HOW TO COOK CHICKEN DRUMETTES RECIPES

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DELICIOUS CHICKEN PAELLA RECIPE| JAMIE MAGAZINE RECIPES



Delicious chicken paella recipe| Jamie magazine recipes image

This paella-style dish is a simple one-pan meal that makes the most of tasty and cheap chicken drumettes. (This is the meaty upper part of a chicken wing – if separating your own wings, keep the tips and use them to make soup or stock.) If you’re feeling flush, add a pinch of saffron to the tomato pureé for a more complex flavour, but it’s still nice and smoky without.

Total Time 1 hours

Yield 8 to 10

Number Of Ingredients 13

400 g quality chorizo
1 small onion
50 g jarred piquillo peppers
½ a bunch of fresh flat-leaf parsley
22 free-range chicken drumettes
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
2 tablespoon tomato pureé
400 g Bomba paella rice
120 ml white wine
750 ml organic chicken stock
200 g frozen peas
1 lemon

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Slice the chorizo, peel and finely dice the onion, and finely dice the peppers. Pick and finely chop the parsley.
    3. Season the drumettes all over with sea salt and black pepper. Place a 30cm ovenproof sauté pan over a medium-high heat, add the oil, then add the chicken drumettes, in batches, and brown well on all sides. Remove the chicken from the pan and set aside.
    4. Add the chorizo and onions to the pan, and cook until the onions are softened – about 4 minutes. Add the piquillo peppers, paprika and tomato pureé, season and cook until the tomato pureé bubbles.
    5. Add the rice to the pan and stir well to coat it evenly with the tomato mixture. Cook the rice for about 3 minutes.
    6. Add the wine, stir through and bring to the boil. Once the rice has absorbed the wine, add 750ml hot water or stock, then stir in the peas and half the parsley. Arrange all of the chicken drumettes on top of the rice, in a spoke pattern.
    7. Bring the paella back to the boil then transfer to the oven and bake, uncovered, for 30 minutes, or until the rice is nice and tender.
    8. Remove the paella from the oven, cover lightly with foil and leave to rest for about 10 minutes.
    9. Serve with the rest of the parsley on top and lemon wedges on the side.

Nutrition Facts : Calories 712 calories, FatContent 35.4 g fat, SaturatedFatContent 11.4 g saturated fat, ProteinContent 49.8 g protein, CarbohydrateContent 45 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 1.5 g salt, FiberContent 3 g fibre

POPEYES FAMOUS FRIED CHICKEN RECIPE | TOP SECRET RECIPES



Popeyes Famous Fried Chicken Recipe | Top Secret Recipes image

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea. Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.    Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here. Source: More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 43 minutes0S

Prep Time 21 minutes30S

Cook Time 21 minutes30S

Nutrition Facts : Calories 687 calories

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POPEYES FAMOUS FRIED CHICKEN RECIPE | TOP SECRET RECIPES
Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea. Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.    Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here. Source: More Top Secret Recipes by Todd Wilbur.
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