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twist

The chicken may come out with a faint white coating as it dries down. This happens to me occasionally and is just extra cornstarch accumulating in the oil as you fry and is no cause for concern. If you want to ensure you’ll avoid the potential white coating you’ll need fresh oil with every batch you fry- which is a real hassle, but you live your life!

Popcorn Chicken Adobo

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Filipino
Servings: 4
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Ingredients:
 
  • 2 lbs boneless skinless chicken thighs
  • 2 cups cornstarch
  • Oil for frying
  • 1 cup tamari
  • 1 cup white vinegar
  • 2 crumbled or ground bay leaves
  • 1/4 tsp ground cinnamon
  • 1 Tbsp ground black pepper
  • 2 Tbsp sugar
  • 1 head garlic (minced)
  • 1 serrano chile (sliced)
Instructions:
  • In a small saucepan combine all ingredients except for the chicken thighs, cornstarch, and oil and bring to a boil.
  • Reduce heat to medium-low. Allow to simmer for 5 minutes and cool- we’re just mellowing out the bay leaf flavor.
  • While sauce is cooling cut the chicken thighs into bite sized pieces, and place in the container you wish to marinate your chicken in.
  • When marinade has cooled reserve one 1/2 to 1 cup for dipping and set aside.
  • Pour the remaining sauce over chicken making sure all chicken is submerged and coated.
  • Marinate your chicken for at least 1 hour, but up to overnight in the refrigerator.
  • When chicken has marinated, begin to heat your oil in a heavy bottomed pan. The oil should remain between 350 and 400 degrees Fahrenheit while frying.
  • While oil is heating place the cornstarch into a large bowl.
  • Remove chicken from marinade and working in batches roll around in the cornstarch. You don’t want any spots undercoated. Mo’ coated mo’ betta’!
  • If your oil isn’t ready by the time they’re all coated just let your chicken hang out in the cornstarch until it is.
  • When oil is ready fry the chicken in batches. This should be really fast. Mine cook in about 2-4 minutes, but please cook them until the chicken reaches 165 degrees Fahrenheit- ain’t nobody got time for salmonella.
  • Enjoy as is or dipped in the reserved sauce!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
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Real gumbo takes a long time and there’s just no way around that. Sure you can find quicker recipes, but you and I both know that those hour or less gumbos (delicious as they may be) aren’t real gumbo. Give this recipe a shot when you’ve got some free time- it’s worth it!

A twist on gumbo

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Course: Main Course
Cuisine: Cajun
Servings: 8
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Ingredients:
 
  • 3 Quarts chicken stock
  • 2 bay leaves
  • 2 Tbsp tamari
  • 2 tsp Szechuan peppercorns or black peppercorns
  • 2 inches fresh ginger (peeled and sliced thin)
  • 1 head garlic (halved)
  • 2 bunches green onion
  • 2 star anise pods
  • 1 cinnamon stick
  • 1/8 th tsp Chinese five spice
  • 1 cup Bob’s Redmill cup for cup or favorite gluten free flour
  • 1/2 cup Avocado oil or vegetable oil
  • 2 Tbsp bacon fat
  • 1 large onion (diced)
  • 1.5 cups celery (diced)
  • 1.5 cups green bell pepper (diced)
  • 2 tsp dried thyme
  • 4 cloves minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Louisiana hot sauce
  • 1 pound andouille sausage (sliced)
  • 2 pounds chicken
  • 1 pound shrimp (tails and shells removed, devained)
  • green onions and hot sauce for serving
Instructions:
  • In a stock pot combine chicken stock, bay leaves, tamari, ginger, whole peppercorns, halved head of garlic, two bunches green onion, two star anise pods, one cinnamon stick, Chinese five spice, and chicken breasts. Bring to boil then reduce heat and simmer for one hour.
  • When chicken breast is cooked through remove from pot, shred, and set aside in a large bowl- you’ll be adding more to this bowl later.
  • Strain broth through a fine mesh strainer and into a bowl to remove all solids. Set the broth aside.
  • Wipe the stock pot dry (Why use a new dish here? I’m not into extra dishes, but you live your best life.)
  • In stock pot over medium high heat, add the sliced andouille and brown. When browned remove from pan and set it in the bowl with your chicken.
  • With the heat still on, add the onion, bell pepper, celery, and dried thyme to the stock pot. When the vegetables have softened and caramelized a bit add in the four cloves of minced garlic and cook until fragrant (about a minute).
  • Remove the vegetable mixture from the pot and add to your chicken bowl.
  • Reduce the heat on your stock pot to low and add 1/2 cup vegetable oil, two Tablespoons bacon fat, and 1 cup of gluten free flour. Whisk together and simmer.
  • The flour and oil mixture you just made is called a roux and they’re a real P.I.T.A. you’ll be here for about 45 minutes stirring. I stir my roux every 5- 10 minutes depending upon how hot my oil is. Your objective here is to get the roux to a dark brown (burnt sienna to be precise) WITHOUT burning it. If it starts to smell burned stop cooking it and move on to the next step. You’ll do better next time champ.
  • If you burn your roux you can start over, but why? Enough hot sauce can cover anything lol.
  • When your roux is finished, keep the heat on low- add all the ingredients in your chicken bowl: vegetables, chicken, and sausage. Stir to coat with your roux.
  • Slowly add all of your homemade stock stirring to create a smooth and thick sauce around your ingredients.
  • Add garlic powder, onion powder, cayenne, and three tablespoons hot sauce. Stir and taste. Add more seasonings to taste if needed. At this point you can add salt and pepper to taste as well.
  • Simmer for 45 minutes over low heat stirring until rich and thick, Be sure to scrape the bottom of the pan well to prevent burning. Add shrimp and cook for 10 minutes longer or until shrimp are cooked through.
  • When shrimp are cooked your gumbo is ready! Serve over white short grained rice, and garnish with green onion and hot sauce. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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