the recipe of chicken, looking for these recipes? check this for 5 best the recipe of chicken: Chicken Vindaloo , Chicken Ginger Soup , Chicken with Mushrooms & Mustard , Boneless Chicken Cacciatore Crockpot , Chili Chicken Tinola
Table of Contents
Chicken Ginger Soup
Recipe by: Close Account
10 chicken wings
2 tbs grated ginger
1 tbs grated garlic
2 carrots, sliced
100 g green bean, chopped
1 stalk green onion
750 ml stock (beef/ chicken/ veg)
salt and pepper
1 tsp sugar
First thing first marinate (15 minutes) the wings with salt and pepper, sear the chicken wings with some olive oil to get nice golden color on the skin
After the chicken seared, heat sauce pan or wok/pan with 2 tbs olive oil
Add ginger and onion cook for 1 minutes then add garlic cook for 30 seconds then add the stock, carrots and green beans bring to boil
Cook for 15 minutes
After boiling get the heat down to shimmer then add seared wings and taste first then add salt and sugar to your preference
Cook for 10 minutes then turn off the heat
Add remaining ingredients (tomatoes, green onion)
Chicken with Mushrooms & Mustard
Recipe by: fs422
4 Chicken Breast Halves
2 tbs Flour (with salt and pepper added)
2 tbs Vegetable Oil
1 tbs Butter
1 Small Onion, chopped
1 cup Mushroom, thickly sliced
1 ⁄2 cup Light Cream
1 tbs Fresh Parsley, chopped (or use cilantro)
1 tbs Dijon Mustard
1 tbs Lemon Juice
Pound breasts until 1/4″ thick. Dredge in flour mixture.
Heat oil over medium heat. Add chicken and saute about 7 minutes, turning once. Remove and keep warm.
Add butter to frypan and increase heat to high. Add onion and mushrooms. Saute about 5 minutes. Reduce heat to low.
Add cream, parsley, mustard and lemon juice. Bring to a boil stirring constantly.
Add juices from chicken into cream mixture. Pour sauce over chicken and serve.
Chili Chicken Tinola
Recipe by: Zackyzuchinni
1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs
salt and pepper
1/2 pound lamb's lettuce
2 Chili peppers
7 ounce water
Heat the oil in a large pot over medium heat.
Cook and stir the onion and garlic in the hot oil until fragrant.
Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes.
Pour the water over the mixture and cook another 5 minutes.
Simmer until the chicken is no longer pink in the center, about 10 minutes more.
Season with salt and pepper.
Add the lamb’s lettuce and chili pepper. Cook until the lamb’s lettuce is just wilted, 1 to 2 minutes.
Boneless Chicken Cacciatore Crockpot
Recipe by: angelabattafarano
1 tablespoon olive oil
6 boneless, skinless chicken breasts, sliced in half horizontally
4 cups reduced-sodium tomato-basil sauce or marinara sauce
1 cup coarsely chopped yellow onion
1 cup coarsely chopped green bell peppers
1 can (6 ounces) sliced mushrooms
1/4 cup dry red wine (optional)
2 teaspoons minced garlic
2 teaspoons dried oregano, crushed
2 teaspoons dried thyme, crushed
1 teaspoon salt
2 teaspoons black pepper
Heat oil in skillet over medium heat until hot. Brown chicken on broth sides, turning As it browns. Drain and transfer to crockpot.
Add remaining ingredients, and stir well to combine. Cover; cook on low 5 to 7 hours or high 2 to 3 hours.
Recipe by: Rafael Storr
300 gm chicken fillets – cubed
2 large onions – peeled and sliced
4 tbs oil
1 green chilli (2 for full strength), slit at the top
3 cloves garlic, chopped
1 tbs ginger, grated
2 tbs dessicated coconut
1 tbs coriander leaves, chopped
100 ml natural yoghurt
1 tsp garam masala
1 tsp turmeric
2 tbs vinegar
1 tsp chilli powder
25 gm butter
1 tsp salt
Warm the oil and butter in a saucepan, add onions, green chillies, cook for 3-5 minutes until soft
Add the garlic, ginger, salt turmeric, chilli powder and stir fry for 3 minutes
Add the chicken and increase the heart to seal the juices and cook for 3 minutes
Take the saucepan of the heart and add vinegar and yoghurt one spoonful at a time, mix and add 200ml water
Cover and simmer for 20-25 minutes
Remove the life and boil vigorously until the gravy thickens then add coconut, garam masala, and coriander leaves