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

HONEY SESAME CHICKEN AND BROCCOLI

December 04, 2019
Honey herbaceous plant Chicken and Broccoli is created in one pan and prepared to eat twenty minutes! You'll love the mouthwatering sauce choked with herbaceous plant, garlic, and honey!

HONEY SESAME CHICKEN AND BROCCOLI
HONEY SESAME CHICKEN AND BROCCOLI

I continuously have the ingredients to form the sauce accessible, and after all, we’re continuously trying to find fun new ways that to dissipate chicken. This is often nice for a fast night one-pan dinner, or it may be created ahead for meal preparation for the week. It's nice by itself with white, brown, or maybe cauliflower rice!

While I'm not a specialist, this dish is taken into account healthy to my family and that I . It's choked with lean chicken, and vivacious healthy broccoli.  The sauce contains honey, however, it isn’t a lot of per serving.  This dish may be a nice low-calorie choice generally.

HONEY SESAME CHICKEN AND BROCCOLI

INGREDIENTS :

  • 1 Tablespoon Olive Oil
  • 1.5 Pounds Chicken Breasts, Cut into 1/2 inch cubes
  • 3 Cups Chopped Broccoli
  • 1 Tablespoon Sesame Oil, Divided
  • 2 Tablespoons Honey
  • Salt & Pepper, To Taste
  • 1/3 Cup Low Sodium Soy Sauce
  • 2 teaspoons Sriracha, Optional, See Note
  • 1/4 Cup Cold Water
  • 2 teaspoons Corn Starch

INSTRUCTIONS :

  1. Heat a large skillet over medium-high heat with the olive oil and HALF of the sesame oil.
  2. Add the chicken cubes and salt and pepper to taste.  Sear the chicken, stirring and moving around for 5 minutes until chicken is light golden in color.
  3. Add the broccoli to the skillet and cook, stirring occasionally for about 3 minutes until the broccoli is bright green.
  4. While the broccoli is cooking, whisk together the remaining sesame oil, soy sauce, honey, sriracha, water, and corn starch in a small bowl.
  5. Reduce the stove heat to medium-low and pour the sauce over the chicken and broccoli.  Simmer for 3 minutes, until sauce has thickened.
  6. Serve immediately with rice, or cauliflower rice.  

PERSIAN SAFFRON CHICKEN RECIPES

December 03, 2019
Back after we lived in Berlin, you will recall, we have a tendency to had a lot of Persian friends. They we have a tendency tore all Christian refugees from Islamic Republic of Iran and Islamic State of Afghanistan that we met at our church there, that was packed to the brim each Sunday. 

Usually when church, there would be Brobdingnagian meal that a number of the Persians would build, and that we would squeeze through the door with the gang, mouths watering and fingers crossed that it'd be "the chicken with the red sauce". 

PERSIAN SAFFRON CHICKEN RECIPES
PERSIAN SAFFRON CHICKEN RECIPES

Basically it's chicken simmered in an exceedingly sauce of saffron and a novel mix of spices, cumulous on an enormous plate of saffron rice that is specked with little, tart dried "barberries" (which you'll get on Amazon). I really like serving "shirazi salad" on the facet (which is simply sliced cucumbers, tomatoes, onion, fresh mint, and lemon juice) and, if he has time, Samuel invariably makes some bread to suck that last little bit of sauce from his plate.

The basamati rice is therefore aromatic and marvelous and also the saffron and barberries extremely build it superb. The meat is tender and on the point of fall off the bone. The sauce is made and flavourous. The shirazi dish is crisp and recent. This can be the proper meal. 

PERSIAN SAFFRON CHICKEN RECIPES

INGREDIENTS :
Chicken Ingredients:
  • A few tablespoons vegetable oil 
  • 6 pieces of bone in chicken (I use drumsticks or thighs)
  • 1 large yellow onion, chopped
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom 
  • 1/4 teaspoon cumin
  • 2 cloves garlic, minced
  • 1 3/4 teaspoon turmeric
  • 1/4 teaspoon coriander
  • 1/8 teaspoon chili powder
  • 2 tablespoons tomato paste
  • 2 1/2 cups chicken stock (water will work too if you are using bone-in chicken)
  • 1/2 of the saffron water (see below)
  • salt and pepper to taste
Saffron Water:
  • 1/4 teaspoon of saffron (you can buy it here), ground with a pestle and mortar 
  • 1 ice cube
  • Sprinkle the saffron in a small dish over the ice cube and allow the ice cube to melt. Set aside.
Rice Ingredients:
  • 1 1/2 cups basamati rice (dry)
  • Half of the reserved saffron water
  • 1/3 cup dried barberries (you can buy them here)
  • 1 teaspoon butter
  • 1/4 teaspoon sugar
Shirazi Salad Ingredients:
  • 1 cucumber
  • 2 tomatoes
  • 1/2 of a red onion
  • The juice of one lemon
  • 1 tablespoon fresh mint, chopped or 1 teaspoon dried
  • Salt and pepper to taste
INSTRUCTIONS :
Chicken Directions:
  1. Heat the oil over medium high in a large pot. Combine the spices and sprinkle a little on the chicken. Saute the chicken and onion in the oil until browned.  Add the garlic and continue cooking for about 30 seconds. Add the remaining spices, tomato paste, half of the saffron water (reserve half for the rice!) and chicken stock or water. Simmer until chicken becomes very tender and sauce thickens and reduces. If the chicken gets done before the sauce is thick and reduced, then remove the chicken from the pot and continue simmering until the sauce is done. 
Rice Directions:
  1. Cook the rice according to the package directions. 
  2. In a small pan, heat the butter over medium and add the barberries and sugar. Cook and stir for about 30 seconds. 
  3. Pour the rice into a serving bowl. In a separate bowl, combine 1/2 cup of the cooked rice with the barberries and reserved saffron water. Spread the saffron rice over the top of the rest of the rice. 
Shirazi Salad Directions:
  1. Dice the vegetables and toss with the mint and lemon juice. Season to taste with salt and pepper and chill until ready to serve. 

CHEESE BBQ CHICKEN PIZZA ROLLS RECIPE

November 27, 2019
Cheesy soft rolls of dish dough filled with tender chunks of chicken, sweet BBQ sauce, cut purple onion and salty bacon bits!

Everybody loves dish and what higher thanks to build your besties happy than with this luscious party food! whether or not you’re having the ladies over for a glass of wine, or the total gang for the massive game, you’ll thrill your guests with these tasty, hearty dish Rolls. Not a giant fan of BBQ chicken pizza? No worries, modification it up and use your favorite dish toppings instead. If you’re coated up with teenagers on the weekends, or susceptible to impromtu slumber parties, this is often the direction for you! build many pans of dish rolls, every with completely different fillings to suit all their cravings.

CHEESE BBQ CHICKEN PIZZA ROLLS RECIPE
CHEESE BBQ CHICKEN PIZZA ROLLS RECIPE

I build cooked chicken all the time throughout the winter months. It’s executive for salads, sandwiches, soups, casseroles so several alternative uses, and it’s nice in these dish rolls too. you simply would like one cup of finely cut tender chicken for this direction. These ar such a lot easier to form than you’d suppose so smart. Sink your teeth into the sweet BBQ sauce, tender bites of chicken and every one that sleazy goodness! i really like the minced purple onion scattered throughout the layers and layers of pertness. And bacon! Don’t forget to feature a touch fragmented bacon for a very nice salty bite. I cannot wait to form these again!

CHEESE BBQ CHICKEN PIZZA ROLLS RECIPE

INGREDIENTS :

  • 1 1/4 cups shredded part-skim mozzarella cheese, divided
  • 1 cup finely chopped cooked chicken (rotisserie, poached, etc)
  • 3 tablespoons finely chopped red onion
  • 1 pound fresh, frozen or refrigerated pizza dough, thawed
  • 1/2 cup sweet BBQ sauce, plus extra for serving
  • chopped fresh parsley leaves for garnish
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 3 slices bacon, cooked crisp, drained and finely chopped (optional)
  • 1 teaspoon vegetable oil for greasing the pan, plus more for oiling the bowl

INSTRUCTIONS :

  1. If frozen, follow instructions for thawing your pizza dough. If using refrigerated dough, place in a well oiled bowl, cover and allow to come to room temperature, 1 to 2 hours.
  2. Lightly oil a large 9 or 10-inch round skillet or baking pan. Cast iron skillets work well for pizza. Set aside.
  3. Preheat oven to 400 degrees F. Lightly flour a clean work surface and roll out the room temperature pizza dough to an 18x10-inch rectangle. If the dough springs back and won’t hold it’s shape, let it rest an additional 5 minutes, then roll again. Spread the BBQ sauce over the surface of the dough leaving a 1/2-inch border all around the edges.
  4. Sprinkle 1 cup of the mozzarella cheese evenly across the surface of the dough, then top with the chicken, onion, red pepper flakes and bacon, if using.
  5. Starting on the long side, roll the dough away from you into a tight cylinder, tucking and pulling just a bit as you go. Pinch the seams together to seal. Cut into 8 equal slices and place cut side down in the prepared pan. When cutting try using dental floss instead of a knife. It works amazingly well!
  6. Bake for 25 minutes in a preheated 400 degree F oven. Sprinkle the remaining mozzarella cheese on top and continue baking for another 5 minutes or until the cheese is melted.
  7. Garnish with fresh parsley and serve immediately with additional BBQ sauce for dipping.

CHICKEN FRICASSEE RECIPE

November 22, 2019
Chicken fricassee with tarragon may be a French stew with a bechamel sauce. within the fashionable version of chicken fricassee, the meat is brunet 1st before preparation during a liquid. There area unit several variations of fricassee mistreatment completely different forms of meat. Chicken and veau area unit the foremost common, but lamb, rabbit, and shellfish are used.  

Fricassee may be a methodology of preparation that uses each dry and wet heat. The dry heat happens once the vegetables area unit cooked. The wet heat happens once the meat and vegetables area unit cooked during a liquid, typically a stock.  

CHICKEN FRICASSEE RECIPE

When able to serve, heat the sauce during a pan over medium low heat.  Add a thickening agent (a liaison of tempered egg yolks and cream), contemporary juice, and contemporary tarragon. To finish, add the thawed chicken items heatth} through till warm over medium low heat.

Chicken fricassee is most ordinarily served over rice, mashed potatoes, polenta, or buttered noddles.

CHICKEN FRICASSEE RECIPE

INGREDIENTS :

  • 5 chicken thighs
  • 6 chicken drumsticks
  • 3 tablespoons salted butter
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 1/2 cups onion, finely chopped (173g)
  • 1 1/2 cups carrots, finely diced (210g)
  • 3/4 cup celery, finely diced (100g)
  • 6 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 4 egg yolks, room temperature
  • 4 tablespoons all-purpose flour
  • 1 1/2 cup white wine
  • 6 cups low-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh tarragon, roughly chopped

INSTRUCTIONS :

  1. Prep the chicken. Rinse and pat dry the chicken, then place it on two plates and generously sprinkle both sides with salt and black pepper.
  2. Sear the chicken.Divide the butter between two heavy-bottomed, high sided skillets. Melt the butter over medium-high heat until it’s frothy, then add the oil. Place the drumsticks skin side down in one skillet and the thighs in the other without overcrowding. Fry the chicken on one side until it’s golden brown, about 5 minutes. Turn down the heat to medium low once the butter starts to brown. Flip the chicken once to brown the other side for 5 minutes, then place the chicken pieces on a clean plate. Pour out most the fat from both skillets into a small bowl, reserving 1 tablespoon in each skillet.
  3. Saute the mirepoix. Divide the onion, carrot, and celery between the two skillets and turn the heat to medium. Scrape the browned bits off the bottom of the pan with a wooden turner. Stir the mirepoix occasionally until the onions turn golden brown, about 8 minutes.
  4. Make the roux. Sprinkle 2 tablespoons of flour over the veggies in each skillet and stir until the flour is absorbed. Keep stirring until the flour smells nutty, roughly two minutes.
  5. Deglaze the pan. Pour the white wine into each skillet over the mirepoix.  Let it boil and thicken for about a minute.  Scrape up any remaining brown bits off the bottom of the pot with a wooden turner. Slowly whisk in the chicken stock, dividing it between the two skillets.
  6. Make the bouquet garni. Gather up some fresh thyme, parsley, and a bay leaf. Arrange into a small bouquet and tie with kitchen string. Make another bouquet for the second skillet.
  7. Braise the chicken. Return the drumsticks and thighs to each skillet, along with the juices from the plate. Add the bouquet garni. Don’t submerge the seared chicken in the stock; 1 to 1 1/2 inches of liquid is all you need.   Partially cover each skillet with a lid askew or with foil. Bring the skillets to a boil, reduce to a simmer, and cook for 35 minutes. The chicken should have an internal temperature of 165 F in the thickest part. Remove the cooked chicken and place on a large plate; also, remove the two bouquet garnis.
  8. Reduce the liquid by simmering it uncovered for 5 minutes over medium low heat. You should end up with about 3 1/3 cups (788 ml) of liquid.
  9. Make and temper the liaison. While the sauce simmers, make the liaison, which will help thicken the sauce. Whisk the cream into the room temperature egg yolks. Add 1/2 cup of the hot cooking liquid, one tablespoon at a time, to the liaison. Make sure to whisk constantly during this tempering process. Slowly add the liaison to the sauce, whisking constantly. Make sure the sauce is simmering and not boiling, or the egg yolks will scramble and ruin the sauce.
  10. Finish the sauce. As a finishing touch, add two tablespoons of freshly squeezed lemon juice to each skillet and whisk it in, then sprinkle on the fresh tarragon. Return the chicken pieces to each skillet and let it heat through for a few minutes over low heat.
  11. Serve. Place the chicken on a platter and pour the sauce into a gravy boat.  Serve the chicken and gravy warm with mashed potatoes, rice, buttered noodles, or polenta.

JALAPENO POPPER CHICKEN CASSEROLE LOW CARB

March 15, 2019
Chicken in a creamy tacky sauce with pieces of jalapeno and hundreds of Sir Francis Bacon. This Jalapeno Popper chicken Casserole is one of the pleasant casseroles ever.

JALAPENO POPPER CHICKEN CASSEROLE LOW CARB

After I decided to make this for dinner I knew I wanted every other jalapeno to slice to place on pinnacle. So I needed to bake the casserole without the sliced jalapenos on pinnacle. 

To cook dinner the chicken for this I placed it in a 9 x 13 casserole dish, cowl it with foil, and bake at 350 for approximately forty five mins until it is a hundred and sixty ranges on a meat thermometer. those have been huge chicken breasts. you may want to adjust the time relying on the scale of your hen.

I like to serve this with a green salad however any non-starchy vegetable will paintings as a aspect dish.

JALAPENO POPPER CHICKEN CASSEROLE LOW CARB

Ingredients

  • 2 lb chicken breasts cooked and chopped
  • 8 oz cream cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar
  • 1/2 cup bacon crumbles
  • 1/2 cup jalapeno or poblano pepper seeded and diced
  • 1 tsp garlic powder
  • 1/2 tsp salt

Topping:

  • 1/4 cup shredded cheddar
  • 1/4 cup crumbled bacon
  • 1 thinly sliced and seeded jalapeno optional


Instructions

  1. Integrate the primary eight casserole elements in a big bowl. blend until clean. add the cooked bird. 
  2. Positioned into a greased casserole dish. top with the reserved cheddar, 1st Baron Verulam, and sliced jalapenos (if the usage of).
  3. Bake at 350 for 35 minutes or until bubbly and warm. Serve with a facet salad.

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