Posts Tagged ‘chicken breast recipes’

Chicken Noodle Casserole

chicken noodle casserole

Ingredients:
=> 4 skinless, boneless chicken breast halves
=> 6 ounces egg noodles
=> 1 (10.75 ounce) can condensed cream of mushroom soup
=> 1 (10.75 ounce) can condensed cream of chicken soup
=> 1 cup sour cream
=> salt to taste
=> ground black pepper to taste
=> 1 cup crumbled buttery round crackers
=> 1/2 cup butter

chicken noodle casserole

Directions:
=> First, Poach chicken in a large pot of simmering water. Cook up-to not longer pink in center about 12 minutes. Remove from pot and put aside. Bring chicken cooking water to a boil and cook pasta in it Drain. Cut chicken into small pieces and mix with noodles.
=> In a individual bowl mix mushroom soup, chicken soup, and sour cream. And add Season with salt and pepper. Gently shake together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
=> thaw butter in a small pan and remove from heat. shake in crumbled crackers. Top casserole with the buttery crackers.
=> Bake at 350 degrees F for about 30 minutes, up-to heated through and browned on top.

Chicken Dum Biryani

Chicken Dum Biryani

A sumptuous chicken and rice biryani cooked with such precision that none of the flavors are allowed to change color.
Ingredients :
=> 500 gm rice (long grain, basmati rice)
=> 6 (400 gm) chicken thighs (boneless)

Marinade:
=> 1 tsp white pepper
=> Pinch of salt
=> Juice of 1/2 lemon

For Masala:
=> 1/2 Tbsp desi ghee
=> 4-5 cardamoms
=> 1 bay leaf
=> Small piece of cinnamon
=> 2-3 cloves
=> 2 tsp garlic paste
=> 1 tsp ginger paste
=> 1 cup onion, sliced
=> 1 tsp yellow chilli powder
=> 2 tsp fennel or saunf powder
=> Salt to taste
=> 2 cups water
=> 1 cup yogurt
Chicken Dum Biryani
Finishing Spices:
=> 1 tsp green cardamom powder
=> 1/2 tsp fennel powder
=> 1/2 cup cream

For Rice:
=> 3 tsp rose water
=> Salt
=> Ginger, juliennes
=> 2 green chillies, sliced

Method

For the jhol:

=> Scrub and wash the rice and soak it in water for about 15 – 20 minutes.
=> Cut the chicken into even sized pieces.
=> In a bowl add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15 minutes)
=> In the meanwhile heat some ghee in a pan and add all the spices for the masala.
=> When the spices turn slightly brown add the onions.
=> Cook the onions partially on slow heat to ensure that they do not change their color.
=> If you think the heat is getting too high to handle put in a little bit of water.
=> Once the onions are nice and glossy, well cooked and on the verge of changing color add a cup of yogurt.
=> Now add the yellow chilli powder.
=> Cook on low heat for a minute. Now add the chicken.
=> Then add the saunf powder.
=> Add some salt and mix well.
=> Now add some water.
=> Let it cook for a couple of minutes. (till the chicken is partially cooked)
=> Once done, remove from heat and let it cool down.
=> Once it cools down take the chicken pieces out and strain the gravy over the chicken.
=> Now add the finishing spices to the ‘jhol’ (the chicken and liquid). Add the cream to it.
=> This is the jhol or the infusion in which the rice will be cooked. Keep this aside.

For the rice:
=> In a pan heat some water. Add salt and rose water to it.
=> As soon as it comes to a boil add the rice. Cook it partially and keep aside.
=> In another pan heat half of the jhol you made earlier with all the chicken pieces.
=> Once this jhol comes to a boil add half of the rice to it.
=> Check the seasoning before adding rice after which you would not be able to adjust it.
=> Add the rice to the jhol and sprinkle some ginger juliennes and sliced green chillies.
=> Now add the other half of rice and jhol.
=> Let it cook on low heat covered with foil for about 10 minutes.

Indonesian Nasi Goreng

Indonesian Nasi Goreng

Nasi Goreng is the Balinese rendition of chicken fried rice. Chicken, cabbage, carrots, bokchoy, kafir lime leaves, balinese red paste give this recipe a unique flavor.

Ingredients :
-> 1 bowl of cooked rice
-> 1/2 onion, chopped
-> 2 garlic pieces, chopped
-> 100 gm chicken, finely chopped
-> 2 eggs
-> 1 carrot, grated
-> 1/2 cabbage, chopped
-> 10-12 bokchoy leaves
-> Spicy paste
-> 1 Tbsp sweet soya sauce
-> Pinch of salt
-> Pinch of ground white pepper
-> Sambal (Balinese condiment)
-> Corn chips
Method
-> Cook a bowl full of rice (boiled) and allow it to cool.

-> Heat oil in a pan and add onion and garlic, once the onion turns golden, add chicken to the pan.

-> Once chicken becomes soft, add beaten egg to the pan. After stirring for a minute, add a handful of carrot and cabbage.
-> Add 10-12 bokchoy leaves and continue stirring for a few more minutes.

-> Add chili paste made from garlic, shrimp paste, kafir lime leaves and red chili, continue to stir.

-> Add some more oil if required to avoid sticking and continue to saute all the ingredients together.

-> Next, add the cooked rice to the pan and keep stirring until the rice turns yellow in color. Add 1 Tbsp of sweet soya sauce.
Indonesian Nasi Goreng
-> Add salt and pepper and keep stirring on a low flame.

-> Your Nasi Goreng is ready to be served, but not without a few garnishing’s.

-> Pour a spoon full of sambal, some corn chips; add 1 piece of cooked chicken and place a fried egg with the sunny side up on top of the rice.

-> Now enjoy the Balinese rendition of fried rice!