Aromatic Chicken Recipes

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FILIPINO ADOBO AROMATIC CHICKEN



Filipino Adobo Aromatic Chicken image

This saucy chicken packs a wallop of flavors-salty, sweet, sour, slightly spicy and even a little umami. It can be made on the stove, too. Any way you make it, I think it tastes even better the next day served over warm rice. -Loanne Chiu, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6 servings.

Number Of Ingredients 15

8 bacon strips, chopped
3 pounds boneless skinless chicken thighs
1 large onion, chopped
4 garlic cloves, minced
2 medium limes
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons molasses
2 tablespoons minced fresh gingerroot
3 bay leaves
1 teaspoon pepper
1/2 teaspoon chili garlic sauce
Minced fresh cilantro and toasted sesame seeds
Hot cooked rice
Lime wedges, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker., Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes. , Add the lime juice and zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 170°, 3-4 hours. , Remove chicken; shred meat with 2 forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice and, if desired, lime wedges.

Nutrition Facts : Calories 474 calories, Fat 23g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 865mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 47g protein.

AROMATIC FENNEL CHICKEN



Aromatic Fennel Chicken image

Fennel adds to the flavor of this wonderful chicken dish, along with lemon, capers, wine, spices and a bit of bacon. Serve with a colorful salad or veggie for a special meal. -Rebecca Hunt, Santa Paula, California

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 14

4 bacon strips, chopped
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up, skin removed
1/2 teaspoon salt
1/2 teaspoon pepper
2 fennel bulbs, sliced
2 medium onions, chopped
6 garlic cloves, minced
3/4 cup white wine or reduced-sodium chicken broth
1/4 cup lemon juice
1 tablespoon grated lemon zest
2 bay leaves
2 teaspoons dried thyme
Pinch cayenne pepper
3 tablespoons capers, drained

Steps:

  • In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in the wine, lemon juice and zest, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. , Cook the fennel mixture, uncovered, until slightly thickened, stirring occasionally, 8-10 minutes. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken.

Nutrition Facts : Calories 290 calories, Fat 12g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 520mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

SPICY AROMATIC CHICKEN



Spicy Aromatic Chicken image

Make and share this Spicy Aromatic Chicken recipe from Food.com.

Provided by emmyapplejuice87

Categories     One Dish Meal

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 13

2 chicken breasts
1/2 lemon
4 tablespoons olive oil
1 onion, coarsely chopped
2 large garlic cloves, finely chopped
1/2 cup dry white wine
14 ounces canned tomatoes, in their juice
1 pinch sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
14 ounces canned artichoke hearts, drained
8 black olives, pitted

Steps:

  • Cut up chicken and squeeze lemon over it.
  • Saute onion and garlic in oil for 5 minutes, add chicken and cook 5-10 minutes more, until browned on all sides.
  • Add wine, tomatoes, sugar, cinnamon, cloves, allspice, salt, and pepper and bring to a boil. Cover and simmer for 1 hour.
  • Add artichokes and olives 10 minutes before the end of cooking.

Nutrition Facts : Calories 731.7, Fat 43.5, SaturatedFat 8.1, Cholesterol 92.8, Sodium 632, Carbohydrate 43.2, Fiber 21.7, Sugar 10, Protein 38.8

AROMATIC CHICKEN



aromatic chicken image

One of the easiest Indian chicken recipes. Simple, straightforward and mouth watering goes with a drink, with any kind of rice or Indian bread.

Provided by ashaalexuk

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Remove the skin from the chicken if using thighs or leg which tastes better for this preparation. Trim the fat. Wash and drain.
  • Heat a pan and add crushed cloves, cardamom and cinnamon and dry roast for a minute on medium heat. Add coarsely crushed corriander seeds and chillie and a pinch of turmeric powder stir well and roast for a minute. (if using powdered version make sure it doesnt burn) Add a tsp of fennel powder and roast for another minute.
  • Add pepper powder and the drained chicken pieces and stir well so that it gets coated with the spices. Stir for 5 minutes and then close and cook till meat is well done on medium heat.
  • Open pan and cook on low fire in the fat that is now found in the pan until the moisture evapourates stirring the pieces often.
  • Serve hot with plain rice.

AROMATIC CHICKEN CURRY



Aromatic chicken curry image

You'll be surprised how easy it is to make a tasty curry sauce from scratch

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Side dish, Snack, Supper

Time 40m

Number Of Ingredients 8

2 tbsp vegetable oil
1 large onion , chopped
4 tsp garam masala
1 small cinnamon stick
2-3 tsp hot chilli powder (depending on how you like your curries)
8 skinless, boneless chicken thighs
100g creamed coconut (we used 2x50g sachets Bart's creamed coconut)
handful of coriander leaves

Steps:

  • Heat the oil in a deep frying pan, then fry the onions gently for about 10 mins until softened and lightly golden. Add the spices and chicken, then fry for 2 mins, stirring to coat the meat.
  • Dissolve the creamed coconut in 500ml boiling water, then pour into the pan and stir well. Season with salt, bring to the boil, then simmer for 20 mins until the chicken is cooked and the sauce has thickened. Sprinkle with coriander and serve with basmati rice or naan bread.

Nutrition Facts : Calories 380 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium

AROMATIC CHICKEN CURRY



Aromatic Chicken Curry image

This chicken curry is not as spicy as the " normal" ones. Instead it has more fragrance. If you still think it's too hot, use only one chili pepper.

Provided by Chef Dudo

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 potatoes, cut into chunks
4 tablespoons peanut oil
8 shallots, minced
4 stalks fresh lemongrass, minced
3 garlic cloves, minced
2 red chilies, minced
2 tablespoons curry powder
1 lb chicken breast, cut into bite-sized pieces
1 teaspoon salt
1 (14 ounce) can coconut milk
1 (14 ounce) can chicken stock
fresh basil leaf

Steps:

  • Fry the potato chunks in the oil until browned, drain them on paper towels.
  • Add the shallots, lemon grass, and all of the spices to the pan.
  • Fry for a few minutes.
  • Add chicken and cook, stirring, for 5 minutes.
  • Add potatoes, salt, coconut milk and chicken stock.
  • Bring to a boil and then simmer gently for about 30 minutes, uncovered.
  • Garnish with basil leaves before serving (over rice or couscous).

Nutrition Facts : Calories 682.6, Fat 44.2, SaturatedFat 22, Cholesterol 75.6, Sodium 861.8, Carbohydrate 42, Fiber 6, Sugar 10.1, Protein 33.1

AROMATIC BRAISED CHICKEN WITH FRIED ONIONS



Aromatic Braised Chicken with Fried Onions image

Provided by Nimmy Paul

Categories     Soup/Stew     Chicken     Onion     Braise     Dinner     Gourmet     India     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

2 1/2 pounds chicken thighs with bone, skin discarded
4 medium shallots, quartered
5 garlic cloves, chopped
1 tablespoon minced peeled ginger
2 sprigs fresh curry leaves, leaves removed from stems
1 teaspoon cayenne
1/4 teaspoon black peppercorns
10 whole cloves
1 (1-inch) piece cinnamon stick
1 teaspoon distilled white vinegar
1/2 cup water
About 2 cups vegetable oil
1 medium onion, thinly sliced
3 teaspoons all-purpose flour, divided

Steps:

  • Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
  • Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
  • Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
  • Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
  • Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
  • Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.

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