Category: Chicken

Oct 24

Chicken, Quinoa & Sweet Potato Casserole

 

SERVES: 8

 

 

  • Preheat oven to 400 degrees F.
  • Place sweet potatoes and water in a microwave-safe bowl. Cover with plastic wrap; pierce a few holes in the top with a fork. Microwave on High for 4 minutes.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side. Transfer the chicken to a clean cutting board and let stand 5 minutes. Cut into 1-inch strips.
  • Add poblanos, shallots and garlic to the pan and cook over medium-high, stirring occasionally, until the shallots are lightly browned, about 2 minutes. Add broth, quinoa, wine, salt, cumin, cinnamon and cayenne. Bring to a boil. Remove from heat and stir in the sweet potatoes and chicken.
  • Spoon the mixture into a 7-by-11-inch (or similar-size) broiler-proof baking dish. Cover with foil. Bake for 20 minutes.
  • Remove from oven; increase oven temperature to broil. Uncover the casserole and sprinkle with cheese. Broil 8 inches from the heat source until golden brown, about 5 minutes. Sprinkle with cilantro. Let cool for 5 minutes before serving.

 

http://www.eatingwell.com/recipe/269815/chicken-quinoa-sweet-potato-casserole/

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Posted in Chicken, Main

Oct 24

Chicken & Broccoli Casserole

 

SERVES: 8

  • Preheat oven to 400 degrees F.
  • Heat oil in a large ovenproof skillet over high heat. Add chicken and cook until well browned, about 4 minutes per side. Transfer to a clean cutting board and let stand for 5 minutes. Cut into 1-inch cubes.
  • Whisk flour and 2/3 cup milk in a small bowl. Add the remaining 3 1/3 cups milk to the pan; bring to a boil over medium-high heat. Gradually whisk in the flour-milk mixture. Return to a boil and cook, stirring often, until thickened, 2 to 3 minutes. Stir in rice and broccoli; return to a boil and cook until the broccoli is tender, about 2 minutes. Stir in the chicken, cheese, salt and pepper. Sprinkle onions on top.
  • Transfer the pan to the oven. Bake until the casserole is browned and bubbling, 10 to 12 minutes. Let cool for 5 minutes before serving.

 

 

http://www.eatingwell.com/recipe/269816/chicken-broccoli-casserole/

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Posted in Chicken, Main

Oct 24

Skillet Green Chile-Chicken Enchilada Casserole

SERVES: 2

 

  • Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from the skillet; cover and keep warm.
  • Cook onion in the same skillet about 5 minutes or until tender. Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt. Simmer, uncovered, 10 to 12 minutes or until most of the liquid has evaporated and the tomatillos are tender; stir occasionally. Stir in the cooked chicken; heat through.
  • Cut tortillas into quarters; layer over top of the chicken mixture. Sprinkle with grated cheese. Cover and let stand 1 to 2 minutes or until the cheese melts.
  • To serve, top with shredded lettuce, cilantro, and Greek yogurt. If desired, garnish with jalapeño pepper slices, sliced scallion, and/or chopped fresh tomato.

http://www.eatingwell.com/recipe/270012/skillet-green-chile-chicken-enchilada-casserole/

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Posted in Chicken, Main, Mexican

Oct 24

Chicken Parmesan Casserole

SERVES: 6

 

  • Preheat oven to 400 degrees F. Lightly coat an 8-inch-square baking dish with cooking spray.
  • Bring a large saucepan of water to a boil. Add rotini and cook according to package directions. Drain.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add tomatoes, garlic powder, basil, oregano, salt and crushed red pepper; bring to a simmer. Cook, stirring, until thickened, about 5 minutes. Stir in chicken and the cooked rotini. Transfer to the prepared baking dish and top with mozzarella.
  • Stir panko, Parmesan, parsley and the remaining 2 tablespoons oil together in a small bowl. Sprinkle over the casserole. Bake until hot and the topping is golden, 25 to 30 minutes.

 

http://www.eatingwell.com/recipe/281599/chicken-parmesan-casserole/

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Posted in Chicken, Main

Aug 13

Mulligatawny Soup

SERVES: 6

  • Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

  • Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

  • When serving, add hot cream.

     

https://www.allrecipes.com/recipe/13087/mulligatawny-soup-i/

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Posted in Chicken, Soup, Starter

Aug 13

Chicken Tortilla Soup

SERVES: 4

 

  • In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

  • Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

 

https://www.allrecipes.com/recipe/15840/chicken-tortilla-soup-v/

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Posted in Chicken, Soup, Starter

Jun 24

Chicken Satay

SERVES: 4

INGREDIENTS
FOR THE CHICKEN
1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1″ pieces
80 ml coconut milk
225 g boneless skinless chicken thighs, sliced into 1″ pieces
1 tsp. ground turmeric
2 tbsp fish sauce
2 tbsp. brown sugar
2 tbsp. lime juice
2 cloves garlic, chopped
1 shallot, chopped
1 tbsp. fresh ginger, chopped
1 1/2 tbsp. chilli paste
FOR THE PEANUT SAUCE
125 g smooth peanut butter
60 ml reserved marinade
1 tbsp. low-sodium soy sauce
1 tbsp. lime juice
1 tsp. lime zest
1 clove garlic, grated
1 tbsp. freshly grated ginger
60 ml boiling water
Chopped peanuts, for garnish
Freshly chopped coriander, for garnish
DIRECTIONS
  1. Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.
  2. In a medium bowl, toss turmeric and chicken together to coat.
  3. In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chilli paste and blend until smooth, scraping down sides if necessary. Set aside 60ml marinade for peanut sauce.
  4. Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.
  5. Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well combined.
  6. Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.
  7. Sprinkle satay with chopped peanuts and coriander and serve with peanut sauce.
https://www.delish.com/uk/cooking/recipes/a30279311/chicken-satay-recipe/

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Posted in Chicken, Chinese, Side, Starter

Jun 24

Coriander Lime Chicken

SERVES: 4

INGREDIENTS
4 tbsp. extra-virgin olive oil
Juice of 2 limes
5 g freshly chopped coriander
2 cloves garlic, crushed
1/2 tsp. cumin
Pinch crushed chilli flakes
4 bone-in, skin-on chicken thighs
salt
Freshly ground black pepper
Cooked white rice, for serving
DIRECTIONS
  1. Whisk together 2 tablespoons oil, lime juice, coriander, garlic, cumin, and chilli flakes. Add chicken and toss to coat. Let marinate in fridge 30 minutes and up to 2 hours.
  2. When ready to cook, preheat oven to 220°C (200ºC fan). In a large ovenproof pan over medium-high heat, heat remaining 2 tablespoons oil. Season chicken with salt and pepper, then add to pan skin-side down and pour in remaining marinade. Sear until skin is golden and crispy, about 6 minutes. Flip and cook 2 minutes more.
  3. Transfer pan to oven and bake until chicken is cooked through, 10 to 12 minutes.
  4. Serve over rice drizzled with pan drippings.

https://www.delish.com/uk/cooking/recipes/a30243568/cilantro-lime-chicken-recipe/

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Posted in Chicken, Main

Jun 24

Easy Chicken Parmesan

SERVES: 4

INGREDIENTS
FOR THE CHICKEN
150 g panko bread crumbs
1/2 tsp. garlic powder
25 g freshly grated Parmesan, plus more for garnish
2 large eggs, beaten with 1 tbsp. water
70 g plain flour
700 g boneless skinless chicken cutlets
salt
freshly ground black pepper
vegetable oil
100 g grated mozzarella
FOR THE MARINARA
2 tbsp. extra-virgin olive oil
1/2 small onion, finely chopped
4 cloves garlic, sliced
2 (x400g) tinned chopped tomatoes
60 ml water
salt
freshly ground black pepper
pinch of crushed chilli flakes
2 tbsp. freshly chopped parsley, plus more for garnish
DIRECTIONS
  1. Preheat oven to 200ºC. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko breadcrumbs, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
  2. In a deep cast-iron skillet over medium-high heat, add 1/4″ oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel–lined plate to drain.
  3. Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and chilli flakes, and let simmer, 10 minutes. Remove from heat and stir in parsley.
  4. Pour sauce into a 9″-x-13″ baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, grill until cheese is golden, 3 minutes.
  5. Garnish with parsley and serve immediately.

 

https://www.delish.com/uk/cooking/recipes/a29029898/easy-chicken-parmesan-recipe/

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Posted in Chicken, Main

Jun 24

Honey Garlic Chicken

SERVES: 4

INGREDIENTS
60 ml low-sodium soy sauce
3 tbsp. honey
2 cloves garlic, crushed
Juice of 1 lime
2 tbsp. sesame oil, divided
1 tsp. Sriracha
1 tbsp. cornflour
450 g boneless skinless chicken breasts
Salt
Freshly ground black pepper
Sesame seeds, for garnish
Sliced spring onions, for garnish
DIRECTIONS
  1. Preheat oven to 180°C. In a medium bowl, whisk together soy sauce, honey, garlic, lime juice, 1 tablespoon sesame oil, Sriracha, and cornflour.
  2. Season chicken with salt and pepper. In a large oven-safe skillet over medium-high heat, heat remaining tablespoon sesame oil. Add chicken and sear until golden, 4 minutes per side. Pour over glaze and transfer to oven.
  3. Bake until chicken is no longer pink, 25 minutes. Heat grill.
  4. Spoon glaze over chicken and grill until caramelised, 2 minutes. Garnish with spring onions and sesame seeds.
https://www.delish.com/uk/cooking/recipes/a29756469/honey-garlic-chicken-recipe/

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Posted in Chicken, Chinese, Main

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