Eat This! Exotic Chicken Recipes

Posted on April 6, 2009 by


These are tasty and exotic chicken recipes that are great for entertaining or when you’re wanting to try something different!  You won’t find them time- consuming to prepare, as a bonus…

Minced Chicken in Lettuce Cups

– serves 2 –
Adapted from Saveur
2 pounds chicken, skin removed and bones removed
1 1/2 tablespoons coconut oil
1 tablespoon ginger, minced
1 tablespoon oyster sauce (high in sodium; you can substitute Bragg’s Amino Acids)
1/2 cup water chestnuts, drained and finely chopped
2 scallions, white part diced and green part chopped
1 cup cremini mushroom, chopped
8 leaves Boston, bibb, or iceberg lettuce

1. Finely dice the chicken. I found a meat cleaver to work best, though a chefs knife will work, too.
2. Pour the oil into a work or large iron skillet set over high heat. Add the ginger and scallion whites and stir-fry until fragrant, about 15 seconds. Dump in the chicken and mushrooms. Continue stirring, breaking up the chicken pieces, and cook for about a minute, or until the chicken is white and no longer raw. Pour in the oyster sauce and cook for 2 more minutes, stirring frequently.
3. Remove from the heat and add the scallion greens and chopped water chestnuts. Stir until everything is combined. Fill each lettuce cup with a little bit of the mixture and serve.

Paprika Roast Chicken

– serves 4 –
1 chicken
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper

1. 1. Preheat the oven to 400 degrees. Loosen the skin of the chicken by carefully sticking your fingers between the skin and the meat. It’s best to get half of the breast done from the bottom of the bird, and then loosening the skin from the hole on top to get the other half. The legs require a little more patience. You’ll have to go from the base of the leg and work from there. The skin tears easily, so be careful.
2. 2. Mix together the paprika, garlic powder, and cayenne pepper. Rub the seasoning underneath the skin where ever possible. Be sure to sprinkle in the cavity of the bird. Try to leave a tablespoon or so to sprinkle on at the end.
3. Place in a roasting pan, and stick in the oven. Cook for about 50 minutes to an hour, or until the temperature is right around 165. Remove and let rest for 10 minutes. Then carve up and serve. Sprinkle a little of the reserved shake on at the end.

Gai Pad Krapow

– serves 2 –
2 tablespoons coconut oil
Chilis, finely chopped (use 2-3 serrano peppers for a very mild heat; 2-3 bird’s eye chilis for a medium heat)
1 large shallot, finely sliced
3 cloves garlic, minced
1/3 pound green beans, trimmed, chopped in 1¼-inch lengths
1/2 pound ground chicken (turkey works well too!)
2 tablespoons fish sauce
2 teaspoons agave syrup
1 bunch basil, leaves only

To serve:
Boiled rice (or a bed of finely shredded cabbage)

Fried eggs, 1 per person (optional)

fresh lime wedges

1. Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.
2. Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.
3. Add the ground chicken, using a wooden spoon or spatula to break up the meat into small pieces. Stir-fry until chicken is cooked through.
4. Add the fish sauce and agave to the pan, and stir to distribute.
5. Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.
6. Serve with boiled rice, fried egg (optional), and lime wedges.

Posted in: Eat This!