Rotisserie Chicken Mushroom Soup
Ingredients
1 medium white onion, diced (or substitute with red onion or shallots)
2-3 stalks celery, chopped
3 garlic cloves, minced
8 oz mushrooms
Simplified Hungarian Chicken Paprikash
Ingredients:
3 tablespoons butter
4 chicken thighs (about 2.5 pounds)
1 medium onion (diced)
1 red bell pepper (diced)
2 cloves garlic (minced)
1 tablespoon tomato paste
2 tablespoons paprika
1 teaspoon black pepper
1 teaspoon kosher salt
1 cup chicken stock
1 tablespoon flour
½ cup sour cream
1 tablespoon chopped fresh parsley
Instructions:
Season the chicken thighs with salt and pepper. In a large pot, melt 1 tablespoon of butter over medium-high heat. Brown the chicken on both sides, about 3-4 minutes per side. Remove and set aside.
Melt the remaining butter in the same pot. Sauté the diced onion for about 2-3 minutes until translucent. Add the red bell pepper, minced garlic, tomato paste, paprika, salt, and pepper, and cook for another 2-3 minutes.
Pour in the chicken stock and mix well. Add the chicken back to the pot, reduce heat to medium, and simmer for 20-25 minutes. Flip the chicken halfway through cooking.
In a separate bowl, mix the flour and sour cream together. Scoop ½ cup of the cooking liquid from the pot and slowly whisk it into the sour cream mixture until smooth. Stir the sour cream mixture back into the pot to thicken the sauce.
Let the chicken cook for an additional 5 minutes until the sauce is creamy and coats the chicken evenly.
20-Minute Skillet Mushroom Chicken
Recipe :
Ingredients :
1 ½ lb boneless, skinless chicken breasts
Kosher salt and black pepper
1 tsp oregano
1 tsp paprika
1 tsp coriander
2 tbsp extra virgin olive oil
12 oz fresh mushrooms (any type), sliced
½ cup chicken broth
1 tbsp ghee or unsalted butter
3 green onions, chopped
2 garlic cloves, minced
Parsley for garnish (optional)
Instructions :
Preheat the oven to 200°F.
Slice the chicken breasts horizontally to create thinner cutlets. Season with salt, pepper, oregano, paprika, and coriander.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes on one side, flip, and cook for another 3 minutes until golden brown.
Transfer the chicken to an oven-safe dish and keep warm in the preheated oven.
In the same skillet, add butter and sauté the mushrooms for about 5 minutes until they soften. Add chicken broth, garlic, and green onions. Season with salt and pepper.
Bring the sauce to a boil, then lower the heat. Scrape up the browned bits from the bottom of the pan for added flavor.
Nestle the chicken into the sauce, spoon some over the top, and serve immediately.
This Tuscan Chicken Pasta is a twist on my popular Tuscan Chicken with seasoned pan-fried chicken chunks with pasta in a rich, creamy tomato, parmesan and spinach sauce.
https://t.co/uJGgXevz66
#Foodie#recipe#pasta
aribbean Delight: Spicy Jamaican Curry Chicken
Ingredients:
2 lbs chicken, cut into pieces
2 tablespoons Jamaican curry powder
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons cooking oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
3 cups water
2 potatoes, peeled and cubed
1 sprig thyme
1 scotch bonnet pepper, sliced (optional)
1 bell pepper, sliced
1/2 cup coconut milk
Directions:
Season the chicken with curry powder, salt, and black pepper.
In a large pot, heat the oil over medium heat and brown the chicken pieces.
Add the onions, garlic, and ginger to the pot and sauté until the onion is translucent.
Add water, potatoes, thyme, and scotch bonnet pepper. Bring to a boil, then reduce to a simmer.
Cover and cook for about 30 minutes, or until the chicken is tender and the potatoes are cooked.
Stir in the bell pepper and coconut milk, cooking for an additional 10 minutes.
My tasty Chicken and Veggie stir fry – a quick mid-week meal with a kick of chilli heat that you can get on the table in less than 20 minutes!
https://t.co/QKmTlajjOO
#Foodie#quickmeals#recipes
Melt in Your Mouth Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 cup mayonnaise (can use plain Greek yogurt in place of the mayo)
1/2 cup Parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder
Directions:
In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.
Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through. Serve warm!!
The crispiest Chicken Wings baked in the oven. The skin is deliciously crisp and salty, with tender meat on the inside. No deep frying required!
https://t.co/5GeS6NHbnW
#FoodieLife#partyfood#4thJuly
Lemon Chicken Piccata – pan-fried parmesan-coated chicken in a tangy lemon sauce with garlic, butter and capers. It’s one of those moreish lip-smackingly tasty dinners.
https://t.co/GC18NdkNN4
#Foodie#recipe#wednesdayvibes