Posts Tagged chicken

Sarah’s Creamy Smoked Paprika Chicken

January 28, 2011 at 11:12 am · Filed under Chicken, Gluten free, High protein, Kid friendly, Low Carb ·Tagged , , , , , ,

Welcome back everyone!  Kids back at school, grocery shopping without helpers – lovely!  Here’s a gorgeous recipe from my friend Sarah, also a high protein, low carb gal.  If anyone else has recipes to share, send them in!

Ingredients
1 tablespoon veg oil

4 chicken breast/or thighs1 large onion, sliced

2 cloves of garlic, crushed

2 teaspoons of smoked paprika (or sweet paprika works well too)

1 x 400 gram can of crushed tomatoes

tablespoon of tomato paste

250 ml Light/low fat Philadelphia cream for cooking

salt and pepper

chopped parsley

Method
Heat 1/2 a teaspoon of oil in a non stick fry pan, brown the chicken for 3 or 4 minutes on each side. then remove and set aside.
Heat remaining oil and saute the onions and garlic for 3 minutes until softened. Add paprika and cook for a further minute then stir in tomatoes and tomato paste. Return chicken to the pan and gently simmer covered for 10-12 minutes or until the chicken is cooked through.
Stir the Phily cream in and add seasonings and parsley through the chicken then simmer very gently for a further 2 or 3 minutes until heated through. Place chicken on serving plates and spoon over the sauce and served with steamed vegetables of your choice.  Worth having some slices of bread (for the little carb eaters) to to mop up the sauce too.
I had heaps of sauce left over which I have kept (put in the freezer) and will reheat and add to pasta for the kids, later on in the week.

Also you could add veg (capsicum would work well) in with the chicken and the sauce and make a cassarole style meal, making for less washing up!!

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Chinese poached chicken with onion rice

November 25, 2010 at 9:54 am · Filed under Chicken, Gluten free, High protein, Kid friendly, Low Carb, Low GI, Singapore ·Tagged , , , , , , ,

I am aware of the irony of preparing “chinese chicken rice”, one of Singapore’s national dishes myself when I can get it at a hawker centre for $4.  However I like knowing I have used a free range antibiotic free chicken plus I add a lot of organic chinese greens.

Everyone in our house loves this recipe.  You can save the stock, skim the fat and you have the makings of a chinese master stock which you can use to poach chicken breasts, or add to stir fries.

Serves 6

1×1.5kg chicken, excess fat removed

1 bunch coriander (cilantro), including roots (reserve leaves for sauce)

3 spring (green) onions, chopped
1 teaspoon black peppercorns
2 tablespoons salt
500g long-grain rice (I use basmati because it is low GI, although a food purist would use jasmine)
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon crushed garlic
1 tablespoon grated ginger
1 onion, finely sliced

To serve:

coriander (cilantro) sprigs
soy and fresh ginger dressing (below)
steamed chinese greens

Place chicken in a large saucepan and add coriander roots and stems, spring onions, peppercorns, salt and two litres of water. Bring to the boil. Reduce heat to a bare simmer, cover saucepan and continue to simmer for 25 minutes. Remove from heat and leave the chicken in the pot for a further 40 minutes, without lifting the lid.

Wash rice until water runs clear. Heat the oils in a saucepan over low heat and add garlic, ginger and onion. Cook for 15 minutes. Add rice to the pan and stir-fry for three minutes. Increase heat to medium-high, add a litre of chicken liquid to rice and bring to the boil. Reduce heat to a simmer and cook, covered, for 15 minutes. Remove and leave for 10 minutes without lifting the lid. Season with salt and pepper before serving.

Cut chicken into serving-size pieces. Remove the chicken skin, it blows out the calorie content – you can live without it.  Decorate with sprigs of coriander. Serve with onion rice, soy and fresh ginger dressing and steamed chinese greens.

Soy and ginger dressing

1/4 cup light soy sauce

2 tablespoons reserved chicken stock

1/2 tsp sesame oil

1/2 cup spring onions julienne

1 tablespoon ginger julienne

Combine ingredients in a small bowl.

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Chicken and chorizo hotpot

November 17, 2010 at 8:50 am · Filed under Chicken, Gluten free, High protein, Kid friendly, Uncategorized ·Tagged , , , , , ,

Here’s another fantastic Bridgette Hafner recipe that my whole family loves.  I love any recipe that avoids browning of chicken, this recipe you just pop it all in the dish and the oven does the rest.  I usually make enough for two nights,   the second night I serve this with basmati rice and it tastes a bit paella-ish.  I guess chorizo isn’t a hugely healthy ingredient so you can omit it if you are really watching your fat intake.  I often cook this recipe using skinned marylands or drumsticks  rather than chicken pieces.

Ingredients
1 free-range chicken, cut into 8 pieces (or ask your butcher to do this), skinned as much as possible
1 fresh chorizo sausage, or spicy Italian sausage, sliced in 1cm-thick pieces
1 garlic clove, crushed
1/2 onion, thinly sliced
1 red and 1 yellow capsicum, cut in thick slices
1 tin Italian tomatoes, roughly chopped
1/4 cup white wine
salt and pepper
3-4 fresh bay leaves
small handful black olives (optional)
1 tbsp extra virgin olive oil

Method

Preheat oven to 200C. Choose a baking dish that will comfortably hold all the ingredients and place the chicken pieces, with the sausage, garlic, onion, capsicum, tomato and white wine, in the baking dish. Season with salt and pepper and toss to mix.

Arrange the chicken pieces skin side up in the dish, add the bay leaves and olives and drizzle over the olive oil. Cook for 1 hour.  You might need to cover with foil for the last 15 minutes if the chicken is getting too brown.

Serve with beautiful steamed beans or broccolini

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Vietnamese ricepaper rolls

November 4, 2010 at 8:47 am · Filed under Chicken, Gluten free, Kid friendly, Low Carb, Low GI ·Tagged , , , ,

I’ve been watching the gorgeous Luke Ngyuyen on tele and am dreaming about a trip to Vietnam.  In the meantime, the children and I have been making ricepaper rolls.  I find my kids eat more vegies if they are assembling tacos, wraps or these rolls themselves.  A ricepaper wrap is gluten free, and only 30 kj per wrap.  This is Lynne Mullen’s recipe from an old Good Living.

I

Ingredients

  • 1 lebanese cucumber
  • 1 medium carrot, peeled
  • baby spinach leaves
  • 24  small round rice paper sheets
  • 1-2 chicken breast fillets (depending on size), steamed and sliced into sticks or poached prawns
  • 1 cup bean shoots
  • mint leaves
  • Hoisin sauce, to serve

Method

Cut cucumber and carrot into 6cm sticks. Place one sheet of rice paper in a bowl of warm water until just softened. Remove and place on a tea towel. Place some baby spinach and a piece of chicken in the centre of the rice paper, top with a stick each of cucumber and carrot, two or three bean shoots and two mint leaves, fold over and roll rice paper to enclose filling. Repeat with remaining rice paper sheets and fillings.

Serve with hoisin sauce.

Makes 24.

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Thai style chicken, cucumber and cashew salad

October 20, 2010 at 5:37 pm · Filed under Chicken, Gluten free, Low Carb, Low GI, Lunch ·Tagged , , ,

This recipe just about saved me when I started the “Bodytrim” high protein, low carb diet.  It is a great recipe to make more of, so you have lunch sorted for the next day.  I have based this on a Bill Granger recipe, but cut down the carbs.  I always try to use chicken thighs instead of breasts.  They have a bit more fat so I make sure they are well trimmed.  They are higher in iron, and more flavoursome.

Ingredients

For the spicy chicken thighs
For the cucumber and cashew salad

Method

  1. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
  2. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.
  3. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
  4. Mix the salad greens in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.
  5. Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.)  Sometimes I put a plate on top and weigh it down with some tins to make the chicken really crisp.
  6. To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside.

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