6 medium potatoes, peeled and quartered
2 bell peppers (red, yellow or green), sliced
1 medium onion, thinly sliced
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 frying chicken, cut up
1 pound sweet Italian sausage links, cut up
1/4 cup vegetable oil
1. Arrange potatoes, peppers and onions in large, shallow 3-quart casserole.
2. Mix oregano, paprika, garlic powder, salt, and pepper, and sprinkle half the mixture over potatoes.
3. Arrange chicken and sausage on top. Pour oil over and sprinkle with remaining seasonings.
4. Cover and bake at 425 degrees F for 1 hour.
5. Uncover, and bake at 375 degrees F for 30 minutes, or until browned. Serves 6
1 chicken breast, cut into chunks
200g any curry sauce
Half a red pepper, chopped into chunks
2 tomatoes, cut into chunks
5 okras tinned or fresh, chopped
1 small onion, chopped
1 clove of garlic, chopped
Tsp chili powder
1. Heat some oil in a pan and fry the onion, garlic and chicken for 2 minutes.
2. Add the red pepper and the spices and stir.
3. Once the chicken is cooked through and the pepper slightly softened, add tomatoes and okra. Fry for 2 minutes.
4. Add the curry sauce and stir. Cook for another few minutes until the sauce is piping hot.
5. Serve with rice and yoghurt.
Beer Chicken In The Oven
5-6 lb Oven Roaster Whole Chicken
2 tsp Vegetable Oil
2 Tbsp Cajun or Creole Seasoning
2 Tbsp Old Bay Seasoning
12 oz can Beer, or soda
Remove giblets from chicken. Rinse chicken inside and out with cold running water; pat dry. Move oven racks to the lowest level; heat oven to 350 degrees. Rub oil over all sides of chicken. In a small bowl, stir together the Cajun Seasoning and Old Bay Seasoning. Rub all over chicken and sprinkle some inside the cavity. Pour out half of the beer in the can. Place the half-filled can of beer in the center of a roasting pan. Carefully ease the cavity of the chicken onto the beer can, and pulling the legs forward to balance. Fold the wings back over the back.
Carefully place upright chicken into oven. Bake for 1-3/4 to 2 hours, or until chicken is nicely browned and thoroughly cooked. The internal temperature should reach about 180 degrees when inserted into the thickest part of the thigh, and the legs should move freely at the joint. Using oven mitts, carefully remove chicken from oven. Allow chicken to rest for 10 minutes. Carefully lift chicken off can of beer and place on serving platter.
Crispy Oven-fried Chicken
3– 3½ lb Skinless Chicken Pieces
2 cups Low-fat Buttermilk
2 tsp Hot Pepper Sauce
¼ cup Canola or Olive Oil, divided
2½ cups Cornflake Crumbs
1 Tbsp Flour
1 Tbsp Paprika
1¼ tsp Salt
1 tsp Ground Sage
1 tsp Dried Thyme
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Ground Black Pepper
Place chicken pieces in a large bowl. Stir together buttermilk and hot pepper sauce and pour over chicken pieces; toss to coat. Cover bowl and place in refrigerator for at least one hour to marinate, or as long as overnight.
Heat oven to 400 degrees. While oven is heating, place all coating ingredients in a large bowl and stir to blend; set aside. Drizzle half of the oil onto a large baking or roasting pan. Remove chicken from refrigerator. Taking one piece at a time, lift chicken pieces from marinade and shake off excess. Toss chicken pieces into prepared coating mixture and coat completely.
Place on baking pan; repeat with remaining pieces, trying not to crowd pieces. (Two baking pans can be used, if necessary). Drizzle remaining oil over chicken pieces. Bake for 30 minutes, turn chicken pieces, and bake an additional 10-15 minutes or until crispy and cooked through
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry
In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.
Stir until smooth.
Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches
long and 3/4 inch thick.
Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty
and cooked through. (cook for 4 min per side.) Place on plate along with tomato and
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
Semi liquid paste of corn flour and custard powder is made by adding water and
salt, chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts
and later fried in oil for 20 mts and your crispy and delicious chicken pakoda is
Spicy Chicken Kababs
Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to
marinate for 3-4 hrs.
Then, heat oil in a flat pan and shallow fry (put them in and when one side gets
brown and crusty, turn the pieces over and let the other side get cooked) the
marinated chicken pieces till golden brown.
(Note: When frying the pieces, put the flame or heat to a medium-high setting so that
u ensure the chicken gets cooked properly while frying on both sides).
Pat dry the fried chicken pieces with paper towels to remove excess oil.
Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve
An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.
Sweet Corn Chicken Soup
1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
1/4 cup chopped spring onion
1 tbsp corn flour
Pepper as per taste
Bring the chicken stock to boil.
Add chicken pieces and corn kernels.
Dissolve corn flour in 1/4 cup water.
Add it to the stock, stirring continuously so no lump is formed.
Let it simmer for 10 mins.
Add spring onion and pepper.
Let it simmer for another 5-7 mins.
Slowly pour in egg white, stirring continuously.
Take off from fire immediately after putting the egg white.
Garnish with corriander laves / chicken pieces / corn kernels.
Creamy Chicken - Rice Soup
3/4 cup boiled chicken pieces
1 onion chopped finely
1/2 cup raw rice
1/4 cup chopped celery
2 tbsp butter
2 tbsp maida
1-1/2 cup water
1-1/2 cups milk
Black pepper powder as per taste
Salt as per taste
Mix celery, chopped onion, rice and water.
Cook till rice is done and most till water evaporates.
Remove from fire.
Mix properly butter and maida in a separate vessel and then add 1 cup milk to make
a smooth paste.
Add the paste to the rice mixture.
Put to boil and stir continuously so that no lumps are formed.
Add chicken pieces and 1/2 cup milk and stir continuously.
Add pepper powder and salt.
Put on fire for 5 minutes.
Fast Chicken in Yoghurt
Chicken - 4 lbs small chicken pieces
Fresh yogurt - 2 cups, whipped
Garlic - 6 cloves, paste
Ginger - 2 inches, paste
Onion - 1 large, half sliced and half paste
Light butter - 4 tsp
Green chilli - sliced according to taste
Salt - as preferred
Turmeric - 1/2 tsp
Cumin - 1 tsp
Coriander - 1 tsp
Clean the chicken and boil in a pot adding 2 cups water and 1tsp of salt for 10
Then put 4 tsp butter in a non-stick pan and add boiled chicken pieces (keep
water aside) and add turmeric and fry them in low flame.
Next add all half of sliced and paste onion, ginger garlic, whole of yogurt and
spices and salt.
Mix all properly, and fry them,then add water that was kept aside. Add salt as
preferred. Cover and boil it.
When its done few add the remaining ginger ,onion n garlic paste and green
chilli, and boil for 2 min.
Keep gravy as preferred, less tastes better.
Serve with rice or roti. Enjoy.
Chicken Armando recipe
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.
Chicken with Shallot-Red Wine Vinegar Sauce
4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
Salt and pepper
4 teaspoon(s) olive oil
1 pound(s) sugar snap peas, strings removed
2 medium (2 ounces each) shallots, thinly sliced
1/4 cup(s) red wine vinegar
3/4 cup(s) chicken broth
1 teaspoon(s) fresh thyme leaves, chopped, plus additional leaves for garnish
1 teaspoon(s) butter, no substitutions
1.With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season both sides.
2.In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer chicken to platter; cover with foil to keep warm.
3.Meanwhile, in 4-quart saucepot, place steamer basket and 1 inch water; cover and heat to boiling on high. Place snap peas in steamer basket; cover and steam on medium 5 to 6 minutes or until snap peas are tender-crisp. Toss with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
4.To same skillet, add remaining 2 teaspoons oil. Add shallots and cook 3 to 4 minutes or until tender, stirring occasionally. Stir in vinegar and cook 30 seconds. Add broth and chopped thyme. Heat to boiling on medium-high; boil 1 minute to reduce slightly. Remove skillet from heat; stir butter into sauce until melted. Makes 1 cup shallot sauce.
5.Thinly slice chicken breasts and top with shallot sauce; serve with snap peas. Garnish chicken and sauce with thyme.
2 to 3 tablespoons olive oil
1 (3-pound) chicken cut into eighths
Salt and freshly ground black pepper
1 pound cremini mushrooms, quartered
1 large red onion, halved and thinly sliced
1 large yellow bell pepper, thinly julienned
1 serrano or jalapeno chile, finely diced
3 cloves garlic, thinly sliced
1/4 teaspoon red chili flakes
1/2 cup dry red wine
1 cup low-sodium canned chicken broth
1 (15-ounce) can diced tomatoes and their juices
3 sprigs fresh rosemary
2 tablespoons aged balsamic vinegar or capers
3 tablespoons chopped fresh basil leaves
1 pound spaghetti (size 8 or 9) cooked al dente
Freshly grated Parmigiano-Reggiano
Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.
Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.
Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese
Chicken Pasta Primavera
12 ounce(s) cavatappi or fusilli pasta
2 green onions
4 teaspoon(s) olive oil
1 1/2 pound(s) boneless, skinless chicken-breast halves, cut into 1-inch chunks
Salt and pepper
1 clove(s) garlic, crushed with press
1 pound(s) asparagus, trimmed and cut into 1-inch pieces
1 medium red pepper, thinly sliced
cup(s) heavy or whipping cream
1/4 teaspoon(s) crushed red pepper
cup(s) Parmesan cheese, freshly grated
1/4 cup(s) fresh basil leaves, loosely packed, thinly sliced
1.Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta and reserved cooking water to saucepot.
2.Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish. In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. Transfer chicken to medium bowl; set aside.
3.To same skillet, add remaining 2 teaspoons oil; reduce heat to medium. Add green onions and garlic and cook 1 minute, stirring. Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are tender-crisp, stirring frequently. Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium high. Stir in reserved chicken pieces and remove skillet from heat.
4.To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture, and basil; stir to combine. To serve, spoon into bowls and garnish with reserved dark green onion.