Chicken-Stew

5

When the weather is getting chilly like now, there’s nothing better than this dish with a shot of soju for dinner. It warms you right up! This dish is full of everything tasty, big chunky juicy dark meat chicken, soft potatoes and deep, rich and spicy juice that tastes so yummy when eaten with rice. Soju is a korean liquor made with mainly potatos. It tastes somewhere between japanese sake and vodka. It’s used in Korean cooking a lot, especially in cooking meat. When heated with meat, the alcohol evaporates and takes away the gamey smell of the meat with it. So even if you are not into drinking this liquor, it’s good to keep a bottle for cooking purposes. And they are super cheap at Korean grocery shops, usually less then $7 a bottle.  It is the most popular drink in Korea and there are many different brands but most of them come in green bottles. You can use any brand for cooking. If you can’t find soju near you, no worries. You can substitute soju with sake or vodka. You can use many different types of chicken as long as it’s dark meat: bone-in chicken thighs, wings, and drumsticks…etc. Just make sure they are not too big, and you might need to cook them a bit longer in order for the chicken to cook through. I like to use boneless chicken thighs the best because they take less time to cook and also less messy to eat. 

Chicken and Vegetable Stew

This Chicken and Vegetable Stew is both light and hearty, full of in-season vegetables and fragrant with fresh herbs. A nice weeknight dinner that’s also easy on your wallet.

Ingredients (serves 4):

  • 2 tablespoons olive oil
  • ½ large onion, finely chopped
  • 8 medium carrots, peeled and cut into thin slices
  • 2 sprigs fresh basil
  • 2 sprigs flat-leaf parsley
  • 1 garlic clove, minced
  • 4 chicken thighs (about 1.8 pounds in total)
  • 1 red bell pepper, seeded and chopped
  • ½ teaspoon sea salt flakes
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red chili flakes
  • 1 heaped teaspoon tomato paste
  • 1 tablespoon red wine vinegar
  • 2 ripe tomatoes, diced
  • 1 cup Chicken Stock
  • 2 cups boiling water
  • 1 large zucchini, rinsed
  • 2 cups baby spinach

In a marge Dutch oven, heat olive oil over medium-high heat. Add onion and cook, 1 minute. Add carrots, and cook, 3 minutes, until softening. Tear leaves of basil and parsley off from stalks and save them for later. Chop stalks finely, and stir into the Dutch oven along with garlic. Cook, 1 minute. Add chicken thighs and brown on all sides. Stir in red bell pepper, before seasoning with sea salt flakes, black pepper and red chili flakes. Stir in tomato paste and cook out, 1 minute. Deglaze with red wine vinegar and cook out, 1 minute as well. Finally, stir in tomatoes, and cover with Chicken Stock and boiling water. Bring to a slow boil, then reduce heat to medium. Cut zucchini in half lengthwise, then slice and add to the Dutch oven. Cover with the lid and simmer, 30 minutes.

Chop reserved basil and parsley leaves. Just before serving, stir basil, parsley and baby spinach into the stew, until spinach’s just wilted.

Serve Chicken and Vegetable Stew warm.

“In my movie, Mija’s favorite food is chicken stew. I didn’t make this film to oppose meat. Whether one is vegan or not is a matter of individual choice,” Bong explained, adding that he wanted audiences to “witness and understand” how meat was being mass produced.

“We coexist with animals and we should take time to consider their perspective. How we treat them today is a very recent phenomenon and came to be only after we included them in mass production,” he said.

“This is the state of capitalism today and this is what I wanted to convey.”

— 

http://www.bbc.com/news/world-asia-40337161

(Bong Joon-ho’s Okha)

I was tweeting a few minutes ago about how grateful I am for this perspective. I feel like I don’t always see a public person share my own viewpoint on animals, meat consumption, and capitalism, so this was refreshing.

youtube

Yuzu speaking Korean is too cute.  I need to save it here. ^^

@0:46, Yuzu: (in Korean) “Hello everyone.  I am Yuzuru.  Thank you for the support/cheers.”  

(in English) “I want to try ‘samgyetang’, ‘soondubu’.”  

[samgyetang= ginseng chicken soup;  soondubu= tofu stew]

BONUS (learning to say support/cheers) 

foureyesbullshits  asked:

What would be the favorite meal of the cadets and vets?

Mikasa: Cake
Reiner: Steak
Bertholdt: Chicken soup
Annie: Ceasar salad
Eren: Stew made by Mikasa
Jean: Omu omu
Marco: pasta
Sasha: Baked Potatoes
Connie: Hot dogs
Historia: Vegetable soup
Armin: Pancakes
Ymir: Kebab
Levi: Salad
Hanji: Pizza
Erwin: Waffles
Nanaba: Meat loaf
Mike: Schnitzel
Moblit: Mashed Potatoes

10

Chicken & Shrimp Fajita Soup 

A personal favorite that I recently came up with. It’s spicy and spice-filled. It’s absolutely perfect on a cold winter day. 

Ingredients 

1 ½ lb chicken thighs, cut into bite-sized pieces 

½ lb large shrimp, peeled, deveined, tail-off

½ large onion, finely chopped 

½ of one yellow, green, orange, and red bell pepper, cut into strips and then halved 

6 large cloves garlic, minced 

1 28oz can crushed tomatoes

1 can black beans, rinsed 

3 cups chicken broth 

2 tbsp tomato paste 

3 chipotle peppers in adobo sauce, chopped 

1-2 tbsp adobo sauce 

Seasoning blend: 1 tbsp granulated onion, 1 tbsp hot paprika, 1 tbsp ground black pepper, 1 tbsp dried cilantro, 2 tsp ancho chili power, 2 tsp smoked paprika, 2 tsp granulated onion, 2 tsp cumin, 1 tsp ground chipotle pepper

NOTE: You will not use all of the seasoning blend unless you want your soup heavily spiced. Save the remainder of the spice blend in a small glass jar or airtight container  

1 serrano pepper, chopped with seeds, optional 

Kosher salt to taste 

Olive oil 

Fresh cilantro for garnish 

Directions for Dutch Oven 

Heat a dutch oven over medium heat for 10 minutes. 

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the dutch oven has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes. 

Once the chicken has browned, remove the chicken with a slotted spoon to a clean plate/bowl, leaving behind the juice. 

In the same juice, sweat your onions, garlic, and bell peppers until they have slightly softened. 

Once the vegetables have softened, add in the chicken, crushed tomatoes, black beans, tomato paste, and chicken broth. 

Season to taste 

Raise the heat to a simmer and cover with a lid to cook for 1.5 hours. 

After 1 hour, reduce the heat and vent the lid to allow some of the liquid to evaporate.

After 1.5 hours, season to taste and add in the chipotle peppers, adobo sauce, shrimp and cilantro.

Allow to cook with the lid vented for 5-10 minutes. 

During this time, the soup should thicken considerably but still have liquid. 

Adjust the seasoning to your preferred taste and serve. 

Directions for Crockpot 

Heat a pan over medium heat for 10 minutes.

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the pan has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes.

Once the chicken has browned, place the chicken and its juice into the crockpot. 

Add in all ingredients except the shrimp and cilantro and cook on high for 4 hours. 

After 1.5 hours, season to taste and add in the shrimp and cilantro and cook on high for another 15-20 minutes until shrimp have cooked through. 

Adjust the seasoning to your preferred taste and serve. 

Enjoy! 

3

A gordita  in Mexican cuisine is a double sided tortilla made with masa and stuffed with cheese, meat, or other fillings. It is similar to a pasty and to the Colombian/Venezuelan arepa. Gordita means “chubby” in Spanish. There are two main variations of this dish, one which is typically fried in a deep wok-shaped comal, consumed mostly on center and south Mexico, and another one baked on a regular comal, prepared as a thick tortilla.

A gordita is typically prepared as a thick tortilla. The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the U.S border. An old variant of corn gorditas uses masa quebrada (broken dough) where the corn meal is coarsely ground, leaving bits of broken grain. Gorditas de migas is a version in which fried pork is mixed with the dough.

After cooking, the gordita is allowed to stand to drain excess grease. Then a slit is cut into one side and the gordita is stuffed with additional ingredients. These are usually guisados (meat stew) and salsa. Variations of the gordita include fillings of pork or chicken stew, shredded beef, chicharron, nopalitos, carne al pastor, beans, cheese, rajas (sautéed strips of chile), potatoes with chorizo sausage or picadillo. Gorditas are often eaten as a midday meal and accompanied by several types of salsas.

The most common and representative variation of this dish is the “gordita de chicharrón”, filled with chicharron (a spiced stew of pork rind) which is widely consumed throughout Mexico.

the-trashster  asked:

What would the Vets and 104th favourite foods be?

Mikasa: Cake
Reiner: Steak
Bertholdt: Chicken soup
Annie: Ceasar salad
Eren: Stew made by Mikasa
Jean: Omu omu
Marco: pasta
Sasha: Baked Potatoes
Connie: Hot dogs
Historia: Vegetable soup
Armin: Pancakes
Ymir: Kebab
Levi: Salad
Hanji: Pizza
Erwin: Waffles
Nanaba: Meat loaf
Mike: SCHNITZEL

Numbers (1/1)

Rating: M

Summary: Emma can’t help but wonder where she ranks. Killian reveals.

Warnings: Mentions of bigotry. 

It’s not like she’s kept track, per se.

Emma Swan has never cared about black books or numbers: for herself or her partners. After her first (and rather disastrous) relationship, men had been a one-and-done sort of deal. No sordid swapping of past tales. No coffee and eggs in the morning. And definitely no numbers (she had donated a fair amount to the Save Haiti Hotline when one guy was persistent about her digits.)

Keep reading

This striking mural – some 80 feet long – covers the wall outside a Yemeni restaurant in Hamtramck, Mich. It represents Yemeni Muslim culture and history, and was painted by the Chilean artist Dasic Fernandez over the course of a winter month in 2013: “during the freezing cold and snow,” according to the civic group OneHamtramck.

I keep coming back to the intense gaze of the young girl veiled in turquoise (top photo). When the mural was unveiled, Fernandez remarked, “The child whose face is covered, look what she is wearing. She is wearing the sky, which represents freedom.“

Yemenis are one of the largest demographic groups in formerly-Polish Hamtramck; they now make up about 20% of the population. In Hamtramck streets, it’s common to see women fully veiled, with only their eyes exposed. The Muslim call to prayer rings out five times a day from more than a dozen mosques around the city.

By the way, Elissa and I highly recommend Sheeba Restaurant, which is on the other side of that mural. Above, you’ll see some of our Yemeni feast. We sampled maraq (lamb broth soup), creamy baba ghannouj, fassolia, fattoush salad, chicken stew with vegetables, and a fragrant lamb fahsa, which came to the table bubbling and steaming in that black casserole. Oh, and that delicious flatbread, which was the size of a hubcap before we tore into it. With admirable restraint, we abstained from dessert. 

–Melissa

Photos: Melissa Block/NPR

cristofe-liz  asked:

What would everyone's favorite food be? Love the series so far :P

Mikasa: Cake
Reiner: Steak
Bertholdt: Chicken soup
Annie: Ceasar salad
Eren: Stew made by Mikasa
Jean: Omu omu
Marco: pasta
Sasha: Baked Potatoes
Connie: Hot dogs
Historia: Vegetable soup
Armin: Pancakes
Ymir: Kebab
Levi: Salad
Hanji: Pizza
Erwin: Waffles
Nanaba: Meat loaf
Mike: SCHNITZEL
Moblit: inhales mashed potatoes