{"id":17884,"date":"2019-05-14T07:24:54","date_gmt":"2019-05-14T14:24:54","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=17884"},"modified":"2019-05-14T07:43:13","modified_gmt":"2019-05-14T14:43:13","slug":"ethnic-chicken","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/ethnic-chicken\/","title":{"rendered":"Ethnic Chicken"},"content":{"rendered":"

This was inspired by Chef Todd – yes… one of those infomercial chefs.\u00a0 Please note:\u00a0 These recipes have been created, but have not yet been tested.\u00a0 Anyway, the idea is valid:<\/p>\n

    \n
  1. Sear your chicken in a hot skillet with 1 TBL butter, 1 TBL safflower oil, and 1\/2 tsp salt and 1\/2 tsp pepper.<\/li>\n
  2. Set chicken aside and add Step 3 ingredients to the skillet.<\/li>\n<\/ol>\n

    French Chicken<\/h2>\n
      \n
    1. Add 1 TBL butter and 1 TBL flour and stir to mix<\/li>\n
    2. Add 1\/2 Vidalia onion, sliced thinly, and continue to stir to create a roux<\/li>\n
    3. Add 1\/4 C chicken stock and stir until your roux is smooth<\/li>\n
    4. Add 1 C white wine and stir until simmering<\/li>\n
    5. Add 1\/4 C thin egg noodles<\/li>\n
    6. Stir until the noodles are nearly done<\/li>\n
    7. Add a splash of cream (about 1 TBL) and stir to mix<\/li>\n
    8. Nestle your chicken back into the pot, bring back to a simmer, then serve<\/li>\n<\/ol>\n

      Spanish Chicken<\/h2>\n
        \n
      1. Add 1 TBL butter and 1 diced potato to the pan<\/li>\n
      2. Optionally, you can add 2 TBL uncooked rice and 1\/2 C chicken stock<\/li>\n
      3. Cook until potato starts to color, then add one sliced red onion<\/li>\n
      4. While that cooks, slice one red bell pepper<\/li>\n
      5. Optionally add mushrooms<\/li>\n
      6. Add 1\/2 C chicken stock and stir to combine<\/li>\n
      7. Nestle your chicken back into the pot, bring back to a simmer, then serve<\/li>\n<\/ol>\n

        Hawaiian Chicken<\/h2>\n
          \n
        1. Deglaze your pan with 1\/4 C each soy sauce, brown sugar, and pineapple juice<\/li>\n
        2. Bring up to a simmer and cook to reduce to about half.<\/li>\n
        3. Meanwhile, add 1 tsp ground ginger and 1 TBL ketchup<\/li>\n
        4. When the mixture starts to get thick, add 1 C chopped pineapple<\/li>\n
        5. Nestle your chicken back into the pot, bring back to a simmer, then serve<\/li>\n
        6. Garnish with chopped cilantro<\/li>\n<\/ol>\n

          Italian Chicken<\/h2>\n
            \n
          1. In a separate pot, boil water and add 1\/2 C penne pasta – cook al dente then strain and set aside<\/li>\n
          2. Deglaze your pan with 1\/2 C white wine<\/li>\n
          3. Add 1 can tomato sauce (or canned spaghetti sauce)<\/li>\n
          4. Add 1 TBL scallions and 1 TBL dried oregano<\/li>\n
          5. Add 1 can (drained) diced tomato or tomato pieces<\/li>\n
          6. Optionally put in thin slices of Italian sausage<\/li>\n
          7. Nestle your chicken back into the pot, and distribute your pasta around the chicken in the juices.<\/li>\n
          8. Sprinkle grated Parmesan across the meat and pasta<\/li>\n
          9. Bring back to a simmer, then serve<\/li>\n
          10. Garnish with chopped parsley<\/li>\n<\/ol>\n

            Asian Chicken<\/h2>\n
              \n
            1. In a separate pot, cook rice and set aside<\/li>\n
            2. Deglaze your pan with 1\/4 C soy sauce and 1\/4 C sake, rice wine or mirin<\/li>\n
            3. Add 1\/4 teriyaki sauce, 1\/4 C brown sugar, 1 TBL fresh grated ginger and more sake or mirin<\/li>\n
            4. Add 1\/4 C each small broccoli florets, sliced red bell pepper and Shitake mushrooms<\/li>\n
            5. Cook to reduce, meanwhile, cut fresh chives in 1\/2 inch pieces on the bias (whites and greens) – set aside<\/li>\n
            6. Nestle your chicken back into the pot, and bring back to a simmer<\/li>\n
            7. Plate on top of cooked rice<\/li>\n
            8. Garnish with sesame seeds and chives<\/li>\n<\/ol>\n

              Chicken Stroganoff<\/h2>\n
                \n
              1. Add 1 TBL butter and 1 TBL flour and stir to mix<\/li>\n
              2. Add 1\/2 Vidalia onion, sliced thinly, and continue to stir to create a roux<\/li>\n
              3. Add 1\/4 C veal or beef stock and stir until your roux is smooth<\/li>\n
              4. Add 1\/2 C more stock, 1\/2 C water, and add 1\/4 C thin egg noodles<\/li>\n
              5. Stir until the noodles are nearly done<\/li>\n
              6. Add a splash of cream (about 1 TBL) and stir to mix<\/li>\n
              7. Cut your chicken into strips AGAINST the grain<\/li>\n
              8. Nestle your chicken back into the pot, bring back to a simmer, then serve<\/li>\n<\/ol>\n

                 <\/p>\n","protected":false},"excerpt":{"rendered":"

                This was inspired by Chef Todd – yes… one of those infomercial chefs.\u00a0 Please note:\u00a0 These recipes have been created, but have not yet been tested.\u00a0 Anyway, the idea is valid: Sear your chicken in a hot skillet with 1 TBL butter, 1 TBL safflower oil, and 1\/2 tsp salt and 1\/2 tsp pepper. Set … Continue reading “Ethnic Chicken”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17884","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17884","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=17884"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17884\/revisions"}],"predecessor-version":[{"id":17892,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17884\/revisions\/17892"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=17884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=17884"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=17884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}