JICAMA CHICKEN SAUTE
Jicama, there are 104 recipes using this large, bulbous, root vegetable. The jicama has a thin brown skin and white crunchy flesh. It should be peeled before using. This recipe caught my eye and I have managed to misplace the recipe twice. It sounds very good to me and I have plans on making it within the next couple of days. Recipe in from a Pampered Chef cookbook.
Provided by PaulaG
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
- In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
- In wok, heat oil over medium high heat.
- Add the chicken; cook and stir until browned.
- Add jicama and bell pepper to wok.
- Cook 3 minutes, stirring often.
- Add broth mixture; cook and stir 3 minutes or until heated through.
- Serve over rice and garnish with peanuts.
Nutrition Facts : Calories 219.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 34.2, Sodium 399.1, Carbohydrate 11.6, Fiber 5.3, Sugar 3.3, Protein 18.6
CHICKEN AND JICAMA SOUP RECIPE - (3.3/5)
Provided by Chef_Kate
Number Of Ingredients 10
Steps:
- Broil chicken about 6 inches from heat for 15 to 20 minutes, turning once, or until no longer pink inside. Cut into 1/4 inch strips and set aside. Place peppers and onion in blender or food processor. Blend until smooth. Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and garlic until boiling in a 2 qt saucepan. Stir in chicken and jicama; heat through and serve.
SPICY CHICKEN AND JICAMA STEW
A spicy, hot, comforting stew, chock-full of flavors, textures, and colors. The crispness of the jicama adds a special surprise texture. Serve with French bread or crackers.
Provided by Love2Cook
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Combine chicken, chicken broth, diced tomatoes with their juices, jicama, onion, corn, peas, celery, squash, salt, pepper, and cayenne pepper in a large pot or Dutch oven. Bring to a low boil over medium-high heat; reduce heat to low and simmer for about 15 minutes. Adjust spices to personal taste if needed.
- Add sour cream to the soup and continue simmering until heated through, about 10 minutes.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 17.9 g, Cholesterol 117.8 mg, Fat 17.9 g, Fiber 4.1 g, Protein 32.3 g, SaturatedFat 6.9 g, Sodium 1068.9 mg, Sugar 5.4 g
BIG-BATCH CHICKEN SOUP
Use a whole chicken to make a big batch of family-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Soup
Time 1h40m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Fry the sofrito mix in the rapeseed oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don't let it brown. Tip into a casserole.
- Sit the chicken on top of the sofrito, add the bay leaf and stock melts and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through - the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. (Cool and chill the breasts if you want to keep them for another day, or chop them if you want to make a generous batch of this soup.) Strip the remaining meat off the bones and chop it into cubes small enough to sit on a soup spoon.
- Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don't season it until you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the ingredients later when you reheat it. Stir in the peas and sweetcorn (if using) along with the soup pasta and bring back to a simmer. Add back the chicken meat.
Nutrition Facts : Calories 424 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium
CHICKEN SOUP
Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
- Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
- Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
- Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
- If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.
Nutrition Facts : Calories 339 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2 milligram of sodium
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