Yayas Chicken Recipe Copycat

YIA YIA'S AVGOLEMONO

Steps:

• Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
• Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
• While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
• When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

GREEK CHICKEN

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

GARLIC CHICKEN - VOILA COPYCAT

Steps:

• Cook chicken breast (uncut) on skillet with enough water to keep it moist through the cooking time. Add garlic, paprika and a pinch of salt to the top. (I like mine with extra seasonings so add to taste.).
• Cover and let simmer about 5 minutes then repeat on other side.
• While the chicken is cooking, place pasta to cook and steam broccoli and carrots in the microwave for about 5 minutes.
• When the water steams away, add corn to the pan at low heat. You may dice the chicken at this step so it won't lose it's moisture.
• Add veggies and pasta to chicken and corn. Stir and add pepper to taste.
• Serve with a sprinkle of romano or parmesan cheese. (I used shredded italian blend from the store.).

CHICKEN YASSA

Steps:

• Whisk together the vinegar, lemon juice, garlic, ginger, mustard, lemon zest, chile, black pepper, cayenne and salt to taste in a large nonreactive bowl or other container. Stir in the onions and bay leaf. Add the chicken to the marinade and toss to coat. Refrigerate, covered, turning the chicken in the marinade if it's not completely covered, at least 6 hours or overnight.
• Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Remove the chicken from the marinade; reserve the marinade. Working in batches to avoid overcrowding the pot, add the chicken to the pot and sear until golden brown on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
• Add the allspice to the pot and cook until fragrant, about 1 minute. Spoon the solids from the marinade into the pot and cook, stirring, until softened, about 5 minutes. Add the reserved liquid and chicken, making sure to spoon the sauce over the chicken to coat. Add about 1 cup of water to the pot. Cover and cook over medium heat until the chicken is cooked through, about 30 minutes. Discard the bay leaf.
• Place the chicken on a serving platter. Spoon the onions and sauce from the pan over the chicken. (Simmer the sauce, uncovered, for 5 minutes on medium heat if there is too much liquid; it should be a rich sauce.) Season with salt and pepper and serve with the rice.

GUMBO YA YA

Steps:

• Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
• Season with Creole seasoning.
• Measure flour into a large paper bag.
• Add chicken pieces and shake until well-coated.
• Remove chicken and reserve the flour.
• In a large skillet, brown chicken in very hot oil, remove and set aside.
• Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
• Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
• Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
• Transfer roux and vegetables to a Dutch oven.
• Add stock to roux and vegetables and bring to a boil.
• Reduce heat to simmer and add garlic, sausage and chicken.
• Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
• Adjust seasonings and serve in bowls over the rice.
• Serves 10.