CHICKEN NOODLES

                                                  
     
Ingredients:

Noodles (cooked with some salt and drain off the water) Onion - 2 nos Capsicum - 1 no Carrot - 1/2 of one (cut into pieces) Beans - 6 nos (cut into pieces) Peas - 1/4 cup Chicken pieces - 1/4 cup Chicken stock - 1 cube Soya sauce - 2 tsp Eggs - 2 nos Pepper powder - 1/2 tsp Coriander leaves - A few (chopped)

How to prepare chicken noodles:

1)Heat oil in a pan. 2)Saute onion, capsicum and vegetables for 1 min. 3)Add chicken stock and soya sauce and saute again for 1 min. 4)Add boiled noodles and mix well. 5)Heat oil in another pan. 6)Add eggs, pepper powder and salt and mix well to get scrambled eggs. 7)Add the above shredded eggs to the noodles and mix well. 8)Add coriander leaves and mix well again.

CHICKEN FRIED STEAK

                                                


  Ingredients:

• 1 (2 1/2 to 3 pound) round steak
  1 (5 ounce) can evaporated milk
  2 Tablespoons green Tabasco sauce
  1/2 teaspoon salt
  2 cups all-purpose flour, divided
  2 teaspoons paprika
  3/4 teaspoon garlic powder
  1 teaspoon each salt and cracked pepper
  Vegetable oil

 How to prepare chicken fried steak:


1. Trim steak and pound, if needed, to 1/2-inch thick; cut into 6 to 8 pieces.
2. Combine milk, Tabasco sauce and salt in a bowl.
3. Measure 1 cup of flour into a bowl. Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
4. Dip steak into flour, into milk mixture, and then into seasoned flour. Set aside until all meat is coated.
5. Heat 1 or 2 inches of oil in a heavy fry pan. Fry meat until both sides are golden brown, about 2 minutes per side.
6. Drain on paper towels. Serve with cream gravy, mashed potatoes and biscuits.
Cream Gravy:
1. Pour off all but 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use any leftover seasoned flour) and blend well.
2. Gradually stir in 2 1/2 cups of milk. Cook and stir over medium heat until thickened. Season with salt and pepper. Cover steak with gravy when served.

CHICKEN BURGER

                                                                  

Ingredients:
• 2 Onion, (1 chopped and 1 sliced) • 2 tsp Minced Garlic • 1 Red Bell Pepper, chopped • 1 cup Fresh Sliced Mushrooms • 1 Tomato, seeded and chopped • 2 Carrots, chopped • 2 pounds Ground Chicken • 1 Egg • 1/2 cup Fresh Bread Crumbs • 1 tbsp Old Bay Seasoning • Salt to taste • Black pepper to taste
How to make Chicken Burger:
• Firstly, pre heat the outdoor grill at about medium heat and lightly oil the grate. • In a pan, spray some cooking oil and put it to medium heat. Add onion and garlic and sauté the mixture until it turns golden yellow. • Add the bell pepper, mushrooms, tomatoes and carrots. Set aside and allow all vegetables to cool completely. • Now, in a large bowl, combine chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into patties. • Put the patties onto the grate and grill for about 5 to 6 minutes per side. • Roast the buns on their inner side and put one patty on each of the bun base. Toss it up with onion slices and serve!!

CHICKEN SIZZLER

    

    

    Ingredients

• 2 chicken breasts
• 3 tbsp vegetable oil
• 225 g basmati rice, rinsed
• 225 g minced lamb
• 2 onions, chopped
• 1 aubergine
• 1 large potato, cut into chunks
• 115 g shelled peas
• 4 carrots, sliced
• squeeze of lemon juice
• salt

How to prepare chicken sizzler:

1. Preheat the grill.

2. Brush the chicken breasts with some of the oil and place in a small ovenproof dish. Grill for 20 minutes, turning once.

3. Put the rice in a saucepan with enough water to cover by the depth of your thumb.
Add salt, cover and bring to the boil. Reduce the heat to very low, then simmer for 10-15 until the liquid has been absorbed.

4. Fry the lamb in a non-stick frying pan until no longer pink. Stir into the cooked rice.

5. Meanwhile, heat a large cast-iron stovetop griddle pan.

6. Put the onions in the pan and sprinkle with the remaining oil. Sizzle until golden brown.

7. Remove the chicken from the grill and place on the griddle to sizzle, turning.

8. Boil the fresh vegetables until just tender ? they can be cooked together in a steamer basket set over boiling water.

9. When ready to serve, place the vegetables and the rice on either side of the chicken. Add a squirt of lemon juice for flavour and sizzle.

CHICKEN ADOBO

                                              

      

      Ingredients:

• 3 lbs chicken pieces
• 3 Tbsp minced garlic
• 1 cup vinegar
• 1 cup water
• 1 bay leaf (optional)
• 1 Tbsp crushed black peppercorn
• 1 Tbsp salt
• 3 Tbsp oil
• 2 Tbsp soy sauce

How to prepare chicken adobo:

1. In a pot, put the chicken, garlic, vinegar, bay leaf, peppercorn and water to boil. Bring to a boil and then simmer for about 20 minutes without stirring. Remove any impurities that float up to the top of the stew.
2. Add the salt and simmer for another 10 minutes.
3. Remove the chicken pieces from the pot, and allow any excess liquid to drain off them. The flesh of the chicken should be very tender.
4. Allow the stock to reduce until about ¾ cup of stock is left. Add the soya sauce only at the end of cooking the stock.
5. Heat the oil in a wok or saucepan. Fry the chicken pieces until they are golden brown and crispy.
6. Place the chicken on a serving dish. Make sure the stock is hot before pouring it over the chicken.
7. Serve with plain rice and a fried vegetable or a green salad.

CHICKEN NUGGETS

                                                    

  

Ingredients

• 1 kg boneless chicken (cut into small and square shapes pieces)
• 2 tbsp white vinegar
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tsp black pepper powder
• 1 tsp white pepper powder
• 2 cup bread crumbs
• 2  eggs
• 3 tbsp corn flour
• Salt to taste
• Oil for frying

How to make chicken nuggets:

• Wash chicken pieces, In a large bowl add chicken pieces, soy sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour.
• Mix well all ingredients and marinate for 40-45 hours in refrigerator.
• In a bowl beat eggs. Heat oil in a pan and put chicken nuggets dipped in eggs and bread crumbs.
• Now chicken nuggets frying on a low heat till golden brown and crispy.
• Remove to absorbent kitchen paper. Garnish by mint leaves and yogurt.
• Delicious and spicy chicken nuggets is ready to serve.
• Serve hot with tomato ketchup, chili sauce, and yogurt.

CHICKEN CACCIATORE

                                                             

    

   Ingredients:

• Marinara Sauce:
• 1/4 cup olive oil
• 8 cloves garlic, chopped
• 1 teaspoon chopped fresh parsley
• 2 Tablespoons chopped fresh basil
• 1/2 teaspoon crushed red pepper flakes
• 2 (28-ounce) cans whole Italian tomatoes (San Marzano brand recommended)
• .
• Chicken:
• 1 whole 3- to 4-pound chicken
• Salt and black pepper to taste
• 1/4 cup olive oil (do not use extra-virgin olive oil)
• 1 medium onion, thinly sliced
• 3 cloves garlic, sliced
• 1/3 cup dry sherry
• 2 to 4 cups Marinara Sauce from above
• 1/2 to 3/4 pound sliced fresh mushrooms
• 15 to 20 pitted gaeta olives (substitute kalamata olives if gaeta are unavailable)
• 4 fresh basil leaves, chopped

How to prepare chicken cacciatore:

To make sauce: Heat the oil in a large saucepan over medium heat. Add the garlic and cook until soft. Add the parsley, basil, and red pepper flakes and heat to release flavors, about 10 seconds.

Drain the liquid from the canned tomatoes and reserve. Crush the tomatoes with your hands and add to the garlic mixture. Add the reserved juice and bring to a simmer. Simmer gently for 30 to 40 minutes, but do not let the sauce reduce or overcook. Refrigerate until needed. Makes 6 cups.

To make chicken: Cut the chicken into 8 pieces and season with salt and pepper. Over medium-high heat, heat the olive oil in a skillet large enough to hold the chicken pieces without crowding. When the oil is hot, carefully add the chicken pieces, being careful as it will splatter. Brown the chicken on both sides and remove from the pan. Add the onion and cook for 1 to 2 minutes, or until soft. Add the garlic and cook for 1 minute more. Drain off the oil and add the chicken back to the pan. Add the sherry and cook over high heat, scraping any browned bits from the bottom of the pan, until reduced by half.

Add 2 cups of the Marinara Sauce. Use 4 cups if needing extra sauce for a side dish of pasta. (Freeze any remaining sauce.) Reduce heat and gently simmer for about 30 minutes, turning chicken pieces once or twice. Add the mushrooms, olives, and basil. Continue simmering for 15 minutes more. Turn off heat and let rest for 15 minutes. Skim fat from the surface. Taste and adjust seasoning. Serve hot.