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The Best Chicken Recipes

Chicken is the type of food that goes along with any kind of combination. You can use chicken in salads, fast foods, finger foods, main dishes, among others. Furthermore, its presence is also constant in different cuisines from different cultures. Therefore, there is no way you can make a mistake when choosing chicken for your meal, whether it is dinner, lunch, or even for a special occasion. Here are some chicken recipes, each one with different aspects and unique flavors.         

Tropical Chicken Salad

Ingredients:

  • 1 teacup of sliced anise
  • 1 teacup of seedless Italian grapes sliced in half
  • ½ teacup of minced red bell peppers
  • 300g of a shredded chicken breast (cooked)
  • 2 tbs. of lemon juice
  • 1 small onion
  • ½ teacup of mayonnaise
  • ½ lettuce
  • ½ arugula
  • 1 teacup of diced mangoes

Put the shredded chicken in a large bowl and then season it with the lemon juice. Then add the anise, the grapes, the red bell peppers, the onion and season it with salt and pepper. Mix the ingredients with the mayonnaise. Put the washed lettuce and arugula in a salad bowl and the mix on top. Lastly, add the diced mangoes as a plate garnish.

Chicken & Bacon Lasagna

Ingredients:

  • 2 tbs. of olive oil
  • 1 shredded chicken breast, cooked
  • 1 minced onion
  • 2 minced garlic cloves
  • 1 minced leek
  • 3 seedless minced tomatoes
  • 4 tbs. of tomato extract
  • Salt and Pepper
  • ¼ of minced parsley
  • 300g of diced bacon
  • 1 teacup of canned corn
  • 50g of butter
  • 50g of wheat flour
  • 500ml of whole milk
  • Nutmeg
  • 500g of fresh lasagna pasta
  • 400mg of mozzarella cheese
  • ½ teacup of grated parmesan cheese

Heat a pan, then dribble the olive oil on it and braise the shredded chicken. Add the onion and garlic and let it braise for more 2 minutes. Mix the minced tomatoes, the tomato extract, and the chicken stock, add salt and pepper, then cover it and let it slowly cook for 15 minutes. Turn off the heat and add the parsley. Reserve.

Heat a frying pan, add the bacon and let it fry until it is golden. Then, add the canned corn and minced parsley. Reserve.

In another pan, melt the butter and add the wheat flour. Mix it until it is foaming. Slowly add the warm whole milk while mixing until it becomes homogeneous. Turn off the heat when the sauce becomes consistent, then add the salt, pepper, and nutmeg. Reserve.

Layer the bottom of a dish with the béchamel sauce, then put a layer of lasagna pasta and then add another layer of chicken and cheese. Repeat, but remember to alternate between chicken and bacon.

Cook it at 180° in a preheated oven for approximately 40 minutes. Let it rest for 10 minutes before serving.

Chicken Breast Fillet With Coconut Milk

Ingredients:

  • 1kg of chicken breast fillet
  • 2 tbs. of olive oil
  • 3 garlic cloves
  • 1 minced onion
  • 2 minced tomatoes
  • 200ml of coconut milk
  • Salt and Pepper
  • Brazilian little-beak pepper and olive for garnish.

Dice the chicken breast. Reserve.

Dribble the olive oil in a pan and let it heat, then slowly add the diced chicken to be fried. Add the minced onion, the crushed garlic and minced tomatoes, let it fry. Add the coconut milk, the salt, and pepper to the taste, and, lastly, let it boil.

Garnish the plate with Brazilian little-beak pepper and olives. Serve with rice as the side dish.

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