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- Meat and poultry
- Cuts of chicken
- Chicken breast
A tasty chicken dinner made with good old fashioned ingredients. Seasoned fried chicken is served over peppercorn mash with pepper sauce and tobacco onions.
3 people made this
- 675 to 900g (1 1/2 to 2 lb) potatoes, peeled and halved
- 55g (2 oz) plain flour
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground coriander
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 pinch ground white pepper
- 4 chicken breast fillets
- corn oil (for frying)
- 1 packet pepper sauce
- 25g (1 oz) butter
- 1 teaspoon milled black peppercorns
- 1 packet tobacco onions
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Put the potatoes on to boil in plenty of water.
- Open a large food bag and pour in the flour, then add all of the seasonings.
- Using scissors, cut the chicken into strips and add them to the bag of seasoned flour. Seal the bag and shake until all the chicken is coated.
- Heat the oil in a deep frying pan over medium high heat. Once hot, fry the chicken until it is golden brown. If needed, do this in batches and keep in the oven under a low heat while the rest of the meal is prepared.
- Make up the pepper as per packet instructions.
- Once the potatoes are ready, mash with the butter and add the milled peppercorns and bind together.
- Put the tobacco onions in the oven (they should be ready in 2 minutes) whilst you are preparing the food on the plate.
- To serve, put a good mound of potatoes on the plate and lay a few strips of fried chicken on top, bring the onions from the oven and sprinkle on top of the chicken. Pour a ring of pepper sauce around the tower of mash, chicken and onion and serve.
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Chicken Stuffing Casserole (Oven Recipe)
This Chicken Stuffing Casserole recipe for your oven gives you a flavorful dish in less than an hour start to finish. It is absolutely delicious!
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For the marinade:
Place all ingredients, except for the chicken, in a bowl and mix until incorporated. Add the chicken breasts to the marinade, turn to coat, cover and refrigerate for 4-6 hours.
For the glaze:
Put achiote and lemon juice in small pot over low heat. Using fork, mash the paste. Slowly add in butter in small amounts at a time over medium heat. Set aside.
Take the chicken out of the marinade and pat dry.
Heat a well-seasoned grill or a heavy cast-iron skillet over medium-high heat.
Place the chicken on the grill or skillet and sear both sides until internal temp reaches 165 F. While cooking, baste chicken with the glaze.
Chicken burgers get a bad rap. They often get left in the dust by other burger alternatives like turkey and veggies. Chicken burgers can definitely be a tad lean, which for some that can read as boring. Not these burgers, though!
The only tricky thing about them is just watching the cook time because they can go from juicy to bone dry kinda quickly. They should typically take about 4 to 5 minutes per side but we think the best way to determine doneness is using a thermometer to check that the center of the burger reaches 165º.
These patties are spiced with smoked paprika and loaded with crunchy, bright coleslaw (this crunch truly makes all the difference). We promise these burgers rival their beef counterparts. Serve them up along some grilled potatoes for a lighter alternative to fries or with a bright tomato-avocado salad.
Check out more ground-chicken recipes, just in time for grilling season!
Editor's Note: This introduction to this recipe was updated on 4/12/21 to include more information about the dish.
How to make chicken biryani
11. Mix everything well. Spread it evenly in a single layer.
12. Layer drained rice all over the chicken. To a separate bowl, pour 3 cups water and add ¼ to ½ teaspoon salt. If cooking in a pot, start with 3 cups water at this stage.
Stir and taste the water. It must be slightly salty. Pour 2 cups of this across the sides of the cooker or pot. Pour rest of the water over the rice gently. (check video)
13. Level the rice gently on top. Add 2 tablespoons more mint leaves.Do not mix up everything, the taste of the biryani cooked in the shown method is good. Optionally you can sprinkle 2 tablespoons fried onions & saffron soaked milk.
14. Finally cover the pot or cooker.
If cooking in a pot, cook on a medium heat until the rice is done completely. If the rice is undercooked pour ¼ to ½ cup boiling water at this stage. How much to add depends on the quality of basmati rice. Cook covered until the biryani rice is perfectly done, grainy and fully cooked. Rest it covered for 15 mins.
If cooking in a cooker, cook for 1 whistle. Later remove the cooker from the hot burner to stop cooking further.
15. When the pressure releases naturally, open the lid. Gently fluff up with a fork.
Serve chicken biryani in layers &ndash top layer with rice and bottom layer with chicken. Enjoy with raita or shorba.
Ingredients of Masala Chicken
- 750 gm chicken
- 2 cup chopped onion
- salt as required
- 2 inches cinnamon stick
- 2 green cardamom
- 1 teaspoon ginger paste
- 2 teaspoon coriander powder
- 1 cup water
- 2 teaspoon cumin powder
- 1 tablespoon garam masala powder
- 1 tablespoon ghee
- 4 tablespoon mustard oil
- 1/2 cup minced tomato
- 3 teaspoon coriander leaves
- 2 bay leaf
- 1 black cardamom
- 2 teaspoon garlic paste
- 1 teaspoon powdered turmeric
- 2 teaspoon red chilli powder
- 2 green chillies
- 2 teaspoon kasoori methi powder
How to make Masala Chicken
Step 1 Wash and clean the chicken
To make Masala Chicken, first thoroughly wash the chicken under running water. Now put it in some warm salted water and allow it to rest for 10 minutes and throw the water away and wash again. This helps to remove the smell of the chicken.
Step 2 Saute whole spices
Add oil and ghee in pan and heat over medium flame. When the oil is hot enough, add bay leaves and both the cardamom and cinnamon. Saute for a minute and then add finely chopped onion into it. Cook till onions turn pink. Then add the ginger-garlic paste. Fry for a minute and then add chicken pieces in it. Cook chicken for 2-3 minutes until it turns white.
Step 3 Add spices in frying chicken
Quickly, add red chilli powder, coriander powder, turmeric, cumin powder, and salt to taste. Stir to mix all the ingredients well with the chicken. Cook for a minute and then add finely chopped tomatoes and green chillies (slit and halved). Now reduce the flame and cook covered for 6-7 minutes and then uncovered till the chicken is browned.
Step 4 Cook for 2-4 minutes with closed lid and serve hot
Add one cup water and cover the pan with a lid and cook for 2-4 minutes until the chicken is tender and soft. Remove the lid and garnish with garam masala powder, coriander leaves, kasoori methi powder and cook on high flame till the oil separates. Your Masala Chicken or Chicken Masala is ready. Enjoy with butter naan, rice or roti.
Ingredients of Chicken 65
- 500 gm chicken
- 2 tablespoon coriander powder
- 4 tablespoon yoghurt (curd)
- 4 green chilli
- 4 tablespoon mustard oil
- 1 pinch red chilli powder
- 1/2 teaspoon turmeric
- 1 tablespoon curry leaves
- 4 tablespoon tomato ketchup
- salt as required
- 1 stalk chopped spring onions
How to make Chicken 65
Step 1 Prepare the marinade
For the marination, take a bowl and mix chilli powder, coriander powder, turmeric powder, curd and salt together. This marination step is very important and will give this chicken recipe real flavour.
Step 2 Marinate the chicken for 4-5 hours
Now, wash the chicken in cold running water and chop it. Once it is done, add the chicken pieces to the marinade. Once the chicken pieces are well-coated, keep them aside for 4-5 hours so that flavours are well absorbed. You can keep them in the refrigerator.
Step 3 Shallow fry the marinated chicken
Now, take a deep-bottomed pan and heat oil in it over medium flame. Once the oil is sufficiently hot, carefully put the marinated chicken pieces in the oil and shallow fry them till cooked or golden from both sides.
Step 4 Coat the cooked chicken in ketchup
Now, remove and cook the chicken pieces in a separate pan without oil over low flame. This step will make the chicken crispier. Once done, add the green chillies, curry leaves and ketchup. Mix well till the chicken pieces are well coated and continue to cook over medium heat for 5-6 minutes. Transfer the dish in a serving bowl and garnish it with chopped spring onions.
Step 5 Enjoy your Chicken 65
Chicken 65 is ready. Serve as a snack or you can pair this easy snack recipe with drinks of your choice. Prepare this delectable snack on weekends or when guests are coming over!
40+ Super Easy Chicken Dinner Recipes
Don't get stuck in a dinner recipe rut thanks to these delicious (and easy) chicken dishes.
When it comes to a quick and delicious dinner, you can't go wrong with chicken. Not only is it low-cal and full of protein (one 3.5 oz serving of chicken breast meat is only 165 calories, with 31 g protein), but it cooks quickly and is super versatile. Most people have their go-to chicken dinner recipes that they rely on when they need to get a meal on the table to avoid a meltdown or serve up something quick between busy schedules, but it&rsquos easy to get stuck in the routine of making the same recipe night after night.
With this collection of delicious chicken dinner recipes, change up chicken in fresh new ways to make salads, sautés, pasta, and even nachos more exciting than ever. Break out of your rut with any one of these super speedy chicken dinner recipes that will make mealtime a breeze and satisfy your families stomachs.
Chicken Panini With Pesto and Peppers
Mitch Mandel and Thomas MacDonald
Keep it simple with this chicken panini recipe: A light, healthy spread like pesto, a low-calorie cheese like fresh mozz, and a layer of lean white meat chicken deliver all the same flavor and a tasty crunch for a fraction of the calories.
Grilling or Baking
When you’re ready to go, grill the chicken over medium-high heat until cooked through. I like to baste the chicken with the leftover marinade for optimal flavor. You can also bring the remaining marinade to a boil, reduce to a simmer and let cook until reduced for a tasty sauce to pour over the chicken. Soo good!
Lots of readers have asked about baking the chicken and that’s a great option too – especially during the winter.
To bake, preheat the oven to 400F, and bake for 18 to 20 minutes (or 450F for 15 to 18 minutes if you’re in a hurry). Baste as often as you can for best flavor.
I sure do hope you give this chicken marinade recipe a try soon so you can enjoy it all summer long!