Jalapeño Chicken

by Cindy Yanasha Angulo in , ,

Are you tired of bland chicken? Spice it up with some jalapeños! This recipe is sooo fast & easy! You can use a whole chicken & split it into a few different meals because let's face it, you won't be able to get enough! 

Time: 1.5 - 2 hrs

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Ingredients:

  • 1 whole young chicken
  • Juice of half a lemon
  • 2 jalapeños
  • 2 tablespoons unsalted butter (room temp)
  • 1 additional teaspoon butter at room temp
  • 1 sprig fresh rosemary
  • Salt/pepper to taste

Recipe:

  1. Rub the lemon all around the chicken and squeeze the juice inside.
  2. Chop the jalapeño into slices and mix them up with the butter.
  3. Stuff the inside of the chicken with the jalapeno butter, & under the skin. Then rub the outside with the last teaspoon of butter.
  4. Salt & pepper the chicken on all sides.
  5. Tie the legs and wings with yarn, place on a wire rack over a Pyrex pan (13 x 9 works best)
  6. Put the chicken in a 350 degree oven for 1.5 hours or until golden brown and cooked through. 
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Baked Spicy Dry Rub Wings

by Cindy Yanasha Angulo in , , , , ,

Juicy, crispy, spicy & EASY! These wings will be a hit at any party or as an appetizer for dinner... or have them as a light snack. The best part? They're baked, not fried! 

Time: 1.5 hours total

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Ingredients:  

  • 1 pack Purdue wingettes
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika 
  • 1 tablespoon black pepper  
  • 1 tablespoon onion powder  
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin powder 
  • 1 tablespoon chili powder  
  • 1 teaspoon dried thyme  
  • 1 tablespoon ancho chili (finely chopped)  

Recipe:  

  1. Bring 3 cups of water to boil in a large pot. 
  2. Add garlic powder & onion powder - stir & add wings. 
  3. Boil for about 15 - 20 mins, not completely cooked through.  
  4. Preheat the oven to 375.  
  5. Line a cookie sheet with aluminum foil. Then, put a wire rack on top of it. Spray the wire rack with cooking spray. 
  6. Strain the chicken wings & use tongs to place them evenly on the wire rack.  
  7. Bake on 375 for 40-45 mins or until golden brown, cooked through. 
  8. Use a small bowl to mix all of the remaining spices together.  
  9. Take the wings out of the oven & dip each of them in the spice rub one by one. You want to roll them around so they're coated evenly. 
  10. Serve alone or with your favorite dip! 
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Roasted Chicken

by Cindy Yanasha Angulo in , ,

This was my first time roasting a chicken!  I'm excited with the way it came out, recipe below! 

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Time: 2 hrs 

Ingredients:  

  • 1 young chicken - 4-5lbs
  • 1/2 bulb fennel
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme  
  • 2 tablespoons butter or Smart Balance  
  • 1 handful fresh fennel leaves  
  • 5 cloves of fresh garlic  
  • Zest of 1 lemon  
  • 3 slices of lemon  
  • 1 tablespoon olive oil  
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Recipe:  

  1. Dice the fennel & smash 4 of the cloves of garlic. Slice the lemon. Set aside.
  2. Mix 1 tablespoon of butter with the lemon zest, & add the remaining garlic clove, minced.
  3. Rub outside the whole chicken with the lemon slices.
  4. Stuff inside the cavity with the diced fennel, smashed garlic cloves & lemon slices.  Add the remaining tablespoon of butter inside. 
  5. Use a piece of cooking string to tie the legs together, and the wings if needed.  
  6. Place your fingers under the skin of the chicken, pull up gently so there's a gap between the skin & the flesh. Start adding chunks of the butter mixture & press it down so it's evenly coated under the skin.  
  7. Turn the chicken over & do the same to the other side of skin.  
  8. Sprinkle the salt & pepper on both sides, then the dry thyme & fresh fennel leaves.  
  9. Coat with olive oil on the top. 
  10. Roast on 400 degrees F for 1 hour, then turn it over & roast for another 30 mins.  
  11. So that the skin on top of the chicken is crispy, turn the oven off & flip the chicken over, putting it back in the oven for 5 mins.  
  12. Cut & serve!

I ate this with my homemade mustard sauce - it was delish! Just take 2 tablespoons of sour cream, add in 1 tablespoon of spicy mustard & 1 teaspoon honey. Mix & enjoy!  

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Chicken Roll

by Cindy Yanasha Angulo in , , ,

My mom has been making chicken rolls for special occasions ever since I can remember.. and they're always a hit!  Chicken rolls are made with a delicious pastry crust and filled with chicken, vegetables and cheese - kind of like a calzone.  You can slice them up diagonally and serve them as an appetizer or finger food at a party.

I came up with my own version - very similar to hers.  The recipe is really easy, it just requires a little time for the dough to cool in the fridge.  Enjoy! 

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Time: 2 hours, makes 2 rolls

Ingredients:

  • Filling
    • 2 lbs boneless chicken breast or thighs, cut into cubes
    • 1 tablespoon chopped onion
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil
    • 1.5 cup frozen vegetables - you can buy the frozen soup vegetables packets from ShopRite or PathMark, they work great!
    • I/4 cup milk or lactaid
    • 1.5 cups shredded cheddar cheese
    • 1 tablespoon black pepper
    • 1 teaspoon salt
    • 1 teaspoon crushed red pepper flakes
    • 1 tablespoon italian seasoning - (or oregano) for sauteing the chicken
    • 2 teaspoons oregano for sprinkling over the finished chicken mixture
  • Crust
    • 1 cup all purpose flour
    • 2 teaspoons salt
    • 1 stick cold unsalted butter - cut into cubes
    • 1/4 cup cold water
    • 1 egg yolk + a splash of water to make egg-wash
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Recipe:

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  1. In a food processor, combine all ingredients for the crust (except the egg wash) and pulse until a dough forms. 
  2. Finish kneading the dough with your hands, but just enough so it forms a ball.  You don't want to over-knead or it will get hard.   Add more cold water if you need to, so the dough mixture stays together. 
  3. Cover the dough with clear wrap and refrigerate for at least 30 mins.
  4. In a large skillet, heat the olive oil to medium heat - then add the onion and garlic.
  5. Once the onion and garlic start to brown, add in the chicken and let cook for 5 mins, stirring occasionally.
  6. Next, add the vegetable mixture - or whatever chopped vegetables you'd like, and the remaining filling ingredients except the cheese and the oregano.   Heat until the milk boils down to about half (about 15 mins). 
  7. Turn off the stove, sprinkle the cheese on the mixture, and move it off the heated surface so the filling can cool completely.  You don't want the filling to be hot when you put it into the dough, or it will melt the dough mixture and start to rip apart.
  8. When the filling is cooled to room temperature, take your dough out of the fridge and break it into  equal balls of dough. 
  9. Roll out the first ball so that it looks like an oval.  Don't roll the dough too thin or it will rip when you try to pull it over the filling.  Also, don't roll it too thick or it will be too dry when you bite into it.  You want it to be about 2mm thin.
  10. Fill the middle of the dough with 3 spoonfuls of the mixture, and sprinkle 1 teaspoon oregano on the mixture.
  11. Fold both ends over the filling, one on top of the other. Pinch it closed with your fingers at the top and bottom, then seal it with the end of a fork along the edge in the middle and the top and bottom.  
  12. Place the finished roll on a greased cookie sheet (I used cooking spray) and preheat the oven to 350.
  13. Repeat steps 9 through 12 for the remaining roll(s). 
  14. Next, mix your egg wash mixture and coat the top of the chicken rolls using a pastry brush. 
  15. Bake them for about 1 hour or until the crusts are golden brown on the outside.  
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Chicken Enchiladas with Cilantro Lime Rice and Seasoned Kidney Beans

by Cindy Yanasha Angulo in , ,

Tonight was Mexican night!  Naturally with this cold weather, I was craving some comfort food.  Warm up with some hearty chicken and cheese enchiladas, Mexican-spiced kidney beans, and flavor-bursting cilantro lime rice.  Enjoy!  

Time: 1 hour

Ingredients:

  • 1 lb chicken strips or tenders, raw
  • 1 pack enchilada seasoning (you can use 2 teaspoons chilli powder, 1 teaspoon cumin powder, 1 teaspoon black pepper and 1 teaspoon salt if you don't have enchilada seasoning)
  • 1 tablespoon water
  • 1 teaspoon sliced fresh jalapenos
  • 6 flour tortillas
  • 2 cans enchilada sauce (you can Google a DIY enchilada sauce recipe if you don't have the cans)
  • 1/2 cup shredded cheese + 1 more tablespoon for toppings (optional)
  • 1/4 cup Rotel diced tomatoes and green chilis (you can also use salsa)
  • 2 tablespoons sour cream
  • 1 cup white rice (I used basmati)
    • 1 tablespoon fresh lime juice for boiling
    • 1 teaspoon lime juice
    • 1 teaspoon fresh lime zest
    • 1 teaspoon salt
    • 1 handful fresh cilantro leaves
  • 1 can kidney beans
    • 1 teaspoon smoked paprika
    • 1 teaspoon chilli powder
    • 1 teaspoon cumin powder
    • 1 teaspoon salt

Recipe:

  1. In a medium pot, bring 2 cups water to a boil for the rice. 
  2. While the water is boiling, cut your chicken tenders into small cubes.
  3. Heat a medium-large skillet to medium heat and add the chicken cubes, enchilada seasoning packet & tablespoon of water.
  4. Stir the chicken so it's coated evenly.  The water will start to evaporate and thicken into a sauce around the chicken.  At this point, the chicken will start to be cooked through (about 5 mins).  Add jalapeno slices and turn the heat off.
  5. When the water starts boiling, add the lime juice and the rice.  Cook until the rice is done, then strain. 
  6. Preheat your oven to 400 degrees. After the chicken mixture has cooled for 10 mins, add the shredded cheese and mix around.  
  7. Fill each of the flour tortillas with the chicken and cheese mixture, rolling them up and placing them in a greased 13x9 inch Pyrex pan.
  8. Pour the enchilada sauce over the filled tortillas, coating them all over.
  9. Cover the pan with foil and bake on 400 degrees for 20 mins.  
  10. Strain the rice and let cool for 10 mins. 
  11. Pour the beans and bean seasonings in the skillet that the chicken was in, mix and let heat for about 5 mins until the seasonings are incorporated.  Turn off the skillet and move to a serving bowl or plate.
  12. Put the rice back into the pot it was in before you strained it.  Mix in the teaspoon of lime juice, lime zest, salt, and the handful of cilantro leaves. Taste it - if it needs more lime juice, you can add it while it's still hot so the liquid absorbs. The rice is now ready to be plated or set aside.
  13. Open the foil after 20 mins and sprinkle the remaining shredded cheese on top, allowing it to melt.
  14. Top with diced tomatoes and green chillies, or salsa, and sour cream.  Serve with seasoned beans and cilantro lime rice!

Chicken Tinola

by Cindy Yanasha Angulo in , , ,

A delicious Filipino dish that's perfect for the cold weather!  This is one of my favorite soups lately because I'm obsessed with garlic and ginger.  Enjoy!

 

Time: 1 hour

Ingredients:

  • 4 chicken thighs with bones-in (either skin-on or skinless will work.  Skinless is healthier!)
  • 1 tablespoon chopped onion
  • 4 cloves garlic, sliced
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped fresh ginger (it's easier to grate it using a cheese grater!)
  • 2 tablespoons fish sauce (or more if you love that flavor!)
  • 1 cup vegetable or chicken stock (can substitute 1 boullion cube with 1 cup water)
  • 2 cups rice wash (rinse rice well in a basin and strain, then add water again to the rice and swish around until the water is cloudy - this is rice wash!)
  • 1/2 diced & pealed chayote squash (can substitute kale, yellow squash, or any other veggies you love!)
  • 1 head bok choy, chopped or pulled apart (you can sub spinach, broccoli or any other greens)
  • 2-3 whole chili peppers (optional, I use Guyanese wiri-wiri peppers, it gives it an amazing kick!)
  • Salt/pepper to taste

Recipe:

  1. Sautée onion & garlic in a large pot with the veggie oil
  2. Add the chopped ginger & let simmer for about 1-2 mins until the onion is clear
  3. Add the chicken thighs & brown on both sides
  4. Pour in the fish sauce, stock, and rice wash - bring to a boil 
  5. Cover and let simmer for ~40 mins (I added a few whole chili peppers before covering)
  6. Add bok choy & diced chayote squash once the chicken is fork-tender
  7. Sprinkle in black pepper & salt to taste - then let simmer for about 5 more mins
  8. Served in a bowl on top of cooked white rice or brown rice, enjoy!

Below is a picture of the tinola with the skin-on, just to show another variation. 

Green Curry Soup

by Cindy Yanasha Angulo in , , , ,

Just what you need on a cold night!  Some Thai Green Curry Soup!

 

Time: 30 - 40 mins

Ingredients:

  • 1 pack chicken tenders 
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce (optional)
  • 3 gloves of chopped garlic
  • 1/4 cup chopped red onion (or yellow, I had red on hand)
  • 1/4 cup chopped ginger
  • 1 head bok choy
  • 1 can coconut milk
  • 1 tablespoon Thai green curry paste
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 or 2 whole green chilies

Recipes:

  1. Cut chicken tenders into cubes & tossed them in soy sauce
  2. Sautée chicken pieces in olive oil with chopped garlic & chopped onion & chopped fresh ginger
  3. When the chicken is browned, added salt, green curry paste, fish sauce & a can of coconut milk
  4. Let it simmer 5 mins then add in the bok choy until it's wilted
  5. Add chili powder & some fresh chili's to make it more spicy
  6. Serve with some cooked basmati rice or add in some noodles and drink it as a soup!

Chicken Corn Dogs

by Cindy Yanasha Angulo in , , ,

I always try to find corn dogs in the grocery store frozen food section - and they all have beef in them somehow!  Even the ones with chicken have some beef!  Well, I don't eat beef so I decided to make my own corn dogs - with JUST chicken! 

Time: 30 mins

Ingredients:

  • 1 pack chicken hot dogs
  • 1.5 cups corn meal
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 large egg
  • 1.5 cups vegetable oil
  • Skewer sticks for holding and frying corn dogs

Recipe:

  1. Heat saucepan with vegetable oil on medium heat
  2. Mix all ingredients in a bowl (except the hot dogs and vegetable oil, of course)
  3. Stick skewers into hot dogs until you have almost reached the top of the hot dog
  4. Coat thoroughly in the mixture
  5. Dip into hot oil until each corn dog is golden brown - about 2-3 mins
  6. Enjoy!