a bowl. Many Vietnamese Chicken recipes usually require a short time
rrange chicken in a baking dish. Whisk together mango chutney, tamarind paste
Heat oil in a deep pan or skillet (do not smoke).
Add black pepper powder, cumin powder, coriander powder and add cubed chicken pieces.
Saute for 5 minutes on medium heat.
Cover the lid and let chicken cook in its own juices for 15 minutes or until tender on low heat.
Open the lid and add tamarind pulp, hot tomato sauce, salt and 3/4 cup of water.
Cover and leave on high heat for 5 minutes.
Turn off the heat, garnish with fresh parsley sprigs and serve hot on a bed of steamed basmati rice.
It should have a pronounced tamarind-y and sweet flavour. Don
ven to 350\u00b0F. Place chicken in a roasting pan. Combine
In a small bowl, combine first four ingredients. Set aside.
Heat oil in a wok over high heat. Add the chicken and stir-fry for 5 minutes.
Add the mushrooms, onion, and garlic; stir-fry for an additional 2-3 minutes.
Add the sauce, and stir until it just begins to simmer. Remove from heat, then stir in bean sprouts and habanero pepper.
Serve over brown rice.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
For the sauce, combine chicken stock, tamarind paste, tomato sauce, brown sugar,
For tamarind pulp :
Soak tamarind in water for 30 minutes,
uice, honey, 1/2 cup tamarind concentrate and 1/4 cup
Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
Combine chicken, tamarind, garlic, chili pepper, sugar and lime juice in medium bowl.
Heat half of the oil in wok on high heat. Stir-fry chicken mixture, in batches, until browned all over and cooked through. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until just softened. Return chicken to wok; toss gently to combine.
Serve chicken mixture with rice. Sprinkle with cilantro and serve with lime wedges, if desired.
o 6 hours, turning chicken occasionally in marinade.
Whisk
br>Blend in the diluted tamarind paste, the diluted pomegranate paste
Combine the chicken and vinegar in a large
Heat peanut oil in a wok or large frying pan over high heat. Stir-fry chicken in 2 batches for 3-4 mins, until browned. Set aside.
Add shrimp and stir-fry for 1-2 mins, until almost cooked. Add chili and garlic. Cook for 1 min, until fragrant and shrimp are pink. Return chicken to wok along with tamarind concentrate, kecap manis and honey. Stir-fry for 2-3 mins, until combined.
Add pineapple and bok choy to wok and toss to combine. Serve with steamed rice and sprinkled with spring onion.
angoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes
Salt and pepper the chicken quarters. Heat a large frying
Combine chicken, 3 cups of water, salt
ver medium-high heat. Add chicken and cook 5 minutes per