ROOSTER DRINK RECIPES
CHICKEN TINOLA RECIPE | ALLRECIPES
This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.
Provided by lola
Categories Filipino Recipes
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.
Nutrition Facts : Calories 531.9 calories, CarbohydrateContent 14.1 g, CholesterolContent 207.8 mg, FatContent 22.9 g, FiberContent 4.3 g, ProteinContent 65.5 g, SaturatedFatContent 5.7 g, SodiumContent 1550.9 mg, SugarContent 6 g
CHICKEN PICCATA RECIPE - NYT COOKING
Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable.
Provided by Ali Slagle
Total Time 25 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
- Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
- Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Nutrition Facts : @context http//schema.org, Calories 489, UnsaturatedFatContent 16 grams, CarbohydrateContent 8 grams, FatContent 33 grams, FiberContent 1 gram, ProteinContent 41 grams, SaturatedFatContent 13 grams, SodiumContent 655 milligrams, SugarContent 2 grams, TransFatContent 1 gram
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CHICKEN PICCATA RECIPE - NYT COOKING
Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian
Calories 489 per serving
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian
Calories 489 per serving
- Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
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