Author Archive
Quick Chicken Broth (Pressure Cooker)
Many recipes call for boiled chicken; shredded, cubed, or diced, here is a way to make both the chicken, and as a bonus, chicken broth. I call this Quick Chicken Broth as we are only going to cook the chicken needed for another dish, but with the celery, carrot, onion, and peppercorns = quick broth = juicy and flavorful chicken, win win. And if the other added items are not available, this still makes excellent broth. Times for cooking are different for bone in and boneless pieces. I use my stovetop 9 liter (9½ quart) 80 kPa (12 psi) pressure cooker, follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 1-2 kilos chicken pieces, (2-4 lb)
- 1 carrot, chopped
- 1 onion, quartered, or 2 small onions
- 1 stalk celery, plus the top, chopped, Thai celery use one bunch
- palmful black peppercorns
- 2 quarts water, (8 cups)
Instructions
- If using bone in chicken quarters, separate them into legs and thighs. Add the chicken to your pressure cooker. If using boneless chicken breasts, leave the skin on and add to your pressure.
- Chop the vegetables and add to the pot.
- Add the water to the pot.
- Place the lid on the pressure cooker and lock that, add the weight (jiggler) to the top, and turn on the heat to high. (Keep in mind, with a lot of water, it takes longer to come up to pressure, and the same in reverse, it takes longer to cool as well.)
- When the jiggler starts to move and venting pressure, indicating full pressure, reduce the heat to low or medium low to maintain the jiggler movement and venting. Start timing for 10 minutes for bone in pieces and 2 minutes for boneless breasts.
- When the 10 or 2 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner, and allow a natural release of pressure.
- When you have indications of no pressure in the cooker, remove the weight, and unlock the lid and remove.
- Now this step is optional but highly recommend, leave the lid off the cooker and leave the chicken in the broth and allow to cool to room temperature, this can take an hour or so but the result is juicier chicken.
- Remove the chicken with a slotted spoon to a bowl and use as you need.
- Pour the contents of the pot through a cheesecloth lined strainer. Pour the strained broth into mason jars or container of your choice (then taste it, it is delicious) and place in the fridge. Any fat in the broth will float and harden in the fridge, simply remove that before use.
Notes
Used in Recipe Listed on this Site:
- Chicken Piccata.
- Homemade Stove Top Stuffing, made it, GO-TO recipe.
- Sinfully Delicious Chicken Casserole, made it, GO-TO recipe.
- Hoppin John (Slow Cooker), made it, GO-TO recipe.
- Little Ribs in Paprika Sauce.
- Hearty Soup.
- Unwrapped Wonton Soup.
- Chicken Sausage.
- Italian Chicken Bean Soup (Slow Cooker).
- Mediterranean Rice (Rice Cooker).
- Beer Cheese Soup.
- Chili Verde Chicken Stew.
- Beer & Cheese Soup (Slow Cooker).
- Rice A Roni (Rice Cooker), made it, GO-TO recipe.
- 11 Bean Soup I (Slow Cooker).
- Homemade Country Gravy.
- Slow Cooker Chicken & Gravy II, made it, GO-TO recipe.
- Ham, Peas, & Creamy Noodles, made it, GO-TO recipe.
- One Pot Pasta with Chicken.
- Caesar Chicken Sandwich (Slow Cooker).
- Creamy Lemon Chicken Piccata Meatballs, made it, GO-TO recipe.
- Chicken & Mushrooms (Slow Cooker).
- Saffron Curry Rice, made it, GO-TO recipe.
- Creamy Skillet Noodles with Peas.
- Lemon Thyme Rice (Rice Cooker).
- Onion Rice (Rice Cooker).
- Chicken in Dill Sauce & Broccoli.
- Chicken Piccata.
- One Pot Chickpeas & Pasta (Pasta e Ceci).
- Chicken Ritz Casserole.
- Hot & Sour Soup.
- Leftover Turkey in Creamy Mushroom Sauce.
- Chicken & White Bean Stuffed Peppers.
- Creamy Hamburger Vegetable Soup (Slow Cooker).
- Slow Cooker Cabbage & Mushrooms, made it, GO-TO recipe.
- White Beans & Sausage, made it, GO-TO recipe.
- Baked Chinese Chicken & Rice, made it.
- Crock Pot Chicken Noodle Soup.
- Crock Pot Chicken & Noodles II, made it, GO-TO recipe.
- Minestrone Soup (Pressure Cooker), made it, GO-TO recipe.
- Chicken Paprikash.
- Pasta Fagioli Kidney Bean.
- Chicken Macaroni Salad, made it, GO-TO recipe.
- Chicken & Rice Casserole.
- Crockpot Turkey Breast.
- Fancy Chicken Salad, made it, GO-TO recipe.
- Chicken Salad with White Wine Dressing.
Chicken Adobo (Pressure Cooker)
This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9½ quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Equipment
- Pressure Cooker
Ingredients
- 8-10 pieces legs and thighs, think quarters, 4-5, cut apart
- 2 tablespoons cooking oil
- 1 onion, sliced
- 5-10 cloves garlic, smashed and minced, 10 recommended
- 4-5 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon brown sugar
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup apple cider vinegar
Instructions
- Place your pressure cooker, no lid used yet, on medium high heat and heat the oil, when hot, lightly brown the chicken, you are not looking to cook through, just brown it on both sides.
- Remove the chicken and cook in batches if needed until all are browned. When taking the chicken out, any pieces stuck to the bottom, no worries, just loosen them up when making the sauce.
- Add the onion and saute until starting to soften, then add the garlic and saute for another minute until fragrant.
- Add the soy sauce, both vinegars, bay leaves, peppercorns, and brown sugar.
- Bring to a simmer then add the chicken back to the pot.
- Place the lid on the pot and lock that and add the weight (jiggler), turn heat to high and bring to high pressure, when the jiggler starts to move, indicating full pressure, reduce the heat to low or medium low to keep the jiggler still moving and venting pressure.
- Start timing for 8 minutes. When 8 minutes have passed, turn off the heat and carefully move the cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes.
- When you have indication of zero pressure in the cooker (for my stove top model there is a pin that will drop), remove the jiggler, then open the lid.
- Remove the chicken with a slotted spoon to a serving plate. Tender and juicy chicken adobo, but we are not done yet.
- Place the cooker, without the lid, back on medium high heat, stir often and reduce the sauce to thicken it.
- Spoon sauce over the chicken and serve. If having white rice as a side dish, spoon some sauce over the rice as well. Enjoy.
Notes
Go with about 105 Baht for 4-5 quarters (2 kilos, 4 lb). For 4 servings this is about 80 cents per serving.
Fried Okra
A good sounding southern US side dish, that is very good. Not sure how okra ended up in Thailand, or even how it is used in Thai cooking. I have modified this with my findings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 10 pods fresh okra, sliced into 1/4 inch pieces
- 1 egg, beaten
- 1/2 cup yellow cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup lard, or cooking oil, OR make from a shortcut
Instructions
- Beat the egg in a bowl then add the sliced okra, mix and allow the okra to sit in the beaten egg for 10 minutes, stir occasionally.
- Place the cornmeal, salt, and pepper in a zip lock bag, seal and shake to mix. Add the okra, seal, and shake to coat, does not take long, okra is pretty slimy on its own. (Original recipe called for 1 cup of cornmeal, after making this, 1/2 cup would be plenty.)
- Heat the lard (or oil) in a large non stick pan on medium high heat. Important to get the lard very hot. Using tongs, remove the okra from the bag and place in the hot lard.
- Gently stir and when nice and golden brown, remove using a slotted spoon to paper towels to drain. Some of the cornmeal will fall from the okra, no worries, that is expected.
- Serve as a side with your preferred main dish.
Notes
Huli Huli Chicken
This sounds like some delicious grilled chicken! This comes from a good friend and is highly recommended. On my to cook list.
Ingredients
- 2 kilos chicken breast, boneless, skinless, (4 lbs)
- spring onion, sliced for garnish
For the Marinade
- 1 cup pineapple juice, unsweatened
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/3 cup ketchup
- 1/4 cup chicken broth, fresh or from powder
- 1 teaspoon fresh ginger, grated
- 1 1/2 teaspoons garlic, smashed and minced
Instructions
- In a large bowl, add all of the Marinade ingredients and whisk together. Reserve 1 cup of marinade for basting chicken later. (Cover the cup and place in the fridge until needed.)
- Add the chicken to a large zip lock bag then pour in the marinade. Squeeze out the air and zip the bag closed. Squish the chicken around to coat everything well. Place in the fridge for at least 3 hours or overnight for a more robust flavor.
- Grill chicken (using the cover as well) on medium heat and cook for 6-8 minutes each side, until no longer pink inside and juices run clear. Use the reserved marinade and baste the chicken during the last 5 minutes of grilling.
- Garnish with sliced spring onion and serve.
Notes
The chicken will cost 125 Baht/2 kilos. For 6 servings, this is about 65 cents per serving.
Recipe provided by good friend, Patti Stone.
United States.
United States.
Sinfully Delicious Chicken Casserole
This comes from a good friend and is highly recommended, and it certainly sounds delicious! I made this on 5 July 2018, and now I highly recommend this! The use of the Shortcuts is highly recommend. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 whole chicken, see Step 1
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 1 can condensed cream of celery soup, OR make from a shortcut
- 1 cup sour cream, OR make from a shortcut
- onion powder, to taste
- 1 box Stove Top stuffing, chicken flavored, OR make from a shortcut
Instructions
- For the chicken, 1. You can use a whole chicken or 2 kilos (4 lbs) of pieces, think bone in skin on quarters separated, and breasts. 2. You can boil it or pressure cook it, pressure cooked will be used by me. Either way, once the chicken is cooked, leave it in the pot with the broth to cool to give you juicy chicken. Shortcuts are in the Recipe Notes section.
- Once the chicken is cooked, remove the skin, bones, cartilage, and shred, place evenly in the bottom of a casserole dish.
- Preheat your oven to 180 C (350 F).
- In a large bowl, add the soups, sour cream, and onion powder as desired. Whisk to combine. Here I have the chicken ready, the soups (homemade) mixed, and the stuffing (homemade) ready to assemble.
- Prepare the stuffing according to the directions on the package.
- Pour the soup mixture evenly over the chicken.
- Spread the stuffing evenly over the top of the casserole. Bake for 45 minutes.
- Let rest for 5 minutes,
- Serve and enjoy.
Notes
The whole chicken will cost about 150 Baht. For 6 servings, this is about 78 cents per serving.
Shortcuts: Pressure Cooked Whole Chicken, Quick Chicken Broth, Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Sour Cream, Stove Top Stuffing.
Recipe provided by good friend, Tim Payton.
United States.
United States.
Petah's Cajun Sausage Dish
This comes from a good friend and is made with what he had on hand at the time, I will say he nailed this, it sounds delicious. On my to cook list. I will adjust the prep and cooking times when I make this. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 packages Johsonville Cajun Chicken Sausage, (12 oz / 4 links each)
- 250 grams raw shrimp, peeled, deveined, tails removed, (8 oz)
- 1 cup chicken stock, fresh or from powder, or vegetable stock
- 2 onions, chopped
- 3 fresh Jalapeno peppers, chopped
- 4 sweet peppers, your choice, chopped, red bell would be tasty
- 4 cloves garlic, smashed and minced
- 1 can diced tomatoes, (16 oz / 454 g)
- salt and pepper, to taste
- Cajun seasoning, Shortcut
- olive oil, as needed
Instructions
- Slice the sausages on an angle, about ¼ inch thick slices. Heat a splash of olive oil in a large non stick pan and cook the sausage until nicely browned. Remove from the pan and set aside.
- Same pan, heat a little more olive oil then add the onion, peppers, and garlic. Season with salt, pepper, and Cajun seasoning to taste, and cook until the veggies are just soft.
- Add the stock to the pan and bring to a boil.
- Add the sausage and diced tomatoes, stir occasionally until it returns to a low boil.
- Add the shrimp and simmer until they turn pink then remove from heat.
- Serve over rice or with a baguette. Enjoy. Photo provided by Petah Wheetstraw.
Notes
I will say Fair cost for now until I can locate that particular sausage or a suitable substitute.
Shortcut: Cajun Seasoning.
Variant: 1. Use Creole seasoning in place of the Cajun seasoning.
Chicken Enchiladas with Cream Cheese Sauce
This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Ingredients
- 8-10 flour tortillas
- 250 grams Cream cheese, one package, softened, (8 oz)
- 1-2 cans diced chilies, (4 oz cans)
- 3 cups cooked chicken, shredded, see Step 1 through 5
- 3 cups Cheddar cheese, shredded
- 2 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- ½ teaspoon chili powder, if using Thai chili powder, ¼ teaspoon
- salt and pepper, as desired
- fresh cilantro, chopped for garnish
Instructions
- For the chicken, you can use thighs, legs and thighs (quarters separated), or breasts. I would lean towards the plus side and go with 3-4 quarters or 4 breasts, no one will complain if you use more chicken. Once you make this, then just make a note as to how much chicken you used. Not only are you going to make tender and juicy chicken, you are going to make the broth you need for this recipe as well. Broth can be simply starting with water, or you can flavor that up by adding a chopped up carrot, onion, celery, and some black peppercorns, any or all work fine.
- In a large pot, add the chicken pieces. Add about 6 cups of water. Bring the pot to a boil, then reduce to a medium simmer until the chicken is just cooked through, about 20-30 minutes. Cut into a piece to check.
- When the chicken is cooked, simply turn off the heat and move the pot to an unused burner AND leave the chicken in the pot. The chicken will continue to cook a bit until the broth cools off, so a nearly done piece of chicken will be tender and juicy.
- Once the broth is at room temperature, remove the chicken and shred that. Goal is 3 cups shredded, if you are a little over that, perfectly fine.
- Pour the broth through a strainer, reserve 2 cups of broth for this recipe, and store the rest in the fridge for other uses, such as making rice.
- Preheat your oven to 180° C (350° F) and get out a 9x13 or 7x11 baking dish. I will clarify the size when I make this.
- In a mixing bowl, add the cream cheese, chicken, 1 cup of shredded cheese, lime juice, cumin, and chili powder. Mix together until combined. Season with salt and pepper to taste and as desired.
- Lay a tortilla on the counter, add 2-3 tablespoons of the chicken mixture, roll and place seam side down in the baking dish. Repeat until all the chicken mixture is used.
- In a pan, melt the butter then whisk in the flour, continue whisking until the roux turns golden brown, about 2-3 minutes, and season with salt and pepper as desired.
- Slowly whisk in the chicken broth the other half of the cream cheese, and the diced chilies. Continue to whisk until the sauce is thickened.
- Remove the sauce from the heat and pour evenly over the enchiladas.
- Top with the remaining Cheddar cheese and bake for 22-25 minutes.
- Remove from the oven and let rest for 10 minutes. Top with chopped cilantro.
- Serve with side dishes of your choice (refried beans and rice will be my choice).
Notes
Cheddar cheese will run about 270 Baht for 1½ blocks. The Cream cheese is about 140 Baht. The chicken, figure 1 kilo of quarters at 52 Baht. For 4 servings, this is about $3.61 per serving.
Minestrone Soup (Pressure Cooker)
Sounds very tasty, and will be since the beans are cooked in the pressure cooker, meaning more flavor. I made this on 8 July 2018, nothing short of excellent! I used my 9 liter (9½ quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 stalk import celery, chopped
- 1 clove garlic, smashed and finely minced
- 1 sprig fresh rosemary, or 1 teaspoon dried
- 1 sprig fresh sage, or ½ teaspoon dried
- 1 bay leaf
- 1 cup dry chickpeas, soaked overnight, and drained
- 4 cups water
- 1 tablespoon tomato paste
For USE AFTER Pressure Cooking
- 1 cup dry small pasta, small shells, macaroni, spirals, etc.
- 3 cups water
- 1½ teaspoons salt
- ¼ teaspoon black pepper
Instructions
- Heat the oil in your pressure cooker with the lid off, then add the onion, carrot, and celery. Cook to just soften them. Add the rosemary, sage, and bay leaf. Cook for about 1 minute.
- Add the soaked and drained chickpeas, water, and tomato paste. Place the top on the cooker and lock the lid, place the weight (jiggler) on top. Turn the heat up to high until the jigglar starts moving and venting pressure, start timing for 13 minutes. (For those using electric pressure cookers, set your time for 18 minutes on high pressure.)
- When the time is up, turn off the heat and move the pressure cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes. (For those with electric models, turn off the keep warm setting or unplug the cooker, pressure should be released in about 20-30 minutes.)
- When indications show you the pressure is released, open the pressure cooker. Remove the stems of the herbs if using fresh, and remove the bay leaf. Pour in the 3 cups of water, dry pasta, salt, and pepper as desired.
- Bring the cooker to a boil, without the lid, then add the pasta, and cook, without the lid, until the pasta is tender.
- Serve.
Notes
Low cost.
Shortcut: Quick Chicken Broth.
Variant: 1. Use chicken broth in place of the water when cooking the pasta.
Chicken Chorba
This is Moroccan in origin and popular across North Africa. Simple ingredients and delicious! I made this on 18 July 2018, very well liked by the family. Although the photos show my pressure cooker, this is NOT a pressure cooker dish, I was simply using the cooker as a thick walled, heavy pot.
Ingredients
- 1 tablespoon olive oil
- 2 onions, halved and finely sliced
- 1 kilo chicken wings, (2 lbs)
- 2 teaspoons ground turmeric
- 1 pinch saffron threads, (6-7 threads)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 150 grams dry chickpeas, (5 oz), see Step 1
- 2 medium tomatoes, grated, if using plum tomatoes, use 4-5
- 1½ tablespoons tomato paste
- 2 large potatoes, scrubbed and diced
- 100 grams dry spaghetti, broken into 1½ inch pieces, (3 1/2 oz)
- 3 tablespoons fresh parsley, chopped, and more for serving
- 6⅓ cups water
Instructions
- For the dry chickpeas, 150 grams (5 oz), soak overnight then drain. For canned chickpeas, use a 400 g / 14 oz can, drained.
- Potatoes and onions prepped. For the potatoes, I use a french fry cutter first, then a knife to cut the cubes from the "fry" shapes.
- This was a first for me, grating tomatoes, and I will say, it does a perfect job. Simply cut the end opposite the stem end, off and start with the cut end on the largest holes on a box grater. The tomato is grated and the leftover part is the skin and stem end. I grated 3 plum tomatoes.
- In a large pot, heat the oil on medium high heat, when hot, add the onion, turmeric, saffron, salt, pepper, and chicken, and give the pot a stir. Cook the chicken for 8-10 minutes, stirring the chicken once in a while, this is to just brown the chicken a bit, not trying to cook them through.
- Add the chickpeas, potatoes, and water and bring to a boil then reduce to a low simmer. Cover the pot and let simmer for about 40 minutes, stirring occasionally. (I cheated and cooked the chickpeas first in the pressure cooker and used those, not cooked in the liquid.)
- Add the grated tomatoes and tomato paste to the pot and stir in. Bring to a boil, then reduce to a low simmer for 15 minutes to blend that in.
- Stir in the broken spaghetti and parsley and let simmer until the spaghetti is tender. Here, the pasta is done, I used linguine, and the kitchen was smelling great!
- Ladle into bowls, garnish with parsley if desired, and serve.
Notes
Chicken wing sticks (the drumettes) cost about 66 Baht/kilo. The chickpeas, canned are 69 Baht. When I get dry chickpeas I will do a price comparison between canned and dry. For 6 servings, this is about 71 cents per serving.
Japanese Curry (Pressure Cooker) (カレーライス)
This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9½ quart) stove top pressure cooker for this. Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Equipment
- Pressure Cooker (6 quart or more)
Ingredients
- 3 onions, halved, then each 5 wedges
- 1½ carrots, peeled, see Step 2
- 3 medium potatoes, peeled, cut into quarters
- 2 cloves garlic, smashed and finely mined
- 1 teaspoon fresh ginger, grated, or ½ teaspoon ginger powder
- 750 grams chicken thighs, boneless, skinless, (1½ lb)
- salt and pepper, as desired
- 1 tablespoon vegetable oil
- 3 cups chicken stock, fresh or from powder
- 240 grams Japanese Curry paste, large package is 240 grams, small is 120 grams
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
Instructions
- Place the peeled and quartered potatoes in a bowl of water to remove some of the starch. Keep them in the water until they are needed.
- To chop the carrots, this is pretty cool. Cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces and the technique is Japanese in origin, called Rangiri.
- Cut the chicken into bite size pieces. Once everything is prepped, we're ready to start.
- Place your stove top pressure cooker on a burner on medium heat, lid off, and add the cooking oil. When the oil is hot, add the onion, garlic, and ginger. Saute for just a minute or two until the garlic and ginger is fragrant.
- Add the chicken to the cooker and mix around to coat the pieces with some of the oil. Season with salt and pepper as desired.
- Drain the potatoes and add those and the carrots to the cooker, mix everything together.
- Pour in the stock and stir into the mixture, it is not necessary to have everything covered with stock.
- I used a large, 240 gram package of Golden Curry.
- Japanese curry comes in 110 gram and 240 gram packages, it looks very much like a chocolate bar. Use either 2 small packages or 1 large package. Open the foil seals and break the sections into the pieces as indicated by the packaging. For Golden Curry, large pack, you will use the entire pack, it is in two sections, and each section has 4 pieces, so 8 pieces total.
- Break the curry up as shown by the markings, very much like a chocolate bar.
- Place the curry cubes on the top of the cooker contents, do not mix these in, but you can push down into the stock.
- Now place the lid and jiggler on the cooker and lock the lid. Bring the temp to high. Once the jiggler starts moving and venting pressure, start your timer for 5 minutes. (For those using an electric type pressure cooker, select meat/stew setting and change the time for 15 minutes and press start.) Note: if using bone in wings set your timer for 7 minutes, if using bone in legs and or thighs set your timer for 10 minutes.
- When the time has has passed, remove from heat to an unused burner to allow a natural release, about 10-15 minutes.
- When it is safe to remove the lid, remove that, and stir in the ketchup, soy sauce, and oyster sauce.
- Place the cooker, no lid, on low heat and simmer the curry for about 5 minutes, making sure all the curry blocks are dissolved and mixed in. Perfect!
- To serve, spoon rice into half a bowl, and ladle in some curry on the other side. Enjoy.
Notes
Low cost per serving.
Variant: 1. Use beef or pork, same weight as chicken.