quart chicken stock to a
CHICKEN RECIPE: In a large bowl, combine
ll marinade ingredients together, except chicken, to a food processor and
n a bowl. Many Vietnamese Chicken recipes usually require a short
ntil hot.
Add chicken and sprinkle chicken with fajita seasoning and
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
Bring chicken, bell pepper, celery and onion to a boil.
Boil for approximately 15 minutes or until done.
Pour contents through colander, reserving all of the stock.
Cut cooked chicken into quarters.
Return chicken and vegetables to pot.
Following rice instructions, use stock in place of water, adding an additional 1/4 cup of stock and cook as directed.
When done, add pimientos, if desired.
Best when served with either red or black beans (preferably red beans); recipe follows.
emainder for sprinkling on the chicken.
Brown other mole ingredients
In a large non-stick skillet, heat oil over medium high heat.
Season chicken strips and add to pan.
Brown chicken and remove to plate.
Add red and green peppers and cook for 1 minute.
Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.
Simmer until sauce begins to reduce.
Stir in cornstarch mixture and bring liquid to a simmer.
Stir in chicken strips and cook for 5 minutes.
Serve over rice.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
eppers, chopped fresh chili peppers, red onion, garlic, cilantro roots, galangal
an. Working in batches, cook chicken until browned all over. Set
Cut chicken breast into 1/2-inch
n high heat. Stir-fry chicken, in batches, until browned.
Preheat the oven to 400\u00b0F. Blend or process the peanuts, red curry paste, kecap manis, cilantro leaves and coconut milk. Combine half the paste mixture with chicken in a large bowl.
Cook the chicken in a heated oiled large skillet until browned on both sides. Transfer chicken to a foil-lined baking pan. Top with the remaining paste.
Roast for about 15 mins or until cooked through. Garnish with additional cilantro and serve with steamed jasmine rice.
ntil aromatic, then add the chicken meat into the wok. Use
Heat oil in a large saucepan on high.
Saute onion, garlic and ginger 1 minute. Add chicken drumsticks; cook 3 minutes, turning, until browned.
Add paste; cook, stirring, 2 minutes. Stir in coconut milk, tomatoes, and stock. Bring to a boil; reduce heat. Simmer 25-30 minutes, until chicken is tender, adding more stock as required.
Stir in bok choy; simmer until just wilted. Stir in yogurt.
Serve curry with steamed rice and topped with cilantro leaves.
Heat oil in a large saucepan on high heat. Saute onion, garlic and ginger for 1-2 mins, until onion is tender. Add chicken and cook for 3-4 mins, until browned, turning occasionally.
Stir in curry paste and cook for 1-2 mins, until aromatic, Stir in coconut milk and stock. Bring to a boil. Reduce heat to medium; simmer, uncovered, for 25-30 mins, until chicken is tender (adding water, if needed) and cooked through.
Stir in gai lan. Simmer for 1 min, until just wilted. Stir in tomato. Serve curry sprinkled with cilantro leaves.
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).