Recipe of the day

Chicken Paprika::

4 part-boned chicken breasts or 8 thighs
1 heaped tablespoon hot paprika, plus a little extra, to sprinkle
2-3 tablespoons groundnut or other flavourless oil
2 medium onions, chopped
1 dessertspoon plain flour
2 good pinches of cayenne pepper
1 lb (450 g) ripe tomatoes, skinned and chopped or 14 oz (400 g) tinned Italian tomatoes
5 fl oz (150 ml) chicken stock
1 medium green or red pepper, deseeded and cut into small strips
5 fl oz (150 ml) soured cream
salt and freshly milled black pepper
Pre-heat the oven to gas mark 3, 325F (170C).

Directions

1.You will also need a 6 pint (3.5 litre), lidded, deep frying pan or casserole.

2.Begin by heating 2 tablespoons of the oil in the frying pan or casserole and gently frying the chicken joints or thighs to a golden colour, you will probably need to do this in two batches. As the chicken is ready, use a draining spoon to transfer it to a plate, and season it with salt and pepper. In the oil left (add a little more if you need to) fry the onions gently for about 10 minutes to soften. Meanwhile, if you are using fresh tomatoes, you can skin them. To do this, pour boiling water over them and leave them for exactly 1 minute or 15-30 seconds if the tomatoes are small, before draining and slipping off their skins (protect your hands with a cloth if they are too hot). Then chop them.

3.Now stir in the flour, cayenne pepper and paprika into the onions, with a wooden spoon, to soak up the juices before adding the chopped tomatoes. Stir them around a bit, then add the stock. Bring everything up to a simmering point, then return the chicken to the pan or casserole, put the lid on and bake in the oven for 45 minutes. After that, stir in the chopped pepper, replace the lid and cook for a further 30 minutes.

4.Just before serving, spoon the soured cream all over, mixing it in just to give a marbled effect, then sprinkle on a little more paprika.

Recipe of the day

Thai Creamed Coconut Chicken Recipe:

Ingredients

1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
1 level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
10 g fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper

Directions

1.To prepare the chicken, remove the skin and cut the flesh into strips about 2? inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok ?without any fat in it ?and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly ?about 45 seconds ?shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.

2.Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves

10-Minute Chicken and Noodles

Serves: 4
Cooking Time: 10 min
Ingredients
 1 small can chicken broth
 1/2 teaspoon dried basil
 2 cups vegetable combination (carrots, broccoli, cauliflower)
 2 cups uncooked noodles
 2 cups cooked cubed chicken
 1/8 teaspoon pepper
Instructions
1. In medium skillet mix broth, basil, pepper and vegetables. Over medium-high heat, heat to a
boil. Reduce the heat to medium. Cover and cook for 5 minutes.
2. Stir in uncooked noodles. Cover and cook for 5 more minutes or until the noodles are cooked.Add chicken and heat through.

Grilled Chicken Sandwiches with Chipotle Mayonnaise

1/4 cup grated Parmesan cheese
2 tablespoons Old El Paso® taco seasoning mix (from 1 oz package)
4 boneless skinless chicken breasts
4 slices (1/2 oz each) pepper Jack or Monterey Jack cheese
8 Pillsbury® Oven Baked frozen crusty French dinner rolls
1/4 cup chipotle or regular mayonnaise, if desired
8 leaves leaf lettuce
1/4 cup Old El Paso® Thick 'n Chunky salsa




1. Heat gas or charcoal grill. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.
2. Carefully oil grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut, turning once or twice. Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place 4 rolls each in separate foil packets on grill during last 6 to 7 minutes of cook time until hot.
3. Spread mayonnaise on bottom halves of rolls. Top each with lettuce leaf, cheese-topped chicken, salsa and top half of roll.
Broiling Directions: Place chicken on broiler pan; broil 4 to 6 inches from heat, using grilling times above as a guide.
High Altitude (3500-6500 ft): Flatten chicken breasts to approximately 3/4 inch before coating. Grill over medium-low heat 12 to 15 minutes or until juice of chicken is clear, turning once or twice.