The beauty of almost any quesadilla recipe is that it can help you “clean the fridge”, meaning that you can turn food leftovers into delicious meals. Chicken quesadillas are great to be cooked just after you’ve prepared chicken roast, as there’s usually a lot of meat that nobody want to eat two days after. This recipe is based on chicken breast, as that’s the part of the roast chicken I like less. Quesadilla makes it much better, as you’ll see in a moment.
- 1 chicken breast, cooked, shredded
- 1 cup Jack Monterey cheese, grated
- 1 onion, peeled, chopped
- 1 green pepper, diced
- 2 flour tortillas
- 2 tablespoons olive oil
- 2 garlic cloves, peeled, chopped
- 1/2 chili pepper
- 1 green pepper, seeded, diced
- 4 tablespoons Taco sauce
- 1 tablespoon finely chopped parsley
Heat one tablespoon of olive oil in a non-stick skillet. Cook the onion, garlic, chili pepper and green pepper for about 2-3 minutes, stirring frequently. Add the taco sauce. Stir and cook for 1 minute, then add the shredded chicken. Mix it well to make sure it’s covered in sauce, then add the cheese. Cover the pan and simmer for 7-8 minutes or until the cheese is melted.
Take another skillet, heat a tablespoon of olive oil in it, then put a tortilla in the pan. Warm it for 2-3 minutes on each side, then place it on a plate and fill half of it with the chicken mixture. Fold it. Top it with sour cream and finely chopped fresh parsley.
I don’t know why, but cooking chicken noodle soup reminds me of childhood. In fact I know where this memory comes from: mum would cook this kind of soup for us whenever we were sick, or in those freezing cold winter days. It was so much of a comforting sensation, to eat a cup of that warm, hearty soup, after hours of playing in the snow!
Chicken noodle soup - Yummy!
- 1 chicken, cut in 4-6 pieces
- 4 cups chicken broth or chicken stock
- 1 parsnip, diced
- 2-3 carrots, diced or sliced
- 1-2 onions, cut in wedges or chopped
- 2 stalks celery, diced
- 2 cups noodles (homemade are the best, but you can find some good ones in shops as well)
- 5-6 sprigs fresh parsley, chopped
- salt and pepper to taste
Put the stock in a pot, add the chicken, salt, onions, parsnip, carrots and half of the parsley. If the stock is not enough to cover the chicken, add water. Bring it to a boil, then reduce the heat and simmer for about 1 hour or until the chicken is tender. Skim the soup from time to time, whenever needed. Take the chicken out of the broth and put it in a large bowl. Discard all vegetables and strain the broth through a sieve.
Remove skin and bones from the chicken and cut the meat into bite-sized pieces. Add the strained broth, salt and pepper. Bring it to a boil, then set the heat to low and add the noodles and the rest of the parsley. Simmer for 10 minutes or until the noodles are done. Serve hot.
Chicken noodles soup and an unexpected guest
- 2 pounds chicken, cut in bite sized pieces
- 2 tablespoons olive oil
- 10-12 basil leaves
- 2 green chili peppers, seeded, halved
- 2 red chili peppers, seeded, halved
- 2 kaffir lime leaves, crushed
- 1 cup thick coconut milk
- 2 cups thin coconut milk
- 1 tablespoon sweet basil
- 3-4 tablespoons red curry paste (see below)
Ingredients for seasoning:
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
Ingredients for the red curry paste:
- 4 garlic cloves
- 5 shallots
- 2 coriander roots
- 2 tablespoons chili paste
- 1 tablespoon coriander powder
- 1 teaspoon grated lemon rind
- 1 teaspoon white pepper, ground
- 1/2 cup lemongrass, thinly sliced
Grind and combine all ingredients for the red curry paste, then put the powder in a jar, so you can store it for later use.
Brown the chicken in olive oil, then mix it with the thick coconut milk and cook it over moderate heat for about 10-15 minutes or until the meat is tender (the cooking time depends on the chicken pieces size). Warm the thin coconut milk, then add 3-4 tablespoons of red curry paste. Continue cooking on low heat and keep stirring. When you see oil separating from the mixture, add the cooked chicken, red and green chili peppers, kaffir lime leaves and seasoning. Keep cooking for about 15-20 more minutes or until the gravy becomes thick.
- 1 free range chicken
- 4-5 medium sized onions, peeled
- 4-5 medium sized tomatoes, roughly chopped
- 10 garlic cloves, peeled
- 1 ginger stick, peeled
- 3-4 leaves fresh coriander
- 4 tablespoons ghee
- 4-5 cloves
- 1 cinnamon stick
- 4-5 green cardamoms
- 1 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons coriander powder
- 2 tablespoons cumin powder
- 1 teaspoon red chili powder
- Salt to taste
Clean the chicken, skin it and cut it into eight pieces on the bone. Grate or finely chop the onions. Grind ginger and garlic to a fine paste. Puree the tomatoes. Thoroughly wash and finely chop the coriander leaves.
Heat ghee in a thick-bottomed frying pan, then add cinnamon, green cardamoms and cloves. Stir-fry for about 30 seconds. Sauté the onion until it turns golden brown. Add ginger and garlic and continue to cook for a few more minutes. Add turmeric powder, red chili powder, coriander powder and cumin powder. Mix everything very well, add pureed tomatoes and stir. Continue cooking.
When oil separates from the masala, add the chicken pieces and salt to taste. Cook on high temperature for about five minutes. Add two cups of water, bring the food to a boil, cover the pan and cook at medium temperature for about 20-30 minutes or until the chicken is fully done. Sprinkle some garam masala powder and garnish with chopped coriander leaves. Serve hot.
Posted in Chicken Curry Recipes
Tagged chicken, chili powder, cinnamon, cloves, coriander, cumin, garlic, ginger, onions, tomatoes, turmeric