Archive for Chicken

Carolyn’s Kådun Pika (Spicy Chicken)

Kådun pika is a spicy Chamorro chicken dish that’s somewhat similar to chicken adobo. It’s an easy dish to make — it takes only a few ingredients and a few simple steps and voila! — you’ll have dinner served in no time.

Pika means “hot” or “spicy” in Chamorro. You can omit the hot chili peppers in this recipe, but then it won’t be called Kådun Pika without the “pika”. 🙂 I have one daughter who doesn’t like anything spicy. I usually prepare this dish, omitting the peppers. When it’s done, I separate a small bowlful for my daughter, then add the peppers to the rest of the pot.

The recipe below is my sister, Carolyn’s. Give it a try. I think you’ll like it. 🙂

Carolyn’s Kådun Pika (Spicy Chicken)

Ingredients:

  • 5 pounds chicken pieces
  • 1 large onion, diced
  • LOTS AND LOTS of garlic, as much as you like (or about 1/2 cup chopped garlic)
  • 1/2 cup soy sauce (more or less to taste)
  • 1/4 cup white vinegar
  • 1/2 teaspoon black pepper
  • 2 tablespoons tabasco sauce
  • 8 Thai chili peppers, chopped (more or less to taste)

Directions:

Rinse the chicken pieces; cut into smaller pieces if desired. Place the chicken in a large soup pot over medium heat. Add the onions and garlic. Cook for 5-10 minutes or until the chicken is slightly browned.

Add the rest of the ingredients to the pot. Turn the heat down to medium-low. Simmer for about 30 minutes or until the chicken is cooked through.

Taste, then adjust the seasonings (soy sauce, hot peppers) to taste.

Serve with hot white rice and ENJOY!

 

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Chicken Stir Fry with Udon Noodles

According to Chinese folklore, noodles represent long life and good health. So, here’s my contribution to living a long, healthy life! 🙂

All kidding aside, you can add this recipe to you list of healthy options by changing up a few of the ingredients (read more below for my healthy substitutions).

This also is another of those versatile dishes that can be changed up according to the vegetables and meat you prefer. The vegetables I add to this recipe vary depending on what looks most fresh in the grocery store.

Chicken Stir Fry with Udon Noodles

INGREDIENTS:

  • 6 chicken thighs (or 2 chicken breasts if you want a healthier version)
  • 1 small head of cabbage
  • 4 stalks green onions
  • 1 package mushrooms
  • 1 green bell pepper
  • 1 package pre-cut carrots
  • 1 package udon noodles
  • 1 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 3 tablespoons hoisin sauce
  • 5 tablespoons soy sauce

DIRECTIONS:

Prepare the ingredients — thinly slice the chicken, cabbage, green onions, mushrooms and bell pepper.

Cook the noodles according to the directions on the package. You can substitute the udon noodles for a gluten-free or whole wheat noodle of your choosing.

Set the cooked noodles aside.

Place the chicken in a large skillet over medium high heat. If you use a non-stick skillet, you do not need to add any oil to the pan, although a bit of sesame oil will add flavor to this dish.

Add the garlic, seasonings, hoisin sauce and soy sauce. To cut back on the sodium in this dish, cut the hoisin sauce in half and use low sodium soy sauce.

Add the carrots to the pan.

Add the sliced mushrooms to the pan.

Stir to combine. Cook for a couple of minutes.

Add the sliced cabbage.

Stir and cook for another couple of minutes, just until the cabbage starts to wilt.

Add the bell peppers.  If you prefer the peppers to be cooked longer, add them when you add the carrots.  I like mine cooked only just a little so that they’re still crunchy, so I add them almost at the end of the cooking process.

Stir to combine.

Gently stir in the noodles.

Add the green onions.

Stir gently so you don’t mash the noodles. Cook for another minute then serve and ENJOY!

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Chicken & Spinach Alfredo Lasagne Roll-ups

I love good pasta.  Two of my favorites are chicken alfredo and lasagne, so how about we combine the two?

This is a rolled version.  I love how easy it is to serve up individual portions — all you have to do is scoop up a roll (or two).  There’s no messy cutting involved here!

To make this dish a bit more nutritious, I added frozen spinach — two entire boxes of it too! Even my daughter (who is an extremely picky eater) scarfed up her dinner, green stuff and all!

Give my recipe a try.  It’s so tasty, I know you’ll love it! 🙂

Chicken & Spinach Alfredo Lasagne Roll-ups

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Ingredients:

The meat of 1 small roasted chicken
20 lasagne noodles, cooked al dente
2 10-oz packages frozen spinach, thawed and excess water squeezed out
1 15-oz. package shredded Parmesan cheese
2 large eggs
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
4 stalks green onions
2 15-oz containers ricotta cheese
3 jars alfredo sauce
2 cups shredded mozzarella cheese

Directions:

Shred the chicken. I’m all for a bit of convenience here and there so I used a small rotisserie chicken to save time.  Here are the Before and After photos. 🙂

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Place the spinach into a medium sized mixing bowl.

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Add the Parmesan cheese.

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Add the eggs.

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Add the seasonings.

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Add the green onions.

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Add the ricotta.

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Mix all of the ingredients together. (It looks ‘kinda like spinach dip, doesn’t it?) 🙂

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Lay the noodles on a flat surface.

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Spread about 4 teaspoons of the spinach mixture onto the noodle.

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Add shredded chicken to the top of the spinach mixture.

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Roll up the noodle, jelly roll style.

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Pour alfredo sauce in the pan, just enough to cover the bottom.

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Place the pasta rolls over the sauce.

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Pour alfredo sauce over the top of the pasta.

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This recipe made enough for one 9×13 pan plus a smaller square pan! Yay! There will be enough leftover to pack 4 lunches the the next day!

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Sprinkle the mozzarella cheese all over the top.

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Cover with foil and bake at 350 degrees for 30 minutes or until the cheese is melted and bubbly.

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It’s done!

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Serve with a slice of garlic toast.  Enjoy!

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Corn Soup

Chicken corn soup is a classic dish on Guam.  It’s made many different ways, from cutting corn kernels off fresh ears of corn to using canned or frozen corn.

As with most recipes nowadays, you can find fresh ingredients right in the freezer section of your grocery store–ingredients frozen right at the peak of ripeness so that we can enjoy them year round.

My version of chicken corn soup is relatively quick and easy to make.  On a side note, I have an even simpler version of corn soup that I’ll share soon.  In fact, it’s so super-simple that I call it “Cheater Corn Soup”.  Come back soon for that one. 😉

Cook a pot of my chicken corn soup.  It’s perfect when you’re craving comfort food, or if you want something to warm up your insides on a cold, blustery day.

Give my recipe a try.  I think you’ll like it. 🙂

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Chicken ala King

Chicken ala King is a classic comfort dish.

Growing up, chicken ala king was usually served at rosaries, after the prayers were completed, of course.  It was chicken ala king, beef vegetable soup with glass noodles or long rice, rosketti, and custard pie that I remember being served most often after rosaries.

Now you don’t have to wait for those somber occasions to enjoy this comfort meal.  My recipe and step-by-step photos show how easy it is to prepare yourself.

My daughter calls it chicken pot pie without the crust.  I wouldn’t say it’s quite like chicken pot pie, however.  I think it’s BETTER than chicken pot pie.  Who agrees with me?  Give my recipe a try and I think you’ll agree too.  🙂

CHICKEN ALA KING

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MAKE THE FILLING:

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INGREDIENTS FOR THE FILLING:

    • 2 chicken breasts
    • 5 tablespoons butter
    • 1 medium onion, diced
    • 2 tablespoons minced garlic
    • 3 to 4 tablespoons powdered chicken bouillon, more or less to taste
    • 2 cups flour
    • 3 cups water
    • 2 cups heavy cream
    • 1 12-ounce can evaporated milk
    • 2 16-ounce bags frozen corn
    • 2 12-ounce bags frozen peas and carrots
    • 4 hard boiled eggs, chopped

This is what heavy cream looks like. You can find it in the dairy section of your grocery store.

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DIRECTIONS:

1.  Cut the chicken breasts into very small pieces then place into a large soup pot.

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2.  Add the butter, garlic and chopped onions to the pot.  Cook over medium high heat until the chicken is done.  Add in the powdered chicken bouillon.  Stir to combine.

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This is the powdered chicken bouillon I use.  You can find it in most grocery stores.

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3.  Reduce the heat to medium.  Add the flour all at once; stir.

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4.  Pour in the water, stirring vigorously to prevent lumps from forming — the mixture should be very thick at this point.  Mix in the heavy cream and evaporated milk.  Keep stirring until there are no more lumps.

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5.  Stir in the frozen corn, peas and carrots.  Bring the mixture back to a boil, stirring occasionally.  Cook over medium high heat until the mixture has thickened once again.

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6.  After the mixture has thickened, stir in the chopped eggs.  Pour the filling into the pastry shells and enjoy!

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MAKE THE SHELLS:

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INGREDIENTS FOR THE SHELLS:

  • 2 large eggs
  • 1 cup milk
  • 1 cup water
  • 1 1/2 cups flour
  • 1/2 cup corn starch
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

DIRECTIONS:

1.  In a shallow bowl, beat the two eggs.  Mix in the milk and water.

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2.  Mix in the flour, corn starch, sugar, salt and garlic powder.

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3.  Whisk until there are no more lumps.  The batter should be the consistency of pancake batter.

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4.  Place the molds in the oil while the oil is heating up.

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5.  When the oil and molds are hot, lift the molds out of the oil.  Let as much of the oil drip off as possible (if you still have oil on the molds, the batter won’t stick to it).  Dip the molds into the batter, but careful not to submerge the molds.  Dip the molds only to just below the rim (if the batter goes over the rim, it won’t release into the hot oil).

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6.  Lift the molds up out of the batter.  Allow any excess batter to drip off.

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7.  Place the batter-covered molds into the hot oil.

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8.  Keep the molds submerged in the oil for about a minute or so — the shells/cups should drop right off the molds all by themselves.  If they don’t drop off by themselves, use a chopstick or fork to nudge the shell/cup off the mold.

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9.  Lift the molds out of the oil.  Fry the shells/cups until golden brown.  Remove from the oil and place in a metal colander to drip off any excess oil.

NOTE:  The molds must be hot before dipping them in batter.  If the molds have cooled off (while you’re waiting for a batch of cups to fry), dip them back in the hot oil to reheat then repeat the process again.

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10.  Let the shells/cups cool then fill with Chicken ala King and enjoy!

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