Spice up your chicken dinners with these 3 very unique recipes. Full recipes below. Enjoy.
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How To Cook SPICY AFRICAN CHICKEN PEANUT STEW (Mafe Poulet)
INGREDIENTS:
3-4 pounds bone in chicken thighs or legs
6 cups water or chicken broth
1 large diced yellow onion
1 peeled and diced sweet potato
2 peeled and diced russet potatoes
2 peeled and diced carrots
2 diced plum tomatoes
1 habanero or scotch bonnet pepper
6 ounces tomato paste
1/2 cup natural creamy peanut butter
5-6 cloves minced garlic
2 inch piece minced ginger
2-3 bay leaves
1 tsp. paprika
1/4 to 1 tsp. cayenne pepper
cilantro
salt and black pepper
1/4 cup oil
Season chicken with:
salt
black pepper
cayenne pepper
paprika
In a deep skillet on medium high add oil and seasoned chicken skin side down.
Cook for 6-8 minutes or until crust forms. Flip chicken and cook 3-4 minutes. Remove chicken from pan and set to the side.
In same pan with about 1/2 cup oil/chicken fat, add onions. Cook and stir for one minute and add in minced garlic and ginger. Cook and stir for another minute.
Add in bay leaves. Add water/broth. Turn heat up to bring to simmer.
Add tomato paste, habanero/scotch bonnet pepper and chicken/juices back into the pan. Bring up to simmer and cook for one hour.
Half way during cooking, flip chicken and stir.
Skim excess fat and impurities from the top.
Place chicken to one side, add peanut butter and stir to incorporate.
Replace chicken.
Add diced tomatoes, carrots, sweet potatoes and russet potatoes.
Sprinkle with the amount of cayenne pepper that you like.
Stir in vegetables.
Bring up to simmer and cook for 15-20 more minutes or until vegetables are tender.
Stir in a handful of cilantro – optional – OR, garnish individually.
Serve with steamed rice, broccoli or side salad.
Enjoy.
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How To Make Filipino Adobo Chicken
INGREDIENTS:
4-6 bone in chicken pieces – legs or thighs
1/2 cup sliced onion
3-4 bay leaves
chopped cilantro or green onions for garnish
oil
SAUCE:
1/2 cup light soy sauce
1/4 cup rice vinegar
1/4 to 1/2 cup water
Approx. 12-15 whole peppercorns
8 large cloves minced garlic
1 tbsp. brown sugar
*Mix above ingredients
In a skillet on medium high heat add 3-4 tbsp. oil and place
salt seasoned chicken thighs skin down. Cook for 3-4 minutes or until nice brown crust forms. Flip over and cook another 3 minutes.
Keep 3-4 tbsp. oil in pan. Add diced onions and cook for 2 minutes.
Pour over sauce and bring up to a simmer.
Add bay leaves.
Cover and simmer for 30 minutes.
Baste chicken with sauce for 1-2 minutes.
Serve with steamed broccoli and rice.
Enjoy.
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One Pan Huli Huli Hawaiian BBQ Chicken Dinner
INGREDIENTS:
1 pound cubed boneless chicken thighs or breasts
1 cup diced onions
1/2 diced green bell pepper
1/2 diced red bell pepper
1 1/2 cup diced fresh pineapple
1 tbsp. minced garlic
2 tsp. minced ginger
Sauce:
1 cup pineapple puree/juice
1/2 cup ketchup
1/2 cup light soy sauce
1/2 cup light brown sugar or honey
2 tbsp. apple cider vinegar
*Mix above ingredients together
In a skillet on medium high heat add oil and chicken.
Cook for 5-8 minutes or until chicken in done and then remove from the pan.
In the same pan on medium heat add onions and bell peppers.
Cook and stir for a minute or two and then add fresh pineapple
Stir to combine.
Add minced garlic and ginger. Cook and stir for about 30 seconds and then add sauce.
Stir to combine and scrape all tidbits off of bottom of pan.
Bring up to a simmer and cook for 10 minutes or until veggies are tender.
Add chicken and juices back into pan.
Stir and cook to heat chicken through.
Serve and Enjoy. Aloha.
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