Chicken cordon bleu

Ingredients

• 4 skinless, boneless chicken breasts
• 60g/2¼oz emmental cheese
• 4 thin slices smoked ham (roughly 130g/4½oz)
• 8 tsp cranberry sauce
• 25g/1oz plain flour
• 2 medium free-range eggs
• 200g/7oz golden breadcrumbs
• 5 tbsp sunflower oil
• flaked sea salt and freshly ground black pepper

Method

1. Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox.
2. Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce.
3. Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it’s tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel.
4. Repeat the same method with the remaining three chicken breasts and put to one side.
5. Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate.
6. Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake.
7. Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand.
8. Flour, egg and coat the remaining chicken breasts in exactly the same way. You’ll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.)
9. Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown.
10. Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut.

Malay Fried Rice

Malay Fried Rice

Ingredients

250g cooked rice

2 chicken breast cut into strips

1 TBS oil

1 TBS Honey

2 Onions

1 Red Pepper

2 Cloves of Garlic

½ tsp chili powder

1 TBS Curry Powder

4 TBS Soy Sauce

150g Frozen peas

1 egg (per person)

Cook chicken on a high heat for a few minutes

Add honey and cook for another 5-10 minutes

Remove chicken from pan and set aside

Add onion and garlic and cook for five minutes

Add pepper and cook for 2 minutes

Add chili and curry powder – cook for a couple of minutes

Add rice and peas

Add soy sauce

Stir

Add the chicken

Fry an egg per person and serve on top of the rice

Oven Fried Wings

Ingredients for 4 portions:
2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum free)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.

For the Honey Sriracha glaze:
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish

Sweet and Spicy Chicken

INGREDIENTS

• 4 (6-ounce) boneless, skinless chicken breasts
• 2 tablespoons dark brown sugar
• 2 teaspoons ground coriander
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons dry mustard powder
• ¼ teaspoon cayenne
• 1 ½ tablespoons extra-virgin olive oil, more as needed
• 4 tablespoons Dijon mustard
• 2 teaspoons minced fresh chives

• 
  

  Nutritional Information

PREPARATION

1. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
2. In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
3. Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
4. Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

Manchurian Chicken

INGREDIENTS

• 1 ½ pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks
• ½ cup flour, more as needed
• 4 tablespoons neutral oil, like corn or canola
•  Salt and pepper
• 2 tablespoons slivered garlic
• ¼ teaspoon cayenne pepper, or to taste
• 1 cup ketchup

PREPARATION

1. Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
2. When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
3. Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

Korean Fried Chicken

Korean Fried Chicken

INGREDIENTS

1 small yellow onion, coarsely grated

2 cloves garlic, minced

½ teaspoon salt, plus more for coating

¼ teaspoon black pepper, plus more for coating

8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings

3 tablespoons Korean chili paste (gojuchang)

3 tablespoons ketchup

¼ cup sugar

2 tablespoons toasted sesame seeds, more for garnish

 Juice of 1/2 lemon

 Oil for deep frying

½ cup all-purpose flour

⅔ cup cornstarch

PREPARATION

In a medium-size bowl, combine grated onion, garlic, salt and pepper. 

Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.

In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.

Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.

Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

Spicy Chicken Wings

Hot Chicken Wings

Prep time:
20 min
Cook time:
15 min

Original Article

Return to the Good Food Channel homepage
Prep time:
20 min
Cook time:
15 min

Serves:

4
Difficulty:

Ingredients

2 tsp ground cayenne pepper, or chilli powder
2 tsp ground black pepper
2 tsp garlic powder
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp dried red chilli flakes
1 1/2 tsp granulated sugar
60 g dried onion flakes
25 g dried mixed herbs
1 1/2 tsp grated nutmeg
50 g salt
200 g plain flour
1 tsp salt
1 tsp black pepper
1 litres vegetable oil, for deep frying
For the soured cream dressing
250 ml soured cream
50 ml lemon juice
3 spring onions, sliced
1/2 tsp coarse sea salt
50 g fresh coriander, finely chopped
For the hot sauce (optional)
125 g butter
57 ml bottle tabasco

Method

1. Combine all the Cajun seasoning ingredients, season well with salt, and Leave on one side.
2. Halve chicken wings at the joint and put in a bowl. Sprinkle over one tablespoon of the Cajun seasoning, rubbing it over the chicken with your fingers. Set aside for 10-15 minutes.
3. Put the flour, salt, black pepper and remaining Cajun seasoning into a large plastic bag – preferable one that seals with a zip. Add the wings, close the bag, and shake to coat the wings in the seasoning mixture. Remove from the bag and dust off any excess coating.
4. Heat the vegetable oil to in a deep fat fryer or large pan until hot but not smoking. Fry the chicken wings, a few at a time, for 5-6 minutes, until crisp and cooked through. Drain on kitchen paper and transfer to a serving plate.
5. For the soured cream dressing: mix all of the dressing ingredients in a small bowl until well combined.
6. Serve the chicken wings with the soured cream dressing, and accompany with celery sticks and blue cheese dressing if liked.
Hot Chicken Wings and Carrot and Raisin Salad

Chicken Teriyaki

Chicken Teriyaki

INGREDIENTS

1 cup soy sauce

1 cup granulated sugar

1 ½ teaspoons brown sugar

6 cloves garlic, crushed in a press

2 tablespoons grated fresh ginger

¼ teaspoon freshly ground black pepper

1 3-inch cinnamon stick

1 tablespoon pineapple juice

8 skinless, boneless chicken thighs

2 tablespoons cornstarch

PREPARATION

In a small saucepan, combine all ingredients except cornstarch and chicken. 

Bring to boil over high heat. 

Reduce heat to low and stir until sugar is dissolved, about 3 minutes.

 Remove from heat and let cool. 

Discard cinnamon stick and mix in 1/2 cup water.

Place chicken in a heavy-duty sealable plastic bag. 

Add soy sauce mixture, seal bag, and turn to coat chicken. 

Refrigerate overnight.

Remove chicken and set aside. 

Pour mixture into a small saucepan.

 Bring to a boil over high heat, then reduce heat to low. 

Mix cornstarch with 2 tablespoons water and add to pan. 

Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. 

Remove from heat and set aside.

Preheat a grill. 

Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. 

While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. 

To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Chicken Tagine

Chicken Tagine

INGREDIENTS

FOR THE SPICE MIX

3 ½ tablespoons sweet paprika

1 teaspoon garlic powder

2 teaspoons cinnamon

3 tablespoons ground coriander

1 tablespoon plus 1 teaspoon ground turmeric

1 tablespoon ginger powder

½ tablespoon ground cardamom

2 ½ teaspoons ground allspice

FOR THE TAGINE

8 chicken thighs, approximately 3 pounds

 Kosher salt and freshly ground black pepper to taste

2 tablespoons spice mix

⅓ cup extra-virgin olive oil

3 Roma tomatoes

1 head cauliflower, cut into bite-size florets

1 large white onion, diced

3 cloves garlic, diced

1 tablespoon grated fresh ginger

1 pinch saffron

1 tablespoon tomato paste

2 cups chicken stock, homemade or low-sodium

3 tablespoons preserved lemons, approximately 2 lemons, roughly chopped

1 cup green olives, like Castelvetranos

½ bunch cilantro, leaves picked and stems discarded.

PREPARATION

Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance, 2 minutes or so. Transfer to a bowl, and allow to cool.

Preheat oven to 350. Season the chicken thighs with the salt, pepper and 2 tablespoons of the spice mix, along with 2 tablespoons of the olive oil.

Bring a large pot of salted water to a boil over high heat, and set a large bowl of ice water to the side.

 Core the tomatoes, and score an X on their bottoms.

 Boil the cauliflower florets in the water for 3 minutes, then submerge them in the ice water. 

Boil the tomatoes for 20 seconds, and chill them in the ice water as well. 

Remove the cauliflower when it is cold, and pat the florets dry.

 Peel the skin off the tomatoes, then cut them into quarters lengthwise. 

Trim away the seeds to make petals.

Heat the remaining olive oil in a large sauté pan set over medium heat, and sear the chicken in batches, starting skin-side down, until the thighs are browned.

 Remove the chicken to a large Dutch oven or tagine pot.

 Remove all but two tablespoons of the fat in pan, then return it to the heat, and brown the cauliflower and add to the chicken.

Reduce heat below the pan, and add the onion, garlic, ginger and saffron.

 Cook, stirring, until the onions are translucent, approximately 5 minutes. 

Add tomato paste and chicken stock, and simmer until reduced by 1/3.

Pour sauce over the chicken and cauliflower, cover the pot and transfer to oven for 20 minutes. 

Remove, stir in the tomatoes, preserved lemon and olives, then cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through. 

Serve the chicken in the pot, garnished with the cilantro leaves, with couscous.

 Reserve remaining spice mix for the next batch or another use. It keeps well in a sealed container.

Chicken Saltimbocca

Chicken Saltimbocca

INGREDIENTS

1 ½ pounds boneless skinless chicken breast cut into 4-ounce pieces

 Salt and pepper

1 tablespoon chopped sage, plus 24 large sage leaves

2 garlic cloves smashed to a paste

1 pinch red pepper flakes, optional

 Olive oil

6 thin slices proscuitto

6 slices fontina cheese (about 4 ounces)

PREPARATION

Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. 

Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. 

Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.

Heat a wide skillet over medium heat and add 3 tablespoons olive oil. 

When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. 

Remove and drain.

Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.

Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. 

Grill for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.

Chicken Adobo

Chicken Adobo

INGREDIENTS

1 cup coconut milk

 ¼ cup soy sauce

 1½ cup rice vinegar

12 garlic cloves, peeled

3 whole bird’s-eye chilies or other fiery chili

3 bay leaves

 1½ teaspoons freshly ground black pepper

1.3kg chicken thighs

PREPARATION

Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.

Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.

Heat grill

Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.

Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. 

Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

Coke Brined Fried Chicken

NGREDIENTS

FOR THE BRINE:

• 5 cups Coca-Cola
• 1 tablespoon kosher salt
• 10 sprigs fresh thyme
• 4 cloves garlic, peeled and sliced
• 4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula
• 8 to 12 chicken thighs, preferably free-range, organic

FOR THE SEASONED FLOUR:

• 3 cups all-purpose flour
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 2 teaspoons smoked Spanish paprika
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon cayenne pepper

FOR THE FRYING:

• 3 cups peanut oil
• 1 cup lard, optional, or replace with peanut oil

FOR SERVING:

•  Hot sauce

PREPARATION

1. Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.
2. Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
3. Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.
4. Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.
5. The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 180 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.

Baked Cuban Chicken and Rice

For stock

• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp soft dark brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• pinch salt
• pinch white pepper
• olive oil
• 1pint chicken stock
• 35ml rum

For chicken

• olive oil
• 200g/ chicken breast, cut into chunks

For sausages mix

• 100g spicy sausage/Chorizo, chopped
• 1 carrots, sliced
• 1 onion, sliced
• 1 garlic clove, sliced
• 175g/ short grain rice
• 2 tomatoes, roughly chopped (or half tin chopped)
• Half tin mixed beans
• 1 tbsp chopped fresh parsley
• 50g butter
• salt and freshly ground black pepper

Preheat the oven to 180C/350F/Gas 4 and butter a casserole dish.

For the stock, mix the spices and seasoning together in a bowl and blend with the little olive oil.

Stir the spice mix into the chicken stock and add the rum.

For the chicken, heat the oil in a large frying pan and add the chicken. Fry until golden-brown then remove and set aside.

For the sausage mix, fry the sausage, carrot, onion and garlic until soft. Remove and place in a bowl.

Add the rice, tomatoes, beans, parsley and the butter to the sausage mix and season well.

Put half of the mix into the casserole dish. Layer the chicken on top and cover with the rest of the mix. Pour over the stock and cover.

Place in the oven for about 30 minutes until the rice is cooked.

Trinidad Curry

Trinidad Curry

Ingredients

• 4 pounds Chicken Pieces (I Used Legs And Thighs), Rinsed, Skin And Fat Removed
• 2 teaspoons Salt
• Cracked Black Pepper
• 1 teaspoon Yellow Mustard
• 1 whole Medium Onion, Halved
• 1 whole Tomato, Quartered
• 8 cloves Garlic
• 8 sprigs Cilantro
• 2 Tablespoons (rounded) Curry Powder (I Used A Trini Mix)
• 2 teaspoons Turmeric
• 4 Tablespoons Vegetable Oil
• Jalapeno Pepper, Sliced (optional)
• Potatoes (optional)

Preparation Instructions

Place chicken in a bowl. Sprinkle with salt and add mustard.

In a food processor, chop half the onion, tomato, cilantro, garlic, and black pepper (or jalapeno/habanero).

Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.

After chicken has marinated, make the curry slurry: 

Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.

In a large skillet, heat the vegetable oil over medium-low heat. 

Pour in the curry slurry and cook for a few minutes, stirring constantly. 

Curry slurry will deepen in color. 

If the mixture becomes too dry during cooking, add a little water.

When the curry slurry has become a thick paste, chop the other half of the onion and add it in. 

Allow the onions to soften, then add in the chicken. 

Stir to coat the chicken, then cook, half covered, for five minutes. 

Turn the chicken, then add in 1 to 2 cups of water. 

Shake the pan and allow the chicken to cook until done, stirring every five minutes. 

Cook for about 20 to 15 minutes.

At the end, be sure to taste and adjust salt and pepper. 

Serve chicken over rice; spoon sauce over the top.

Beer and Brown Sugar Chicken Sliders

Beer and Brown Sugar Pulled Chicken Sliders

(Slow Cooker)

Ingredients

• ¼ cup tomato paste
• 3 tbs soy sauce
• 3 tbs balsamic vinegar
• 1 tbs Worcestershire sauce
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/3 cup brown sugar, packed
• 12 ounces porter beer (high ABV dark beer works best)
• 6 boneless skinless chicken thigh fillets
• 18-20 slider buns

Directions

In a small bowl whisk together the tomato paste, soy sauce, balsamic vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder and brown sugar.

Add the sauce, chicken and beer to a slow cooker. 

Cook on low for 4 hours or until chicken pulls apart easy with a fork.

Using two forks, shred chicken.

Scoop chicken into slider buns.

Salt and Pepper Chicken

Salt and Pepper Crispy Chicken

• 500g Chicken (Strips or diced)
• 1 egg
• 3 cloves of garlic
• 2 spring onions
• a red chilli
• half a green pepper
• 2tbsp flour and
• 3 tbsp rice flour ( or Gram Flour)
• white & black pepper to taste
• salt to taste
• soy sauce

The method

slice the chicken into small slices like your little finger size

put the chicken in a mixing bowl and spoon over it the beaten eggs

add a bit of pepper, salt and soy sauce

now mix that all together thoroughly

put this sticky chicken mixture into the flour, press the flour into the meat as you are mixing with your hands

heat the oil to about 170C

put the chicken pieces in and don’t stir it straight away let the coating harden onto the chicken, you don’t want to break it all off by stirring too early

when golden brown take out the chicken

re-heat the oil to very hot and re-introduce the chicken to the oil

the oil clears in a couple of minutes now take the chicken out and drain it of oil

fry the basil leaves (very hot oil again is best)

now dry fry the rest of the spices/ingredients (garlic, spring onion, green pepper, chili)

keep stirring it so it doesn’t burn, fry them until they aren’t wet anymore but are crispy

now into the pan add the chicken and basil from before to mix the whole lot together, add some more salt and a liberal sprinkling of black pepper

serve with rice and vegetables, you have a traditional Taiwanese main meal

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As usual Joanne has recorded a cooking video so you can follow the exact method step by step, as she prepares the Taiwanese crispy salt and pepper chicken 香酥椒鹽肉條. It’s good to watch the timings of adding the ingredients and you can see how the ingredients are chopped into correct sizes, and lots of other things, remember a picture says a thousand words and a video is 1000s of pictures.

http://taiwanduck.com/how-to-make-taiwanese-crispy-salt-and-pepper-chicken/

Jerk Chicken

Jerk Chicken

ingredients

• 2 chicken breasts
• 1large onion
• 1 red pepper
• 2 garlic cloves
• 1 sweet potato
• 1 medium chilli
• 1 TBS tomato puree
• 200ml chicken stock
• 50ml tomato sauce (passatta or blended chopped tomato)
• 100ml pineapple juice
• 1-2 TBS Jerk spice

instructions

Chop onion & garlic. And put in the pan with oil on a low heat for (at least) 5 minutes while you prepare everything else

Dice red pepper. Slice chilli. Cube sweet potato. Cube chicken.

Add the tomato puree and cook for at least 5 minutes

Add in chicken pieces & spice mix. Cook chicken until it goes white (5 mins)

Add in everything else (peppers, chilli, stock, pineapple juice and sweet potato).

Bring to the boil, then reduce heat to simmer for 30 mins (or until sweet potato is soft.

Jambalaya

Jambalaya Serves 3-4

20 minutes preparation: 50 minutes cooking

Jambalaya is a rice, meat and seafood stew from Louisiana. Traditionally the cooking starts with the so-called 'trinity' of onion, green pepper and celery which begins many dishes from the Deep South, but thereafter almost anything goes. The name is a jumble of jambon, the French word for ham, and alaya, which means rice in an African dialect, and consequently the dish usually includes a spicy pork sausage of some sort, although often ends up with ham. Whatever the ingredients, a good jambalaya is always spiked with plenty of chilli. My version of this easygoing dish is made even more colourful with red onions and red peppers and I have purposely restrained the chilli-heat by using cayenne at the beginning of the cooking and adding Tabasco towards the end, while serving Tabasco and a wedge of lemon alongside so that people can adjust the dish to suit their own heat threshold. A good supply of ice-cold beer is essential.

Ingredients

• 2 red onions,
• 2 plump garlic cloves
• 1 red pepper
• 1 celery heart
• 2 tbsp cooking oil
• 1 bay leaf '
• ½ tsp cayenne pepper
• 2 large skinless boned chicken thighs
• 2 pepperoni sausages or 50g/2oz sliced chorizo
• 200g/7oz raw giant tiger prawns with shells
• ½ tsp Tabasco sauce
• 250g/8oz basmati rice
• 400g/14oz can whole Italian tomatoes
• 500ml chicken stock
• 1 tbsp finely chopped parsley 1 lemon (for wedges) salt and freshly ground black pepper

Instructions

Peel and chop the onions and garlic.

Core, deseed and dice the red pepper.

 Trim and slice the celery, setting aside the leaves, rinse and drain.

Heat the oil in a 2-litre/3%-pint heavy-based flameproof casserole and stir in the onion and garlic.

Cook for about 5 minutes then add the red pepper, celery and bay leaf.

Season with salt and pepper and cayenne and cook for about 10 minutes more while you prepare everything else.

Cut the chicken into chunks,

Slice the pepperoni chunkily or halve the chorizo.

 If the prawns are frozen, slip into warm water for about 5 minutes and remove the shells.

Place the prawns in a bowl and toss with the Tabasco.

Stir the chicken into the vegetables and, when it's changed colour, add the pepperoni, if using, the rice and the canned tomatoes with their juice.

Add the stock.

Bring to a simmer, cover the pan and cook for 20 minutes.

 By now the rice will have absorbed most of the liquid but the jambalaya should be nicely moist.

 If it isn't, add a little more stock.

Stir in the prawns, cover the pan again and cook for 10 more minutes.

 Sprinkle over the celery leaves and parsley and serve with lemon wedges and the Tabasco bottle.

Honey and Chili Chicken Wings

Honey & Chilli Chicken wings

Ingredients

• 1kg chicken wings
• 1 tbs olive oil
• 2 tsp salt
• 2 tsp pepper
• Other seasoning (paprika, turmeric, whatever)
• I tbs Chilli sauce
• Flour

For glaze

• 25g butter
• 2 tbs honey
• 2 tbs chilli sauce

Instructions

Wash chicken

Put salt, pepper & other seasoning in bowl

Add oil & chilli sauce

Put the chicken in & mix round to coat the chicken.

Put a load of flour in a Tupperware box or bag, add the chicken & toss until it is coated.

Put the chicken on a baking tray & cook in the oven (180c) for 30 minutes, turn over the chicken & cook for another 30 mins

15 minutes before the chicken is due to come out start the glaze

Add the butter, honey & chilli sauce to a pan & heat til it starts to bubble, let it bubble for a few minutes then turn the heat down & leave til the chicken comes out.

When the chicken is cooked put it back in a bowl & pour over the glaze, mix round so it is all coated. Cover & leave to stand for 10 minutes

Dr Pepper Chicken

Dr Pepper Chicken 

Ingredients

• 4 -6 boneless, skinless chicken breasts
• 1/2 c. Dr. Pepper
• 1/2 c. barbecue sauce
• 1/2 c. ketchup
• 1 Tbs brown sugar
• salt and pepper to taste

Instructions

Salt and pepper chicken and arrange in a 13 x 9 baking dish.

Mix together 1/2 cup of Dr. Pepper, 1/2 cup of barbecue sauce and 1/2 cup of ketchup.

Pour it over the chicken. Sprinkle with brown sugar and bake at 180 degrees uncovered for 1 hour.

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