Archive for Chicken

Chicken with Rice

Made a Chicken with Rice dish on Saturday. Made so much that there’s going to be leftovers for at least three days 😛 dad should be happy he doesn’t have to cook then. This is made with tumeric so it makes your rice yellow but feel free to even use paprika if you feel like having red looking rice 🙂

Chicken and Rice

3 Chicken breast skinless and boneless cut into small chunks

Half an onion, chopped

1 red pepper, chopped

2 tblsp of olive oil

1 tsp of garlic powder

2 tblsp of tumeric

1 1/2 tsp of cumin

chicken broth


half a cup of frozen mixed veggies (thawed)

salt to taste

1. Brown the chicken, onion, mixed veggies and red pepper in oil in pot. Remove with a spoon.

2. With same pot brown the rice until browned slightly and then add the ingredients from step one.

3. Add your tumeric, cumin, and garlic powder. Stir frequently until rice changes color. You may have to add more tumeric if it’s not yellow enough. It’s up to you.

4. Add the broth. (Depending how much rice you’re cooking, you might have to use 2-6 cups of broth so your rice won’t be dry and hard.) Bring to a boil, lower heat and cover and simmer until rice is soft and fluffy.

And you’re done. Many people would say this is like a “Paella” dish. I stubbornly refuse to call it that as Paella is really seafood and rice 😛 I’m just technical that way. I’m vague on the measurements with the broth and rice as I made enough for about 6-10 people (so that would have been about 3 cans of chicken broth, and about 6 cups of rice) if you were to do it with smaller servings, naturally it would be less broth and rice 🙂 Enjoy! this turned out to be a success although I burnt a bit of the bottom. My fault though. Be sure to stir frequently as you’re cooking so it won’t burn!


In the Kitchen for 3 Hours

It’s amazing I haven’t dropped dead yet. When I came home around 12 noon I went straight to the kitchen. First thing was to make a simple lemon cake. After that was cooling on the rack I made lemon cupcakes. After that, made the African chicken wings with their sauce. I was supposed to make a date crumb cake but I figured there’s just way too many sweets in this house and I’d be putting the entire house in danger of diabetes 😛 so I decided to stop there and perhaps the date crumb cake can wait for later this week. While the cake and cupcakes were being cooled I then worked on some vanilla frosting. Once the frosting was done I marinated the chicken wings and placed them in the oven, and then took the lemon cake out of the tray and cut it into even squares.  I then put the frosting onto the cupcakes and the cake, then added some colored sugar to make it look pretty. Then also I added one egg on top of each cupcake and piece of cake to make it even more prettier. It was a long process and by the time I was finished the wings were almost done. I was pratically multitasking for everything today the good thing is, nothing screwed up. Anyhow. The lemon cake I got lazy, it’s just a simple one out of the box. The lemon cupcakes was a recipe I got from Taste of Home and the African chicken wings was from Cooking World.

Note, the Lemon cupcakes from Taste of home is part of a larger recipe, I just decided to do the batter part if someone is brave enough to do the lemon curd and the process of putting the lemon curd into the cupcake please let me know! I was too chickenshit to try that out 🙂


  • 3 tablespoons plus 1-1/2 teaspoons Domino® or C&H® Granulated Pure Cane Sugar
  • 3 tablespoons lemon juice
  • 4-1/2 teaspoons butter
  • 1 egg, lightly beaten
  • 1 teaspoon grated lemon peel
  • 3/4 cup butter, softened
  • 1 cup Domino® or C&H® Granulated Pure Cane Sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 1-1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 2 cups Domino® or C&H® Pure Cane Powdered Sugar
  • 2 to 4 tablespoons milk
  • Edible flowers or additional grated lemon peel, optional


For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon peel. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
In a small bowl, combine the butter, vanilla, salt, confectioners’ sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon peel if desired. Yield: 1 dozen.


A few notes on the african chicken wings; I did not use coconut cream for the sauce, instead I used whipping cream and it worked out fine. If you’re not into that much spicy foods feel free to omit the red pepper flakes and the cayenne listed below. I also did not add rosemary (I didn’t have any crushed) My dad doesn’t eat spicy foods so I had to take them out. It turned out still good 🙂 no leftovers today!

African Chicken Wings

Ingredients for the wings:

* 4 Garlic cloves
* 2 Shallots
* 1 1/2 teaspoons Salt
* 1 tablespoon Chinese 5 spice
* 2 teaspoons Paprika
* 1 teaspoon Dried rosemary — crumbled
* 1/2 teaspoon Cayenne — or to taste
* 2 tablespoons Vegetable oil
* 4 pounds Chicken wings — about 20-24

Ingredients for the sauce:

* 1/3 cup Natural style peanut butter
* 1/4 cup Canned cream of coconut –Well stirred
* 2 Garlic cloves — chopped
* 1/4 cup Water
* 1/4 cup Red bell pepper — chopped
* 1/8 teaspoon Dried hot red pepper flakes Or to taste
* 1 teaspoon Soy sauce
* Coriander sprigs

How to make:


Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.


In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.


Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.


Anyhow I hope you enjoy these two recipes. Taste of Home is my bible and one of my favorite sites to visit, so if you’re in need of recipes look there! 😀