Bohemian Chicken Recipes

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BAHAMIAN CHICKEN SOUSE



Bahamian Chicken Souse image

This traditional Bahamian dish is served with a side of grits and bread or Johnny cake. Add lime and hot pepper to spice it up to your individual taste. It's delicious and surprisingly simple!

Provided by Kristal

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h30m

Yield 4

Number Of Ingredients 14

24 chicken wings, separated
3 tablespoons lime juice
1 teaspoon seasoned salt
1 teaspoon vegetable oil
1 large onion, diced
½ green pepper, diced
6 large potatoes, peeled and diced
3 carrots, diced
½ teaspoon crushed red pepper flakes
1 tablespoon ground allspice
2 bay leaves
¾ cup lime juice
3 cups water
salt and black pepper to taste

Steps:

  • Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
  • Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 1226 calories, Carbohydrate 111.7 g, Cholesterol 205.8 mg, Fat 51.5 g, Fiber 15 g, Protein 79.5 g, SaturatedFat 14.3 g, Sodium 500.9 mg, Sugar 9.4 g

BOHEMIAN CHICKEN



BOHEMIAN CHICKEN image

Categories     Chicken

Yield 4

Number Of Ingredients 12

1 chicken
1 Tbs hot paprika
1 ts salt, or to taste
4 Tbs olive oil
4 red bell peppers, sliced
2 tomatoes, chopped
1 onion, chopped
4 garlic cloves, finely chopped
2 Tbs parsley
½ cup white wine
¼ cup broth
1 Tbs lemon juice

Steps:

  • Season the chicken with salt and paprika. Sauté the whole chicken in oil, in a Dutch oven, turning on all sides until it is completely golden. Add bell peppers, onion, garlic and parsley. Cover and cook for 15 minutes, then uncover, add broth stir veggies and cook for another 15 minutes; at his time add white wine and continue cooking until done, about 30 more minutes, when pocking with a fork and juices run clear. When chicken is done, drizzle with lemon juice and serve with white rice

BOHEMIAN ORANGE CHICKEN



Bohemian Orange Chicken image

This Eastern European comfort food dish was inspired by two duck recipes: duck à l'Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.

Provided by Chef John

Categories     Baked Chicken Thighs

Time 1h55m

Yield 4

Number Of Ingredients 17

8 (5 ounce) bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 tablespoon olive oil
½ cup diced onion
1 pinch kosher salt
1 tablespoon white sugar
2 cloves garlic, minced
1 medium orange, zested
⅔ cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 cups chicken broth
1 pinch ground cinnamon
1 pinch cayenne pepper
⅛ teaspoon freshly ground black pepper
1 tablespoon caraway seeds
1 splash water, or as needed
1 teaspoon grated orange zest

Steps:

  • Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
  • Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
  • Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
  • Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
  • Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
  • Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove from the oven and baste again. Garnish with grated orange zest and serve.

Nutrition Facts : Calories 706.6 calories, Carbohydrate 17.2 g, Cholesterol 241.2 mg, Fat 47.3 g, Fiber 2.3 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1859.3 mg

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