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Easy Barbecue Sauce April 15, 2017

Posted by marksun in chicken, Uncategorized.
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This is a composite of several internet BBQ sauce recipes and makes for a fast and easy BBQ sauce for chicken or anything else needing BBQ sauce.  Improvise as necessary. 


  • cup ketchup
  • ½ cup cider vinegar
  • ¼ cup brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon  ground cumin
  • 1 teaspoon powdered hot mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Combine and heat in small pot, medium heat,  five minutes.

BBQ Chicken Thighs in the Foreman Grill.  

Costco chicken thighs come sealed in plastic pouches, three to a pouch, bone in skin on.  I usually freeze them.   To defrost, I use the defrost (chicken,bone in) cycle of my microwave,  2 pounds.  Check to ensure no cooking occurs!

Defrost Costco chicken thighs, debone and remove skin if desired.
Preheat the Foreman Grill at least five minutes, light will be off.

Placed chicken unseasoned in the Foreman Grill.   Grill chicken seven minutes,  then slather on BBQ sauce and cook another two minutes and stop before the sauce burns.  A little extra sauce on the chicken during the meal doesn’t hurt.

This meal will have a few ounces of leftover sauce which you can cover tightly in a small jar and put in the reefer.



Chicken Paprika November 7, 2016

Posted by marksun in chicken, Uncategorized.
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My mother in law Lib used to make a chiken paprika, which combined chicken, paprika, onions and sour cream.  This is not her recipe,  but it reminds me of her. This one has simple ingredients takes about 1/2 hour to prepare and then there’s 30 to 60 minues of simering afterwards.

  • 6 pieces of chicken with skin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Butter – cultured unsalted (or olive oil)
  • Onion sliced thin (1  onion)
  • Green, or red, or anaheim pepper –  chopped (1 pepper)
  • Paprika (1/4 cup)
  • 1 cup Chicken stock
  • 1/2 teaspoon Salt
  • 1/2 cup Sour cream
  • 1 tablespoon Flour

Combine sour cream and flower and set aside – do this anytime.

Wash then dry chicken pieces with paper towels so they brown well, season with salt and pepper.

Heat dutch oven to medium high, heat butter, then brown chicken skin down in a single layer, seven minutes.  Turn over.and cook  seven minutes.  Remove from pot to a plate.

Add onion and pepper to pot and cover, cook 10 minutes .

Uncover, stir in paprika, and saute for a minute actively stirring. Don’t burn the parika which will get bitter they say.

Add chicken stock and salt.  I’ve used other stock, or water should be OK.   The chicken is going to stew with the onions.

Add chicken and cover, simmer for 30 minutes to an hour until the meat falls off the bone.

Stir some of the stock into the sour cream, then add the sour cream mixture to the sause.



Chicken Breast Asparagus Red Bell Pepper Stir Fry September 11, 2011

Posted by marksun in chicken.
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So you have chicken breast in the freezer, a bunch of hopefully fresh asparagus, a red bell pepper (or some other vegetable) brown rice cooking.
Now what?
2 boneless chicken breasts
1 egg white, beaten
Bunch fresh asparagus
3 T  shoyu (soy sauce)
1 T cornstarch
1/4 c.  wine ( used dry Vermouth and a little red)
2 t sesame oil
2 T olive oil
2 cloves minced garlic
1 T minced ginger ( I keep food processor minced fresh ginger in a baggie in the freezer)
1/4 c. chicken broth (also from the freezer)
1 red bell pepper, diced
1/2 c. dry roasted cashews or peanuts

1. Cut chicken into cubes. Combine with beaten egg white and toss lightly. Set aside.2. Snap off bottom ends from asparagus and discard. Cut spears into 1 1/2 inch pieces.

3. In a bowl, combine shoyu, cornstarch, wine and sesame oil.  The cornstarch tends to settle on the bottom – stir so the cornstarch is suspended.

4. Heat large skillet (on my stove – setting #4 on the double element for 3 minutes)  then add 1 T oil. Add garlic and ginger and stir-fry 2 minutes. Add asparagus and stir-fry 1 minute longer. Add chicken broth, cover and cook 2 minutes or until asparagus is crisp-tender. Remove asparagus and wipe pan.

5. Heat remaining oil. Add chicken and stir-fry until chicken is white on the outside. Add asparagus, red pepper, and cashews. Stir sauce then add to pan. Cook until mixture thickens.

6. Empty contents to serving bowl and put the pan back on the heat.  Add some wine to residue on the bottom to create a fond – a sauce.  Add the fond to the dish.



chicken tofu April 5, 2010

Posted by marksun in chicken, Japanese, tofu.
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This is a Japanese,  sort of chicken stir fry / broth / bowl type dish served with rice for two or three people.  Once the ingredients are cut up, and set aside in bowls ready to go,  the cooking part takes about 15 minutes or so.

Cut up and prepare the main ingredients

  • 1 lg chicken breast half, sliced bite size.
  • 1 block medium firm tofu cut into bite sized pieces
  • 1/2 large onion sliced thin
  • 2-3 dried shitake mushrooms softened  in 3/4 C water
  • 1 C  chicken broth
  • optional – vegetable greens, sliced (cabbage, watercress, green onions, broccoli, etc)
  • 1 can of  “sukiyaki no tomo” – a combination of bamboo shoots, button mushrooms, and long rice, drained


  • 1/3 C shoyu
  • 4 t sugar
  • 1/3 C sake, beer, wine, or water
  • 2″ x 1″ x 1/4″  piece of ginger, sliced fine or crushed

Start the rice, put the dried mushrooms into the water in a bowl, make the sauce, and start cutting. Pour some of the sauce over the chicken to marinate.  In a wok or large frying pan, heat some olive oil to  saute the onions until they are caramelized, add any crispy vegetables and stir fry on medium to medium low heat for a few minutes.  If the ingredients start to  look dry and hot, add a little broth or water.  Add the chicken to cook for a minute or so, then add the broth and the rest of the shoyu sauce.  By now the mushrooms should have absorbed enough water to be tender – slice and add to the pan along with the mushroom water.  All that liquid added to the pan drops the temperature.  Cook a minute or so, then add the tofu and allow to simmer in the broth.  Add any fast cooking vegetables last.  We’re trying to get the chicken just cooked and the vegetables tender at the same time.   When the chicken is done, the dish is ready to serve in bowls, with rice.

For something extra, add a raw egg to the steaming hot bowl and serve.

Mushroom Chicken January 2, 2009

Posted by marksun in chicken.
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jan 1 2009
I made a variant of mushroom chicken for the first meal of the new year – 3 of us with  Kelly’s home – we had it with a cornbread dressing.    Six chic thighs will provide 2-4 servings depending on appetites.

6 chic thighs – skinless boneless – rinsed, patted dry

mix flour seasoning: 1/3 c flour + 1/3 c corn meal + 1/2t salt + 1t paprika …  you only want enough of this flour breading to lightly coat the raw chicken.  Breadcrumbs chopped in a blender or processor would work fine too.

Coat the chicken with breading.

Saute chicken on med low heat in 1/8 c or so  olive oil, in a covered skillet.  Turn when well browned.  

Alternative chicken – Any cooked chicken will do, including supermarket baked chicken, or leftover chicken.  You want the chicken as moist and tender as possible.

Mushrooms: use whatever mushrooms are available – as many as you like.   I used dried shitake mushrooms and a handful of the supermarket white mushrooms.

Prepare Mushrooms
dried shitake mushrooms – soak in water until tender – slice 
add the sliced white mushrooms to the water for flavor.
reserve the water for added moisture – it carries a shitake flavor  

In a bowl, mix the sauce ingredients and set aside…
1 can cream of mushroom soup – or cream of whatever
1/2 c sour cream (optional) 
chopped fresh parsely for flavor and color
some of the mushroom water to thin the soup enough to pour

Cook the breaded chicken thighs in a skillet, covered.  Turn then after a few minutes, add the mushrooms and sause and simmer on medium low heat until the mushrooms are tender.  Probably hard to overcook, especially with fresh chicken on med or low heat, but make sure there is plenty of liquid to cover most of the ingredients at all times.

If the chicken is already cooked, saute the mushrooms in olive oil keeping them moist with a little water.  Add the cooked chicken, then the sause and bring to a bubbling simmer.  

Serve over rice or a cornbread dressing.

Chicken Adobo November 12, 2008

Posted by marksun in chicken, Filipino, stew.
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My adobo with new hints from master adobo artist and my friend Lilly   Apr 07

These are the ingredients necessary for a great adobo – you need to play with the proportions – if you hit the magic formula – please get back to me!  Lilly does not use garlic and I don’t know about black pepper either.  I usually add whole peppercorns or cracked pepper to adobo.

In the past I have added beer to adobo recipes and as usual reduce everything down to the rich goodness of chicken fat in the bottom of the pot.

The ingredients are placed all at once into a large pot and once it gets going, cook covered evenly on medium low heat.  The flavor will be better if the skin on the chicken is left on to produce some fat for the gravy at the bottom.  There will not be a lot of liquid left over but I like the meat moist and tender and not dry.  Never burn the adobo!


bay leaf
rice vinegar
brown sugar
cinnamon stick
thai basil
chicken pieces cut up

Miso Chicken November 12, 2008

Posted by marksun in chicken, Mom.
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Miso Chicken 
mom christmas 2001
6T miso
6T sake
8T sugar
6T shuyu
2 T mirin
ginger, garlic
14 chic thighs deboned, skinned

mix sause, bring to boil, add chic pieces
cook with lid 20 min
turn chic over while cooking, 
may be served as is or quickly broiled after cooking

Hunter’s Chicken November 12, 2008

Posted by marksun in chicken.
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This goes back to Nov 1990 – in my book I have it labled “my hunter’s chicken” and I don’t know exactly why it’s mine but it’s a good way to make chicken thighs.  Back then I used the lipton onion soup in a number of things except soup – it’s basically salt water with some spices and dried onions, so substituting finely chopped onions, a teapspoon of salt, and maybe a chic boullion cube will work fine, or omit it.

1 lb trimmed skinned chicken thighs, cut up into bite sized pieces
dredge in flour
saute in olive oil with minced garlic and 2 T chopped shallots if available
add 10 dried tomato halves, chopped
1/2 C red wine
1/3 pkg lipton golden onion soup mix w 3/4 C water
1 bay leaf
thyme, basil, marjoram
1/2 C sliced mushrooms

Simmer 45 – 60 minutes
salt and pepper to taste – server with rice or pasta and garlic bread

Szechuan Hot Pepper Chicken Cubes November 12, 2008

Posted by marksun in chicken, friends recipes.
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This recipe came from good friend Peggy Thern of long gone “Paradise Garden” on Kalakaua by Holiday Mart back in the deep seventies. Oh god was that ever a great restraunt.  She published the recipe somewhere – I can’t begin to bring back the original but here it is…

  1. chicken breast – diced
  2. 1 egg slightly beaten
  3. 2 t corn starch 
  4. 1 t sherry
  5. 2 T shoyu
  6. 1 large green bell pepper – diced
  7. 1 hot chili pepper coarse ground
  8. 1/c roasted unsalted peanuts

mix 1-4 above and marinate 15 minutes or more.

Stir fry chicken and shoyu until tender.  Don’t overcook the chicken.  Add the rest and stir fry for 1 minute.  Remove from heat and serve.

Togan (winter squash) Soup November 11, 2008

Posted by marksun in chicken, soup.

This recipe was from my dad to solve the problem of what to do with a togan squash and it is meant to be made in a large pot big enough to hold a cut up chicken, and a togan squash the size of a large coconut.  Add everything but the togan in this big pot, water to just cover and bring to a seething simmer on medium heat and simmer.  After fortyfive minutes when the chicken is  just starting to be cooked add the togan and simmer another half hour or more until the togan is translucent and very soft.

3 chic boullion  or about 1 1/2 t salt
dashi kobu ( seasoned dried kelp/seaweed leaf for broth making)
shitaki mushrooms, soaked in water, sliced, or whole
ginger slices
small chicken cut up into pieces
togan, seeded, cut up into 1″ or bigger pieces