Chicken adobo recipe

Photo: Chicken adobo recipe

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

Refresh you midweek meal repertoire with a few pantry staples, fresh seasonal produce and this clever braised chicken recipe.

Preparation Time 40 minutes
Cooking Time 45 minutes

Ingredients (serves 4)

125ml (1/2 cup) apple cider vinegar (see note)
80ml (1/3 cup) soy sauce
6 cloves garlic, bruised
3cm piece ginger, finely grated
2 long red chillies, thinly sliced, plus extra, sliced, to serve
4 bay leaves
55g (1/4 cup firmly packed) brown sugar
1 tbs black peppercorns
1 large onion, thinly sliced
1.2kg chicken wings
Steamed white rice, to serve

Method

Place vinegar, soy sauce, garlic, ginger, chillies, bay leaves, sugar, peppercorns, onion and 500ml (2 cups) water in a large bowl. Stir well to combine. Add chicken and stir to coat. Marinate at room temperature for 30 minutes.

Transfer chicken mixture to a large, heavy-based saucepan. Bring to the boil over high heat. Reduce heat to medium, cover loosely with foil, then simmer, stirring occasionally, for 25 minutes or until chicken is just cooked.

Using tongs, remove chicken wings and transfer to a large bowl. Simmer sauce for a further 10 minutes or until reduced by half and thickened slightly.

Return chicken to pan and stir to combine. Cook for a further 5 minutes or until chicken is cooked through. Cool for 5 minutes.

Divide chicken adobo among bowls, spoon over sauce, then scatter with extra sliced chillies. Serve with steamed white rice.

Notes

Adobo, a vinegar-based braise, is the Philippines's national dish. Every family has a different way of preparing it, but most agree it should be a delicate balance of salty, sour and sweet flavours.

Tips: Apple cider vinegar is from supermarkets.

For a variation, add bamboo shoots. Or substitute coconut milk or cream for the water.

For maximum flavour, marinate chicken in the fridge overnight.

Source
MasterChef - March 2012, Page 40
Recipe by Dominic Smith
 
More Chicken Recipes:

 Lemon honey sesame chicken wings 
Honey soy chicken wings  
Barbecue chicken wings  
Five-spice chicken wings 
Sticky chicken wings 
Braised chicken wings  

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Lemon honey sesame chicken wings recipe

Photo: Lemon honey sesame chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon honey sesame chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon honey sesame chicken wings.

Preparation Time 10 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

Vegetable oil, to grease
1kg chicken wings
60ml (1/4 cup) fresh lemon juice
1 tsp grated lemon rind
60ml (1/4 cup) honey
2 tbs soy sauce
1 1/2 tbs sesame seeds
Mixed salad leaves, to serve
Sliced white crusty bread, to serve

Method

Preheat oven to 200°C. Brush a large baking dish with oil to lightly grease. Use sharp kitchen scissors to remove and discard the wing tips from each chicken wing. Cut the wing in half at the joint. Place chicken, in a single layer, in the prepared dish.

Combine the lemon juice, lemon rind, honey, soy sauce and sesame seeds in a small bowl. Pour over the chicken and gently toss to evenly coat.

Cook in preheated oven, turning occasionally and basting with pan juices, for 35-40 minutes or until chicken is golden brown and cooked through. Remove from oven.

Place chicken on a serving platter and serve immediately with the mixed salad leaves and slices of crusty bread. Variation: You can replace the chicken wings with 8 (about 1kg) chicken drumsticks. Use a small sharp knife to cut 3 slashes in the thickest part of the drumsticks. Cook in preheated oven, turning occasionally and basting with pan juices, for 50-55 minutes or until golden brown and cooked through.

Source
Good Taste - October 2004, Page 152
Recipe by Kerrie Sun

More Chicken Recipes:     

Honey soy chicken wings 
Barbecue chicken wings  
Five-spice chicken wings 
Sticky chicken wings 
Braised chicken wings  
Spicy chicken wings 

Save and share Honey soy chicken wings recipe

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Honey soy chicken wings recipe

Photo: Honey soy chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Honey soy chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Honey soy chicken wings.

Cooking Time 25 minutes

Ingredients (serves 4)

1 kg chicken wings or wingettes
1/3 cup ketcap manis
2 tablespoons honey
1 garlic clove, crushed
Coleslaw, purchased, to serve

Method

Preheat oven to 200°C. Lightly grease a roasting pan. Cut chicken wings into 3 at the joints. Discard wing tips. Combine ketcap manis, honey and garlic in a bowl. Add chicken. Toss to coat.

Arrange chicken in roasting pan in a single layer. Roast for 25 minutes or until crisp and cooked through.

Serve hot or cold chicken with coleslaw.

Source
Super Food Ideas - December 2004, Page 71
Recipe by Alison Roberts

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Barbecue chicken wings 
Five-spice chicken wings 
Sticky chicken wings 
Braised chicken wings  
Spicy chicken wings  
Chicken wings  

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Barbecue chicken wings recipe

Photo: Barbecue chicken wings recipe

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

The combination of whiskey, honey and paprika will have your guests surreptitiously licking their fingers.

Preparation Time 5 minutes
Cooking Time 30 minutes

Ingredients (serves 4)

16 (about 600g) chicken drumettes
60ml (1/4 cup) bourbon whiskey
60ml (1/4 cup) honey
2 tsp sweet paprika
2 garlic cloves, crushed
Steamed jasmine rice, to serve

Method

Place the chicken in an ovenproof baking dish. Combine bourbon, honey, paprika and garlic in a jug. Pour bourbon mixture over chicken and toss to coat. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.

Preheat oven to 200°C. Bake chicken in preheated oven, turning occasionally, for 30 minutes or until golden brown and cooked through. Remove from oven.

Spoon rice among serving bowls. Top with chicken and serve immediately.

Source
Good Taste - October 2004, Page 117
Recipe by Sarah Hobbs 
 
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Five-spice chicken wings 
Sticky chicken wings 
Braised chicken wings  
Spicy chicken wings  
Chicken wings  
Chicken wings with blue cheese sauce  

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Five-spice chicken wings recipe

Photo: Five-spice chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Five-spice chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Five-spice chicken wings.

No need for knives and forks - just pick up one of these crispy chicken wings with your hands, dunk it in spicy sauce and enjoy. Use your wok to deep-fry chicken wings - perfect for yum cha style entertaining.

Preparation Time 10 - 40 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

1 tbs light soy sauce
1 tbs dry sherry
2 tsp Woolworths Select Chinese Five Spice
Pinch of white pepper
1kg chicken wings
1 egg white, lightly whisked
75g (1/2 cup) self-raising flour
60g (1/3 cup) cornflour
Vegetable oil, to deep-fry
Fresh coriander sprigs, to serve
Hot chilli sauce, to serve
Lime wedges, to serve

Method

Combine the soy sauce, sherry, Chinese five spice and pepper in a glass or ceramic dish. Season with salt. Add the chicken and turn to coat. Cover. Place in the fridge for 30 minutes to marinate.

Add the egg to the chicken and toss to coat. Place the combined flour in a large bowl. Add the chicken and toss to coat.

Add enough oil to a wok to reach a depth of 10cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add half the chicken and cook, turning occasionally, for 7 minutes or until golden and cooked through. Use a wire mesh ladle or tongs to transfer to a plate lined with paper towel. (See tip) Repeat with the remaining chicken, reheating the wok between batches.

Transfer the chicken wings to a serving platter. Top with coriander sprigs. Serve immediately with sauce and lime wedges.

Notes

Serves 4 as a starter. Tip: To easily transfer food from the wok to paper towel in step 3, use a "spider" - a wire mesh ladle available from Asian grocery stores. You can also use a metal slotted spoon.

Source
Good Taste - March 2009

Good Taste - March 2009, Page 102
Recipe by Alison Adams 
 
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Sticky chicken wings 
Braised chicken wings  
Spicy chicken wings  
Chicken wings  
Chicken wings with blue cheese sauce  
Crispy salt and pepper chicken wings   

Save and share Five-spice chicken wings recipe

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Sticky chicken wings recipe

Photo: Sticky chicken wings recipe

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

Make a platter of these sticky chicken wings at your next party and watch them fly off the plate.

Ingredients (serves 4)

1/4 cup tomato sauce
1/3 cup barbecue sauce
2 teaspoons Worcestershire sauce
1/4 cup brown sugar
2 teaspoons spicy barbecue seasoning (see note) or smoked paprika
12 (1kg) chicken wings, cut in half at joint
1kg frozen potato wedges

Method

Whisk tomato sauce, barbecue sauce, Worcestershire sauce, sugar, seasoning and salt and pepper in a jug.

Place chicken in a large, shallow ceramic dish. Pour over marinade and turn to coat. Cover and refrigerate, turning occasionally, for at least 2 hours.

Preheat oven to 200°C. Line 2 baking trays with baking paper. Place chicken in a single layer on 1 tray and potato wedges on remaining tray. Place chicken on top shelf, with potatoes underneath. Roast chicken and potatoes, turning once, for 25 to 30 minutes or until crisp and golden.

Notes
Spicy barbecue seasoning is a blend of spices usually including black pepper, coriander and paprika. Located in the spice aisle of the supermarket. Hint: Marinate the wings in a sealed plastic bag. It saves fridge space and washing up! Serve with salad.

Source
Super Food Ideas - July 2005, Page 76
Recipe by Annette Forrest

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Braised chicken wings 
Spicy chicken wings  
Chicken wings  
Chicken wings with blue cheese sauce  
Crispy salt and pepper chicken wings  
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Save and share Sticky chicken wings recipe

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Braised chicken wings recipe

Photo: Braised chicken wings recipe

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

Watch everyone lick their fingers with delight after eating these sticky chicken wings.

Makes 24

Ingredients

3/4 cup Ong's Teriyaki Sauce
3/4 cup Mae Ploy Sweet Chilli Sauce
1/4 cup lime juice
2 tablespoons honey
1 tablespoon Yeo's Pure Sesame Oil
2cm piece ginger, finely grated
2 garlic cloves, crushed
24 chicken wings
2 tablespoons sesame seeds

Method

Combine teriyaki sauce, sweet chilli sauce, lime juice, honey, oil, ginger and garlic in a large ceramic dish. Add chicken wings. Turn to coat. Cover with plastic wrap. Refrigerate overnight.

Preheat oven to 200°C. Line 2 large baking trays with baking paper. Transfer chicken wings to prepared trays. Discard marinade. Sprinkle sesame seeds over chicken wings. Bake for 40 to 45 minutes, swapping trays after 20 minutes, or until golden. Serve hot or cold.

Source
Super Food Ideas - February 2005, Page 48 

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Spicy chicken wings 
Chicken wings  
Chicken wings with blue cheese sauce  
Crispy salt and pepper chicken wings  
French-style roast chicken with vegetable sauce  
Traditional French roast chicken  

Save and share Braised chicken wings recipe

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Spicy chicken wings recipe

Photo: Spicy chicken wings recipe

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

Spicy chicken wings are the perfect finger food for an autumn picnic.

Ingredients (serves 6)

2 tsp allspice
1/4 tsp ground cloves
1 tsp cayenne pepper
1 tbs sweet paprika
4 garlic cloves
1/4 cup (60ml) olive oil
1kg chicken wings, tips removed
2 tbs finely chopped flat-leaf parsley

Method

Combine the spices, garlic and oil in a mortar and pestle with some salt and pepper and grind into a paste. Place chicken in a bowl with the marinade and toss well to combine. Cover and chill for at least 4 hours or overnight.

Preheat the oven to 180°C and line 2 baking trays with baking paper.

Spread the wings on the trays and bake for 25 minutes until golden and cooked through. Sprinkle with parsley and serve warm or cold.

Source
delicious. - March 2011, Page 63
Recipe by Valli Little

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Chicken wings 
Chicken wings with blue cheese sauce  
Crispy salt and pepper chicken wings  
French-style roast chicken with vegetable sauce  
Traditional French roast chicken  
French roast chicken with whole garlic 

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Chicken wings Recipe

Photo: Chicken wings recipe

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

For lick-your-fingers stickiness, these chicken wings are coated with honey, spice and all things nice.

Makes 16

Ingredients

8 chicken wings
1/4 cup soy sauce
1 tablespoon peanut oil
1 tablespoon Chinese rice wine
2 tablespoons tomato sauce
2 tablespoons honey
2 tablespoons chilli sauce
3 garlic cloves, crushed
1/2 teaspoon Chinese five spice powder

Method

Remove tips from chicken wings and discard. Cut wings in half at the joint. Place in a large, ceramic dish. Combine soy sauce, oil, rice wine, tomato sauce, honey, chilli sauce, garlic and five spice in a jug. Pour over chicken and turn to coat. Cover and refrigerate for at least 2 hours or overnight, if time permits.

Preheat oven to 200°C. Place chicken and marinade in a greased roasting pan. Roast for 55 to 60 minutes, turning occasionally, or until chicken is cooked through.

Source
Super Food Ideas - February 2006

Super Food Ideas - February 2006, Page 58
Recipe by Kerrie Sun

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Chicken wings with blue cheese sauce 
Crispy salt and pepper chicken wings  
French-style roast chicken with vegetable sauce  
Traditional French roast chicken  
French roast chicken with whole garlic  
Paprika chicken  

Save and share Chicken wings recipe

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Chicken wings with blue cheese sauce recipe

Photo: Chicken wings with blue cheese sauce recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken wings with blue cheese sauce recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken wings with blue cheese sauce.

Inspired by the American favourite, buffalo wings, this version is easier to make and stickier thanks to the addition of maple syrup and bourbon whiskey. Perfect Friday night fare!

Preparation Time 35 minutes
Cooking Time 70 minutes 

Ingredients (serves 6)

6 (about 850g) chicken wings
60ml (1/4 cup) maple syrup
60ml (1/4 cup) bourbon whiskey
2 tsp red Tabasco pepper sauce
2 garlic cloves, crushed
1 tsp ground cumin
Large pinch of cayenne pepper
Blue cheese sauce
75g (1/4 cup) light sour cream
65g (1/4 cup) mayonnaise
80g Castello blue cheese, coarsely chopped
1 tsp fresh lemon juice
1 small garlic clove, crushed

Method

Use sharp kitchen scissors to remove and discard the tips from each chicken wing. Cut the wings in half at the joint and place, in a single layer, in a shallow large glass or ovenproof dish.

Combine the maple syrup, bourbon, Tabasco sauce, garlic, cumin and cayenne pepper in a jug. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours to marinate.

Preheat oven to 200°C. Remove the wrap. Bake in oven, turning occasionally, for 1 hour and 10 minutes or until the chicken is golden.

Meanwhile, to make the blue cheese sauce, place the sour cream, mayonnaise, blue cheese, lemon juice and garlic in the jug of a blender and blend until smooth.

Transfer chicken to a serving platter and serve with the sauce.

Source
Good Taste - June 2007, Page 85
Recipe by Gemma Purcell  

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Crispy salt and pepper chicken wings 
French-style roast chicken with vegetable sauce  
Traditional French roast chicken  
French roast chicken with whole garlic  
Paprika chicken  
Chicken Fingers With Curried Ketchup 

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Crispy salt and pepper chicken wings recipe

Photo: Crispy salt and pepper chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Crispy salt and pepper chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Crispy salt and pepper chicken wings.

A sensation on tables across the world, Sichuan cuisine is seriously hot. Try this dish as part of a banquet at home.

Preparation Time 10 - 30 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

6 large (about 850g) chicken wings, halved
2cm-piece fresh ginger, peeled, thinly sliced
1 shallot, ends trimmed, thickly sliced
40g (1/4 cup) plain flour
Peanut oil, to deep-fry
Lemon or lime wedges, to serve
Fresh coriander sprigs, to serve
Seasoning
1 1/2 tbs sea salt flakes
3 tsp Chinese five spice
2 tsp chilli powder
1 1/2 tsp coarsely ground mixed pepper medley

Method

Place the chicken, ginger and shallot in a single layer in a large deep frying pan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 4-5 minutes or until the chicken wings change colour. Transfer the chicken to a plate lined with paper towel. Set aside for 20 minutes to cool.

Meanwhile, to make the seasoning, combine salt flakes, Chinese five spice, chilli powder and pepper in a medium bowl. Reserve half the seasoning in a serving bowl. Add the flour to the remaining seasoning and stir to combine.

Add enough peanut oil to a wok or large deep saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Add the chicken to the flour mixture and toss to coat. Shake off any excess. Add half the chicken to the oil and cook, turning occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining chicken, reheating the oil between batches.

Arrange the chicken on a serving platter with reserved seasoning, lemon or lime wedges and coriander sprigs.

Notes
Serves 6 as a starter. Cook's tip: You'll need approx 500ml (2 cups) peanut oil for this recipe.

Source
Good Taste - May 2010, Page 76
Recipe by Cynthia Black  

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French-style roast chicken with vegetable sauce 
Traditional French roast chicken  
French roast chicken with whole garlic  
Paprika chicken  
Chicken Fingers With Curried Ketchup  
Barbecued chicken with guacamole  

Save and share Crispy salt and pepper chicken wings recipe

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French-style roast chicken with vegetable sauce recipe

Photo: French-style roast chicken with vegetable sauce recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French-style roast chicken with vegetable sauce recipe. Enjoy our collection of quick & easy recipes and learn how to make French-style roast chicken with vegetable sauce.

Serve this tasty roast chicken with boiled potatoes, asparagus and lettuce for a complete mid-week meal.

Ingredients (serves 2)

10 sprigs tarragon
1.4kg small chicken
50g butter, softened
1 tbs olive oil
3 rashers bacon, rind removed, diced
2 garlic cloves, crushed
6 eschallots (shallots), finely chopped
225g frozen peas
200ml chicken stock
125g thin asparagus spears, woody end trimmed
2 little gem lettuces, quartered?
1/3 cup (80ml) thick cream
1 tbs Dijon mustard

Method

Preheat the oven to 180°C.

Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.

Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.

Note: For a lower-fat version, omit the bacon, butter and cream. Serve the roast chicken with vegetables poached in stock.

Source
delicious. - August 2003, Page 97
Recipe by Valli Little  

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Traditional French roast chicken 
French roast chicken with whole garlic  
Paprika chicken  
Chicken Fingers With Curried Ketchup  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches 

Save and share French-style roast chicken with vegetable sauce recipe

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Traditional French roast chicken recipe

Photo: Traditional French roast chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Traditional French roast chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Traditional French roast chicken. 

You can't go past a crispy-skinned traditional roast chicken.

Preparation Time 15 minutes
Cooking Time 120 minutes

Ingredients (serves 4)

2.1kg Steggles chicken whole roast
1 tablespoon olive oil
20g butter, melted
4 garlic cloves, bruised
2 fresh bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 cup (125ml) dry white wine
1 cup (250ml) chicken stock
12 pickling onions
12 baby coliban (chat) potatoes
Fresh bay leaves, extra, to serve

Method

Preheat oven to 180°C. Rinse the chicken cavity under cold water. Pat the chicken dry inside and out with paper towel.

Place the chicken in a large roasting pan. Brush the oil and butter over the skin of the chicken. Place the garlic, bay leaves, rosemary and thyme in the chicken cavity. Season well with salt and pepper. Arrange the onions and potatoes around the chicken. Drizzle the wine and chicken stock over the chicken and vegetables.

Roast the chicken in preheated oven, basting occasionally in pan juices, for 11/2-2 hours or until the juices run clear when a skewer is inserted into the thigh.

Remove from oven and set aside for 10 minutes to rest before serving.

Source
Taste.com.au - April 2012
Recipe by taste.com.au    

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French roast chicken with whole garlic 
Paprika chicken  
Chicken Fingers With Curried Ketchup  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette

Save and share Traditional French roast chicken recipe

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French roast chicken with whole garlic recipe

Photo: French roast chicken with whole garlic recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French roast chicken with whole garlic recipe. Enjoy our collection of quick & easy recipes and learn how to make French roast chicken with whole garlic.  

Try this addictive combination of crisp-skinned chicken and juicy roasted garlic for your next dinner.

Equipment

You will need unwaxed cooking string.

Ingredients (serves 4)

1 large lemon
2 1/2 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon sea salt
1.7kg free-range whole chicken, cleaned, rinsed, patted dry
4 sprigs thyme
4 bulbs garlic
potato mash and steamed green beans, to serve

Method

Preheat oven to 190°C. Cut lemon in half. Juice 1 half.

Combine 2 tablespoons lemon juice, 2 tablespoons oil, crushed garlic and salt. Season with pepper. Rub baste over inside and outside of chicken. Place remaining lemon half and thyme in chicken cavity. Tie legs together with unwaxed string.

Place chicken, breast side down, on a rack in a large roasting pan. Roast for 15 minutes. Cut tops off garlic bulbs to expose tops of cloves. Drizzle garlic with remaining oil.

Turn chicken over and place garlic, cut side up, around chicken on rack. Roast for a further 45 minutes or until chicken is cooked and juices run clear. Serve chicken with roasted garlic, mash and beans. 

Notes 

Tip: Whole-roasted garlic can be used to add flavour to mayonnaises or dressings. It has a mellow, sweet flavour and will not taint your breath like fresh garlic.
Source
Super Food Ideas - June 2006, Page 23
Recipe by Julie Jansen 

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Paprika chicken 
Chicken Fingers With Curried Ketchup  
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette
Griddled chicken with piri piri salsa 

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Paprika chicken Recipe - How to Make Paprika chicken

Photo:  Paprika chicken recipe

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

This tasty main is bursting with colour and flavour, but it's not too spicy for young tastebuds.

Preparation Time 40 minutes
Cooking Time 75 minutes

Ingredients (serves 6)
2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
1 tbs olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
1 tbs sweet paprika
2 tsp fennel seeds
4 medium tomatoes, chopped
435ml (1 3/4 cups) chicken stock (see note)
90g (1/3 cup) light sour cream
1/4 cup chopped fresh continental parsley

Method
Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.

Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.

Stir in sour cream. Sprinkle with parsley.

Notes
Use gluten-free stock if you want this to be gluten free.

On the side: Sauteed cabbage: Heat 1 tbs oil and 30g butter in a non-stick frying pan over medium-high heat. Cook 2 baby fennel bulbs, trimmed, thinly sliced, for 1-2 minutes. Add 1/2 small green cabbage, finely shredded. Cook for 2-3 minutes or until the mixture softens slightly. Remove from heat. Add 4 shallots, ends trimmed, thinly sliced, and 2 tbs fresh thyme leaves. Toss to combine. Season with salt and pepper.

Creamy risoni: Bring 500ml (2 cups) milk and 500ml (2 cups) chicken stock to the boil in a large saucepan over medium-high heat. Stir in 305g (1 1/2 cups) dried risoni pasta. Reduce heat to medium-low. Simmer, stirring often, for 15 minutes or until the liquid is almost absorbed. Remove from heat. Stir in 35g (1/3 cup) finely grated parmesan, 1 tbs butter and 1 tbs chopped fresh chives. Season with salt and pepper.

Source
Good Taste - May 2010, Page 91
Recipe by Kerrie Ray

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Chicken Fingers With Curried Ketchup 
Barbecued chicken with guacamole  
Chicken coleslaw sandwiches  
Warm chicken a la vinaigrette
Griddled chicken with piri piri salsa
Chicken finger sandwiches

Save and share Paprika chicken recipe

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