#chicken stuffed

[fisico-92]

Chicken with white sauce stuffed with spinach andare ricotta

[theladylightworld]

Chicken Quesadillas

Chicken Quesadillas #Chicken #Quesadillas #easyrecipe #tortilla Just SHINE with #TheLadyLight.

Ingredients

Large flour tortillas – 4

Butter – for greasing tortillas(optional)

Grated cheese – 100gm

Sliced n sauteed mushrooms – 1 tbsp(optional)

Fresh tomatoes, diced – 1/2 cup

Chicken shredded pieces – 1 cup

Lettuce shredded – 1/2 cup

Capsicum diced – 1 tbsp

Mustard sauce

Mayonnaise

Ketchup

Pepper

Salt

Method

Grease tortillas with butter. Mix Mayo, ketchup, mustard, pepper n salt as per your…

View On WordPress

[allfoodblog]

New Post has been published on All Food Blog

New Post has been published on http://allfoodblog.com/chicken-stuffed-with-rice-and-apricot/

Chicken stuffed with rice and Apricot

Remove the breasts from the chicken and set aside. Remove the legs, remove thigh and leg meat, finely chop and set aside. Roughly chop remaining leg bones and carcass into pieces.

To make the stock, place 1 tablespoon oil in a saucepan and set over high heat. Add chopped chicken carcass and bones and cook until brown all over. Add 1 tablespoon cognac and deglaze the pan. Add chicken stock, 4 sprigs thyme and 6 dried apricots and allow to simmer until liquid has reduced to about ½ cup. Remove from heat, strain, reserving apricots and set aside.

To make the sauce, place the apricot nectar in a saucepan and set over high heat. Allow to boil until reduced to 2 tablespoons. Add vinegar, reserved stock and reserved apricots, finely chopped. Remove from heat and set aside, keeping warm. Bring salted water to a boil over medium heat. Add rice and cook until tender. Drain and set aside to cool.

Place 1 tablespoon oil in a saucepan and set over medium heat. Add onion and garlic and fry until translucent. Add thigh and leg meat, remaining tablespoon cognac and remaining 4 dried apricots, finely chopped, and fry until the chicken is cooked through. Remove from heat and set aside to cool.

Add half the beaten egg to the cooled chicken mix and stir to combine. Add remaining half of beaten egg to the cooked rice, add parsley and stir to combine.

Lay a piece of plastic wrap on the bench. Divide cooked rice into 4. Spread ¼ rice in a thin layer on the plastic and spread to about 12 cm diameter. Place 1/4 cooked chicken mixture in the centre and gather up plastic wrap to create a ball of rice, squeezing gently. Place in the fridge. Repeat with remaining ingredients to form 4 balls in total.

Place the reserved chicken breasts, 4 sprigs thyme, 2 teaspoons oil in a vacuum seal bag and sous vide at 65C for 30 minutes. Remove chicken from water and remove from bag. Place 1 ½ tablespoons oil in a frypan and set over medium heat. Add the chicken breasts and fry until the skin has browned, about 1 minute per side. Remove from heat and set aside to rest.

Place 1 tablespoon oil in a frypan and set over medium heat. Add spinach, salt and pepper and cook until wilted. Remove from heat. Place remaining oil in a saucepan and heat to 180C.

Place semolina in a bowl. Remove rice balls from fridge, add to semolina and roll to coat. Place rice balls in hot oil and cook until golden. Remove from oil and drain on paper towel.

Ingredients

1 x 1.6kg chicken 5 tablespoons oil plus more for deep frying 2 tablespoons cognac 2 cups chicken stock 8 sprigs thyme plus more for garnish 10 dried apricots 250 ml apricot nectar 1 tablespoon muscatel vinegar ½ cup rice 1 small onion, peeled, and finely chopped 1 clove garlic, peeled and finely chopped 1 egg, lightly beaten ½ cup finely chopped parsley plus more for garnish 1 bunch spinach leaves, washed 2 tablespoons semolina salt and pepper, to taste

[leewashisname]

For dinner i'll be making some bomb ass dumpling soup.