Best Luckys Chicken Roasted With Vermicelli And Garlic Recipes

BUN GA NUONG (CHICKEN AND VERMICELLI)

Bun Ga Nuong (Chicken and Vermicelli) image

Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.

Provided by Moira Hodgson

Categories dinner, pastas, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 whole chicken breasts, split to make 4 pieces
2 cloves garlic, finely chopped
2 shallots, finely chopped
Coarse salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1/2 cup dry rice vermicelli (available in Asian grocery stores)
1 small head of iceberg lettuce, shredded
2 cucumbers, sliced
1/4 cup fresh mint, chopped
1/4 cup unsalted roasted peanuts, chopped
1/2 cup water
Juice of 1 lime
4 tablespoons Vietnamese fish sauce
1 tablespoon sugar
1 clove garlic, chopped
1 tablespoon chopped red chili pepper
2 tablespoons vegetable or olive oil

Steps:

Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
Grill the chicken on both sides until done. Cut into bite-size pieces.
In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 18 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1592 milligrams, Sugar 11 grams, TransFat 0 grams

LUCKY'S CHICKEN ROASTED WITH VERMICELLI AND GARLIC

Lucky's Chicken Roasted With Vermicelli And Garlic image

Provided by Nancy Harmon Jenkins

Categories dinner, pastas, roasts, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 7

Ingredients

1 cup water
3 teaspoons kosher salt
1/2 cup virgin olive oil, plus oil for brushing the chicken
1/4 cup minced fresh garlic
1 pound fresh egg vermicell (see note)
3 roasting chickens, each weighing 2 to 3 pounds, halved
Freshly ground black pepper, as desired

Steps:

Add one teaspoon of the salt to the cup of water and set aside. In a small saucepan, heat the half-cup of olive oil over medium-low heat. Add the minced garlic to the warm oil and saute very gently until the garlic starts to brown. Watch carefully, because the minced garlic can quickly turn from "starting to brown" to burned - and the acrid taste and flavor of burned garlic is undesirable. As soon as the garlic starts to brown, add the salted water and cook over medium heat until almost all the water has evaporated. Remove from the heat and set aside to cool for about 30 minutes.
Preheat the oven to 450 degrees.
Bring a pot of water large enough to contain the egg vermicelli to a boil. Add 1 teaspoon of salt and the pasta. Cook for just 30 seconds. Drain immediately and refresh the pasta under cold running water. Drain well and combine the pasta with the garlic mixture.
Divide the vermicelli into six equal mounds in a roasting pan just large enough to accommodate all the chicken halves. Brush the chicken halves with virgin olive oil and sprinkle with the remaining salt and freshly ground black pepper. Place a chicken half on top of each mound of vermicelli and roast for 30 to 35 minutes, until the chicken is golden and cooked through, and the edges of the vermicelli are browned and crispy. If vermicelli does not brown sufficiently on the edges, remove the excess chicken fat from the roasting pan and place the pan under a preheated broiler for one to three minutes to brown.
With a slotted spatula, lift each chicken half with its vermicelli onto a heated serving dish. Serve immediately.