Best 3 Chicken And Parsnip Fries With Spicy Vinegar Recipes
Searching for a mouthwatering and crispy meal that combines the savory flavors of chicken and parsnips with a zesty kick? Look no further than this tantalizing recipe for chicken and parsnip fries with spicy vinegar. This dish offers a delightful blend of textures and flavors, featuring succulent chicken strips and crispy parsnip fries coated in a fragrant spice blend. Each bite is elevated by the accompanying spicy vinegar, adding an extra layer of zest and tang that will keep your taste buds dancing. Whether you're hosting a casual gathering or simply craving a satisfying meal, this dish promises to deliver a culinary experience that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND PARSNIP "FRIES" WITH SPICY VINEGAR
Provided by Maggie Ruggiero
Categories Chicken Vegetable Roast Quick & Easy High Fiber Low Sodium Vinegar Spice Parsnip Pan-Fry Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in middle.
- Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
- Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
- Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
- While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
- Serve chicken and fries drizzled with spicy vinegar.
STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK
I based this on a Cantonese dish my dad would make when I was growing up. He would take hours chopping, dicing and slicing and then throw it all into a boiling hot wok and dinner would be served within two minutes. I think he loved the cinema of this type of cooking. I miss him and the dish so much that I came up with a simplified weeknight version of it. Don't like spicy food? Simply omit the red pepper flakes. Serve this with bowls of steamed rice.
Provided by Alex Guarnaschelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.
- Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.
CHICKEN WITH PARSNIPS AND CARROTS
Make and share this Chicken With Parsnips and Carrots recipe from Food.com.
Provided by katew
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken, oil and salt in a bowl, toss to coat.
- Heat a large pot over high heat.
- Add chicken, cook in batches , 3 minutes each side till well browned.
- Seat aside.
- Add leek, garlic and thyme and cook 4 minutes till soft.
- Return chicken to pot, add vegetables and stock.
- Bring to the boil, reduce heat, cover and cook on low.
- Cook 25 minutes or till vegies are tender and chicken cooked through.
Nutrition Facts : Calories 162.9, Fat 7.8, SaturatedFat 1.2, Cholesterol 1.8, Sodium 121.4, Carbohydrate 21.3, Fiber 4.2, Sugar 6.5, Protein 3.2
Tips:
- For the best results, use fresh, high-quality chicken and parsnips. Look for chicken that is plump and has no discoloration, and parsnips that are firm and smooth.
- Be sure to cut the chicken and parsnips into even-sized pieces so that they cook evenly.
- Tossing the chicken and parsnips in a mixture of olive oil, salt, and pepper before baking helps to ensure that they are evenly seasoned and crispy.
- If you are using a convection oven, the cooking time may be reduced by a few minutes.
- Be sure to watch the chicken and parsnips closely while they are baking so that they do not overcook.
- Serve the chicken and parsnip fries immediately with your favorite dipping sauce.
Conclusion:
This recipe for chicken and parsnip fries with spicy vinegar is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party appetizer. The chicken and parsnips are roasted until crispy and tender, and the spicy vinegar dipping sauce adds a flavorful kick. With just a few simple ingredients, you can create a meal that is both delicious and satisfying.
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