Looking for a new marinade a few days ago that used a few items I had on hand; mango, orange and pineapple juice, garlic, ginger etc. I used. I found several recipes that seemed quite tasty and one that really caught my attention but my problems with this marinade were the number and type of ingredients necessary. Well I did what any deserving kitchen scientist would do I experimented so I ended up tossing half of the called for ingredients and added a few of my own or substituted for an ingredient that are similar.
Here are the ingredients!
(Metric system not used)
I shortened the marinade to the following (I did not measure so the amounts are approximate):
2 cups Pineapple juice (try to find a nectar if possible)
2 cloves garlic, mashed
2 jalapenos, seeded if you like (I just cut the stem off)
1/2 cup lime juice
1.5 - 2 tbls lime pepper
1 - 1/2 tsp salt
1/2 tsp ground black pepper
2 tbls honey
1. Mix all of the ingredients with honey being the exception into a blender and puree.
2. Add 6-8 chicken thighs (my fav) into a non reactive bowl or a gallon plastic bag and pour in the marinade!
3. Let marinade for at least 6 hours or overnight.
4. Remove chicken from refrigerator and let warm up for a few minutes than remove chicken from and pour marinade into a small pot.
5. Bring your reserved marinade to a slow boil. Once marinade is at a slow boil add the two tbls of honey (a little more if you like) and stir often until reduced by half.
6. You can use the reduced marinade to glaze your chicken when it is almost done to add more flavor or use afterward at the picnic table.
There you have it!
The reduction and the grilled chicken did not retain the heat from the jalapeno which surprised me, I had though they would be be hot (unless the pepper's I used were on the wimpy side). I used the reduction to glaze the chicken prior to removing from the grill and also placed the reduction on the picnic table for all to use and all of my lab rats enjoyed it.
I also used this marinade for pork ribs with great results. Some of the guys want to marinade their rib-eye's if we do I will update this post with our collective results
See ya'
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Tuesday, April 27, 2010
Saturday, October 18, 2008
Fideo
Fideo Con Pollo a La Ruiz
Growing up in our house wherever it may have been during dads time in the Air Force and when he was away in Vietnam I remember mom making this dish for us kids. Fideo being one of mom’s signature meals, is a wonderful dish due to its simplicity in prepare and of its ingredients. One item you have to have is a molcajete a mortal and pestle for the non-Spanish speaking folks out there. Mom’s molcajete is ground smooth after years of continuous use making all of those wonderful meals she was taught by her mother and of course that special touch that only a mom can bestow upon her cooking. Along with fideo we also had pinto beans and of course not a single meal is complete without out having tortillas!
This dish is simple to prepare and the chicken can be made a day prior if you like and be sure to save the additional broth of other uses in your kitchen.
The recipes for fideo I found on the web are virtually all the same some have small differences but over all they are identical. Just remember use the freshest ingredients possible! In Kuwait I am able to find all of the ingredients needed to make fideo. But for me and where I live going to the grocer to pick up a couple items is not something I can do on a whim, I have an hour drive at the least to visit the nearest market to pick up any last minute item. When I make fideo I have to buy tomato paste, chicken bullion, and bottled garlic paste in order to make fideo. Pinto beans have to be imported from the states and luckily for me, my wonderful wife Charlee has sent several bags.
Ok, on with the show!
Fideo
Ingredients:
2 tablespoons manteca or vegetable oil
1 chicken boiled, de-boned. Reserve broth.
½ bell pepper, yellow, coarsely chopped
1 Large ripe tomato, diced and seeded
1 large onion, chopped
1 box of Fideo (vermicelli)
2 – 3 cloves fresh garlic, minced or granulated equivalent
1 tsp salt to taste
whole pepper corns or ½ tsp ground black pepper
whole cominos or ½ tsp ground cumin
1 - 8 oz can tomato sauce
1 ¾ - 2 cups Chicken Stock
Instructions:
1. Boil chicken in salted water until done. Let cool, de-bone and reserve the broth. This step can be done a day before to make things easier for ya’.
2. Chop the onions, bell pepper and tomato and place your onions in a separate bowl from the others.
3. Combine the chicken stock along with the chopped tomato and sauce, cumin, black pepper, salt and garlic.
4. In a heavy cast iron skillet at medium high heat add the manteca, when melted add the fideo and brown.
5. When the fideo is starting to brown, add the onion, shredded chicken and cook to warm up the chicken.
6. Once the chicken is warmed add the sauce from step three along with the tomato and bell pepper, stir well, cover than stir occasionally.
7. When completed serve with a side of beans and tortillas.
Growing up in our house wherever it may have been during dads time in the Air Force and when he was away in Vietnam I remember mom making this dish for us kids. Fideo being one of mom’s signature meals, is a wonderful dish due to its simplicity in prepare and of its ingredients. One item you have to have is a molcajete a mortal and pestle for the non-Spanish speaking folks out there. Mom’s molcajete is ground smooth after years of continuous use making all of those wonderful meals she was taught by her mother and of course that special touch that only a mom can bestow upon her cooking. Along with fideo we also had pinto beans and of course not a single meal is complete without out having tortillas!
This dish is simple to prepare and the chicken can be made a day prior if you like and be sure to save the additional broth of other uses in your kitchen.
The recipes for fideo I found on the web are virtually all the same some have small differences but over all they are identical. Just remember use the freshest ingredients possible! In Kuwait I am able to find all of the ingredients needed to make fideo. But for me and where I live going to the grocer to pick up a couple items is not something I can do on a whim, I have an hour drive at the least to visit the nearest market to pick up any last minute item. When I make fideo I have to buy tomato paste, chicken bullion, and bottled garlic paste in order to make fideo. Pinto beans have to be imported from the states and luckily for me, my wonderful wife Charlee has sent several bags.
Ok, on with the show!
Fideo
Ingredients:
2 tablespoons manteca or vegetable oil
1 chicken boiled, de-boned. Reserve broth.
½ bell pepper, yellow, coarsely chopped
1 Large ripe tomato, diced and seeded
1 large onion, chopped
1 box of Fideo (vermicelli)
2 – 3 cloves fresh garlic, minced or granulated equivalent
1 tsp salt to taste
whole pepper corns or ½ tsp ground black pepper
whole cominos or ½ tsp ground cumin
1 - 8 oz can tomato sauce
1 ¾ - 2 cups Chicken Stock
Instructions:
1. Boil chicken in salted water until done. Let cool, de-bone and reserve the broth. This step can be done a day before to make things easier for ya’.
2. Chop the onions, bell pepper and tomato and place your onions in a separate bowl from the others.
3. Combine the chicken stock along with the chopped tomato and sauce, cumin, black pepper, salt and garlic.
4. In a heavy cast iron skillet at medium high heat add the manteca, when melted add the fideo and brown.
5. When the fideo is starting to brown, add the onion, shredded chicken and cook to warm up the chicken.
6. Once the chicken is warmed add the sauce from step three along with the tomato and bell pepper, stir well, cover than stir occasionally.
7. When completed serve with a side of beans and tortillas.
Saturday, August 23, 2008
Chicken & Chorizo with Rice
First the disclaimer. Gary, Mark, Gerald and the rest of you who tried this dish I apologize to you now for being my white lab rats. I had no other way to gauge how the dish would tasting without having you guys taste the rice for me. Thank you for being my impromptu white lab rats.
Why were you my lab rats? To put simply I changed the recipe here and there to judge the flavors of the dish.
Chicken Broth/Bullion cubes. I first made the dish with and without chicken broth even though everyone who tasted it it was better with chicken broth (or bullion cubes).
Oregano. the original called for more than what is used I liked it better using less oregano and it seemd as if everyone else did to. But like everything this is a matter of taste, if you want more use more. :)
Sofrito. Sofrito added more flavors and give the dish a more reddish color this is in addition to the color you would get from the chorizo. The final version for the rice we had for our bbq and it was noted that the rice was killer!
Bayleaf. I don't know about you guys but I did notice a very subtle aroma but not much on the flavor department so the final version keeps the bayleaf.
Chorizo. Here is where difference might matter but I don't believe so. I used Johnsonville brand chorizo, what we (us Mexicans) are used to eating is the variety that breaks apart when cooked, this chorizo acts like the Portugese or Spanish variety in that it does not break apart when cooked. I do not believe this to be an issue in making this dish. So if you try it with the Mexican version please let me know how it comes out. I really would like to know.
Ok now on with the rest of the story!
Chicken and Chorizo with Rice
Who likes chicken and rice? A whole lot of people love this simple dish and similar one- dish meals to feed your family. While scouring the web one day for another version of chicken and rice I came upon one that called for chorizo. If you’re Mexican as I am you love chorizo. Chorizo with eggs or potatoes or mixed in with your refried beans for that matter. A dip can be made with chorizo and cheese that is very good. Well you get my drift about chorizo so let’s get back to what we were originally talking about, chicken and rice.
I had found a recipe for chicken and chorizo, which intrigued me enough to copy the basic ingredients for the recipe this is what I came up with. I don’t know if you will like it but the flavor tasted pretty good. If you like it please let me know
I modified the recipe for the electrically controlled pressure cooker; also a couple of ingredients have changed due to location and available ingredients at the time. Please do the same for this recipe to work for you.
The ingredients with "*" next to them is where I have changed the recipe so this gives you a bit of leeway in making this dish. Oh, and before I forget this recipe is for a pressure cooker, you will need to adjust the amount of water or chicken broth to have enough to cook the rice.
1 small chicken cut-up*
Salt and pepper to taste
¼ cup Sofrito (a little more if you like)
2 – 3 tablespoons olive oil
1 – 2 links Chorizo, sliced*
Oregano flakes (a few shakes from the bottle)
Red pepper flakes*
4 Cloves garlic, chopped
1 Medium onion, diced
1 bay leaf
1 ¾ cups uncooked rice
1 chicken bullion cube
3 cups water (if you use chicken broth you can eliminate the chicken bullion)
1. Season chicken with salt and pepper and cook in pressure cooker with olive oil. Once browned set aside on a plate and drain oil from pressure cooker.
2. Add chorizo to cooker and brown once browned removed chorizo to plate with chicken but reserve oil in cooker.
3. Add remaining ingredients except rice and broth and cook onions until transparent than add rice, broth, chicken and chorizo and cook uncovered and stir occasionally for 10 minutes than cover and cook for 8 minutes under pressure.
4. When completed let cool slowly. Than serve.
• I had a whole cooked chicken from the dining hall that I de-boned and used instead of a small cut-up chicken.
• The chorizo used is Johnsonville brand chorizo. This is a firm style chorizo unlike the Tex-Mex variety from home does not crumble
• I had no red pepper flakes on hand so I used Tony Chachere’s It is a great spice and you can find it in Kuwait)
Why were you my lab rats? To put simply I changed the recipe here and there to judge the flavors of the dish.
Chicken Broth/Bullion cubes. I first made the dish with and without chicken broth even though everyone who tasted it it was better with chicken broth (or bullion cubes).
Oregano. the original called for more than what is used I liked it better using less oregano and it seemd as if everyone else did to. But like everything this is a matter of taste, if you want more use more. :)
Sofrito. Sofrito added more flavors and give the dish a more reddish color this is in addition to the color you would get from the chorizo. The final version for the rice we had for our bbq and it was noted that the rice was killer!
Bayleaf. I don't know about you guys but I did notice a very subtle aroma but not much on the flavor department so the final version keeps the bayleaf.
Chorizo. Here is where difference might matter but I don't believe so. I used Johnsonville brand chorizo, what we (us Mexicans) are used to eating is the variety that breaks apart when cooked, this chorizo acts like the Portugese or Spanish variety in that it does not break apart when cooked. I do not believe this to be an issue in making this dish. So if you try it with the Mexican version please let me know how it comes out. I really would like to know.
Ok now on with the rest of the story!
Chicken and Chorizo with Rice
Who likes chicken and rice? A whole lot of people love this simple dish and similar one- dish meals to feed your family. While scouring the web one day for another version of chicken and rice I came upon one that called for chorizo. If you’re Mexican as I am you love chorizo. Chorizo with eggs or potatoes or mixed in with your refried beans for that matter. A dip can be made with chorizo and cheese that is very good. Well you get my drift about chorizo so let’s get back to what we were originally talking about, chicken and rice.
I had found a recipe for chicken and chorizo, which intrigued me enough to copy the basic ingredients for the recipe this is what I came up with. I don’t know if you will like it but the flavor tasted pretty good. If you like it please let me know
I modified the recipe for the electrically controlled pressure cooker; also a couple of ingredients have changed due to location and available ingredients at the time. Please do the same for this recipe to work for you.
The ingredients with "*" next to them is where I have changed the recipe so this gives you a bit of leeway in making this dish. Oh, and before I forget this recipe is for a pressure cooker, you will need to adjust the amount of water or chicken broth to have enough to cook the rice.
1 small chicken cut-up*
Salt and pepper to taste
¼ cup Sofrito (a little more if you like)
2 – 3 tablespoons olive oil
1 – 2 links Chorizo, sliced*
Oregano flakes (a few shakes from the bottle)
Red pepper flakes*
4 Cloves garlic, chopped
1 Medium onion, diced
1 bay leaf
1 ¾ cups uncooked rice
1 chicken bullion cube
3 cups water (if you use chicken broth you can eliminate the chicken bullion)
1. Season chicken with salt and pepper and cook in pressure cooker with olive oil. Once browned set aside on a plate and drain oil from pressure cooker.
2. Add chorizo to cooker and brown once browned removed chorizo to plate with chicken but reserve oil in cooker.
3. Add remaining ingredients except rice and broth and cook onions until transparent than add rice, broth, chicken and chorizo and cook uncovered and stir occasionally for 10 minutes than cover and cook for 8 minutes under pressure.
4. When completed let cool slowly. Than serve.
• I had a whole cooked chicken from the dining hall that I de-boned and used instead of a small cut-up chicken.
• The chorizo used is Johnsonville brand chorizo. This is a firm style chorizo unlike the Tex-Mex variety from home does not crumble
• I had no red pepper flakes on hand so I used Tony Chachere’s It is a great spice and you can find it in Kuwait)
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