Chicken Pie Recipes

Ingredients:

• 1/2 teaspoon pepper
• 1/2 cup (1 stick) butter, melted
• 3 cups cooked, shredded chicken
• 2 cups chicken broth
• One 10-ounce can cream of chicken soup
• 1 cup self-rising flour
• 1 cup buttermilk, well shaken

Chicken Pie • Yield: 6 servings
Ingredients:

• 1/2 teaspoon pepper
• 1/2 cup (1 stick) butter, melted
• 3 cups cooked, shredded chicken
• 2 cups chicken broth
• One 10-ounce can cream of chicken soup
• 1 cup self-rising flour
• 1 cup buttermilk, well shaken

Chicken Pie Nutrition Facts:
• Diet:
• Calories: 128.49
• Fat: 173.05
• Carbs: 44.41
• Protein: 115.80
• Cholesterol: 198.19
• Calcium: 84.07
• Sodium: 163.90

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Ayam Kuzi / Kuzi Chicken recipes Recipes

Ingredients:

• 1/2 chicken
• 15 shallots, sliced and fried
• 3/4 cup water
• 3 strands saffron
• 30g sultana
• 1 tbsp ghee
• 2 tbsp tomato paste
• 1 tsp sugar
• 1/2 tsp salt
• 2 tsp coriander seed
• 1 tsp fennel seed
• 1 tsp cumin
• 1/2 inch ginger
• 1 inch fresh turmeric, or 1/2 tsp turmeric powder
• 1 inch fresh turmeric, or 1/2 tsp turmeric powder
• 1 inch fresh turmeric, or 1/2 tsp turmeric powder
• 2 slices galangal
• 2 cloves
• 1 star anise
• 2 cardamom
• 1 cinnamon
• 1 lemongrass, bruised
• 70ml yoghurt
• 125ml milk

Instructions:

1. Blend ingredients (A) into paste.
2. In a pan, heat ghee, stir fry (A) and (B) till fragrant.
3. Add shallot, chicken and tomato paste, cook for 15 minutes.
4. Add milk, saffron, and water, cook till chicken become tender.
5. Add salt and sugar, stir in yoghurt, sultana, and cook for another 5 minutes.
6. Top with kaffir lime leaves.

Ayam Kuzi / Kuzi Chicken recipes • Yield: 4 servings
Ingredients:

• 1/2 chicken
• 15 shallots, sliced and fried
• 3/4 cup water
• 3 strands saffron
• 30g sultana
• 1 tbsp ghee
• 2 tbsp tomato paste
• 1 tsp sugar
• 1/2 tsp salt
• 2 tsp coriander seed
• 1 tsp fennel seed
• 1 tsp cumin
• 1/2 inch ginger
• 1 inch fresh turmeric, or 1/2 tsp turmeric powder
• 1 inch fresh turmeric, or 1/2 tsp turmeric powder
• 1 inch fresh turmeric, or 1/2 tsp turmeric powder
• 2 slices galangal
• 2 cloves
• 1 star anise
• 2 cardamom
• 1 cinnamon
• 1 lemongrass, bruised
• 70ml yoghurt
• 125ml milk

Ayam Kuzi / Kuzi Chicken recipes Nutrition Facts:
• Diet:
• Calories: 119.14
• Fat: 113.01
• Carbs: 70.27
• Protein: 145.53
• Cholesterol: 168.36
• Calcium: 79.64
• Sodium: 85.61

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Persian Chicken Recipes

A gorgeous dish that’s easy to prepare.

Ingredients:

• 2 large onions
• 750 g chicken
• 500 g mushrooms
• 1 cup water
• 1 cup red wine
• 2 teaspoons chicken stock
• 200 ml mayonnaise
• 200 ml cream
• small bunch of parsley
• 1 teaspoon curry powder

Instructions:

1. Slice the onions roughly and fry lightly in a large frying pan in small amount of oil.
2. In a bowl or large measuring cup combine the wine, water, curry powder and chicken stock. Pour this into the onions and allow to simmer for about half an hour.
3. Slice the mushrooms thickly and cube the chicken. Fry lightly, and then add to the onions simmering in the wine and water mix. Leave simmering for another 10 minutes.
4. Meanwhile whip the cream till it just holds shape, then fold in the mayonnaise, and lastly the parsley, finely chopped.
5. Remove the chicken, mushrooms, onions and wine from the heat and fold in the cream, mayonnaise and parsley just before serving. Serve on a bed white rice.
6. This can also make a really nice vegetarian meal if you leave out the chicken and double the amount of mushrooms, and replace the chicken stock with vegetable stock.

Persian Chicken • Yield: 5 servings
Ingredients:

• 2 large onions
• 750 g chicken
• 500 g mushrooms
• 1 cup water
• 1 cup red wine
• 2 teaspoons chicken stock
• 200 ml mayonnaise
• 200 ml cream
• small bunch of parsley
• 1 teaspoon curry powder

Persian Chicken Nutrition Facts:
• Diet: Low-Carb
• Calories: 205.77
• Fat: 340.63
• Carbs: 20.13
• Protein: 164.42
• Cholesterol: 305.02
• Calcium: 39.63
• Sodium: 76.03

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chicken Sopa Recipes

Ingredients:

• 1 medium onion, chopped
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 1 (14-oz.) can chicken broth
• 2 (4-oz.) cans roasted diced green chiles
• 1/4 teaspoon garlic powder
• 4 cups chopped cooked chicken
• 12 corn tortillas
• 1 (8-oz.) block sharp Cheddar cheese, shredded and divided

Chicken Sopa • Yield: 10 servings
Ingredients:

• 1 medium onion, chopped
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 1 (14-oz.) can chicken broth
• 2 (4-oz.) cans roasted diced green chiles
• 1/4 teaspoon garlic powder
• 4 cups chopped cooked chicken
• 12 corn tortillas
• 1 (8-oz.) block sharp Cheddar cheese, shredded and divided

Chicken Sopa Nutrition Facts:
• Diet:
• Calories: 149.44
• Fat: 148.96
• Carbs: 62.30
• Protein: 224.92
• Cholesterol: 223.82
• Calcium: 203.40
• Sodium: 314.64

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Javanese Chicken Curry (Opor Ayam) Recipes

Ingredients:

• For the flavor paste:
• 1T coriander seeds (I had none, so I used ground coriander)
• 1 fresh red, long chili (such as Fresno, Holland or cayenne) stemmed and chopped
• 5 oz shallots (about 6 of them), peeled and chopped
• 2 garlic cloves, chopped
• 1 piece of 1.5-inch-long ginger, peeled and sliced against the grain
• Optional: 1 piece of 1.5-inch-long galangal (found at many Asian markets), peeled and sliced against the grain
• For the curry:
• *2.5 lbs whole chicken pieces
• 3T peanut or vegetable oil
• 2 cinnamon sticks (4 inches)
• 1 stalk of lemongrass pounded and tied in a knot
• 5 whole fresh or frozen kaffir lime leaves (available at many Asian markets)
• 2 cups unsweetened coconut milk
• 1.25 cups water
• Kosher salt, to taste (optional)
• *It’s recommended to use whole chicken pieces, but they’re disgusting to me, so I use boneless chicken thighs. Using darker meat makes for a more flavorful dish.

Instructions:

1. Get ready for some amazing smells coming from making the spice paste, and then from the curry.
2. If you’re using whole coriander seeds, grind them to a powder in a spice grinder.
3. In a small food processor, add the ground coriander, chili, shallots, garlic, ginger and galangal and pulse until you have a smooth paste. If this is not working well, add a tablespoon of water and scrape down the sides of the food processor.
4. Rinse the chicken pieces, pat dry and set aside for now.
5. Add the oil to a 3- 4-quart saucepan or soup pot and heat to medium-low heat. To check for the right temperature, drop a bit of the seasoning paste into the oil. If it sizzles without scorching, the heat is right. Add the paste and sauté until the garlic and onions don’t smell raw. Then, add the cinnamon, lemongrass knot and lime leaves and stir them into the seasoning paste. Continue sautéing until you can clearly smell the cinnamon. This whole process takes about 6-7 minutes.Add the chicken, raise the heat to medium and sauté the chicken until browned. Ensure that the chicken and seasoning paste do not scorch in the bottom of the pan.
6. Add 1 cup of the coconut milk, the water and the salt and stir with chicken to combine. (While reviewing this recipe, noticed that I had accidentally omitted the water. This made for a very rendang-like curry, instead of a creamy sauce-like curry. It was still delicious, though.) Cook at a low simmer for 40-50 minutes, until the chicken is cooked through. Ensure that you don’t overcook the chicken—it will get tough.
7. When the chicken is done, stir in the remaining cup of coconut milk and thoroughly heat through.
8. After cooking, let the dish rest at room temperature for 20 minutes, which intensifies the flavor. You can remove the cinnamon and lime leaves before serving, if you wish.

Javanese Chicken Curry (Opor Ayam) • Yield: 4 servings
Ingredients:

• For the flavor paste:
• 1T coriander seeds (I had none, so I used ground coriander)
• 1 fresh red, long chili (such as Fresno, Holland or cayenne) stemmed and chopped
• 5 oz shallots (about 6 of them), peeled and chopped
• 2 garlic cloves, chopped
• 1 piece of 1.5-inch-long ginger, peeled and sliced against the grain
• Optional: 1 piece of 1.5-inch-long galangal (found at many Asian markets), peeled and sliced against the grain
• For the curry:
• *2.5 lbs whole chicken pieces
• 3T peanut or vegetable oil
• 2 cinnamon sticks (4 inches)
• 1 stalk of lemongrass pounded and tied in a knot
• 5 whole fresh or frozen kaffir lime leaves (available at many Asian markets)
• 2 cups unsweetened coconut milk
• 1.25 cups water
• Kosher salt, to taste (optional)
• *It’s recommended to use whole chicken pieces, but they’re disgusting to me, so I use boneless chicken thighs. Using darker meat makes for a more flavorful dish.

Javanese Chicken Curry (Opor Ayam) Nutrition Facts:
• Diet: Low-Carb
• Calories: 280.73
• Fat: 420.90
• Carbs: 18.91
• Protein: 396.77
• Cholesterol: 513.50
• Calcium: 49.13
• Sodium: 293.60

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Rendang Ayam (Spiced Chicken Rendang) Recipes

Ingredients:

• 1 3–4-lb. chicken, cut into 8 pieces by your butcher
• 5 dried chiles de árbol, stemmed and roughly chopped
• 3 shallots, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 stalks lemongrass, tough outer layers removed, interior layers finely chopped
• 1 3″-piece ginger, peeled and thinly sliced crosswise
• 1 2″-piece fresh or frozen turmeric, peeled and thinly sliced, or 1 tbsp. ground turmeric
• 3 tbsp. peanut oil
• 6 cardamom pods, cracked open
• 6 fresh or frozen kaffir lime leaves
• 4 whole star anise
• 2 cinnamon sticks
• 2 ½ cups coconut milk
• 1 tsp. sugar
• Kosher salt, to taste

Instructions:

1. Cut chicken: Cut each breast crosswise into 3 pieces, and halve each thigh, drumstick, and wing piece, discarding wing tips, to produce 18 pieces total; set aside. Combine chiles, shallots, garlic, lemongrass, ginger, turmeric, and 1⁄4 cup water in a small food processor, and process until a smooth paste forms; set spice paste aside.
2. Heat oil in a 12″ nonstick skillet over medium heat; add cardamom, lime leaves, star anise, and cinnamon, and cook, stirring, until fragrant, about 2 minutes. Add spice paste, and cook, stirring often, until caramelized and the oil begins to separate from the paste, 8-10 minutes. Add coconut milk, sugar, and salt, and bring to a boil; reduce heat to medium-low, and cook, stirring, until reduced by a third, about 20 minutes. Add chicken, stirring to coat in sauce, and cook, stirring occasionally, until sauce is the consistency of thick pea soup, about 1 1⁄2-2 hours.
3. Continue to cook, stirring constantly to prevent sauce and chicken from burning, until sauce and chicken turn a dark caramel color and the sauce coats the chicken, about 20 minutes. Discard whole spices before serving.

Rendang Ayam (Spiced Chicken Rendang) • Yield: 6 servings
Ingredients:

• 1 3–4-lb. chicken, cut into 8 pieces by your butcher
• 5 dried chiles de árbol, stemmed and roughly chopped
• 3 shallots, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 stalks lemongrass, tough outer layers removed, interior layers finely chopped
• 1 3″-piece ginger, peeled and thinly sliced crosswise
• 1 2″-piece fresh or frozen turmeric, peeled and thinly sliced, or 1 tbsp. ground turmeric
• 3 tbsp. peanut oil
• 6 cardamom pods, cracked open
• 6 fresh or frozen kaffir lime leaves
• 4 whole star anise
• 2 cinnamon sticks
• 2 ½ cups coconut milk
• 1 tsp. sugar
• Kosher salt, to taste

Rendang Ayam (Spiced Chicken Rendang) Nutrition Facts:
• Diet:
• Calories: 193.91
• Fat: 302.24
• Carbs: 28.04
• Protein: 219.07
• Cholesterol: 269.89
• Calcium: 46.12
• Sodium: 231.72

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Smashed Curried Chickpea Cakes recipes Recipes

Ingredients:

• 1 x 400g can chickpeas, rinsed and drained
• 1 onion, finely diced
• 1 tbsp. grated fresh ginger
• 1 clove garlic crushed
• 1-2 tbsp extra virgin olive oil
• 1 tbsp AYAM curry paste
• 2 egg
• 1 tbsp chopped coriander leaves
• 1 tbsp sunflower seeds
• 1 tbsp brown rice flour, extra for dusting

Instructions:

1. Heat oil in a medium fry-pan, add garlic and cook for 1-2 minutes. Stir in onion and ginger and cook for 3-4 minutes until soft. Take off the heat and set aside. In a bowl, add the chickpeas and mash with a fork, add curry powder, onion mix, eggs, coriander, sunflower seeds and enough brown rice flour to bind. Shape mixture into patties and dust each patties with brown rice flour.
2. Heat oil in a pan and cook patties until golden and crisp or bake in a pre-heated oven for 10 minutes on each side until golden. Serve with salad and a squeeze of lemon.

Smashed Curried Chickpea Cakes recipes • Yield: 5 servings
Ingredients:

• 1 x 400g can chickpeas, rinsed and drained
• 1 onion, finely diced
• 1 tbsp. grated fresh ginger
• 1 clove garlic crushed
• 1-2 tbsp extra virgin olive oil
• 1 tbsp AYAM curry paste
• 2 egg
• 1 tbsp chopped coriander leaves
• 1 tbsp sunflower seeds
• 1 tbsp brown rice flour, extra for dusting

Smashed Curried Chickpea Cakes recipes Nutrition Facts:
• Diet: Balanced
• Calories: 49.46
• Fat: 42.34
• Carbs: 38.47
• Protein: 42.84
• Cholesterol: 107.13
• Calcium: 28.21
• Sodium: 49.81

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chicken Liver Pâté Recipes

Ingredients:

• 8 oz. chicken livers, cleaned
• 4 cups chicken stock
• 2 tbsp. rendered chicken fat or unsalted butter
• ½ medium yellow onion, minced
• 1½ tbsp. cognac or brandy
• 2 hard-boiled eggs
• Kosher salt and freshly ground black pepper, to taste
• Toast points, for serving

Instructions:

1. Bring livers and stock to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low, and cook until just cooked through, about 8 minutes. Drain, reserving 1⁄4 cup cooking liquid; transfer to a food processor. Heat fat in a 10″ skillet over high heat, and add onion; cook until browned, about 4 minutes. Transfer to food processor; add reserved cooking liquid, cognac, eggs, salt, and pepper; purée. Serve with toast.

Chicken Liver Pâté • Yield: 6 servings
Ingredients:

• 8 oz. chicken livers, cleaned
• 4 cups chicken stock
• 2 tbsp. rendered chicken fat or unsalted butter
• ½ medium yellow onion, minced
• 1½ tbsp. cognac or brandy
• 2 hard-boiled eggs
• Kosher salt and freshly ground black pepper, to taste
• Toast points, for serving

Chicken Liver Pâté Nutrition Facts:
• Diet:
• Calories: 57.47
• Fat: 60.29
• Carbs: 19.21
• Protein: 76.80
• Cholesterol: 379.02
• Calcium: 15.89
• Sodium: 135.58

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chicken Scaloppini Recipes

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 large egg white
• 2 teaspoons water
• 1/2 cup Italian-seasoned breadcrumbs
• 2 teaspoons olive oil, divided
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon fresh lemon juice

Chicken Scaloppini • Yield: 4 servings
Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 large egg white
• 2 teaspoons water
• 1/2 cup Italian-seasoned breadcrumbs
• 2 teaspoons olive oil, divided
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon fresh lemon juice

Chicken Scaloppini Nutrition Facts:
• Diet: High-Protein,Low-Carb
• Calories: 58.65
• Fat: 31.22
• Carbs: 14.80
• Protein: 166.97
• Cholesterol: 166.76
• Calcium: 14.01
• Sodium: 38.69

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Avocado Smoothie recipes Recipes

Ingredients:

• 1 large avocado
• 1 can AYAM organic coconut milk light
• 2-4 fresh dates, chopped
• 2 tsp fresh lime juice
• 1 cup ice

Instructions:

1. Combine all ingredients into a high powdered blender and mix until smooth.

Avocado Smoothie recipes • Yield: 2 servings
Ingredients:

• 1 large avocado
• 1 can AYAM organic coconut milk light
• 2-4 fresh dates, chopped
• 2 tsp fresh lime juice
• 1 cup ice

Avocado Smoothie recipes Nutrition Facts:
• Diet: Low-Carb
• Calories: 71.94
• Fat: 127.33
• Carbs: 29.39
• Protein: 14.93
• Cholesterol: 0.00
• Calcium: 16.11
• Sodium: 3.46

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Thai Beef Green Curry Recipes

Ingredients:

• 2 tbsp Extra Virgin Olive Oil (cold pressed)
• 3 tbsp Valcom Green Curry Paste
• 1 lge Onion, sliced
• 500g Round Beef (or other cut) sliced thinly
• 2 cloves Garlic, crushed or chopped
• 250g Fresh or Frozen Mixed Vegetables
• 1 can (270mL) Ayam Coconut Cream
• Salt to taste
• Basil leaves for Garnish

Instructions:

1. Heat oil in wok or saucepan over medium heat
2. Add onions and garlic and cook lightly
3. Add beef and cook till brown
4. Add curry paste and mix through
5. Cook for 2-3 minutes
6. Add vegetables and cook for about 2 minutes
7. Add coconut cream
8. Bring to a simmer for another 5 minutes
9. Top with basil leaves
10. Serve with a bowl of steamed rice
11. Serves 4

Thai Beef Green Curry • Yield: 4 servings
Ingredients:

• 2 tbsp Extra Virgin Olive Oil (cold pressed)
• 3 tbsp Valcom Green Curry Paste
• 1 lge Onion, sliced
• 500g Round Beef (or other cut) sliced thinly
• 2 cloves Garlic, crushed or chopped
• 250g Fresh or Frozen Mixed Vegetables
• 1 can (270mL) Ayam Coconut Cream
• Salt to taste
• Basil leaves for Garnish

Thai Beef Green Curry Nutrition Facts:
• Diet: Low-Carb
• Calories: 104.45
• Fat: 150.15
• Carbs: 24.83
• Protein: 130.73
• Cholesterol: 106.47
• Calcium: 24.36
• Sodium: 119.22

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Thomato Chicken Recipes

Super Tasty Tomato & Chicken Dish. Quick easy & ideal with mashed potato & sweetcorn.

Ingredients:

• 2 chicken breasts
• 2 tsp capers
• 1 large onion
• 6 cherry tomatoes
• 1.5 tsp oregano
• 3 teaspoons of tomato puree
• 1 red pepper
• 1 tin chopped tomatoes
• 5 sun-dried tomatoes
• 1 teaspoon basil
• Salt and pepper to taste
• Olive oil for frying chicken

Instructions:

1. Pan fry the chicken in olive oil, until browned, remove from the pan chop up into chunks for adding later.
2. Chop the onion and red pepper. Lower the heat and add the onion to the remaining oil in the hot pan, as they soften, add the pepper.
3. Add the tinned tomatoes, tomato puree, basil and oregano and let the heat pick back up in the pan.
4. Add the chicken back to the pan and let the heat pick back up. Add the capers, chop and add the sun-dried tomatoes and season to taste.
5. Allow to simmer on a low heat ensuring the chicken is cooked through before serving.
6. SERVING SUGGESTION – with mashed potatoes and a side of warm sweetcorn

Thomato Chicken • Yield: 3 servings
Ingredients:

• 2 chicken breasts
• 2 tsp capers
• 1 large onion
• 6 cherry tomatoes
• 1.5 tsp oregano
• 3 teaspoons of tomato puree
• 1 red pepper
• 1 tin chopped tomatoes
• 5 sun-dried tomatoes
• 1 teaspoon basil
• Salt and pepper to taste
• Olive oil for frying chicken

Thomato Chicken Nutrition Facts:
• Diet: Low-Carb
• Calories: 101.46
• Fat: 174.63
• Carbs: 13.69
• Protein: 79.91
• Cholesterol: 74.24
• Calcium: 21.10
• Sodium: 104.01

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chicken Tetrazzini Recipes

Ingredients:

• 1 (16-oz.) package vermicelli
• 1/2 cup chicken broth
• 4 cups chopped cooked chicken breasts
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 1 (10 3/4-oz.) can cream of celery soup
• 1 (8-oz.) container sour cream
• 1 (6-oz.) jar sliced mushrooms, drained
• 1/2 cup (2 oz.) shredded Parmesan cheese
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 2 cups (8 oz.) shredded Cheddar cheese

Chicken Tetrazzini • Yield: 16 servings
Ingredients:

• 1 (16-oz.) package vermicelli
• 1/2 cup chicken broth
• 4 cups chopped cooked chicken breasts
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 1 (10 3/4-oz.) can cream of celery soup
• 1 (8-oz.) container sour cream
• 1 (6-oz.) jar sliced mushrooms, drained
• 1/2 cup (2 oz.) shredded Parmesan cheese
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 2 cups (8 oz.) shredded Cheddar cheese

Chicken Tetrazzini Nutrition Facts:
• Diet:
• Calories: 238.76
• Fat: 197.38
• Carbs: 135.01
• Protein: 331.41
• Cholesterol: 299.30
• Calcium: 278.05
• Sodium: 287.80

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Mesclun Chicken Soup Recipes

Ingredients:

• 1 qt. low-sodium chicken broth
• 2 teaspoons minced garlic
• 1 cup shredded rotisserie chicken
• 1 cup cooked brown rice
• 1 cup chopped mesclun

Mesclun Chicken Soup • Yield: 4 servings
Ingredients:

• 1 qt. low-sodium chicken broth
• 2 teaspoons minced garlic
• 1 cup shredded rotisserie chicken
• 1 cup cooked brown rice
• 1 cup chopped mesclun

Mesclun Chicken Soup Nutrition Facts:
• Diet:
• Calories: 34.34
• Fat: 28.54
• Carbs: 20.08
• Protein: 50.61
• Cholesterol: 35.00
• Calcium: 9.64
• Sodium: 16.62

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chicken Paprikas Recipes

Ingredients:

• 2 chicken breast halves (about 1 pound), skinned
• 2 chicken drumsticks (about 1/2 pound), skinned
• 2 chicken thighs (about 1/2 pound), skinned
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• Cooking spray
• 2 cups chopped onion
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/2 tablespoons Hungarian sweet paprika
• 2 tablespoons all-purpose flour
• 1 cup low-fat sour cream
• 4 cups cooked medium egg noodles (about 2 3/4 cups uncooked pasta)

Chicken Paprikas • Yield: 4 servings
Ingredients:

• 2 chicken breast halves (about 1 pound), skinned
• 2 chicken drumsticks (about 1/2 pound), skinned
• 2 chicken thighs (about 1/2 pound), skinned
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• Cooking spray
• 2 cups chopped onion
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/2 tablespoons Hungarian sweet paprika
• 2 tablespoons all-purpose flour
• 1 cup low-fat sour cream
• 4 cups cooked medium egg noodles (about 2 3/4 cups uncooked pasta)

Chicken Paprikas Nutrition Facts:
• Diet:
• Calories: 135.26
• Fat: 136.70
• Carbs: 60.78
• Protein: 182.18
• Cholesterol: 242.87
• Calcium: 55.47
• Sodium: 85.74

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Recipe for Ayam Sioh (Chicken in Tamarind Recipes

Simple and easy recipe for Ayam Sioh (Chicken in Tamarind and Coriander Sauce)

Ingredients:

• * 2 tb peanut oil
• * 11/2 lb chicken (i used boneless skinless chicken breast)
• * 9 shallot (pound)
• * 2 tb ground coriander
• * 2 tb bean paste
• * 2 tb tamarind paste
• * 1 tb dark soy sauce
• * 1/2 tb ground white pepper
• * 2 tb sugar (original recipe call for it, i skipped
• sugar)
• * 1/2 cup water

Instructions:

1. Cut the chicken in bite sized pieces
2. Marinate the chicken with coriander and white pepper for 20 minutes
3. Now add all the ingredients to the crockpot
4. Mix and cook on low for 5-6 hours

Recipe for Ayam Sioh (Chicken in Tamarind • Yield: 20 servings
Ingredients:

• * 2 tb peanut oil
• * 11/2 lb chicken (i used boneless skinless chicken breast)
• * 9 shallot (pound)
• * 2 tb ground coriander
• * 2 tb bean paste
• * 2 tb tamarind paste
• * 1 tb dark soy sauce
• * 1/2 tb ground white pepper
• * 2 tb sugar (original recipe call for it, i skipped
• sugar)
• * 1/2 cup water

Recipe for Ayam Sioh (Chicken in Tamarind Nutrition Facts:
• Diet: Low-Carb
• Calories: 314.37
• Fat: 407.19
• Carbs: 52.50
• Protein: 481.31
• Cholesterol: 623.69
• Calcium: 54.24
• Sodium: 164.75

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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