BBQ Time
Category: Chicken
Spicy Chicken Quesadillas Fritas
Spicy Chicken and Chorizo Quesadillas
This Spicy Chicken Quesadillas recipe is a variation on a recipe which originated in Mexico and has become very popular worldwide especially in South Western states in the U.S.A.
In southern Mexico the corn tortilla is most commonly used while northern Mexican states tend to use wheat tortillas.
Spicy Chicken and cheese combinations work very well with this dish however whichever fillings you use (spicy beef mince fried with onions and green chilies and cheese is also a very popular filling) this makes for a quick heart warming meal ready in minutes.
A nice fresh green salad on the side compliments this dish well.
Spicy Chicken and Chorizo Quesadillas
Prep Time : 5 Minutes
Cook Time : 10 Minutes
Serves : 2
Ingredients :
- 100 Grams Cooked Chicken Strips
- 50 Grams Chorizo
- 20 Grams minced pickled jalapeño
- 1 tablespoon minced fresh cilantro leaves
- 100 Grams Minced Mozzarella
- 2 (8-inch) flour tortillas
- 3 tablespoons vegetable oil
- Salt
Directions :
- Remove skin from Chorizo, chop into small pieces
- Pan fry Chorizo for 2 to 3 minutes, and drain
- Combine cooked Chorizo, Cooked Chicken strips, Jalapeño, Cilantro, and Mozzarella in a bowl and mix to combine.
- Spread spicy chicken mixture evenly over half of each tortilla, leaving a 1/2-inch border.
- Fold tortilla over and seal edges by pressing down firmly.
- Heat oil in a 10-inch cast iron or nonstick skillet over medium heat until simmering.
- Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, (about 2 minutes).
- Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
- Transfer Spicy Chicken Quesadillas to a paper towel to drain excess oil.
- Cut Quesadillas into triangles and serve immediately.
For more spicy chicken and other recipes from In House Butchers where we always guarantee the best “Value for you Money” follow link below :
Grilled Chicken & Avocado Salad
Grilled Chicken Breast and Avocado Salad
A delicious salad made with grilled Chicken Breast and Avocados, accompanied by a low fat, healthy, yogurt based creamy salad dressing.
Grilled Chicken Breast and Avocado Salad
Prep Time : 5 Minutes
Cook Time : 15 Minutes
Serves : 2
Ingredients :
- For the Chicken Breast:
- 2 medium chicken Breast, skinless and boneless
- 1 tablespoon Italian seasoning
- 1 teaspoon fresh or dry parsley
- 1 teaspoon garlic powder
- 1 teaspoon chili flakes (adjust to taste)
- Pinch of salt and pepper
- 1 tablespoon olive oil
- For the Salad:
- 1 Avocado, peeled, de-seeded and sliced
- 1 Cup Cherry Tomatoes, halved
- 4 cups chopped Romaine Lettuce
- For the Dressing:
- 150 grams Plain yogurt
- 1 garlic clove, crushed
- 2 tablespoons lemon or lime juice
- Salt and pepper for seasoning
Directions :
Cooking the chicken:
- Pre-heat grill or griddle pan to medium/high heat.
- Rub the chicken breast with the garlic powder, Italian seasoning, parsley,salt and pepper.
- Pour 1 tablespoon olive oil into pre-heated pan and add chicken.
- Cook for 7-8 minutes on each side or until the outside is golden and crispy and the inside is tender and done.
- Rest chicken for at least 5 minutes then slice into cubes or thin slices.
Making the dressing:
- Whisk yogurt, garlic and lemon juice until well combined; add salt and pepper to your taste.
To Assemble:
- Place chopped romaine lettuce in a big salad bowl or two individual salad plates.
- Top with sliced chicken breast, sliced avocado, and halved tomatoes
- drizzle with creamy dressing to serve.
This recipe is brought to you courtesy of In House Butchers the number one butcher shop in Malta.
Always bringing you the widest, freshest and best selection of all meat and chicken products while sticking to our motto of always bringing you the Best Value for Your Money in all our products, complimented by excellent service and advise from our knowledgeable staff while maintaining the highest hygiene standards in both product and premises.
Chicken Breast Caesar Salad
Chicken Caesar Salad
Chicken Caesar Salad
Total Cook and Prep Time : 45 Minutes
Serves : 4
Ingredients for the Chicken Caesar Salad:
- 4 Slices Maltese Bread, cut in 3/4-inch cubes (about 4 cups)
- 3 tablespoons Olive Oil
- Coarse Salt and Ground Black Pepper
- 2 Whole Fresh Chicken Breast, boneless, and skinless.
- 10 Ounces Romaine Lettuce Hearts.
- 10 Ounces Rucola
- 4 Vine Tomatoes
Ingredients for Dressing
- 1/4 cup freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup grated Parmesan
- 2 Anchovy fillets, roughly chopped.
- 1 small garlic clove
To Garnish Chicken Caesar Salad :
200 Grams Parmesan Shavings
Directions :
Making the Croutons:
- Preheat oven to 375 degrees.
- Place bread on a rimmed baking sheet.
- Drizzle with 2 tablespoons of the oil, and season with salt and pepper; toss to coat.
- Bake, tossing occasionally, until golden, 12 to 15 minutes; remove from oven; and let cool.
Cooking the Chicken:
- Heat remaining tablespoon oil in a large skillet over high.
- Season chicken with salt and pepper.
- Cook the Chicken Breast until opaque throughout, remove from skillet and let cool.
Preparing the Salad
- Cut Romaine Lettuce Hearts crosswise into 1-inch ribbons; wash and dry.
- Wash Tomatoes and cut in quarters
- Wash and dry Rucola
Making the Dressing:
- In a blender, combine Lemon Juice, Mayonnaise, Parmesan, Anchovy fillets, and Garlic; blend until smooth.
Assembling The Chicken Caesar Salad
- Slice the chicken breast crosswise into strips.
- Place chicken in salad bowl and toss with croutons, lettuce strips, rucola, tomatoes and dressing.
- Transfer to plates and garnish with Parmesan Shavings
The components for this tasty Chicken Caesar Salad can be prepared before and stored in the fridge and then assembled and served within minutes.
For more recipes like this from In House Butchers visit : http://inhousebutchers.com/category/recipes/
In House Butchers providing the best value for your money in meats and meat products in Malta.
Chicken Breast In Caper Sauce
Chicken Breast In Caper Sauce
Prep Time : 5 Minutes
Cook Time : 15 Minutes
Ingredients :
- 4 boneless, skinless chicken breast halves
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 1/2 cup whipping cream
- 2 tablespoons capers, drained and rinsed
Directions :
- Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat.
- Place breasts in skillet, and increase heat to medium-high, turning chicken frequently, until brown, about 5 minutes.
- Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.
- Remove chicken breast to a warm serving platter, and cover with foil.
- Return skillet to stove, and increase heat to high.
- Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes.
- Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
The best and freshest Chicken is always available at In House Butchers
One-Pot Chicken Chasseur
One-Pot Chicken Chasseur
Prep Time : 20 Minutes
Cook Time : 1 Hour 30 Minutes
Ingredients :
- 1 tsp Olive Oil
- 25 g Butter
- 4 Whole Chicken legs
- 1 Onion, chopped
- 2 Garlic cloves, crushed
- 200 g small button or chestnut mushrooms
- 225 ml red wine
- 2 tbsp tomato purée
- 2 Thyme Sprigs
- 500 ml chicken stock
Directions :
- Heat the oil and half the butter in a large lidded casserole.
- Season the chicken legs, then fry for about 5 mins on each side until golden brown.
- Remove and set aside.
- Melt the rest of the butter in the pan.
- Add the onion, then fry for about 5 mins until soft.
- Add garlic, cook for about 1 minute.
- Add the mushrooms, cook for 2 mins, then add the wine.
- Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock.
- Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
- Remove the chicken legs from the pan and keep warm.
- Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
- Put the chicken legs back into the sauce and serve the chicken chasseur with mashed potatoes and seasonal vegetables .
Chicken Chasseur is a classic French Dish also know as Hunter’s Chicken.
In House Butchers bring you the best and freshest poultry products in Malta, find more here : http://inhousebutchers.com/products/chicken/
Chicken Enchiladas
Chicken Enchiladas
Prep Time : 40 Minutes
Cook Time : 30 Minutes
Ingredients :
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1/2 pint sour cream
- 1 cup shredded Cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 1/3 cup chopped green bell pepper
- 1 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- 3/4 cup shredded Cheddar cheese
Directions :
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear.
- Drain excess fat. Cube the chicken and return it to the skillet.
- Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper.
- Heat until cheese melts.
- Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish.
- Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake the chicken enchiladas uncovered in the preheated oven 20 minutes.
- Cool the chicken enchiladas for 10 minutes before serving.
Chicken Chop Suey
Chicken Chop Suey
Prep Time : 20 Minutes
Cook Time : 15 Minutes
Ingredients :
- 2 whole Chicken Breasts
- 1/4 cup White Cane Vinegar
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 2 stalks celery, julienne
- 2 medium carrots
- 1 small sweet pepper, julienne
- 2 cups pak choi, chopped
- 2 cups cabbage, coarsley chopped
- 2 stalks scallion
- 1/4 cups Vegetable Oil
- 2 teaspoons cornstarch
- 1/4 cup water
Directions:
- De-bone and cut chicken breasts into strips, wash with a vinegar and water solution.
- Season with salt, soy sauce and garlic.
- Set aside.
- Cut celery, carrots, sweet pepper and pak choi into strips.
- coarsely shred cabbage and chop scallion.
Cooking the Chicken Chop Suey
- Heat 2 Tbsps. vegetable Oil in a frying pan.
- Add celery and carrot and saute for 3-5 minutes.
- Add sweet pepper, pak choi, and cabbage and stir fry until crunchy.
- Remove from the frying pan.
- Add the remaining oil, if necessary, and saute scallions until transparent.
- Add seasoned chicken and fry lightly.
- Dissolve cornstarch with water and add to the cooked chicken.
- Continue cooking for another two minutes or until slightly thickened.
- Return the cooked vegetables to the frying pan and toss well.
- Serve The Chicken Chop Suey with rice or noodles
Gong Bao Chicken with Peanuts
Gong Bao Chicken with Peanuts
Prep Time : 10 Minutes
Cook Time : 10 Minutes
Ingredients :
- 2 boneless chicken breasts, (300–350g in total).
- 3 garlic cloves
- An equivalent amount of ginger
- 5 spring onions, white parts only.
- A handful of dried chillies (about 10)
- 2 tbsp cooking oil
- 1 tsp whole Sichuan pepper
- 75 g. roasted peanuts.
For the Gong Bao Chicken marinade
- 1/2 tsp salt
- 2 tsp light soy sauce
- 1 tsp Shaoxing wine
- 1 1/2 tsp potato flour
For the Gong Bao Chicken sauce
- 1 tbsp caster sugar
- 3/4 tsp potato flour
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tbsp Chinkiang vinegar
- 1 tsp sesame oil
- 1 tbsp chicken stock or water
Directions :
- Cut the chicken as evenly as possible into 14 cm strips, then cut these into small cubes.
- Place in a small bowl.
- Add the marinade ingredients together with one tablespoon of water, mix well and set aside while you prepare the other ingredients.
- Peel and thinly slice the garlic and ginger and chop the spring onions into chunks as long as their diameter (to match the chicken cubes).
- Snip the chillies in half or into sections. Discard their seeds as far as possible.
- Combine the sauce ingredients in a small bowl.
- Heat a seasoned wok over a high flame.
- Add the oil with the chillies and Sichuan pepper and stir-fry briefly until the chillies are darkening but not burnt (remove the wok from the heat if necessary to prevent overheating).
- Quickly add the chicken and stir-fry over a high flame, stirring constantly.
- As soon as the chicken cubes have separated, add the ginger, garlic and spring onions and continue to stir-fry until they are fragrant and the meat just cooked through (test one of the larger pieces to make sure).
- Give the sauce a stir and add it to the wok, continuing to stir and toss.
- As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.
Chicken Chow Mein
Chicken Chow Mein
Prep Time : 10 Minutes
Cook Time : 10 Minutes
Ingredients :
- 200 g /6 oz chicken thigh fillets (or breast), cut into bite size pieces
- 1/2 tsp baking soda.
- 1 1/2 tbsp peanut oil (or other cooking oil)
- 200 g /6 oz fresh chow mein noodles.
- 3 – 4 cups green cabbage (savoy / green), finely shredded
- 1 carrot, julienned
- 1 cup bean sprouts
- 3 shallots/scallions, cut into 5 cm/2″ pieces
- 2 cloves garlic, finely chopped
- 1/4 cup (4 tbsp) water
- 1/4 cup Chow Mein Sauce(recipe below)
Chow Mein Sauce :
- 2 tsp cornflour / cornstarch
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp oyster sauce
- 1 1/2 tbsp Chinese cooking wine (or sherry)
- 2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 tsp White pepper
- Mix together cornflour and soy sauce, then mix in remaining ingredients and whisk until well blended.
Directions for cooking the Chicken Chow Mein :
- Combine chicken and baking soda in a small bowl and toss to combine.
- Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
- Pour 1 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.
- Prepare the noodles according to the packet instructions.
- Heat oil in wok or large fry pan over high heat.
- Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
- Add chicken and stir fry until the skin is white but the inside is still raw – about 45 seconds to 1 minute.
- Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk).
- Stir fry for 1 – 1 1/2 minutes until the cabbage is just starting to wilt and the chicken is cooked through.
- Add the noodles, remaining Chow Mein Sauce and water.
- Stir fry for 1 minute, tossing to coat the noodles in the sauce.
- Add bean sprouts and remaining shallots/scallions.
- Stir through quickly then remove from heat.
- Serve immediately.
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