Best Aromatic Chicken Recipes

AROMATIC FENNEL CHICKEN

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in the wine, lemon juice and zest, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. , Cook the fennel mixture, uncovered, until slightly thickened, stirring occasionally, 8-10 minutes. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken.

FILIPINO ADOBO AROMATIC CHICKEN

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker., Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes. , Add the lime juice and zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 170°, 3-4 hours. , Remove chicken; shred meat with 2 forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice and, if desired, lime wedges.

BRAISED CHICKEN IN AROMATIC TOMATO SAUCE

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.
• Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.

ASIAN AROMATIC CHICKEN

Steps:

• Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
• Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
• Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
• Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.

AROMATIC CHICKEN CURRY

Steps:

• Fry the potato chunks in the oil until browned, drain them on paper towels.
• Add the shallots, lemon grass, and all of the spices to the pan.
• Fry for a few minutes.
• Add chicken and cook, stirring, for 5 minutes.
• Add potatoes, salt, coconut milk and chicken stock.
• Bring to a boil and then simmer gently for about 30 minutes, uncovered.
• Garnish with basil leaves before serving (over rice or couscous).

AROMATIC CHICKEN WITH SULTANAS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a large casserole dish with a lid. Add the chicken and cook for about 7-10 mins until golden all over, then remove from the pan. Fry the onion with the bay leaves and the spices in the remaining oil for about 5 mins, until soft and golden. Take off the heat and return the chicken to the pan.
• Mix the yogurt, coriander, curry paste and sultanas together, pour over the chicken and give it a stir. Cover with the lid and cook in the oven for 30 mins, or until the meat falls easily off the bone. Great served with warm naan bread.

AROMATIC CHICKEN CURRY

Steps:

• Heat the oil in a deep frying pan, then fry the onions gently for about 10 mins until softened and lightly golden. Add the spices and chicken, then fry for 2 mins, stirring to coat the meat.
• Dissolve the creamed coconut in 500ml boiling water, then pour into the pan and stir well. Season with salt, bring to the boil, then simmer for 20 mins until the chicken is cooked and the sauce has thickened. Sprinkle with coriander and serve with basmati rice or naan bread.

AROMATIC CHICKEN AND TUNA SALAD

Steps:

• Chop the onion, tomatoes, pepper and avocado. Mix well in a large bowl with the mixed leaves and the tuna.
• Dice the chicken, rub with the olive oil and garam masala. Add the chillies and garlic before cooking for five minutes or until tender.
• Mix it all together, season and serve.

SWEET AROMATIC CHICKEN WITH RICE (CROCK POT)

Steps:

• Combine coconut milk and water. Pour into greased slow cooker.
• Add remaining ingredients, except for rice, in order listed.
• Cover. Cook on low 5-6 hours.
• Thirty minutes before dinner time, cook the white rice. You can use 1/4 cup of coconut milk in cooking the rice, if you would like.
• Put cooked rice in a 9x13 casserole dish.
• Remove chicken and debone, if desired.
• Place chicken on top of rice. Pour sauce from the crock pot on top.

AROMATIC BRAISED CHICKEN WITH FRIED ONIONS

Steps:

• Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.
• Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
• Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
• Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
• Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.
• Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.

SHAHI MURG, AROMATIC CHICKEN WITH YOGHURT AND SPICES

Steps:

• heat the oil in a heavy based pan, add the bay leaves, cinnamon, cardamons, cloves and cumin. When they begin to sizzle, tip in the onions and fry for 5 mins until onions become soft
• add the ginger and garlic followed by the chicken, cook for 4-5 mins.
• mix in the turmeric, chilli powder and salt.
• fold the cashew nuts into the yoghurt and stir into the chicken.
• pour 200ml of just boiled water into chicken mix and cook for 6-8 mins until the oil rises to the top and the chicken is cooked.
• just before serving sprinkle with the coriander leaves, serve with naan bread or chapatis.

AROMATIC CHICKEN RENDANG

Steps:

• Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
• Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stirfry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.
• Add meat pieces. Stir-fry for 5 minutes.
• Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with spatula to ensure curry does not burn. If curry is getting dry before meat is tender, add a bit of water.
• Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried dessicated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.
• Serve hot with plain boiled rice, preferably jasmine or basmati variety. Yummm!

AROMATIC CHICKEN WITH SULTANAS

Steps:

• Heat oven to 180 degrees C, gas mark 4.
• Heat oil in a large oven proof casserole with lid. Add chicken and cook 7-10 minutes until golden. Remove from pan. Fry onion, bay leaves and spices in remaining oil 5 minutes.
• Remove from heat and return chicken to pan.
• In medium bowl, mix yogurt, coriander, curry psate and sultanas together.
• Pour over chicken and stir through.
• Cover with lid and cook in oven 30 minutes or until meat falls easily from bone.

SWEET AROMATIC CHICKEN IN CROCKPOT

Steps:

• 1. Combine coconut milk and water. Pour into greased slow cooker. Add remaining ingredients in order listed. Cover. Cook on low 5-6 hours.

AROMATIC CHICKEN

Steps:

• Remove the skin from the chicken if using thighs or leg which tastes better for this preparation. Trim the fat. Wash and drain.
• Heat a pan and add crushed cloves, cardamom and cinnamon and dry roast for a minute on medium heat. Add coarsely crushed corriander seeds and chillie and a pinch of turmeric powder stir well and roast for a minute. (if using powdered version make sure it doesnt burn) Add a tsp of fennel powder and roast for another minute.
• Add pepper powder and the drained chicken pieces and stir well so that it gets coated with the spices. Stir for 5 minutes and then close and cook till meat is well done on medium heat.
• Open pan and cook on low fire in the fat that is now found in the pan until the moisture evapourates stirring the pieces often.
• Serve hot with plain rice.