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Showing posts with label chicken recipes. Show all posts
Showing posts with label chicken recipes. Show all posts
How to make a chicken curry recipe video
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Chicken stew recipe
How to make an easy chicken stew recipe
Chicken stew recipes do not need any special ingredients to taste fantastic, the secret of a tasty chicken stew is cooking chicken pieces on the bone, this way you have your very own chicken stock flavor without having to add extra shop bought stock and of course, the taste is far superior from real chicken.
Chef cooks chicken stew two ways, a chunky chicken stew and then shows you how to turn the stew into a delicious chicken soup recipe without blending which makes the soup very appealing to the eye than a basic soup.
This is a real simple recipe to cook, no wines, stocks, special herbs, using a little salt and curry powder only.
The chicken is moist and succulent and the vegetables compliment one another in such a tasty way. Chef also uses a lot of garlic in this recipe so it sure is a good stew to cook for family and friends when they have a cold.
Chefs easy chicken soup recipe is packed with flavor, warming and healthy, great for winter.
Ingredients for chicken stew recipe
6 mixed Chicken thigh & leg pieces
5-6 Carrots (sliced)
4-5 Zucchini (sliced)
1 Onion (chopped)
5-6 Garlic (crushed)
6-8 Potatoes (chunks)
1 +1/2 tsp Mild curry powder
1/4 tsp Turmeric
Salt to season
1 Litre water
2 Tbsp Cornflour (cornstarch)
Oil
Picture of chicken soup made from the chunky stew.
Picture of succulent chicken placed back into the stew.
How to make an easy chicken stew recipe
Take a large pan and heat on a medium flame.
Add the chicken and onions stir and lightly sear and cook for a few minutes, do not overly brown/cook the chicken.
6 mixed Chicken thigh & leg pieces
5-6 Carrots (sliced)
4-5 Zucchini (sliced)
1 Onion (chopped)
5-6 Garlic (crushed)
6-8 Potatoes (chunks)
1 +1/2 tsp Mild curry powder
1/4 tsp Turmeric
Salt to season
1 Litre water
2 Tbsp Cornflour (cornstarch)
Oil
Picture of chicken soup made from the chunky stew.
Picture of succulent chicken placed back into the stew.
How to make an easy chicken stew recipe
Take a large pan and heat on a medium flame.
Add the chicken and onions stir and lightly sear and cook for a few minutes, do not overly brown/cook the chicken.
Add the curry powders and garlic, stir well so that the powder is covers the chicken and all the powder is wet from the oil and juices.
Add the carrots then zucchini and pour in the water.
Do not stir bring to the boil then simmer for 15- 20 minutes.
Now carefully add the potatoes and simmer for another 1 + 1/2 hour or until the chicken meat is moist and falling off the bone.
Do not stir bring to the boil then simmer for 15- 20 minutes.
Now carefully add the potatoes and simmer for another 1 + 1/2 hour or until the chicken meat is moist and falling off the bone.
Simmer with a lid on whilst cooking and stir occasionally.
Once the chicken is cooked turn the heat off, take the chicken from the pan and pick the chicken off the bone and stir back into the stew.
Check for seasoning and add more salt if needed.
Check for seasoning and add more salt if needed.
In a small bowl mix two spoonfuls of cornflour with approximately two spoonfuls of water into a thick gooey paste.
Add the cornflour mix to the stew to thicken it and stir.
Add the cornflour mix to the stew to thicken it and stir.
Enjoy Chefs easy chicken stew recipe.
To make this stew into a delicious and delicate chicken soup simply use a potato masher to crush the chicken and vegetables.
This method will produce a fabulous thick chicken soup that not only looks and tastes amazing but is great for people who prefer soups over chunky stews.
This method will produce a fabulous thick chicken soup that not only looks and tastes amazing but is great for people who prefer soups over chunky stews.
Healthy macaroni recipe
Cooking a macaroni recipe does not has to mean lots of calories, Chef has cooked a healthy macaroni recipe that is delicious and simple to cook.
Instead of macaroni cheese how about macaroni with vegetables and chicken?
This is a very tasty dish to make, great for pasta lovers that don't always want a creamy or cheesy sauce.
Red, green and orange peppers, zucchini, carrots, mushrooms and garlic give this dish lots of health benefits such as vitamin C, vitamin A and more including fibre.
Cooked chicken is used in this recipe which is added at the end of cooking to heat through, frozen chicken can be used as long as it is pre-cooked and ready to eat.
A great recipe to use up left over chicken from a Sunday roast.
If you do not eat chicken you can use quorn chicken or even eat it as a vegetable pasta dish, it is just delicious!
You can serve this wonderful macaroni recipe with fresh garlic bread.
Ingredients for healthy macaroni recipe
1 large Sweet pointed red pepper/capsicum (chopped)
1 Green pepper/capsicum (chopped)
1 Orange Pepper/capsicum (chopped)
3 Flat mushrooms (chopped)
4-5 small Carrots (sticks)
1 Zucchini (sticks)
1 large tsp Garlic paste
1 Tbsp Tomato puree
Salt to taste
3/4 Cup of water
1 tsp Tomato ketchup
Few drops of Worcestershire sauce
Pinch dried basil
Large pinch dried parsley
3-4 Cups of Cooked chicken or Pre-cooked frozen chicken
Rice bran oil
Picture of fresh vegetables.
How to make a healthy macaroni recipe
Take a large pan and drizzle in a little oil.
Add the carrots and cook on a medium heat for 5-10 minutes.
The carrots should start to soften but not brown.
Add the carrots and cook on a medium heat for 5-10 minutes.
The carrots should start to soften but not brown.
Add the garlic zucchini and peppers and some salt.
Cook for another 5-8 minutes stirring often so that the vegetables do not burn.
Cook for another 5-8 minutes stirring often so that the vegetables do not burn.
Add the water, puree, herbs and mushrooms.
Stir well turn the heat up for a few seconds then turn the heat back down, place on the lid and simmer for 20 minutes.
Stir frequently.
Once the vegetables are cooked add the cooked chicken, stir often and keep cooking for a few minutes until the chicken is heated through.
If you are using pre-cooked frozen chicken, add the chicken and simmer with the lid on stirring very often until the chicken has evenly defrosted and heated through.
Taste and check for seasoning.
If you are using pre-cooked frozen chicken, add the chicken and simmer with the lid on stirring very often until the chicken has evenly defrosted and heated through.
Taste and check for seasoning.
Stir the chicken and vegetables through the macaroni and serve with fresh cracked black pepper.
Enjoy Chefs healthy macaroni pasta recipe.
Creamy chicken pasta recipe
This is one tasty creamy chicken pasta recipe, and as well as being delicious i is a much healthier recipe as milk is used instead of cream, even soya milk can be used with great results.
Chicken can taste very delicious with pasta and for vegetarians quorn chicken can taste just good, this creamy chicken pasta recipe can be made using fresh chicken or quorn.
Another healthy factor about this creamy chicken pasta recipe is that it uses lots of vegetables which add vitamins and fibre to the dish as well as extra flavour.
If fresh chicken is used in this recipe remember to keep stirring the pan to be sure that the chicken is cooked evenly, the dish only becomes a real creamy sauce towards the end of cooking so be sure to stir.
You can serve this tasty creamy chicken pasta with any type of pasta and sprinkle with cheese at the end if desired.
For people who don't want to use milk this chicken recipe can be cooked using soya milk and still taste excellent, quorn chicken does contain egg whites so this is not a vegan recipe.
Ingredients for creamy chicken pasta recipe
1 Pack quorn chicken breast or 1 Pack diced fresh chicken breast
Few handfuls Petite pois peas frozen
Few handfuls Frozen sweetcorn
3 Flat mushrooms
4-6 small Carrots (grated)
3 Garlic cloves
Pinch dried parsley
Pinch dried basil
Salt and pepper
Milk or soya milk
2 Tbsp Cornflour (corn starch)
Rice bran oil
Butter/margarine (optional)
How to make Creamy chicken pasta
Drizzle some oil into a large pan and turn onto a medium heat.
Add the chicken pieces and cook until either the quorn pieces start to turn golden or the fresh chicken turns white but not fully cooked.
Stir well whilst cooking then remove from the pan as you add the chicken to the pan again very soon.
Add the grated carrots to the pan and cook on a medium/low heat for 10-15 minutes or until the carrots soften.
Once the carrots have softened up add the chicken back to the pan and stir well.
Few handfuls Petite pois peas frozen
Few handfuls Frozen sweetcorn
3 Flat mushrooms
4-6 small Carrots (grated)
3 Garlic cloves
Pinch dried parsley
Pinch dried basil
Salt and pepper
Milk or soya milk
2 Tbsp Cornflour (corn starch)
Rice bran oil
Butter/margarine (optional)
How to make Creamy chicken pasta
Drizzle some oil into a large pan and turn onto a medium heat.
Add the chicken pieces and cook until either the quorn pieces start to turn golden or the fresh chicken turns white but not fully cooked.
Stir well whilst cooking then remove from the pan as you add the chicken to the pan again very soon.
Add the grated carrots to the pan and cook on a medium/low heat for 10-15 minutes or until the carrots soften.
Once the carrots have softened up add the chicken back to the pan and stir well.
Add the peas and sweetcorn keep stirring.
Add the parsley, basil, salt and pepper then pour in some water.
Do not cover the chicken and vegetables in water, you should barley see the water coming up through the vegetables.
When the vegetables cook the vegetables will produce extra water.
This dish is cooked almost like a dry curry, there should not really be too much of a sauce until the end when milk is added to turn the dish into a creamy sauce.
Cover the pan and simmer for 20 minutes being sure to keep stirring the dish very well from time to time, especially if fresh chicken is being used as the chicken needs to cook evenly.
In a small dish mix the cornflour with 1-2 tablespoons of milk.
Pour the cornflour mixture into the pan with some milk, only add a little milk at a time as the sauce will keep thickening as you add the milk.
Simmer for 5 minutes and keep stiring.
Pour the cornflour mixture into the pan with some milk, only add a little milk at a time as the sauce will keep thickening as you add the milk.
Simmer for 5 minutes and keep stiring.
Add the mushrooms stir well and add more milk if needed, keep simmering and stirring.
When the mushrooms and chicken are fully cooked check for seasoning to see if more salt is needed.
Add a knob of butter/margarine (optional) and stir well.
Add a knob of butter/margarine (optional) and stir well.
Serve with fresh pasta or rice.
