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Ingredients:
Chicken thigh fillet - 300 g.
Long grain rice - 1.5 cups.
Chicken broth (or just water) - 2 cups.
Ginger root - 10 g.
Garlic - 4-5 cloves.
Green onions - 20 g.
Salt - 2-3 pinches

For the sauce мелко измельчаем:
Chili pepper - 1 pc.
Garlic - 3-4 cloves.
Ginger root - 10 g.
Green onions - 10 g.
Coriander - 5 g (1 tsp)
Sugar - 1 tbsp.

Все смешать, масло разогреть.

Vegetable oil - 2-3 tbsp.
Rice vinegar 5% - 1 tbsp.
Sriracha sauce - 1 tbsp.
Soy sauce - 2 tbsp.


Источник: https://www.youtube.com/watch?v=D-nIUBxKjl8&ab_channel=FoodKor%D0%A0%D0%B5%D1%86%D0%B5%D0%BF%D1%82%D1%8B%D0%9A%D0%BE%D1%80%D0%B5%D0%B9%D1%81%D0%BA%D0%BE%D0%B9%D0%BA%D1%83%D1%85%D0%BD%D0%B8

Чеснок
Имбирь
Зеленый

Очень вкусно! Мясо нежное, много овощей. Делала с замороженным зеленым горошком. Боялась, что если не обжарить отдельно, то грибы не приготовятся, но нет, они были готовы.

1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick
5 Tbsp. soy sauce, divided
2 Tbsp. mirin (sweet Japanese rice wine), divided
1 Tbsp. cornstarch
4 scallions, white and pale green and dark green parts separated, thinly sliced
6 garlic cloves, coarsely chopped
1 2" piece ginger, scrubbed, coarsely chopped
4 Tbsp. vegetable oil, divided
8 oz. baby bok choy, halved lengthwise
8 oz. mushrooms, trimmed, sliced
8 oz. snow peas, trimmed
Kosher salt (optional)
Cooked rice (for serving)

Toss 1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick, with 2 Tbsp. soy sauce and 1 Tbsp. mirin in a medium bowl. Sprinkle 1 Tbsp. cornstarch over; toss to coat.

Pulse white and pale green parts of 4 scallions, 6 garlic cloves, coarsely chopped, and one 2" piece ginger, scrubbed, coarsely chopped, in a food processor until very finely chopped.


Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Arrange chicken in skillet in an even layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Turn chicken over and cook until golden brown on other side, about 2 minutes. Transfer to a plate.


Heat remaining 2 Tbsp. vegetable oil in same skillet. Add scallion mixture and cook, stirring, until fragrant, about 30 seconds. Add 8 oz. baby bok choy, halved lengthwise, 8 oz. mushrooms, trimmed, sliced, and 8 oz. snow peas, trimmed, and cook, tossing, until crisp-tender, about 2 minutes. Return chicken and any accumulated juices to skillet. Add remaining 3 Tbsp. soy sauce and 1 Tbsp. mirin and ¼ cup water, scraping up any browned bits stuck to bottom of pan. Cook, tossing, until vegetables are tender and sauce is slightly thickened, about 2 minutes. Remove from heat; taste and season with kosher salt if needed.


Divide stir-fry among plates; top with dark green parts of 4 scallions. Serve with cooked rice alongside.

Источник: https://www.epicurious.com/recipes/food/views/ba-syn-ginger-garlic-chicken-and-vegetable-stir-fry

Вкусно. Вместо тайского базилика использовала кинзу, а так же зеленый и красный болгарские перцы и сухой острый перец хлопьями.

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces

2 tablespoons nam pla or nuoc mam (Asian fish sauce)

1 1/2 tablespoons soy sauce

1 tablespoon water

1 1/2 teaspoons sugar

2 tablespoons cooking oil

1 large onion, cut into thin slices

3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red pepper flakes

3 garlic cloves, minced

1 1/2 cups lightly packed basil leaves, divided



In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.

Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.

Источник: https://www.foodandwine.com/recipes/thai-chicken-basil

Очень вкусная курица! Просто АХ!

Ingredients:
2lbs chicken thighs
1/2 cup Greek yogurt
1/4 cup olive oil
1 lemon, zest and juice
4 garlic cloves, minced
2 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp coriander
1 tsp pepper
1 onion
6 pitas

Spit:
1 large onion
2 wooden skewers (minimum 6 inches)

Tzatziki:
1 cup Greek yogurt
1/3 cucumber
1 clove garlic, grated
1/2 lemon, juiced
1 tsp dill
1/2 tsp salt

Slice Chicken thighs in half. Add to a bowl along with yogurt, olive oil, lemon zest and juice, fresh garlic, salt, paprika, cumin, oregano, coriander, and pepper. Massage well and marinade up to 12 hours.

For the spit, use a thick slice of onion, lay down on a sheet pan and push through two skewers. Push your chicken through the skewers down, layering your chicken.

Bake in a 350° oven until the internal reaches 165°

For the Tzatziki, add yogurt and grated and drained cucumber to a bowl along with fresh garlic, lemon juice, dill and salt.

Once chicken is rested, slice off from your spit. Add to a warmed pita with your tzatziki and optional tomatoes, cucumber, red onion and some feta.

Источник: https://www.instagram.com/reel/CoLeqPXAg8R/

6 chicken thighs, diced (skinless boneless)
½ red onion, chopped
¼ cup cornstarch
¼ cup avocado oil

Sauce:
2 teaspoon sesame seeds
½ tablespoon garlic, minced
2 tablespoon sugar (Мирин)
2 tablespoon Gochujang
¾ teaspoon sesame oil
2 tablespoon soy sauce

Cornstarch slurry:

1 tablespoon cornstarch
1 cup water

Optional garnish:
1 teaspoon sesame seeds
1 stalk green onion, sliced

In a small bowl, whisk together your cornstarch slurry ingredients together and set aside.

In a large mixing bowl add your diced chicken thighs followed by cornstarch and mix until each piece is coated in cornstarch. Tip: Ensure your chicken thighs are a bit wet or moist so the cornstarch can stick. If they’re dry for any reason, rinse the thighs under cold water and strain before dicing.

Then in a large pan or wok set over medium high heat, add your avocado oil. Once the oil is hot and glistening, carefully lower your coated chicken and fry until golden, crispy brown. About 10 minutes depending on how high your heat is. You may need to adjust your heat.
Remove the fried chicken and transfer to a plate. Increase the heat to high. With the residual oil in the pan, add onion and fry for 1 minutes until aromatic.

Next add your remaining sauce ingredients, leaving the soy sauce last to add. Mix well breaking apart the gochujang. Finally add the cornstarch slurry and mix. Reduce and simmer the sauce until thick and glossy.

Finally add your fried chicken back in and cover in the sauce. Once all the chicken is covered in the sauce, remove and transfer to a serving plate. Garnish with sesame seeds and green onions (optional). Enjoy!

Источник: https://christieathome.com/blog/sweet-spicy-gochujang-chicken/#recipe

For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1½-inch pieces
1 teaspoon soy sauce
1 teaspoon Shaoxing wine or dry sherry
½ cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 oranges
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger (from 1-inch piece)
⅛ to ¼ teaspoon crushed red pepper
1 tablespoon low-sodium soy sauce
1 teaspoon Shaoxing wine or dry sherry
1 teaspoon rice vinegar (not seasoned) or cider vinegar
2 tablespoons sugar
Thinly sliced scallion greens, for garnish
Thinly sliced fresh red chile, for garnish (optional)
Cooked rice for serving
Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)
Start the chicken:
Step 1
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.

Make the orange sauce:
Step 2
Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about ¾-inch wide and 3½- to 4-inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)

Step 3
Squeeze enough juice from both oranges to measure ½ cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.

Step 4
In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

Fry the chicken:
Step 5
Line a large rimmed baking sheet with paper towels.

Step 6
In a 10-inch cast-iron skillet, heat ½ inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.

Step 7
Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.

To serve:
Step 8
Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

Источник: https://www.epicurious.com/recipes/food/views/chinese-orange-chicken-51168000?utm_term=grid-6&utm_source=nl&utm_brand=epi&utm_mailing=EPI_QUICKANDEASY_WEEKLY%202022-12-25&utm_campaign=aud-dev&utm_medium=email&bxid=5c92e95d2ddf9c5f6fe8c8a1&cndid=27160599&hasha=774932a5b0c90a85e7e8797f0b2496d0&hashb=d624cf0bee45ddbade344ecb913d73c1c49012fb&hashc=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632&esrc=epi_prefs

Очень вксуно получилось! Я обжарила измельченный лук и чеснок, затем добавила готовый томатный соус с базиликом из банки, все специи на глаз и потушила в этом соусе курицу порезанную маленькими кусочками.

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped

6 cloves garlic, minced

2 stalks green onions, minced, plus more for serving

1 jalapeño, seeded and chopped

1 tablespoon chili powder

1 teaspoon cumin

Pinch of crushed red pepper

1 teaspoon smoked paprika

1/2 teaspoon dried Mexican oregano

1 teaspoon sugar

Kosher salt

Fresh ground black pepper

One 28-ounce can diced tomatoes

1 pound boneless skinless chicken breast

One 15-ounce can black beans, rinsed

8 eight-inch corn or flour tortillas

4 ounces shredded sharp cheddar or Monterey jack cheese (about 1 cup)

Directions

Preheat oven to 350º. In a large saucepan, heat 2 tablespoons of the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, green onions, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return the tomato mixture to heat and bring to a simmer. Add the chicken breasts and cook, stirring occasionally, for 20 to 25 minutes, until the chicken is no longer pink and cooked through.

Transfer the chicken to a cutting board and use two forks to shred it. Place the chicken in a large bowl and add the black beans. Stir in 1 cup of the sauce.

Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon the chicken mixture onto the tortillas. Roll up the tortillas and arrange them in the baking dish. Top the enchiladas evenly with the remaining sauce. Sprinkle the top of the enchiladas with the cheese. Bake for 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.

Serve warm with sour cream, jalapeños, lime wedges and minced green onions.

Источник: https://www.foodandwine.com/recipes/garlic-chicken-enchiladas-green-onions-and-black-beans

Очень вкусное получилось блюдо! Нам обоим очень понравилось. Фасоль брала замороженную, делала с куриной грудкой и обыными сливками. У меня на slow было готово за 4 часа.

3 - 3 ½ pound chicken thighs (see notes)
▢ 1 teaspoon or more curry spice/powder
▢ Salt and pepper to taste (or use chicken seasoning)
▢ ¼ cup or more canola or cooking oil
▢ 1 onion sliced
▢ 1 Tablespoon minced garlic
▢ 2-3 sprigs thyme
▢ ½-1 teaspoon paprika
▢ 1 1/2 -2 Tablespoons Curry spice/powder
▢ 1- cup coconut milk
▢ ½ cup chicken broth or water
▢ 1 bay leaf
▢ 1 Tablespoon tomato paste
▢ 1 scotch bonnet pepper
▢ 1- pound potatoes or more peeled cut in medium pieces
▢ 1- pound carrots and green beans (more or less)
▢ 1- teaspoon chicken bouillon optional
▢ Salt to taste

eason chicken with, salt, pepper and curry spice and set aside
In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown.
Remove chicken and set aside. Drain oil and leave about 2 tablespoons
Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables
Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes.
Salt( I used about 1 teaspoon and ½ teaspoon chicken bouillon ,adjust to taste)
Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes.
Slow cook for about 3-4 hours on high or 6-7 hours on low . Start checking after 2 1/2 hours and adjust cooking times.
About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.
Remove adjust salt and pepper , if necessary and serve.

Источник: https://www.africanbites.com/slow-cooker-jamaican-curry-chicken/#wprm-recipe-container-566473

Очень вкусно! Одно из моих самых любимых домашних блюд.

For Chicken etc.

1 ½ cup medium grain rice washed
4 bone-in skin-on chicken thighs
4 chicken drumsticks
Olive oil
6 oz bulk Chorizo sausage no casings
1 large green bell pepper cored, chopped
1 medium red onion peeled, chopped
2 garlic cloves peeled, crushed
1 large ripe tomato chopped
3 tbsp tomato paste
3 cups chicken broth

For Spice Rub

1 tbsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper more or less to your liking (optional)

Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
Make the spice rub. In a small bowl, mix the spices, salt and pepper.
Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Источник: https://www.themediterraneandish.com/spanish-chicken-rice-recipe-chorizo/#wprm-recipe-container-10722

Делала с куриными грудками без хамона. Получилось вкусно!

6-8 chicken thighs Season with salt and pepper. You can substitute drumsticks or other parts as you prefer. Use about 1/2 lb (250g) of chicken per person.
▢ 4 cloves of garlic peeled and thinly sliced
▢ 1.75 oz Serrano ham (50g), diced. You can substitute any other cured ham, such as prosciutto.
▢ 1 onion diced
▢ 1 red bell pepper cut into thin strips. You can sub green or yellow bell pepper if you prefer.
▢ 2 juicy tomatoes medium sized. You can sub 1/2 cup (120 g) of canned diced tomato or passata.
▢ 1 bay leaf
▢ 1 tsp sweet Spanish paprika
▢ 1/2 cup white wine (120 ml).
▢ 4 tbsp olive oil
соль и перец

Put a heavy pan over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for one minute, making sure the garlic doesn't stick or burn.
Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
Add the bay leaf, tomato, and sweet paprika. Stir and cook everything together for about five minutes.
Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about two-three minutes.
Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes, until the chicken is tender and fully cooked.
Taste your chicken chilindron for salt and pepper and then serve either family-style or individually plated.

Источник: https://spanishsabores.com/chicken-chilindron-recipe/