What’s your favourite recipe for chicken?!
For tortillas:
250 plain flour
50g lard (I am going to try butter next time I make them though)
pinch of salt
5-8 tbsp water
For chicken marinade:
Juice and zest of 2 limes
2 tbsp caster sugar (granulated seems to work ok)
1 tsp ground cinnamon
1/2 tsp cayenne pepper
1 level tbsp dried oregano
3-4 chicken breasts sliced into strips
Also:
2 onions, sliced
3 bell peppers (1 red, 1 green, 1 yellow or orange), cored, seeded, white pithy bits removed and sliced into long strips
2 tbsp olive oil
Mix together all marinade ingredients except the chicken, then add the chicken and cover really well. Leave in the fridge for 2 hours.
Remove the chicken from the fridge and set aside. Leave it to come to room temperature while you make tortillas.
Rub the lard into the flour (and salt, it should be in the flour already) really well. It should be evenly rubbed in and a little bit like breadcrumbs. Add 4 tbsp water and mix in. Continue to add small amounts of water until you get a stiff dough. Knead the dough for 5 minutes. I always find that I have to add small amounts of water all the time while kneading to keep the dough good.
Once the dough is made, wrap in cling film. Slice your onions and peppers. Heat the oil in the pan and cook the chicken in all of its marinade for 5 minutes. Meanwhile, start making tortillas. Take a portion of dough the size of a golf ball, flatten with the palm of your hand and roll on a surface dusted with flour. I'm useless and making it perfectly circular... but I'm not about to hang it on the wall so it doesn't matter!
Put a frying pan big enough to accommodate a tortilla on the hob on medium heat and let it get hot. Once the pan is hot, throw in the tortilla and cook for a minute, or until it starts to change colour. Flip and cook on the other side. Be rolling out another tortilla while you're cooking the first one. Once cooked (slightly brown in spots, still soft but not doughy), wrap in a tea towel and leave somewhere warm and enclosed. Repeat until dough has gone.
After the chicken has had its 5 minutes cooking, add the onion and peppers, mix in really well, re-cover and cook for another 5 mins, moving the mixture about once or twice to ensure even cooking. Once that's done, serve it in your tortillas, or serve the tortillas and chicken mixture separately on big plates on the table and let the eaters make them for themselves (my friends LOVED this).
Answers: Fajitas. Wanna know the recipe?
For tortillas:
250 plain flour
50g lard (I am going to try butter next time I make them though)
pinch of salt
5-8 tbsp water
For chicken marinade:
Juice and zest of 2 limes
2 tbsp caster sugar (granulated seems to work ok)
1 tsp ground cinnamon
1/2 tsp cayenne pepper
1 level tbsp dried oregano
3-4 chicken breasts sliced into strips
Also:
2 onions, sliced
3 bell peppers (1 red, 1 green, 1 yellow or orange), cored, seeded, white pithy bits removed and sliced into long strips
2 tbsp olive oil
Mix together all marinade ingredients except the chicken, then add the chicken and cover really well. Leave in the fridge for 2 hours.
Remove the chicken from the fridge and set aside. Leave it to come to room temperature while you make tortillas.
Rub the lard into the flour (and salt, it should be in the flour already) really well. It should be evenly rubbed in and a little bit like breadcrumbs. Add 4 tbsp water and mix in. Continue to add small amounts of water until you get a stiff dough. Knead the dough for 5 minutes. I always find that I have to add small amounts of water all the time while kneading to keep the dough good.
Once the dough is made, wrap in cling film. Slice your onions and peppers. Heat the oil in the pan and cook the chicken in all of its marinade for 5 minutes. Meanwhile, start making tortillas. Take a portion of dough the size of a golf ball, flatten with the palm of your hand and roll on a surface dusted with flour. I'm useless and making it perfectly circular... but I'm not about to hang it on the wall so it doesn't matter!
Put a frying pan big enough to accommodate a tortilla on the hob on medium heat and let it get hot. Once the pan is hot, throw in the tortilla and cook for a minute, or until it starts to change colour. Flip and cook on the other side. Be rolling out another tortilla while you're cooking the first one. Once cooked (slightly brown in spots, still soft but not doughy), wrap in a tea towel and leave somewhere warm and enclosed. Repeat until dough has gone.
After the chicken has had its 5 minutes cooking, add the onion and peppers, mix in really well, re-cover and cook for another 5 mins, moving the mixture about once or twice to ensure even cooking. Once that's done, serve it in your tortillas, or serve the tortillas and chicken mixture separately on big plates on the table and let the eaters make them for themselves (my friends LOVED this).
tikka massala
put it in a hot oven and cook it
traditional roast. i know it's not exciting or anything but i love roast chicken and all the trimmings.
lemon chicken and rice casserole
Homemade Chicken and Dumplings YUM YUM
stew???
Hmmmnn... Nice!
Good old fashioned artery clogging southern style fried chicken.
Steak at Outback Steakhouse. I can't stand chicken.
Boneless fried chicken breast with sawmill gravy on top from Cracker Barrel Restaurant.
I also like shake and bake chicken, chinese general chicken and chicken salad.
Honey and orange chicken. Put the chicken breasts in an oven proof dish. Fry some spring onions and garlic. Then add honey, soy sauce, orange juice and orange segments. Mix all together then pour over chicken and whack it in the oven for 40-45 mins. Delicious!!!!
deep fried then dipped on chili-garlic-oyster sauce..... the best!
Breast sliced open and soft garlic cheese inserted into 'pocket'. Rolled in breadcrumbs and fried. Delicious!
I lile putting olive oil on the pan and drizzling some olive oil and herbs over the chicken like rosemary,basil, thyme,dill weed,green tea,spearmint,sage and putting that on before it cooks.Also though I like getting two bowls one with bread crumbs and one with egg yolks and coering it with bread crumbs too.Hope this helped!
chicken italian. you cut chicken into small pieceds that let it soak in a bowl of italian dressing (2-3 bottles). cut up zuchinni, tomatos, and green onion. put the zuchinni and green onion on a pan and fry them til browned, then pour chicken and dressing in and cook until the chicken is done. then put a few slices of cheese on top and put the tomatoes on. bowl some minute rice. to serve scoop desired amount of rice on plate and then scoop same of the chicken mixture. it is delicious, even if you aren't a fan of dressing.
chicken chasseur,
Chicken Biryani (asian) - Its amazing
Beer can or apple juice chicken cooked on the BBQ grill.
Put a 1/2 full can of beer or apple juice on a BBQ can rack.
Season a roasting hen with chicken rub or spike seasoning, inside and out. Put the large opening end of the chicken over the can. Plug the other end of the chicken with a small potato or onion. Put all this on a cookie sheet and place on a preheated BBQ grill. Pour water into the cookie sheet until 3/4 full. Set the burners on the BBQ on low. cook for 1 1/2 to 2 hours. Brush on BBQ sauce and let sit for 5-10 minutes. Remove chicken carefully from can rack and enjoy. Bon appetit.
Chicken & creamy caper sauce with rice, I could live on the stuff.
Spatchcocked and roasted in a tray over a bed of garlic cloves. To die for!!!
When I buy a supermarket chicken, to give it more flavour, I chop mushroom, shallots, garlic, thyme and lemon rind into a stuffing.
At the neck end of the chicken, loosen the skin and push the stuffing under the skin. Pat it down a bit and cover the chicken in soft butter, salt and pepper and roast.
It makes the kitchen smell so homely and it tastes delicious.
spicy coconut chicken
Ingredients6 Chicken breasts
2 tablespoons Olive oil
1 tablespoon Self raising flour
? teaspoon Salt
Pinch Paprika
1 dessertspoon Very lazy ginger
1 dessertspoon Very lazy garlic
3 tablespoons Mayonnaise
100ml Coconut milk
2 tablespoons Sherry
1 dessertspoon Madras curry powder
1 dessertspoon Vinegar
2 dessertspoons Double cream (optional)
2 tablespoons Yoghurt
Making MethodCut chicken into thick chip size batons. Thoroughly coat in the seasoned flour. Heat oil in large frypan to smoking. Add 1/2 chicken, fry fast approx 2 mins each side until cooked, firm to touch. Repeat with other 1/2 of chicken. Set aside and allow to cool. Meanwhile combine all other ingredients. Mix well. Put chicken & mayonnaise mix together & present decorated with 1 tbsp chopped coriander.
Serves: 4
Total Preparation Time: 10 minutes
Total Cooking Time: 15 minutes