Crock-Pot Chicken & Dumplings | Delish
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INGREDIENTS
1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1 tsp. oregano
kosher salt
Freshly ground black pepper
2 cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish optional)
2 tbsp. chopped parsley
DIRECTIONS
1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
5. Garnish with Parmesan and parsley and serve.
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one pot meal — rice cooker edition
I’m all about low effort dishes that taste amazing.. and this is one of them!
written recipe on jasmineandtea.com [ search ‘rice cooker chicken’ ]
ingredients
2 boneless chicken thighs
3g ginger, julienned
12g garlic, minced
3 tbsp oyster sauce
3 tbsp low-sodium soy sauce
1 tsp dark soy sauce
black pepper, to taste
1 cup dry short or medium-grain rice
1 cup salted chicken broth
steamed broccolini
scallions, for garnish
scallion + ginger sauce
1 tbsp finely minced scallion (whites and greens)
1 tsp finely minced ginger
1 tbsp neutral oil
pinch of salt
written recipes
link to ingredients
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The Best Chicken Pot Pie from Scratch!
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Super easy Instant pot Chinese five spice chicken 快煲电压力锅五香鸡
The whole chicken cooked in instant pot, so easy and save time! Your dinner is ready when you get home. Let the pressure natural release.
Ingredients:
1 tbsp. vegetable oil
1 tbsp. five spice powder
1 tbsp. brown sugar
1 tbsp. chili powder (I use Sichuan chili pepper powder, mush spicer)
1 tbsp. smoked paprika
2 green onions
4 small slices of ginger
Sea salt
Freshly ground black pepper
1 small chicken (3-4lb)
2/3 cup chicken broth
2 tbsp. chopped cilantro
Pat chicken dry with paper towels then season generously with salt and pepper. In a small bowl, whisk together five spice powder, brown sugar, chili powder, paprika. Rub the brown sugar mixture all over chicken outside and inside. Give little massage, let the spices set on the skin.
Preheat Instant-Pot to saute setting. When the Instant-Pot says it's hot, add vegetable oil then add chicken, breast side-down . Let sear until skin is crispy, about 3-4 minutes. Use very large tongs to flip chicken then pour chicken broth in the bottom of the Instant Pot. Or you can use a different pan or wok to saute the chicken on the stove, the bigger wok works better for me, because that is easier to turn the chicken get all skin crispy. High heat first then turn to medium, watch your chicken skin the spices easy to burn.
After saute the chicken add green onions and ginger inside of the chicken.
Change setting to pressure cook setting on high and set timer to 25 minutes. Lock the lid into place and set the valve to “Sealing.”
Allow the Instant Pot to depressurize naturally then remove lid and take out chicken. Let chicken reset for 10 minutes before slicing.
#shorts #instantpot
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Chicken Handi | Clay Pot Chicken Recipe | Traditional Chicken Curry
Chicken Handi
We all would have tried chicken curry recipes in a kadai, but cooking in a handi (Claypot) elevated the taste and flavor of the dish. Here I have curated a Chicken Curry Recipe in a clay pot. Do try the recipe and let me know how it turned out.
Prep time: 30 minutes
Cook time: 30 minutes
Number of servings: 4 persons
Ingredients
Chicken - 300 gms
Curd - 1 cup
Turmeric Powder - 1 tsp
Kashmiri Red Chili Powder - 1 1/2 tbsp
Pepper - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Onion - 1 No(Sliced)
Ghee - 2 tsp
Tomato Pure - 1 cup
Green Chili - 2 nos
Ginger Garlic Paste - 1 tsp
Cashew Paste - 1/2 cup
Coriander Leaves
Bay Leaf
Cinnamon
Clove
Cardamom
Mace
Kasuri Methi
Juice of a lemon
Oil
Water
Salt
Clay Pot Chicken Curry Recipe:
Clay Pot Egg Curry Recipe:
Method
1. To marinate the chicken, take the chicken in a bowl and add curd, juice of a lemon, turmeric powder, chili powder, coriander powder, cumin powder, salt.
2. Mix everything together and let it marinate for about 30 minutes.
3. Heat a clay pot with some oil and ghee, add whole spices and onions and saute the onions till they are brown.
4. Add green chilis, ginger garlic paste and coriander leaves and cook them well.
5. Add tomato puree and the marinated chicken.
6. Add enough and season the curry with salt and cook the chicken.
7. After about 20 minutes, add cashew paste and mix well.
8. Finally, add kasuri methi and serve your Chicken Handi hot with roti or steamed rice.
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One-Pot Roast Chicken with Rhoda Boone | Made In Cookware
In this week’s video, Culinary Creative Director Rhoda Boone tackles a nostalgic favorite: Poulet Rôti Grand-mère, or grandma-style roast chicken. One of those comfortingly simple French dishes that relies on patience to develop deep, satisfying flavor, this one-pot meal is assembled entirely in Made In’s brand new Enameled Cast Iron Oval Dutch Oven. The Oval Dutch’s romantic silhouette is a perfect match for this elegant take on the rustic original. Here, Rhoda subs in fennel, root vegetables, and small potatoes, all roasted underneath a dry-rubbed bird until tender, golden, and schmaltzy. Paired with roasted garlic-slathered toast for soaking up the jus, this dish needs little more than a quick side salad dressed in Dijon vinaigrette—get the recipe (and the Dutch) below, and thank yourself at dinner.
#madein #roasted #cookware
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