Category Archives: Chicken Dishes

Lumpiang Ubod Recipe

Ingredients for Lumpiang Ubod

2 cups of ubod (pith of coconut trunk)
1 cup of chicken (cut into strips)
1/2 cup of shrimp
1 onion
1 tbsp of garlic
1 tbsp of pepper

Sauce for Lumpiang Ubod

1 cup of sugar
3 tsps of soy sauce
3 cups of water
1 1/2 tsp of salt

How to Cook Lumpiang Ubod

1. Saute onion and garlic. Add the chicken.
2. Add the shrimp.
3. Add the ubod and stir until cooked.
4. For the sauce, mix together 1 cup of sugar, 3 tsps of soy sauce, 3 cups of water, 1 1/2 tsp of salt. Bring to a boil while stirring.

Delicious and Healthy Tunisian Salads for Any Kind of Occasions

The advantages of nutritional food could not be more important to students. Some students live a responsible lifestyle, but many are prone to missing meals, eating too many take away foods, and, also, too many cheap and processed foods. Regardless of the lifestyle of the student, it is wholly important that they eat well, and delicious salads are the future. Throughout a person’s life there are far more stressful times than the final year of university. This year will contribute to defining a person’s life. It is integral, therefore, to eat well to ensure the body generates enough energy, and to keep oneself away from illness. With this in mine, here are two simple delicious salads for students to enjoy. They have good nutritional value. They are inexpensive. They are quick to make. And, more importantly, they are great tasting:

Ingredients for Tunisian Grilled Salad

Two large tomatoes
A handful of fresh cherry tomatoes
Two to three green chillies
One garlic clove
Olive oil
A little salt
A few coriander leaves
One to two boiled eggs, quartered
Six to eight green or black olives
A small tin of tuna

How to Prepare Tunisian Grilled Salad

1. Fry the large tomatoes, the green chillies, and the garlic in a large frying pan on a high heat with olive oil. Cook until the tomato skin becomes crispy and starts to peel.
2. Leave them to cool and then remove the skin of the tomatoes and then chop the tomatoes, the chillies, and the garlic very finely.
3. Combine all of the ingredients in a serving bowl or plate and put in the fridge. When the salad is cool and ready to serve, add the tuna, the quartered boiled egg(s), the cherry tomatoes, and the olives. Then season with olive oil, salt, and chopped coriander.
4. Serve these delicious salads – also known as lækre salater by the Danish chefs – with bread and perhaps the rest of the jar of olives and some olive oil to dip.

Ingredients for Chicken and Mushroom Salad

One half of a large red pepper
One chicken leg, that has been cooked already
A handful of fresh button mushrooms
A few knobs of butter
Salt and pepper
Chili powder
Sour cream

How to Prepare Chicken and Mushroom Salad

1. Take a large frying pan a set it on a high heat. Add a few knobs of butter.
2. Into large bit sized pieces, chop the chicken, the mushrooms, and the red pepper.
3. The butter in the frying pan should be melted so that the base of the pan is covered. If this is the case, then add the chopped ingredients to the pan, adding the chili powder, and some salt and pepper.
4. Keep stirring the mixture over the high heat, and cook for around five minutes.
5. Add the mixture onto a serving bowl or plate, and then add a couple of tablespoons of sour cream, before mixing together the ingredients and then serving.

Tinolang Manok

Ingredients for Tinolang Manok

3 pounds chicken breast, cut according to the desired size
2 tbsp oil
2 tbsp ginger, sliced lengthwise
1 head of garlic, chopped
1 medium onion, sliced
2 tbsp fish sauce
1 tablespoon salt
5 cups water
2 cups raw papaya, square cuts

How to Cook Tinolang Manok

1. Boil oil in a saucepan over medium heat. Saute ginger, garlic and onion in 1 minute.
2. Add the chicken until reddish. Stir in fish sauce and salt.
3. Add water. Boil it on low heat and simmer for 30 minutes or until chicken is tender.
4. Add papaya, cook 5 minutes or until papaya becomes tender.
5. Cover the pan and remove from heat.

Chef Salad

Ingredients for Chef Salad

2 heads of lettuce, medium
1 cup cooked ham
1 cup chicken meat, cooked
1/2 cup white onion
1/2 cup celery
1 cup small tomatoes
1 cup cheddar cheese
3 boiled eggs
1/4 cup bacon, cooked and chopped
1 cup Thousand Island dressing

How to Cook Chef Salad

1. Wash and tear the lettuce leaves as bite sizes. Wash, drain, and place in a salad bowl.
2. Cut the ham, chicken and cheese in elongated strips. Make circular cuts for the onion and then disassemble. Cut the tomatoes in half. Slice the celery finely, and cut the boiled eggs to 4 portions each.
3. Mix the lettuce, onion, tomato and celery. Add also the ham, chicken and cheese but put aside a few pieces of it for garnishing. Carefully mix the ingredients and add the dressing. Again, carefully stir.
4. Arrange on top of the salad the set-aside pieces of ham, chicken and cheese. Add also the sliced hard-boiled eggs, diced then scatter the chopped bacon.
5. Serve with a few pieces of crackers or Melba toast.

Afritadang Manok (Chicken Afritada)

Ingredients for Afritadang Manok (Chicken Afritada)

1 Kilo of chicken, cut in medium size
1 / 4 Kilo ripe tomatoes
3 pcs potatoes, sliced ??pakuwadrado
1 onion
1 head garlic
1 pc red bell pepper, sliced ??lengthwise
2 bay leaves
2 tbsp vinegar
salt
pepper

How to Cook Afritadang Manok (Chicken Afritada)

1. Fry chicken til slightly golden brown
2. Put aside. Saute garlic, onion and tomato
3. Crush the tomatoes well.
4. Add the chicken, vinegar and bay leaves.
5. Boil chicken until tender.
6. Add the potatoes.
7. Add the red and green bell pepper.
8. Season with salt and pepper to taste.

Chicken Pastel

Ingredients for Chicken Pastel

1 kilo of chicken
1 piece chorizo ??de bilbao, chopped
1 large onion, chopped
1 / 2 cup butter
1 small carrot, square cuts
2 potatoes, square cuts
1 / 2 kilo of liver and chicken crop
1 cup evaporated milk
1 / 4 cup flour
1 spoon of salt
1 / 2 tsp pepper
2 cups chicken broth
4 heads of garlic, crushed

How to Cook Chicken Pastel

1. Saute the garlic.
2. Add the onion, chicken, liver and crop and chorizo
3. Stir briefly and put half of the chicken broth
4. Cover and boil for 10 minutes
5. Put in the other ingredients and add the remaining chicken broth.
6. Add milk and thicken the sauce by adding flour dissolved in water.
7. When it is nearly cooked, transfer it to a baking dish.

Kinesong Manok (Chicken And Cheese)

Ingredients for Kinesong Manok (Chicken And Cheese)

1/2 cup of grated cheese
2 tbsp of cooking oil
1 onion
1 whole chicken cut into 8 parts
2 tbsp parika
1 tbsp of chopped parsely
4 tbsp of chicken bouillon powder
1 tbsp of margarine
1 pack of flat noodles
2 cups of water

How to Cook Kinesong Manok (Chicken And Cheese)

1. Place the oil in the pan and saute the garlic.
2. Add the chicken and cook for 10 minutes.
3. Add the water. Add the chicken bouillon powder. Let it cook for 25 minutes more until the ingredients inside the pan are all cooked.
4. To cook the flat noodles, check the instructions at the label or pack. Cooking them differs.
5. After cooking the noodles, drain of excess water.
6. Add margarine and the chopped parsely.
7. Plate the chicken and add the noodles on the sides. Get the cheese and add them on top of the chicken.
8. Serve while hot.

Binakol

Ingredients for Binakol

1 kilogram of chicken breasts
6 cups water or chicken broth
1 cup of coconut juice
1 coconut with the meat taken out
2 cups of chili or malunggay leaves
2 tbsps oil
3 cloves garlic, crushed
1 onion
1 piece ginger, as big as your finger
pepper
fish sauce

How to Cook Binakol

1. Cut the chicken into thin long strips.
2. Chop the flesh of the coconut into fine pieces.
3. Cut the ginger and onions thin.
4. In saucepan, heat the oil then saute the garlic, onion, and ginger.
5. Add the chicken meat. Cook this with the spices for a few minutes.
6. Put water or the chicken broth, and add flavor putting pepper and fish sauce. Boil on low heat until chicken is tender.
7. Add the coconut juice and the flesh of the coconut, stir.
8. Add chili or the malunggay leaves before serving.

Curry Stand Chicken Tikka Masala Sauce

One of the finest flavorful foods is names as curry stand chicken tikka masala sauce. This is one of the best recopies of Indian food. In Asia, this food is very impressive for its appeal look and grave beauty. A lot of people in Asia make this food in their leisure hours and eat them with friends or families. This food menu is not that hard to make compared to its taste and appeal. You need to have some weapons to cook this recipe. Housewives can impose their leisure times in making this chicken curry food item. This food item tastes very nice after appetizers and during dinner.

In order to cook curry stand chicken tikka masala sausce, you need to get some things ready. Some of the vital things to make this dish are denoted below with their quantity.

Ingredients for Curry Stand Chicken Tikka Masala Sauce

1 can tomato sauce (14 ounce)
¼ tea spoon ground turmeric
½ tea spoon cinnamon
1 tea spoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon salt
1 tablespoon ground cumin
4 cloves garlic, minced
1 onion, finely chopped
2 tablespoons ghee (clarified butter)
1 cup heavy whipping cream
1 tablespoon white sugar
2 teaspoons paprika
1 tablespoon vegetable oil
1/2 teaspoon curry powder
4 skinless, boneless chicken breast halves, cut into bite-size pieces
1/2 teaspoon salt, or to taste(optional)
1 teaspoon white sugar, or to taste (optional)

How to Cook Curry Stand Chicken Tikka Masala Sauce

In order to prepare this recipe ready, you need to chop all the ingredients so finest piece and then boil the ghee in a large skillet over medium heat. Then put the onions in and boil them until the mixture is translucent. This will take about 5 minutes. Put in garlic then stir firmly, do not stop sterling or it may get stacked on the skillet top for heat. Fragrance will burst out in about a minute. This is the time to put cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture. Then heat the overall mixture for about 2 minute’s firmly and continuously!

Then pour tomato sauce into the onion spice mixture and reduce the heat so that the sauce doesn’t get to week, so that you can keep it gravy. Do it for 10 minutes then mix cream, paprika and 1 table spoon sugar inside then simmer. The sauce will get thicker in about 15 minutes, until then, keep stirring.

Take another separate skillet and heat the vegetable oil over medium heat. Put the chicken pieces into the hot oil and sprinkle them with curry powder. Sear chicken until they get the color light brown. This will take about 3 minutes. Stir firmly and then transfer the chicken mixture into the sauce mixture and then put pan juices if you like. Simmer the chicken mixture until the color is light pink. This is the longest time for preparation and it may take up to 30 minutes. Adjust salt and sugar as per your taste and desire. Prepare the food after 30 minutes in a fine dish. Enjoy your food with utmost satisfaction and joy!

Author Bio : Sophie Taylor is a web enthusiast and a blogger who loves all things around design and technology. She shares new, exciting and popular information such as Private detective.

Garlic Chicken in 15 Minutes!

Ingredients for Garlic Chicken

4 boneless chicken breasts halves
4 tbsp. of flour
Salt and Pepper as per taste
½ cup chicken soup
1 tbsp. of crushed garlic
2 tbsp. of lemon juice
1 tbsp. of butter

How to Cook Garlic Chicken

1. Crush chicken breasts a little.
2. Dust it with flour, Salt and pepper.
3. Fry in hot oil for 5 minutes each side. Now remove chicken from pan.
4. To pan add soup, garlic, lemon juice and butter.
5. Cook 2 minutes. Pour over chicken.

Author Bio: Matthew Anton is a professional online marketer offering search engine optimization services through BackLinksVault.