Chicken and pasta
Ingredients
3 boneless chicken breasts
1 tin (400g) of diced tomatoes
1 clove of garlic, finely chopped
1 yellow capsicum
1 red capsicum
1 green capsicum
1 onion
3 tablespoons of paprika
250ml of water
pinch of salt & pepper
Direction
1.Cut the chicken into cubes.
2.Cut all the capsicums and onion into slices. Heat some olive oil in a large saucepan and sauté the chicken, capsicums and onions until the chicken is sealed-approx five minutes.
3.Add the garlic, the tinned tomatoes, the paprika, the salt & pepper and the water and simmer together for 20-30 minutes. While the chicken is cooking cook your pasta according to packet directions. (I use pasta shells.)
4.Serve the chicken paprika on top of the pasta of your choice with lots of juice.
5.Enjoy with nice crusty bread.
Also check out how to roast a chicken beside chicken and pasta
Speedy Roast Chicken
How to roast a chicken
Ingredients
1 whole chicken
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Direction:
1.Preheat oven to 230 C.
2.Rinse chicken thoroughly inside and out under cold running water. Pat dry with kitchen towel
3.Put chicken into a small roasting pan. Rub with olive oil. Mix the spices together and rub into the chicken skin.
4.Roast the chicken in the preheated oven for 20 minutes. Lower the oven temperature to 200 C and continue roasting for 40 minutes, to a minimum internal temperature of 85 C. Remove from oven and set aside for 10 to 15 minutes before serving.
Also check out chicken curry recipe beside how to roast a chicken
Ingredients
1 whole chicken
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Direction:
1.Preheat oven to 230 C.
2.Rinse chicken thoroughly inside and out under cold running water. Pat dry with kitchen towel
3.Put chicken into a small roasting pan. Rub with olive oil. Mix the spices together and rub into the chicken skin.
4.Roast the chicken in the preheated oven for 20 minutes. Lower the oven temperature to 200 C and continue roasting for 40 minutes, to a minimum internal temperature of 85 C. Remove from oven and set aside for 10 to 15 minutes before serving.
Also check out chicken curry recipe beside how to roast a chicken
Chicken Vindaloo From Scratch
Chicken curry recipe
Ingredients
2 tsp whole cumin seeds
1 tsp black peppercorns
1 tsp cardamom seeds
1 (7cm) cinnamon stick
1½ tsp black mustard seeds
1 tsp whole fenugreek seeds
5 tablespoons white wine vinegar
1 tsp salt
1 tsp cayenne pepper
1 tsp brown sugar
200 ml vegetable oil
2 large onions, sliced in half and cut into half rings
6 tablespoons water(divided)
2.5cm piece fresh ginger, peeled and coarsely chopped
2 tsp garlic powder
1 tablespoon ground coriander
½ tsp ground turmeric
400g boneless chicken breasts cut into chunks
250ml tomato passata or tomato juice.
Directions :
1.Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together well in a spice grinder or mortar and pestle.
2.In a small bowl, combine these ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
3.Heat half the oil in large frying pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. (Do not undercook the onions, this is important for colour reasons.)
4.Remove onions with a slotted spoon and puree them in a food processor or blender.
5.Return onions to pan but turn off the heat. Add 3 tablespoons water (or more if necessary) to the onions and blend until you have a smooth paste. Add the spices and mix in well. This mixture is the vindaloo paste.
6.Now, put the ginger and garlic in a blender. Add 1 tablespoon water (or more) and blend until you have a smooth paste.
7.Heat the remaining oil in a wide saucepan over medium heat. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir for a few seconds.
8.Add the chicken, a little at a time, and brown lightly.
9.Stir in the vindaloo paste and tomato passata. Stir and bring to a gentle boil.
10.Cover the saucepan, reduce heat to low, and simmer for about 45 minutes to an hour, or until chicken is cooked.
11.Serve over rice.
Also check out chicken noodles soup beside chicken curry recipe
Ingredients
2 tsp whole cumin seeds
1 tsp black peppercorns
1 tsp cardamom seeds
1 (7cm) cinnamon stick
1½ tsp black mustard seeds
1 tsp whole fenugreek seeds
5 tablespoons white wine vinegar
1 tsp salt
1 tsp cayenne pepper
1 tsp brown sugar
200 ml vegetable oil
2 large onions, sliced in half and cut into half rings
6 tablespoons water(divided)
2.5cm piece fresh ginger, peeled and coarsely chopped
2 tsp garlic powder
1 tablespoon ground coriander
½ tsp ground turmeric
400g boneless chicken breasts cut into chunks
250ml tomato passata or tomato juice.
Directions :
1.Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together well in a spice grinder or mortar and pestle.
2.In a small bowl, combine these ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
3.Heat half the oil in large frying pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. (Do not undercook the onions, this is important for colour reasons.)
4.Remove onions with a slotted spoon and puree them in a food processor or blender.
5.Return onions to pan but turn off the heat. Add 3 tablespoons water (or more if necessary) to the onions and blend until you have a smooth paste. Add the spices and mix in well. This mixture is the vindaloo paste.
6.Now, put the ginger and garlic in a blender. Add 1 tablespoon water (or more) and blend until you have a smooth paste.
7.Heat the remaining oil in a wide saucepan over medium heat. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir for a few seconds.
8.Add the chicken, a little at a time, and brown lightly.
9.Stir in the vindaloo paste and tomato passata. Stir and bring to a gentle boil.
10.Cover the saucepan, reduce heat to low, and simmer for about 45 minutes to an hour, or until chicken is cooked.
11.Serve over rice.
Also check out chicken noodles soup beside chicken curry recipe
Chicken Noodles Soup
Chicken noodles soup
Ingredients :
400ml chicken stock
1 whole star anise
20g fresh grated ginger
1 clove fresh crushed garlic
3-4 coriander roots, washed plus a few leaves
2cm piece of lemongrass (the white bit) chopped
1 tsp tamarind pod or paste
100g lean chicken breast cut into 25g strips
50g noodles, cooked
4 leaves of bok choy, medium size
30g grated carrot
15g grated Daikon
5-6 leaves of Vietnamese mint
30g mung bean sprouts
30g snowpea sprouts, tops only
fresh chopped hot chilli
Directions :
1.Warm the chicken stock and then put in the first six items after chicken stock and infuse by briging to a gentle simmer for 1 hour, cooling and leave overnight if possible to cool. When the stock is cold, strain it.
2.Bring the stock to the boil, then turn down to a simmer and add in this order: the chicken, then noodles, bok choy, carrot and daikon and cook until chicken is ready.
3.Serve with the sprouts, mint and chilli on the side.
Also check out Salmon recipes beside chicken noodles soup
Ingredients :
400ml chicken stock
1 whole star anise
20g fresh grated ginger
1 clove fresh crushed garlic
3-4 coriander roots, washed plus a few leaves
2cm piece of lemongrass (the white bit) chopped
1 tsp tamarind pod or paste
100g lean chicken breast cut into 25g strips
50g noodles, cooked
4 leaves of bok choy, medium size
30g grated carrot
15g grated Daikon
5-6 leaves of Vietnamese mint
30g mung bean sprouts
30g snowpea sprouts, tops only
fresh chopped hot chilli
Directions :
1.Warm the chicken stock and then put in the first six items after chicken stock and infuse by briging to a gentle simmer for 1 hour, cooling and leave overnight if possible to cool. When the stock is cold, strain it.
2.Bring the stock to the boil, then turn down to a simmer and add in this order: the chicken, then noodles, bok choy, carrot and daikon and cook until chicken is ready.
3.Serve with the sprouts, mint and chilli on the side.
Also check out Salmon recipes beside chicken noodles soup
Grilled Salmon and Smoky Tomato-Chipotle Sauce
Salmon recipes
Ingredients:
4 salmon fillets [with skin] (6-8 ounces each and about 1 inchthick)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
* SAUCE:
2 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 can (28 ounces) whole tomatoes
1 canned chipotle chile (in adobo sauce)
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely chopped black pepper
Directions :
1 .To make the sauce: In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat
2.Generously brush or spray the fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over Direct High heat until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and cook them to desired doneness, 2 to 3 minutes for medium-rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.
Now you can try Salmon recipes and also check out simple chicken recipes
Simple Chicken Recipes
Simple chicken recipes now is how to make Spicy Cayenne Chicken Wings
Ingredients:
16 chicken wings, wing tips removed
Marinade :
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 1/2 teaspoons kosher salt
2 teaspoons dried oregano
2 teaspoons paprika
1 teaspoon celery seed
1 teaspoon ground cayenne pepper
Direction to these simple chicken recipes :
1.To make the marinade: In a small bowl, whisk the marinade ingredients.
2.Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 3 hours.
3.Remove the chicken from the bag and discard the marinade. Grill over Direct Medium heat until the meat is no longer pink at the bone, 16 to 18 minutes, turning occasionally. Serve warm.
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