I found this recipe on Facebook… It’s simple and delicious and smells absolutely divine! I’m a bit crook at the moment with a nasty head cold, and the garlic smell wafting through the house was just what I needed.
The recipe calls for chicken breasts. I used thighs instead as I find the breasts a bit dry for my taste. I think next time I will add a little chilli to the mix to zing it up.
Slow-cooked sweet garlic chicken
4-6 chicken breasts
1 cup firmly packed brown sugar
2/3 cup apple cider vinegar
1/4 cup lemon-lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
Freshly ground black pepper
2 tablespoons cornflour
2 tablespoons water
Spray slow cooker pan with oil. Place chicken in the base. Mix together the brown sugar, vinegar, soda, garlic, soy sauce and pepper. Pour over the chicken and cook on high for 4 hours or on low for 6-8 hours. Remove the chicken from the pan – it will fall apart! Pour the sauce into a saucepan and set heat to high. Combine the cornflour and water and mix into the sauce. Bring to the boil and boil for 3-4 mins until the mixture thickens and becomes glossy. Set aside for a couples of minutes then pour over the chicken. Serve with rice or noodles….
I had some leftover rice in the fridge and some vegies that needed to be used up….
Here’s what I came up with!
Mexican Chicken & Rice Pie
500g chicken mince
2 cloves garlic, crushed
2 spring onions, sliced
1 carrot, grated
1 zucchini, grated
1 small can corn kernels
Mexican chilli seasoning
1 can mexican-chilli beans
Grated tasty cheese
Cooked rice (about 1 ½ cups)
Frozen puff pastry, thawed
Brown the mince in a frypan. Add the garlic and cook until fragrant. Add the onion, carrot and zucchini and stir through. Add some mexican seasoning to your preferences and cook for a couple of minutes, stirring to mix through. Add the corn, beans and rice, and cook, stirring, until heated through. Place some grated cheese down the centre of the pastry sheet. Top with mince mixture and roll up to enclose. Place in a pre-heated oven at °200C for about 20mins until pastry is puffed and golden.
I would recommend allowing the mince mixture to cool down before placing onto the pastry – when I tried moving the pie to the oventray, we had a slight explosion of contents!!
I found this recipe in a little freebie book of chicken recipes when I visited Mum
& Dad last weekend. Mum found it in the Lifeline shop. There’s a couple more recipes I grabbed out of it – this is the first trial…
It didn’t turn out very spicy (though it was yummy!) as I didn’t have any chilli powder – I used mild chilli paste instead. I will definately try the chilli powder next time…
Spicy Chicken Pasta
250g boneless chicken, sliced into strips
1 onion, finely diced
1/2 teaspoon curry powder
1/2 teaspoon chilli powder
3 tablespoons plain flour
1/2 teaspoon salt
2 cups milk
Melt butter in a saucepan and cook onion for 3-5 minutes. Add curry & chilli and cook for 30seconds or until fragrant. Stir in flour & salt and cook for 1 min, stirring. Remove from heat and gradually stir in the milk. Return to the heat and cook until sauce boils and thickens. Add chicken and cook for another 3-5 minutes or until chicken is cooked through. Serve over hot cooked pasta.
This is such an easy recipe… Everything goes into a casserole dish and all you need to do is cook the rice to go with it.
You can use drumsticks or wings instead of diced chicken. If you have time, brown the chicken first – it adds a lovely colour to the chicken and gives it a slightly richer flavour…
1 onion, sliced
1 carrot, grated
1 can apricot nectar
1 packet spring vegetable cup of soup (or you could use french onion soup mix instead)
Pop all ingredients into a casserole dish, top with a lid and bake in a preheated moderate oven for about 1 hour. You may need to cook for a bit longer if using whole pieces of chicken to ensure they cook all the way through.
Serve with rice.
How easy is that? This recipe freezes really well.
This is the first time I’ve made these and they turned out pretty well. The beauty of meatballs or rissoles etc is that you don’t really have to stick to a recipe – just get the consistency right and include certain ingredients that bind them together and they will turn out beautifully every time.
When it comes to freezing meatballs, what I usually do is mix them up, then roll into balls (dampen your hands with water before rolling – they will roll so much easier). I then pop them onto a tray lined with baking paper then pop them into the freezer for about half an hour to harden slightly. Then I can pop them into a freezer bag and they won’t stick together in a bit of a gluggy mess. All I have to do before cooking, is take out the amount I want to cook and cook them!
I usually would add some grated onion to meatballs – but I had run out!
500g chicken mince
1 small potato, grated
1/2 carrot, grated
1 clove garlic, chopped
1/2 teaspoon ginger (out of the jar)
1 squirt of chilli paste
1/4 cup hoi sin sauce
salt & pepper
Combine all the ingredients, mixing in enough breadcrumbs to form a mix that will roll into balls. Roll the mixture into balls – I usually use about a big teaspoon full, but you can do larger if you want big meatballs or rissoles. If freezing, pop them onto a tray (as per instructions above). To cook, preheat a pan with some olive oil about 1-2cm deep. Cook meatballs in batches, turning until cooked and the meatballs have turned a lovely dark caramel colour.
What to do with the meatballs? Lots of options of course, limited only by your imagination.
Appetizers with a sweet chilli dipping sauce
You could serve them on a bed of mash drizzled with some chicken gravy
I heated a can of tomato and basil soup, cooked a cake of dried noodles and mixed them in a bowl topped with the chicken meatballs… Very delish!
I had some leftover bbq chook from the night before, and there’s no way I was giving it to the dogs!!!
1 sheet puff pastry
Leftover bbq chicken, chopped
Grated zucchini and carrot
– Cook the grated carrot and zucchini in a frypan with a little oil. Add chicken and cook through. Put a dab of butter and a clove of garlic in a small frypan and cook for a minute. Add some cream and cook until reduced. Stir cream sauce through the chicken mixture. Spoon the mixture onto the pastry and roll over to enclose. Brush with a little milk so it browns when cooked. This goes into a moderate – high oven (about 220) until nicely browned and cooked through.
You could serve this with a salad or some steamed veg…