These One Pot Chicken Recipes leave you with ultra tender flavorful chicken and a very flavorful side dish. The chicken gets browned on both sides and the drippings are used to flavor everything. You MUST cook with a thermometer to test the doneness of the chicken. The chicken is safe to eat at 165 degrees F but I prefer my dark meat cooked between 180 – 200 degrees F. You cook it to where you like chicken best and until the rice is done. I also can’t tell you exactly how long it will take. Ovens to differ and pans do differ in thickness. For best results place pan in middle rack. I also note than when you cook chicken this way that the skin will not come out crispy. I do note that Persian Style Rice is often more yellow than I made it. Not always but often yellow coloring is added. Other times turmeric or more saffron than I used is added…..I think I used the right amount of saffron that taste good.
Ingredients for around 6 servings
4 lbs chicken quarters (3 or 4 large leg quarters)
salt to taste
ground black pepper to taste
granulated garlic to taste
1 lemon – slice off the rind and white stuff with a knife – chop uo the lemon into pea sized pieces – remove seeds
1 teaspoon cumin
1 teaspoon cardamon
1 teaspoon cinnamon
pinch saffron
1/2 c dried cherries
1/2 cup sliced almonds
1 Tablespoon vegetable soup base (less sodium than salt and more flavor)
1 teaspoon ground black pepper
1 cup rice (basmati is traditional)
1 1/2 cup water
Directions
Set oven to 350 degrees F.
Salt, pepper and use granulated garlic to season the chicken on both sides.
Brown the chicken on both sides. Either in a fry pan with a little oil or broil for about ten minutes on each side. The dripping go into a pot and put the chicken to the side. In the pot with the drippings add the garlic, lemon, cumin, cardamon, cinnamon, saffron, cherries, almonds soup base and black pepper on medium high heat for a couple minutes till the garlic looks cooked. Add the water and bring to a boil. Once boiling shut off and mix in the rice. Pour it in a large baking pan or a 1/2 pan and add the chicken. Cover well with foil and cook till the rice is done and the chicken is at least 165 degrees F. Check at 90 minutes. This dish may be done in around 90-120 minutes.
Banh Mi Bistro Vietnamese Eatery is located in North Phoenix Arizona. This is a casual order at the counter Vietnamese Restaurant that specializes in serving about a dozen different Banh Mi baguette sandwiches. They also serve most Vietnamese favorites but DON’T SERVE PHO.
Everything I’ve tried at BMBVE is great and at this time (subject to change) EVERY FORKING THING on the menu is under $10.00 but the $4 $5 dollar menus should be mentioned because they are CRAZY GOOD for less than fast food prices.
You order at the counter, pay, grab a drink and seat yourself.
Every choice is a winner.
But this $4.00 and $5.00 Menu is not to be missed.
We tried most of the $4 and $5 dollar items.
Here are the egg rolls ($4.00)
Three crispy egg rolls with fish sauce and lettuce and vegetables to wrap around the egg rolls.
Fire cracker salmon rolls ($4.00).
My favorite on the $4.00 are the potstickers. These potstickers are better here than from most restaurants in the area. They also come in chicken or pork.
I think my husband’s favorite $4.00 are the pork belly bao buns….(he said they were better than the last bao buns he’s tried)
The $5.00 menu is so much better than any fast food I’ve tried anywhere.
One of my favorite $5.00 plates is the lotus root salad.
It light refreshing, crunchy and herby…….It comes with shrimp but I usually skip the shrimp…He’s a better look.
There is a $5.00 Papaya salad too.
The $5.00 chicken cabbage salad is CRAZZZZZZZZZzzzzy good.
This is a pretty Forking BIG salad for $5.00 and it’s DELICIOUS TOO! It’s more like a Vietnamese herbed slaw that’s lightly creamy lots of marinated slices of chicken in it. It’s light but filling and very satisfying. This might be the best deal in North Phoenix!
Everything at Banh Mi Bistro Vietnamese Eatery is Worth a Fork! ….(but the $4.00 & $5.00 menus are really special!)
Worth a Fork!
www.BanhMiBistroAZ.com
Every THING is subject to change and your experience may or may not differ.
This is not an authentic recipe but it is made with many of the flavors that Tikki Masala contains. I was thinking that most people would probably like a Tikki Masala Potato dish so here my variation that you might enjoy. My variation doesn’t contain any dairy. Feel free to change it up with heavy cream or half and half or yogurt instead of the coconut milk if you care too. This Vegetarian Tikki Masala Style Potato Stew is delicious and very aromatic with a little heat. Feel free to adjust to heat to your liking.
Ingredients for about 8 servings
3 lbs red skinned potatoes
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon black pepper
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon granulated garlic
2 Tablespoons course sea salt
1 serrano pepper (or to taste) – fine chopped
1 inch fresh ginger – fine chopped
3 garlic cloves – fine chopped
1 Tablespoon canola oil
2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon garan masala
1 Tablespoon dark brown sugar
2 tablespoons tomato paste
1 red bell pepper – rough chopped
1/2 sweet onion – rough chopped
1 13.50 ounce can coconut milk
2 cups potato water (from what you boiled potatoes in)
1 teaspoon curry leaves (fine chopped) (some people treat curry leaves like bay leaves and toss them out)
2 Tablespoons fresh cilantro
1 cup frozen peas
1 carrot – peeled, sliced thin
Directions
Peel potatoes and cover well with water in a sauce pot. Try to get the potatoes about the same size so they all cook at the same time. Add cumin, red pepper flakes, black pepper, granulated ginger, granulated garlic, cinnamon and course sea salt to the water. Bring the water to boil and reduce to a slower boil. Boil the potatoes under they are fork tender. (about 15 minutes) Then drain the potatoes, set to the side and SAVE the flavorful potato water. You need about two cups of it for your sauce.
Put a pan on medium high heat with oil, serrano pepper, ginger, garlic, paprika, chili powder, garan masala, tomato paste and sugar. Heat till fragrant. Then toss in the red pepper and onion. Heat them up till they are cooked threw. Add coconut milk, 2 cups potato water. Let it reduce to half. Mash about three potatoes into the sauce to make it thicker. Add the carrots and peas they only need about a minute. Add Potatoes back and the remaining herbs. Serve.
There is ALWAYS something NEW, Different, Weird, Limited and Special Edition out there in the wonderful world of food. When I go out to a store I never know WTFork I’ll come across. Here’s something DIFFERENT! Up above is Jell-o brand no bake S’Mores Dessert…..(s’mores give me the he-be-je-bees)….but these s’mores are made with margarine (might as well be Forking vasoline) and artificial flavor…..YUM! We all LOVE artificial flavor……Who the Fork wants real chocolate anywho?
Moving on…….
Now we Forking Have Limited Edition Dr Pepper in dark berry flavor……WTFork is that…..dark berry??? It’s not blackberry or it would be called blackberry….I never heard of darkberry……this is WIERD!
White we are on Coke there’s a lot of Forking DIFFERENT Coke on the shelves these days…….Blueberry açaÃ, strawberry guava, ginger lime, feisty cherry, zesty blood orange, twisted mango and all the other Forking Cokes.
Aussie Outback naturally flavored Mango Coconut Licorice sounds tasty and DIFFERENT……but I didn’t buy it.
Jelly Belly Candy Cones are DIFFERENT and WEIRD ….?…….but WHY?
This might be NEW – Never came across 2 Snickers White before……?
NEW – Entenmann’s Banana Toffee Pancake and Waffle Mix and Meyer Lemon Poppy Seed Pancake and Waffle Mix…..both sound tasty…..don’t know if they are.
Here’s Limited Edition Peach Cherrios……?….might be good?
DIFFERENT – OH FORK! Post is making Honey Maid S’mores cereal………
NEW – Post Sour Patch Kids Cereal……(ick) I’d never eat that….unless someone paid me so much money that I had to…….that would be LOTS of money….LOTS of Forking money.
Different – Taali Water Lily Pops in Tikka Masala, White Cheddar and Tangy Turmeric….I bought the Tikka Masala…wow…very flavorful and also spicy…..really good but you can’t eat too many because they are very intense with flavor.
DIFFERENT – Vegan Rob’s makes Brussel Sprout Puffs, Cauliflower Puffs and Beet Puffs…….I didn’t buy any but maybe next time I’ll try one….They sound intriguing…..Think I’d try the beet puffs.
DIFFERENT – Kettle Heroes Artisan Small Batch Prickly Pear Kettle Corn…..sounds tasty but I don’t know if it is….
Popcornpolis Apple Pie Pop Corn …This is DIFFERENT………..
By Popsolot – Moroccan Harissa Kettle Corn………..Sounds yummy and is really DIFFERENT.
Old – Popcorn made with Nestle Butterfinger…..That’s how you know it’s old….Butterfinger is made by a different company these days….maybe this is Weird?
Different – Belmont Gouda Bacon Gourmet Peanuts……Who knew?
NEW – Wavy Pringles potato crisps in classic salted and cheddar flavors.
Different – Dewey’s bakery crackers in Carolina Style BBQ, Sriracha Cheddar and Coastal Carolina Spices…..could be interesting….. (later I purchased the Sriracha Cheddar…..WOW! those were the very FORKING BEST Cheese Crackers I’ve ever tasted……Gosh they are are FORKING GOOD!)
Maybe WEIRD – Wild Brand Chicken Chips in Chicken and Waffle Flavored and Buffalo Flavored made from Tapioca Flour………not for me but maybe my dogs would like them..
NEW – One Culture Brand quick soups to make for work or home…..in Japanese Spicy Ramen, Chinese Chicken Noodle and Taiwanese Beef Noodle.
Here’s Tiger Tiger Brand – NEW – curry in no time butter chicken, curry in no time tikka masala and noodles in no time pad Thai.
Here’s Farmer’s Pantry Steak & Fries that is beef jerky and French fry crisps and also Farmer’s Pantry Bacon and Cornbread Crisps…that’s bacon jerky and cornbread crisps…….I’d say these are weird……
DIFFERENT – I’m certain that Korean Sea Salt has been around forever but I don’t usually come across it.
WEIRD – Here’s Hunts Ketchups……On the right is Hunts best ever Ketchup in Thicker and Richer…….On the left is Hunts Ketchup that must be old and lousy….Look at right hand corner of bottles…..both read 20 servings but the bottle on the right is almost twice as big WTFork!…(1 lb 4oz and a 2 lb bottle).
DIFFERENT – Here are several other newer mustards and one ketchup I came across. There’s Miller’s Banana Pepper Mustards and Truffle Pig black truffle mustard and Truffle Pig Black Truffle ketchup……?????????
Brooklyn Delhi (Delhi not deli lol) curry mustard and curry ketchup. Intriguing…….and DIFFERENT!
Maybe NEW – Melinda’s now makes Green Sauce, Thai sweet chili sauce and sriracha wing sauce.
NEW – Pioneer Woman Brand Pasta Sauces in Garden Vegetable, Marinara and Four Cheese……The Cheese variety doesn’t look very cheesy I must say……..
Maybe NEW – Lidia Bottled Tomatoes Sauces……? Actually they might be very good?….just look at the ingredients on the one jar.
All good ingredients….might be good!
Maybe NEW – Scarpetta – No added Sugar Marinara, Cherry Tomato and Tuscan Vodka Pasta Sauces. These might be good too! They do sound good…???????
The whole stinking world is Ranch Happy…….People these days use ranch dressing to finish up their pizza crust…….It’s crazy!
NEW, DIFFERENT and WEIRD – Hidden Valley also makes Blasted creamy dipping sauces in zestier ranch, ranch dipped pizza and bold buffalo……who knew?
WEIRD – Cheez-it might be the tastiest manufactured cheese cracker out there but it is madness that this cracker comes in over 15 varieties……..later I came across Spiderman CHEEZ-IT Crackers.
I don’t know? (also WEIRD)
Either Oreo lied or my supermarket put out old cookies?
Here’s NEW Carrot Cake Oreo Cookies……These were out last year! HOW THE FORK can they be new? Unless its a new recipe? Forgot to look at date…think they are old cookies.
Well here’s another NEW – Oreo I found….This one is also strange.
Here’s Double Chocolate Flavored Oreo Candy Bars………It’s hard to see but in the little circle on the left side says the candy bar contains hazelnut paste. Wouldn’t that make the flavor of the bar Double Chocolate Hazelnut?
Well that was the NEW, Weird, Different, Limited and Special Edition Foods out there for August 2019. I don’t know WTFork I’ll come across next month.
The Phoenician Tavern is a casual pub kind of restaurant located by the golf course at the Phoenician Resort in Scottsdale Arizona.
When you get to the gate keeper’s booth and stop…then turn right to get to the Phoenician Tavern. Next walk up the steps or hop on the elevator and you’re here.
Reservation or not the hostess will ask your name and you will be address by your name from your server.
We make are way to the dining room.
There are tv’s on the walls, dark furniture, matching wood trim and neutral colors and big windows around the room.
There’s views of the golf course from most of the windows.
They offer a lot of variety on the menu….There are all kinds of snacks like chips, dips, hot chicken and wings. There is fish and chips, macaroni and cheese, prime rib, burgers, salads, soup and more.
Today I went with the warm citrus salmon sandwich on toasted dill bread. ($17.00 subject to change)
Sandwiches are held together with cute golf tee picks.
The sandwich is STUFFED with LOTS of reasonably fresh tasting salmon that cooked around medium well but is still juicy.
Also in the sandwich is peppery arugula and a sweet heirloom tomato slice. The lightly grilled dill bread is also brushed with a lemon curry mayo. Sides that come with the sandwiches are fries, sweet potato fries and the pub salad that comes with mustard vinaigrette. I picked the pub salad and it’s light, tasty and refreshing. I notice that the cucumbers sure didn’t come from Safeway because these are crisp, sweet tasting and also are de-seeded.
My husband tried the smoked wagu tri tip French dip ($16.00 subject to change).
There is caramelized onions on the sandwich. There is also Camelback IPA mustard that my husband said is especially good. The smoked wagu tri tip is flavorful, tender and also is a generous amount. Au ju for dipping completes the French dip.
Service was efficient and friendly
That was my first taste at The Phoenician Tavern in Scottsdale
www.ThePhoenicanTavern.com/Phoenican.Tavern
Every THING is subject to change and your experience may or may not differ.
Hush Public House is a small but slightly upscale restaurant located in a strip mall in the north end of Scottsdale Arizona. They offer a full bar and menu of mostly many sharing plates that might be slightly globally inspired but lean slightly towards Italian. They also offer a variety of dinners. On the night of my visit pasta, chicken, seafood and beef were all on the menu.
When you walk in you see a busy and also loud bar.
The music is also kind of loud.
When you are seated you see how this is really a tiny place.
The kitchen is behind half of the bar.
Here’s the other half of the bar.
We decided to start with something salad like but more interesting. We tried the grilled treviso.
It’s covered with finely shredded manchego cheese, cured egg and chives…..I taste some. It’s very bitter…..I knew it would be bitter because treviso is a bitter kind of fancy cabbage…..but this is really bitter. The cheese is very good and gives some relief to the bitterness. This dish is unique and interesting but isn’t for everyone because you have to have a high tolerance for bitterness. ($13.00 subject to change)
For dinner I tried the roasted half chicken.
My half chicken is missing the wing and leg. The skin is notably crisp and is served over Swiss chard, wild mushrooms and is in a rich Madeira laced stock that is stunning and delicious. The Breast is kind if thin for breast and is on the dry side but the thigh is much more flavorful and moist……there just isn’t much of it ($25.00 subject to change).
My dinner might not be typical of what they usually serve…..This dinner has been featured in our local newspaper, other publications and Yelp. I took a photo from Yelp so you can see what I saw from other publications.
www.Yelp.com
Any who-
My husband tried the Italian Beef Sandwich ($28.00 subject to change)
The brioche bun sandwich is served open faced. The slightly over toasted bread is soaking in a pool of rich beefy stock. There’s melted smoked provolone cheese, and a small amount of melty succulent tender beef that is topped with finely chopped giardinara. The plate is almost amazing except for one thing. This $28.00 sandwich only has about 3 ounces of beef on it.
We tried the peach toast for dessert ($16.00 subject to change).
The palisade peaches are especially flavorful and are delicious. House made ricotta is very creamy. There’s hazelnut dukkah, fresh mint and some local honey on a very sturdy toasted grain bread. It’s all delicious here…
That was my trip to Hush Public House in Scottsdale AZ.
www.HushPublicHouse.com
Every Forking THING is subject to change and your experience may or may NOT differ.
Recently I had a similar dish of stuffed peppers at Los Arbolitos De Cajeme Restaurant in Phoenix but they served a Mexican Style Dish made with Marlin. This is an Italian Style Tuna made with regular tuna, cured olives, artichokes, capers, fresh parsley and golden raisins. Feel free to use a better tuna but I think that would be a waste. It doesn’t make sense to waste $25.00 a pound tuna to make any tuna salad. Italian jarred tuna is better but that cost $6.00 for a small jar. Regular tuna packed in a pouch with water is the best for this recipe. Also feel free to use whatever pepper that you enjoy that is the best from your market. My tuna recipe is very good and you might want to try it even if you aren’t stuffing it in peppers.
This recipe makes around two servings.
6.4 oz chunk light tuna in water from a pouch
1/4 cup sweet onion – fine chop
12 cured olives – pits removed and chopped (hard to find, I found them at Whole Foods or you have to order them)
1/4 cup jarred artichokes or frozen – chopped (preferably frozen or packed in water…you’s be nuts to cook a fresh one for this recipe)
2 teaspoons capers
1/4 cup fresh parsley leaves – chopped
2 Tablespoons golden raisins – chopped
1 ripe juicy lemon – just the fresh squeezed juice
2 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
fresh ground sea salt to taste (you won’t need much of any)
fresh ground black pepper to taste (you won’t need much)
about 10 smaller but not too small peppers – I used 10 guero chili peppers that ran somewhat spicy )
About 3 medium sized tomatoes cut in half
1/4 cup fresh basil – torn or chopped
a very small amount of reduced balsamic vinegar for finishing (I like the Fini Brand….It’s better not to reduce balsamic yourself because it’s next to impossible to clean the pot afterwards)
Directions
Set oven to 400 degrees F.
In a medium sized bowl add the tuna, onion, olives, artichokes, capers, parsley, raisins, lemon juice, olive oil, balsamic and mix well. Sample a small amount and salt pepper to taste.
You need to cut the cores from the peppers. Just below the stem make a slit across and a slit down the center of the first slit like a “T” shape. Pull out the core and stuff and pack the pepper tight with the tuna salad. Repeat till you are done and place the stuffed peppers on a baking sheet with the half tomatoes.
Put the baking sheet in the oven till they char up some and filling is hot. In my oven about 30 minutes was right.
Italian Style Tuna Stuffed Peppers
Add a small amount of reduced balsamic if desired (If you are using a mild pepper you might not want the reduced balsamic because it will be too sweet) Top with some fresh basil.
I saw these NEW Creepy Cocoa Crisp M&M’s at my local Target Store. These Creepy Cocoa Crisp M&M’s are exclusive to Target Stores. This flavor is described on the package as a cocoa crisp center with a layer of dark chocolate. I look at the package and notice that this is the first new or limited edition flavor of M&M’s in a LOOOOOOOOOOOONG Time…….maybe many years (or decades) that doesn’t say with artificial flavor on the front of package.
I look at the ingredients…..and get excited……..Looks very promising…..
I open the package up and take a sniff.
It smells just like a bag of chocolate chips.
I pour some M&M’s out.
These are smaller sized and slightly irregular in shape. They come in colors of yellow, red and brown.
I eat one……Ummmm It’s chocolatey and crunchy. It reminds me of the “Crispy” variety of M&M’s but it taste like chocolate chips and a little bit of hot cocoa flavor.
I eat another and let this one melt in my mouth. It had the usual sweet candy shell. Then I’m left with chocolate that taste like a chocolate chip. Then the chocolate melts away and I’m left with a small crispy chocolate cereal lump in my mouth. The chocolate lump taste similar to what I think I remember a cocoa puff taste like. (it’s been decades since I ate a Cocoa Puff)
I bit into a few so you can see what they look like inside.
DANG !!!!!!! It’s Forking easy to keep eating them. They seem lighter and airier than regular M&M’s with a good chocolate taste……They have the right amount of sweetness, salt and are ever so slightly bitter with that chocolate chip flavor and a smidgen of hot cocoa…… It’s actually hard to stop eating them!
I’d say these new Creepy Cocoa Crisp M&M’s are Worth a Fork! These are good enough to be a permanent M&M flavor.
I came up with this recipe after buying a 18oz container of blueberries that was on sale at Sprouts Market for less than $2.00…..I was going to make something sweet but changed my mind and figured something savory would be more challenging and healthier. In my mind I imagined chipotle would go very well with blueberries and then I got the idea that beans would be perfect in a chipotle blueberry bbq kind of sauce so that’s what I did…..I figured that if I cook down the blueberries some I wouldn’t need to add any sugar and I also didn’t need to add any oil or fat. This is something different and delicious. It’s a little spicy, smoky, with just enough spice and it’s laced with a natural blueberry sweetness….It’s really Forking Great! This is perfect for any BBQ. This will serve 4-6 people depending on how much you take. I think it will go great with any grilled meat.
Ingredients for around 5 servings
18oz fresh blueberries
1/2 cup water
1/4 teaspoon course sea salt
1 Tablespoon adobo sauce
2 chipotle peppers – minced or fine chopped
1 medium sweet onion – small dice
1 red, yellow or orange bell pepper – small dice
2 garlic cloves – ground to paste or microplane
1/4 teaspoon course sea salt
1/2 teaspoon ground black pepper
1/2 cup apple cider vinegar
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 – 19oz can black beans – rinsed at least three times and drained
Directions
I sort of did it backwards but it worked well. Get out a sauce pot and add the blueberries, water and a 1/4 teaspoon salt on to a medium- medium/high boil. Stir occasionally and let it cook down some for around 15 minutes. Then add the adobo sauce and the chipotle peppers. Stir well and put the mixture into another container. Don’t worry about cleaning the pot and add the onion and bell pepper. remaining salt, pepper. Cook till soft…Turn down heat to medium. Add garlic, vinegar, cumin, chili powder and the beans. Then add back the blueberry mixture. Stir well and serve.
Seydi’s Pupuseria and Grill is located in a strip mall in North Phoenix Arizona. This is a casual order at the counter kind of restaurant that specializes in serving Pupusas ……(Salvadorian stuffed flatbreads). They also offer Salvadorian style breakfast such as tamale, rice, beans, plantains and burritos. They offer appetizers, close to a dozen different pupusas, (either meat and cheese or cheese and vegetable) a couple soups, combination entrees and plantain empanadas.
You order at the counter, pay and seat yourself.
We shared two of the combination plates. The first plate we tried was the #12 steak that comes with two pupusas ($9.50 subject to change).
The Pupusas were CRAZY CRAZY GOOD….. (they are under the steak).
The Pupusas are like Salvadorian really great grilled cheeses……..inside of them is LOTS of tasty mild melted cheese. One pupusa has some wild flowers in it that don’t add much flavor but the one with jalapeños is incredibly delicious. The pupusas got crisp ends that are tasty…crispy cheesy buttery grilled and really delicious sort of corn masa flavor….They are also big……I don’t think most people would be able to eat two of them because they have a lot of filling. They also gave us this delicious not-too-spicy but flavorful chili sauce to spike things up a bit and a little cup of very sharp spicy slaw. The steak was just ok and a little tough and chewy but it tasted better with the addition of the sauce.
My husband tried a side of Salvadorian Sausage. He enjoyed the flavors but said the texture was dry.
The Fried Tilapia Plate comes with rice, beans, salad and fried jalapeño and house made corn tortillas ($11.99 subject to change).
The Fish is fried to perfection. It gets a squirt of fresh lime. It’s so moist and flaky. It falls off the bones. It’s a little hard to eat with plastic silverware but we manage. Beans were well seasoned and almost like in a soup. The rice was fluffy and studded with peas and carrots and seemed like it was laced with chicken broth.
The house made corn tortillas are a nice thoughtful touch!
I would say that Seydi’s Pupuseria and Grill is Worth a Fork!
Worth a Fork!
www.Seydis-Pupuseria-Grill.business.site
Every THING is subject to change and your experience may or may not differ.
