Pan-Fried Chicken With Green Pepper

Recently I won mymemories suite by entering Rose's Thanksgiving giveaway, below photo is I use mymemories suite's template to create my recipe with my photo.This recipe is Pan-Fried Chicken With Green Pepper, the chicken I marinated with shrimp paste, but if you do not like it, you can change it. I hope you enjoy.

Pan-Fried Chicken With Green Pepper From Seow Wei's Kitchen

 

Feel free to visit my other blogs, DayBreak, DigiScrapBlog.

Baked Marmalade Chicken

I would like to recommend this blog's recipe, Baked Marmalade Chicken , it looks good and delicious, here is the recipe of Suanie:

The Chicken:
- 4 chicken pieces

The Marinade:
- 2 tbsp marmalade (preferably chunky)
- 1 tbsp ginger, finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp Dijon mustard
- 1/2 tsp salt
- a sprinkle of ground black pepper
- 1 tsp olive oil
- 50ml orange juice

A few photo you will find from Suanie's website to show yous the dish looks like, the simple and easier way to cook it.

Recipe for Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)

Recipe for Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)
More picture to show you how to make Chicken Adobo @ Kalyn Kitchen.

Adapted from Kalyn Kitchen

 Ingredients:
4 boneless, skinless chicken breasts, each cut in half into two equal pieces
1 cup soy sauce (low-sodium soy sauce or Tamari is best, since the sauce gets reduced)
1/2 cup white wine vinegar
1 1/4 cup water
2 tsp. garlic puree
3 bay leaves
1 small onion, sliced in large slices
fresh ground black pepper to taste
pinch of ground Chipotle chile pepper (optional)

Instructions:

Trim fat and any unwanted parts from chicken breasts, then cut each in half diagonally to make two same-size pieces.  Combine the soy sauce, vinegar, water, garlic, bay leaves, onion, pepper, and ground Chipotle pepper (if using) to make the Adobo mixture. 

Put chicken in single layer in heavy frying pan just large enough to hold all the chicken.  Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer.  Then turn chicken pieces over and cook 10-15 minutes more (just until the chicken is barely cooked through.)

Strain liquid to remove onion pieces and bay leaves. I used a fat separator (like a pitcher where the spout comes from the bottom) with a yogurt strainer on top.  Put the strained sauce in a small pan and boil to reduce it until the sauce is thick enough to barely coat your spoon.  (Taste to see when it tastes good so it doesn't get too strong.)

Heat the olive oil in a heavy frying pan, add the chicken pieces and very quickly brown on one side (again being careful not to cook too long.)  Serve the browned chicken with some of the sauce spooned over.

Indian-Spiced Grilled Chicken | Eating Well

Indian-Spiced Grilled Chicken | Eating Well

Ingredients

• 1/2 cup grated onion (about 1 medium)
• 1/4 cup lemon or lime juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons garam masala (see Notes)
• 1 teaspoon salt
• 1-1 1/4 pounds boneless, skinless chicken breast (see Notes)

Preparation

1. Whisk onion, lemon (or lime) juice, oil, garam masala and salt in a bowl until well combined.
2. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry.
3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
4. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.

Chicken Liver Pate | Reluctant Gourmet

Chicken Liver Pate | Reluctant Gourmet

Ingredients
10 tablespoons unsalted butter, softened plus 2 tablespoons unsalted butter
1 small garlic clove
½ pound chicken livers
1 fresh rosemary sprig
1 fresh sage sprig
1 ounce of unsmoked bacon, finely chopped – (pancetta if you can find it)
Salt and freshly ground pepper
½ onion
1 tablespoon of Port
1 tablespoon cognac
1 teaspoon white truffle paste (you can substitute ¼ teaspoon white truffle oil
Loaf of Italian bread, sliced thin and toasted
1 – 2 tablespoons of oil to make the Crostini

How to Make at Home
Start by heating up a sauté pan (frying pan) over medium high heat and adding 2 tablespoons of butter. Add the garlic and sauté for a couple of minutes until golden.  Watch it carefully;, you don’t want to let it burn.

Add the chicken livers, bacon, rosemary and sage. Stir and let this cook for about 1 minute.  Season with salt and pepper.

Reduce the heat to low and add the onion. Sauté for 25 to 30 minutes until the onions are soft and the chicken livers are cooked.

Off heat, add the port and Cognac. Raise the heat to medium-high and return the pan to stove. The recipe says to simmer until the liquid is reduced by half but I found it reduced to nothing right away. Remove the pan from the heat and let it cool.
Take out the sprigs of rosemary and sage and transfer the liver mixture to a food processor. Add the remaining butter and truffle paste. Puree this mixture until smooth.

Chef Vetri suggests straining the puree through a tamis or fine-mesh sieve into a bowl but we don’t. Why?  Well…..it takes more time, it is very messy and we like the texture of pate without straining it.  I’ll have to try straining it and see if there is a difference.

I put the pate into a ramekin, covered with plastic wrap and refrigerated for at least one hour but you’ll want to take it out 15 minutes before serving.

Serving
Toast the bread slices. Add some pate to the toasted bread (Crostini) and drizzle some olive oil on top.

The liver should keep in the refrigerator for up to 4 days. I have no idea if you can freeze it but will try to find out.

Za Atar Crusted Chicken Schnitzel - Chicken Recipes

Za Atar Crusted Chicken Schnitzel - Chicken Recipes

Ingredients for Za Atar Crusted Chicken Schnitzel

• 1 1/2 Cups Panko (Japanese Breadcrumbs)
• 1/4 Cup Za’atar
• 1 Tablespoon Toasted Sesame Seeds
• 1 Teaspoon Salt, Divided
• 1/2 Teaspoon Freshly Ground Black Pepper, Divided
• 2 Large Eggs
• 1 Large Egg White
• 8 (6-ounce) Skinless, Boneless Chicken Breasts
• 2 Tablespoons Olive Oil, Divided
• 1 Lemon, Cut Into 8 Wedges (optional)

Preparation for Za Atar Crusted Chicken Schnitzel

1. Preheat oven to 400.
2. Combine panko, za’atar, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil.
4. Bake at 400 for 10 minutes or until done. Serve with lemon wedges, if desired.

8 servings (serving size: 1 chicken breast half and 1 lemon wedge)

cola chicken simple version~! « adam's recipe

cola chicken simple version~! « adam's recipe

ingredients:

• coca-cola
• chicken wings ~ wings is the best choice due to the skin as protection
• dried chilies~ (optional)

here we go~

1. pan fry the chicken wings with a little amount of oil until the both side are golden colour.
2. add in coca-cola drinks that cover the chickens.
3. add in few dried chilies if you want to.
4. you can choose to add some salt or soya sauce~ to neutral the taste.
5. cook over medium fire until the cola drink is thicken and dry.
6. done!

Southwest Chicken Nachos Recipe: Recipes: RecipeTips.com

Southwest Chicken Nachos Recipe: Recipes: RecipeTips.com

Ingredients

- 1 1/2 cups cooked, boneless, skinless chicken breast - chopped into small pieces - 3 tablespoons lime juice Salt and pepper - 2 tablespoons vegetable oil - 1 red bell pepper - 1 yellow bell pepper - 1 garlic clove, finely chopped - 1/4 teaspoon ground cumin - 1 teaspoon dried oregano - 3/4 cup black beans, rinsed and drained Tortilla chips - 2 cups 3 pepper cheese, or jalapeño cheese - 8 ounces sour cream - 4 teaspoons pickled jalapeño, finely chopped Servings: 12 Container: skillet, 3 quart baking dish Prep Time: 20 minutes Cook Time: 10 minutes

Directions

Preheat oven to 350° F. In mixing bowl, combine chicken and lime juice, salt and pepper to taste. In skillet, heat 1 1/2 tablespoons oil over medium-high heat until hot. Sauté bell peppers until crisp-tender; approximately 3 minutes; transfer to a bowl. Heat 1/2 tablespoons oil in the skillet and cook garlic, cumin, and oregano; stir approximately 1 minute. Sir in beans and cook until heated through; season with salt and pepper. Layer tortilla chips on the bottom of the baking dish, then sautéed peppers, beans, chicken, and cheese; all in that order. Repeat, starting with a layer of tortilla chips. Place in the oven and bake until cheese is melted. While the nachos are baking, mix the sour cream and pickled jalapeños in a small dish. Serve as a sauce for the nachos. Add more jalapeños to reach desired heat.