BRAISED CHICKEN THIGHS WITH CHILE, CINNAMON, CARDAMOM AND CORIANDER
If you're looking to boost flavor, spices are a natural. There are perhaps no cuisines that use spices more deftly than those of India. Borrowing a technique commonly used there, I sweat a trio of aromatic spices before adding the liquid to a braised chicken-thigh dish. The final flavor of the dish, earthy but somehow still delicate, is wholly satisfying.
Provided by John Willoughby
Categories dinner, one pot, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. In a Dutch oven or other large, heavy-bottomed ovenproof pan, heat the oil over medium heat until hot but not smoking. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add the garlic, ginger and chili, and cook, stirring often, until slightly softened, about 1 minute. Add cinnamon, cardamom and coriander, and cook, stirring constantly, for about 30 seconds.
- Add chicken to the pot along with the salt, pepper, potatoes, coconut milk and just enough chicken stock to half-cover the thighs and potatoes. Turn heat to high, bring just to a simmer, then cover and put in the oven. Cook until potatoes are tender and chicken thighs are cooked through, 45 minutes to one hour.
- Use a slotted spoon to transfer the chicken and potatoes to a serving dish. Tent loosely with foil and let rest. Skim as much fat as possible from the surface of the sauce, then return to a simmer over medium-high heat and simmer until slightly thickened, 5 to 6 minutes. Remove from heat, stir in the lime juice and cilantro, and adjust seasoning as necessary. Pour the sauce over the chicken and potatoes, and serve.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 26 grams, Carbohydrate 28 grams, Fat 44 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 15 grams, Sodium 715 milligrams, Sugar 4 grams, TransFat 0 grams
GARLIC-BRAISED CHICKEN
"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.
Provided by Eric Kim
Categories dinner, easy, weeknight, poultry, main course
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
- Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.
CILANTRO AND CORIANDER CHICKEN
Steps:
- Place a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.
BRAISED CHICKEN WITH ONIONS AND TOMATOES
Make and share this Braised Chicken with Onions and Tomatoes recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 1h2m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in large saucepan over high heat. Add onions and sauti 2 minutes.
- Stir in ginger, garlic and chiles.
- Add chicken pieces and brown lightly.
- Add tomatoes and remaining spices, yogurt, rum and salt. Reduce heat to low and braise 40 minutes until chicken is cooked through.
- Serve with cilantro and rice. With leftovers.
- Freezes well.
Nutrition Facts : Calories 184.2, Fat 8.4, SaturatedFat 1.4, Cholesterol 2.6, Sodium 413.1, Carbohydrate 20.9, Fiber 3.9, Sugar 10.1, Protein 3.9
COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS
Coriander, lemongrass, ginger, garlic, turmeric and coconut milk create layers of complex flavor in this braised chicken dish that's lighter than many traditional curries. Available at Thai supermarkets and other specialty food stores, fresh makrut lime leaves are optional, but perk things up. Any leftover lime leaves - sublime when sautéed with butter and seafood, sliced very thinly and sprinkled as a garnish, or simmered into simple syrup for cocktails - can be stashed in your freezer, where they'll keep for months.
Provided by Alexa Weibel
Categories dinner, curries, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
- Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
- Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
- Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
- Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.
BRAISED WHOLE CHICKEN
Braising a whole chicken makes the whole bird emerge succulent from wing tip to drumstick beneath crispy skin - so very good!!!!
Provided by Chef mariajane
Categories Whole Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5-10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and sauté 5 minutes. Add carrots and sauté another 5 minutes. Remove pot from heat.
- Place chicken, breast side down, overtop vegetables . Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 minutes. Turn chicken, breasts side up, cook another 10-15 minutes with lid off to brown.
- Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.
Nutrition Facts : Calories 856.6, Fat 37.2, SaturatedFat 10.5, Cholesterol 162.6, Sodium 781.4, Carbohydrate 79.8, Fiber 10.9, Sugar 6.3, Protein 49.8
BRAISED CHICKEN WITH OLIVES AND CITRUS
In Israel, chicken with olives is a simple midweek dish, but this braised chicken with olives and citrus, while still simple, is a delicious step up.
Provided by Einat Admony
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F.
- Put the chicken, olives, onion, preserved lemon, dried limes, lemon slices, oil, honey, salt, cilantro, garlic, turmeric, cumin, paprika, and chile flakes in a large bowl. Using your hands, mix everything thoroughly, making sure the chicken pieces are well coated with the spices and herbs.
- Arrange the chicken pieces skin-side down in a deep baking dish in a single snug layer. Arrange the rest of the mixture over the chicken. Whisk the stock with the orange juice in a measuring cup and pour over the chicken.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil and, using tongs or a couple of spoons, turn the chicken pieces skin-side up. Bake, uncovered, for another 20 to 25 minutes, until the chicken is cooked through and the skin is nicely browned and crackly. To check for doneness, make a small incision in the thickest part of a chicken thigh and make sure the juices run clear. If they are still pink, baste the skin with the pan juices to prevent the chicken from drying out and roast for another few minutes.
- Sprinkle with the cilantro leaves (if using) and serve over couscous.
BRAISED CHICKEN WITH GARLIC, CORIANDER AND CILANTRO
Steps:
- Cut garlic cloves crosswise above the root so the cloves are exposed but intact Put olive oil and butter in a large saute pan over a medium heat. Add garlic bulbs garlic side down and suate for 3 - 5 minutes. Remove garlic and set aside. Add chicken to the pan and brown on both sides. Return the garlic to the pan, add the chiles and corriander. Season the chicken with salt and pepper. Add the white wine, reduce the heat, cover the pan and simmer slowly until chicken is cooked through and the garlic is tender. (About 35 minutes) Transfer the chicken, chiles and squeeze garlic cloves onto a platter. Increase the heat to medium high on remaining sauce. Add the juice of one lemon, season with salt and pepper if necessary. Pour sauce over chicken and serve. Serve with a mushroom, parmesean rissoto and carrots or beans.
GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT
This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
Provided by Priya Krishna
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
- Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
- Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
- Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
- Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams
CHIPOTLE BRAISED CHICKEN
Provided by Ruth Cousineau
Categories Chicken Onion Braise Dinner Spice Family Reunion Healthy Cilantro Lime Juice Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
- Pat chicken dry and season with 1 teaspoon salt. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
- Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
- Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. Stir in lime juice and cilantro and spoon sauce over chicken.
BRAISED CHICKEN THIGHS WITH CORIANDER, WHITE WINE, AND GARLIC
With most of the ingredients likely already in your kitchen, this quick chicken dish from "Cook This Now" author Melissa Clark is sure to become a go-to dinner.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, toast coriander seeds until fragrant, about 2 minutes. Transfer seeds to a mortar and pestle and lightly crush.
- Smash two of the garlic cloves and remove peel. Peel remaining clove of garlic and finely chop. Add oil to skillet and increase heat to medium-high. Add smashed garlic and cook until pale golden, 1 to 2 minutes. Season chicken with salt and pepper and add to skillet; let brown on all sides, about 5 minutes per side.
- Remove all but about 2 tablespoons fat from skillet. Reduce heat to medium-low. Return coriander seeds to skillet along with wine; cover and cook until chicken is cooked through, 15 to 18 minutes. During the last 5 minutes of cooking, stir in chopped garlic.
- Transfer chicken to a serving platter. Increase heat to high and simmer liquid in skillet until thickened, 4 to 6 minutes. Season with salt and pepper. Pour cooking liquid over chicken and serve garnished with fresh cilantro.
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BRAISED CHICKEN WITH CILANTRO, MINT AND CHILES - FOOD
From foodandwine.com
5/5 Total Time 45 minsAuthor Grace Parisi
- Make 3 slashes to the bone in each drumstick. Rub the chicken all over with the coriander and season with salt and white pepper.
- In a large Dutch oven or enameled cast-iron casserole, heat the oil. Add the chicken and cook over high heat, turning occasionally, until browned all over, about 8 minutes.
- Meanwhile, in a blender or food processor, combine the 1 cup of cilantro with the mint, onion, poblanos and jalapeño and blend until finely chopped. Add the cream and 1/2 cup of water and puree until smooth.
- Pour the green sauce over the chicken and bring to a boil. Cover partially and simmer over moderately low heat until the chicken is cooked through, about 30 minutes. Sprinkle the chicken with cilantro and serve with jalapeños, rice and naan.
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