Leigh

Garlic butter chicken on rice

Posted on by Leigh

Garlic butter chicken on rice

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 576kcal

Ingredients

Garlic Butter Chicken

  • 500 g chicken breasts boneless and skinless cut into bite-sized pieces
  • 3 garlic cloves minced
  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 tsp dried origanum
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 cup chicken broth
  • 2 tbsp fresh parsley chopped (for garnish)
  • salt to taste
  • pepper to taste

Rice

  • 1 cup long-grain white rice
  • 2 cup water
  • salt to taste

Instructions

Start by preparing the rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a medium-sized saucepan, bring 2 cups of water to a boil.
  • Add a pinch of salt and the rinsed rice to the boiling water.
  • Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set it aside.

While the rice is cooking, prepare the Garlic Butter Chicken:

  • Season the chicken pieces with salt, pepper, dried oregano, dried thyme, and paprika.
  • In a large skillet or frying pan, heat the olive oil over medium-high heat.
  • Add the seasoned chicken pieces and cook until they are browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
  • In the same pan, add the minced garlic and cook for about 1 minute until fragrant.
  • Add the butter to the pan and let it melt, stirring to combine with the garlic.
  • Pour in the chicken broth and bring it to a simmer. Allow it to cook for a few minutes to reduce slightly.
  • Return the cooked chicken to the pan and stir to coat it with the garlic butter sauce. Cook for an additional 2-3 minutes until everything is heated through.
  • To serve, scoop a portion of cooked rice onto each plate and top it with the Garlic Butter Chicken.
  • Garnish with chopped fresh parsley.
    Your Garlic Butter Chicken on Rice is ready to enjoy! Adjust the seasoning and garnish to your taste.
Nutrition Facts
Garlic butter chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
576
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
13
g
Cholesterol
 
121
mg
40
%
Sodium
 
215
mg
9
%
Potassium
 
335
mg
10
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
0.3
g
0
%
Protein
 
27
g
54
%
Vitamin A
 
919
IU
18
%
Vitamin C
 
6
mg
7
%
Calcium
 
48
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Buffalo grilled chicken with cucumber salad

Posted on by Leigh

Buffalo grilled chicken with cucumber salad

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 525kcal

Ingredients

Buffalo Grilled Chicken

  • 4 chicken breasts boneless and skinless
  • 1/2 cup buffalo sauce (you can use store-bought or make your own)
  • cooking oil
  • salt to taste
  • pepper to taste

Cucumber Salad

  • 2 cucumbers thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill thinly sliced
  • 1/4 cup feta cheese crumbled (optional)
  • 1/4 cup plain Greek yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Instructions

Start by marinating the chicken:

  • Season the chicken breasts with salt and pepper.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the buffalo sauce over them.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes (or longer for more flavor).

While the chicken is marinating, prepare the cucumber salad:

  • In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
  • In a separate small bowl, whisk together the Greek yogurt, lemon juice, and olive oil.
  • Pour the yogurt dressing over the cucumber mixture and toss everything together.
  • Season the salad with salt and pepper to taste.
  • If desired, sprinkle crumbled feta cheese on top.
  • Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
  • Grill the marinated chicken breasts for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
  • Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  • Serve the buffalo grilled chicken hot with the refreshing cucumber salad on the side.
    You can also serve this dish with some crusty bread or rice if you prefer a heartier meal. Enjoy your buffalo grilled chicken with cucumber salad!
Nutrition Facts
Buffalo grilled chicken with cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
525
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
16
g
Cholesterol
 
160
mg
53
%
Sodium
 
1237
mg
54
%
Potassium
 
639
mg
18
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
41
g
82
%
Vitamin A
 
679
IU
14
%
Vitamin C
 
15
mg
18
%
Calcium
 
119
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon butter chicken

Posted on by Leigh

Lemon butter chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 767kcal

Ingredients

  • 4 chicken breasts boneless and skinless2
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp dried origanum
  • 4 tbsp lemon juice
  • 1 tsp lemon zest
  • 50 g unsalted butter
  • salt to taste
  • pepper to taste

Rice

  • 1 cup long-grain white rice
  • 2 cups water
  • salt to taste

Garnish

  • fresh parsley
  • lemon wedges

Instructions

Start by cooking the rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a saucepan, combine the rinsed rice, water, and a pinch of salt.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

While the rice is cooking, prepare the chicken:

  • Season both sides of the chicken breasts with salt, pepper, dried thyme, and dried origanum (oregano).
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until they are cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of your chicken breasts.
  • Remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
  • Add the lemon juice and lemon zest to the skillet. Scrape up any browned bits from the bottom of the pan.
  • Reduce the heat to low, and add the unsalted butter to the skillet. Stir until the butter is melted and the sauce is well combined. Simmer for a couple of minutes to thicken the sauce slightly.
  • Return the cooked chicken to the skillet and spoon some of the lemon butter sauce over the chicken.
  • Serve the lemon butter chicken over the cooked rice, drizzle with more sauce, and garnish with fresh chopped parsley and lemon slices.
    Enjoy your delicious Lemon Butter Chicken on Rice with metric measurements!
Nutrition Facts
Lemon butter chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
767
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
20
g
Cholesterol
 
177
mg
59
%
Sodium
 
151
mg
7
%
Potassium
 
462
mg
13
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
0.5
g
1
%
Protein
 
41
g
82
%
Vitamin A
 
603
IU
12
%
Vitamin C
 
10
mg
12
%
Calcium
 
52
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Orange chicken meatballs and broccoli

Posted on by Leigh

Orange chicken meatballs and broccoli

Print Pin Rate
Course: Supper
Servings: 4 people
Calories: 494kcal

Ingredients

Chicken Meatballs

  • 500 g ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ginger minced
  • 1 egg
  • 1 tbsp soy sauce
  • salt to taste
  • pepper to taste

Orange Sauce

  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp cornstarch
  • 1 tsp orange zest

Broccoli

  • 300 g broccoli florets
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Serving

  • 250 g cooked rice

Instructions

  • Preheat your oven to 200°C (392°F).
  • In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped onion, minced garlic, minced ginger, egg, soy sauce, salt, and pepper. Mix until well combined.
  • Shape the chicken mixture into meatballs, about 1-2 tablespoons each, and place them on a baking sheet lined with parchment paper.
  • Bake the chicken meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown.
  • While the meatballs are baking, prepare the orange sauce. In a saucepan, combine the orange juice, soy sauce, honey, cornstarch, and orange zest. Cook over medium heat, stirring constantly, until the sauce thickens. Set aside.
  • Steam or blanch the broccoli florets until they are tender, about 3-5 minutes. Drain them and then sauté them in olive oil until slightly caramelized. Season with salt and pepper.
  • To serve, place a portion of cooked rice on each plate, top with the baked chicken meatballs, and drizzle the orange sauce over the meatballs. Arrange the sautéed broccoli on the side.
  • Garnish with extra orange zest or sliced green onions if desired.
    Enjoy your delicious orange chicken meatballs and broccoli on rice!
Nutrition Facts
Orange chicken meatballs and broccoli
Serving Size
 
1 Serving
Amount per Serving
Calories
494
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
148
mg
49
%
Sodium
 
1333
mg
58
%
Potassium
 
1092
mg
31
%
Carbohydrates
 
50
g
17
%
Fiber
 
3
g
13
%
Sugar
 
15
g
17
%
Protein
 
31
g
62
%
Vitamin A
 
595
IU
12
%
Vitamin C
 
85
mg
103
%
Calcium
 
96
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sticky chicken wings with pineapple spice sauce

Posted on by Leigh

Sticky chicken wings with pineapple spice sauce

Print Pin Rate
Course: Supper
Prep Time: 3 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Servings: 4 people
Calories: 474kcal

Ingredients

Chicken Wings

  • 800 g chicken wings
  • 120 g all-purpose flour for dredging
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Pineapple Spice Sauce

  • 240 ml canned pineapple chunks with juice
  • 120 ml pineapple juice
  • 60 ml ketchup
  • 60 g brown sugar
  • 1/2 tsp soy sauce (optional, for added flavor)

Instructions

  • Start by preparing the chicken wings. Pat them dry with paper towels and season with salt and pepper.
  • In a shallow bowl or plate, dredge the chicken wings in the all-purpose flour, making sure they are coated evenly.
  • In a deep frying pan or skillet, heat vegetable oil over medium-high heat. You'll need enough oil to submerge the chicken wings.
  • Carefully place the chicken wings in the hot oil and fry until they are golden brown and crispy, about 10-12 minutes. Ensure the chicken is cooked through, with an internal temperature of 75°C (165°F). Remove the wings and place them on a paper towel-lined plate to drain excess oil.
  • In a separate saucepan, combine the canned pineapple chunks (with juice), pineapple juice, ketchup, brown sugar, and soy sauce (if using). Stir the mixture well.
  • Bring the pineapple spice sauce to a simmer over medium heat. Cook, stirring frequently, until the sauce thickens and becomes sticky, which should take about 10-15 minutes.
  • Once the sauce has thickened, remove it from the heat.
  • In a large bowl, toss the fried chicken wings with the pineapple spice sauce until they are well coated.
  • Serve your sticky chicken wings with pineapple spice sauce hot, garnished with extra pineapple chunks if desired.
    Enjoy your delicious sticky chicken wings with the sweet and spicy pineapple sauce!
Nutrition Facts
Sticky chicken wings with pineapple spice sauce
Serving Size
 
1 Serving
Amount per Serving
Calories
474
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7
g
Cholesterol
 
83
mg
28
%
Sodium
 
265
mg
12
%
Potassium
 
378
mg
11
%
Carbohydrates
 
55
g
18
%
Fiber
 
2
g
8
%
Sugar
 
29
g
32
%
Protein
 
24
g
48
%
Vitamin A
 
268
IU
5
%
Vitamin C
 
10
mg
12
%
Calcium
 
46
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour chicken

Posted on by Leigh

Sweet and sour chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 579kcal

Ingredients

Sweet and Sour Sauce

  • 250 g sugar
  • 125 g white vinegar
  • 125 g water
  • 4 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp cornstarch
  • 4 tbsp cold water

Chicken

  • 500 g chicken breasts skinless and boneless, cut into bite-sized pieces
  • 4 tbsp cornstarch
  • 2 large eggs
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Serving

  • 300 g cooked rice

Instructions

Make the Sweet and Sour Sauce:

  • In a saucepan, combine the sugar, white vinegar, 125ml of water, soy sauce, and tomato ketchup. Stir well.
  • In a small bowl, mix the cornstarch and 60ml of cold water until smooth.
  • Heat the saucepan over medium heat, and when it begins to simmer, slowly pour in the cornstarch mixture while stirring continuously.
  • Keep stirring until the sauce thickens and becomes glossy. Remove it from heat and set aside.

Prepare the Chicken:

  • In a shallow bowl, season the chicken pieces with salt and pepper.
  • Place the cornstarch in another shallow bowl.
  • Dip each chicken piece into the beaten eggs, allowing any excess to drip off.
  • Coat the chicken pieces with the cornstarch, ensuring they are evenly coated.

Fry the Chicken:

  • Heat vegetable oil in a deep frying pan or wok over medium-high heat.
  • Carefully add the coated chicken pieces to the hot oil, a few at a time, to avoid overcrowding.
  • Fry the chicken until it's golden brown and crispy, which usually takes about 5-7 minutes.
  • Use a slotted spoon to remove the fried chicken pieces and place them on paper towels to drain excess oil.

Assemble the Dish:

  • Reheat the sweet and sour sauce over low heat if it has cooled.
  • Pour the sauce over the fried chicken pieces in the pan or wok and gently stir to coat the chicken with the sauce.
  • Simmer for a few minutes until the chicken is heated through and the sauce thickens further.

Serve:

  • Divide the cooked rice among serving plates.
  • Top the rice with the sweet and sour chicken.
  • Garnish with sliced green onions or sesame seeds if desired.
  • Serve hot and enjoy your homemade sweet and sour chicken on rice!
    Feel free to adjust the sweetness or sourness of the sauce to your liking by adding more sugar or vinegar as needed. Enjoy your meal!
Nutrition Facts
Sweet and sour chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
579
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
173
mg
58
%
Sodium
 
1275
mg
55
%
Potassium
 
586
mg
17
%
Carbohydrates
 
96
g
32
%
Fiber
 
1
g
4
%
Sugar
 
64
g
71
%
Protein
 
34
g
68
%
Vitamin A
 
212
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Crispy mustard chicken and mash

Posted on by Leigh

Crispy mustard chicken and mash

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 46 minutes
Total Time: 1 hour 1 minute
Servings: 4 people
Calories: 820kcal

Ingredients

For the Crispy Mustard Chicken

  • 4 chicken fillets
  • 2 tbsp Dijon mustard
  • 2 tbsp wholegrain mustard
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp paprika
  • salt to taste
  • ground pepper to taste
  • cooking oil for frying

For the Mashed Potatoes

  • 4 large potatoes peeled and diced
  • 1/2 cup milk
  • 50 g butter
  • salt to taste
  • ground pepper to taste

Instructions

For the Crispy Mustard Chicken

  • Preheat your oven to 180°C (350°F).
  • In a bowl, mix together the Dijon mustard and wholegrain mustard.
  • In a separate bowl, combine the breadcrumbs, grated Parmesan cheese, paprika, salt, and black pepper.
  • Dip each chicken breast into the mustard mixture, making sure to coat both sides evenly.
  • Press the chicken into the breadcrumb mixture, ensuring it's well coated with the breadcrumb mixture on both sides.
  • Heat some cooking oil in a large ovenproof skillet or frying pan over medium-high heat. Once hot, add the chicken breasts and cook for about 2-3 minutes on each side until they are golden brown.
  • Transfer the skillet to the preheated oven and bake for an additional 20 minutes or until the chicken is cooked through and has reached an internal temperature of 75°C (165°F).

For the Mashed Potatoes

  • While the chicken is baking, place the diced potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, which should take about 15-20 minutes.
  • Drain the potatoes and return them to the pot.
  • Add the milk and butter to the potatoes. Use a potato masher or a hand mixer to mash the potatoes until they are smooth and creamy. Season with salt and white pepper to taste.
  • Serve the crispy mustard chicken alongside a generous portion of mashed potatoes. You can also add some steamed vegetables or a side salad for a complete meal. Enjoy!
Nutrition Facts
Crispy mustard chicken and mash
Serving Size
 
1 Serving
Amount per Serving
Calories
820
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
12
g
Cholesterol
 
153
mg
51
%
Sodium
 
809
mg
35
%
Potassium
 
1951
mg
56
%
Carbohydrates
 
90
g
30
%
Fiber
 
10
g
42
%
Sugar
 
6
g
7
%
Protein
 
35
g
70
%
Vitamin A
 
835
IU
17
%
Vitamin C
 
73
mg
88
%
Calcium
 
276
mg
28
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken Piccata

Posted on by Leigh

Chicken Piccata

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 577kcal

Ingredients

For the Chicken

  • 4 chicken breasts boneless, skinless
  • 150 g all-purpose flour
  • salt to taste
  • ground pepper to taste
  • 30 g butter
  • 30 ml olive oil

For the Piccata Sauce

  • 120 ml chicken broth
  • 60 ml fresh lemon juice
  • 60 ml white wine (optional)
  • 2 garlic cloves minced
  • 30 g capers
  • 30g fresh parsley chopped
  • 30g butter
  • salt to taste
  • ground pepper to taste

Instructions

  • Place each chicken breast between plastic wrap or parchment paper and gently pound them to an even thickness, about 1.5 cm thick.
  • In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
  • In a large skillet or frying pan, heat the butter and olive oil over medium-high heat.
  • Add the chicken breasts and cook for about 3-4 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant.
  • Pour in the white wine (if using) and let it simmer for a minute or two to reduce slightly.
  • Add the chicken broth and lemon juice to the skillet. Bring the mixture to a simmer and cook for about 5 minutes, allowing it to reduce and thicken slightly.
  • Stir in the capers, chopped parsley, and butter. Cook for an additional 2-3 minutes, stirring until the sauce thickens further and the butter is fully incorporated. Season with salt and pepper to taste.
  • Return the cooked chicken breasts to the skillet, coating them with the piccata sauce. Cook for another 2-3 minutes to heat the chicken through.
  • Serve hot, garnished with additional chopped parsley if desired.
    Enjoy your delicious Chicken Piccata with a tangy lemon-caper sauce!
Nutrition Facts
Chicken Piccata
Serving Size
 
1 Serving
Amount per Serving
Calories
577
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
177
mg
59
%
Sodium
 
684
mg
30
%
Potassium
 
958
mg
27
%
Carbohydrates
 
31
g
10
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
53
g
106
%
Vitamin A
 
1086
IU
22
%
Vitamin C
 
20
mg
24
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cajun Chicken penne pasta

Posted on by Leigh

Cajun Chicken penne pasta

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Servings: 4 people
Calories: 485kcal

Ingredients

For the Cajun seasoning

  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (adjust to your preferred spice level)
  • 1 tsp salt
  • 1/2 tsp black pepper

For the chicken and pasta

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 garlic cloves minced
  • 250 ml heavy cream
  • 200 g diced tomatoes (canned or fresh)
  • 1 chicken stock cube
  • 150 g grated Parmesan cheese
  • salt to taste
  • ground pepper to taste
  • fresh parsley (optional)

Instructions

  • In a small bowl, combine all the Cajun seasoning ingredients and mix well.
  • Season the chicken pieces with 2-3 tablespoons of the Cajun seasoning mixture. Make sure the chicken is well coated. Set aside for at least 10 minutes to marinate.
  • Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
  • Heat the olive oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces and cook until they are browned and cooked through, about 4-5 minutes per side. Remove the chicken from the pan and set it aside.
  • In the same pan, add the chopped onions and bell peppers. Sauté until they become soft and slightly caramelized, about 3-4 minutes.
  • Add the minced garlic and cook for another 30 seconds to 1 minute until fragrant.
  • Stir in the diced tomatoes, heavy cream, and chicken bouillon. Bring the mixture to a simmer and let it cook for about 2-3 minutes.
  • Reduce the heat to low and return the cooked chicken to the pan. Allow the mixture to simmer for an additional 2-3 minutes to heat the chicken through.
  • Stir in the grated Parmesan cheese and cook until the sauce thickens and the cheese is melted and creamy.
  • Season with salt and pepper to taste.
  • Add the cooked penne pasta to the sauce and toss everything together until the pasta is well coated with the creamy Cajun sauce.
  • Garnish with chopped fresh parsley.
  • Serve the Cajun Chicken Penne Pasta hot, and enjoy your delicious meal!
Nutrition Facts
Cajun Chicken penne pasta
Serving Size
 
1 Serving
Amount per Serving
Calories
485
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
21
g
131
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
104
mg
35
%
Sodium
 
1512
mg
66
%
Potassium
 
449
mg
13
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
15
g
30
%
Vitamin A
 
3080
IU
62
%
Vitamin C
 
70
mg
85
%
Calcium
 
426
mg
43
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Butter chicken on rice recipe

Posted on by Leigh

Butter chicken on rice

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Servings: 4 people
Calories: 768kcal

Ingredients

For the Chicken Marinade

  • 500 g boneless chicken cut into bite-sized pieces
  • 150 g plain yogurt
  • 2 tbsp lemon juice
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • salt to taste
  • ground pepper to taste

For the Butter Chicken Sauce

  • 50 g butter
  • 1 onion finely chopped
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp paprika (adjust to taste)
  • 400 g tomato puree
  • 100 ml heavy cream
  • salt to taste
  • ground pepper to taste
  • Sugar to taste (optional)
  • 250 g rice

Instructions

  • In a mixing bowl, combine all the marinade ingredients: yogurt, lemon juice, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well.
  • Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or longer for best results.
  • While the chicken is marinating, you can start preparing the sauce. In a large skillet or pan, melt the butter over medium heat.
  • Add the chopped onions and sauté until they become translucent and slightly browned.
  • Add the ginger and garlic paste to the onions and sauté for another 2-3 minutes until the raw smell disappears.
  • Stir in the cumin powder, coriander powder, and paprika or Kashmiri red chili powder. Cook for a minute or two until the spices are fragrant.
  • Pour in the tomato puree and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from it.
  • Reduce the heat to low and add the marinated chicken along with its marinade to the sauce. Cook for about 10-15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
  • Pour in the heavy cream, and stir well to combine. If you prefer a slightly sweeter taste, you can add a pinch of sugar at this stage. Adjust salt and spice levels according to your taste.
  • Simmer the butter chicken for an additional 5-7 minutes on low heat, allowing the flavors to meld together.
  • Once the butter chicken is ready, serve it hot over cooked rice.
  • Garnish with fresh coriander leaves before serving.
    Enjoy your homemade butter chicken with rice!
Nutrition Facts
Butter chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
768
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
14
g
Cholesterol
 
183
mg
61
%
Sodium
 
245
mg
11
%
Potassium
 
959
mg
27
%
Carbohydrates
 
68
g
23
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
30
g
60
%
Vitamin A
 
1735
IU
35
%
Vitamin C
 
17
mg
21
%
Calcium
 
136
mg
14
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.