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

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce

10:40 maya , Posted in , 0 Comments


Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce



Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and black pepper
  • 3 stems fresh rosemary, leaves stripped and chopped
  • 1 cup chicken or vegetable stock
  • 1-ounce dried porcini mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped
  • 2 cloves garlic, crushed
  • 1 large shallot, chopped
  • 2 portobello mushroom caps, halved and thinly sliced
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 1 cup dry red wine

Directions

Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.

Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.

In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.

Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

Savory Grilled Chicken Sauce

10:37 maya , Posted in , 0 Comments


Savory Grilled Chicken Sauce


Ingredients

  • 1/2 cup distilled vinegar
  • 1/2 cup lemon juice
  • 1/2 cup corn oil
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons dry mustard
  • Sprinkle cayenne pepper

Directions

Preheat grill.

In a bowl, mix all ingredients together. Pour mixed ingredients into a small saucepan. Over medium heat, bring sauce to a boil, stirring frequently. Remove saucepan from heat. While the chicken is grilling, use a pastry brush to apply sauce onto each piece of chicken.


Pat's Beer Can Grilled Chicken

10:35 maya , Posted in , 0 Comments


Pat's Beer Can Grilled Chicken



Ingredients

Beer Can Chicken Rub:

  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

For the Chicken:

  • 4 pounds chicken, washed and dried
  • Vegetable oil
  • Beer Can Chicken Rub
  • 1 (12-ounce) can beer

Directions

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

The English chicken pie

07:20 maya , Posted in , 0 Comments


The English chicken pie


Ingredients
1 k.s. corn
8 boutakia chicken without the bone or 4 fillets without the crust
Salt
Pepper
8 slices smoked (or not) megaloutsika bacon cut into pieces
1 onion fine dry (not in multi)
250 gr. fresh white mushrooms (whole or sliced, depending on size)
1 k.s. dried thyme
1 glass dry white wine
2 k.s. flour for all uses
400 gr. chicken broth
200 gr. milk
500 gr. Ready sfoliata (fresh or frozen)
1 egg beaten
Directions
Preheated oven at 200 degrees.
Heat oil in frying pan in a moderate non-fire.
Salt and pepper the chicken and cook from all sides for 5-8 minutes.
Remove the chicken to a plate and cut it in a mouthful too small.
Add bacon to the pan to sotaristhei for 5 minutes until it becomes crispy.
Add the onion, mushrooms and thyme and sotarete for another 3 minutes until the onion to put more.
Switch off the wine, leave little to evaporate.
Add the flour and continue cooking for 1 minute stirring.
Take the pan from the heat add the broth a bit - always stirring - go with the milk and finally add the chicken.
Put the frying pan to fire again and allow for thorough cooking for 30 more minutes - always at moderate temperatures - up to the clot a little sauce.
Drop the mixture of \ directly into a Pyrex glass or enamel pan with a little wide around the neck (size about 20x30) and leave to cool.
Ointments the orifice of the dish with a little egg and spreads the sfoliata surface to cover and hang the utensil without falling over the filling (as if we would cover with foil).
Gently coat the surface of sfoliatas the remaining egg.
With a sharp knife tip you carefully here and there, small cracks on the surface to leave the air at the time of baking and cook for 30 minutes until become red.



The chicken of the Emperor

07:18 maya , Posted in , 0 Comments


The chicken of the Emperor



chicken-of-Emperor is a delicious recipe delicious chicken cooked in tomato sauce. A recipe that everyone will love


The chicken of the Emperor Ingredients
1 onion chopped
2 cloves garlic
1 / 3 cup of olive oil
2 cans chopped tomatoes
½ cup basil
1 chicken cut in six
1 cup grated Parmesan
Salt, pepper
Directions
Heat oven to 190 ° C. In a skillet tsigarizoume two tablespoon olive oil with garlic, onion until soft (but not to grasp).

Alatopiperonoume Add tomatoes and cook for 10 minutes until you have a thick sauce. Remove from the fire, add the Parmesan and half the basil and mix.

In a pan put the remaining oil and rodizoume pieces of chicken. The transfer in a fireproof dish and put them on top of tomato sauce. The shake to go anywhere, add a glass of water and cook for 40 minutes, until chicken done. Remove from oven and sprinkle with remaining basil.



Tandoori spring chicken recipe

07:16 maya , Posted in , 0 Comments


Tandoori spring chicken recipe


A beautiful marriage of Indian cuisine with Mediterranean, where the accompanying chicken is familiar. Great choice for a Saturday night with our company.


Ingredients for Tandoori spring chicken
1 large chicken, cut in six
½ cup olive oil
salt
For Marinada
1 clove chopped
1 teaspoon chopped ginger
1 teaspoon paprika
1 pinch cayenne pepper
2 spoons Gkaram Marseilles
½ teaspoon black pepper
juice from ½ lemon
100 gr. wringer yogurt
For accompaniment
1 lemon to the four
½ teaspoon lemon juice
1 onion chopped
1 cucumber cut plymmeno and washers
200 gr. wringer yogurt
1 teaspoon salt
½ teaspoon cumin
Directions
Rub the chicken well with 1 teaspoon of coarse salt soup.
Mix in a bowl all material marinadas, put the pieces of chicken, pasaleipste very well, cover the bowl and put it in refrigerator 6 to 24 hours.
Preheated oven at 190th C. Ladoste well as a tapsaki and stir well with the chicken marinada to put in the pan with the crust upwards.

As you cooked the chicken, mix the yogurt with salt. When it becomes red chicken, serve immediately with the accompaniment of the lemon cucumber and onion, yogurt and sharing personal pots.



Takos stuffed with chicken and vegetables

07:15 maya , Posted in , 0 Comments


Takos stuffed with chicken and vegetables

Unique, Myrodata chock filled with explosive ever taste and vitamins. Perfect food for the mind


Ingredients for Takos stuffed with chicken and vegetables:
Chock 16
400 g fillet of chicken leg or breast cut into strips
½ cup chicken broth
½ cup red pepper cut into cubes
½ cup yellow pepper cut into cubes
½ cup cooked red beans
½ cup cooked whole young baby corn
½ cup onion cut into cubes
1 / 3 cup cooked green beans cut
1 / 3 cup cooked corn
2 tablespoon sweet chilli sauce
1 tablespoon paprika soup
3 tablespoons corn soup
1 teaspoon full of corn Flower
3 tablespoon chopped coriander or parsley
50 ml tequila
Salt and freshly ground pepper
Directions
Sotaroume chicken in corn until become red from all sides and it is well cooked. Add the onion and continue until the cook to soften. Add the remaining vegetables and mix cook for 5-7 minutes. Off the tequila to allow alcohol to evaporate. Add the paprika, chilli sauce, salt, pepper and corn Flower dissolved in chicken broth. Cook for 5-6 minutes until the sauce to bind. Add 2 tablespoons of parsley and soup mix. Fill the chock and sprinkle with remaining parsley. Serve immediately to prevent softening of the chock.




Pad Thai Chicken recipe

07:12 maya , Posted in , 0 Comments


Pad Thai Chicken recipe


Classical Chinese recipe that will color our wonderful Saturday night. Easy, quick, economic and so ... Asian


Pad-Thai Chicken Ingredients
300 gr. Rice noodles
3 tablespoon vegetable oil
2 eggs
Salt, pepper
200 gr. chicken fillet, cut into cubes
1 clove chopped
100 gr. boiled shrimp
3 spring onions, Rabelaisian
3 tablespoon soy sauce
1 red hot piperitsa
1 teaspoon lemon juice
½ teaspoon brown sugar
120 gr. bean shoots
50 gr. boiled peas
3 tablespoon Parsley leaves
Directions
Soak the noodles in warm water to soften up in accordance with the instructions written on the packaging.

Hit the eggs, and fry alatopiperonoume creating a thin omelet. To serve on a plate, left to cool and cut into strips.

In a skillet warm 3 tablespoons oil and cook the cubes of chicken with garlic until red.

Add the shrimp and onions and cook for a minute before we take the noodles to the pan. Strengthen the fire and put the pan in hot pepper, lemon, sugar, soya, even for a minute.

Mix in skillet peas and strips of omelets and serve immediately put with parsley.


Korean Chicken recipe

07:09 maya , Posted in , 0 Comments


Korean Chicken recipe



Korean Chicken is a popular dish in korea


1.5 kilograms chicken thighs, triggered in large and cubed
60 ml soy sauce, light
2 tbsp oil (sesame oil)
2 toe / n garlic, finely chopped
3 Spring onion (s)
1 piece ginger, such as walnuts or ginger powder
1 tablespoon sugar
1 tablespoon sesame seeds
possibly salt
The chicken thighs in a large roaster, and the remaining ingredients, mixing thoroughly. Possibly even more salt.

A few hours at room temperature, preferably over night go by.
Then fry in a strong heat until the thighs are golden brown, reduce heat, and then closed with a lid about 30 to 40 min weiterschmoren, in between with a fork.



Chicken with prawns recipe

07:07 maya , Posted in , 0 Comments


Chicken with prawns recipe


Chicken with prawns Ingredients
1 chicken cut into 8 portions
8 large shrimp
1 tin chopped tomatoes
2 carrots
3 onions
3 spring onions
1 cup broth (chicken or vegetables)
1 cup cognac
½ cup olive oil
salt, pepper
fresh oregano

Directions
Add salt and pepper on chicken and cook to become red in olive oil in a skillet on all sides. Add the shrimp inside and sotaroume too.
In another pan in a tablespoon of oil cook vegetables and chopped herbs. Putting the pieces of chicken and shrimp in a saucepan and sprinkle with oil tous.Anavoume fire can warm and well just add the cognac. Wait 2-3 minutes to Evaporate the alcohol and add the vegetables and cooked. Heat for 25 minutes. Remove the dafnofyllo and pass the sauce in blender. Serve in dishes with chicken and shrimp on top by putting 1 tablespoon of the wonderful sauce.



Chicken with Lemon Beijing Sauce

07:05 maya , Posted in , 0 Comments


Chicken with Lemon Beijing Sauce


We need to have: ·
oil
2 Chicken breast, without bone and skin, cut in bands
1 Pepper yellow cut in bands
100g green Beans
120g sauce Lemon Beijing (Peking Lemon Sauce)
1 handful Cashews
fresh coriander
chopped Implementation:
1. Warm the oil in a frying pan, add the chicken and fry for 5 thinly.
2. Add the yellow pepper, the green beans and the sauce Lemon Beijing and fry for still 5 thinly.
3. Serve immediately throwing from above cashews and coriander.



Chicken tikka masala recipe

07:03 maya , Posted in , 0 Comments


Chicken tikka masala recipe



Ingredients
4-5 cardamom seeds
1 k.g. cumin
1 k.g. cinnamon
1 k.g. paprika
1 k.g. turmerik
1 k.g. red pepper powder (chilli)
1 k.g. karam masala
700 gr chicken breast
250 gr yoghurt wringer
2 medium onions
2 medium tomatoes
2 k.s. ntomatopelte
2 small green piperitses
2 cm ginger
4 cloves garlic
koliantro (coriander)
2 k.s. salt
5 k.g. oil.
Directions
Preparation:


Cut the chicken into large kyvakia
Psilokopste the onion, garlic and ginger
Hulled tomatoes and rub them.
Psilokopste the piperitses and not throw the seeds.
Performance
In a bowl put the yoghurt, turmerik, the paprika, sweet peppers, salt and chicken and stir.
Put them in a tapsaki and put them in the oven for 7 'approximately
Heat oil in a non skillet and put the cardamom seeds until they get some color.
Add the onion, garlic and ginger until they take color.
Add the cinnamon and the pepper powder (chilli)
Put the grated tomato and tomato juce, cover and cook for 5 '.
Finally add the chicken was cooked a little and stir. Cover and cook for another 10 minutes at medium heat
When ready, garnish with karam masala, and the koliantro chopped and serve with naan, chapattish rice.


Chicken Stir-Fry Thai

07:00 maya , Posted in , 0 Comments


Chicken Stir-Fry Thai

Chicken Stir-Fry Thai Ingredients
¼ cup of rice vinegar
2 tablespoon brown sugar
2 tablespoon fresh lime juice
2 teaspoons red curry paste
1 / 8 teaspoon cayenne
500 grams chicken breast fillet, boneless, skinless, cut into mouthful
2 ½ tablespoon corn
1 cup chopped onion
1 cup chopped carrots
250 grams sliced mushrooms
½ cup coconut milk
1 tablespoon fish sauce soup
½ teaspoon salt
1 cup bean shoots
¼ cup of chopped fresh coriander
Directions
Mix the vinegar, the brown sugar, lime juice, the curry paste and red pepper in a plastic bag for food. Add the chicken, seal bag and place in refrigerator for 15-20 minutes. Intermediate turning the chicken to marinaristei everywhere. Remove chicken and keep the marinada. A non vessel preheated moderate to high heat wine and add 1 tablespoon of corn soup. Add the chicken and sotaroume for 4-5 minutes. Remove chicken and keep warm. Add the remaining oil in pan and sotaroume the onion and carrots for 2-3 minutes. Add the mushrooms and continue sotarisma for 3-4 minutes. Add the marinada with a wooden spatula that has fallen away in the bottom of the dish. Add the coconut milk, fish sauce and let it take a boil. Lowering the temperature and boil for 1-2 minutes. Add the chicken, sprinkle with salt and continue cooking for 1-2 minutes. Add the sprouts and coriander. Serve as the food is hot.



Chicken Satay recipe

06:56 maya , Posted in , 0 Comments


Chicken Satay recipe


Chicken Satay 200 grams chicken breast

Coconut Milk 60 ml
Coriander root, chopped 2 tablespoon
Curry powder ½ teaspoon
Turmeric (turmeric) powder ½ teaspoon
Sugar 2 teaspoons
Fish sauce ½ tablespoon
Vegetable oil 2 tablespoons soup
(2-4 portions)

Peanut sauce for Satay (Nam Jim Satay)
Vegetable oil 3 tablespoons of the soup
Red curry paste 2 tablespoon
Ground coriander ½ teaspoon
Ground cumin ½ teaspoon
2 cups coconut milk
Rabelaisian pistachios ¾ cup
Sugar 2 tablespoon
Tamarint juice (tamarind) or lime (lime) 2 tablespoons of the soup
Salt 1 teaspoon

Chicken Satay sauce and pistachios
SATAY AND & NAM JIM SATAY

Chicken Satay (Satay Kai)
1. Cut the chicken into thin strips ready to skewer.
2. Mix all the ingredients for the marinadas and mix it with the sliced chicken. Marinate the chicken for at least 3 hours or all night.
3. Skip every stripe marinated chicken in a bamboo straw, which would have soaked in water.
4. Roaster on the grill or in skillet until done, but to lose the moisture. Serve hot with cucumber salad. (Or Achat, see recipe on page 14)

Peanut sauce for Satay (Nam Jim Satay)
1. Put oil in small saucepan and warm. Add the curry paste when it is scalding oil and fry until fragrant, being careful not to burn the curry. (On medium heat)
2. After about a minute, add the dry spices and continue to cook for one to two minutes.
3. Add coconut milk and other materials from outside the tamarint juice and salt. Leave the ingredients to make the pot boil for several minutes or until the sauce starts to coagulates shortly.
4. Add juice depending tamarint and salt. The sauce should be slightly sweet taste with a suspicion and Disodium salt. The basic flavor of this sauce is a combination of curry and coconut.


Chicken of the hunter recipe

17:47 maya , Posted in , 0 Comments


Chicken of the hunter recipe

Ingredients
1 k.g. olive oil
25 gr. butter
4 chicken thighs
1 onion chopped
2 cloves garlic molten
200 gr. small mushrooms
225 ml red wine
2 k.g. full customer tomato
1 k.g. dried thyme
500 ml chicken broth
Salt, pepper
In Deep (non preferably) frying pan with lid lioste half butter with oil in moderate to possible fire.
Tsigariste the legs on all sides until rodisoun and when ready put them in a dish.
Lioste the remaining butter to the pan, lower the heat and add the onion.
Sotarete for 5 minutes until they soften, add garlic and continue for 1 more minute.
Add the whole mushrooms, continue cooking for 2 more minutes and add wine.
Check and tomatopelte, stir to dissolve and allow the sauce to kochlasei for 5 minutes.
Add the thyme and chicken broth.
Put the legs back to the pan, cover it, lower the heat and let sigovrasoun for 1 hour until soft.
When ready remove them dynamoste enough fire and allow the sauce to boil for 10 minutes until melosei. Behind the chicken to the pan to warm and ready for serving.



Baked Chicken

17:45 maya , Posted in , 0 Comments


Baked Chicken


Ingredients
For the chicken

16 Chicken pieces
1 bay leaf
2-3 grains of black pepper

For the batter

4 eggs with milk
2 tablespoon milk
1 tablespoonful mustard
2 cups flour for all uses
1 ½ cup grated toast
½ cup grated Parmesan
½ cup cornflakes (without sugar) broken into smaller pieces
¼ cup of sesame seeds (you can put in black and mixed)
1 tablespoon paprika soup
Salt and pepper
Directions
In boiling water, add the bay leaves and pepper grains. Heat the chicken for 5-7 minutes. Remove and dry on kitchen paper.
In a large bowl hit the eggs with milk and add the mustard, salt and pepper. Mix well.

In another bowl mix the toast, the Parmesan, the corn flakes, sesame seeds in the paprika, salt and pepper.

In a third bowl place the flour and salt.

We add egg mixture, the mixture of toast, for the second time since the egg and for the second time since toast mixture. Then transfer to refrigerator. Allow at least 2 hours for maintenance.

Bake in pre-warmed oven at 180 degrees for 15-20 minutes on each side.



Arancini Arantsini recipe

17:43 maya , Posted in , 0 Comments


Arancini Arantsini recipe


For the risotto

2 tablespoon olive oil

1 small onion chopped

1 clove finely chopped

2 cups rice armporio

1 cup white wine

1 liter of chicken broth

1 cup Parmesan

Salt

Pepper

For ragou

300 gr. chopped beef

1 cup frozen peas

1 canned pomontoria

1 onion chopped

1 / 2 cup wine

Salt

Pepper

1 ball mozzarella chopped into cubes


Directions
Heat olive oil in medium skillet you fire. Add the onion and garlic and cook until soft but not rodisoun. Add rice, mix well and turn off with the wine and continue stirring until the liquid evaporated. Add the chicken broth ½ cup at a time and continue the process for 20 minutes to make the risotto. Transfer the risotto you bowl, add the Parmesan and let it come to room temperature. Then add the beaten eggs. Meanwhile make the sauce ragou.

In a saucepan sotaroume the veal, onion and peas. Once rodisoun off with wine, alatopiperonoume, add the tomatoes and cook on low heat for 1 hour. The sauce will be left chylomeni and not liquid. Once done, add the mozzarella and wait to cool briefly. Hit two eggs and add a glass of milk.

In a dish large knuckle of hardtack. We have within our grasp a large amount of risotto. The mold in the shape of orange. With a spoon, put in a lakkouva at the center of the sauce mixture and mozzarella ragou. Close the hole by jumping the rice ball in egg, the rolaroume to hardtack corn and fry in a possible fire until rodisei everywhere. Remove the arantsini Tripiti with dipper, place them in kitchen paper and serve at room temperature.


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