CHICKEN SOUP WITH SWEET POTATOES RECIPES
PIRI-PIRI CHICKEN WITH SMASHED SWEET POTATOES & BROCCOLI ...
Serve up an easy one-pan traybake of piri-piri chicken with sweet potatoes and broccoli. As well as being simple to make, it delivers three of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course, Supper
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.
- Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table.
Nutrition Facts : Calories 662 calories, FatContent 23 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 40 grams sugar, FiberContent 15 grams fiber, ProteinContent 32 grams protein, SodiumContent 2.1 milligram of sodium
THAI CHICKEN AND SWEET POTATO SOUP RECIPE | BBC GOOD FOOD
A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics
Provided by Caroline Hire – Food writer
Categories Dinner, Soup
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield Serves 2 as a main or 4 as a starter
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
- Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
- Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.
Nutrition Facts : Calories 360 calories, FatContent 18.1 grams fat, SaturatedFatContent 12.4 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 10.8 grams sugar, FiberContent 3.2 grams fiber, ProteinContent 19.2 grams protein, SodiumContent 2.1 milligram of sodium
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THAI CHICKEN AND SWEET POTATO SOUP RECIPE | BBC GOOD FOOD
A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Soup
Cuisine Thai
Calories 360 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Soup
Cuisine Thai
Calories 360 calories per serving
- Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.
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CHICKEN CURRY WITH SWEET POTATOES AND ... - NYT COOKING
I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you?
Then one day my mother set me straight. It’s one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety.
You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot.
When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she’d be proud.
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Reviews 5
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Calories 1067 per serving
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Reviews 5
Total Time 1 hours 20 minutes
Calories 1067 per serving
- Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.
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SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS RECIPE ...
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They’ll cook faster than the thighs. Remove them when they’re ready, but let the vegetables roast until they thoroughly golden and tender.
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Reviews 4
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Reviews 4
Total Time 1 hours 10 minutes
Calories 605 per serving
- To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
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CHICKEN POTPIE SOUP RECIPE: HOW TO MAKE IT
My grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added the delicious soup for it. —Karen LeMay, Seabrook, Texas
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Reviews 4.6
Total Time 40 minutes
Category Dinner, Lunch
Calories 614 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Dinner, Lunch
Calories 614 calories per serving
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk, cover and refrigerate for 30 minutes or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pie crust toppers.
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CHICKEN POTPIE SOUP RECIPE: HOW TO MAKE IT
My grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added the delicious soup for it. —Karen LeMay, Seabrook, Texas
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Dinner, Lunch
Calories 614 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Dinner, Lunch
Calories 614 calories per serving
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk, cover and refrigerate for 30 minutes or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pie crust toppers.
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CHICKEN AND RICE SOUP RECIPE | BON APPéTIT
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Reviews 4.5
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