Chicken and Rice Puerto Rican Style

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Found this recipe on Pinterest: One Pot Puerto Rican Chicken and Rice

Made a mojo marinade to marinate the chicken for at least 4 hours. 

Place drumettes in a medium pan on high heat.

Browned the drumettes. 

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Sauted the vegetables. 

Prepared the rice mixture 

In my baking dish, poured the rice mixture, placed the seared chicken and poured the chicken broth. 

Done!

Meal prep done.

Into the freezer.


I would like to make healthier versions of these meals.  But before I do, I must cook the original recipe, taste the authentic flavors to apply it to the new recipe.  So, there is a possible chance I will do this recipe again with chicken breast, and Bulgar wheat.  

Asian Sticky Drumettes




Winner Winner Chicken Dinner!  Yummy and Fast. 
Salt and Peppered Chicken and Broiled.


Made some Jasmine Rice. 
The Sauce was magic.  After the chicken was cooked, the sauce was simmered, brought to a boil then added cornstarch.

Took the chicken out of the oven, placed in a metal bowl and poured the sauce over the drumettes. 

I let it sit for a while, about 5 minutes to allow the chicken to absorb the sauce. 

Plated the dish with the hot rice on the bottom, chicken placed with a pair of tongs, drizzled the sauce, then garnished with sliced scallions.  Note: You have to use tongs and  and a spoon to drizzle, so that you can avoid putting too much of the strings of ginger and clumps of garlic cloves into your dish. 
Isn't it beautiful? lol


Up-close and Personal!

Asian Sticky Drumettes Sauce

Ingredients (Servings: 2)

  • 10 drumettes
  • Salt and Pepper
  • 2 cups cooked Jasmine Rice
  • 1/4 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp Thai chili powder
  • 2 tbsp ginger (* I use Pickled Ginger Strips- look below for details)
  • 5 cloves of garlic and 1/2 tbsp of it's oil (I preserve my garlic in oil. Please read about botulism before attempting to store your garlic in oil)
  • 2 tbsp rice vinegar
  • sliced scallions (separate white from the green)
  • 1/2 tbsp cornstarch

Instructions

  1. In a medium mixing bowl: combine drumettes, salt and pepper. 
  2. You can make your rice during this time to come out at the same time as the chicken.
  3. Preheat the oven to Broil with rack inside. 
  4. On a heated and oil sprayed rack: add chicken.
  5. Cook for 8 to 10 minutes or until done.
  6. Remove chicken and place in medium  mixing bowl (cleaned and preferably metal)
  7. In a small pot: combine the soy sauce, brown sugar, chili powder, ginger, garlic rice vinegar and the white part of the scallions.
  8. Simmer for 5 minutes.
  9. Mix cornstarch with water (2 tbsp of water)
  10. Bring sauce to a boil by increasing the heat.
  11. Once the sauce is boiling add the cornstarch.
  12. Remove from heat.
  13. Pour sauce onto chicken.
  14. Let it sit for 5 minutes.
  15. Then plate the dish (please look at step by step pictures for plating tips) and garnish with the green part of the scallions. 


*Pickled Ginger Strips are sold in Asian markets.  They are ginger cut into julienne (matchsticks) that preserved in water and citric acid.  It taste like ginger in fresh water, NOT Japanese picked ginger for sushi. 

Mojo Pork with Black Beans and Rice

Yum Yum Yummy!  This Cuban Mojo Pork Recipe from The Food Charlatan  was delicious!

I used a pork loin instead.  I might try pork shoulder next time, just had a hard time finding a smaller size, since I'm making the meal for one...me! for meal preps. 

I used my handy small blender to blend the marinade. 

Ready to marinate!

I put the marinade, used limes and pork inside a sealed bag.  I marinaded the loin over night to cook it the next morning. 

Ready for the Rack!

Made my own rack!  lol...an oversized sauteuse pan and cake rack. 


You know...I can't believe I didn't take a pic of the Loin when it was done! OMG!  But I'm actually going to make it again this week cause I loved it so I'll make sure I take that pic and add it to this post.  And don't forget to check my GoRedChef Instagram for the post. 

Portioned for the Freezer.  I honestly love this way of meal planning.  It helps out during the busy week, when I don't have time to cook or grocery shop.  I cook 4 full recipes that last up to two weeks or even more. 

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Once frozen meal...can you believe it?  served with my mason jar avocado salsa. 

Tandoori Chicken and Roasted Vegetables



Let's Get Cooking!


The Tandoori yogurt mixture. 
Found another yummy recipe, Tandoori Chicken on Pinterest from Jo Cooks.  
I served mine with roasted vegetables. 

I marinated the chicken in a large sealed bag over night. But you can just do it for 2 to 4 hours. 

Vegetables washed, cut, peeled and seasoned and toss.  The season mixture is fresh thyme, mint, ginger, onion and garlic with salt and pepper. 

The chicken is ready to be cooked!

Straight to the hot oven. 

Broiling them wasn't that great, unfortunately it was my only option right now.  But I am definitely am going to do this recipe again but on the grill. 

They are done roasting :)

Pre-portioned the left overs to freeze!

Can I get a witness?! lol  The result of a frozen meal.  :) It worked! lol

I just made your life easier.  

Order your Tandoori Rub at GoRedChef's Spice Blends!

Click Photo for Details.



Steak Burger and Onions

Did another recipe from Pinterest.  This one is one of my favorites and reminds me of what my mom used to make for me.  The awesome recipe I got a chance to try was by blogger Food n' Focus

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Shaped the seasoned ground beef into flat nicely rounded patties.

Mash potatoes in my Kitchen Aid mixer.  Boiled russet potatoes with simmered milk, garlic, salt and pepper and melted butter.

Heating up the fresh herb in the oil helped release the herbs own oil allowing it to infuse into the the onions.

Removed the onions and herbs and made a roux. 

Added my secret ingredients into my gravy to give it it's nice color and flavor: Vietnamese Beef Flavor Paste used to make Pho. Then I added the onions back to heat up.

Added the steak burgers back to heat up. 

Served with fresh boil green beans. 

Made as meal prep to Freeze for the week.  No it's not a "diet" meal plan either.  Sorry!

Yummy. 




Korean Beef Bowl

Another Pinterest Challenge!  Quick and Easy!

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I'm so loving this Pinterest Recipe...thanx to Carlsbad Cravings :)

I use a pizza pan to lay out all my vegetable mis-en-place :)  

Woah! When I saw this sauce is hot! I highly suggest put half the chili paste and taste and add more to your comfort. 

Breaking down the ground beef, then draining the excess oil. 

Added the sauce.  Yum!

Yum Yum Presentation!

Oh yeah! And the rest into the freezer for the rest of the week.  What I do?  I cook four dishes and place the leftovers in reusable containers for availability for the rest of the two weeks.  So I only cook every two weeks :)

Korean Beef Bowl

Ingredients

  • 1 pound ground lean beef
  • 1/4 onion, chopped
  • 3  garlic cloves, minced
  • 2 tsp grated ginger
  • 4-5 cups rice (cooked) (I love to use Jasmine Rice)
Stirfy
  • 1 tsp oil
  • 1 large zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 carrot, sliced
  • 1 1/2 bunch fresh green beans
Sauce
  • 1/3 soy sauce
  • 2-3 tbsp brown sugar
  • 2 tbsp rice wine vinegar
  • 2-3 tbsp Gochujang (when making the sauce, put 1 tbsp at a time and taste and add more to your comfort level)
  • 2 tsp sesame oil
  • 1/4 tsp Korean chili powder
  • 2 tsp cornstarch
Garnish
  • green onions
  • sesame seeds

Instructions

  1. Whisk Korean sauce mixture and set aside.
  2. Brown the beef and onions in a medium saute pan on medium high heat.
  3. Then saute with ginger and garlic.
  4. Drain the excess fat.
  5. Add the Korean sauce mixture.  (And leave 3 tbsp for stir-frying the vegetables later).
  6. Mix cornstarch in cold water and pour into beef mixture and bring to a boil to allow sauce to thicken. 
  7. Then bring to a simmer.
  8. Remove beef from pan and set aside.
  9. Fill the wok with water and salt.
  10. Boil and cook the green beans and carrots.
  11. Remove and drain and set aside.
  12. Wipe out the wok.
  13. Heat wok on medium high heat.
  14. Add oil to the wok.
  15. Stir-fry the bell peppers and zucchini.
  16. Add the minced garlic and ginger.
  17. Add the cooked carrots and green beans.
  18. Add some Korean sauce and stiry-fry until heated.
  19. Then serve with rice!
Worked great in the freezer.  I cook for one.  So any meals I made, I portion them out and place them in the freezer.  This one froze well :)

Shop Korean Spice Rub!


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