Shredded Chicken Burritos with Arabic Bread | Recipes with Shredded Chicken

 

I couldn't stop myself from making shredded chicken burritos even though i had no tortillas at home, they turned out just fine using the Arabic bread.

 

The shredded chicken mix i made was from left over rotisserie chicken so i did not have to bother cooking them long and slow, my job was already done.

 

I just felt the skipping the rice as I wanted it to be all chicken with just a few condiments, I think you all must add rice and not even think of skipping it, do not be like me.

 

And yes you sure can leave the chicken to slowly cook in the sauce for a more intense flavor but then after all these years of reading my blog, do you think i have the patience? honestly it still tastes amazing by using the short cut method too. Just saying !!

 

So lets start making amazing shredded chicken burritos.

 

The recipe serves 4 (don't worry for leftovers, use the chicken mix for a sandwich the next day)

 

2 cups shredded chicken

2 onions grated

4 large cloves garlic finely chopped

1 heaped tbs taco seasoning

2 tsp tabasco sauce

2 tsp Mexican spice mix

1 can tomatoes (do not use fresh tomatoes for this)

2 tsp brown sugar

salt to taste

1/2 cup coriander chopped

Lettuce

Cheese

Sour cream or mayo

Onion finely chopped for the burrito

 

 

 

Saute the onion and garlic till soft, do not brown it.

 

Add the taco seasoning and the Mexican spice mix, saute for 2/3 min.

 

Now add in the chicken and cook for 5 min on low, mix it well.

 

After 5 min, add the tomatoes, try using good quality canned tomatoes for a better flavour.

Cook on low for 10 min,

 

Add coriander leaves, tobacco sauce , sugar and the salt.

Allow the tomato liquid to completely dry out. Keep the flame medium.

Once done allow to cool a bit before using.

 

 

Spread some sour cream or mayo on an Arabic bread, add the shredded chicken.

 

 

Top with some lettuce.

 

 

Add in some yummy cheese and chopped onion.

 

Then add some coriander and roll tight.

Brush the roll with some butter and grill on to a heated  200 c oven for 5 min or  cook on a pan so the sides are toasty and the cheese is melting. Cut and serve with some salad and guacamole.

Now your done.

 



This recipe only made me realise to never stop trying out a recipe if you have an ingredient missing, figure out a way to cook with what you have at that time,and in the end it will still taste fabulous.

No Fry No Bake Chinese Chicken Wings | To Die for Chinese Chicken Wings



These Chinese chicken wings are my absolute favourite as there is no frying or baking involved, with a handful of ingredients you get a sticky, sweet and salty dish which is better than any restaurant I promise you, I dare you guys to try the tastiest Chinese chicken wings ever in your home kitchen.

It is the bomb !

 

 

Try sticking to the steps shown for best results, if you alter the ingredients there will be big change in taste as it can get too sweet or way too salty.

This recipe is for 10 large chicken wings :

3 tbs brown sugar

1/3 cup water

1/2 cup soy

3 tbs oyster sauce

1/2 cup sherry or cooking wine (I used sherry)

3 tbs rice vinegar

2 red chili slit

1 large cinnamon stick

2 large star anise

1 medium ginger roughly cut

Mix all the ingredients listed above.

You also need
1 tbs sesame oil
spring onion for garnish
sesame seeds for garnish
10 large chicken wings

                                  

 

For this recipe use a big nonstick pan, start by adding the oil and then lightly brown the chicken wings, do it in batches or else they wont brown.
Half way through the browning add the ginger pieces.Do not cut it fine or grate it.

Saute on a low heat till the chicken gets a light brown colour, not too dark,.

 

Now add in the glaze and allow to boil once, when you see the mix is boiling cover with a lid and keep the flame on low, cook for 15 min.

 

After 10/ 15 min the mix will thicken, check in between and cover if the chicken is yet to cook.

Once the wings cook, saute again and  cook without the lid, it will continue to thicken and get a glossy finish.You can continue cooking if you want it more sticky.

Now your done, sprinkle with sesame seeds and spring onions and serve these wings hot. Yes hot !

 

Serve with veggie noodles or just plain rice. They taste better even the next day, only if your lucky to have left overs.

When are you making the worlds best chicken wings?

 

Greek Style Lamb Sheesh Kabab /Kebab

 

Greek Platter

Greek style rice ~ Lamb Kabobs ~ Pita bread and Tzatziki

 

Lately I have this new obsession to make platters for dinner, I did a Chinese platter, then an Indian one, last week it was Mexican and then I gave this Greek style platter a try, ohh yes we loved it.

Today's post is a lamb kabab /kabob/ kebab, and you can try this marinade with chicken too.

 

I got an email asking me does everything come out so yummy that in every post I say oh yes it was delish, this is too good etc and the answer is yes ! I only post recipes which I feel turn up great and they must be easy to cook.

These Greek style lamb kebabs/ kabobs were super moist and very very flavourful, and if you like lamb please try this one out.

 

You need :

2 cups worth minced lamb

Marinade

1/2 cup mix of coriander and parsley chopped

2 tsp cumin

2 tsp oregano

4/6 mint leaves chopped fine

5/7 medium size garlic

1 tsp crushed red pepper

salt and pepper to taste

1 tsp olive oil

 

For basting the meat while cooking - 1 tsp honey + 2 tsp lemon juice + 2/3 tsp olive oil

Secret ingredient : 1 tsp baking soda (not to miss)

 

Start by making the marinade, in a blender crush everything under Marinade.

Add in half of the minced lamb and give it 2/3 crushes in the blender.Keep the rest aside.

 

Now mix in everything from the blender to the rest of the lamb. Cover with cling and keep in the fridge overnight to make all the flavours well mixed.

 

Soak wooden sticks in water 2 hours before making the kebabs.

 

Just before making the kebabs add in the baking soda and mix the lamb mince till it gets sticky and holds it self together. It takes about 5/7 min of mixing to get great results.

 

The baking soda acts like a binding agent so no need to add eggs or flour to the mix.

 

Now all you do is form kebabs on the soaked wooden sticks.

 



Add oil to a non stick grill pan or even a regular pan and cook on medium to low heat.

 

 

Keep basting with the honey mix so the kebabs get a caramelized look and taste.

Cook by turning them frequently. That's all, now your done !





 





  

They are yummy guys !

 

 

Crispy Baked Chicken Drumsticks | Crispy Chicken Drumsticks without Frying



Ohh my God, I seriously wanted to jump after I tasted these super crispy and to die for chicken drumsticks, reason is I always thought that no way you can get such amazing results in an oven and that too keeping the inside moist and the out side coating so crunchy and crispy with out deep frying.

 

Here is the best ever recipe for no fry chicken drumsticks that taste better than fried chicken.

 

 

I regret making only 5 pieces, seriously I had no hopes in making this recipe work , but it did ! yayy!!Now I cannot wait to make some again this week.

 

 

For 5 large drumsticks I used
Marination : Do not add salt while marinating the chicken as it releases water.
Thick yogurt 2 tbs
Honey 2 tbs
Pepper 1 tsp
1 tsp melted butter
Marinate the chicken overnight.

Coating
1 1/2 cup flour
1 tsp baking powder
4 tsp lemon pepper seasoning

                                        

Once you are ready to make the drumsticks, drain out the excess marination and coat with 1/2 tsp salt, you can add chili pepper too if you want.

Coat the chicken with the dry mix and then place the chicken on a wire rack brushed with oil so the chicken wont stick, place the rack on top of a baking sheet, this helps in getting the chicken crispy and evenly brown.

 

Chill the chicken for 15 min in the fridge and in that time preheat oven to 200 c.

Drizzle very little oil on top of the chicken on both sides.

After 15 min reduce the temperature and bake at 180 c for 30/ 40 min turning the tray once so it bakes evenly, then grill at 200 c for 10 min.
Please note grilling and baking time my differ with different ovens. So please watch out.

Now your done guys !!

 

Chicken Fry made Indian Style | Indian Style Chicken Fry

This recipe will show you a great way on how to make homemade chicken fry taste all the more flavourful, juicy and mouthwatering.

Making these take a little longer to prepare but it is worth the time. Perfect to munch on with drinks !!

 

So if you are looking for a yummy Indian style chicken fry then give this one a try.

 



 

For 8 chicken legs you need :

 

medium size chicken legs 8,make a few cuts on them

 

8/10 garlic cloves

small piece ginger

1 green chili

1/2 tomato (not to skip this)

8/10 shallots

2tsp red chili powder

1/2 tsp fennel seeds

5/8 curry leaf

1/2 tsp cumin seeds

1tsp gram masala powder

1 tsp turmeric powder

1 pinch sugar

salt to taste

 

Make a spice paste of all the ingredients listed above, and make sure you do not add any water. 

Adding the small piece tomato helps getting a smooth paste as it releases its juice.

 

 

> Start by marinating the chicken legs in a little salt and turmeric for 1 hour.

 

 

 

> After an hour steam the chicken for 10 min, the steaming is what makes the chicken tender and juicy after frying, also make sure to place them evenly and not pile them on top of each other.

> Cool the chicken completely and then coat the chicken with the spice paste, allow to sit in the spice marination for 2 hours in the fridge.

 

Then allow to rest for 5/10 min after removing it from the fridge and then fry the chicken on a medium heat till light brown and crispy.

 

Do not eat them right away,rest them for 5 min.

Also fry some extra curry leaf to garnish the chicken while serving.

Now your done !

 

                                Sent to show your best creation event and spotlight event

Glazed Curry Chicken Legs | Yummy Curry Glazed Chicken Legs

Glazed curry chicken legs are my husbands favourite, he can have these all week and never complain.

I usually make it for him on weekends for a TV dinner, I serve these glazed chicken legs with a veggie salad and sum times with soup . They are savoury, sweet and spicy at the same time, perfect for a quick lunch or dinner.

 

And this recipe cant get easier, all you do is marinate the chicken, cook them on  a medium flame pan and allow the chicken to get slightly sticky and caramelized on all sides. The brown bits are the tastiest. Make sure you cook them on a low heat so they don't burn.

Serve them warm, not straight out of the pan as they need to rest covered in the pan for 5/7 min before serving for extra flavour. Also do keep lots of tissues handy as you will have sticky fingers, sounds fun right? So so yummy, must try you guys.

                                     

 For medium size chicken legs - make 2/3 cuts on the chicken

1/2 chopped onion

4 cloves minced garlic (use freshly minced garlic only)

1 tbsp. melted  butter

1 tsp soy sauce

1 tsp oil (this prevents the butter from burning while cooking)

1 2 tsp curry powder

1/2 tsp chili flaks

1/2 tsp mustard paste

1 tbsp. honey

salt to taste

mix all the ingredients and then marinate the chicken, best overnight, but 1 hr. works fine too 

 

Now all you do is cook the chicken on a medium heat and keep turning them so they cook evenly.
Coat the sauce on top of the chicken from the pan for maximum flavour.

It takes 15/20 min for these curry glazed chicken legs to cook and be caramelized and all yummy.

Best Tandoori Chicken Recipe | Homemade Tandoori Chicken

How to Make Restaurant Style Tandoori Chicken?
This is a very common thought in the minds of most home cooks,and when ever i used to grill chicken and attempt to make Tandoori Chicken i was never satisfied with the results,i always felt something was missing in the marinade or the meat was not grilled right.

Finally i got hold of this amazing recipe and my Tandoori Chicken tasted perfect,it is very simple and basic and you will be pleased with the results.

Keep reading for making Great Tandoori Chicken at Home.

This method always helps for getting juicy chicken with a lovely grilled exterior.

 1. When ever you decide to grill chicken,fish or lamb never ever add the marinated meat on to the baking tray to grill.Basically what you get is chicken pieces floating in their juices,which needs more grilling time to dry up the juices.
More griiling time means tough meat,and the marinade is burnt and all the flavour is gone.
Now is that Grilling? Of course not.

2. It is important to add it on the wire rack,with the baking tray below lined with foil, just like the pic below.
 This way the meat stays dry with proper heat distribution and this helps in getting perfectly grilled meat which is juicy from inside.
Also brush butter or oil every 10 min,this helps in getting a good flavour and also prevents the meat from drying too much.

3. Best part is all the extra fat drips down.woo hooo

4. Authentic Tandoori Chicken in Punjab-Pakistan never has food colour,i always skip it.

Look at the dripped fat after grilling,can it get more better?


 Recipe for Flavourful Tandoori Chicken 
(Adjust the spices according to your taste)

~ Use chicken thighs or a whole chicken.I used a whole 1 kg chicken.

~ Wash the chicken pieces well and marinate for 5 min with salt and few drops of milk,this remove the bad chicken smell.Wash again.

~ Make 2/3 cuts on the flesh and then completely dry it with a paper towel,drying it helps for the marinade to coat the chicken pieces.

Tandoori Marination
1 cup thick yogurt
4 tsp kashmiri red chili power
2 tsp garam masala
1 tsp pepper powder

Spice Paste
Make a paste with 10 big garlic cloves,1/2 inch ginger and 4 green chili's adding only 1 tsp of the yogurt,then add the tandoori marination listed above.
Do not add salt at this stage.
Blend again.
Never add too much yogurt while grinding pastes as it will get very watery.

> Add the Spice Paste to the rest of the yogurt and mix,now add salt,then strain it.
Marinate the chicken with this,best over night,but minimum 2 hours is important for the flavours to get mixed.

> After your done with marination lay them out as shown in the pic above.

> Grill for 25/30 min.Brushing with oil and turning the meat so it cooks evenly.

> Serve with lemon and corriander dip.

Easy right?


Now your done !

Yummy Salmon Fish Cakes | Fish Cakes (Salmon)

These Tasty Salmon Cakes with Minty Mayo Dip make a great party appetizer.

The best part of this dish is you get tiny bits of salmon in each bite.

Serve them with a light salad,thick cut fries and lemonade to wash it all down.Perfect for lunch or dinner.

For Tasty and Flavourful Salmon Cakes (appetizer) you need

Salmon cut in chunks 2 cups

Lightly Crush

Onion - 1 small chopped fine

Green chili - 2 chopped fine

White pepper - 1 tsp

Garlic - 2 large crushed

Egg - 1 small,lightly beaten

Spring onion - 1/2 cup chopped fine

Flour - 2/3 tbs or more

Salt to taste

Start by taking a few pieces of the salmon chunks and cut them very fine pieces ,puree the rest in a blender.

Transfer the blended salmon to a bowl and add the entire crushed mix,add the flour,salt and spring onion along with the beaten egg.Mix well.

Adjust the flour if the mix is runny.

With a spoon drop into a lightly oiled pan and shallow fry till golden and crispy.

Low flame is best,so they cooked all through.

Serve these with any dip of your choice.

For the Mayo Mint Dip

In a blender,crush mint leaves,garlic,lemon juice and a pinch salt.Mix this with mayo and your done.

These Yummy Salmon Cakes can also be made like Classic Crab Cakes.It tastes wonderful both ways.

You got a Wonderful Salmon Appetizer ready ! Enjoy !

Classic Crab Cake | Old Fashioned Crab Cakes Recipe

For seriously tasty crab cakes,we need just crab and a little seasoning.

90% crab and 10% seasoning is what I'm talking about.Do not be tempted to add anything else okay.

Adding potato,peppers,ginger,garlic and other fillers totally ruin the delicate flavour of crab cakes.

So please please please skip it.PLEASE.

If you wish to have a Crab Cake that tastes like crab,then keep reading.

So.....

Here's the recipe for Old Fashioned Crab Cakes my favourite.

1 medium onion chopped

4/5 tsp spring onion chopped fine

2 cups crab meat -white crab meat is what i used

1 cup mayo - Please do not use eggless.Use the real stuff.

1 tsp Dijon mustard

2 eggs beaten with 3/4 tsp water and a pinch salt - For coating

2 tsp Old bay seasoning - Must for this dish

Flour - For dusting the cakes.

1 cup bread crumbs to add to the crab mix - Panko is what i use,its my favourite.

2 tsp Butter to saute the onions

1 cup bread crumbs to coat before frying.

2 Green chili chopped fine (optional)

                                                                           Salt to taste

Lets start making the Best Ever Crab Cakes.

Saute onion,green chili and spring onion with butter (no oil) till soft,then allow the butter mix to cool.

Now in another bowl,mix the crab meat,mayo,onion and butter mix,panko,salt, old bay seasoning and mustard.Mix till well combined.

Roll into the size patty you want (i make mine medium) and dust with flour.Chill for 1 hour.
Yes you need to chill it,no excuse for this.Something bad happens if you wont chill it.
Are you scared? Good,now you will.

After one hour,dip the cakes in the beaten eggs and water mix,then roll in bread crumbs (Panko).

Now shallow fry these darlings till crispy and crabby.Oh ya Crabby !

Sorry for the bad pic,i was very hungry.So i rushed and got this one.

They are so good.Just serve these with a light salad and enjoy !

Creamy Chicken Malai Kebab | Ramadan Chicken Recipes

Ramadan has started today and i wish you all a Happy Ramadan 2102

Today's recipe is Chicken Malai Kebab.

Its mild and very easy to make,it will be perfect for your Ramadan Menu.

you need

Blend

chicken mince

ginger/garlic 2 tsp

small onion

green chili 2/3

coriander leaf

pepper crushed

- blend all these till well combined

                                                                             Mix

cream 1 tsp

 1 egg to bind

2/3 tsp crushed fresh bread powder 

salt to taste

grated cheese 2 tsp

- Mix all these ingredients with the chicken mince mixture

make any shape of your choice and keep in the fridge to set for 15 min.

then dust with corn flour

Then Shallow fry the chicken kebabs till light brown and serve hot !

Serve this for your Ramadan 2012 Menu and impress your guests,they will love it.

Once again Happy Ramadan 2012 to all my readers.

Sending this to Zaiqa for the Hydrabadi Ramadan Food Festival

Garlic Chicken Nuggets | Ramdan Snack Recipes | Chinese Garlic Nuggets

These Garlic Chicken Nuggets or Chicken Garlic Nuggets are way too tasty and i regret making a small batch,its moist inside and the top is crunchy and full of garlic wonder fullness.
Me and Hubs loved it.

 Cut chicken breast in nugget size pieces and boil them in milk,salt and chili flakes..Don't skip this step as this is what makes it get soft and flavourful inside.

Cool it completely and then dust with flour,this helps the egg coat and stick to the chicken.

 Now dip it in beaten egg with a little salt and pepper added.

Last coat in flour again and deep fry,they will be crispy and ready to get coated in the sauce now.

For the sauce-

mix 2 tsp each
soy sauce
chili sauce
tomato sauce
honey
water

in a pan saute 5-6 cloves of garlic till pink,add in the mixed sauces and saute, then add in the fried chicken nuggets and coat,now sprinkle some garlic powder(dont skip it) on top and shut the flame..
Its done,serve these hot !!!




Grilled Chicken Nuggets with Honey Mustard | Homemade Honey Mustard Chicken Nuggets

Perfectly grilled and almost fat free Honey Mustard Chicken Nuggets...

Check out my easy recipe you all...

Marinate cut chicken in yogurt
salt
pepper
chili pwd
garlic powder
honey mustard paste
1 tsp tomato ketchup and crushed garlic

Overnight is very important for this ! the next day remove it and let it come to room temperature,then add 2/3 drops of oil in a very hot pan and brown for 5 min...

light brown colour see

now add in garlic pwd on top and toss...now its time to grill...
see how to make it fat free below



cover the baking tray with paper so there is no clean up for you
Use your ovens grill rack .Do not grill it on a baking tray
as you want all the fat to drip down.
 perfect right?





grill at 200c for 15 min...till crispy and done

 Grilling Chicken Nuggets are any day better than the fried version.Do do try this one out.

sent to easy2cookrecipes - Know your natural sweetness series and Jagrutis page