Tag: Chicken

Grilled Chicken Served with Homemade Mango Chutney


With its sweet, spicy flavor and generous chunks of juicy fresh mango, this traditional chutney recipe is very delicious. You will enjoy this recipe of Grilled chicken served with homemade mango chutney.

Ingredients
Serves 2 people

2 chicken thighs & legs bone in & skin on
2 big mangoes
1 tbsp of olive oil
1 tbsp of rosemary
A pinch of salt
A pinch of white pepper
A pinch of cajun spices
A pinch of smoked paprika
30 g of fresh ginger
2 garlic cloves
1 red chili
1 green chili
1 tbsp of vegetable oil
1 tsp of salt
1 tsp of ground coriander
1/2 tsp of ground cumin
1/2 tsp of cinnamon powder
1/2 tsp of turmeric powder
1 cup of white vinegar
2 cups of white sugar
2 rosemary branches

Method

1 Add 1 tbsp of olive oil into a bowl with 2 chicken thighs & legs. Add 1 tbsp of dried rosemary, a pinch of salt, a pinch of white pepper, a pinch of Cajun spices, a pinch of smoked paprika. Mix all the ingredients. Refrigerate the chicken for 30 min.

2 Dice the mangoes. Finely chop the ginger & 2 garlic cloves. Slice the chilies.

3 At a medium high temperature stove add 1 tbsp of vegetable oil into the pot. Add chopped ginger, garlic, sliced chilies. Stir fry the vegetables for 1-2 min. Add 1 tsp of salt,1 tsp of ground coriander,1/2 tsp of ground cumin,1/2 tsp of cinnamon powder,1/2 tsp of turmeric powder. Mix all the ingredients. Stir fry for 1 min. Add diced mangoes,1 cup of white vinegar & 2 cups of white sugar.Thoroughly mix all ingredients & bring to a boil. Reduce the temperature to medium low. Simmer for 45 min.

4 At a medium temperature stove add 2 marinated chicken thighs & legs into the grill pan. Fry the chicken for 7 min on each side or until golden color.

5 To serve 1 portion add 1 chicken thigh & leg into the serving plate. Pour a few ladle spoons of mango chutney on top of the chicken. Garnish with a fresh rosemary branch.

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Chicken Almond Salad Recipe – Healthy Salad


Ingredients
Serves 4 people

300 g of roasted Chicken thighs & legs
2 small boiled potatoes
100 g of gouda cheese
8 hard boiled quail eggs
125 g of green peas
4 tbsp of salad cream or mayonnaise
1 Handful of dill
1 red onion
2 garlic clove
100 g of almonds
Fresh rosemary for presentation

1) Remove the skin and bones from the chicken thighs and legs. Chop the chicken and set it aside.

2) Peel off the potatoes skin. Dice potatoes into small cubes. Dice the gouda cheese. Remove the quail eggs shells. Dice the quail eggs.

3) Finely chop 2 garlic cloves, half of a red onion, dill. Add 4 tbsp of salad cream into a bowl. Add the chopped onion & chopped garlic, chopped dill. Thoroughly mix all the ingredients. Refrigerate the dressing for 20 min.

4) Add into a big salad bowl chopped chicken, diced cheese, diced potatoes, eggs,green peas. Add the salad dressing. Thoroughly mix all the ingredients.

5) Place the salad into a serving plate. Make an oval shape with the salad. Insert the almonds all over the salad top. Decorate with fresh rosemary branches on top of the salad.

This salad is one of those creative experiments of cooks, which became extremely popular and well established on the festive tables. In this recipe, we will teach you how to cook and present this salad.

It is really very elegant, beautiful salad, perfectly conveying the atmosphere of any festive.

Prepare this salad will be able to any cook. The preparation is quite fast.

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Tricolor Pasta with Homemade Creamy Chicken Pesto Sausce


Ingredients
Serves 2 people

250 gm of three color pasta
1 boiled chicken breast
100 gm of pesto sauce
2 garlic cloves
1 medium size red onion
10 basil leaves
400 ml of milk
50 gm of butter
2 tbsp of flour
3 tsp of salt
1 tsp of ground black pepper
2 tbsp of olive oil
30 gm of parmesan

1) Dice red onion, chop the garlic and basil leaves. Shred the chicken.

2) At medium temperature stove melt the butter in the sauce pot, add milk, 1 tsp of salt, 2 tbsp of flour, mix until it thickness. Set it aside.

3) Add the pasta into the pot with boiled water. Add salt and olive oil. Cook for 8 minutes.

4) At medium heat stove add olive oil, garlic and onion, stir fry for 1 min, add chicken, cook for 3 more minutes. Add basil leaves, ground black pepper, bechamel and pesto. Simmer for 5-7 min at medium low heat.

5) Add 3 ladle spoons of pesto into the serving plate.
Add 2 ladle spoons of creamy pesto sauce. Sprinkle some parmesan cheese and garnish with fresh basil leaves.

Pesto is a mouthful of bright summer. You can buy it in a jar or in the refrigerator section of your grocery story, but there … Dribble in the oil and you’ve got a versatile sauce for pasta.

In this recipe we will teach you how to make creamy pesto sauce with shredded chicken

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Delicious Home Made Baked honey orange chicken with roast potatoes


Ingredients
serves 4 people

4 chicken thighs/legs bone in & skin on
2 Tsp of salt
1 Tsp of ground black pepper
1/2 Tsp of cayenne pepper
1 Tsp of dried rosemary
2 Tbsp of honey
1 Tbsp of Dijon mustard
2 Tbsp of olive oil
3 medium size potatoes
3 oranges
2 garlic cloves
Chopped coriander for garnishing

Method :
1. Cut the potatoes and set them aside.

2. Squeeze the juice from 3 oranges and set aside.

3. Add chicken into the bowl, add salt, ground black pepper, honey, orange juice, olive oil, rosemary, cayenne pepper, and garlic. Mix all the ingredients.

4. Add the potatoes, mix once again, cover with plastic wrap and refrigerate at least 2 hours.

5. Preheat oven to 180 degrees C. Place chicken legs & thighs and potatoes in a single layer in a roasting pan; pour orange mixture over chicken. Roast for 40 minutes in the preheated oven.

6. Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color.

7. After 40 minutes reduce the temperature to 250 C with grill settings and bake for 5 more minutes.

8. Remove the chicken from the baking tray and bake potatoes in a grill settings for 3 more minutes.

9. Serve 1 piece of chicken and 6 potatoes per person.

10. Bon appetit.

Chicken with a sticky honey orange sauce, potatoes and roasted until juicy and tender.

The sauce is made of honey, fresh-squeezed orange juice, a touch of Dijon, garlic and cayenne pepper for subtle heat.

You will enjoy eating baked chicken with roasted potatoes

 You’ll really taste the sauce in every bite. All absolutely delicious.

Baked Honey Orange Chicken is a quick and easy meal.

Enjoy with potatoes and bring your appetite!

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Khmer Wing Bean Salad – How to Cook Cambodian Food


An old Cambodian favorite featuring popular local vegetable wing beans, paired with other local vegetables for a crisp and crunchy salad with a tangy sauce.

Ingredients:
100g Wing Beans
250g Chicken
50g Mint
50g Peanuts
50g Coconut Flesh
2 Limes
1 Red Onion
2 Red Chillies
2 Sticks Lemongrass
Fish Sauce, Salt, Chicken Stock

Recipe:
1. Slice wing beans, limes, mint, red onion, lemongrass & red chillies
2. Heat coconut flesh in pan
3. Add a large pan of water to the boil and add chicken
4. In a pestle and mortar add peanuts, salt and sugar and start to pound
5. Add red onion and lime juice and continue mixing
6. Add fish sauce and mix sauce well
7. Take cooked chicken from heat and cut into bite-sized pieces
8. Add chicken to mixing bowl with wing beans
9. Add toasted coconut flesh, more peanuts, mint, sliced onion, chillies & lemongrass
10. Add sauce and mix well
11. Serve fresh, enjoy!

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Chicken Afritada – Chicken Stew cooked in Tomato-based sauce.


Chicken Afritada is a Filipino chicken stew cooked in a tomato based sauce. It usually has potato and carrot. This recipe, in particular, also makes use of red and green bell peppers. This recipe makes use of chicken slices with bone and skin on. Cut the chicken into serving pieces.

Ingredients:

– 1 1/2 cups of water
– 4 cloves of garlic
– 1 red onion
– 1 chicken broth cubes
– 2 pieces laurel leaves
– 3 tbsp. cooking oil
– 1 tsp. brown / white sugar
– 1 carrot
– 2 bell pepper
– 1 potato
– 4 pieces of hotdogs
– 1 can green peas
– 8 oz. tomato sauce
– 2 lbs. chicken, cut into serving pieces
– ground black pepper
– salt

Procedure:
1. Pour-in cooking oil in a cooking pot or casserole then apply heat.
2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
3. Remove the chicken from the cooking pot.
4. On the same cooking pot, sauté garlic and onions.
5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
7. Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.
8. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.
9. Turn-off heat then transfer to a serving plate.
10. Serve with steamed rice. Share and enjoy!

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Khmer Wing Bean Salad – How to Cook Cambodian Food


An old Cambodian favorite featuring popular local vegetable wing beans, paired with other local vegetables for a crisp and crunchy salad with a tangy sauce.

Ingredients:
100 g wing beans
250 g chicken
50 g mint
50 g peanuts
50 g coconut flesh
2 Limes
1 Red Onion
2 Red Chillies
2 sticks lemongrass
Fish sauce, salt, chicken stock

Recipe:
1. Slice wing beans, limes, mint, red onion, lemongrass & red chillies
2. Heat coconut flesh in pan
3. Add a large pan of water to the boil and add chicken
4. In a pestle and mortar add peanuts, salt and sugar and start to pound
5. Add red onion and lime juice and continue mixing
6. Add fish sauce and mix sauce well
7. Take cooked chicken from heat and cut into bite-sized pieces
8. Add chicken to mixing bowl with wing beans
9. Add toasted coconut flesh, more peanuts, mint, sliced onion, chillies & lemongrass
10. Add sauce and mix well
11. Serve fresh, enjoy!

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Chicken in the Mountain – How to Cook Cambodian Cuisine


Chicken In The Mountain

Chicken In The Mountain is a fusion dish using the best of western vegetables along with local Cambodian spices and fresh free-range Cambodian chicken. A delicious and very easy stew.

Ingredients:
250g Chicken
100g Spring Onion
1 Courgette (Zucchini)
1 Onion
4 Red Tomatoes

Recipe:
1. Cut the tomatoes into slices
2. Chop Zucchini
3. Peel and chop onion
4. Chop spring onion
5. Cut chicken into serving size
6. Heat oil in pan
7. Add onions and stir well
8. Add courgette and tomato and stir again
9. Add salt and chicken stock to season
10. Add a little water to create a sauce
11. Add the sliced chicken breast
12. Cover the chicken with juice from the sauce
13. Allow time for the chicken to cook and the sauce to thicken
14. Serve and enjoy

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Simple and Delicious Kidney Beans Chicken Salad


Ingredients

2 boiled chicken thighs skinless & boneless
100 grams of a cooked kidney beans
10 leaves of Romaine lettuce
2 medium size tomatoes
2 hard boiled eggs
1/2 Tsp of salt
1/2 Tsp of ground black pepper
1 Tsp of dried oregano
3 Tbsp of mayonnaise
3 bunches of coriander

A simple and delicious combination of boiled chicken, hard-cooked eggs, beans, Romaine lettuce, coriander, and tomatoes. A little mayo holds it all together.

It’s really easy to prepare so it’s perfect for chucking into a box and taking out for a picnic or BBQ or just for something quick at home.

Quick history lesson – all common beans e.g. pinto beans, black beans, kidney beans most likely stem from a common bean ancestor in Peru.

From there they spread around South and Central America until they finally made it to Europe in the 15th century with the help of Spanish explorers.

Bon appetit!!!

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Egg Roll Chicken Soup [ Tom-jied Khai Muan ]


This is a Chinese soup of eggs roll in boiled chicken soup. This menu is comfort food that is a staple in Chinese restaurants and is simple to make with just an easy ingredients.

Ingredients :
3 Spring onion
1 Egg
1 tbsp Water
1/2 tsp Cooking oil
1 cup Minced chicken
2 cups Chicken stock
2 Garlics
1/2 tsp Pepper
1 tsp Oyster sauce
1/4 tsp Sugar

How to :
1.Mix 1 egg, cooking oil and water together. Stir until mixed
2.Preheat oil over medium-low heat, add stirred egg in a wok and fry until cooked
3.Transfer stirred egg to a plate, followed by putting 1 cup minced chicken, roll up and tie by using 3 spring onions
4.Boil 2 cups Chicken stock and add garlics and wait until the soup is boiling
5.Season to taste with oyster sauce, sugar and pepper
6.When the soup is boiling, add roll egg in a wok
7.Simmer for 10 minutes or until the chicken is cooked
8.Transfer roll egg chicken soup into a serving bowl

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