Green curry chicken on rice with lemongrass

ingredients Boneless Chicken Recipes

     500 ml (2 cups) coconut milk
     250 ml (1 cup) chicken broth
     30 ml (2 tbsp.) Of green curry paste
     3 kaffir lime leaves, cut into strips
     200 g (7 oz) chopped pumpkin
     4 chicken breast fillets, cut into cubes
     120 g (4 oz) bamboo shoots, drained
     120 g (4 oz) chopped beans kilometer
     200 g (7 oz) chopped choy sum
     15 ml (1 tbsp.) Fish sauce
     15 ml (1 tbsp.) Grated palm sugar
     60 ml (¼ cup) Thai basil leaves, torn

Rice with lemongrass

     375 ml (1 ½ cup) jasmine rice
     2 stalks lemongrass, crushed

preparation

     Mix the coconut milk, broth, curry paste and lime leaves in slow cooker set to high. cook intensity until the sauce begins to thicken. Add on pumpkin and cook for 20 minutes or until it begins to soften.
     Add Boneless chicken and bamboo shoots and cook for 1 h. add beans, choy sum, fish sauce and sugar palm. cook until vegetables are tender, about 1 hour more. Add the basil leaves.

Rice with lemongrass

     To make the rice with lemongrass, put the rice, lemon and 1 liter (4 cups) of water in a saucepan. wear to a boil and cook over high heat until steam holes are formed on the surface rice. cut back the heat, cover and simmer for 10 minutes or until the liquid has been absorbed and rice tender. tap out lemongrass. pour it up the curry on rice bowls.

comment

     Preparation time: 35 min
     Cooking time: 240 min
     Makes: 6 servings

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Stuffed with fresh herbs

Ingredients

Farce
250 g (½ lb) breast or thigh boneless chicken
30 ml (2 tbsp. Tablespoons) cream 35% fat or 15% fat, country style
1 shallot dry, finely chopped
5 ml (1 tsp.) Chopped fresh parsley

Boneless Chicken recipes

1 carrot, cut into julienne
1 zucchini, cut into julienne
12 green beans
6 chicken breasts or 12 chicken thighs, boneless (about 750g / 1 ½ lb)
15 ml (1 tbsp. Tablespoons) butter or vegetable oil
125 ml (½ cup) white wine
250 ml (1 cup) cream 35% or 15%, country style
15 ml (1 tbsp. Tablespoons) chopped fresh parsley
15 ml (1 tbsp. Tablespoons) chopped fresh tarragon
15 ml (1 tbsp. Tablespoons) chopped fresh basil
1 clove garlic, finely chopped and degermed

Preparation

Preparing the stuffing

To prepare the stuffing, chop the chicken breast with your chopper Kitchen Eid. well mix all the stuffing ingredients and refrigerate 20 minutes.

Preparation of chicken

Preheat oven to 180 ° C (350 ° F). Blanch the carrots, zucchini and beans in boiling water for 1 minute. Drain and rinse

Spread stuffing on each breast halves in equal and vegetable garnish. Roll the chicken breasts to fully envelop stuffing, then tie. in a skillet, heat butter over medium-high heat and brown the meatballs.

Place in an ovenproof dish and cook about 20 minutes that is to say, until the juices run clear meat or meat thermometer registers an internal temperature of 80 ° C (175 ° F). Remove from oven, cut the strings and warm.

Meanwhile, in the same pan, add the wine and reduce by half. Stir in cream, herbs and garlic. Season. Cook 2 to 3 minutes.

Slice the rolls in two and serve with cream sauce, braised chicory and Brussels sprouts, if desired.

Comment

Preparation: 20 minutes
Cooking time: 30 min
Makes: 6 servings

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Grilled chicken chili and lime

Ingredients

2 c. tsp (10 mL) lime zest, grated

¼ t. (50 mL) lime juice

¼ t. (50 mL) olive oil or vegetable oil

2 c. tablespoons (30 mL) chopped fresh coriander

½ c. tsp (2 mL) sugar

½ c. tsp (2 mL) salt

1 small jalapeno pepper, seeded and finely chopped

1 clove garlic, finely chopped

4 chicken breasts, boneless, skinless (1 ¼ lb/625 g)

Preparation

To prepare the marinade, combine all ingredients except chicken in a glass dish or shallow plastic bag or in a resealable plastic food.
Place each chicken breast, smooth side down, between sheets of plastic wrap or waxed paper. Gently soften with the flat side of a meat mallet or rolling pin until they are about ¼ inch (6 mm) thick.
Add Boneless chicken to marinade; turn to coat. Cover dish or seal the bag. Refrigerate at least 30 minutes, but not more than 24 hours.
Light the barbecue charcoal or gas. Remove chicken from marinade; discard marinade. Close the grill lid and grill chicken over medium heat for 8 to 10 minutes, turning once, or until juice of chicken is no longer pink when cut in the center to place thickest (170 ° F/76 ° C).

Comment

Preparation: 20 min
Cooking time: 50 min
Makes: 4 servings

* The secret of this juicy and flavorful chicken is in the marinade with lime and chili.

* If you don't like the taste of coriander marinade, use chopped fresh parsley.
For best results: To use the remaining marinade as a sauce, boil 1 minute to kill bacteria that may have been transferred by the chicken.

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Boneless Chicken Thai Recipes

Boneless Chicken Thai Recipes

Ingredients

1 1/2 lb boneless chicken cut into pieces
1 jar Thai sweet chili sauce (spicy and sweet)
1 package Knorr Thai noodles sweet
Fried noodle taste
To taste vegetables of your choice, sliced ​​or chopped

Preparation

Cut the chicken into pieces. Add the sauce (in a little book, about a third) and mix.  reserve. cut selected vegetables (fresh) or take an Asian blend frozen.
In a wok with a little olive oil over medium heat, cook the chicken in the sauce until it loses its color dew. add vegetables. Add the reserved Thai sauce (you can keep a little to add on fried noodles). A little lower heat and simmer, stirring occasionally.
Meanwhile, boil Asian noodles according to directions on package. Serve chicken mixture and vegetables. Add fried noodles (if desired) on top of the mixture and pour a little sauce thaï. Serve Knorr noodles on the side.

Comment

Preparation: 20 minutes
Cooking time: 20 minutes
Makes: 4 servings * You can cook the vegetables separately in olive oil. We also can not cut the chicken and cook boneless breasts trimmed whole

Read too : Chicken Bruschetta Cheese
                 Fried chicken breast, cream sauce and tarragon
                 Chicken salad sandwich and arugula

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Chicken fillet with cider

Ingredients

4 Boneless chicken breasts cut into chunks
2 onions, finely chopped
1 1/2 cup cider
Salt and pepper
1/4 c. chopped thyme
2 knobs of butter

Preparation

Heat a skillet over medium heat. Place butter and sauté the onion a few minutes.
Add the chicken pieces to the pan and gradually add the cider. Cook until chicken is golden brown.
Season with thyme, salt and pepper.

Comment

Makes: 4 servings
Prep Time: 5 minutes
Cooking time: 20 min

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Chicken salad sandwich and arugula

• Chicken Salad

• 1 boneless chicken breasts Exceldor , poached and diced
• 2 tbsp. ( 30 mL) finely chopped fresh chives
• 1 stalk celery chopped
• 1 green onion, finely chopped
• 2 tbsp.  ( 30 mL) Greek yogurt
• 1 tsp ( 5 mL) Dijon mustard
• Salt and pepper

• trim

• Some arugula
• A few slices of thinly sliced ​​radishes
• A few slices of toasted bread

Chicken Salad

1. CHICKEN SALAD
2 . In a bowl, mix all ingredients .
3 . Season with salt and pepper. Book .
4. Spread croutons with salad poulet.Surmonter rocket and slices of radish .

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Makes: 4-6 servings
Preparation time: 30 min
Cooking time: 25 min

* Other ideas for designing your chicken salad ?
Mayonnaise, diced chicken , sundried tomatoes , basil and walnuts rôties.Pâte curry or miso, lime juice, Greek yogurt , celery, green onions , cashews rôties.Avocat , corn , red peppers, juice lime , chili sauce , cilantro , mayonnaise

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