Zesty Lime Chicken And Black Bean Rice
FULL RECIPE:
Here is what you'll need!
Zesty Chicken Black Bean and Rice
Servings: 4
INGREDIENTS
4 chicken thighs
1 cup white rice
1½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cilantro, chopped
1 can black beans, drained
1 lime
Salt, to taste
Pepper, to taste
PREPARATION
Season both sides of the chicken thighs with salt and pepper.
In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
Take the chicken out and add the onions and cook until they’re translucent, about 5 minutes. Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
Pour in the chicken stock, add the garlic and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime.
Enjoy!
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Chicken Sauce Picante (Cajun Recipe)
Chicken Sauce Picante is a Louisiana dish that is basically a spicy chicken and tomato gravy. It will fill your house with a wonderful aroma. Piquante means spicy, its a heat that is given off by the cayenne pepper, jalapenos and the tabasco sauce. See the recipe below:
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Chicken Sauce Piquant
Seasoning Mix
* 1 Tbsp plus 1 tsp of salt
* 1 Tbsp black pepper
* 2 tsp onion powder
* 2 tsp garlic powder
* 1 tsp white pepper
* 1 tsp dried thyme
* 1 cup ap flour
* 1 (5-6 pound) chicken cut in 8 pieces
* vegetable oil from frying
* 1 3/4 cups chopped onions
* 1 3/4 cups chopped celery
* 1 3/4 cups chopped green bell peppers
* 1 3/4 cups peeled and chopped tomatoes
* 3 Tbsp finely chopped jalapeno peppers
* 2 Tbsp minced garlic
* 1 3/4 cups canned tomato sauce
* 1 Tbsp plus 2 tsp of Tabasco sauce
* 4 cups chicken stock
Directions:
1. Combine the seasoning mix in a small bowl and mix thoroughly
2. Mix 1 Tbsp of the seasoning mix with the flour in a container or paper bag.
3. Dredge the cut up chicken in the flour and set aside.
4. Heat 1/4 inch of cooking oil in a large heavy bottom pan to approximately 350 degrees
5. Fry the chicken skin side down first for 5 to 8 minutes per side. Do this to both sides and remove and set aside
6. Drain all the oil into a glass container, leave the sediments in the pan. Add back 1/3 cup of the oil and heat the stove to high
7. Add the onions, bell peppers, and celery, scrape the bottom of the pan. Cook until the onions start getting translucent.
8. Add the chopped tomatoes, garlic, and jalapeno peppers, cook about another 2-3 minutes
9. Add the tomato sauce and cook for another 3 minutes stirring occasionally. Stir in the Tabasco sauce and remove from heat
10. Add the fried chicken and stock to a 5 1/2 quart saucepan or large dutch oven and bring to a boil.
11. Cover, reduce heat to medium and cook for 5 minutes. Then stir in half the tomato mixture and cook for another 5 minutes covered
12. Stir in the remaining tomato mixture and cook covered for 10 minutes stirring occasionally
13. Serve hot over rice
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Vegan Laksa | विगन लक्सा | Vegan Recipes | Malaysian Noodle Soup | Sanjeev Kapoor Khazana
A vegan version of the popular noodle soup from Southeast Asia! Full of flavours and spices that would lure you into having it again and again!
VEGAN LAKSA
Ingredients
6-8 dried red chillies, soaked for 1 hour and drained
8-10 cashew nuts, soaked for 1 hour and drained
6-8 garlic cloves
1 inch ginger, roughly chopped
1 inch lemongrass stalk, chopped
2 tbsps coriander seeds
2 fresh red chillies
1 medium onion, roughly chopped
½ tsp turmeric powder
Salt to taste
3 cups vegetable stock
3 tbsps oil
1 cup coconut milk
100 grams firm tofu, cut into 1 inch cubes
200 grams boiled noodles
25-30 small broccoli florets, blanched and drained
1 medium carrot, peeled, cut into thin roundels, blanched and drained
10-12 snow peas, diagonally halved, blanched and drained
½ cup sautéed mushrooms
Diagonally sliced red chillies for garnish
Method
1. Put the soaked red chillies, cashew nuts, garlic, ginger, lemongrass stalk, coriander seeds, fresh red chillies, onion, turmeric powder and salt into a blender jar and blend to a coarse paste. Add ½ cup water and blend to a fine paste.
2. Heat 2 tbsps oil in a deep pan. Add the blended paste and sauté for 3-4 minutes.
3. Add 1 cup water and mix well. Cover and cook for 3-4 minutes or till the oil separates.
4. Add vegetable stock, mix and cook till it comes to a boil.
5. Add coconut milk, mix and cook for 5 minutes. This is the laksa soup.
6. Heat remaining oil in a non-stick shallow pan. Place the tofu cubes and cook on high heat for 1 minute. Flip each tofu cube and cook the other side for 1 minute as well.
7. To serve, place a portion of the noodles in a serving bowl. Add 4-5 blanched broccoli florets, a few carrot roundels, a few snow peas halves and a portion of the sautéed mushrooms. Arrange a few tofu pieces, pour a portion of the soup and garnish with red chillies. Serve hot.
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Kanji Recipe | Indian Probiotic Drink | Fermented Drink
Kanji is a probiotic traditional Indian drink made from purple carrots and beetroot. Salty drinks are quite popular in India. After moving to Germany I realised that consuming salted drinks wasn't so common in Europe as my friends gawked at me when I added salt to my lemonade instead of sugar. This Kanji might be an unusual drink for many since it's salty and the main flavouring ingredient is mustard but if you're one of those people who like drinking pickle juice, you'll love this drink. It's tangy and slightly funky and fizzy from the fermentation process and it's extremely good for your gut!
Making Kanji is a fun project as it only requires 5 ingredients and a few minutes to put it together followed by lots of waiting. The result is this tangy savoury refreshing drink that we recommend you consume cold and the bi-product, pickled carrots and beetroot, which are another highlight of making these. They are great to snack on by themselves or add a refreshing crunch to salads.
For the complete written recipe and ingredients list check out our website:
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Music for indishious by Bryan Cooke
00:00 Intro
00:28 What is Kanji?
00:50 Fermentation
02:40 What you need
03:23 Importance of salt
04:10 Which mustard seeds
04:51 Preparation
06:30 Assembly
08:10 The wait
08:54 Orange carrot version
10:10 Bottle it up
10:29 What to do with the vegetables?
10:40 Serving
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BETTER THAN TAKEOUT - Lemon Chicken Recipe
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As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.