Tag Archives: chicken

Chef Justin’s Honey-Drizzled Fried Chicken Recipe

Liven up your taste buds with our March 2021 Chef of the Month, Chef Justin‘s Honey-Drizzled Fried Chicken recipe! Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!

Whether you like your chicken crispy or extra crispy, this easy-to-make recipe is a guaranteed crowd pleaser. Plus, the extra drizzle of honey gives it that sweet kick we crave!

Ingredients

  • Chicken breast
  • 1/2 TBS garlic pepper
  • 1/2 TBS cajun seasoning
  • 1/2 TBS ranch dry seasoning mix
  • Buttermilk
  • Flour
  • Honey

Directions

  1. Season each chicken breast with ½ tablespoon of each: garlic pepper, Cajun seasoning, and ranch dry seasoning mix. Note: Also, use the same seasonings in your flour.
  2. Place chicken breasts in a buttermilk and salt mixture.
  3. Then, batter in flour and seasoning mixture. After, fry at 356 degrees for 8 to 10 minutes (until golden brown). Note: Double-Dip if you like it extra crispaayyyyy!
  4. Lightly coat fried chicken with a drizzle of honey.

Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/

Chef Albertho’s Crispy Chicken & Tomato Puree

For a delectable and flavorful meal, try our January Chef of the Month, Chef Albertho’s Crispy Chicken & Tomato Puree recipe! This dish is packed with fresh ingredients and is simple to make. Whether you’ll want to share? That’s up to you.

Ingredients

  • 2 chicken thighs drums in
  • 1 bunch of kale
  • 1 small can tomato puree
  • 4 fresh plum tomatoes
  • 1 bunch of thyme
  • 2 garlic cloves
  • 1 cup of butter
  • olive oil
  • 1 cup white wine
  • 1 lime

Directions

Chicken

  1. Season chicken with olive oil and salt ( let rest for 2 minutes).
  2. Sear chicken on a high to medium heat until golden brown and roast in oven at 350°  for 15 minutes (skin side only + add slices of butter and thyme to add flavor ).

Tomato Puree

  1. Cut tomatoes into big dices.
  2. Sauté the fresh tomato with garlic cloves and oil.
  3. When softening, add the tomato puree and blend on high with 2 TBS olive oil+ up to 4 oz of butter.

Sautéed Kale

  1. Sauté the kale on a small sauté pan on medium heat with 2 oz butter
  2. Add half a squeeze of lime juice (add salt to taste).

White Wine Sauce

  1. From the pan that the chicken was cooked in, add wine and reduce on medium heat until 50% reduction.
  2. Add 3 oz of butter and mix until incorporated (add half of the lime).

Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration

Chef Roshara’s Blackened Sea Scallops and Shrimp Recipe

Scallops, Shrimp and Seafood broth – that’s what we call a delectable mixture of flavors and delicious food! Chef Ro, our September 2020 Chef of the Month‘s Blackened Sea Scallop and Shrimp Recipe, with an exceptional focus on the Seafood broth, is a mouthwatering seafood recipe that you’ll be craving.

Ingredients

  • 7 1/2 stick butter
  • ¾ cup olive oil
  • 5 shallots, finely diced
  • 3 cloves garlic, minced
  • 14 cups white wine
  • 2 qt Seafood Broth (reduce) 
  • Scallops
  • Shrimp
  • 1 tbsp. saffron
  • ¼ c chopped fresh parsley leaves
  • Salt and freshly ground black pepper

Directions

  1. Heat the butter and olive oil in a large pot over medium heat.
  2. Add the shallots and garlic and cooked until softened, about 4 minutes.
  3. Add the wine and saffron.
  4. Cook the scallops and shrimp and season. Toss into butter & coat with sauce.
  5. Add and reduce seafood broth and season with salt and pepper, to taste. Finish with fresh herbs.
  6. Give it a good stir, cover the pot, serve with crostini bread, scallops and shrimp.

Connect with our September 2020 Chef of the Month

Chef Roshara’s French Cut Chicken Recipe

A juicy piece of seared chicken goes a long way. Chef Roshara, our September Chef of the Month, has provided her French Cut chicken recipe. Her use of fresh ingredients and seasoning make it a succulent dish you’ll crave and love.

Ingredients

  • 6 tbsp Kosher Salt
  • 3 tbsp Black pepper
  • 2 tbsp Turmeric
  • 3 bunches Rosemary chopped
  • ¼ C Dried basil
  • 5 tbsp dried oregano
  • 4 tbsp Paprika
  • 1 ½ tbsp cayenne

Directions

  1. Marinate the chicken with the ingredients.
  2. Let the chicken rest at room temperature after marinating.
  3. Using a skillet, sear the chicken skin-side down until it’s nice and golden.
  4. Serve with blistered tomatoes.

Connect with our September 2020 Chef of the Month

Chef Barbara’s Zucchini Pancakes Recipe

zucchini pancakes

The inspirational Chef Barbara has shared her delicious, vegetarian-friendly zucchini pancakes recipe. Now you can enjoy a simple treat without any added guilt- all with ingredients that can easily be found in your kitchen.

Ingredients

  • 2 Medium zucchinis
  • Grater
  • 1 TSP of salt
  • 2 Eggs
  • 1/3 Cup of flour
  • Canola oil

Directions

  1.  Grate the zucchini and squeeze to let out the water.
  2.  Add the salt, 2 eggs and mix.
  3.  Add the flour and mix.
  4.  Fry the zucchini mix in canola oil.

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

Chef Barbara’s Pollo Alla Cacciatora Recipe

chef barbara chicken

Our April Chef of the Month, Barabara Pollastrini, has shared her mother’s delicious chicken recipe: Pollo Alla Cacciatora. Chef Barbara’s dish rendition is created using basic items that you can find in your refrigerator and pantry. We’re sure it won’t disappoint. Find the recipe below!

Ingredients

  • Organic Chicken
  • 2 TBSP of extra virgin olive oil (EVOO)
  • Rosemary Garlic
  • Salt and Pepper
  • 1/2 cup of white wine
  • 1/2 cup of white vinegar

Directions

  1. Sautee EVOO, rosemary and garlic for 2 minutes.
  2. Add the chicken, then salt and pepper.
  3. Cook chicken for 10 minutes.
  4. Add the wine and vinegar to the chicken.
  5. Cover and cook until the chicken is completely done. Add some water if needed.

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

Chef Kryssie’s Chicken Adobo Recipe

Chef Kryssie’s delicious Chicken Adobo recipe consists of a savory blend of fresh ingredients and a delectable aroma. Channel our March Chef of the month by following her impressive recipe below!

chickenadobo.PNG

Ingredients

Chicken Ingredients

  • 1 Chicken thigh, boneless, skin/on
  • ¼ Cup white vinegar
  • 2 TBSP soy sauce
  • 1 TBSP chopped garlic
  • 1 TBSP ground black pepper

Adobo Sauce Ingredients

  • 1 Cup white vinegar
  • 1/4 Cup soy sauce
  • 1 Whole garlic bulb, smashed and peeled
  • 2 Teaspoons kosher salt
  • 1 Teaspoon coarsely ground pepper
  • 1 Bay leaf
  • 1 Cup water
  • Cornstarch slurry (2 parts water, 1 part cornstarch)

Coconut Carrot Puree Ingredients

  • 1 Peeled carrot, medium diced
  • 1 Small onion, chopped
  • 3 Cups Coconut milk
  • Salt to taste
  • Fish sauce – to taste

Braised Collard Greens Ingredients

  • 2 Strips bacon, cut into small lardons
  • 1/8 Teaspoon red pepper flakes
  • 2 Cloves garlic, sliced
  • Juice and zest of 1 lemon
  • 1 Large bunch collard greens, stemmed and sliced into 1-inch strips
  • 1/2 Cup chicken stock
  • Salt and freshly ground black pepper

Directions

Chicken Directions

  1. Preheat oven to 350F
  2. Marinade chicken for 1-2 hours
  3. Using a large muffin pan, form the chicken with the skin side up into the muffin pan. It should look like a ball.
  4. Roast chicken for 10-20 minutes or until cooked through.

Adobo Sauce Directions

  1. Mix all ingredients in a sauce pot. Simmer until reduced and thick. Set aside.
  2. Strain sauce
  3. Add cornstarch slurry to desired thickness.

Coconut Carrot Puree Directions

  1. Simmer carrots, onion and coconut milk until tender.
  2. Drain and reserve cooking liquid.
  3. Blend in Vitamix until smooth – you can pour reserved cooking liquid as needed.
  4. Season with fish sauce and salt to taste.

Braised Collard Greens Directions

  1. Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan.
  2. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant.
  3. Add the collard greens and cook until they begin to wilt.
  4. Add the chicken stock and 1/2 c water and cover, lowering the heat to a simmer.
  5. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes.
  6. Add the lemon juice, and season with salt and pepper.

Final Directions

  1. Place coconut carrot puree on bottom of plate
  2. Lay braised collard greens and place chicken on top.
  3. Pour glaze over and garnish with baby pea shoots.

 

Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

CHEF KARMA’S HONEY BBQ GLAZED CORNISH HEN

bbq chicken.JPG

BBQ? Cornish Hen? Easy-to-make? Yes, please! Chef Karma has delighted us yet again with a mouth-watering recipe that is perfect for lunch or dinner! This Cornish Hen recipe is also a great dish to pair with Chef Karma’s Caribbean Yellow Rice and her famous Avocado Salad! Read more below:

Cornish Hen Ingredients

1 Cornish hen

1 cup pearl onions

1/2 c sliced carrots

1/3 yams diced

1 c chicken stock

2 tbsp complete seasoning, 1 tbsp salt, 1 tbsp pepper, 2 tsp paprika , 1 tsp cayenne, 2 tsp granulated garlic- mix together into a rub

1/2 c olive oil

Glaze  Ingredients

1 cup BBQ sauce

2 oz white vinegar

2 oz honey

2 oz soy sauce

Directions

1. Place Cornish hen, Pearl onions, sliced carrots, diced yams and chicken stock in oven-safe pan.

2. Combine all of the dry seasoning with oil and rub all over Cornish Hen.

3. Cover with aluminum foil and cook for 40 minutes at 350 degrees.

4. Remove aluminum foil and paint on honey barbecue sauce.

5. Cook for 7 minutes.

6. Enjoy your meal with your Caribbean Yellow Rice and Avocado Salad!

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

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