Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi : Cheap Chicken Recipes

Tuesday, 14 July 2015

Cheap Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Cheap Chicken Recipes Biography

Source:(Google.com.pk)

Add rich flavor to chicken drumsticks by marinating them in a mixture of coffee, brown sugar, red pepper, cinnamon and chili powder. If you're serving this recipe to the kids, you can just leave out the red pepper.

Ingredients:

1 1/2 cups strongly brewed coffee

1/4 cup salt

3 tablespoons sugar

2 tablespoons chili powder

1/2 teaspoon crushed red pepper

3 cloves garlic, crushed

1 cinnamon stick

8 chicken drumsticks (2 1/2 lb. total).

Preparation:

In a large bowl, stir together 2 cups water, coffee, salt and sugar until salt and sugar are completely dissolved. Stir in chili powder, red pepper, garlic and cinnamon. Add chicken. Top with a small plate, if needed, to keep chicken submerged. Cover and refrigerate for 2 to 4 hours.

Preheat broiler. Lift chicken from brine and place on a broiler pan. (Discard brine.) Broil 4 to 6 inches from heat source until browned, about 10 minutes. Turn chicken pieces and broil until second side is browned, 10 minutes more.

Set oven to 350°F. Move pan to a rack in middle of oven and bake until drumsticks are no longer pink at bone (cut to test), 10 to 15 minutes longer.

Serve hot.Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or brown rice.

Lemon Chicken Stir-Fry

INGREDIENTS:

1 lemon

1/2 cup reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

2 teaspoons cornstarch

1 tablespoon canola oil

1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

10 ounces mushrooms, halved or quartered

1 cup diagonally sliced carrots, (1/4 inch thick)

2 cups snow peas, (6 ounces), stems and strings removed

1 bunch scallions, cut into 1-inch pieces, white and green parts divided

1 tablespoon chopped garlic.

Method:

Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.

Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

NUTRITION

Per serving: 225 calories; 6 g fat (1 g sat, 3 g mono); 63 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 27 g protein; 3 g fiber; 448 mg sodium; 796 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Potassium (23% dv), Iron (15% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 lean meat, 1 fat.

Marinate chicken tenders in a mixture of buttermilk and hot sauce, coat in breadcrumbs, then brown in a skillet for an easy weeknight dinner.

Buttermilk Chicken Tenders

Ingredients:

1/2 cup buttermilk

3/4 teaspoon Tabasco sauce

1 1/3 pounds chicken tenders

3/4 cup all-purpose flour

2 teaspoons kosher salt

1/8 teaspoon cayenne pepper

2 eggs

2 tablespoons water

2 cups bread crumbs

3/4 cup vegetable oil.

Method:

Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.

Preheat oven to 225°F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.

Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.