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Top chicken recipes

Every month we round up our top 20 chicken recipes and pop them all in one place just for you. From chicken salads to chicken curries, we’ve got plenty of tasty treats to feast on this month.

Whether you’re in the mood for chicken for lunch or you’re looking for a family meal packed full of protein, you’ve come to the right place.

Chicken is so simple to cook and is easy to re-use too if you have leftovers. There’s even a few BBQ faves in this round up – just in case the sun is shining where you are!

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Portuguese Caldo Verde ? Soup with Potatoes, Kale, and Chorizo

Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

by Pam on November 6, 2013

I was recently sent a wonderful cookbook called The Soupmaker’s Kitchen^[1] that is filled with delicious looking soups made from scratch. Every recipe has step by step photos that make them super easy to follow and make. I decided to make this soup because it looked comforting and delicious – perfect for the cold rainy day we were having. I adapted the recipe a bit to make it healthier by using a vegetarian substitute for the chorizo. I also used store bought broth because I didn’t have any homemade in the freezer. This soup turned out delicious! It was quite spicy so I didn’t serve it to my kids but they tasted it anyways and both said it was really good. I loved the chunks of potato and the texture of the kale in this healthy, flavorful, and delicious soup. My husband and I both really loved it and the leftovers were even better the next day. I look forward to making more soup recipes from this great cookbook!

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste.Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.

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Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

Yield: 8

Prep Time: 5 min.

Cook Time: 35-40 min.

Ingredients:

1 tbsp olive oil
2 links of vegetarian chorizo, removed from casing & chopped (or 1 link of chorizo removed from casing)
1 small onion, diced
3 cloves of garlic, minced
8 cups of chicken broth
6 small Yukon gold potatoes, diced with skin on
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste. Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Aliza Green – The Soupmaker’s Kitchen

References

^{^} The Soupmaker’s Kitchen (www.alizagreen.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Ciambella babà Recipe – Italian Cuisine – Italian Cuisine

Ingredients

400 g fresh cream
365 g sugar
250 g flour 0
250 g grape juice
150 g rum
130 g milk
2 small eggs
75 g butter
15 g fresh brewer's yeast
5 g salt
powdered sugar
star anise
cardamom
cinnamon in cue

Duration: 3 h

Level: For experts

Dose: 8 people

For the donut babà recipe, pour the flour with the crumbled yeast and 15 g of sugar into a large bowl. Mix and add the milk, the lightly beaten eggs, the salt and the softened butter, into small pieces, obtaining a soft, almost creamy mixture. Stir for 4-5 minutes until the dough is perfectly smooth. Collect it in a pastry bag and distribute it in a donut mold, diameter 22 cm, after buttering it (we have used one in shaped silicone, which does not need to be buttered). Cover the mold with a damp cloth or film and let rise at 27-28 ° C for 1 hour and 30 minutes: the dough volume should double. Bake at 160 ° C in a static oven for 40-45 minutes. Take the donut out of the oven, turn it out after 5 minutes, turn it upside down on a wire rack and bake it for another 5 minutes, then let it cool.
For the syrup: Pour into a saucepan 600 g of water with grape juice and 350 g of sugar, 3 stars of aniseed, 3 pods of cardamom and a piece of cinnamon. Boil for 3-4 minutes, adding the rum (to taste) when the liquid begins to cool.
To complete: place the donut on a wire rack, placed over a container, and pour the syrup over it, sprinkling it well. Recover the drained syrup and pour it back onto the donut. Let it drain.
Heat 3-4 ladles of syrup in a saucepan until it reaches the consistency of a fluid honey. Brush it on the surface of the donut to polish it. Whip the cream with a tablespoon of powdered sugar and decorate the donut.