Carla Halls Smothered Lemon Chicken With Peas And Carrots Recipes

CRISPY BEEF WITH CARROTS AND SNOW PEAS

Steps:

• For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
• Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
• In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
• Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
• To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
• Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.

CHICKEN WITH PEAS AND CARROTS

Steps:

• sautee onions in oil until they soften, and then mix in the spices.
• Add tomatoes, then chicken, then the frozen peas and carrots.
• put them in the oven on medium heat for 1 1/2 - 2 hours.

CARLA HALL'S SMOTHERED LEMON CHICKEN WITH PEAS AND CARROTS

Steps:

• # ingredients 2 tablespoons extra-virgin olive oil 4 boneless/skinless chicken breasts 1 Yellow onion (thinly sliced) Salt, to taste instructions Saute chicken in olive oil. Add onions and a dash of salt. # step 2 ingredients 1/2 cup Chicken stock 1/2 cup milk 1 tablespoon flour instructions Remove chicken. Keep cooking onions until tender. Add stock and milk and dust with flour. # step 3 ingredients 1 lemon 1 bunch parsley instructions Once stock and milk are hot, add lemon zest, then add chicken back and cook until it's done. (you can add some peas if you like). Add some parsley. # step 4 ingredients 1 box frozen peas 1 carrot (sliced into coins) 1 box frozen pearl onions 2 tablespoons butter instructions Sweat carrots in butter until tender. Add pearl onions and peas. ("Sweat" means to cook slowly over low heat in butter, usually covered, without browning) # step 5 ingredients Salt and pepper (to taste) 1 bunch tarragon Zest from lemon used earlier Sprig of thyme instructions Season chicken with salt and pepper, lemon zest, thyme and tarragon.Plate and serve with peas, carrots and pearl onions