Cooking Chicken On The Stove
Cooking Chicken On The Stove : Cooking Lessons Orange County.
Cooking Chicken On The Stove
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; “cooking can be a great art”; “people are needed who have experience in cookery”; “he left the preparation of meals to his wife”
- (cook) someone who cooks food
- (cook) prepare a hot meal; “My husband doesn’t cook”
- The process of preparing food by heating it
cooking
- easily frightened
- A domestic fowl kept for its eggs or meat, esp. a young one
- a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
- A game in which the first person to lose nerve and withdraw from a dangerous situation is the loser
- the flesh of a chicken used for food
- Meat from such a bird
chicken
- South Kona coast, Pu‘uhonua o Honaunau National Historical Park encompasses an ancient Hawaiian area that contains royal grounds and heiau as well as a pu‘uhonua (place of refuge). The ancient heiau and pu‘uhonua have now been reconstructed, along with carved images of ancient gods (ki‘i).
- Standard Work Combination Sheet, automatic machine cycle time is shown with a dashed line to indicate that the machine is running on its own.
- left side of the screen you can see different product categories. When you click on one of them the products contained in it will be displayed on the right side of the screen and you can scroll down the page to see all the products.
on the
- An apparatus for cooking or heating that operates by burning fuel or using electricity
- a kitchen appliance used for cooking food; “dinner was already on the stove”
- any heating apparatus
- A hothouse for plants
- (stave) staff: (music) the system of five horizontal lines on which the musical notes are written
stove
Doro Wat Chicken
2 tablespoons fresh lemon juice
2 teaspoons salt
2 onions, finely chopped
1/4 cup niter kebbeh (clarified butter, ghee, Butter or oil can be subsituted)
3 cloves garlic, minced
1 Tablepoon finely chopped ginger root
1 Tablespoon ground fenugreek
1 Tablespoon ground cardamom
1 teaspoon ground nutmeg
1/4 cup Berbere spice Mix (See Post)
2 tablespoons paprika
1/2 cup dry red wine
1 15Oz can tomato sauce
3/4 cup water
4- 6 hard-boiled eggs
Freshly ground black pepper, to taste
De-skin rinse and dry the chicken pieces. massage them with lemon juice and salt. leave them out at room temp for at least 30 min…
Cook your onions in a huge (pumpkin shaped is best) cast iron pot. You don’t want to brown them, just cook them keep the heat low.
Toss in the niter kebbeh. Then add the garlic and spices. (I adjust spice depending on my mood)
Add the berbere (remember all that toasting and grinding that made you late for the party, it is about to pay off) add paprika, and saute for 3-4 minutes.
Pour in the wine (honestly I do a few extra dashes) and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.
Pat the chicken dry <— you must do this and drop it into the simmering sauce, turning the pieces about until coated on all sides.
Reduce the heat, cover, and place in 205 degree oven for three or for hours.
about 20 min before you are ready to eat, prep the eggs by peeling and piercing with a fork all over
Check the temp of the chicken if it is done remove from oven, place back on stove , add the eggs and get the sausy.
Cover and cook the doro wat for 15 minutes more, or until the chicken is tender and the dark meat shows no resistance when pierced with the point of a small sharp knife.
Adjust spice as needed. Serve over injera
Rice with Baked Chicken and Broccoli
When rice is cooked, place in pan and add raw chicken.
Place in 350 degree oven until chicken falls off bone.
Shred chicken and mix.
COOKING CHICKEN ON THE STOVE : ON THE STOVE 