Category: Chicken

One Pan Greek Style Chicken-Featured Recipe

Our Weekly Featured Recipe from Cooking Lounge-Linda Steabben

Recipe 馃憞馃憞馃憞
I’ll list the recipe as I found it but personally I find this needs to cooked at a slightly lower temperature. I also don’t peel the potatoes as like the textures and I tend to add additional seasoning onto the chicken (paprika, oregano or whatever I feel like on the day). I never bother cutting slits into the chicken pieces and I don’t measure but just toss in whatever quantity I know we’ll eat of everything. It’s a super simple ‘lazy person’ meal but very tasty. I usually steam some green beans to go with it as I like something green with my meals but tonight I was extra lazy.

ONE PAN GREEK STYLE CHICKEN
INGREDIENTS:-
路 1 陆 kg chicken pieces
路 500g potatoes, peeled and coarsely chopped
路 2 red capsicums
路 2 small red onions, cut into thick wedges
路 5 sprigs fresh thyme
路 陆 cup pitted kalamata olives
路 2 lemons quartered
路 Salt and pepper to taste
路 陆 cup lemon juice
路 陆 cup olive oil
路 戮 cup white wine
路 Extra fresh thyme to garnish
METHOD:-
路 Cut 2cm slits into chicken pieces
路 Place chicken, potatoes, capsicums, onions, thyme, olives and lemon wedges into large baking dish
路 Season with salt and pepper
路 Combine lemon juice, olive oil and wine in jug and pour over chicken and vegetables
路 Cook uncovered in a hot oven (200c) for 1 hour
路 Increase over to very hot (240c) and cook for a further 30 mins or until chicken is golden brown and tender
路 Garnish with additional fresh thyme and serve

 

Tandoori Chicken-Featured Recipe

 

Recipe馃憞
Hi from India, This is my first post.

For us Indians, Tandoori Chicken is a love and hate relationship story. Many of us love tandoori chicken but preparing it at home has always been a hassle until I found this recipe with lil tweaks of my own. It has been a hit and miss a lot of times for me with Grilled chicken but this time I hit the nail on spot with the taste and method. I was extremely happy with the result. Try this at home. Takes less efforts than on OTG/BBQ Grill.

For Chicken Marination:

Take leg/thigh pieces of chicken in a bowl and cut deep slits on them. Add 1/4 tbspoon of turmeric, 1 tbspoon of chilli powder, Salt as per taste and rub properly on the chicken.The spices should be rubbed properly into slits as well and then keep it aside or in the refrigerator. Now for the 2nd step. Take another bowl, put half a cup hung curd in it, add 1/2 tbspoon red chilli powder, 1/2 tbspoon of Indian spice known as Garam masala powder, 1/2 tbspoon of powdered black pepper, 1 tbspoon Chaat masala, 1/4th tbspoon of orange food color(if available), 5-6 drops of lemon juice and mix the whole thing. If the mixture looks too thick then add more curd to dilute it. Now, add the marrinated chicken into the the mixture and rub it all over, and inside the slits. Cover the bowl and keep it aside for 1 hour minimum (The longer, the better).

Cooking the chicken:

Many people use Otg/Oven but compared to that I find the Pan method easier and faster. Take a pan and heat 1 tbspoon oil and 1/2 tblspoon of butter in it. Then, add the pieces of chicken one by one. Keep frying them in low medium flame by changing sides each time for around 7 minutes.

Since tandoori is all about its smoky flavour. For that, take a piece of coal, Burn it in your gas stove for a while then put it in a small steel bowl and put that bowl in middle of the frying pan with the chicken pieces while its hot, also add a little dash of butter on the coal and close the lid for the while until the smoke subsides. And then take out the coal and fry the chickdn for few more minutes. Your juicy tender tandoori chicken is ready.

For that BBQ/Smokey aftertaste and smell:

If you do not have coal/BBQ grill, What you can do is when your done frying the chicken. Just pick the pieces up with tongs and put it over gas stove fire, this also gives a certain smoky taste.

For mint sauce:
You will need a handful of Mint and Coriander leaves. The quantity of mint must be less than coriander leaves. Add the leaves with chillies and garlic pieces in a grinder and grind them together. Then add salt and 3-4 drops of lemon juice.. Your sauce dip is ready.

Vinita Shrestha Pradhan

Slow Cooker Creamy Chicken Rigatoni

 

Print

Slow Cooker Creamy Chicken Rigatoni

Equipment

  • Slow Cooker
  • Crockpot

Ingredients

  • 1 medium white onion chopped
  • 1 Tablespoon minced garlic
  • 1 1/4 lbs. chicken tenders or rotisserie chicken shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 25oz. jar Marinara sauce
  • 1 1/4 12oz. packages cream cheese
  • 1 teaspoon Italian seasoning
  • 2 dried bay leaves
  • 1 lb. pasta cooked

Instructions

  • Place onion, garlic, chicken, salt, pepper, marinara sauce, cream cheese, Italian seasoning, and bay leaves into a slow cooker.
  • Cover and cook on HIGH until chicken is tender (3 to 4 hours).
  • Stir sauce to combine and shred chicken. Toss with freshly cooked pasta and serve hot.

Chicken Noodle Casserole

Print

CHICKEN NOODLE CASSEROLE

Course Main Course
Cuisine American
Servings 4

Ingredients

  • 3 cups egg noodles
  • 2 cups shredded cooked chicken
  • 1 package 12 oz frozen mixed veggies
  • 1 cup milk
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp onion powder
  • 2 tbsp. melted butter
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 cup cheddar cheese shredded
  • 6-7 Ritz crackers crushed:

Instructions

  • Cook noodles according to package directions. Drain water.
  • In a large bowl, combine the cooked pasta, chicken, frozen veggies, milk, cream of mushroom, cream of chicken, salt, pepper, onion powder, melted butter, garlic powder, and Italian seasoning.
  • Spray a casserole dish (9 x 13) with cooking spray or grease it.
  • Pour pasta mixture into the dish and spread evenly.
  • Sprinkle cheese and crushed crackers on top of casserole.
  • Bake in a preheated oven, 350, for 30 minutes covered with foil, 10 minutes uncovered.

Chicken Pot Pie Crockpot Style

 

Print Pin

Chicken Pot Pie Crockpot Style

.
Course Main Course
Cuisine American
Keyword Crock Pot
Prep Time 20 minutes
Cook Time 4 hours
Servings 6 People

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 small onion diced
  • 3陆 celery stalks diced
  • 2 10.5-ounce cans condensed cream of chicken soup
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 陆 teaspoon salt
  • 陆 teaspoon black pepper
  • 1 16-ounce bag frozen mixed vegetables, thawed
  • 2 tablespoons chopped fresh parsley
  • 1 12-ounce can biscuits

Instructions

  • Place the chicken breasts in a slow cooker. Top the chicken with the onion and celery.
  • In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and pepper and whisk until mixed well. Pour the mixture into the slow cooker.
  • Cover and cook on high heat for 4 hours or on low heat for 8 hours.
  • About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the vegetables and parsley. Cook for an additional 30 minutes.
  • Preheat the oven to 400掳 F.
  • Bake the biscuits according to the package directions.
  • To serve, place a heaping 1 cup of the chicken mixture in each bowl and top with a biscuit

Chicken and Spinach Skillet Pasta

Print

CHICKEN AND SPINACH SKILLET PASTA

Course Main Course
Keyword Chicken, Skillet Meal

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts cut into 1" pieces
  • 1 teaspoon Italian seasoning
  • salt and fresh ground pepper to taste
  • 1 cup diced onion
  • 1 teaspoon minced garlic
  • 2 1/2 cups chicken broth
  • 1 14.5 ounce can fire-roasted diced tomatoes
  • 8 ounces approximately 2-1/2 cups uncooked dry (uncooked) penne pasta
  • 1/2 teaspoon crushed red pepper or to taste
  • 1/2 cup half and half
  • 1 cup mozzarella cheese shredded
  • 1 5 ounce bag fresh baby spinach
  • 1/4 cup grated Parmesan cheese

Instructions

  • Add olive oil to a 12" deep skillet or saute pan and place over medium heat. Add the chopped chicken and cook, stirring frequently. Sprinkle chicken with Italian seasoning, a touch of salt, and fresh ground pepper, and continue cooking for 3 or 4 minutes or until chicken is completely cooked through. Transfer chicken to a plate and cover to keep warm. Add remaining olive oil to the pan and add onions. Cook for 2 or 3 minutes, until softened and lightly browned. Add garlic and cook for a minute or two until fragrant.