Cuisine: Whole Roasted Citrus Chicken

I was inspired to make this recipe on a whim. I ran to the produce stand and saw a lot of fresh citrus. The colors of the oranges and key limes called out to me begging me to buy them. As I was heading back out into the rain and cold, I wanted to be swept away to someplace tropical, as tropical as the oranges and limes in my bag.

As I walked home from the market, I started brainstorming a recipe. This is what I came up with.

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You will need:
1 whole chicken
6 oranges
8 key limes
2 tsp salt
1/4 cup brown sugar
1 tsp black pepper
1 tsp sweet paprika
1/2 tsp tumeric
1 tsp spicy paprika
1/4 tsp ground star anise
1/2 tsp cumin
1/2 tsp ground ginger
1/2 tsp vanilla

What to do:
Peel skin away from chicken. Heat oven to 450 degrees.

Combine brown sugar, 1 tsp salt, black pepper, sweet paprika, and tumeric together. Rub all over the chicken making sure to also rub it underneath the skin. Poke about 10 holes into the skin of the chicken. Two should be where the thigh connects to the body, and two should be where the wing connects to the body.

Combine the juice of the oranges, key limes, 1 tsp salt, spicy paprika, star anise, cumin, ginger and vanilla.

Place the chicken on a rack in a roasting pan breast side up. Sprinkle the chicken with some of the juice. Pour the rest of the juice in the bottom of the roasting pan. Cover the pan with foil. Place pan in the oven and bake covered for 20 minutes. Then, baste with the liquid. Add a little water if needed. Flip the chicken and baste again. Cover and bake for another 15 minutes. Uncover the chicken and baste, adding water if needed. Bake for 15-20 minutes. Carefully flip the chicken and baste again. Bake for 15-20 more minutes.

Enjoy with citrus bean salad and garlic green beans.

Cuisine: Cheeky Curried Cajun Chicken

You Will Need:
2 tsp. The Curried Cajun
1 Tbsp. Garlic Powder
1 tsp. Black Pepper
1 tsp. Salt
1 Whole Chicken (approx. 4 lbs)
4 to 5 Limes, sliced

What To Do:
Mix spices and salt together. Loosen the skin around the chicken.

Spread the seasoning all over the chicken, making sure to get most of the seasoning underneath the skin. Let sit for 45 minutes.

Heat oven to 350degrees. Place the chicken in a roasting pan, breast side down.

Make slits in the skin where joints connect near the wings and thighs. Place sliced limes all over the top of the chicken.

Bake for 35 minutes. Remove lime slices. Bake for 35 more minutes.

Turn over. Place more fresh lime slices over chicken, and bake for 30 minutes. Remove lime slices and bake 30 minutes more.

Enjoy!

Cuisine: Amazing Anaheim Pepper Chicken

I was at a loss for what to make for dinner, so I opened up my cupboards, freezer, and searched through my produce bowl. I found a couple of chicken breasts, a can of El Pato Tomato Sauce, some potatoes, and an Anaheim pepper. I tend to keep my kitchen fairly well stocked. (You never know when the zombie apocalypse [or a spontaneous dinner party] is going to happen, and it's good to be prepared.)

Ideas starting swirling in my head, and then I looked at the clock. I didn't want to be in the kitchen for two hours. It was getting late. But I did want to make something quick and easy, something that would still be tasty.

The liquor store across the street from my apartment was still open. I zipped over and got a head of garlic, an onion, and a lime. I set to the taste of being creative in the kitchen. What I crafted was Amazing Anaheim Pepper Chicken.

It is a very simple dish. It is one of those "set it and forget it" type recipes. There isn't a whole heck of a lot that goes into it, but when you take it out of the oven it is to be savored. Each bit has a little heat, a nice sweet tartness, and the yumminess of a fabulously cooked potato. Enjoy.

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You Will Need:
3 Chicken Breasts
4 Large Yellow Potatoes
1 Yellow Onion
5 Cloves Garlic
1 Can El Pato Tomato Sauce
2 Anaheim Peppers
1 Lime
Salt

What To Do:
Dice potatoes, and sprinkle salt on them. Place in a colander over a bowl. Set aside for an hour, allowing potatoes to drain.

Meanwhile, slice the chicken breasts into thirds. Dice the onion into large chunks. Put garlic through a press. Combine potatoes, chicken, onion, garlic, and tomato sauce and toss.

Spread evenly in a baking dish, making sure the chicken is laying flat. Dice the Anaheim peppers and sprinkle over the chicken/potato mixture. Sprinkle lime juice over everything.

Bake at 350degrees for 40 minutes.

Szechuan Inspired Roasted Chicken

I crafted this recipe from memories of some great spicy chicken I had while in Chengdu, China. The Szechuan peppercorns are an amazing spice. They are not necessarily "hot". Instead, they slightly numb your tongue allowing you to eat even spicier food. They add this hint beneath a flavor that makes spice pop.

So...I started with the Szechuan peppercorns and built the recipe from there. I knew I wanted there to be an earthy undercurrent in the flavor palate, so I added some cardamon pods and Worcestershire sauce. This meant it needed a tad more salt and a little sweetness. I rounded it all out with the spiciness of hot paprika to give it that added kick. And..viola!

This chicken is fabulous as a main course by itself or cubed/minced with some onion and mayonnaise for a tasty chicken salad.

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You Will Need:
6 Cardamon Pods
1 tsp. Szechuan Peppercorn
1/8 cup Salt
1/4 cup Brown Sugar
1 tsp. Hot Paprika (increase this amount if you want it spicier)
1/2 tsp. Worcestershire Sauce
4 cups Warm Water
3 boneless, skinless Chicken Breasts

What To Do:
Split the chicken breasts in half.
Combine ALL other ingredients. Add chicken.
Soak for at least 1 hour, and no more than 2 hours.
Remove the chicken from the brine, and pat dry, and brush with olive oil.
Heat oven to 350 degrees.
Bake on a pan for about 30 minutes or until juice runs clear.

Cuisine: Orangy Orange Chicken

You Will Need:
3 Chicken thighs, diced
1 small Onion, diced
3 cloves Garlic, minced
the Zest from 1/3 of an Orange
Salt (to taste)
2 tsp. Sugar
Cayenne Pepper (to taste)
Belizian Seasoning Mix (to taste)
The Juice of one Orange, separated half and half
A dash of Pepper

What To Do:
Mix chicken, zest, salt, sugar, cayenne, Belizian mix, and ½ orange juice and set aside. Heat oil in a pan. Add onions and saute on medium heat for about 2 minutes. Add garlic and sautee two more minutes. Turn heat to high and add chicken. Saute stirring regularly until chicken is cooked and turn off heat. Pour in remaining orange juice, and sprinkle in salt and pepper. Serve with rice and green beans, or other desired vegetables.

The Kitchenless Cook Tips:
This dish is very easy to make in an electric skillet or wok. Make the rice in a rice cooker, and you have a very healthy and tasty meal!

Cuisine: A Midwestern Casserole

You Will Need:
4 Boneless Chicken Breast Halves, Cooked & Cubed
1 Can Tomatoes w/ Green Chiles
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Taco Sauce 4oz. (or change it up: substitute jerk chicken sauce)
½ cup Chicken Broth
1 package Tortilla Chips (or Doritos)
½ to ¾ cups of Grated Cheese

What You Do:
In a sauce pan, combine and heat tomatoes, soups, taco sauce and broth. Line the bottom of the casserole dish with taco chips. Add mixture of chicken/sauce. Top with grated cheese and bake at 350degrees until bubbly and hot.

Other Cool Options:
Add beans, chiles, or sautéed onions to the equation!

Cuisine: Jason's Original Chicken Chaat Masala

I bought this fabulous cookbook called Chilis to Chutneys< by Neelam Batra. It showcases dishes and recipes with Indian flavors that are accessible to a Western palate. I love, love, love Indian food. It has a kick and uses such different aromas and spices. I was excited to experiment with her recipes and discover ones of my own.

Along the way, I created this. It wasn't anywhere in her cookbook, but it is inspired by her. It tastes like a curry you would find in a restaurant. And while it has many steps to make it, it is fairly easy. I made this in an electric wok as part of The Kitchenless Cook. And it was the hit of the party.

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Ingredients:
4 TBSP corn starch or tapioca flour
2 tsp chaat masala (you can substitute garam masala if that is all you can find)
2 chicken breasts, sliced into long thin strips2-3 TBSP oil
4 dried red chili peppers
1 bunch green onions, sliced thinly lengthwise including green part
2 serrano peppers or jalapenos, seeded and diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
4 curry leaves
2-3 inch piece of ginger, peeled and minced
1 3/4 cups water
chaat masala, to taste
salt, to taste

Directions:
Mix the corn starch and chaat masala together ensuring it is evenly mixed. Dip the chicken into the mixture making sure it gets completely covered. Set aside on a plate or in a bowl.

Heat the oil in an electric wok on high heat. Add the dried chili peppers to the oil and cook stirring constantly until the peppers turn dark. Add the chicken in batches and fry until cooked (about 6 minutes). Drain chicken on a paper towel.

In the same oil used for frying with the heat still on high, add the green onions and serrano pepper or jalapeno. Fry for about 5 minutes.

Add garbanzo beans and the whole can of diced tomatoes including juice. Bring to a boil. Add curry leaves and ginger. Boil for about 5 minutes. Add chicken pieces. Add water making sure liquid covers chicken. Reduce heat to simmer. Cook for about 30 to 40 minutes with cover on making sure to stir occasionally.

Turn off heat and let cool for about 10 minutes. Serve with cardamom rice.

Cuisine: Jason's Zesty Spicy Grilled Chicken Breast

I love grilling. I have gotten much better at it thanks to America's Test Kitchen They have an excellent base recipe for brining before grilling. This is especially important with skinless chicken. I took their suggestions (mostly just salt, sugar, and water) and replaced some of the salt with Jason's Zesty Spice Rub. The spice soaked through all of the chicken breasts. On your first bite, you taste the salty and sweet of the brine. Then, the heat kicks in. It isn't too much. Just enough to let you know it's there. Wash it down with a beer or club soda, and you have the perfect afternoon picnic food.

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Ingredients:
3 TBSP Jason's Zesty Spice Rub
4 TBS salt
7 TBSP sugar
6 cloves garlic, crushed
2 tall plastic garbage bags
Water
6-8 chicken breasts

Directions:
Put one garbage bag inside the other. Fill the inner garbage bag half way with water. Add Jason's Zesty Spice Rub, salt, sugar, and garlic and mix thoroughly. Place chicken breast in water making sure they are fully submerged. If needed, add more water. Squeeze air out of garbage bag and tie tightly closed. Place in refrigerator for at least one hour. Can be stored in refrigerator for three hours. Should not be left over night.

Remove chicken breasts from garbage bag and pat dry. Turn all the burners on your electric grill to high. Wait for grill to turn hot. If you are using a charcoal grill, light charcoal and wait for flames to die down. Place chicken breasts once the heat inside the grill is very, very hot. Turn down the burners to medium-high on the gas grill and and close or place on center of rack on charcoal grill and close. Cook for 4 to 5 minutes. Turn and cook for another 4 to 5 minutes. Check for doneness. They should be moist with clear juices dripping from breast.

Remove from grill, cover, and let rest for 5 minutes before serving. Serve with your favorite sides.

This chicken also makes excellent chicken salad. Simply cube the chicken and add a minced onion, a dash of salt, and mayonnaise. Serve on crackers or toast.

Cuisine: Sweet and Spicy Grilled Chicken

I made this for my friend Marisa Saturday night. It was a lovely evening. I couldn't believe how warm it was at 8:30 when we started grilling. We were even able to sit outside and enjoy our dinner amidst the noise of traffic and the glow of street lights. This was paired with grilled corn, curtido, and my special spicy fruit salad.

Enjoy! And don't forget to leave and comment and share your story/recipe!

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Ingredients
8 chicken breast halves
1/2 cup salt
1/2 cup soy sauce
1/2 cup brown sugar
3/4 cup rice vinegar
1/4 cup spicy vinegar (can be found in most Asian groceries)
2 tablespoons hot paprika
1/4 teasp0on hot pepper
1/4 teaspoon whit pepper
1/2 teaspoon black pepper
1/2 teaspoon anise
8 cardamom pods, crushed
1/2 gallon of water
olive oil

Directions
In a large bowl combine all the ingredients and set aside for about two hours.

Drain and rinse all chicken. Pat dry with paper towel. Rub lightly with olive oil making sure to coat each breast.

If using a gas grill (that's what I used), turn all burners to high and heat. Right before adding chicken turn burners down to medium high.

Place chicken breasts on grill and close cover. Let sit for about 4 to 6 minutes. Check breasts. If breasts have visible dark brown grill marks flip them over and cover grill. If they do not, turn heat up slightly and cover for another 2 minutes. Then, flip and cover.

Check again after 4 to 6 minutes. Flip again this time making sure to new grill marks run perpendicular to current grill marks. Cover and let set 3 to 4 minutes. Check, flip, repeat.

Remove breasts from grill and let sit covered for about 5 minutes. Enjoy.

For an extra tasty treat! Turn the left over chicken breasts into chicken salad. Mince two to four breasts, half an onion, and one jalapeno. Mix with mayonnaise until texture resembles chicken salad. Enjoy on wheat bread with Swiss cheese.