Chicken Recipes

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Lemon Rosemary Chicken Recipe Recipe

Lemon Rosemary Chicken Recipe

10.27.11 by Jackie

My cousin Tri recently got married and his wife Tran just started a new job at a nail salon. Now he's the one who comes home first, so his new chore is cooking. He's been calling me regularly for advice on cooking healthy, easy meals for dinner. Last night, he came to visit and I showed him how properly marinating chicken the day before makes for a quick dish the following day.

The day before, I marinated skinless, boneless chicken breast with meat tenderizers (lemon, green papaya and yogurt), spices and flavorings (fennel seeds, star anise, cayenne pepper, whole grain mustard, Bourbon Barrel Foods pure cane sorghum, soy sauce and rosemary). The following day, I stuffed the chicken with finely diced Granny Smith apples for crunch and a hint of acidity. I baked the chicken in the oven, resting over chicken broth on a bed of sliced red onions. Tri will attempt to recreate the results at his home, and I hope you give it a try as well!


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Baked Lemon Chicken Breasts (Healthy Recipe) Recipe

After reading through Joy Bauer's new book, "Food cures: Eat Right to Get Healthier, Look Younger, and Add Years to Your Life", it inspired me to  make a healthy chicken dish. To make the dish I used chicken breasts because the meat is leaner. Chicken breasts can taste a little bland, so I added acidic ingredients which both tenderize the meat and enhance the flavor. I used what is currently in season: pomegranate and lemon. I also mixed in capers and kalamata olives for their briny taste. I love how the flavors complement each other; all have acidic notes which make them work well together while keeping the calorie count low.

As usual, olive oil is a great choice for a healthy meal, though as Joy said a little goes a long way!


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Chicken Lavash Soup Recipe (Tortilla Lime Soup) Recipe

As a child, Maman would always tell us kids not waste food; it's "tội chết" ("dreadfully sinful" in Vietnamese). Now that I'm an adult, I intend to follow in her footsteps and teach the same values to our future children. Whenever there are left-overs, I try to come up with creative ways to use them. Today, I had left-over chicken broth and roasted chicken, so I combined them to make a hearty chicken soup. I had whole wheat lavash on hand, so I decided to slice it into strips and use it as I would when making tortilla soup. The lavash also made a good thickening agent in the soup.

To the large pot of soup, I added left-over shredded roasted chicken, tomatoes, tomato paste for a little tartness, jalapeños for a little heat, lime juice, cumin, avocado and some edamame beans for texture. The lavash soup is a hearty, tasty dish that makes a complete meal that's a hit even with the kids. Well, at least the non-vegetarian kids in my house!

Chicken Tortilla Soup Recipe with Picture


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Pho Ga Recipe (Vietnamese Chicken Noodle Soup with Ginger)   Recipe

I've probably said it in on countless occasions; I love phở! The most commonly known version of the Vietnamese soup is phở bò (beef noodle soup) but it's pretty high in cholesterol due to the bone marrow from the quantity of beef bones used. For a lighter version that’s equally delicious, I made phở gà, chicken noodle soup with ginger.

Phở gà is judged on two main criteria: the flavor of the chicken broth and the quality of the chicken. To ensure that the broth turned out well, I used a generous helping of ginger and 6 chicken carcasses, which are very inexpensive at the Asian market. I served the soup with special Vietnamese chickens, called gà đi bộ (it literally translates to "walking chickens"). They're free-range chickens and the texture of the meat is firmer than regular chicken. The cost is higher (count $13 per chicken) but so worth it when making this dish.


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Banh Cuon Recipe (Steamed Rice Rolls) Recipe

Bánh cuốn is a Vietnamese specialty made with a very thin, steamed, loosely rolled, rice flour crêpe. The recipe is not that complicated but assembling the rice rolls can be delicate. Unlike French crêpe, the batter is made from combined rice flour, tapioca starch and corn starch, which makes bánh cuốn very flimsy and harder to manipulate. The first rice flour crêpe is never perfect, and I usually thin the batter with more water as I cook them, so they don't turn out too thick. The filling remains exposed since the rice roll is nearly transparent.

This time, I made a meat version with chicken. You could always make the rice flour crêpe with a vegetarian filling if you prefer. I tucked into each rice roll a filling of seasoned ground meat (I used chicken), wood ear mushrooms, shiitake mushrooms, water  chestnuts and dried shallots. Typically, bánh cuốn is sprinkled with fried shallots (or onions) with nước chấm (fish sauce). I served shrimp cakes and fried taro cakes on the side along with mounds of steamed soy bean sprouts, combined with cilantro, Vietnamese mint (rau thơm), shredded cucumber, lettuce, lime wedges and green Thai chiles.

It's not the prettiest meal, but it's a flavorful, earthy (thanks to the mushrooms), light meal dish. If you want to improve the presentation and avoid tearing, drizzle the rice roll with a little oil and expose the smooth part of the bánh cuốn on top to hide the wrinkly side.


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