DO YOU GUYS HAVE A RECIPE FOR BAKED CHICKEN WITHOUT OIL.
IF YOU DO, PLEASE GIVE ME THE RECIPE.
I THINK OIL CONATINS TOO MANY CALORIES + FAT.
THANKS
%26lt;3%26lt;3Recipe for baked chicken without oil....?
try this one
Clay Pot Baked Chicken Recipe
Container: clay pot
Prep Time: 15 minutes
Cook Time: 1.5 hours
Ingredients
- 3 pounds to 4 pounds whole chicken
- 1 medium onion, coarsely chopped
- 2 cloves to 3 cloves of garlic, chopped
- 1 cup parsley, stems removed
- 1 tablespoon fresh rosemary (optional)
- 1 tablespoon butter or canola oil
Salt and pepper
Paprika for garnish
Directions
Soak top and bottom of clay pot in cold water for 10 minutes, or follow soaking directions provided with the clay pot.
Do not preheat oven.
Rinse chicken in cold water, pat dry with paper towel. Lightly oil outside of chicken and sprinkle salt %26amp; pepper inside cavity and on the outside skin. Place chicken breast side up in clay pot and fill cavity of chicken with onion, garlic, parsley, fresh rosemary, and oil. Sprinkle paprika on top of chicken.
Cover and put in a cold oven.
Turn oven to 450潞 F. Bake 90 minutes. Remove the top during the last 10 minutes of baking to brown.
Remove from oven and place on hot pads or a towel. Do not put on a cold surface. Serve directly from clay pot as it retains heat well.
http://www.recipetips.com/recipe-cards/t鈥?/a>
(*-*)Recipe for baked chicken without oil....?
You can pierce the chicken breasts all over with a fork until the tendons are broken down enough that the meat is starting to flatten out. Sprinkle liberally with one of the following combiantions or make up your own.
Lemon pepper
1 1/2 tsp garlic powder, 1 TBSP tarragon, pepper
1 tsp thyme, pepper
equal parts honey and soy sauce
salt and pepper
italian seasoning
Italian dressing
bar-b-que sauce
Place in pan sprinkle or drizzle with herbs, pour in 1/4C chicken or vegetable broth into pan, cover with foil, bake at 425F for 20-25 minutes.
TIP: you can add a few tsp of your favorite liquid smoke for a little something extra if you want.
we do taco chicken, it's basically chicken breasts coated in taco dry seasoning ... add a little water to keep it moist and bake
Baked Chicken without oil? I do this all the time. Use a cup of rice, 2 cups of water, chicken bullion for flavour, and place the chicken pieces on top. Spice with what you want (I use garlic and onion powder most of the time). Cover with foil and bake at 250 - 275 for 2 to 3 hours. The rice cooks and the chicken gets done all at once. Nice slow cooking.
If you are looking for whole chicken, bake it like a turkey -- covered with spices and with what vegetables you want with it. Remember to slow cook it for best results. Normally Chicken is baked at 325 or 350. When you reduce the heat, add 30 minutes per 25 degree reduction. You must have it cooking at 250 or more or it will not cook properly. Just watch the add-ins. They might overcook.
i have never baked chicken in the oven with oil. I normally cover the chicken breast itself in foil and this way it is cooked in it natural juices.
I lvoe this website www.allrecipies.com
Follow a recipe for Tandoori chicken.
Put the chicken in a baking dish with some orange juice...keeps it most and yummy!
I cook my baked chicken like this.Wash 1 whole chicken good.Then prepare a marinate of 1 big minced onion+salt+black pepper+2 bay leaves+lemonjuice(2).Mix them altogether then insert them under the skin of the chicken,starting from the chest side going to the stomach and between the thighs.Rub the extra marinate all over the skin from outside.Then add 2 glasses of water and oven for an hour.
I have one of those combination convection+air +infra red cookers and I use no oil when cooking poultry at all and it turns out great! Even the extra grease drips to the bottom of the pan. You should try one if you're concerned about oil and grease!
Monday, November 21, 2011
What is the recipe for Roy Roger's Gold Rush Chicken?
I had a Roy Rogers Gold Rush Chicken recently, and it has a really good special sauce on it...does anyone know what that is? It was some kind of honey ';gold'; colored sauce.What is the recipe for Roy Roger's Gold Rush Chicken?
It's a secret recipe actually.What is the recipe for Roy Roger's Gold Rush Chicken?
You might be able to find it here
http://copycat.cdkitchen.com/
They have recipes for fast food and other restaurants like olive garden, cracker barrel, red lobster, etc etc
It's a secret recipe actually.What is the recipe for Roy Roger's Gold Rush Chicken?
You might be able to find it here
http://copycat.cdkitchen.com/
They have recipes for fast food and other restaurants like olive garden, cracker barrel, red lobster, etc etc
VERY EASY spicy chicken soup recipe?
I am very frustrated because spicy chicken soup sounds delicious and every recipe i find, i have none of the ingredients! I have chicken, chicken broth, and all the spices in the world. The only vegetables i have are lettuce, carrots, celery, and red potatoes. Help??VERY EASY spicy chicken soup recipe?
Ingredients:
* 1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
* 2 small potatoes, cubed
* 1 small carrot, diced
* 1 1/2 cups frozen corn kernels
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 tablespoons Dijon mustard
* 1/4 tsp ground black pepper
* dash cayenne or hot pepper sauce
* 1/8 tsp garlic powder
* 2 1/2 cups vegetable juice (V-8 Brand)
* 1 1/2 cups chicken broth
* salt to taste
Preparation:
Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all. Cover and cook on low for 7 to 9 hours. Taste and add salt, if needed.
Serves 4 to 6.VERY EASY spicy chicken soup recipe?
So, if that keeps on happening, then choose a simple recipe and buy the items you need for that particular soup. Here's one I think you would enjoy:
Southwestern Chicken Con Queso Soup
Ingredients:
1/8 cup peanut oil
1 small red onion, diced
1 green pepper, diced
1 tomato, peeled, seeded and diced
1/4 cup jalapenos, diced
1 tbsp garlic, minced
2 tbsp cilantro, chopped
1 tbsp cumin
1 1/2 tsp paprika
2 tsp oregano
1 tsp coriander
4 cup chicken, cooked and diced
3 1/2 cup chicken broth
1/2 stick butter
1/3 cup flour
2 1/2 cup cream
3/4 lb grated cheddar cheese
Instructions:
Heat peanut oil in soup pot over medium heat. Add onion, bell pepper,
tomato and jalapenos and saute until onion is almost translucent and
garlic is golden brown.
Add precooked chicken and chicken stock. Simmer over low heat 1/2
hour.
While chicken simmers, prepare a roux: Melt butter in skillet over
low-medium heat. Add flour and stir to blend. Cook, stirring
continuously, 3 to 5 minutes or until flour is cooked and is a very
light golden color.
Add cream to soup and bring to a rolling boil. Reduce heat to
low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into
roux. Immediately add back into soup, stirring to blend. Soup will
thicken slightly. Remove from heat and serve with tortilla chips.
Ingredients:
* 1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
* 2 small potatoes, cubed
* 1 small carrot, diced
* 1 1/2 cups frozen corn kernels
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 tablespoons Dijon mustard
* 1/4 tsp ground black pepper
* dash cayenne or hot pepper sauce
* 1/8 tsp garlic powder
* 2 1/2 cups vegetable juice (V-8 Brand)
* 1 1/2 cups chicken broth
* salt to taste
Preparation:
Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all. Cover and cook on low for 7 to 9 hours. Taste and add salt, if needed.
Serves 4 to 6.VERY EASY spicy chicken soup recipe?
So, if that keeps on happening, then choose a simple recipe and buy the items you need for that particular soup. Here's one I think you would enjoy:
Southwestern Chicken Con Queso Soup
Ingredients:
1/8 cup peanut oil
1 small red onion, diced
1 green pepper, diced
1 tomato, peeled, seeded and diced
1/4 cup jalapenos, diced
1 tbsp garlic, minced
2 tbsp cilantro, chopped
1 tbsp cumin
1 1/2 tsp paprika
2 tsp oregano
1 tsp coriander
4 cup chicken, cooked and diced
3 1/2 cup chicken broth
1/2 stick butter
1/3 cup flour
2 1/2 cup cream
3/4 lb grated cheddar cheese
Instructions:
Heat peanut oil in soup pot over medium heat. Add onion, bell pepper,
tomato and jalapenos and saute until onion is almost translucent and
garlic is golden brown.
Add precooked chicken and chicken stock. Simmer over low heat 1/2
hour.
While chicken simmers, prepare a roux: Melt butter in skillet over
low-medium heat. Add flour and stir to blend. Cook, stirring
continuously, 3 to 5 minutes or until flour is cooked and is a very
light golden color.
Add cream to soup and bring to a rolling boil. Reduce heat to
low-medium and whisk in cheese. Slowly stir 1 to 2 cups hot soup into
roux. Immediately add back into soup, stirring to blend. Soup will
thicken slightly. Remove from heat and serve with tortilla chips.
Wat is the recipe for chinese chicken soup?
*3 pounds chicken breasts
*1 bunch scallions (about 10), the white and light green parts only
*3 quarts water for the soup
*1 quart water for softening the noodles
*2 cups fresh mushrooms
*1/2 pound cellophane noodles
*3 or more teaspoons soy sauce
1. Cut the chicken breasts in half, then place them in the freezer for about 1/2 hour. They are easier to slice thin when almost frozen.
2. Boil 3 quarts of the water in the pot which will hold the soup.
3. Boil the remaining quart of water in a separate pot.
4. With a very sharp knife, slice the chicken breasts crosswise into slices about 1/4'; thick. Put into the water boiling in the soup pot.
5. Depending on the variety of mushrooms, slice them or break them into pieces and put them in the pot.
6. Put the cellophane noodles in the second pot of boiling water, turn off the heat, and let them soften for about ten minutes.
7. Cut the noodles into pieces about 4 inches long.
8. When the chicken slices have been simmering about 20 minutes, add the noodles to the soup.
9. Slice the scallions thinly on a diagonal.
10. Add the scallions, turn off the heat, stir in the soy sauce, and serve.
11. Can also be made with tofu instead of chicken slices, in a base of either water or chicken stock.Wat is the recipe for chinese chicken soup?
Ingredients :
bone less chicken pieces ( 3-4)
corn flour ( 4 table spoon)
ajeenomoto ( two teaspoon)
ginger garlic paste ( one table spoon)
black pepper ( 1 table spoon)
sweet corns (two table spoon)
one egg ( well mashed)
salt ( to taste)
soya sauce ( to taste)
vinegar ( to taste)
green chilllies ( chopped and keep in vinegar)
red chilli sauce.
Method:
1-Boil chicken pieces with salt and one spoon ginger, garlic paste.
2-when chicken cooked well, make fine small pieces of chicken. make sure that u have enough chicken stock.
3-now pour the egg (achee terah phata howa) with spoon and mix it with big spoon in stock, while its boiling now put black pepper and ajeenomoto in stock. mix corn flour in bowl with water and add it also in stock. put sweet corns now.
4-now put soya sauce, vinegar and chilies with according to your taste it will be give u delightful taste in this season
*1 bunch scallions (about 10), the white and light green parts only
*3 quarts water for the soup
*1 quart water for softening the noodles
*2 cups fresh mushrooms
*1/2 pound cellophane noodles
*3 or more teaspoons soy sauce
1. Cut the chicken breasts in half, then place them in the freezer for about 1/2 hour. They are easier to slice thin when almost frozen.
2. Boil 3 quarts of the water in the pot which will hold the soup.
3. Boil the remaining quart of water in a separate pot.
4. With a very sharp knife, slice the chicken breasts crosswise into slices about 1/4'; thick. Put into the water boiling in the soup pot.
5. Depending on the variety of mushrooms, slice them or break them into pieces and put them in the pot.
6. Put the cellophane noodles in the second pot of boiling water, turn off the heat, and let them soften for about ten minutes.
7. Cut the noodles into pieces about 4 inches long.
8. When the chicken slices have been simmering about 20 minutes, add the noodles to the soup.
9. Slice the scallions thinly on a diagonal.
10. Add the scallions, turn off the heat, stir in the soy sauce, and serve.
11. Can also be made with tofu instead of chicken slices, in a base of either water or chicken stock.Wat is the recipe for chinese chicken soup?
Ingredients :
bone less chicken pieces ( 3-4)
corn flour ( 4 table spoon)
ajeenomoto ( two teaspoon)
ginger garlic paste ( one table spoon)
black pepper ( 1 table spoon)
sweet corns (two table spoon)
one egg ( well mashed)
salt ( to taste)
soya sauce ( to taste)
vinegar ( to taste)
green chilllies ( chopped and keep in vinegar)
red chilli sauce.
Method:
1-Boil chicken pieces with salt and one spoon ginger, garlic paste.
2-when chicken cooked well, make fine small pieces of chicken. make sure that u have enough chicken stock.
3-now pour the egg (achee terah phata howa) with spoon and mix it with big spoon in stock, while its boiling now put black pepper and ajeenomoto in stock. mix corn flour in bowl with water and add it also in stock. put sweet corns now.
4-now put soya sauce, vinegar and chilies with according to your taste it will be give u delightful taste in this season
Your own BBQ chicken on the bone marinade recipe ?
Hi there, love bbq chicken on the bone(no fillet recipes here), i love it when its really juicy on the inside and crispy on the out side, i would like to try your own recipe, not something that i can Google myself, something that your famous for amongst your family or friends for, not something that you will just come up with, thank you allYour own BBQ chicken on the bone marinade recipe ?
My family has been using this bbq sauce on just about everything for over 40 years. We all love it!
FASTEST BBQ SAUCE IN THE WEST
1 8 oz. can Tomato Sauce
1/2 C. A-1 Steak Sauce
1/3 C. Brown Sugar
1/3 C. Salad Oil
2 Tbs. Vinegar or Wine Vinegar
Combine all ingredients. Mix well. Refrigerate until needed. A great basic sauce for just about anything that can be grilled!
This is a thinner sauce, so it adds flavor without covering up the chicken!Your own BBQ chicken on the bone marinade recipe ?
This is truly one of the best recipes I have ever done.
Coke-brined Grilled Chicken
FOR THE CHICKEN AND BRINE--
1 whole chicken (4-6 lb.)
1 liter coca-cola
1/2 cup kosher salt
FOR THE RUB
Combine; rub over chicken and grill:
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon dry mustard
2 teaspoons paprika
Butter fly the chicken. Poke about 6 holes in the underside of each chicken half--this helps the brine to soak deeply into the meat. Combine the Coke and salt in a large resealable plastic bag, stirring to dissolve the salt. Place the chicken halves in the brine, seal the bag, and refrigerate for 2 hours. Preheat the grill to high.
Combine the rub ingredients in a bowl. Remove the chicken from the brine and pat dry with paper towels (discard the brine). Rub the paste over the chicken, then let it stand for 15 minutes.
Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45掳. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.
Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180掳 in the thigh.
You can serve it with your favorite bbq sauce, but us it's never needed it. The flavors just stand on their own.
My family has been using this bbq sauce on just about everything for over 40 years. We all love it!
FASTEST BBQ SAUCE IN THE WEST
1 8 oz. can Tomato Sauce
1/2 C. A-1 Steak Sauce
1/3 C. Brown Sugar
1/3 C. Salad Oil
2 Tbs. Vinegar or Wine Vinegar
Combine all ingredients. Mix well. Refrigerate until needed. A great basic sauce for just about anything that can be grilled!
This is a thinner sauce, so it adds flavor without covering up the chicken!Your own BBQ chicken on the bone marinade recipe ?
This is truly one of the best recipes I have ever done.
Coke-brined Grilled Chicken
FOR THE CHICKEN AND BRINE--
1 whole chicken (4-6 lb.)
1 liter coca-cola
1/2 cup kosher salt
FOR THE RUB
Combine; rub over chicken and grill:
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon dry mustard
2 teaspoons paprika
Butter fly the chicken. Poke about 6 holes in the underside of each chicken half--this helps the brine to soak deeply into the meat. Combine the Coke and salt in a large resealable plastic bag, stirring to dissolve the salt. Place the chicken halves in the brine, seal the bag, and refrigerate for 2 hours. Preheat the grill to high.
Combine the rub ingredients in a bowl. Remove the chicken from the brine and pat dry with paper towels (discard the brine). Rub the paste over the chicken, then let it stand for 15 minutes.
Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45掳. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.
Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180掳 in the thigh.
You can serve it with your favorite bbq sauce, but us it's never needed it. The flavors just stand on their own.
Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
Here you go friend:
Yield: 4 Servings
1 16 oz can pigeon peas
6 Habanero chiles; roasted %26amp; chopped
6 Cloves garlic; finely chopped
陆 medium Vidalia onion; chopped
2 tablespoon Olive oil
2 cup Rice
1 15 oz can coconut milk
Water
4 teaspoon Wyler's granulated chicken boulion
The peas used in this recipe are called pigeon or gungo peas. If they are not available in your area, black-eyed peas or kidney beans can be substituted.
If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat.
Add the rice, and continue saute until the rice turns opaque and golden brown.
Add the chile, garlic, and onion and saute for a few more minutes.
Be careful not to let the rice brown or over brown.
Stir the peas in with the rice.
Do not stir again during cooking!
Combine the coconut milk with the bean liquid.
Add water to make 4 cups of liquid. dd to the rice and bring to a boil.
Immediately reduce the heat to simmer.
Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.
Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.
Allow to sit covered for another 1/2 hour.
Great with jerk chicken!Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
No matter what anyone says - NEVER use tinned peas!! -
soak your dried beans overnight - you can use kidney beans, gungo beans, black eyed beans - some people use mung beans - i think - each bean gives a totally different flavour to the rice - after the overnight soak throw off the water - boil the beans in new water with your seasonings and then put your rice in - basmati makes a nice change. For your first few attempts you can use easy-cook rice as it's hard to get that wrong.Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
Dude if you use 6 habanero peppers, you won't be able to stand the heat. Those little devils are so hot one maybe two will do the trick. Also wear gloves when handling them. DO NOT underestimate the habaneros!
I dont know what Jamaican chicken rice and peas is? I am Jamaican. I have provided below the 2 recipes for RICE AND PEAS as done by me every Sunday.
Rice And Peas (The old fashioned way)
录 cup gungo peas or red peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
Coconut milk or coconut [to make coconut milk
Method:
1. Wash peas and soak in 2 cups of water.
2. Pour peas and water in a pot with coconut milk, garlic and put to boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, %26amp; escallion.
5. Let season simmer.
6. Wash rice if necessary, then add to pot. Use a fork to mix everything together.
7. Cook on a low fire until done.
Coconut Milk
Cut coconut in small pieces and blend in about 3 cups water in the blender, strain through a strainer to separate the milk.
Recipe 2 - Rice And Peas (the Modern Way)
录 cup gungo peas or red peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
1 pack GRACE Coconut milk Powder
Method:
1. Wash peas and soak in 2 cups of water, can be done overnight
2. Put peas and water in a pot with garlic and put to boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, %26amp; escallion.
5. Let season simmer NOW add the coconut milk powder.
6. immediately add the washed rice to pot. Use a fork to mix everything together.
7. Cook on a low fire until done.
Voila!!!
If you also interested in chicken recipes? send me an email i, and I will send you some Jamaican recipes that I have tried. Jerk Chicken is note at the following link:-
http://reggaetreats.com/recipes.asp
1 onion finely chopped
1 tbsp sunflower oil
25g butter
2 cloves garlic,finely chopped
1 red finger chilli,seeded %26amp; finely chopped
450g long grain rice
2 sprigs fresh thyme
3inch piece cinnamon stick (optional)
14oz black eyed peas
125g creamed coconut,coarsely grated
1 and 3/4 pints hot water
salt %26amp; black pepper
Fry the onion in the oil %26amp; butter for 2 mins then add garlic %26amp; chilli,fry for 2 mins over med.heat.
Stir in the rice,thyme (and cinnamon) until evrything is well coated in the oil.Pour in the peas,add the coconut %26amp; stir until the coconut dissolves and it's nice %26amp; creamy.Then stir in the water with a half tsp of salt,bring to the boil,cover %26amp; cook over low heat for 25-30 mins.Remove from hat and set aside undisturbed for 5mins.Remove the thyme (and cinnamon),season %26amp; serve.
try and find or buy a small paperbacked book called:-walkerswood caribbean kitchen by virginia burke.e.mail wcfoods@cwjamaica.com. or sometimes advertised on a jar of jerk seasoning found in continental ingredients shelf of supermarkets...remember! peas in jamaica mean red kidney BEANS...a bit confusing.....but very nice done properly
yes for 300 dollars i give u me mums recipeskin cream
Yield: 4 Servings
1 16 oz can pigeon peas
6 Habanero chiles; roasted %26amp; chopped
6 Cloves garlic; finely chopped
陆 medium Vidalia onion; chopped
2 tablespoon Olive oil
2 cup Rice
1 15 oz can coconut milk
Water
4 teaspoon Wyler's granulated chicken boulion
The peas used in this recipe are called pigeon or gungo peas. If they are not available in your area, black-eyed peas or kidney beans can be substituted.
If using canned peas, drain and reserve the liquid.
Heat the oil in a deep frying pan over high heat.
Add the rice, and continue saute until the rice turns opaque and golden brown.
Add the chile, garlic, and onion and saute for a few more minutes.
Be careful not to let the rice brown or over brown.
Stir the peas in with the rice.
Do not stir again during cooking!
Combine the coconut milk with the bean liquid.
Add water to make 4 cups of liquid. dd to the rice and bring to a boil.
Immediately reduce the heat to simmer.
Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.
Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.
Allow to sit covered for another 1/2 hour.
Great with jerk chicken!Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
No matter what anyone says - NEVER use tinned peas!! -
soak your dried beans overnight - you can use kidney beans, gungo beans, black eyed beans - some people use mung beans - i think - each bean gives a totally different flavour to the rice - after the overnight soak throw off the water - boil the beans in new water with your seasonings and then put your rice in - basmati makes a nice change. For your first few attempts you can use easy-cook rice as it's hard to get that wrong.Can anyone give me an origional recipe for jamaican chicken rice and peas plz?
Dude if you use 6 habanero peppers, you won't be able to stand the heat. Those little devils are so hot one maybe two will do the trick. Also wear gloves when handling them. DO NOT underestimate the habaneros!
I dont know what Jamaican chicken rice and peas is? I am Jamaican. I have provided below the 2 recipes for RICE AND PEAS as done by me every Sunday.
Rice And Peas (The old fashioned way)
录 cup gungo peas or red peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
Coconut milk or coconut [to make coconut milk
Method:
1. Wash peas and soak in 2 cups of water.
2. Pour peas and water in a pot with coconut milk, garlic and put to boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, %26amp; escallion.
5. Let season simmer.
6. Wash rice if necessary, then add to pot. Use a fork to mix everything together.
7. Cook on a low fire until done.
Coconut Milk
Cut coconut in small pieces and blend in about 3 cups water in the blender, strain through a strainer to separate the milk.
Recipe 2 - Rice And Peas (the Modern Way)
录 cup gungo peas or red peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
1 pack GRACE Coconut milk Powder
Method:
1. Wash peas and soak in 2 cups of water, can be done overnight
2. Put peas and water in a pot with garlic and put to boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, %26amp; escallion.
5. Let season simmer NOW add the coconut milk powder.
6. immediately add the washed rice to pot. Use a fork to mix everything together.
7. Cook on a low fire until done.
Voila!!!
If you also interested in chicken recipes? send me an email i, and I will send you some Jamaican recipes that I have tried. Jerk Chicken is note at the following link:-
http://reggaetreats.com/recipes.asp
1 onion finely chopped
1 tbsp sunflower oil
25g butter
2 cloves garlic,finely chopped
1 red finger chilli,seeded %26amp; finely chopped
450g long grain rice
2 sprigs fresh thyme
3inch piece cinnamon stick (optional)
14oz black eyed peas
125g creamed coconut,coarsely grated
1 and 3/4 pints hot water
salt %26amp; black pepper
Fry the onion in the oil %26amp; butter for 2 mins then add garlic %26amp; chilli,fry for 2 mins over med.heat.
Stir in the rice,thyme (and cinnamon) until evrything is well coated in the oil.Pour in the peas,add the coconut %26amp; stir until the coconut dissolves and it's nice %26amp; creamy.Then stir in the water with a half tsp of salt,bring to the boil,cover %26amp; cook over low heat for 25-30 mins.Remove from hat and set aside undisturbed for 5mins.Remove the thyme (and cinnamon),season %26amp; serve.
try and find or buy a small paperbacked book called:-walkerswood caribbean kitchen by virginia burke.e.mail wcfoods@cwjamaica.com. or sometimes advertised on a jar of jerk seasoning found in continental ingredients shelf of supermarkets...remember! peas in jamaica mean red kidney BEANS...a bit confusing.....but very nice done properly
yes for 300 dollars i give u me mums recipe
Anyone got a recipe for chinese chicken corn soup ?
Chinese Chicken Corn Soup Recipe --
Ingredients:
3 cups chicken broth
1 can (8.25 oz) creamed corn
1 cup cooked diced chicken (skinned and boned)
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons finely chopped fresh parsley
Directions:
Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes.
Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.
Anyone got a recipe for chinese chicken corn soup ?
Cantonese Chicken Corn Soup
INGREDIENTS
1-inch piece of fresh ginger鈥攑eeled
3 cups chicken stock
1 tablespoon soy sauce
陆 teaspoon sesame oil
戮 cup canned creamed corn
1 oz (30g) dried rice vermicelli noodles
1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water
陆 cup skinless rotisserie chicken breast鈥攆inely shredded
1 scallion (spring onion)鈥攖hinly sliced
DIRECTIONS:
CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. PUT the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. REDUCE the heat and simmer for 3 minutes, then remove the piece of ginger. ADD the creamed corn, noodles and scallion and simmer for a further 3 minutes. STIR in the cornstarch paste and keep stirring as the soup thickens. ADD the shredded chicken breast, warm through, then serve.
Variations: Replace the chicken with shredded fresh crab, surimi or flaked canned tuna.
Serves 4.
Anyone got a recipe for chinese chicken corn soup ?
ok..screw that recipe and try this one.. has a lil spice and it's better than chinese
* 1 lb boneless chicken breast
* 1 can bamboo shoots, sliced
* 3 tbsp red curry paste
* 2 cups coconut milk
* 2 fresh red chili, sliced diagonally
* 1/2 cup Thai sweet basil leaves (bai horapah), torn
* 2 tbsp fish sauce (nam pla)
* 1/4 tsp sea salt
* 1 1/2 tsp palm sugar
* Thai sweet basil leaves (bai horapah) for garnish
Preparation
Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.
Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
Serves 5.
(pictures available in the source)
Sweet Corn and Chicken Soup
4 tablespoons raw chicken
1 large egg white
11/2 pints (U.S 33/4 cups) chicken broth or 1 chicken bouillon cube and water
4 tablespoons sweet corn
Pinch salt
Pinch Ve-Tsin
Few drops sesame oil
1 level teaspoon corn flour
1 tablespoon water
2 tablespoons finely chopped cooked ham
Mince the chicken very finely. Beat the egg white just enough to mix the 'thick' with the 'thin'. Thoroughly work it and the chicken together and set aside. To the broth add the sweet corn and bring to the boil. Add the salt, Ve-tsin and sesame oil. Stir in the corn flour mixed with the water and boil for 1 minute. Add the preparation chicken and egg white and boil for a further minute, stirring all the time. Finally, sprinkle the ham on top and serve.
nfd鈾?br>
6 3/4 c. water
2 lbs. chicken pieces
6 whole peppercorns
1 1/2 tsp. salt
1 or 2 sprigs fresh parsley
1 medium yellow or white onion
1 piece (about 1 inch) fresh ginger root (available in produce section)
8 green onions
1 (16 oz.) can cream style corn
2 tsp. chicken bouillon or 2 cubes
1 tsp. sesame oil (optional)
1/2 tsp. grated, pared fresh ginger root
1/8 tsp. ground pepper
1/4 c. corn starch
2 egg whites
2 slices (about 1 oz.) cooked ham
Combine 6 cups of the water, the chicken pieces, whole peppercorns, 1 teaspoon of the salt and the parsley in 5 quart dutch oven. Cut onions (yellow or white) into thin slices. Pare the ginger root and cut into thin slices. Add onion and ginger to chicken water mixture. Cover pan and cook over medium heat until water boils. Reduce heat to low. Simmer 1 1/2 hours. Remove any scum of fat from top of stock. Strain stock. Return stock to pan. Cut enough chicken off bones to equal 1 cup. Finely chop 4 of the green onions. Add onions, corn, bouillon, sesame oil, the grated ginger, pepper and remaining 1/2 teaspoon salt to stock. Cook over medium heat until stock boils. Blend corn starch and 1/2 cup of the remaining water. Stir mixture into stock. Cook and stir until soup thickens. Beat egg whites and the remaining 1/4 cup water lightly with fork. Drizzle egg whites slowly into stock while stirring stock vigorously. Cut ham into ';matchstick'; thin strips about 1 1/2 inches long. Stir ham and chicken into stock. Four soup bowls. Cut remaining green onions into thin slices. Sprinkle over soup and serve.
what michelle d said.
Ingredients:
3 cups chicken broth
1 can (8.25 oz) creamed corn
1 cup cooked diced chicken (skinned and boned)
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons finely chopped fresh parsley
Directions:
Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes.
Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.
Anyone got a recipe for chinese chicken corn soup ?
Cantonese Chicken Corn Soup
INGREDIENTS
1-inch piece of fresh ginger鈥攑eeled
3 cups chicken stock
1 tablespoon soy sauce
陆 teaspoon sesame oil
戮 cup canned creamed corn
1 oz (30g) dried rice vermicelli noodles
1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water
陆 cup skinless rotisserie chicken breast鈥攆inely shredded
1 scallion (spring onion)鈥攖hinly sliced
DIRECTIONS:
CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. PUT the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. REDUCE the heat and simmer for 3 minutes, then remove the piece of ginger. ADD the creamed corn, noodles and scallion and simmer for a further 3 minutes. STIR in the cornstarch paste and keep stirring as the soup thickens. ADD the shredded chicken breast, warm through, then serve.
Variations: Replace the chicken with shredded fresh crab, surimi or flaked canned tuna.
Serves 4.
Anyone got a recipe for chinese chicken corn soup ?
ok..screw that recipe and try this one.. has a lil spice and it's better than chinese
* 1 lb boneless chicken breast
* 1 can bamboo shoots, sliced
* 3 tbsp red curry paste
* 2 cups coconut milk
* 2 fresh red chili, sliced diagonally
* 1/2 cup Thai sweet basil leaves (bai horapah), torn
* 2 tbsp fish sauce (nam pla)
* 1/4 tsp sea salt
* 1 1/2 tsp palm sugar
* Thai sweet basil leaves (bai horapah) for garnish
Preparation
Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.
Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
Serves 5.
(pictures available in the source)
Sweet Corn and Chicken Soup
4 tablespoons raw chicken
1 large egg white
11/2 pints (U.S 33/4 cups) chicken broth or 1 chicken bouillon cube and water
4 tablespoons sweet corn
Pinch salt
Pinch Ve-Tsin
Few drops sesame oil
1 level teaspoon corn flour
1 tablespoon water
2 tablespoons finely chopped cooked ham
Mince the chicken very finely. Beat the egg white just enough to mix the 'thick' with the 'thin'. Thoroughly work it and the chicken together and set aside. To the broth add the sweet corn and bring to the boil. Add the salt, Ve-tsin and sesame oil. Stir in the corn flour mixed with the water and boil for 1 minute. Add the preparation chicken and egg white and boil for a further minute, stirring all the time. Finally, sprinkle the ham on top and serve.
nfd鈾?br>
6 3/4 c. water
2 lbs. chicken pieces
6 whole peppercorns
1 1/2 tsp. salt
1 or 2 sprigs fresh parsley
1 medium yellow or white onion
1 piece (about 1 inch) fresh ginger root (available in produce section)
8 green onions
1 (16 oz.) can cream style corn
2 tsp. chicken bouillon or 2 cubes
1 tsp. sesame oil (optional)
1/2 tsp. grated, pared fresh ginger root
1/8 tsp. ground pepper
1/4 c. corn starch
2 egg whites
2 slices (about 1 oz.) cooked ham
Combine 6 cups of the water, the chicken pieces, whole peppercorns, 1 teaspoon of the salt and the parsley in 5 quart dutch oven. Cut onions (yellow or white) into thin slices. Pare the ginger root and cut into thin slices. Add onion and ginger to chicken water mixture. Cover pan and cook over medium heat until water boils. Reduce heat to low. Simmer 1 1/2 hours. Remove any scum of fat from top of stock. Strain stock. Return stock to pan. Cut enough chicken off bones to equal 1 cup. Finely chop 4 of the green onions. Add onions, corn, bouillon, sesame oil, the grated ginger, pepper and remaining 1/2 teaspoon salt to stock. Cook over medium heat until stock boils. Blend corn starch and 1/2 cup of the remaining water. Stir mixture into stock. Cook and stir until soup thickens. Beat egg whites and the remaining 1/4 cup water lightly with fork. Drizzle egg whites slowly into stock while stirring stock vigorously. Cut ham into ';matchstick'; thin strips about 1 1/2 inches long. Stir ham and chicken into stock. Four soup bowls. Cut remaining green onions into thin slices. Sprinkle over soup and serve.
what michelle d said.
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