Archive for category Chicken
Chicken and Noodles
Posted by Eileen Devlin in Chicken, Low Calorie, Main Course, Pasta, Poultry, Vegetables on March 3rd, 2010
(Oh I have so many things to post. . .) I know everyone has their own version of this dish as it is comfort food at its finest. I loved the fact that with this recipe you made the noodles yourself, which was surprisingly, not difficult! Feel free to vary the recipe and let me know how it goes.
You’ll need:
1/2 c all purpose flour, plus more as needed
1/2 large beaten egg
2 tbsp fat free milk
3 c fat free low sodium chicken broth
1 c diced cooked chicken (about 6-8 oz)
1.5 c no salt added frozen mixed veggies (or choose your own fresh)
1/4 tsp dried thyme, crumbled
1/4 tsp salt
1/4 tsp pepper
1/3 c water
3 tbsp flour
1. For the noodles, mix first 3 ingredients until you form a ball. Lightly flour a cutting board and kneed the dough for about 1-2 mins. Cover with a dry dish towel and let rest for 15 mins.
2. Roll the dough out to a 9 x6 in rectangle. Using a pizza cutter or knife, cut the dough into strips about 3 in long and 1/2 wide. Cover with dish towel and set aside.
3. In a medium saucepan, stir together the broth, chicken, veggies, and seasonings (not water and flour). Cover and bring to boil over high heat. Reduce heat to medium-high. Add the noodles; cook for 4-5 mins, stirring occasionally.
4. In a small bowl, whisk the water and flour together and stir into the mixture. Cook for a few more minutes until it has thickened a bit. Serves 3 (1.5 c servings)
Nutritional Information:
Calories: 235
Total Fat: 2. 5 g
Cholesterol: 40 mg
Sodium: 328 mg
Carbohydrate: 29 mg
Fiber: 3 g
Protein: 22 g
Kiwifruit Chicken Tostadas
Posted by Eileen Devlin in Chicken, Low Calorie, Main Course, Poultry, Snacks on January 28th, 2010
I love blending fruit and meat together. . .and this is just one of this instances 
This makes a great lunch or snack and for dinner you can pair with beans and/or rice.
Get started:
1/2 tsp ground cumin
1/8-1/4 tsp crushed red pepper (I used 1/4 tsp)
1/8 tsp salt
8 0z skinless, boneless chicken breasts
1 tsp canola oil
4 – 6 in corn tortillas or purchased baked tostada shells (I usually go for crispy!)
2 c shredded romaine
3 kiwifruits chopped and/or 2 plum tomatoes chopped
1/2 c shredded reduced fat Monterey Jack cheese
1. In a small bowl combine cumin, red pepper and salt. Brush all sides of the chicken with oil and sprinkle evenly with cumin mixture.
2. Place on a grill uncovered for approx 12-15 minutes and turn halfway through until no longer pink.
3. Cut chicken in bite size strips and assemble on top of tostadas with lettuce, fruit/tomato, and cheese. Makes 4 servings. (Of course with recipes like this you can always make more depending on how much you happen to have on hand. I say you’ll need more, these are delicious!)
A little sweet and a whole lot of savory!
***I was worried while grilling that there wasn’t enough of the cumin mixture on there. I made sure the chicken wasn’t dry so a lot of the flavor still came through. I think next time I would make a bit more of the cumin mixture and even add a bit more red pepper because I love kick but that’s about all the tweaking I would do. Oh! And if you didn’t care about the low cal of course add sour cream and avocado and even a little cilantro/red onion.
Nutritional Information:
Calories: 208
Total Fat: 6 g
Cholesterol: 43 mg
Protein: 19 g
Carbohydrate: 21 g
Fiber: 4 g
Sodium: 238 mg
Indian Butter Chicken Over Basmati Rice
Posted by Van Santos in Chicken, Indian on January 17th, 2010
Ok, time for yet another new dish – Indian Butter Chicken. Having never even eaten the dish before, I wasn’t sure who it was supposed to turn out… talk about a shot in the dark!
Here we go – Ingredients
Let’s start making the sauce:
1) Heat 2 tablespoons of oil in a large saucepan over medium high heat. Saute shallot and onion until translucent.
2) Stir in butter, lemon juice, ginger and garlic pastes, garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute.
3) Add tomato sauce, cook for 5 minutes, make sure to stir.
4) Add in half-and-half and yogurt, stir.
5) Reduce heat to low, simmer for 10 minutes, stirring frequently.
6) Remove from heat and set aside.
The Butter Chicken Sauce, cooking away.
For the chicken:
1) Heat 2 tablespoons oil in a large heavy skillet over medium heat.
2) Cook chicken for about 10 minutes.
3) Reduce heat, and season with 2 teaspoons garam masala and cayenne.
4) Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
5) Stir cooked chicken into sauce.
Chicken cooking (the action shot!)
6) Next you’ll mix together the cornstarch and water, then stir into the sauce. Cook for 10 minutes.
7) Serve over basmati rice and enjoy
Indian Butter Chicken!
From what I was told by my resident Indian food expert, my wife, the dish was quite good. I would agree. I really enjoy the garam masala in the dish and the sauce is so… rich… fantastic.
Chicken 65
Posted by Van Santos in Chicken, Indian on January 16th, 2010
Around the holiday time period the office I work at had a pot luck lunch. A a co-worker brought in a dish for this event that was simply magical, and it was a dish that I had never heard of before – Chicken 65.
Where does this Indian dish get it’s name? Well, there isn’t one exact answer for that one. Some say it is due to year a hotel in India started serving it, others because of a chef that may have created it… regardless of where the name came from it is a dish full of taste and eating pleasure.
The Basics of Chicken 65
The dish doesn’t call for much yet such an impressive end result is achieved. Just goes to show more isn’t always better.
Ingredients
Step one:
1. Combine the chicken, cornstarch, chili powder, paste, turmeric, and salt in a large mixing bowl. Add a few drops of food coloring to make the chicken slightly red (not dark, bloody red!) Let this marinate in the fridge for a few hours or even overnight.
2. Put the oil in the pot and wait until it is heated. Slowly add the chicken and fry until it is evenly – but not fully – cooked.
The start of Chicken 65
3. Once all the chicken is fried, place in in a separate container.
Step Two:
1. In the same pot, using the same oil, add the green chilies, curry leaves, and tomato paste.
2. Sautee and constantly stir to prevent sticking to the pot. Continue stirring/mixing until the color of the paste darkens to a deep maroon color.
3. Add the chicken back into the pot and GENTLY mix into the paste mixture.
4. You can taste test at this point and add salt if needed. Cover and cook on low heat for about 15-20 minutes.
6. if desired, garnish with coriander leaves and serve over rice.
Chicken 65 over rice. YUM!
I cannot sing the praises of this dish enough. It is full of taste with just enough kick to make on wanting more. While I made 2 pounds of this yesterday (well, less that 24 hours ago) it is all gone. If you enjoy Indian food you have to give this a try.
Lemon Garlic Chicken with Olives
Posted by Van Santos in Chicken, French, Main Course on January 11th, 2010
Sticking to my idea of trying new dishes, I saw this Lemon Garlic Chicken with Olives recipe and thought “Hey, why not”.
Let’s get to it.
- 1 4 pound chicken cut up, or chicken pieces
- 25 garlic cloves peeled
- 3/4 cup chicken broth
- 1/3 cup pitted green olives, rinsed
- 1 Tbsp chopped lemon zest
- 1/3 cup fresh lemon juice
- 2 Tbsp extra virgin olive oil
- 1/3 cup finely chopped fresh herbs (rosemary, thyme, parsley, oregano, basil, sage, etc.)
- Salt and freshly ground pepper to taste
- 1 Tbsp Unsalted melted butter
Ok, you’ll
1) Preheat oven to 425.
2) Combine the lemon zest and juice, olive oil, butter, herbs, and salt and pepper in a small bowl and stir.
3) Arrange chicken pieces in a roasting pan, place the garlic cloves all around the chicken, and pour lemon-herb mixture over them.
Chicken getting ready to head into the oven.
4) Roast for about 50 minutes or until nicely browned.
4) Remove chicken.
5) In a large pan, over a medium heat, add the roasted chicken, garlic, juice, and chicken stock. Stir.
6) Add the olives and stir, cooking a few more minutes. Serve immediately.
Lemon Garlic Chicken with Green Olives
The small change I made to the recipe was the addition of the butter… next time I will do a number of things different.
I’d love to be sitting here telling you this dish was fantastic, or that the flavors magically danced on my tongue, but that is not the case. When the recipe says it’s Lemom Garlic Chicken they really mean it’s Lemon Chicken. The Lemon was too overwhelming. Now, that is not to say it was bad, but it wasn’t a home run.
Interestingly enough, if one eats a piece of garlic, chicken and an olive at the same time the flavors seem to balance out. Eat them alone and it really doesn’t work… alone the chicken has too much lemon, the garlic has lost the kick, or the olives were too salty.
Next time I get around to this I play on significantly cutting the lemon juice, maybe just making the lemon zest the core lemon flavor, and made the base of the dish butter.
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