Bourbon Chicken

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.




  • 3 cloves garlic
  • 1 (2-inch) piece fresh ginger
  • 1/2 cup apple juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup bourbon
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons rice vinegar
  • Bourbon Chicken.jpg
    Your rating: None Average: 3 (1 vote)

    Chicken Pot Pies

    This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens.

    • Pie crusts (we like bottom crusts as well as on top)
    • 4 Tablespoons Butter
    • 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
    • 2 rotisserie chickens, Shredded
    • 1/2 cup Flour
    • 3+ cups Chicken Broth, Plus More If Needed
    • Salt And Pepper, to taste
    • Chopped Fresh Thyme To Taste
    • 1 cup Cream
    Your rating: None Average: 5 (1 vote)

    Fried Chicken

    • 2 tablespoons kosher salt, divided
    • 2 teaspoons plus 1 tablespoon freshly ground black pepper
    • 1 1/2 teaspoons paprika
    • 3/4 teaspoon cayenne pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1 3–4-lb. chicken parts (just boneless breasts worked fine)
    • 1 cup buttermilk
    • 1 large egg
    • 2-3 cups all-purpose flour
    • 1 tablespoon cornstarch
    • 1 qt Peanut oil (for frying)
    Fried Chicken
    Your rating: None Average: 5 (1 vote)

    Bahn Mi

    An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

    • Rolls
    • Protein of choice
    • Crunchy veg - cucumber, jicama
    • Pickled veg - carrots
    • Spicy veg - jalapeno
    • Herbs - cilantro, mint
    • Mayo
    • Other sauces of choice
    Bahn Mi
    Your rating: None Average: 4 (1 vote)

    Crispy Chicken Thighs with Harissa

    Via , with some modifications:

    • 4 small bone-in, skin-on chicken thighs (about 2 pounds total)
    • Kosher salt
    • Very small potatoes (or sunchokes?), cut down to 1" diameter pieces (about 6 fingerling potatoes)
    • 2 tablespoons harissa paste
    • 2 tablespoons extra-virgin olive oil, divided
    • 2 medium leeks (white and light green parts), cleaned, thinly sliced
    • 5 garlic cloves, crushed
    • 1 fennel bulb, very thinly sliced, preferably with a mandoline, divided, fronds reserved for serving
    Crispy Chicken Thighs with Harissa
    Your rating: None Average: 4 (1 vote)

    Smoked Chicken

    1 ~4lp spatchcocked chicken
    dry rub

    2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

    When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

    Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

    Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

    Your rating: None Average: 4 (1 vote)

    Doro Wot

    4 chicken thighs
    2 T fresh lemon juice
    2 tsp salt
    2 onions, finely chopped
    ¼ C nit'r qibe (spiced butter, or just unsalted butter)
    4 cloves garlic, minced
    1" grated ginger

    2 tsp ginger
    ¼ tsp ground fenugreek
    ¼ tsp ground cardamom

    ¼ C Berbere
    2 T paprika
    ¼ C dry red wine
    2 C water water

    1 hard-boiled egg per person
    Salt and pepper to taste

    Break down, rinse, and dry the chicken pieces. Rub with lemon juice and salt.

    In a heavy enamel stew pot, cook the onions, dry, over moderate heat for about 5 minutes. Do not let brown or burn.

    Doro Wot
    Your rating: None Average: 3 (1 vote)

    Paella with chicken and shrimp

    5 tablespoons extra-virgin olive oil (preferably Spanish), divided
    1 pound uncooked large shrimp, peeled, deveined, butterflied
    1 pound skinless boneless chicken thighs, cut into 1-inch cubes
    1/2 pound oyster mushrooms, sliced
    1 cup chopped onion
    4 garlic cloves, chopped
    1 1/2 cups paella rice (short-grain white rice)
    1 15-ounce can diced tomatoes in juice
    1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
    3/4 teaspoon smoked paprika
    1/2 teaspoon saffron threads, crumbled
    2 cups low-salt chicken broth, divided
    1 cup mushroom broth

    Your rating: None Average: 3.5 (2 votes)

    Trinidadian Brown Stewed Chicken

    I have previously discussed my introduction to Caribbean food through my college roommate. Of the dishes she made, my favorite was a brown stewed chicken.

    Brown stew chicken
    Your rating: None Average: 3 (1 vote)

    Lemongrass Chicken with Black Rice and Garlicky Bok Choy

    From Bon Appetit 2014 Food Lover's Cleanse

    Serves 4, or 2 + 2 leftover portions to use in a salad (see below).

    Lemongrass Chicken
    Your rating: None Average: 2.5 (2 votes)

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