Tag: chicken

Southern Style Texas Chicken with Dumplings

Southern Style Texas Chicken with Dumplings

by Shailaja Nair ♥ 1 Comment

I had this for the first time in Houston and fell in love with it. Made it in the slow cooker and it came out great. It was a hit with the whole family. I made a potful, planning to use leftovers for lunch the next day, but there was nothing left at the end of dinner.

Ingredients

(Serves 4)

Chicken thighs 2 whole
Celery 2 stalks, chopped
Carrots 2, chopped
Onions 3, cubed
Garlic 5 cloves, peeled and crushed
Bay leaf 1
Basil 10 leaves
Salt to taste
Pepper powder 1 tsp
Red chilli flakes 1 tbsp
Turmeric 1/4 tsp
Italian herbs 1 tsp

For the dumplings:
All-purpose flour 2 cups
Baking soda 1/2 tsp
Salt 1/2 tsp
Butter 3 tbsps
Sparkling water 1/2 cup
Buttermilk 1/2 cup

Method

Put the chicken at the bottom of the slow cooker. Add all the vegetables, herbs and spices. I add a pinch of turmeric as it gives a lovely colour and works as an antiseptic, which is good in today’s pandemic-ridden world.

Let it cook for six hours.

Take the chicken out and shred it. Throw away the bones. I usually save it for my dog.

Cut the butter into the flour, baking soda and salt and mix till it resembles bread crumbs. Add the sparkling water and butter milk and lightly mix to form a dough. Pinch out small lumps of the dough and add to the slow cooker. Cook for 10 minutes. Add the shredded chicken.

Cook for another 10 minutes. Serve hot, garnished with freshly ground pepper. Goes well with rustic bread.

Spanish Chicken Rice

Spanish Chicken Rice

by Shailaja Nair ♥ 1 Comment

I made this for the first time when a friend was visiting from Taiwan and I wanted to make something that I could make in the slow cooker and not have to stand in the kitchen in the hot Indian summer. Instead of using the oven, I use the slow cooker. I don’t use too much oil either. Also, I use a mix of vegetable oil and olive oil so that the dish stays light, but has a lovely flavour.

Ingredients

(Serves 4)

Chicken 6 leg pieces without skin
Chilli flakes 4 tbsps
Oregano dried 8 tbsps
Rice 2 cups
Onion 1 large chopped
Spring onions 2, chopped
Capsicum 2, chopped
Garlic 5 cloves, chopped
Sausages 6, chopped
Tomatoes 2 large, cubed
Olives stuffed with pimento 10
Coriander leaves chopped
Turmeric powder 1/2 tsp
Red chilli powder 2 tsp
Pepper powder 1 tsp
Vegetable oil 3 tbsp
Olive oil 2 tbsp
Salt to taste
Saffron 3 strands
Lemon 2 cut into circles or wedges
Water as needed

Method

Wash the rice and soak it for 15 minutes. I use Basmati rice as the long grained rice retains its shape and gives out a wonderful aroma when cooked.

Wash the chicken and pat dry. Coat with 3 tablespoonfuls of oregano, the chilli flakes and salt.

Take a heavy bottomed pot. I use a cast iron pot like from Le Creuset. Add the oils. I use Sundrop vegetable oil as I find it least greasy. Fry the chicken on high flame to seal in the flavours. Fry each side for about a minute.

Take the chicken out and in the same pan fry the chopped sausages. You can use any sausage for this though I find the Nuremberger sausage adds a lovely herb flavour to the dish.

Add the onions and spring onions and saute for a few minutes. Add the capsicum and garlic. Saute for two minutes.

Drain the soaked rice and add to the pot. Add the rest of the oregano, pepper powder and tomatoes. Add salt. Mix well.

Add 2 cups of water. Add the saffron strands. Arrange the fried chicken legs on top. Cover and cook on a slow fire till the water is completely absorbed and the rice is cooked.

At this stage you can transfer the whole to a slow cooker and cook on Auto.

Once the rice is cooked, add the olives and coriander leaves. Cook for another two minutes on low heat.

Switch off the heat and let the pot stand for five minutes.

Serve hot with dinner rolls and a green salad.


Chicken curry

Chicken curry

by Shailaja Nair ♥ 1 Comment

This is a mild curry with the chicken marinated in yoghurt and spices overnight which tenderises the meat and makes it flavourful and succulent.

Chicken curry made with the meat marinated in yoghurt and spices with the subtle taste of kasoori methi

Ingredients

(Serves 3)

Chicken 500 g, cut into pieces large enough for curry
Yoghurt 1 cup
Turmeric 1 tsp
Red chilli powder 2 tsp
Pepper powder 1 tsp
Kasoori methi 2 tsp
Salt to taste
Chicken masala 1 tsp
Onion 1 medium, sliced
Tomatoes 2 medium, chopped
Green chillies 2, slit
Potatoes 2 medium, peeled and cubed
Water as needed
Oil 2 tbsp

Method

Marinate the chicken in yodhurt, turmeric powder, red chilli powder, pepper powder and salt and refrigerate for at least one hour.

Heat oil in deep frying pan and add the onions. Fry till they become translucent. Add the marinated chicken pieces. Fry for a couple of minutes. Add the tomatoes and chicken masala. I use the Eastern brand of chicken masala, which is available at most supermarkets now. This has a rich flavour, but is not too spicy. Add the potaoes and the kasoori methi. As soon as you add the kasoori methi, a lovely frangrance rises from the dish. Add enough water to cover the chicken. Cover and cook on high flame till the water begins to boil. Turn dowm the flame, cover and cook till the chicken is done. Test with a fork.

Serve with rice, roti or any kind of bread.