WHERE TO BUY SPICY CHICKEN-SEAFOOD BROTH RECIPES

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MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH RECIPE | GIADA DE ...



Mussels, Clams and Shrimp in Spicy Broth Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
  • Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

SPICY CHICKEN STOCK RECIPE | BON APPÉTIT



Spicy Chicken Stock Recipe | Bon Appétit image

All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.?

Provided by Camille Becerra

Yield Makes about 3 quarts

Number Of Ingredients 13

1 3-pound whole chicken
½ bunch celery, coarsely chopped
1 medium onion, coarsely chopped
1 bunch cilantro or parsley stems
2 medium carrots, scrubbed, coarsely chopped
1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
8 dried chiles de árbol
2 dried guajillo chiles
2 jalapeños, halved lengthwise
1 head of garlic, cut in half crosswise
1 3-inch piece ginger, peeled
3 bay leaves
1 tablespoon coriander seeds

Steps:

  • Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
  • Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
  • Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
  • Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

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