RECIPE FOR CHICKEN DISH RECIPES

TOP 20 FILIPINO CHICKEN RECIPES - PINOY RECIPE AT IBA PA

Top 20 Filipino Chicken Recipes - Pinoy Recipe at iba pa image

Top 20 Filipino Chicken Recipes - Why should you try out Filipino Chicken recipes? Aside from the flavorful aroma, it brings out the best in your chicken.

Provided by Ed Joven

Ingredients

HELLMANS MAYO CHICKEN RECIPE - RECIPES.NET

Hellmans Mayo Chicken Recipe - Recipes.net image

Here's a Hellmans mayo chicken recipe that uses 4 ingredients for a quick 30-minute dish. Chicken is coated with cheesy & crumbly layers for a tasty bite.

Provided by Johanna

Ingredients

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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.

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CHICKEN ALLA CACCIATORA RECIPE | JAMIE OLIVER RECIPES

This beautiful chicken cacciatore simply bubbles away in the oven, making it perfect for gatherings
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 855 calories per serving

1. Chicken cacciatora seems to be reasonably well known in Britain because it’s the classic pre-packed dish you find in Italian food ranges in supermarkets (which, to be honest, never taste of much). When you get the real deal cooked at home with love and passion it’s a totally different experience. It’s a simple combination of flavours that just works really well. Cacciatore means ‘hunter’, so this is obviously the type of food that a hunter’s wife cooks for her fella when he gets home from a hard morning spent in the countryside. This is also a great dish for big parties, as it looks after itself in the oven. In the picture I’ve made it for about 12 people.
2. Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
3. Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
4. Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
5. Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.

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CHICKEN CACCIATORE RECIPE | GIADA DE LAURENTIIS | FOOD NET…

Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.
From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Category main-dish
Cuisine european

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

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CHICKEN SALTIMBOCCA RECIPE | GIADA DE LAURENTIIS | FOOD ...

From foodnetwork.com
Reviews 4.4
Total Time 35 minutes
Category main-dish
Cuisine european
Calories 227 calorie per serving

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

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CHICKEN SATAY RECIPE | JAMIE OLIVER RECIPES

A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 450 calories per serving

1. Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
2. Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
3. Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
4. Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
5. If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
6. Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
7. When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
8. Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.

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CHICKEN TIKKA MASALA RECIPE: HOW TO MAKE IT

This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more—a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
From tasteofhome.com
Reviews 4.6
Total Time 04 hours 40 minutes
Category Dinner
Cuisine Asia, Indian
Calories 381 calories per serving

In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.

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PARMESAN CHICKEN RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category main-dish
Cuisine american

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

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CHICKEN PAELLA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven’t tried arborio rice? You’ll love its creamy texture.
From tasteofhome.com
Reviews 3.7
Total Time 55 minutes
Category Dinner
Calories 516 calories per serving

In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon. , In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.

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CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES

A classic risotto for winter comfort... but with a fuss-free twist.
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet
Calories 750 calories per serving

1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.

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CHICKEN SATAY RECIPE | JAMIE OLIVER RECIPES

1. Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
2. Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
3. Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
4. Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
5. If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
6. Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
7. When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
8. Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.

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ONE DISH CHICKEN AND RICE BAKE RECIPE | ALLRECIPES

Made these changes: Used chicken bullion, added 1 tsp lemon juice, frozen vegetables, 1/2 tsp. curry powder, pinch of cayenne, sprinkled red pepper flake, topped chicken breasts (2) with salt and cracked pepper, and then sprinkled parmesan over the top of the dish.
From allrecipes.com

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TAIWANESE-STYLE THREE CUP CHICKEN RECIPE | ALLRECIPES

One of the beer-lovers' favorites in Taiwan. This dish requires three main ingredients - soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish …
From allrecipes.com

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BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH

Feb 05, 2019 · How to Make This Moroccan Chicken Recipe. 1. First, pat the chicken dry. Season lightly with salt (remember, you will be adding olives later, so easy on the salt.) Then apply the spice rub all over the chicken…
From themediterraneandish.com

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THE BEST CHICKEN RECIPES | MYRECIPES

With its mild, versatile flavor and budget-friendly price point, chicken is one of the most-loved meats for home cooks. Month after month, "chicken recipes" are the most popular search on MyRecipes, so we've served up a collection of delicious ways to serve chicken…
From myrecipes.com

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ONE-DISH CHICKEN AND RICE CASSEROLE RECIPE

Apr 19, 2021 · Some chicken and rice casserole recipes, like this one, add uncooked rice and chicken and bake the covered dish for about an hour, until all ingredients are completely cooked. It's best to use a thermometer to ensure that the chicken …
From thespruceeats.com

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CAMPBELL'S MUSHROOM SOUP CHICKEN AND RICE (ONE DISH) R…

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. RECIPE TIPS •Recipe …
From recipes.sparkpeople.com

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ONE DISH CHICKEN AND RICE BAKE RECIPE | ALLRECIPES

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JUICY ROASTED CHICKEN RECIPE | ALLRECIPES

I followed the recipe except for 2 small variations: I placed the chicken on top of thick cut slices of onion in my baking dish --something I learned to do to keep the chicken off the bottom of the dish but …
From allrecipes.com

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BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH

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THE BEST CHICKEN RECIPES | MYRECIPES

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32 BEST BAKED CHICKEN RECIPES | EASY BAKED CHICKEN RECIPE ...

Trisha whips up a homemade BBQ sauce to coat the chicken, then bakes the dish until the sauce has thickened and the meat is tender. Get the Recipe: Oven BBQ Chicken Baked Orange Chicken …
From foodnetwork.com

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CHICKEN SPINACH AND MUSHROOM LOW CARB OVEN DISH RECIPE BY ...

In a 9x13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. Soften cream cheese and whisk in olive oil and chicken broth.
From cookpad.com

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CHICKEN LASAGNE RECIPE | CHICKEN RECIPES | TESCO REAL …

Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a frying pan. Add the chicken and brown. Set aside in a bowl. Add the onion and garlic to the pan; cook for 5 mins, or until softened.
From realfood.tesco.com

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