This photo came from GOOP.com.
Last week I had mentioned on Twitter that I was cooking Caramelized Black Pepper Chicken for dinner and a lot of you asked for the recipe. Well I’m no gourmet chef… I get all of my recipes off the internet. This one I got off of FoodandWine.com and Gwyneth Paltrow also has a great version of the recipe on her website as well. It’s one of the more popular requests at my house, I’m actually cooking it again for dinner tonight!
Here’s the recipe so all of you can make it at home.
INGREDIENTS:
- 1/2 cup dark brown sugar
- About 1/4 cup fish sauce (nam pla)
- 1/4 cup water
- 3 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon coarsely ground pepper
- 2 fresh Thai chiles, halved, or dried red chiles
- 1 tablespoon canola oil
- 1 shallot, thinly sliced
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 4 cilantro sprigs
DIRECTIONS:
- In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
- Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.
I love to cook but I’m still learning and I need all the new recipes I can get — do any of you have any recipes for me to try?
I have an awesome feta-stuffed chicken on my blog – http://workathomemom.typepad.com/the_daily_grind_of_a_work/sunday-dinner-recipes/page/2/. Really worthwhile. I’m going to make your recipe for my family.
Here’s a yummy one for you!!!
CHICKEN ADOBO (FILIPINO VERSION)
1 whole chicken (cut into eighths)
1 whole garlic (chopped)
olive oil or vegetable/corn oil
1 tsp ground black pepper
4 whole black pepper cloves
3 dried bay leaves
1 cup soy sauce
1 cup vinegar
**7up/sprite
**1 whole lemon (cut into 4)
Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub all over the chicken parts and rub some salt into it as well.
Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and saute until the chicken is beginning to tenderize.
Add ground black pepper, whole black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins or until chicken is done.
Make sure to add more vinegar or soy sauce until it suits your taste (should be a bit tangy). When chicken is tender, add some 7 up if you want a sweeter taste, and let simmer for 5 more mins.
Serve over rice.
When you posted that Tweet I thought yum, I want to try that. So thanks for this, I’ll definitely attempt to cook it.
You could try some Arabic dishes, they are yummy. There’s something called Kuppa or Kubba, which is mashed potato with mince inside. Might sound strange but it’s really good. I’m trying to find some recipes online but no luck so far :/
I would suggest checking out AllRecipes for some platform ideas, and then changing them as you wish to create your own dish. Food and Wine has some excellent dishes as well.
Here is a household favorite of mine:
INGREDIENTS
2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased 9×13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
ENJOY!!
Sorry, The above recipe is for Chicken Parmesan.
Hey Nicole, try this. I have a few times and its really good. It has lots of chili but its not too hot at all otherwise i wouldnt eat it haha..
Chili Jam Beef Stir Fry – Donna Hay
Ingredients (SERVES 4)
6 long, mild, red chilies, seeds removed
1 tbsp chopped fresh ginger
1 onion, quartered
1/3 cup brown sugar
2 tbsp vegetable oil
650 g beef strips
4 green onions, sliced
7 oz green beans, trimmed
Instructions
In a food processor process first 6 ingredients until finely chopped.
Heat a large non-stick skillet over high heat and add chili mixture. Cook, stirring, for 5-7 minutes or until mixture thickens. Add beef to pan and cook for 3 minutes.
Add green onions and beans, cover and cook for 3 minutes or until vegetables are tender.
I serve with Rice.. its great
Gem x
Here is one I found off Spark People. One of my favorite websites.
Chicken Oregano with Sweet Peppers
1.5 pds of chicken
1/4 tsp salt
1/4 tsp pepper
cooking spray
1 clove of garlic
1 lemon sliced
1 tomato chopped
1/4 cup of onion chopped
1/4 cup of fresh chopped parsley
1 tbls of fresh oregano (1 tsp if using dried)
1/4 cup of dry white wine
3/4 cup of chicken broth
1 med sweet green pepper cut into strips
1 med sweet red pepper cut into strips
Sprinkle chicken with salt pepper
Lightly coat nonstick skillet with cooking spray
cook chicken over medium heat about 15 min
sprinkle garlic, lemon, half tomato, onion, parsley and oregano over chicken
add wine and broth
cover and cook for 15 min
add remaining tomato and sweet peppers cook an addition 7-10 min.
Amazing traditional moroccan friday sabbath dinner starter at my place! Also can be a main with some rice and salad. Love a good Moroccan fish and SO EASY!!! Your gang will LOVE IT!!
Ingredients
* 2 lbs fish fillets, firm (salmon or halibut)
* 2 red bell peppers
* 5 garlic cloves
* 1 1/2 cups water
* 1 teaspoon paprika
* 1/4 cup fresh cilantro, chopped
* 8 ounces fava beans, fresh (about 1 cup)
* 2 tablespoons olive oil
* salt and pepper
* 1 lemon, cut into wedges
* 1 bunch parsley, to garnish (optional)
1 Cut off top and bottom of peppers, remove seeds and cut into eighths (8 slices).
2 Peel and thinly slice garlic.
3 Cut fish fillets into 2 1/2 inch wide pieces, wash and blot dry and set aside.
4 Place water in a shallow, but large enough skillet for all ingredients eventually, and bring to a boil. Add peppers, garlic, a little salt, half the amount of paprika, olive oil and fava beans, and cook until peppers are nearly soft, about 10 minutes. If necessary, add more water to retain sufficient liquid.
5 Add fish, remaining paprika, a little more salt and black pepper. Return to a boil and simmer on low heat for about 10-15 minutes; frequently basting fish with the liquid stock.
6 Add the chopped cilantro during the last 3 minutes of cooking, and then remove pan from heat and let stand about 10 minutes.
7 To serve, remove fish from the skillet to an appropriate platter and pour remaining ingredients over it. Sprinkle with a little fresh parsley and serve with lemon wedges.
OK, hey Nicole, firstly thanks for posting the recipe I am really keen to try it, secondly hello from sunny Sydney. This is a recipe that I actually whipped up last night, its easy, healthy and tasty!
Ingredients:
Organice chicken thighs (I used 6)
130grams Natural yoghurt (I used diet-lite plain)
Freshly grated parmesan cheese
Dried herbs – rosemary, thyme, oregano
1 cup Bread crumbs
Turn your oven on to preheat at about 180 celcius. In one bowl empty the yoghurt and in another bowl combine the breadcrumbs, parmesan cheese and dried herbs.
Take one chicken thigh, dip into bowl to coat with yoghurt (use one hand to do this) then place in the second bowl to coat with the breadcrumb mixture (use your other hand to coat with breadcrumbs so your hands dont get too messy!!) make sure chicken is covered completely with breadcrumb mixture, then place chicken thigh on a plate. Repeat till all chicken is done then place in the fridge for around half an hour (this helps everything to set). Then pop into the oven for approx 20 mins (slice one open to check is cooked through). This is delicious served at room temp with a salad or warm with vegetables! Any questions let me know!
I suggest going to smittenkitchen.com she has a fabulous blog and I have made many of her things…my favorite and famous meatballs are the following
Meatballs and Spaghetti
Adapted liberally from Ina Garten
[Update 10/19/08: In hindsight and in response to several of your comments, I should forewarn that the amount of sauce below is a bit low by US standards, where we more heavily sauce our pastas. I'd suggest even doubling it if you'd like a saucier experience--I suspect I will too next time. Thanks to all who have suggested it! I only wish I had updated this sooner.]
Serves 6
For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 1/4 cups fresh white bread crumbs (about 5 slices, crusts removed)
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, or more to taste
1 teaspoon onion powder
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
Pinch of red pepper flakes
1/2 cup good red wine
1 (14-ounce) can pureed tomatoes
1 (14-ounce) can chopped or diced tomatoes
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan
Make the meatballs: Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. (Or perhaps 24, which is what I ended up with. I’m sorry I cannot give you a more precise measure; I am sure your amount will fall somewhere in the middle.)
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.
Make the sauce: Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and red pepper flakes, and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. (The good news is that if, say, you’re still waiting for your pot of water to boil for the spaghetti when the meatballs are ready, it’s hard to overcook these. I ended up simmering ours a whole extra 20 to 30 minutes, and they were not in the least dried out. Heaven!)
Serve hot on cooked spaghetti and pass the grated Parmesan.
Basic Super Easy (and the most delicious) White Sauce
Great over pasta, chicken, or rice. It is thick and creamy. Add some shredded cheese near the end to make mac & cheese.
White Sauce:
Prep 5 min Cook 20 min
Ingredients
5 tablespoons butter
5-6 tablespoons all-purpose flour
4 cups milk
2 teaspoons sea salt
1/2 teaspoon freshly grated spice (nutmeg, oregano, onion, garlic, etc.)
Directions
In a medium saucepan, heat the butter over medium-low heat until melted.
Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil.
Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
Bring to a boil. If using fresh herbs, put them in now. Cook 10 minutes, stirring constantly, then remove from heat.
Season with salt and any spices you like! I like to mix it up. This is REALLY YUMMY!
Hey Nicole!
Here is an easy chicken recipe that I’m sure you will enjoy! My mum cooks it for me all the time at home and now that I’m living on my own, I cook it at least once a week! Its from the Barefoot Contessa, I highly suggest you purchase her cookbooks, they’re fabulous!
What you need.
1 Whole Roasting Chicken- giblets removed
1 Lemon, halved
1 bunch of Thyme
1 Spanish Onion, thickly sliced
1 clove of garlic, use all of it!
Kosher Salt
Black Pepper
Butter (doesn’t matter what kind)
How to make it!
Step 1: Pre-Heat ovan to 475. Take the chicken and tie back its legs and wings with kitchen string, if already tied up with string then leave it.
Step 2: Wash the chicken with luke warm water, was the skin on the outside as well as rinsing it on the inside, I suggest holding the neck up to the tap and just letting the water pass through also, sprinkle kosher salt inside the chicken
Step 3: Place the chicken in a non stick roasting pan, make sure to grease it up with some butter! Then, take some butter in your hands and rub butter all over the outside of the chicken
Step 4: Stuff the lemon, thyme and garlic inside the chicken, try to put the lemon on either side of the chicken with the thyme in the middle and the garlic spread evenly throughout.
Step 5: Take the spanish onion that has been thickly sliced and place around the chicken, closely to it.
Step 6: Sprinkle lots of kosher salt and black pepper on the outside of the chicken!
Let it cook for about an hour and a half, or until the juice in the leg runs clear.
As a side, we normally do roasted potatoes or mashed potatoes.
Hope you enjoy it as much as I do!
Katie
YUM. I dont know any recipes off the top of my head, but I do know the food networks website is AMAZING! My favorite is pasta dishes with chicken, or anything with vegetables. Check out the website if you havent already, you can customize your search to anything.
xo
thankkk
a french recipe for you !!
http://www.beyond.fr/food/ratatouille.html
Looks yummy. But I am a veggie, any alternatives instead of chicken…….hmmmm.
It might be delicious i think! As soon as i can, i try to do this. Thanks for recipe Nicole, you’re the best!
Tonight i’ll try to find a recipes for you, interesting recipes! xoxo
thanks !:D haha
u can cook it for me hahah !:)
because I cant !
and i am so tired of my parrent they just lie and not give me anything ! -.- !!!!!!!!
so i am not going to eat theirs food !
Hiya …
I know this isn’t a savoury dish, but trust me… Welsh Cakes are gorgeous! This receipe is from the visitwales.co.uk website, as I don’t have my Grandma’s…
Welsh Cakes
Ingredients
225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
½tsp baking powder
¼tsp mixed spice
1 egg
A pinch salt
A little milk to bind
Method
Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter.
As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.
My tip is you could also try them without the fruit, then once cooled, cut them in half and fill with jam (jelly for you guys in the states)…YUM!!
Nicole,
Thank you for posting the recipe. It looks and sound tasty!! I actually wondered how you made it when I saw your tweet. My twitter name is BUHWUH, send me a tweet sometime!!
Easiest Chili Con Carne EVA!
500g mince beef
1/2 can water
1 can tomato puree
1 can red kidney beans
1 large onion (diced)
1/2 teaspoon dried hot chili powder
(you can add diced capsicum too)
Brown mince and onion;
Add all remaining ingredients;
Bring to the boil;
Once boiling reduce heat to medium;
Simmer for 30 minutes or until a good thickness.
Serve with steamed basmati rice.
Top with grated cheese.
ENJOY!!
funkejodes xo
I’d like to share with you an awesome curry that my Mum makes sometimes whenever I go over for dinner.
1KG lamb
1/4 cup toasted coconut
3 cloves of garlic
3 tablespoons lemongrass
1 tablespoon minced ginger
1 tablespoon turmeric
1 tablespoon green curry
2 tablespoons prepared minced chilly
1/2 teaspoon salt
400 G coconut milk
1/2 cup water
2 cinnamon quills
Cut meat into cubes, place into saucepan with coconut. Peel and chop garlic, add to saucepan with lemon grass, chilli, ginger, green curry, turmeric, salt, coconut milk, water and cinnamon quills. Simmer uncovered for 1 to 1 1/2 hours until meat is tendr. Remove cinnamon quills and serve.
Best served on a bed of steamed rice.
I’m going to try your recipe out too.
Classy Lady xo
Hey Nicole, just wanted to let you know i cooked your Caramalised chicken last night and OMG soo good. definatly cooking again soon. thanks for posting it
Hi Nicole, I’m so happy that all your fans can chek out your all about you in this site. I’m a huge fan of you love you so much.
Wish you the best
Hi Nicole, I’m so happy that all your fans can chek out all about you in this site. I’m a huge fan of you love you so much.
Wish you the best
That looks delicious!
xoxo
Mickaela Valentine
http://www.missvalentine.se
Love the blog Nicole- you are beautiful
There are too many great recipes out there! Here are some really great recipes : http://www.keepitsimplefoods.com!
im cooking this tonite & having it with fried rice
looks so so yummy!! thanks nic x
I have a definate crowd-pleaser if you are having friends in, or required to bring a tasty treat to a party… it’s rich, but always a hit!
1 medium-sized onion
1 cup shredded old cheddar cheese
1 cup Helman’s Mayo
Sautee the onion in a bit of oil until opaque.
Mix the onion, cheese and mayo in a large bowl.
Transfer to a smaller, oven-safe dish – tend to use an onion-soup bowl or something similar in size.
Bake, uncovered, at 350 degrees celcius until the cheese on top is golden and bubbling.
Serve with your favourite crackers, nacho chips, etc. Multi-grain wheat thins are an excellent choice.
You can make this dip in advance and refridgerate it until you intend to cook it. This makes it easier to transport to a friend’s place and toss it in the oven when you arrive. In this case, it will likely take closer to 30 minutes to heat properly.
You won’t regret trying this great dip!
Hey Nicole,I really love your recipe and will cook it as soon as possible!!!!
Here is my recipe..I hope you guys will love it:)
Chicken with 20 Gloves of Garlic:
4 small boneless,skinless chicken breasts,20 peeled gloves of garlic,3/4 cup chicken broth,1/4 cup creamy Caeser dressing,1/4 cup grated Parmesan cheese
-Heat large non-stick skillet on medium heat.Add chicken and garlic,cook for 4 minutes with turning the chicken after 2 minutes.Stir in broth and dressing,cover skillet with lid.Cook chicken for 4 minutes on each side.Sprinkle with parmesan then remove from the heat.Let stand covered for 1 minutes then serve.
Serving:Serve with roasted veggies and whole grain dinner rolls.
Hope you like it…
XOXO:)