Tag Archives: chicken

Chicken Banh Mi Sandwich Recipe and Video #NationalSandwichDay

November 3rd is National Sandwich Day, and why not? The humble and satisfying sandwich, originally constructed as a vehicle for leftovers and efficient hands-on eating, has roots in nearly every culture. From classic American PB&J (peanut butter and jelly, for those of you who may ask), to hoagies and burgers, wraps and clubs, pockets and panini, and tartines and smørrebrød (which are fancier ways to say “open-face”), there is a version of a sandwich for every cuisine and appetite.

So, in honor of #NationalSandwichDay (and as a welcome diversion from the increasingly discordant politics and punditry in the last week of the Presidential campaign) I submit to you a delectable recipe and video for Chicken Banh Mi, guaranteed to whisk you away from the news cycle, at least for lunch. Banh Mi is the Vietnamese rendition of a sandwich with French sensibilities: French baguette, paté, and mayonnaise meet Asian spiced meats, chiles, pickles, and cilantro – a creation influenced by the lengthy colonization of Vietnam by France. (Even the origin of this sandwich can’t escape politics.) The key to a good banh mi is the perfect flavor balance of spicy, salty, sweet, and piquant, matched by a satisfying blend of textures – crusty tender baguette, bright herbs, crunchy pickles, and a creamy sweet-spicy mayo sauce.

banh-mi-mp4-0-000

Chicken Banh Mi Sandwich

The meat fillings in banh mi can vary from pork to chicken, duck, tofu, paté, or sausage. For a quick and light preparation, I often use chicken. Makes 4 sandwiches.

Marinade:
1 garlic clove, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Sriracha
1 tablespoon sesame oil
2 teaspoons brown sugar

2 boneless, skinless chicken breasts, each about 6 ounces, pounded to an even thickness, about 1/2-inch thick.

Pickled Vegetables:
1 medium carrot, peeled, cut into matchsticks
1 (4-inch) daikon, peeled, cut into matchsticks
1 (4-inch) English cucumber, seeded, cut into matchsticks
2 tablespoons sugar
1 teaspoon salt
1/3 cup rice wine vinegar

Spicy Mayo:
1/2 cup mayonnaise
1 tablespoon Sriracha

2 tablespoons vegetable oil
4 small hero rolls or 1 large soft baguette, cut into four (4-inch) sections, split
4 Boston lettuce leaves
1 to 2 jalapeños, sliced
1 bunch fresh mint
1 bunch fresh cilantro

1. Whisk the marinade ingredients in a bowl. Place the chicken in a small baking dish, pour the marinade over and turn to coat. Let stand at room temperature for 30 minutes (or refrigerate for up to 24 hours).
2. Combine the pickled vegetable ingredients in a bowl. Using your fingers, rub the vegetables until the sugar and salt dissolve, and the vegetables release their juices and begin to soften. Pour in the vinegar and let stand for at least 30 minutes (or refrigerate for up to 24 hours). Drain before using.
3. Whisk the spicy mayo ingredients in a small bowl and refrigerate until use.
4. Preheat a large skillet (preferably cast iron) over medium-high heat. Add the vegetable oil to the skillet. Remove the chicken from the marinade, place in the skillet and cook until browned on both sides and thoroughly cooked through, about 8 minutes. Transfer to a cutting board and let rest while you toast the bread, then thinly slice.
4. In the same skillet (do not wipe it out), toast the rolls, cut-side down until lightly marked and crusty, about 2 minutes, without turning, adding a little oil if necessary.
5. To assemble, spread about 1 tablespoon mayo on each cut side of each roll. Lay a lettuce leaf on the bottom half, then top with chicken, the pickled vegetables, jalapeños, mint leaves, and cilantro leaves. Serve immediately.

Video produced by Food Guru Channel and TasteFood

Get Your Grill On: 5 Recipes for Memorial Day Grilling

pomegranate chicken skewer tastefood
Pomegranate Chicken Skewers with Yogurt, Mint, and Pistachios

Chipotle Ribs TasteFood
Smoky Chipotle Glazed Ribs


Grilled Shrimp Tostadas

BLT salad view

BLT Salad with Avocado and Grilled Croutons

jerk chicken

Jamaican Jerk Chicken

Farmer’s Market Roasted Chicken Dinner

chicken platter tastefood

Springtime Bounty

A trip to the farmers market yielded the ingredients to inspire and assemble this dinner. It didn’t require much: one chicken, a bunch of green garlic, potatoes, and lambs lettuce. A good glugg of olive oil, a head of garlic, and a lemon plucked from our tree was all that was needed to bring this meal together – and a skillet and a grill.

chicken skillet

Green garlic is young garlic which resemble thick spring onions. Its buttery and mild flavor is amplified when roasted and braised. In this preparation, the green garlic’s bulbs and white stalks are tucked under a whole chicken which nestles in a skillet between hunks of potatoes and a garlic head while roasting. For serving, the reserved green garlic tips are chopped and tumbled with lemon zest, oil and a pinch of sea salt, for a bright gremolata garnish – making sure that the garlic stalks are completely put to use. A fresh lambs lettuce salad, simply dressed with lemon and olive oil, surrounds the chicken, mingling with the pan juices which are redolent with the buttery roasted garlic cloves. One stop shopping and dinner at its best.

garlic scapes

Roasted Chicken Platter with Potatoes, Garlic Scapes and Lemony Lambs Lettuce

The beauty of this recipe is its ease of preparation and one-skillet method. The veggies and chicken roast together – either on the grill or in the oven. Other vegetables such as onions and carrots may easily be substituted. Serves 4.

1 (4 pound) whole chicken
Salt
Extra-virgin olive oil
Freshly ground black pepper
3/4 pound garlic scapes
1 pound small yukon gold potatoes, halved crosswise
1 large head of garlic, outer layers of skin removed, top trimmed by 1/4 inch to expose the cloves.
1 untreated lemon, halved

Salad:
6 ounces lambs lettuce (mâche)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt

1. If you have time, season the chicken all over including inside the cavity with salt. Place in a bowl or on a rimmed dish and refrigerate uncovered for a few hours. Remove from refrigerator 1 hour before roasting. Drizzle and coat with olive oil. Season with freshly ground black pepper.
2. Prepare a grill for indirect cooking over medium-high heat (about 400°F/ 200°C). If using an oven, preheat to 400°F.
3. Snip off the green stalks of the garlic scapes and set aside. Place the bulbs, the potatoes and garlic head in a large bowl. Drizzle with about 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat, then dump the vegetables into a large cast iron skillet (or grill-proof baking dish). Nestle the chicken into the center of the vegetables, breast-side up. Roast over indirect medium-high heat until the chicken is thoroughly cooked through, 1 to 1 1/4 hours, basting occasionally with pan juices and rotating the pan from time to time to ensure even cooking. Remove from the heat and transfer the chicken to a cutting board. Let rest for 15 minutes.
4. While the chicken rests, squeeze the roasted garlic into the pan and gently mix around to combine with the juices and vegetables.
5. Make the gremolata: Finely chop the green garlic tips and place in a bowl. Add 1 teaspoon finely grated lemon zest and juice of 1/2 lemon, 1 tablespoon olive oil, and a pinch of salt. Stir to combine.
6. Make the salad: Place the lambs lettuce in a large bowl. Whisk the oil, lemon juice, mustard and salt in a small bowl. Add to the lambs lettuce and toss to coat.
7. Spread the salad around the rim of a large platter, leaving the center clear for the chicken. Carve the chicken into serving pieces and arrange in the center of the platter. Scatter the roasted potatoes and garlic scapes around the chicken.  Spoon some of the pan juices over the chicken and vegetables and sprinkle with the gremolata.

Vietnamese Chicken Noodle Soup – Easy Pho

Chicken Pho TasteFood

Are you a fan of Pho? If you’ve never had it, Pho is a Vietnamese noodle soup. It consists of a mountain of slurp-worthy rice noodles swimming in a rich and aromatic broth fortified with proteins such as chicken, beef, or tofu. The bonus is the garnishes – a cornucopia of fresh herbs, chiles, lime, and sprouts to scatter over the top, with squirts of hot sauce and hoisin for good measure. Pho is intoxicatingly good, highly addictive, and a perfect remedy to fight a cold or simply satisfy a craving for Asian spice and heat. Once you taste it, you’re likely hooked.

The key to an authentic pho lies in its broth, a time consuming affair best left to the weekend when you have the freedom to fill your home with exotic aromas, while a whole chicken or beef bones slowly cook, and the stock reduces to a flavorful soul-satisfying intensity. The challenge – as cravings go – is that sometimes you just want pho – now – when it’s not a weekend, when it’s an hour before dinner on a busy weeknight, when you’ve just arrived home, only leftovers are in the fridge – and the nearest Vietnamese takeaway is in the next county.

Here is a solution – an inauthentic version I call easy pho, or, more cutely, faux pho. Instead of making the stock from scratch, I use a good quality store-bought stock and embellish it with aromatics. It saves a lot of time, and is a perfect quick fix for a simple, healthy, and crave-satiating weeknight dinner.

Easy Pho – Vietnamese Chicken Noodle Soup

This recipe is especially easy to make when you have  leftover chicken in the fridge, otherwise you can pick up a rotisserie chicken from the store, or quickly poach a couple of chicken breasts. Serves 4>

1 tablespoon canola oil
1 large yellow onion, coarsely chopped
1 (2-inch) knob of fresh ginger, coarsely chopped
6 cloves
2 star anise
1 (2-inch) stick cinnamon
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
6 cups chicken stock
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon salt
8 ounces vermicelli rice noodles
1 pound cooked chicken meat, shredded
4 scallions, white and green parts thinly sliced
1/4 cup fresh cilantro leaves

Garnishes:
Sliced red or green jalapeño chiles
Mung bean sprouts
Fresh mint or Thai basil sprigs
Lime wedges
Sriracha and Hoisin sauce

1. Heat the oil in a Dutch oven or deep skillet over medium heat. Add the onion and ginger and sauté until fragrant and the onion begins to brown, about 5 minutes. Add the cloves, star anise, cinnamon stick, coriander seeds, and peppercorns and sauté until fragrant, about 1 minute. Add the stock, fish sauce, sugar, and salt and bring to a boil. Cover and reduce the heat to low, and simmer for 30 minutes.
2. While the soup is simmering, cook and drain the noodles according to package directions.
3. Strain the soup through a fine mesh strainer into a clean pot. Add the chicken to the soup and simmer over medium-low until heated through, 3 to 5 minutes. Taste for seasoning and add more fish sauce, sugar or salt to taste.
4. Divide the noodles between large serving bowls. Sprinkle an even amount of scallions and cilantro over the noodles. Ladle the soup into the bowls.  Serve with the garnishes.

Coconut Chicken and Vegetable Curry

coconut curry tastefood

Move over turkey. It’s time for a holiday dinner time-out. This easy curry is a one-pot wonder – warming and spiced, creamy and filling, and simply prepared in 30 minutes. It’s perfect fare for a cold winter day and a welcome dinner option following an afternoon of cookie-baking.

Coconut Chicken Vegetable Curry

The beauty of this recipe is its flexibility. Feel free to switch up the vegetables to your taste. Chicken thighs may also be used in place of the breast meat – just adjust the cooking time accordingly. Serves 4.

2 tablespoons extra-virgin olive oil, divided
1 pound chicken breast, cut into 3/4-inch pieces
Salt and freshly ground black pepper
1 large yellow onion, chopped
1 large carrot, sliced
1 poblano pepper, seeded and sliced
2 garlic cloves, minced
1 tablespoon grated peeled ginger
2 tablespoons curry powder
1 (28-ounce) can Italian plum tomatoes with juice
1 (15-ounce) can coconut milk
1/2 bunch lacinato kale, tough stems removed, coarsely chopped
1 red jalapeño pepper, sliced
Chopped fresh cilantro

1. Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook until the chicken colors on all sides, turning as needed, 3 to 4 minutes. Remove the chicken from the pot and set aside on a plate.
2. Add 1 tablespoon oil to the same pot, then add the onion and carrot and saute until the carrot brightens in color and the vegetables begin to soften, about 3 minutes. Add the poblano and saute 1 minute. Add the garlic and ginger and saute until fragrant, about 1 minute. Add the curry powder and cook, stirring, to coat the vegetables and lightly toast the spice. Pour in the tomatoes and coconut milk and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Partially cover the pot and simmer until the vegetables are tender, about 15 minutes.
3. Return the chicken to the pot and stir in the kale. Continue to simmer until the chicken is thoroughly cooked through and the leaves are wilted, about 5 minutes.
4. Serve the curry in bowls with basmati rice. Garnish with the jalapeño slices and fresh cilantro.

Chicken Vegetable Soup with Green Garlic

green garlic veg soup

In this in-between time of winter and spring, a chicken vegetable soup is appropriately light and soothing. In this recipe, the comfort of chicken stock is enriched with carrots, fennel, and green garlic.  Green garlic is unique to spring. Resembling a thick scallion, the green stalk and bulb of young garlic is harvested before the plant matures and the bulb divides into cloves. In its raw state green garlic has a pungent aroma, yet when cooked it grows tame, providing a mild, sweet and herbaceous backdrop to the chicken stock.

Chicken Vegetable Soup with Green Garlic

Serves 4 to 6

1 tablespoon olive oil
1 cup chopped green garlic, white and pale green parts
Salt
2 large carrots, thinly sliced
1 medium fennel bulb, fronds trimmed, halved lengthwise and thinly sliced crosswise
4 cups chicken stock, preferably homemade
1 cup orzo
2 heaping teaspoons fresh thyme
1 1/2 cups shredded cooked chicken meat
1/4 cup chopped flat leaf parsley

Heat the oil in a soup pot over medium heat. Add the green garlic and 1/2 teaspoon salt. Sauté until the garlic softens and its aroma loses its pungency, about 5 minutes. Add the carrots and fennel and continue to sauté until the carrots brighten in color and the vegetables begin to soften, 2 to 3 minutes. Add the stock, orzo, thyme, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until the orzo is cooked through and the vegetables are tender, about 20 minutes. Taste for seasoning and add more salt if desired. Stir in the chicken and parsley and continue to cook until the chicken is warmed through.

Chicken and Farro Soup with Carrots and Shiitakes

Posted by Lynda Balslev

This is a Sunday soup, a perfect antidote to a social weekend with big meals and late evenings. Restorative, healthy, and nourishing, it’s a perfect time-out meal to enjoy on a relaxed and peaceful day, with no reservations and no make-up on the agenda. I used leftover chicken from a roast, but you can easily use a rotisserie chicken from your local store or farmer’s market.

Chicken and Farro Soup with Carrots and Shiitakes

Don’t leave out the shiitakes – they impart a luscious umami flavor to the stock. Barley may be substituted for the farro. Serves 4.

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, sliced 1/4 inch thick
6 ounces shiitake mushrooms, trimmed, halved if large
5 cups chicken stock
1/2 cup farro or pearl barley
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
2 cups shredded cooked chicken breast
1/4 cup chopped Italian flat leaf parsley

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onion and sauté until it softens without coloring, about 3 minutes. Add the carrots and mushrooms. Sauté until the carrots brighten in color and the mushrooms begin to release their juices, about 3  minutes. Add the stock, farro, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and simmer until the farro is tender, about 25 minutes. Stir in the chicken and top off with additional stock if needed. Simmer until the chicken is heated through. Ladle into bowls. Serve hot, garnished with parsley.

A Grill and a Skillet: Yogurt Marinated Chicken Breasts with Tomatoes and Chickpeas

Chicken grill When the weather gets all hot and in your face, it helps to shout back. Fire up the grill, douse your food with loads of spice and fight fire with fire. What I love about this method is that not only is the food intoxicatingly flavored with aromatics, spicy heat and char, all of the cooking remains outside on the grill. In this recipe, chicken is swathed in a creamy-smoky-spicy bath that permeates and tenderizes the meat as it marinates. While the meat grills to crispy perfection, a basket of cherry tomatoes cooks down to a sweet sludge dotted with nubby chickpeas, which becomes the bed for the finished chicken. It’s served with couscous to absorb the rich pan juices and topped with a dollop of fragrant yogurt sauce. Bright, spicy and very shouty, indeed.

Yogurt and Spice Marinated Chicken Breasts with Tomatoes and Chickpeas

Serves 4 to 6.

Marinade:
3 garlic cloves, minced
1/4 cup Greek whole milk yogurt
2 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 tablespoon smoked paprika
1/2 tablespoon sweet paprika
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne

4 large chicken breasts with skin, de-boned, about 8 ounces each

1 pound grape or cherry tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup fresh cilantro sprigs
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Sauce:
1/2 cup whole milk Greek yogurt
1 tablespoon chopped fresh cilantro

Prepare:
1.  Whisk the marinade ingredients in a small bowl. Transfer 1 tablespoon of the marinade to another bowl and set aside for the sauce.
2.  Place chicken in a rimmed baking dish. Rub all over and between skin and meat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3.  Prepare the grill for direct and indirect cooking over medium heat.
4.  Heat the oil in a large cast iron skillet over indirect medium heat. Add the tomatoes and cook until they just begin to break down and release their juices, about 10 minutes, stirring occasionally. Add the garlic, chickpeas, cilantro, cumin, red pepper flakes and salt. Cook until the tomatoes collapse and the sauce thickens, about 10 more minutes, stirring occasionally.
5. While the tomatoes cook, remove the chicken from the marinade and discard the marinade. Grill the chicken, skin side down, over direct medium heat, until cooked through, turning once. Remove from heat.
6. Whisk the reserved marinade with 1/2 cup yogurt and fresh cilantro.
7. Cut the chicken breasts in half crosswise. Nestle into the skillet with the tomatoes and chickpeas. Serve with the yogurt sauce.

This dish and its many iterations I’ve enjoyed making is originally inspired by a recipe from Bon Appetit. 

Grilled Pomegranate Chicken and Vegetable Skewers

pomegranate chicken skewers tastefood

Posted by Lynda Balslev

Memorial Day weekend is a week away, but why wait to grill? Any weekend (or any night, for that matter) is a good excuse to fire up the Weber. I made these skewers to feed a crowd, but the following recipe will generously feed a table of four. A Middle Eastern inspired pomegranate marinade infused with aromatic spices tenderizes and flavors the chicken, which is best left to marinate overnight. If you don’t have time for that, then 4 hours will do.

Grilled Pomegranate Chicken and Vegetable Skewers
Serves 4

Marinade:
1/4 cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
1 tablespoon sriracha
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts
Bamboo skewers, pre-soaked for 30 minutes
1 large red onion, cut into 1-inch chunks
2 red or orange bell peppers, stemmed and seeded, cut into 1-inch chunks
Fresh mint and parsley leaves for garnish

1. Whisk the marinade ingredients in a small bowl. Set aside 1/4 cup for basting.
2. Cut the chicken into 1-inch chunks. Place in a large bowl. Add the marinade and stir to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Prepare the grill for direct cooking over medium heat. Thread the chicken on skewers alternating with onion pieces and peppers.
4. Grill over direct medium heat until nicely charred and chicken is thoroughly cooked through, turning as needed, 8 to 10 minutes, basting halfway through the cooking process with reserved sauce.
5. To serve, pile the skewers on a serving platter. Drizzle with olive oil. Season with extra salt and pepper if desired. Garnish with fresh mint and parsley leaves.

Chicken Fried Rice with Almonds and Broccolini

chicken rice tastefood

Whole chickens are a gift that keep on giving. I roast a chicken almost weekly. After the roast dinner, there are lots of leftovers to transform into another meal. The bones are simmered in water for homemade stock which in turn is used for soups or stock for cooking rice, quinoa or farro. And the leftover meat can easily be turned into a whole new dinner. I made this fried rice dish with leftovers from my farmer’s market chicken dinner.

Chicken Fried Rice with Broccolini and Almonds

Serves 4

1 cup basmati rice
1 1/2 cups chicken stock or water
1 tablespoon extra-virgin olive oil
4 green onions, sliced 1/4-inch thick, white and green parts divided
1 large carrot, diced
3/4 pound broccolini, cut into 1/2-inch pieces
1 clove garlic, minced
1 tablespoon grated peeled ginger with juices
1/2 teaspoon red chili flakes
2 to 3 cups shredded cooked chicken
2 tablespoons soy sauce
1/3 cup cilantro leaves, chopped (optional)
1/4 cup slivered almonds, toasted

Combine the stock, rice and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, and simmer, covered, until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff the rice with a fork.
While the rice is cooking, heat the oil in a large skillet over medium heat. Add the white parts of the green onions, the carrot, broccolini. Saute until bright in color and crisp-tender, 2 to 3 minutes. Add the garlic, ginger and chili flakes and saute until fragrant, about 1 minute. Add the chicken and soy sauce and cook, stirring, until the chicken is heated through. Remove from heat. Add the cooked rice, the green onions and cilantro. Stir to combine and taste for seasoning. Add more salt if desired. Sprinkle the almonds over the rice and serve warm.