Italian rice with chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian rice with chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian rice with chicken.

This one-pan dish is simple, but really looks the business when you're trying to impress

Easy
Serves 2
Prep 10 mins
Cook 30 mins

Ingredients

2 tbsp olive oil
2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
1 red onion , cut into 8 wedges
2 orange peppers , halved, deseeded and sliced thickly
1 garlic clove , crushed
100g long grain rice
400g can chopped tomatoes
300ml chicken stock
4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.

Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Nutrition per serving:

620 kcalories, protein 49g, carbohydrate 62g, fat 22 g, saturated fat 5g, fibre 6g, salt 1.5 g

Recipe from Good Food magazine, October 2005. 

More Chicken Recipes:            

Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad

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Italian-style chicken burger & chips recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian-style chicken burger & chips Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian-style chicken burger & chips.

These crowd pleasing chicken burgers and polenta chips are perfect when having mates over - they combine some great flavours

Easy
Serves 4
Prep 10 mins
Cook 20 mins

Ingredients

500g pack ready-cooked polenta
2 tbsp olive oil
2 chicken breasts
25g dried breadcrumbs
25g Parmesan
125g ball mozzarella
4 ciabatta or burger buns , lightly toasted
salad leaves , to serve
SunBlush tomatoes , to serve
fresh basil pesto , to serve

Method

Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.

Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

Nutrition per serving:

495 kcalories, protein 33g, carbohydrate 54g, fat 18 g, saturated fat 7g, fibre 4g, sugar 4g, salt 2.08 g

Recipe from Good Food magazine, December 2009. 

 More Chicken Recipes:            

Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken

Save and Share Italian-style chicken burger & chips recipe

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Italian chicken & butternut pie recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian chicken & butternut pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian chicken & butternut pie.

Taste the Mediterranean in this warming, no pastry pie from Silvana Franco

Easy
Serves 6
Prep 30 - 45 mins
Cook 50 - 1 hr
Freezable

Ingredients

3 tbsp olive oil
large skinless chicken thigh fillets, quartered
130g packet cubed pancetta
large butternut squash (about 900g/2lb), peeled, seeded and cut into 2.5cm/1in cubes
large onion , thinly sliced
garlic clove , thinly sliced
1 tsp dried marjoram
200ml Italian red wine (see Goes well with...)
level tsp plain flour
2 x 400g cans Italian plum tomatoes
2 tbsp 2 tbsp redcurrants or cranberry jelly
loaf garlic and herb or plain ciabatta
3 tbsp freshly grated parmesan

Method

Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.

Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)

Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.

Nutrition per serving

491 kcalories, protein 41g, carbohydrate 42g, fat 16 g, saturated fat 5g, fibre 4g, sugar 2g, salt 2.17 g

Recipe from Good Food magazine, November 2002. 
Recipe by Silvana Franco 

 More Chicken Recipes:            

Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips

Save and Share Italian chicken & butternut pie recipe

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Italian chicken with ham, basil & beans recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian chicken with ham, basil & beans Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian chicken with ham, basil & beans.

A great recipe for the end of the summer, using sweet roasted tomatoes and garlic. Serve with the best crusty bread you can get you hands on

Easy
Serves 4
Prep 10 mins
Cook 1 hr 15 mins
Freezable

Ingredients

8 skinless chicken thighs , bone in
8 slices prosciutto or other dry-cured ham
2 tbsp olive oil
2 whole heads garlic
800g tomatoes (a mix of smaller yellow and red tomatoes looks good)
175ml dry white wine
400g can cannellini beans or other white beans, rinsed and drained
large bunch basil

Method

Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.

Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they're big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.

Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. Remove the foil from the pan and stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.

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Wine

The quality of the wine makes all the difference in this recipe, so only use one you'd be happy to drink.

Nutrition Per serving

455 kcalories, protein 55g, carbohydrate 22g, fat 16 g, saturated fat 4g, fibre 6g, sugar 10g, salt 1.79 g

Recipe from Good Food magazine, October 2007. 

More Chicken Recipes:            

Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna

Save and Share Italian chicken with ham, basil & beans recipe

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Creamy masala chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Creamy masala chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Creamy masala chicken.

A mild chicken curry with oodles of flavour

Easy
Serves 4
Ready in 35-40 minutes
Freezable

Ingredients

4 boneless, skinless chicken breasts , cubed
3cm piece fresh root ginger , peeled and chopped
2 garlic clove , chopped
1 tsp mild chilli powder
2 tbsp fresh coriander , chopped
juice of 1 lime
2 tbsp vegetable oil
1 onion
1 red chilli
1 tsp ground turmeric
284ml carton double cream
juice of ½ lemon
basmati rice and naan bread, to serve

Method

Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.

Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.

Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Nutrition per serving:

541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g

Recipe from Good Food magazine, May 2004.  

More Chicken Recipes:            

West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna
Chicken with mushroom soup

Save and Share Creamy masala chicken recipe

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West Indian chicken curry recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try West Indian chicken curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make West Indian chicken curry.  

This punchy dish is under 500 calories, but you won't notice you're being healthy

Easy
Serves 4
Prep 10 mins
Cook 20 mins

Ingredients

1 large onion , chopped
2 garlic cloves , chopped
2 tbsp curry powder
1 large sweet potato , peeled and cut into small chunks
4 skinless boneless chicken breast fillets , cut into chunks
400g tin coconut milk
100g whole cherry tomatoes
fresh coriander , to serve

Method

Cook the onion and garlic in a tsp of oil for 5 minutes. Season, then stir in the curry powder. Cook for another minute, then add the potatoes and chicken.

Pour in the coconut milk. Simmer for 10-12 minutes, then add the tomatoes and simmer for 2 minutes.

Serve sprinkled with fresh coriander.

Nutrition per serving:

417 kcalories, protein 37.6g, carbohydrate 25.6g, fat 19 g, saturated fat 14.5g, fibre 4.6g, salt 0.67 g

Recipe from olive magazine, June 2010. 

More Chicken Recipes:            

Chicken tikka kebabs with Indian salad 
Indian spice box chicken
Honey mustard chicken pot with parsnips 
Chicken bhuna 
Chicken with mushroom soup 
Basil pesto chicken

Save and Share West Indian chicken curry recipe

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Chicken tikka kebabs with Indian salad recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken tikka kebabs with Indian salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken tikka kebabs with Indian salad. 

Low-fat version of the classic dish

Easy
Serves 4
Cook 1 hr
Including 30 minutes to marinate
Low-fat

Ingredients

150ml pot low fat natural yogurt
2 tbsp tikka masala paste (we used Patak's)
700g skinless, boneless chicken breasts , cut into chunks
½ cucumber , chopped
large tomato , chopped
1 green chilli , seeded and finely chopped
1 small onion , finely sliced
4 tbsp roughly chopped fresh coriander
8 soft flour tortillas wraps or chapatis

Method

Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).

Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.

Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.

Nutrition per serving:

559 kcalories, protein 54g, carbohydrate 79g, fat 5.3 g, saturated fat 1g, fibre 3.9g, salt 1.53 g

Recipe from Good Food magazine, June 2003. 

More Chicken Recipes:             

Indian spice box chicken
Honey mustard chicken pot with parsnips 
Chicken bhuna 
Chicken with mushroom soup 
Basil pesto chicken
Chicken and ginger broth

Save and Share Chicken tikka kebabs with Indian salad recipe

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Indian spice box chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian spice box chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian spice box chicken. 

Serve this exquisitely flavoured chicken dish with mounds of fluffy rice

Easy
Serves 4
Prep 25 - 30 mins
Cook 1 hr 5 mins - 1 hr 10 mins

Ingredients

50g fat green mild chillies (about 3 large ones)
3 large garlic cloves
5cm piece of fresh root ginger
a bunch of fresh coriander
200g carton of full-fat Greek yogurt
2 medium onions
8 medium bone-in chicken thighs (total weight about 800g-1kg/1lb 12oz-2lb 4oz)
2 tbsp groundnut or corn oil
2 tsp fennel seeds
1 tsp cumin seeds
a good knob of butter
Chilli-ginger garnish , to serve (see below)

Method

Make the Chilli-ginger garnish (see right), before you start the chicken.
 
Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job - fiery seeds can give the fingers a real chilli sting. Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.
 
Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides - a rubber spatula will make this job much easier.
 
Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip. Heat the oil in a saute pan over a medium heat until hot - when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don't burn. They're ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.
 
Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don't stir them too often or they won't take on any colour.
 
Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much - if they do, pile them up on top of the chicken.
 
Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/¼ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).

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Getting ahead

If you have time, make this dish a few hours before you need it (or even the day before), to give those tart, tangy chillies a chance to mingle with the toasted spice flavours.

Nutrition Per serving:

706 kcalories, protein 50g, carbohydrate 8g, fat 53 g, saturated fat 17g, fibre 1g, salt 0.67 g

Recipe from Good Food magazine, November 2002.


More Chicken Recipes:             

Honey mustard chicken pot with parsnips 
Chicken bhuna 
Chicken with mushroom soup 
Basil pesto chicken
Chicken and ginger broth 
Chilli and lime chicken fillets

Save and Share Indian spice box chicken recipe

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Honey mustard chicken pot with parsnips recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Honey mustard chicken pot with parsnips Recipe. Enjoy our collection of quick & easy recipes and learn how to make Honey mustard chicken pot with parsnips. 

Ingredients

1 tbsp olive oil
8 bone-in chicken thighs , skin removed
2 onions , finely chopped
350g parsnips , cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs
flat-leaf parsley , to serve (optional)

Method

Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

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Tip

If you've got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

Nutrition Per Serving:

326 kcalories, protein 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, sugar 15g, salt 0.82 g

Recipe from Good Food magazine, March 2009.

More Chicken Recipes:             

Chicken bhuna 
Chicken with mushroom soup 
Basil pesto chicken
Chicken and ginger broth 
Chilli and lime chicken fillets 
Chicken, butternut squash & pear bake

Save and Share Honey mustard chicken pot with parsnips recipe

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Chicken bhuna recipe

A lighter version of this takeaway favourite, a tomato base and lean skinless chicken breast make the curry lower in fat

Ingredients

sunflower oil
2 medium onions , halved and finely sliced
4 garlic cloves , finely chopped
25g ginger , peeled and finely chopped
2 green chillies , finely chopped (take out the seeds if you like)
2 heaped tsp cardamom pods , seeds crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp fennel seeds
juice of ½ lemon
4 skinless chicken breasts , cut into pieces
400g tin chopped tomatoes

Method

Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.
Stir in the lemon juice and chicken and cook for 2 minutes. Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar and bring to a simmer. Cook for 15 minutes, stirring occasionally. Serve with steamed basmati rice.

Nutrition Per Serving

240 kcalories, protein 36.9g, carbohydrate 11g, fat 5.6 g, saturated fat 0.9g, fibre 1.9g, salt 0.36 g

Recipe from olive magazine, September 2011. 

More Chicken Recipes:           

Chicken with mushroom soup 
Basil pesto chicken
Chicken and ginger broth 
Chilli and lime chicken fillets 
Chicken, butternut squash & pear bake
Chicken laksa

Save and Share Chicken bhuna recipe

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Chicken with mushroom soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with mushroom soup Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with mushroom soup. 

This one-pot wonder is a nourishing way to end the day.

Ingredients

6 cups chicken stock
2 tablespoons sherry
200g sliced button mushrooms
2 single chicken breast fillets, trimmed and thinly sliced
salt and cracked black pepper
2 tablespoons chopped flat-leaf parsley

Method

Place chicken stock and sherry in a large saucepan over medium-high heat. Simmer for 5 minutes, then add mushrooms and cook for another 3 minutes. Add chicken and cook for 3 minutes or until cooked through. Season with salt and pepper and stir in parsley. Serve immediately.

Source
Taste.com.au - March 2009, Page 6
Recipe by Kate Murdoch  

More Chicken Recipes:            

Basil pesto chicken
Chicken and ginger broth 
Chilli and lime chicken fillets 
Chicken, butternut squash & pear bake
Chicken laksa
Barbecued chicken

Save and Share Chicken with mushroom soup recipe

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Basil pesto chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Basil pesto chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Basil pesto chicken. 

Throw this tasty dish together for dinner tonight and you'll have the entire family asking for more!

Ingredients (serves 2)

200g dried fettuccine
2 tablespoons olive oil
2 single chicken breast fillets, thinly sliced
2 tablespoons basil pesto
1 cup cream
shaved parmesan, to serve
basil leaves, to serve

Method

Cook fettuccine according to the packet directions.

Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.

Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.

Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.

Source
Super Food Ideas - September 2003, Page 11
Recipe by Annalise Curran, Essendon, Vic (reader recipe)   

More Chicken Recipes:            

Chicken and ginger broth 
Chilli and lime chicken fillets 
Chicken, butternut squash & pear bake
Chicken laksa
Barbecued chicken
Chicken tikka masala

Save and Share Basil pesto chicken recipe

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Chicken and ginger broth recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and ginger broth Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and ginger broth. 

Ginger is said to aid the natural healing of one's body. Combined with chicken soup, this recipe has the potential to make you feel healthier and it tastes great too.

Preparation Time 10 minutes
Cooking Time 18 minutes

Ingredients (serves 4)

3 (about 160g) fresh lasagne sheets (Latina brand)
1L (4 cups) water
2 410g cans chicken consomme (Campbell's brand)
2 (about 360g) single chicken breast fillets, halved lengthways
100g fresh ginger, peeled, thinly sliced
1 125g tray baby corn
1 tbs finely shredded fresh ginger
Freshly ground black pepper
2 green shallots, trimmed, diagonally thinly sliced, to serve

Method

Use a sharp knife to roughly cut the lasagne sheets into uneven pieces.

Combine the water and chicken consomme in a large saucepan, and bring to the boil over high heat. Reduce heat to medium. Add the chicken and sliced ginger, and simmer, uncovered, for 12 minutes or until the chicken is just cooked through. Use a slotted spoon to transfer the chicken to a plate and set aside to cool for 5 minutes. When cool enough to handle, use your fingers to shred the chicken into small pieces.

Strain the broth through a fine sieve into a clean saucepan. Discard the ginger. Bring the broth to the boil over high heat. Add the chicken, lasagne sheet pieces and baby corn. Reduce heat to low and simmer, uncovered, for 3 minutes or until corn is just tender. Stir through the shredded ginger. Taste and season with pepper.

Ladle the broth into serving bowls and sprinkle with the green shallots.

Source
Good Taste - June 2002, Page 72
Recipe by Rodney Dunn 

More Chicken Recipes:            

Chilli and lime chicken fillets 
Chicken, butternut squash & pear bake
Chicken laksa
Barbecued chicken
Chicken tikka masala
Chicken & chorizo jambalaya 

Save and Share Chicken and ginger broth recipe

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Chilli and lime chicken fillets recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chilli and lime chicken fillets Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chilli and lime chicken fillets.

Recipe facts:

Costs: £1.08
Takes: 10mins to prepare, 10mins to cook plus 30mins (or overnight) to marinate
Serves: 4

Ingredients

zest and juice of 2 limes
2 garlic cloves, crushed
4tbsp Thai sweet chilli sauce
1 x 508g pack chicken breasts
a few sprigs of coriander

Mix together lime, garlic and chilli sauce and place about a third in a bowl with the chicken pieces. Coat well and allow to marinate for at least 30 minutes or overnight in the fridge.

Grill, griddle or barbecue, turning regularly so that the marinade doesn't catch until just cooked through, 6-8 minutes. Wrap in foil and rest for a few minutes.

Serve with the extra chilli/lime sauce for spooning over and coriander to garnish. Great served with corn, pitta bread and Asian salads.

From Tesco Realfood

More Chicken Recipes:          

Chicken, butternut squash & pear bake
Chicken laksa
Barbecued chicken
Chicken tikka masala
Chicken & chorizo jambalaya
Spring chicken in a pot

Save and Share Chilli and lime chicken fillets Recipe

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Chicken, butternut squash & pear bake recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken, butternut squash & pear bake Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken, butternut squash & pear bake.

Ingredients

4 chicken breasts (skin on)
500g butternut squash, peeled
2 red onions, peeled and cut into wedges
4 pears
1 small bunch of sage
1 lemon
sea salt
olive oil

Pre-heat the oven to 180C/350F. Cut the butternut squash into large pieces and lay on to a tray. Peel the pears then cut in half and de-core and quarter the red onions.

Arrange the onion and pear on top of the squash and then drizzle with olive oil, season and top with the chicken breasts. Roughly chop the sage leaves and sprinkle over the tray along with the lemon zest.

Place the tray into the oven and cook for 45-60 minutes. I like to serve this with green beans and boiled rice.

From Tesco Realfood

More Chicken Recipes:          

Chicken laksa
Barbecued chicken
Chicken tikka masala
Chicken & chorizo jambalaya
Spring chicken in a pot
White Bean and Chicken Chili

Save and Share Chicken, butternut squash & pear bake Recipe

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