Dahi Chicken

I really wanted to recreate the "Monsoon Masala" Dahi Chicken at our favorite Indian restaurant -- while it didn't really come close (at all) it was a very tasty dish!

Trader Joe's was out of white onions, ugh, so we had to use purple. There is also garlic and ginger, red pepper paste (wicked hot) and dried chilies from the farmer's market. Added garam masala too.

Chilies I dried over a few weeks, don't you love the color!!

Cooking the spice paste



Added yogurt -- maybe too much. I was supposed to simmer, I accidently boiled it. It made the mixture separate but it was still tasty.

The nan looks perfect -- thanks Trader Joes!! I didn't make it :)


Finished with cilantro and tomatoes:

Negra Modelo Chicken

My current favorite beer is Negra Modelo, and we had one bottle left so I made beer chicken.

I browned the chicken first (only salt and pepper on it) and then poured in the beer and braised for 30 minutes. At the end, I poured off the beer and browned the chicken again.

Served with pasta.

Fried Chicken Baked, and Chayote

Chicken breaded with seasoned flour, dipped in egg + sour cream, and the more seasoned flour:


Pan fried in a little peanut oil, until golden, then finished in the oven for 20 minutes:


Nice and crisp, no greasiness, just perfect! Plated with a side of quickly browned chayote, with olive oil and pepper. This squash is crispy and mild, very good!

Chicken Adobo Take 2

Take 1 didn't have any photos (oops). That was before I made this blog. From now on I document tho!

Onions and garlic sweating in a little butter:



Mike happily stirring 1:1 soy sauce and vinegar, with spicy red pepper paste, pepprercorns, bay leaves, and fresh ground pepper.



Chicken thighs and breasts added to the mixture. The chicken had been brined for a couple hours beforehand. If you have ever seen the movie Pan's Labyrinth you won't look at chicken skin the same way again. I added some diet doctor pepper too, cause I like it like that.

After simmering the chicken until done (maybe 20 mins or so), panfry it to caramelize the sauce and crisp up the skin.


Them is good, oh yes. Sticky white rice is the perfect partner:


Roasted garlic crushed into olive oil, with salt and red pepper flakes for the fresh bread:


Mostly I think we used the bread to sop up the adobo sauce!

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