NEW YORK (CBSNewYork) --The nonprofit Spoons Across America is committed to helping children learn about the benefits of good nutrition and healthy eating.
Chef Bobo, the former personal chef for Derek Jeter and a member of Spoons Across America's advisory board, joined CBS2's Dick Brennan and Andrea Grymes on Sunday, April 3 with these recipes:
CHICKEN CACCIATORA
This dish is even better the day after you cook it!
3 1/2 lb chicken cut into 8 pieces
1 large clove garlic, finely chopped
1 sprig fresh rosemary needles, finely chopped
1 tsp Salt
4 Tbs Extra Virgin Olive Oil
Fresh black Pepper
1 red bell pepper, cut into 1" triangles
1 yellow or green bell Pepper, cut into 1" triangles
1 medium onion, cut into 1" triangles
1 cup canned tomatoes with their liquid, chopped
Salt and pepper to taste
Procedure:
1. A few hours in advance rinse and dry chicken. Combine garlic, rosemary and salt with a tablespoon of the olive oil and mix it into a paste. Rub the paste all over the chicken and put in an airtight container to marinate.
2. Heat oil in saute pan. Remove the chicken pieces from container. Wipe off and reserve marinade paste. Slowly brown the chicken pieces for 25 minutes until golden on all sides. Make sure pieces don't stick. Remove the chicken to a platter and let it cool.
3. Pour off any excess fat which may have accumulated while cooking the chicken and return the pan
to the heat. Add the peppers and onions and cook until the onions begin to color. Be careful not to burn the delicious glaze that will form on the bottom of the pan.
4. Return the chicken pieces to the pan add the reserved paste. Add the tomatoes and stir the vegetables and chicken pieces until all is well mixed together. Cook for another 20 minutes at a gentle simmer (10 minutes covered and then remove cover). If the sauce starts to get a little dry add about 1/2 cup of water. Chicken should be well cooked and easily removed from the bone.
Taste for seasoning and serve.
Serves 4.
CHICKEN WITH GARLIC AND BLACK PEPPER
4 boneless chicken thighs
1 1/2 tspns coarsely ground black pepper
4 large garlic cloves
1/2 cup fresh cilantro leaves
1 1/2 tbsp soy sauce
1 tspn sugar
1/4 tspn chili powder
2 tbsp canola oil
Garnish: mixture of chopped mint, cilantro and basil; 4 fresh lime wedges
Procedure:
1. Rub chicken on both sides with black pepper and set aside.
2. Peel and mince the garlic. Finely chop the cilantro leaves. Combine the garlic, cilantro leaves, soy sauce, sugar and chili powder in a bowl and mix well.
3. Rub this mixture over the chicken and allow to marinate for at least 1 hour.
4. Heat oil in non-stick frying pan over a medium high heat. When hot, add chicken pieces, skin side down and cook for about 5 minutes, or until the skin is brown and crisp.
5. Turn chicken over, reduce heat to medium low and cook for another 4 or 5 minutes or until chicken is cooked through.
6. Remove chicken from pan and place on cutting board skin side up. Cut each thigh into 3 strips. Garnish with chopped greens and serve with a wedge of lime to squeeze over the top. You can serve it this way or make the sauce below to pour over it.
Note: You can make a nice sauce by pouring off the excess fat from the pan and add ¼ cup of water. Put it over a medium flame and bring to a low boil. Scrape up the browned bits with a wooden spoon and let it reduce and become thick. Spoon it over the chicken.
Serves 4.
COCONUT RICE
1 tbsp safflower oil
1 1/2 cups white rice (jasmine rice is best for this)
1 tbsp kosher salt
1 1/2 cups water
1 cup coconut milk
Procedure:
1. Place a 1 quart saucepan on high heat and get it hot. When hot, add the oil and swirl around until the oil coats the entire surface.
2. Add the rice to the hot oil and stir it around until the rice aroma begins to waft up and smells like toasted rice. Add the salt.
3. Slowly and carefully add the water. It will spatter (it will spatter because the pan and ingredients are hot). When it comes to full boil add the coconut milk , reduce the heat to a low simmer, cover and allow to steam for about 17 minutes.
4. After 17 minutes, turn off the heat, remove lid and fluff the rice and then replace the lid and allow to sit for about 10 minutes.
Recipes courtesy of Chef Bobo's Good Food Cookbook. ©2004 Meredith Publishing Co.
