Homemade chicken Stir-Fry
INGREDIENTS METHOD
Tag: chicken
BBQ chicken thighs
INGREDIENTS
- 1 kg chicken thighs with skin
- 1 tbsp olive oil
- 1 sprig rosemary
- 250 ml ketchup
- 100 g brown sugar
- 50 ml white wine vinegar
- 1 tbsp honey
- 1 tbsp Worcestershire sauce
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp ground mustard
- 0.5 tsp dried garlic
- Pinch of cinnamon
- Salt & black pepper
METHOD
- In a pot, combine ketchup, brown sugar, red wine vinegar, Worcestershire sauce, and season with sweet and smoked paprika, ground mustard, dried garlic, salt, pepper, and a pinch of cinnamon.
- Wash and pat dry the chicken thighs. Make two cuts on the skin side. Place the thighs in a bowl and pour 3/4 of the BBQ sauce over them. Marinate for a few hours or, ideally, overnight.
- Drizzle a baking dish with olive oil and arrange the thighs in it. Add a few sprigs of rosemary and cover with foil. Bake at 180°C for about 25 minutes.
- Towards the end, increase the temperature to 200°C) and bake uncovered for another 15 minutes. Baste the thighs with the remaining BBQ sauce occasionally during the final baking time. Serve with fresh vegetables, roasted potatoes, or homemade fries.
- Simmer the sauce for a few minutes until the sugar dissolves and the flavors meld together. Let it cool.
Fit coconut lime chicken curry soup
INGREDIENTS
- 500 g chicken thighs
- 130 g rice
- 400 ml coconut milk
- 1.5 l water
- 1 tbsp olive oil
- 1 onion
- 1 tsp salt
- 1/2 leek
- 2-3 garlic cloves
- 1 lime
- 2-3 tsp curry powder
- 2 tbsp sweet chili sauce
- parsley
METHOD
- In a large pot, sauté finely chopped onion in hot oil until translucent. Add minced garlic cloves, curry powder, and stir for one minute.
- Next, add diced chicken and cook, stirring occasionally, for about 8 minutes.
- Then, pour in water and coconut milk, add rice, lime juice and zest, salt, and chili sauce. Simmer the soup for approximately 25 minutes over low heat.
- Finally, add chopped leek and parsley to the soup and it’s ready to serve.
Easy tuscan chicken breasts
INGREDIENTS
- 700 g chicken breasts
- 100 g sun-dried tomatoes
- 100 g baby spinach
- 50 g light cream cheese
- 200 ml water
- 1 onion
- 2 cloves of garlic
- 1 tbsp oil
- 3/4 tsp salt
- Provençal herbs, freshly ground black pepper, ground caraway
METHOD
- Slice the chicken breasts lengthwise in half.
- In a deep skillet (or wok), sauté finely chopped onions in hot oil until translucent.
- Then add the halved chicken breasts and sauté over medium heat for about 3 minutes on each side.
- Next, temporarily remove the chicken breasts from the skillet and place them in a covered container.
- In the skillet, add minced garlic cloves, chopped sun-dried tomatoes, water, cream cheese, and washed spinach.
- Stir and cook the mixture for 3 minutes.
- Then return the chicken to the sauce, cover the skillet, and simmer everything together for 5 minutes.
Chicken breasts stuffed with ham and cheese
INGREDIENTS
- 1 kg of chicken breasts
- ham
- cheese
- breadcrumbs
- all-purpose flour
- 3 eggs
- salt
- pepper
- grated Parmesan cheese
- oil
METHOD
- We clean the meat and cut it into large slices so that we can easily roll them up. We can tenderize it a little, but be careful not to make unnecessary holes through which the cheese could leak. Season the meat with salt and pepper.
- Place ham and cheese in the center and roll up each piece into a roll, securing it with string or toothpicks. Wrap each roll in flour, doing it twice. For the last coating, use grated Parmesan instead of breadcrumbs.
- Fry the rolls as you would regular cutlets. Alternatively, you can bake them in the oven. Instead of breadcrumbs, we also commonly use crushed cornflakes, which we crush into small pieces in a bag first. This gives the breading a crunchier texture. Serve warm so that the cheese melts nicely.
Chicken penne in cream sauce
INGREDIENTS
- chicken meat
- 2 tablespoons tomato puree
- 2 tablespoons granulated sugar bouillon
- 300 milliliters whipping cream
- 200 g cheese
- onion
- oil
- chopped
- basil
METHOD
- We’ll slice the chicken meat. Finely chop the onion and sauté until translucent in oil.
- Then add the tomato puree and sugar.
- Mix well, add the meat, and crumble the bouillon between your fingers.
- Combine, then reduce the heat and simmer the meat covered. While the meat simmers and releases juices, mix the cream and cheese with basil.
- Once the meat is tender, add the cream cheese mixture and let it come to a boil.
- Cook the penne pasta and serve.