STEWED SPICY CHICKEN WITH LEMONGRASS AND LIME
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the oil in a large, deep skillet and turn the heat to medium. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the turmeric, cilantro and sugar and cook, stirring, for another minute. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
- Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper. Turn the heat to low and cover the skillet. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
- Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 42 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 10 grams, Sodium 920 milligrams, Sugar 3 grams, TransFat 0 grams
GROUND CHICKEN BURGERS
Delicious alternative to beef, these flavorful burgers made with ground chicken will keep you grilling from spring to fall. Top with a spicy cheese or BBQ sauce.
Provided by Katy B
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
- Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 268.2 calories, Carbohydrate 21.5 g, Cholesterol 114.5 mg, Fat 4.9 g, Fiber 1.6 g, Protein 32.6 g, SaturatedFat 1.5 g, Sodium 988 mg, Sugar 2.3 g
CHILE-LIME CHICKEN BURGERS
You can use ground chicken or turkey in these burgers. The vegetables mixed into the patties keep them moist, while the cumin and crushed red pepper add just the right amount of spice. Top with lettuce, tomato and creamy avocado for an easy and satisfying meal.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a 12-inch cast-iron skillet, grill or large grill pan to medium-high heat.
- Heat the oil in a small skillet over medium-high heat. Add the shallots or onions, bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft but not browned, about 1 minute. Transfer to a medium bowl and set aside to cool for 2 minutes.
- Add the ground chicken or turkey, cilantro, the lime zest, 2 tablespoons of the lime juice, 1 teaspoon of salt, 1/2 teaspoon black pepper, the cumin and crushed red pepper to the bowl with the shallots and bell peppers. Mix well with your hands until combined. Divide into 4 equal mounds and form each into a 1-inch-thick patty.
- Cook the patties until the internal temperature reaches 165 degrees F, 3 to 4 minutes per side.
- Meanwhile, combine the avocado with the remaining 1 tablespoon lime juice and 1/2 teaspoon salt in a small bowl. Lightly smash the avocado with a fork to combine.
- Top the bottom buns with the lettuce, patties, tomato slices and mashed avocados. Close the burgers and serve.
BILL GRANGER'S LEMONGRASS AND LIME CHICKEN BURGERS W/ SPICY SLAW
I really enjoy the recipes of Australian chef Bill Granger. He always comes up with dishes that somehow sound indulgent and healthy at the same time. This sounds like the kind of fusion food I have always thought I would experience if I ever got to go to Sydney. Cooking time includes chilling time for the burgers.
Provided by Sarah_Jayne
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Put the ground chicken, onion, breadcrumbs, garlic, lemon grass, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands.
- Shape into six patties, then cover and refrigerate for 30 minutes.
- For the slaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinate for 20 minutes.
- For the dressing: mix together all the ingredients, stirring until the sugar has dissolved.
- Heat a barbecue or grill pan and brush with a little oil. Cook the patties for 4 minutes each side or until cooked through.
- While the patties are cooking, put the white and red cabbage in a large mixing bowl.
- Drain the carrot and add to the cabbage with the celery, onion, mint and coriander.
- Add the dressing to the salad and toss together.
- Serve the patties on soft rolls with lettuce, mint and coriander leaves and chilli sauce together with a helping of slaw.
Nutrition Facts : Calories 246.2, Fat 3.9, SaturatedFat 0.9, Cholesterol 69.5, Sodium 1116.6, Carbohydrate 28.6, Fiber 3.9, Sugar 14.9, Protein 24.9
FANTASTIC CHICKEN BURGERS
My friend invented this recipe and it was so fantastic I had to share! The flavor is incredible!
Provided by TOZENUF
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- In a bowl, mix together the ground chicken, guacamole seasoning, half the cilantro, lime juice, and minced onion until thoroughly combined. Form the chicken mixture into 4 patties. Reserve the other half of the cilantro for garnish.
- Grill the chicken burgers on the preheated grill until the meat is no longer pink inside, the juices run clear, and the burgers show browned grill marks, 5 to 8 minutes per side.
- About 2 minutes before burgers are done, place slices of ciabatta bread onto the grill to toast, about 1 minute per side. About 1 minute before the burgers are done, top each burger with a slice of Cheddar cheese, and let melt.
- Serve chicken burgers on the toasted ciabatta bread, topped with about 1 tablespoon of salsa and about 1 tablespoon of the reserved chopped cilantro.
Nutrition Facts : Calories 576.2 calories, Carbohydrate 60.3 g, Cholesterol 98.9 mg, Fat 17 g, Fiber 3.7 g, Protein 43 g, SaturatedFat 7.9 g, Sodium 1293.8 mg, Sugar 2.1 g
SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY
These fresh, flavorful chicken burgers have a crunchy exterior, a tender interior and a healthy slathering of limey Dijon mayonnaise. They're paired with salad that's prepared using leftover burger ingredients, and a little avocado and lettuce. Serve the burgers between lightly toasted buns, as the recipe suggests, or skip the bread and enjoy them without for a lighter dinner.
Provided by Yasmin Fahr
Categories dinner, weekday, burgers, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
- In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
- While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
- Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.
ASIAN CHICKEN BURGER, SPICY LEMONGRASS MAYO AND PICKLED SLAW
Make and share this Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw recipe from Food.com.
Provided by Food.com
Categories Spicy
Time 55m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the spicy lemongrass mayo:.
- Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
- For the Asian chicken burger:.
- Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
- Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
- For the slaw:.
- Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
- For assembling:.
- Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
Nutrition Facts : Calories 507.3, Fat 26.4, SaturatedFat 5.9, Cholesterol 146.5, Sodium 754.7, Carbohydrate 32.9, Fiber 3.2, Sugar 7.2, Protein 36
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