Although it can be found in numerous restaurants and eateries, it is also widely prepared at home, and almost every family has a secret recipe that is handed down from generation to generation. It is recommended to serve the dish with hot sauce and garnish it with finely diced green onions.

What is Galinhada?

Galinhada is a Brazilian dish that traditionally consists of hen cooked with rice and vegetables, similar to Arroz con Pollo and Spanish Paella.

Its origins are disputed by the state of Goiás and the state of Minas Gerais. However, my research shows that the dish actually started with Portuguese expeditioners (bandeirantes), who explored Brazil searching for gold, especially in Minas Gerais, São Paulo and Goiás.

Also Read: Homemade Apple Pie Recipe

Galinhada (Brazilian Chicken and Rice) Recipe

Recipe by RecipeWikkiCourse: MainCuisine: BrazilianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

618

kcal

Galinhada is a delicious traditional Brazilian dish of chicken and rice. Hearty and comforting, this dish is easy to make, cooked in one pot and great to feed a crowd!
Brazilian classics are my favorite recipes to cook at home! If you love it like I do, make sure to also check out my Feijoada, Camarão na Moranga, Moqueca Baiana and Feijão Tropeiro.

Ingredients

• 2 lbs boneless skinless chicken thighs about 4-5 thighs (or skin-on, bone-in if you prefer)

• 2 teaspoons salt

• ½ teaspoon black ground pepper

• ½ teaspoon ground cumin

• ½ cup hot water

• 5 saffron threads

• 2 tablespoon olive oil

• 1 small white onion small diced

• 1 large green bell pepper small diced

• 4 cloves garlic minced

• 2 cups parboiled white rice long-grain

• ½ cup white wine

• 3 cups chicken broth

• 1 teaspoon tomato paste

• 1 bay leaf

• 3 large diced tomatoes skin and seeds removed (or about 1 cup canned diced tomatoes, drained)

• ¾ cup fresh or frozen peas

• ½ lemon

• 2 tablespoon green onions chopped

Directions

• Take the chicken thighs out of the fridge about 30 minutes before cooking to ensure even cooking. Season them with a mixture of salt, pepper, and cumin, rubbing well on both sides. Let rest at room temperature for those 30 minutes. Then, add saffron threads to the hot water and let it steep for 30 minutes.
• Meanwhile, dice and chop the vegetables. Reserve. Heat a large nonstick pan over medium-high heat, add 2 tablespoon of oil and sear the chicken thighs, skin side down (or top of the thighs side down), for 3-4 minutes without moving or until skin is golden. Flip chicken to the other side and cook for another 3-4 minutes.
• Transfer thighs to a plate and reserve. Remove excess oil/grease (leave about 1 tbsp). Meanwhile, add and cook the onion and bell pepper over medium heat for about 3-4 minutes, or until onion is soft. Add garlic and cook for 1 minute. Then add the rice and sauté for about 1-2 minutes, stirring every now and then.
• Add the wine and let almost evaporate about 2 minutes. Stir in the steeped saffron, the broth, the tomato paste, and the bay leaf. Transfer the chicken back to the pan, nestling them on top of the rice. Let come to a boil!
• Then cover the pan with a lid and let cook over medium heat for 10-15 minutes or until chicken is cooked and rice is al dente. The rice will absorb the liquids. About 3 minutes before the end of this cooking time, add the diced tomatoes and the peas, cover, and let it cook. Right before serving, squeeze lemon over the thighs and add the chopped herb.
• OPTIONAL: Before adding the lemon juice and herbs, you may brush the top of the chicken thighs with a hint of honey and broil for a couple of minutes if desired.

Notes

• To make in the Instant Pot or pressure cooker, follow steps 1 and 2 above. Then, press the sauté button and let it heat for about 5 minutes. Add the 2 tablespoon of oil and sear the chicken according to step 2.
• Follow steps 3 and 4. Then, cancel the sauté function, lock the lid of the IP or PC, and turn the valve. Pressure cook on High for 10 minutes and then let the pressure naturally release (about 10 minutes).
• Add chopped tomatoes and cooked peas (you may cook them in the microwave). Squeeze lemon over the thighs and add the chopped herb.

The post Galinhada (Brazilian Chicken and Rice) Recipe appeared first on RecipeWikki.

The name chakhokhbili is derived from the Georgian word khokhobi, meaning pheasant, referring to the fact that it used to be prepared with pheasant instead of chicken in the past.

Also Read: Galinhada (Brazilian Chicken and Rice) Recipe

Chakhokhbili Recipe: Georgian Chicken Stew with Tomatoes

Recipe by RecipeWikkiCourse: MainCuisine: GeorgianDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

583

kcal

Before jumping into the chakhokhbili recipe, let’s discuss what this dish really is! Chakhokhbili is a Georgian chicken dish that is stewed in a flavourful sauce that’s spiced with things like adjika and plenty of fresh herbs like cilantro (coriander).
Traditionally, chakhokhbili was made from pheasant which is where the dish derived its name — the Georgian word for pheasant is khokhobi (ხოხობი). However, these days, chakhokhbili is almost always made with chicken — usually, a whole chicken broken down or simply with legs and thighs, which is what I do in my chakhokhbili recipe.

Ingredients

• 4 chicken leg quarters, legs separated from thighs, skins and bones intact

• 1 medium yellow onion, diced

• 1 tablespoon red adjika paste*

• 2 teaspoons tomato paste

• 4-6 cloves garlic, finely minced

• 1 400g (16oz) can whole peeled tomatoes, lightly crushed with hands

• 20g (1/4 cup) cilantro, finely chopped
  

Directions

• Pat the chicken dry and season liberally with salt and pepper. Set and large dutch oven or pot over medium heat and add one tablespoon of neutral oil. Heat the oil until it begins to shimmer and add half of your chicken. Cook on one side until deeply browned and it releases easily from the pan. Flip and repeat – about 4-6 minutes per side. Remove from the pan and set aside on a plate. Repeat with the remaining chicken.
• Discard all but 2 tablespoons of rendered fat from the pot and add the onion along with a small pinch of salt. Sweat the onion until it’s softened but not browned, about 5-7 minutes, scraping up any browned bits from the chicken as the onions release their moisture.
• Add the adjika and tomato paste and cook until very fragrant and the tomato paste begins to darken in colour, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the tomatoes and any juice in the can. Stir to combine with the onions and adjika mixture. Return the chicken to the pot along with any accumulated juices ensuring the legs and thighs are well-nestled in the sauce. Reduce the heat to medium-low, cover, and cook until the chicken is tender and the sauce is deeply flavourful about 45 minutes.
• Remove the chicken from the pot and add the cilantro. Stir to combine and cook for another five minutes, adjusting for seasoning if needed.
• Portion the chicken onto plates, spooning the sauce over the chicken.

Notes

• *I highly recommend making your own adjika as the ones that are imported tend to have tomatoes in them, which is not typical of Georgian adjika.

The post Chakhokhbili Recipe: Georgian Chicken Stew with Tomatoes appeared first on RecipeWikki.

Lemon, chicken, dried chilli, garlic and some seriously delectable sugarcane juice is all you need for this fantastic recipe. Try this different yet amazingly delicious version of a chicken at your next dinner party and you wouldn’t be able to resist coming back to this chicken recipe!

Tips for Making Lemon Chicken

Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.

Of course, you can use chicken breasts if you prefer. Depending on the size of your pieces, you probably won’t need to cook them as long as thighs.

Don’t like the skin? Not everyone does. But do cook with the skin-on if you can. Cooking with the skin on not only protects the meat from drying out, the chicken gets bathed with the flavor from the skin while it cooks.

Also Read: Spring Rolls Recipe 

Lemon Chicken Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

300

kcal

A melt in your mouth chicken recipe with a tangy twist. Lemon chicken made with citrus juices, sugarcane juice and some basic Indian spices. Try this tangy yet delicious version of chicken at your next dinner party and you wouldn’t be able to resist coming back to this chicken recipe!

Ingredients

• 6 Chicken thighs (without skin)

• For the base:

• 3-4 tbsp refined oil

• 2 tsp cumin seeds

• 2 onions, julienne

• 6 garlic cloves, chopped

• 1/2 inch ginger, chopped

• 3-4 Green chillies

• 3/4 tsp turmeric powder

• 1 tsp coriander powder

• to taste salt

• 1 cup fresh lemon juice

• 1/2 cup orange juice

• 1/4 tsp fresh sugarcane juice

• for garnishing fresh coriander

Directions

• Heat a heavy cooking vessel on a high heat and once its hot, add the refined oil and swirl the pan to coat the base evenly. Once the oil is nice and hot, add the cumin seeds and saute them until crackling and fragrant.
• Now add the onions, garlic and ginger and sauté them gently until they take on a light golden brown color. Turn up the heat and then add the spice powders.
• Toast the spices on a high heat until they are intensely aromatic and well toasted. Then add a little water and bhuno the base ingredients repeatedly until the oil rises to the top and the masala is well cooked out.
• Add some salt and mix well, then add the chicken thighs to the pan. Turn up the heat and fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowy golden brown in color.
• Now add the lemon and orange juice to the chicken and deglaze the pan well, scraping up the flavor packed pan deposits on the base of the pan.
• Stir everything together well to combine, then add a little sugarcane juice to balance the acidity of the lemon juice.
• Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.
• Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. Turn off the heat, then garnish with fresh coriander and serve with hot rotis or rice.

Notes

• Freshly squeezed lemon juice provides the best flavor. Be sure to remove any seeds before adding the juice to the recipe. The lemon zest adds a wonderful citrus aroma, so try to use organic lemons for the zest, as they are free from wax or pesticides.
• Flour coating: Coating the chicken breasts in flour helps to create a golden crust and helps thicken the sauce. If you prefer a gluten-free version, you can use a gluten-free flour blend or almond flour instead.

The post Best Lemon Chicken Recipe appeared first on RecipeWikki.

About Keema Biryani Recipe

Biryani is a dish that has able to unified our country in a unique sense with its simmering aromatic flavours which has touched the soul of each one of us. A popular Biryani recipe from the south India spread all across the globe, Keema Biryani is the delicious amalgamation of rice with aromatic spices is a delight to relish on. Perfect for dinner parties with friends and family, to impress everyone with your culinary skills!

Whether enjoyed on festive occasions, family gatherings, or as a special weekend treat, Keema Biryani offers a delightful culinary experience that showcases the vibrant and diverse flavors of Indian cuisine. Its tantalizing aroma, flavorful meat, and perfectly cooked rice make it a standout dish that is sure to please both meat lovers and biryani enthusiasts alike.

Also Read: Best Lemon Chicken Recipe

Keema Biryani Recipe

Recipe by RecipeWikkiCourse: Recipes, DinnerCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

25

minutes

Calories

450

kcal

Keema Biryani is a delectable rice dish from the Indian subcontinent that combines fragrant basmati rice with minced meat (keema) and a blend of aromatic spices. This dish offers a delightful fusion of flavors and textures, making it a favorite among biryani enthusiasts.

Ingredients

• 500 Gram rice

• 1 cup almonds

• 5-6 raisins

• 1 cup yogurt

• 2 tbsp desi ghee

• 1 cups onions, sliced

• 1 tbsp garlic paste

• 1/2 tsp ginger paste

• 2 tsp coriander powder

• 1 tsp red chilli powder

• 1/2 kg lamb keema

• 1 glass milk

• 50 gram butter

• 1 tbsp rose water

• 5-6 mint leaves

• 1 piece ginger, sliced

• For the Garam Masala:

• 2 tsp cumin seeds

• 2 tsp coriander seeds

• 3-4 pods green cardamom

• black cardamom

• 3-4 cinnamon sticks

• 2 tsp mace

• 1 tsp black peppercorns

• 5-6 cloves

• Water

• Salt

Directions

• Wash and soak rice in water for some time.
• Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder.
• Blanch almonds in water, peel and cut them into small pieces. Chop raisins finely. Heat desi ghee in a pan and add sliced onions. Cook on low heat.
• Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chilli powder and add it to the onions. Cook for two minutes.
• Add lamb keema and saute. Add salt and garam masala. Cook for sometime.
• Add a cup of water and allow it to simmer. Transfer the keema to another pan. Add milk, butter, almonds and raisins.
• Boil the rice. Add rose water and salt and stir.
• Put half of the rice into the jhol. Add some mint leaves and ginger.
• Put rest of the jhol on top and then the rice.
• Cover it and allow it to cook.
• Serve the keema biryani hot.

Notes

• Soak the basmati rice for at least 30 minutes before cooking to ensure longer, fluffier grains. Parboil the rice until it is about 70% cooked to maintain its texture during the baking process.
• Layering the partially cooked rice and the cooked keema is a key step. Make sure to spread the rice evenly and sprinkle mint and coriander leaves between the layers to enhance the aroma and taste.

The post Keema Biryani Recipe appeared first on RecipeWikki.

The exact recipe for Chicken Bukhara can vary, as it is often prepared differently by different chefs and households. However, some common ingredients and techniques are typically involved.

Also Read: Keema Biryani Recipe

Chicken Bukhara Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: UzbekistanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

455

kcal

Exotic chicken curry made with juicy chicken pieces simmered in luscious gravy of tomato puree followed by variety of aromatic spices. And yes, the star ingredient which adds the tangy twist to it is none other than the Aloo Bukhara (Plums).

Ingredients

• 750 gms Chicken

• 1/2 cup Hung Curd

• 1 cup Chopped onions

• 1 cup Tomato Puree

• 1 tbsp Ginger-garlic paste

• 1 tbsp Almonds and cashews paste

• 7-8 Dried plump

• 1 cup Oil

• 1 tbsp Tandoori masala

• 1 tbsp Corn flour

• 1 tsp Black Pepper

• 1/2 tsp Haldi (turmeric)

• 1/2 tsp Garam Masala

• 1/2 tsp Red chilli powder

• 1/2 tsp Kashmiri mirch powder

• Salt as required

• Water as required

Directions

• In a bowl, marinate chicken with ginger-garlic paste, half of your hung curd, tandoori masala, salt and corn flour. Let it marinate for minimum 30 mins but it would be ideal to let it sit for 2 hours.
• While the chicken is marinating, let us make the gravy. In a pan heat oil and add chopped onions, fry them carefully and don’t let them brown.
• After 2 mins, add ginger-garlic paste and cook until the raw smell is gone.
• Now add your salt, haldi, red chilli powder, Kashmiri chilli powder, black pepper and let these cook.
• After a while, add the tomato puree and let it cook until the oil sticks to the surface.
• Now add your remaining curd, almond-cashew puree and star ingredient, Aloo Bukhara.
• Let this cook properly, till then in another pan fry the chicken in medium heat.
• Now add the fried chicken and 1 cup of water, with the lid on let it cook for another 10 mins or till the time you feel the chicken is cooked.
• In the end, sprinkle some kasuri methi and garam masala, cook for 2 mins and serve warm with roti, rice or however you like it.

Notes

• The chicken may be marinated beforehand to enhance its flavor and tenderness. Common marinade ingredients include yogurt, lemon juice, ginger-garlic paste, and a blend of spices such as turmeric, cumin, coriander, and chili powder.
• Chicken Bukhara is often prepared using a slow-cooking method to allow the flavors to develop and the chicken to become tender. It can be cooked in a traditional clay pot (known as a “handi”) or a regular pot or pan.

The post Chicken Bukhara Recipe appeared first on RecipeWikki.

Chicken Malai Kebab is a beloved dish that showcases the richness of Indian cuisine, combining tender chicken with a creamy marinade that delights the taste buds with its delightful flavors and smooth texture.

Also Read: Barbecue Fish Tikka Recipe

Chicken Malai Kebab Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

258

kcal

Chicken Malai Kebab is an easy-to-make appetizer recipe that you can prepare for your family and friends on occasions like kitty party, game night, pot luck and even anniversary. This dish of the Mughlai Cuisine is prepared with boneless chicken pieces which is marinated in a melange of spices and then grilled. Tossed with mint chutney, kebab masala or garam masala powder, and coriander leaves, this is a succulent kebab recipe that will make your mouth water. 

Ingredients

• 15 small chicken pieces

• 1 cup sour cream (You can substitute it with hung curd)

• 1 tsp ginger paste

• 1 tsp garlic paste

• A pinch of nutmeg powder

• 1 tsp green cardamom powder

• 1/2 tsp black pepper powder

• 2 Tbsp lemon juice

• 1 cup cream cheese

• 2 Tbsp grated mozzarella cheese

• 1 Tbsp cornflour

• Salt to taste

• Oil to cook

Directions

• Preheat the oven at 180 degree Celsius. Place chicken pieces in a bowl.
• Add ginger paste, garlic paste, nutmeg powder, green cardamom powder, black pepper, salt and lemon juice. Mash the cream cheese and mozzarella cheese, add corn flour and mix well.
• Add the chicken and mix it well. Add sour cream and mix lightly. Now keep this to marinate for 1 hour.
• String the chicken pieces onto skewers and place them on baking tray lined with aluminum foil.
• Drizzle the remaining marinade on them and drizzle little oil over the chicken.
• Now place the tray in the preheated oven for about 20 minutes or until evenly golden.
• Transfer the chicken onto the serving plate and serve with coriander chutney.

Notes

• Choose the right cut of chicken: Opt for boneless chicken pieces such as chicken breast or thigh meat, as they work well for kebabs. Ensure the pieces are of similar size for even cooking.
• Marination time: Allow the chicken to marinate for at least 2-4 hours, or preferably overnight. This will help the flavors penetrate the chicken and make it tender.
• Yogurt and cream ratio: Use a combination of yogurt and fresh cream in the marinade. The yogurt helps tenderize the chicken, while the cream adds richness. Adjust the ratio based on personal preference.

The post Chicken Malai Kebab Recipe appeared first on RecipeWikki.

Chicken soup is often prepared by simmering chicken pieces, such as a whole chicken or chicken parts, in water or broth, along with aromatic vegetables like onions, carrots, and celery. The chicken slowly cooks, infusing the liquid with its flavors, while the vegetables contribute their own essence. This slow simmering process allows the flavors to meld together, resulting in a flavorful broth that is both nourishing and delicious.

Chicken soup is not only renowned for its taste and comforting qualities but also for its potential health benefits. It is often hailed as a remedy for the common cold and flu, as the warm broth can help soothe a sore throat and the steam can help clear congested nasal passages.

How to Store Chicken Soup

Allow the chicken soup to cool, then transfer it to an airtight container. Store in the refrigerator for three to four days. Reheat thoroughly in the microwave or on the stove.

Can You Freeze Chicken Soup?

Yes! You can freeze chicken soup for up to six months. Pour serving-sized portions of the cooled soup into freezer bags labeled with the date. Leave a little room at the top to allow for expansion, then squeeze out the excess air and freeze flat. Reheat on the stove.

Also Read: Chicken Malai Kebab Recipe

Best Homemade Chicken Soup

Recipe by RecipeWikkiCourse: LunchCuisine: American, ChineseDifficulty: Medium

Servings

10

servings

Prep time

25

minutes

Cooking time

1

hour 

30

minutes

Calories

152

kcal

This homemade chicken soup recipe is well worth making — it’s good for the body and the soul. How is it that plain chicken and vegetables simmered together can taste so satisfying? You don’t have to be sick to deserve to enjoy it!

Ingredients

• 1 (3 pound) whole chicken

• 4 carrots, halved

• 4 stalks celery, halved

• 1 large onion, halved

• water to cover

• salt and pepper to taste

• 1 teaspoon chicken bouillon granules (Optional)

Directions

• Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.
• Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.
• Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.
• Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.

Notes

• Choose high-quality chicken for the best flavor and texture. You can use a whole chicken or chicken parts like thighs or drumsticks. Bone-in, skin-on chicken pieces tend to add more flavor to the broth.
• While simmering, skim off any foam or impurities that rise to the surface of the soup. This helps keep the broth clear and clean.
• Along with the classic trio of onions, carrots, and celery, feel free to add other vegetables like peas, corn, green beans, or potatoes to your soup. Add them towards the end of cooking to retain their texture and color.

The post Best Homemade Chicken Soup appeared first on RecipeWikki.

Also Read: Makhni Paneer Biryani Recipe

Souvlaki (Greek Chicken Kebabs) Recipe

Recipe by RecipeWikkiCourse: MainCuisine: GreeceDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

300

kcal

Souvlaki is a popular street food all around Greece. Literally meaning ‘meat on skewers’, these are succulent kebabs loaded with fresh flavors of lemon, garlic and rosemary.

Ingredients

• The Marinade:

• 500 gms chicken thighs, boneless

• 2 tsp minced garlic

• 1 sprig fresh rosemary leaves

• 1 tsp salt

• Freshly ground black pepper

• 1/2 tsp paprika powder

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 2 tbsp extra virgin olive oil

• 1 tsp dried oregano

• Others:

• 6 Wooden or metallic skewers

• Olive oil

Directions

• Cut the chicken into 2” squares and place in a large bowl. Make the marinade by combining all the remaining ingredients in a bowl and whisking together.
• Add the chicken to the bowl and use your hands to massage the marinade into the chicken. Cover with cling wrap and leave in the fridge for 2-3 hours or overnight for the flavors to seep into the chicken.
• Soak 6 wooden skewers in water for 10 minutes to prevent them from burning when exposed to heat. Skewer 3-4 chicken pieces on each stick.
• Heat a griddle pan or non-stick pan on a high flame and brush olive oil. Sear the chicken skewers on one side for 4-5 minutes till browned and flip to cook on the other side for 3-4 minutes till browned. Spoon over any remaining marinade while the chicken is cooking.
• Serve the chicken on or off the skewers, with some flatbreads and Greek Salad
  

Notes

• Marinate the chicken up to a day ahead and grill in a jiffy for a weekday dinner. The leftover chicken stays well till the next day in the refrigerator.

The post Souvlaki (Greek Chicken Kebabs) Recipe appeared first on RecipeWikki.

Also Read: Creamy carrot soup for veg lover’s

Mustard-stuffed chicken Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

367

kcal

This is so good we’d be surprised if this chicken fillet recipe doesn’t become a firm favourite. Save it to your My Good Food collection and enjoy.

Ingredients

• 125g ball mozzarella, torn into small pieces

• 50g strong cheddar, grated

• 1 tbsp wholegrain mustard

• 4 skinless boneless chicken breast fillets

• 8 smoked streaky bacon rashers

Directions

• Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.
• Next Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Notes

• Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms

The post Mustard-stuffed chicken Recipe appeared first on RecipeWikki.

Keep them vegetarian and affordable by using organic refried beans as the protein, or if so inclined, add left-over rotisserie chicken, or browned seasoned ground meat.

ALSO READ: Indian Fried Rice Recipe

Easy Baked Tacos

Recipe by RecipeWikkiCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

300

kcal

Save your sanity with these EASY Baked Tacos- specifically designed for those of you who have hungry mouths to feed and need to get something on the table ASAP. With only 10 minutes of prep, they are simple and quick to put together, and surprisingly delicious!

Ingredients

• 1 package baked corn tortillas (organic if possible) 8-10

• 1 can seasoned refried beans- organic if possible (or sub black beans or cooked & seasoned ground meat, or cooked, shredded chicken)

• 1 cup melty cheese- mozzarella, pepper jack, cheddar, queso fresco or goat cheese

• Toppings- diced fresh tomato, scallions, cilantro, avocado, sour cream, hot sauce, lime

Directions

• Pre heat oven to 375F
• Line a 9 x 13 inch baking dish with parchment.
• Arrange 8-10 taco shells in the best fitting arrangement. (You can also bake on a lined sheet pan, set on their side)
• Stir the can of beans with a spoon and spoon 2 heaping tablespoons into each shell. Top with a little hot sauce if you want.
• Top the beans with grated cheese and place in the oven for 15-20 minutes, or until warmed though.
• While baking, prep the toppings- diced tomato, slice avocado, chop cilantro and scallions.
• Garnish with optional hot sauce and sour cream.

Notes

• Feel free to add cooked ground meat, shredded chicken in place of the beans, or in addition to.

The post Easy Baked Tacos appeared first on RecipeWikki.