Latest news with #chickenrecipe
BBC News
03-06-2025
- Health
- BBC News
Briony's Chicken Enchiladas
Mildly spicy and super satisfying, Briony has a tasty recipe that is sure to give you your protein (serves 4)Sauce1 tbsp vegetable oil1 tbsp dried oregano 1 tbsp ground cumin400g chopped tomatoes1 red onion, sliced 2 garlic cloves crushed1 tbsp brown sugarSalt & pepperEnchiladas2 tbsp vegetable oil6 skinless chicken thighs cut into small chunks 1 red onion, sliced 2 red peppers, sliced1 garlic clove, crushed3 red chillies - 2 deseeded and chopped, 1 sliced400g can black beans8 flour tortillas200g cheddar grated285g Greek yoghurtCoriander - stalks finely chopped, leaves roughly chopped - plus extra to serve (optional)Method:On a medium heat, add one tablespoon of vegetable oil to a medium pan and fry 1 chopped onion for about 7 minutes, until it starts to brown. Add crushed garlic, 1 tsp each of cumin and oregano Stir in half the chopped tomatoes and 1 tbsp of brown sugar. Season with salt and pepper, then simmer for 20 minutes. Once cooked, take off the heat and set a large frying pan, sear your chicken thighs for 9 minutes until they're beginning to brown and are cooked through. At around the 7 minute mark, add the remaining onions and some peppers. Cook for 3-4 minutes, until soft. In the last 30 seconds, add garlic and chopped chilli - cook until in half of your enchilada sauce that you made earlier, and your beans of choice. TIP - Vegetarian? Chicken can be substituted with more beans or halloumi. Season and cook for another your tortillas out on a clean surface and divide your chicken mix evenly. Top with the remaining enchilada sauce, a handful of grated cheese, and bake for around 20 minutes at 190 °C, or until the filling is hot and the cheese is golden and with the remaining coriander and a dollop Greek yoghurt.
Telegraph
26-05-2025
- Health
- Telegraph
Green couscous salad
Overview Prep time 5 mins Cook time 15 mins Calories 402 Serves 4 Ingredients 2 skinless chicken breast fillets 1 tbsp olive oil 1 tsp cumin 1 clove crushed garlic 1 red onion, sliced 200g broccoli 200g couscous 1 green pepper, chopped 1 can cannellini beans Bag of rocket Handful of mint 2 handfuls of dates 1/2 lemon 1 tbsp flaked almonds Method Step Cut 2 skinless chicken breast fillets into chunks and marinade for at least 30 minutes in 1 tbsp olive oil mixed with 1 tsp cumin and a crushed clove of garlic. Step Heat a frying pan over a medium heat and cook the marinaded chicken with a sliced red onion until the chicken is cooked through (no need for extra oil in the pan on top of the marinade). Step Meanwhile, steam 200g broccoli, cut into bite-sized pieces, and soak 200g couscous in just enough boiling water to cover. The couscous will quickly soften and absorb the water.
Fox News
11-05-2025
- Entertainment
- Fox News
Quick-and-easy Mother's Day meal can be made in minutes, chef says
Looking for a last-minute Mother's Day gift? Sons and daughters can show their mom some love with a quick-and-easy chicken dish that celebrity chef Robert Irvine says can be prepared in minutes. In an interview with Fox News Digital, Irvine shared his recipe for seared herb chicken paillard with toasted coriander Greek yogurt and spring harvest salad. (See the video at the top of this article.) Although it's suitable for any occasion, the dish is particularly helpful for anyone pressed for time. That's because the meal can be made in less than three minutes. Irvine also revealed four practical cooking tips that will help make your Mother's Day meal a success. Chicken paillard is pounded flat and grilled or sautéed quickly. "Paillard just means a flat piece of meat," Irvine told Fox News Digital. He used chicken breast for his dish. "But you can do this with the thighs, which have much more flavor because the dark meat contains more natural fat," Irvine said. "The white meat doesn't." When it comes to flattening the chicken, Irvine recommends using the smooth end of a meat pounder. "And all we're doing is breaking the protein apart, so it cooks faster." Fish can also be substituted for chicken. "We could use salmon the very same way. We could use cod," Irvine said. One of the herbs used to bolster the chicken's flavor is rosemary. "Now, people think that when I use the rosemary, which is literally taken off the stick here, that this is the flavor," Irvine said, holding the stem. "It is slightly. But this, the twig, is much more intense in flavor." He incorporates the twig into the dish, using the back of a knife to bring out the aroma. "I'm going to drop that in when I cook." Irvine then removes it before serving. "I'm never going to eat this because it's too hot," he said. "But it's a great flavor." Instead of a traditional olive oil, Irvine prefers to use a grapeseed oil. "The reason I use grapeseed oil is because I don't want a bitter, peppery aftertaste," he told Fox News Digital. "I've already got arugula. That's the pepperiness." Grapeseed oil reaches a higher temperature than olive oil, "sears the chicken nicely" and "doesn't get absorbed into the chicken like an olive oil would," he said. "Olive oil's really only for finishing." While the chicken is cooking, there is no need to move the pan, Irvine said. "If I shake the pan, the protein moves," he said. "It will never get golden brown." Put down the spatula, Irvine said, and "let it do its thing." "It will tell you when it's ready to turn over because the edges will turn golden brown."
