Filipino Chicken Macaroni Soup Recipe

INGREDIENTS:

• 500g Chicken Breast (cut into small pieces)
• 1 large Carrot (Diced)
• 2 cups Macaroni Pasta
• 1l Chicken Broth
• 1 tablespoon Butter
• 3 cloves Garlic (Minced)
• 1 cup Evaporated Milk
• 1 medium Red Onion (Finely chopped)
• 2 stalks Celery (Sliced)
• 1/2 medium Cabbage (Chopped)
• 1 cup Water

INSTRUCTIONS:

1. In a deep pan melt the butter and saute the garlic and onion
2. Add the chicken and cook for approximately 5 minutes
3. Add the chicken broth and bring to a boil
4. Add one cup of water and evaporated milk and wait until it re-boils. Let the mixture simmer for 20 minutes.
5. Add the macaroni and cook for 10 minutes and stir occasionally.
6. add carrots and selery and simmer for 3 minutes
7. Add the cabage and let it simmer for another 3 minutes.
8. Finally you can add salt and pepper to taste.

CHICKEN KOFTA CURRY (SPICY CHICKEN MEATBALL CURRY)

Chicken kofta curry combines soft and delicious chicken meatballs with a rich onion and tomato curry. Serve hot with roti or rice.

Author: And Cakes Too

Recipe type: Main

Cuisine: Indian

Serves: 4

INGREDIENTS

Kofta:

• 400gm Chicken, mince
• 50gm Onion, grated
• 35gm Ginger-garlic paste
• 1tsp Cumin Powder
• 1tsp Coriander Powder
• ½tsp Turmeric Powder
• 1tsp Red Chillie Powder
• ½tsp Garam Masala Powder
• Salt, to taste
• Pepper, to taste
• A pinch of grated Nutmeg
• 10gm Olive Oil

Curry:

• 5gm Olive Oil
• 2 sticks Cinnamon
• 3 green Cardamoms pods
• 4 Cloves
• ½tsp Caraway Seeds
• 100gm Onion paste
• 150gm Cherry Tomatoes
• A pinch of grated Nutmeg
• ½tsp Turmeric Powder
• 1tsp Red Chillie Powder
• 1tsp Coriander Powder
• ½tsp Garam Masala Powder
• Salt, to taste
• 350ml Water
• ½tsp Kasuri Methi

METHOD

Kofta:

1. Combine all the ingredients for the kofta. Gently mix in and with the slightest pressure of your palms form the meatballs.
2. Heat oil in a heavy bottomed pan, fry the kofta in the oil, till they are golden. Set them aside.

Curry:

1. In the same pan, heat some more oil, add the whole spices and allow to sputter. Add the onions, fry till golden. Follow with the tomatoes. Add the nutmeg. Cook the tomatoes till the tomatoes release water from them and it evaporates.
2. Add in all the powdered masalas. Adjust the seasoning. Add the water. Bring the mixture to a boil and then allow to simmer for about 10 minutes. Add the kasuri methi. Cook for 5 minutes and then add the koftas and simmer for about 10 minutes more.
3. Once the koftas are cooked, serve it hot with rice or roti.

NOTES

Nutritional information is a rough estimate of 1 part (of 4) of the dish.

To freeze: keep the uncooked meatballs in a freezer safe box for up to 2 months. If required store in portioned packages to allow easy cooking.

Adjust the level of spiciness to taste by substituting the chillie powder with a smoked paprika or even a sweet paprika instead.

NUTRITION INFORMATION

Serving size: 1 (of 4) Calories: 257 Fat: 9 Saturated fat: 1 Unsaturated fat: 2Carbohydrates: 12 Sugar: 4 Fiber: 3 Protein: 33 Cholesterol: 85

Southwestern Chopped Chicken Salad.

Ingredients:

• 6 cups chopped romaine lettuce
• 6 cups cubed cooked chicken¹
• 1 and 1/2 cups corn
• 1 and 1/2 cups black beans
• 2 tomatoes, diced
• 1 avocado, diced
• 1/2 red onion, diced
• 3/4 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• handful chopped cilantro

Dressing

• 1/2 cup plain Greek yogurt (I use nonfat)
• 3 Tablespoons extra virgin olive oil
• 2 teaspoons honey
• 2 teaspoons apple cider vinegar
• 1 teaspoon minced garlic
• juice of 1 lime
• 1/2 jalapeño, finely diced
• 2 heaping teaspoons taco seasoning (I use mild)
• salt, to taste and if needed

Directions:

1. Add all of the salad ingredients to a large bowl. (If you're not serving it right away, add the tortilla chips on last right before serving. They'll stay crunchy that way.)
2. Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
3. Spoon dressing over salad, then give everything a big toss to combine. Serve cold.

Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2! Add the tortilla chips right before serving.

Additional Notes:

1. For the grilled chicken, I drizzled 3 large chicken boneless skinless breasts with olive oil and seasoned with salt and pepper before grilling. This was about 5-6 cups of cubed chicken. You can also use store-bought rotisserie chicken or just any leftover cooked chicken you have.

rosemary chicken, bacon and avocado salad.

rosemary chicken, bacon and avocado salad

yield: serves 2

total time: 35 minutes

ingredients:

• 4 slices thick-cut bacon
• 1/2 pound boneless, skinless chicken breasts
• salt and pepper
• 1 tablespoon olive oil
• 2 tablespoons minced fresh rosemary
• 6 cups spring greens and/or butter lettuce
• 1 bunch watercress
• 1 cup cherry tomatoes, halved
• 1 large avocado, thinly sliced

rosemary vinaigrette 

• 2 teaspoons dijon mustard
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon minced fresh rosemary
• salt and pepper

directions:

Heat a large skillet over medium-low heat and add the bacon. Cook until it's crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.

Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it.

Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!

rosemary vinaigrette 

Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.

Chicken Biryani

Chicken cooked with spices and rice in the Dum method of cooking.

Preparation time: 30 minutes+ 4 hours
Cooking time: 40-45 minutes
Serves: 4-6

Ingredients:

For the Marinade:

• 1kg chicken
• 2 cinnamon sticks
• 4 cloves
• 2 black cardamom
• 1 tsp cumin powder
• 1 tsp caraway seeds
• 2 tbsp ginger garlic paste
• 2 green chilli
• 1 tsp yellow chilli powder
• 1 mace
• 1 tbsp lemon juice
• 1cup yoghurt
• 3 medium onions

For the rice:

• 500 gms basmati rice
• 1 tbsp vegetable oil
• 1tsp pepper corns
• 4 cloves
• 2 black cardamoms
• 2 cinnamon sticks
• 1bay leaf
• 2tsp Salt
• 4 green cardamoms
• ½ cup mint leaves
• ¼ tsp saffron dissolved in 2 tbsp warm water
• 1tsp rose water
• 1tsp kewra water
• 4tbsp clarified butter (Ghee)
• 4 tbsp unsalted butter

The dough:

• ½ kg whole wheat flour

Method:

• Finely powder 4 cloves, 2 cinnamom sticks, mace and seeds of 2 black cardamoms.

• Finely chop the green chilies.

• Whisk the yoghurt. Mix together the yoghurt, ginger garlic paste, chopped greeen chilies, 1tsp salt, yellow chili powder and the powdered spices.

• Clean and cut the chicken into 10 pieces.

• Wash the rice and soak it in water for 30 minutes.

• Marinate the chicken in the yoghurt mixture for 4 -5 hours in the refrigerator (overnight if possible).

• Finely slice the onions.

• Heat sufficient oil in a pan to medium hot. Fry the onion slices in batches to golden brown and remove on an absorbent paper.

• Soak the saffron in lukewarm milk.

• Knead the flour into sa smooth dough with sufficient water.

The Cooking:

• Heat 3 tbsp ghee (clarified butter) in a pan. Add the caraway seeds to the medium hot ghee. When it starts to splutter, add in the chicken with the marinade and cook on medium high heat till it is half done.

• Take 10 cups water in a pot. Add 2tsp salt, 1tbsp refined vegetable oil, 1bay leaf, 1tsp pepper corns, 4 cloves, 2 cinnamon sticks, 2 black cardamoms and bring it to a boil. Cook the rice in it for 4 or 5 minutes or till it is half done. Drain the rice. Reserve half cup water.

• Spread 1tbsp clarified butter at the bottom of a heavy bottomed pan. Spread half the fried onions on the bottom and cover with half the rice. Now spread the chicken, half the mint leaves and cover the chicken with the remaining rice. Spread the remaining fried onion, mint leaves, saffron milk, rose water and kewra water on the top. Dot the rice with the unsalted butter and pour the drained water over it.

• Roll out the dough into a pipe long enough to cover the entire rim of the pot. Cover the rim with the dough and place the lid on top and seal with the help of the dough.

• Put the pot on the fire, on top of a gridle or flat pan to help the heat to spread uniformly.

• Put the fire on high for the first 5 minutes, then lower the heat. Cook for 25 minutes on very low heat till steam breaks the dough seal and starts escaping.

• Remove from fire and allow to stand for 10 minutes.

• Break open the seal. Fluff the rice with a fork and serve hot with a garlic yoghurt raita.

Slow cooker asian bbq chicken sammies

Ingredients

• SLOW COOKER ASIAN BBQ CHICKEN SAMMIES

• 1 1/2 pounds chicken breast (boneless, skinless)
• 1 package hamburger potato rolls (split)
• 
  

• ASIAN BBQ SAUCE

• 1 cup tomato paste
• 1 cup rice wine vinegar
• 1 cup light brown sugar
• 1/2 cup soy sauce
• 1 cup hoisin sauce
• 1 orange (juice and zest)
• 3 cloves garlic (chopped)
• 1 teaspoon chili flakes
• kosher salt and freshly ground black pepper (to taste)
• 
  

• SLAW

• 1 head Napa cabbage (core removed and thinly sliced)
• 1/4 cup sliced, pickled ginger
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds (lightly toasted)

Instructions

1. In a slow cooker, add chicken, tomato paste, vinegar, brown sugar, soy sauce, hoisin sauce, orange juice and zest, garlic, chili flakes, salt and pepper. Cover and cook on low for 5 hours.
2. Meanwhile, make the slaw. In a large bowl, combine the Napa cabbage, pickled ginger, vinegar, sesame oil and sesame seeds.
3. Remove chicken to a cutting board. Using 2 forks, shred the chicken and return to the slow cooker. Stir to coat chicken in the sauce.
4. To assemble, top roll with some pulled chicken and top with slaw.

Moroccan chicken tagine

Ingredients

• MOROCCAN CHICKEN TAGINE

• 6 chicken thighs (boneless, skin-on)
• 1 yellow onion (sliced)
• 2 tablespoons olive oil
• 1 red onion (sliced)
• 1/2 cup green olives (pitted, such as Castelvetrano)
• 1/2 teaspoon saffron threads
• 1/2 cup preserved lemons (cut in half, then thinly sliced)
• 2 teaspoons aleppo pepper
• 2 cups chicken stock
• 1 cup cilantro (leaves)
• 1/2 cup pomegranate molasses (to serve)
• 1/2 cup pomegranate seeds
• 1 jar harissa (store-bought, to serve)
• 
  

• COUSCOUS

• 1/4 cup pine nuts
• 2 tablespoons currants
• 2 cups couscous
• 1/4 cup scallions (thinly sliced on a bias)
• 1 Cup basil (chopped)
• Kosher salt and freshly ground black pepper (to taste)
• 
  

Instructions

 

 

• Dry the chicken well. Season chicken on all sides with salt and pepper.
• Place a shallow braiser or large, high-sided saute pan over medium-high heat and add olive oil. Once hot, add the chicken, skin-side down. Cook without moving, until golden-brown, about 4-5 minutes. Flip and cook until golden-brown on the other sides, about 5 more minutes.
• Add the onions, olives, saffron, preserved lemon, aleppo pepper, salt and pepper. Saute until the onions are tender and slighly browned, about 5-7 minutes. Add the chicken stock, bring to a simmer. Cover and cook for 15 minutes. Finish with half of the cilantro and pomegranate molasses
• For the Couscous: In a medium pot, add 2 cups of water, pine nuts and currants and place over high heat. Bring to a boil. Add the couscous and a pinch of salt. Cover and remove from heat. Let sit until tender, about 15 minutes. Finish the couscous with basil and scallions.
• Serve chicken over couscous and top with sauce. Top dish with remaining cilantro, pomegranate seeds and harissa.

 

leftover chicken and mashed potato samosas

Ingredients

• CREAM CHEESE DOUGH

• 1 cup all-purpose flour
• 1/2 teaspoon Kosher salt
• 6 tablespoons unsalted butter (chilled, cut in 1/2-inch dice)
• 4 ounces cream cheese (chilled, cut into 1-inch dice)

 

 

• CHICKEN AND MASHED POTATO FILLING

• 1 cups leftover roast chicken (skin removed, shredded)
• 1 1/2 cups leftover mashed potatoes
• 1/3 cup leftover peas (or frozen)
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 large egg beaten
• 1 tablespoon water
• Kosher salt and freshly ground black pepper (to taste)
• 
  

• NECTARINE MINT CHUTNEY

• 2 red dried chilies (1 chopped, 1 kept whole)
• 2 cinnamon sticks
• 2 cardamom pods (crushed)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 whole cloves
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup sugar
• 1 clove garlic (peeled and minced)
• 2 teaspoons ginger (peeled and minced)
• 1 1/2 teaspoons Kosher salt
• 8 large nectarines (pitted and cut into 1/2-inch chunks)
• 1 large bunch mint (finely chopped)

Instructions

 

 

• For the Cream Cheese Dough: In the bowl of an electric stand mixer fitted with a paddle attachment, add the flour and salt and mix to combine. Add butter and cream cheese and toss in the flour mixture with your hands until lightly coated.
• Beat on low speed until a dough forms around the paddle.
• Remove the dough to a floured surface. Pat into a 1-inch thick rectangle and wrap with plastic wrap. Refrigerate until firm, about 3 hours, before rolling.
• To Fill the Samosas: Preheat oven to 400??F. Line a baking sheet with parchment paper.
• On a lightly floured surface roll the dough into a 20"x10" rectangle. Cut the rectangle into eight 5-inch squares.
• Fold the dough square diagonally in half and pinch one side to seal. Hold the cone shape upright, with the open side up. Use a narrow spoon to scoop and press 1/4 cup filling into the opening. Seal the open side.
• Set the samosa upright on the baking sheet, like a pyramid. Repeat with the remaining dough and filling, spacing the samosas 2-inches apart.
• In a small bowl, add the egg and water and beat to combine. Brush the egg wash all over the samosas, being sure to coat the seams.
• Bake until golden brown and heated through, about 30 minutes. Serve hot, warm, or at room temperature.
• For the Filling: In a large bowl add the chicken, mashed potatoes, peas, curry powder, turmeric and season with salt and pepper. Mix to combine.
• For the Nectarine Chutney: In a piece of a cheesecloth, add the chilies, cinnamon sticks, cardamom pods, cumin seeds, coriander seeds and clove and tie to secure with a piece of kitchen twine. Place in a large saucepan, add the water, vinegar, sugar, garlic, ginger and salt. Bring to a boil, stirring to dissolve the sugar and boil for 5 minutes.
• Add the nectarines, cover, reduce the heat and allow to simmer for 20 minutes. The fruit should be soft but not mushy.
• Remove from the heat and discard the spice sachet. Allow to cool and then stir in the mint. Ladle into sterilized jars and jar properly or refrigerate for up to 3 months.
• Tip: Cream cheese dough can be refrigerated for up to 1 day or frozen for up to 3 months.