Poultry Essentials Spicy Garlic Chicken Food

POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium saucepan to make this recipe, or a slow cooker.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
• 4. Gather your ingredients (mise en place).
• 5. COOKING ON THE STOVETOP
• 6. Add the ingredients to a saucepan over medium heat.
• 7. Stir until the mixture comes to a simmer, about 5 minutes.
• 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
• 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
• 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
• 11. Whatever method chosen, properly store in the fridge until needed.
• 12. PLATE/PRESENT
• 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
• 14. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY CHICKEN DUST

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
• 3. Gather your ingredients (mise en place).
• 4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
• 5. PLATE/PRESENT
• 6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
• 7. Keep the faith, and keep cooking.

CREAMY GARLIC CHICKEN

Steps:

• Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
• Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
• Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.

POULTRY ESSENTIALS: SPICY GARLIC CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. If you have a skillet that is large enough to hold all the ingredients, you can cook it up a single pan.
• 3. Gather your ingredients (mise en place).
• 4. Cut the chicken into strips or cubes, and sprinkle with a bit of salt and pepper.
• 5. Add the butter to a skillet over medium heat.
• 6. When the butter has melted, toss in the chicken.
• 7. Turn once or twice until cooked, and starting to brown, about 4 - 5 minutes.
• 8. Remove the chicken and reserve.
• 9. Toss in the garlic and cook until fragrant, about 30 seconds.
• 10. Add the red pepper, paprika, and hot sauce, then cook for an additional 30 seconds.
• 11. Add the chicken stock and scrape the bottom of the pan with a wooden spoon to blend the fonds in with the sauce.
• 12. Bring up to a simmer. When the sauce begins to reduce, about 2 - 3 minutes, return the chicken to the pan, and toss to coat the chicken with the sauce.
• 13. Do a final tasting for proper seasoning.
• 14. PLATE/PRESENT
• 15. Serve up with a nice side, like mac & cheese, or maybe over some steamed rice. Enjoy.
• 16. Keep the faith, and keep cooking.