Rotisserie Chicken Chili With Hominy and Chiles Recipe

Rotisserie Chicken Chili With Hominy and Chiles Recipe

INGREDIENTS:

• 2 store-bought roast chickens, meat picked from bones and
• 2 quarts chicken broth
• 6 tablespoons vegetable oil
• 1/4 cup ground cumin
• 4 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 2 large onions, cut into medium dice
• 2 (4 ounce) jars diced mild green chiles
• 2 (20 ounce) cans hominy, or equal quantity of canned white beans, 
• sum garlic cloves, minced
• 2 cups frozen corn, preferably shoepeg
• sour cream
• cilantro or scallions
• lime wedges
• green hot sauce

DIRECTIONS:

1. Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.

2. Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.

3. Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.

4. Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce. Enjot it!

Chicken Roti Ala Virgin Islands Recipe

Chicken Roti Ala Virgin Islands Recipe

INGREDIENTS:

• 3 boneless breast of chicken
• 1 medium onion, chopped chunky
• 1 green pepper, chopped chunky
• 1 large carrot, peeled sliced thinly
• 2 large potato, peeled and cubed
• 1 can chicken broth
• 1/2 cup water
• 2 cloves crushed garlic
• 2 Tbs. curry powder
• 2-3 tsp. Blind Betty Original Recipe
• salt and pepper to taste
• fresh chopped parsley
• 4 large flower tortillas
• 1 jar mango chutney or fruit salsa

METHOD / DIRECTIONS:
In a large skillet sauté garlic, onion 1-2 minutes. Add chicken and sauté till cooked but tender add green pepper and carrots. Sauté 1-2 min. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer till potatoes are very tender and begin to reduce broth. Add all spices and flavorings to taste.

Cover and turn off. This can now stand till just before serving time. It will thicken a little as it cools. At suppertime heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew. Reduce more if too runny. Warm tortillas, place on plate, put generous portion of roti in center of tortilla. Fold into flat tube with ends folded under. Serve with chutney on top. Salad and rice good accompanyments. enjoy it!

Chicken With Traditional Roti Recipe

Chicken With Traditional Roti Recipe

Ingredients:

• 1 lb. boneless, skinless chicken breasts or thighs, cubed (500g)
• 6 mini potatoes, quartered
• 1 onion, coarsely chopped
• 2 small cloves of garlic, chopped
• 1 large carrot, chopped
• 1 cup store bought chunky vegetable tomato sauce (250ml)
• 3 tbsp mango chutney (45ml)
• 2 tsp fresh thyme, chopped (10ml)
• 1 tbsp chopped, fresh parsley (15ml)
• 3 tbsp canola oil (45ml)
• 2 tbsp mild curry paste (30ml)
• 1/2 tsp ground cumin (2ml)
• 1/2 tsp ground ginger (2ml)
• 1 1/2 cups chicken stock (375ml)
• 1 Granny Smith apple peeled, cored and sliced
• 1 cup coconut milk (250ml)
• 1 -19 oz. chickpeas, drained and rinsed (540ml)
• 3 dash hot sauce, or to taste
• 1/2 tsp each salt and freshly ground pepper (2ml)
• 3 tbsp canola oil (45ml)
• roti flatbread or large whole wheat flour tortillas

Adults:

• coconut milk
• chickpeas
• hot sauce

Children:

• 2 tbsp mango chutney
• 1/2 cup chicken stock

Directions:

1. In a food processor, puree onion, garlic, carrot, thyme, 1 tbsp chutney, parsley, ginger, salt and pepper, until combined. Place mixture in a bowl. Add chicken and tomato sauce and marinate for 30 minutes.

2. Heat oil in a large nonstick skillet over medium heat and add curry paste and cumin and cook for 1 minute.

3. Add chicken mixture to skillet with 1 cup chicken stock, apples and potatoes, bring to a boil, reduce heat and simmer, covered for 20 minutes or until vegetables are tender and chicken is no longer pink inside. Divide half of the mixture into another skillet.

4. Kids: Add remaining 2 tbsp chutney and ½ cup chicken stock. Stir and simmer until sauce is thickened, about 10 minutes. Adults: Add chickpeas and coconut milk. Stir and simmer until sauce is thickened, about 10 minutes. Enjoy!

Rotisserie Chicken Rub Recipe

Rotisserie Chicken Rub Recipe

Rotisserie Chicken Rub Ingredients:

• 1 tablespoon ground black pepper
• 1 tablespoon ground white pepper
• 1 tablespoon sugar
• 2 teaspoon cayenne pepper
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 1 tablespoon ground oregano
• 4 tablespoon paprika (the sweet kind -- not the hot kind)
• 1 teaspoon dry mustard
• 1 tablespoon celery salt
• 1 tablespoon salt

Rotisserie Chicken Rub Instructions:

First of all thoroughly combine all ingredients. Next is to Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. And then Store leftover mixture in an airtight jar or in freezer. Enjoy!

Simple Chicken Roti Recipe

Simple Chicken Roti Recipe

Ingredients:

• 4 cup flour
• 2 tbsp baking powder
• 1 pinch salt
• 2 tsp oil
• 1 1/2 cup ; water, lukewarm
• 2 1/2 lb chicken, skinned, boned & cut into
• 1 tsp garlic, chopped
• 1 scallion, finely chopped
• 1/2 tsp scotch bonnet pepper, finely chopped
• 1 tsp salt
• 3 tbsp curry powder
• 1 tbsp jira, ground
• 1/2 tbsp pepper, black
• 2 tbsp oil, for each poori
• 1 scallions, garnish
• 1 scotch bonnet pepper, finely chopped (garnish)
• 1/2 cup ; water, or more

Directions

To prepare the pooris, combine the flour, baking powder, and salt in a
mixing bowl. Pour the oil into the water, then add this mixture to
the flour mixture to form a dough. Mix well. Knead for about 5
minutes until dough is very smooth. Divide into 6 balls of dough.
Set aside for about 2 hours, covered with a damp cloth. Using a
rolling pin, roll each ball into a thin flattened circle, a poori,
about 9 inches in diameter. Set aside, covered.

To prepare the filling, combine the chicken and all the other
ingredi- ents except the oil and the garnish. Mix well and marinate
for 2 hours or longer. When done marinating, add 2 tablespoons oil to
a saucepan and heat to medium. Add the chicken mixture and cook,
stirring con- stantly for about 5 minutes. Add the water then cook on
low for about 5 minutes, or until chicken is tender. Keep warm.

Add 2 tablespoons of oil to a skillet or grill. Place the rolled
pooris on the skillet. Fry each side for about 2 minutes, or until
lightly browned. Brush each side with margarine or oil. Wrap in clean
towel to keep warm until ready to serve.

When ready to serve, fold about 2 tablespoons of chicken mixture into
each round and serve. Garnish with scallions and Scotch Bonnet
pepper.



Servings: 6 servings

CHICKEN ROTI INDIA RECIPE

Chicken Roti India Recipe

INGREDIENTS:

* 5 dried red chile peppers, chopped
* 1 teaspoon coriander seeds
* 2 teaspoons chili powder
* 1 teaspoon poppy seeds
* 1 teaspoon cumin seeds
* 2 cloves garlic, minced
* 1 teaspoon ground cardamom
* 1 teaspoon anise seeds
* 3 green chile peppers, chopped
* 1 1/2 tablespoons tamarind pulp, seeded
* 1 slice fresh ginger root
* 1 teaspoon dried cilantro
* 4 tablespoons olive oil
* 2 onions, chopped
* 3 1/2 pounds shredded chicken meat
* 1/2 cup fresh shredded coconut

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DIRECTIONS

1. To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
2. Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute for about 7 to 10 minutes.
3. Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

Chicken Roti A la India Recipe

Chicken Roti Ala India Recipe


Ingredients

* 2 tsps chili powder
* 3 1/2 lbs shredded chicken meat
* 5 dried red chile peppers, sliced
* 1 tsp cumin seeds
* 1 slice fresh ginger root
* 1 tsp anise seeds
* 1 tsp coriander seeds
* 1 1/2 tbsps tamarind pulp, seeded
* 3 green chile peppers, sliced
* 1/2 c fresh shredded coconut
* 1 tsp poppy seeds
* 2 cloves garlic, minced
* 1 tsp dried cilantro
* 4 tbsps olive oil
* 2 onions, sliced
* 1 tsp ground cardamom


Directions

* Step #1 To Make Ground Masala: In a small skillet saute the red chili peppers, poppy seed, chili powder, garlic, coriander, cumin, cardamom & anise.
* Step #2 Let cool & transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger & cilantro to make a smooth paste.
* Step #3 Set aside.
* Step #4 Heat oil in a large skillet over med-heat/flame & saute onions until brown.
* Step #5 Add ground masala paste & saute for about 7 to 10 mins.
* Step #6 Add chicken pieces, reduce heat to low & let simmer for 25 to 30 mins or until chicken is cooked through & juices run clear.
* Step #7 Bring all to a boil, boil for 1 min, then remove this from heat.
* Step #8 Garnish with shredded coconut & serve.
* Step #9 .
* Enjoy the Chicken Roti From India recipe'/>