BLACK CHICKEN FOOD RECIPES

Name: Black-Skinned Chicken Slow-Cooked in Coconut Sauce
Total time: 1 h 40 min
Yield: 2 servings
Cuisine: asian
Ingredients: 1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered; 4 cups light chicken stock; 1 cup Chinese rice wine; 1 inch-long piece of ginger, peeled and sliced; 1 small onion, peeled and quartered; 2 garlic cloves, peeled and smashed; 1 teaspoon Chinese five-spice powder; Salt and freshly ground black pepper; 1 teaspoon vegetable oil; 1 teaspoon minced ginger; 1 teaspoon minced garlic; 1 tablespoon Thai red curry paste; 1 tablespoon tomato paste; 1 13 1/2-ounce can coconut milk; 1 zucchini, trimmed, peeled, and cut into long julienne; 1 tablespoon fresh lime juice; 1/4 cup chopped fresh basil leaves

BLACK-SKINNED CHICKEN SLOW-COOKED IN COCONUT SAUCE RECIPE ...

Black-Skinned Chicken Slow-Cooked in Coconut Sauce Recipe ... image

Provided by Elaine Louie

Total Time 1 hours 40 minutes

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered
4 cups light chicken stock
1 cup Chinese rice wine
1 inch-long piece of ginger, peeled and sliced
1 small onion, peeled and quartered
2 garlic cloves, peeled and smashed
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 teaspoon vegetable oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon Thai red curry paste
1 tablespoon tomato paste
1 13 1/2-ounce can coconut milk
1 zucchini, trimmed, peeled, and cut into long julienne
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil leaves

Steps:

In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.

BLACKENED CHICKEN RECIPE - FOOD.COM

Blackened Chicken Recipe - Food.com image

Turn off the smoke detector when you cook this chicken dish! =0...Oh, just love that cast iron...=) Serve with beans and rice, a salad and YUM!!

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless chicken breasts, flattened to about 1/2 inch thick
1 cup butter, melted
1 1/2 tablespoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon sugar (If you want to jazz up the butter a bit, add a dash or two of tabasco!=0)

Steps:

Let the chicken come to room temperature before using.
Cover chicken with butter until well coated.
Heat a cast iron skillet over high heat until very hot.
Roll each chicken breast into about 1/2 tsp. seasoning mix (I use my hands).
Immediately place the chicken pieces skin side down in the skillet to sear.
Pour about 1 teaspoon of the butter on top.
Cook about 2+ minutes, until a crust forms on the underside.
Turn and pour another 1 teaspoon of the butter on each of the chicken pieces.
Cook until just cooked through.

Nutrition Facts : Calories 670.1, FatContent 59.7, SaturatedFatContent 33, CholesterolContent 214.8, SodiumContent 3036.4, CarbohydrateContent 3, FiberContent 0.6, SugarContent 1.1, ProteinContent 31.2

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