結婚が決まる味？『マリーミーチキン』話題のレシピをシェフが作ってみた結果・・・

結婚が決まる味？『マリーミーチキン』話題のレシピをシェフが作ってみた結果・・・

Hi, hello. Hey everyone, thanks for tuning in today! I’ll be cooking another dish today, so stick around till the end. Today’s dish is Marry Me Chicken. You might’ve seen it recently on social media, right? I’m one of those people too. I got all the ingredients from KALDI. So if you feel like giving it a try after watching the video, head over to KALDI. Marry Me Chicken has been trending, and I looked it up – seems like a lot of chefs overseas are making it. Each recipe is a bit different, but I’ve added my own tasty twist, so feel free to use this as a reference. For the chicken, slice it horizontally, open it up, and if you have a pan or pot, pound it out until it’s thin. Then, add salt and pepper. I personally recommend black pepper. The meat isn’t too thick, so seasoning one side should be enough. If you prefer to season both sides, that’s fine too, just don’t overdo it. Now, take 1/4 of an onion. Chop it up finely. We’ll be using this later to make butter rice with Thai rice. A rough chop is fine, no need to be perfect. And now, the garlic. Peel the garlic and finely chop it as well. We’ll be adding the garlic to the Marry Me Chicken sauce, so the finer it’s chopped, the better it’ll blend into the sauce. I tried to research the origins of Marry Me Chicken, but I couldn’t find much information. It seems like a relatively recent recipe. The name apparently comes from how people who taste it can’t help but propose afterward—it’s that delicious. What a romantic dish name, right? It’s a bit too dazzling for us, isn’t it? Right? Cooking the chicken and making the sauce doesn’t take too long, so we’ll start by preparing the butter rice first. I personally thought butter rice would pair well with the dish, but you can also serve it with pasta if you prefer—it goes great with both. In fact, many chefs making Marry Me Chicken serve it with pasta. To make the butter rice, lightly sauté the onions in butter, add the Thai rice, and cook it with chicken bouillon and bay leaves. The butter rice will take about 20 to 25 minutes to cook, so we’ll make the Marry Me Chicken while that’s cooking. Finely chop one chili pepper. I removed about half of the seeds to avoid making it too spicy. Then, roughly chop the sun-dried tomatoes that were soaked in water beforehand. If you use them as-is, they might be a bit tough, so I soaked them in water, but oil-packed sun-dried tomatoes are fine too. Just choose whatever you prefer. Coat the seasoned chicken in flour on both sides, and we’ll start frying it next. Heat up a pan over medium heat, add about 1/2 teaspoon of olive oil and around 20g of butter, and make some browned butter. Lightly brown the surface of the chicken in this nicely browned butter. At this stage, it’s okay if the chicken isn’t fully cooked yet. Once it’s lightly browned, take it out of the pan. The goal is to infuse the chicken with the nutty aroma of the browned butter. Since the butter is still usable, we’ll make the sauce in the same pan. Add the chili, garlic, and oregano. Once the oregano is fragrant, add about 1/2 tablespoon of tomato paste. Then, add mustard. Stir everything well. Make sure it’s thoroughly mixed. Cooking it will eliminate the powdery taste from the tomato paste and mellow the mustard’s sharpness. At this point, add the chicken broth. Next, add mascarpone. Many recipes use heavy cream, but I chose mascarpone for its mild acidity, sweetness, and creaminess, which pairs perfectly with this tomato-based sauce. If you don’t have mascarpone, heavy cream will work just fine. Add fresh basil—it’s better than dried, though either works. Also, add the dried tomatoes and the water used to rehydrate them. Add everything along with dried thyme for flavor. Over medium heat, the tomato paste and mustard will thicken the sauce. If it’s still too thin, add a bit more butter. The butter will also add richness. Once the sauce is ready, add the chicken back in to heat through and coat it well with the sauce. We’re almost done. Grate in some Parmigiano-Reggiano and lemon zest. The lemon zest is important, but if you don’t have it, bottled lemon juice will work too. Yes, the bottled kind is fine. Coat the chicken well in the sauce and plate it. The butter rice with Thai rice is delicious. It reminds me of the staff meals I had in France. We ate so much Thai rice back then. It has a distinct flavor, but regular white rice works too. Let’s dig in! I’m pairing it with Dewar’s French Smooth whiskey today. It’s really good. Paprika keeps me healthy. Totally satisfied. This is amazing. This chicken dish is a winner, isn’t it? I can see why it’s called “Marry Me.” You’d definitely propose with this. So good. I really love this. The herbs and sun-dried tomatoes go so well together. Even with mascarpone, the lemon at the end keeps it light, and the chili adds a nice kick. I only used one chili today, but I could easily handle two. Definitely could. The jasmine rice really enhances the flavor. It’d be great with pasta too. This isn’t enough. I need more of this. So that was the Marry Me Chicken. This recipe is amazing, so definitely give it a try. I’ll see you in the next video! Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

海外SNSで話題のレシピ、びっくりするほど美味しかったです。これは作った方が良いです、割とマジで。

●材料(約2人前)
鶏胸肉 1枚
玉ねぎ　　 1/4個
ニンニク 2〜3かけ
タイ米　　 150g
唐辛子 1本
ドライトマト 20g
フレッシュバジル 4枚
バター　 約25g
チキンブイヨン　約400ml
ローリエ　　　 1枚
オレガノ　　　　大さじ1
トマトペースト　 大さじ1/2
マスタード 大さじ1/2
マスカルポーネ　大さじ1/2
乾燥タイム 5g
パルミジャーノ・レモンの皮　各少々
オリーブオイル・小麦粉
塩・黒胡椒　各適量

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#マリーミーチキン　#鶏胸肉　#鶏肉