Tag: roast chicken

How to make Sriracha Chicken Wrap
Sriracha Chicken Wrap – a very healthy, delicious, quick and easy chicken recipe for a great meal in less than 30 minutes.

Home Cooking Adventure
Ingredients
Makes 4 servings
For the chicken
1 pound (500g) about 4 boneless and skinless chicken thighs, cut in small cubes
1/4 cup (70g) honey
2 tbsp (30g) Sriracha chili sauce
1 tbsp (15g) soy sauce
2 cloves garlic, minced
2 tbsp (30g) olive oil
For the drizzle
1/4 cup (60g) greek yogurt
1 tsp (5g) mustard
2 tbsp (30g) Sriracha chili sauce
1 tbsp (20g) honey
For assembling the wrap
4 homemade flour tortillas
Iceberg lettuce, thinly sliced
1/2 red onion, thinly sliced
1/4 red bell pepper, thinly sliced
Fresh parsley or cilantro leaves
1. Prepare the homemade tortillas, full recipe here. Tortillas can also be made in advance and refrigerated for several days or frozen until ready to use.
2. Heat oil in a pan over medium high heat. Add chicken pieces to the pan. Stir and cook, until chicken is almost cooked through, about 5 minutes. Stir in garlic, Sriracha sauce, honey and soy sauce and continue cooking until chicken is cooked through, about 2-3 minutes more. If you have a thermometer, it should read 160F (70C). Remove pan from heat.
3. Prepare the drizzle. In a small bowl mix the yogurt with mustard, sriracha and honey.
4.Place tortilla on a plate. Layer with iceberg lettuce, sriracha chicken, red pepper and red onion. Drizzle the sauce on top and add fresh parsley/cilantro leaves. Wrap around the mixture and secure with a toothpick. Serve immediately.

July 13, 2021
How to make Chicken and Chorizo
Chicken and chorizo rolls – a great variation of the classic paella, A great side dish for lunch or dinner. You can absolutely cook for your family

Home Cooking Adventure
Ingredients
Makes about 2-3 servings
9 0z (250g) boneless, skinless chicken thighs
3.5 oz (100g) chorizo sausage, thinly sliced
2 cups (500ml) chicken stock
1/4 cup (50ml) white wine
1 pinch saffron threads
1 small yellow onion, diced
1 clove garlic
1/2 tomato, diced
1/4 red bell pepper
1/2 tsp (1g) smoked paprika
7 0z (200g) paella rice or arborio rice
1/2 cup (60g) frozen peas
olive oil
salt and pepper to taste
Lemon slices (optional)
1. Cut the chorizo in thin slices and cut the chicken into 1 inch (3cm) pieces.
2. In a small saucepan add the chicken stock, wine and saffron and bring to a boil over medium heat. Remove from heat and set aside.
3. Heat a 9 inch (23cm) paella pan over medium-high heat. Add the chorizo and cook for about 2 minutes until it releases its oils. Transfer to a plate. Add the chicken pieces to the pan, season with salt and pepper and cook for 2-3 minutes until slightly golden. Transfer to a plate.
4. Add the onion and garlic to the pan and cook for 5 minutes or until onion softens. Add the tomato, red pepper and paprika and cook for 2 -3 minutes more, until the water from the tomato has evaporated.
5. Return the chorizo and chicken to the pan and stir to combine.
6. Sprinkle the rice, stir and pour the chicken stock mixture. From this moment stir no more. Bring to a boil.
7. Reduce heat to low and cook, uncovered, for 15-20 minutes or until rice is tender and liquid is almost absorbed. If necessary add more stock.
8. Add the peas, cover, and cook for 5 minutes more.
9. Remove from heat and let paella covered to rest for 5 more minutes before serving.

July 5, 2021
How to make Bacon Wrapped Chicken
Bacon Wrapped Chicken – Chicken is marinated in Stubb’s Chicken Marinade, a blend of citrus, onion and garlic that delivers a refreshing taste with notes of mustard seeds and ginger while the citrus acid softens the meat. and moist.

Home Cooking Adventure
A very simple recipe with chicken, watch the video and you will have a great appetizer

June 29, 2021
How to make Stuffed Chicken Breasts
If you love novelties, you can try this easy recipe for stuffed chicken breast. It is fun and easy to prepare and you can use different fillings.

Home Cooking Adventure
Ingredient
Makes about 3-4 servings
2 boneless chicken breast halves (500g)
1/4 cup (56g) cream cheese
1/2 teaspoon (2g) garlic powder
1 tablespoon chives, chopped
Salt and freshly ground black pepper tiêu
1/4 cup (56g) sun-dried tomatoes, chopped
1/2 cup (50g) mozzarella cheese
young spinach leaves
2 tablespoons olive oil
1. Preheat oven to 350 F (180C).
2. Using a meat mallet, flatten the chicken breasts until they are about ¼-½ inch (0.6-1 cm) thick.
3. Mix cream cheese with garlic powder, chives, salt and pepper in a small bowl.
4. Spread half of the cream cheese mixture over each chicken breast. Top with chopped dried tomatoes, mozzarella cheese and spinach leaves. Add salt and pepper and use a toothpick to tighten the udder.
5. Heat olive oil in a heatproof pan and roast chicken until golden brown on all sides.
6. Place the pan in the oven and bake the chicken for another 35-40 minutes, until the chicken is cooked through.
7. Let the chicken rest for about 15 minutes before slicing.

June 24, 2021
How to make Roasted Brussels Sprouts
The wonderful combination of cranberries and pine nuts creates an easy and delicious Brussels Sprouts. When roasted, they will be crispy on the outside, soft on the inside.

Home Cooking Adventure
Ingredients
Makes about 4 servings
1 pound (500g) Brussels Sprouts, trimmed and halved lengthwise
1/2 tsp sea salt
1/4 tsp cracked black pepper
1/4 tsp garlic powder
2 tbsp (30g) olive oil
1/2 cup (60g) dried cranberries
1/4 cup (35g) pine nuts (walnuts or pecans are as good)
1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts with salt, pepper, granulated garlic, and oil.
3. Place on a baking sheet and roast stirring once or twice, until golden brown, crisp on the outside, and tender on the inside, about 30-35 minutes
4. During the last 7-10 minutes of cooking time, stir in cranberries and nuts.
5. Transfer to the serving dish and serve immediately.

June 14, 2021
How to make baked Honey Sesame Chicken recipe
Grilled Chicken with Sesame Honey is a delicious, easy and quick way to cook chicken. The sweet and sour sauce is made in no time and tastes great. Toasted sesame seeds with sauces complement grilled chicken very well. Serve with rice for lunch or dinner made in less than an hour.

Home Cooking Adventure
Ingredients
Makes about 3-4 servings
4 boneless, chicken breast halves (about 500g)
2/3 cup breadcrumbs
salt and freshly ground black pepper
canola oil for drizzling
Sesame Sauce
1 tbsp sesame oil
2 garlic cloves, minced
1/3 cup honey
1/3 cup light soy sauce
1/2 cup chicken stock or water
2 tbsp cornstarch
2 tbsp water
1 tsp grated fresh ginger
1 tsp chili paste or chili jam
1/4 cup vinegar
1/4 cup brown sugar
Garnish
2 tbsp toasted sesame seeds
Directions
1. Preheat the oven to 350F (180C). Line a baking sheet with parchment paper. Place the breadcrumbs into a flat bowl and set aside.
2. Cut the chicken breasts in 1 inch pieces and season with salt and pepper. Coat each piece in breadcrumbs and place into the prepared baking sheet. Drizzle with a little oil and bake for 25-30 minutes until cooked through.
3. Prepare the sauce: In a sauce pan over medium heat add the sesame oil, garlic, ginger, chili jam and stir for a few seconds. Add the water (chicken stock), soy sauce, honey, vinegar and brown sugar. Stir until it comes to a boil.
4. Whisk together the cornstarch and 2 tbsp of water and once the mixture is boiling add the cornstarch mixture, stirring until it thickens. Keep it on very low heat until the chicken is cooked.
5. Pour the sauce over chicken and top with sesame seeds. Serve immediately along side rice.

May 19, 2021