Showing posts with label Chicken Dish. Show all posts
Showing posts with label Chicken Dish. Show all posts

How To Make Indian Chicken Sandwich Recipe

Ingredients:
  • Chicken breast 1 cooked and shredded
  • Garlic 1 clove chopped
  • Cream cheese 3 tbsn
  • Salt and pepper as per taste
  • Butter 2 tspn
  • Cilantro chopped 2 tbsn
  • Sandwich bread 6 slices
Directions:
  1. Heat butter and add garlic and fry till brown. 
  2. Add chicken boiled eggs cream cheese salt and pepper and mix well.
  3. Top with choppedcilantro and remove from flame.
  4. Make sandwich immediately with toasted bread or chill and make cold sandwich.
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How To Make Belgian Chicken Soup Recipe

Ingredients:
    Belgian-Chicken-Soup
  • 3 carrots
  • 1 beef shank bone
  • 3 1/4 pound chicken
  • 2 leeks, trimmed and rinsed well
  • bunch of celery, including leaves
  • 5 tablespoons olive oil
  • a pinch of dried aromatic herbs
  • or 1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 1 sprig fresh parsley tied together in cheesecloth)
  • 2 tablespoons (1/4 stick) butter
  • 1 heaping tablespoon all-purpose flour
  • 2 egg yolks
  • juice of 1/2 lemon
  • fried bread or toasted bread
  • salt and pepper
Directions:
  1. Slice 1 carrot. Put the beef bone, chicken, 1 leek, half the celery including the leaves, the sliced carrot, and a pinch of salt into a pan and pour in 10 2/3 cups water. 
  2. Bring to a boil, then lower the heat, and simmer for 1 hour.
  3. Remove the pan from the heat and strain the stock into a bowl.
  4. Reserve the chicken and, when it is cool enough to handle, remove and discard the skin, and cut the meat off the bones. 
  5. Chop the remaining, uncooked carrots, leek, and celery.
  6. Heat 3 tablespoons of the oil in another pan. 
  7. Add the chopped carrots, leek, and celery and cook over low heat, stirring occasionally, for about 5 minutes, until the vegetables are softened but not colored.
  8. Add the chicken meat and aromatic herbs or bouquet garni and season with a pinch of pepper.
  9. Pour in the stock and simmer gently for about 20 minutes.
  10. Melt the butter with the remaining oil in another pan. 
  11. Stir in the flour, then gradually add 2 1/4 cups of the chicken stock, a little at a time, stirring constantly. 
  12. Cook for about 8 minutes, then stir back into the soup. Simmer for 10 minutes more.
  13. Lightly beat the egg yolks with the lemon juice in a bowl and then, very slowly to prevent the eggs curdling, stir in a little chicken stock.
  14. Pour into the soup and transfer to a soup tureen.
  15. Serve immediately, offering the fried or toasted bread separately.
Serves 8
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How To Make Belgian Chicken Waterzooi Recipe

Ingredients :
    Chicken-Waterzooi
  • 4 stalks celery, julienned
  • 4 medium carrots, julienned
  • 4 parsley roots (facultative)
  • 6 boneless skinless chicken breast halves
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 3 minced shallots
  • 1/4 lb sliced mushrooms
  • 1 large leek, thinly sliced (white part only)
  • 1 clove minced garlic
  • fresh thyme (a few sprigs)
  • 1 tablespoon peppercorn (preferable rainbow)
  • 12 ounces St. Amand french country ale (the remainder to be poured into the chef)
  • 3 cups half-and-half
  • salt & pepper
Directions:
  1. Steam the celery, parsley roots and carrots for 5 minutes and set aside.
  2. Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side).
  3. Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
  4. Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
  5. Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.
  6. Stir in half & half and simmer for 10 minutes until sauce thickens.
  7. Add chicken, celery, parsley roots and carrots, heat through.
  8. Add salt and pepper to taste and serve immediately.
  9. Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.

6 - 7 servings
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How to Make Cuban Arroz con Pollo Recipe

I guess one of the most beloved of chicken dishes in Cuba, Arroz con Pollo can make any meal special. The rice for this dish is short-grained Valencia-style rice, the same as used for Paella, another of the wonderful Spanish dishes that have found a home in many of the Latin American Countries. If you cannot find it in your area, the Italian Arborio rice will be a good substitute.

Cuban Arroz con Pollo Recipe
Unlike Paella, saffron is not traditionally used in Arroz con Pollo, although some people do. Instead they use Annatto Oil, to give the yellow coloring expected in this dish. Sometimes you can find yellow rice already packaged. This recipe serves 6 to 8 people.

Ingredients:
  • 1 large chicken, about 4 pounds, cut into 8 pieces.
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp freshly ground white pepper
  • 1 Tbsp red wine vinegar

Sofrito and broth:
  • 2 Tbsp Annatto oil or olive oil
  • 1 small onion, finely chopped
  • 1 small red bell pepper, cored, seeded and finely chopped
  • 3 cloves garlic, minced
  • 1 small tomato, seeded and diced
  • 3 cups water (*)
  • 1 cup dry white wine
  • 1-1/2 cups beer
  • 1/2 tsp annatto seeds, or 1/4 tsp saffron threads
  • 1 Tbsp tomato paste
  • Salt and freshly ground black pepper, to taste
  • 1 lb Valencia or Arborio rice
  • Sliced red pimientos for garnish
  • Can of green peas (Petit Pois) for garnish

Directions:

Preparations:
  1. Wash the chicken and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in a large glass bowl. Add the chicken, turning the pieces to cover with the mixture. Let marinate at least 15 minutes.
  2. Heat the oil in a large heatproof casserole (**) Brown the chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and pour out all but 2 tablespoons of the fat.

For sofrito:
  1. Add the onion, bell pepper and garlic to the oil in the casserole, cook over medium heat heat until soft but do not brown, about 1 or 2 minutes. Add the tomato and cook for one more minute. Return the chicken to the casserole with the sofrito and cook for about 1 or 2 more minutes.
  2. Add the water, wine and beer(*), saffron (if you use it instead of annatto oil), tomato paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes. While the chicken is cooking, place annato seeds in small saucepan with 1/4 cup of the chicken cooking liquid. Simmer for about 5 minutes. Strain mixture back into the chicken.

To finish the dish:
  1. Thoroughly wash rice swishing with your hands, and drain off the water. Continue doing this until water runs clear.
  2. Bring chicken mixture to a boil, stir in the washed rice, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 or 15 minutes of cooking.
  3. Just before it is done, stir in half of the petit pois and pimientos. Garnish with the rest.

(*) I use only the beer, adjusting the quantity to the total needed for cooking. Beer gives it a nice tangy flavor.

(**)I have a clay paella dish which I use for Arroz con Pollo, Paella and other similar dishes. You can purchase them in many Latino markets.
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How To Make Russian Chicken Chakhokhbili

Ingredients:
    russian-chicken-chakhokhbili
  • 3 pounds chicken thighs, wings, and unboned breasts.
  • 5 tablespoons unsalted butter.
  • 3 medium onions, coarsely chopped.
  • 1 tablespoon all-purpose flour.
  • 1 1/4 cups Chicken Consomme.
  • 6 medium tomatoes, blanched, peeled, and quartered.
  • 1/4 cup dry white wine.
  • 2 tablespoons freshly squeezed lemon juice.
  • Salt to taste.
  • 2 tablespoons tomato paste.
  • 1 tablespoon each of finely chopped fresh cilantro and basil.
  • 1 1/2 teaspoons each finely chopped fresh tarragon and mint.
  • 1/2 teaspoon paprika.
  • 3 tablespoons finely chopped parsley.
  • 1 clove garlic, crushed.
  • Thin lemon slice for garnish.
Directions:
  1. Dry the chicken with paper towels. 
  2. Melt 2 tablespoons of butter in a medium –size Dutch oven, add chicken pieces, and brown on each side for about 10 minutes. 
  3. Remove the chicken and set aside. 
  4. Melt 2 more tablespoons of butter in the Dutch oven, add the onions, and saut over medium heat for 10 minutes.
  5. In a small skillet stir the flour over low heat for 3 minutes. 
  6. Add the remaining tablespoon of butter, stirring continuously, and cook for 2-3 minutes more. 
  7. Pour the sauce over the onions in the Dutch oven, stir, then add the tomatoes, wine, and lemon juice, and bring to a boil.
  8. Sprinkle the chicken pieces with salt and add to the pot. 
  9. Cover and cook over moderate heat for 10 minutes, then add the tomato paste and 1/4 cup of chicken broth of water, if necessary. 
  10. Stir, cover, and continue to simmer for 10 minutes more.
  11. Mix the herbs and spices, reserving the garlic and 2 tablespoons of the chopped parsley, and add to the stew; simmer for 3-5 minutes. Add the garlic, cover, remove the pot from the heat and let the fragrance infuse for 3 minutes longer.
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Indonesian Chicken Fried With Chili Sauce Recipe

Ingredients:
  • 2.4 lbs Chicken
  • 1 tsp Salt
  • 1 tsp Tamarind Water
  • 500 ml Water
  • 2 tbsp Sweet soy sauce ( "Kecap Manis" )
  • 3 pcs Chopped tomatoes
  • 2 tsp Javanese palm sugar ( "Gula Merah" )
  • Cooking oil

Spices:
  • l50 gr Red chilies
  • 12 Shallots
  • 6 cloves Garlic
  • 2 tsp Shrimp paste
  • 2 cm Ginger
  • 2 cm Lesser galangal
  • 2 tsp salt
Instructions:
  1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.
  2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.
  3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.
  4. Remove and drain.
  5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.
  6. Add the fried chicken, stir, and pour water.
  7. Add sweet soy sauce, sugar, tomatoes and palm sugar.
  8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

More Recipes:
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Indonesian Chicken in Spicy Coconut Milk Recipe

Ingredients :
  • 1 kg chicken, cut into 8 pieces
  • 1 liter coconut milk
  • 3 tablespoons cooking oil
  • 2 cloves
  • 5 cm cinnamon stick

Spiced (ground):
  • 10 red chilies
  • 2 teaspoons cilantro, roasted
  • 1/4 teaspoon cumin, roasted
  • 1 teaspoon black pepper
  • 4 candlenuts, roasted
  • 1 tablespoon galangal, chopped
  • 1/2 teaspoon lesser galangal, chopped
  • 1/2 teaspoon fresh ginger, chopped
  • 8 shallots
  • 4 cloves garlic
  • Salt to taste
  • Sugar to taste
 
Directions :
  1. Use a pot to boil the chicken in the coconut milk until half-cooked.
  2. Stir frequently to prevent the milk from curdling. 
  3. Heat up a wok with oil and saute the ground spices, cinnamon and cloves until fragrant, then add to the chicken and simmer until the chicken is cooked. 
  4. Serve hot with rice.
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Indonesian Chicken in Chili Gravy (Gulai Ayam) Recipe

Ingredients :
  • 1 kg chicken, cut into 8 pieces
  • 1 stalk lemon grass, bruised (white part only)
  • 3 cm cinnamon stick
  • 3 kaffir lime leaves
  • 3 tablespoons cooking oil
  • 2 cloves
  • 1/2 nutmeg
  • 2 cardamoms, bruised
  • 50 g shredded coconut, roasted and pounded
  • 1 liter coconut milk
  • 1 piece asam gelugur
  •  
  • Spices (ground)
  • 12 red chilies
  • 1 teaspoon peppercorns
  • 1 tablespoon cilantro, roasted
  • 1/2 teaspoon cumin, roasted
  • 1/4 teaspoon aniseed
  • 2 teaspoons turmeric, chopped
  • 2 teaspoons ginger, chopped
  • 1 tablespoon galangal, chopped
  • 5 cloves garlic
  • 8 shallots
  • Salt to taste
 
Directions:
  1. Heat the wok with oil and saute the ground spices with kaffir lime leaves, cinnamon, lemon grass, nutmeg, cloves and cardamoms until fragrant. 
  2. Add in the chicken pieces and shredded coconut. 
  3. Mix well. Pour in the coconut milk and asam gelugur and cook until the chicken is tender and the gravy has thickened. 
  4. Serve immediately while still hot.
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Indonesian Smashed Fried Chicken (Ayam Penyet) Recipe

Ingredients:
  • 1 medium size of whole chicken, cut into 4 pieces
  • 4 cups water
  • 5 salam leaves (Indonesian bay leaves)
  • 1 tbsp salt
  • 3 lemon grass, only the white part, crushed
  • 1 cucumber, sliced
  • 3 cabbage leaves, sliced
Spice paste:
  • 4 cloves garlic
  • 5 shallots
  • 5 kemiri (candlenuts)
  • 1/2 tsp ground corriander
  • 1/2 inch turmeric
  • 1 inch ginger
  • 1 inch galanggal
Batter:
  • 2 cups chicken broth
  • 1 cup rice flour
  • 1 tbs corn starch
  • 1 1/2 tsp baking powder

Directions:
  1. Put the shallots, garlic, ginger, galangal, and candlenuts into a processor and pulse until it becomes a paste but is still slightly chunky.
  2. Put chicken, spice paste, salam leaves, lemon grass and salt in a pot. Mix well. Add water just about enough to cover the chicken.
  3. Place pot on stove. Cook with medium heat for 15 - 20 minutes or until chicken cooked.
  4. Marinate the boiled and cooked chicken in its own broth and spices. Leave it over night in the refrigerator.
  5. Take meat out and drain well before deep frying. Strain the soup. Clear broth will be used for soup and making batter.
  6. Deep - fry the overnight marinated chicken until crispy.
  7. Mix all of batter ingredients to form a thin dough consistency. Fry spoonfuls of batter in hot oil until golden brown and crispy. Drain well.
  8. Serve ayam penyet with sambal, crispy topping. Garnish with cucumber and cabbage.

More Recipes:
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