Posts Tagged Chicken
Chicken in Tomato and Fenugreek Sauce
Posted by Van Santos in Chicken, Indian on May 26th, 2010
I picked up an Indian Cookbook over the weekend and opened to a random page for my next experiment. Wouldn’t you know it, I landed on Chicken in Tomato and Fenugreek Sauce.
Of course, I seeing that I like to do things my own way I altered the recipe but you get the idea.
Needed:
1 lb of cubed chicken (I strongly suggest dark meat. I only used white as that is what I had in the freezer)
3 tbsp of lime juice (left over from the last dish)
4 tbsp of olive oil
1 white onion, diced
2 tsp ginger paste
2 tsp garlic paste
2 1/2 tsp sea salt
1/2 tsp ground turmeric
1 tsp chili powder
1 tbsp coriander
15 oz can of diced tomatoes
1 tbsp fenugreek powder
1/2 garam masala
Handful of chopped cilantro
4 diced green chiles
1/2 cup warm water
Ready to go?
1 – Toss your diced chicken into a bowl, add 2 tsp of salt and your lime juice. Cover, shake and let sit for 30 mins.
2 – In a large skillet over medium heat, add your oil and onion. Cook for 5 to 7 minutes. Stir.
3 – Add the ginger, garlic paste and continue to stir for roughly a minute.
4 – Toss in your turmeric, chili powder, coriander and stir. Heat for roughly one minute, then reduce your heat to medium-low.
5 – Add your tomatoes and cook for roughly 5 minutes. Check the taste, if needed add the additional 1/2 tsp of salt.
6 – Place in your chicken (juice and all), raise the heat to high, and cook for 5 minutes.
7 – Add your half cup of water, reduce heat to medium and cook for 10 minutes until the sauce begins to thicken up.
8 – Add your fenugreek, cilantro leaves (save a few for the final plating), garam masala and chilis and cook for a few minutes, until the chilis become a bit tender.
9 – Plate over rice, add some cilantro and serve!
This is full of flavor and taste. It doesn’t have too much kick, as some may expect, and the cilantro pulls everything together. I hope you enjoy.
PS – Did anyone notice the cost of Chicken going up a rather large amount recently?
Lime Chicken Fajitas with Cilantro Rice
Posted by Van Santos in Chicken on May 23rd, 2010
Folks, this is a very easy recipe that does not fall short on flavor. With as little as 15 mins prep time, 15 minutes or marinade, and 10 minutes of cooking you can have an outstanding little meal.
Needed:
1 lb. thinly cut chicken breast, sliced into strips
1 bottle of lime juce
2 tablespoons of garlic salt
1 tablespoon of chili powder
2 red jalapeño peppers, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 tablespoons of olive oil (for searing the chicken)
flour tortillas
1 cup of cooked white rice
Diced Cilantro
Ok, like I said, this is really easy… take your sliced chicken and place it into a small air tight container and pour enough lime juice to just cover the chicken. Add in your garlic salt and chili pepper. Place a lid on and shake. Put in the fridge and repeat 3 times (roughly every 5 minutes).
Add your olive oil to your cast iron pan, heat her up and remove roughly 4 to 5 strips of chicken from the marinade. Sear the meat on each side for 2 minutes or until it get brown. As the chicken is thinly sliced it will cook very quickly. Remove from the pan, place in a fresh bowl and repeat until you have cooked all of the chicken.
Using the same pan, quickly heat up your peppers. While the jalapeño peppers may be hot for some, the bell peppers should counter act the capsaicin when eating together.
With the peppers and chicken complete, take your chopped cilantro and mix with your white rice. Assemble your plate and you are done!
Prosciutto Wrapped Chicken with Poblano Peppers and Sun Dried Tomatoes
Posted by Van Santos in Chicken on April 22nd, 2010
Chicken Basil Calzones
Posted by Eileen Devlin in Chicken, Italian, Low Calorie, Main Course on April 5th, 2010
So here we are on “I-need-a-shortcut” night. This was perfect for a quick dinner or for something on-the-go. Using ground chicken breast is also a leaner alternative to beef but feel free to use ground sirloin if you so desire! The biggest shortcuts here are that you are using prepared pizza sauce and dough. If you haven’t noticed already I am usually picky about what I eat (as in low calorie = usually means fresh ingredients) and so these already prepped products came from a store that uses only fresh ingredients. So, naturally, I would encourage the same.
2 garlic cloves, minced
1 lb ground chicken
3/4 c prepared pizza sauce
1/4 tsp crushed red pepper
1/4 c chopped fresh basil
1 (13.8 oz) can refrigerated pizza crust dough
1/2 c shredded part-skim mozzarella cheese
1. Preheat oven to 425.
2. Heat a large skillet over med-high heat and prep with spray. Add garlic and chicken to pan; saute for 5 mins or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 mins, stirring occasionally. Remove from heat; stir in basil. Let stand about 10 mins to thicken.
3. Unroll your dough onto a baking sheet coated with spray. Cut dough into quarters. Pat each portion into an 8 x 6 rectangle. Divide chicken mixture evenly among rectangles (place in center); top each serving 2 tbsp cheese. Working with one rectangle at a time, fold dough in half over filling (don’t worry about stretching it), pinching edges to seal.
4. Bake at 425 for 12 mins or until golden. Makes 4 servings.
These were delicious and filling! I would probably add more red pepper since I needed a bit more kick. And obviously the variations are endless here. Have fun!
Nutritional Information:
Calories: 459
Fat: 7.1 g
Protein: 39.1 g
Carbohydrate: 56.4 g
Fiber: 3 g
Cholesterol: 74 mg
Sodium: 919 mg
Chicken and Wild Mushroom Hash Cakes with Garlic and Red Pepper Broccoli
Posted by Eileen Devlin in Chicken, Low Calorie, Main Course, Poultry, Site News, Vegetables on March 18th, 2010
With all the previous potato talk – here’s another way to enjoy our favorite starch! I came across this recipe and knew I had to try this. Just think. . .you can take your poultry or mashed potato leftovers and turn them into some fried goodness 
I think I’m salivating again. . .
Hash Cakes:
2 c chopped shiitake mushroom caps
1 garlic clove, minced
2 c chopped cooked chicken/turkey
2 c mashed cooked baking potatoes
3/4 c panko bread crumbs
1/2 c shredded Cheddar cheese
1/3 c thinly sliced green onions
1.5 tbsp finely chopped fresh thyme
1/4 tsp salt
1/4 tsp black peppper
1 tbsp canola oil
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and garlic to pan; saute 5 minutes or until tender, stirring frequently. Combine mushroom mixture, chicken, potatoes, 1/4 c panko, and next 5 ingredients in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/2 in thick patty. Refrigerate 10 minutes. Dredge patties in remaining 1/2 c panko.
2. Heat 1.5 tsp oil in a large nonstick skillet over medium-high heat. Add the patties and cook 2 minutes on each side – you might need to do this in batches. Yields 4 servings (2 patties each).
***I served this with a side of broccoli (2 cloves minced garlic and 1/4 tsp crushed red pepper – sauteed with broccoli — you can also use broccolini – and simmered with 1/2 c water, covered, for about 6-7 minutes) and cranberry sauce.
This was so delicious! That’s all I have to say about this.
Nutritional Information:
Calories: 263
Fat: 10 g
Protein: 25.1 g
Carbohydrate: 18.2 g
Fiber: 2.2 g
Cholesterol: 68 g
Sodium: 556 mg
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
Chicken with Roquefort
Posted by Eileen Devlin in Low Calorie, Main Course, Poultry on February 2nd, 2010
Grilling never gets old and is so much healthier for you. . .and if you like strong blue cheeses you will love this recipe!
Your chicken recipe:
1-6 oz carton plain fat free yogurt
1/2 c chopped red onion
2 tbsp crumbled Roquefort or other blue cheese (I used Maytag which is stronger than regular blue cheese and is comparable to the Roquefort – it was difficult to find this for some reason but it crumbles well)
1 tbsp snipped fresh chives
1/8 tsp black pepper2 med pears, cored and halved lengthwise
lemon juice
4 skinless, boneless chicken breast halves (1-1.25 lbs total)
1/2 tsp dried Italian seasoning, crushed
1/4 tsp salt
1. For sauce, in a small bowl, combine yogurt, red onion, cheese, chives, and pepper. Cover and chills until ready to serve. Brush cut sides of pears with lemon juice and set aside.
2. Sprinkle chicken with Italian seasoning and salt. Grill for approx. 5 mins and then turn. Place pears on grill, cut sides down. Grill together for about 7-10 mins or until chicken is no longer pink and pears are just tender. Serve with sauce and side of your choice! Makes 4 servings.
Only so much room on my stovetop grill but I made it fit.
. . .with a generous helping of your sauce. . .
I had an idea of what to expect of the flavor combination because I love fruit and cheese together. The sweetness of the pears was excellent against this cheese; pretty soon I found myself dipping the fruit into the cheese sauce. The chicken was tender and juicy and now I’m in love with this grill as everything has turned out superb on it – not to mention – super easy cleanup!
Nutritional Information:
For your chicken:
Calories: 218
Total Fat: 3 g
Cholesterol: 70 mg
Protein: 30 g
Carbohydrate: 18 g
Fiber: 3 g
Sodium: 297 mg
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.
