Exotic One Pot Chicken Recipes

Steps:

• Heat a large pot over medium heat. Add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned, turning as needed, about 3 minutes per side (you may need to cook in batches). Remove the chicken to a baking sheet or plate as done.
• Add the onions and a pinch of salt to the pot and saute about 2 minutes. Add the garlic, carrot and celery and saute about 2 minutes.
• Add the liquid to the pot and stir with a wooden or other heatproof spoon, scraping up the bottom of the pot for the tasty bits. Add the tomatoes and beans and bring to simmer.
• Return the chicken to the pot and bring to a simmer. Cook until the chicken is cooked through, 10 to 15 minutes. Or, bake at 350 degrees F, uncovered, until the chicken is cooked through.
• Remove the pot from the heat and stir in the greens if you have them.

Steps:

• 1. Heat a large frying pan. Fry the chicken in the oil for 4-5 minutes on each side, until brown and caramelised - transfer to a plate.
• 2. Drain all but the 1 tablespoon of fat from the pan. Add the ginger, garlic, rice wine, stock, honey, star anise and soy sauce and bring to the boil.
• 3. Add the orange or clementine juice and chicken and, reduce the heat, cover and simmer for about 30 minutes until cooked through. Turn the chicken after 15 minutes so it cooks evenly.
• 4. Remove the chicken from the pan with a slotted spoon and set aside. Bring the liquid back to the boil and cook for 2-3 minutes to reduce the sightly.
• 5. Remove the star anise. Return the chicken to the pan. Stir to coat the chicken in the sauce. Sprinkle with the spring onion and cashew nuts and serve on a bed of rice and mangetout, or french cut green beans.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Steps:

• Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
• Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
• Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
• Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
• While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
• Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.