Posts Tagged ‘Chicken’

Fried rice is popular dish in Asian cuisine especially in Chinese food. It is made with steamed white rice/brown rice, stir fried in wok with some meats, eggs and veggies of your choice. There are many varieties of fried rice, with its own specific list of ingredients.

Fried rice is also the most common food sold in Chinese takeout. You can make fried rice with left over rice and jazz up a quick, easy and satisfying meal anytime. Couple of days ago, I was thinking to make something with the left over Rotisserie chicken which was sitting in my fridge. And this is the first dish came to my mind. Also I had some veggies to add to the rice…so, this dish perfectly fits in my menu and hence I made this for our dinner that night.

This dish hardly takes up anytime to prepare, if you assemble, chop and cut everything in advance.  I didn’t have any left over cold rice, so I have used freshly cooked rice and the outcome was amazingly delicious. When I was done cooking, hubby came out from study room to enquire what I am cooking which is so fragrant and delicious smelling…and yes, he was on perfect timing for DINNER!

Chicken Fried Rice

Chicken Fried Rice

Ingredients

  • 1  1/4 cup basmati rice
  • 1  cup cooked chicken, cut into thin strips
  • 1/4 cup orange bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup frozen green peas, thawed
  • 1 medium-sized carrot, peeled and cut in small pieces
  • 1/4 cup cabbage, thinly sliced
  • 2 garlic cloves, crushed and chopped
  • 4 green(spring) onions, thinly sliced
  • 6-7 florets of broccoli, cut in small florets
  • 1 teaspoon roasted cumin powder
  • pinch of turmeric powder
  • 2 teaspoon olive oil
  • 3 eggs, scrambled
  • 1/4 cup fresh cilantro leaves, chopped
  • salt to taste

For Sauce:

  • 2 teaspoon garlic chili sauce/paste
  • 2  1/2 teaspoon dark soy sauce
  • 2 teaspoon stir fry sauce
  • 1/2 teaspoon sesame oil
  • 3-4 dashes of hot sauce
Chicken Fried Rice

Chicken Fried Rice

Directions:

  • To cook the rice, add water double the amount of rice, bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes. Once done, uncovered the rice and let the rice cool down completely and then fluff it with a fork.
  • Mix everything under sauces and keep it aside.
  • Heat oil over high heat in large frying pan or wok and add the white part of green onions, garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add carrots, peas, broccoli, salt to taste and stir fry these veggies on high heat. Add very little of salt, just to season the veggies.
  • Add turmeric powder, mixed sauces, roasted cumin powder and stir well with the veggies. Throw in the bell pepper, cabbage and cook for 1 minutes or so.
  • Add the cooked rice, chicken meat. Stir well and cook over medium high heat for 3-4 minutes, stirring occasionally.
  • Add scrambled eggs, cilantro leaves, chopped green onions and mix well.
  • Remove from heat, garnish with some thinly sliced onions to serve!
Chicken Fried Rice

Chicken Fried Rice

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Tandoori Chicken Drumsticks

Posted: February 23, 2011 by incidentalcooksuman in Chicken Dishes, Indian Food
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Tandoori Chicken is most popular indian dish consisting of roasted chicken, yogurt and  masala. The chicken is marinated in yogurt and tandoori masala. It is traditionally cooked in tandoor but can also be prepared on barbecue grill.  Tandoor is a oven made of clay, heated to a high heat over charcoal or wood, and used in India for baking bread and roasting meat.

Since summer is still couple of months away I thought of making this inside on cast iron griddle. Also, I have used the store brought tandoori masala paste which is very easily available in grocery store in Asian/Indian aisle.You have to plan ahead if you want to make this dish because the marination require some time.

Tandoori chicken drumsticks

Tandoori chicken drumsticks

Ingredients:

  • 5 Chicken drum sticks, skinned on
  • 4 tablespoon tandoori masala paste
  • 4 tablespoon yogurt
  • 1 teaspoon turmeric powder
  • salt and pepper for seasoning

Preparation:

  • Pierce the chicken with fork to make tiny holes which will help marinade to get inside the meat. Season the chicken drumsticks with salt and pepper generously.
  • In a large shallow baking dish, mix tandoori masala/paste with yogurt, turmeric powder and 1/ teaspoon of salt.
  • Add chicken, and marinate for 3-4 hours, or overnight, refrigerated.
  • Heat cast iron griddle, brush the grill with olive oil to prevent the chicken pieces from sticking.
  • Grill chicken on each side for about 6-7 minutes or until is cooked through.
Tandoori chicken drumsticks

Tandoori chicken drumsticks

I hope you enjoy making and eating this! Yummie!

Udon noodles in Veggies

Posted: August 25, 2010 by incidentalcooksuman in Noodles
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Udon noodles in Veggies

I like to make easy breezy dinner on the weekends. I got an idea of this dinner from Wegmans pamphlet, So I looked in on the site and got the recipe which I have modified according to our taste and liking. This is non-vegetarian version of the noodles but if you are vegetarian you can also try out this recipe with mushrooms and I can guarantee you that you will not be disappointed.

Udon noodles in Veggies

Udon noodles in Veggies

Ingredients:

  • 2 chicken breast, cut in long strips
  • 2 tablespoon olive oil
  • 1/2 white onion, sliced
  • 2 garlic cloves, crushed
  • 1 portabla mushroom, gills removed, sliced
  • 1 green bell pepper, sliced
  • 1 cup sweet snap peas
  • 1 1/2 tablespoon oyster sauce
  • 1/2 teaspoon freshly grounded black pepper
  • 1 teaspoon red chilli flakes
  • 2 teaspoon kikkoman soya sauce
  • salt to taste
  • 1/2 cup chopped green onions
  • 2 servings of Udon Noodles(Japanese wheat noodles), cook as per the direction on package.

Preparation:

  • Heat oil in a pan over medium high heat and add the chicken pieces and cook until they are golden brown. Once done keep it aside.
  • Meanwhile, heat oil in another  pan over medium high heat, add onions followed by garlic and red chilli flakes.
  • Add the veggies and cook for 3-4 minutes or until the veggies are tender.
  • Add the sauces , cooked chicken pieces, salt to taste, freshly grounded black pepper and mix everything well.
  • Toss in the cooked noodles and garnish with chopped spring onions and serve.
Udon noodles in Veggies

Udon noodles in Veggies

 

Penne Pasta with Parmesan chicken

Posted: July 27, 2010 by incidentalcooksuman in Indian Food
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Penne Pasta with Parmesan chicken

I always use my leftovers to make a new dish. Its likes who wants to eat the same dish over and over again. So, when I had made chicken parmesan yesterday for dinner we had some leftovers of the same. In the morning I have decided to make this penne for our lunch with some tomato-pepper sauce and serve with the leftover parmesan chicken. so, here goes the simple recipe for the pasta dish:

Penne Pasta with Parmesan chicken

Penne Pasta with Parmesan chicken

Ingredients: 

  • 2 cups whole wheat penne pasta
  • 2 cloves garlic, finely chopped
  • 1 small white onion, chopped
  • 1 green bell pepper, finely chopped
  • 1 cups crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon red chilli flakes
  • 2 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • salt to taste
  • to taste freshly ground black pepper

Directions: 

  • Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
  • Heat oil in a pan over medium high heat, add onions, garlic, red chili flakes, chopped green bell pepper and cook it for 2-3 minutes or until onions are translucent.
  • Now add crushed tomatoes, dried oregano, black pepper, salt to taste and cook for 5 minutes.
  • Now add the cooked penne pasta , grated parmesan cheese to the sauce and mix everything well.
  • Garnish with little of parmesan cheese on top and serve with the sliced parmesan chicken.

 Arugula Salad   

Before making anything with this beautiful looking greens I have decided to taste and must say Arugula tastes peppery and has a strong flavour for a leafy green. This salad I have adapted from Barefoot Contessa – Back to Basics by Ina Garten which I got on my birthday as a present. As I am showing lots of interest in cooking these days, so my dear hubby gifted me these two cooking books, the other one is Giada’s Family Dinners. After getting this and browsing through the recipes I cannot decide what to make as everything looks delicious to me.  

So, I gave this choice to my hubby to decide what he wants from the book and he said this colorful salad which is so refreshing for this season.   

Arugula Salad

Arugula Salad

 Ingredients:   

  • 5 ounce baby Arugula leaves
  • 2 chicken leg pieces
  • 1 large granny smith apple, peeled and diced
  • 1/4 cup toasted walnuts, coarsely chopped
  • 1/4 dried cranberries

For the dressing:   

  • 1 tablespoon apple sider vinegar
  • 1/2 teaspoon grated orange zest
  • 1 1/2 tablespoon freshly squeezed orange juice
  • 1 teaspoon honey
  • salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil

 Preparation:  

  • Preheat oven to 400 deg fahrenheit.
  • Coat chicken leg pieces with generous amount of salt, pepper and olive oil and roast in for 40-45 minutes. Cool of completely and take the bones out and cut into small bite sized chunks.
  • In a large mixing bowl, toss together the arugula leaves, chicken pieces,  apple, walnuts and cranberries and keep it aside.
  • Combine everything under dressing except salt and slowly whisk to incorporate well.
  • Toss the salad with just enough dressing to moisten. Sprinkle with pinch of salt and toss well. Serve immediately.

Chilli Chicken

Posted: June 8, 2010 by incidentalcooksuman in Indian Food
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Chilli Chicken 

Chili chicken is very popular side dish served in restaurant and take outs in India with noodles or cooked white rice. 

On the weekend I got some skinless, boneless chicken thigh pieces and it was just sitting in the fridge, when I saw the date of consumption I thought of make something with this and immediately in my mind I thought of this spicy, yummy chili chicken. 

Chilli Chicken

Chili Chicken

Ingredients: 

  • 1 lb Chicken thigh pieces
  • 1 1/2 tablespoon all-purpose flour
  • 1 medium white onion
  • 1 green bell pepper, cut in chunks
  • 1/2 cup crushed tomatoes
  • 4 garlic cloves
  • 1 teaspoon grated ginger
  • 2-3 green chillies
  • 1 teaspoon red chilli flakes
  • 1 teaspoon soya sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon corn starch
  • salt to taste
  • oil for deep-frying

Preparation: 

  • Cut the chicken thigh pieces into small bite size pieces and marinade it with 1 1/2 tablespoon of all-purpose flour, salt, 1/2 teaspoon freshly ground black pepper for about 10-15 minutes.
  • Meanwhile, chop one half of an onion and dice the other half it into big chunks and keep it aside.
  • Heat oil for deep-frying the chicken, once the oil is heated enough, slowly add the chicken in batches and deep-frying until golden brown. Drain the excess oil from it.
  • Heat 2 tablespoon of oil in a pan over medium high heat, add ginger and chopped garlic followed by chopped onion, diced onion chunks, red chilli flakes and cook for 2-3 minutes.
  • Add crushed tomatoes, diced green bell pepper chunks and cook for 2-3 more minutes.
  • Add soya sauce, Worcestershire sauce, 1/2 teaspoon black pepper, water( around 1 1/2 to 2 cups) for consistency. Check the taste of the sauce and accordingly add some salt to it.
  • Mix corn starch with 1/3 cup of water and slowly with one spoon at a time add it to the sauce. Stir well after adding one spoon and check the consistency, if you need more thick sauce you may add more corn starch. I have added around 2 spoons of it.
  • Now add the fried chicken pieces to the sauce and mix altogether. Cook for 2-3 more minutes .
  • Sprinkle  chopped green chillies on top and Serve hot with rice or noodles.

Chicken Biryani

Posted: May 14, 2010 by incidentalcooksuman in Indian Food
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Chicken Biryani

Every home in india knows how to make biryani and everyone has different ways to make it by using the same spices. At my home everyone is vegetarian except me, so my mom obviously make vegetable biryani with lots of veggies. She makes vegetables and rice separately; then layer them resulting in a dish of the contrasting flavors of rice and intensely flavored sauce of vegetables in one vessel. Serve with raita and salads.  Biryani making is a long process but the result is worth it and also we make biryani only on some occasions or if some one is visiting so it’s all worth. So i have followed the same recipe instead of vegetables I used chicken.

Chicken biryani

Chicken biryani

Recipe Yields: 5-6 servings
Ingredients
  • 1 medium-sized chicken, cut into pieces.
  • 1 tablespoons chilli Powder
  • 4 tablespoons Olive oil
  • 2 large white onions, thinly sliced
  • 1/2 cup crushed tomatoes
  • 4 cloves garlic, minced
  • 1 tablespoons minced fresh ginger root
  • 1 tablespoons ground turmeric
  • 1 tablespoon ground coriander powder
  • 1 tablespoon garam masala
  • 1 teaspoon chilly flakes
  • 2 green chillies, seeded and minced
  • 2 sticks of cinnamon
  • 2 dried bay leaves
  • Salt to taste.

For cooking rice:

  • 3 cups basmati  rice
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 3-4 strands of saffron
  • 1 teaspoon warm milk
  • 2  tablespoon oil
  • 1 bay dried bay leave, tear into two pieces
  • 1 Tablespoon butter
  • 1/2 cup raisins
  • 1/2 cup cashews
  • 1/2 cup coriander leaves

Directions

  • Marinate the Chicken pieces in salt, turmeric powder and chilli powder for 15-20 minutes.
  • Wash basmati rice, drained and keep it aside for about 20-25 minutes.
  • In one tablespoon of warm milk, soak strands of saffron and wait till it turns yellow and keep it aside.
  • Heat oil in a pressure cooker over medium heat and add cumin seeds and let it get brown, add bay leaves, rice and salt, stir in well to coat all rice grains with oil. Pour in water and pressure cook, once done keep it aside.
  • Pour soaked saffron on the rice and gently mix all together once.
  • In a dutch oven heat the olive oil over medium heat. Add the cinnamon sticks and dried bay leaves.
  • Add thinly sliced onions cook and stir until translucent, about 5 minutes or so. Stir in the minced garlic,ginger, green chillies and the crushed chilli flakes. Cook until the onions turns brown in color, about 5-6 minutes.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste. cook another 5 minutes covering the lid.
  • Add the chicken pieces to the sauce; mix properly to coat all the pieces.
  • On medium heat cook the chicken about 6-7 minutes.
  • Then add water to make some gravy and cover the lid and cook until the chicken is no longer pink near the bone, about 30 minutes.
  • Garnish with cilantro/coriander leaves.

For assembling Biryani:

  • Take a deep pan with a lid on it, heat the pan with 1 tablespoon of butter and spread all under the pan after melting.
  • First spread a layer of rice under the bottom of pan, followed by layer of chicken, sprinkle chopped coriander, cashews and golden raisins on top.
  • Repeat it again with the layer of rice , followed by chicken , coriander leaves, raisins and cashews. The top most layer should be of rice, sprinkle all leftover coriander leaves, raisins and cashews on the top.
  • Cover the lid of the pan and cook for 5-6 minutes. Let it rest for sometime and serve.
  • Serve with raita and salad.

 

Have a nice weekend everyone…thanks for visiting my blog…Ciao!