Ethnic recipes

[chief_cook2]

Italian-Style Cheese And Potato Fry

1 Tablespoon Olive oil
1 medium Onion, sliced
4 medium Potatoes, peeled and sliced
1 1/2 cup Chicken broth
1 1/2 cup Fontina cheese

Heat the oil in a skillet. Add the onions and cook until soft. Add the
potatoes and broth and stir well. Cook until the potatoes are soft and
most of the broth is absorbed. Top with the cheese and place under the
broiler until lightly browned. Serve warm. Serves 4-6

[marlaoh]

TANDOORI-STYLE GRILLED CHICKEN

This recipe adapts traditional Indian Tandoori cooking for a barbecue. The chicken needs to marinate overnight, so start this one day ahead.
2 cups plain whole-milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
8 skinless leg-thigh chicken pieces

3 tablespoons butter, melted
1 small red onion, thinly sliced crosswise, separated into rings
1/4 cup chopped fresh cilantro

Blend 1 cup yogurt and next 10 ingredients in processor until smooth. Transfer to large bowl. Mix in remaining 1 cup yogurt. Add chicken and turn to coat. Cover and refrigerate overnight.

Prepare barbecue (medium-high heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally basting with butter last 2 minutes, about 12 minutes per side. Transfer chicken to platter. Top with onion and cilantro and serve.

Makes 8 servings

[chief_cook2]

CHUCHITOS
(Cornmeal Dumplings Stuffed with Meat)

1 pound boneless chicken or pork
1 Tbs oil
2 cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 Tbs water
4 cups masa harina
8 Tbs margarine, room temperature
1 1/2 cups cold water
1 tsp salt
Fresh green or dired cornhusks, wet

Cut the chicken or pork into 1 inch cubes and
fry in oil over medium heat for 3 minutes.
Set aside.
Process the tomatoes, chile pepper and 2 Tbs
water into a smooth sauce. Set aside.
Mix the masa, margarine, 1 1/2 cups cold
water and the salt together into a thick mush.
Put 1/2 cup mush in each wet cornhusk, push
and indentation into the mush, and add 1 Tbs
sauce and a chunk of meat. Cover the
stuffing with the mush and wrap the dumpling
into a sausage shape with the corn leaves.
Steam the chuchitos over hot water over
moderate heat for 1 1/2 hours.

Unwrap and eat warm or at room temperature.

[chief_cook2]

ARROZ CON POLLO CHAPINA
(Guatemala Style Chicken and Rice)

3 lbs chicken pieces, skin and fat discarded
1 Tbs corn oil
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
1 garlic clove, chopped fine
1/2 cup chopped ripe tomato
1 1/2 cups raw rice
1 cup sliced carrots
1/3 cup stuffed green olives
1 Tbs caper
2 1/2 cups chicken broth
1 cup green peas
1/2 cup sweet red pimiento, cut into strips
1 hard cooked egg, sliced
2 Tbs grated Parmesan cheese

In a large skillet brown the chicken in the
oil over medium heat for 20 minutes.
Sprinkle with 1/2 tsp salt and the black
pepper. Remove the chicken and set aside.
In the same skillet with the chicken fat,
fry the onion, garlic and tomato for 2
minutes. Add the rice and fry for 2 minutes
more. Add the carrots, olives and capers and
mix everything together. Pour in the broth
and chicken pieces.
Bring to a boil, reduce heat to low, cover
skillet and simmer until broth has been
absorbed, about 10 minutes. Add the green
peas.
Cover skillet with aluminum foil and punch 8
holes in the top to allow steam to escape.
Bake in a 300F oven for 30 minutes. Fluff
up the mixture once or twice during the
baking time.
Serve warm. Decorate the surface with the
pimiento strips and egg slices and sprinkle
with the cheese. The rice should be dry,
loose and not sticky. Serve with fried
ripe plantain slices, a salsa picante and
pickled vegetables.

Serves 6

[chief_cook2]

Spanish Style Chicken

1 2 1/2 to 3 pound broiler fryer chicken, cut up
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening
1/2 cup chopped onion
1 clove garlic, minced
1 cup tomato juice
2 cups chicken broth
1 cup uncooked long-grain rice
1 10 ounce package (2 cups) frozen peas, broken apart
1/4 cup chopped canned pimiento

Season chicken with salt and pepper. In skillet brown chicken in hot
shortening. Add onion and garlic; cook till onion is tender but not brown.
Add tomato juice and 1/2 cup of the chicken broth. Cover; simmer 20
minutes. Add rice and remaining broth. Simmer covered 20 minutes. Add peas
and pimiento. Simmer 5 minutes more or till peas are tender, stirring once
or twice.

Serves 4.

[chief_cook2]

SOUTHWEST TURKEY RICE PANCAKE

Ingredients for 6 Servings

2 1/2 cups Cooked white rice
2 Large eggs
1/4 cup Chopped fresh cilantro or parsley
2 tbsp Butter, melted
1 jar (16-oz.) ORTEGA® Salsa - Homestyle Recipe (Mild)
2 cups Cooked, diced chicken (beef, pork or turkey can also be used)
1 cup Shredded cheddar cheese
1/2 cup Sliced ripe olives
1/2 cup Sliced green onion

Procedure:

1. COMBINE rice, eggs, cilantro and butter; place in large nonstick skillet. Cook over medium-high heat for 3 to 5 minutes or until mixture begins to set (do not stir). Reduce heat to low; cook for 20 minutes or until mixture is dry on top. Flip so browned side is up.
2. TOP with salsa, chicken, cheese, olives and onion; cover. Continue to cook for 10 minutes or until cheese is melted.

[marlaoh]

Chicken Curry
WWW.IWON.COM


1 (3 pound) whole chicken, skin removed and cut into pieces
3 onions, chopped
1 teaspoon ground cinnamon
1 bay leaf
2 cloves crushed garlic
1/4 teaspoon ground ginger
1 teaspoon paprika
3 tablespoons curry powder
1/2 teaspoon white sugar
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
1 pinch salt
1/4 cup olive oil
water to cover




1 Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.

2 Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.

3 Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.

Makes 4 to 6 servings

[chief_cook2]

ARGENTINE CORN CHICKEN

Yield: 4 servings

1 Broilier-fryer chicken;
-(about 2 1/2 lbs) cut-up
Pepper to taste;
1 tb Virgin olive oil;
2 cl Garlic; minced
2 Tomatoes;
1 Bay leaf;
1/4 ts Leaf marjoram;
1 c Frozen whole-kernel corn;
-thawed

Renove skin from chicken. Season with salt and
pepper. In a large non-stick pan skillet, heat oil
and cook chicken until tender, turning. 15 to 20
minutes. Remove from skillet and keep warn. Saute
onion and garlic in skillet. Add tomatoes, bay leaf
and narhiran; simmer 10 minutes. Add corn and chicken;
heat through, mix well with the sauce. Serve this dish
with "Bell Pepper Salad" (also in this file)

Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES +
1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL:
246; CHO: 75mg; CAR: 18g; PRO: 27g SOD: 138mg; FAT:
10g;

[marlaoh]

ASIAN CHICKEN AND WATER CHESTNUT PATTIES

Serve these patties over gingered noodle salad. (See recipe below)
Active time: 20 min Start to finish: 20 min

1 1/2 lb skinless boneless chicken breasts, cut into 1 1/2-inch pieces
1 (8-oz) can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 cup)
1 teaspoon minced fresh jalapeño chile, including seeds
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons salt
2 teaspoons vegetable oil

Special equipment: 6 (8-inch) wooden skewers

Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.

Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.

Makes 6 servings.

[marlaoh]

Chicken Stir-Fry
.

4 boneless skinless chicken breast halves (1 pound)
3 Tablespoons cornstarch
2 Tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 Tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery(1/2-inch pieces)
1 cup thinly sliced carrots
small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
1. Cut chicken into 1/2 inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
3. Add remaining oil; stir-fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Yield 4 servings.

[marlaoh]

AUSTRIAN-STYLE FRIED CHICKEN


two 3-pound chickens
all-purpose flour seasoned with salt and pepper for dredging the chicken
3 large eggs, beaten lightly
2 cups stale fine bread crumbs
vegetable oil for deep-frying

fresh thyme branches for garnish
tomato chutney as an accompaniment

Quarter each chicken, discarding the first 2 joints of the wings. Remove the breastbones and ribs and remove the skin and any fat. Have ready in 3 wide shallow bowls the flour, the eggs, and the bread crumbs. Dredge the chicken in the flour, shaking off the excess, dip it in the egg, letting the excess drip off, and coat it well with the bread crumbs, shaking off the excess. Arrange the chicken on a baking sheet lined with wax paper and chill it, uncovered, for 30 minutes. The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled.

In a large deep skillet heat 1 inch of the oil to 360°F. and in it fry the chicken in batches without crowding, turning it, for 5 minutes, or until it is golden brown, transferring it as it is fried to paper towels to drain. Arrange the chicken on a rack in a shallow pan and bake it in the middle of a preheated 350°F. oven for 15 minutes for the breast pieces and 20 minutes for the leg pieces. Arrange the chicken on heated platters, garnish it with the thyme, and serve it with the chutney.



Makes 8 Servings.

[April B.]

Chicken Chimichangas
Serve: 20

20 soft taco size flour tortillas
1 (16-ounce) jar picante sauce or salsa, divided
7 cups - cooked chicken, chopped
1 small - onion, diced
2 1/2 teaspoons - cumin, ground
1 1/2 teaspoon - oregano
1 teaspoon - salt
3 cups - Cheddar cheese, shredded

TOPPINGS:
guacamole, sour cream, shredded lettuce and diced tomatoes

Combine 1 1/2 cup picante sauce and chicken, onion cumin, oregano and salt in a Dutch oven, and cook over medium-low heat, stirring often, 25 minutes or until most of liquid is evaporated.
Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.

Fold in 2 slices of tortilla to enclose filling.
Fold over top and bottom edges of tortillas, making rectangles. Secure with
wooden picks.
Place, folded side down, on greased baking sheets.
Coat chimichangas with vegetable cooking spray.

Bake at 425 degrees for 8 minutes, turn and bake 5 more minutes.
Remove picks; top with remaining picante sauce and desired toppings.

;D ;D

[April B.]

Cajun Roasted Chicken

Serves 6

2 t dry Cajun seasoning, such as
Spice Islands' Louisana Style Cajun
2 T packed light brown sugar
2 T oild, preferable canola
1/2 t dried oregano
1/2 t salt
1 large clove garlic, minced
1 roasting chicken, 6-7 lbs

Prehat oven to 350
In small bowl combine Cajun seasoning,
brown sugar, oil, oregano and slt.
Divide mixture in half.
Stir garlic into half of spice mixture;
rub garlic spice mixture under skin of chicken.
Rub outside of chicken with remaining spice mixture
to coat evenly.
Place on wire rack set in roasting pan.
Roaste until thermometer inserted into thickest
part of thigh registers 180 and juices run clear
when pierced with fork, about 2 jours.
Let stand 10 minutes before carving.

Nutritional Per Serving
525 Cal
53 g protein
31 g fat(8 g sauturated)
213 mg chol
5 g carbs
893 mgs sodium
0 g fiber
4 g sugar

[April B.]

Greek Fried Chicken

Delicious fried chicken the way the Greeks make it.
Very tasty. You'll want more.

Compliment your chicken with some boiled kale, spinach, or string beans seasoned with olive oil, lemon juice, and salt.

4 skinless chicken pieces
1/2 cup Greek olive oil
1 lemon, juiced
1 1/2 tablespoons freshly

ground black pepper
1 teaspoon salt
1 1/2 tablespoons dried oregano
1 dash cinnamon
1 dash poultry seasoning
1/2 cup olive oil for frying
1 lemon, cut into wedges

Directions
In a medium bowl, combine chicken pieces with 1/2 cup
olive oil, lemon juice, pepper, salt, oregano, cinnamon, and
poultry seasoning.

Allow the chicken to soak in the oil and seasonings for five minutes. In fact, rub the marinade into the chicken using your hands.

Heat 1/2 cup olive oil over low heat in a 1 1/2 inch deep frying pan with a lid to fit (to keep the juices in the chicken).

Carefully lay the chicken pieces in the frying pan. Put the lid on the pan, and cook until chicken is done, about 20 minutes, flipping pieces occasionally.

Increase heat to medium-high, and cook just long enough to make the outside of the chicken brown.

Serve hot, garnished with lemon wedges. Squeeze some lemon on the chicken for delicious added flavor.

[chief_cook2]

Australian Barbecued Chicken

3 pounds chicken pieces
1/3 cup flour
2 teaspoons salt
1/3 cup oil
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced green pepper
1 cup catsup
1 cup Coke
2 tablespoons Worcestershire sauce
1 tablespoon salt
1/2 teaspoon hickory smoked salt
1/2 teaspoon basil leaves
1/2 teaspoon chili powder
1/8 teaspoon pepper

Rinse the chicken and pat dry. Mix the flour and 2 teaspoons of salt
and coat the chicken. In a skillet, heat the oil and brown the
pieces on all sides. Place the pieces in a 3 quart casserole dish
and discard the drippings. Combine the remaining ingredients, mixing
well. Spoon the sauce over the chicken, covering all the pieces.
Cover and bake at 350° for about 1-1/4 hours or until the chicken is
fork-tender. If desired, serve the chicken and sauce on hot cooked
rice. Can be prepared ahead and refrigerated until ready to bake.

[chief_cook2]

Mariachi Drumsticks

1 1/4 c crushed plain tortilla chips
1 pkg taco seasoning
18 to 20 chicken drumettes
salsa

preheat oven to 350 degrees...
In lg plastic bag combine tortilla chips and taco seasoning mix..
Dampen chicken with water and shake off excess..
Place a few pieces at a time in plastic bag ... shake to coat with chips..
repeat till all is coated ...arrange chicken in greased shallow baking pan..
bake uncovered for 30 min or till chicken is crispy..
Serve with Salsa for dipping

[chief_cook2]

****************************************************************
Aloha Chicken - 6 servings

2 1/2 lb Chicken pieces; skinned
2 Chicken Bouillon cubes; Low Sodium type
1/2 c Juice from pineapple;unsweetened

1 ts Light soy sauce;
1 tb Margarine;
2 tb Flour;
1 c Green pepper; diced (1 med. ds Pepper; -pepper)
4 1/2 c Rice; cooked
1 c Radishes; thinly sliced
Chow mein noodles; optional
1 c Pineapple chunks; canned,

Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.)
Nutrients per serving:
Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg.
Exchanges: Bread 2 1/2, Meat 2.

[April B.]

Chicken Curry


2 onions, roughly chopped
5 cloves garlic, peeled & roughly chopped
½ in ginger, chopped
2 stems lemon grass, roughly chopped
1 - 2 red chillies, deseeded and chopped
1 tbsp fish stock
1 tsp tumeric
4 tbsps vegetable oil
3 - 4 lb chicken, cut into 12
4 green cardamon pods
2 tbsp roughly chopped corriander leaves


Process the first 7 ingredients to a smooth paste.
Heat the oil in a wide frying pan. Add the paste and stir until
the
paste begins to brown and all the moisture has evaporated.
Add the chicken and stir well to coat all the pieces.
Cover tightly and simmer for 35 - 45 mins. When it is nearly
cooked
stir occasionally.
Split open the cardamon, extract seeds and crush.
When the chicken is cooked stir in the cardamon and corriander.
Cover
for a minute then taste and adjust seasoning. Serve with rice.

[marlaoh]

Coq au Vin


Ingredients
4 skinless, boneless chicken breast halves
2 cups small whole fresh mushrooms
1 cup thinly sliced carrots
1 cup Burgundy wine
16 pearl onions, peeled
1 tablespoon bacon bits
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
3/4 teaspoon dried marjoram, crushed
3/4 teaspoon dried thyme, crushed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground black pepper
1 bay leaf
1 1/2 cups cold water
1/8 cup all-purpose flour



Directions
1 Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.

2 Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.

3 Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.

4 In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.

Makes 4 servings

[carnation037]

from WhisperingPass
Full Member
« Thread started on: Feb 2nd, 2004, 12:12pm » <br>
CHICKEN/TURKEY THAI MARINADE

1/2 cup peanut butter
1/2 cup water
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons green onions chopped
few drops tabasco
Combine all marinade ingredients and mix well to dissolve sugar.
Pour over your Chicken/Turkey and marinate in the fridge 2 hours to overnight.

[carnation037]

from marlaoh
God

« Thread started on: Jun 25th, 2003, 09:18am » <br>
Canned coconut milk should become almost a staple in your house if you love spicy, tangy food. Mixed with curry and chili, the coconut makes this chicken an Oriental treat. Serve it with curried rice with raisins, followed by chilled oranges with orange sherbet and mint.This recipe is from "Readers Digest."

Grilled Thai Chicken

3 cloves garlic, minced
1 small onion, chopped
1 cup coconut milk
1/2 cup chopped fresh coriander
1/4 cup soy sauce
2 tbsp. chopped fresh ginger
1 tsp. black pepper
1 tsp. Dijon mustard
1/2 tsp. mild curry powder
4 medium boneless chicken breasts
1/2 cup chopped green onions

1.In a blender, combine garlic, onion, coconut milk, coriander, soy sauce, ginger, black pepper, Dijon mustard, and curry powder.

2. Remove one-fourth of the marinade and set aside for basting.

3. In a shallow baking dish, combine the chicken breasts and the marinade. Sprinkle with green onions and marinade in the refrigerator for at least 15 minutes ( longer if possible)

4. Place chicken on pre-heated grill and cook, basting with reserved marinade, 10 to 15 minutes or until cooked through. Makes 4 servings.

[marlaoh]

Chicken Stir-Fry
Prep: 15 min, Cook: 5 min.
3 Tbs. lite soy sauce, plus more for serving
1 Tbs. cornstarch
1 Tbs. dry sherry or Chinese rice wine (optional)
1 tsp. sugar
1-1/4 lbs. boneless skinless chicken breast halves, thinly sliced
1 tsp. peanut oil
1 tsp. Oriental sesame oil
2 tsp. fresh ginger, minced
1 clove garlic, minced
1 cup scallions, chopped
6 ounces mushrooms, sliced
6 ounces spinach, washed, tough stems discarded
Combine first 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced chicken in a mixing bowl. Pour soy sauce mixture over chicken and toss to coat. Heat peanut oil and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic 45 seconds. Add meat and marinade and stir-fry 2 minutes, or until chicken begins to brown. Add scallions and mushrooms and stir-fry 2 minutes or until scallions are softened. Add spinach and stir-fry another 45 seconds. Season with pepper to taste. Serve with additional soy sauce.