Saturday, September 13, 2014

Fragrant Asian-style chicken broth recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Fragrant Asian-style chicken broth recipe. Enjoy our collection of quick & easy recipes and learn how to make Fragrant Asian-style chicken broth.

Serves 4
10 mins to prepare and 30 mins to cook
212 calories / serving


Ingredients

1·2 ltr (2pts) chicken stock
2 x Everyday Value chicken breasts
thumb-sized piece ginger, thinly sliced
2 garlic cloves, crushed
1 red chilli, deseeded and chopped
1 x 125g pack baby corn, halved
2 green peppers, deseeded and cut into chunks
150g (5oz) oyster mushrooms
2 tsp fish sauce
1 lime, juiced
bunch spring onions, finely sliced
small bunch coriander leaves

Pour the stock into a large pan and add the (skinless) chicken, ginger, garlic and half the chilli. Bring to the boil, then reduce the heat and partially cover. Simmer for 15-20 minutes until the chicken is cooked. Remove the chicken and shred.

Add the corn and peppers to the broth and simmer for 3 minutes before adding the mushrooms and shredded chicken. Stir in the fish sauce and the lime juice. Ladle into bowls and top each with a handful of spring onions, a little of the remaining chilli and some coriander leaves. 


From Tesco Real Food 

More Chicken Recipes:


Spring roasted chicken with tarragon
Griddled chicken and asparagus with white bean salad
Peanut chicken drumsticks with rice and cabbage recipe Chicken & Sun-Dried Tomato Fettuccine Recipe
Grilled chicken with harissa and cumin recipe  
Grilled Chicken and Pesto Farfalle Recipe

Spring roasted chicken with tarragon recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spring roasted chicken with tarragon recipe. Enjoy our collection of quick & easy recipes and learn how to make Spring roasted chicken with tarragon.

 Serves 4
5 mins to prepare and 1 hr 20 mins to cook
980 calories / serving
Freezable
Ingredients

1 Everyday Value whole chicken, about 1.3kg (2.9lb)
25g (1oz) Everyday Value unsalted butter, softened
1 x 30g pack fresh tarragon
a sprig of fresh thyme
200ml (7floz) Everyday Value white wine
1 x 300g bag shallots, peeled
1 bulb of Everyday Value garlic
175g Everyday Value unsmoked back bacon rashers, chopped
150g (5oz) Everyday Value peas, defrosted if frozen or blanched if fresh
Everyday Value new potatoes, to serve
Everyday Value mixed vegetables, to serve

Preheat the oven Gas 5, 190°C, 375°F. Put the chicken in a roasting tray. Smear the butter all over and season well. Put a large sprig of the tarragon and the thyme into the cavity and pour the wine around, adding a splash of water as well.

Roast for 30mins, then add the whole shallots, bacon and garlic to the tin. Roast for another 40mins, adding a splash more water if the juices in the roasting tray dry up. Lift the chicken with some tongs so the juices run from the cavity. The chicken is cooked if the juices are clear - if they're still slightly pink, cook for a further 10mins.

Stir the peas into the juices around the bird and scatter with some fresh tarragon. Allow to sit for 10mins, then remove from the roasting tin and carve.

Reduce the juices a little to make some gravy and serve with new potatoes and vegetables or salad.

Cooking tip

If you've got leftover chicken, turn it into a tasty and quick chicken salad. Shred the meat and toss it together with boiled baby new potatoes and mixed salad leaves. Just before serving, dress it with extra virgin olive oil and lemon juice or balsamic vinegar.
 

From Tesco Real Food 

More Chicken Recipes:


Griddled chicken and asparagus with white bean salad
Peanut chicken drumsticks with rice and cabbage recipe
Chicken & Sun-Dried Tomato Fettuccine Recipe
Grilled chicken with harissa and cumin recipe  
Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe

Tuesday, September 9, 2014

Griddled chicken and asparagus with white bean salad recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Griddled chicken and asparagus with white bean salad recipe. Enjoy our collection of quick & easy recipes and learn how to make Griddled chicken and asparagus with white bean salad.

Tuck into a plate of mouthwatering chicken sat on a bed of creamy butter and cannellini beans, fresh parsley, juicy cherry tomatoes and delicate flavoured asparagus. We just can't get enough of this simple, wholesome dish - the perfect midweek meal.

 Serves 4 | 10 mins to prepare and 20 mins to cook | 286 calories / serving


Ingredients

2 large chicken breasts, halved horizontally, or 4 small chicken breasts
30ml (2tbsp) olive olive
400g (13oz) tin butter beans, drained
400g (13oz) tin cannellini beans, drained
1 red onion, finely sliced
2tbsp fresh parsley, chopped
165g (5 1/2oz) cherry tomatoes, halved
1 lemon, juiced and zested
300g (10oz) asparagus, trimmed

Place a griddle pan over a medium heat. Brush the chicken with 1 tbsp olive oil and season. Cook the chicken for 5-6 minutes on each side until cooked through and no pink meat remains.

Remove from the pan, cover with foil and leave to rest.

Meanwhile, in a medium saucepan, combine the butter beans, cannellini beans, red onion, parsley, cherry tomatoes and lemon juice and zest.

Cook over a medium heat for 3-4 minutes until heated through.

Return the pan to a medium-high heat. Toss the asparagus in the remaining oil and cook for 2-3 minutes. Serve with the chicken and white bean salad.

From Tesco Real Food 


More Chicken Recipes:


Peanut chicken drumsticks with rice and cabbage recipe
Chicken & Sun-Dried Tomato Fettuccine Recipe
Grilled chicken with harissa and cumin recipe  
Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe

Peanut chicken drumsticks with rice and cabbage recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Peanut chicken drumsticks with rice and cabbage recipe. Enjoy our collection of quick & easy recipes and learn how to make Peanut chicken drumsticks with rice and cabbage recipe.

Serves 4 | 10 mins to prepare and 40 mins to cook | 739 calories / serving

Ingredients

120g (4oz) satay sauce
30ml (2tbsp) sesame oil
1 lime, juiced
1kg (2lb) chicken drumsticks
400g (13oz) long grain rice
1 medium cabbage, cored and finely shredded
2 cloves garlic, sliced

The perfect meal to make for those chilly autumn evenings - satay chicken served with a bowl of fluffy rice and cabbage.

Preheat the oven to gas 4, 180°C, fan 160°C. In a large bowl, mix together the satay sauce, 1 tbsp sesame oil and half the lime juice. Season, then add the drumsticks and coat in the sauce. Arrange on a foil-lined baking tray and cook for 30-40 minutes until cooked through and the juices run clear when a skewer is inserted.

Meanwhile cook the rice. Rinse it under running water, swishing until water runs clear. Drain and place in a pan with 750ml (1 1⁄4pts) water and 1⁄2 tsp salt. Bring to the boil and cook, uncovered, until water level drops below surface of the rice and small holes form, about 4-5 minutes. Turn heat to low, cover and cook for 15 minutes until the rice is tender and water absorbed.

Heat the remaining oil in a wok over a high heat and stir fry the cabbage and garlic with a splash of water until wilted. Serve with the chicken and rice, sprinkling over the remaining lime juice, if you like.


More Chicken Recipes:

Chicken & Sun-Dried Tomato Fettuccine Recipe
Grilled chicken with harissa and cumin recipe
Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe

Monday, August 11, 2014

Chicken & Sun-Dried Tomato Fettuccine Recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken & Sun-Dried Tomato Fettuccine Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken & Sun-Dried Tomato Fettuccine.

Recipe serves:4 | Prep Time:15 min | Cook Time:10 min

Ingredients

1 lb. (500 g) boneless, skinless chicken breasts
3 Tbsp. (45 mL) prepared basil pesto
1 cup (250 mL) sliced mushrooms
1 cup (250 mL) cherry tomatoes
1/4 cup (50 mL) sun-dried tomatoes
1 package Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish, prepared according to package directions

Directions

Toss chicken with pesto in medium bowl. Cook chicken mixture in large nonstick skillet over medium-high heat, stirring frequently, until chicken is almost cooked, about 5 minutes. Stir in mushrooms and tomatoes. Cook, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Toss with Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish.
 

From Knorr  

More Chicken Recipes:

Grilled chicken with harissa and cumin recipe 
Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe

Wednesday, August 6, 2014

Grilled chicken with harissa and cumin recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled chicken with harissa and cumin Recipe. Enjoy our collection of quick & easy recipes and learn how to make Grilled chicken with harissa and cumin.

Serves 4
5mins to prepare, plus 1 hr marinating and 15 mins to cook, plus 5mins cooling
326 calories / serving
Healthy 
Ingredients

4tbsp harissa paste
1tbsp cumin seeds, toasted
2 cloves garlic, crushed
zest of a lemon, and juice of half a lemon
1tbsp extra virgin olive oil
4 skinless chicken breasts
2 x 225g packs Finest Moroccan Style Couscous
salad leaves, to serve

Mix together the harissa, cumin, garlic, lemon zest, juice and oil. Rub it all over the chicken breasts and leave them to marinate in the fridge for at least one hour (or overnight if you have the time).

Bring the chicken to room temperature, preheat the grill and line the grill pan with foil. Season and cook the chicken for 10-12mins turning once until just cooked through and lightly charred. Wrap in the foil and leave to rest for 5mins to relax and release its juices.

Serve the chicken with the couscous and salad leaves, pouring over any pan juices.

From Tesco Realfood

More Chicken Recipes:
 

Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe

Wednesday, May 28, 2014

Grilled Chicken and Pesto Farfalle Recipe

 

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled Chicken and Pesto Farfalle Recipe. Enjoy our collection of quick & easy recipes and learn how to make Grilled Chicken and Pesto Farfalle.

This pasta dish comes together quickly if one person grills chicken while another cooks the pasta and sauce. Garnish with basil sprigs, if desired. If you serve wine, a chardonnay complements the creamy sauce.

Yield: 10 servings (serving size: 2 cups pasta and about 1 1/2 tablespoons cheese)

Ingredients

 1 3/4 pounds skinless, boneless chicken breast halves $
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
20 ounces uncooked farfalle (bow tie pasta)
1 tablespoon butter
3 garlic cloves, minced
1 1/2 cups 1% low-fat milk, divided $
2 tablespoons all-purpose flour
1 (3.5-ounce) jar commercial pesto (about 1/3 cup)
3/4 cup half-and-half
2 cups (8 ounces) shredded fresh Parmesan cheese, divided $
4 cups halved grape tomatoes (about 2 pints)
1/2 cup chopped fresh basil

Preparation


1. Prepare grill to medium-high heat.

2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.

3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.

4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Stir in pesto. Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.

5. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.

Maureen Callahan, Cooking Light
SEPTEMBER 2008


More Chicken Recipes:


Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe


Related Posts Plugin for WordPress, Blogger...