Thai Basil Chicken- Pad Kapow

Living in Thailand back in 2002-2004, this was by far my favorite dish. There are many variations of this recipe. My sisters have their version, my mom has hers, and of course my wife Allison has hers. Allison says she makes the best, I wont disagree, it is pretty good, but here is my version. :)

Ingredients:

1-1.5 lb Chicken (i use boneless thighs)
1- Onion
1- Red Bell Pepper
5-Cloves of Garlic
1- Habenero pepper (can sub Thai Chili's if you have those where you live)

2- Serrano peppers (can sub Thai Chili's if you have those where you live)
1-Handfull of Fresh Basil (Chopped)
2 Tbsp Oil
1 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tbsp Fish Sauce
3 Tbsp Oyster Sauce

I start by cutting my onion and red bells, set aside. I then cut my garlic and the chilis and then mash them with my mortar and pestal.

Add oil to the Wok or Skillet, put to medium high. Cook onion and red bells for about 3 minutes. Add food processed chicken and cook while stirring for about 3 minutes.

Add the Garlic and chili and cook another 5 min or until chicken is cooked through. Add the 3 different sauces and the sugar. Cook another 3-5 minutes. Add Basil and cook on low for about 1 minute or until wilted. Serve over jasmine rice.

Smoked Paprika Chicken

I got this recipe from the Food Network show "The Best Thing I Ever Ate". It was chef Alton Brown's pick. I made it tonight and it turned out great.

Ingredients


6 ounces pimento stuffed green olives, chopped

2 teaspoons lemon zest

2 cloves garlic, grated

3 tablespoons smoked paprika

1 tablespoon olive oil

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper, freshly ground

8 bone-in, skin-on chicken thighs

2 pounds Yukon gold potatoes, unpeeled

1 medium yellow onion, frenched





Directions

Preheat oven to 375 degrees F. Combine the olives, lemon zest and garlic in a small bowl. Set aside.
Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage to coat.

 Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.

Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan.

 Bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

New Mexico Green Chili Stew

Growing up in the 505, it is imperative that you know how to make a great green chili stew. Every one I know has their own way of making this dish. My Mom and my sister Sally make a really good one as well. Here is mine.

Ingrediants:
1lb Ground Beef 90/10
2lb Pork Chunks for Stews
1 Yellow Onion
5 Cloves Garlic
1 Can Sweet Corn
1 Can Fire Roasted Diced Tomatoes
2 Tbsp Veg Oil
6 Tbsp Flour
Salt/Pepper
18-20 Fresh Roasted Green Chilis (peeled)
32oz Chicken Stock
4 medium sized New Potatoes

Directions:
Dice the onion and the garlic. Add oil to the pot and turn to medium high heat. Add the beef, pork and the onion and garlic. Add salt and pepper and stir about 10 min or until beef is cooked through. Add the flour and stir for 5 min. Turn off heat. In a crock pot, add the chicken stock, can of tomatoes and corn, and the potatoes. Add the diced green chilis and the cooked meats. Cook on high for about 1.5 hours or until boiling. Turn crock pot to low and cook anouther 4-5 hours. May need to add more salt at this point to the pot. I added about 1 Tbsp during the cooking. Serve with warm flour tortillas and shredded cheese on top if you like.