CONFETTI CHICKEN RECIPES

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CONFETTI CORN RECIPE | INA GARTEN | FOOD NETWORK



Confetti Corn Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Steps:

  • Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
  • Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Nutrition Facts : Calories 157 calorie, FatContent 9.5 grams, SaturatedFatContent 3 grams, CholesterolContent 10 milligrams, SodiumContent 494 milligrams, CarbohydrateContent 18 grams, FiberContent 2 grams, ProteinContent 3 grams, SugarContent 6 grams

CHICKEN TIKKA MASALA – INSTANT POT RECIPES



Chicken Tikka Masala – Instant Pot Recipes image

Chunks of marinated chicken in a creamy spiced curry sauce.

Provided by Chop Secrets

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 people

Number Of Ingredients 17

1 1/2 cups plain yogurt
2 tbsp lemon juice
2 cloves garlic (minced)
1 tbsp garam masala
1 tbsp fresh ginger (minced)
2 lbs chicken breast (boneless and skinless)
2 tbsp olive oil
1 medium onion (finely diced)
5 cloves garlic (minced)
1 tsp turmeric
1 tbsp garam masala
2 tsp chili powder
14 oz diced tomatoes ((one can), undrained)
15 oz tomato sauce
3/4 cup heavy cream
3 tbsp chopped cilantro
Cooked rice (naan or roti for serving (optional))

Steps:

  • Combine the Chicken Mixture ingredients in a ziplock bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion, garlic, turmeric, garam masala and chili powder to the pot and saute until onion is soft, 3-4 minutes.
  • Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add the chicken and the yogurt marinade to the pot and stir.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for strong>5 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a cutting board and coarsely chop.
  • Stir in the cream, add back the chicken and adjust the seasonings.
  • Garnish with cilantro and serve warm over rice or with naan or roti.

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