Tag Archives: Chicken

Tom Kha Gai

Posted on by

0

Tom Kha Gai

This is one of my favorite Thai entrees. This soup is so full of flavors I love it. This is what got me loving Thai food in the first place years ago. My brother introduced me to Thai food When I was 11. He went on his mission to San Jose, Ca and spoke Thai and met lots of Thai people and of course they all cooked for him. So when he came home he took me to a Thai restaurant called Chars. It was so good. Me being 11 of course loved the Thai coconut Ice ceam sprinkled with chopped peanuts and coconut. Delish! I make that too, It’s Easy and great for dessert after spicy Thai food. Anyway Here’s my version of this wonderful soup.

Not a great picture but it’s yummy I swear. You see the chicken and mushrooms and yummy flecks of chili.

Tom Kha Gai
2 cans of coconut milk
2t. palm sugar or brown sugar
3 stalks of lemon grass bottom 1/3 trimmed and outer leaves discarded chopped in chunks and bruised with your knife
2 shallots diced
1/2c. of cilantro
4c. chicken broth
5 1 inch chunks of galanga ( you can get this asian ginger at asian markets)
5 kaffir lime leaves crushed/bruised
3T. red curry paste or more if you like it spicier.
2-3 thai chilies bruised
Mix altogether over stove and bring to a boil and reduce to a simmer and cook 30 minutes.
If you want you can remove the leaves, galanga and lemon grass but traditionally they leave it in and you pick them out as you eat the soup.
Add: 2-3 Chicken breast diced
8 ounces of sliced mushrooms
simmer until chicken is done about 8 minutes.
Add: 3Tbsp of fish sauce simmer 1 minute more then serve with cilantro and sliced green onions
It should have a balanced taste of salty, sweet, creamy, herbal, sour and spicy.  You can add fish sauce to make it saltier, sugar obviously for sweet, coconut milk for creamy and if its too spicy it will cool it down. Chilis for heat and sour will be from lemongrass, lime leaves and if you need more sour notes add 1-2 T. lime juice.
Enjoy

Jambalaya

Posted on by

0

Image
My family loves this dish and so does everyone that eats it. I based this recipe from  a cookbook recommended to me by a chef in New Orleans.  It was all delish!
Chicken,Sausage and Shrimp Jambalaya
1lb. andouille or smoked spicy sausage sliced into 1/4 inch slices
3 chicken breasts cut up into bite size chunks
2c. onions chopped
1 green and 1 red pepper chopped
1 large tomato copped
4 celery stalks chopped
3T. oil
4 T. flour
1/2  6 oz can tomato paste
1 can of beef consomme’ (if you don’t have it you beef broth)
2 bay leaves
1t. basil and thyme
1/2t. chili powder
1/4t. red pepper
pinch of black pepper
1t. salt
1/4t. cayenne
11/2c. chicken stock
3 cloves garlic minced
1c. chopped okra
11/2c. med. shrimp
6 green onions chopped
3T. parsley choppedBrown the sausage in 1t. oil. Remove and set aside. Place chicken in pan and brown very well set aside. Add 3T. oil and 4T. flour and make a medium brown roux whisking until flour is all combined and turns brown. Add chopped vegetables except green onions and parsley and cook until tender, stirring occasionally, Add tomato paste and stir well, then add beef consomme and gradually add 11/2c. chicken stock while stirring. Bring to a slow boil, then add meats stirring well. Add seasonings and garlic and let simmer 15 minutes You can add rice at this point with 2-3 cans of broth and cook 25-30 minutes longer covered or do as I do and keep it as a sauce/topping to put on top of rice. I do this only because I am a big saucey girl. I love the sauce so I want more of it rather than having the rice soak it up.  I add green onions, parsley and a couple dashes of tabasco right at end. Serve over rice. Serves 8-10 people.

Jerk Chicken Sweet Potatoes

Posted on by

0

Jerk Chicken stuffed Sweet Potato

I love Sweet Potatoes and Yams and I love Jerk chicken. I love spicy food. I had something like this at a restaurant and loved  it so I created it at home. The mango, mandarin orange salsa provides some extra sweetness to balance out the spiciness of the Chicken and the sweet potato rounds it all out.

Jerk Chicken
3T. allspice
1/4t. nutmeg
dash of cinnamon
6 green onions sliced
3-4 garlic cloves minced,
1 inch chunk of ginger grated
3T. brown sugar or 2 T. agave nectar
3 jalapenos or hot chilies like scotch bonnet if u can find cut up.
1T. soy suce
1 lime juiced
1/2t. salt
1T. oil
2t. thyme
1 bay leaf
Puree all in blender and put over:
6 Chicken breast in a pressure cooker with 1/4c. water
Pressure cook about 12-15 minutes.

Shred chicken

If you don’t have a Pressure cooker marinade the chicken in half the jerk sauce and grill it or put in crock pot with have the jerk sauce on high for 4 hours then shred and add rest of sauce to it.

Bake sweet potatoes in oven or microwave until tender

Fruit salsa
1 mango diced
1 can mandarin oranges chppd
1/4c. chopped cilantro
3T. red onion
1 T. lime juice
salt to taste
pinch of cinnamon

Put shredded chicken on top of cut open sweet potato. put some of pan drippings on sweet potato too. Top that with fruit salsa and enjoy. I did three days in a row for lunches. My kids liked it too which I was a little surprised about.