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How To make Chicken Thighs with Aromatic Spices
Stephen Ceideburg 2 1/2 lb Chicken thighs, skinned
1/2 ts Coarsely ground black
-peppercorns 1/2 ts Cumin seeds
1/2 ts Dried oregano
2 Bay leaves
Salt 6 Cloves garlic, halved
1 1/2 tb Mixed-Spice Paste (recipe
-follows) 1 tb All-purpose white flour
1 md Onion, thinly sliced
4 Long banana peppers, cut
-into long strips 1 tb Vegetable or olive oil
2 tb Cider vinegar or to taste
Bring 7 cups water to a boil in a large saucepan, add chick- en (and a little more water to cover if needed). Skim off any grayish foam that rises during the first few minutes of simmering. Add black pepper, cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover and simmer gently for 20 to 25 minutes, until the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 minutes). Remove from the heat and cool the chicken in the cooking liquid, if time permits. With a slotted spoon, remove thighs from the broth and set them on a plate. Strain broth, skim fat and set aside 2 1/2 cups in the refrigerator. Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has been skinned and let it stand 1 hour uncovered in the refrigerator. Lightly dust the spice covered side of the chicken with flour, patting gently to evenly distribute it over the surface and remove any excess. Rinse onions, drain thoroughly and set aside with chilies. Set a large nonstick skillet over medium heat, add oil, and when it is hot, add chicken, spice-side down, and fry until crisp, about 4 to 5 minutes. Drain on paper towels and keep warm in a 200 degree F. oven. Return the pan to the heat and add onions and chilies. Cook over medium for 4 to 5 minutes, stirring occasionally, until the onions soften. Add
vinegar, reserved broth and remaining 1/2 Tbsp. spice paste, stirring to dissolve the paste. Simmer for several minutes to blend the flavors. Taste for salt and vinegar. Place 2 thighs in each of 4 bowls. Top with a portion of the onion mixture and the broth. 234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE; 208
MG SODIUM; 77 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987). Posted by Stephen Ceideburg
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One Pan Paprika Chicken Thighs to the Rescue: 30-Minute Dinner Hero!
In this video, we're sharing a recipe for a 30-minute dinner hero: One Pan Paprika Chicken Thighs. If you're looking for a quick, flavorful, and satisfying meal, you've come to the right place!
Our One Pan Paprika Chicken Thighs recipe is a game-changer when it comes to busy weeknight dinners. With just 30 minutes and one pan, you can create a delicious and impressive meal that will have your family and friends asking for seconds.
Join us in the kitchen as we guide you through the step-by-step process of making this flavorful dish. We'll show you how to season the chicken thighs with a combination of smoky paprika, garlic powder, and other aromatic spices to create a mouthwatering flavor profile.
The best part is that everything is cooked in one pan, saving you time on cleanup. We'll show you how to sear the chicken thighs to perfection, creating a golden-brown crust, and then finish them off in the same pan with a flavorful sauce that infuses every bite with incredible taste.
As the chicken thighs cook, they release their juices, creating a savory sauce that's perfect for drizzling over rice, pasta, or even crusty bread. It's a complete meal that satisfies both your hunger and your taste buds.
So, if you're looking for a dinner hero that can be on the table in just 30 minutes, hit that play button and join us in making this One Pan Paprika Chicken Thighs recipe. Don't forget to subscribe to our channel and hit the notification bell so you won't miss any of our upcoming recipes and cooking inspiration.
Gather your ingredients, heat up your pan, and get ready to impress your family with this quick and delicious meal. Our One Pan Paprika Chicken Thighs will become your go-to recipe for those busy nights when you need a dinner hero!
Let's dive into this flavorful adventure together and create a 30-minute dinner hero with our One Pan Paprika Chicken Thighs. Get ready to savor every bite!
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Additional Notes:
Chicken Thighs: Use bone-in, skin-on chicken thighs for this recipe. The bone and skin add flavor and help keep the meat moist during cooking. However, you can use boneless, skinless chicken thighs if preferred.
Paprika: Opt for a good quality Hungarian or smoked paprika for the best flavor. The paprika adds a rich and smoky depth to the dish. Adjust the amount based on your spice preference.
Searing the Chicken: Ensure the pan is hot before adding the chicken thighs to get a nice sear. Sear them skin-side down first to render the fat and develop a crispy golden-brown crust. This step adds extra flavor and texture to the dish.
Simmering Time: After searing the chicken, allow it to simmer in the sauce until cooked through and the internal temperature reaches 165°F (74°C). This typically takes around 15-20 minutes, depending on the thickness of the chicken thighs.
Serving Suggestions: Serve the One Pan Paprika Chicken Thighs with your choice of sides. It pairs well with steamed vegetables, roasted potatoes, rice, or crusty bread to soak up the delicious sauce.
Garnish: Sprinkle freshly chopped parsley or cilantro over the dish before serving to add a pop of freshness and color.
Leftovers: Store any leftovers in an airtight container in the refrigerator. The flavors will develop even further, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave until heated through.
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Slow Cooker Honey Garlic Chicken Thighs and Potatoes Recipe
i love a good slow cooker meal and this honey garlic chicken thighs and potatoes is slow cooked to perfection. The chicken and potatoes are well seasoned and slow cooke in a flavor packed honey garlic sauce. This recipe is so good! and easy!
INGREDIENTS
6 to 8 large bone in thighs
1 large onion, minced
1 lb baby potatoes
2 tsp oregano
salt and pepper to taste ( i used 2 tsp salt and 1 tsp black pepper)
2 Tbs olive oil
2 Tbs lemon juice
6 cloves garlic, minced
1/2 cup honey
1/3 cup sweet chili sauce
3 Tbs soy sauce
1 Tbs brown sugar
1 Tbs dijon mustard
1 Tbs corn starch mixed with 2 Tbs water
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SECRETS To Cooking A PERFECT Indian Style CHICKEN CURRY (STEP BY STEP INSTRUCTIONS)
How To Cook Indian Style Chicken Curry - Chicken Curry Recipe For Beginners
If you follow this video step by step then I assure you that you will be making the best Indian style chicken curry. I tried my best to explain everything in detail and all the tips and tricks possible that go into making chicken curry.
Ingredients for making a chicken curry - serves 6 to 7
* 2.2 lb/ 1 kg chicken on bones. Please note that I preferably use chicken on bones for making a chicken curry. It's not that you cannot use boneless chicken but the gravy won't be as tasty.
* 2 large potatoes quartered or medium potatoes halved. I did not boil the potatoes before adding them.
* 1 very large onion or 2 medium sized onions. I used quarter of the onion for making a paste.
* 2 inch length ginger
* 10 large garlic cloves
* 1 large tomato
* 2 green chillies (optional)
* 2 large dry bay leaf
* 1 inch length cinnamon stick
* 6 to 7 green cardamoms
* 4 to 5 cloves
* 1/4 th cup plain unflavored yogurt
* 1 teaspoon turmeric powder
* 2 heaped teaspoons Kashmiri red chilli powder. You can even use regular red chilli powder but in that case please use less. Adjust the proportion of any chilli powder according to your tolerance of heat level. Add only half a teaspoon to start with, do a taste test at the end and add more if you feel you want more chilli heat.
* 1 tablespoon ground coriander
* 1 teaspoon garam masala powder.If you want to make garam masala powder at home then here is the recipe -
* 1/4 th teaspoon ground mace (optional)
* 1/4 th teaspoon ground nutmeg (optional)
* 2 teaspoons salt (add less to start with, you can always add later)
* 1 teaspoon sugar(optional)
* 1 cup hot water. You can go up to a total of 1 & 1/2 cups of hot water if you want more gravy.
* 1/4th cup oil ( 4 to 5 tablespoons)
Serve this with rice/roti/paratha/naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Pressure Cooker Express: Braised Chicken Thighs With Green Olives
This tender pressure cooker chicken will melt right off the bone. As an added bonus, the aromatic spices will leave your kitchen smelling amazing!
Ingredients:
• 4 bone-in, skin-on chicken thighs (about 2 lb) (908g)
• 1 tsp ground cumin
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp ground cinnamon
• ¼ tsp ground turmeric
• ½ tsp olive oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, thinly sliced
• ¾ cup low-salt chicken broth (177g)
• 2 Tbsp dry white wine (30g)
• ½ cup pitted green olives (90g)
• 2 Tbsp fresh lemon juice (32g)
• Finely chopped fresh parsley, for garnish (optional)
Active time: 30 minutes
Total time: 50 minutes
Device: CHEF iQ Smart Cooker
Access the recipe on the CHEF iQ App for step-by-step Guided Cooking!
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AROMATIC DELICIOUS CHICKEN RECIPE (EASY & QUICK) | How To Make Chicken Karahi Recipe
How To Make Chicken Karahi - Murgh Karahi Recipe - Kadai Chicken Recipe
Today I will show you how to make a delicious chicken recipe that is easy and quick to prepare requiring few basic ingredients but at the same time so aromatic and flavorful that you will make it over and over again. Karahi is a wok and in this recipe the chicken is cooked on high heat throughout with a thick gravy.
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Ingredients required for making chicken karahi recipe - Serves 6
For marination -
1.2 kg / 3lb boneless skinless chicken thighs. You can even use chicken with bones. The cooking time will be more in that case. I sometime even make this with chicken wings.
1 tablespoon heaped garlic paste
1 tablespoon ginger paste or you can use 2 tablespoons ginger garlic paste
4 tablespoons plain unflavored yogurt
1/4 th teaspoon red chilli powder or paprika
For the curry -
1 teaspoon finely chopped ginger
3 medium to large tomatoes
1 & 1/2 teaspoons salt or as per taste
1 teaspoon sugar
2 tablespoons heaped sour cream. You can even use plain unflavored yogurt or cooking cream. If using yogurt please stir It very well until smooth before adding to the gravy and lower the heat of stove to minimim while adding.
1/2 teaspoon kasoori methi (dried fenugreek leaves)
2 & 1/2 to 3 tablespoons oil
handful of coriander leaves (cilantro) - optional
For making crushed spices -
1/2 teaspoon coriander seeds (dhania)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon black peppercorns (adjust proportion according to your preference)
julienned ginger for garnishing (totally optional)
For making ground spice powder mix -
1/2 teaspoon turmeric powder (haldi)
2 teaspoons heaped kashmiri red chilli powder / 1 teaspoon regular chilli powder or 2 teaspoon paprika if you want to avoid the heat. Please adjust the proportion of chilli powder according to your preference. Kashmiri chilli powder though mild in terms of heat but still can be over powering for some people.
1 teaspoon ground cumin (jeera powder)
2 teaspoons ground coriander (dhania powder)
1 teaspoon Garam Masala powder. If you want to make your own Garam Masala powder then please refer to the link below -
Garam Masala recipe -
Serve this with naan/paratha/any type of flatbread/roti/pulao/rice with a salad by the side or any vegetable curry of your choice.
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My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me.
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#chickenkarahi #kadaichickenrecipe #currieswithbumbi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Essteele Per Vita Covered Sauteuse 28cm -
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Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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