A lot of people don’t realize that in Laos they make a mean fried chicken. It’s a speciality. They also make an amazing grilled chicken. So with this recipe you have the option to grill it, fry it or put it in the air fryer.
Continue reading “Mastering Fried and Grilled Chicken From Laos”
Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better.
Continue reading “Homemade Chicken Tikka Masala Recipe”This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness.
Continue reading “Quick Pork Belly and Chicken Stir-Fry with Garlic Chives”
Sometimes the simplest recipes can be the best. A roasted chicken on a bed of vegetables is a miraculous thing. It’s a common French country dish and yields a moist and tender crispy chicken.
And as an added benefit you can use the chicken carcass to make a superior stock when you’ve finished.
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A khoresh is a Persian stew. There are many variations and all sorts of flavors, but this is a personal favorite. In Farsi, khoresh means stew and bademjam means eggplant.
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This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.
Continue reading “Chicken with Black Bean: Chinese Takeout Favorite”
I modified this recipe from one I saw in BA. It’s excellent and very easy to make. While the ingredients are basic, the flavor is incredible. As mentioned below, adding feta or goats cheese is a nice way to give even more flavor, but it is very good both ways.
Continue reading “Braised Chicken with Tomato and Kalamata Olives”This Mojo marinade was a revelation to me. I got the recipe from a friend in Puerto Rico, but she said it was originally from Cuba. I decided to make a batch to marinade some meat for the grill and it was incredible.
I think it’s safe to say that adobo is the national dish of the Philippines. There are so many variations on this dish and it can be made with chicken or pork. I find that both are equally good, but chicken is a personal favorite.
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I always thought that this tandoori chicken dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends from Delhi said that they do not use any artificial coloring in their food. And all this time, I honestly thought it was the spices that gave it that reddish orange color.
Continue reading “Traditional Indian Tandoori Chicken Recipe”