Best 3 Crispy Chicken And Potatoes With Cabbage Slaw Recipes
Planning a delightful meal that combines crispy, flavorful chicken, tender potatoes, and a refreshing cabbage slaw? Look no further! In this comprehensive guide, we'll take you on a culinary journey, sharing the secrets to creating the perfect crispy chicken and potatoes with cabbage slaw. Learn how to select the right ingredients, prepare them with ease, and bring them together in a harmonious dish that pleases the palate and nourishes the soul. Whether you're a seasoned home cook or just starting your culinary adventures, we've got you covered with step-by-step instructions and invaluable tips to ensure your crispy chicken and potatoes with cabbage slaw come out perfect every time. So, gather your aprons, fire up your stove, and let's embark on a delicious adventure!
Let's cook with our recipes!
CRISPY CHICKEN AND POTATOES WITH CABBAGE SLAW
Developed for our #cook90 initiative, these cumin-spiced chicken thighs and potatoes are balanced by a zippy alternative to coleslaw. The recipe serves 4 tonight, or 2 with leftovers to make "Nextover" Chicken Tacos with Quick Refried Beans tomorrow.
Provided by David Tamarkin
Categories #cook90 Dinner Chicken Cabbage Potato Healthy Wheat/Gluten-Free Roast
Yield Serves 4, or 2 with leftovers
Number Of Ingredients 12
Steps:
- Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.
- Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
- Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
- If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.
- Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
- Do Ahead
- Chicken and slaw can be made 2 days ahead; cover and chill.
POTATO-CABBAGE SLAW
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
- Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
- Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.
- Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.
PEANUT CHICKEN WITH CABBAGE SLAW
Our take on takeout -- with ginger, soy, and sesame in the mix -- is better tasting and better for you. No chopsticks needed. Fix a double batch tonight, and bring some for lunch tomorrow; its good hot or cold.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a small skillet, heat vegetable oil over medium. Season chicken with salt and pepper; cook until browned and opaque throughout, about 6 minutes per side.
- Meanwhile, make slaw: In a medium bowl, whisk 3 teaspoons vinegar, sugar, and sesame oil. Add cabbage, scallions, carrot, and ginger; toss to combine. Set aside.
- Make sauce: In a small bowl, stir together peanut butter, soy sauce, and remaining teaspoon vinegar; if necessary, thin with water.
- Mound slaw on a serving plate. Thinly slice chicken crosswise on the diagonal. Place alongside slaw; spoon a little sauce on the plate, and serve remaining sauce on the side.
Tips:
- For crispy chicken, use a combination of flour, cornstarch, salt, and pepper. The cornstarch helps to create a crispy coating.
- Make sure the chicken is evenly coated with the flour mixture before frying. This will help to ensure that the chicken is cooked evenly.
- Fry the chicken in hot oil. This will help to create a crispy coating and prevent the chicken from becoming greasy.
- Do not overcrowd the pan when frying the chicken. This will prevent the chicken from cooking evenly.
- Once the chicken is cooked, drain it on paper towels to remove any excess oil.
- Serve the chicken immediately with your favorite dipping sauce.
- For the cabbage slaw, use a combination of green cabbage, red cabbage, and carrots. This will create a colorful and flavorful slaw.
- Use a light dressing for the cabbage slaw. This will help to keep the slaw light and refreshing.
- Serve the cabbage slaw immediately or chill it for later.
Conclusion:
Crispy chicken and potatoes with cabbage slaw is a delicious and easy-to-make meal that is perfect for any occasion. The chicken is crispy and juicy, the potatoes are tender and flavorful, and the cabbage slaw is light and refreshing. This meal is sure to please everyone at your table.
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