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‘Chicken’ Category

  1. Shkmeruli – Georgian Recipe: Chicken Cooked in Milk and Garlic

    March 9, 2018 by Varga László

    Shkmeruli (შქმერული) is a chicken dish from the Georgia’s Racha region. A young chicken is usually used for this recipe and is cooked in milk and garlic. Sour cream can be used instead of milk.

    Ingredients (1-2 servings):

    • 1 whole young chicken
    • 1 head of garlic,
    • 300 ml of milk
    • 100 ml of water
    • a few tablespoons of oil
    • salt to taste

     

    Preparation method:

    1. Cut the chicken lengthwise but do not separate into two halves, flattening it down on its back.
    2. Rub oil and salt on to both sides of the chicken.
    3. Add to a pan a few tablespoons of oil, add the flattened chicken and press it down with a pestle or bit heavier ceramic pot, to keep the chicken flat on the bottom of the frying pan and fries nicely and even.
    4. Fry both sides of the chicken, about 5 minutes each side until nicely golden.
    5. Meanwhile crush the garlic in a mortar or using a heavy knife against the chopping block.
    6. When the chicken is done, remove it from the pan and let it rest for 5 minutes.
    7. Cut into 6-8 pieces.
    8. Add the crushed garlic to the pan with the remaining fats from the chicken frying.
    9. Fry over low heat for about 2 minutes, then add the water and continue to simmer for 2 more minutes.
    10. Add theof milk and chicken pieces and simmer for 5-7 minutes over medium heat. Adjust salt to taste.(This final cooking in milk is traditionally done in a clay pot called in Georgian – ketsi – but i preferred the speedier version over the stove.)
    11. Serve while hot with bread. If you have Georgian bread, it’s a great plus! 😊

  2. Chicken Marinated in Unicum with Vanilla Icecream Recipe

    February 25, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg boneless chicken thighs
    • 3-4 garlic cloves
    • 50-100 ml unicum
    • 1 pineapple
    • 200 g vanilla icecream
    • 100 g fresh redcurrants
    • salt and black pepper to taste

     

    Preparation method:

    1. Chop the garlic cloves.
    2. Wash the chicken thighs and pat them dry with paper towels.
    3. Add to a bowl the chicken, garlic, unicumto covet it all – but only just, salt and freshly ground black pepper to taste.
    4. Leave it to marinate for an hour but not too much so the chicken doesn’t get bitter.
    5. Grill over high temperature charcoal grill until nicely brown and crunchy outside but still juicy inside.
    6. Slice the pineapple into 2 cm slices and grill them over the same charcoal grill.
    7. Serve the chicken thighs with a slice of grilled pineapple, a large spoonful of vanilla ice cream and some redcurrants.

  3. Ajiaco Recipe – Colombian Chicken and Potato Soup

    February 9, 2018 by Varga László

           

    Ingredients (4 servings):

    • 2 boneless breasts, around 600 g

    • 1 large onion
    • 5 garlic cloves
    • 2 kg medium potatoes
    • 2 ears fresh corn
    • 1 bunch coriander leafs
    • 1 bunch green onions
    • 2 tablespoons dried guascas, optional, i couldn’t find it
    • 2 avocadoes
    • 1/2 cup sour cream
    • 2 tablespoons drained capers
    • salt and pepper to taste

     

    Preparation method:

    1. Chop the onion roughly.
    2. Chop the garlic.
    3. Peel the potatoes and cut them into 2 cm cubes.
    4. Cut the corn ears crosswise into 3-4 pieces each.
    5. Pit and slice thinly the avocados.
    6. Cut the chicken breasts into smaller pieces.

    7. Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.

    8. Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
    9. When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
    10. Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
    11. Tear the chicken breasts into smaller strips.

    12. Remove the green onions and coriander leaves from the broth and discard.
    13. Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.

    14. Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.