CHICKEN AND CARROT RECIPES RECIPES

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KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Kung Pao Chicken | Chicken Recipes | Jamie Oliver Recipes image

This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.

Total Time 45 minutes

Yield 2

Number Of Ingredients 18

1 tablespoon Szechuan peppercorns
2½ tablespoons cornflour
4 skinless higher-welfare chicken thighs (350g)
groundnut oil or vegetable oil
4 cloves of garlic
5 cm piece of ginger
2 spring onions
6 dried red chillies
2 tablespoons low-salt soy sauce
½ tablespoon rice wine vinegar
1 heaped tablespoon runny honey
50 g unsalted peanuts
1 punnet of salad cress
½ a cucumber
1 large carrot
½ a bunch of fresh coriander
1 tablespoon low-salt soy sauce
1 tablespoon rice wine vinegar

Steps:

    1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
    2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
    3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
    4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
    5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
    6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
    7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
    8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
    9. Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
    10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

Nutrition Facts : Calories 572 calories, FatContent 30.1 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 45.2 g protein, CarbohydrateContent 32.7 g carbohydrate, SugarContent 20.2 g sugar, SodiumContent 2.3 g salt, FiberContent 2.7 g fibre

CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES



Chicken and chorizo paella recipe | Jamie Oliver recipes image

I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.

Total Time 50 minutes

Yield 4

Number Of Ingredients 15

2 cloves of garlic
1 onion
1 carrot
½ a bunch of fresh flat-leaf parsley (15g)
70 g quality chorizo
2 free-range chicken thighs skin off, bone out
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato purée
1 organic chicken stock cube
300 g paella rice
100 g frozen peas
200 g frozen peeled cooked prawns from sustainable sources
1 lemon

Steps:

    1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
    2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
    3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
    4. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
    5. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
    6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
    7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 494 calories, FatContent 12 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 26.5 g protein, CarbohydrateContent 75.7 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 1.6 g salt, FiberContent 5.7 g fibre

More about "chicken and carrot recipes recipes"

KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving
    1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
    2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
    3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
    4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
    5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
    6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
    7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
    8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
    9. Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
    10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.
See details


CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES
I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
    1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
    2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
    3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
    4. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
    5. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
    6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
    7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
See details


CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES
I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
    1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
    2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
    3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
    4. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
    5. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
    6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
    7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
See details


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