How To make Chicken with Cucumbers
2 tablespoons salad oil
2 1/2 pounds broiler-fryer chicken (2 1/2 to 3 pounds)
quartered 1/4 pound mushrooms :
sliced
1 clove garlic -- minced
3 tablespoons all-purpose flour
1/4 cup dry sherry
2 cubes chicken-flavored bouillon (or envelopes) -- OR
2 teaspoons chicken flavored base stock
1 1/2 teaspoons salt
1 1/2 cups water
2 large cucumbers
8 ounces sour cream
In 12 inch skillet over medium high heat, in hot salad oil, cook chicken until browned on all sides. Remove from skillet. Add mushrooms and garlic to drippings in skillet. Cook about 2 minutes. Stir in flour until blended. Gradually stir in sherry, bouillon, salt and water. Cook, stirring constantly, until mixture is slightly thickened.
Add chicken, heat to boiling. Reduce heat to low. Cover and simmer 30 minutes, stirring. Meanwhile, cut half of a cucumber into very thin slices, set aside for garnish. Peel remaining cucumbers and cut into large chunks. Add cucumber chunks to chicken and continue cooking 15-20 minutes or until chicken is fork tender and cucumber is tender-crisp. Stir in sour cream. Cook until heated through, but do not boil. Arrange chicken pieces on warm platter, surrounded with chunks of cucumber and pour on sauce. Garnish with cucumber slices.
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AIR FRIED CHICKEN LEG ???? with GRILLED CUCUMBERS | HEALTHY #shorts
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Curried Chicken Salad with Spiralized Cucumbers | Spiralizer Recipe
Today’s cucumber noodle bowl features a curried chicken salad with sweet raisins and crunchy celery and almonds. This dish has the perfect balance of sweet, savory, crunchy, and refreshing.
Grab the recipe here:
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Chicken egg Mix Cucumbers, Honey and You Will Thank Me - Simple Recipe
Chicken egg Mix Cucumbers, Honey and You Will Thank Me - Simple Recipe
CHICKEN POTATO SALAD with PICKLED CUCUMBERS | Quick salad Recipe
CHICKEN POTATO SALAD with PICKLED CUCUMBERS
Today I want to share with you CHICKEN POTATO SALAD with PICKLED CUCUMBERS
This salad is great for New Year or any other occasion such as Birthday, or any other celebration, or as a quick lunch or dinner option.
Hope you will enjoy it.
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CHICKEN POTATO SALAD with PICKLED CUCUMBERS
1/2 cup of boiled chicken breast
1 boiled egg
1/2 cup of boiled potatoes
3 tbsp of corn
1/2 cup ( 2-3 medium ) pickled cucumbers
2 tbsp of greek yogurt
1/2 tsp of dijon mustard
Dill
Salt and Pepper
Mix the salad, Serve and Enjoy!!!
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Take chicken and cucumbers... Amazing salad, for all occasions
For the first time, we tried this salad many years ago, while visiting.
At first glance, it seems like nothing special, but grainy mustard turns completely ordinary products into an amazing salad, with great taste.
Ingredients:
2 lbs. boiled chicken breast (900 g)
2 lbs. Cucumbers (900 g)
For the salad dressing:
1 cup. grainy mustard (260 g)
dill
A few cloves of garlic
Juice of 1/2 lemon
¼ cup. vegetable oil (60 ml)
Salt to taste
Chicken Adobo with a Twist plus Bonus Recipe of Quick-pickled Cucumbers
Adobo has often been referred to as the Philippine National Dish. Each family has its version of it and everyone swears that their Lola’s or Nanay’s recipe is THE best! Here we are sharing a recipe based on one shared to us by Ate Fe Nicolasin Remata, Emil’s older sister. It uses calamansi (Philippine lime) in lieu of vinegar.
Ingredients:
For marinade -
2/3 cup light sodium soy sauce
4 packs (about 4 tablespoons) calamansi juice (substitute with lemon or lime juice)
2 teaspoons freshly ground black pepper
8 cloves garlic, crushed
2 lbs chicken
1/4 cup extra virgin olive oil, reserve 1 tablespoon for pan frying in the end
1 thumb-sized piece of ginger, julienned (about 2 tablespoons)
4 cloves garlic, minced
1 bay leaf
1 teaspoon whole peppercorns
Procedure:
1. Mix marinade ingredients and reserve half.
2. Pour remaining half of marinade over chicken and let sit for one hour or marinate in the refrigerator overnight.
3. Drain the chicken and pan fry in the olive oil until brown. Remove and set aside.
4. This is the part I missed in the video: sauté ginger and garlic and return chicken to the pan.
5. Add the reserved marinade (please do not the one you marinated the chicken in), bay leaf and peppercorns.
6. Simmer covered over low heat for about 20-30 minutes.
7. Add a little water if it is becoming too dry and it needs more time to cook.
8. Taste and if needed, adjust seasoning.
9. Transfer to another dish.
10. Pan-fry chicken a couple of minutes per side. Set aside to rest.
11. Fry some leftover rice in the same pan, adding adobo sauce a little at a time until desired seasoning level is achieved.
12. Make quick pickled cucumbers - combine 2 Tablespoons sugar, 1 teaspoon of salt and 1/2 cup cane vinegar. Pour over sliced cucumbers and let sit until ready to serve.
13. Plate the rice, chicken adobo, cucumbers and some sliced tomatoes. Add a drizzle of the adobo reduction to the chicken and enjoy!
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The Galley Bytes Theme was composed by Emilio M. Nicolasin, Jr.
Musical arrangement, instrumentation and music production by Lakan
Intro directed and produced by Trina Milo-Nicolasin
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