Home-Brew Recipes

Posts Tagged ‘chicken’

Let us see the tasty recipe of Butter Mushroom Biryani! First clean two cups of basmati rice, cook it and keep it separately. Heat some butter in the cooker and fry biryani leaves, cloves, cardamom, with cumin seeds too. Then add ginger-garlic paste, cut onions, and tomatoes two each, mint leaves, coriander leaves and mushroom pieces, cleaned and dried and fry it well in moderate heat.

Then add salt for taste and the cooked basmati rice, add adequate quantity of water and allow it to boil inside the cooker. When pressure is created in the cooker, keep the cooker in moderate heat for nearly ten minutes and then take it off the stove. Serve it hot and Butter Mushroom Biryani tastes best with chicken gravy!

Let us see the preparation of tasty Mint Chicken Pulav! First clean the chicken, cut it into pieces and soak it in curd. Now wash three cups of basmati rice and soak it well. Heat some oil in the cooker and fry one cut onion, ginger-garlic paste and adequate amount of mint leaves. Then add one teaspoon of turmeric powder, chili powder and garam masala.

Now add the soaked pieces of chicken to the above content and mix well. Add adequate amount of water for the meat to get cooked. When it begins to boil, add the soaked basmati rice and close the cooker allowing the content to get cooked well for nearly fifteen minutes. Then heat it in mild flame for ten minutes and check whether the rice and meat have got cooked well. Serve hot!

It is now the high time to make tasty Mint Chicken Pulav! Clean three cups of basmati rice and boil it. Heat some oil in the cooker and fry one onion, ginger-garlic paste, and mint leaves. Add a little of turmeric powder and garam masala then the chicken pieces that has been so long soaked in curd.

Add adequate amount of salt and water for taste and mix the contents well. When this mixture gets cooked well and boils, add the cooked basmati rice to it and close the cooker for some ten minutes, allowing it to get cooked for some ten minutes. When the pressure reduces in the cooker, take the lid off with constant stirring, serve hot for your kids with the yummy Mint Chicken Pulav!

This classic Creole dish is great for a family supper, served with a simple salad. Spicy red Spanish chorizo sausage give the stew a real boost.

Ingredients:

225g – boneless chicken, 175g – piece raw smoked gammon or bacon, 1 – peeled and chopped onion, 2 – crushed garlic cloves, 2 – diced sticks celery, 5ml – chopped fresh thyme, 115g – chorizo sausage, 30 ml – chopped fresh flat leaf parsley, 30ml – olive oil, 5ml- mild chili powder, 2.5ml – ground ginger, 10ml – tomato puree, 2 – dashes of Tabasco sauce, 750ml – boiling chicken stock, 300g – easy-cook rice, salt and ground black pepper to taste.

Preparation Method:

1. Preheat the oven to 180^o C. Cut the chicken into 2.5cm cubes and season. Trim any fat off the gammon or bacon, then cut the meat into 1cm in cubes.
2. Heat 15ml of the olive oil in a pan, add the onion and fry gently for about 5 minutes, until beginning to color. Stir in the garlic, celery, thyme, chili powder and ginger and cook for about 1 minute. Transfer the mixture to a large ovenproof dish.
3. Heat the remaining 15ml olive oil in the pan, add the chicken pieces and fry until lightly browned. Add the chicken to the ovenproof dish with the gammon or bacon cubes,
4. Add the tomato puree and Tabasco sauce to the stock and whisk together. Pour into the dish, cover with the lid and cook in the oven for 45 minutes.
5. Add the rice to the dish. Cover and cook for 20-30 minutes, or until the rice is almost tender and most of the stock has been absorbed. Stir in the chorizo and cook for a further 15 minutes, or until heated through. Stir in the chopped parsley, then taste and adjust the seasoning.
6. Remove from the oven and leave to stand for 10 minutes. Stir with a fork to fluff up the rice, then serve garnished with parsley.

This noodle dish combines soft, boiled noodles with crisp deep-fried ones and add a range of Thai sweet, hot and sour flavors.

Ingredients:

250ml – coconut cream, 15ml – magic paste, 1 tsp – Thai red curry paste, 450g – chicken thigh meat chopped into small pieces, 2 – red peppers seeded and finely diced, 2 – pickled garlic cloves, small bunch of fresh coriander, 2 – limes cut into wedges, 30ml – dark soy sauce, 400ml – chicken or vegetable stock, vegetable oil for deep-frying, 90g – fine dried rice noodles and 90g – fresh or dried rice noodles.

Preparation Method:

1. Pour the coconut cream into a large frying pan, bring to the boil and boil, stirring frequently, for 8minutes, until the milk separates and an oily sheen appears on the surface, Add the magic paste and red curry paste and cook, stirring constantly, for 3 seconds until fragrant.
2. Add the chicken and toss over the heat until sealed on all sides. Stir in the soy sauce and peppers and stir-fry for 3 minutes. Pour in the stock. Bring to the boil, then lower the heat and simmer for 15 minutes, until the chicken is fully cooked.
3. Meanwhile, make the garnish. Heat the oil in a pan to 180^o C or until the cube of breed, added to the oil, brown in 15 seconds. Break all the fine dried noodles in half, then divide them into 4 portions. Add one portion at a time to the hot oil. They will puff up on contact. As soon as they are crisp, lift the noodles out with a slotted spoon and drain on kitchen paper.
4. Bring a large pan of water to the boil and cook the fresh or dried noodles until tender, following the instructions on the packet. Drain well; divide among 4 warmed individual dishes, then spoon the curry sauce over them.
5. Tp each portion with fried noodles. Sprinkle with the pickled garlic and coriander and serve with lime wedges for squeezing.

With their tangy flavor, orange segments are the perfect partner for tender chicken in this tasty and wholesome rice salad.

Ingredients:

3 – large seedless oranges, 450g – cooked chicken, 75g – almonds or cashew nuts which are toasted, mixed salad leaves to serve, 175g – long grain rice, 175ml – home-made vinaigrette, 10ml – strong Dijon mustard, 2.5ml – caster sugar and salt and ground black pepper to taste.

Preparation Method:

1. Pare one of the oranges thinly, removing only the rind, not the white pith. Put the pieces of rind in a pan and add the rice.
2. Pour in 475ml water and bring to the boil. Cover and cook over a very low heat for about 15 minutes or until the rice is tender and all the water has been absorbed.
3. Meanwhile, peel the oranges, removing all the white pith. Working over a plate to catch the juices, separate them into segments. Tip the juices into a small bowl and add the vinaigrette with the mustard and sugar, whisking to continue.
4. When the rice is cooked, remove it from the heat and discard the pieces of orange rind. Spoon into a bowl, let it cool slightly then add half of the dressing. Toss well, and then set aside to cool.
5. Add the chicken, chives, toasted nuts and orange segments to the cooled rice. Pour over the remaining dressing and toss gently to combine. Serve on a bed of mixed salad leaves.

This makes a substantial main course soup in winter, served with fresh crusty bread. You will need nothing more than a mixed green salad or fresh winter fruit to follow, such as satsumas or tangerines.

Ingredients:

1.3kg – chicken, 1 – small head of celery, 1 – coarsely chopped onion, 1 – bay leaf, a few fresh parsley sprigs, a few fresh tarragon sprigs, 2.5liters – water, 3 – large leeks, 2 – potatoes cut into chunks, 150ml – dry white wine, 30 tbsp – single cream, 90g – pancetta, 75ml – olive oil and salt and ground black pepper.

Preparation Method:

1)      Cut the breasts off the chicken and set aside. Chop the rest of the chicken carcass into 8 pieces and place them in a large pan or stockpot.

2)      Chop 4 of the outer sticks of the head of the celery and add them to the pan with coarsely chopped onion. Tie the bay leaf, parsley stalks and tarragon sprigs together to make a bouquet garni and add to the pan. Pour in the cold water to cover the ingredients and bring to the boil. Reduce the heat and cover the pan with a lid, then simmer for 1 ½ hours.

3)      Remove the chicken form the pan using a slotted spoon and cut off and reserve the meat.

4)      Strain the stock through a sieve, then return it to the cleaned pan and boil rapidly until it has reduced in volume to about 1.5 liters.

5)      Set about 150g of the leek. Slice the remaining leeks and the remaining celery leaves. Chop the celery leaves and set them aside to garnish the soup.

6)      Heat half the oil in a large, heavy pan. Add the sliced leeks and celery, cover and cook over a low heat for about 10 minutes, or until the vegetables are softened but now browned. Add the potatoes, wine and 1.2litres of the stock.

7)      Season with a little salt and plenty of black pepper, bring to the boil and reduce the heat. Part-cover the pan and slimmer the soup for 15 minutes or until the potatoes are cooked.

8)       Check and adjust the seasoning as required, bring to the boil and reduce the heat. Part-cover the pan and simmer the soup for 15 minutes.

9)      Thickly slice the reserved leeks, add to the frying pan and cook, stirring occasionally for a further 4 minutes until they are just cooked.

10)   Stir in the crea, if using and the chicken and leek mixture. Reheat the soup gently.

11)   Serve with warmed bowls. Crumble the pancetta over the soup and sprinkle with the celery leaves or reserved leek slices.

This long-simmered Ethiopian stew contains hard-boiled eggs, which soak up the flavor of the aromatic spices. Nourishing and warming, it makes an unusual family meal, perfect for the dark winter months. Serve with boiled rice or flatbreads, and thinly sliced red onion rings.

Ingredients:

2 – chopped large onions, 3 – chopped garlic cloves, 2.5cm – peeled and finely chopped fresh root ginger, 1.3kg – chicken, 4 – hard-boiled eggs, cayenne pepper or hot paprika, roughly chopped fresh coriander and onion rings, flatbread or rice to serve, 50ml – vegetable oil, 250ml – passata, seeds from 5 cardamom pods, 2.5ml – ground turmeric, large pinch of ground cinnamon, large pinch of ground cloves, large pinch of grated nutmeg, salt and ground black pepper to taste.

Preparation Method:

1. Preheat the oven to 180^o C. Heat the oil in a large, heavy pan and add the onions and cook for 10 minutes until softened. Add the garlic and ginger and cook for 1-2 minutes.
2. Add the stock and the passata or chopped tomatoes to the pan. Bring to the boil and cook, stirring frequently, for about 10 minutes, until it has thickened, then season to taste.
3. Transfer the mixture to a ceramic cooking pot and stir in the cardamom pods, turmeric, cinnamon, cloves and nutmeg.
4. Add the chicken in a single layer, pushing the pieces down into the sauce so they are completely coated. Cover the dish with the lid, place in the oven and cook for 1 hour.
5. Remove the shells from the eggs, then prick them a few times with a fork or very fine skewer. Add to the sauce and cook for 30 minutes, or until the chicken is cooked through and tender. Season to taste with cayenne pepper or paprika.
6. Garnish with coriander and onion rings and serve with flatbread or rice.