Tag: chicken

Crispy Chicken with Feta & Roasted Tomatoes

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Fancy or plain, this versatile crispy chicken features a feta cream topping or side serving in a delicate dressing with optional pesto.

Ingredients

For the Chicken

  • 2 large chicken breasts, sliced into cutlets
  • 100g breadcrumbs
  • 50g grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 eggs, beaten

For the Feta Cream

  • 150g feta cheese
  • 60ml heavy cream or Greek yogurt
  • 1 tbsp lemon juice

For the Roasted Tomatoes

  • 300g cherry tomatoes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

For the Garlic Basil Oil

  • 3 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 tbsp fresh basil, chopped

Garnish

  • Extra basil
  • Cracked black pepper

To Make

  1. Preheat oven to 200°C, Air Fryer 180°C.
  2. Prepare a breading station with beaten eggs in one bowl and breadcrumbs mixed with Parmesan, garlic powder, oregano, paprika, salt, and pepper in another.
  3. Dip chicken cutlets into eggs, then coat in the breadcrumb mixture.
  4. Place on a lined baking tray.
  5. Toss cherry tomatoes with olive oil, salt, and pepper and place on a separate tray.
  6. Bake chicken and tomatoes for 20–25 minutes until chicken is golden and cooked through and tomatoes are softened and slightly blistered.
  7. Blend feta with cream (or yogurt) and lemon juice until smooth and creamy.
  8. In a small pan, gently heat olive oil with garlic until fragrant, then remove from heat and stir in fresh basil.
  9. Plate chicken, spoon feta cream over the top and add roasted tomatoes on the side or over the chicken.
  10. Drizzle garlic basil oil over everything.
  11. Garnish with extra basil and cracked black pepper.

Tips

If time is an issue, skip the breadcrumbs an brush with butter.
Without breadcrumbs, use chicken with skin.

 

Easy Lemon Chicken

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Canarian Recipes: Pollo al Limón Facil

A quick and easy recipe for sliced chicken breasts cooked in a lemon garlic sauce. Creamy Lemon Chicken Pasta uses cubed or sliced chicken with precooked pasta added last minute.

Ingredients 

Serves 3-4

  • 2 chicken breasts (sliced or cubed)
    Use chicken thighs for more juiciness.
  • 1 lemon (juice + zest)
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 100 ml of chicken stock (or water)
  • Black peppercorns, soaked (see below)
  • Cream, optional
  • Pasta, precooked, optional
  • Salt
  • Fresh herbs (optional)

How to Make

  1. Season the chicken breasts with salt and pepper.
  2. Add a little lemon zest to enhance the flavour.
  3. In a hot pan with oil, cook the chicken over medium-high heat until golden on both sides.
  4. Stir in the chopped garlic and cook for about 30 seconds.
  5. Add the peppercorns, lemon juice and chicken stock.
  6. Lower the heat and allow to reduce for about 5-7 minutes.
  7. When the sauce thickens slightly, sprinkle with fresh herbs and serve hot.

Lemon Chicken Pasta

If serving with pasta, add precooked pasta and optional cream after step 6 and heat gently.

Variation 

Add cream before serving and heat gently.

Soaking Peppercorns

Soak dried peppercorns for 20 to 30 minutes or more, in wine, liquor, vegetable, chicken stock or water to rehydrate them and infuse them with new flavors. 

Adeje Chicken with Canarian Potatoes

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Canarian Recipes: Pollo Adeje con papas arrugadas

Adeje chicken is a famous Tenerife dish, typically featuring crispy fried chicken. Instead of being deep-fried, this chicken is marinated for up to two days in homemade mojo sauce and then roasted in the oven so the meat is juicy and the skin is crispy.

Ingredients 

  • 1 whole chicken or 8 chicken thighs or legs
  • Canarian mojo sauce
  • Wrinkled potatoes

Mojo Sauce

  • 2 large red peppers roughly chopped
  • 4 large cloves of garlic, chopped
  • 3 small chillies, deseeded and chopped finely
  • 2 tsp sea salt
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • 1 slice of stale bread torn into small pieces

How to Make

  1. Heat the oven to 220°C Fan for at least 15 minutes before cooking.
  2. Make the sauce by placing all the ingredients in a blender.
  3. Blend until all the ingredients have broken down into a thick sauce.
  4. Place the chicken in a large baking tin or dish and thickly brush on some of the sauce.
  5. Cover with cling film and marinate in the fridge for at least 8 hours or up to 2 days.
  6. Remove the cling film and place the chicken in the oven.
  7. Lower the heat immediately to 190°C.
  8. Cook for 45 minutes to 1 hour making sure that the chicken is cooked through.
  9. After 30 minutes remove the chicken from the oven and pour off the juices in the bottom of the tray.
  10. Cover with the remaining sauce and return the chicken to the oven.
  11. If the dish seems to be browning too much, cover with foil to finish the cooking.
  12. Leave to rest for at least 15 minutes.
  13. Serve with a green salad and Canarian potatoes.

Canarian Potatoes.

  1. Use only small potatoes and wash them thoroughly.
  2. Place potatoes in a pot. cover with water.
  3. Add 2 tablespoons of sea salt.
  4. Boil for about 20 minutes until tender.
  5. Pour off most of the water and return to heat.
  6. Keep moving the potatoes around as the water evaporates.
  7. You will see the salt appear on the potatoes.

Spinach and Feta Chicken Rolls

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This spinach and feta stuffed chicken breast is super easy! Cut a slit in the chicken and fill with a mixture of feta and seasonings. You won’t believe how moist & juicy this 30-minute dish is! 

Ingredients

  1. 4 chicken breasts1 tablespoon oil
  2. 1 onion, finely chopped
  3. 1 cloves garlic, minced
  4. 5 ounces fresh spinach, chopped
  5. 1/2 cup crumbled feta cheese
  6. 1/4 cup sun-dried tomatoes, chopped
  7. Salt and pepper to taste
  8. Toothpicks for securing, soaked

Directions

  1. Preheat oven to 375°F (190°C).
  2. Carefully butterfly each chicken breast and pound to even thickness.
  3. Heat the oil over medium heat. Add chopped onion and garlic, and sauté until onion is translucent.
  4. Add chopped spinach to the skillet, and cook until wilted. Remove from heat and let cool slightly.
  5. In a bowl, mix together the cooked spinach mixture, feta cheese, and sun-dried tomatoes.
  6. Season with salt and pepper to taste.
    Spoon the spinach and feta mixture onto each chicken breast and roll tightly, securing with toothpicks.
  7. Place the stuffed chicken breasts in a baking dish, seam side down.
  8. Bake in preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear.
  9. Garnish with your choice of herbs and sun dried tomatoes.(optional)

Takeout-Style Kung Pao Chicken

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A deliciously spicy stir fry with marinated chicken, stir-fried peppers, roasted peanuts and a sweet, sour, savory sauce for takeout-style kung pao chicken.

Ingredients

For the Marinade/Sauce:

  • 100ml chicken broth (or water)
  • 50 ml soy sauce
  • 1 crushed garlic clove
  • 2 tbsps black rice or balsamic vinegar
  • 1 tbsp Shaoxing wine or dry white wine
  • 2 tsps cornstarch
  • 1 tbsp brown sugar
  • 1 tsp sesame oil or vegetable oil
  • 1 pinch salt
  • 1 pinch ground black pepper

For the Stir Fry:

  • 750g chicken, cut into 3/4-inch chunks
  • 1 large green pepper or zucchini, chopped
  • 1 large red bell pepper, chopped
  • 1 small onion, chopped, or spring onions
  • 2 tsp ginger, chopped, or 1/2 tsp of ground ginger
  • 1 garlic clove, chopped
  • 1/2 cup peanuts, salted

Directions

For the Sauce and Marinade:

Combine stock, garlic, soy sauce, wine, vinegar, sugar, oil, salt, and pepper in a bowl.
Dissolve the corn flour in a little cold chicken stock ready for the sauce, stirring just before use.

For the Chicken:

Combine chicken with 3 or 4 tablespoons of the marinade. Set aside for at least 30 minutes.
It can be marinaded longer, even overnight, but the longer it marinades the longer it will take to flash fry to golden brown.

For the Stir-Fry:

    1. Start your rice cooking a few minutes before.
    2. Heat 1 tablespoon oil in a wok over high heat until smoking.
    3. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1-2 minutes, longer if lengthy marinade.
    4. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer.
    5. Transfer to a clean bowl and set aside.
    6. Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking.
    7. Add bell peppers and onion and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute.
    8. Add peanuts and toss to combine.
    9. Return chicken to wok and toss to combine.
    10. Stir the corn flour, add to the sauce, then add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through.
    11. Serve immediately.

Some Useful Chinese Condiments

Excellent info here 

  • Light soy sauce
  • Dark Soy Sauce
  • Black Rice Vinegar
  • Shaoxing Rice Wine
  • Oyster Sauce
  • Sesame oil
  • Five Spice Powder
  • Sichuan Pepper
  • White pepper
  • Cornstarch

Essential Chinese sauces and condiments include soy sauce (light and dark), oyster sauce, hoisin, sesame oil, and Shaoxing cooking wine. These ingredients provide the foundational umami, saltiness, sweetness, and aroma necessary for most Chinese dishes.

Umami is the “fifth basic taste” alongside sweet, sour, bitter, and salty, characterized as a savory, deep flavor.

Shaoxing wine is one of the highest payoff pantry staples you can own: a tiny splash transforms marinades, sauces, and meats/fish/seafood. A small bottle lasts ages since you only use a tablespoon or two at a time — it’ll last pretty much indefinitely in the fridge once opened. The best substitutes for Shaoxing wine are dry sherry (most similar in flavor) or dry white wine. Use these in a 1:1 ratio.

 

Chicken and Seafood Paella

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Canarian Recipes: Paella de pollo y marisco

A recipe rich in flavour and tradition, this dish combines the best of land and sea in a single paella pan, creating a tasty, aromatic rice dish perfect for family sharing. Ideal for a special meal.

Ingredients

(Serves 4)

  • 400 g round rice
  • 2 chicken thighs, chopped
  • 150 g prawns or king prawns
  • 200 g mussels
  • 100 g squid rings
  • 1 ripe grated tomato
  • 1/2 red pepper, sliced
  • 2 cloves of garlic
  • 1 litre fish or chicken stock
  • 1 teaspoon sweet paprika
  • A few strands of saffron or food colouring
  • Extra virgin olive oil
  • Salt to taste
  • Lemon (optional for serving)

Method

  1. In a large paella pan, add a generous dash of olive oil and brown the chicken pieces over medium-high heat until well browned. Remove and set aside.

  2. In the same paella pan, sauté the chopped garlic and red pepper. Add the grated tomato and cook for a few minutes until the sofrito thickens.

  3. Incorporate the squid and sauté for a couple of minutes. Then add the sweet paprika, mixing quickly to prevent burning.

  4. Add the rice and stir for a minute to allow it to absorb the flavours of the sofrito.

  5. Pour in the hot stock, add the saffron or food colouring, and season with salt. Distribute the chicken, prawns, and mussels evenly across the paella pan.

  6. Cook over medium heat for about 18–20 minutes without stirring, until the rice is cooked and the stock has been absorbed.

  7. Remove from the heat and allow the paella to rest for 5 minutes before serving.

Tip
Serve the paella with lemon wedges and accompany it with a fresh salad.
Change seafood to suit your taste.

 

Chicken and Pineapple Skewers

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Canarian Recipes: Brochetas de Pollo y Piña

A healthy protein-packed recipe with a delightful Hawaiian style sweet and savory balance. Use the lighter white meat from the breast or the more flavorful and juicy meat from the thigh.

  • 500g chicken breasts, diced
  • 1 fresh pineapple, diced
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 1 tsp fresh ginger, grated (optional)
  • Salt and pepper to taste

To Make

  1. In a large bowl, mix together soy sauce, honey, olive oil, minced garlic, lemon juice, ginger, salt and pepper.
  2. Add the chicken cubes to the marinade and stir well to coat the chicken with flavor. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for added flavor).
  3. If using wooden skewers, soak them in water for 10-15 minutes to prevent burning on the grill.
  4. Alternate the chicken and pineapple cubes on the skewers, making sure they are evenly distributed.
  5. Preheat the grill or skillet to medium-high heat.
  6. Cook the skewers for 4-5 minutes on each side, or until the chicken is cooked through and golden brown on the outside. The pineapple should be lightly caramelized.
  7. Remove the skewers from the grill and serve hot with rice, salad, or grilled vegetables.

Croquetas de Pollo

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Chicken Croquetas are one of Tenerife’s beloved tapas. Think of a very thick bechamel to which you add any kind of meat, even fish or vegetables –ham, chicken, turkey, crab, shrimp, cod– diced or shredded very finely. Breaded and fried in olive oil.

Ingredients for 4 people (40 units):

  • 1 tablespoon extra-virgin olive oil
  • 12 ounces (340 g) boneless skinless chicken breast
  • Salt
  • 1/2 cup (110 g) butter, cut into pieces
  • 1 medium onion, very finely chopped
  • 3 cups (720 ml) whole milk
  • Freshly ground black pepper
  • inch freshly grated nutmeg
  • 1 cup (125 g) all-purpose flour, plus more for dusting
  • 2 eggs
  • 1 cup (140 g) fine breadcrumbs
  • Sunflower oil or mild olive oil for frying

How to make

  1. In a skillet or sauté pan, heat the olive oil over medium heat. Season the chicken with salt and sauté until cooked through, about 10 minutes. Transfer to a platter to cool. Cut the chicken into pieces and grind with a food processor.
  2. In a clean skillet or sauté pan, melt the butter over medium heat and add the onion. Cook over medium-low heat, until soft and transparent but not yet browned, about 12 minutes.
  3. Meanwhile, in a medium saucepan, bring the milk to a simmer; season with salt, pepper, and the nutmeg. Reduce the heat, cover the pan, and keep hot.
  4. Sift the flour into the skillet over the onion and cook, stirring constantly, for about 2 minutes. It should be a compact and just-moist ball. Spread out the ball in the pan and begin slowly stirring in the hot milk until the mixture is creamy and not too sticky when touched, about 5 minutes.
  5. Reduce the heat to low and fold in the ground chicken. Cook, gently stirring, for 2 minutes. The mixture should be spongy and can be touched without sticking to your finger.
  6. Transfer the mixture to a large bowl to cool. Once cool, cover with plastic wrap and refrigerate for several hours until chilled. (This will make forming the croquettes easier.)
  7. On a flat work surface dusted with flour, form croquettes into 2- to 2 1/2-inch (5- to 6.25-cm) long cylinders about 1 inch (2.5 cm) in diameter. Lightly roll in flour.
  8. Break the eggs in a bowl and thoroughly whisk. Place the breadcrumbs in a second bowl.
  9. Dip the croquettes in the egg and roll in breadcrumbs to completely cover.
  10. In a skillet or sauté pan, heat at least 3/4 inch/2 cm of sunflower oil over medium-high heat. Reduce the heat to medium-low.
  11. Working in small batches that don’t crowd the pan, fry the croquettes, turning frequently, until they are golden on the outside and hot and creamy at the center, about 2 minutes. Gently transfer them to absorbent paper towels to drain off excess oil.
  12. Serve hot.

Chicken, Mushroom & Asparagus Penne

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  • 340g penne pasta
  • 2 chicken breasts, cut into bite-sized pieces1
  • 60g mushrooms, sliced
  • 150g asparagus, cut into 1-inch pieces
  • 120ml double cream
  • 100g grated Parmesan cheese
  • Salt and pepper to taste

  1. Cook penne pasta according to package instructions.
  2. Cook chicken, mushrooms, and asparagus in oil, until chicken is cooked through.
  3. Add the cream, slowly, Parmesan cheese and seasoning and simmer until sauce thickens.
  4. Combine cooked pasta, chicken, and sauce. Season with salt and pepper to taste.
  5. Serve hot, garnished with parsley or basil leaves (optional).