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Kari Kapitan is a popular Nyonya dish and is served in most Peranakan restaurants. It is a dry chicken curry. The lemongrass, yellow and red colour and sweet and sourish taste that makes this a distinctive Nyonya dish.
Read more here - jeroxie.com/addiction/kari-kapita/
Chicken Adobo is a slow-cooked Filipino chicken dish, which is nothing not to love about tender, moist, fall-off-the-bone and delicious chicken cooked with a few ingredients, in one pot.
Video Recipe: goo.gl/19msQ5
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Roast Chicken. The Anglo-Indian way. Luscious and succulent. Winter veggies in tow. And a pan sauce flavoured with garlic and thyme to tie it all together.
Chinese Chicken Roast. Luscious and succulent. Patiently basted with a honey - soy marinade. Perfumed with ginger and 5-spice powder. Roasted to a gorgeous golden.
This sensational and simple recipe follows the marination of grilled chicken with butter, lemon, rosemary and garlic. This is the simplest recipe of grilled chicken.
Chicken Adobo is a slow-cooked Filipino chicken dish, which is nothing not to love about tender, moist, fall-off-the-bone and delicious chicken cooked with a few ingredients, in one pot.
Video Recipe: goo.gl/19msQ5
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These chicken fingers are juicy and tender on the inside and crunchy on the outside. Quick and easy to make! A great option if you're looking to fry less.
Get the recipe here: photosandfood.ca/2017/07/21/buttermilk-and-panko-baked-ch...
This smoked chicken recipe is simple. I's juicy on the inside & crispy on the outside. So tasty! It's perfect as a Thanksgiving turkey alternative.
Recipes: photosandfood.ca/2016/10/02/smoked-chicken-the-alternativ...
INGREDIENTS:
1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso® dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)
DIRECTIONS:
1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
2. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Satisfying and nutritious with just a hint of flavorful heat! An easy, tasty dinner for busy weeknights!
Chicken Adobo is a slow-cooked Filipino chicken dish, which is nothing not to love about tender, moist, fall-off-the-bone and delicious chicken cooked with a few ingredients, in one pot.
Video Recipe: goo.gl/19msQ5
Join with us:
Website: afood.vn/
Facebook: www.facebook.com/afoodvietnam/
Pinterest: www.pinterest.com/afoodvietnam/
Instagram: www.instagram.com/afoodvietnam/
Twitter: twitter.com/afoodvn
Tumblr: www.tumblr.com/blog/afoodvn
Chicken Adobo is a slow-cooked Filipino chicken dish, which is nothing not to love about tender, moist, fall-off-the-bone and delicious chicken cooked with a few ingredients, in one pot.
Video Recipe: goo.gl/19msQ5
Join with us:
Website: afood.vn/
Facebook: www.facebook.com/afoodvietnam/
Pinterest: www.pinterest.com/afoodvietnam/
Instagram: www.instagram.com/afoodvietnam/
Twitter: twitter.com/afoodvn
Tumblr: www.tumblr.com/blog/afoodvn
Chicken and Avocado Quinoa Salad piersey.com/chicken-and-avocado-quinoa-salad/ is the perfect combo of protein, fiber, and healthy fats. With simple ingredients and bold flavor, it’s ideal for weekday lunches, outdoor picnics, or a post-gym recharge.
INGREDIENTS:
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon peppered seasoned salt
1 large onion, chopped (1 cup)
1 jar (12 oz) chicken gravy
1 bag (1 lb) frozen broccoli, carrots and cauliflower
1/2 cup sour cream
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons shredded Parmesan cheese
DIRECTIONS:
1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.
2. Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.
3. In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.
4. Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving.
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)
1. To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
3. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Find more recipes at www.bettycrocker.com.
INGREDIENTS:
2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb)
1 cup Country® Corn Flakes cereal
1 cup Original Bisquick® mix or Gold Medal® all-purpose flour
2 packages (1 oz each) ranch dressing mix (dry)
Cooking spray
DIRECTIONS:
1. Heat oven to 400ºF. Spray cookie sheet with cooking spray.
2. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
3. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
4. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
DESCRIPTION
Crescent rolls and chicken breasts provide a new angle to chicken à la king.
INGREDIENTS
Casserole
2 tablespoons butter
1 1/2lb. boneless skinless chicken breast halves, cut into bite-sized pieces
1 1/2cups carrot strips (1 1/2x1/4x1/4 inch)
1 1/2cups cut fresh green beans or Green Giant® Valley Fresh Steamers™ frozen cut green beans
1 cup thin red bell pepper strips (1 medium)
1/2 cup sliced green onions
1/2
cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups Progresso® Chicken Broth (from 32-oz. carton)
3/4 cup milk
1/4 cup grated Parmesan cheese
Topping
1(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons grated Parmesan cheese
DIRECTIONS
1.Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
2.Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
3.Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
4.Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.
Food photography from the cookbook Taste of Tucson, Sonoran Style Recipes by Jackie Alpers. Get the recipe: www.jackieshappyplate.com/one-pot-arroz-con-pollo/
DESCRIPTION
Circle refrigerated dough to bake a fresh round loaf that houses deli chicken, cheese and dressing. A beautiful and delicious addition to the buffet!
INGREDIENTS
2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf
1 egg, beaten
1 lb cooked chicken (from deli), cut into 1/8-inch slices
4 tablespoons Caesar dressing
1/4 cup shredded fresh Parmesan cheese (1 oz)
2 cups torn romaine lettuce (about 6 leaves)
1 large tomato, sliced
DIRECTIONS
1.Heat oven to 375°F. Grease or spray large cookie sheet. Remove dough from both cans. Place dough seam side down, and join ends to form large ring; press ends together firmly to seal.
2.Brush dough ring with beaten egg. With kitchen scissors, cut surface of dough every 2 inches to form Vs.
3.Bake 20 to 25 minutes or until deep golden brown. Cool 15 minutes.
4.With serrated knife, cut bread ring in half horizontally. Top bottom half of ring with chicken. Drizzle with 2 tablespoons of the dressing. Sprinkle with Parmesan cheese. Top with lettuce, tomato and remaining 2 tablespoons dressing. Cover with top half of ring. Cut into sandwiches.
High Altitude (3500-6500 ft): No change.
Sonoran Chicken Adobo
There are three main types of adobo that originate from different regions:
Filipino; Latin American/Puerto Rican which is made with a dried adobo spice rub; and Mexican/Sonoran which is more chile based.
My recipe for Coffee & Coconut Braised Chicken Adobo crosses borders s bit in that it starts with chicken thighs rubbed with Illyanna Maisonet’s Puerto Rican inspired Adobo spice blend from Burlap & Barrel. It's then braised with yams in a Mexican/Sonoran inspired blend of coffee, coconut milk and chile that's finished with yogurt and cilantro and served over rice.
Get the recipe: recipes.jackiealpers.com/coffee-braised-chicken-adobo/chi...
DESCRIPTION
Pretty enough for a holiday meal--easy enough for a weeknight supper. A microwaved chutney makes it extra special.
INGREDIENTS
Cranberry Chutney
1 1/2cups fresh or frozen cranberries
1 medium pear, peeled, chopped
1/2 cup packed brown sugar
1/3 cup raisins
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 cup water
1 tablespoon vinegar
Bundles
1/4 cup butter or margarine
8 boneless skinless chicken breasts (about 4 oz each)
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (4 oz) garlic-and-herb spreadable cheese
1 egg, beaten, if desired
DIRECTIONS
1.In 1 1/2-quart microwavable bowl, mix chutney ingredients; cover with microwavable waxed paper. Microwave on High 5 to 8 minutes, stirring twice, until cranberries pop open. Set aside to thicken and cool.
2.Meanwhile, heat oven to 375°F. Lightly spray large cookie sheet with cooking spray. In 12-inch skillet, melt butter over medium heat. Sprinkle chicken breasts with pepper; add to skillet. Cook 8 to 10 minutes or until well browned on all sides. Set aside to cool slightly.
3.If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of the dough; cut into 8 rectangles. Press each into 6x4-inch rectangle.
4.Spread cheese evenly in center of each dough rectangle; place chicken over cheese. Bring corners of dough together over chicken and press to seal; place on cookie sheet.
5.Bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time. Stir chutney; serve with warm chicken bundles.
High Altitude (3500-6500 ft): No change.
Via IG July 20, 2019 at 09:34AM #truettsstockbridge #chickfila #chickenrecipes #thesouth #georgia #vacationmode #photooftheday #ilovetheremodel #traininthesky
The Anglo Indian way. A delectable medley of chicken and vegetables. Cooked in white wine. Perfumed with peppercorns and fresh herbs.
Martha Sherpa's Cooking School in Hong Kong, offers hands on authentic Chinese Cookery, Thai Cookery, Dim Sum Cooking classes, 365 days a year.
Chicken stewed in yoghurt perfumed with fragrant whole spices. Grated ginger, just a hint of garlic. And some plump raisins. Delectable !
Chinese cooking class in Hong Kong, Chinese Roast and Appetizers. Please follow us on FB@Martha.Sherpa.hk and IG@martha.sherpa.hong.kong
Summary
Marinating the chicken in the the yogurt and garlic makes the chicken very moist and adds a deep flavor its also very healthy. I like to serve with naan and a salad.
Ingredients
2 large cloves garlic
1/2 teaspoon salt
2 cups plain, whole-milk yogurt
1 large lemon juice and pulp
1/2 teaspon black pepper
2 large chicken breasts with no skin
Method
Put the salt in a wide, shallow with the garlic and stir them together until you have paste.
Add yogurt, lemon and pepper.
Take the chicken breasts and bend each backward to break the bones so the pieces lie flat.
Add to the yogurt and turn so all surfaces are well-coated.
Cover the bowl tightly and refrigerate.
Allow to marinate at least overnight.
To cook, remove breasts from marinade and wipe but leave a thin film.
Grill about 6 inches from the heat for about 8 minutes a side, or until thoroughly cooked.
Meat will brown somewhat but should not charred.
Serve at once.
See this and other recipes on www.rexipe.com
Feel free to make any comments on this recipe at
Our Cauliflower Couscous with Chicken recipe piersey.com/cauliflower-couscous-with-chicken/ offers a delicious and low-carb alternative to traditional couscous. Featuring tender chicken pieces and cauliflower couscous, this dish is perfect for those looking to maintain a healthy lifestyle while enjoying a tasty meal. Ideal for meal prep or a quick dinner.
I made this last night. So yummy!! And it's low on calories which was a plus :)
Recipe at: foodsnots.blogspot.com/2011/03/bruschetta-chicken.html