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Tortilla Baskets with Salsa Chicken

Tortilla Baskets With Salsa Chicken

Transform your tortillas into edible baskets full of goodies. Follow our steps and craft your baskets during the deep-frying process. Then fill the tortillas with tender chicken meat mixed with sweet corn and spring onions. Top with juicy cherry tomatoes and gooey mozzarella. Spike the whole thing with salsa sauce and chili.

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Ingredients Needed for Tortilla Baskets With Salsa Chicken

6 tortillas
10 ounces of cooked chicken, shredded
3 spring onions, chopped
1 ¼ cups of sweet corn
1 cup salsa sauce
salt
pepper
4 ounces of cherry tomatoes, halved and quartered
2 green chilis, sliced
1 ½ cups of low moisture mozzarella, grated

How to Make Tortilla Baskets With Salsa Chicken

  1. Fill a cooking pot halfway with vegetable oil and heat it over medium heat.
  2. Submerge a tortilla into the heated oil. Keep it submerged by holding it down with a ladle.
  3. Fry it until golden brown. When you remove it from the pot, you’ll be left with a fried tortilla basket. Do the same for the other 5 tortillas. Set them aside.
  4. Add the chicken meat, spring onion, sweet corn, and salsa sauce to a bowl. Mix until even. Season with salt and pepper and stir them in.
  5. Distribute this mixture between the tortilla baskets. Top with cherry tomatoes, chili, and grated mozzarella.
  6. Bake for 10 minutes at 350⁰F/175⁰C.
Chicken Wellington

Chicken Wellington

Meaty on the inside, delicately crispy on the outside. This is how chicken Wellington could be briefly described. Give it a stronger sour hint by coating the chicken breast with mustard. Bring a prosciutto and mushroom mixture into the equation and wrap the whole thing in flaky puff pastry. From here it’s all baking to perfection.

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Ingredients Needed for Chicken Wellington

For the mushroom mixture:

2 teaspoons of vegetable oil
5 ounces of mushrooms
1 ounce dried porcini
2 garlic cloves, crushed
1 teaspoon fresh thyme, chopped
salt
pepper

For the chicken:

10 ounces of chicken breast, 2 butterflied halves
salt
pepper
1 tablespoon mustard
4 ounces of prosciutto crudo (8 strips)
2 puff pastrys sheets
1 whisked egg

How to Make Chicken Wellington

  1. For the mushroom mixture:

    Heat the oil in a skillet over low heat and add the mushrooms. Cook and stir them until tender.

  2. Add the porcini. Stir for 30 seconds. Add the garlic and fresh thyme. Cook and stir for 10 minutes.
  3. Season with salt and pepper. Transfer to a mixer bowl. Mix until even and set aside.
  4. For the chicken:

    Place the butterflied chicken breast halves on the work surface. Season them on both sides with salt and pepper, then coat them with mustard. Set them aside.

  5. Lay a plastic wrap on the work surface. Place 4 partially overlapping slices of prosciutto on it. Spread 1/2 of the mushroom mixture on them, then add one mustard-coated chicken breast on top of them.
  6. Simultaneously roll the prosciutto slices with the help of the plastic wrap.
  7. Lay one puff pastry sheet on the work surface. Place the prosciutto roll in the middle then wrap it. Trim the puff pastry sheet’s elongated ends using a plastic knife. Coat it with whisked egg, lightly score the pastry with a skewer, a toothpick or a knife. Follow the same steps for the remaining prosciutto and chicken breast.
  8. Line a baking tray with parchment paper, place the two pastry wraps on it, and bake for 40 minutes at 360⁰F/180⁰C.
Chicken, Bacon and Potato Stew

Chicken, Bacon and Potato Stew

You just stumbled upon a warming and satisfying stew for the whole family. You need to first sear the chopped chicken breast before cooking it with the veggies. Pan-cooking all the ingredients together until the beef stock is reduced will let the aromas and flavors mingle. The result is a meaty savory dinner.

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Ingredients Needed for Chicken, Bacon and Potato Stew

1 tablespoon vegetable oil
10 ounces of chicken breast, chopped
salt
pepper
1 tablespoon butter
1 teaspoon fennel seeds
1 medium onion, diced
2 garlic cloves, finely chopped
4 ounces of bacon, diced
2 tablespoons of tomato paste
2 medium carrots, sliced
1 small red bell pepper, chopped
1 celery stick, chopped
1 tablespoon dried oregano
1 cup canned tomatoes
2 tablespoons of fresh parsley, chopped
3 medium potatoes
4 cups of beef stock
1 tablespoon parmesan, grated
1 tablespoon fresh dill

How to Make Chicken, Bacon and Potato Stew

  1. Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat and add the chicken breast. Cook and stir until it starts changing color.
  2. Season with salt and pepper. Turn the low to medium and fry for 5 minutes more. Set aside.
  3. Start melting the butter in a skillet over low heat. Add the remaining teaspoon of vegetable oil and the fennel seeds. Cook and continuously stir until the butter melts.
  4. Add the onion. Cook and stir until tender. Add the garlic and bacon. Stir them in.
  5. Add the tomato paste and stir it in. Add the carrot, bell pepper, and celery. Stir them in. Add the dried oregano and stir it in.
  6. Add the canned tomatoes, and 1 tablespoon of fresh parsley. Season with salt and pepper. Crush the tomatoes using the spatula.
  7. Add the potatoes and beef stock. Bring to a boil, then cover with the lid. Simmer for 25 minutes.
  8. Remove the lid, add the cooked chicken breast, parmesan, the remaining tablespoon of parsley, and the dill. Stir them in, cover again, with the lid, and simmer for 5 more minutes.
Allspice Roast Chicken with Potatoes

Allspice Roast Chicken With Potatoes

Get your people around the table for a whole roast chicken. There is no need to celebrate something other than being together. Use an oven bag to beautifully roast your chicken. It will hold together the aroma and flavors of allspice rub, olive oil, and potatoes.

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Ingredients Needed for Allspice Roast Chicken With Potatoes

1 chicken
2 tablespoons of allspice
1 tablespoon olive oil
8 small potatoes, quartered

How to Make Allspice Roast Chicken With Potatoes

  1. Place the chicken in a bowl. Add the allspice mixture and olive oil, then rub. See to it that the whole chicken gets coated.
  2. Transfer it to an oven bag. Get the potatoes in there, too. CLose the bag with its tie.
  3. Line a baking tray with parchment paper and transfer the oven bag on it. Bake for 50 minutes at 380⁰F/190⁰C.
  4. Optionally, serve with lemon wedges.
marinated chicken breast and tzatziki pita pockets

Marinated Chicken Breast and Tzatziki Pita Pockets

Pita pockets are quite the delight, as you’re about to find out. First, you have to marinate the chicken breast, then cook the whole mixture in a skillet. This way you get the best results: the flavored juiciness and the irresistible crunchiness. Pair with tzatziki and fresh vegetables.

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Ingredients Needed for Marinated Chicken Breast and Tzatziki Pita Pockets


For the marinade:

1 red onion, chopped
2 tablespoons of lime juice
1 garlic clove, sliced
1 tablespoon fresh rosemary leaves, minced
1 tablespoon fresh oregano leaves, minced
5 ounces of chicken breast, sliced
salt
pepper
1 tablespoon olive oil
1 teaspoon dried thyme

For the pockets:

1 pita bread
2 cups of tzatziki sauce
1 cup baby spinach
1 big tomato, sliced

How to Make Marinated Chicken Breast and Tzatziki Pita Pockets

  1. For the marination:

    Add the onion, lime juice, garlic, rosemary, oregano, chicken breast, olive oil, and dried thyme to a bowl.

  2. Season with salt and pepper and mix everything using your hands. Marinate for 30 minutes.
  3. Transfer the marinade and the marinated chicken breast to a skillet. Cook over medium heat until the chicken pieces turn golden brown.
  4. Assemble the pockets:

    Cut the pita in half. For each pita half do this: butterfly it, spread tzatziki on the interior lower half, add a layer of 1/2 cup baby spinach, then a large dollop of marinade.

  5. Top with 3 tomato slices and, finally, with more tzatziki. Flip the pocket’s upper half back into place.
Roasted Chicken Burger

Roasted Chicken Burger

How to feed a hungry crowd of folks with just 1 whole chicken? Make them these delicious chicken burgers? The meat is not minced, but only roasted, and it has a whole lot of other ingredients. Some french fries, veggies, and a new interesting sauce we’re proud to be sharing with you guys.

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Ingredients Needed for Roasted Chicken Burger

1 whole chicken, approximately 1.5 pounds
salt
pepper
2 teaspoons of dried basil
2 rosemary sprigs
1 tablespoon olive oil
¼ cup flour
1 teaspoon white wine vinegar
1 tablespoon butter
1 teaspoon mustard
½ cup white wine
6 burger buns
5 ounces of mayonnaise
2 tomatoes, sliced
¼ cup fresh parsley, chopped
10 ounces of french fries

How to Make Roasted Chicken Burger

  1. Lay the chicken on your wooden breast and season it with salt, pepper, and basil on all sides.
  2. Add a few rosemary sprigs inside it and tie its wings and legs with a string. This is called trussing and it helps to cook the chicken better.
  3. Line a baking sheet with parchment paper and lay the chicken in the tray. Pour a small drizzle of olive oil over it.
  4. Slide it into the oven and bake the chicken for the next 90 minutes at 350 degrees F/175 degrees C.
  5. Take the chicken out of the tray and place it on your wooden board. Add the juices from the tray in a small bowl. Remove the meat from the chicken with a fork and knife and chop it.
  6. Heat a skillet over medium heat. Pour the chicken juices and add the flour. Add the white wine vinegar, mustard, and butter. Whisk until the butter melts. Season with salt, pepper, and pour the wine. Simmer for 3 minutes.
  7. Start assembling the burger. Top the bottom side of the bun with mayo, parsley, tomato slices, french fries, roasted chicken, and the top side of the bun.
  8. Pour the wine sauce over the burger and serve!

How to Roast a Chicken

A whole roasted chicken is a quick and easy fix for family dinners. Or a simple enough solution for meal planning, because you can roast multiple meals at the same time. Prep once, season once, cook once, serve multiple times or to multiple people. But how to roast a chicken? Read on, and you’ll see

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Mustard-Glazed Roasted Chicken Thighs

The thighs are probably the most flavorful cut of chicken! Whether they’re fried, grilled, or roasted, they will be highly enjoyable. Speaking of roasted, this recipe has a delicious glaze that you can add over your chicken thighs, but you can try it for other meats if you enjoy it! It’s got whole-grain mustard, brown sugar, cayenne pepper and turmeric. Sure sounds yummy to us!

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Ingredients Needed for Mustard-Glazed Roasted Chicken Thighs

1 tablespoon whole-grain mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
2 teaspoons of cayenne pepper
1 teaspoon turmeric
pepper
salt
1 tablespoon olive oil
1 onion
3 chicken thighs

How to Make Mustard-Glazed Roasted Chicken Thighs

  1. Preheat the oven to 360°F/180°C.
  2. Use a large bowl and prepare the spice mix. Add the whole grain mustard, brown sugar, red wine vinegar, cayenne pepper, turmeric, pepper, salt, and olive oil.
  3. Mix until smooth.
  4. Grab the chicken thighs, and soak them into the mustard glaze to get them fully coated.
  5. Slice the onion and separate it into rings.
  6. Line a baking tray with parchment paper. Add the onion rings and place the chicken thighs right on top of them.
  7. Slide the tray into the oven for the next 40 minutes.

Chicken-Stuffed Tomatoes

They might look like regular tomatoes on the outside, but on the inside there’s a whole other story. After removing the pulp, we’ve stuffed the tomatoes with cooked chicken breast, and topped them with melted mozzarella. Feel free to add any kind of meat or vegetables, because tomatoes go amazingly well with just about everything!

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Ingredients Needed for Chicken-Stuffed Tomatoes

1 tablespoon vegetable oil 1 onion, thinly chopped 9 ounces of chicken breast, diced 1 garlic clove, chopped ¼ cup shredded mozzarella 1 red onion, chopped

How to Make Chicken-Stuffed Tomatoes

  1. Preheat the oven to 350°F/175°C.
  2. Remove the heads and pulp of the tomatoes. Put aside the pulp for later.
  3. Heat a skillet, add 1 tablespoon of vegetable oil and throw in the onion.
  4. After it turns translucent, add the diced chicken.
  5. When the meat changes its color to golden, add on the garlic and the tomato pulp you’ve saved earlier.
  6. Leave it on heat for about 2 more minutes.
  7. Fill the empty tomatoes with the cooked chicken and top them with shredded mozzarella.
  8. Bake them in the oven for the next 10-12 minutes and serve.
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