Wok Recipes Chicken Recipes SexyGourmetChef HD
Wok Chicken with Garden Vegetables
Ingredients:
- Organic Chicken Breasts
- Basmatti Rice
- Mixed Organic Vegetables
- Onion
- Garlic
- Saffron
- Herbs de Provence
- Salt and Pepper
Cooking time:
- Rice: 20 minutes
- Chicken: 7 minutes
Preparation time:
- 35-40 minutes
Today we are going to prepare a very quick chicken saffron with chopped crunchy vegetables from the garden.
In a saucepan, begin cooking your rice. It has the longest cooking time in this quick meal and is needed ready to combine with the chicken. When it's done, drain in a colander. I prefer Basmatti rice for this dish.
On a cutting board with a knife long, cut the chicken into thin strips. Although you may have been warned to wash raw chicken in advance, that practice will not kill the bacteria. It will only spread the bacteria to other items! Cooking the chicken thoroughly will kill the bacteria.
Cut the onions finely on a separate cutting board and use a different knife or wash the knife and your hands in soapy water after handling the raw chicken.
Put a bit of oil at the bottom of the wok and throw in the onions, cooking for a few minutes until golden, then add the chicken, saffron, vegetables, herbs, vegetable broth (bouillon cube in 1/2 glass of water), garlic, sea salt and black pepper.
Add the rice, mix well and finish cooking for about 5 minutes. You'll get a delicious dish that's healthy and balanced.
Bon Appetit!
PS: Wine pairing for Saffron Chicken may be Chardonnay, not oaky to overwhelm, or a Chenin Blanc.
CROK-R
Wok poulet et petits légumes du jardin
Ingredients:
- Poulet
- Riz
- Oignons
- Ail
- Sel et Poivre
- Safran
-Herbes de Provence
- Sachet de petits légumes mélangés Bio
- Sel et Poivre
Temps de Cuisson:
- Poulet: 7 minutes
- Riz: 20 minutes
Durée de Preparation:
- 35-40 minutes
Aujourd'hui nous allons réaliser pour vous un wok de poulet safrané et émincé avec des petits légumes craquants du jardin.
Sur une planche à découper avec un couteau long, coupez le poulet en fines lamelles. Dans une casserole haute, faite cuire de riz puis égouttez le dans une passoire. Coupez les oignons finement. Mettez un peut d'huile au fond du Wok et jetez-y les oignons, laissez dorer pendant quelques minutes puis ajoutez la viande et faite la précuir, ajoutez le safran, des herbes, un bouillon cube ou légume, 1/2 verre d'eau, de l'ail, fleur de sel et poivre noir. Rajoutez le riz, mélangez bien et terminez la cuisson pendant encore environ 5 minutes. Vous obtiendrez un délicieux plat très saint pour la santé et équilibré.
Bon Appétit!
CROK-S
Production by: P7 Productions ( All Rights Reserved)
All Rights Reserved Texts and Videos 2013
Mannhart Management
Contact Natacha Mannhart in Los Angeles
natachamannhart@gmail.com
Crispy Chicken Thighs
Hello, welcome to:
Flavors of Spain;
In the Southwest.
On this occasion I want to show you how to make super crispy chicken thighs with sauteed lettuce! This technique is awesome!!!
This is what you need:
3 ea. Chicken thighs skin on
3 ea. Romaine lettuce hearts
½ oz. Jalapeño finely diced
2 oz. White onion diced
½ oz. Garlic thinly sliced
½ oz. Very dry Spanish Sherry
½ oz. Pecan pieces toasted
Freshly ground pepper corns
Salt
Finely chop jalapeño
Dice onion and slice garlic
Remove stems from lettuce and separate leaves
Wash, rinse and dry lettuce leaves
Remove bones from chicken thighs
Add de-boned chicken thighs to non stick pan skin side down
In this case, it doesn't matter if the pan is hot or not
Cover thighs and cook on medium heat for 20 minutes
Increase the heat to medium high and cook for 5 minutes more
Remove thighs from pan and pour off clear rendered fat except for 2 tablespoons, keep all the delicious crunchies
Heat pan again and then add jalapeño, onion and garlic
Add salt, pepper and saute until translucent
Deglaze pan with dry Sherry
Add lettuce leaves and cook for a minute or two
Serve chicken on bed of lettuce and garnish with toasted pecans
Enjoy!
Thank you Jon Sayles for your wonderful music
Thank you for watching!
Recommended Seafood Dishes (Chinese Style Cooking Recipe)
Recommended Seafood Dishes (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
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