BEER BRAISED CHICKEN THIGHS WITH MUSHROOMS

CHAR SIU ROASTED TURKEY

CHICKEN DRUMSTICKS WITH COCONUT MILK CURRY SAUCE

TURKEY EMPANADAS

MEXICAN CHICKEN WINGS

SOUTHERN FRIED CHICKEN DRUMSTICKS

JON MICHELENA

 

SOUTHERN FRIED CHICKEN DRUMSTICKS

CABBAGE SALAD WITH APPLES AND PECAN NUTS

ROASTED POTATO STICKS WITH FRESH HERBS AND SPICES

 

Spiced fried chicken is very popular in the southern United States of America.

It consists of seasoning the chicken with different spices, battering it in flour, buttermilk and frying it.  Some recipes say to mix buttermilk with an egg and others do not. This recipe has no egg.

 

SERVINGS: 3

 

INGREDIENTS

790 gr. / 25 oz. / 6 chicken drumsticks

Spices blend

1/2 cup all-purpose flour

1/2 cup buttermilk

Frying oil

 

SPICES TO SEASON THE DRUMSTICKS

2 minced garlic cloves

1/2 tbsp. chopped fresh oregano leaves

1/2 tbsp. chopped fresh thyme leaves

DRIED SPICES

1/4 tsp. cumin powder

1/4 tsp. onion powder

1/ 4 tsp. paprika

1/ 4 tsp. cayenne pepper

1/4 tsp. ground black pepper

3/4 tsp. salt

 

PROCEDURE

Dry the chicken drumsticks well with paper towel.

Season the chicken with the fresh herbs and garlic.

Mix the dried spices. Use 2/3 parts of the dried spices and season the chicken, the rest mix with the flour. Leave the chicken to stand for 1/2 hour.

Dredge the chicken in the flour, buttermilk and again in the flour.  Leave at room temperature for 1 hour.  The flour will absorb moisture and will not dirty the oil when frying.

Heat the oil to 178° C./ 350° F.

Fry the chicken until golden brown and fully cooked inside.

When inserting a thermometer, it must have a minimum temperature of 74° C./165° F.

 

BAKED POTATOES WITH FRESH HERBS

 

SERVINGS: 3

 

INGREDIENTS

600 gr./21 oz. Potatoes cut into sticks or wedges

1/2 tsp. onion powder

1/2 tsp garlic powder

1/2 tsp.  paprika

1/2 tbsp chopped fresh oregano leaves

1/2 tbsp. chopped fresh thyme leaves

1/2 tsp. salt

1 tbsp. olive oil

 

PROCEDURE

Dry the potatoes well with paper towel.

Preheat oven to 232° C./450° F.

Spray a baking sheet with vegetable oil spray.

In a bowl mix the spices and season the potatoes.  Add the olive oil and mix. Put the potatoes on the baking sheet.

Put the potatoes to bake until they are golden brown, about 45 minutes approximately.

CABBAGE SALAD WITH APPLES AND PECAN NUTS

 

SERVINGS: 4

 

 INGREDIENTS FOR CABBAGE SALAD

3 and 1/2 cups green cabbage, cut in Julianne

1/4 cup red pepper cut Julianne, cut in Julianne

1/4 cup yellow pepper, cut in Julianne

1/3 cup celery, cut into thin slices

1/3 onion cut in Julianne

2 scallions, sliced

1 apple, cut into small pieces

1/4 cup chopped pecan nuts

1/4 cup chopped cilantro

 

DRESSING

3 tbsp. mayonnaise

1 tbsp. olive oil

1 tsp. coarse grain mustard

2 tbsp. lemon juice

1 tsp. honey

1/4 tsp. salt or to your own taste

 

PROCEDURE

In a small bowl, beat all the dressing ingredients

In another large bowl, mix all the ingredients for the salad. Add the dressing, stir well and refrigerate until the time of use.

HOT BALSAMIC GLAZED CHICKEN WINGS

JON MICHELENA

 

HOT BALSAMIC GLAZED CHICKEN WINGS

 

The chicken wings are hot spicy, but you can omit the hot sauce, red pepper flakes and just enjoy the balsamic glaze.

 

PREPARATION: 30 MINUTES  ROASTING: 30 MINUTES

 

SERVINGS: 2

 

INGREDIENTS FOR SEASONING

525 gr. / 19 oz. Chicken wings cut at the juncture

2 tsp. Sesame oil

1 and 1/2 tbsp.  soy sauce

1 minced garlic clove

1 tsp. minced ginger

 

BALSAMIC GLAZE

1 tsp. hot sauce.

1/2 tsp. crushed red pepper seeds

1/4 c. balsamic vinegar

1/4 c. brown sugar.

 

METHOD

Mix the spices in a bowl.

Pat dry the chicken wings with paper towel and season them. Leave them marinating for 1/2 hour.

Preheat oven to 232° C. / 450° F.

Place the wings on top of a grill mounted on a baking sheet.  Roast them in the oven for about 30 minutes or until golden brown.

In a small skillet mix the ingredients for the glaze and melt the sugar over low heat.

Coat the chicken wings with the glaze and serve.

 

BASMATI RICE WITH PEPPERS

1 c. basmati rice or any other rice

1 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

1/4 c. red bell pepper cut into small cubes

¼ c. yellow pepper cut into small cubes

1/4 c. scallions, sliced

1 and 3/4 c. boiling water

1/2 tsp. salt

 

METHOD

In a small pot heat the oil and sauté the garlic with the ginger, but without browning.

Add and sauté the rest of the vegetables.

Add and lightly brown the rice.

Add the boiling water, salt and simmer the rice for about 18 minutes. Turn off the fire and let it sit.

 

BROCCOLI

Cook the broccoli in boiling water and serve.

 

SERVE: Serve the glazed chicken wings, with rice and broccoli.

 

 

https://youtu.be/hEysHjXNFr4

CHICKEN FRANCAISE

CHICKEN FRANCAISE

 

This chicken cutlets are thinly sliced, pounded, seasoned, dredged in flour, eggs, and fried to obtain a nice golden color. Drizzled on top with lemon butter sauce.

 

SERVINGS: 18

 

INGREDIENTS

5 lb. / 2 ¼ kg. Chicken breasts

2 tsp. salt

1/2 tsp. pepper powder

4 garlic cloves, chopped

2 tbsp. chopped parsley

1/2 c. flour for all uses

6 beaten eggs

Vegetable oil for frying

 

LEMON BUTTER SAUCE

 

PORTIONS: 2

 

INGREDIENTS

4 tbsp. butter

1 tbsp. lemon juice

1 tsp. chopped parsley

 

SAUCE

Heat a pan and slowly melt the butter with the lemon juice, without separating. Add the parsley and put on the chicken at the time of serving.

 

 

LEMON BUTTER SAUCE

 

PORTIONS: 18

 

INGREDIENTS

5 tbsp. butter

2 tsp. flour

1 c. chicken broth

1 tbsp. lemon juice

Salt and pepper to your liking

1 tsp. chopped parsley

 

MAKE THE SAUCE

In a pan or small pot, melt the butter. Add the flour and cook slowly for 2 minutes slowly.

Add the chicken broth, lemon juice, lemon zest, salt and pepper. Cook the sauce for about 3 minutes.

Add parsley and mix in the sauce.

 

PREPARATION

Cut the chicken breasts into thin cutlets.

Place the chicken cutlets one by one between plastic film and with a kitchen hammer hit on both sides without tearing the meat.

Season the chicken cutlets with salt, garlic, garlic and parsley.

Heat a pan with the frying oil.

Put the flour and eggs on plates to batter the chicken cutlets.

Dredge the cutlets in the flour, eggs and fry on both sides until golden brown.

 

MASHED POTATOES WITH SWEET POTATO AND BUTTERNUT SQUASH

3 lb. / 1kg. 360 gr. Peeled russet potatoes

1 lb. / 454 gr. Peeled sweet potato cut into chunks

3/4 c. diced butternut squash

1/3 c. milk

4 tbsp. butter

Salt and pepper to your liking

 

METHOD

Place the potatoes, sweet potato and squash in a pot covering with water and a teaspoon of salt. Boil, lower the heat and cook slowly until soft. Drain, add milk, butter and mash them well. Season it with salt and pepper at your own taste.

Serve with the chicken cutlets.

GRILLED CHICKEN THIGHS WITH OYSTER SAUCE

SERVINGS: 3

 

INGREDIENTS

3 large chicken thighs

 

SEASONINGS FOR SEASONING CHICKEN THIGHS

1 minced garlic clove

1 teaspoon minced ginger

1 teaspoon soy sauce

1 tablespoon Chinese oyster sauce

1 and 1/2 teaspoon sesame oil.

 

VEGETABLES AND CONDIMENTS

1 and 1/2 tablespoons vegetable oil

2 teaspoons sesame oil

2 garlic cloves minced

1 teaspoon minced ginger

1/2 cup onion, sliced

3/4 cup red bell pepper cut into squares

1 Chinese eggplant, sliced

2 cups shitake mushrooms, sliced

2 cups Chinese or regular cabbage chopped

1/3 cup sliced scallions

1/3 cup chopped cilantro

2 tablespoons Chinese oyster sauce

1 tablespoon roasted sesame seeds

 

PROCEDURE

Remove the skin, fat and bone at chicken thighs.

In a bowl mix the spices and season the chicken thighs. Leave marinating for 45 minutes.

While the chicken is marinating, cut and measure the rest of the ingredients.

Heat well a griddle. Clean the griddle with a napkin soaked with some vegetable oil.

Once the griddle is very hot, put the chicken thighs to cook so that both sides of the chicken thighs are marked and cooked.

While the chicken is cooking, heat a wok thoroughly with vegetable oil and sesame oil.

Add the garlic, ginger, onion and stir fry for a few seconds.

Add the eggplant, red bell pepper, shitake mushrooms and stir fry for a few minutes. Spray with a teaspoon of water to release steam and finish cooking so that the vegetables are al dente and not overcook.

Add the cabbage, half the coriander, scallions and cook for 1 minute.

Add the oyster sauce, mix with the vegetables and turn off the heat.

Serve the chicken thighs with the vegetables. Sprinkle on top with scallions, coriander, and roasted sesame seeds.

CURRY CHICKEN WINGS WITH STEWED RED LENTILS

CHICKEN CURRY WINGS WITH STEWED RED LENTILS

 

This is a recipe for chicken curry wings made with my own curry spices, accompanied with perfectly cooked stewed red lentils.

 

INGREDIENTS FOR CHICKEN WINGS

6 large chicken wings

Curry (see recipe)

2 tsp. vegetable oil

 

CURRY SPICES

1 tsp. turmeric powder

1/2 tsp. cumin powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. cayenne pepper powder

1/4 tsp. ground cloves

1/4 tsp. cinnamon powder

1/4 tsp. ground pepper

1 and 1/4 tsp. Salt

 

All the measurements of the spoons are flat.

In a bowl, mix all the spices.

 

CHICKEN WINGS PREPARATION

Wash chicken wings with cold water and dry them with paper towel.

Wash with soap and water the sector that washed the chicken wings.

Cut the wings in half at the juncture.

Preheat the oven to 232° C. - 450° F.

In a bowl, season the wings with curry and vegetable oil.

Put a rack on a baking sheet and on top of it arrange the chicken wings.

Cook the chicken wings in the oven for about 50 minutes or until golden brown.

Serve them with the stew of red lentils.

 

INGREDIENTS FOR STEWING RED LENTILS

 

1 cup red lentils

1 and 1/4 cups boiling water

1 tbsp. Vegetable oil

1/4 tsp. cumin seeds

1/4 tsp. black mustard seeds

1/2 onion, diced

2 minced garlic cloves

1 tsp. minced ginger

1 cda. diced green chili pepper

1/4 tsp. turmeric powder

1/4 tsp. paprika

2 diced plum tomatoes

1 tsp.  cream of coconut

1/2 tsp. salt or to your own taste

1 tbsp. Chopped cilantro

 

RED LENTILS PREPARATION

Put the lentils to soak with 1 cup of boiling water.

Measure and cut the rest of the ingredients.

Heat the oil in a pan and cook for a few seconds the cumin and mustard seeds.

Add the onion, garlic, ginger, green pepper and sauté until lightly brown.

Add the turmeric, paprika and cook for a few seconds without burning.

Add the tomatoes and cook for a couple of minutes.

Add the soaked lentils, 1/4 cup of boiling water, coconut cream, salt and cook over moderate heat until the lentils are done without overcooking them.

Add the cilantro and mix.

Serve the lentils with the chicken wings.

ROASTED CHICKEN WITH FRESH HERBS AND ROSEMARY ROASTED VEGETABLES

CAZUELA DE POLLO A LA CHILENA. TIPICAL CHILEAN CHICKEN SOUP

JAMAICAN JERK CHICKEN WINGS

CAJUN CHICKEN WINGS, QUINOA WITH CAPERS AND OLIVES

FRENCH HUNTER CHICKEN THIGHS. JON STYLE

 FRENCH HUNTER CHICKEN THIGHS. JON STYLE

 

PORTIONS: 6

 

INGREDIENTS

6 chicken thighs, leave skin on

1½ tsp salt

¼ tsp. ground black pepper

3 tbsp. all-purpose flour

1½ tbsp. bacon fat

1 tbsp. butter

1 minced garlic clove

2/3 cup shallots or onions, diced

¼ cup cognac

10 oz. / 284 gr. Cremini mushrooms, sliced

1 cup red wine

2 cups / 500 ml. chicken broth or water with 1 chicken bouillon

1 cup crushed tomatoes

2 tsp. fresh thyme leaves

 

METHOD

Pad dry chicken thighs with paper towel.

Remove excess fat of the chicken.

Remove the vain inside the chicken thigh.

Season the chicken with salt and pepper.

Dust the chicken thighs with the flour and shake the excess.

In a large frying pan, heat the bacon fat at moderate temperature and cook the chicken on both sides until golden brown. Remove and put on the side.

Remove most of the fat from the frying pan leaving about 1 tbsp. fat.

Add the batter and brown a bit the garlic and onions.

Add and deglaze the pan with cognac. Tilt the pan on the side and let the alcohol to ignite. Let the alcohol to evaporate.

Add and brown the mushrooms. Add and mix thyme leaves.

Pour in the wine and let it reduce to half.

Incorporate the chicken broth and let it reduce to half.

Add crushed tomatoes, mix well and let cook slowly for about 10 minutes.

Place the chicken thighs on the sauce with skin up, cover and cook slowly for about 13 minutes or until thighs are cook.

The sauce should not be too thick or runny. If too thick add chicken broth. If too liquid, cook more to let the liquid to evaporate.

Serve the chicken with some of the mushroom sauce on top.

Roasted potatoes is a good accompaniment.

Roasted sweet potatoes

(WHOLE MASOOR DAL) LENTILS WITH CHICKEN SAUSAGES AND INDIAN SPICES

 (WHOLE MASOOR DAL) LENTILS WITH CHICKEN SAUSAGES AND INDIAN SPICES

 

WHOLE MASOOR DAL, ARE THE TYPE OF LENTILS (REGULAR LENTILS)

PORTIONS: 4

 

INGREDIENTES

9 oz. / ¼ kg dry lentils

4 chicken sausages, sliced

1 tbsp. vegetable oil

3 minced garlic cloves

2/3 cup diced onions

2/3 cup diced celery

2/3 cup diced sweet red pepper

1½ qt. chicken broth or water with 1 chicken bouillon

2/3 cup diced sweet potato

1 cup diced tomatoes

1 tbsp. chopped cilantro

 

SPICES

1/8 tsp. ground cayenne pepper

¼ tsp. minced ginger

1/8 tsp. ground coriander

1/8 tsp. ground cinnamon

¼ tsp. ground cumin

¼ tsp. ground turmeric

1/8 tsp. ground cloves

1/8 tsp. ground black pepper

 

METHOD

Cut and measure all ingredients for the recipe.

In a bowl mix the spices.

Check the lentils for any small stones or foreign objects.

In a pot heat the vegetable oil at moderate temperature and sauté garlic and onions until translucent.

Add celery, carrots and red peppers. Cover the pot and let the vegetables sweat for a few minutes.

Add spices and cook for a few seconds without burning. You will smell the ingredients` fragrance.

Incorporate the rest of the ingredients except cilantro; slowly cook for about 25 minutes or until lentils are done.

Add cilantro let it rest for 5 minutes.

Serve lentils with Jeera rice.

 

JEERA RICE

Jeera is the Indian name for cumin seeds.

Basmati rice is very fragrant and delicious. 

PORTIONS: 4

 

INGREDIENTS

1 cup Basmati rice

1 tbsp. clarified butter or vegetable oil

½ tsp. cumin seeds

1¾ cups boiling water

¼ tsp. salt

 

PREPARATION

In a pot heat the clarified butter or vegetable oil and add the cumin seeds. Some seed will start popping up, cook for a few seconds.

Add the rice and fry it a beat until start turning a white color. Do not overdo it.

Add water salt and mix.

Cover the rice; let it cook for 20 minutes at low heat. Turn off the heat and let it rest for 5 minutes.

The rice will be nice and loose.

TANDOORI CHICKEN WINGS

TANDOORI CHICKEN WINGS

 

If you serve the chicken wings like an appetizer is good enough for 4 people.

I like to mix my own spices. You can adjust it the way you like it.  

PORTIONS: 2 - 4

 

INGREDIENTS

36 oz. / 1 kg chicken wings (8 big whole chicken wings)

 

TANDOORI SAUCE TO SPICE THE CHICKEN WINGS

¼ cup plain yogurt

1 tbsp. lemon juice

¼ tsp. ground black pepper

1/8 tsp. ground cloves

1/8 tsp. ground cinnamon

1/8 tsp. cardamom seeds

¼ tsp. ground cumin

¼ tsp cayenne pepper

1/8 tsp. ground fenugreek

1/8 tsp. ground ginger

¼ tsp. garlic powder

½ tsp. ground turmeric

1 tbsp. ground paprika

1 tsp. salt

 

DIPPING SAUCE

1/4 cup plain yogurt

¼ tsp. ground cumin

¼ tsp. salt

1 tsp. chopped cilantro

PREPARATION

Cut and measure recipe ingredients.

Make the dipping sauce mixing together the ingredients and refrigerate until time to serve.

Pad dry the chicken wings.

Cut off the tip of the chicken wings and make stock for rice.

With a knife separate the chicken wings at the joints.

Make the tandoori sauce mixing all the ingredients together.

Mix well the chicken wings with the tandoori sauce and let it marinate for 1 hour at room temperature.

Preheat oven at 400° F / 204° C.

Place a griddle over a baking tray and spray it with vegetable oil.

Place the chicken wings on top the griddle and bake for 25 minutes.

Turn the chicken wings around and bake for 25 more minutes.

Serve the chicken wings with the dipping sauce. 

 

TANDOORI CHICKEN WINGS

 

If you serve the chicken wings like an appetizer is good enough for 4 people.

I like to mix my own spices. You can adjust it the way you like it.  

PORTIONS: 2 - 4

 

INGREDIENTS

36 oz. / 1 kg chicken wings (8 big whole chicken wings)

 

TANDOORI SAUCE TO SPICE THE CHICKEN WINGS

¼ cup plain yogurt

1 tbsp. lemon juice

¼ tsp. ground black pepper

1/8 tsp. ground cloves

1/8 tsp. ground cinnamon

1/8 tsp. cardamom seeds

¼ tsp. ground cumin

¼ tsp cayenne pepper

1/8 tsp. ground fenugreek

1/8 tsp. ground ginger

¼ tsp. garlic powder

½ tsp. ground turmeric

1 tbsp. ground paprika

1 tsp. salt

 

DIPPING SAUCE

1/4 cup plain yogurt

¼ tsp. ground cumin

¼ tsp. salt

1 tsp. chopped cilantro

 

PREPARATION

Cut and measure recipe ingredients.

Make the dipping sauce mixing together the ingredients and refrigerate until time to serve.

Pad dry the chicken wings.

Cut off the tip of the chicken wings and make stock for rice.

With a knife separate the chicken wings at the joints.

Make the tandoori sauce mixing all the ingredients together.

Mix well the chicken wings with the tandoori sauce and let it marinate for 1 hour at room temperature.

Preheat oven at 400° F / 204° C.

Place a griddle over a baking tray and spray it with vegetable oil.

Place the chicken wings on top the griddle and bake for 25 minutes.

Turn the chicken wings around and bake for 25 more minutes.

Serve the chicken wings with the dipping sauce.