Tasty Tuesday

instant-pot-chicken-pho-020717INSTANT-POT VIETNAMESE CHICKEN NOODLE SOUP

YIELD
4 servings
ACTIVE TIME
10 minutes
TOTAL TIME
45 minutes

INGREDIENTS

    • 2 tablespoons canola oil
    • 2 medium yellow onions, halved
    • 1 (2-inch) piece ginger, cut into 1/4-inch slices
    • 1 tablespoon coriander seeds
    • 3 star anise pods
    • 5 cloves
    • 1 cinnamon stick
    • 3 cardamom pods, lightly smashed
    • 6 bone-in, skin-on chicken thighs
    • 3 tablespoons fish sauce
    • 1 tablespoon sugar
    • 8 cups water
    • Kosher salt
    • Freshly ground black pepper
    • 4 servings rice noodles, prepared according to package directions
  1. Toppings:
    • 3 scallions, sliced
    • 1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped
    • 1 lime, cut into wedges
    • Handful of bean sprouts (optional)
    • 1 jalapeño, thinly sliced (optional)

PREPARATION

    1. Preheat the Instant Pot by selecting Sauté on high heat.
    2. Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred—about 4 minutes.
    3. Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
    4. Select Manual and cook at high pressure for 15 minutes.
    5. Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
    6. Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).
Ingredient Tip
If you have trouble finding whole dried spices, try your local international market or health food store, or order them online.

chicken-escabeche-recipe-091117CHICKEN ESCABÈCHE

YIELD
4 servings

INGREDIENTS

    • 1 tablespoon cumin seeds
    • 1 tablespoon coriander seeds
    • 1/3 cup plus 2 Tbsp. olive oil
    • 1 medium onion, chopped
    • 1 medium carrot, peeled, chopped
    • 6 garlic cloves, smashed
    • 1 bay leaf
    • 2/3 cup sherry vinegar or red wine vinegar
    • 4 chicken legs, thighs and drumsticks separated, patted dry
    • 1 serrano chile, very thinly sliced
    • 1/2 cup golden raisins
    • 3/4 cup mint leaves

PREPARATION

    1. Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn’t taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
    2. Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8–12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they’re done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.
    3. Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10–15 minutes (an instant-read thermometer inserted into a thigh should register 165°F). Let rest 10–15 minutes, then top with mint.
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