Chicken Archives - Page 2 of 5

Pollo a la Brasa (Peruvian-style Roasted Chicken)

June 13, 2024January 28, 2019 by Emily

Growing up in New York City, you learn a few very useful things. One, never get into the empty carriage of an otherwise packed train. Two, don’t even try to find a yellow cab between 4:30 and 5:30pm. And three, the very best food is usually the cheapest. For example, back in the day, you could get a roast pork bun from Hop Shing for less than $1. A big bowl of curried vegetables with roti from Punjabi Grocery & Deli went for a whopping $4. And at Pio Pio, a quarter of a golden-skinned Pollo a la Brasa, with aji verde sauce and a few maduro (sweet fried plantains), was about $7 (I’m sure it’s more now, but probably not much).

But the one bad thing about living in a cute Hudson Valley town is there are no funky little Peruvian chicken joints nearby (although we hope soon to get over to Machu Picchu, a Peruvian restaurant over the river in Newburgh). So when we get a craving for these flavors, the only thing left to do is make our own version.

Basil Green Goddess Grilled Chicken with Red Onions

July 2, 2024July 2, 2018 by Matt

Give grilled chicken thighs or breasts a long pre-cook marinade in Green Goddess dressing, and then char them to perfection along with sweet red onions. Then dollop more herby dressing on them for good measure and eat dinner under the stars.

Well, it was inevitable. Last week, after complaining that the summer had been so cold after a spring that was so cold and a winter that was so very cold, we finally got hit with the annual New York heatwave. And to the friends and family members who always say “OMG I love this heat! I could take it all year round!”, I literally do not know who you are and please get off me with your sweaty hug. While we were merrily cavorting around the garden a few days ago, tending to the herbs, the tomato plants and the budding zucchinis, now we’re staring sadly through the window from the air-conditioned interior. It may look pretty out there, but just half an hour in the sun and we both tend to go all Mad Max Fury Road. And nobody wants that.

So if we can’t go to the herbs, the herbs must come to us. And that’s best achieved in the form of Green Goddess dressing. If you’re not familiar with it, it’s basically a fancied up ranch, loaded up with Greek yogurt, a little mayonnaise, garlic and all the soft herbs in the garden.

Japanese-style Chicken (or Turkey) Meatballs (Tsukune)

June 13, 2024January 15, 2018 by Emily

These Japanese-style chicken meatball skewers, called Tsukune, are grilled to a deep golden brown and brushed with a sweet soy glaze. Great for game day snacks or just when you feel like eating something on a stick (which is every day for us).

Well, it’s finally that time of year. You know, when we can all go outside, hang out on the deck with friends, throw stuff on the grill, enjoy the warm summer’s evening because OF COURSE NOT, IT’S JANUARY, WE JUST GOT DONE WITH -10F TEMPS, ARE YOU CRAZY. And yet this weekend my inbox included an email from our favorite national home-improvement chain inviting me to shop all their grill options. Thank you, Home Depot, I’ll wait until I can defrost the patio furniture before I start thinking about firing up the grill.

But who are we to tell you when you can and can’t eat something? If you want to make a strawberry Pavlova in November, or roast a butternut squash in March, you do that, friend, and go with our blessing. If you feel like grilling meatballs on a stick in January, whether you brave the cold to man the grill, or use a grill pan on your stovetop, or forgo the grill entirely and opt for the broiler, is there any good reason you shouldn’t? There isn’t. There’s no good reason at all.

Creamy Chicken and Potato Chowder

June 13, 2024December 19, 2016 by Emily

This comforting chicken chowder is packed with vegetables including potatoes, chard and corn. It’s guaranteed to warm you up even on the coldest of days.

There are few terms more accurately descriptive than “Polar Vortex”. It does just what it says on the tin (i.e., freeze your goddamn buns off). We are in the middle of one right now and it’s freaking cold outside. And because we have an old house, it’s pretty cold inside too.

And since Matt and I mostly work from home, you can see why we’re desperate for a hot, nourishing, tasty lunch. Luckily this soup is exactly what the doctor (and freezing film editor) ordered. We were inspired by a version of this soup from Bob’s Mountain Deli around the corner from us in Beacon. We look forward to them making this soup for our lunch orders every winter, but some days you just don’t want to leave the house. So this is our version.

Lemon-Garlic Chicken and Tomato Skewers with Basil Chimichurri

July 2, 2024September 2, 2016 by Matt

Lemon-Garlic Tomato and Chicken Skewers with Basil Chimichurri

Grilled chicken doesn’t always need a long marinade to be full of flavor. These spend just a few minutes in a lemony-garlicky mix before they’re grilled to charred perfection. The hot chicken absorbs the flavor of the fresh basil chimichurri, and the grilled cherry tomatoes bring sweetness and acid.

(This recipe appeared earlier on Serious Eats.)

We need only the slightest of excuses to cook outside in the peak of heat-wave summer. Turn the stove on? Ah, no, thank you. Making a quick-marinated chicken dish that we can throw on the grill is an ideal solution. And, if we can use the Mediterranean heroes of the summer vegetable garden—tomatoes and basil—so much the better. Not only do tomatoes and basil taste great together, they also have a symbiotic relationship in the garden; companion gardening with the two plants in proximity improves their resistance to pests.

Lemon-Garlic Chicken and Tomato Kebabs with Basil Chimichurri — Prepping basil and parsley for the chimichurri

Ultimate Fried Chicken Sandwich with Basil Green Goddess Slaw

July 2, 2024August 5, 2016 by Emily

Our version of the ultimate, best-ever fried chicken sandwich: crisp, craggy crust, juicy, tender meat topped with a fresh Basil Green Goddess slaw. It’s unbelievably good.

As a writer, I die a little inside every time I use an exclamation mark (enough already, Internet. I get it, you’re excited). But if ever a sandwich deserved some un-ironic enthusiasm, it’s this one. It’s crispy! It’s spicy! It’s tender and juicy and slathered with basil mayo!

I know I sound completely, utterly ridiculous but I don’t care! It’s that good.

Okay, I’m done shouting (for now).