Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
If you are like me, you will be a fan of quick and easy meals. Meals that don't really require a lot of effort. If it is a meal that basically cooks itself with minimal effort on your part, so much the better!
I can have days where I know I am going to be too busy to really cook. On days like that the slow cooker/crockpot is my best friend. I know that I can just throw something into it and get on with my day, no fuss, no muss.
I am a huge fan of Tex Mex flavors. I don't like them overly hot and spicy however. That's why this recipe is a great option. You can tailor the spiciness of it according to the spiciness of the ingredients you decide to use.
I also love nachos, and these have to be one of the simplest and easiest nachos ever invented. This fabulous, easy recipe yields deliciously tender and flavour-filled chicken in a rich, spicy and creamy tomato sauce, ready to ladle over crisp and salty tortilla chips.
When finished, just top with some rich melty cheese. The heat from the chicken will melt that cheese to ooey gooey, and they are ready to go.
These are fabulous when topped with traditional Nacho garnishes for eating. Sliced black olives, chopped peppers, sour cream, tomato salsa, guacamole, etc. All work very well. Pick your poison and tailer them to your own tastes!
Not a fan of tortilla chips? Ladle the delicious chicken mixture over cooked rice. Winner/winner chicken dinner!
WHAT YOU NEED TO MAKE CROCK POT CHICKEN NACHOS
Obviously you will need a crock pot. For the small batch that I have made I used my 2 1/2 quart mini casserole crock pot/slow cooker. I got it on Amazon and it is just the perfect size for a small family sch as mine.
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 1/2 cups (415g) tomato salsa (You can use mild or hot, depending on your family's tastes.)
- 1 1/2 TBS dry Taco Seasoning
- 1/4 cup (60ml) chicken stock
- 1/2 cup (138g) salsa con queso
To serve:
- half of a large bag of salted corn tortilla chips
- 1/2 cup (45g) grated jack cheese
- Toppings as desired (chopped spring onion, sliced black olives, chopped peppers, sour cream, etc.)
I wouldn't normally eat chicken two days in a row like this, but having used half a pack of chicken breasts yesterday for my curry, I had two breasts left and I didn't want to freeze them.
This way I got two tasty meals from it and two more meals to pop into the freezer, and I got to eat two completely different chicken dishes.
I used a medium store bought tomato salsa as well as a store bought salsa con queso. Both work very well.
I am not a huge fan of ready made spice mixes, so I always make my own taco seasoning. Its really a very easy thing to do.
To make your own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
Tastes so much better and you know there are no nasties in it like msg.
HOW TO MAKE CROCK POT CHICKEN NACHOS
Dinner really could not get any easier!
Place the chicken breasts in the bottom of your slow cooker. Sprinkle all over with the taco seasoning.
Whisk together 1 cup (275g)of the tomato salsa and the chicken broth. Pour over the chicken in the slow cooker. Cook on high for 1 hour.
Uncover and add the remaining salsa. Cover and cook on low for two hours.
Uncover. Using two forks shred the chicken. Stir in the con queso. Recover and cook for a further 30 - 45 minutes.
Divide your tortilla chips between two plates. Divide the chicken mixture between the two, scatter half of the cheese on top of each and serve immediately with your favorite nacho toppings.
When I say to serve this immediately, I really mean you want to be eating this almost as soon as you ladle it onto your tortilla chips. They will go soggy if you leave it to sit too long, but that is the same with any kind of topping I find.
About the only ones that don't go soggy are corn chips and they are not quite the same thing as tortilla chips.
As I said, this is also delicious served on top of cooked rice. Leftovers are also really great in quesadillas, or used as a delicious taco salad topping.
If you are as big a fan of Tex Mex flavors as I am, you might also enjoy the following:
TEX MEX SMASHED POTATOES - Potatoes boiled in the skin, smashed down on a baking tray. Drizzled with oil and Tex Mex seasonings, and then baked until golden brown and crispy edged. Delicious served with sour cream and chopped spring onions!
QUICK AND EASY BAKED CHICKEN TACOS - These are fabulous. Crispy corn tortilla taco shells, filled with a layer of refried beans, a delicious spicy, honey sweetened chicken filling. Topped with cheese and baked until everything is heated through and the cheese is all melty. Serve hot with your favorite taco fixings. You can actually prepare the chicken filling ahead of time, ready to fill and bake your tacos when you are ready to cook them. Delicious!
Yield: 2
Crock Pot Chicken Nachos
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This delicious simple supper with its spicy Tex Mex flavors cooks very easily in the crock pot, leaving you hands free to get on with other things. Serve hot with your favorite nacho toppings. This is a small batch recipe. To serve more people, simply double the ingredients.
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 1/2 cups (415g) tomato salsa (You can use mild or hot, depending on your family's tastes.)
- 1 1/2 TBS dry Taco Seasoning
- 1/4 cup (60ml) chicken stock
- 1/2 cup (138g) salsa con queso
To serve
- half of a large bag of salted corn tortilla chips
- 1/2 cup (45g) grated jack cheese
- Toppings as desired (chopped spring onion, sliced black olives, chopped peppers, sour cream, etc.)
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Sprinkle all over with the taco seasoning.
- Whisk together 1 cup (275g)of the tomato salsa and the chicken broth. Pour over the chicken in the slow cooker. Cook on high for 1 hour.
- Uncover and add the remaining salsa. Cover and cook on low for two hours.
- Uncover. Using two forks shred the chicken. Stir in the con queso. Recover and cook for a further 30 - 45 minutes.
- Divide your tortilla chips between two plates. Divide the chicken mixture between the two, scatter half of the cheese on top of each and serve immediately with your favorite nacho toppings.
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One thing which I really came to love during my years living in the UK was a good Indian curry. A really good curry is something to be enjoyed and the top of the range has to be a Chicken curry.
Tender pieces of chicken, infused with home ground and tempered spices, in a lush rich sauce and served with rice. Food just doesn't get much better than that!
Chicken Tikka Masala is a popular Indian dish that has gained worldwide recognition and popularity. It is a flavorful and aromatic dish that is loved by many due to its unique blend of spices and tender chicken pieces. It is also a dish that is easy to prepare and can be enjoyed by people of all ages.
Tikka Masala consists of marinated chicken pieces that are grilled and then simmered in a creamy tomato-based sauce. The sauce is made with a blend of spices such as cumin, coriander, and garam masala, which give the dish its distinct flavor.
Typically it is served with rice or naan bread, which helps to soak up the flavorful sauce.
Chicken Tikka Masala has a rich history that is steeped in controversy. Some claim that it originated in India, while others believe that it was created in the United Kingdom. Regardless of its origins, one thing is certain - this delicious chicken curry has become a beloved dish that is enjoyed by people all over the world.
Authentically, the marinated chicken will be grilled in a Tandoor oven and then cut into pieces and added to the sauce. I don't have access to such a thing and so today I have gone to one of my favorite food writers, Tamasin Day-Lewis and adapted her recipe from the book, Food You Can't Say No To.
It is a bit simpler, but truly delicious and authentic flavor wise. If you are not familiar with Tamasin Day-Lewis, she is the sister of the actor Daniel Day-Lewis. She is a well known food writer in the UK, but also has written for several American publications. I trust her recipes emphatically.
WHAT YOU NEED TO MAKE CHICKEN TIKKA MASALA
It might look like a lengthy list of ingredients, but most of them are spices and seasonings.
- 10 ounces (300g) boneless, skinless chicken thigh or breast meat
- 1 1/2 TBS light olive oil
- 1 medium onion, peeled and finely chopped
- fine sea salt and ground black pepper
- 1 green chili, seeded, trimmed and finely chopped
- 1 inch of fresh ginger, peeled and finely grated
- 2 fat garlic cloves, peeled and finely chopped
- 1/4 tsp hot chili powder (use less if you don't like things really spicy)
- 3/4 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp cumin seed, toast in a dry pan and grind
- 1/2 TBS dark soft brown sugar
- 1/2 TBS tomato paste (tomato puree)
- 1 cup (200g) tinned chopped tomatoes
- 1/2 cup (120ml) hot chicken stock
- 5 dried curry leaves
- scant half cup (100ml) of thick Greek yogurt
- 1 TBS heavy cream
- 1/2 tsp cornstarch (corn flour)
- 1 TBS roughly chopped cilantro/coriander leaves
Make sure you chop your onion, chili, ginger root, and garlic very fine. You want them to actually form a bit of a paste in the skillet.
Full disclosure when I went to make my curry I did not have any fresh coriander/cilantro and so I used dried coriander/cilantro leaves. To use dry, use roughly half the amount.
Curry leaves have a distinct flavor that is quite unlike any other herb or spice. You cannot replace them with curry powder. It is not the same thing.
You can find them in the foreign food aisle of the grocery store, or they can be purchased online. I get mine on Amazon. Two other substitutes that you could use are lemon balm leaves or lime zest.
If you want to add a little bit of heat you can add a dried bird's eye chili to the sauce. I prefer my curry a bit milder than that!
This is a really simple and easy curry to make and is really not all that time consuming.
Cut your chicken into bite sized pieces and set aside.
Heat 1 TBS of the oil in a large heavy based skillet. Add the onion and a bit of salt. Cook gently, without browning, for about 15 minutes. Add the chopped chili, grated ginger, and garlic. Cook further for a few minutes until very fragrant. Add the spices and cook a few minutes longer and then scrape out into a bowl. Set aside.
Add the remaining oil to the pan. Add the chicken pieces. Brown on both sides. Add the spice mixture back to the pan, stirring to coat the chicken.
Add the sugar, tomato paste, tomatoes, hot stock and curry leaves. Grind over a bit of pepper and bring to the boil. Reduce to a simmer, cover and simmer for about 20 minutes until the chicken is tender and cooked through.
Warm the cream and whisk in the cornstarch, cook stirring for a minute, then remove from the heat and whisk in the yogurt. Whisk this into the chicken and sauce along with half of the chopped cilantro/coriander.
Serve immediately, sprinkled with the remaining coriander.
VARIATIONS OF CHICKEN TIKKA MASALA
Chicken Tikka Masala is a popular dish that has been adapted and modified in various regions and cultures. Here are some of the different variations of this classic dish:
Regional Variations
Different regions have their own take on Chicken Tikka Masala. In India, the dish is typically made with bone-in chicken and a spicier sauce. In the UK, the sauce is creamier and milder, often served with rice or naan bread. In the US, the dish is often made with boneless chicken and a tomato-based sauce.
Vegetarian and Vegan Options
For those who prefer a vegetarian or vegan diet, there are many options available. Tofu or paneer can be substituted for chicken to make a vegetarian version of the dish. For a vegan option, coconut milk can be used instead of cream and tofu or chickpeas can be used as the protein source.
Other variations of the dish include adding different vegetables such as bell peppers, mushrooms, or potatoes. Some recipes call for different spices or herbs to be added to the sauce, such as coriander, cumin, or turmeric.
Overall, Chicken Tikka Masala is a versatile dish that can be adapted to suit different tastes and dietary needs, and is delicious no matter what!
Instead the chicken was marinated in some herbs and spices and then grilled over a bed of onions. It was a lot spicier than this version.
Our instructor was the head chef at the Queen's Hotel in Chester in the UK. Although it was training that I took much later in life, it was something I really enjoyed. I had worked in the food industry off and on through the years and wanted to have a piece of paper to prove my skills and to get a better job.
I found myself wishing that I had done it a lot earlier in life. Instead I went to Secretarial school and guess how many secretarial jobs I have had! zilch! That's right, nada!
I really hope that you will be inspired to want to try Chicken Tikka Masala for yourself. Traditionally it would be served with rice or Naan bread, with perhaps some mango chutney or cucumber raita on the side.
All I had in the house was rice and so that is what I had!
If you are a fan of curry you might also like to explore these other curries that I have cooked in The English Kitchen:
CRISPY CHICKEN KATSU CURRY - Not quite an Indian curry but more of an Asian curry. Crispy breaded and fried chicken breasts served with a deliciously spiced sweet sauce drizzled over top. Very nice served with rice and a scattering of chopped green onions on top.
SWEET AND EASY CURRIED CHICKEN - No fuss, no muss, no sauce. Just a tasty, sweet glaze with a hint of curry, honey and orange. It's a simple thing really, and the oven does all the work. This is an old family favorite.
Yield: 2
Chicken Tikka Masala
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min
Chicken Tikka Masala is a popular Indian dish that consists of marinated chicken pieces that are grilled and then cooked in a creamy tomato-based sauce. It is a dish that is enjoyed by people all over the world and is often regarded as the national dish of the United Kingdom. This recipe is sized for two, but can easily be doubled.
Ingredients
- 10 ounces (300g) boneless, skinless chicken thigh or breast meat
- 1 1/2 TBS light olive oil
- 1 medium onion, peeled and finely chopped
- fine sea salt and ground black pepper
- 1 green chili, seeded, trimmed and finely chopped
- 1 inch of fresh ginger, peeled and finely grated
- 2 fat garlic cloves, peeled and finely chopped
- 1/4 tsp hot chili powder (use less if you don't like things really spicy)
- 3/4 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp cumin seed, toast in a dry pan and grind
- 1/2 TBS dark soft brown sugar
- 1/2 TBS tomato paste (tomato puree)
- 1 cup (200g) tinned chopped tomatoes
- 1/2 cup (120ml) hot chicken stock
- 5 dried curry leaves
- scant half cup (100ml) of thick Greek yogurt
- 1 TBS heavy cream
- 1/2 tsp cornstarch (corn flour)
- 1 TBS roughly chopped cilantro/coriander leaves
Instructions
- Cut your chicken into bite sized pieces and set aside.
- Heat 1 TBS of the oil in a large heavy based skillet. Add the onion and a bit of salt. Cook gently, without browning, for about 15 minutes. Add the chopped chili, grated ginger, and garlic. Cook further for a few minutes until very fragrant. Add the spices and cook a few minutes longer and then scrape out into a bowl. Set aside.
- Add the remaining oil to the pan. Add the chicken pieces. Brown on both sides. Add the spice mixture back to the pan, stirring to coat the chicken.
- Add the sugar, tomato paste, tomatoes, hot stock and curry leaves. Grind over a bit of pepper and bring to the boil.
- Reduce to a simmer, cover and simmer for about 20 minutes until the chicken is tender and cooked through.
- Warm the cream and whisk in the cornstarch, cook stirring for a minute, then remove from the heat and whisk in the yogurt. Whisk this into the chicken and sauce along with half of the chopped cilantro/coriander.
- Serve immediately, sprinkled with the remaining coriander.
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Thank you so much for visiting! Do come again!
When I go to the shops I like to snoop around the international section. You never know what you are going to find. I am always spying different things. Food items of curiosity.
For me the best part of any holiday is exploring the food, so perusing the international food section in the grocery store is a bit of a holiday! I know . . . I lead such an exciting life!
The other day when my sister and I were there I spied some Tostadas shells.! And they were on special, two for $6. I considered this a score!
I have always wanted to try tostadas done with the proper shells. Also, they were on special. How could I resist! If course I bought the two packages. I will use them up somehow I am sure!
I am having my family over for supper on Saturday night so maybe I will use the bulk of them then. My brother in law loves Mexican flavors.
Especially if you add some salad or rice on the side.
WHAT YOU NEED TO MAKE CHICKEN TOSTADAS
Not a lot of anything really, not for this sized recipe anyways. It was a great way to use up some bits and bobs I had that needed using up.
- 2 Tostadas Shells
- 1/2 cup (65g) cooked shredded chicken
- 1/2 TBS Taco Seasoning
- 4 TBS refried beans
- 6 TBS Mexican Blend Cheese
- 4 leaves iceberg lettuce, washed, dried and shredded
- 4 TBS tomato salsa
- 2 TBS dairy sour cream
- 1 spring onion, trimmed, washed and finely sliced
- fresh lime wedges for squeezing
I found a great recipe for a Crunch Wrap Supreme on Spend With Pennies. This will be another way to use up some of the shells.
I also found this page, which explains on what you can use in their place if you don't have any readymade tostadas shells. I have had to do that in the past.
I just happened to have some chicken which needed using up. I can't see why you couldn't use any kind of cooked protein. I think actually salmon would be nice as would tuna, or beef or even pork.
As far as the refried beans go, you can freeze the excess in TBS shaped dollops on a baking sheet. Then remove them to a zip lock baggie and store in the freezer for when you need a TBS or two or three of refried beans. They are great in omelet fillings with cheese and chopped onions.
Just pop them into a container in the microwave for about 30 seconds to thaw out.
She used Pico de Gallo. I did not have any of that so I used plain mild tomato salsa and that worked fine. I thought it was quite tasty.
I always have sour cream and cheese in the refrigerator also. It never goes to waste. I also had just picked up some lettuce and spring onions, so those were utilized as well.
Limes and lemons are also things I tend to keep on hand as well.
HOW TO MAKE CHICKEN TOSTADAS
These were really quick and easy. Just how I like it. I am still fairly tired after my illness so this week I have been doing quick and easy as much as possible.
Preheat the oven to 325*F/160*C/ gas mark 3. Line a small baking tray with some baking parchment paper.
Spray the tostadas shells on both sides with a bit of cooking spray. Place in a single layer on the baking sheet. Pop into the heated oven for five minutes.
Heat the refried beans in a small container in the microwave. Mix the chicken together with the taco seasoning.
Spread the refried beans onto the shells, spreading 2 TBS onto each. Top each with half of the chicken and half of the cheese. Pop back into the oven to melt the cheese.
Top with the salsa, shredded lettuce, sour cream and spring onions, dividing equally amongst the two tostadas. Serve immediately along with the lime wedges for squeezing.
I tend to make my own taco seasoning. I like doing that because I know exactly what it in it. I can control the salt and I know there are no preservatives and chemicals.
Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
I really, REALLY enjoyed these. Yes, I ate both. I haven't had much of an appetite lately, so it was nice to actually be able to tuck into something that I felt like eating.
You do need to eat them right away as the refried beans will soften the shells a bit. You don't need to heat the chicken or the cheese, but I wanted to melt the cheese on mine.
I know this is The English Kitchen, but Tex Mex flavors have been exploding in the UK over these past few years with more and more ingredients being made available in the shops. When I first moved over there you couldn't get anything Tex Mex at all. It had vastly improved by the time I left to come back to Canada.
Some of my favorite Tex Mex Dishes are:
QUICK AND EASY BAKED CHICKEN TACOS - This is a small batch recipe which makes four chicken tacos in the hard shell. On the bottom you can use up some of your refried beans as well. Chicken is shredded with honey and green chilies to make the chicken filling. Add to that cheese and all your favorite taco toppings for a simple and quick entrée that really pleases!
EASY MEXICAN CORN CHOWDER - Perfect for a rainy blustery day. This delicious soup is rich and creamy with just a tiny bit of a bite. Fabulous served with crusty rolls or crackers. I like to dollop a bit of sour cream on top when I serve it.
Yield: 2
Chicken Tostadas
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
I had some leftover chicken needed using up. I had also bought some tostadas shells. I found a tasty recipe and downsized it for two. Delicious and a great way to use up what I had in the house!
Ingredients
- 2 Tostadas Shells
- 1/2 cup (65g) cooked shredded chicken
- 1/2 TBS Taco Seasoning
- 4 TBS refried beans
- 6 TBS Mexican Blend Cheese
- 4 leaves iceberg lettuce, washed, dried and shredded
- 4 TBS tomato salsa
- 2 TBS dairy sour cream
- 1 spring onion, trimmed, washed and finely sliced
- fresh lime wedges for squeezing
Instructions
- Preheat the oven to 325*F/160*C/ gas mark 3. Line a small baking tray with some baking parchment.
- Spray the tostadas shells on both sides with a bit of cooking spray. Place in a single layer on the baking sheet. Pop into the heated oven for five minutes.
- Heat the refried beans in a small container in the microwave. Mix the chicken together with the taco seasoning.
- Spread the refried beans onto the shells, spreading 2 TBS onto each. Top each with half of the chicken and half of the cheese. Pop back into the oven to melt the cheese.
- Top with the salsa, shredded lettuce, sour cream and spring onions, dividing equally amongst the two tostadas. Serve immediately along with the lime wedges for squeezing.
Thanks so much for visiting! Do come again!
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