4 Chicken Recipes | Gordon Ramsay
Here are four delicious chicken recipes that you can try! Sticky spicy chicken wings, Chicken fricassee with herby sautéed potatoes, a big Caesar salad with grilled chicken & griddled chicken with chickpeas, feta & watermelon salad.
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Easy Chicken Teriyaki Recipe Better Than Take Out
This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and deliciously flavorful sauce.
Ingredients
2 chicken breast
5 tbsp. teriyaki sauce
1 tsp sesame seed oil
1 tbsp. minced garlic
1 tbsp. minced ginger
1 tsp paprika
1/4 ground black pepper
1 tsp onion powder
1 complete seasoning
1 garlic powder
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Dinner: Creamy Chicken and Rice (Plov) - Natasha's Kitchen
Creamy chicken and rice is so satisfying and a one-pot meal! This chicken and rice recipe has all the creaminess of risotto and heartiness of plov. Perfect for lunch or dinner!
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INGREDIENTS FOR Creamy Chicken and Rice:
►1/4 cup olive oil
►4 Tbsp unsalted butter, divided
►1 med onion, finely diced
►2 large carrots, grated or cut into matchsticks
►1 1/2 lbs boneless, skinless chicken thighs,
►2 tsp salt (we used sea salt), divided
►1/4 tsp black pepper, freshly ground
►2 bay leaves, optional
►1 cup dry white wine such as Chardonnay
►5 cups hot low sodium chicken broth
►2 cups medium-grain rice such as Jasmine rice
►1 head garlic
►1/3 cup fresh Italian parsley, finely chopped
►1/2 cup shredded parmesan cheese, plus more for serving
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►AUTUMN CHICKEN SALAD -
►CHICKEN TETRAZZINI CASSEROLE -
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►GARLIC BUTTER STUFFED CHICKEN -
►SPATCHCOCK CHICKEN -
►HOW TO CUT A CHICKEN -
►CHICKEN PESTO ROLL-UPS -
►CHICKEN MADEIRA -
►AVOCADO CHICKEN SALAD -
►CHEESY CHICKEN FRITTERS -
►CHICKEN STIR FRY -
►TERIYAKI CHICKEN -
►CHICKEN MEATBALLS IN CREAM SAUCE -
►CHICKEN & MUSHROOM CASSEROLE -
►CHICKEN CHILI -
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RICE COOKER HACKS – Whole Roast Chicken Recipe (Cantonese Soy Sauce Chicken) [豉油鸡]
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It looks and tastes like a roast chicken, so if you don’t have an oven, learn this rice cooker hack and impress your friends/family. It is a classic Cantonese dish. It is famous for its savory flavor and silky tender meat.
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INGREDIENTS
- 1 kg of a whole chicken
- 1/2 cup of light soy sauce [Amazon Link:
- 1 tbsp of Dark soy sauce [Amazon Link:
- 1/2 cup of Chinese rice wine [Amazon Link:
- 2 tbsp of Brown Sugar
- 1 Star anise [Amazon Link:
- 1 tsp of Sichuan peppercorn [optional] [Amazon Link:
- 1 small piece of cinnamon [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1/2 of a medium size onion
- 1 inch of ginger
- 8 cloves of Garlic
- 2 pieces of Scallion
INSTRUCTION
- Choose a younger and smaller chicken for this recipe (1 kg is perfect). If you don’t want to deal with a whole chicken, you can use chicken legs.
- Trim some fat off the chicken and cut the fat into smaller bits.
- To the chicken, use a rope to tie the legs together. Flip the chicken over. Bend the wing and tuck it behind the back. Set it aside.
- Cut the ginger into smaller pieces and smash them. Slightly crush 8 cloves of garlic. Cut 1/2 of medium size onion into smaller pieces. Slight smash 2 pieces of spring onion and stuff them into the chicken.
- Let’s make the marinade. In a bowl, add in 1/2 cup of light soy sauce, 1 tbsp of dark soy sauce, 1/2 cup of rice wine, 2 tbsp of brown sugar, 1-star anise, 1 small piece of cinnamon, 2 pieces of bay leaves, and 1 tsp of Sichuan peppercorn. Dump in the aromatics that we prepared before. Stir to dissolve the sugar.
- Put the chicken and the marinade into a sealable bag. Push out all the air and seal the bag. Let this sit in the fridge breast side down overnight
- Next day, pour everything out of the bag. Take the chicken out and save the liquid.
- Saute the chicken fat first until you get about 1.5 tbsp of chicken fat. Use the fat to brown the chicken. Pour in the sauce along with all the spices and 1-2 cups of water.
- Cover it, let it cook for 50 minutes to 1 hour. My chicken weighs 1 kg, if your chicken is bigger you will need to cook it longer. During this time, you want to come back once every 15 minutes to give it a flip. That ensures an even color on the chicken surface. If you think the sauce is evaporating too much, you can add more water.
- After 1 hour of cooking, the sauce will be really thick and creamy. The chicken will have a dark brown color. Cantonese restaurants will hang this soy sauce chicken by the window. You may have seen this if you been to China town. If it is freshly made. You can see the sauce, juice dripping down. It is so delicious looking. You can serve it whole if you prefer this way because it looks prettier. Or you can chop it up like what local people would do even though it is a bit annoying to eat with bones.
- We usually serve this with white rice and some baby bok choy to balance the flavor. I don’t have bok choy today so I blanched some lettuce. There will be 1/3 cups of sauce left in the rice cooker. Drain the spices. It is very salty, so I will dilute it with some water and taste it to make sure it’s good. Pour the sauce over the chicken. Enjoy!
My other rice cooker hacks recipes:
Chinese Braised Pork Belly dong po rou Recipe [东坡肉]:
Easiest Homemade Cornbread Recipe:
Chocolate cake in a rice cooker:
EASY Chicken Rice Pilaf Recipe (Плов с Курицей) - Family-Favorite!!
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Sharing my mom's easy and delicious chicken rice pilaf recipe, or 'chicken plov' as it's called in Ukraine! This aromatic Ukrainian recipe is made with chicken, onion, carrots and rice seasoned with just a touch of pepper and coriander. It's an easy rice dish that you can have ready in no time! Try serving it with pickles and marinated tomatoes for a traditional meal. Traditional Uzbek plov is made with beef or lamb - find that recipe in my new cookbook, Beyond Borscht!
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