MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
MY MOM'S " RED CHICKEN "
So delicious! So easy! So healthy! So... saucy! My mom has been cooking this for decades. It's a modified version of a recipe from a cookbook called "The No Willpower Diet". It's perfect comfort food--chicken in a yummy, tomato-y sauce. Enjoy!
Provided by Becky 7
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pan (large enough to hold all the chicken in one layer, along with some sauce), brown the chicken in the oil. If you have a non-stick pan, you can omit the oil.
- While the chicken is browning (or before), mix the tomato paste with the liquid from the canned mushrooms. Add more water if necessary -- the goal is to be able to pour the sauce, though it should still be pretty thick. (If you want to use fresh mushrooms, then you can just use water for this step.).
- Sprinkle the chicken with the thyme, salt, and pepper.
- Cover the chicken with the chopped onions.
- Pour the tomato/liquid mixture on top of everything. Mix things together as well as you can. At this point it might seem like you won't have enough tomato sauce, but as the chicken and onions cook, they'll release their liquids and you'll have more sauce.
- Cover and simmer for 40-45 minutes. Uncover occasionally to shift things around, flip the chicken over, and pour the sauce over the chicken. Add water as needed (but it might not be needed at all).
- If you're using fresh mushrooms instead of canned, sauté them in a separate skillet.
- When chicken is cooked, reduce the heat so that the sauce is no longer simmering. Add the yogurt, mushrooms, and parsley. Stir until everything is blended and warm.
- Serve over rice (we use brown rice) -- you'll definitely want something to soak up all the yummy sauce!
Nutrition Facts : Calories 184.4, Fat 3.6, SaturatedFat 1, Cholesterol 69.3, Sodium 458.8, Carbohydrate 16.3, Fiber 2.5, Sugar 11.7, Protein 22.7
MY MUMMY'S FRIED CHICKEN
This is my mom's recipe and I loved it ever since I could remember. The chicken's very juicy and tasty and it's best served with hot rice and some stir-fried veggies. A truly Malaysian treat!
Provided by Nina Nazri
Categories Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add the chicken with tumeric powder and salt and mix well.
- Add the thick soy sauce, light soy sauce,chinese oyster sauce and black pepper and mix very well.
- Marinate for at least 2 hours up to overnight.
- In a large fry pan, heat up 2 to 3 inches of vegetable oil over medium high heat.
- Add in the marinated chicken to the heated oil and fry.
- Make sure you low down the heat when frying.
- Turn the chicken after about 10 minutes, and continue turning and frying until done.
- Drain the chicken after done.
- Delicious (very juicy& tasty) when served with hot rice and sauteed stir-fried veggies.
- Try it!
Nutrition Facts : Calories 354, Fat 23.4, SaturatedFat 6.7, Cholesterol 115, Sodium 2529.6, Carbohydrate 4.3, Fiber 0.9, Sugar 0.4, Protein 30.1
MOM'S CHICKEN CURRY
We love this dish. It is fast and easy, too! My mom would usually serve it with a variety of condiments to go on top like coconut, pineapple, raisins, bacon, peanuts, etc.
Provided by SweetsLady
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter with curry powder.
- Blend in flour and other seasonings.
- Cook on low until smooth.
- Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
- Bring to boil. Boil for one minute or until thickened while stirring.
- Stir in chicken and lemon juice.
- Serve over rice.
- Enjoy!
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