How To make Spicy Chopped Chicken
10 oz Cooked chicken breast
2 Shallots, chopped
3 Scallions, chopped
1 Green pepper (jalapeno or
-serrano type), slice into -rings 2 tb Lemon juice
1 tb Light soy sauce
1 pn Chili powder (dried red
-type) 10 Mint leaves
5 Coriander leaves
Chop the chicken breast then mix together all the ingredients except the garnish. Sprinkle with the chopped mint and coriander leaves. Serve with plain rice. Also from Discover Thai Cooking. Posted by Stephen Ceideburg April 1 1990.
How To make Spicy Chopped Chicken's Videos
Best Shredded Chicken Recipe
This shredded chicken is the best so moist and quick to make ! no need pressure cooker or instant pot.
Ingredients
2 boneless skinless chicken breasts or 4 boneless chicken thighs
2 tbsp olive oil
salt and pepper to taste or your favorite poultry seasoning
2 bay leaves
1/4 cup water
Instructions
Lay the chicken on the cutting board. This is just an optional cut the chicken into a butterfly or leave it, so it's fine. Season the chicken with salt and pepper
Heat the olive oil in a large skillet on medium heat and once hot place the chicken in the skillet. Cook for 5 minutes and flip them or until golden brown cook.
Add the water and bay leafs, cover the skillet with a lid. Once the liquid is boiling, reduce the heat and let simmer for 10 minutes, depending upon the size of the chicken. Check the chicken and remove it once it reaches the temperature. The chicken is done when the center reaches 165 degrees F.
Remove the chicken from the skillet and place the chicken on the cutting board let it cool before shredding. You may want to remove some liquid before shredding the chicken. Using two forks or hands, gently pull and shred the chicken.
You can serve it directly or use this shredded chicken in your favorite recipe or you can also freeze it for use in future other dishes.
Notes
Cooked chicken can be stored in the refrigerator for 3-4 days, or packaged and frozen for 3-4 months.
Pichi Potta Chicken (Shredded Chicken) | Pulled Chicken | Home Cooking
Pichi Potta Chicken (Shredded Chicken)
Are you bored of eating those same vegetables and side dishes every day? Be it for lunch, brunch or dinner. Aren't you craving for something spicy by now? For something different? Something like chicken? So, why not indulge your love for chicken? Here is a simple recipe for a special chicken fry for you to try out.
Ingredients:
To cook the chicken:
Chicken - 1/2 kg
Salt to taste
Turmeric powder - 1/4 Tsp
Water
To make masala:
Oil - 2 Tbsp
Onion - 2 nos sliced
Green chilli - 2 nos chopped
Few Curry leaves
Ginger garlic paste - 1 Tsp
Tomato - 2 nos chopped
Turmeric powder - 1/4 Tsp
Chili powder - 1 Tsp
Garam Masala powder - 1 Tsp
Salt to taste
Coriander powder - 2 Tsp
Pepper powder - 2 Tsp
Chopped Coriander leaves
Method:
1. Pressure cook the chicken by adding the chicken, some salt, turmeric powder and water in the cooker.
2. Let it cook on a medium flame until you get four whistles.
3. Once cooked, remove the chicken pieces from the cooker.
4. Let the chicken cool and then shred it into chunky pieces.
5. Take a wide saucepan and add some oil to it. Keep it on a high flame.
6. Add the sliced onions, chopped green chillies and some curry leaves to the pan. Saute well.
7. Once the onions are golden-brown in colour, add the ginger-garlic paste and mix well.
8. Add the chopped tomatoes and mix.
9. Now, add the turmeric powder, chilli powder, garam masala, and salt. Mix well.
10. Now, add the shredded chicken to the pan and mix well until the chicken chunks are completely coated in the masala.
11. Add the coriander powder and pepper powder and mix well.
12. Reduce the flame and keep stirring it.
13. Now, pour the chicken stock (the leftover water-content you get from pressure-cooking the chicken) into the pan.
14. Keep mixing and add some chopped coriander leaves.
15. Cook the chicken until the excess stock is evaporated.
16. Once the chicken turns almost dry and the oil starts to separate, add a little more pepper powder and mix.
17. Finally, turn off the stove. Your Pichi Potta Chicken (Shredded Chicken Fry) is ready to be served as a side-dish or as a starter!
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CRISPY SHREDDED CHICKEN RECIPE | BETTER THAN TAKEOUT
250grms boneless chicken
salt
black pepper
1 egg
⅛ cup soya sauce
½ tsp paprika spicy
¼ cup all purpose flour
¼ cup corn starch
lemon juice
oil for frying
Sauce
Soya sauce ¼ cup
⅛ cup oysyer sauce
1 tbsp sugar white
⅛ cup oil
½ tsp salt
¼ cup honey
Try this crispy chicken..yummy taste better than outside 100%
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SHREDDED CHICKEN FRY | PICHI POTTA CHICKEN FRY | PULLED CHICKEN RECIPE
Shredded Chicken Fry | Pichi Potta Chicken Fry | Pichi Potta Kozhi Recipe | Masala Chicken Fry | Shredded Chicken Recipe | Pichi Potta Chicken | Pichu Potta Kozhi Varuval | Chicken Fry Recipe | Pichu Potta Chicken
Ingredients for Shredded Chicken Masala Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken - 500 gms (with bones)
To boil the chicken:
- Salt- 1 tsp
- Turmeric Powder- 1/2 tsp
- Groundnut oil- 1 tbsp
- Water- 150 ml
Spices to be dry roasted:
- Coriander seeds- 2 tsp
- Cumin Seeds- 1 tsp
- Peppercorns- 1 tsp
- (Around 35 nos)
- Cloves- 2-3
- Cinnamon- 1 small
- Green cardamoms- 2-3
Tempering:
- Fennel seeds- 1/2 tsp
- Whole red chillies- 2
Spice Powders:
- Turmeric powder- pinch
- Red Chilli Powder-3/4 tsp
- Pepper powder-1 tsp
Other Ingredients:
- Onions, sliced- 2 medium (150 gms)
- Ginger garlic paste- 1 tsp
- Tomatoes, sliced- 2 small (100 gms)
- Green chillies, chopped - 1
- Curry Leaves- 15-20 nos
- Coriander leaves, chopped- 3-4 tbsp
- Salt- 1/4 tsp
- Oil- 3 tbsp
- Chicken stock (left from boiling the chicken)- 10 tbsp
Preparation:
- Boil the chicken pieces with the items mentioned till soft.
- Alternatively, you can pressure cook the chicken pieces with the ingredients for 2 whistles. (High heat till 1st whistle after that low heat- total around 8-10 mins)
- Once the pressure has released, remove the chicken pieces and set aside the chicken stock.
- Cool and then shred the chicken into big pieces.
- To make the Masala powder, first add all the whole spices in a pan and dry roast on low heat for 3 mins. Remove and allow it to cool. Now grind it into a powder. Use 3 tsp of this spice powder for this recipe.
Process:
- Heat oil in a frying pan and add the fennel seeds and red chillies. Add the curry leaves and give a stir.
- Now add the sliced onions & chopped green chillies and fry on medium heat for 5 mins.
- Add the ginger garlic paste and keep frying on low heat for 2 mins.
- Now add the roasted and powdered spice powder (around 3 tsp) and keep frying on low heat for around 2-3 mins.
- Now add the sliced tomatoes, 1/4 tsp salt, the other spice powders & keep frying for 3-4 mins on medium to low heat till tomatoes start becoming soft but not mashed.
- Now add the shredded chicken and cook on medium heat for 2-3 mins till the masala coats the pieces.
- Now add the chicken stock and mix and cook on medium heat for 2 mins till totally absorbed.
- Add the pepper powder, give a mix and fry on medium heat for 2 mins.
- Lastly garnish with chopped coriander leaves and fry for 2 mins.
#shreddedchickenfry #pichipottachicken #masalachickenfry #pulledchickenrecipe #pichipottachickenfry #spiceeats #spiceeatsrecipes #spiceeatschicken
This is how I cook chicken curry ????????
The Best creamy chicken curry recipe. It made with coconut milk, spicy, rich and flavors are so good. Delicious with Rice????????!
#delicious #foodlover #satifying
Shredded Chicken Recipe || Sweet and Spicy Shredded Chicken
#SimplyALee #ShreddedChickenRecipe #SweetandSpicyChicken
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