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Posts Tagged ‘Chicken’

When we were younger, Irene and I used to spend alot of time at our friend Maggie’s house.  Her mum made the most amazing Paprika Chicken dish, and even back then (when I was a sulky teenager, with no interest in cooking), I knew I would want to recreate it myself one day. 

It’s been so long since I last had Maggie’s mum’s Chicken Paprika; I can hardly remember what it tasted like, but I do remember how amazing I thought it was.  So, after extensive research on the many “chicken paprika” dishes that google provides, I settled on a recipe from a contestant of the TV Show Come Dine With Me.  The recipe can be found here

I’ve made a few changes here and there.  I cooked mines on the hob, as opposed to the oven, and I served mines with cajun spiced sweet potato chips & sour cream, instead of pitta bread & rice (oh, and despite the presence in the photo, I didn’t use mustard!).

Ingredients (Serves 3-4)

3-4 x chicken breasts (I used 3 to feed 3, but theres plenty extra sauce for a 4th)

1 x red bell pepper, chopped

2 x onions, diced

2 tbsp x sweet paprika

2 tbsp x smoked paprika

6 x bay leaves

4 x cloves garlic, minced

250g x closed cup mushrooms, sliced

1 x tin tomatoes

300ml x boiled water with 1 chicken stock cube dissolved

4 x tbsp chicken seasoning

90g x plain flour

1 x tub sour cream dip (I used this one mmmm)

First I mixed the flour, chicken seasoning, salt & pepper into a bowl. 

I then coated each chicken breast in the mixture and browned it in the frying pan, with a little olive oil, for 5 mins or so. 

Once the chicken breasts were sealed, I put them in my mammoth pot, to wait patiently for the rest of the ingredients.

Next up, I fried the onions & mushrooms for 5-10 mins, then added the garlic and red pepper.

After frying for another few mins, I popped them into the pot with the chicken.

I added the tomatoes, stock, bay leaves and paprika to the pan, seasoned with salt & pepper, then gave it all a good stir.

I brought to the boil, then simmered for 45mins, letting the sauce reduce into a nice, thick consistency.

I served this with my sweet potato wedges and some sour cream dip (put on the table for anyone that wanted some).

This was sooooo good, the flavours are incredible.

As I said above, I only used 3 chicken breasts.  So I did what I always do with the remaining sauce…  froze it, then used as a pasta sauce!  Much better than any of the jar sauces, in my opinion!

Enjoy :)

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I’ve recently learned (the hard way), that  adding more  ingredients to something doesn’t equate to a better flavour.  I made a yellow split pea soup last week and it was so salty (from too much ham stock and unneccesary garlic) that it was indedible.  I was especially gutted as I’d been really looking forward to making it (I used to buy the yellow split pea soup from my college canteen ALL the time, so it has nostalgic sentiment). 

My soupy failure was fresh in my head when I decided to make a marinade for my chicken stir fry.   I have posted about a stir fry chicken marinade before,  however, me and garlic are having a rocky patch at the moment.  Plus, this marinade tasted so much better than the last one, that I just had to share, sorry if it seems too samey!

Ingredients (Served 2)

2 chicken breasts, cut into chunks

100ml light soy sauce

A few splashes of Worcestershire sauce

2 tbsp ground ginger

2 tbsp all spice

2 tsp black pepper

Leave this in the fridge for an hour or two, or preferably overnight!

I just cooked this in a wok, with some stir fry vegetables, noodles and a couple extra splashes of soy sauce.  But I bet it would be delicious over some rice too. 

The marinade made the chicken so moist and tender.  Cue lengthy, exaggerated “mmmmmmm”‘s and clear plates all around!

Do you have a favourite marinade?  If so, please share; I’m interested in doing many more! :)

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I’ve heard that chicken soup is good for “all that ails you”.  I can’t think of the reasoning behind it, but I couldn’t agree more!  Especially this recipe, of which I have reaped the benefits for as long as I can remember.  Another of my Mother’s amazing soup recipes mmm. 

I used to be terrified of touching raw meat, especially chicken.  It just made my skin crawl and I was always far too squeamish.  There have been many comedy moments, when I’ve attempted to wash a whole chicken, wearing full length rubber gloves (and still shrieking with terror) and I’ve been known to persuade other people to do it for me, with the promise of a lovely bowl of soup as a reward :p. Thankfully, however, I seem to have grown out of that phase!

This is the easiest soup I’ve ever made, because the preparation is so quick.  Heres what I do (serves 6 easily):

1 medium whole chicken

4 chicken stock cubes

1 large leek, chopped as fine or as chunky as you desire!

1 half cup barley (just a plain coffee mug, that’s plenty)

1 half cup white long grain rice

Wash the chicken (hopefully minus any traumatic episodes), put it in your soup pot. 

Fill with water until the chicken is covered. 

Add the stock cubes, leek, barley and rice, and season well!

Bring to a boil then simmer for 1 hour and 30mins.

Remove the chicken from the pot and stir the soup thoroughly, looking for any small bones that may have fallen off.

Cook for another 15 mins then serve, with pieces of chicken.

You could tear apart and put all the chicken pieces back into the soup, but we usually just keep it separate from the soup and add as much or as little chicken to our bowls upon serving.

This soup is so flavoursome and comforting.  It freezes amazingly too.  Perfect for breaking up a crap day at work, with a steaming hot bowl and some crusty, buttery bread! Mmmmm.  Enjoy! :)

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I use the term “pie” in the way you would with a “shepherds pie” or a “cottage pie”, but the real description of this would be: chicken, bacon & mushroom pie with a cheesy carrot & swede mash topping!

This was a throw together meal I made the other day and it was delicious!  Very flavoursome and I would do it again in a minute!  The only thing I might do differently next time, would be to add a couple of potatoes to my mash, to give it a bit more consistency.

Ingredients (Serves 3-4)

5 carrots, cubed

half a swede, cubed

3 potatoes, cubed (for next time!)

20g butter

50g cheese (I used mature cheddar)

2 chicken breasts, diced

184g bacon (I used smoked), diced

200g closed cup mushrooms, chopped

1 medium onion,  diced

2 cloves garlic, crushed

350ml chicken stock

1-2 bay leaves (I used 2, but will try 1 next time)

splash of worcester sauce

Directions:

Boil your carrots, swede and potatoes in a large pot.

Fry the chicken and bacon, until browned.

Add the mushrooms, onions & garlic to the pan.

Add your stock, bay leaves, salt & pepper and a splash of worcestershire sauce.

Let it simmer for 30 mins.  Preheat oven to 190 degrees.

Mash your carrots, swede & potatoes together, adding butter and your cheese.

Remove the bay leaves, then pour your chicken mixture into a ovenproof dish, then top with your mash.  Score a fork across the top of the mash to neaten and flatten out.

Bake in the oven for 30 mins, or until golden.

And thats it!  Delicious, flavoursome comfort food!  I had some for lunch the next day at work and it was just as good, if not better!

Here is a photo of the chicken mixture:

 One for my collection!

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Continuing my attempt to eat healthily, I opted for a stir fry last night.  It was my first attempt at making my own marinade (I usually go for a packet/jar sauce, as a stir fry has always been a quick “mid week” meal for me), and I will never go back to pre-made sauce again!

This served 2 greedy girls plus enough for one lunch tub the next day!

Ingredients:

2 cooked chicken breasts

2 cloves garlic, crushed

1 medium onion, diced

4 tbsp soy sauce

1 tbsp ground ginger

1 tbsp all spice

1 tsp black pepper

1/2 tsp chilli powder

2 tbsp honey

3 tbsp olive oil

2 tbsp balsalmic vinegar

2 spring onions, chopped into 3 sections lengthwise

100g mange tout

150g button mushrooms

A further 40 -60ml soy sauce (to taste)

Stir fry veg – I used Tesco Vegetable & Beansprout Stir Fry 380g

Noodles – I used 150g of Amoy Straight To Wok Medium Noodles

I mixed the chicken with the onion, soy sauce, garlic, honey, ginger, chilli powder, all spice, pepper, balsalmic vinegar and olive oil in a tub and left to marinade in the fridge for an hour.  I’m sure it would be better left overnight:

 

I heated olive oil in a wok then added the button mushrooms (if the chicken was uncooked I would have made this first).  After about 5 minutes of stirring, I added spring onions, mange tout and chicken marinade and stirred for a few minutes.  Then I added the stir fry veg and about 40ml soy sauce.  Once the veg had wilted down, I added my noodles.  I added a few more dashes of soy sauce to coat, then served up on a plate.

I thought this was quite spicy (I have a rather mild palate, many wouldn’t find this hot at all).  If your tastebuds are as sensitive as mines, I dont think the dish would miss the chilli powder.  On this occasion, I felt it was a perfect excuse to serve up with a cocktail to soothe my poor throat… I made Woo Woos:

1 shot vodka

1 shot peach schnapps

Fill with cranberry juice

Serve with lime and plenty of ice (and a colourful straw of course!)

Delicious!

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