Tag: chicken

Easy Cajun Pasta

Easy Cajun Pasta

This is the easiest, most customizable, yummiest Cajun pasta recipe ever. I’ve been making some variation on this for years, and I’ve never met a Cajun pasta I didn’t like. If you have a couple of basic vegetables, a bottle of Cajun seasoning, pasta, and […]

Lazy Chicken Soup

Lazy Chicken Soup

3 chicken breasts (yes, yes, I know all the flavor and good stuff comes from the bones, but it’s all I had and the whole highly infectious cold and cough thing made it hard to go to the grocery store and find bone in chicken […]

JCD Part 1- Fried Chicken

JCD Part 1- Fried Chicken

JCD stands for Japanese Christmas Dinner. I like abbreviating things. Acronymizing? For someone who spends an hour every day on AP English Lit, I’m not very eloquent. Anyways! The traditional Japanese Christmas dinner is, well, KFC. Nothing wrong with that. I’d never admit I like KFC. I might lose my food snob badge. So, I made it at home. A DIY KFC, if you will. I think I need to seek help for my acronym addiction. This is in 3 parts- Fried chicken, coleslaw, and biscuits. If you’re tired of turkey and roast beef on Christmas, try making this instead!




4 chicken thighs (the best part of the chicken, tbh)

1 cup all purpose flour

2 cups buttermilk (if you don’t have any, just add a splash of vinegar to 2 cups of milk)

Oil, for frying

Any herb or spice blend you like- I used:

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon dry mustard

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon basil

2 teaspoons paprika

½ teaspoon cayenne pepper

1 teaspoon celery salt

So basically, I just closed my eyes, reached into my spice cabinet, and grabbed as many things as I could hold. Very effective. I imagine that’s how people voted for the president- closed their eyes and smacked a button. I know y’all aren’t dim enough to actually vote for him. And if you are, don’t tell me. I’m a bit young to COMPLETELY lose faith in humanity, don’t ya think? Start by dumping the chicken in a bowl.

Set aside the flour, we don’t need it just yet. Pour the buttermilk on top of the chicken, mix up the spices, and throw in half of the spices.

Now marinade it anywhere from 2-6 hours. The longer, the better! It’ll get all tender and tangy and flavorful.

Once it’s done marinating, heat up some oil in a pan. I like using a cast iron skillet. Makes me feel real Southern.

Mix the remaining half of the spices into the flour.

Using tongs, lift the chicken out of the buttermilk, give it a little shake to get any excess off- you don’t watch bacteria filled buttermilk dripping everywhere.

Dredge the chicken on both sides in the flour,

and then carefully lower it into the oil. Do this gingerly- if any of the hot oil splashes on you, even a drop, you’ll be in for some nasty blisters and a world of pain. This is why chefs can never be hand models.

Reduce the heat to low, flip it a couple of times, and then cover it. Chicken takes eternity and a day to fry. Well, more like 10 minutes. Cut it to make sure it’s totally cooked through. When it’s done,

remove it to a paper towel lined plate to let the oil drain. Serve it with coleslaw, biscuits- or call it a day and have fried chicken and waffles.

Jollof Rice- Gambia

Jollof Rice- Gambia

Okay, I’m going to make this quick. I’ve got about a hundred more countries to do, statistics lectures to catch up on, seven poems waiting to be analyzed, equations to be factored, two dogs that want to play fetch, and a partridge in a pear […]

Nyembwe- Gabon

Nyembwe- Gabon

It’s 80 degrees in October. I don’t care, I’m making stew. It was a good stew! Really simple to make, and it has pine nuts. I’m into whatever has pine nuts. Does anyone know if they actually come from pine trees like pinecones, or are […]

Kedjenou- Cote D’Ivoire

Kedjenou- Cote D’Ivoire

If you like stew, do I ever have a good recipe for you. This stew is tender, flavorful, and just delicious. But, you see, I’ve never been a stew person. I can’t help it! I don’t like food that’s mushy or slimy. I like food to have a little more substance. But if you’re not like me, this stew is amazing. You can decrease the amount of chicken stock to thicken it even more, or increase it for more of a soup. Either way, this rich chicken stew from Cote D’Ivoire will make your soul sing*.


*Allthoseinflavor assumes no responsibility for how bad the singing may be




2 chicken breasts

1 onion

1 eggplant

8 cloves garlic

2 tomatoes

6 oz tomato paste (I really wanted to drive the tomato point home)

2 teaspoons cumin

1 bay leaf

1 dried chipotle pepper

2 cups chicken broth

Start with the onion. Peel and slice that,




and then throw it into a Dutch Oven or other heavy, flat bottomed pot.  

Mince the garlic,

then throw that in with some olive oil.

Drink some coffee, even though it’s 8:30 PM. I love coffee. To be specific- hot, black, classic coffee. I like it without any bells or whistles or embellishments, which is really uncharacteristic for me! I’m famous for complicating things/being high maintenance. I’m far prouder of that than I should be. The only other coffee I like is iced mochas. That’s mostly because of the chocolate. But I digress.

Slice up the eggplant. Weirdly enough, I only like eggplants in stews!

Slice up the tomatoes,

and throw that and the eggplant into the pot.

Grab the chicken, and slice that up. You can make the chunks as big or as little as you like. Raw chicken REALLY does not photograph well. There’s something about it that makes me feel so squeamish! Raw beef and fish is just peachy, but raw chicken freaks me out. Is there a name for a phobia of raw chicken?

Throw the spices and chicken into the pot with the veggies. You can add another chipotle pepper, or use fresh ones if you want!

Add in the tomato paste and broth,



and stir everything around.

Toss in salt and pepper to taste. You’ll need to add quite a bit of salt, especially if you used unsalted chicken broth. Now just cover the pot with a couple of sheets of aluminum foil

and put the lid on.

Bake it for 1 ½ -2 hours, checking on it in between. When it’s done, serve it with bread, crackers, or on it’s own! Summer is taking it’s own sweet time, so make it soon!

White Fungus and Chicken Soup

White Fungus and Chicken Soup

Okay, that title is a little bit misleading. For one, I just used plain old white mushrooms from the grocery store. And there isn’t much chicken in here. But I can explain! It’s a funny story: I wasn’t sure what to make for China, there’s […]

Souse- The Bahamas

Souse- The Bahamas

It’s the first recipe in the Bs! It took me a while to get around to this one. I kept getting distracted by things like ‘the sauce’. We should get something out of the way: Souse isn’t as photogenic as, say, dandelion green pesto or […]

Chicken Week- THE END

Chicken Week- THE END

Well. Chicken Week is done. It was a working-week-chicken-week. A good week, to be sure! I had a great time cooking,  and I hope these recipes help you in a chickeny pinch!


P.S I had originally intended to extend it to the weekend, but my family was on the verge of mutiny if I made one more thing with chicken in it. Oh, and I never wanted to see a chicken again. So, the end!

Chicken Summer Rolls

Chicken Summer Rolls

I like summer rolls. I really like assembling summer rolls. Since I was a young ‘un (as in, before I could talk in full sentences), few things have made me happier than a plate of rice paper, some form of peanut sauce-glazed protein, be it […]