Recipestable

Tag: Chicken

Looking for chicken recipes? Find chicken recipes including appetizers, main dishes, and soups made with chicken.

  • Flavorful Comfort Food: The Perfect Chicken Keema Matar Recipe!

    Chicken Keema Matar

    Keema Matar is a traditional Pakistani dish. It is usually made with lamb, but this recipe is adapted for chicken. You can also prepare the same dish with mutton mince, beef or turkey meat.

    Chicken Keema Matar Recipe
    Photo: Chicken Keema Matar Recipe

    Check it out the Chicken Keema Matar recipe here!!

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    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm chicken mince
    • 1 cup green peas, boiled
    • 4 medium onion, chopped
    • 2 tomates, finely chopped
    • 4 green chilies, thinly sliced
    • 4 tablespoon cooking oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    •  1 teaspoon garam masala powder
    • 1/4 teaspoon turmeric powder
    • salt to taste

    For Garnishing:

    • few coriander leaves
    • 1 inch of ginger, thinly sliced

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a non-stick deep bottom skillet over medium heat.

    Step 2

    When oil hot, add chopped onion, ginger and garlic paste.
    Cook and stir until lightly brown.

    Step 3

    Add red chili, coriander, cumin powder, salt and turmeric powder. Mix well.

    Step 4

    Add chopped tomato, green chilies. Cook for 5 minutes or until tomato is fully tender.

    Step 5

    Now add chicken keema and fry for 15 minutes or until oil starts separating and meat is tender.

    Step 6

    Add 1 cup water and green peas. Cook on slow flame for ten minutes or until done.

    Step 7

    Take it out in a serving bowl. Chicken Keema Matar is ready to serve.

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    • Serve with roti.

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    If you like Chicken Keema Matar Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Chicken Keema Matar, do share with us and we would be glad to give it a try.

  • Lunch in Minutes: Delicious Chicken Pita Pockets Recipe!

    Chicken Pita Pockets

    Shredded veggies and chicken tikka are packed ahead of time so your kids can assemble the pita pocket by themselves. Perfect for busy week nights. 

    Chicken Pita Pockets recipe
    Photo: Chicken Pita Pockets

    I’ve been experimenting recently to find a delicious Chicken Pita pockets recipe that can be made relatively quickly. I like pitas for its pocket like, leak-proof space. It’s not gonna get all over your hands and your filling stays snug in one place even after you’ve taken several bites.

    Chicken Pita Pockets recipe
    Photo: Chicken Pita Pockets

    This classic dish has been modified to be lower in fat and salt, yet it’s still packed with flavour and spice. Low fat yogurt and low fat cream cheese, whilst the skinless chicken pieces are infused with cumin, paprika and garlic for aroma and taste.It so delicious and healthy too. Spoon chicken mixture onto pita’s, fold in half and serve right away or wrap in foil to eat on the go.

    Photo: Chicken Pita Pockets
    Photo: Chicken Pita Pockets

    Very healthy and satisfying dish that fills your appetite. So, try this recipe and don’t forget to share your experience with me.

    Check it out the Chicken Pita Pockets Recipe and printable version below!!

    Chicken Pita Pockets recipe
    Print Pin

    Chicken Pita Pockets

    This classic dish has been modified to be lower in fat and salt, yet it’s still packed with flavour and spice. Low fat yogurt and low fat cream cheese, whilst the skinless chicken pieces are infused with cumin, paprika and garlic for aroma and taste.It so delicious and healthy too.
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    Ingredients

    For Chicken Marinade

    • 500 gm chicken breasts boneless and skinless
    • 1 cup plain yogurt
    • 1 tablespoon vegetable oil
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon lemon juice
    • 1 teaspoon paprika powder
    • 1/2 teaspoon ground cumin
    • salt according to taste

    For Sauce

    • 4 tablespoon sour cream
    • 3 tablespoon mayonnaise
    • 2 tablespoon chili garlic sauce
    • 1 clove garlic roasted and chopped
    • a pinch of paprika powder

    For Pita Pockets

    • 4 pita breads
    • 1 cucumber diced
    • few salad leaves chopped
    • few lemon wedges
    • red onion thinly sliced

    Instructions

    Directions

    • Remove all the fat from the chicken and rinse it with cold water. Pat dry.
    • Cut chicken into small cubes.
    • Put chicken in a large bowl. Add yogurt, ginger garlic paste, salt, paprika, cumin and lemon juice. Stir to coat evenly.
    • Cover and marinate for 30 minutes to blend flavors.
    • Now heat 1 tablespoon oil in a non-stick pan. Add marinated chicken.
    • Stir and cook for 10-12 minutes or until chicken is no longer pink and all juices run clear.
    • Allow to cool.
    • To make sauce: In a small bowl, mix together cream cheese, mayonnaise, chili garlic sauce and paprika powder.
    • Cut the pita bread into halves and gently pull each half open to form a pocket.
    • Fill each with salad leaves, onion, cucumber and lemon wedges.
    • Divide the chicken tikka mixture among the pita pockets. Drizzle it with with prepared sauce. Delicious Chicken Pita Pockets are ready to eat. Enjoy!!

    Notes

    Note :
    Cover the pita bread so it remains soft and warm.
    Serving Suggestions:
    Serve with cream sauce and french fries.
    If you like this Chicken Pita Pockets Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • A Taste of Pakistan: Oven-Roasted Chicken Chargha Recipe!

    Chargha (Oven Roasted Chicken)

    Moist, tender and spicy, this very simple yet incredibly delicious chicken chargha recipe is the ideal one for those who love roast chicken but find the whole oven-roasting/baking process too daunting. 

    Prep Time: 2 hours

    Cook Time: 40 minutes

     Servings: 5

    Ingredients

    • 1 whole chicken
    • 250 gm natural yogurt
    • 2 tbsp chicken Chargha masala
    • 1 tbsp garlic paste
    • 1 tbsp ginger paste
    • 1 tbsp red chili, crushed
    • 1/2 tbsp black pepper, crushed
    • 1/2 tsp cumin seeds, crushed
    • salt to taste
    • a pinch of yellow food color
    • 6 lemons
    • Oil as required

     

    Directions:

    1. Wash whole chicken and drain.
    2. Now make deep slits on chicken.
    3. Keep aside.
    4. In a bowl, combine together yogurt, Chargha Masala, ginger garlic paste, yellow color, red chili, ground cumin, black pepper and salt.
    5. Also add 1 lemon juice.
    6. Put this chicken over the chicken.
    7. Marinate chicken for 2 hours.
    8. After 2 hours, cook chicken in a deep skillet without adding water until its own water dries.
    9. Heat oil in a deep pan.
    10. Fry chicken on low flame for 10 minutes or until its color turn to golden brown.
    11. Remove chicken from the oil.
    12. Squeeze lemon juice over it.
    13. Delicious Chargha is ready now.
    • Serve hot with naan and tamarind chutney.

  • Crispy, Crunchy, Can’t Resist: Sweet & Nutty Fried Chicken Recipe!

    An easy and unique way to prepare fried chicken. If you wanted to try something a little different and exclusive then give it a try. You will liked the golden crunchy coating of this fried chicken. Check it out Sweet ‘n’ Nutty Fried Chicken recipe here!!

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
    • 2 cups Special K cereal
    • 1 cup honey crunch wheat germ
    • 1/2 cup butter, melted
    • 2 tbsp onion soup mix
    • 1/4 tsp pepper

    [/tab] [tab]Yield: 4 servings

    Amount per serving.

    • Calories: 825
    • Fat: 50 g (saturated fat:22 g)
    • Cholesterol: 215 mg
    • Sodium: 787 mg
    • Carbohydrate: 33 g
    • Fiber: 4 g
    • Protein: 61 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place cereal, wheat germ, soup mix and pepper in a food processor. Cover and process until mixture resembles fine crumbs.

    Step 2

    Transfer into a shallow dish. Dip chicken in butter. Then coat with cereal mixture.

    Step 3

    Place in a greased 13×9-inch. baking dish.

    Step 4

    Bake, uncovered, at 350 degree F, for 1 hour or until all juices run clear. Sweet ‘n’ Nutty Fried Chicken is ready to serve. Enjoy!!

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    • Serve with Coleslaw

    [/tab] [/tabs]

  • Pecan Chicken Pockets Recipe

    An American recipe, that takes 15 minutes to prepare and 30 minutes to cook with an Oven. Crescent rolls provide a flaky outer crust for these comforting, flavorful handheld sandwiches. It’s crispy, easy and yummy! I hope you like it.
    Check it out Pecan Chicken Pockets recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time:30 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 tube (4 ounces) refrigerated crescent rolls
    • 1/2 cup cooked chicken, cubed
    • 1/2 cup fresh mushrooms, sliced
    • 3 tbsp softened butter, divided
    • 3 tbsp chive and onion cream cheese, spreadable
    • 3 tbsp seasoned bread crumbs
    • 2 tbsp chopped pecans
    • a dash of pepper

    [/tab] [tab]Yield: 2 servings

    Amount per serving.

    • Calories:606
    • Fat:43 g (saturated fat: 20 g)
    • Cholesterol: 96 mg
    • Sodium: 1,041 mg
    • Carbohydrate:33 g
    • Fiber:1 g
    • Protein: 18 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Preheat oven to 350 degree F.

    Step 2

    Place cream cheese, butter and pepper in a medium bowl. Stir in mushrooms and chicken. Divide crescent dough into two rectangles. Seal perforations.

    Step 3

    Spoon chicken mixture on the each rectangle. Roll up, starting from a short side; pinch ends to seal.

    Step 4

    Place bread crumbs and pecans in a shallow bowl. Melt remaining butter and brush over the dough. Roll in crumb mixture.

    Step 5

    Place roll on an ungreased baking sheet. Bake for 30-35 minutes or until golden brown. Pecan Chicken Pockets are ready now.
    [/tab] [tab]

    • Serve with Pineapple Mustard Dip.

    [/tab] [/tabs]

  • Double the Protein, Double the Flavor: The Best Egg & Chicken Biryani Recipe!

    Double the Protein, Double the Flavor: The Best Egg & Chicken Biryani Recipe!

    Egg and Chicken Biryani

    Biryani: Whenever we hear this word it always gives us a mouth watering feeling. Kids or Adult, boys or girls, Biryani always stands hot favorite for everyone. But its not always possible to go for outside dining. But does that mean we have to compromise with our favorite food? no way.Here is a very simple and quick egg and chicken biryani recipe for you.

    Egg and Chicken Biryani Recipe
    Photo: Egg and Chicken Biryani Recipe

    This Egg and Chicken Biryani recipe is a customized version of Biryani, mostly in Pakistan you get mutton biryani, beef biryani and chicken biryani, so I tried to make something innovative, so here is Egg and Chicken Biryani with potatoes. Do try this Egg and Chicken Biryani recipe and I am sure that you are going to love this one.

    Egg and Chicken Biryani Recipe
    Photo: Egg and Chicken Biryani Recipe

    Believe me this is the world’s tastiest biryani, I am eating it right now and the wonderful flavours that are coming are forcing me to eat it more, its lovely,do try this if you really want to enjoy your day. It’s great as leftovers, too!

    Check it out the Egg and Chicken Biryani Recipe and printable version below!!

    Print Pin

    Egg and Chicken Biryani

    Do try this Egg and Chicken Biryani recipe and I am sure that you are going to love this one. Believe me this is the world’s tastiest biryani, I am eating it right now and the wonderful flavours that are coming are forcing me to eat it more
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 750 gm Basmati Rice
    • 500 gm chicken
    • 500 gm potatoes
    • 1 cup fried onion
    • 1 cup plain yogurt
    • 1 cup oil
    • 1 tbsp ginger garlic paste
    • 1 bunch of mint leaves
    • 4 eggs hard boiled
    • 6 green chilies thinly sliced
    • 6 dried plums
    • 1 star anise
    • 1 cinnamon stick
    • 1 teaspoon hot spices powder
    • 2 teaspoon red chili powder
    • 1 teaspoon black cumin
    • 1 teaspoon black peppers
    • 1 teaspoon salt
    • 1/2 teaspoon yellow food color
    • Few drops biryani essence

    Instructions

    Directions

    • Rinse rice with few changes of water and soak for 30 minutes.
    • Then boiled rice and drain all excess water. Set aside
    • Place chicken in a large bowl. Add yogurt, black cumin, black pepper, hot spices powder, plums, red pepper powder, star anise, cinnamon stick, ginger garlic paste, and few drops of biryani essence.
    • Mix well and marinate for 30 minutes.
    • Heat oil in a cooking pot. Fry potatoes for 10-12 minutes.Remove from the oil and keep aside.
    • Now add marinated chicken. Cover and let it simmer for 20 minutes or until chicken is tender.
    • Add potatoes and cook for 5-8 minutes or until tender.
    • Now take a heavy bottom skillet, layer rice, chicken masala, fried onions, mint leaves, green chilies, yellow color and boiled eggs.
    • Cover the skillet and cook on low flame for 20 minutes or until done.
    • Stir well and dish it out. Egg and Chicken Biryani is ready to serve.

    Notes

    Serving Suggestions:
    Sere with Chatpata Salad.
    I have also posted Boneless Plain Biryani recipe which is another easiest version of making Biryani. Do check it out as well.

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    If you like this Egg and Chicken Biryani Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Recipe: Chicken White Korma

    Chicken White Korma(also known as Qorma) is a luxurious and delicious dish that is really easy to prepare and makes a delightful change from the regular reddish curries! Love it with Rice and Naan. Finger-licking goodness!

    Prep Time: 15 minutes

    Cook Time: 40 minutes

    Servings: 6

    Ingredients

    • 1 kg chicken, cut into 12 pieces
    • 1 cup oil
    • 1 cup plain yogurt
    • 2 onions, thinly sliced
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 6 cardamoms
    • 1 tsp whole black pepper
    • 1 tsp white cumin powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp mace powder
    • 1/2 tsp nutmeg powder
    • 1 tbsp kewra
    • 1 tsp salt
    • 6-7 green chilies, thinly sliced
    • 2 tbsp finely sliced ginger

     

    Directions:

    1. Heat oil in a deep skillet or wok.
    2. Add onions and cook on low flames for 3-4 minutes or until onion’s water dry completely.
    3. Then add chicken and cook for 5 minutes or until no longer pink.
    4. Add ginger garlic paste and stir fry for 30 seconds.
    5. Now add salt, turmeric powder,whole black pepper, mace powder and nutmeg powder.
    6. Keep Stirring.
    7. Add yogurt and green chilies.
    8. Cover with a lid and let it cook on low flames for 15-20 minutes or until chicken is tender.
    9. Stir frequently.
    10. Add 1 cup of water in it.
    11. Bring to a boil, add cardamoms and white cumin seeds in it.
    12. Pour kewra essence and turn off the heat.
    13. Take it out in a serving bowl.
    14. Sprinkle ginger slices over it.
    15. Delicious White Korma is ready now.

    Serving Suggestions:

    • Serve with naan, chapati, or paratha.

  • Recipe: Chandi Korma

     Chandi Korma 

     Prep Time: 1 hour + 10 minutes

    Cook Time: 40 minutes

    Servings: 4

    Ingredients

     

    • 500 gm chicken
    • 250 gm clarified butter
    • 1 cup onion, chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 250 gm yogurt
    • 2 tbsp green chili paste
    • 1 tsp cardamom powder
    • 1 tsp whole black peppers
    • 1 tsp salt
    • 1 tsp kewra essence
    • 1 tsp rose water
    • 4 sliver paper
    • 4 eggs, hard boiled
    • Few rose petals

     

    Directions:

    1. Rinse chicken and trim all excess fat.
    2. Place chicken in a large bowl, add yogurt, green chili paste, cardamom powder, salt, ginger- garlic paste and black peppers.
    3. Mix well.
    4. Cover and marinate for 1 hour.
    5. Heat a deep pan or skillet.
    6. Melt butter and sauté onion in it.
    7. Now add marinated chicken.
    8. Cover and turn heat to low.
    9. Simmer for 30 minutes.
    10. Stir frequently.
    11. Add 1 cup water and cook for more 10 minutes.
    12. Remove from the heat and add kewra essence and rose water.
    13. Take out in a serving bowl.
    14. Place boiled eggs and silver paper on top of it.
    15. Garnish with rose petals.
    16. Chandi Korma is ready to serve.

    Serving Suggestions:

    • Enjoy with Naan.

  • Almond Chicken Casserole Recipe

    A creamy and delicious chicken casserole that is perfect for a festive brunch or luncheon, or a casual dinner. Mayonnaise and soup stirred into cooked rice and chicken breast with onion and celery, then topped with cereal crumbs and almonds. Check it out Almond Chicken Casserole recipe here !

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time:45  minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 cups cooked, chopped chicken breast
    • 2 cups uncooked long-grain rice
    • 2 cups diced celery
    • 1 cup mayonnaise
    • 1 cup crushed cornflake crumbs
    • 1/2 cup blanched slivered almonds
    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 2-1/2 tbsp butter
    • 4 tbsp chopped onion

    [/tab] [tab]Yield: 12 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Pour water in a saucepan; bring to a bowl. Add rice then reduce heat to medium low. Cover the saucepan and simmer for 20 minutes or until rice is tender. Set aside.

    Step 2

    Place 1/2 tablespoon butter in a medium skillet. Saute onion and celery in butter for 2-3 minutes or until soft.

    Step 3

    Preheat oven to 350 degrees F. Place chicken, rice, onion and celery in a 9×13-inch baking dish. Stir in soup, mayonnaise and almonds. Top with crushed cornflakes and remaining butter.

    Step 4

    Bake in the preheated oven for 45 minutes or until bubbly and golden brown. Almond Chicken Casserole is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with green beans.

    [/tab] [/tabs]

  • Broccoli Chicken Roli Recipe

    These savory chicken and veggie filled pastry rolls make a great appetizer or main dish. So Simple and delicious too. Check it out the Broccoli Chicken Roli recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 16 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (8 ounce) package refrigerated crescent rolls
    • 2 cups chopped chicken meat, cooked
    • 2 cups chopped broccoli
    • 1-1/2 cups shredded Cheddar cheese
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped onion
    • 1/2 cup mayonnaise
    • 2 tbsp Dijon-style prepared mustard
    • 1 tbsp minced garlic
    • 1/2 tsp black pepper
    • salt to taste

    [/tab] [tab]

    Yield: 16 servings

    Amount Per Serving: ( 1 serving = 1 slice)

    • Calories: 183
    • Fat: 12.7g
    • Cholesterol: 27 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place chicken, broccoli, onions and bell pepper in a large bowl.

    Step 2

    Stir in cheese, mayonnaise, garlic and mustard. Season with salt and pepper. Mix well.

    Step 3

    Preheat oven to 400 degrees F.

    Step 4

    Cover a cookie sheet with aluminum foil.

    Step 5

    Place a glass upside down in the center of the cookie sheet.

    Step 6

    Roll out crescent rolls around the base of the glass, with pointy ends away from the glass.

    Step 7

    Spoon some of the chicken mixture onto the thick part of each crescent roll.

    Step 8

    Fold the pointy end of each roll over the top of the mixture.
    Tuck in the middle.

    Step 9

    Remove glass from cookie sheet.

    Step 10

    Bake in preheated oven for 25 minutes or until golden brown. Broccoli Chicken Roli is ready to serve.

    [/tab] [tab]

    • Serve with your favorite dipping sauce.

    [/tab] [/tabs]

  • Snack Time Delight: The Perfect Bread Roll Recipe !!

    Easy to make and Delicious bread rolls with a crisp crust and chewy texture. Cheesy, Crispy and perfect tea time snack!! Check it out bread roll recipe here !!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    For Bread Roll Filling:

    • 1 cup cooked chicken, shredded
    • 1/2 cup cheddar cheese
    • 2 tsp soy sauce
    • 1 tsp black pepper
    • 2 green chilies, finely chopped

    For Bread Roll:

    • 8 bread slices
    • 2 eggs, lightly beaten
    • 1/2 cup bread crumbs
    • Oil for shallow fry

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place chicken in a mixing bowl. Stir in soy sauce and green chilies.Season with salt and pepper. Mix well.

    Step 2

    Cut the sides of the bread slices. Roll slightly by using a roller pin. Put the stuffing in between on each bread slice. Seal edges by applying water. Roll up tightly.

    Step 3

    Dip in egg then coat with bread crumbs. Heat oil in a shallow pan over medium heat. Shallow fry bread rolls for 2 minutes on each side or until golden brown. Remove from the oil and drain on paper towel. Bread Rolls are ready to eat.

    [/tab] [tab]

    • Serve with Chili Garlic Sauce.

    [/tab] [/tabs]

  • Easy Chicken Puffs Recipe

    A deliciously crunchy and satisfying starter, which is perfect when served with a variety of sauces. These chicken puffs are quick and easy to make and taste fantastic. Check it out the easy chicken puffs recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 Cup boil chicken shredded
    • 1 1/2 Cup chicken stock
    • 1 Small onion cut into slices
    • 2 Medium size green chillies , finely chopped.
    • oil for frying
    • 4 Eggs
    • 1 cup plain flour
    • 4 tbsp butter
    • 1 tsp salt
    • 1/2 tsp black pepper grinded

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    First put the chicken stock in the pan. Add butter and put it on the light flame when butter dissolves then add flour in it and put off the flame.

    Step 2

    Let it cool for a while and then add chicken pieces, onion, green chillies, salt, black pepper and the eggs and mix it and put 1/4 cup of water and mix it well.

    Step 3

    Deep fry it like we fry pakoras until they get golden brown.

    Step 4

    Remove from oil and drain on paper towel. Chicken Puffs are ready to serve.

    [/tab] [tab]

    • Serve with ketchup or ranch dressing.

    [/tab] [/tabs]

  • Cabbage Rolls Recipe

    Cabbage Rolls _  Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce then baked. This cabbage rolls recipe is fairly simple and results in the best cabbage rolls. Check it out the cabbage rolls recipe here!!

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 2 hours[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • large head cabbage
    • 1 pound ground chicken
    • 1/3 cup rice, raw, can use instant or regular
    • 1 small onion, grated
    • 2 eggs
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 large onion, sliced
    • 1 large can tomato sauce
    • 3 cans diced tomatoes
    • 3 to 4 teaspoons lemon juice
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 to 1 cup brown sugar

    [/tab] [tab]Yield: 6  servings

    • Calories:246 kcal
    • Carbohydrates: 18.3 g
    • Cholesterol: 88 mg
    • Fat: 10.8 g
    • Fiber: 2 g
    • Protein: 19 g
    • Sodium: 748 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf.

    Step 2

    Pour boiling water over the cabbage to wilt the leaves.

    Step 3

    Preheat oven to 350 degree F.

    Step 4

    Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper.

    Step 5

    Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves.

    Step 6

    Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole.

    Step 7

    Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top.

    Step 8

    Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer. Cabbage rolls are ready to serve. Enjoy !!
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    • Serve with your favorite dipping sauce.

    [/tab] [/tabs]

  • Best Southern Fried Chicken Recipe

    This is a heritage recipe, both simple and reliable. Chicken in a batter of salt, pepper, flour and paprika, quickly fried in hot canola oil and served with Creamy Milky Sauce. Check it out Best Southern Fried Chicken recipe here !!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 (3 pounds each) whole chickens, cut up
    • 2 eggs, lightly beaten
    • 1 cup canola oil, for frying
    • 2 tbsp milk
    • 1-1/4 cups all-purpose flour
    • 1-1/2 tsp salt
    • 1/2 tsp balck pepper
    • 1/4 tsp roasted ground cumin
    • 1/4 tsp paprika
    • 1/4 tsp dried oregano

    For Milky Sauce:

    • 1 cup milk
    • 1 cup water
    • 1/4 cup all-purpose flour
    • 1/2 tsp salt
    • 1/8 tsp browning sauce
    • 1/8 tsp pepper
    • fresh oregano

    [/tab] [tab]Yield: 8 servings

    Amount per serving.

    • Calories: 551
    • Fat: 40 g ( saturated fat: 8 g)
    • Cholesterol: 123 mg
    • Sodium: 680 mg
    • Carbohydrate: 20 g
    • Fiber: 1 g
    • Protein: 26 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make Fried Fried Chicken:

    Take a shallow bowl, add eggs and milk to it. Whisk with a hand beater and set aside. Place flour and seasonings in another shallow bowl. Mix well. Dip chicken pieces in the egg-milk mixture then coat with flour mixture. Heat oil in a deep wok over medium high heat. Brown chicken for 5-7 minutes on both sides. Cover with a lid and cook over low heat for 30 minutes or until chicken juices run clear. Transfer into a serving dish and keep warm.

    Step 2

    To Make Milky Sauce

    Take a small saucepan, add flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until lightly browned. In a small bowl, mix together the milk and water. Pour into the saucepan. Bring to a boil. Cook and stir for 2 minutes or until sauce is thickened. Stir in browning sauce.

    Step 3

    Garnish with oregano. Best Southern Fried Chicken to serve. ENJOY!!

    [/tab] [tab]

    • Serve with Milky Sauce.

    [/tab] [/tabs]

  • Deep South Fried Chicken Recipe

    Deep South Fried Chicken  is an easy to make fried chicken – chicken pieces are juicy on the inside, crunchy on the outside, and just a touch spicy. Yummy. Check it out Deep South Fried Chicken recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (2 to 3 pound) whole chicken, cut into pieces
    • 2 cups all-purpose flour
    • 1 cup canola oil
    • 1 tsp black pepper
    • 1 tsp salt

    [/tab] [tab]Yield:8  servings

    Amount per serving.

    • Calories: 351
    • Total Fat:14.7g
    • Cholesterol: 72 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place the flour, salt, and pepper in a resealable plastic bag.

    Step 2

    Place chicken pieces into the bag; shake to coat.

    Step 3

    Heat oil in a large skillet over medium heat. Fry the chicken over medium-high for 15 minutes or until crisp and golden brown. Deep South Fried Chicken is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with ranch dressing.

    [/tab] [/tabs]

  • Boiled Chicken Recipe

    Boiled Chicken – The result is tender, moist, perfectly cooked chicken, with no added fat. Check it out Boiled Chicken recipe here!!

    Boiled Chicken recipe
    Photo: Boiled Chicken Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 minutes[/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (3 pound) whole chicken
    • 3 carrots, cut into chunks – unpeeled
    • 2 stalks celery, cut into chunks
    • 1 large onion, halved – unpeeled
    • 1 tbsp whole peppercorns
    • water as required

    [/tab] [tab]Yield: 8 servings

    Amount per serving.

    • Calories: 186
    • Total Fat: 11.1g
    • Cholesterol: 46 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place chicken in a large pot cover with water. Add onion, carrots, celery and peppercorns. Bring to a boil then reduce heat to medium.

    Step 2

    Simmer for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken. Leave it to cool and shred the meat. Boiled Chicken is ready to serve.

    [/tab] [tab]

    • Serve with salad.

    [/tab] [/tabs]