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‘Chicken’ Category

  1. Ajiaco Recipe – Colombian Chicken and Potato Soup

    February 9, 2018 by Varga László

           

    Ingredients (4 servings):

    • 2 boneless breasts, around 600 g

    • 1 large onion
    • 5 garlic cloves
    • 2 kg medium potatoes
    • 2 ears fresh corn
    • 1 bunch coriander leafs
    • 1 bunch green onions
    • 2 tablespoons dried guascas, optional, i couldn’t find it
    • 2 avocadoes
    • 1/2 cup sour cream
    • 2 tablespoons drained capers
    • salt and pepper to taste

     

    Preparation method:

    1. Chop the onion roughly.
    2. Chop the garlic.
    3. Peel the potatoes and cut them into 2 cm cubes.
    4. Cut the corn ears crosswise into 3-4 pieces each.
    5. Pit and slice thinly the avocados.
    6. Cut the chicken breasts into smaller pieces.

    7. Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.

    8. Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
    9. When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
    10. Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
    11. Tear the chicken breasts into smaller strips.

    12. Remove the green onions and coriander leaves from the broth and discard.
    13. Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.

    14. Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.

  2. Chicken with Lemon and Gin Recipe

    January 22, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg chicken drumsticks
    • 2 garlic cloves
    • half of a lemon
    • 50-70 ml gin
    • 1/2 tablespoon cornstarch
    • 1-2 teaspoons yellow spanish / paella food coloring
    • salt and pepper to taste
    • mint leaves for garnishing

     

    Preparation method:

    1. I cooked the chicken until half done as the base for a green bean soup.
    2. Remove the chicken drumsticks from the soup and add them to a smaller pot with 500 ml soup.
    3. Add the chopped garlic, gin, the juice of the half lemon, salt and pepper to taste.
    4. Cook over medium low heat until the chicken is done and the liquid is reduced sufficiently.
    5. Dissolve the cornstarch in cold water and add it to the stew together with some of the yellow food coloring according to your taste.
    6. Serve with golden potatoes and garnish with the mint leaves.

     

     

     

     

     


  3. Chicken with Figs – Greek Recipe

    September 2, 2014 by Varga László

    Chicken with Figs - Greek Recipe

    I had the idea of this recipe from my holiday in Greece: they have very good wines and plenty of figs, and a lot of yummy seafood, but that will be the focus of other posts.

    So, on the way back from Lefkada we stopped at a market and between other goodies bought some figs, a Greek red wine and a big can of extra virgin olive oil. A friend helped me pick the right kind of olive oil because it was only labeled in Greek 😉 .

    Back home, I only needed the chicken and on a late August night I cooked the following dish. It was one of the tastiest I cooked or tested lately.

    Ingredients (3-4 servings):

    • 700 g chicken breasts
    • 8-10 fresh figs, even a bit overripeChicken with Figs - Greek Recipe
    • 250 ml Imiglykos Greek red wineChicken with Figs - Greek Recipe
    • 2 bay leaves
    • the juice of half lemon
    • 2 tablespoons Greek virgin olive oil
    • Salt and pepper to taste


    Preparation method:

    1. Halve the figs., set aside some halves for decoration.Chicken with Figs - Greek Recipe
    2. Wash the chicken breasts and cut each of them into 4 smaller pieces. Salt and pepper them and leave them 5 minutes.Chicken with Figs - Greek Recipe
    3. Heat the olive oil in a frying pan and, over high heat lightly, Chicken with Figs - Greek Recipefry the chicken breasts on both sides.Chicken with Figs - Greek Recipe
    4. Turn heat to medium low and add the halved figs, wine, lemon juice and bay leaves.Chicken with Figs - Greek Recipe
    5. Simmer for around 20 minutes until sauce reduced and the figs are mostly dissolved in the sauce.Chicken with Figs - Greek Recipe
    6. Serve with rice or potatoes, garnish with the fresh fig halves and some mint leaves.

    Chicken with Figs - Greek Recipe Chicken with Figs - Greek Recipe Chicken with Figs - Greek Recipe