chicken curry

i know.  it's like the most basic dish ever.  but i don't want this to be a one-time-hit so i'm writing every little thing i did.  so can repeat the perfection again, and again, and again.

at least 4 hours before:

• rub chicken pieces with salt, pepper, spanish paprika, fennel powder, curry powder, and cumin.  sprinkle dried sage,  rosemary, oregano, and whatever herb whose bottle says it is good for poultry.
• rough chop some onions, garlic and ginger and slip in the pieces in between the skin and the flesh of the chicken
• keep in the ref till cooking time so the chicken can absorb all the flavor.

2 hours before mealtime:

• heat a bit of oil in a deep, wide pan and slide in your seasoned chicken.  keep the fire on low, switching the chicken on its sides to evenly brown and cook.  let simmer for an hour tops.

an hour before mealtime:

• remove chicken pieces, add about a cup of water so the drippings get unstuck and all the flavor goes to the sauce, add a carton of coco cream [i used Karo], salt and pepper, and slivers of red bell peppers.
• drop in equally sized potato and carrot slices,  scrape off the bottom as you bring the sauce to a simmer [now all that flavor will get into the potatoes and carrots as well.]
• taste-test and add more water if it is too rich, and more salt and pepper if needed.
• add back the chicken pieces when the potatoes and carrots are half-way done. keep to a gentle simmer for 5 minutes to allow the chicken to soak the flavor back in.

serve hot, with plenty of rice, and with a tangy or tart side dish to help cut the richness of the dish.

yummy chicken surprise

i got this idea from Yummy magazine. i don't really remember most of the ingredients in their recipe and how they actually cooked it but the part where you insert bacon strips in between the chicken's skin and meat stuck with me.

so i thought of preparing this for lunch the day after Papi's birthday, when all my 'take-with me-work' was done and i was free to just enjoy my time. i didn't expect it to come out this good but it's the tastiest oven roasted chicken i've ever prepared. the meat was so tender, it fell of the bones. i smacked my lips many times while eating. =D

i hope you will enjoy it as i did. it was a cinch to prepare, required less time and monitoring than usual.

ingredients:
1. 1 whole chicken split in half on one side and generously rubbed with salt, pepper, garlic, and lemon [best to do this the day before, i luckily had this in the ref waiting since the day before, a surplus of papi's birthday dinner]

2. bacon strips

3. butter

procedure:
1. preheat oven-toaster and insert bacon strips under the chicken's skin and in between layers of meat. try to reach into the deep cavities so you can distribute the bacon strips evenly.

2. microwave chicken on medium for 5 minutes and on high for another 5 minutes [ i discovered this trick recently, to cut down on roasting time while still ensuring the chicken is thoroughly cooked without drying it up]

3. butter your roasting pan and the outside of the chicken.

4. oven-roast for 1 hour turning twice to evenly cook both sides, basting the skin with the drippings everytime to keep it moist.

p.s. pasensya sa picture, too late na naman when i remembered the camera.

hearty chicken soup with tomatoes and barley

this is the second time i've prepared this dish. i got it from Yummy Magazine but as usual, i tweaked it to suit my cooking style. I think it's perfect for cool late night dinners or as an 'in-between-mea'l treat for grumbling tummies! here's how i did it, feel free to modify it and make it your own:

Ingredients:

4 skinless chicken breasts with bones
2 small white onions, 1 chopped, the other halved
6 garlic cloves, chopped
2 tspns. dried thyme
2 tbspns olive oil
6 small potatoes, peeled and cut into 1/2 inch cubes [immerse in water]
3 small carrots, cut up like the potatoes
1 large can crushed tomatoes [i used capri brand]
1 large can whole corn kernels [i used delmonte]
1/2 cup barley
salt and pepper to taste

1. rub the chicken with salt
2. in a large pot, bring to a boil 2 liters of water, put in chicken, halved onion, and some of the garlic, when the chicken is fully cooked, remove from the broth and let it cool.
3. transfer chicken broth into a bowl. using the same pot, saute chopped onions, remaining garlic, and thyme in olive oil
4. when softened, pour in chicken broth and bring to a boil, add crushed tomatoes, corn, and barley. continuously simmer and stir occasionally for around 30 minutes [for barley to cook thoroughly]
5. while waiting, debone chicken breasts and cut into chunks or shred into strands [whichever you prefer] and set aside.
5. add potatoes, carrots, simmer for another 15 minutes or until veggies are tender. add chicken chunks or strands, season soup with salt and pepper

serve it hot with toasted bread and garlic butter.

some tips:
- i added cubed chorizo bilbao, this second time to make it more yummy
- don't worry if the soup seems thin at first, the barley and the potatoes will soak it up and thicken the soup
- this dish tastes better the longer you keep it, so you can prepare it even a day before you intend to serve it.
- add a few drops of tabasco for that extra kick
- top it with freshly grated parmesan, if you like cheese. =P