The post This Pollo Pasta Recipe Ticks all the Boxes appeared first on Cooking 4 All.
]]>Ingredients:
- 10oz chicken breast
- 2 cups of double cream
- 4 medium tomatoes
- 1 tin of chopped tomatoes
- 1 white onion
- 4 cloves of garlic
- Smoked paprika
- 12oz of tagliatelle
- 2 handfuls of cavolo nero
- 2 tablespoons of olive oil
- Salt and black pepper to taste
Instructions:
- Chop your chicken into small chunks and fry in a tablespoon of oil until brown on the edges but still tender.
- Once your chicken is cooked remove it from the pan and fry your onions for 10 minutes in the same pan, so they absorb the flavor of the chicken. Then add your crushed garlic cloves and chopped tomatoes and fry for 5-10 minutes.
- Add the tin of chopped tomatoes and cook for 5 minutes to reduce the water. Next, blend your sauce until smooth. Then add a generous dose of smoked paprika, salt, and black pepper.
- Boil your tagliatelle until cooked. You can also boil your cavolo nero in this pan, but it only needs around 4 minutes.
- Once your pasta is cooked, drain and pour your tomato sauce over it as well as the chicken. Finally, add your double cream and stir to mix in.
- Salt to taste and add more black pepper if desired.
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]]>The post Have You Ever Made Chicken Parmigiana Before? appeared first on Cooking 4 All.
]]>Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup of all-purpose flour
- 2 large eggs, beaten
- 1 cup of breadcrumbs (plain or seasoned)
- 1/2 cup of grated Parmesan cheese
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh basil leaves, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick. Season both sides of the chicken breasts with salt and pepper.
- Set up a breading station: place the all-purpose flour in a shallow dish, the beaten eggs in another shallow dish, and the breadcrumbs mixed with grated Parmesan cheese in a third shallow dish. Dredge each chicken breast in the flour, shaking off any excess. Dip them into the beaten eggs, then coat them evenly in the breadcrumb mixture, pressing gently to adhere.
- In a large skillet, heat the olive oil over medium-high heat. Add the breaded chicken breasts to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. You may need to cook the chicken in batches to avoid overcrowding the skillet.
- Transfer the browned chicken breasts to a baking dish. Spoon marinara sauce over each chicken breast, covering them generously. Sprinkle shredded mozzarella cheese over the top of each chicken breast, covering them evenly.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Once cooked, remove the chicken parmigiana from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh basil leaves, if desired, and serve hot alongside your favorite pasta or salad.
My•Slimming•World•DiaryThe post Have You Ever Made Chicken Parmigiana Before? appeared first on Cooking 4 All.
]]>The post Try Making This Chicken Liver Pate at Home appeared first on Cooking 4 All.
]]>Ingredients
- 8 ounces of chicken livers, trimmed
- 1/2 cup of unsalted butter
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons brandy or cognac (optional)
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional garnishes: melted butter, chopped fresh parsley, cornichons, sliced baguette
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes. Add the chicken livers to the skillet and cook until they are browned on the outside but still slightly pink in the center, about 3-4 minutes per side.
- Remove the skillet from the heat and pour in the brandy or cognac (if using). Return the skillet to the heat and cook for an additional 1-2 minutes, allowing the alcohol to cook off. Transfer the cooked chicken livers, onions, and garlic to a food processor. Add the remaining butter, fresh thyme leaves, and ground nutmeg to the food processor.
- Blend the mixture until smooth and creamy, scraping down the sides of the food processor as needed. If the pâté is too thick, you can add a splash of chicken broth or water to achieve your desired consistency.
- Season the chicken liver pâté with salt and black pepper to taste, adjusting the seasoning as needed. Transfer the pâté to a serving dish or small ramekins. Smooth the surface with a spatula and drizzle with melted butter to seal. Refrigerate the pâté for at least 2 hours, or until firm and chilled.
- Before serving, garnish the pâté with chopped fresh parsley and serve with cornichons and sliced baguette on the side if you like. Enjoy!
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]]>The post Quick and Easy Chicken Dinner appeared first on Cooking 4 All.
]]>Ingredients
- One package of chicken breast
- 2 tbsp olive oil
- ½ tbsp salt
- ½ tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- ½ tbsp Montreal steak seasoning
Instructions
- Cut chicken in half or cut each piece into smaller cutlets
- To a medium mixing bowl, add cut chicken, olive oil, and spices
- Mix until everything is combined
- Over medium heat, drizzle olive oil into a cast iron skillet or pan and add chicken to a hot pan, making sure each piece is flat on the pan
- Cook for about 3 minutes on each side
- Place a paper
- Let cool and serve with a side of mash potatoes and asparagus!
The post Quick and Easy Chicken Dinner appeared first on Cooking 4 All.
]]>The post Have You Ever Tried Making a Chicken Kiev Before? appeared first on Cooking 4 All.
]]>Ingredients
- 4 boneless, skinless chicken breasts
- 100g unsalted butter, softened
- 2 cloves of garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- Salt
- Pepper
- 1 cup of all-purpose flour
- 2 eggs, beaten
- 1 cup of breadcrumbs
- Vegetable oil, for frying
Instructions
- Prepare the herb butter filling by combining the softened butter, minced garlic, chopped parsley, chopped dill, salt, and pepper in a bowl. Mix until well combined.
- Lay a piece of plastic wrap on a flat surface. Place a quarter of the herb butter mixture in the center of the plastic wrap and shape it into a log. Roll the plastic wrap around the butter to form a cylinder shape. Repeat with the remaining butter mixture. Place the butter logs in the freezer for about 30 minutes to firm up. While the butter is chilling, prepare the chicken breasts. Lay each chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch.
- Remove the herb butter logs from the freezer and unwrap them. Place one butter log in the center of each flattened chicken breast. Fold the sides of the chicken breast over the butter, then roll it up tightly, tucking in the ends to seal in the butter completely. Secure the chicken roll with toothpicks if necessary. Repeat with the remaining chicken breasts and butter.
- Preheat the oven to 180°C (350°F). Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken roll in flour, then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken roll evenly in breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken rolls and cook until golden brown on all sides, about 3-4 minutes per side. Transfer the browned chicken rolls to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through. Enjoy!
The post Have You Ever Tried Making a Chicken Kiev Before? appeared first on Cooking 4 All.
]]>The post This Simple Tray Bake Makes for a Great Mid-Week Meal appeared first on Cooking 4 All.
]]>Ingredients (to serve 4):
- 4 chicken thighs, breasts legs
- 2 leeks
- 8 potatoes
- 6 cloves of garlic
- 3 tablespoons of olive oil
- A handful of fresh tarragon
- A handful of fresh basil
- 2 tablespoons of cashew nuts, soaked
- 2 tablespoons of water
- 1 teaspoon of salt
Instructions:
- Peel and slice the potatoes into roughly 2 inch cubes. Parboil them for 6 minutes, then drain and leave to cool.
- Heat the oven to 400 degrees F. Brush the chicken pieces with some of the olive oil and slice the leeks into rounds about half an inch thick. Place these in a baking tray.
- In a food processor, whizz up 2 tablespoons of the olive oil with the herbs, cashew nuts, water and salt.
- Add the parboiled potatoes to the baking tray, drizzle over the remaining olive oil and then drizzle over the herb dressing.
- Pop in the oven and bake for 40 minutes, checking a few times that nothing is burning.
Seriously easy and extremely tasty, this tray bake is a great crowd-pleaser and an ideal mid-week dinner.
The post This Simple Tray Bake Makes for a Great Mid-Week Meal appeared first on Cooking 4 All.
]]>The post How to Make the Crispiest Chicken Thighs appeared first on Cooking 4 All.
]]>Ingredients
- 6 to 8 chicken thighs with skin
- 2 to 3 teaspoons of canola oil
- salt
- ground black pepper
Instructions
- Preheat your oven to 425 F. While waiting for it to heat, place the chicken thighs on a chopping board. Sprinkle salt and pepper on both sides generously.
- Pour the canola oil into a skillet and place over medium heat.
- Place all of the chicken thighs into the skillet with the skin facing down.
- Cook until the skin is golden brown. This could take 8 to 10 minutes.
- Now, place the skillet in the oven, allowing the chicken to bake until almost cooked through. This will take around 10 to 15 minutes.
- Flip the thighs over and cook for another 5 minutes.
The post How to Make the Crispiest Chicken Thighs appeared first on Cooking 4 All.
]]>The post Easy Chicken Dinners to Delight Your Family appeared first on Cooking 4 All.
]]>Sheet Pan Chicken Shawarma
By cutting thin slices of chicken without the need to marinate it, cooking time is significantly slashed in this recipe. What’s more, this chicken shawarma is filled with plenty of spices and vegetables, making for a wholesome healthy meal.
Lemon Chicken
Calling all Rachael Ray fans—this one’s for you. This lemon chicken recipe, courtesy of the celebrity chef, is scrumptious yet quick to prepare, taking just 25 minutes to complete from start to finish.
Chicken Katsu
This Japanese dish is ideal for anyone craving the crispy taste of breaded chicken. Served either with rice, curry or even as part of a sandwich, chicken katsu is a delectable dish that is sure to satisfy your cravings.
The post Easy Chicken Dinners to Delight Your Family appeared first on Cooking 4 All.
]]>The post One-Pan Chicken and Quinoa Dish appeared first on Cooking 4 All.
]]>Ingredients
- 2 lbs boneless chicken
- 1 cup dry quinoa
- 1 teaspoon chili powder
- 3 garlic cloves
- 1 small yellow onion
- 1 poblano pepper
- 1 tablespoon tomato paste
- 1 cup frozen corn
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 dried tomato
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1/4 cup freshly chopped cilantro
- sour cream
- lime wedges
- 14-ounce can diced tomatoes
- 14-ounce can black beans
- salt
- ground black pepper
Instructions
- Season the chicken with chili powder, salt, and pepper, making sure to lather the entire chicken with seasoning.
- Place a skillet of oil over a medium-heat stove. Add the chicken, cooking it until golden brown underneath. This could take around 4 minutes. Do the same on the other side and then remove it from the pan.
- Keep the skillet of oil on the stovetop, reducing the heat to medium. Add onion and poblano pepper and cook until soft, which will take approximately 5 minutes. Add tomato paste to the skillet, mixing until the onion and peppers are fully coated.
- Pour broth, cayenne pepper, cumin, and oregano into the skillet, seasoning with salt and pepper. Place the chicken back into the skillet, allowing the mixture to boil before reducing the heat to low. Cook for approximately 20 minutes with the lid on and then remove the lid, cooking for another 10 to 15 minutes until the quinoa is soft and the chicken is fully cooked through.
- Remove chicken and baste it with cilantro and lime juice. Finally place the chicken and quinoa on a plate and serve with avocado, sour cream, and lime wedges.
The post One-Pan Chicken and Quinoa Dish appeared first on Cooking 4 All.
]]>The post Have You Tried Making A Chicken And Leek Pie Like This Before? appeared first on Cooking 4 All.
]]>Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds of chicken thighs
- Salt
- Black pepper
- 2 leeks
- 3 tablespoons plain flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 sheet puff pastry, thawed if frozen
- 1 egg
Instructions
- In a large skillet, heat your olive oil over medium-high heat. Season diced chicken with salt and black pepper, then brown the chicken pieces until golden. Remove from the skillet and set aside.
- In the same skillet, add sliced leeks and sauté until softened. Sprinkle flour over the leeks and stir well to coat. Gradually add chicken broth and whole milk, stirring continuously to avoid lumps. Allow the mixture to thicken.
- Stir in Dijon mustard and fresh thyme leaves, then add the browned chicken back to the skillet. Mix until the chicken is coated in the creamy leek sauce.
- Roll out the puff pastry on a floured surface to fit your pie dish. Pour the chicken and leek mixture into the pie dish, then place the rolled-out puff pastry on top, trimming any excess. Brush the puff pastry with the beaten egg to achieve a golden, shiny finish.
- Preheat your oven to 400°F (200°C). Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden. Enjoy!
The post Have You Tried Making A Chicken And Leek Pie Like This Before? appeared first on Cooking 4 All.
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