Nabe Recipes For Chicken

Kotatsu:

A Kotatsu is pretty much needed to live in Japan. It's really a heated table, so you lay a large futon underneath the table top, in order to pull it above yourself and keep warm inside the warm goodness it provides. People have recently been known to fall asleep within the kotatsu, it's feel so competent; and cats usually hide there as well. Before you even consider remaining in Japan for the winter season, you must get a kotatsu. This isn't an option, it is an authorized requirement (not really, but anyway).

Nabe:

Yes, Nabe! The Japanese hotpot, and daily essential for anyone living in Okazaki, japan. Generally eaten either as a family, or as an excuse to collect your friends round. Increasingly simple to make, and oh yea so delicious as well as warming.

Ingredients:

You simply must raid the local Asian food supermarkets for this one particular, there is no way around in which.

- A pack associated with Kimchee, and some additional Kimchee marinade depending on how spicy you need it
- Thinly sliced up pork
- Enogi mushrooms (lengthy and thing, they are offered as a bunch)
- Shiitake organic mushrooms
- 1 or 2 Leeks
- Your favorite kind of Tofu
- Your favorite kind of noodles
- Chinese language cabbage
- Pretty much everything else you like the look of
- Western dashi (fish stock) if you love it

As you can see, the constituents are not really set in stone. It is more like a follow your heart type of thing. Personally, I also like to add in some meatballs, and small Oriental dumplings!

Preparation:

(1) You'll need a casserole dish to organize this, the larger the much better. Traditionally you make it at the table facing everyone, but if you don't have a portable stove this can be a little impractical. Complete the dish 50 % full of water and also kimchee, and as much kimchee spices as you like.

(2) The only planning you really need to do will be cut the lows of the Enogi mushrooms along with wash, as well as lower the vegetables any way you like.

(3) Once the water is actually boiled, throw everything apart from the noodles throughout, and cook. After the meat looks accomplished, start spooning out the good stuff into bowls and serve!

The ramen are a final stage, after all the other greens have eaten. Ramen tend to soak up the particular juice, so you utilize them to finish the japanese food recipe for nabe away from, as it were.

Oven-baked Chicken with Capsicum

A great dish to be prepared in advance; assemble it, cover with foil, and chill until you are ready to bake it (and add extra time to the baking- 10 to 15 minutes). Best for family dinner and party.

Ingredients:

4 large ripe bell peppers: red, green, orange, yellow; cored and sliced thin, if unavailable only green capsicum.
4 large tomatoes, round-sliced
1 large sweet onion, sliced thin
1/3 cup organic balsamic vinegar
2 tablespoons gluten-free Worcestershire Sauce
1/4 cup extra virgin olive oil
1/4 cup or so chicken broth
6 fresh cloves of garlic, chopped
1 tablespoon dried basil
1/2 teaspoon thyme
1/2 teaspoon rosemary
4 fresh breasts of chicken, rinsed and patted dry
Sea salt and ground pepper, to taste


Procedures:

1) Preheat oven to 375ºF.

2) Toss the pepper and onion slices in a large bowl. In a large measuring cup, fork-stir your sauce using: balsamic vinegar, Worcestershire, olive oil, broth, chopped garlic, and herbs. Pour the sauce over the sliced peppers and onions and toss well to coat.

3) Place the split chicken breasts in the bottom of a baking pan sprayed with olive oil. Season with sea salt and pepper, to taste. Pour the balsamic pepper mixture over the chicken and arrange them evenly. Use every last drop of sauce.

4) Loosely cover the pan with a piece of foil and place in the center of a pre-heated oven. Bake for 20 minutes. Spoon the sauce all over the peppers and chicken breasts to keep everything happy and moist, recover it and continue to bake until everything is melt-in-your-mouth tender (depending upon the thickness of the chicken, and the size of your pepper strips, and your particular oven and altitude it could be an additional 10 minutes or 20 minutes).

Note: You want the chicken to be cooked through (no longer pink inside) and the peppers to be limp and soft.

5) Serve with a side dish of cooked white rice, pasta or creamy mashed potatoes, and crisp baby greens on the side. Serves 4.

Creamy Cheddar Stuffed Chicken

Cheddar stuffed chicken breasts - chicken breast recipe with cheddar, carrots, Parmesan and other ingredients. Good for party and get-together celebrations. Easy to prepare.

Ingredients:

• 4 boneless chicken breast halves
• 5 ounces Cheddar cheese with garlic and herbs
• 1 tablespoons flour
• 1/4 cup shredded carrot
• 1/4 cup chopped walnuts
• 1/4 cup chopped parsley, divided
• 1/2 cup fine dry bread crumbs
• 2 tablespoons Parmesan cheese
• 2 tablespoons butter, melted

Procedures:

1) Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.

2) In a small mixing bowl, beat cheddar cheese with flour until smooth. Stir in carrot, nuts, and half of the parsley.

3) Place about 1/4 of the cheddar mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal.

4) In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture.

5) Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture.

6) Bake at 350° for 40 to 45 minutes, or until chicken is tender.
Cheddar stuffed chicken serves 4.


Southwestern Cheese-Stuffed Chicken Roll-Ups

Ingredients:

1 container (8 oz) chives-and-onion cream cheese spread
3/4 teaspoon garlic powder
1/3 cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar)
1/2 cup canned (drained) Green Giant® whole kernel corn
6 Old El Paso® taco shells (from 4.6-oz box), coarsely broken
3/4 teaspoon chili powder
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
1/2 to 3/4 cup buttermilk
3 tablespoons honey
1 cup shredded Mexican cheese blend (4 oz)
1 2/3 cups Old El Paso® Thick 'n Chunky salsa
2/3 cup sour cream

Procedures:

1.Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.

2.Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.

3.Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.

4.Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.

5.Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.

High Altitude (3500-6500 ft): Heat oven to 375°F

Hot and Spicy Grilled Chicken #ChickenWorld

The sauce makes this recipe a different one, a char-grilling is the most suited. Deliciously grilled hot and spicy for a sumptuous flavor.

Ingredients:

2 ½ cups water
2 tablespoons brown sugar
2 tablespoons oil
¼ cup vinegar
2 ½ teaspoons salt
¼ cup chopped onions or 2 tablespoons onion powder
2 ½ teaspoons black pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
2 teaspoons chili powder
½ teaspoon hot pepper sauce
½ teaspoon red pepper
1 garlic cloves or 1 tablespoon garlic powder
2 -3 lbs chicken parts (with skin or without skin, it is up to you)

Procedures:

1) Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.

2) Heat a grill to medium-high heat.

3) Apply sauce to chicken through brushing while grilling.. Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.

4) If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes. Or, make it as a separate sauce after grilling.

5) Serves 6

Grilled chicken is the most versatile and easy meal to prepare, and added with spicy salsa makes your dinner truly sumptuous one.

Ingredients:

1 -2 hot pepper ( jalapenos pepper)
2 tomatoes , cored and coarsely chopped (peeling is optional)
1 garlic clove , coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
coarse salt
black pepper
3 tablespoons coarsely chopped fresh cilantro (or parsley)
4 chicken breast halves (8-10 ounces each)
1 ½ teaspoons coarse salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil

Spicy Salsa Procedures:

1) Remove stems from peppers.

2) Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).

3) Slice half peppers crosswise into 1/2 inch pieces.

4) Place in a food processor.

5) Add tomatoes and garlic and puree to a coarse paste.

6) Work in the olive oil and vinegar.

7) Season lightly with salt and pepper.

8) Add cilantro, pulsing to mix. There will be about 1 1/2 cups.


Chicken Procedures:

1) Rinse chicken and pat dry.

2) Generously season on both sides with salt, pepper and cumin.

3) Drizzle oil over both sides of chicken.

4) Rub oil and spices in with your fingertips.

5) Cover and refrigerate 30-60 minutes.

6) Preheat grill to high.

7) Brush and oil grill grate.

8) Grill chicken until cooked through and golden brown, 4-6 minutes per side.

9) Transfer chicken to a platter and spicy spoon salsa over it.

10) Serves 4 persons

Photo Source: "Soy Sweet and Sour Chicken by captainshrimp, on Flickr">



In this recipe for pineapple chicken, fried chicken is combined with pineapple and bell peppers in a sweet and sour sauce. Pineapple chicken serves 3 to 4.

Ingredients:

• 4 cups oil for deep-frying, or as needed
• 6 chicken thighs, skin on

Marinade:

• 2 tablespoons oyster sauce
• Salt and pepper, to taste
• 1 tablespoon cornstarch

Vegetables:

• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 large carrot
• 1/2 cup pineapple chunks (reserve 3/4 cup juice from can)

Batter:

• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil
• 1 1/4 to 1 1/2 cups flat soda water, or as needed
• 1 teaspoon finely diced green onion

Sweet and Sour Sauce Ingredients:

• 3/4 cup pineapple juice (reserved juice from canned pineapple)
• 4 tablespoons vinegar (white or rice vinegar)
• 3 1/2 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 4 tablespoons water

Procedures:

Procedures for making Pineapple Chicken:

1) Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.

2) Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last. Marinate the chicken for 15 minutes.

3) While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.

4) To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.

5) Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).

6) To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired.

7) Pour the sauce over the chicken. Serve hot.

Photo Source: "Chicken marsala over pasta I by newwavegurly, on Flickr">



This is a flavorful, creamy chicken recipe, made with Marsala wine, cream, and mushrooms. It makes an easy and delicious meal with rice or noodles.

Ingredients:

• 4 to 6 chicken breast halves, pounded or sliced, about 1/4 to 1/2-inch thickness
• Salt and pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 8 ounces sliced mushrooms
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon dried leaf basil
• 1/2 cup heavy whipping cream
• 3 green onions, thinly sliced

Procedures:

1) Wash chicken and pat dry; sprinkle lightly with salt and pepper.

2) Dip chicken in the flour to lightly coat both sides. In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes. Turn and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occasionally.

3) Add the Marsala wine, chicken broth, and lemon and bring to a simmer. Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer. Add the basil, cream, and green onions and cook for 2 minutes longer.

4) Serves 4.

Note: Mix with cooked pasta of your choice before serving.

A tasty way to cook grilled chicken with masala sauce.

Ingredients:
Servings: 4

1 ½-2 lbs boneless skinless chicken breasts , cut into 1-inch cubes
6 -8 bamboo skewers , pre-soaked in water can substitute metal

Marinade Ingredients:

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1 teaspoon salt
½ inch piece gingerroot , peeled and minced

Sauce Ingredients:

1 tablespoon unsalted butter
2 garlic cloves , minced
1 jalapeno pepper , minced, with seeds for added heat
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
½ teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream

Procedures:

1) For Marinade: Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or zip lock bag. Stir in chicken. Marinate for one hour.

2) Soak wooden skewers (can use metal) in water for at least 30 minutes prior to grilling.

3) Thread chicken on skewers and discard marinade.

For Sauce: (double)

1) Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.

2) Stir in: coriander, cumin, paprika, garam masala and salt.

3) Stir in tomato sauce, simmer 15 minutes.

4) Remove from heat until 5 minutes before chicken is done grilling.

5) Stir in whipping cream, simmer until sauce thickens, about 5 minutes.

• Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.

• Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over Basmati rice.

A flavorful and tasty chicken cooked with creamy recipes. Newburg is usually made with seafood. Chicken is a less expensive alternative and it's just as delicious. Serves 6 persons.

Ingredients:

• 3 boneless, skinless chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 (12-ounce) can evaporated milk
• 1 (8-ounce) package cream cheese
• 1 egg yolk
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme leaves
• 1½ cups shredded Colby cheese

Procedures:

1. Sprinkle chicken breasts with salt and pepper and cut into 1″pieces.

2. In large skillet, combine butter and olive oil over medium heat. Add chicken; stir until cooked, about 6–8 minutes; remove from pan.

3. Add bell peppers; cook and stir for 3–4 minutes until crisp-tender; remove from pan.

4. Add onion to skillet; cook and stir until tender, about 5 minutes.

5. Reduce heat to low and add milk, cream cheese, egg yolk, cornstarch, lemon juice, and thyme. Cook, stirring constantly with wire whisk, until mixture is smooth and hot.

6. Add chicken and bell peppers to sauce; cook and stir over low heat for 2–3 minutes.

7. Stir in cheese; cook and stir until melted, about 2–3 minutes. Serve over hot cooked rice or pasta.