Solotrinitypluschickenpilaff Recipes

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KASHMIRI PILAFF



Kashmiri Pilaff image

Cumin seeds, saffron, dried fruits and nuts give a fragrant note to this traditional rice dish.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1 (3-inch) piece cinnamon stick
3 whole cloves
3 green cardamom pods*
1 bay leaf
1 onion, sliced
1 tablespoon chopped blanched almonds
2 teaspoons raisins
7 ounces basmati rice, washed until the water runs clear, drained
2 cups water
Pinch saffron threads, soaked in 2 tablespoons hot water
2 ready-to-eat dried figs, chopped, plus extra to serve
Kosher salt and freshly ground black pepper
1 tablespoon chopped walnuts or pistachios

Steps:

  • Heat the oil in a nonstick pan over a low heat. Add the cumin seeds, cinnamon, cloves, cardamom, and bay leaf, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the almonds and raisins, and cook for another 2 to 3 minutes. Add the rice, and stir well to coat it in the spiced oil.
  • Add the water, saffron water, and half of the chopped figs, and season, with salt and freshly ground black pepper, to taste. Bring the mixture to a boil, and continue to boil for 2 to 3 minutes. Reduce the heat to low, and cover the pan with a lid. Cook the mixture for 7 to 8 minutes, or until the rice is tender, but still has a slight bite. Add the remaining figs and the chopped nuts, and stir well, fluffing the rice with a fork as you stir. Set the pan aside for 4 to 5 minutes to allow any excess water to evaporate, and then serve.

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY



The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories     Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

  • Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
  • Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
  • Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
  • 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
  • Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
  • In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
  • Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
  • Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
  • Enjoy!

GREEN GODDESS CHICKEN RECIPE BY TASTY



Green Goddess Chicken Recipe by Tasty image

Here's what you need: fresh flat-leaf parsley leaves and tender stems, fresh basil leaf, fresh dill, mayonnaise, buttermilk, green onion, anchovies, fresh lemon juice, garlic powder, table salt, honey, Frank's hot sauce, chicken thighs, nonstick cooking spray, air fryer

Provided by Kyle Richmond

Categories     Dinner

Yield 1 serving

Number Of Ingredients 15

⅓ cup fresh flat-leaf parsley leaves and tender stems
⅓ cup fresh basil leaf
½ cup fresh dill, stems removed
1 cup mayonnaise
¼ cup buttermilk, or milk
1 green onion, cut into thirds
2 anchovies
3 tablespoons fresh lemon juice
1 ½ teaspoons garlic powder
½ teaspoon table salt
½ teaspoon honey
¼ teaspoon Frank's hot sauce, optional
4 chicken thighs, bone-in, skin-on
nonstick cooking spray
air fryer

Steps:

  • Make green goddess dressing: process herbs, mayonnaise, buttermilk or milk, green onion, anchovies, lemon juice, garlic powder, ½ teaspoon salt, honey, and hot sauce, if using, in a blender until smooth, about 30 seconds.
  • Make the marinade: transfer ¾ cup of the green goddess dressing to an air-tight container or resealable plastic bag large enough to hold the chicken.
  • Add chicken thighs to the marinade, tossing them to coat all sides. Refrigerate the chicken for at least 1 hour or overnight.
  • Put the remaining green goddess dressing in the fridge to chill and thicken up for serving.
  • When ready to cook, preheat the air fryer to 400°F (200°C).
  • Spray the air fryer basket with nonstick cooking spray.
  • Remove excess marinade from chicken thighs and lay them in the air fryer basket, skin side down.
  • Cook until the chicken thighs are brown and crispy and reach an internal temp of 165°F (75°C), about 17 to 22 minutes, depending on the size. Flip halfway through cooking.
  • Serve chicken with reserved green goddess dressing. Thin out the dressing with buttermilk or milk, if desired.

SOLO TRINITY PLUS CHICKEN PILAFF



Solo Trinity Plus Chicken Pilaff image

The Celery Seed completes the classic Southern Trinity without adding bulk, and the Jalapeno adds a little kick to this lunch dish.

Provided by Bill Hilbrich

Categories     One Dish Meal

Time 35m

Yield 1 serving(s)

Number Of Ingredients 9

1 boneless skinless chicken breast
1/3 cup onion
1/3 cup green bell pepper
1/2 teaspoon celery seed
1/3 cup jalapeno pepper
1/3 cup long grain rice
2/3 cup chicken stock
2 tablespoons olive oil
1 tablespoon butter

Steps:

  • Cut the chicken, onion, seeded jalapeno peppers and bell pepper into roughly 1/2 inch pieces Heat oil and butter in a sauce pan that has a tight fitting lid.
  • Add onion, and saute until nearly transparent.
  • Add the rice and stir until all the grains are coated in the oil/butter mixture.
  • Add the rest of the ingredients and stir.
  • Put the lid on, reduce heat to lowest level, leave alone for 15 minutes.
  • DO NOT Peek.
  • After the cooking time,without removing the lid, remove from the heat and let sit for an additional 15 minutes.

Nutrition Facts : Calories 798.2, Fat 42.9, SaturatedFat 12.1, Cholesterol 103.8, Sodium 397, Carbohydrate 64.8, Fiber 3.4, Sugar 7.1, Protein 37.3

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