• last year
Transcript
00:00 ♪ Where is it ♪
00:01 ♪ Oh, oh, oh, oh ♪
00:04 ♪ You know you make it seem easy ♪
00:07 - Yay!
00:08 (audience cheering)
00:11 - Hey everyone, I'm Stefano Fajta,
00:13 and you're in the kitchen where the recipes
00:14 are always fresh and easy to make.
00:16 Everyone's happy when chicken's on the menu.
00:18 It's a really popular meat,
00:19 and I know you love to cook with it, right guys?
00:21 - Yeah!
00:22 - But sometimes you get stuck in a rut.
00:25 So today I'm making three flavorful chicken dinners
00:28 that will shake up your routine just a little bit.
00:31 First, I'll fire up the grill
00:32 with my Portuguese grilled chicken.
00:34 Great for entertaining.
00:35 I'm serving it with a flavorful sauce
00:37 that you're gonna love dipping into.
00:39 Next, easy chicken tikka masala.
00:41 It's one of the most flavorful chicken dishes
00:43 you'll ever eat, and it's got great color too.
00:45 Finally, if you love Mexican food,
00:47 you're gonna wanna make my Mexican chicken soup.
00:50 It's got big flavor,
00:51 and the leftovers are even more delicious.
00:53 You guys ready?
00:54 - Yeah!
00:55 - Let's get started with my Portuguese grilled chicken.
00:58 So, guys, chicken is great
00:59 because you can add anything to marinate it.
01:02 I mean, it'll go with almost anything.
01:04 So what we wanna do
01:04 is a traditional Portuguese marinade, right?
01:08 So what we need, a little bit of wine.
01:10 And wine is great, okay?
01:12 It's gonna add a lot of flavor.
01:14 We need some garlic.
01:16 So I have some chopped garlic
01:18 that I'm gonna just put in my bowl.
01:20 Obviously we need some herbs, right?
01:21 So we're going Mediterranean here, okay?
01:24 So parsley, we need some flat leaf parsley.
01:27 And we need some rosemary.
01:30 Look at that.
01:31 Doesn't that look great?
01:32 Amazing.
01:33 So the rosemary, what we wanna do,
01:35 you can just remove one of the sprigs
01:37 and just slide your fingers down the sprig,
01:40 and the leaves will come right off.
01:43 So we need about two sprigs of rosemary.
01:46 And remember, you're marinating, right?
01:47 So you should do this well in advance,
01:50 probably about at least an hour.
01:53 If you can do it the day before, it's even better
01:57 because then it's really gonna soak up the flavors.
01:59 So chop that up, add that to our bowl.
02:02 So we got white wine, we have garlic,
02:05 we have rosemary, parsley.
02:07 Now what we need is some olive oil.
02:09 So we're gonna add that.
02:10 Wow, we like olive oil.
02:14 Olive oil and chicken, they're good friends, right?
02:16 A little bit of dried oregano.
02:17 So we're gonna put about a teaspoon, maybe another.
02:21 Why not?
02:22 Okay, finally, some piri-piri sauce.
02:24 So it's kinda like Portuguese hot sauce.
02:26 If you don't have it, you can use regular hot sauce.
02:28 You can use sambal oelek.
02:30 You can use whatever you have at home, you know, that's hot.
02:32 If you don't like hot, don't put it, right?
02:35 So we're gonna add a little bit of piri-piri.
02:38 Ooh, mix that up.
02:41 So my marinade's ready, okay?
02:44 I'm sure that when you guys go to the grocery store,
02:47 you see, you know, you have chicken breasts already pre-cut,
02:51 but usually you can get a really, really good deal
02:54 on whole chickens, okay?
02:56 Now, we have to cut it.
02:57 So what we wanna do is I'm gonna show you
02:59 exactly how to do that.
03:00 So we have the legs.
03:01 What I wanna do is just make an incision
03:04 next to the thighs, okay?
03:06 And then we just wanna loosen up the joints, right?
03:09 So we're gonna be able to see them.
03:11 So then we could just follow the joint, just like this.
03:16 We remove one drumstick and one thigh.
03:19 So we start with the thighs and the drumstick, guys.
03:22 Okay, so I'm gonna show you,
03:23 this is really, really, really simple.
03:25 So once that's done,
03:26 we can go and just remove the drumstick.
03:30 Just cut it at the joint.
03:31 So just like this.
03:34 And make sure you have a good knife, right?
03:37 You can use a cleaver,
03:38 but you gotta make sure that your knife is nice and sharp.
03:40 So now, once we did that, the bird,
03:44 we wanna remove the wings.
03:46 So we can just follow, just make an incision,
03:49 and then again, follow the joint, remove one wing,
03:53 remove a second one, and then you're left with this piece.
03:58 So what we wanna do is just, using your hands,
04:01 gonna open that up,
04:02 you just wanna pull away the carcass, just like this.
04:07 There you go.
04:08 So we're gonna cut that.
04:09 This we can use, put it in some water,
04:15 make yourself a stock, amazing.
04:17 Here, we have the backbone, so we'll follow the backbone
04:21 and just split the breasts in two,
04:26 and then cut them in half.
04:29 So by doing this yourself, you save a few bucks, right?
04:37 Pretty easy, right guys?
04:38 10 pieces.
04:40 So we're gonna take these pieces,
04:42 pop them in a dish, just like this.
04:48 We're gonna grab our marinade, put that over it,
04:51 or you can put this in a bowl, whatever you like.
04:56 And now, get really personal with your chicken,
04:59 give it a good massage, right?
05:02 Wow.
05:03 Get your hands dirty a little bit.
05:06 It's important to get the flavors everywhere,
05:08 so you just wanna really massage it.
05:09 It's happy chicken.
05:12 And we'll leave it sit in the fridge for about an hour,
05:17 like I said, or at least a day, right?
05:20 So, I'm gonna wash my hands.
05:22 I really enjoy the fact that I'm making Portuguese chicken
05:25 because it reminds me, I had a,
05:28 back when I was young, my next door neighbor
05:32 was Portuguese, right?
05:33 And every Sunday, it was like clockwork.
05:35 11 o'clock, the guy was out grilling chicken
05:39 and grilling sardines.
05:40 Minus 30, the guy was out, 11 o'clock,
05:43 grilling his chicken and his sardines.
05:44 So it's fantastic.
05:46 So, as this just marinates a little bit,
05:49 I'm gonna make our sauce to dip in, right?
05:51 So I have a hot pan, and to that, pretty simple as well.
05:54 Olive oil, always start with olive oil, right?
05:57 Put some onions in there, some garlic.
06:01 We need to give it a little bit of a kick.
06:04 So, I have some finger chilies, okay?
06:07 What you wanna do is just open them,
06:09 remove the seeds, chop them up really, really, really fine,
06:12 put them in your sauce.
06:14 If you like something a little more spicy,
06:16 keep the seeds, that'll work.
06:18 So, I put my chili in here, season, salt,
06:24 important, pepper, a little bit more piri piri.
06:29 Again, if you don't like it that spicy, guys,
06:32 don't put as much.
06:34 And then barbecue sauce.
06:36 You need some kind of tomato somewhere,
06:38 you need some kind of vinegar, some kind of sweetness too.
06:40 So we're gonna add a little bit of vinegar.
06:43 To give it a little bit of acidity.
06:45 We're gonna balance that with a little bit of sugar.
06:49 Smells fantastic.
06:55 Okay, so we mix that up.
06:58 And finally, we're gonna add our tomato.
07:02 So we have some pureed tomato, put that in.
07:10 Mix it, and we wanna let this simmer
07:13 for about 15, 20 minutes.
07:16 Listen, put it at really low heat,
07:18 let it simmer for half an hour.
07:19 You want it really to reduce.
07:20 Okay, it's gonna thicken up.
07:22 You can actually put a hand mixer too in here and puree it.
07:26 Okay, if you want it really smooth.
07:28 And that's it, so that's cooking.
07:31 My grill is hot, you have a barbecue,
07:33 use the barbecue at minus 30.
07:35 The guy was grilling his sardines and his chicken, okay?
07:38 So, grab the chicken, pop the chicken on the grill.
07:42 And that's it.
07:45 So after the break, I'll take this chicken off the grill,
07:48 and then a creamy chicken dish
07:50 that's cheaper and faster than takeout.
07:53 Don't miss it.
07:54 Food, nothing too fancy.
07:59 So we just pop a few pieces on this dish.
08:03 And if you want, shred a little bit of the meat,
08:06 put it in a sandwich.
08:07 We have a little bit of our sauce,
08:10 so we just wanna put that on the side, just like this.
08:15 And you know, even better, if you like it,
08:18 just put it on the chicken a little bit.
08:20 And there you go.
08:21 There you go, guys.
08:23 Look at that.
08:24 (audience applauding)
08:24 That looks good.
08:25 I mean, you know, real wholesome food, this is it.
08:28 Nothing fancy, okay?
08:29 Next, I'm making an easy chicken tikka masala.
08:32 It's a fantastic dish made with garlic, ginger, turmeric,
08:36 full of flavor, and this version is easy to make.
08:40 So I went from good, wholesome, simple,
08:42 to something maybe a little more fancy, okay?
08:45 So what I wanna do is I wanna cut up my chicken.
08:48 I have chicken breasts,
08:49 and I wanna cut them up in cubes.
08:50 So I'm gonna put some olive oil in a nice hot pan, okay?
08:54 Usually, you could make this dish with a whole chicken,
08:58 cut it up like I did earlier, you know, in 10 pieces.
09:01 And you can just, like, you know,
09:02 marinate in our spice mix that we're gonna do, okay?
09:07 But if you wanna do something quick,
09:09 then this is the way to do it, okay?
09:11 Traditionally, this recipe is made with yogurt.
09:14 So you just, like, you know,
09:15 marinate it in yogurt and a mix of spices.
09:17 But today, we're gonna replace it
09:19 and make something really quick.
09:21 So this chicken goes in a hot pan.
09:25 You wanna brown this, guys, okay?
09:28 Perfect.
09:30 And I mean, it's a great dish for any time during the week.
09:33 So you get home, I mean, quick, quick, quick, quick, quick.
09:37 It's gonna take probably 15 minutes to make, okay?
09:40 So that's perfect.
09:42 We can season right away.
09:44 So a little bit of salt, a little bit of pepper, okay?
09:49 And by cutting the chicken in cubes,
09:51 it will cook a lot faster.
09:53 So now, I need to add flavor, spices.
09:57 So get in your pantry, look around,
10:00 see what you've got,
10:01 and I'm sure you'll find what you need.
10:03 So I'm gonna heat up my pan a little bit.
10:06 I'm gonna add a little bit of onion to my pan.
10:09 Some olive oil as well.
10:12 Perfect.
10:14 And some garlic, onion and garlic, huh?
10:17 Classic combination, we like it in any culture.
10:21 Okay, so slice the garlic just as thin as possible.
10:25 If you have a garlic press, you can use a garlic press.
10:29 Okay, go ahead.
10:30 As long as you get some garlic in there.
10:33 So put the garlic in here,
10:37 and then we wanna start toasting some spices.
10:39 So I have some cumin seeds, add my cumin seeds to this,
10:44 and I'll just lower the heat a little bit.
10:49 I have some chili powder.
10:50 Make it as hot as you want, okay?
10:54 Pretty simple.
10:56 I have some turmeric, color,
10:59 and some cardamom.
11:03 And finally to this, I'm gonna add some fresh ginger.
11:07 So grab yourself some ginger, slice it, okay?
11:12 And then chop it up.
11:13 And you should always heat up your spices, guys, okay?
11:17 Before, it really enhances its flavor,
11:20 nice richness, you know?
11:21 So that goes in here.
11:25 My chicken, almost done.
11:27 I'm gonna give it a quick stir.
11:29 Wow, look at that, nice and golden.
11:32 So we wanna deglaze this pan with some lemon juice.
11:38 Ooh, okay?
11:41 Just like this.
11:44 Stir my spices here.
11:48 Wow.
11:52 What I wanna do now is just transfer my chicken
11:55 to my spices.
11:58 There you go.
12:01 So this goes in here, quick stir.
12:04 To this, we add a little bit of tomato.
12:07 Wow.
12:09 Again, I said traditionally yogurt.
12:14 We're gonna add a little bit of cream.
12:16 Who doesn't like cream, right?
12:19 35%, nothing less in this kitchen.
12:22 So add the cream.
12:23 And then your guests go, ooh.
12:28 And it took 15 minutes to make.
12:30 This is gonna just bring it to a boil
12:33 and just let it simmer, okay?
12:34 After the break, I'll finish off this dish
12:36 and then a chicken soup
12:38 that might just become your new favorite.
12:41 Don't miss it.
12:41 (upbeat music)
12:50 Thanks for coming back in the kitchen.
12:52 Today I'm shaking up your dinner routine
12:53 with new and exciting chicken recipes.
12:56 My chicken tikka masala.
12:57 Look at this, guys.
12:58 Wow, and you guys just tasted it.
13:00 How was it?
13:01 (audience cheering)
13:02 It was delicious.
13:04 So what I wanna do is I can serve this.
13:06 So I have some yogurt.
13:07 And remember, this a little bit spicy maybe,
13:09 so we wanna balance.
13:10 You know, a nice fresh yogurt is perfect.
13:12 So I can just grab a little bit of the chicken,
13:14 put it on a nice dish.
13:17 All right, we're serving it up tapas style
13:18 a little bit today.
13:19 Perfect.
13:21 Put that on there.
13:22 Spoon a little bit of fresh dollop of yogurt
13:25 right on the top, just like this.
13:29 I have some fresh cilantro that I can just rip up.
13:32 Wow, you don't have cilantro, use parsley, guys.
13:36 No biggie.
13:37 Few almonds.
13:39 Wow.
13:40 (audience cheering)
13:41 Amazing.
13:42 Next, I'm making my Mexican chicken soup.
13:45 It's a fantastic soup that's warm and comforting,
13:47 you know, cold days.
13:48 And it's a fun meal for families.
13:50 I like to serve it with different garnishes
13:52 so everyone can choose their own toppings, right?
13:54 And I mean, everybody loves chicken soup, right?
13:58 And it's fun because every culture's got a recipe.
14:01 So now we're making a Mexican version, right?
14:03 So what I wanna do is I have some water.
14:05 I'm just gonna grab my chicken, one whole chicken.
14:08 Pop that right in the water.
14:10 We're gonna add a bit of flavor to our water.
14:12 Half an onion, don't even chop it up.
14:14 Just put that in there.
14:15 I have a little bit of garlic.
14:17 Put that in there.
14:18 You have some parsley, put that in there.
14:20 You know, you have a carrot, put it in there, no problem.
14:23 Whatever you have on hand.
14:25 So we're gonna top this with some water, just like this.
14:29 I remember my mom used to make chicken soup on Sundays,
14:31 you know, and she'd let it simmer for a long time.
14:34 It was delicious.
14:36 Add a little bit of salt and some pepper.
14:40 Perfect.
14:41 So we bring this to a boil, lower the heat,
14:43 let it simmer for about one hour, okay?
14:46 Now, after that's done, I have my chicken here
14:49 that's already cooked, and I have my broth, okay?
14:52 So now I wanna add stuff to my broth.
14:54 We gotta make this a nice, you know, a hearty soup.
14:58 So we're gonna add a little bit of carrots,
15:00 that goes in there, a little bit of celery, okay?
15:04 Some onions, and it'll cook, right?
15:06 So this is just gonna cook a little bit.
15:08 So it'll cook up our vegetables.
15:10 So that's good.
15:11 To that, I'm gonna add some flavor.
15:13 I have some ancho chili powder.
15:15 So I'm just gonna add a little bit of that.
15:17 It'll give you a nice, sweet, chili flavor.
15:19 A little bit of cumin, just like this,
15:24 and some hominy, okay?
15:27 This is what it looks like, guys.
15:29 It's actually just corn kernels, white corn kernels.
15:32 You'll find it in the Mexican aisle of your grocery store.
15:35 Easy, easy, you find it canned.
15:36 So if you don't have this,
15:38 you can use just regular corn kernels, frozen, you know,
15:41 and you can add whatever you'd like.
15:42 If you don't have that, you add some peas in this, it's fine.
15:45 So we're gonna add the hominy to our broth,
15:49 and this is gonna cook for about 40 minutes
15:50 until the hominy is completely cooked and tender, okay?
15:53 Now, what we wanna add to this is the chicken, right?
15:57 So I have a chicken.
15:58 What we wanna do is I'm gonna show you guys
16:01 just how to remove the meat from the chicken,
16:03 'cause we're gonna shred it up,
16:04 and we're gonna add it to our soup, right?
16:06 Hence, chicken soup.
16:08 So we just wanna cut open, follow the breastbone, okay,
16:13 just like this, on both sides,
16:16 and we wanna cut into it, okay?
16:19 So we just wanna follow the bone, look at this.
16:21 Wow, eh?
16:23 Comes right off, just like that.
16:27 And I can do the same with the other one.
16:28 When you're cutting, if your chicken
16:31 doesn't seem totally cooked, remember, guys,
16:34 once we cut it up, we're gonna put it back in the soup,
16:38 so it's gonna get a chance to cook again, right?
16:41 So that's all good.
16:43 And then again, like we did earlier,
16:45 you know, we just wanna cut off the legs.
16:47 There you go.
16:52 And what we wanna do with this
16:54 is just cut it up in pieces, okay, with your knife,
16:57 or, you know, simply use your hands and just shred it,
17:02 just like this, you know, in a bowl,
17:03 and that's gonna go in our soup.
17:06 After the break, I'll get this chicken in our soup,
17:08 and then it's time to eat, so come back.
17:11 (audience cheering)
17:14 Perfect.
17:20 Welcome back in the kitchen.
17:22 I'm making fresh, delicious chicken mains today.
17:24 I've made Portuguese grilled chicken
17:26 and an insanely good chicken tikka masala.
17:29 So now, let's finish this Mexican soup.
17:31 It smells like home, okay?
17:34 So I added the chicken,
17:35 and now what's interesting about this soup, right,
17:37 I'll just give it a quick stir,
17:39 is that we can garnish it.
17:42 So we can use like all kinds of garnishes, right?
17:45 So on my platter here, I have some lime, okay?
17:48 Cut it in wedges, put some nice lime on it, perfect.
17:51 I have some tomatoes, right, that we seeded,
17:54 and then cut it up in big cubes.
17:55 I have some fresh lettuce.
17:57 I have some onion, and I have this.
18:01 This is fantastic, right?
18:03 So, tortillas, you have some leftover at home.
18:06 You can just cut them in half,
18:09 and then cut them in little sticks, okay, and fry them.
18:14 Perfect, so it's gonna give this soup
18:18 a little bit of a crunch.
18:19 Amazing, not very difficult,
18:21 so you'll use whatever you have leftover at home.
18:23 And I also have some radishes that I cut with a mandolin.
18:27 It's great because they're really, really paper thin.
18:29 And finally, avocado, okay?
18:32 So here I have two, one a little more green,
18:34 one a little darker.
18:36 So this is the ripe one.
18:37 You just wanna press on it,
18:38 and you'll know which one's ripe, right?
18:40 And easy, how to pit an avocado.
18:45 Slice it, turn it, pretty good.
18:48 I get my knife and twist.
18:51 There goes the pit, so this comes right off.
18:53 Yeah, pretty easy, okay?
18:56 We have a spoon, so we just wanna spoon out the flesh,
19:01 right, they sell all kinds of great gadgets
19:03 for avocados too, guys, if you go to a store,
19:06 they have avocado slicers and everything, right?
19:08 But trust me, a knife and a spoon does the job, okay?
19:13 So we can chop this up, perfect.
19:16 Finally, we can serve ourselves a bowl of soup.
19:19 So I have a ladle, I'm gonna ladle myself
19:21 a nice bowl of this soup.
19:23 Oh my God, so real Mexico, you're garnishing this soup
19:27 really like fajitas or tacos.
19:29 We have the veg, the broth, there you go.
19:34 To that, we can add, let's say, some lettuce,
19:38 a little bit of the crunchy stuff,
19:40 maybe a few tomatoes, and a few avocados.
19:44 Bingo, dinner is served.