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Spicy Chicken Rice Bowl

This dish is full of spicy flavors with just a little heat. It’s all in one bowl [1], but make plenty. You will want seconds!

spicy

How to make any recipe easy to prepare – 

I love easy. When it’s time to cook dinner, I’m usually tired and I want to get it cooked and eat! Here are some tips to make any recipe easy to prepare.

Start with prepping. If you have everything precut and premeasured, all you’ll need to do is add to the pan and some cook time. You can do this in the morning or even the night before.

Cut up all the vegetables and put them in a container – you can just dump them into the pan when you need them. Measure out all the seasonings and set them in a bowl, using a different bowl for each step. If it all goes in on one step, put them together. If they go in on a different step, keep them separate.

Here are the prep specifics for this recipe:

Cut up the carrots, white onion, and jalapeño. To make it really spicy, leave the seeds in! Put them together in a large bowl. Add the garlic, ginger and whites of the green onions. Cover and set aside.

In another, small bowl, mix the ponzu, honey, and water. Cover and set aside.

And finally, chop the peanuts.

You now have everything prepped. Only thing left is to cook it!

Making the Spicy Chicken Rice Bowls – 

Sprinkle salt and pepper on both sides of the chicken.

Add the oil to a large skillet and start heating on medium-high to high. While the oil is heating, get the rice going. I use my trusty little rice cooker.

When the oil is hot and sizzling, carefully lay the chicken, skin side down, into the hot oil. Cook until it’s golden brown, about 5 minutes,

then turn. Allow to cook for about five more minutes.

Push the chicken to the side and add the vegetables. Gently sauté until they start to sweat a little, about 3 to 4 minutes, until they begin to caramelize.

Turn the chicken so it’s skin side up.

Use the sherry to deglaze the pan, stirring constantly.

Next, pour the ponzu mixture into the pan and stir to coat all the veggies. Bring it all to a boil, add the lime and peanuts, then cover and simmer on medium for about 20 minutes, or until the chicken is cooked through.

Mix the cornstarch with about 3 Tablespoons of the liquid in the pan. Pour into vegetables and stir quickly to blend the mixture and thicken the sauce.

Serve over rice and garnish with the green part of the green onions.

spicy

5 from 5 votes
spicy
Print [2]
Spicy Chicken Rice Bowls

Chicken thighs cooked with vegetables and Asian seasonings with just a little heat and served over hot rice.

Course: lunch, Main Course, main dish
Cuisine: Asian, one dish
Keyword: carrots, chicken, chicken thighs, ginger, green onion, jalepeno, jasmine rice, onion, ponzu, rice, spicy
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 large bone-in chicken thighs
  • 2 to 3 Tablespoons peanut oil
  • 1 cup carrots, thinly sliced
  • 1 medium  jalapeño, cut into thin strips
  • 1/2 large white onion, sliced
  • 4 green onions, sliced, white and green parts separated
  • 2 cloves garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 1/4 cup coarsly chopped peanuts
  • 1/4 cup dry sherry
  • 4 tablespoons ponzu sauce
  • 1 Tablespoon honey
  • 1/2 cup water
  • 1 large lime - juiced
  • 2 teaspoons cornstarch
  • 5 to 6 cups cooked jasmine rice
  • salt and pepper for chicken
Instructions
  1. Sprinkle salt and pepper on both sides of the chicken.

  2. Add the oil to a large skillet and start heating on medium-high to high. While the oil is heating, get the rice cooking.

  3. When the oil is hot and sizzling, carefully lay the chicken, skin side down, into the hot oil. Cook until it's golden brown, about 5 minutes, then turn. Allow to cook for about five more minutes.

  4. Push the chicken to the side and add the vegetables. Gently sauté until they start to sweat a little, about 3 to 4 minutes, until they begin to caramelize. 

  5. Turn the chicken so it's skin side up.

  6. Use the sherry to deglaze the pan, stirring constantly. Next, pour the ponzu mixture into the pan and stir to coat all the veggies. Bring it all to a boil, add the lime and peanuts, then cover and simmer on medium for about 20 minutes, or until the chicken is cooked through.

  7. Mix the cornstarch with about 3 Tablespoons of the liquid in the pan. Pour into vegetables and stir quickly to blend the mixture and thicken the sauce.

  8. Serve over rice and garnish with the green part of the green onions. 

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

© Copyright 2024 The Lazy Gastronome

spicy

Leave me a comment – I’d love to hear your thoughts!

Christmas in Romania – Ciorba de Perișoare (Pork Meatballs in Broth)

Posted By HelenFern On In Main dish,Soup | 7 Comments

Next up on our Christmas tour – Romania

In Romania, the winter and Christmas holidays are kicked of at Ignat (St. Ignatius Day) on December 20. Ignat is the last of the preparations for Christmas. The celebration includes sacrificing a pig that will be used for the Christmas dinner and putting up the Christmas tree.

And after an evening of caroling, the family warms up with this amazing meatball soup – full of vegetables from the harvest and some sour lemon juice. And let me tell you, this soup is so good, we’re going to have it year around!

ciorba Romania

Romania kicks off the season with Ciorba de Perișoare

Perișoare are meatballs [6] typically made with minced pork and rice. They are simmered in a broth of root and aromatic vegetables.

Ciorba is a sour soup. The sour is added using fermented grain, sauerkraut or, as in this case, lemon juice and it really adds some deep flavor.

This soup is truly a comfort food!

Making the Meatballs

Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.

Once its blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour.

ciorba

Make the broth while the meatballs chill.

The broth is the base of the soup

In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque.

ciorba

Stir in the tomato paste and keep stirring until all the vegetables are coated.

Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.

Making the Ciorba de Perișoare

Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.

ciorba

Stir in the lovage, lemon juice and salt and pepper to taste.

Break the yolk on the egg, but do not beat it.

Romania

Whisk the soup while slowly pouring the egg in. Whisk gently for about two minutes to create threads of egg.

Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.

ciorba

And now enjoy!

© Copyright 2023 The Lazy Gastronome

Romania

ciorba
Print [7]
Ciorba de Perișoare

A delicious soup of vegetable broth, pork and rice meatballs and some sour lemon juice. The flavors are well suited for this comfort food.

Course: Main Course, main dish, supper
Cuisine: Christmas Eve
Keyword: carrots, celery, Christmas food, comfort, ground pork, lemon, lovage, onions, parsnips, rice, soup
Servings: 4 Bowls
Author: HelenFern
Ingredients
Meatballs
  • 1 pound ground pork
  • 1/4 cup raw long-grain rice
  • 1 large egg
  • 1/4 cup bread crumbs
  • 1 Tablespoon fresh chopped dill
  • 1 Tablespoon fresh chopped parsley
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground black pepper
Broth
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 3 large carrot, cut in 1 to 2 inch chunks
  • 2 medium celery stalks, cut into 1 inch chunks
  • 1 medium parsnip, peeled and cut into 1 inch chunks
  • 3 Tablespoons tomato paste
  • 3 cups chicken broth
  • 3 cups water
  • 3 - 4 Tablespoons fresh lemon juice
  • 1 Tablespoon chopped lovage (or celery leaves)
  • 1 large egg
  • sour cream and chopped parsley for garnish
Instructions
Meatballs
  1. Mix all the meatball ingredients together. I use my hands because I can squeeze it and mix it well.

  2. Once it's blended, form it into meatballs. You should be able to get 18 to 24. Cover them and refrigerate for an hour. 

  3. Make the broth while the meatballs chill. 

Broth
  1. In a heavy stock pot, saute the vegetables in the olive oil until the onions are turning opaque. Stir in the tomato paste and keep stirring until all the vegetables are coated.

  2. Add the broth and the water. Bring it to a boil, then simmer for 30 minutes to an hour.

  3. Carefully add the meatballs to the broth. Let them cook until they start to float, about 30 to 45 minutes.

  4. Stir in the lovage, lemon juice and salt and pepper to taste.

  5. Break the yolk on the egg, but do not beat it.

  6. Whisk the soup while pouring the egg in. Whisk gently for about two minutes to create threads of egg.

  7. Serve it hot with a dollop of sour cream (or plain Greek yogurt) and some chopped, fresh parsley.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Romania

 

Crăciun fericit – Merry Christmas

Leave me a comment – I’d love to hear your thoughts!

Christmas in Greece – Avgolemono

Posted By HelenFern On In Breakfast,Chicken,Christmas,Greek,Holidays,Internationally Inspired,Main dish | 7 Comments

Christmas in Greece. The season is evident with all the lights and holiday markets, but the celebration truly begins on December 24 and goes until January 6th – the 12 days of the epiphany.

Kicking of the celebratory traditions is the the chicken soup eaten after returning from midnight mass. Many people have been fasting and this delicious soup is a gentle way to break that fast and begin the celebrations.

Greece

Christmas in Greece

Christmas in Greece is similar to other parts of the world, with a few exceptions.

Being surrounded by the sea, it is tradition to decorate a boat or ship, called a karavaki. Since the 19th century, trees have become more popular and many people do both.

greece

And there are no presents on Christmas day. St. Basil (Saint Agios Vasilis) comes on New Year’s day to bring gifts.

Christmas dinner includes chicken, lamb or pork and a lot of different sides, like yiaprakia (stuffed cabbage leaves), and Christopsomo (Christ’s bread).

And there is more on New Year’s Day, including the Vasilopita (St. Basil’s Cake) – a sponge cake with a gold coin baked in. Whoever gets the slice with the coin will be blessed with good luck for the year.

Making the Avgolemono Soup 

Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.

Start by seasoning the chicken on both sides with kosher salt and pepper.

Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.

Add the onion and cook for about 3 to 4 minutes.

Stir in the garlic and cook another minute or two.

Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.

While it’s cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.

Cut the chicken into chunks and return to the pot.

Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.

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Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.

SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better.

Stir the eggs into the soup. Add salt and pepper to taste.

Serve with fresh parsley or dill and a drizzle of olive oil on top. We gobbled this one up!!

Copyright 2023 Lazy Gastronome

5 from 4 votes
Print [11]
Avgolemono - Lemony Chicken and Rice Soup

Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.

Course: Breakfast, dinner, Main Course, main dish, supper
Cuisine: Christmas, Greek
Keyword: chicken, Christmas, Christmas Eve, eggs, lemon juice, rice, soup
Servings: 6 bowls
Author: HelenFern
Ingredients
  • 3 large chicken thighs
  • 3 Tablespoons olive oil (plus more for garnish)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 64 oz chicken broth
  • 2 bay leaves, dried
  • 3/4 cup jasmine rice (raw)
  • 3 eggs separated
  • 1/2 cup fresh lemon juice
  • fresh parsley or dill for garnish
  • salt and pepper to taste
Instructions
  1. Start by seasoning the chicken on both sides with kosher salt and pepper.

    Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.

    Add the onion and cook for about 3 to 4 minutes.

    Stir in the garlic and cook another minute or two.

    Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.

    While it's cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.

    Cut the chicken into chunks and return to the pot.

    Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.

    Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.

    SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better. Stir the eggs into the soup. Add salt and pepper to taste.

    Serve with fresh parsley or dill and a drizzle of olive oil on top.

Recipe Notes

 

Copyright 2023 Lazy Gastronome

 

Καλά Χριστούγεννα – Merry Christmas

Leave me a comment – I’d love to hear your thoughts!

Pistachio Rice

Posted By HelenFern On In Rice,Side Dishes | 16 Comments

We eat a lot of rice! And it’s so easy to make. This recipe makes a perfect side dish with chicken curry or grilled shrimp [15]. The pistachio adds flavor and texture and it it certainly a perfect recipe for a lazy cook like me!

pistachio

Why Basmati rice?

The kind of rice you use matters. There are several kinds of rice – and some, like black rice, that aren’t rice at all.

Short grain rices tend to be stickier and are great when served with Asian or Middle Eastern foods.

Calrose and Arborio rice are both a medium to short grain.

Arborio is a creamy rice and is used to make risotto. It’s also great for rice balls or rice pudding.

Calrose is a mild tasting rice and is perfect for use in sushi. It also absorbs flavors so it’s great to cook in broth.

Long grain rices cook up fluffy with the least amount of clumping.

Jasmine, a long grained rice, is great for pilaf or fried rice because its flavor is mild and not overpowering.

I like basmati, another long grain rice, because of its buttery, nutty flavor and aroma. You don’t need to add a lot for a rich flavor. That’s why this recipe uses basmati.

Making the Pistachio Rice –

Chop the pistachios and

pistachio

put them and half the butter, along with all the other ingredients into the rice cooker.

Turn it on and let it cook.

When the rice cooker turns off, add the remaining butter and replace the cover. After about five minutes,

fluff the rice and serve.

Add a few more pistachio as a garnish.

© Copyright 2023 The Lazy Gastronome

5 from 14 votes
pistachio
Print [16]
Pistachio Rice
Course: Side Dish
Cuisine: American
Keyword: basmati rice, pistachio, rice
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2 cups white basmati rice
  • 3 cups water
  • 4 tablespoons butter
  • 3-4 tablespoons coarsely chopped pistachios
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
Instructions
  1. Chop the pistachios and put them and half the butter, along with all the other ingredients into the rice cooker.                                    

  2. Turn on the rice cooker and let it cook.

  3. Add the remaining butter and replace the cover. After about five minutes, fluff the rice and serve.

  4. Add a few more pistachios as a garnish.

Recipe Notes

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Sumac and Preserved Lemon Hens

Posted By HelenFern On In Indian,Internationally Inspired,Middle Eastern | 6 Comments

Game hens lend themselves to the flavors of the Middle East. This recipe includes preserved lemons [20] and the tangy spice, sumac. It’s easy and delicious! And if you have a rice maker, it’s even easier!

sumac

Here’s how you do it:

Let’s start with, what is sumac? A member of the cashew family, this spice comes from red berries of the sumac bush. The variety with white berries is toxic, but the red produce a tangy and rich flavor when dried and ground into a coarse powder.

And now the hens. They’ll need to sit for a bit. Get the rice started when you put the hens in the oven.

Trim the wing tips off first.

Mix the spices together in a bowl. Use a whisk to make sure they are well blended.

Rub the hens inside and out with one teaspoon of the olive oil. Next, rub the spices mix all over, inside and out.

Turn and set the hens in a heavy casserole, breast side up.

Stuff each one with ½ of a preserved lemon.  Let them sit, uncovered, in the refrigerator for one to two hours.

sumac

Preheat the oven to 400 degrees – Remove the hens from the refrigerator. Let them sit for about 15 minutes, then put them in the oven.

Bake for about 20 to 25 minutes, then baste with more olive oil. Return to the oven and bake another 20 to 25 minutes, until juices run clear.

While the hens are baking, put all the rice ingredients into a rice cooker.

Put the green beans in the top steamer tray with just a pinch of salt.

sumac

Turn on rice cooker.

When the hens are done, remove them from the oven and let them rest about 10 minutes.

Serve it all up!

sumac

© Copyright 2023 The Lazy Gastronome

sumac

5 from 5 votes
sumac
Print [21]
Sumac and Preserved Lemon Hens

A simple and delicious meal with a middle eastern flair!

Course: Main Course, main dish
Cuisine: Middle Eastern
Keyword: cornish hen, game hens, green beans, lemons, preserved lemon, rice, sumac
Servings: 4 servings
Author: HelenFern
Ingredients
Hens
  • 4 whole cornish game hens
  • 1/2 cup sumac
  • 2 teaspooons garlic powder
  • 2 teaspoons kosher salt
  • 2 Tablespoons smoked paprika
  • 2 whole preserved lemons, cut in half
  • 2 Tablespoons olive oil
Rice
  • 1 cup jasmine rice1 ½ cup broth or bouillon1/3 cup kalamata olives, cut in half lengthwise1 Tablespoon butter2 Tablespoons parmesan cheese 
  • 2 cups jazmine rice
  • 1 cup chicken broth or bouillion
  • 2/3 cup kalamata, olives cut in half lengthwise
  • 2 Tablespoons butter
  • 1/4 cup parmesan cheese
  • sliced green onion to garnish
  • 2 cups whole green beans
Instructions
  1. Start with the hens. They’ll need to sit for a bit. Get the rice started when you put the hens in the oven.

  2. Mix the spices together in a bowl. Use a whisk to make sure they are well blended.

  3. Rub the hens inside and out with one teaspoon of the olive oil. Rub the spices mix all over, inside and out.

  4. Set the hens in a heavy casserole, breast side up.

  5. Stuff each one with ½ of a preserved lemon.  Let them sit, uncovered, in the refrigerator for one to two hours.

  6. Preheat the oven to 400 degrees – Remove the hens from the refrigerator. Let them sit for about 15 minutes, then put them in the oven.

  7. Bake for about 20 to 25 minutes, then baste with more olive oil. Return to the oven and bake another 20 to 25 minutes, until juices run clear.

  8. While the hens are baking, put all the rice ingredients into a rice cooker.

  9. Put the green beans in the top steamer tray with just a pinch of salt. Turn on rice cooker.

  10. When the hens are done, remove them from the oven and let them rest about 10 minutes.

  11. Serve it all up!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

sumac

sumac

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