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Cooking, Recipe and Food Blog

Barbecue Pulled Chicken

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Barbecue pulled chicken is similar to the classic pulled pork recipe, except that it uses a lot of tomato sauce. Eat it as is with a salad or as a sandwich filling.  I personally like it with tortillas as a wrap. Since I am a vegetable person, I decided to add some lettuce, tomatoes and cucumbers too.

This dish calls for a slow cooker, but you can also cook it in the oven or in a regular pot. The cooking time may vary, so adjust it accordingly. Adding more sauce to the chicken to prevent it from drying up is another option; use up the excess by serving it on the side.
Makes 8 servings

Ingredients:

2 1/2 lbs. skinless chicken thigh fillets

1 large red onion, sliced thinly

4 cloves garlic, minced

8oz. can tomato sauce

4oz. can chopped green chili, drained

3 tablespoons cider vinegar

2 tablespoons honey

1 tablespoon sweet or smoked paprika

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard

1 teaspoon ground chipotle chili

1/2 teaspoon salt

1 cup sour cream

Jalapenos for serving

 

Combine the tomato sauce, chili, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a medium sized bowl. Mix until well combined. Place the chicken, half of the onion and garlic in a 6-quart slow cooker and pour in the tomato sauce mixture. Cover and cook it for 5 hours or until the chicken is very tender and pulls apart easily. Place the cooked chicken fillets on a chopping board and shred them using a fork. Return it to the crock pot and stir to coat it with sauce. Transfer it to a plate and top it with jalapenos and sliced onions. Serve warm with sour cream.

 

Photo Courtesy Of:  justthismoment

Saffron Chicken

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Saffron chicken is a delicious main dish that is best eaten with rice or couscous. It also goes well with vegetables, vermicelli or pita bread. All the spices infuse together to give the chicken an aromatic Moroccan flavor. Make sure that the meat is so soft that it almost melts in your mouth. Feel free to adjust the seasonings according to your taste -add more pepper to make it spicier if desired.

 

Serves 4

Ingredients:

1 whole chicken

2 large sweet onions, chopped medium

1 tablespoon ground ginger

1 teaspoon white pepper

1/2 teaspoon black pepper

2 sticks of cinnamon

1 teaspoon saffron threads, crumbled

1 teaspoon turmeric

1 1/2 to 2 teaspoons salt

1/4 cup butter

1/4 cup olive oil

1/4 cup fresh cilantro, chopped

 

Cut the chicken into serving pieces and remove the skin. Reserve it for other dishes. Next, heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the onions for 2-3 minutes or until the onions are translucent. Add the turmeric and, ground ginger. Cook it for one minute or until it starts to sizzle and become fragrant. Place the chicken in the pot and fry it along with the onions, ginger and spices for 5 minutes or until it is light brown. Turn at least once. After, add the fresh cilantro, butter, cinnamon sticks, saffron threads, salt, black pepper and white pepper. Mix well. Make sure that the chicken is coated in the spice paste and butter mix. Cover the pot and cook the chicken for one hour or until it is very soft and the meat easily falls of the bone. Allow the liquid to evaporate, so that the chicken cooks in its own oil. Reduce the heat if needed so as to not burn the chicken. Stir occasionally. Adjust the taste by adding salt and pepper as needed. Discard the cinnamon sticks. Serve warm.

 

Photo Courtesy Of:   scaredy_kat

Chicken Rissoles in Mushroom Sauce

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I recently made cream cheese stuffed burgers. After then, I realized that whenever I make burger patties or rissoles I use ground beef so I decided to think of other simple ground meat recipes. I can say that this is a spinoff of burger steak with mushroom gravy, except it has a creamier sauce and it is made of chicken.

Chicken rissoles are a healthier alternative to beef patties. The sumptuous mushroom sauce makes it more delectable to the taste buds. This dish is a perfect with salads or potato dishes like mashed potatoes, baked potatoes and even potato chips. It can also be served with rice too.

Ground turkey can be used for this recipe if you want a leaner type of meat. Just add some vegetables like carrots to the patties so that they keep moist since there is minimal fat.

 

Serves 4-6

Ingredients:

1kg ground chicken

1 cup breadcrumbs (preferably fresh)

1 tablespoon dried tarragon

1 small onion, finely chopped

1/4 cup mayonnaise

Salt and pepper to taste

2 tablespoons olive oil

For the mushroom sauce:

40g butter

3 spring onions, finely chopped

300g button mushrooms, sliced

1/4 cup white wine

3/4 cup cream

 

First, prepare the sauce by melting the butter in a small frying pan over medium heat. Stir-fry the mushrooms and spring onions for 4-6 minutes or until they are soft. Pour in the wine and stir in the cream. Reduce the heat to low and let it simmer for 8-10 minutes until the sauce thickens. Remove from heat and cover to keep warm.

Combine the ground chicken breadcrumbs, tarragon, onion and mayonnaise in a large bowl. Season it with salt and pepper. Mix well. After, divide the mixture into 6 and make patties.

Heat the oil in a large frying pan over medium heat. Fry the rissoles in batches for 6-8 minutes per side, turning them only once. Do not overcrowd them in the pan. Lastly, transfer the cooked patties to a plate lined with paper towels to drain the excess oil.

Place the rissoles on individual plates or on a serving platter. Top it with mushroom sauce and serve immediately with rice or potatoes.

 

 

Portuguese Style Barbecued Chicken

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Portuguese style barbecued chicken is not for the weak of heart. This spicy chicken recipe will definitely blow your mind away. The sweet and sourness of the pineapple juice marinade is just right, making the chicken tasty. Don’t forget to squeeze some lemon juice before taking a bite.

 

Serves 4

Ingredients:

2 1kg chickens

2 cups sweetened pineapple juice

5-7 small fresh red chili, roughly chopped

2 long red chili, roughly chopped

3 garlic cloves, roughly chopped

1/4 cup olive oil

2 tablespoon fresh lemon juice

1 tablespoon sea salt

Lemon wedges and hot potato chips for serving

 

Prepare the chili sauce by combining all the chili and the garlic in a food processor or blender. Process it for 30 seconds until the chili is finely chopped. Scrape the sides using a spatula and then add the lemon juice, oil and salt. Process it for another 30 seconds until well combined. Transfer the sauce to a jar or sealed container.

Put a whole chicken on a flat work surface or chopping board. Make sure that its breast side is up. Cut the breast in half using poultry shears by cutting the breast bone. Press the chicken down to lay it flat. Cut out the back bone and discard. Remove the breast bones as well and then tuck in the wings. Pat the chicken dry using a paper towel. Repeat the same process with the remaining chicken. If you do not feel like cutting, you can purchase chicken thighs instead.

Place the chickens on a shallow dish and marinate them in pineapple juice for 15 minutes.

Preheat the grill on high. With a sharp knife make some cuts on the chicken. Reserve 3 tablespoons of chili sauce. Brush the chicken with the remaining sauce.

Reduce the heat of the grill and then grill the chicken skin side up. Cook it for 15-18 minutes. Brush it occasionally with sauce, so that it will not dry. Turn at least once. Pierce the chicken with a fork to see if it is cooked. The juices must be clear and the meat soft.

Place the cooked chicken on a plate and cove it loosely with foil. Let it stand for 5 minutes. After, brush the chicken with the remaining chili sauce. Serve it immediately with lemon wedges and potato chips.

 

Photo Courtesy Of: adactio

Braised Pepper Chicken

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Chicken is one of the most versatile ingredients as it absorbs flavor quickly and it cooks easily. I can honestly say that I often cook the same kind of chicken recipes on a regular basis. I stick to the ones I know and like, but this recipe really caught my attention. It is spicy in a unique way because of the fennel and the cumin seeds. It can make a good appetizer or a main course.

I also think that it would be a good idea to coat the chicken in the spice mixture and then bake it to form some kind of spice crust. I think that would definitely be an interesting touch. Now, if you want to use chicken fillets instead of a whole chicken, marinate the fillets for a few hours, to make sure that retains the peppery flavor.

 

Ingredients:

1 whole chicken, cut into serving pieces

1 teaspoon salt

1/4 teaspoon ground white pepper

1 tablespoon cumin seeds

1/2 tablespoon fennel seeds

1 teaspoon black peppercorns

2 cm piece fresh ginger peeled and sliced

5 cloves garlic, peeled

1 large brown onion, sliced

3 tablespoons oil

1 cup water

 

Season the chicken with salt and white pepper. Place the chicken pieces in a bowl and set aside.

Heat the cumin, fennel and black peppercorns in a skillet over medium heat for 2 minutes until fragrant. Remove from the skillet and let the spices cool.

Grind the spices in a grinder or using a mortar and pestle. Next, crush the garlic and the ginger until you form a paste like mixture.

Heat the oil in a large saucepan over medium heat and stir-fry the ginger garlic paste and the onions for 1 minute. Next fry the chicken in the skillet with the ginger paste mixture for 8-10 minutes until browned. Add the ground spice mixture and cook it for another 8-10 minutes. Pour in the water. Increase the heat and bring it to a boil. Scrape the bottom of the saucepan to loosen the spices that may have been stuck. Reduce the heat and let it simmer for another 10-15 minutes until the liquid evaporates and the chicken is tender. Garnish with spring onions and chili before serving. Serve immediately with rice.

 

Photo Courtesy Of:   Navin75

 

Sesame Chicken Wings

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Crunchy sesame chicken wings is a delicious appetizer that is yummy enough to be eaten as a main dish as well. It is good with Asian noodles and even rice. I prefer eating it with sweet chili sauce because it complements the sesame flavor, making it very addicting. You will definitely end up wanting more.

 

Ingredients:

1/2 kilo chicken wings

1/4 cup rice wine

1/4 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon salt

1 egg

2 tablespoons sesame oil

2 tablespoons cornstarch

2 cups sesame seeds

For the lemon sauce:

1 cup lemon soda

2 tablespoons cornstarch

1/4 cup sugar1 teaspoon chicken powder

3 tablespoons lemon juice

1 teaspoon lemon rind

 

Place the eggs, salt, garlic powder, pepper, rice wine, sesame oil and cornstarch in a medium sized bowl and mix well. Marinate the chicken in this mixture for 1 hour.

Prepare the lemon sauce by combining the soda, cornstarch, sugar, chicken powder, lemon rind and lemon juice in a small saucepan over medium heat. Cook it for 5-8 minutes until the sauce thickens. Transfer to a small bowl and let it cool completely.

Dredge the chicken wings in sesame seeds. Deep fry it until golden brown. Drain excess oil using paper towels. Serve immediately with lemon sauce.

 

Photo Courtesy Of:  kimishowota

 

Chicken Inasal

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Chicken inasal is a delectable Filipino grilled chicken recipe that is simple but definitely tasty. It is best eaten with rice wrapped in banana leaves. I love eating it with chicken oil (chicken drippings with annatto oil) because it makes the chicken sinfully delicious.

 

Ingredients:

5 pieces chicken thighs or wing and breast parts

3/4 cup white vinegar or lemon juice

1/4 cup garlic, minced

2 stalks

Salt to taste

1/4 cup annatto seeds

1/2 cup hot water

Wooden skewers

 

Place the annatto oil, vinegar and garlic in a baking dish or re-sealable bag. Marinate the chicken overnight or up to 1 day in this mixture. Season it with salt.

Steep the annatto seeds and lemongrass in hot water. Set the liquid (annatto oil) aside. After, soak the wooden skewers in water.

Preheat the grill at 350C and then place the chicken in skewers. Cook the chicken for 10-15 minutes per side until soft and slightly charred. Do not overcook, so that the chicken remains juicy. Serve immediately with native lemons, soy sauce and/or vinegar.

 

Photo Courtesy Of:  whologwhy

 

 

Marmalade Chicken

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Marmalade chicken is best eaten with steamed rice or as an appetizer. They are delicious sweet and salty bite sized chicken pieces with an orange zing. You may add some chili for more spice if desired. It is a healthy dish that is perfect for parties or intimate dinners.

 

Ingredients:

1 cup reduced-sodium chicken broth

2 tablespoons red-wine vinegar

2 tablespoons orange marmalade

1 teaspoon Dijon mustard

1 teaspoon cornstarch

1 pound chicken tenders, cubed

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

6 teaspoons extra-virgin olive oil, divided

2 large shallots, minced

1 teaspoon freshly grated orange zest

 

Place the broth, vinegar, marmalade, mustard and cornstarch in a medium sized bowl. Mix well.

Season the chicken with salt and pepper. After, heat 4 teaspoons of oil in a large skillet over medium heat.  Fry the chicken for 3-6 minutes or until they are light brown. Transfer it to a plate and keep warm.

Heat the remaining 2 teaspoons of oil in the skillet. Sauté the shallots until they turn golden brown.  Add the broth mixture into the pan. Let it simmer for 10-15 minutes until the sauce thickens. Stir occasionally and scrape the browned bits at the bottom. Add the chicken and simmer for another 3 minutes. Stir in the orange zest. Transfer the chicken to a serving plate and serve immediately.

 

Photo Courtesy Of:  Rubber Slippers In Italy

 

Just Wing It Buffalo Style !

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I am certainly in a palette rut these days, and just not finding any  good eats that tickle my taste buds. Nothing I cook or eat at restaurants seem to make my big toe rise with happiez!  Gaaah ! However, I have kinda lusted over my buddie’s  uber-licious Buffalo and Barbecue wings of late! Hmmm … I haven’t had those in a few months. These good mates of mine usually hold “wings night” for our crew and these wings they make from scratch are just  sooo finger lickin’ good! Our plates end up with heaps and mounds of chicken bones gnawed to the very last bit.

There are quite a number ways to make wings.  Some are crispy fried in a spicy flour and cornstarch blend, while others use a variety of marinades to stamp their own signature flavour. You may opt to deep fry , oven roast/bake and grill the chicken wings, and serve it with at least a tub of ranch dressing.  Oh yeah, that tub of ranch dressing goes a long way!  Not only does it marry the marinating flavours in the meat, but it helps douse that fiery red pepper goodness of what makes a real Buffalo recipe.

Since a couple of our friends are not that keen on hot and spicy food, our wings night usually calls for two different recipes.  For the brave ones, there’s the Tapatio and cayenne pepper marinade and for our lovable Dutch buddy who can’t seem to handle spicy food well,  he’s got his name written all over the Jack Daniel’s barbecue sauce.  There is an endless variety of sauces and marinades you can make into your own wing night recipe. All it takes is some creativity and a bunch of really good friends to share it with.

Southern Hot Wings

Ingredients:

Marinade:

2 tsp ground cayenne pepper , or chilli powder
2 tsp ground black pepper
2 tsp garlic powder
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp dried red chilli flakes
1 1/2 tsp granulated sugar
60 g dried onion flakes
25 g dried mixed herbs
1 1/2 tsp grated nutmeg
50 g salt

Breading:

200 g plain flour
1 tsp salt
1 tsp black pepper

Wing Sauce:

1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder

1 litres vegetable oil , for deep frying

Ranch Dressing:

250 ml soured cream
50 ml lemon juice
3 spring onions , sliced
1/2 tsp coarse sea salt
50 g fresh coriander , finely chopped

INSTRUCTIONS:

  1. Combine all the Cajun seasoning ingredients, season well with salt, and Leave on one side.  Halve chicken wings at the joint and put in a bowl. Sprinkle over one tablespoon of the Cajun seasoning, rubbing it over the chicken with your fingers. Set aside for 10-15 minutes.
  2. Put the flour, salt, black pepper and remaining Cajun seasoning into a large plastic bag – preferable one that seals with a zip. Add the wings, close the bag, and shake to coat the wings in the seasoning mixture. Remove from the bag and dust off any excess coating.
  3. Heat the vegetable oil to in a deep fat fryer or large pan until hot but not smoking. Fry the chicken wings, a few at a time, for 5-6 minutes, until crisp and cooked through. Drain on kitchen paper.
  4. In a deep bowl, mix together all Wing sauce ingredients and dump fried wings into the bowl.  Toss the wings in the sauce to coat each piece generously. Transfer to serving dish.
  5. For the sour cream dressing: mix all of the dressing ingredients in a small bowl until well combined.
  6. Serve the chicken wings with the sour cream dressing, and accompany with celery sticks and blue cheese dressing if you so desire.

 

 

 

Photo Credit: Jenisse Decker

Photo Credit: KW0326

Photo Credit: rick

Yakitori

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Yakitori or chicken teriyaki skewers are always a treat. They are marinated in sweet soy sauce and boiled or grilled to suit your taste.

 

Ingredients:

4 chicken breasts

2 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons rice wine vinegar

1 tablespoon sugar

1 spring onion, thinly sliced

2 cloves garlic, chopped

1/4 teaspoon grated ginger root

1 red capsicum, seeded and sliced

1 green capsicum, seeded and sliced

1 yellow capsicum, seeded and sliced

 

Place the soy sauce, sesame oil, rice wine vinegar, sugar, onion, garlic and ginger root in a large bowl. Mix well.

Slice the chicken into 1 inch cubes and marinate it in the marinade for at least 1 hour to overnight.

Soak eight bamboo skewers in water for 30 minutes to prevent them from scorching. After, pre-heat the grill.

Thread the chicken cubes and capsicums on to the skewers. Grill the skewers for 5-7 minutes or until the chickens are cooked. Turn at least once and brush it with marinade. Serve immediately.

 

Photo Courtesy Of:  TheCulinaryGeek

 

Chicken Fried Rice

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Fried rice is a meal in itself, but in Asian cuisine it is served with other viands that compliment it. For me, I often prepare it using leftover meat and rice to make them eatable the second time around. I often prepare this recipe using leftover roasted chicken.

 

Serves 4

Ingredients:

1 tablespoon vegetable oil

2 eggs beaten lightly

2 cloves garlic, crushed

2cm piece fresh ginger, grated

1 1/2 cups cooked chicken, coarsely chopped

4 cups cold cooked rice

1 cup frozen peas, corn and carrots mix

1/4 cup light soy sauce

2 tablespoons oyster sauce

6 green onions, sliced thinly

 

Place a large skillet or wok under medium heat. Put half of the oil and fry the egg. Spread it thinly by swirling the skillet or by moving it side to side. Transfer the egg to a plate and let it cool. After, roll it tightly and cut it into thin strips.

In same wok or skillet, add the remaining oil. Sauté the garlic and the ginger for 2-3 minutes or until they are light brown and become fragrant. Add the chicken and the oyster sauce. Stir-fry it for 3-5 minutes.

Put the rice in the skillet a cup at a time. Separate the rice clumps as you go by. Stir in the mixed vegetables and pour in the soy sauce. Mix well and make sure the rice is coated in soy sauce and oil. Add the egg and spring onions. Cook for another 2-3 minutes. Transfer the  fried rice to a separate plate or into individual bowls before serving.

 

Photo Courtesy Of:  Incase

 

Pad Sieu

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Aside from being a soup fan these days, I have also been quite fond of noodles. It is not because I am trying to avoid rice, but due to the fact that they are just good. Thai noodles are sweet, spicy and very tasty that is why I decided to look into other variations, since we are more accustomed to pad Thai.

Pad sieu is a Thai noodle dish that uses wide rice noodles. It may not be as famous as pad Thai, but is also tasty. This recipe uses chicken, but you can add pork and shrimp as well. It is a filling meal that is easy to prepare.

 

Serves 4

Ingredients:

1kg fresh wide rice noodles

2 teaspoons sesame oil

2 cloves garlic, crushed

2 fresh small red Thai chilies, sliced thinly

600g chicken thigh fillets, chopped coarsely

250g baby bok choy, quartered lengthwise

4 green onions, sliced thinly

2 tablespoons kecap manis (Indonesian sweet soy sauce)

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 tablespoon sugar

1/4 cup young corn

2 shallots, sliced

Vegetable oil

 

Heat 2 tablespoons of vegetable oil in a wok or skillet under medium heat. Fry the shallots until they are golden brown; stir-occasionally. Transfer the shallots in a plate lined with paper towels to drain the excess oil.

Soak the noodles in a bowl of boiling water for 3-5 minutes. Separate the noodles with a fork. Drain.

Place 2 tablespoons of vegetable oil in a wok or skillet under medium heat. Sauté the garlic and chili for 2-3 minutes or until it becomes fragrant. Add the chicken and stir-fry it for 5 minutes or until it is light brown. Stir in the bok choy, young corn and green onions. Cook it for 8-10 minutes or until the chicken is cooked.

In a small bowl, combine the sesame oil, oyster sauce, fish sauce, kecap manis and sugar. Mix well until the sugar is dissolved.

Add the noodles and the sauce. Lightly toss the noodles while stir-frying to make sure it is coated in the sauce. Cook for 2-3 minutes.  Transfer to a plate and sprinkle with fried shallots before serving.

 

Photo Courtesy Of:  avlxyz

 

Minced Chicken with Basil

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I am fond of lettuce wraps. This recipe uses a lot of Asian condiments to give the chicken a lot of flavor. The kaffir lime leaves and basil enhances the dish which is a bit salty, sweet and spicy at the same time.

 

Ingredients:

1 tablespoon vegetable oil

4 garlic cloves, chopped

1 tablespoon grated ginger

1 tablespoon red chili, seeded and chopped

500g chicken breast, minced or ground chicken

4 kaffir lime leaves, finely sliced

2 tablespoons fish sauce

1 tablespoons oyster sauce

1 tablespoon light soy sauce

1 tablespoon brown sugar

200ml chicken stock

1 cup basil leaves

2 tablespoons chopped roasted peanuts

4 spring onions, thinly sliced

Leaves from 1 lettuce

 

Combine the soy sauce, oyster sauce, fish sauce, stock and sugar. Mix well until the sugar is dissolved.

In a large wok or skillet under medium flame, heat the oil and sauté the garlic, ginger and half of the chili for 2-3 minutes. Increase the heat and add the minced chicken. Fry it for 8-10 minutes until the meat is light brown. Pour in the soy sauce mixture and add the kaffir lime leaves. Cook it for another 2-3 minutes, until the chicken absorbs the sauces. Remove from heat and stir in the peanuts and basil. Place a spoonful of minced chicken on a lettuce leaf and top it with spring onions and chili. Repeat this process for the remaining ingredients.

 

Photo Courtesy Of: dionhinchcliffe

 

Buffalo Wings

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This is an awesome appetizer that is best eaten with beer. It is also a comfort food that I crave for once in a while. The blue cheese dip and the celery sticks balances out the spiciness.

 

Ingredients:

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/4 teaspoon black pepper

20 pieces chicken wings

1/2 cup butter or margarine

1/2 cup hot sauce

Oil for frying (vegetable, canola, peanut)

8 ounces sour cream

1/2 cup mayonnaise

2 ounces crumbled blue cheese

1 clove minced garlic

 

In a blender, combine the sour cream, mayonnaise, blue cheese and garlic. Blend until smooth and place in a bottle or container. Refrigerate up to 1 week.

Place the flour, salt, paprika, garlic powder and pepper in a shallow bowl or dish. Coat the chicken wings in the flour mixture and refrigerate it for an hour. After, coat the chicken in flour for the second time.

In a small saucepan, melt the butter and stir in the hot sauce. Keep warm.

Deep fry the chicken in oil until they are golden brown. Place them on a rack or strainer for 3 minutes to drain the excess oil. After coat the wings with butter and hot sauce mixture. Transfer the chicken on a plate and serve with blue cheese and celery sticks.

 

Photo Courtesy Of: rick

 

Chicken Cordon Bleu

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Here is a yummy comfort food that is easy to prepare and extremely delicious. You can fry it if you wish, but it is healthier to bake it. I also put some butter slices in the rolls because it makes the chicken tastier. You can also make white sauce or mushroom sauce for it if desired.

 

Ingredients:

4 chicken breast fillet

Salt and pepper to taste

8 thin slices of ham

16 thin slices Gruyere or Swiss cheese

2 teaspoons chopped fresh parsley

1/4 cup flour

1 cup panko bread crumbs

1 teaspoon olive oil

2 eggs

2 teaspoons water

 

Preheat the oven to 375F.

Place the chicken fillets in between 2 pieces of plastic wrap. With a mallet, pound on the meat until its thickness is reduced to 1/4 of its original. Do not pound too hard because we do not want to destroy the fillets and have some holes in it.

Place 2 slices of ham and 2 slices of cheese on each fillet and roll them up. Squeeze it gently to seal the rolls or place a toothpick to seal it if needed. Repeat the process for all the fillets.

In a small bowl, combine the oil, parsley and bread crumbs. Season it with salt and pepper.

Beat the eggs and water in a separate bowl.

Place the flour on a plate and season it with salt and pepper.

Dust the chicken roll with the flour mixture, after dip it in the egg and then coat it with bread crumbs. Repeat this for the remaining roulades. Once they are coated in bread crumbs, place them on a greased baking dish or baking pan. Bake it for 20-25 minutes or until the rolls are golden brown.  Remove from the oven and let it stand for 5 minutes. Slice the rolls in half or in pinwheels before serving. Serve warm with vegetables, potatoes or rice.

 

Photo Courtesy Of: TheCulinaryGeek

 

Garlic Parmesan Chicken

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This is an easy recipe that is perfect for those who don’t have time to cook. It is a delicious dish that everyone will love. It is best served with potatoes and vegetables. You can also put some salsa on the side or sprinkle it with mozzarella before baking to make it cheesier.

 

Ingredients:

4 cloves garlic, chopped

1/4 cup olive oil

1/2 cup Parmesan cheese

1/2 cup bread crumbs

1 teaspoon garlic salt

1/4 teaspoon pepper

1 tablespoon chopped parsley

4 boneless, skinless chicken breasts

 

Preheat the oven at 400F.

Place the olive oil and garlic in a microwavable bowl or container; microwave on high for 30 seconds.

In a shallow dish, combine the Parmesan cheese, bread crumbs, garlic salt, pepper and parsley. Mix well.

Dip the chicken in the garlic olive oil and then coat it with the Parmesan mixture and place it in a baking dish. Bake it for 25-30 minutes or until the chicken is soft. Do not let it become to dry. It must stay juicy.

Serve immediately with preferred side.

 

Photo Courtesy Of: misscrabette

 

Baked Chicken Stuffed with Potatoes

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This dish is easy to prepare. You can serve it for dinner or when you have guests. The oil and chicken juices makes the potatoes tasty and delicious.

You can experiment with different herbs and spices to give the chicken more flavor. Sometimes I stuff it with ginger, onions, lemongrass and garlic instead of potatoes.

I love eating this chicken recipe with buttered vegetables, but it is good with salad or rice as well.

Ingredients:

2 teaspoons dried rosemary

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper

1 (3 pound) whole chicken

3 cloves garlic sliced

Marble potatoes

2 lemons

2 tablespoons olive oil

 

Preheat oven to 350 degrees F.

Slice the lemons and squeeze the juice in a small bowl. Pour in the olive oil and mix well.

Rub the lemons on the chicken and discard them after.

Combine the salt, pepper and rosemary in a bowl. Rub the insides and outside of the chicken with the salt mixture. Place the marble potatoes inside the chicken until it is full.

Place the chicken in a baking dish and drizzle it with half of the lemon and oil mixture. Bake it for 1 hour or until the skin is golden brown and crisp. Baste it with the oil mixture.

Serve on a platter with vegetables.

 

Photo Courtesy Of: Machine is Organic

 

Creamy Chicken with Apples

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It is a mouth-watering dish I cannot resist. The tender chicken and the crunchy apples are a perfect match. The spices also infuse a mix of flavours that make you crave for more. You can marinate the chicken in spices overnight and grill it for a healthier dish.

Ingredients:

2 cloves garlic, finely chopped

1 tablespoon finely chopped fresh ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon whole yellow mustard seeds

1 pound boneless, skinless chicken breasts, trimmed and cut into 1/4-inch-thick slices

1 tablespoon all-purpose flour

1 1/2 teaspoons canola oil, divided

1 tart apple, such as Granny Smith, cored and cut into thin wedges

3/4 cup reduced-sodium chicken broth

1 cup heavy cream

Salt, to taste

1 tablespoon chopped fresh cilantro, or parsley

In a bowl, combine coriander, cumin and mustard seeds. Set aside.

Heat 1 teaspoon of oil in a skillet over medium heat. Coat the chicken in flour and fry it for 5-8 minutes or until both sides are light brown.

After, drain the oil using paper towels or you can place the chicken in a strainer.

In a large saucepan, heat the remaining oil over medium heat. Sauté the garlic and ginger for 2-3 minutes or until fragrant. Pour in the broth. Add the chicken and the spices. Increase the heat to medium high and let it boil. Next, reduce the heat and let it simmer for another 10 minutes or until the chicken is tender and the sauce has been reduced to half. Stir in the cream and allow the sauce to thicken. Season it with salt and pepper.

Add the apples and mix well before serving, Garnish with cilantro or parsley if desired. Serve with vegetables and rice.

Photo Courtesy Of: pamramsey

Brazilian Chicken

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The citrus marinade seeps into the chicken well, making it very tasty. The salsa compliment the chicken with its suttle sweetness. You can add fresh chilis to give this dish a kick. Some also prefer adding coconut milk in the marinade. Serve it when you have a barbecue at home or during a picnic.

Ingredients:

1 lemon

1 lime

1 orange

1 can (8 oz) tomato sauce

3  cloves garlic, minced

1 teaspoon dried Italian seasoning

1/4 teaspoon chili flakes (if desired)

4 boneless, skinless chicken breast halves

1 cup tomatoes, seeded and cut into cubes

1 tablespoon basil chopped or torn in small pieces

1 medium sized white onion, chopped finely

1 teaspoon hot sauce or ketchup

Salt and pepper to taste

In a bowl, combine the tomatoes, onions, basil and hot sauce. Mix well. Season it with salt. Cover and refrigerate.

Grate the zest of the orange, lemon and lime. Place it in a resealable bag.

Squeeze out the juice from the fruits. Discard the seeds, but  keep the pulp.

Pour the juices and pulp into the resealable bag. Add the garlic, italian seasoning and chili flakes.  Season it with salt and pepper.

Marinate the chicken in the bag and refrigerate for 2 hours up to overnight. Turn the bag at least once to make sure that it absorbs the flavor.

Grill the chicken for 10-15 minutes or until it is soft. Do not overcook.

Serve warm with rice and salsa.

Photo Courtesy Of: Lori_NY

Chicken Arroz Caldo (Chicken Rice Porridge)

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Arroz caldo is the Filipino “chicken soup” which supposedly makes people feel better when they are ill. It may be because of the ginger’s medicinal qualities and simply because it is easy to eat. It gives you the right amount of nutrition with less effort.

This dish can be eaten for breakfast, as a snack or even during late nights when you have had too much to drink. There is another version called goto, but that dish uses ox tripe instead of chicken.

Serves 4

Ingredients:

1/2 kilo chicken (thigh, leg or wing parts)

1 whole garlic, crushed

1 medium sized onion, finely diced

1 knob of ginger (2 inches), sliced into thin strips

1/2 cup of long grain rice (preferably jasmine rice)

1/2 cup of glutinous rice (sticky rice)

10 cups of water

3 tablespoons cooking oil

Thai or Filipino fish sauce (patis)

4 pieces key lime (calamansi)

4 hard boiled eggs, peeled and sliced

2-3 tablespoons chopped shallots

3 tablespoons toasted garlic

Salt and pepper to taste

In a Dutch oven or heavy pot, heat the oil under medium low heat. Sauté the garlic, onions and ginger for 3-5 minutes or until the onions become translucent. Add the chicken. Pour in 5 tablespoons of fish sauce. Cover the pot for another 5 minutes to let the chicken absorb the flavors. Turn the chicken occasionally every 3-5 minutes until the chicken is lightly browned and the fish sauce has evaporated completely.

Lower the heat and stir in the glutinous rice. Once the rice is coated in oil, add 4 cup of water. Let it boil for 5-10 minutes. Add the regular rice and stir well. Make sure that the rice or chicken does not stick to the bottom of the pot. Pour in the remaining water. Let it boil, but stir occasionally. Allow it to simmer for 15-30 minutes until the rice is cooked and you have reached desired consistency. Put more water if needed. Add key lime juice and mix well. Season it with fish sauce and pepper.

Garnish with egg slices, toasted garlic and shallots. Serve warm in separate bowls.

Photo Courtesy Of: VirtualErn