Ingredients:

• 2 cups Spanish paella rice
• 1/2 cup of extra-virgin olive oil
• 1 onion
• 3 cloves of garlic
• 1 red bell pepper
• 1 tomato
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 4 cups of chicken or seafood broth
• 1 pound of mixed seafood (shrimp, mussels, squid)
• 1/2 pound of chicken, cut into bite-sized pieces
• Salt
• Black pepper
• Lemon wedges for serving

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Instructions:

1. In a paella pan or a wide, shallow skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and sliced red bell pepper, cooking until softened. Stir in grated tomato and smoked paprika. Cook for a few minutes until the tomato has reduced.
2. Add paella rice, stirring to coat the grains in the flavorful mixture. Dissolve saffron threads in warm broth and pour it into the pan. Bring to a gentle simmer.
3. Arrange chicken and seafood evenly over the rice. Season with salt and pepper. Cook on medium heat for about 20-25 minutes, or until the rice is tender and has formed a crispy bottom layer known as a “socarrat”.
4. Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes. Serve the Valencian Paella hot, garnished with lemon wedges.

The post Try This Valencian Paella appeared first on foodisinthehouse.com.

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Ingredients:

• 1 pound of ground chicken
• 4 ounces of chorizo sausage, casing removed and finely chopped
• 1/4 cup of breadcrumbs
• 1 egg
• 1/4 cup of finely chopped onion
• 2 cloves of garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Burger buns, lettuce, tomato slices, and any other desired toppings

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A post shared by Larry B. | Food Enthusiast (@larrywhitesfood)

Instructions:

1. In a large mixing bowl, combine the ground chicken, chopped chorizo, breadcrumbs, egg, chopped onion, minced garlic, smoked paprika, cumin, dried oregano, salt, and pepper.
2. Use your hands to mix the ingredients until well combined, being careful not to overwork the mixture. Divide the mixture into 4 equal portions and shape each portion into a patty, about 1/2 inch thick.
3. Heat a grill or grill pan over medium-high heat. Brush the grill grates with oil to prevent sticking. Place the burger patties on the grill and cook for 4-5 minutes per side, or until they are cooked through and have nice grill marks.
4. While the burgers are cooking, toast the burger buns on the grill until lightly golden. Once the burgers are cooked, remove them from the grill and let them rest for a few minutes.
5. Assemble the chicken and chorizo burgers by placing each patty on a toasted bun and topping with lettuce, tomato slices, and any other desired toppings. Serve the burgers hot and enjoy the irresistible combination of flavors in every bite.

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A post shared by @piisami_official

The post Try This Recipe For Chicken And Chorizo Burgers appeared first on foodisinthehouse.com.

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A post shared by ayeenacooking (@su_ayeenacooking)

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

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Instructions

1. Begin by marinating the chicken breasts in buttermilk. Place the chicken breasts in a large bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This step helps tenderize the chicken and infuse it with flavor.
2. In a shallow dish, combine the all-purpose flour, garlic powder, paprika, dried thyme, salt, and black pepper. Mix well to evenly distribute the spices.
3. Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each chicken breast in the seasoned flour mixture, ensuring they are fully coated on all sides. Shake off any excess flour. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
4. Carefully add the coated chicken breasts to the hot oil, making sure not to overcrowd the pan. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a wire rack or paper towels to drain any excess oil. Serve the delicious buttermilk chicken hot with your favorite side dishes and enjoy the crispy, golden exterior and juicy, flavorful meat.

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The post This Buttermilk Chicken Recipe is Delicious appeared first on foodisinthehouse.com.

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A post shared by BEER BELLY (@beerbellybkk)

Ingredients

• 1 pound of chicken breast, cut into bite-sized pieces
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 cup of long-grain white rice
• 1 cup of coconut milk
• 1 cup of chicken broth
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped, for garnish (optional)
• Lime wedges, for serving

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Instructions

1. In a bowl, toss the chicken pieces with the jerk seasoning until evenly coated. Let marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and diced red bell pepper to the skillet, and cook for an additional 2 minutes, stirring frequently.
3. Push the vegetables to the side of the skillet and add the marinated chicken pieces. Cook until browned on all sides, about 5-6 minutes. Stir in the white rice, coconut milk, and chicken broth. Season with salt and pepper to taste.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Once cooked, fluff the rice with a fork and stir to combine with the chicken and vegetables.
5. Garnish your meal with chopped fresh cilantro or parsley, if desired. Serve hot with lime wedges on the side for squeezing. Enjoy this flavorful and aromatic jerk chicken rice dish that brings a taste of the Caribbean straight to your dinner table!

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A post shared by Byron Hsiung (@byronhsiung)

The post Have You Ever Made Jerk Chicken Rice Before? appeared first on foodisinthehouse.com.

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A post shared by @instabitess

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup of all-purpose flour
• 2 large eggs
• 1 cup of breadcrumbs (plain or seasoned)
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons vegetable oil or clarified butter
• Lemon wedges, for serving
• Optional garnish: chopped fresh parsley

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Instructions

1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness of about 1/4 inch. Season both sides of the chicken breasts with salt and pepper.
2. Set up a breading station with three shallow dishes. Place the all-purpose flour in the first dish, beat the eggs in the second dish, and combine the breadcrumbs with grated Parmesan cheese in the third dish.
3. Dredge each chicken breast in the flour, shaking off any excess. Dip the floured chicken breasts into the beaten eggs, allowing any excess egg to drip off. Finally, coat the chicken breasts in the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
4. Heat the vegetable oil or clarified butter in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts to the skillet, working in batches if necessary to avoid overcrowding the pan.
5. Cook the chicken schnitzel for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Transfer the cooked chicken schnitzel to a paper towel-lined plate to drain any excess oil.
6. Serve the chicken schnitzel hot, accompanied by lemon wedges for squeezing over the top. Optionally, garnish with chopped fresh parsley for added flavor and color. Enjoy your homemade chicken schnitzel as a satisfying main dish, served with your favorite sides such as mashed potatoes, steamed vegetables, or a crisp salad.

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The post Have You Made Chicken Schnitzel Before? appeared first on foodisinthehouse.com.

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A post shared by The Robert Peel (@therobertpeelbury)

Ingredients

• 1 pound of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced (any color)
• 2 tomatoes, diced
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (adjust to taste)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1/2 teaspoon garam masala
• Salt
• Black pepper
• Fresh cilantro leaves, chopped (for garnish)
• Cooked basmati rice or naan bread, for serving

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Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced onions and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic, grated ginger, and slit green chilies to the skillet. Stir-fry for another 2 minutes until fragrant. Add the diced tomatoes to the skillet and cook until they start to soften and break down, about 3-4 minutes.
3. Stir in the tomato paste, ground cumin, ground coriander, turmeric powder, paprika, and garam masala. Cook, stirring constantly, for 1-2 minutes to toast the spices and blend the flavors.
4. Add the bite-sized chicken pieces to the skillet and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-6 minutes.
5. Once the chicken is cooked through, add the thinly sliced bell peppers to the skillet. Stir-fry for an additional 2-3 minutes until the peppers are tender-crisp. Taste and adjust the seasoning if needed. If you prefer a spicier dish, you can add more slit green chilies at this stage.
6. Garnish with freshly chopped cilantro leaves, and serve hot with steamed basmati rice or warm naan bread on the side. Enjoy!

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A post shared by Grace O’Brien (@graceys_table)

The post Try This Fiery Chicken Jalfrezi Recipe appeared first on foodisinthehouse.com.

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A post shared by Julia | Food Blogger (@juliasalbumblog)

Ingredients:

• 8 oz pasta of your choice (such as spaghetti, penne, or fettuccine)
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried Italian herbs (such as oregano, basil, and thyme)
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)
• Fresh basil leaves, chopped (for garnish)

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A post shared by Jessica Lewis (@justlikejess__)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside. Season the chicken pieces with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, heat the remaining olive oil. Add the minced garlic, chopped onion, and diced red bell pepper. Sauté until softened, about 5 minutes.
4. Stir in the diced tomatoes and dried Italian herbs. Cook for another 5 minutes, allowing the flavors to meld together.
5. Return the cooked chicken to the skillet and toss to combine with the sauce.
6. Add the cooked pasta to the skillet and toss until well coated in the sauce. Serve the chicken pasta hot, garnished with grated Parmesan cheese and chopped fresh basil.

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A post shared by Julia | Food Blogger (@juliasalbumblog)

The post This Chicken Pasta Recipe is Hard to Beat appeared first on foodisinthehouse.com.

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A post shared by Laura Hassan (@laura_loves_food87)

Ingredients:

• 2 cups of cooked chicken
• 2 leeks
• 3 carrots
• 5 cloves of garlic
• 1 cup of frozen peas
• 1/4 cup of all-purpose flour
• 1/4 cup of butter
• 2 cups of chicken broth
• 1 cup of whole milk
• 1 teaspoon dried thyme
• Salt
• Black pepper
• 1 package store-bought or homemade pie crusts (for a double crust pie)
• 1 egg, beaten (for egg wash)

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Instructions:

1. Preheat your oven to 400°F (200°C) and grease a pie dish. In a large pan, melt butter over medium heat. Add sliced leeks, diced carrots, and minced garlic. Sauté until vegetables are softened, about 5 minutes.
2. Stir in the flour to create a roux, cooking for an additional 2 minutes. Gradually whisk in the chicken broth and milk, ensuring a smooth consistency. Allow the mixture to thicken.
3. Add shredded chicken, frozen peas, dried thyme, salt, and pepper to the sauce. Stir until well combined and let it simmer for 5 minutes.
4. Roll out one pie crust and line the bottom of the pie dish. Pour the chicken and leek filling over the crust.
5. Roll out the second pie crust and cover the filling. Seal the edges and cut slits on the top to allow steam to escape.
6. Brush the top crust with beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.

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The post This Chicken and Leek Pie is a Wonderful Winter Treat appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound of boneless, skinless chicken breasts
• 2 leeks
• 2 tablespoons unsalted butter
• 1/4 cup of all-purpose flour
• 2 cups of chicken broth
• 1 cup of whole milk
• 1/2 cup of frozen peas
• 1/2 cup of sliced carrots
• 1/4 cup of chopped fresh parsley
• Salt and black pepper to taste
• 1 package (2 sheets) of store-bought puff pastry, thawed
• 1 egg

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Instructions:

1. Preheat the oven to 400°F (200°C). In a large skillet, melt butter over medium heat. Add diced chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.
2. In the same skillet, add sliced leeks and sauté until softened. Sprinkle flour over the leeks, stirring to create a roux. Cook for 2-3 minutes to eliminate the raw taste of the flour.
3. Gradually pour in chicken broth and milk, whisking continuously to avoid lumps. Cook until the mixture thickens. Add the cooked chicken, frozen peas, sliced carrots, and chopped parsley to the skillet. Stir to combine. Season the filling with salt and black pepper to taste. Simmer for a few more minutes until the vegetables are tender.
4. Roll out one sheet of puff pastry and line the bottom of a pie dish. Pour the chicken and leek filling into the pastry-lined dish. Roll out the second sheet of puff pastry and place it over the filling. Trim any excess pastry and press the edges to seal. Brush the top of the pie with beaten egg for a golden finish.
5. Cut a few slits in the pastry to allow steam to escape during baking. Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and crispy.
6. Remove from the oven and let it cool for a few minutes before serving. Slice and enjoy the sumptuous goodness of your homemade chicken and leek pie.

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The post Here’s How You Can Make a Sumptuous Chicken and Leek Pie appeared first on foodisinthehouse.com.

Ingredients:

• 3 large chicken breasts
• 1 onion of your choice
• 4 garlic cloves
• 4 tablespoons flour
• Salt and pepper to taste
• 2-3 tablespoons olive oil
• 2 tablespoons butter
• 1 cup heavy cream
• ½ cup shredded or grated parmesan cheese

Instructions:

1. Season chicken with salt and pepper and then coat with flour and shake off any excess.
2. In a large skillet or pan, heat olive oil and butter on medium heat until the pan is coated.
3. Brown both sides of the chicken (about 4-5 minutes on each side), then transfer the chicken onto a plate for later.
4. Sauté onion until it is almost transparent, then add in the garlic until it is fragrant.
5. Add heavy cream to deglaze the pan, making sure to scrape any bits off the bottom.
6. Lower heat to medium-low and add parmesan; allow to simmer, and add seasoning of choice.
7. Put chicken back in the pan with the sauce and let it simmer for a few minutes or until thickened slightly.
8. Remove from heat and allow to cool slightly before serving, and enjoy!
9. This can be served with your choice of side dish, rice, pasta, or potato.

The post You Have to Try Marry Me Chicken appeared first on foodisinthehouse.com.

Ingredients:

• 2 cups Spanish paella rice
• 1/2 cup of extra-virgin olive oil
• 1 onion
• 3 cloves of garlic
• 1 red bell pepper
• 1 tomato
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 4 cups of chicken or seafood broth
• 1 pound of mixed seafood (shrimp, mussels, squid)
• 1/2 pound of chicken, cut into bite-sized pieces
• Salt
• Black pepper
• Lemon wedges for serving

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A post shared by FoodieFrenzy (@ffoodiefrenzy)

Instructions:

1. In a paella pan or a wide, shallow skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and sliced red bell pepper, cooking until softened. Stir in grated tomato and smoked paprika. Cook for a few minutes until the tomato has reduced.
2. Add paella rice, stirring to coat the grains in the flavorful mixture. Dissolve saffron threads in warm broth and pour it into the pan. Bring to a gentle simmer.
3. Arrange chicken and seafood evenly over the rice. Season with salt and pepper. Cook on medium heat for about 20-25 minutes, or until the rice is tender and has formed a crispy bottom layer known as a “socarrat”.
4. Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes. Serve the Valencian Paella hot, garnished with lemon wedges.

The post Try This Valencian Paella appeared first on foodisinthehouse.com.

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A post shared by Behaviour Analyst in Nutrition (@thebehaviourlady)

Ingredients:

• 1 pound of ground chicken
• 4 ounces of chorizo sausage, casing removed and finely chopped
• 1/4 cup of breadcrumbs
• 1 egg
• 1/4 cup of finely chopped onion
• 2 cloves of garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Burger buns, lettuce, tomato slices, and any other desired toppings

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A post shared by Larry B. | Food Enthusiast (@larrywhitesfood)

Instructions:

1. In a large mixing bowl, combine the ground chicken, chopped chorizo, breadcrumbs, egg, chopped onion, minced garlic, smoked paprika, cumin, dried oregano, salt, and pepper.
2. Use your hands to mix the ingredients until well combined, being careful not to overwork the mixture. Divide the mixture into 4 equal portions and shape each portion into a patty, about 1/2 inch thick.
3. Heat a grill or grill pan over medium-high heat. Brush the grill grates with oil to prevent sticking. Place the burger patties on the grill and cook for 4-5 minutes per side, or until they are cooked through and have nice grill marks.
4. While the burgers are cooking, toast the burger buns on the grill until lightly golden. Once the burgers are cooked, remove them from the grill and let them rest for a few minutes.
5. Assemble the chicken and chorizo burgers by placing each patty on a toasted bun and topping with lettuce, tomato slices, and any other desired toppings. Serve the burgers hot and enjoy the irresistible combination of flavors in every bite.

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A post shared by @piisami_official

The post Try This Recipe For Chicken And Chorizo Burgers appeared first on foodisinthehouse.com.

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A post shared by ayeenacooking (@su_ayeenacooking)

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

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Instructions

1. Begin by marinating the chicken breasts in buttermilk. Place the chicken breasts in a large bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This step helps tenderize the chicken and infuse it with flavor.
2. In a shallow dish, combine the all-purpose flour, garlic powder, paprika, dried thyme, salt, and black pepper. Mix well to evenly distribute the spices.
3. Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each chicken breast in the seasoned flour mixture, ensuring they are fully coated on all sides. Shake off any excess flour. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
4. Carefully add the coated chicken breasts to the hot oil, making sure not to overcrowd the pan. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a wire rack or paper towels to drain any excess oil. Serve the delicious buttermilk chicken hot with your favorite side dishes and enjoy the crispy, golden exterior and juicy, flavorful meat.

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A post shared by Dennis Littley | Ask Chef Dennis®️ (@askchefdennis)

The post This Buttermilk Chicken Recipe is Delicious appeared first on foodisinthehouse.com.

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A post shared by BEER BELLY (@beerbellybkk)

Ingredients

• 1 pound of chicken breast, cut into bite-sized pieces
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 cup of long-grain white rice
• 1 cup of coconut milk
• 1 cup of chicken broth
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped, for garnish (optional)
• Lime wedges, for serving

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A post shared by Journey of a Foodie! (@journey_of_afoodie)

Instructions

1. In a bowl, toss the chicken pieces with the jerk seasoning until evenly coated. Let marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and diced red bell pepper to the skillet, and cook for an additional 2 minutes, stirring frequently.
3. Push the vegetables to the side of the skillet and add the marinated chicken pieces. Cook until browned on all sides, about 5-6 minutes. Stir in the white rice, coconut milk, and chicken broth. Season with salt and pepper to taste.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Once cooked, fluff the rice with a fork and stir to combine with the chicken and vegetables.
5. Garnish your meal with chopped fresh cilantro or parsley, if desired. Serve hot with lime wedges on the side for squeezing. Enjoy this flavorful and aromatic jerk chicken rice dish that brings a taste of the Caribbean straight to your dinner table!

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A post shared by Byron Hsiung (@byronhsiung)

The post Have You Ever Made Jerk Chicken Rice Before? appeared first on foodisinthehouse.com.

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A post shared by @instabitess

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup of all-purpose flour
• 2 large eggs
• 1 cup of breadcrumbs (plain or seasoned)
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons vegetable oil or clarified butter
• Lemon wedges, for serving
• Optional garnish: chopped fresh parsley

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A post shared by Bongsteroo (@bongsteroo)

Instructions

1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness of about 1/4 inch. Season both sides of the chicken breasts with salt and pepper.
2. Set up a breading station with three shallow dishes. Place the all-purpose flour in the first dish, beat the eggs in the second dish, and combine the breadcrumbs with grated Parmesan cheese in the third dish.
3. Dredge each chicken breast in the flour, shaking off any excess. Dip the floured chicken breasts into the beaten eggs, allowing any excess egg to drip off. Finally, coat the chicken breasts in the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
4. Heat the vegetable oil or clarified butter in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts to the skillet, working in batches if necessary to avoid overcrowding the pan.
5. Cook the chicken schnitzel for 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Transfer the cooked chicken schnitzel to a paper towel-lined plate to drain any excess oil.
6. Serve the chicken schnitzel hot, accompanied by lemon wedges for squeezing over the top. Optionally, garnish with chopped fresh parsley for added flavor and color. Enjoy your homemade chicken schnitzel as a satisfying main dish, served with your favorite sides such as mashed potatoes, steamed vegetables, or a crisp salad.

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A post shared by Jiewa Vieri (@inijie)

The post Have You Made Chicken Schnitzel Before? appeared first on foodisinthehouse.com.

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A post shared by The Robert Peel (@therobertpeelbury)

Ingredients

• 1 pound of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced (any color)
• 2 tomatoes, diced
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (adjust to taste)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1/2 teaspoon garam masala
• Salt
• Black pepper
• Fresh cilantro leaves, chopped (for garnish)
• Cooked basmati rice or naan bread, for serving

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A post shared by Mr Vikkis (@mrvikkis)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced onions and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic, grated ginger, and slit green chilies to the skillet. Stir-fry for another 2 minutes until fragrant. Add the diced tomatoes to the skillet and cook until they start to soften and break down, about 3-4 minutes.
3. Stir in the tomato paste, ground cumin, ground coriander, turmeric powder, paprika, and garam masala. Cook, stirring constantly, for 1-2 minutes to toast the spices and blend the flavors.
4. Add the bite-sized chicken pieces to the skillet and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-6 minutes.
5. Once the chicken is cooked through, add the thinly sliced bell peppers to the skillet. Stir-fry for an additional 2-3 minutes until the peppers are tender-crisp. Taste and adjust the seasoning if needed. If you prefer a spicier dish, you can add more slit green chilies at this stage.
6. Garnish with freshly chopped cilantro leaves, and serve hot with steamed basmati rice or warm naan bread on the side. Enjoy!

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A post shared by Grace O’Brien (@graceys_table)

The post Try This Fiery Chicken Jalfrezi Recipe appeared first on foodisinthehouse.com.

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A post shared by Julia | Food Blogger (@juliasalbumblog)

Ingredients:

• 8 oz pasta of your choice (such as spaghetti, penne, or fettuccine)
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried Italian herbs (such as oregano, basil, and thyme)
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)
• Fresh basil leaves, chopped (for garnish)

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A post shared by Jessica Lewis (@justlikejess__)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside. Season the chicken pieces with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, heat the remaining olive oil. Add the minced garlic, chopped onion, and diced red bell pepper. Sauté until softened, about 5 minutes.
4. Stir in the diced tomatoes and dried Italian herbs. Cook for another 5 minutes, allowing the flavors to meld together.
5. Return the cooked chicken to the skillet and toss to combine with the sauce.
6. Add the cooked pasta to the skillet and toss until well coated in the sauce. Serve the chicken pasta hot, garnished with grated Parmesan cheese and chopped fresh basil.

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The post This Chicken Pasta Recipe is Hard to Beat appeared first on foodisinthehouse.com.

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Ingredients:

• 2 cups of cooked chicken
• 2 leeks
• 3 carrots
• 5 cloves of garlic
• 1 cup of frozen peas
• 1/4 cup of all-purpose flour
• 1/4 cup of butter
• 2 cups of chicken broth
• 1 cup of whole milk
• 1 teaspoon dried thyme
• Salt
• Black pepper
• 1 package store-bought or homemade pie crusts (for a double crust pie)
• 1 egg, beaten (for egg wash)

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Instructions:

1. Preheat your oven to 400°F (200°C) and grease a pie dish. In a large pan, melt butter over medium heat. Add sliced leeks, diced carrots, and minced garlic. Sauté until vegetables are softened, about 5 minutes.
2. Stir in the flour to create a roux, cooking for an additional 2 minutes. Gradually whisk in the chicken broth and milk, ensuring a smooth consistency. Allow the mixture to thicken.
3. Add shredded chicken, frozen peas, dried thyme, salt, and pepper to the sauce. Stir until well combined and let it simmer for 5 minutes.
4. Roll out one pie crust and line the bottom of the pie dish. Pour the chicken and leek filling over the crust.
5. Roll out the second pie crust and cover the filling. Seal the edges and cut slits on the top to allow steam to escape.
6. Brush the top crust with beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.

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The post This Chicken and Leek Pie is a Wonderful Winter Treat appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound of boneless, skinless chicken breasts
• 2 leeks
• 2 tablespoons unsalted butter
• 1/4 cup of all-purpose flour
• 2 cups of chicken broth
• 1 cup of whole milk
• 1/2 cup of frozen peas
• 1/2 cup of sliced carrots
• 1/4 cup of chopped fresh parsley
• Salt and black pepper to taste
• 1 package (2 sheets) of store-bought puff pastry, thawed
• 1 egg

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Instructions:

1. Preheat the oven to 400°F (200°C). In a large skillet, melt butter over medium heat. Add diced chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.
2. In the same skillet, add sliced leeks and sauté until softened. Sprinkle flour over the leeks, stirring to create a roux. Cook for 2-3 minutes to eliminate the raw taste of the flour.
3. Gradually pour in chicken broth and milk, whisking continuously to avoid lumps. Cook until the mixture thickens. Add the cooked chicken, frozen peas, sliced carrots, and chopped parsley to the skillet. Stir to combine. Season the filling with salt and black pepper to taste. Simmer for a few more minutes until the vegetables are tender.
4. Roll out one sheet of puff pastry and line the bottom of a pie dish. Pour the chicken and leek filling into the pastry-lined dish. Roll out the second sheet of puff pastry and place it over the filling. Trim any excess pastry and press the edges to seal. Brush the top of the pie with beaten egg for a golden finish.
5. Cut a few slits in the pastry to allow steam to escape during baking. Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and crispy.
6. Remove from the oven and let it cool for a few minutes before serving. Slice and enjoy the sumptuous goodness of your homemade chicken and leek pie.

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The post Here’s How You Can Make a Sumptuous Chicken and Leek Pie appeared first on foodisinthehouse.com.

Ingredients:

• 3 large chicken breasts
• 1 onion of your choice
• 4 garlic cloves
• 4 tablespoons flour
• Salt and pepper to taste
• 2-3 tablespoons olive oil
• 2 tablespoons butter
• 1 cup heavy cream
• ½ cup shredded or grated parmesan cheese

Instructions:

1. Season chicken with salt and pepper and then coat with flour and shake off any excess.
2. In a large skillet or pan, heat olive oil and butter on medium heat until the pan is coated.
3. Brown both sides of the chicken (about 4-5 minutes on each side), then transfer the chicken onto a plate for later.
4. Sauté onion until it is almost transparent, then add in the garlic until it is fragrant.
5. Add heavy cream to deglaze the pan, making sure to scrape any bits off the bottom.
6. Lower heat to medium-low and add parmesan; allow to simmer, and add seasoning of choice.
7. Put chicken back in the pan with the sauce and let it simmer for a few minutes or until thickened slightly.
8. Remove from heat and allow to cool slightly before serving, and enjoy!
9. This can be served with your choice of side dish, rice, pasta, or potato.

The post You Have to Try Marry Me Chicken appeared first on foodisinthehouse.com.