Spicy Chicken Pasta
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious!! Chris x
FULL RECIPE POST:
Spicy Chicken Pasta | Serves 2
????INGREDIENTS????
Chicken:
1x 9oz/250g Chicken Breast, at room temp
2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
Pasta:
7oz / 200g Linguine (or other long cut pasta)
2/3 cup / 160ml Heavy/Double Cream
1/3 cup / 80ml Chicken Stock
1/4 cup / 60ml Dry White Wine
1oz / 30g Parmesan, finely grated
6 (2oz/60g) Sun Dried Tomatoes, finely diced
2 tbsp Tomato Puree (tomato paste in US)
1 tbsp Butter
1 tbsp Fresh Parsley, finely diced
1 small Onion, finely diced
1 tsp Garlic, minced
1/2 tsp Chilli Flakes
Salt & Pepper, to taste
????METHOD????
In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.
Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.
Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
Turn heat down to medium and melt in 1 tbsp butter, scraping off the flavour from the chicken with a wooden spoon. Add your onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, fry for 1-2mins longer, then add 1/2 tsp chilli flakes. Fry for 1 min longer, then add sun dried tomatoes. Fry for another minute just to soften them, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 5 or so mins).
Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente. Retain a cup of starchy pasta water towards the end of cooking.
Add 2 tbsp tomato puree to the pan. Fry this for 2mins (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper.
Use pasta tongs to add pasta in and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and your chicken strips. Toss again to coat, using your starchy pasta water to thin out if needed.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Easy Fall soup with smoked chicken recipe from Sip Bite Go #shorts
The Ultimate Guide To Making Amazing Chicken Stock
Making chicken stock or any stock for that matter, is NOT about a recipe whatsoever. It's all about the technique. You can make two completely different kinds of stock with almost the exact same ingredients and yet have them be totally different in flavor and appearance. Hence, white stock and brown stock. This guide is going to talk all about that, and I also decided to throw in a little bit on how to cut up a chicken and totally debone it's thigh! So, let's all start making homemade chicken stock more often, and let's start that here.
Recipe:
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Let’s Make My Party Pleasing Chicken Light Soup For The Cold Weather | Authentic Ghana Light Soup
Watching this video reminds me of where I started and how far my Daddy (GOD) have brought me. People don’t understand, but it’s always been him, from beginning to the end it has always been him????????Thanks for watching everybody????✌????❤️❤️❤️
To order Sweet Adjeley Seasoning Please contact Hertage Distributors @ 9736224406 and they would ship it to you, anywhere in the USA Thank You ????✌????❤️
Ingredients:
To Season and Steam Chicken
Two Whole Chicken (Hen)
1/2 of a large Onion
1 - Spice Blend Cube
4 - Garlic Cloves or tt
Ginger - About 2 thumb sizes
1 - Habanero or Scotch Bonnet or tt
1 - Bay leaf
Tomato Paste
1tsp - Chicken Seasoning or tt
1tsp - Spice Mix or tt
1 - Stock Cube or tt
Salt - tt
For Soup
2 - Large Tomatoes
1 1/2 - Large Onions
2 - Habanero or Scotch Bonnet Pepper or tt
More Ginger if you like Ginger like me????
tt means To Taste or To Your Taste
Music By: J Adjetey
Logo By : MK Impressions +233246692584
How to make an unreal roasted tomato soup
#soup #recipe #howtomake
Try out our subscription service Mob+ for exclusive recipes, meal planning, nutritional information and so much more.
Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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Cream of Chicken Soup | Sanjeev Kapoor Khazana
A filling and creamy chicken soup, perfect for a cold winter evening.
CREAM OF CHICKEN SOUP
Ingredients
100 grams boneless chicken pieces, cut into cubes
½ cup fresh cream
1 tbsp butter
1 tsp oil
12-15 black peppercorns
1 bay leaf
3-4 inches celery stick, cut into ½ inch pieces
3-4 inches leek, cut into roundels
1 small carrot, cut into ½ inch pieces
1 sprig thyme + for garnish
1 tbsp refined flour
Salt to taste
1 cup milk
Black pepper powder to taste
Bread rolls to serve
Method
1. Heat butter and oil in a non-stick pan, add black peppercorns, bay leaf, celery, leek, carrot and sauté well.
2. Add chicken pieces and sauté well. Cook for 5-7 minutes on high heat. Add thyme and mix well. Cook for 8-10 minutes.
3. Add refined flour and mix well. Add salt, toss well and cook till chicken is cooked. Take it off the heat.
4. Transfer the mixture into a blender jar, add a little water and blend to a fine paste. Strain the mixture into the same pan and place it back on heat.
5. Add milk and mix well. Cook for 1-2 minutes. Add black pepper powder, cream and mix well. Cook for a minute and take it off the heat.
6. Transfer the soup into a serving bowl, drizzle fresh cream, sprinkle crushed black peppercorns and thyme. Serve hot with bread rolls.
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