Chicken Choila Recipes

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

CHICKEN QUESADILLAS

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

NEPALESE CHICKEN CHOYELA

Steps:

• Half fill a large pan with cold water, put in the chicken breasts, bring it to a simmer and cook for 20 minutes or until the breasts have cooked - add the tomato to the water for the final 5 minutes.
• Drain the water (you can reserve it to be used as a stock or to make chicken soup). Once the chicken has cooled, dice the breasts into small pieces or use forks to shred them. Peel the skin off the tomato. Transfer the chicken and tomato to a mixing bowl.
• Add the remaining ingredients to the bowl and use your hands or a spoon to combine everything, crushing the tomato as you do.
• To temper, heat the oil in a large pan over a high heat. When the oil is hot, add fenugreek seeds. Once they have coloured, turn off the heat, add the green chillies and cook for a few seconds. Move the pan away from the hot hob and add turmeric. Immediately pour this mixture over the mixing bowl - it should sizzle. To avoid the pungent fumes it's best to do this either by an open window or under an extractor fan, and keep an arm's length away to avoid any splattering hot oil.
• Add the coriander and mix well. Leave it for at least 5 minutes - the longer the better for the flavours to infuse. Serve on its own or with a flatbread or roti, or in a lettuce wrap (my personal favourite). The choyela can be stored in the fridge up to three days and can be served at either room temperature or cold.

LAMB CHOILA

Steps:

• In a large bowl, combine all marinating ingredients into a paste.
• Add lamb chops and mix to coat thoroughly; set aside for two hours.
• Grill the meat until cooked through.
• Cut into 1/2-inch cubes.
• In a bowl, mix the choila marination ingredients with the grilled meat, gradually pouring the toasted mustard oil, toss it well to coat thoroughly. Season the mixture with salt and pepper.
• To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark.
• Add garlic slices and fry till light brown.
• Add diced red onion and red bell pepper, stir until softer.
• Pour the oil mixture over the marinated meat.
• Add chopped cilantro.
• Toss the whole mixture well.
• Serve with stir-fried vegetables and rice.

CHICKEN CHOLAY

Steps:

• Place the chick peas, 1 teaspoon salt, cinnamon stick and bicarbonate of soda in a large heavy-based saucepan, add 2 cups water to cover the chickpeas by 2 inches and bring to a boil. still retain their shap.Once the chick peas have become tender keep them with its water, as that is also needed.
• Heat oil in a heavy based saucepan. Add onions and stirring frequently, sauté until the onions are light brown, about 5 minutes. Add ginger and garlic, sauté until the mixture turns to a golden color, about 3-5 minutes. (Add 2-3 tablespoons of water, if the mixture sticks to the bottom of the pan.
• Add chili powder, turmeric, coriander powder, 1 teaspoon garam masala, remaining salt and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
• Add chicken and stirring frequently, fry to a golden color or all the moisture has evaporated, about 5-8 minutes.
• . Add 1 cup water, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chicken is tender.
• Add the boiled chick peas and 2 cups of water from the chick peas. Carefully mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavor.
• Sprinkle remaining gram masala, coriander leaves and green chilies.