Chef Jean-Pierre’s 5 essential Chicken Recipes!

I hope you enjoy this Top 5 Chicken Recipes collection! These techniques—sautéing, frying, braising, stir-frying, and one-pot cooking—will level up your kitchen skills and help you create flavorful, restaurant-quality meals at home.
Got an idea for my next video? I’m thinking about doing a Top 5 Beef Dishes, Top 5 Seafood Dishes, or Top 5 Pasta Recipes. Let me know in the comments what you’d like to see next!
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✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
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Chapters:
0:00 Intro
2:21 The Perfect Chicken Breast
23:48 Chicken Parmesan
38:11 Chicken Fricassee (Braised Chicken)
58:47 Honey Garlic Chicken Stir Fry
1:12:58 Chicken Jambalaya
1:26:17 Outro

best chicken dish you ever had and really quick really quick chicken breast we’re going to do them we’re going to S them with this delicious mushrooms and raisin sauce you want a raisins and amazing if you don’t like them don’t worry about it they are my rum raisins they’ve been drinking rum for the last few months no really it’s true they’ve been marinated in Captain Morgan spice room delicious if you don’t drink alcohol don’t worry about it you can take your resins and you can put them in a in uh um I don’t know some uh chicken stock chicken stock it would be great no chicken stock for you vegetable stock okay then do a vegetable sacks really simple for this sauce I promise you you’re going to do it you know I’ve I’ve been teaching that recipe for for years and people always say to me oh we always make that raisin sauce that pork wine raisin sauce it’s amazing with a mushroom I got um portabella mushroom it’s about 8 oz of 9 oz of portabella mushroom you know one of those containers like this 8 oz I think P mushroom that I slice and then I also I saw a couple of shant the other day so I decided look how beautiful it is you don’t get those often so it’s too big like this so we’re just going to cut them in little pieces because they way too big to have a huge chantella chantella is this a golden chantella is beautiful you can um I don’t like to put too much of the uh of the stem so but you can do it it’s really simple sauce F this is a a classic mushroom sauce nothing to it nothing to it we’re going to put um a little shallots I got shots if you don’t have shots put on your be delicious okay nothing wrong with that we’re going to saute them really quick the shallots and um and really quick like you’ll see lower the heat I don’t want it so hot and now we’re going to put the mushroom and what we’re going to do friends with the mushroom we’re going to get rid of the heat it’s really really important we’re going to get rid of the the water in the mushrooms did I say the heat I’m going to put the heat on it so look I got the mushroom in here soot really quick for a second or two and then we’re going to we’re going to put the uh Pini the um Chantel mushroom if you got them you don’t have them don’t worry about it just put whatever mushroom you can find even if it’s a little regular button mushroom nothing wrong with that Pella mushroom whatever you P doesn’t matter this is a a very simple soft spr and what we’re going to do which is really important at this point is we’re going to get rid of the water you know when I cook with the with the mushroom I always want to get rid of the water how do you get rid of the water well you could put um a salt on there and I got this um mushroom salt this porini mushroom salt people love it and I use that if you don’t have that use regular salt you know it’s like oh I can’t make the recipe because I don’t have potin mushroom salt you use regular salt what do imagine you guys say you know I like the dish but I would have liked the better if you use bini mushroom salt got out of my kitchen so so this friends is really important we got a bit of all the water so keep an eye on it see that’s all I’m doing I’m keeping an eye on it right here and right here friends I’m going to do a chicken breast now the secret of a moist chicken breast is what not over cooking it I promise you friends that’s all you got to do don’t overcook it everybody overcooks their chicken that’s what it is they overcook it I’m only going to do a couple all right this is going to be enough sauce probably for four I’m just going to do a couple right there I want you to do yourself a great flavor my friend great flavor you do yourself a great flavor um don’t overcook your chicken everybody overcooks the chicken and they go you know my chicken is not very uh uh tender it’s not very this is not very this guess what friends C yourself a thermometer okay this cost nothing $20 $25 instant read thermometer check it the breast should never exceed 165° never exceeded it’ be best if you took the chicken at 155 and then it’ll get to 160 165 maximum and it’ll be nice and juicy and now the dark meat friend look look at all this water look at this this is the enemy right there you see right there that’s the [Music] enemy this is why people don’t like mushroom is because this gu is right there this this right there see look look look at all that water right there can you see it Jack look at all that water right there that’s the enemy okay we got to get rid of this this is why a lot of people don’t like mushrooms you know when they would come in my restaurant they would go Chef can we have this sauce without mushroom and I would say yeah you can have without mushroom but if what about if I make it with mushroom and if you don’t like it I make you one without the mushroom really quick okay I can’t say 100% but I’m going to say 99% of the time they were like well you know we don’t like mushroom but we like your mushroom oh mamaia I’m talking I’m talking I’m talking in the front happen was right there thank goodness I got the thermometer I’m going to you see I got to be careful cuz I’m talking I’m talking and I forgot what I’m doing so I totally forgot what I was talking about you see I’m just going to do two breaths that’s what happened does I don’t know if it happens to you but it happens to me all the time and you know people say was because you’re getting old yeah yeah you know what it happened to me 40 50 years ago was same thing I always forget what I’m talking about hey tough when you have uh I remember when I had my show on PB on PBS people were like Mama you forget what you’re talking about look look look look see look I didn’t do anything and look where do you think the water is it’s gone over here okay it has evaporated and now we are going to um uh um get more flavor you have to get rid of the water where water T like nothing you don’t want water in your food friends you really don’t want water in your food so I’m doing two things at one now otherwise the video is going to be too long a little salt and pepper in there friends Al you notice I dry the chicken really good okay I dried the chicken very good and then I’m going to pen see it give it a beautiful color I’m going to cook it in the oven let me wash my hand real quick I’m going to put it in the oven the chicken there’s a lot to do here let me get that pan hot again I’m going to put a little bit of uh a garlic olive oil just a little bit now look we’re going to put the garlic in there friends garlic in the chicken in the in the in the sauce thank goodness I’m having a good time a little bit of sage you don’t have Sage with the Rosemary you don’t have Rosemary but time with the T you know I love T all right when do you how long do you cook your uh your garlic until you can smell it and right now guess what I’m smelling it I’m going to put a little bit of my black Mion fig vinegar it’s a little sweet vinegar I love it and I’m going to put a little p wine in there just a little bit of port wine okay nothing look okay now P you’re going to say well I don’t have Port Port is not expensive friends if you have a um I don’t like the flame too much so here you go the camera don’t like it I like the flame but the camera I don’t like it uh Port you’re getting yourself a ruby Port you can get this one right there a Trader Joe it’s $10 a bottle and it’s not expensive and let me tell you it makes amazing sauces you don’t have to reduce it it’s very simple put a little bit of stock just a little bit of beef stock if you have it otherwise put chicken stock in there all right we’re going to let this cook we’re going to put a little more salt and pepper in there and and this sauce is done friends chicken chicken chicken chicken let’s check the temperature of your fry pan make sure you are at what 365 we’re going to put the chicken on one side look this sauce is almost finishment you see how simple that was child could do this we’re want to put the raisins raisins have been marinated in Rome since since uh Thanksgiving not really you can keep them in there for a year they’ll be ready for next year you don’t have to put them if you don’t like them you don’t like them don’t put them okay this right there I keep it in my fridge I put them in Pudding I put them in creme Bret I put them in all kind of stuff and a little bit of cream look CH that’s it that much cream okay how much was that I don’t know uh a/4 cup let’s put the chicken friends let’s put the chicken oh shoot I to shoot I turn the heat off I turned the heat off too many things to do I turn the heat off that’s okay we got time we’re going relax let’s pop a beer and we’ll relax yeah oh no I’m good you know what sometime what I do I have to be careful I’m reading it and it says 135 is said they can’t say 135 it was on a cenr instead of a Fahrenheit M M for the new people that are coming to the channel they’re going to say this guy is a mess now that’s okay we’re just having fun it’s cooking it’s not Buck at science all right how we doing jack we’re good he’s got it don’t worry about it look we put take the chicken and um put it right there and leave it alone it could have been a little harder just a little harder ah I put it the wrong side I put it on the outside so you notice right the the raisins you can make them in advance put them in the backet if you don’t have any just uh buy a pack I hate to tell you that but you in casee you forgot to do it you don’t have them you should put them in the fridge like this like I said you can put them in so many different things if you like them um you can put them in a microwave oven with port wine for for a minute and it will help promp them up that sauce going to need to be thicken in a minute this chicken breast is going to be flipped and it’s going to pop in the oven and then I’m going to do some green beans I’m going to do some green beans very simple see look you see my M on plus I I got everything I got sundried Tomatoes I got shallots I got garlic and I got some toasted almond that I’m going to put at the end and this is um about uh for four people it’s about a I say about a pound of of green beans roughly all right now this as soon as we got a beautiful golden brown color cuz that’s really the style of the of the dish right there friends as soon as I get a beautiful golden brown color I’m going to flip it I’m going to pop it in the oven I’m going to take the sauce I’m going to keep they cooking and then I’m going to get ready to do the green beans okay but first I’m going to wait for this to be beautiful golden brown before I flip it on the other side and then pop it in the oven my FR penny is my oven is 375 and my FR pen is oven proof so I can just pop it in there okay all right so I’ll be back in a second when this is beautiful golden brown we flip we’ll put it in and then we start the green beans I’ll see you in a minute okay friends look I’m flipping them they they get a nice color we’re going to pop them in the oven and we’re not going to overcook them remember the oven 375 friends okay all right oh actually you know what I’m going to do since I got a dinner I’ll do the green beans and the green beans are already poached they already poached and uh they’re cooked you poach them however long you want remember now friends when I poach vegetables I put it in boiling water until it’s cooked to my liking I like soft green beans you like a crunchy green beans make them crunchy and um and and then I put them in ice water immediately that’s how you poach any vegetables right boiling water cook them until your liking the minute they cook to your liking ice water the ice water will seal in the beautiful chlorop green color and it’ll stop cooking them it’s pretty simple right you know this how simple cooking is at the end of the day anybody can do it it’s like oh I don’t know what to do it’s nothing it’s a friends anybody can cook I am so convinced of that after it’s not that I’m I’m I speak from experience friends remember I had a cooking school and my cooking school we were teaching people for 21 years had a cook people would come to me and say you know I’m just here because the kids bought me this gift certificate but I don’t know how to cook I don’t want to learn how to cook three months later they were bringing me sample of the food oh mama they were bringing me sample of the food they were doing I forgot the nutmeg don’t forget nutmeg this is the nutmeg Winder we don’t have anymore of those we used to sell them but we don’t have them anymore they’re difficult to find if you can use the graded you know the micro on this so remember the green beans are cooked friends all right look this shallots really quick this is for the green beans okay sundried Tomatoes if you don’t have sundried tomato put regular Tomatoes chop tomatoes you don’t like tomato don’t put them in you know somebody would left a comment there they go so if you don’t like this don’t put it in you don’t like this don’t put it in I didn’t like any of it so I didn’t put anything in I thought it was a great comment oh it’s funny we got a lot of great comments you guys are fantastic every Chef should be as lucky as I am to retire and to do a YouTube channel with this kind of audience you guys are amazing I mean let me tell you it’s fantastic I recommend every Chef out there that wants to retire and have fun start your YouTube channel [Music] start your own YouTube channel it’s fun you can have a bowl doing it I promise you look green beans what do you think they done all we got to do is do this now put them in no you know this this this FR pen is my reduction fry pen that’s what I use to make sauces I use it for everything it’s like a mini walk it’s like a mini walk see look really really simple at the last minute you know what we’re going to do we’re going to put a little more butter cuz when in D give him more butter right and um and I put a little p in there put a little more butter and uh and then at the last minute we’re going to put this all right friends I’m going to wait for the chicken to be ready and I leave it out I’m going to let it rest for a second I’ll be back when the chicken is out of the oven and ready to go and I’ll show you how beautiful and moist it’s going to be see you in a minute okay friends it’s been a few minutes not very long I want you to do me a favor don’t forget check the thermometer Friends check the thermometer check the thermometer put it in the thermometer and make sure you’re in good shape okay you don’t want to go over 160 165 160 159 right there perfect 159 don’t let anybody tell you you got to cook at 18 165 180 180 you know what you cook at 180 the do the dock Meats the um the the thighs and the leg yes take this out of here remember what I do when I do something out of the oven leave a tow friends when it’s um when it’s a dark Meats yes you want to cook it longer cuz dark meat doesn’t cook so good the other day I went to a restaurant terrible restaurant I’m not going to say the name but it’s terrible terrible and one of the chicken fajita something simple you know how can they mess this up right Mama Mia they were using dark Meats they were e thighs with the skin and the gristle it was not even cook terrible anyway for here you need a chicken breast really quick slice it really nice quick you can’t do that with dark meat dark meat you got to cook it a long time okay dark meat is wonderful but you got to give it time to cook all right we’re done the sauce let’s look at the sauce friends really quick if you look at the sauce what’s wrong with it it’s too thin so I know we’re going to put butter in it but it’s still too thin so we’re going to take a little bit of corn starch this is really easy now if you have a cooked through put a little bit of cooked R in here okay if you don’t have a cooked R then you got no other choice by putting a thickener like a corn star like hour root like a p to powder you got a lot of thickness you can use but you got to use something because if it’s too thin doesn’t have any texture if it doesn’t have any texture you can’t test it that good a little bit be careful I’m always careful I don’t measure the con star you just put what you need you’ll see what you need you’ll see friends you’ll see what you need look you see you’re going to see it let’s see it right there and let’s see what we have look it’s beautiful by the way I put just a little bit more cream while the kitchen was in the oven it just needed a little bit more but put how a cream look how beautiful that is it’s gorgeous the beans are ready the chicken is ready let it rest a few minutes if you have the time friends you should let it rest a few minutes the green beans what we’re going to do at the last minute we’re going to put a little bit of um um uh uh almonds on the top of it the chicken let’s take it let’s feel it and and if it’s not overcooked it’s going to be delicious if it’s overcooked it’s not going to be good okay I want to show you how moist it is okay so we’re going to take it out I like to cook it in an angle if I can right and and if you look at it friends look look at look how moist this is going to be you watch in a second you’re going to be able to see it this is this is how you cook the perfect breast of chicken you don’t overcook it friends the secret is not to overcook it do not overcook it this is cooked the Perfection look how beautiful that is look how beautiful that is friend you see it’s not overcooked it’s nice and moist and beautiful you see that’s all very simple you can put it like this on the plate let your guest cut it okay or you can serve like that however you want to serve it on the plate and then we’re going to put a um we’re going to put a little bit of sauce in the bottom of the plates right little sauce in the bottom of the plate going do it right there I want to put it right there in the middle sauce in the bottom very simple nothing very complicated I guess I got a stick take a stick to where where I am now and I’m going to take my chicken breast and I’m going to put right on top of it you put the sauce on the side however you want to do it we’re going to take um our green beans we to put them on one side of the plate now you could also serve with a little potatoes you could also serve with the pasta like a small pasta like a couscous or or a quinoa or uh an oo pasta really simple right here you can put right here on the side I was planning on doing that and then I forgot so look take a little bit of a chopped almonds right here and you have yourself an a delicious fantastic little chicken breast in Tak a minute the secret to cook the perfect chicken breast not overcook it you see how simple that was that sauce I’m telling you friends you can rub it all over your body I’m telling you I’m going to I’m going to test this that’s prob the best part of of my uh on my uh Day is when I test my video when I test my video oh a little sweetness from the raisins and the P wine and tell you look look match in your mouth it’s so beautiful so juicy this is such a simple dish the perfect way to cook a chicken breast this is delicious excuse my mouth friends I hope you make it remember thumbs up you like the video don’t forget subscribe to the channel and don’t forget to ring the bell thanks for watching friends [Music] this is the perfect way to cook of chicken breast this Jack is Perfection on a chicken breast I hope they all make it that way because it’s amazing I love it okay friends well I hope you enjoyed that recipe you see it was not difficult and I promise you you follow the recipe the way I did it you’re going to have the most moist and juicy uh chicken chicken breast next one one of my favorite one chicken Parmesan it’s a fantastic recipe and the beautiful thing about this recipe friends you can make it in advance get it all ready to go in cookie sheets pop it in the oven when your guests come or when you’re ready for din all you got to do is turn on the oven and pop it in the oven and finish cooking you got to have 100% ready with the tomato sauce and the cheese on top of it it’s really really easy to do in advance friends I’m going to show you in this recipe how to make the perfect scallopini so it’s nice and thin how to but how to Butterfly correctly um then also I’m going to show you the the breading technique where you do it and you keep your hands clean and also I’m going to show you how to saute it correctly so it’s nice and crispy and uh it’s it’s really simple to do it when you see it and if you a lot of you I’m sure know it and then we’re going to put the marinar sauce and we’re going to put the mozzarella cheese on it and we’re going to eat it it’s delicious friends I see you on the other side of that video I hope you enjoyed it all right friends I’m going to show you how easy it is to make this recipe I promise you anybody can do that there’s a few tricks I’m going to show you them easy you know I don’t make anything complicated if it’s complicated I’m not doing it and you’re not going to do it so let’s make it easy right cooking is supposed to be fun so let’s have fun together chicken breast look at this boy this is like a big chicken we’re going to take a chicken breast right there we’re going to cut it in half now we’re going to make a scallopini I do this in my chicken Frances I do this in my uh uh chicken melanes I do this actually basically it’s a melanes with a tomato sauce and the parmesan cheese on it very simple take a chicken breast right there make sure it’s clean extra fat any gristle you don’t need anything and if you notice there’s two side to the chicken right this is the inside this is the outside you notice the outside is very nice and smooth no difference in in uh in in in shapes and right there look at this look Mountain Valley right here it’s all different right so we’re going to put the outside on the cutting board so we know what’s underneath nice and flat so then when we cut it in half like this we’ll know exactly where we’re going so what I’m going to do is I’m going to take my knife right here and I’m going to cut this up and down up and down up and down like this until I got two beautiful scolar okay it’s very important then it’s flat and it’s important also you get a long knife if you got one if you have a chef’s knife is difficult that’s why it’s important friends to get a slicer or at least get a bony knife get a bony knife it’s very thin you see and this makes it easier but you see look remember when you use a knife friends you have to sew the food you act activate the microscopic burs then we call bur microscopic teeth and we call Bur you we have to activate him kind of like using a serror knife you activate right so what I want to do is I want to go up and down with my knife all right and if I have only a small knife difficult I don’t have much space right there right all right so enough about the knife put your hand down don’t be afraid nothing’s going to happen to you the knife is not going to come and get you right and what you do you make sure you put it in the middle right and you go up and down up and down see look look see I get half I got half right there half half half right so I’m so good right and I keep going and don’t be afraid oh my God I’m going to cut myself no you’re not no you’re not no you’re not you’re just care pay attention don’t go out there and be talking to somebody while you do this you just pay attention and you get two perfect half you see my friends look a child could do this okay so now we’re going to sanitize our hand it’s very important we’re going to sanitize our work surface I always have a wet rag right there and I’m going to take it I’m going to put it in the flow all right I’m going to I’m going to put in the flour and in the meantime I’m going to sanitize my cutting board I’m going to sanitize my knife my rag has a little bit of a bleach water I talked about this in another video I don’t want to make a big deal out of it again otherwise they’re going to say here it goes again so but it’s very important and we nice and clean and organ and and sanitize okay friends really really important otherwise we’re going to kill somebody one day so look right there we’re going to put the flour right there we’re going to put the egg and right there we’re going to put the break home I’ll talk about this in a second let me first break the eggs over there really quick okay this is very simple right take a fork right there break the egg all right break the egg very simple all right and then we’re going to put salt and pepper salt and pepper in the egg I got salt and pepper already in the flour and I’ll talk about the break home in a second let me just grab a tongue what I’m going to do now I’m going to try to keep my hands clean and what I mean by that is um I don’t want my hand to get full of flour or full of egg because they get all gunky and then so see look look dry dry dry hands right hands right there right so now I’m going to go in here right there like this and I’m going to take the tongue and I’m going to put them in here like this now it’s very important then you understand why it is we’re doing here friends same thing I do the chicken Milan if you watch the chicken Milan then youve already know how to do this okay flour makes the Chicken dry the fish dry whatever it is you’re going to put egpl pesan same deal okay the flour makes it dry the egg makes it wet and if you don’t have a dry chicken the egg is not going to stick right and then we’re going to go to the breakr and the breadcrumb for the parmesana I do a Peno herb the provance and Pano reano okay and I got a lot of Parmesan smells wonderful right look look and you notice I haven’t touched anything yet right and the reason why I don’t touch I want to keep my hand clean so then my hands are not all gunky cuz if my hands are gunky guess what’s going to happen friends guess what’s going to happen my bre arm is going to get all gunky let me turn the oil on so I don’t wait too long I’m going to use some beautiful basil olive oil I love basil olive oil I have a olive oil then is wonderful basil olive oil you don’t have basil olive oil don’t worry use a good olive oil okay all right now look dry wet remember it’s always dry wet dry dry wet dry and you don’t want to finish with a flow you want to finish the break one so it’s easy to remember which one is first which one is second and which one is third and if you remember what why you’re doing it you understand it you’re drying the chicken so the egg was stick and you’re putting the egg so the Breck on was stick it’s pretty simple stuff you see it’s not rocket science you go in there right there and you go like this see look look you don’t have to touch it okay so by the way this friends is an amazing meal if you want to make it in advance dinner party you can prepare all this in advance yeah yeah I’m telling you prepare all this in advance and then when your guests come in for a dinner party let’s pop it in the oven done look that’s it we’re done all I’m going to do now is I’m going to saute it I got to make sure my oil is at 365 I’m going to so it I’m organize everything you see look look look at this a child could do this friends all right you want to put a little more salt and pepper on it feel free to do so friends okay little more salt and pepper let’s check the temperature of the oil I want to look you know if you don’t have one of them digital thermometer you can certainly see it when the oil of oil is close to be 365 is starting to Shimmer a little bit we don’t want to smoke the olive oil so it’s very important then we make sure we don’t overcook the olive oil for so you look at it you keep an eying it when you start smelling it let me grab another tongue when you start smelling it you knowde and you’re getting close to releasing when it releases the beautiful Aroma all olive oil olive oil has a very low smoke point 365° then it breaks down and it’s not a good thing we don’t want that so I’m close to it if I go into a coiled oil a oil is like 250° what’s going to happen is my breading is going to soak up more oil than it needs to I want to keep it as crisp as possible that’s why I want to go to a hot oil okay so it’s really important let’s wait a second you’ll see it in a second it’s going to start Shimmer we’re right there we’re about 125° and you’ll know it you’ll see it right away we don’t want the oil to overcook we don’t want it to break down because that’s not good for us so here we go we’re right there friends you can see it right we’re going to go in all right and we put it in and when you put it in see it see it right there don’t touch it don’t be playing with it all right don’t touch it right there friends okay now what we’re going to do we’re going to get rid of this dry bread crumb that we have on top here like this we don’t need it and we’re going to prepare the chicken ready to go to the oven okay you’re watch it’s very simple friends first we’re going to wait for it to get beautiful golden brown that’s why I say don’t touch it don’t touch it leave it alone leave it alone right there friends leave it alone let it get beautiful golden brown and trust me it’s not going to take very long if your oil is hot you’re not going to take very long at all just another few second you can shake it around a little bit we look at it there you go look look look look you see let’s give it a second or two right there see it’s looking beautiful we’re going to let it cook the same amount of time on the other side to make sure we have nice beautiful golden brown on both s side because not only does it look good but it tastes good that uh carbonization right there is very important those color that it creates is really really important friends and then we’re going to put the marinada sauce and I just made a I just finished taping a a video of the marinar sauce so I think we’re going to have it released already it’s a wonderful recipe that I’ve been making for 100 years okay I got it it’s beautiful you can do it lot more if you want I just think it’s plenty like this put it right there on the tray friends right there okay let’s turn this off we’re done okay so now what do we do very simple friends we Tak a beautiful marinar sauce that I made and like I said I have the recipe for this okay friends I made the beautiful recipe for this it is very simple you can make it in advance you can put it in a freezer and this if you have a dinner party by all mean friends this is a beautiful right there you see you can make it in advance you know what I can do sometime what I like to do I like to put a little bit of a uh P the pal right underneath the tomato sauce okay today we’re going to put some um uh uh uh parmesan regano cheese parmesan regano mixed with a little bit of mozzarella cheese you don’t have to use this that if you don’t want to by the way you can do the same exact recipe friends with um uh eggplant same deal with eggplant delicious for a MOS take your mix cheese Paran V you can mix with a little bit of a like I say mozzarella cheese sometime believe it or not I love to take slice of Bri with a pruto in the knce oh yeah same deal same deal look look make this in advance friend friend and then uh when you serve your dinner party finish it up with a little basil chiad at the end put it in the oven right now until the cheese is nicely melt be generous when the cheese is nicely melt and we’re going to f put it in the oven and when it’s finished we’re going to Plate it with maybe a little chonut of Basil on it it be delicious you can serve that with an egg noodles delicious here you go friends we going to take it out right there pop it in the oven the oven is at 375 how long just long enough for the cheese to melt it’s probably going to take maybe 10 15 minutes depends how hot your oven is but 375 is all you need all right so we’re going to wait a few minutes and then we’re going to take it out we’re going to decorate it with a little chiffon or basol or or pity whichever one I got in my kitchen okay here we go friends out of the oven all you got to do just put it on a plate like that you can serve it with the egg noodles you can serve it with um uh uh uh uh potatoes roasted potatoes would be delicious in there I put a little chiffon of uh of Basil on the plate on the on the chicken by itself little chiado basil that’s just very easy to make little chifon I show you how to make that chonut when I do the um the uh the tomato sauce here you go very very simple here it is this is a dish folks and can be served by itself just like that it’s absolutely an amazing chicken you guys are going to love that go ahead and make it if you don’t want to eat it right away you can certainly refrigerate it and eat it later on it’s wonderful either way I hope you like the video thank you for watching don’t forget to subscribe to our Channel don’t forget to give us a thumbs up and ring my bell so you get notification every every Thursday when I put up a new video thanks for watching go ahead and make that chicken it’s [Music] beautiful okay friends did I tell you that was going to be the best parmesan I’m telling you it’s delicious and remember make it in advance it’s a lot of fun frass we’re going to do a bra chicken frass you can do all kind of braid chicken but the technique is very important this is what I’m going to show you in this recipe friends I’m going to show you exactly first of all we’re going to talk about what’s what’s the difference between the dark meat and the breast why do we use the dark meat when we bra it it stays more moist and it’s really important we talk about skin versus no skin when you’re braing the chicken uh I tell you all of those little secret it’s not difficult to do and and a good fre if you do it correctly it’s delicious it’s tender and it falls off the bone if you just look at it friends I’m going to let you watch watch it and I’ll see you on the other side of it okay okay friends well this is an easy one this is for all of our New Comers new subscribers uh because you may not have seen a one of our breast chicken it’s also for everybody who’s on a budget right now and that would be me everybody I mean wow the price of food today is amazing my friends everything is crazy yeah so we’re going to do a lot of chicken dishes because chicken is still is but it’s not crazy right so we’re going to do a brace chicken we’re going to do a chicken frass a lot of a lot of you have requested a chicken frass a child could do it so we’re going to do it friends first thing we’re going to do is um we’re going to S some on and and we’re using butter regular butter matter of fact I’ve been cooking all day today and uh and I got no more butter left can you imagine that I’m I’m short on butter so no I’m not short I got plenty um but we’re going to saute the onion right there and get them and so if the butter Burns a little bit not burn the the milk or protein caramelizes it and they get a little light brown great it’ll be F fantastic matter of fact right here my friends we are going to saute the chicken we’re going to use the dark meats you can use breast but when you bra the chicken you know I always say it’s better if you do it with the with the the thighs and the leg but use whatever part of the chicken you want if you like breasts better just be careful not to overcook them because they get dry we take the skin off we only want the skin when we roast the chicken or when we grill the chicken uh or when we bake the chicken but not when we are brazing it meaning the submerge in liquid the skin is wonderful if it’s crispy it’s not very good if it’s all I don’t know what you call it you know soft and everything we don’t want to do that so we’re going to S the chicken and we’re going to get some nice caramelization from the butter cuz I’m using whole butter I’m not using clarified butter so I got salt and pepper all right and uh and as soon as it’s hot you can tell cuz it’s light golden brown you’re going to take advantage of this friends because um it’s going to caramelize it give you a beautiful uh golden color it’s going to give us a beautiful golden color so that’s a a bone in and you know the bone will fall off friends let me wash my hand the bone will fall off so we don’t need to worry about it we got to cook them basically until the bone comes off okay so my hands are clean Let’s uh let’s check out The Onion right here and then I’ll go over the rest of the M PL we’re going to put more salt and pepper on the other side and we’re going to cook them until the beautiful golden brown all we doing man right right now friends is create a nice Maya reaction for all the new people Maya reaction caramelization or protein for all the new people first of all welcome I am glad you um subscribe to our Channel we’re having a lot of fun in here in this channel we don’t take cooking too seriously we’re having fun but we’re doing recipe and you guys can do at home that’s my whole goal in here folks I’m retired I’m having fun but I want to teach you that it’s not that difficult to cook at home I want to teach you that anybody can be a great cook I received so many wonderful comment of people that said you know somehow you convince me to cook at home I was a lousy cook and iiz after so many time you’ve been saying then I should really give it a try and so many of you have tried it and and wrote me comment and said I changed the way you do things and I’m so excited it’s really a wonderful thing so I am glad I am somewhat of a um influence of of so many of you at home to improve your cooking so happy you you have no idea this is my way to thank you for being an American I love it I’m grateful to be to have become an American many years ago and uh and and this is my way to pay back for for all all of this country has done for me it’s a fabulous thing so I’m glad I can uh improve everybody’s food look look look how beautiful it is friends look at this look at this you see this is what I want see who needs the skin who I mean I don’t want to Dish the skin friends cuz the skin is wonderful okay but um look at this look at this you see what I mean he this is going to be nice it’s going to be braid okay oh Mama Mia I got a few on you on the floor okay but that’s all right look at this is that gorgeous or what um we’re going to do real quick you know I’m going to reduce the heat here look at this look at this remember friends we eat with the eyes too is very important not only that but you know the flavor and that’s going to have that okay we’re going to use some carrots you know I found those baby carrots today I just cut them in half why not use those right it’s a fabulous item to use am my heat okay here yeah M really macaroni I promise you I haven’t drink anything yet but I am making a mess today I always make a lot of mess what are you going to do that’s what happened in oh that’s what happened in every everybody’s kitchen isn’t it okay mushroom friends we are using button mushroom but you most of you may not have seen what I do when I get them right when we brace them I don’t slice them I quarter them see so look I oh let me take the ball out here so the camera can see right I cut them in half and I cut them in half again pretty simple and now when they really big like this I do them in in six and if they’re really big I do them in eight well piece of cake right all right now let’s see what we got here in the onion the onion is taking a long time to caramelize the chicken is going to be fine yeah yeah yeah yeah yeah I turned it off a little too soon I’m going to turn it back on friends just to give a little more color on the other side because that caramelization is everything okay so look at the onion the onion are good all right now what we’re going to do friends we’re going to put the the mushrooms and we’re going to get rid of the water and you know what I should use I should use my onion salt I got my beautiful onion salt so I’m going to put little bit of salt on top of the mushroom and that’s going to help us draw some of the mo some of the uh water from the mushroom all right so now what else we got we got chicken stock look how beautiful it is for those of you that have never made chicken stock I highly recommend you watch a chicken stock video there’s a link right there Friends check it out it’s really really wonderful okay um you got to try to make it if you and it’s and and I tell you what it’s a great way to get chicken parts chicken legs chicken you take the whole chicken and and you do it like I do it in a video save the legs save the thighs save the breast and you got the Kass that all the bones you can make stock with and this is right there this is what we did so check out that video so the the mushrooms are releasing their water and they’re getting some nice color in the same time garlic I’m putting the whole garlic friends I’m not even wasting my time um uh chopping it because it’s going to get some nice flavor and then it’s going to uh uh uh steam because it’s going to be in liquid and uh and it’s going to be very mild it’s kind of like roasted garlic if you had a roast garlic right roast garlic is a very mild flavor friends so we sauté in this right here until we get a little flavor we’re going to put some fresh thyme and also we’re going to put some fresh Sage I love sage I love taragon I love all all the herbs remember also friends you see I’m going to write a recipe I’m going to tell you exactly what to put in if you use dry herbs make sure they so if you use dry her make sure you use half of whatever the recipe go for remember that dry hers have much more pton they have no moisture so they they when you put a a tablespoon of dryer versus tpon of fresh fresher it’s at least double all right so now I can smell the garlic now I’m going to do the wine I’m using a white wine I’m using a Shon measure it carefully okay don’t don’t you go there with a measuring go worry about it’s like a couple of glass of wine and look what I’m doing I’m doing what is called a wine reduction okay any wine we’re going to do that except my regulars out there are going to say my regular subscriber they’re going to say Madera port and Masala the only one we don’t reduce okay uh this right there is going to reduce and it’s going to become sweeter it’s going to become milder all the alcohol is going to come up we have to wait before we put anything else on it okay so what we’re going to do we’re going to let that reduce then we’re going to put a little stock and then we’re going to put a little cream and now cream is fat so if I wanted to offset the fattiness of the cream what what what could I put in there acid acid of said the fat so I got some lemon juice in there that I’m going to put in there very nice F okay perfect balance so we have a lemon that is not sour and we have a cream is not fatty it’s a perfect balance between the two of them right now we’re going to put a little nutmeg fresh nutmeg fresh nutmeg is it coming out let me see let check it because that’ll look like it’s coming out oh yeah it’s coming fresh nut me that’s going to be in a background also all of my spices my friends all of my spices I want them in the background not in the foreground all my regular subscribers and they know that but the new one they don’t know meaning if you’re putting nutmeg cinnamon cloves especially cumin if you put too much of it I don’t care what you’re eating chicken meat fish you’re going to take like you going to taste like human cuz it’s overwhelming a good way to spice stuff to season thing is to do it in the background so you can take test your chicken you can test your mushroom you can test your your herbs but if you put too much spice the spice have tendency of being so strong okay so it’s very important sometime you go to a restaurant and and um they have good intention but they put too much spice in you have no idea what you’re eating because you could be eating anything and it’s a it tastes like whatever spice they’re using Okay so the the wine has reduced my friends we’re going to put a little bit of a beautiful chicken broth right there a couple of spoon of chicken a couple of table couple of spoon this is a this is a 4 oz thing so I got four of them right there and I’m going to put a little cream in there friends [Music] okay now this is about a a cup of cream so far now if we look at this looking let me tell you this going to be good you guys going like this right uh we going put the carrots in there also all right now if you look at it you’re going to say well this is very thin and uh and I agree with you so all of you over there that I’ve seen the channel before you know what we’re going to do right now I got to make a video on how to teach you how to work with R to have a r a cooked R already I’m going to make a video on it that’s all there is to it I’m going to make a video I have to do there so many videos that I’m working on doing for you guys but there so many things to teach you uh we’re going to do a a a a cooked R video so when you do a dish like that boom you can put a bit of cook cre since we don’t have one we’re going to put flour now flour is okay as long as we cook we don’t put flour at the end of a dish you see so many people they put flour at the end of the dish what do it taste like glue flour needs to cook so the only way to put flour in here my friends is to now take a little strainer right there you see reduce the heat so I don’t burn myself and then you take a little bit of flour and you put it in your your strainer I know lot lot of you have commented on that then they’re using this technique CU it’s a great technique to use friends you see and voila you see now you got to be careful because flour takes a little while sometime right it takes a little while sometime so you have to be very careful not to put too much you put a little bit right and then you look and you say oh wow it looks a little thicker now doesn’t it you see so maybe you put just a little bit more be careful be careful you put too much Mama and then what happen if you put too much you put a little more cream a little more um chicken stock and you’re going to be doing just fine I’m going to serve this with a beautiful garlic mashed potatoes yeah yeah oh I didn’t put my lemon juice yet don’t let me forget it now all of a thought I thought of it cuz I’m looking and U and the cream and I know what happened a little bit more here not too much now can always add some more but if you put too much then you got to put more stock that’s all it’s not the end of the world and you know it’s going to cook the Flour’s going to disappear the flavor is going to disappear but it’s going to live behind a really nice texture all right I think we’re good let me just take this out of the way friends let’s look at it again together oh yeah look how beautiful that looks face you see now we’re going to cook it we’re going to put the chicken in there we’re going to let it breast now those have you notice they’re pretty small they’re pretty small they don’t feed chicken these days anymore sometime I get them they’re so big but they’re very small so we’re going to give them time to cook but I would say uh 45 minutes maybe 35 minutes CU it get pretty small we bring it to boiler that’s all we’re going to do we’re going to bring it to boiler and as soon as it boils now we’re going to let it reduce so bring it the boiler soon as boys we let it reduce sure I don’t forget nothing it wouldn’t be the first time I got the salt and I am good all right so um what we’re going to do we’re going to bring it to boiler and then we’re going to reduce it very very little very little heat and uh and and let it goopo slowly slowly now please don’t go there and then you got stuff all over your stove and then you reduce too much want to cook it very slowly see look look I’ll show you and then I leave you alone on for a minute all right look it’s boiling see now oop reduce it lowest possible setting and let R look at look how beautiful that looks friends look how beautiful that looks and then we’re going to put some a fresh parsel at the last minute to give it a beautiful bright color and we’re going to serve with beautiful mashed potatoes all right friends we’re going to let this cook for about 45 minutes and I’ll be back and uh we’re going to serve it okay so I’ll be back in a few minutes okay friends well guess what friends it took one hour I thought the thing was going to cook faster but it didn’t you know sometime when I start the show I tell you I think it’s going to take 45 minutes but I don’t really know I don’t really know because see I used to do it in big pot like this and and some of the dishes I do for you it’s the first time I do them in small quantity so I may not know exactly how long it takes that’s why anyway one hour all right the idea is to make sure the meat is falling off the bone and uh and and what I do is I um uh I put a little bit of freshly chopped parley I love freshly to parsley in there friends I love it so all we’re going to do is we’re going to serve it with a mashed potatoes and um and I got my mashed potato hot right there you can keep it in a warm oven you’re making your mashed potato oh believe it or not you can put it in the microwave don’t tell anybody I told you so okay but it’s not going to hurt it I promise you okay as long as you just let it get hot enough and you know what I do I go in the microwave and I put this silicone thing uh top right there and look how cool it is you just put it on top put it in a microwave and hallelujah how cool is that yeah yeah we have them I love those things and you can warm it up it doesn’t splatter all over the place and not only that but it stays warm pretty cool right all right so I got the mash potato there and for the mashed potato link right over there friends if you ever never made my mashed potato you got to give it a try let me turn this guy off and uh so we’re going to take the the scoop right there ice cream scoop we’re going to put it right there on the bottom of the bowl all right and let’s keep the mashed potato warm right there we’re going to take the chicken or if I had a spoon it would help me right and uh so you take a a thighs a leg whatever makes you happy friends you see I take it right there and uh you be try to be nice now and uh and then we take a leg maybe you put a put a leg up what do you think right and uh well am I going to choose the leg Yeah I got to choose the leg I want to make sure it’s a good looking leg so here we go put a leg right there right look good good right and then I love my job and uh and you see the the garlic and the mushrooms right there friends they’re like nice and and mild and they’re perfect and and believe not it thing it tookes forever to cook with the carrots I couldn’t believe it how long them carrots took look at this that gorgeous or what is that beautiful or what my friends and then you can finish it up with a little bit of a that and and and and don’t forget don’t forget Sage is present right so since I’m lucky enough to get the fresh Sage I like to put a tree of sage right there on top of it and right there my friends we got ourself a beautiful plate then is a perfect dinner and that was simple to make you can do this okay this everybody can do this okay and I’m telling you you guys are going to love it and I’m going to check it to make sure it’s perfect now and and it should have I mean I want to make sure we can do with the camera but you see look look at this look at this look at this friends look at this oh oh oh Mama Mia oh I love my life I love my job I love cooking for you guys oh it’s amazing you can test the sage right there it’s not too too too much in your face I can get a hint of the nutmeg in there and and you know what’s special is in the cream all the fat in the cream can’t even test it in your tongue it’s not thick because of the lemon the perfect balance between the fat and the acidity I hope you enjoyed it like I said it was a pleasure to cook for you don’t don’t forget thumbs up if you like the video subscribe to the channel friends a lot of you watch but you don’t subscribe Please Subscribe we need more subscriber and and ring that Bell thanks for watching we’ll see you soon for another fantastic [Music] video okay friends so you see the fre say is not complicated and it’s a beautiful thing you can also make it in advance I like dishes then you can make in advance they’re wonderful you can have so much fun with that well the next one is one that I make all the time is really really simple it’s to make a good stir fry I I’ll show you how to chop up the vegetables correctly how to mix it up with some good flavoring it’s really really simple to do and you make it with whatever you have in the fridge friend this is a really quick one a really simple one I’ll see you on the other side of it okay enjoy it okay my friends let me show you how I make my honey garlic chicken you what it’s going to be delicious I’m going to add something to it you know I always got to do something my way yeah so we’re going to cook the the chicken now the chicken is very important you can leave the whole breast if you want and slice it when it’s cooked or you can slice it but slice it thin my friends no big chunks because uh if if they big chunks they’re going to take too long to cook and you’re going to burn the rest of the ingredients so if you want to go fast so I cut it thin you see I take the breast and I cut it very thin so it Cooks super fast very important eh so you can do it um I do it in a walk because I love this walk it’s a nonstick walk I I’ve had it for years I use it for everything my vegetables everything you can do it in a pan if you don’t have a walk don’t worry a good Fred pan is fine this one happens to be a nonstick it’s wall I love it use whatever you want my friends okay um I have in here you know you could use a vegetable oil you can use a coconut oil or if you have it clarify butter see I got clarify butter this my friend is a magic liquid if you have made my clarifi butter yet remember the link is over there you got to make it one time one time e so we got some red onion then I cut you see little strips of red onion they’re not very long CU you don’t want to be long obviously cuz it’s going to hang up on your spoon and your FK is no good so I cut them I use a red onion because the Red Onion um the the red on doesn’t need to cook as long as a white onion but I’m still going to put it first cuz onion is always number first don’t forget always always always unless it’s bacon you remember all right friends so we’re going to saut on let me talk real quick about the rest of the ingredients okay I got the a p uh just a little bit over a pound of chicken breast skinless and Bone L obviously a chicken breast that I cut in little bite-sized pieces it’s a pound and 4 o I believe here right so then I got some lemon we’re going to put lemon zest in it not not with a microp play grer which you could but I show you a tool I want to make it nice I got scallion I got um the the green part of the scallion and the white part of the scallion I separate them because the white part takes a little bit longer to to cook than the green part but you don’t have to separate it don’t worry about chives uh whic seed Centro you don’t like Centro put parel lemon the lemon is going to help us offset the sweetness of the of the the honey you see the the uh the lemons very whenever you put sweet you got to put sour whenever you put s you got to put sweet that’s some philosophy like that one but it’s very important to balance the two because you don’t want the Sal to be too acid otherwise you make those finy faces because you know lemon you know how it is right and so you balance it with sugar it balance it with sweet okay or fat that’s another one remember fat does the same thing as sweet okay but we’re not going to give you a cooking lesson today we’re just going to cook oh did I tell you about the broccoli I forgot to tell you about the broccoli broccoli friends remember when you clean the broccoli fuet you have to do it correctly don’t go in there and cut your broccoli in the middle of it go from the root of the broccoli and go up check out that video we did on the vegetables cutting cuz a lot of people said I knew how to cut I thought I knew how to cut vegetable vbl except when I saw you doing the broccoli I had no idea so it’s very important friends okay we’re going to put the chicken in there now okay and then we’re going to talk a little bit about the rest of the ingredients so we want to make sure when we put it in a in a walk FRS then um we we use as much as the real estate as possible very very important okay now I am a firm believer that if we can get a little Maya reaction we get more flavor little Browning that is uh caramelizing some of the protein okay I’m going to keep that here I’m going to use it during the whole time and it’s okay we’re going to put a little bit of salt very little salt friend because I’m going to put soy sauce and if I put too much salt now and the soy sauce I’m going to overdo on the salt so the next very important ingredient we’re going to put in is going to be garlic but we’re not ready for that yet um we can in a minute we’re going to put this scallion that’s going to take the longest to cook okay and then oh the broccoli so I I was sometime I forget what I was about to tell you I was about to tell you be care make sure you take the fled correctly so you don’t cut them in the middle of it if you go from underneath you don’t cut the fled right you PCH them in boiling water if you want to put broccoli you have to put broccoli in there you could do without a broccoli it’ll be fine can snopy snap happy they all great right but if you’re going to do that you put them in boiling water boiling water when and when they cook to your liking put them in nice water right away and look how beautiful the color is s in the color beautiful all right so now look we’re going to and see if you notice here friends if you notice we got some beautiful caramelization you see not everywhere because it would be impossible unless I add one of them big uh big big big walk but you see we got some nice harmonization and that’s going to give us more flavor and also a very important thing here very important thing a very important technique that I’m going share with you friends is um you do not put the liquid until until every side of your chicken every uh side yeah yeah is see like right here okay let me let me show you okay see this is right here it’s still the raw meat we don’t want it we don’t we’re not going to put liquid until we see some uh raw side of the chicken if you miss a few of them it’s not that big of a deal but on an average you don’t want to put the liquid otherwise the chicken get tough have you ever heard when you cook the chicken like that it’s tough It’s because you put too much liquid before the the the outside of your chicken or whatever it is you’re cooking was sealed and this is really important it to make it tough I promise you it’s like poaching it poaching chicken is not so good unless you really do it correctly but that’s another show we’re not going to lose time you know we still get comment and people said I talk too much like I told you before friends I can’t dance okay so if I can’t talk to you then I’m not good for nothing let’s put the green of the on you is scallion you know you know what they are right uh let me get organize here I’m going to wait just as long as I possibly can before I put the liquid okay just as long as I can don’t want to wait too long but I want to wait a little bit longer okay so now we’re going to put the garlic it’s freshly chopped garlic I have about I don’t know four or five cloves of garlic maybe not so B maybe so depends how small they are right we’re going to take a little bit of soy sauce we don’t want to burn the garlic take a little bit of soy sauce put it around just a little bit I’m going to put some oyster sauce wi very important oyster sauce that’s going to give us great body great texture great flavor of course we can’t forget holy Mama good catch that would have been some serious breakage we’re going to put the honey friends you don’t want to put too much just enough oh the honey I’m using is the Kasha honey I don’t know if you’ve ever used use aasha honey friends but it is amazing so Akasha honey is very very delicate honey very very delicate honey okay so now we’re looking good we’re looking good we’re looking very good now we’re going to do some flavoring in there friends little bit of cilantro you don’t like Centro give it a parsley it’ll be perfectly fine friends want to put the The Greener of the scallion and the lemon like I said you can use a microplane grater and give it some some nice zest of lemon it’ll be perfectly fine let me put this here so I don’t forget little lemon juice let’s not forget the lemon juice that’s going to create the acidity we want cuz we just put the honey already and now we’re going to put the lemon uh um uh there see look I take this tool here friends see look look it’s very simple to do and it gives you a nice presence of lemon you see and uh see just like this and then we’re going to put them in there now you can use a microplane greater and do a nice thin zest there’ll be nothing wrong with this all right little bit of hot sauce how much nobody can tell you how much you decide a touch of toasted sesame oil this toasted sesame oil is very important friends high quality toasted sesame oil is very very important let’s look at what we have let’s cook it for a second we’re going to add a little bit of broccoli fettes you don’t have to put them remember they cooked that’s why I put them at the end just want to get them hot a little bit that’s all and remember on a broccoli friends I use the stem the stem is the best part more flavor in the stem than you get in here I promise you all right so let me put them out of the way and this my friends is starting to look beautiful I want to show you actually what I’m I looking for is right here looking for a spoon and I think we’re going to cut the heat off we’re going to let it thick you know I’m going to put just a touch more let me test it first I think I’m going to put just a touch more soy sauce I want just a little little a bit more body and a so another soy sauce the oyster sauce yes it’s perfect little more soy sauce going to give me a little more body and voila we’re going to mix this up yes this looks beautiful just the way I want it beautiful beautiful beautiful beautiful all right my friends chicken is perfectly cooked now I’m going to I made myself a little [Music] rice just going to put a little rice in the bottom of the plate actually let me just do this and my friends I am ready looking beautiful I hope I didn’t forget anything I check now cuz you notice sometime I forget sometime yeah all the time what are you going to do there you go my friends look at this this is beautiful this is gorgeous gorgeous gorgeous gorgeous gorgeous gorgeous gorgeous let me put a little broccoli in there and voila voila voila voila voila voila voila voila it’s not too sweet it’s perfect consistency it’s beautiful at the last minute my friend what can we do put some chopped chives a little bit of white sesame seed and we have our a beautiful beautiful dish you could also if you add them I don’t have anymore put some fresh zest of lemon on top to decorate it and then you’re good to go let me give it a try my friends let me give it a try it’s looking gorgeous I’m not going to take too big of a bite cuz I know I’m going to burn myself but I know it’s going to be good oh yeah it’s perfect my friend I hope you like this recipe it’s a quick one I know you can make it remember thumbs up if you like the video subscribe to the channel and ring that Bell thanks for watching [Music] okay friends what I told you was going to be easy the beautiful thing is remember and don’t forget if you’re doing a asparagus or broccoli or any vegetables you got to cook them first because the stir fry they’re never going to cook so don’t put raw broccoli or on or raw aspargus in it they’re never going to cook the the vegetables they’re going to cook and like the B peppers and the onion and all of those are easy they cook really fast all right so I hope you enjoy the recipe so now one of my favorite one of all time you know I say that all the time right you going to say how many favorite do you have I have a lot of favor yeah I’m telling you and jumal is one of my favorite one and it’s really simple to make um uh it’s simple in a way then you have to do your Mis plus everything has to be prepared before you start and then you’ll see it’s so easy it’s a one pot deal okay everything in one pot and I’ll show you the order in which to put them in and I promise you you’re going to do this again and again and again it’s a fantastic recipe I hope you enjoy the recipe and I’ll see you on the other side okay friends another one of my favorite chicken dishes I love making it um I call it a a chicken jumbalaya call it whatever you want to call it it’s kind of like a jumbalaya uh and uh and I’m going to call it that but I know the are recipe police on YouTube is going to say that’s not a typical jum life don’t worry about it whatever we call it it’s delicious okay I got look I wanted you to see before I start cooking what is that called misop PL Mison plus means put in place I have everything ready chopped and diced and ready to go in little bowls before you start cooking trust me if there’s one advice you got to follow is this this one chop and dice everything in bowls before you start cooking and one more thing you got to remember by the way I have some um roasted garlic olive oil roasted garlic olive oil use whatever you want use the good olive oil yeah the first thing we’re going to do friends and then I talk in a minute about the rest of it is sauté the onion when the onion are cooking and getting caramelized then I can talk a little bit more about the rest of it and the rest of it is going to be the chicken the chicken it’s chicken and um remember the onion is always number one e we want to caramelize the onion before we put anything else because if I were to put all my vegetables in it now my tomatoes and all do you think the onion is going to caramelize no and the onion going to be any good if it doesn’t caramelize no it won’t and Ono is meant to be caramelized the sweeter remember what I always tell if you go to a restaurant and uh and and the wait s you and your hamburger sir or Madame would you like caramelized onion or raw onion most of you can say I’ll take the caramel on I know I will so in my jambalaya or my chicken dish whatever it is that I’m doing it’s better if I take the time to caramelize them and how do you do that easy you put them on the floor on the on the stove and you wait for them to be golden brown a little bit they’re going to have more flavor they’re going to be sweeter and I like things than are sweeter friends chicken what do we do with the chicken well um no skin no skin the only time I keep the skin of a chicken is if I uh roast the chicken or if I grill the chicken otherwise the skin is mostly fat do I want chicken fat in here no I do not use ago you know chicken fat was very tasty I mean I’m talking about like a 100 years ago I was not around I’m old but no not that old so long time ago chicken fat was delicious try chicken fat today I don’t think you’re going to find it delicious okay quite the contrary you’re going to find it like so I don’t put the skin I remove the skin I pin here I create what is called the Mala reaction get some caramelization or the protein on the chicken it’s m a i l l a r d look it up Google it up it’ll tell you what it does on meat on hey oh yeah on meat on on protein you want to caramelize caramelization or protein gives a flavor okay so I saute it a little bit in a fry pan I did it in advance to save some time because people think I talk too much what am I supposed to do when I’m waiting for the onion to get caramelized right they because you talk too much well you know what you want some fast video go to tick tac talk or what whatever it’s called dingdong Tick Tock I don’t know what it’s called by going in there they got a recipe man like a 30 second this is the recipe I do it with you you get your Mis on plus we do it together okay that’s the idea of this my my videos they’re not like quick buam Bam Bam you want a quick thank you Mom you watch Tic Tac TK Tac whatever it’s called okay me I do it with you I like to do it with you that’s the whole idea I’m cooking okay I’m not messing around here okay I’m not playing around I’m cooking all right so look guys and remember don’t ever put the onion on the garlic in the same time whenever you see somebody do that put the onion on the garlic at the same time in a pan you go to the playbo Chan out immediately maybe you learn something sh don’t say that I say that all right so look guys um uh the on i i i they’re not translucent anymore they’re starting to get light golden brown okay and I’m I’m happy with that I don’t want them to be like dark golden brown just light golden brown is all I’m really looking for right so now I can put my peppers and and I got red peppers I got green pepper I got orange pepper put whatever pepper you want to put on there okay it doesn’t really matter try to cut them the same size remember friends size matter okay very important so yeah I can hear you already uh um no no really it’s important why is it important to cut same size because it Cooks at the same speed all right celery everything cut nice see very nice very nice and uh oh uh uh undo sausage okay put a smoked sausage put undo sausage put gasta gasta whatever you want to put in here okay a smoked sausage is delicious okay andou sausage is beautiful you buy that at the grocery store okay we’re going to put um a little bit of tomato puree it look like tomato paste but it’s tomato puree it’s going to give us a nice tomato flavor then I got some chopped tomatoes I’m using um I’m using um an an Italian plum tomatoes and it’s peeled already yeah that’s the one I use to make my marinar sauce they’re delicious the brand of it is called laal Laval Tomatoes they’re wonderful fresh time we’re got to use fresh herbs fresh herb fresh time and taragon fresh Taron ton I don’t know how you say ton okay and then we’re going to put a little bit of cayenne pepper be careful with a Cayenne okay I say be careful and then I I don’t have a spoon you got to do very careful with um little more time eh there you go be careful with the Cayenne friends a little bit goes a long way okay that’s it we don’t want to put too much now it’s up to you you know the way I look at it friends a seasoning should be in a background never in a foreground meaning you’ll know it’s in there but it’s in the background it’s never never in a foreground little bit of garlic this is the Garlic puree we make I think there is a video on me on YouTube that I made here like 10 years ago how I make the puree but just in case you don’t see it it’s a a peel garlic that I put in a food processor with olive oil and I’m going to put my stock this is pre-measured seven cup of stock seven cup of stock then I’m going to put my rice this four cup of long grain rice let me make sure I don’t forget nothing all right now I’m going to put the chicken oh yeah baby I’m going to put the chicken what the PT is going to be full full full friends look at this wow this is a s quart pot you got to have a big pot I have a big but yeah yeah no really you do look look seven quarts and it’s full so you know what I could do with this I could put this on it and I can pop it in the oven take a long time in the oven though or I can leave it like this keep an ey in it low heat not too high heat otherwise you’re going to burn it right and could low heat and keep an ey it maybe 45 minutes an hour and this will be beautiful the rice will cook to perfection and uh and that’s all they oh oh my goodness I was going to forget the salt and pepper I yeah you know I do that a lot on YouTube cuz I I get to eat it after and um and then I realize oh shoot I forgot the salt and pepper but a lot of you are I reminding me salt salt you forgot the salt I know I know it’s too late what are I’m going to go do you know it is what it did look at this oh yeah baby okay so now we got the Cayenne just one more word to tell you about the spicing okay it’s very important a background meaning you shouldn’t test and go oh there Cen in there cuz if you can test it right away it’s too much right any spice cinnamon cloves not then you’re going to put cinnamon and cloves in here but I’m talking about nutmeg uh uh uh uh uh cumin especially cumin oh mama me if you put too much cumin on something I don’t care if you’re eating chicken or fish it tastes like human Okay background you know the idea is is oh oh look I forget the B Le I’m talking I’m talking only two or three Bell leaves okay unless you’re cooking for the French army you don’t use more than three Bell leaves um I forgot what I was going to say all of a sudden the B leaves got me going three four four B Le right there uh oh yeah yeah no the idea about a a seasoning like a like a Cayenne or or something you don’t want to recognize it right away the minute you eat it same thing with garlic I think garlic should be in the background delicate delicate you know not not in your face right your guest should say is this Cayenne in there you know like kind of wondering you can test a little bit in the background it’s like little heat little flavor because Cayenne is very floral it’s very fragrant but if you put too much you’re going to go oh yeah you got Cayenne in there you know what I’m saying way too much all right we’re going to let this cook wel come back and then I’m going to test it I’m going to check it out I’m going to show you what it look like when it’s cooked so we come back in about 45 minutes to an hour okay okay well 45 minutes later all I did is I put a little bit of parsel in here Cho parsel remember friends if you see them remove the B Leaf so nobody chokes on them okay if you don’t see them warn them don’t choke on a b right and look at this all we got to do for oh yeah look at this look at this friends look at this look at look at this look at this look at this thing you see oh yeah if you could be here smell this thing I’ll guarantee you you’ll be eating with me oh yeah look it check it out check it out check it out check it out look at this look at this oh yeah you know I am going to grab a knife not that I really need it because I bet you this comes out see look it comes right off you see now let’s check it out the rice is the best part the rice and the [Music] sausage it’s good M my mom always told me don’t talk with your mouth full it is amazing I’m telling you oh you got to make this you see how easy it was you know the only work was the Mis on blast prepare everything chop and dice everything way to go you’re going to love this it’s amazing make X SW because tomorrow is just as good you may have to put a little bit of chicken stock the next day till we eat it but it is delicious chicken jambola alier okay enjoy it don’t forget to ring the bell so you get notification every Thursday when I put out a new video gives us a thumbs up if you like the video and don’t forget to subscribe we need subscribers all right thank you so [Music] much okay friends well I hope you enjoy my selection remember friends if you have some ideas or what you want me to do I think I’m going to do uh uh the the the five best beef the five best seafood the five best pasta uh I hope you enjoyed it remember don’t forget to put the comment down there and let me know what you want to see thumbs up if you like the video don’t forget subscribe to the channel and don’t forget to ring the bell thanks for watching friends