Tag: Chicken

Whole Roast Gochujang Chicken

~ Shawn

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Sweet and Smokey Chicken with Smashed Potatoes

Prep Time: 30 min Cook Time: 180 min Total Time: 3 hours and 30 min

Ingredients

  • 1 Whole Chicken
  • 1 Tbsp Salt
  • Freshly Ground Black Pepper
  • 5 Tbsp Gochujang
  • 1/4 cup plus 2 Tbsp Olive Oil, divided
  • 2 Whole Heads Garlic
  • 1.5 Inches Ginger, grated
  • 1.5 Pounds of Yukon Gold potatoes, washed
  • 5 Scallions, thinly sliced
  • 2 Limes
  • 2 tsp Honey

Directions

  1. Pat dry a whole chicken and season the inside and outside with 1 Tbsp salt and lots of freshly ground black pepper.
  2. In a medium bowl, whisk the 5 Tbsp of Gochujang and the 1/4 cup of olive oil together. Grade 3 garlic cloves and 1.5 inches of ginger into the bowl. Stir to combine.
  3. Cut the remaining garlic heads in half crosswise to show a cross section of garlic cloves. Add two of these halves to the inside of the chicken. Reserve the rest.
  4. Using a brush, paint half of the Gochujang sauce all over the outside of the chicken. Place the chicken onto a foil lined baking sheet.
  5. Toss the Yukon Gold potatoes in the medium bowl with the remaining Gochujang sauce. Add salt and pepper, the remaining garlic halves, and 2 more Tbsp of olive oil. Mix well. Note: If the potatoes are very large, cut them in half before mixing.
  6. After mixing, arrange the potato mixture around the chicken on the baking sheet.
  7. Roast the chicken and potatoes for 2.5 to 3 hours at 300 °F until the potatoes are soft and the chicken is turning a dark brown. Remove from the oven and set chicken aside to cool for 10-15 minutes.
  8. Add the potatoes and baking dish juices to a skillet. On medium high heat, use a spoon or potato masher to gently smash the potatoes. Add the juice from a lime and the 2 tsp of honey. Stir to combine and remove from the heat.
  9. Finish the potatoes with 5 thinly sliced scallions on top. Serve with lime wedges on the side.

Source

https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken

Chicken Adobo

~ Shawn

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Tender Chicken with Tangy, Peppery Broth

Prep Time: Cook Time: Total Time:

Ingredients

  • 1.5 kg chicken thighs and legs
  • 1 onion, peeled and sliced thinly
  • 1 head of garlic, cloves peeled and minced
  • 2 bay leaves
  • 1/4 cup soy sauce
  • 1/2 tsp peppercorns
  • 1/4 cup Canola oil
  • 2 large potatoes, peeled and sliced into rounds about 1/4 inch thick
  • 1/2 cup white vinegar
  • 1 cup water
  • salt
  • freshly ground pepper

Directions

  1. In a large bowl, combine the chicken pieces, the sliced onion, the minced garlic, the 2 bay leaves, the 1/4 soy sauce, and the 1/2 tsp peppercorns. Mix the ingredients together and place into the refrigerator for about 30 minutes to marinate.
  2. After marinating, remove the chicken from the marinade. Keep the liquid and aromatics.
  3. In a wide dutch oven over medium heat, add the 1/4 cup Canola oil. Heat over medium heat. When hot, add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon or tongs, remove the potatoes and drain on paper towels. Remove excess oil from the pan, leaving about 1 Tbsp for the next step.
  4. Add the chicken to the Dutch oven over medium heat. Add the onions, garlic, and bay leaves from the marinade. Cook, turning occasionally, until lightly browned.
  5. Add the 1/2 cup of vinegar and allow it to boil, uncovered, and without stirring, for about 3 minutes. This will make the vinegar less acidic.
  6. Add the reserved marinade liquid and the 1 cup of water and stir to combine. Allow the liquid to boil for 2 to 3 minutes.
  7. Lower the heat to medium low, cover, and simmer for about 20-30 minutes until the chicken is cooked through.
  8. Add the potatoes back to the Dutch oven and cook uncovered until tender and sauce is reduced.
  9. Season with salt and pepper to taste.

Source

https://www.kawalingpinoy.com/chicken-adobo/

Pad Gaprao (Pad Kra Pao)

~ Shawn

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Spicy Beef and Green Beans in a Rich, Spicy Sauce

Prep Time: 20 min Cook Time: 10 min Total Time: 30 min

Ingredients

  • 3-4 Thai chilies, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 Tbsp oyster sauce
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • 1.5 tsp dark soy sauce
  • 2 Tbsp water
  • 1.5 tsp sugar
  • 1 Tbsp vegetable oil
  • 400 g (1 lbs) ground chicken or beef
  • 1 cup green beans, cut into small bite size pieces
  • 1 small onion, diced
  • 1.5 cups Thai basil leaves
  • jasmine rice for serving

Directions

  1. Add the 3-4 chopped Thai chilies to a mortar and pestle and pound until smashed.
  2. Add the 5 cloves of chopped garlic to the mortar and pound again until a very rough paste begins to form.
  3. In a small bowl, combine the 1 Tbsp oyster sauce, 2 tsp soy sauce, 2 tsp fish sauce, 1.5 tsp dark soy sauce, 2 Tbsp water, and 1.5 tsp of sugar.
  4. In a large nonstick skillet or wok, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
  5. Add the 400 g of ground chicken and cook, stirring constantly, until it separates and has turned opaque on all sides.
  6. Add the mixed sauce to the skillet and continue to cook until the chicken is almost cooked through, about 5 minutes.
  7. Add the one diced onion and 1 cup of green beans and continue to stir to combine. Cook until green beans are tender and chicken is cooked through, about 4 minutes.
  8. When cooked, remove skillet from the heat and stir in the Thai basil. Taste and adjust for seasoning as needed. Serve with white rice.

Source

https://hot-thai-kitchen.com/holy-basil-stir-fry/