Roasted Chicken

roasted chicken, looking for these recipes? check this for 5 best roasted chicken: Boneless Chicken Cacciatore Crockpot , Chicken with Mushrooms & Mustard , Chicken Vindaloo , Chicken Ginger Soup , Chili Chicken Tinola

Chicken with Mushrooms & Mustard

image credit: fs422 cookpad.com

Ingredients

4 servings

  • 4 Chicken Breast Halves
  • 2 tbs Flour (with salt and pepper added)
  • 2 tbs Vegetable Oil
  • 1 tbs Butter
  • 1 Small Onion, chopped
  • 1 cup Mushroom, thickly sliced
  • 1 ⁄2 cup Light Cream
  • 1 tbs Fresh Parsley, chopped (or use cilantro)
  • 1 tbs Dijon Mustard
  • 1 tbs Lemon Juice
  • Steps

    30 mins

  • Pound breasts until 1/4″ thick. Dredge in flour mixture.
  • Heat oil over medium heat. Add chicken and saute about 7 minutes, turning once. Remove and keep warm.
  • Add butter to frypan and increase heat to high. Add onion and mushrooms. Saute about 5 minutes. Reduce heat to low.
  • Add cream, parsley, mustard and lemon juice. Bring to a boil stirring constantly.
  • Add juices from chicken into cream mixture. Pour sauce over chicken and serve.
  • Chili Chicken Tinola

    image credit: Zackyzuchinni cookpad.com

    Ingredients

    3 servings

  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 piece fresh ginger, peeled and thinly sliced
  • 1 tablespoon fish sauce
  • 3 pounds chicken legs and thighs
  • salt and pepper
  • 1/2 pound lamb's lettuce
  • 2 Chili peppers
  • 7 ounce water
  • Steps

    25 mins

  • Heat the oil in a large pot over medium heat.
  • Cook and stir the onion and garlic in the hot oil until fragrant. 
  • Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes.
  • Pour the water over the mixture and cook another 5 minutes.
  • Simmer until the chicken is no longer pink in the center, about 10 minutes more. 
  • Season with salt and pepper. 
  • Add the lamb’s lettuce and chili pepper. Cook until the lamb’s lettuce is just wilted, 1 to 2 minutes. 
  • Serve hot.
  • Chicken Vindaloo

    image credit: Rafael Storr cookpad.com

    Ingredients

    2 servings

  • 300 gm chicken fillets – cubed
  • 2 large onions – peeled and sliced
  • 4 tbs oil
  • 1 green chilli (2 for full strength), slit at the top
  • 3 cloves garlic, chopped
  • 1 tbs ginger, grated
  • 2 tbs dessicated coconut
  • 1 tbs coriander leaves, chopped
  • 100 ml natural yoghurt
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 2 tbs vinegar
  • 1 tsp chilli powder
  • 25 gm butter
  • 1 tsp salt
  • Steps

    30 mins

  • Warm the oil and butter in a saucepan, add onions, green chillies, cook for 3-5 minutes until soft
  • Add the garlic, ginger, salt turmeric, chilli powder and stir fry for 3 minutes
  • Add the chicken and increase the heart to seal the juices and cook for 3 minutes
  • Take the saucepan of the heart and add vinegar and yoghurt one spoonful at a time, mix and add 200ml water
  • Cover and simmer for 20-25 minutes
  • Remove the life and boil vigorously until the gravy thickens then add coconut, garam masala, and coriander leaves
  • Cook for 5 minutes and serve with fitted rice
  • Boneless Chicken Cacciatore Crockpot

    image credit: angelabattafarano cookpad.com

    Ingredients

    8 servings

  • 1 tablespoon olive oil
  • 6 boneless, skinless chicken breasts, sliced in half horizontally
  • 4 cups reduced-sodium tomato-basil sauce or marinara sauce
  • 1 cup coarsely chopped yellow onion
  • 1 cup coarsely chopped green bell peppers
  • 1 can (6 ounces) sliced mushrooms
  • 1/4 cup dry red wine (optional)
  • 2 teaspoons minced garlic
  • 2 teaspoons dried oregano, crushed
  • 2 teaspoons dried thyme, crushed
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • Steps

  • Heat oil in skillet over medium heat until hot. Brown chicken on broth sides, turning As it browns. Drain and transfer to crockpot.
  • Add remaining ingredients, and stir well to combine. Cover; cook on low 5 to 7 hours or high 2 to 3 hours.
  • Chicken Ginger Soup

    image credit: Close Account cookpad.com

    Ingredients

  • 10 chicken wings
  • 2 tbs grated ginger
  • 1 tbs grated garlic
  • 1 onion
  • 2 carrots, sliced
  • 100 g green bean, chopped
  • 1 stalk green onion
  • 750 ml stock (beef/ chicken/ veg)
  • olive oil
  • salt and pepper
  • 2 tomatoes
  • 1 tsp sugar
  • Steps

    40 minutes

  • First thing first marinate (15 minutes) the wings with salt and pepper, sear the chicken wings with some olive oil to get nice golden color on the skin
  • After the chicken seared, heat sauce pan or wok/pan with 2 tbs olive oil
  • Add ginger and onion cook for 1 minutes then add garlic cook for 30 seconds then add the stock, carrots and green beans bring to boil
  • Cook for 15 minutes
  • After boiling get the heat down to shimmer then add seared wings and taste first then add salt and sugar to your preference
  • Cook for 10 minutes then turn off the heat
  • Add remaining ingredients (tomatoes, green onion)
  • Serve
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