Monday, June 20, 2016

Chicken Marsala Recipe

Chicken Marsala
Chicken Marsala

Recipe courtesy of Tyler Florence

SHOW: Food 911
EPISODE: Chicken Marsala Rocks!

Total Time: 40 min
Prep: 20 min
Cook: 20 min

Yield: 4 servings

Level: Easy

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
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Directions

Watch how to make this recipe.

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Recipe courtesy of Tyler Florence and JoAnn Cianciulli

Chicken Quesadillas Recipe

Chicken Quesadillas
Chicken Quesadillas

Total Time: 40 min
Prep: 20 min
Cook: 20 min

Yield: 6 servings

Level: Easy

Ingredients

2 tablespoons olive oil
2 pounds skinless chicken breasts
Salt and pepper
2 tablespoons taco or Cajun seasoning mix
1 large onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
12 tablespoons butter, for frying
12 large flour tortillas
2 1/2 cups grated cheese (Monterey Jack is the best)
Pico de Gallo, for serving, recipe follows
Pico de Gallo:
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt
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Directions

Watch how to make this recipe.

Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.

Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.

Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges and serve with Pico de Gallo.

Pico de Gallo:

Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.

Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.

Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

2012 Ree Drummond, All Rights Reserved

Chicken Salad Recipe

Chicken Salad
Chicken Salad

Total Time: 30 min
Prep: 30 min

Yield: 4 servings

Level: Easy

Ingredients

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Copyright 2001 Television Food Network, G.P. All rights reserved.
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Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

From Food Network Kitchens

Saturday, January 2, 2016

Chicken Spaghetti Recipe

Chicken Spaghetti
Chicken Spaghetti

Recipe courtesy of Ree Drummond

SHOW: The Pioneer Woman
EPISODE: Burnin' Down the Barn

" With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat."

Total Time: 1 hr 40 min
Prep: 20 min
Cook: 1 hr 20 min

Yield: 8 servings
Level: Easy

Ingredients

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 350degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

2012 Ree Drummond, All Rights Reserved

Monday, March 16, 2015

Kunyit (turmeric) fried chicken recipe


This Malaysian favourite is ridiculously simple to put together. It's excellent as a casual starter or finger food and makes a superb beer snack. I must warn you to smack away any greedy fingers lurking around when you cook it up or you might find your portions somewhat dwindled!

Serves 6-8
Preparation 10min
Cooking 30min
Skill level Easy

By
Poh Ling Yeow

Ingredients

2 kg chicken wings, wingtip and drumette separated, or legs
3 cloves garlic, peeled and finely chopped
2 tsp light soy sauce
3 tbsp ground turmeric
3 tsp ground coriander
2 tsp ground ginger
1-2 tsp chilli powder, or to taste
2 tsp salt, crushed into very fine grains with a mortar and pestle
10 sprigs of fresh curry leaves
1 ½ litres vegetable, peanut or ricebran oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 2 hours or overnight

Combine the chicken pieces, garlic and soy in a bowl and toss to coat evenly. Mix the turmeric, coriander, ginger, chilli and salt in a small bowl and pour over the chicken. Wearing disposable gloves (because turmeric stains with a vengeance) mix with your hands until the chicken is thoroughly covered with the spices and seasoning. Scrunch the curry leaves roughly in your hands and nestle them amongst the chicken pieces, then transfer into a snap-lock bag pushing as much air out of the bag as possible before sealing. Alternatively, place in a bowl and cover with cling wrap. Marinate in the fridge over 1-2 nights for a superior result or a minimum of 2 hours.

Heat the oil in a medium saucepan or wok over medium-high heat. To test the oil, rest the tips of your chopsticks on the bottom of the saucepan and if a flurry of bubbles rises rapidly to the surface, you are good to go. Always do a test-fry with a single piece of chicken. If the oil is too, hot the chicken will burn on the outside before it is cooked all the way through.

Fry 5-6 pieces of chicken at a time, for about 5-7 minutes per batch, together with the curry leaves (beware, these will spit violently), as this will make the oil beautifully fragrant. The result should be a deep golden brown with a vibrant yellow tint and the outside of the chicken wonderfully crunchy. Rest the cooked chicken on kitchen towel in a colander. Repeat until all chicken is cooked.

Serve with the fried curry leaves (which are to be eaten).

Note

• If using chicken legs, score twice across the fattest part of the flesh all the way to the bone. This will help the chicken cook through easier. Also, factor in a longer cooking time.

Photograph by Randy Larcombe Photography.

Reproduced with permission from the book Same Same But Different by Poh Ling Yeow, published by ABC Books/HarperCollins Publishers Australia, 2014.


More Chicken Recipes:

Chipotle Wings Recipe
Chicken and olive empanadas
Fried baby chicken with kimchi mayonnaise
Nutty Fried Chicken with Milk Gravy
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe

Monday, March 9, 2015

Chipotle Wings Recipe

Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings. Serve the wings with avocado crema.

SERVES 2–4

INGREDIENTS

Canola oil, for frying
2 lbs. chicken wings, separated into 2 pieces
4 tbsp. unsalted butter
3 canned chipotles in adobo and 1 tbsp. adobo sauce, puréed
2 tbsp. fresh lime juice
Avocado crema, for serving

INSTRUCTIONS

1. Heat oven to 200˚. Pour oil into a 6-qt. Dutch oven to a depth of 2" and heat over medium-high heat until a deep-fry thermometer registers 400˚. Working in two batches, add chicken wings to oil and cook, stirring occasionally, until golden brown and crisp, 10–12 minutes. Using a slotted spoon, transfer wings to a wire rack set over a rimmed baking sheet and transfer to oven. 

2. Meanwhile, put butter and chipotles into a medium heat-proof bowl. Set bowl over a pot of boiling water until butter is melted and chipotles are hot, whisking to combine. Transfer chicken wings to the bowl, add lime juice, and toss to combine. Serve with avocado crema, if you like.

Source: saveur.com

More Chicken Recipes:

Chicken and olive empanadas
Fried baby chicken with kimchi mayonnaise
Nutty Fried Chicken with Milk Gravy
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe

Sunday, January 25, 2015

Chicken and olive empanadas recipe

Chicken and olive empanadas recipe

Empanadas are the quintessential hand-pies. These ones are full of flavour with a hint of spicy heat for good measure.

Makes 24
Preparation 50min
Cooking 35min
Skill level Mid


By
Anneka Manning

Ingredients

1 egg yolk whisked with
2 tsp water, to glaze
sour cream, to serve

Chicken and olive filling

3 chicken thigh fillets, trimmed
500 ml (2 cups) chicken stock, approximately
1 tbsp olive oil
1 small brown onion, chopped
2 garlic cloves, finely grated
1 tbsp sweet paprika
1 tsp ground cumin
½ tsp chilli flakes
50 g pitted green olives, sliced
85 g seedless raisins
salt and freshly ground black pepper, to taste

Empanada dough

450 g (3 cups) plain flour
¼ tsp salt
180 g chilled butter, diced
1 egg
4-5 tbsp iced water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Chilling time 40 minutes

Cooling time 30 minutes

To make the chicken and olive filling, put the chicken in a small saucepan and add enough chicken stock to just cover. Bring to a simmer over medium heat, reduce heat to low and poach gently for 15 minutes or until tender. Remove the saucepan from the heat and cool the chicken in the stock for 30 minutes or until cool enough to handle.

Meanwhile, heat the oil in a medium saucepan and cook the onion over medium heat for 10 minutes or until soft. Add the garlic, paprika, cumin and chilli and cook for a further 2 minutes or until aromatic. Add 60ml (¼ cup) of the chicken stock to the onion mixture with the olives and raisins and cook over medium heat for 5 minutes or until the raisins are plump and the excess liquid has evaporated. Transfer to a heatproof bowl. Remove the chicken from the stock (reserving the stock) and use your fingers to shred into small pieces. Add to the onion mixture with 1 tablespoon of the reserved stock and stir to combine. Taste and season with salt and pepper. Place in the fridge for 20 minutes to until cooled to room temperature.

To make the empanada dough, combine the flour, salt and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg and 4 tablespoons of the iced water and use the pulse button to process until mixture just comes together in a ball, adding the remaining 1 tablespoon of water if necessary (the dough should be soft but not sticky). Turn onto a lightly floured surface and knead lightly until smooth. Divide the dough in half, shape each portion into a disc, wrap in plastic wrap and place in the fridge for 20 minutes.

Preheat oven to 200°C (180°C fan-forced). Line two large baking trays with non-stick baking paper. Use a lightly floured rolling pin to roll out 1 portion of the dough on a lightly floured surface until 3 mm thick. Use a 9 cm plain round cutter to cut out 12 rounds, re-rolling the pastry if necessary. Brush the edges of the pastry rounds with a little of the egg wash. Place about a tablespoon of the cooled filling in the centre of each round and then fold the pastry in half to enclose the filling, pinching the edges to seal. Pleat or press the edges with a fork to decorate. Place on the lined trays. Repeat with the remaining dough and filling to make 12 more empanadas. Brush the tops well with the whisked egg.

Bake in preheated oven for 30-35 minutes or until deep golden and pastry is cooked through. Serve warm with the sour cream for dipping.

Baker’s tips

Do ahead

• The chicken and olive filling can be made up to 2 days before using. Keep in an airtight container in the fridge.

• The empanada dough can be made up to 4 days before using. Wrap well in plastic wrap and keep in the fridge. Stand at room temperature for 45-60 minutes or until soft enough to roll.

• The uncooked empanada’s can be kept in an airtight container, separated by baking paper, in the fridge for up to 2 days and for up to 1 month in the freezer. Bake straight from the fridge or freezer, adding 5-10 minutes extra baking time.

• The cooked empanada’s can be kept in an airtight container, separated by baking paper, in the fridge for up to 2 days and for up to 1 month in the freezer. Reheat on a baking tray lined with baking paper at 180°C (160°C fan-forced)for 10-20 minutes or until heated through and the pastry is crisp.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.


From sbs.com.au

More Chicken Recipes:

Fried baby chicken with kimchi mayonnaise
Nutty Fried Chicken with Milk Gravy
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
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