chicken supper ideas
Chicken Supper Ideas
Aha! I saw that gleam flit across your eyeballs when your gaze rested upon this title! So, all set to dig into some delicious chicken supper ideas?
- Cubed and cooked chicken breasts - 4 cups
- Thawed, frozen broccoli florets - 4 cups
- Condensed broccoli cheese soup - 2 cans
- Milk - 1 cup
- Cheddar processed cheese, shredded - 1 cup
- Onion rings, French fried - 1 cup
- Cooking oil (olive or canola) - 2 teaspoonfuls
- Salt and pepper to taste
- In a deep frying pan, stir fry the thawed broccoli florets till they assume a texture that is somewhere between crisp and tender.
- Add the chicken, condensed broccoli and cheese soup, salt and pepper to the stir fried broccoli florets and bring this mixture to boil.
- Reduce the flame, cover and simmer for about 5-7 minutes.
- Remove the lid and top the dish with the shredded cheese and French fried onion rings.
- Remove from the flame and let the dish stand, covered, for about 2-4 minutes, allowing the cheese to melt and spread evenly over the entire dish.
- Serve with steaming hot rice or freshly cooked noodles!
- Skinless chicken breast halves - 5
- Finely chopped onion - 1 cup
- Ginger-garlic paste - 2 teaspoonfuls
- Garlic - 4 cloves
- Chopped tomatoes - 1 cup
- Plain yogurt - 1 cup
- Salt and pepper to taste
- Whole green chili - 2 (optional)
- Cooking oil - 4 tablespoonfuls
- Heat the oil in a deep frying pan or skillet till it starts smoking. Reduce the flame.
- Wash and drain the chicken breasts and sauté them on medium flame until they turn golden brown. You may boil the chicken breasts till the pink at the core disappears if you wish to remove all traces of fats before browning them in oil. Read more on healthy ways to cook chicken on Buzzle.
- Take out the sautéed chicken breast halves and set them aside. Add the chopped onions to the skillet and fry, increasing and reducing the flame as required to avoid charring the onions, until they turn light brown.
- Add the ginger-garlic paste and tomatoes to the onion and continue frying till the tomatoes release fluid and are sufficiently tendered and the air becomes fragrant with the aroma of frying spices.
- Add the sautéed chicken breasts to the skillet, add half a cup of water (not more!) and cook on medium flame for about 30 seconds.
- Slit the garlic cloves into 2 each and add to the skillet. Stir the entire thing twice and add the beaten yogurt, salt and pepper. At this point, you may add a little turmeric if you want some color.
- Slit the green chillies and add them to the chicken. Allow the chicken to get tendered for about 25-30 minutes on low flame. Cover with a lid so that no steam escapes.
- Keep checking a couple of times in between and stir once or twice to make sure the gravy doesn't stick to the bottom. This won't be necessary if you use non-stick cookware.
- Check if the chicken has tendered after 30 minutes. If not, add a little water (not more than ½ cup) and cook covered on low flame for another 10-15 minutes.
- Remove from flame, top with fresh coriander leaves and cover. Let it stand for about 15 minutes before serving to allow the coriander aroma to seep in the dish, imparting a herbal essence.
- Serve with steaming hot rice!