Chipotle Chicken
To make the Chipotle Burrito or Burrito bowl. I use the chicken and the beef. Here is the recipe for the Chipotle Chicken.
Tag: Chicken
Roti Chicken Curry Massala
Roti is a Surinam/Hindu dish. If you don’t want to make the bread you can use Naan bread. The roti massala consists of round bread with filling. The bread is made from flour. The filling consists of meat , potatoes and vegetables . The appropriate vegetables for roti massala is green beans, eggplant, endive or dhal (yellow peas).
I got this recipe from one of my favorite cookbooks” Surinaams koken”.
Chicken Pot Pie
Forget those frozen Chicken pot pies. Making them yourself is not that hard. Before you know it you be making on a regular base.
Ingredients
- 4 tablespoons butter
- ¼ cup onion, chopped
- ¼ cup celery, chopped
- ¼ cup carrot, chopped
- 2 tbsp flour
- 2½ cups milk
- 1 tbsp “Better Than Bullion” chicken base
- 2 cups chicken, cooked and shredded
- ½ cup frozen peas
- ¼ tsp white pepper
- ½ teaspoon thyme
- 1 sheet frozen puff pastry
- 1 egg, beaten slightly with a fork
Instructions
- Let the puff pastry thaw, so it’s easy to unfold.
- Preheat oven to 400 degrees. Melt the butter over medium heat add the onion, celery, carrot and salt. When the vegetables are translucent add the flour and cook for about 2 minutes. Whisk in the milk.
- Add 1 tsp better then bouillon, add the thyme and white pepper. Bring to a boil. Turn heat to low then add the chicken and peas. I forgot to make a pic adding the peas 😉
- Pour chicken mixture into a 9 x 9 baking dish. Cut puff pastry into 12 equal strips. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of the puff pastry. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color. Cool for 5 minutes before serving.
Ingredients
- 4 tablespoons butter
- 1/4 cup onion chopped
- 1/4 cup celery chopped
- 1/4 cup carrot chopped
- 2 tbsp flour
- 2 1/2 cups milk
- 1 teaspoon "Better Than Bullion" chicken base
- 2 cups chicken cooked and shredded
- 1/2 cup frozen peas
- 1/4 tsp white pepper
- 1/2 teaspoon thyme
- 1 sheet frozen puff pastry
- 1 egg beaten slightly with a fork
Instructions
- Preheat oven to 400 degrees. Let the puff pastry thaw, so it's easy to unfold.
- Melt the butter over medium heat add the onion, celery, carrot and salt. When the vegetables are translucent add the flour and cook for about 2 minutes. Whisk in the milk add 1 tsp better then bouillon. Bring to a boil. Turn heat to low then add the chicken and peas.
- Pour chicken mixture into a 9 x 9 baking dish.
- Cut puff pastry into 12 equal strips.
- Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
- Using a pastry brush, brush egg onto the top of the puff pastry.
- Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.
- Cool for 5 minutes before serving.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Curried Chicken Salad with Peach Chutney
I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn’t have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn’t use almonds I used pecans. When you make it, it will even taste better the next day.
Chicken Curry Ragout
Chicken Curry Ragout was and still is one of my favorite child hood dishes. It’s easy to make, you can eat it on rice or puff pastry. Either way it’s delicious.