Chicken with Mushrooms in Brown Sauce

I have made this Chinese-inspired chicken dish a few years ago and both hubby and I loved it. It such a flavorful dish that will satisfy anyone's palate especially those who love Chinese food. For some reason, I have forgotten about this recipe. I remembered it when I was browsing my online photo album and the photo of the dish suddenly appeared. I can now recall why I haven't shared this dish yet here. The first time I made it, though it was already great - we were missing a few ingredients that would make it even better.

Spinach and Ricotta Stuffed Chicken Breasts

Chicken and bacon, you simply can't go wrong with this delicious combination! But how about adding spinach and ricotta cheese to the mix? Even better, I'd say and this dish has it all! Stuffed with a delicious spinach and ricotta filling and then wrapped in bacon for extra flavor, these perfectly baked, moist and succulent chicken breasts are simply mouth-wateringly good! Are you hungry yet?

Creamy Chicken Sopas (Filipino Chicken Macaroni Soup)

I have so many sweet memories of this Creamy Chicken Sopas that my mom always made, perhaps at least once a week. My siblings and I often requested for this and our mom always readily acceded.  We have eaten this for breakfast, lunch, dinner and yes, even as a snack. There's just something so comforting about a creamy soup. This is even more craved for during the monsoon season when it rains all over the archipelago much like we crave for Champorado when it's cold and gloomy. For flavoring, I add a little patis/fish sauce to the broth. For me that's the one that gives it that special flavor. There are so many versions of chicken macaroni soup but add some patis (fish sauce) and you truly make it extra special!

Garlic and Thyme Roasted Chicken with Courgettes (Zucchini)

We went to England in 2010 and stayed with my hubby's very good friend, Robin, while in London. His wife was away visiting her family abroad at that time so he was left in-charge of taking care of us and feeding us. Wow, I was almost afraid for him - not that we are difficult guests (LOL) but just because I didn't want him to make a fuss or to be intimidated with our presence.

Chicken Afritada

Much like the other Filipino classic dishes namely Adobo, Pansit, and Menudo - the Afritada is also quite popular and is often served at birthdays, weddings and other gatherings. Much like Menudo, Mechado and Kaldereta, Afritada is highly influenced by the "estofado" or Spanish stew.

Pollo al Ajillo (Chicken with Garlic)

This Chicken dish needs no elaboration. Chicken with Garlic, you can already imagine how flavorful it would be....add to the mix, extra-virgin olive oil and some dry sherry...how can you go wrong?

Sweet and Spicy Shrimp and Zucchini Stir-Fry

In Asian cooking, we like our food to have layers of flavors. It's not enough for it to be just plain salty or savory or even sweet. It's got to be more than that. It has to be a little sweet, a little spicy, quite tangy....a combination of flavors that will excite one's palate - delicious complexity in other words.

The Classic Pork or Chicken Adobo

If there is a dish that the Philippines is known for it's got to be Adobo. While the word "Adobo"  certainly has Spanish origins (the Philippines has been colonized by Spain for nearly 400 years), this particular cooking method and dish is indigenous to the Philippines.

Easy Thai Red Chicken Curry

My husband is on quite a restrictive diet at the moment so we try to avoid big food groups such as dairy, wheat, soy, some nuts and anything fermented that may negatively impact his health. So, it has been quite a challenge to cook sometimes. I have to be creative so he can still enjoy his food despite all the restrictions. Thankfully, I can still make for him his ultimate favorite food - Chicken Curry!

Coconut Chicken Strips

In a previous post, I mentioned that a friend of mine invited me to her house for a Demarle food demonstration. There she showcased the lovely products from Demarle and prepared for us some really delicious meals from appetizers to desserts. Not only was I impressed with the Demarle products but with the food that she made.

Chicken, Cashew and Tarragon Stir-fry (with Bacon)

  

When we visit my in-laws in England, my husband never fails to request his mom to cook this dish. He said that this is one of his favorite food. Having tasted it a few times, I do agree it's a wonderful dish - simple to prepare yet fabulously delicious. I particularly love the crunch that the cashews bring and the flavor that the tarragon imparts to the chicken.

I would have tried to cook this a long time ago if I had the recipe. I don't know why I haven't asked for it. Unfortunately, when my husband was craving this dish for dinner it was  a little too late to call England so I had to make this based on how my hubby remembers it was done.

When we were eating the dish, he suddenly remembered that he forgot to tell me an important ingredient of the dish ---- bacon! How can anyone forget bacon? It's a good thing that when  he mentioned that the chicken was stir-fried --- butter and garlic came to mind. So, it still came out good. The next time I made it for sure bacon was added. If you don't fancy bacon you can just leave it out. 

Ingredients

A little olive oil (1 tsp or if using a non-stick pan, a little spray on the pan will do)
3 tbsp butter or 3-4 bacon strips, chopped 
2 cloves garlic, crushed
1 lb chicken breasts (2 large ones), chopped in bite-size pieces
Salt and pepper
4-6 tbsp fresh tarragon, chopped (we love tarragon so we  use a lot of it but it has a strong aniseed-like flavor so adjust to taste!)
1/2 cup roasted cashew nuts (whole or in pieces)

Procedure

Melt the butter in a little oil in a large skillet or frying pan. If you prefer, use bacon instead. Cook the bacon until it turns brown and renders its fat. Sauté the garlic and let it sizzle for a few seconds (not more than a minute to prevent browning). Once the garlic has flavored the butter/bacon fat and oil, you may opt to remove it from the pan but if you love garlic, let it stay!

Raise the heat to medium high and then add the chicken pieces. Season with salt and pepper.  

Stir-fry for about 2-3 minutes or until the chicken has changed its color and is starting to brown a little on its sides.

Stir in the cashew nuts and the tarragon leaves. Cook for another minute or just until chicken is tender.                                                                                       

Garnish with a little more tarragon on top. Serve immediately.

Have it with green veggies on the side. Broccoli perfectly pairs with it.

Chicken Breasts in Paprika Sauce

It was Mother's Day yesterday, so I decided to give my family a treat (I know, shouldn't it be the other way around?) :-) Well, our family day out is usually on a Monday and Sunday is the Lord's Day, so I didn't really mind waiting till the next day.

Anyway, I decided to cook them something French --- just to try something new. Chicken Breasts in Paprika Sauce - Supremes de Volaille Hongroise. Easier to say it in English, if you ask me. Also, it was an easy dish to prepare yet it looks quite elegant too.

Well, it was the rice that accompanied the chicken that sealed the deal. Am glad my British husband did not complain that I was giving him French food. He did suggest that perhaps next time I should try to use the hot paprika to give the dish a bit of a kick!
You see my hubby loves anything spicy but just like the French I only used the mild/sweet paprika for this one.   

So, depending on your taste preference, you can use either the sweet or spicy paprika. Either way, I think it's a winner, especially if it is eaten with rice!  





Ingredients

2 tbsp butter, divided

1 small onion, chopped

2 tsp paprika (sweet or spicy, whatever you fancy)
Salt, to taste
1/4 cup dry white wine
1 cup Velouté Sauce (click here for recipe)
1 tbsp oil
1 lb chicken breast (about 2),  skinned, boned and halved
1/3-1/2 cup heavy cream

Procedure


Melt 1 tbsp of the butter in a small saucepan. I usually add just about a teaspoon of oil, to prevent the butter from burning/browning.
Add the onion. Season with the paprika and salt and cook until onion is soft about 5 mins.

Add the white wine.  Increase the heat, reduce the wine to about half. Once reduced, lower the heat.

Stir in the velouté sauce. Cook until heated up and everything is fully incorporated.

Set aside and keep warm.

Season the chicken halves with salt and  additional paprika.

Melt the remaining 1 tbsp of butter with the oil in a large frying pan. When hot, sauté the chicken in the pan for  about 3 minutes per side, or until springy when pressed.

Transfer the breasts to a serving plate. Deglaze the pan with the heavy cream.

Pour in the velouté sauce mixed with the onions. Cook until heated through.

 Pour the sauce over the chicken and serve with steamed rice and green veggies.

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