Ingredients
•1 (12 ounce) package dry fettuccine pasta
•4 skinless, boneless chicken breast halves
•3 tablespoons paprika
•2 dashes red pepper, or to taste (optional)
•1 cup grape tomatoes, halved
•1 cup fresh corn kernels
•1 tablespoon Cajun seasoning
•1 tablespoon garlic powder
•2 green onions, chopped
•1 tablespoon olive oil
•1 teaspoon onion salt
•1 tablespoon olive oil
Directions
1.First, preheat an outdoor grill for medium heat and lightly oil the grate.
2.And then, stir together the paprika, garlic powder, onion salt, and red pepper in a shallow bowl. Coat the chicken breasts with the seasoning, and set aside.
3.Next, heat 1 tablespoon of olive oil in a skillet over medium heat; cook and stir the corn, grape tomatoes, and green onions until the tomatoes are soft and begin to release their juice, about 5 minutes. Remove from the heat.
4.After that, grill the seasoned chicken on the preheated grill until the chicken is no longer pink in the center and shows grill marks, 4 to 5 minutes per side. Transfer the grilled chicken breasts to a platter and allow to stand about 5 minutes.
5.Meanwhile, bring a large pot of lightly salted water to a rolling boil; cook the fettuccine in the boiling water until cooked through yet firm to the bite, about 8 minutes. Drain.
6.Lastly, combine the fettuccine, Cajun seasoning, 1 tablespoon olive oil, and any juices from the chicken in a large bowl; toss to coat evenly. Slice the chicken diagonally across the grain. Divide the pasta between 4 plates and top each plate with sliced chicken and corn-tomato mixture.
7.Rainforest Chicken and Pasta is ready to serve!
ENJOY!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, July 30, 2010
Wednesday, July 28, 2010
Chicken Fajitas
Chicken fajitas with onions, sweet peppers, green onions, and other ingredients.
Ingredients:
•2 tablespoons canola oil
•3 boneless chicken breast halves, cut in thin strips
•1 medium onion, cut in wedges
•2 cloves garlic
•4 mild green or red chile peppers, seeded and sliced
•1 sweet red bell pepper, seeded and cut in strips
•1 green bell pepper, seeded/cut in strips
•1 zucchini, trimmed, cut in strips
•8 flour tortilla, warmed
•1/2 cup sour cream
•guacamole
•1 bunch green onions, trimmed, sliced
Preparation:
Heat the oil in a heavy skillet; cook the chicken strips over high heat, stirring constantly, for 5 minutes, or until cooked. Drain and serve.
Add the onion, garlic and chile peppers to the oil in the pan and sauté over high heat for 2 minutes. Add the bell peppers and zucchini; cook over high heat for 4 minutes, or until the vegetables have begun to have a blackened look around the edges.
Return the chicken to the pan and heat until sizzling hot. Serve right away, with warm tortillas, sour cream, guacamole, sliced green onions, and chopped tomatoes. Serve with hot cooked rice and refried beans, if desired.
Serves 4.
Ingredients:
•2 tablespoons canola oil
•3 boneless chicken breast halves, cut in thin strips
•1 medium onion, cut in wedges
•2 cloves garlic
•4 mild green or red chile peppers, seeded and sliced
•1 sweet red bell pepper, seeded and cut in strips
•1 green bell pepper, seeded/cut in strips
•1 zucchini, trimmed, cut in strips
•8 flour tortilla, warmed
•1/2 cup sour cream
•guacamole
•1 bunch green onions, trimmed, sliced
Preparation:
Heat the oil in a heavy skillet; cook the chicken strips over high heat, stirring constantly, for 5 minutes, or until cooked. Drain and serve.
Add the onion, garlic and chile peppers to the oil in the pan and sauté over high heat for 2 minutes. Add the bell peppers and zucchini; cook over high heat for 4 minutes, or until the vegetables have begun to have a blackened look around the edges.
Return the chicken to the pan and heat until sizzling hot. Serve right away, with warm tortillas, sour cream, guacamole, sliced green onions, and chopped tomatoes. Serve with hot cooked rice and refried beans, if desired.
Serves 4.
Thursday, July 22, 2010
CHINESE CHILI CHICKEN RECIPE
chinese chilli chicken
500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry
Method to make this recipe:
Cut the boneless chicken pieces into1 " cubes.
Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
Cook for 2-3 minutes.
Serve chinese chili chicken hot garnished with chopped green onion tops.
Chinese chili chicken goes well with steamed / boiled rice.
500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry
Method to make this recipe:
Cut the boneless chicken pieces into1 " cubes.
Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
Cook for 2-3 minutes.
Serve chinese chili chicken hot garnished with chopped green onion tops.
Chinese chili chicken goes well with steamed / boiled rice.
KERALA STYLE CHICKEN ROAST
Chicken-750gms
Lemon juice-2tsp
Turmeric powder-1tsp
Chilly powder-1tsp
Pepper powder-1tsp
Garam masala powder-11/2tsp
Ginger garlic paste-2tsp
Salt
Onion (sliced)-2
Green chilly-2
Ginger garlic paste-2tsp
Tomato-1
Chilly powder-2tsp
Coriander powder-2tsp
Coconut oil-2tbsp
Curry leaves
Coconut oil-1tsp
Mustard seeds
Dry red chilly
Marinate chicken with ingredients 2 for 1-2 hours.
Heat 2tsp coconut oil in a pan and shallow fry chicken pieces for 10-15 minutes.
In the same oil add onions, green chilly and ginger garlic paste.
The onion becomes soft and tomato and curry leaves.
When oil appears, add masalas and mix well.
Add fried chicken pieces and 1 cup water.
Cover and cook in low flame till the chicken is coated well with masala.
Heat 1tsp oil and splutter mustard seeds. Add dry red chilly and curry leaves.Add this seasoning above the roast.
Lemon juice-2tsp
Turmeric powder-1tsp
Chilly powder-1tsp
Pepper powder-1tsp
Garam masala powder-11/2tsp
Ginger garlic paste-2tsp
Salt
Onion (sliced)-2
Green chilly-2
Ginger garlic paste-2tsp
Tomato-1
Chilly powder-2tsp
Coriander powder-2tsp
Coconut oil-2tbsp
Curry leaves
Coconut oil-1tsp
Mustard seeds
Dry red chilly
Marinate chicken with ingredients 2 for 1-2 hours.
Heat 2tsp coconut oil in a pan and shallow fry chicken pieces for 10-15 minutes.
In the same oil add onions, green chilly and ginger garlic paste.
The onion becomes soft and tomato and curry leaves.
When oil appears, add masalas and mix well.
Add fried chicken pieces and 1 cup water.
Cover and cook in low flame till the chicken is coated well with masala.
Heat 1tsp oil and splutter mustard seeds. Add dry red chilly and curry leaves.Add this seasoning above the roast.
BEEF CAPSICUM ROAST
Beef-1/2kg
Onion(sliced)-2
Ginger(chopped)-1 piece
Garlic(chopped)-3tbsp
Green chilly-4
Curry leaves-3 springs
Coconut pieces(thengakothu)-1/2cup
Turmeric powder-1/2tsp
Chilly powder (dry roasted)- 1tsp
Coriander powder (dry roasted)-2tbsp
Salt
Coconut oil-1tsp
Mustard seeds-1tsp
Onion(square pieces)-2
Capsicum-3
Pepperpowder-1tsp
Garam masala-1/2tsp
Pressure cook beef with ingredients 2.
heat coconut oil and splutter mustard seeds.
add onion and capsicum. They become soft add cooked beef,pepper powder and garam masala powder. Cook till the beef is coated well with masala.
Onion(sliced)-2
Ginger(chopped)-1 piece
Garlic(chopped)-3tbsp
Green chilly-4
Curry leaves-3 springs
Coconut pieces(thengakothu)-1/2cup
Turmeric powder-1/2tsp
Chilly powder (dry roasted)- 1tsp
Coriander powder (dry roasted)-2tbsp
Salt
Coconut oil-1tsp
Mustard seeds-1tsp
Onion(square pieces)-2
Capsicum-3
Pepperpowder-1tsp
Garam masala-1/2tsp
Pressure cook beef with ingredients 2.
heat coconut oil and splutter mustard seeds.
add onion and capsicum. They become soft add cooked beef,pepper powder and garam masala powder. Cook till the beef is coated well with masala.
Sunday, July 18, 2010
Chicken Thandoori
Chicken Thandoori
Ingredients:
Chicken 1 kg,
Cloves 12,
Onion 1,
Ginger 1 inch-piece,
Yoghurt 3 tb sp,
Vinegar 2 tb sp,
Chilly powder 2 tsp,
Coriander ½ tsp,
Cumin 1 tsp,
Salt [required],
Curry powder 1 tsp,
Lemon 1
Grind onion, garlic, ginger to a paste. Squeeze out its juice and throw residue away. Clean the chicken thoroughly and make three or four shallow cuts on either side. In a large plate beat the yogurt. In to this add the coriander and cumin powder, the onion- garlic, Ginger juice, the vinegar and the juice of the Lemon, with the back of a spoon blend this mixture well to form a smooth, thin paste.
Apply into the chicken, rubbing carefully with a spoon. Allow the chicken to marinate for 4 hours in the refrigerator. Skewer the chicken, tie its legs to the skewer and place in oven. Allow it to cook for 20 minutes until it turns golden brown colour. Just before removing it pour one spoon hot fat over the Tandoori chicken. Set it alight and sprinkle with Indian curry powder. Garnish with raw onion rings and mint leaves. Serve immediately.
Ingredients:
Chicken 1 kg,
Cloves 12,
Onion 1,
Ginger 1 inch-piece,
Yoghurt 3 tb sp,
Vinegar 2 tb sp,
Chilly powder 2 tsp,
Coriander ½ tsp,
Cumin 1 tsp,
Salt [required],
Curry powder 1 tsp,
Lemon 1
Grind onion, garlic, ginger to a paste. Squeeze out its juice and throw residue away. Clean the chicken thoroughly and make three or four shallow cuts on either side. In a large plate beat the yogurt. In to this add the coriander and cumin powder, the onion- garlic, Ginger juice, the vinegar and the juice of the Lemon, with the back of a spoon blend this mixture well to form a smooth, thin paste.
Apply into the chicken, rubbing carefully with a spoon. Allow the chicken to marinate for 4 hours in the refrigerator. Skewer the chicken, tie its legs to the skewer and place in oven. Allow it to cook for 20 minutes until it turns golden brown colour. Just before removing it pour one spoon hot fat over the Tandoori chicken. Set it alight and sprinkle with Indian curry powder. Garnish with raw onion rings and mint leaves. Serve immediately.
Chicken Sizzler
Chicken Sizzler
4 large chicken breasts-boneless
1 ginger paste
1 garlic paste
1 cup onions-finely chopped
2 tbsp coriander leaves-chopped
2 green chillies-finely chopped
1 tbsp black pepper powder
1 tbsp vinegarsalt to taste
sizzler plates (Iron plate preferrable)
oil as required
Wipe the chicken breasts and beat with a mallet or a knife to flatten.
Cut each into two pieces.
Mix the chicken with the other ingredients, except oil.
Put aside to marinate for 2 hours or so.
Heat a frying pan with a thin layer of oil and add the chicken to it, over high heat.
Turn the chicken and then lower the heat and cook till tender, turning once so that it is brown on both sides.
Before placing the chicken on the sizzler plate, heat the iron plate very hot.
Place the iron plate on a wooden tray so that you can handle it.
Keep some Cabbage leaves, chopped onions (which are fried till golden brown), fried curry leaves, dry red chilli and if you think carrot can add more colour and nutrients value, please add that too..
Before serving put some butter on the plate
Now you can hear the sizzling sound...
4 large chicken breasts-boneless
1 ginger paste
1 garlic paste
1 cup onions-finely chopped
2 tbsp coriander leaves-chopped
2 green chillies-finely chopped
1 tbsp black pepper powder
1 tbsp vinegarsalt to taste
sizzler plates (Iron plate preferrable)
oil as required
Wipe the chicken breasts and beat with a mallet or a knife to flatten.
Cut each into two pieces.
Mix the chicken with the other ingredients, except oil.
Put aside to marinate for 2 hours or so.
Heat a frying pan with a thin layer of oil and add the chicken to it, over high heat.
Turn the chicken and then lower the heat and cook till tender, turning once so that it is brown on both sides.
Before placing the chicken on the sizzler plate, heat the iron plate very hot.
Place the iron plate on a wooden tray so that you can handle it.
Keep some Cabbage leaves, chopped onions (which are fried till golden brown), fried curry leaves, dry red chilli and if you think carrot can add more colour and nutrients value, please add that too..
Before serving put some butter on the plate
Now you can hear the sizzling sound...
Chilly Chicken
Chilly Chicken
Ingredients-:
chicken boiled and shredded - 500 grams
onion sliced - 2 nos
turmeric powder - a pinch
chilly powder - 1/2 tspn or to taste
coriander powder - a pinch
jeera powder - a pinch
fennel (sauf) powder - 1/4 tspn
garam masala powder - 1/4 tspn
green chillies - chopped as per ur taste
curry leaves - little
coriander leaves chopped a little
salt to taste
oil - 4 tspn
orange food colour - till the dish is orange.
How to make Chilly Chicken-:
Boil and shred chicken, along with little salt, pepper, ginger and garlic paste and whole spices a little keep aside.
The heat oil in a heavy pan, and fry the onions till light brown in colour, then add curry leaves, sprinkle water to avoid burning, then add all the powder masala and fry for few minutes till u get a nice colour, add the shredded chicken, with salt to taste and food colour and coriander leaves, keep stirring . No need to add lots of water but just sprinkle water and cook on a low flame. Remove when its dry.
U can eat this with parathas, or use it as a stuffing which will be featured soon.
Ingredients-:
chicken boiled and shredded - 500 grams
onion sliced - 2 nos
turmeric powder - a pinch
chilly powder - 1/2 tspn or to taste
coriander powder - a pinch
jeera powder - a pinch
fennel (sauf) powder - 1/4 tspn
garam masala powder - 1/4 tspn
green chillies - chopped as per ur taste
curry leaves - little
coriander leaves chopped a little
salt to taste
oil - 4 tspn
orange food colour - till the dish is orange.
How to make Chilly Chicken-:
Boil and shred chicken, along with little salt, pepper, ginger and garlic paste and whole spices a little keep aside.
The heat oil in a heavy pan, and fry the onions till light brown in colour, then add curry leaves, sprinkle water to avoid burning, then add all the powder masala and fry for few minutes till u get a nice colour, add the shredded chicken, with salt to taste and food colour and coriander leaves, keep stirring . No need to add lots of water but just sprinkle water and cook on a low flame. Remove when its dry.
U can eat this with parathas, or use it as a stuffing which will be featured soon.
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