Chicken is one of the most versatile and loved types of meat in the world. Heck, 50 billion chickens are consumed each year, this is how deep our love for chicken really is.
Talking of versatility, just how many recipes of chicken have you eaten all your life? They are probably too many to count, right?
The texture of the chicken is what makes it so versatile. Different spices and herbs can easily combine in harmony to come up with a palatable dish.
From chicken yakitori to even simpler recipes like a roast chicken, it is quite impressive to see how chicken seamlessly fits into so many cuisines.
When it comes to chicken recipes, you can easily be spoilt for choice, so which ones are worth your while?
Here are a few recipes that found their way on our top 5 list. Tag along to find out more!
Chorizo Jambalaya Chicken
Prep Time: 10 minutes
Cooking time: 45 minutes
- 300ml chicken stock
- 1 tablespoon olive oil
- 400g can of plum tomatoes
- 2 chopped chicken breast
- 250g long grain rice
- 1 diced onions
- 1 tablespoon cajun seasoning
- 1 thinly sliced red pepper
- 75g of sliced chorizo
- 2 cloves of crushed garlic
- Using a large frying pan with a cover, bring the olive oil to heat over medium temperatures.
- Quickly brown the chicken breasts on both sides until nice and golden. This should take roughly 8 minutes.
- Once done, remove and set aside. Now throw in the diced onions and fry for 3 minutes until they get soft.
- Go ahead and throw in the sliced pepper, chorizo, cajun seasoning, and crushed garlic. Stir and cook for an additional 5 minutes.
- Toss the brown chicken, rice, tomatoes, and chicken stock into the mixture.
- Stir well, cover, and let everything simmer for 25 minutes until the rice is cooked.
- Serve and enjoy.
Foolproof slow roast chicken
Prep Time: 15 minutes
Cooking Time: 2 Hrs 20 Minutes
- 1 lemon cut into wedges
- Butter for greasing
- 6 bay leaves
- 6kg of chicken
- 2 stems of rosemary broken into sprigs
- 1 kg of halved roasting potatoes
- 100ml chicken stock
- 2 whole garlic heads halved in the middle
- 100ml white wine
- Bring the oven to a temperature of 160C. Brush the baking tray with butter and do the same with the chicken as well.
- Put the chicken on the baking tray, arrange the potatoes around it, place the halved garlic, pour the white wine, and the stock then cover with foil and cook in the oven.
- Let everything cook up for an hour then remove the foil, give the potatoes a shake and introduce the herbs and lemon wedges.
- Cook for an additional 50 minutes without the foil.
- Crunk up the heat to 220C and cook for another 30 minutes then remove the potatoes and chicken from the heat.
- Wrap the chicken loosely with foil then let it sit on a plate for 10 minutes then go ahead and start carving.
- Serve in plates and pour the remainder pan juice atop.
Bang bang chicken & vegetable noodles
Prep Time: 20 minutes
Cooking Time: 10 minutes
- Thinly sliced red chili
- 2 chicken breasts
- 50g of honey-roasted peanuts. Crushed with a rolling pin
- 4 courgettes
- Juice and zest from 1 lime
- 4 Carrot
- 2 tablespoons of sesame oil
- 4 finely sliced spring onions.
- 3 tablespoons sweet chili sauce
- 150g of beansprouts
- 4 tablespoons smooth peanut butter
- 180g of frozen soya (defrozen)
- Boil some seasoned water in a deep frying pan then throw in the chicken breasts. Lower the heat and allow the chicken to slow simmer for 10 minutes till the chicken is cooked through.
- Once done, set it aside on a plate and let it cool.
- Use a spiralizer with a thicker noodle setting to turn the carrots and courgettes into noodles.
- Combine the noodles in a medium bowl together with the beansprouts, spring onions, and soya.
- In a separate mixing bowl, whisk together peanut butter and some soy sauce to loosen up the thick peanut butter.
- Once loose enough, toss in the zest, lime juice, sesame oil, and the chili sauce then whisk thoroughly.
- When the chicken is cool enough, shred it using two forks
- Combine with the vegetables, pour the dressing over and toss to make sure everything mixes up well.
- Move to a platter and sprinkle atop the peanut and chili.
Thai-style chicken & sweet potato parcels
Prep Time: 10 minutes
Cooking time: 30 minutes
- Some coriander and lemon wedges for serving
- 25g creamed coconut
- 1 skinless chicken breast
- 2 tablespoons soft brown sugar
- 1 small red pepper sliced into cubes
- 1 teaspoon fish sauce
- ½ sweet potatoes peeled and reduced into cubes
- 2 teaspoons of Thai green curry paste.
- Preheat the oven to a temperature of 200C.
- Dissolve the coconut cream in 3 tablespoons of hot water and whisk to achieve a smooth taste. Pour in the fish sauce, sugar, and curry paste.
- Place parchment paper on the baking tray and then arrange the potatoes, and pepper right in the middle.
- Place the chicken breast on the other space and pour the sauce atop.
- Fold the edges of the parchment pepper and scrunch up the top to form a seal for the sauce.
- Cook in the oven till the veggies are tender and the chicken is cooked through.
- Place the parcel on a dinner plate and open it. Sprinkle coriander atop and drizzle the lemon juice as well. Enjoy.
Easy Coronation Chicken
Prep Time: 5 minutes
Cooking Time: No cooking
- 500g of shredded and cooked chicken
- 6 tablespoons of mayonnaise
- 3 tablespoons of sultanas for extra taste.
- 3 tablespoons of mild curry powder.
- 2 tablespoons of mango chutney
- ½ a teaspoon of ground cinnamon
- Black pepper for seasoning
- In a medium mixing bowl, combine the mayonnaise, sultanas, chutney, cinnamon, and curry powder. Sprinkle some black pepper atop for seasoning.
- Now tip in the cooked shredded chicken in the mixture and toss well to mix everything up well.
- If it is too thick, pour in some water to loosen up the mixture, add a preferred seasoning of your liking and serve.