fbpx
Archive | Chicken RSS for this section

What’s for Dinner: Mini Tacos

Monday night, I made some mini chicken “tacos” using wonton wrappers. This is how I made it:20140609-171540-62140852.jpg

  1. I took ground chicken and seasoned it with black pepper, paprika, garlic powder and paprika. You could, of course, do the same thing with ground meat as well.
  2. Over low to medium heat, I cooked the ground chicken in a non-stick skillet.
  3. Once the chicken was cooked through, I added [low sodium] taco seasoning. Mix well, and let it cook for a few more minutes before you remove it from the heat.
  4. Meanwhile, preheat your oven to 400 degrees.
  5. Take a [24-count] mini muffin pan and line each one with a wonton wrapper, pressing it down in the middle. Fill it with your cooked taco meat.
  6. Bake, in your preheated oven, for about 6-8 minutes.
  7. Once it is baked, add salsa [along with whatever other topping you like on your tacos].

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Biryani

So apparently when you are about to marry a [born and raised] Pakistani guy, you start to think that maybe, just maybe, you should also brush up on your Pakistani cooking skills and know how to make the more common Pakistani dishes. As a result, last night’s dinner was chicken biryani.

Biryani is probably a staple in every Pakistani house an20140608-112701-41221622.jpgd pretty much everyone loves it. Not me, but that’s besides the point. But I do like the potatoes in biryani…

Counting last night, I have now made biryani a grand total of only three times in my life. Once, way back in high school [to the best of my recollection] at least ten years ago, once last year on Ayaz’s birthday upon his request and then one more time last night. 

If you know me, then you are well aware that while I cook often, and enjoy doing so, I tend to cook non-Pakistani dishes most of the time. Mainly because I’m not a fan of eating it either. I suppose it has somewhat to do with the fact that I would prefer to eat other [lighter to eat, easier on the stomach] cuisines. Oddly enough though, two of my favorite things to eat are Pakistani dishes: haleem and bihari kabab.

More than anything else, this post is a write up mainly for me– because we all know I am going to need it for future reference 🙂 .

Here’s how I made it yesterday [basedIMG_0226IMG_0226 on what Ami told me]. I list the amounts for two different versions: a smaller serving and a hefty family size serving.

  1. To chicken, add: fried onions, yogurt, lemon juice, paprika, black pepper, garlic, ginger, salt, a pinch of garam masala (if using 1/2 a chicken or add half a teaspoon for 2 chickens), combination of Bombay biryani and Sindhi biryani mix (if you are using two chickens: use a little less than 1 box combined; for half a chicken, add just 1/4 box combined).
  2. Spray your pot with non-stick cooking spray. Add the marinated chicken on high heat. When the chicken starts to cook, reduce the heat to very low heat and let the chicken cook completely. You know the chicken is done when you test the leg piece and it’s cooked through.
  3. When chicken is about half way done, add cut potatoes to it.
  4. For the rice portion: use 6 cups of rice if you are using 2 chickens; if you are using just 1/2 a chicken, take only 2 cups of rice.
  5. When boiling rice [on high heat], add 1 long [clove] if are using half a chicken (ot 3-4 if using 2 chickens), eliachi [cardamom] (same amount as long), a pinch of kala zeera), some oil [1 tablespoon for 1/2 chicken, 2-3 tablespoon for 2 chicken] and the same amount of apple cider vinegar (which helps the rice not break). Also add 2-8 black peppercorns [depending on the amount of rice/chicken], salt, and a whole cinnamon stick.
  6. As soon as rice starts to boil take it off the heat and drain– you only want to have the water start to boil until the rice is almost done– it will still be a little hard, but won’t break when you press it. Should/could take about 20+ minutes.
  7. Next, to your big pot [over very low heat]: add the chicken to the bottom before adding the rice on top [don’t mix yet]. Add a sprinkle of fried onion, some lemon juice [1-4 teaspoon depending on the amount of rice/chicken], some garam masala powder, and some poudina [mint]. If you are adding fresh poudina, also add a few fresh small green peppers and cut up tomatoes. Lastly, sprinkle in some food coloring if you want [orange or yellow]. Leave your pot covered, and on extremely low heat, for about 30-40 minutes.
  8. Turn off the heat, keep the pot covered, and leave it alone for another hour before you mix the biryani [and serve].

Tip: two types of raita will work great with this biryani. Click here to see the one I have already posted about in the past. The other one is this: to yogurt, add garlic powder, salt, diced up tomatoes, poudina (mint), and diced up cucumbers.

If you are using red meat [baby goat works well], the meat will just take longer to cook [and you will need more ginger].

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. 

 

What’s for Dinner: “Fiery” Five Pepper Chicken

Tonight for dinner, I made a “fiery” five 20140522-151210-54730873.jpgpepper baked [whole] chicken.

I took two whole chickens and [using a fork] poked holes in each of them in order to let the marinade seep through to the inside.

Next, I marinated the chicken with: black pepper, paprika, garlic powder, cayenne pepper, chili powder, ground mustard, a good amount of the Fiery five pepper seasoning and yogurt. .

Including the cavity area.

After letting the chicken marinate for a few hours, in a preheated 375 degree oven, I baked the two whole chickens [in separate foil trays] for about an hour. I served it alongside garlic bread today.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button:

What’s for Dinner: Chicken Gryos

Tonight, for dinner, I made Chicken Gyros. Healthy, flavorful and delicious! 

I took boneless chicken cubes, and marinated it with: black pepper, paprika, onion powder, garlic powder, cayenne pepper, red pepper flakes, oregano, yogurt and lemon juice. I cooked it over low heat for about an hour. In the last few minutes, I turn the heat up to high [while closely watching it] in order to let the chicken soak up any of the liquid left [that’s added flavor right there!]. After letting the chicken cool for a bit, either slice or dice the chicken20140506-202209.jpg

For the  [tzatziki] sauce: to yogurt, I added diced cucumbers, a little black pepper and garlic powder, lemon juice, and parsley. Tzatziki sauce is what you typically find in gyros.

Finally, to put it together: I took my [homemade] naan and to it I added a layer of chopped Romaine lettuce,  the chicken, the sauce, and diced tomatoes on top. Wrap it like a gryo, and you are good to go!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

 

What’s for Dinner: Chipotle Chicken and Potato Wedges

Tonight for dinner, I made a chipotle [whole] chicken alongside potato wedges.

Yesterday afternoon, I took a whole chicken and first poked holes in it with a fork [so the marinade seeped through to the inside]. Next, I seasoned the chicken with the following:20140423-185255.jpg

  • salt
  • black pepper
  • paprika
  • garlic powder
  • onion powder
  • chipotle chili powder [lots of it]
  • onion powder
  • ground mustard
  • rosemary
  • oregano
  • lemon juice
  • yogurt

I let the chicken marinate a day.

Today, when I was ready to put dinner together: I let it cook on low heat for several [3] hours on the stove in a deep pan. Just like I did with the chicken back on this postI love how juicy and tender the meat is on the inside [and prefer this method over roasting it in the oven and having the chicken dry up easily].

Alongside, I roasted some gold potato wedges [seasoning it based off what I put in the chicken] with:

I cut the potatoes into wedges before transferring all of the cut potatoes onto a foil-lined baking sheet. I drizzled EVOO over the potatoes before I seasoned the potatoes with: salt, garlic powder, chipotle chili powder, oregano, and rosemary.

I baked it in a preheated 350 degree oven for 50 minutes all together [flipping them over half way through the baking time].

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

 

What’s for Dinner: Chicken Taco Twist

For Faraz’s birthday dinner, tonight, I made this chicken taco twist. I saw this idea for a twisted bread sometime ago, I think on Pinterest, and changed it up to my liking.

Cut them as small or large of a serving as you would like.

What you need:

  • ground chicken
  • taco seasoning
  • bell peppers, diced
  • 2 tubes of [refrigerated] french bread
  • Egg, lightly beaten
  • Oregano
I doubled the recipe and made two twists today.

What I did was:

  1. Season your ground chicken with black pepper, garlic powder, paprika, cayenne pepper, and chili powder. Cook it over medium heat before adding in the [low sodium] taco seasoning. Mix well.
  2. Add in the diced bell peppers [I used red and yellow ones today] and mix it with the chicken for a few minutes before removing it from the heat.
  3. Preheat your oven to 350 degrees. Line a baking tray with foil [for easy cleanup].
  4. Meanwhile, with the french bread dough: score the top from one end to the other [in both loaves]. Next, using your fingers, spread open the dough a few inches to create an indent in the middle for the filling.
  5. Add in the chicken mixture. Now, using your fingers again: pinch the dough together to closing around the mixture completely. Repeat the process with the second bread.
  6. Transfer both loaves onto the lined tray [seam side down], one next to the other. Next, twist the two bread dough with one another as if you were creating a braid.
  7. Brush on the beaten egg on top of the twisted bread. Create score marks/slits on top of the bread dough [for ventilation].
  8. Sprinkle some oregano on top.
  9. Bake in your preheated oven, for about 30 minutes. Or until the top is golden brown and the bread is completely cooked through.
  10. Since I was making two sets, I repeated the process of steps 4-9 a second time.
  11. Slice and serve!


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Barbecue Chicken

BBQs are a favorite around here from spring through fall [and often even in the midst of winter]. In fact, we have already done a barbecue a handful of times in the mere few weeks the weather has been nice. Not to mention I love how healthy it is the way I make mine.
Typically I take scored chicken [leg and thigh pieces] and marinate it with black pepper, garlic powder, cayenne pepper, paprika, lemon juice, yogurt, raw papaya, some tandoori masala and some tikka masala. Working with scored chicken does wonders for the marinade to seep inside. Some days, I use my homemade tandoori masala mix instead, which you can find by clicking here.
Let the chicken marinate before cooking it over the charcoal on the barbecue grill outside.
This recipe is so versatile and I have used this recipe in many ways: cooked slowly over low heat on the stove, in my George Foreman grill, in the oven, with boned-in meat and boneless: it’s a fail proof go-to recipe. Not to mention I have used the chicken in many things: on top of pizza, in wraps, burgers, and pita pockets to name just a few from the top of my head. The possibilities are endless. 
Serving this chicken barbecued alongside the raita I mentioned on this post is absolutely delicious and a perfect pair.


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button:

What’s for Dinner: Baked Boneless Chicken Wings

I turned my boneless chicken wings recipe into a healthier version today [Friday night] by baking them. Full of flavor, without the oil/frying factor.

Here’s how I made it today:

  1. Preheat your oven to 450 degrees. Line a baking tray with foil. Spray non-stick cooking spray over the foil.
  2. I seasoned boneless chicken cubes with black pepper, paprika, garlic powder, cayenne pepper, chili powder, and onion powder. Mix in an egg.
  3. Meanwhile, [in a ziploc bag] season your flour with black pepper, garlic powder, paprika, cayenne pepper, and chili powder.
  4. In batches, coat all of your chicken with the flour mixture. Just add the chicken into the ziploc bag and shake well until it’s nicely incorporated.
  5. Transfer your coated chicken onto the lined foil tray. Before transferring it into your preheated oven, spray non-stick cooking spray over the top of the chicken.
  6. Bake the chicken, in your preheated oven, for about 10-12 minutes.
  7. Meanwhile, mix your [heated up] hot sauce and about a tablespoon of [melted] butter.
  8. Let your chicken cool for a few minutes once it is out of the oven before coating it with the sauce.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chicken Tawook and Roasted Potatoes

Today marks my parents 30th wedding anniversary!

I’ve been out of the kitchen for the most part post-surgery, but tonight I made these chicken kababs. Tawook
is pretty much cubed chicken that is marinated, skewered and then grilled.

  1. I marinated the boneless chicken cubes with salt, black pepper, chili powder, paprika, cayenne pepper, garlic powder, ginger powder, onion powder, thyme, ground mustard, lemon juice, yogurt, and raw papaya [to help tenderize the meat]. Let the marinated chicken sit for a few hours.
  2. Set your broiler on high. Skewer your chicken. Put it under the broiler for about 15 minutes. Take it out, flip them over, and set back under the broiler for another 7-10 minutes.

Broiling Tip: Whenever you use the broiler feature in the oven, make sure you leave the oven door open a little bit.

I served the chicken alongside a combination of corn, peas, and roasted potatoes.

For the roasted potatoes: I took small gold potatoes– cut each in half, and then each half into quarters (small pieces– you get the picture). I seasoned them with salt, black pepper, garlic powder, paprika, onion powder, and chipotle powder. Drizzled them with olive oil. Mix well. Bake in a preheated 400 degree oven for about 20-25 minutes.

For dessert, I made chocolate chip cookie a la modeA la mode means to be served with a scoop of ice cream. I’ll try and post that tomorrow: easy and delicious as usual.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:



P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Mini Chicken Pot Pie [Biscuits]

Yesterday was a cold and snowy day [the complete opposite of the day before] and I wanted something warm. I had this idea saved in my “must try sometime” pile for a long time, and decided to try it out yesterday.

I didn’t want to make a pie dough, and didn’t have a pre-made one on hand… so I used something I almost ALWAYS have in my fridge. Refrigerated biscuits. I use it in so many different ways, yet almost never just bake them as is for simple biscuits. You can find my biscuit recipe by clicking here.

For the “pot pie” filling, I used:

  • Boneless Chicken, cut into tiny pieces.
  • Pepper, to taste
  • Garlic powder, to taste
  • Paprika, to taste
  • Onion powder, to taste
  • Cayenne pepper, to taste
  • Chili powder, to taste
  • Red pepper flakes, to taste
  • Thyme, to taste
  • Parsley, to taste
  • 2 cup of chicken broth/stock
  • 1 cup of 1% milk
  • 2 tablespoons of cornstarch
  • 3 cups of frozen mixed vegetables [mine had peas, corn, carrots, and beans]

Next time, I’d cut the chicken broth and milk in half because I was left over with some “filling” after 16 biscuits.

What I did was:

  1. Starting with the chicken: I seasoned mine with black pepper, garlic powder, paprika, onion powder, cayenne pepper, chili powder, red pepper flakes, thyme, and parsley. Spray your pan [so the chicken doesn’t stick] with non-stick cooking spray. Cook over low heat, until the chicken is cooked through.
  2. Meanwhile combineyour chicken broth/stock with milk over low heat. Season with black pepper, garlic powder and paprika.
  3. Combine about two tablespoons of cornstarch with a little water [just enough to dissolve the cornstarch]. Add this mixture to your milk/broth mixture and whisk over medium-high speed for a few minutes! This part helps gives that nice creamy milk color and texture we all love so much in chicken pot pie… without the fatness/heaviness of cream, half and half, etc. Tip: Make sure you continuously whisk to avoid lumps.
  4. Once your sauce/filling has thickened, add in your frozen vegetables [they will soften in the sauce and even more so in the oven] and your cooked chicken. Mix everything together.

To put together the mini pot pies:

  1. When I was almost ready to form the mini pot pies, I took the biscuits and rolled them each out so they were thinner and about twice the size they originally were.
  2. Spray your muffin pan with non-stick cooking spray so they come easily once baked.
  3. Line with one of the biscuit dough, pressing it in so it fits nicely and there is enough excess dough on top to “seal” them.
  4. Fill the biscuits with your filling, and seal them with your fingers.
  5. Bake in a preheated 350 degree oven for about 15 minutes.

You can see my Pot Pie recipe from last year’s Pi day by clicking here. On that link, you will also find how I make my chicken broth.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.