ONE POT CHICKEN MEALS : StepbyStepRecipe.com

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RECIPES GALLERY

: walnut cookies

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~~MY KITCHEN~~

: sweet n sour tongue

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~~SHRIMP RECIPES~~

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Jun 21 2012

CHICKEN PAELLA

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There are many variations of this basic recipe. Any seasoned vegetables can be added, together with mussels and other shellfish. Serve straight from the pan.

Serves 4

4 chicken legs (thighs and drumsticks)

4 tbsp olive oil

1 large onion, finely chopped

1 garlic clove, crushed

1 tsp ground turmeric

4 oz chorizo sausage or smoked ham

1 cup long grain rice

2 1/2 cups chicken stock

4 tomatoes, skinned, seeded and chopped

1 red pepper, seeded and sliced

1 cup frozen peas

salt and black pepper

1. Preheat the oven to 350F. Cut the chicken legs in half.

2. Heat the oil in a 12in paella pan or large flameproof casserole and brown the chicken pieces on both sides. Add the onion and garlic and stir in the turmeric. Cook for 2 minutes.

3. Slice the sausage or dice the ham and add to the pan, with the rice and stock. Bring to the boil and season to taste, cover and bake for 15 minutes.

4. Remove from the oven and add the chopped tomatoes and sliced red pepper and frozen peas. Return to the oven and cook for a further 10-15 minutes or until the chicken is tender and the rice has absorbed the stock.

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Categories: ONE POT CHICKEN MEALS

Tags: chicken paella recipe, how to make chicken paella

Feb 13 2012

CHICKEN TERIYAKI

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Boiled rice is the ideal accompaniment to this japanese-style dish.

Serves 4

1lb chicken breasts, boned and skinned

orange segments and mustard and cress to garnish

For the marinade

1 tsp sugar

1 tbsp rice wine

1 tbsp dry sherry

2 tbsp dark soy sauce

rind of 1 orange grated

1. Finely slice the chicken breasts to give thin strips. Mix all themarinade ingredients together in a bowl.

2. Place the chicken on a bowl, pour over the marinade and leave to marinate for 15 minutes.

3. Heat a wok or large frying pan, add the chicken and marinade and stir fry for 4-5 minutes. Serve the chicken garnished with orange segments and mustard and cress.

TIP

make sure the marinade is brought to the boil and cooked for 4-5 minutes, because it has been in contact with raw chicken

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Categories: ONE POT CHICKEN MEALS

Tags: chicken teriyaki

Feb 13 2012

CHICKEN AND RICE VERMICELLI

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This delicious dish makes a filling meal.Take care when fryingvermicelli as it has a tendency to spit when added to hot oil.

INGREDIENTS

Serves4

1/2 cup vegetable oil

8oz rice vermicelli

5ozFrench beans, topped,tailed and halved lengthways

1 onion,finely chopped

2 chicken breasts, about 6oz each, boned, skinned and cut into strips

1 tsp chilli powder

8 oz cooked prawns

3 tbsp dark soy sauce

3 tbsp white wine vinegar

2 tsp caster sugar

fresh coriander sprigs, to garnish

1. Heat a wok or frying pan, then add 4 tbsp of the oil. Break up the vermicelli into 3in lengths. When the oil is hot, fry the vermicelli in batches. Remove from the heat and keep warm

2. Heat the remaining oil, then add the French beans, chopped onion and chicken and stir-fry together for 3 minutes, until the chicken strips are cooked.

3. Sprinkle in the chilli powder. Stir in the cooked prawns, soy sauce, vinegar and sugar, and stir-fry for 2 minutes.

4. Serve the chicken, prawns and vegetables on the fried vermicelli,garnished with sprigs of fresh coriander

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Categories: ONE POT CHICKEN MEALS

Tags: chicken and rice vermicelli

Feb 13 2012

CHICKEN IN CREAMED HORSERADISH

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The piquant flavour of horseradish sauce gives this quick dish a sophisticated taste. Use half the quantity if using fresh horseradish.

INGREDIENTS

Serves 4

2 tbsp olive oil

4 chicken pieces

2 tbsp butter

2 tbsp plain flour

2 cups chicken stock

2 tbsp creamed horseradish sauce

salt and black pepper

1 tbsp chopped fresh parsley

mashed potatoes and tender french beans, to serve

1. Heat the oil in a large flame proof casserole and gently brown the chicken joints on both sides over a medium heat. Remove the chicken from the casserole and keep warm.

2. Wipe out the casserole, melt the butter, stir in the flour and blend in the stock gradually. Bring to the boil, stirring all the time.

3. Add the horseradish sauce and season with salt and freshly ground black pepper. Return the chicken to the casserole, cover and simmer for 30-40 minutes or until the chicken is tender.

4. Transfer to a serving dish and sprinkle with fresh parsley. Serve with mashed potatoes and French beans,if desired.

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Categories: ONE POT CHICKEN MEALS

Tags: chicken in creamed horseradish

Feb 11 2012

NASI GORENG

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This dish is originally from Thailand, but can easily be adapted by adding any cooked ingredients you have to hand. Crispy prawn crackers make an ideal accompaniment.

INGREDIENTS
Serves 4
1 cup long grain rice
2 eggs
2 tbsp vegetable oil
1 green chili
2 spring onions,roughly chopped
2 cloves garlic,crushed
8 oz cooked chicken
8 ps cooked prawns
3 tbsp dark soy sauce
Prawn crackers ,to serve

1. Rinse the rice and then cook for 10-12 minutes in 2 cups water in a pannwith a tight fitting lid. When cooked, refresh under cold water.

2. Lightly beat the eggs. Heat 1 tbsp of oil in a small frying pan and swirl in the beaten egg. When cooked on one side, flip over and cook on the oher side. Remove from the pan and leave to cool. Cut the omelette into strips.

3. Carefully remove the seeds from the chilli and chop finely, wearing rubber gloves to protect your hands if necessary. Place the spring onions, chilli and garlic in a blender or food processor and blend to a paste.

4. Heat the wok, and then add the remaining oil. When the oil is hot, add the chili paste and stir fry for 1 minute.