Ingredients:

• 1/2 cup coconut milk
• 1/3 cup honey
• 3/4 teaspoons paprika
• 2 pounds chicken wings
• 2 tablespoons lime juice
• 2 teaspoons baking powder
• 2 1/2 teaspoons Kosher salt
• cooking spray

View this post on Instagram

A post shared by Caitlin | Easy & Healthy Meals (@kalefornia_kravings)

Instructions:

1. Put the chicken wings in a large bowl along with baking powder and 2 teaspoons of salt.
2. Toss well, and then place the wings on a large baking sheet. Refrigerate for at least 8 hours.
3. Preheat the oven to 425°F. Spray the sheet with cooking spray on either side.
4. Bake the wings for 40 to 50 minutes, until crispy.
5. Once the wings are almost ready, pour the honey, lime juice, milk, paprika, and remaining salt into a small pot and cook over medium-high heat. Cook for 5 minutes.
6. Place the baked wings into a broiler. Pour the glaze over and baste the wings generously.
7. Broil until bubbling, for 1 or 2 minutes.
8. Arrange the wings on a platter and drizzle in lime juice.

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Ein Beitrag geteilt von Delish (@delish)

The post Spoil Your Family With These Coconut-Lime Chicken Wings appeared first on thedancingcucumber.com.

Ingredients:

• 2 boneless chicken breasts
• 1/2 cup flour
• 1 1/3 cups breadcrumbs
• 1 cup vegetable oil
• 2 large eggs
• lemon wedges
• salt

View this post on Instagram

A post shared by Anu Prosper | Mistletoe (@mistletoe_by_anu_prosper)

Instructions:

1. On a cutting board, cut each chicken breast in half to make 4 chicken cutlets.
2. Pour the flour onto a large dish. In a second dish, whisk the eggs with a pinch of salt. In a third dish, put the bread crumbs.
3. Season each side of the cutlets with 1 1/2 teaspoons of salt. Lightly immerse each cutlet into the flour dish. Shake off the excess before dipping into the egg mixture and then, finally, shake off the excess again before submerging into the breadcrumb mixture.
4. Pour 1/2 inch of oil into a large pot. Place over a medium-high heat.
5. Cook each cutlet for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes as well.
6. Place the cutlets on a paper towel and season with salt. Serve with lemon wedges.

View this post on Instagram

A post shared by Steph (@sweetsavoryandsteph)

The post These Chicken Cutlets Make For a Scrumptious Dinner appeared first on thedancingcucumber.com.

Ingredients:

• 4 whole chicken drumsticks
• 4 chicken drumsticks
• 2 chicken breasts
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon coriander
• 1/8 teaspoon cayenne pepper
• 1 grated lime zest
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin
• 1 pint grape tomatoes
• 1 lemon quartered
• 1 1/2 ounces plain yogurt
• 1 1/2 teaspoons turmeric
• neutral oil

View this post on Instagram

A post shared by Capricho Grilled Chicken-Official (@caprichogrill)

Instructions:

1. Mix the yogurt, cinnamon, cumin, cloves, coriander, cayenne, lime zest, salt, and turmeric together in a large bowl. Add the chicken to the bowl and mix until each piece of chicken is fully coated with the marinade. Transfer the chicken and the marinade to a resealable plastic bag and refrigerate for a minimum of 4 hours.
2. Remove chicken from the fridge 30 minutes before cooking. Meanwhile, thread the tomatoes and lemon wedges onto skewers. Brush the skewers with oil and season with salt and pepper.
3. Preheat the grill for 5 minutes on a medium-high heat. Brush any excess marinade onto the grid of the grill.
4. Grill the chicken skin-side down for 15 minutes until golden and crispy. Then flip the chicken and cook for a further 10 minutes.
5. Grill the lemon and tomato skewers for 5 to 6 minutes until charred.
6. Serve skewers with chicken and enjoy.

The post Grilled Persian Chicken That’ll Tickle Your Tastebuds appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Christina Kynigos (@veryhungrygreek)

Ingredients:

• 1 Package of thinly sliced chicken breast – cut into cubes
• Mikes Hot Honey (or use equal parts honey and sriracha)
• 2 tbsp Corn starch
• 1 cup all purpose flour
• Salt, pepper, garlic powder, and Paprika to taste

Instructions:

1. Combine the corn starch and all purpose flour until fully mixed and coat the chicken in the mixture
2. Once chicken is fully coated, fully coat it with the hot honey and add salt, pepper, garlic, and paprika
3. Place the chicken in the air fryer and and cook on 350 degrees for about 15 minutes or until fully cooked
4. Serve with a side of celery sticks and ranch and enjoy!

The post Air Fried Hot Honey Chicken Bites appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by L i l l y H i g g i n s (@lilly_higgins_)

Ingredients:

• 2 cups of shredded cooked chicken (leftover rotisserie or roasted chicken works well)
• 8 cups of chicken broth
• 1 cup of sliced carrots
• 1 cup of celery
• 1 cup of onion
• 4 cloves of garlic
• 2 cups of egg noodles
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt
• Black pepper
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

View this post on Instagram

A post shared by Malin Berndtsson (@sockerfrittsaklart)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onions, celery, and carrots. Sauté until the vegetables are softened, about 5 minutes.
2. Add minced garlic and continue to sauté for an additional minute until fragrant. Pour in the chicken broth, and bring the mixture to a gentle boil. Stir in the shredded chicken, dried thyme, bay leaf, salt, and pepper. Reduce the heat to simmer, allowing the flavors to meld for at least 15 minutes.
3. In a separate pot, cook the egg noodles according to package instructions. Drain and set aside. Just before serving, add the cooked egg noodles to the soup, allowing them to absorb the savory broth.
4. Taste the soup and adjust the seasonings as needed. Ladle the chicken noodle soup into bowls, garnish with freshly chopped parsley, and serve with optional lemon wedges for an extra burst of flavor.

View this post on Instagram

A post shared by Gina Homolka – Healthy Recipes (@skinnytaste)

The post This Chicken Noodle Soup Is A Great Way To Use Up Leftovers appeared first on thedancingcucumber.com.

Hot Soup

Prepare a hot soup for the week such as vegetable or chicken noodle soup. These are great options to have ready in the fridge, especially for these months when cold and flu symptoms will be rampant. A piping hot bowl of chicken soup will be just what you need when to boost your immunity and to keep you warm.

View this post on Instagram

A post shared by Snejana Andreeva (@themodernnonna)

Winter Chicken

Prepare a roast chicken with all the warm and festive spices of winter. Include fruits such as cranberries and oranges, thyme, and butter, and roast in the oven until soft and tender. This chicken will be the ultimate pick me up and your family will definite appreciate the warm notes of spice during these cold months.

View this post on Instagram

A post shared by Easy Chicken Recipes (@easychickenrecipes)

Hot Chocolate

Lastly, no winter is complete without the warm and cozy touch of a hot chocolate. Prepare a hot chocolate on the stove if you’re feeling fancy, and use real chocolate, notes of cinnamon, and hot milk. If you are not a fan of hot chocolate, opt for cozy teas such as ginger tea or chai. This will be a great boost of vitamin c and immunity that is sure to keep you hydrated and healthy.

View this post on Instagram

A post shared by Argiro Barbarigou (@argirobarbarigou)

The post The Best Foods to Cook On a Cold Winter Day appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Café BussiBussi (@cafebussi)

Ingredients:

• 2 cups of cooked jasmine rice (day-old)
• 1 cup cooked chicken breast
• 3 eggs
• 1 cup of mixed vegetables (peas, carrots, corn)
• 1/2 cup green onions
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• Salt
• Black pepper

View this post on Instagram

A post shared by FOLY LIFE (@folylife)

Instructions:

1. In a large wok or skillet, heat vegetable oil over medium-high heat. Add your diced chicken to the hot oil, cooking until a bit browned and fully cooked. Remove the chicken from the wok and set aside.
2. In the same wok, pour beaten eggs into the remaining oil. Scramble the eggs until just set. Add the mixed vegetables to the eggs and stir-fry for 2-3 minutes until they are tender yet crisp.
3. Push the vegetables and eggs to one side of the wok, creating a space for the rice. Add your pre-cooked rice to the wok, breaking up any clumps and allowing it to heat through. Once the rice is heated, combine it with the vegetables and eggs in the wok.
4. Pour soy sauce, oyster sauce, and sesame oil over the rice mixture. Toss everything together until well combined. Add your chicken back into the wok, stirring to incorporate with the rice and vegetables.
5. Add salt and black pepper to taste. Garnish with thinly sliced green onions.

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A post shared by まるよくん (@maruyo_kun309)

The post Try This Chicken and Egg Fried Rice Dish appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Nui Coffee House (@nuicoffeehouse)

Ingredients:

• 2 tablespoons of red curry paste
• 1 medium stalk of lemongrass
• 1 inch of ginger
• 4 cloves of garlic
• 3 shallots
• 1 teaspoon of ground coriander
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1 tablespoon of cooking oil
• 1 pound of chicken thighs
• 1 tin of coconut milk
• 1 cup of vegetable or chicken broth
• 1 red pepper
• 1 yellow pepper
• 2 carrots
• 2 tablespoons of soy sauce
• 1 tablespoon of fish sauce
• A teaspoon of sugar
• Fresh coriander

Instructions:

1. Combine your curry paste with your lemongrass, ginger, garlic, shallots, ground coriander, ground cumin, and paprika in a blender and blend until you achieve a smooth paste.
2. Heat your oil in a large wok and add your freshly blended curry paste, cooking for 2 minutes and regularly stirring.
3. Add your chicken to the wok and brown on each side.
4. Pour in your coconut milk and chicken or vegetable broth and give it a good stir.
5. Add your sliced peppers and carrots. At this point, stir in your soy and fish sauce and brown sugar. Allow the curry to simmer for at least 15 minutes.
6. Taste for seasoning and add more salt or black pepper if needed. Serve with rice and garnish with fresh coriander.

The post This Thai Red Curry Will Warm You This Winter appeared first on thedancingcucumber.com.

Ingredients:

• 8 ounces of basmati rice (ideally cooked the day before and kept in the fridge)
• 6 ounces of chicken breast
• 8 ounces of mushrooms
• 4 cloves of garlic
• 1 brown onion
• 8 ounces of tender-stem broccoli
• Soy sauce
• 1 tablespoon of cooking oil
• Salt

Instructions:

1. Chop up your onion and fry on medium heat in your oil until lightly brown. Add your mushrooms and a pinch of salt and cook for 10 minutes.
2. Chop up the tender stem broccoli and cook for 10 minutes before cooking the garlic.
3. Heat up a separate pan and cook your chicken breasts in small chunks until it is brown on the outside. When it is cooked, add it to your vegetable pan.
4. Add a generous amount of soy sauce into your pan before adding your rice from yesterday. Salt to taste and it is ready to serve!

The post This Chicken Fried Rice is a Dinner Winner appeared first on thedancingcucumber.com.

Pasta Sauces

Any creamy pasta sauce will benefit from a tablespoon or two of chicken stock. Add it to the sauce at the same point that you would add another fat, such as butter or olive oil, and allow it to cook down a little before adding other ingredients. Flavors that go brilliantly with chicken include tarragon, parsley, and sage, so consider adding some of these to really make your pasta sauce sing.

View this post on Instagram

A post shared by Erin Lynch (@platingsandpairings)

Roast Potatoes

Want to create the best roast potatoes that your guests have ever tasted? Heat 1 tablespoon of chicken stock (including some of the fat) in a roasting tray in an oven heated to 350°F. While it’s heating, prep some potatoes by peeling any bad bits and giving them a scrub, and heat some of the chicken stock in a sauce pan. After 10 minutes, add the potatoes to the tray, then pour over some of the chicken stock to coat the potatoes. Season with salt and pepper, then roast for 40 minutes until golden brown. You are guaranteed to have crispy, delicious potatoes that will have everyone coming back for more.

View this post on Instagram

A post shared by delicious. magazine UK (@deliciousmag)

Risottos

Risotto is one of those wonderful dishes that really absorbs the flavors added to it throughout the cooking process. As you cook the rice, add the chicken stock along with some wine to lend a heavenly taste and sumptuous texture to your risotto. Don’t forget to keep stirring until the rice has absorbed almost all of the liquid, and is soft and tender to the bite.

View this post on Instagram

A post shared by redyna food ?‍? (@redyna.food)

The post 3 Ways To Use Up Chicken Stock appeared first on thedancingcucumber.com.

Ingredients:

• 1/2 cup coconut milk
• 1/3 cup honey
• 3/4 teaspoons paprika
• 2 pounds chicken wings
• 2 tablespoons lime juice
• 2 teaspoons baking powder
• 2 1/2 teaspoons Kosher salt
• cooking spray

View this post on Instagram

A post shared by Caitlin | Easy & Healthy Meals (@kalefornia_kravings)

Instructions:

1. Put the chicken wings in a large bowl along with baking powder and 2 teaspoons of salt.
2. Toss well, and then place the wings on a large baking sheet. Refrigerate for at least 8 hours.
3. Preheat the oven to 425°F. Spray the sheet with cooking spray on either side.
4. Bake the wings for 40 to 50 minutes, until crispy.
5. Once the wings are almost ready, pour the honey, lime juice, milk, paprika, and remaining salt into a small pot and cook over medium-high heat. Cook for 5 minutes.
6. Place the baked wings into a broiler. Pour the glaze over and baste the wings generously.
7. Broil until bubbling, for 1 or 2 minutes.
8. Arrange the wings on a platter and drizzle in lime juice.

Sieh dir diesen Beitrag auf Instagram an

Ein Beitrag geteilt von Delish (@delish)

The post Spoil Your Family With These Coconut-Lime Chicken Wings appeared first on thedancingcucumber.com.

Ingredients:

• 2 boneless chicken breasts
• 1/2 cup flour
• 1 1/3 cups breadcrumbs
• 1 cup vegetable oil
• 2 large eggs
• lemon wedges
• salt

View this post on Instagram

A post shared by Anu Prosper | Mistletoe (@mistletoe_by_anu_prosper)

Instructions:

1. On a cutting board, cut each chicken breast in half to make 4 chicken cutlets.
2. Pour the flour onto a large dish. In a second dish, whisk the eggs with a pinch of salt. In a third dish, put the bread crumbs.
3. Season each side of the cutlets with 1 1/2 teaspoons of salt. Lightly immerse each cutlet into the flour dish. Shake off the excess before dipping into the egg mixture and then, finally, shake off the excess again before submerging into the breadcrumb mixture.
4. Pour 1/2 inch of oil into a large pot. Place over a medium-high heat.
5. Cook each cutlet for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes as well.
6. Place the cutlets on a paper towel and season with salt. Serve with lemon wedges.

View this post on Instagram

A post shared by Steph (@sweetsavoryandsteph)

The post These Chicken Cutlets Make For a Scrumptious Dinner appeared first on thedancingcucumber.com.

Ingredients:

• 4 whole chicken drumsticks
• 4 chicken drumsticks
• 2 chicken breasts
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon coriander
• 1/8 teaspoon cayenne pepper
• 1 grated lime zest
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin
• 1 pint grape tomatoes
• 1 lemon quartered
• 1 1/2 ounces plain yogurt
• 1 1/2 teaspoons turmeric
• neutral oil

View this post on Instagram

A post shared by Capricho Grilled Chicken-Official (@caprichogrill)

Instructions:

1. Mix the yogurt, cinnamon, cumin, cloves, coriander, cayenne, lime zest, salt, and turmeric together in a large bowl. Add the chicken to the bowl and mix until each piece of chicken is fully coated with the marinade. Transfer the chicken and the marinade to a resealable plastic bag and refrigerate for a minimum of 4 hours.
2. Remove chicken from the fridge 30 minutes before cooking. Meanwhile, thread the tomatoes and lemon wedges onto skewers. Brush the skewers with oil and season with salt and pepper.
3. Preheat the grill for 5 minutes on a medium-high heat. Brush any excess marinade onto the grid of the grill.
4. Grill the chicken skin-side down for 15 minutes until golden and crispy. Then flip the chicken and cook for a further 10 minutes.
5. Grill the lemon and tomato skewers for 5 to 6 minutes until charred.
6. Serve skewers with chicken and enjoy.

The post Grilled Persian Chicken That’ll Tickle Your Tastebuds appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Christina Kynigos (@veryhungrygreek)

Ingredients:

• 1 Package of thinly sliced chicken breast – cut into cubes
• Mikes Hot Honey (or use equal parts honey and sriracha)
• 2 tbsp Corn starch
• 1 cup all purpose flour
• Salt, pepper, garlic powder, and Paprika to taste

Instructions:

1. Combine the corn starch and all purpose flour until fully mixed and coat the chicken in the mixture
2. Once chicken is fully coated, fully coat it with the hot honey and add salt, pepper, garlic, and paprika
3. Place the chicken in the air fryer and and cook on 350 degrees for about 15 minutes or until fully cooked
4. Serve with a side of celery sticks and ranch and enjoy!

The post Air Fried Hot Honey Chicken Bites appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by L i l l y H i g g i n s (@lilly_higgins_)

Ingredients:

• 2 cups of shredded cooked chicken (leftover rotisserie or roasted chicken works well)
• 8 cups of chicken broth
• 1 cup of sliced carrots
• 1 cup of celery
• 1 cup of onion
• 4 cloves of garlic
• 2 cups of egg noodles
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt
• Black pepper
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

View this post on Instagram

A post shared by Malin Berndtsson (@sockerfrittsaklart)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onions, celery, and carrots. Sauté until the vegetables are softened, about 5 minutes.
2. Add minced garlic and continue to sauté for an additional minute until fragrant. Pour in the chicken broth, and bring the mixture to a gentle boil. Stir in the shredded chicken, dried thyme, bay leaf, salt, and pepper. Reduce the heat to simmer, allowing the flavors to meld for at least 15 minutes.
3. In a separate pot, cook the egg noodles according to package instructions. Drain and set aside. Just before serving, add the cooked egg noodles to the soup, allowing them to absorb the savory broth.
4. Taste the soup and adjust the seasonings as needed. Ladle the chicken noodle soup into bowls, garnish with freshly chopped parsley, and serve with optional lemon wedges for an extra burst of flavor.

View this post on Instagram

A post shared by Gina Homolka – Healthy Recipes (@skinnytaste)

The post This Chicken Noodle Soup Is A Great Way To Use Up Leftovers appeared first on thedancingcucumber.com.

Hot Soup

Prepare a hot soup for the week such as vegetable or chicken noodle soup. These are great options to have ready in the fridge, especially for these months when cold and flu symptoms will be rampant. A piping hot bowl of chicken soup will be just what you need when to boost your immunity and to keep you warm.

View this post on Instagram

A post shared by Snejana Andreeva (@themodernnonna)

Winter Chicken

Prepare a roast chicken with all the warm and festive spices of winter. Include fruits such as cranberries and oranges, thyme, and butter, and roast in the oven until soft and tender. This chicken will be the ultimate pick me up and your family will definite appreciate the warm notes of spice during these cold months.

View this post on Instagram

A post shared by Easy Chicken Recipes (@easychickenrecipes)

Hot Chocolate

Lastly, no winter is complete without the warm and cozy touch of a hot chocolate. Prepare a hot chocolate on the stove if you’re feeling fancy, and use real chocolate, notes of cinnamon, and hot milk. If you are not a fan of hot chocolate, opt for cozy teas such as ginger tea or chai. This will be a great boost of vitamin c and immunity that is sure to keep you hydrated and healthy.

View this post on Instagram

A post shared by Argiro Barbarigou (@argirobarbarigou)

The post The Best Foods to Cook On a Cold Winter Day appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Café BussiBussi (@cafebussi)

Ingredients:

• 2 cups of cooked jasmine rice (day-old)
• 1 cup cooked chicken breast
• 3 eggs
• 1 cup of mixed vegetables (peas, carrots, corn)
• 1/2 cup green onions
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• Salt
• Black pepper

View this post on Instagram

A post shared by FOLY LIFE (@folylife)

Instructions:

1. In a large wok or skillet, heat vegetable oil over medium-high heat. Add your diced chicken to the hot oil, cooking until a bit browned and fully cooked. Remove the chicken from the wok and set aside.
2. In the same wok, pour beaten eggs into the remaining oil. Scramble the eggs until just set. Add the mixed vegetables to the eggs and stir-fry for 2-3 minutes until they are tender yet crisp.
3. Push the vegetables and eggs to one side of the wok, creating a space for the rice. Add your pre-cooked rice to the wok, breaking up any clumps and allowing it to heat through. Once the rice is heated, combine it with the vegetables and eggs in the wok.
4. Pour soy sauce, oyster sauce, and sesame oil over the rice mixture. Toss everything together until well combined. Add your chicken back into the wok, stirring to incorporate with the rice and vegetables.
5. Add salt and black pepper to taste. Garnish with thinly sliced green onions.

View this post on Instagram

A post shared by まるよくん (@maruyo_kun309)

The post Try This Chicken and Egg Fried Rice Dish appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Nui Coffee House (@nuicoffeehouse)

Ingredients:

• 2 tablespoons of red curry paste
• 1 medium stalk of lemongrass
• 1 inch of ginger
• 4 cloves of garlic
• 3 shallots
• 1 teaspoon of ground coriander
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1 tablespoon of cooking oil
• 1 pound of chicken thighs
• 1 tin of coconut milk
• 1 cup of vegetable or chicken broth
• 1 red pepper
• 1 yellow pepper
• 2 carrots
• 2 tablespoons of soy sauce
• 1 tablespoon of fish sauce
• A teaspoon of sugar
• Fresh coriander

Instructions:

1. Combine your curry paste with your lemongrass, ginger, garlic, shallots, ground coriander, ground cumin, and paprika in a blender and blend until you achieve a smooth paste.
2. Heat your oil in a large wok and add your freshly blended curry paste, cooking for 2 minutes and regularly stirring.
3. Add your chicken to the wok and brown on each side.
4. Pour in your coconut milk and chicken or vegetable broth and give it a good stir.
5. Add your sliced peppers and carrots. At this point, stir in your soy and fish sauce and brown sugar. Allow the curry to simmer for at least 15 minutes.
6. Taste for seasoning and add more salt or black pepper if needed. Serve with rice and garnish with fresh coriander.

The post This Thai Red Curry Will Warm You This Winter appeared first on thedancingcucumber.com.

Ingredients:

• 8 ounces of basmati rice (ideally cooked the day before and kept in the fridge)
• 6 ounces of chicken breast
• 8 ounces of mushrooms
• 4 cloves of garlic
• 1 brown onion
• 8 ounces of tender-stem broccoli
• Soy sauce
• 1 tablespoon of cooking oil
• Salt

Instructions:

1. Chop up your onion and fry on medium heat in your oil until lightly brown. Add your mushrooms and a pinch of salt and cook for 10 minutes.
2. Chop up the tender stem broccoli and cook for 10 minutes before cooking the garlic.
3. Heat up a separate pan and cook your chicken breasts in small chunks until it is brown on the outside. When it is cooked, add it to your vegetable pan.
4. Add a generous amount of soy sauce into your pan before adding your rice from yesterday. Salt to taste and it is ready to serve!

The post This Chicken Fried Rice is a Dinner Winner appeared first on thedancingcucumber.com.

Pasta Sauces

Any creamy pasta sauce will benefit from a tablespoon or two of chicken stock. Add it to the sauce at the same point that you would add another fat, such as butter or olive oil, and allow it to cook down a little before adding other ingredients. Flavors that go brilliantly with chicken include tarragon, parsley, and sage, so consider adding some of these to really make your pasta sauce sing.

View this post on Instagram

A post shared by Erin Lynch (@platingsandpairings)

Roast Potatoes

Want to create the best roast potatoes that your guests have ever tasted? Heat 1 tablespoon of chicken stock (including some of the fat) in a roasting tray in an oven heated to 350°F. While it’s heating, prep some potatoes by peeling any bad bits and giving them a scrub, and heat some of the chicken stock in a sauce pan. After 10 minutes, add the potatoes to the tray, then pour over some of the chicken stock to coat the potatoes. Season with salt and pepper, then roast for 40 minutes until golden brown. You are guaranteed to have crispy, delicious potatoes that will have everyone coming back for more.

View this post on Instagram

A post shared by delicious. magazine UK (@deliciousmag)

Risottos

Risotto is one of those wonderful dishes that really absorbs the flavors added to it throughout the cooking process. As you cook the rice, add the chicken stock along with some wine to lend a heavenly taste and sumptuous texture to your risotto. Don’t forget to keep stirring until the rice has absorbed almost all of the liquid, and is soft and tender to the bite.

View this post on Instagram

A post shared by redyna food ?‍? (@redyna.food)

The post 3 Ways To Use Up Chicken Stock appeared first on thedancingcucumber.com.