Chicken pot pie, one pot delight

chicken_pot_pie

pot pie is baked savoury dish encased in a flaky pastry and baked in a pie tin to ensure it maintains its shape. There are several varieties including an Australian meat pie and various British regional types. In America, the pot pie can be filled with various types of meat including beefchicken, or turkey as well as vegetables such as carrotspotatoes, and green peas.

The chicken pot pie may be the most popular and is simple to make. The ingredients are 1 poundskinless, boneless chicken breast, cubed, 1 cupsliced carrots, 1 cupgreen peas,1/2 cupsliced celery,1/3 cupbutter,1/3 cuponion chopped, 1/3 cupall-purpose flour,1/2 teaspoonsalt,1/4 teaspoonblack pepper,1 3/4 cupschicken broth, and 2/3 cupmilk.

First preheat an oven to 425 degrees F. Then in a saucepan combine the carrots, chicken, peas, and celery, add water and cook for 15 minute then drain.

In a separate pan over a medium flame cook onions and butter add flour, salt, and pepper. Slowly add the broth and milk and cook until thick. Put the mixture in a pie crust then cover with the liquid, add the top pie crust and make a few slits in the top. Bake for between 30 and 35 minutes or until pastry is golden brown.

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Paella, Spanish delight

paella
Paella is the dish associated with Spain. This combination of rice and seafood or meat and vegetables such as green peas is seen outside of Spain as the country’s national dish but is really a regional speciality from Valencia.

To make a paella gather 2 tablespoons of olive oil, 1 tablespoon of paprika, 2 tablespoons of oregano, salt and black pepper, 2 pounds of skinless chicken breasts cut into small pieces, 3 cloves of garlic, 1 teaspoon crushed red pepper flakes, 2 cups uncooked short-grain rice, 1 pinch saffron, 1 bay leaf, 1 quart of chicken stock, 1 Spanish onion, 1 red bell pepper, 1 pound chorizo sausage, and 1 pound deveined shrimp.

First: season chicken with olive oil, paprika, oregano, salt, and pepper. Then heat olive oil in a large skillet, add garlic, red pepper, and rice and stir for 3 minutes. Add the saffron, bay leaf, chicken stock and lemon. Lower heat and allow the mixture to simmer for about 20 minutes.

In another, skillet heat oil then add chicken and onion and cook for a few minutes; add bell pepper, sausage, and shrimp, turning the shrimp until both sides are pink. Decorate paella with shrimp. Paella is best enjoyed served warm.

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Fried Rice, simply delicious

fried_rice

There is nothing simpler than a meal of fried rice. It is filling, easy to prepare, and it doesn’t leave you with much to wash up afterwards.

Fried rice is the ideal one-pot meal when you’re on the go and because you can add so many ingredients, it can also be the perfect balanced dish, providing all the major food groups required at any one sitting.

This fried rice requires four cups of left-over rice, 2 tablespoons of soy sauce, 1/2 cup cooked thinly sliced chicken breast or breast loin, 1/2 cup pork fillet, thinly sliced, 1/2 cup cooked and thinly sliced beef fillet, 1 medium onion finely chopped, 1 spring onion chopped, 1/4 cup cooked green peasvegetable oil, and 1 small green pepper finely chopped.

In a large saucepan or wok, heat the vegetable oil over a low flame. Add onion, spring onion, and green pepper. Cook lightly, stirring constantly. Add pork, beef, and chicken and saute lightly while continuing to stir. Mix in rice and green peas and stir. Add soy sauce and continue to stir. Once rice is hot turn off flame. Can serve up to three persons.

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