Sticky Chicken

Sticky Chicken

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Sticky Chicken

Sticky Chicken

  • Author: uitkyk

Scale

Ingredients

1 cup tomato sauce

1 cup brown sugar

1 cup honey

½ cup soya sauce

4 garlic cloves

8 to 12 chicken portions


Instructions

Mix all the sauce ingredients together and cook for about 6 minutes.

Put the chicken and the sauce in a mixing bowl and mix to cover the chicken completely with the sauce

Place in an oven dish and bake for 1 hour at 180 °C. Turn the chicken regularly.

Serve.


Chicken Paella

Chicken Paella

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chicken paella

Chicken Paella

  • Author: uitkyk
  • Yield: 4 persons 1x

Scale

Ingredients

8 Chicken portions (Thighs or Drumsticks)

1 Dessertspoon Paprika

12 Teaspoons salt

1 dessertspoon olive oil

1 large onion, chopped

2 teaspoon crushed garlic

Half a red capsicum (red pepper) chopped

Half a green capsicum (green pepper) chopped

810 cherry tomatoes

1 cup raw basmati rice, rinsed well under cold water

1 cup chicken stock

Half a teaspoon turmeric (borrie)

Fresh organum for dispatch


Instructions

Spice the chicken with paprika and salt. Heat oil in a deep pan and brown the chicken.

Add the onion, garlic capsicum and tomatoes until onions are brown.

Add the rice and chicken stock, cover the pan and simmer until rice is almost soft.

Mix the turmeric with 2 dessertspoons warm water. Add to the pan.

Cover the pan and let steam for 10 minutes.

Garnish with organum leaves.


Keywords: Paella

Chicken Casserole

Chicken Casserole

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chicken casserole

Chicken Casserole

  • Author: uitkyk
  • Cook Time: 01:00
  • Total Time: 1 hour
  • Yield: 6 1x

Scale

Ingredients

1.5 kg chicken fillets

2 ℓ (8 k) water

2 chicken stock cubes

250 ml (1 k) raw white rice

a little oil

2 onions, finely chopped

2.5 ml (½ t) fresh garlic, chopped

2 50 g (1 packet) bacon, cubed

1 green pepper, pitted and cubed

2 85 g (1 tin) of mushrooms, drained

375 ml (1½ k) of boiling water

1 block of chicken stock

410 g (1 tin) of chopped tomatoes

2.5 ml (½ t) dry mixed herbs

salt and pepper to taste


Instructions

  1. Heat water and chicken stock until boiling point and cook chicken fillets until cooked, about 50 to 60 minutes.
  1. Let chicken fillets cool and flake.
  2. In a casserole dish with a lid of 22 cm in diameter add butter or non-stick food spray. Pour in rice and keep aside.
  3. Heat oil and saute onions & garlic until soft. Add bacon and sauté until done.
  4. Add the green peppers and mushrooms and saute for three minutes.
  5. Mix chicken pieces with bacon mixture and spoon onto the rice.
  6. Stir in chicken stock with boiling water until dissolved. Stir in tomatoes, herbs, salt, and pepper.
  7. Pour tomato mixture over dish.
  8. Place lid on top and bake for 1½ hours. Switch off the oven and leave for another hour in a hot oven so the rice can absorb and swell from the sauce.
  9. Serve warm.

Keywords: casserole

Smoked Chicken Mayonnaise Rolls

Smoked Chicken Mayonnaise Rolls

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Smoked chicken mayonnaise rolls

Smoked Chicken Mayonnaise Rolls


Scale

Ingredients

  • 4 to 6 Bread rolls (Buns)
  • 2 Large Smoked Chicken Fillets
  • 125 ml Mayonnaise
  • A Handful lettuce
  • 6 Gherkins, sliced in length
  • 50 g green olives, sliced in half

Instructions

  1. Cut open the bread rolls
  2. Chop the chicken fillets in smaller cubes and mix with mayonnaise
  3. Put lettuce, gherkins and olives on both sides of the rolls
  4. Divide the chicken mixture between the rolls.
  5. Close the rolls and serve.


Nutrition

  • Serving Size: 4
Breakfast Burrito

Breakfast Burrito

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Breakfast Burrito

  • Author: Taste of Home
  • Total Time: 25

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Ingredients

  • 6 large eggs
  • 3 large egg whites
  • 1 jalapeno pepper, seeded and minced
  • Dash cayenne pepper
  • 4 breakfast chicken sausage links, casings removed
  • 3/4 cup shredded cheese blend
  • 1 can (4 ounces) chopped green chilies, drained
  • 6 whole wheat tortillas (8 inches), warmed
  • 6 tablespoons salsa

Instructions

  1. In a small bowl, whisk the eggs, egg whites, jalapeno and cayenne; set aside.
  2. Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain. Push sausage to the sides of pan. Pour egg mixture into center of pan. Cook and stir until set. Sprinkle with cheese and chilies. Remove from the heat; cover and let stand until cheese is melted.
  3. Place 1/3 cup mixture off center on each tortilla. Fold sides and end over filling and roll up. Top with salsa.


Nutrition

  • Serving Size: 6
HOENDER EN MIELIE BROOD

HOENDER EN MIELIE BROOD

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Hoender en Mielie Brood


Scale

Ingredients

  • 1ui, gekap
  • 4 gaar hoender filette, gevlok
  • 2 Eiers
  • 420g (1 blikkie) roommielies
  • 375ml (1 ½ k) bruismeel
  • 375 ml (1 ½ k) kaas, gerasper.

Instructions

  1. Stel oond op 180 °C
  2. Braai ui in ‘n bietjie olie tot sag. Voeg hoender by
  3. Klits eiers by mielies en voeg by hoender.
  4. Roer bruismeel en kaas by .
  5. Gooi in oondbak en bak vir 30 minute of tot toetspen skoon uitkom.


Nutrition

  • Serving Size: 4
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