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COLLECTION: Chicken Recipes Vol.1 (of 3)

Make COLLECTION: Chicken Recipes Vol.1 (of 3) at home with Long Grain Rice, Garlic Minced, Garlic, Sugar, and Five Spice Powder. Keep it handy for the next time you cook it.

Ingredients

• 1 1/4 cup
• 2 clove
• 2 clove
• 1 tsp
• 1/4 tsp
• 4 cup
• 1 1/2 cup
• 3 clove
• 10 oz
• 12 oz
• 1/2 tsp
• 1 tbsp
• 1/3 cup
• 1/2 tsp
• 1/2 tsp
• 2 cup
• 1/4 tsp
• 1/4 tsp
• 1/2 cup
• 1 tsp
• 1/2 cup
• 1 cup
• 1/2 cup
• 2 tbsp
• 5 clove
• 1/2 cup
• 1/2 cup
• 1 cup
• 3 3/4 cup
• 4 tbsp
• 1/2 cup
• 1/3 cup
• 1/2 can
• 3 clove
• 1/2 cup
• 1/2 bunch
• 1/2 tsp
• 1 pkg
• 2 clove
• 1/4 cup
• 2 cup
• 2 1/2 cup
• 1/4 cup
• 3 tbsp
• 1 lb
• 4 tbsp
• 1 cup
• 4 clove
• 2 tsp
• 3 1/4 cup
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 2 cup
• 2 lb
• 1 1/4 tsp
• 1 tsp
• 3/4 tsp
• 1 1/2 tbsp
• 1 1/2 tsp

Method (preview)

1. 1

   Rinse chicken; pat dry.

2. 2

   In a 12 inch skillet cook chicken uncovered in hot oil over medium heat for 10 to 15 minutes or till brown, turning to brown evenly.

3. 3

   Remove chicken.

4. 4

   Add uncooked rice to skillet.

5. 5

   Cook and stir over medium heat till rice is light brown.

6. 6

   Stir in chicken broth, beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper.

7. 7

   Place chicken on top of the rice mixtue.

8. 8

   Season lightly with salt and pepper.

9. 9

   Bring to boiling; reduce heat.

10. 10

    Simmer, covered, for 30 to 35 minutes or till rice and chicken are tender.

11. 11

    Remove the chicken and keep warm.

12. 12

    Stir the peas into the rice mixture; heat through.

13. 13

    Transfer the rice mixture to a serving bowl.

14. 14

    Arrange the chicken pieces on top of the rice.

15. 15

    Place chicken into a baking pan and pour sherry over chicken. Place pan in the oven for 10 minutes.

16. 16

    Back in the old day's the Oriental people used to wrap the chook in lotus leaves, then in clay, then throw it into a hot fire to cook.

17. 17

    Put flour and salt in a bowl, mix well, gradually add water, mixing to a firm dough.

18. 18

    Use your hands to mix.

19. 19

    Place two very large sheets of aluminium foil on a flat surface, brush top sheet well with extra oil.

20. 20

    Wack the chook onto the foil.

21. 21

    In a bowl put roughly chopped shallots, sugar, peeled and sliced ginger, soy sauce, sherry, water and five spice powder; mix well.

22. 22

    Rub the chook all over with extra soy sauce, then rub with the 2 tablesps of oil, rub well into the skin.

23. 23

    Pull skin at neck end down under the chook and tuck the wing tips under as well to hold the neck skin in place.

24. 24

    Carefully (the chook will feel like a greased pig at this stage!!) pour soy sauce mixture into the cavity, (hold the chook up a bit so none runs out).

25. 25

    Wrap the foil around the chook, securing like a parcel.

26. 26

    Roll out the dough to about 1cm (1/2") thickness so it will completely cover the chook, fold dough over the bird, press edges together, press ends together so the chook is completely encased with no holes anywhere.

27. 27

    Place chook into lightly oiled baking dish, wet your fingers and smooth out all joins, making sure there are no holes in the dough (the steam will get out otherwise)

28. 28

    Bake in a hot (475-550F / 250-260C) oven for 1 hour.

29. 29

    Reduce heat to moderately slow (325-350F / 160-180C) for a further 3 hours.

30. 30

    Remove the end result from the oven (you don't have to worry about dropping it!!!), break open the dough with the hammmer and remove from around the chook.

31. 31

    Put foil wrapped chook onto a serving dish, carefully remove foil and hook in.

32. 32

    The meat will just fall off the bones so chop-stick will probably be in order.

33. 33

    Start water for pasta.

34. 34

    In skillet, brown garlic over a low heat in a generous amount of olive oil.

35. 35

    Add chicken - cook over medium heat.

36. 36

    When done, set aside covered to keep hot.

37. 37

    While peppers are steaming in bag

38. 38

    Put pasta into boiling water - add salt to taste.

39. 39

    Steam vegs (don't overcook, they should remain a bit crunchy).

40. 40

    Cut up tomatoes into cubes.

41. 41

    When pasta is done, rinse under very hot water (don't want it to cool off).

42. 42

    Add chicken with its oil, mix together.

43. 43

    Then mix in vegs, cubed roasted peppers and tomatoes.

44. 44

    Next add pesto, herbs and pepper to taste, mix.

45. 45

    Optional: toss with parmesan cheese.

46. 46

    Cut chicken into strips.

47. 47

    Add to veggies.

48. 48

    Veggies should cook about 7 minutes in all.

49. 49

    Chicken should be tender, and cooked through.

50. 50

    Drain it all.

51. 51

    Brown 1/2 lb blanched almonds in a little oil until golden.

52. 52

    Chop coarsely or pound with a mortar and pestle.

53. 53

    Add 1/2 tsp cinnamon and (optionally) honey or sugar to sweeten to taste (anc adds none but cites recipes calling for up to 1/2c sugar -- I favor a little honey as the contrast of the sweetness with the savory chicken is part of the exotic appeal of the dish).

54. 54

    Set aside.