Keto Chicken Stroganoff | Keto Recipes | Headbanger’s Kitchen

Keto Chicken Stroganoff | Keto Recipes | Headbanger’s Kitchen


horns up and welcome to a brand new episode of head bangers kitchen just in case you didn’t know my name is Sal I’m a death metal musician from India I play in a band called demonic resurrection and no we are not satanic on today’s episode of the show I’m going to show you guys how to make a delicious keto chicken stroganoff yes stroganoff is one of my favorite dishes to eat and I’ve already made a beef stroganoff recipe and you can click here on the I button and watch it but today I thought I’d make it chicken stroganoff for you and I’ve taken a bit of inspiration from one of my culinary idols and I’m sure you’ve heard of this man Gordon Ramsay so today we’re doing my version inspired by Gordon Ramsay of a chicken stroganoff so we’re making a keto chicken stroganoff anyway enough jibber-jabber let’s get cooking so I’m going to start by marinating my chicken and I’m using boneless and skinless chicken thighs and I’ve just cut them into long strips this is how I like it you can cut your chicken any way you like now for the marinade I’m going to add a spoon of olive oil a generous amount of salt some white pepper which is completely optional you can skip it if you don’t have it some black pepper which I would definitely recommend your don’t skip some smoked paprika use the good stuff my friends and my secret ingredient a little bit of nutmeg powder and then of course you give it all a good mix now as always you can use chicken breast if you prefer you can use chicken with bone on it no problem use whatever you like it’s all good anyway once that’s done I’m gonna set it aside now to make the chicken stroganoff I’m going to be using my stainless steel pan and I’m going to get that on the stove and I’m going to heat up a generous amount of goose fat now you can obviously use any kind of cooking fat that you like bacon fat duck fat coconut oil olive oil it’s completely up to you once you’re cooking fat is now and hot you’re going to sear the chicken in that and obviously since I’ve got a lot of chicken I’m going to be doing it in two batches you want to be cooking this on a high heat and you don’t want to crowd the pan either you basically want to get the chicken in the pan you want to let it get nice and caramelized on one side and then flip it over so I did that with my chicken as it started to get some color I flipped it over but as always I regret using my stainless steel pan because I don’t think it’s a great one and everything sticks yes yes I know what you’re thinking Sahil you have to wait for the chicken to seal completely and then it will like release itself on the pan yes maybe on your pan it does that I think my pan is a little well in need of a replacement anyway once the first batch of chicken is done I remove it from the pan and you can see the bottom of the pan getting that lovely Fond which is the caramelized bits so anyway then goes the rest of my chicken and I repeat the process and apart from thinking that I should have used my nonstick skillet for this I also realize that this pan might not be big enough but you know what it looks great on camera so let’s use it for now anyway once the second batch of chicken has been cooked I’m going to take it out of the pan and set it aside and again the idea here is not to cook the chicken fully it is to give it some caramelization to build flavors anyway into the pan I’m going to add a knob of butter and as you can see there’s a lot of fond on the bottom of the pan and it’s quite dark so I’m also going to add in my onions now some chopped garlic and my mushrooms which I have cut into quarters again you can cut your vegetables however you like them you can dice the mushrooms you can slice the mushrooms you can do whatever suits your fancy anyway give that all a good mix and now what’s gonna happen is I’m also going to put a little bit of chicken stock in just to help deglaze the bottom of the pan and at the same time the mushroom is going to release all its water it’s going to deglaze the bottom of that pan and then that waters gonna dry up and intensify all the flavors now normally I would seasoned the mushrooms and the onions and garlic but because my stock has got salt in it I’m not seasoning it now I will check the dish at the very end to see if it requires any seasoning anyway cook those mushrooms till the liquid starts to dry out and that’s when the caramelization will begin once again anyway I’m going to add in some sliced green bell peppers as well and give it all a good mix now as always with these recipes you can add or remove whatever vegetables you like or don’t like it’s completely up to you now what I’m going to do is I’m going to pour in the resting juices from the chicken and I’m also going to add in the rest of my chicken stock and now just let this cook what we’re doing here is we’re building flavors the stock is going to reduce down and intensify that chicken flavor because it’s chicken stock and you can use even just water to be very honest it’s not really going to be a big issue but I like to use chicken stock because it just adds a wee bit more flavor anyway the next thing I’m going to do is add in my chicken as well and give it all a good mix and now I really realize that my pan is way too small so what I’m gonna do now is I’m going to take my well stainless steel pan and I’m going to transfer all the contents into a nice big wok that I have which I should have used from the start but like I said the stainless steel pan looks really good on camera and such a locust a anyway let that chicken continue cooking in that gravy let it cook and once it is cooked fully and if the sauce is perfectly seasoned we’re gonna turn off the heat and then we are going to finish it with about sixty grams or four tablespoons of sour cream and you just want to gently mix that in the reason I turn the heat off is so that the sour cream doesn’t curdle because often that is the case when you heat sour cream at a very high temperature but anyway that’s pretty much our chicken struggle almost ready to go and I’m finally gonna garnish it with some freshly chopped chives again you can use parsley if you like you can use spring onions no problem and that’s it ladies and gentlemen Akito chicken stroganoff is ready anyway time to taste all right folks it’s time to taste our Quito chicken stroganoff but I want to let you know that you can find the written recipe and the macros for this dish and all the other dishes I have ever made on headbangers kitchen comm also below every single video is a direct link to that recipe did you know that anyway enough jibber-jabber time to taste but wait that’s not fun tasting this alone hey dad look who’s back it’s my dad Mickey Makita little taste I am but you won’t believe it when I found out he’s making chicken stroganoff I’ve been pacing up and down my Smart Watch says 8000 steps finally I get the call let’s taste let’s check this out guys right so I have made it a bit soupy and I would recommend you eat this with cauliflower rice it will be delicious or in his case he can eat it with regular rice but yeah cauliflower is for all the keto people let me dig in and enjoying it too much just give me a minute I’ll tell you what you know what always grew up believing that is stroganoff well a restaurant dish you know it looked like it took a lot to put it together it’s prove me wrong this boy this is like it came from some restaurant I would have liked it with on a bed of rice but she’s a hard taskmaster it means the soup could taste but hey it’s only because I care about you guys and I don’t want you to see regular white rice on camera and see him enjoying that because we can’t enjoy that we got to eat cauliflower ice but it’s okay trust me it will be as good with cauliflower rice but yeah this kind of takes me back to my childhood eating in open house and otters coming the continental variety restaurant yes the Continental restaurants of Bombay of course this is – the Consular that they would use to thicken the sauce but anyway I think this is good he thinks this is good I hope you think it is good as well and you know what I will see you on the next episode of headbangers kitchen Cheers and keep cooking those were those 10,000 steps trust me you said you thought okay how they became too good since then got some calories and very does not even 4000 steps topless I can’t leave not 8,000 lies [Music]

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