicken Wings – Cast iron skillet seared and finished baking in the oven for the perfect wing!

Ingredients

1 Pkg of Organic Chicken Wings

2 tbsp of Organic Butter

Cast Iron Skillet

RUB

1 tsp Celery Salt

1 tsp Paprika

1 tsp Garlic Powder

1/2 tsp of Salt & Pepper

SAUCE

1/4 Cup of Honey

2 tbsp of Olive Oil

1 tbsp of Sriracha

1 tbsp of Dijon Mustard

1 Sprig of Rosemary (rough chopped)

1 Sprig of Thyme (rough chopped)

1 Clove of Garlic Minced

Preparation

1. Pre-heat your oven to 400 degrees.

2. Pre-heat your cast iron skillet over medium heat.

3. Add your butter and allow to melt and spread evenly throughout the skillet.

4. Cover your chicken wings with your rub evenly (add more seasoning if needed).

5. Add your chicken wings to your cast iron skillet and char on all sides for 2-3 minutes each side.

6. Add to a baking dish and brush with your hone garlic sriracha sauce.

7. Throw in additional sprig of rosemary and pop in oven.

8. Cook for 25-30 minutes (flip half way through and baste) until the chicken is done all the way.

9. Turn your oven to broil, coat your chicken wings with any remaining sauce, and cook for 3-4 minutes.

Credit: Foodista

Honey Lemon Chicken by StreetSmart Kitchen

CWEB

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March 12, 2022

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Honey Lemon Chicken by StreetSmart Kitchen

Extra tender pan-fried chicken breast coated with a tasty coating, then served warm with a honey lemon dressing.

Ingredients

1 boneless and skinless chicken breast (about 6 oz), butterflied

3 tablespoons Canola oil

For the chicken coating:

1 egg

1/4 teaspoon sea salt

1 tablespoon all purpose flour

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

For honey lemon dressing:

1 1/2 lemons (1 juiced, 1/2 sliced for garnishing)

2 teaspoons honey

1/4 teaspoon corn starch

1/4 teaspoon water

Preparation

1. Lay the butterflied chicken breast on a plate. Sprinkle a small pinch of sea salt on both sides. Marinate the chicken with as much as egg white you can separate from 1 egg for 30 minutes. Flip once in between. Leave the egg yolk with the rest of the egg white in a bowl for coating.

2. While the chicken is marinating, prepare the chicken coating and the honey lemon dressing. For the chicken coating, add flour, sea salt, ground black pepper and oregano into the bowl that contains the egg. Beat until even.

3. For the dressing, stir corn starch with water in a small bowl until melted and set aside. Warm up lemon juice in a pan over medium heat and then stir in honey until even. Add the melted corn starch and stir until the dressing is slightly thickened. Remove the dressing from heat and set aside.

4. After the chicken is marinated, place it into the coating and make sure the entire piece is coated.

5. In a nonstick pan, heat up oil over high heat. Slowly place the coated chicken in it and cook for 1 minute. Flip to the other side and cook for another minute. Turn off the heat and transfer the chicken into a plate. Let it sit until cold before cooking again. Together with marination, this step will make the chicken extra tender and juicy. You can facilitate the process by putting the chicken into the fridge for 15 minutes. (Also, you can follow the above steps to prepare for more chicken breasts and freeze them for later. Just remember to let the chicken thaw naturally before cooking.)

6. In the same pan, heat up the remaining oil in the pan, put the cooled chicken back in. Cook each side for 1-2 minutes or until the coating turns into golden brown.

7. Remove the chicken from heat to a cutting board. Let it cool down for a bit and then soak up the oil on the surface by using a paper towel. Cut the whole piece into smaller pieces and transfer them to a serving plate.

8. Pour the honey lemon dressing on top of the chicken and garnish with a few lemon slices. Serve immediately.

Credit: Foodista

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Instant Pot Chicken Thighs with Risotto

Ingredients

Preparation

Huli-Huli Chicken

Ingredients

Preparation

How to Roast a Chicken in a Crockpot

Ingredients

Preparation

How To Make Fried Chicken Without Frying?

Ingredients

Preparation

How to make Dragon Paneer Chilli

Ingredients

Preparation

How to make Crispy Honey Sriracha Chicken Wings

Ingredients

Preparation

How to Make CHICKEN CURRY RISOTTO

Ingredients

Preparation

Hot and Sour Grilled Fish Fillets

Ingredients

Preparation

Honey Mustard & Sriracha Chicken Wings

Ingredients

Preparation

Honey Lemon Chicken by StreetSmart Kitchen

Ingredients

Preparation

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