Barefoot Bloggers must have known that January is the official month of The Downtrodden and the Overwhelmed, because our first recipe for January is wicked easy.
You can view the recipe here:
My first impression when I saw this recipe? Oh my gosh! This isn't an ass-buster! I think this will fit into SMAM just fine. Although I did have to take the skin off my chicken once it baked--am I the only one totally skeebed by chicken skin?
My second thought, while reading the recipe, was: This sucker needs some spice! I'm sorry, I just can't help it. I, TKW, am a Sriracha addict. It's a sickness, I know. So I added a nice big squirt of the Rooster to my marinade.
Otherwise, I miraculously managed to follow the directions!
Well, except for the sauce part. I dumped the sauce into a saucepan, boiled it and reduced it down a little so it was a sticky glaze. Which I then proceeded to dump over the chicken and the rice and broccoli that I'd prepared for sides.
This recipe is so easy it's almost criminal, and it's very flavorful. Winner, winner/Chicken dinner!
Don't forget to check in tomorrow, for the inaugural guest post during Won't You Be My Neighbor Fridays!
Oh, good. I need easy these days.
ReplyDeleteThat chicken looks so delicious. Are you sure there is chicken in there?
Can't wait to try this. I like food a lot, but I love easy even more! Thanks for sharing. I might even make it tonight...this looks even eassier than the chicken recipe I had planned.
ReplyDeleteWow, that looks delicious. although I don't know what that spice is that you are talking about!! And, yes, I am freaked out by chicken skin. Yuck.
ReplyDeleteSounds like a great recipe! I am a bit of a spice addict too these days. I just picked up some Chili Sesame Oil I have been using it in everything.
ReplyDeleteTo me Chicken Skin = Good I may be the only one though.
But TKW, I have to ask the most important question of all:
ReplyDeleteDid you use the good siracha?
I loved it too! Very easy and you are right about it needing a boost of flavor.
ReplyDeleteI'm with TSquared--what is siracha?
ReplyDeleteWe just bought another big bottle of sriracha- that stuff is addicting! This looks great, and I do don't do chicken skin. The texture is not worth the calories and fat, even crispy!
ReplyDeleteBarefoot Bloggers strike again. My dyslexsic self likes to type Barefoot Boogers but that just doesn't have the same ring.
ReplyDeleteYou no likey crisp chicken skin? That's my most favorite, happy dance inducing part.
I can only do chicken skin if it's extra, extra crispy and then only in small doses. But this recipe sounds and looks (great pic!) delicious! Printing it out now, as I type!
ReplyDeleteThat looks sinfully delicious!
ReplyDeleteThat looks great. Maybe we'll try that over the weekend.
ReplyDeleteI hate chicken skin, unless it's fried. But as I grow older, I've noticed I'm starting to eat only half of that.
ReplyDeleteI adore chicken skin. Brace yourself....my grandmother used to make chicken broth from chicken feet. Then she would give us the boiled feet to eat. All skin with a foot bone underneath. We loved it.
ReplyDeleteLove Ina's recipe. I don't favor adding more heat like you do, but think your idea of reducing the sauce into a sticky mass was inspired.
Now I have to tell you a funny story about the cartoon in your last post. We were at a very fancy schmancy brunch (with finger bowls yet) my mother-in-law gave and my youngest son was with us. When they put his plate down, he asked in a very loud voice "why is that tree growing on my eggs?" And later, I really don't need to tell you what happened with the finger bowl. He has actually grown up beautifully! And well mannered. (Most of the time.)
So I guess this is where we'll agree to disagree - I'm a chicken skin lover . . . so much so that it tests my love for my daughter every time we cut up a roasted chicken - she loves the crispy skin, too, and now that she is on the scene, I have to *share*, dammit! Seriously - this recipe looks delish and I applaud the rooster squeeze. Everything's bettah w/the roostah, as they say up here.
ReplyDeleteOk, I'm with you on the chicken skin thing. Yuck! And after checking the recipe out, I think it needed a kick also. Because of your recipes, I know own a gigantic bottle of sriracha! This looks super easy and I'll give it a go next week.
ReplyDeleteOf course I meant now, not know. Duh to me...
ReplyDeleteSriracha is a delish condiment that's a spicy chili-garlic sauce. Asian hot sauce, if you will.
ReplyDeleteAnd Elizabeth, is there a good vs bad Sriracha? I use the one with the Rooster on it, Tuon Ot Sriracha?
Barbara, your story about the parsley cracked me up!
Oh, love this dish! And I am pretty sure that chicken skin is the bomb!
ReplyDeleteWhen I was little, I used to ask for everyone chicken skin and fat from steak - and I wonder how I developed a weight problem??!!
Looks fantastic!! I love how you improvise and everything tastes great with Sriracha! Love it!!!
ReplyDeleteIt sounds really good. Except I would have to omit the ginger, not a fan.
ReplyDeleteThough I never heard of Sriracha before. Must try that too.
Could you just send regular CARE packages? I was going to invite myself to dinner at your house (I'll bring you a feather boa for the occasion), but CARE packages with your meals would just be so much easier. Couldn't we arrange that?
ReplyDeleteIndonesian chicken delivered by St. Bernard, hold the (kale) chips?
Chicken skin gags me!! I always remove it! I agree with you about that sauce. It gives things such a great kick!
ReplyDeleteHUNGRY! Looks good to eat even in the picture!
ReplyDeletei don't think i've ever eaten anything indonesian. i'm ashamed. this sounds great, although i also share your love for sriracha (more more more!) and disgust for chicken skin.
ReplyDeleteTKW, I was just teasing you with one of Ina's sayings. :-) She always tells you to use the "good" whatever (especially vanilla!) and it's gotten to the point where I will pick out the most expensive bottle of it in the store and remind the husband to use it.
ReplyDeleteDon't get me wrong, because I love me some Ina, but I love goofing on her verbal tics even more.
OH! Hitting my head with a hard open palm...I get it now :) I was worried I had a lame Rooster or something! Too funny!
ReplyDeleteCan you just send me some? I'm not good with the buying and the cooking.
ReplyDeleteI am creeped out by chicken skin too! That is just a little too much info about what I'm eating!
ReplyDeleteWell, hell. I missed making this recipe. I couldn't decide if I'd like it, because I wanted to play with it. Brilliant job on reducing the sauce. As for chicken skin...honey, my body is starting to look like it in some places. Don't ask. I don't eat chicken skin. Too weird for me.
ReplyDeleteCan I please come over for dinner? You and Ina know how to hook it up!
ReplyDeleteI made this recipe as is and loved it! Super easy.
ReplyDelete