Tantalize your taste buds with an exotic culinary journey featuring the One-Pot Chicken extravaganza. Embark on a global adventure with a diverse collection of chicken recipes, each infused with unique flavors and spices from around the world. Discover the vibrant Moroccan Chicken Tagine, a symphony of aromatic spices, tender chicken, and succulent vegetables. Transport yourself to the bustling streets of Bangkok with the fragrant Thai Coconut Chicken Curry, bursting with creamy coconut milk, zesty lemongrass, and a hint of heat. Indulge in the rich and flavorful Spanish Chicken Paella, a vibrant symphony of saffron-infused rice, succulent chicken, and an array of colorful vegetables. Prepare to be captivated by the elegant French Coq au Vin, a classic French dish featuring tender chicken braised in red wine, mushrooms, and bacon. And for a taste of the Caribbean, relish the irresistible Jamaican Jerk Chicken, a fiery blend of jerk seasoning, succulent chicken, and a touch of tropical sweetness. Each recipe is meticulously crafted to deliver an explosion of flavors and aromas, promising an unforgettable culinary experience.
Let's cook with our recipes!
ONE-POT CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large pot over medium heat. Add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned, turning as needed, about 3 minutes per side (you may need to cook in batches). Remove the chicken to a baking sheet or plate as done.
- Add the onions and a pinch of salt to the pot and saute about 2 minutes. Add the garlic, carrot and celery and saute about 2 minutes.
- Add the liquid to the pot and stir with a wooden or other heatproof spoon, scraping up the bottom of the pot for the tasty bits. Add the tomatoes and beans and bring to simmer.
- Return the chicken to the pot and bring to a simmer. Cook until the chicken is cooked through, 10 to 15 minutes. Or, bake at 350 degrees F, uncovered, until the chicken is cooked through.
- Remove the pot from the heat and stir in the greens if you have them.
EXOTIC ONE POT CHICKEN
This is an easy exotic One Pot dish. Its attractive and appetizing to serve. And its healthy! Its oriental spices give it an authentic exotic flavour. Make it in advance and it just gets better....
Provided by Angela Nair
Categories Chicken
Time 1h
Number Of Ingredients 13
Steps:
- 1. Heat a large frying pan. Fry the chicken in the oil for 4-5 minutes on each side, until brown and caramelised - transfer to a plate.
- 2. Drain all but the 1 tablespoon of fat from the pan. Add the ginger, garlic, rice wine, stock, honey, star anise and soy sauce and bring to the boil.
- 3. Add the orange or clementine juice and chicken and, reduce the heat, cover and simmer for about 30 minutes until cooked through. Turn the chicken after 15 minutes so it cooks evenly.
- 4. Remove the chicken from the pan with a slotted spoon and set aside. Bring the liquid back to the boil and cook for 2-3 minutes to reduce the sightly.
- 5. Remove the star anise. Return the chicken to the pan. Stir to coat the chicken in the sauce. Sprinkle with the spring onion and cashew nuts and serve on a bed of rice and mangetout, or french cut green beans.
EXOTIC CHICKEN AND RICE CASSEROLE
Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 26
Steps:
- Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
- Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
- Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
- Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
- While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
- Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use organic, locally-sourced ingredients.
- Don't be afraid to experiment: This recipe is a great starting point, but feel free to add your own variations. Try different types of vegetables, spices, and herbs.
- Cook the chicken until it is cooked through: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165 degrees Fahrenheit.
- Serve the chicken immediately: This dish is best served immediately after it is cooked. The chicken will be juicy and tender, and the vegetables will be crisp.
Conclusion:
This exotic one-pot chicken recipe is a delicious and easy-to-make meal that is perfect for a busy weeknight dinner. The chicken is cooked in a flavorful sauce made with coconut milk, curry paste, and ginger, and the vegetables are tender and flavorful. Serve this dish with rice or your favorite side dish for a complete meal.
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