Ingredients
cooking spray
8 small red potatoes, halved
1 (16 ounce) jar four cheese Alfredo sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 1/2 pounds skinless, boneless chicken breast halves, cut into large chunks
4 Roma (plum) tomatoes, quartered
4 cloves garlic, peeled
1 tablespoon chopped fresh rosemary
12 pitted kalamata olives, cut in half
Directions
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C)
Prep Time:25 Min Cook Time:30 Min Ready In:55 Min
SERVES 6
Sunday, June 12, 2011
Green Chile Chicken Stew
Ingredients
1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4 habanero peppers, seeded and minced
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes (optional)
3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste
DIRECTION
Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.
SERVES 8
1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4 habanero peppers, seeded and minced
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes (optional)
3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste
DIRECTION
Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.
SERVES 8
PAPER FRIED CHICKEN
INGREDIENTS :
300 gms shredded raw chicken
3-4 flakes of garlic-crushed,
1/4 tsp crushed ginger
1/4 tsp each of salt,pepper.sugar,ajinomoto
1 tbsp soy sauce,1 tbsp sherry or gin
1 tbsp cornflour
1 egg
butter paper - cut into 6" x 6" squares
PREPARATION:
Mix all the ingredients of the filling together.
Divide the filling into 8 portions.Place filling on one side of the square piece of butter paper.Roll upwards to get a long roll.Push side of the paper to seal the filling.
Deep fry with the paper to brown before serving.Arrange in a flat serving dish along with tha paper and garnish with shredded lettuce leaves.
SERVES 8
300 gms shredded raw chicken
3-4 flakes of garlic-crushed,
1/4 tsp crushed ginger
1/4 tsp each of salt,pepper.sugar,ajinomoto
1 tbsp soy sauce,1 tbsp sherry or gin
1 tbsp cornflour
1 egg
butter paper - cut into 6" x 6" squares
PREPARATION:
Mix all the ingredients of the filling together.
Divide the filling into 8 portions.Place filling on one side of the square piece of butter paper.Roll upwards to get a long roll.Push side of the paper to seal the filling.
Deep fry with the paper to brown before serving.Arrange in a flat serving dish along with tha paper and garnish with shredded lettuce leaves.
SERVES 8
CHICKEN MULLIGATAWNY SOUP
I LEARNT THIS FROM AN ANGLO INDIAN FRIEND
INGREDIENTS :
½ kg chicken chopped into medium size pieces
1-teaspoon chilly powder 2-teaspoons pepper powder
1-teaspoon cumin powder 1-teaspoon coriander powder
1-teaspoon crushed garlic 2 big onions sliced
1 cup coconut paste / coconut milk Salt to taste
2 cloves 2 small pieces cinnamon
2 cardamoms 1 tablespoon oil / butter
Cook the chicken and all the ingredients with 8 to 10 cups of water in a large vessel on high heat till it boils . Lower the heat and simmer for at least one hour till the soup is nice and thick. Garnish with mint leaves. Serve with bread or rice.
SERVES 8
TIME -45 MINUTES
INGREDIENTS :
½ kg chicken chopped into medium size pieces
1-teaspoon chilly powder 2-teaspoons pepper powder
1-teaspoon cumin powder 1-teaspoon coriander powder
1-teaspoon crushed garlic 2 big onions sliced
1 cup coconut paste / coconut milk Salt to taste
2 cloves 2 small pieces cinnamon
2 cardamoms 1 tablespoon oil / butter
Cook the chicken and all the ingredients with 8 to 10 cups of water in a large vessel on high heat till it boils . Lower the heat and simmer for at least one hour till the soup is nice and thick. Garnish with mint leaves. Serve with bread or rice.
SERVES 8
TIME -45 MINUTES
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