How To make Good Housekeeping Chicken Winner
4 ea chicken breasts with skin
3 tb olive oil
1 oz melted butter
6 oz onions or leeks; chopped
2/3 ts flour
1 ea red chilli or lg pinch
-chilli po 150 ml chicken stock
14 oz can kidney beans
1 ea Paul Newman's Bandito Diavolo Sauce
1 ea salt and pepper
In a heatproof casserole, brown the chicken breasts in the olive oil; remove. Cook the onion or leeks in the butter until golden. Stir in the flour, chilli, stock, beans, chicken and the Sauce. Bring to the boil; season. Cook at 180 C for 45 minutes -----
How To make Good Housekeeping Chicken Winner's Videos
Mexican Chilli Chicken | Good Housekeeping UK
This Mexican chilli chicken recipe is perfect served with rice. It's a quick and easy mid-week meal idea for all the family. A lovely Mexican dish, similar in flavour to a chilli con carne. The small hit of chocolate adds great depth.
Ingredients:
1 tbsp. sunflower oil
4 chicken thigh fillets
1 onion, finely chopped
3/4 - 1 tbsp ancho or chipotle chilli paste, to taste
1 tsp. ground cumin
1/2 tsp ground cinnamon
400 g (14oz) tin chopped tomatoes
2 x 400 g tins kidney beans, drained and rinsed
250 g (9oz) basmati rice
25 g (1oz) dark chocolate (at least 70% cocoa solids), chopped
Directions
1. In a large pan, heat oil over high heat and brown chicken on both sides. Turn down heat, add onion and cook for 5min.
2. Stir in chilli paste and spices, cook for 1min, then add tomatoes and kidney beans. Bring to boil, then simmer, covered, for 20min. Meanwhile, cook rice according to pack instructions.
3. Lift chicken out on to a board. Continue cooking sauce, uncovered, for 5min to reduce. Shred chicken and stir back into sauce with the chocolate. Check seasoning and serve with rice and salad, if you like.
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Testing Viral TikTok Food Hacks To See If They Work | Good Housekeeping
We found some of the most watched food hacks on the internet and gave them a try to see if they're really worth your time. The Good Housekeeping team takes on peeling apples with a power drill, moldy mozzarella, burnt cookies and even making grilled cheese with an iron. Let us know in the comments if you've tried any of these!
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Lamb Noisettes Recipe | Good Housekeeping UK
Learn how to prepare lamb noisettes in this simple how-to video from the Good Housekeeping Institute Cookery School.
Lamb noisettes are slices of boned, rolled and tied loin fillet from lamb rack. They are a very expensive to buy, but cheaper to prepare yourself. Watch our step-by-step video to find out how easy it is to make them.
1. First remove skin from meat. Using a sharp knife cut underneath the skin, to separate it from fat beneath. Cut away in one piece. Trim away any thick areas of excess fat.
2. Locate where lean ‘eye’ of meat meets thick chine bone at base of rack. Slice along bone and use long sweeping strokes to cut meat away from bone, slicing as close to bone as possible. When chine bone is free, lay rack bone side up, turn knife horizontally and slice meat away from rib bones, using same sweeping strokes and as close to ribs as possible to cut the bones free.
3. Use tip of knife to cut out small crescent of cartilage from shoulder blade that’s located in between fat layers at one end and cut out and discard rubbery white tendon found along edge of fillet.
4. Trim off any excess fat from meat leaving a very thin, even layer of fat then roll it up tightly to make an even cylinder, starting with the fillet and working towards the thin flap of fat.
5. Use short pieces of string to tie roll at 4cm intervals. Trim any excess string to neaten, then slice the roll into noisettes, cutting evenly between each piece of string. An average 8 bone rack will make 6-7 good noisettes.
6. Fry noisettes in a mixture of a little butter and oil for 5min each side. Remove string from noisette before serving.
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Join Becca on her mission to uncover hidden gems in the Good Housekeeping recipe archives as she travels back through the ages with our Toaster Time Machine. This week we're going back over 100 years to test a “tasty new sandwich filling” (it’s like a twist on a PB&J), cantaloupe filled with corn flakes and a lemon flavored gelatin mold with a very special hidden surprise inside.
Find out if our vintage recipes stand up to our modern tastes and let us know in the comments what time period you’d like us to visit next.