Chicken – Page 3 – The Food Wife

Pulled Chicken Enchiladas

27th April 202327th April 2023
by thefoodwife

Serves 5-10

A family crowd pleaser, this enchilada recipe is largely made in the instant pot so with little effort you have shredded chicken in a spiced sauce. You can use a shop bought fajita seasoning or make your own.

There is enough filling here to fill 10 large tortilla wraps so depending on appetites you could feed 5-10 people!

Ingredients:

For the enchilada chicken filling:

1.2kg bone in chicken thighs

2 tbsp tomato purÃ©e

1 tin chopped tomatoes

3 heaped tsp fajita spice seasoning

160ml Water

1-2 tins kidney beans, drained

Salt and Pepper

10 large tortilla wraps

For the tomato sauce:

1L passata

3 heaped tsp fajita spice seasoning

For the topping:

Grated cheese

Step 1: Dump the chicken, tomato purÃ©e, chopped tomatoes, fajita seasoning and water into the Instant Pot. Close the lid, set the vent to closed and cook on high pressure for 20 minutes.

Step 2: Allow the chicken to naturally release pressure.

Step 3: Remove the chicken and you will easily be able to skin and debone it (I use two forks). Return the meat to the liquid and use the forks to shred it. Add 1-2 tins drained kidney beans and season with salt and pepper.

Step 4: Reduce the liquid until the meat is coated but not swimming in sauce. Allow to cool.

Step 5: Once the filling is cooled, assemble the enchiladas by putting 1/10 of the mixture in to each wrap. Tuck in the top and bottom of each wrap and then roll/fold into a neat package. Place in a large baking dish, repeating until you have used up all the filling and wraps and the baking dish is tightly packed.

Step 6: Mix the passata and seasoning to create a smooth sauce. Pour over the enchiladas and top with grated cheese.

Step 7: Bake in a 180c oven for 25-30 mins until golden and bubbling.

Serve with guacamole, sour cream and a salad.

Coronation Chicken

30th March 202330th March 2023
by thefoodwife

I couldnâ€™t NOT do this as we approach Charlesâ€™ big day. Itâ€™s an absolute favourite sandwich filling in our house. By all means use some ready cooked chicken (or leftovers from a roast!) but here is how to make a large amount using a whole chicken in the Instant Pot. You can then serve this as a platter as part of a buffet (street party, anyone?) or use it as a filling in sandwiches, wraps, baked potatoes etc.

Ingredients:

1 whole chicken

7 heaped tbsp mayonnaise

3 tbsp mango chutney

1 heaped tbsp medium curry powder

Two handfuls of sultanas

Step 1: Cook the chicken. Place the chicken in the Instant Pot and top with enough water to reach the max line. You can also add some extra flavour at this point too (a couple of celery sticks, a carrot, a few peppercorns and a bay leaf or two). Set the Instant Pot to high pressure for 50 minutes.

Step 2: Depressurise the Instant Pot and carefully remove the chicken. Allow the chicken to cool enough so that you can shred the meat from the bones. You could put the bones back into the liquid and complete making a delicious stock by switching to sautÃ© mode and reducing it down to about a litre.

Step 3: Mix the mayonnaise, mango chutney, curry powder and sultanas in a bowl.

Step 4: Stir through the shredded chicken and itâ€™s ready to use or store for up to three days in the fridge.

One Pot Baked Chicken and Rice

9th February 20239th February 2023
by thefoodwife

Serves 2

Easily scaled up this one pot chicken and rice has Spanish influences with saffron and paprika. Itâ€™s a good pay-off for five minutes of prep. In less than an hour youâ€™ll have a meal on the table and that five minutes is the only input from you. Winner winner chicken dinner.

Ingredients:

500g chicken thighs (skin on, bone in or out)

150g paella rice

250g cherry tomatoes, halved

1/2 red pepper, cut into strips

500ml (hot) chicken stock (gluten-free if required)

Pinch of saffron (optional)

2 tsp sweet smoked paprika

1 tbsp tomato purÃ©e

Salt and Pepper

Parsley, chopped to serve

Step 1: Preheat the oven to 180c (fan).

Step 2: Get a deep baking dish (large enough to house a single layer of chicken) and pour over the rice, ensuring it is spread evenly over the base. Spread out the red pepper and tomatoes. Nestle the chicken thighs, skin side up on the top making sure they are in a single layer. Season the skin of the chicken with a little salt and pepper.

Step 3: Add the saffron, paprika and tomato purÃ©e to the hot chicken stock and stir to make sure the mixture is smooth. Carefully pour into the baking dish, avoiding the top of the chicken thighs.

Step 4: Transfer the dish to the oven and bake for 45 minutes. Check that the chicken is cooked through, and then garnish with a little chopped parsley and serve.

Crispy Chilli Oil Chicken Noodle Soup

24th October 202224th October 2022
by thefoodwife

Serves 4

Warming, refreshing and cleansing! This light soup is an excellent winter lunch.

This hardly feels like a recipe, but here goes!

Ingredients:

1L chicken stock (homemade if possible) (gluten-free if required)

200g chicken, cooked and shredded

1 large carrot, peeled and finely diced

2 spring onions, finely shredded

50g fine noodles, uncooked, broken into pieces (gluten-free if required)

Crispy chilli oil (gluten-free if required)

Step 1: Bring the chicken stock to a simmer. Switch off. Immediately add the chicken, noodles, carrot and spring onion. Leave for 5 minutes until the noodles have softened, the chicken is heated through and the soup is no longer burning hot.

Step 2: Divide between four bowls and add a spoonful of crispy chilli oil to each bowl. Eat immediately.

Honey, Soy and Chilli Chicken Wings

22nd July 202222nd July 2022
by thefoodwife

Makes approx 12 wings

Winner winner, chicken dinner. This is a great combination of flavours: sweet and salty with a mild heat from the chilli sauce. Itâ€™s super easy to put together and tastes delicious. Messy eating at its best.

Ingredients:

1kg chicken wings

2 tbsp honey

2 tbsp soy sauce (gluten-free if required)

2 tbsp sweet chilli sauce

1 tsp sesame oil

120ml water

Sesame seeds (optional)

Crispy onions (optional)

Step 1: Begin by spreading the wings on a roasting tray and baking for 40 minutes at 200c (fan) until they are cooked through and the skin is crisp.

Step 2: About five minutes before the wings are ready, put the honey, soy, chilli sauce, sesame oil and water into a wok and reduce on a high heat until it begins to thicken, then add the cooked wings and toss, still on the high heat, so they get coated in the sauce which will continue to reduce down to a sticky glaze.

Step 3: Serve immediately, scattered, if you like, with sesame seeds and crispy onions.