Chicken With Garlic Pepper And Coriander Recipes

GARLIC AND PEPPER CHICKEN

Steps:

• Rinse and cut the chicken into bite-sized pieces (see picture). Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic. Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn't burn. When (very) lightly browned, add the chicken (or meat, or whatever you're using!). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time. Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well. Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends). Garnish with cilantro.

CHICKEN WITH CORIANDER

Steps:

• In medium frying pan heat butter and saute chicken until it is golden on both sides.
• Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
• Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.

CHICKEN WITH GARLIC-PEPPER SAUCE

Steps:

• In a large nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook chicken until lightly browned on the first side, about 5 minutes.
• Turn chicken; add Garlic-Pepper Sauce and 2 tablespoons water. Bring to a simmer. Cover, and cook until chicken is opaque throughout, 8 to 10 minutes.
• Divide chicken among four plates. Season sauce with salt and pepper; spoon over chicken. Serve with rice and salad, if desired.

A GOOD EASY GARLIC CHICKEN

Steps:

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

GARLIC CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
• Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
• Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH GARLIC, PEPPER AND CORIANDER

Steps:

• Roughly blend the paste ingredients together using a pestle and mortar or small food processor; it should not be too smooth. Cut the strips of chicken breast at an angle into thin slices.
• Put the oil a pan or wok set over a high heat. Add the paste, pepper and sugar and stir continually, until the garlic is soft and starting to brown.
• Stir in the thinly sliced chicken. When the chicken has started to cook on the outside, add the oyster and soy sauces, carrot and courgette. Keep stirring until the chicken is almost cooked through and the vegetables are tender but still crunchy. Add the stock to the pan and simmer for another 2-3 minutes, until pipping hot and the chicken is completely cooked through. Serve, garnished with the coriander leaves, salad onion and cucumber.

CHICKEN IN TOMATO, BLACK PEPPER AND CORIANDER SAUCE

Steps:

• Cut each chicken quarter into 3 pieces.
• If you are using leg quarters, separate the leg from the thigh and cut the thigh into 2.
• Apply lemon juice and salt to the chicken.
• Keep aside.
• Heat oil in a large pan.
• Toss in the cinnamon, cardamoms and cloves.
• Let these sizzle gently on medium flame until the cardamom pods have plumped up.
• Add the ginger-garlic and onion puree.
• Stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate.
• Lower flame and stir-fry for 4 minutes.
• Add the paprika or chilli powder, turmeric powder and the corriander powder.
• Mix well and then stir in the tomatoes.
• Cook on medium flame for 6 minutes, stirring every 2 minutes, as it cooks.
• Add the black pepper and the chicken.
• Cook on high flame until the chicken is tender and cooked{ready to eat}.
• Add the water, mix well, cover and cook on a simmer for 25 minutes.
• Remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thick paste.
• Remove from heat.
• Serve hot with rotis and/or rice.
• Enjoy!

LEMON GARLIC CHICKEN WITH CORIANDER

Steps:

• Season the chicken. Mix together the remaining ingredients together and marinate the chicken in it ( in a non metallic bowl!) for approx 2-3 hours in the fridge (overnight won't hurt).
• Pre-heat the oven to 200 degrees.
• Roast the chicken in the marinade for approx 35-40 minutes, until the chicken is cooked through and tender.
• Great served with couscous!