CHICKEN IN GRANDMAMA LEONTINE’S WAY
Ingredients
4 chicken legs, 200g carrots, 400g mushrooms, 150g diced bacon, 2 shallots, 4 sprigs of parsley, 300g cream (soy with me) 200ml white wine pepper, 100ml water, salt and chicken seasoning.
Preparation
Finely chop the shallots, peel the carrots and cut into thin slices. Clean and slice the mushrooms. Melt the butter and a dash of olive oil in a deep saucepan. Fry the chicken drumsticks on all sides until nicely golden brown for 15 min. Season with chicken seasoning to spice up the sauce. Remove them from the pan after frying. Add the shallots to the pan and stew briefly, then add the sliced carrots and the bacon to the pan and stew thoroughly while stirring. For about 5 minutes on a high heat. After 5 minutes, add the mushrooms and continue to cook, stirring, for a further 5 minutes, adding pepper as required… Remove the vegetables from the pan. Now deglaze the pan with the wine and water and let the sediment dissolve. Put the vegetables and the chicken back into the pan and let it simmer on a low heat for about 20 minutes… when you see that the meat comes off the bone, it’s ready. For the last 10 minutes, add the cream, season well with salt and pepper, and thicken the sauce if it is still too thin. Our grandmother liked her sauce thick. You can serve with croquettes, fries or rice.
POTATO GRATIN WITH CHICKEN AND BELL PEPPER
Ingredients
500 grams diced chicken, 400 grams strips of different coloured peppers, 100 grams finely chopped onions, 2 cloves of garlic, 500 grams sliced potatoes, 100 grams grated gryere, 2 decilitres cream light, 2 teaspoons spicy paprika, salt and pepper, barbecue spice spicy, potato spice.
Preparation
Chop the garlic finely. Preheat the oven to 200°C. Melt the butter in a pan and stew the onion and add the garlic a little later. Season with salt and pepper and then add the bell pepper strips. Sauté for 3 minutes. Fry the chicken cubes separately and season with barbecue seasoning and chicken seasoning. Take another pan and sauté your potatoes in one pan. Divide the chicken, potato and vegetables in an oven dish and mix half of the gryere through the mixture and pour some cream through the potatoes. Place everything in the dish, sprinkle with the remaining gryere and bake in the oven for 45 min. Just gratinate at the last moment.
CHICKEN WITH LAMBIC BEER
Ingredients
4 chicken legs or 4 fillets or mixture or 1 chicken cut up, 4 carrots, 2 onions, flour, 1 liqueur glass of gin, 1/2 bottle of Lambic, 400 ml chicken stock, thyme, bay leaf, pepper salt, 1 dl cream, chopped parsley.
Preparation
Clean and wash the vegetables. Chop the onions and cut the carrots into fine slices. Cut the whole chicken into pieces, then crust the chicken in butter until brown. Once well browned on each side, you may add the onion and carrots. Season with salt and pepper and add the thyme bay leaf I used a spice tuilt. (Easier to remove afterwards). Sprinkle with flour and stir until the flour is gone. Add the gin and chicken stock and simmer for a few minutes. Then pour in the Lambic and cook for a further 25-30 minutes. Remove the chicken when these pieces are cooked. Add the cream carefully (do not use light the sauce will otherwise shift) mix well Place the chicken in a dish and pour over the hot sauce. Serve with croquettes, rice or potatoes…. Bon appetit ! And drink the rest of the Lambic with the dish ! Sante !
TURKEY ROLLS WITH MUSHROOM STUFFING AND AJVAR
Ingredients
400 grams mushroom de paris or brown mushrooms, 2 shallots, 4-6 dried apricots, 8 sprigs of thyme, 2-4 tablespoons ajvar (spicy bell pepper mixture jar), 1 tablespoon cream cheese light, 4 turkey schnitzels, 100 ml dry wine, 1 chicken stock cube (Knorr stockpot), 1/2 tablespoon sour cream, 400 ml water
Preparation
Clean and chop the mushrooms. Peel and finely chop the shallots. Finely chop the apricots. Wash and finely chop the thyme. Heat butter in a non-stick pan and cook the mushrooms in it, add the shallots and apricots, season with the thyme and fry briefly together. Season with salt and pepper and allow this mixture to cool. Flatten the schnitzels between cling film. Sprinkle with salt and pepper. Take the mushroom mixture and add the Avjar and cream cheese, mix well together, taste for a moment, if necessary add some more Avjar or cream cheese. Now spread the filling over the flattened turkey fillets leaving 1 cm from the edges. Roll up the schnitzels and close them with a cocktail stick. Heat butter in a pan and fry the rolls on high heat until all edges are nicely browned. Now pour in the wine and 400 ml of water, bring to the boil and add the bouillon kettle. Braise further, covered. 25-30 minutes. After the cooking time check if the sauce is thick enough otherwise you can thicken the sauce. Serve or with mashed potatoes, croquettes, fries or even rice or pasta.
ORZO RISONI CHICKEN VEGETABLES AND PARMESAN CHEESE
Ingredients
Butter or olive oil, 2 cloves of garlic finely chopped, 1 onion finely chopped, 250 gr chicken fillet cut into cubes not too large, 2.5 cup = 250 gr frozen vegetables (I took peas and chickpeas in fine slices), 1 bell bell pepper finely chopped, 400 gr Orzo or Greek pasta, 1 good soupspoon of flour, 600 ml milk, 500 ml chicken stock, 75 g of parmesan cheese, salt and pepper and for the finishing touch parsley.
Preparation
Put some butter in a pan with a high rim of at least 5 cm and let it melt. Fry the chicken in the butter until the chicken cubes are browned but still raw on the inside. Season with salt and pepper, you can also use chicken seasoning but this will give a different taste to the risoni. Remove the pieces from the pan and set aside. In the same pan, fry the onion and garlic with a little butter for about 2 minutes, add the bell pepper and let it simmer for a while. Then add the chicken to the onion, garlic and bell pepper and fry together for a while. Now add the frozen vegetables, add the flour to the ingredients and stir well until the flour has disappeared. Add the orzo and swirl through the mixture for a moment. Now add the milk and the broth and stir well. Now let it boil until the mixture thickens (7-8 minutes) until the orzo is cooked you will see that the mixture already thickens well, do not forget to stir occasionally (burning could occur). Orzo done? Now add the Parmesan cheese and stir well, now the dish will thicken, before serving taste it and season if necessary. Serve in a deep plate and finish with some parsley.
CAJUN OVEN DISH
Ingredients
350 gr chicken breast, finely diced, 900 gr pre-cooked mini potatoes, 3 cloves garlic, grated, 1 large onion, coarsely chopped, 2 red peppers, coarsely chopped, 1 zucchini, coarsely chopped, 1 red chilli pepper, finely chopped (without seeds), 2 tbsp + 1 tsp cajun herbs (without salt), 1 1/2 tbsp tomato paste, 200 gr crème fraiche, 1 1/2 tsp salt, 1 tbsp oil, 125 gr grated cheese
Preperation
Preheat the oven to 200 degrees. Mix the chicken with 1 tsp Cajun herbs. Fry the chicken pieces in a deep skillet in 1 tbsp oil until almost done. Remove the chicken pieces and place them on a plate. In the same pan, add another 1 tbsp of oil and fry the potatoes on high heat for 6 minutes. Add the garlic, onion, vegetables, chili pepper, 2 tbsp Cajun spices and salt and cook over medium-low heat for another 6 minutes. Stir frequently. Add the chicken pieces and tomato paste and stir well. Let it fry for 2 minutes (or a little longer if the chicken pieces are not cooked yet). Turn off the heat and stir in the crème fraiche. Spoon everything into a large oven dish and distribute the grated cheese over it. Put it in the oven for 12 minutes.
CHICKEN FILLETS MEDITERRANEAN WAY.
Ingredients :
4 small chicken breasts, olive oil, 1 clove of garlic, 1 large onion, 1 box of diced tomatoes, pizza seasoning or Italian seasoning, chili pepper flakes, fresh basil leaves, one cup of red pesto, one ball of mozzarella, water, salt and pepper.
Preparation of chicken pieces :
Take the chicken fillets, place them on a cutting board, take a sheet of foil and beat them with a meat mallet until they are slightly flatter. Fry the chicken pieces in a pan with olive oil and chicken seasoning. Remove the chicken pieces from the pan and keep aside. Preheat the oven to 200°C.
Preparation of tomato sauce :
Chop the onion, the garlic finely. Take the same pan from the chicken fillets. Put olive oil in the pan and add the onion and garlic and stew until translucent. Add the diced tomatoes and simmer on low heat. Now add the herbs as desired, taste occasionally. Tear the basil leaves finely by hand and add to the sauce. Let it simmer and then add a little water. Add two spoonfuls of red pesto to the sauce. Taste, if the sauce tastes a little sour because of the tomatoes, add a pinch of sugar and season with salt. Keep tasting until the balance is right.
Complete the preparation and serve:
Fold the flat chicken pieces in half, and slide them into the sauce. Take the mozzarella and cut as many slices of cheese as there are chicken fillets. Place a slice of mozzarella on each chicken breast. Put the pan in the oven and let bake in the sauce, until the mozzarella is melted. Then turn the oven to grill mode and let the cheese grill on the chicken for a few more minutes. Serve with rosemary, garlic new potatoes and serve.
TURKEY ROLLS WITH ASPARAGUS AND LEMON
Ingredients for 4 persons
500 g turkey steaks, thin slices of bacon 16 if they are narrow slices, 1 cup of asparagus, 500 g pasta of your choice, 15 cl white wine, 4 slices of pecorino cheese or 1 box of Pana Grado flakes, 1 tablespoon of freshly chopped parsley or dried from the spice rack is also okay, 5 tablespoons lemon juice, 1 chicken stock cube or marmite, flour, onion, butter, olive oil, salt and pepper.
Preparation
Drain the asparagus. Cut the turkey in half, if they are too thick, flatten them with a meat tenderizer (put the meat under a plastic sheet and hammer it), so that they can be rolled up easily. If you already have thin slices, this procedure is not necessary. Take a meat board and lay four strips of bacon horizontally under each other, overlapping them a very small amount. I used Herta breakfast bacon which are very finely cut and easy to manipulate to roll up. Take the turkey steak and lay it on the bacon strips also horizontally about 1 cm from the edge of the bacon, on the right side. Top the turkey slices with the cheese, if you are using flakes you may use a fair amount of cheese per slice. Lay the asparagus on top of that, cut to the width of the slice, do not discard the excess. Put about 4 asparagus in between. Now roll up the roll from left to right and press firmly at the end, cover the rolls with the bacon and insert a toothpick to keep everything closed. Heat a pan with olive oil and a little solo, fry the rolls brown on all sides, remove from the pan. Chop the onion. Squeeze out a lemon so you have about 5 tablespoons of lemon. Taste the lemon, if it is really tart you may add a little sugar so that the sourness is broken a little, careful not to taste sweet. You need the sourness for the sauce. Heat again a tablespoon of olive oil and butter in the same pan and stew the finely chopped onion on a low heat. After 2 minutes sprinkle two tablespoons of flour over the onion and fry for about 30 seconds. Now add the wine, 15 cl of water, the lemon and the bouillon cube or marmite. If you use a cube, crumble it. Place the rolls in the sauce and leave to simmer for 10 minutes covered over a low heat. Turn the rolls halfway through the cooking time. Add the leftover asparagus in 1 cm cubes. Season with salt and pepper, taste the sauce if it is still too sour you can add a little sugar. Just before serving, shred the parsley and add it to the dish. Serve very hot with delicious pasta !
CHICKEN IN A JACKET
Ingredients
4 chicken breasts no double breast once, 4 slices (long) of old cheese, Dijon mustard, 20 fine slices of bacon, 1 bottle of brown dark beer if you can find Belgian beer take the Belgian one if you can’t find de Leffe other brand is oke. Every beer gives it an other taste. 1 shallot or onion, cayenne pepper, paprika powder and pepper from a peppermill.
Preparation
Rub the chicken breasts with mustard (you need the mustard to keep everything together). Place 5 slices of bacon on a cutting board, side by side and overlay the bacon slightly. Put the with mustard smeared chicken fillet on top of the bacon, not directly in the center has yet to be rolled up. Now place on the chicken fillet a slice of cheese. Spread a little mustard on the cheese, roll and press firmly. Make sure, that the ends of the bacon overlapping each other. Season with cayenne pepper, paprika and a turn of the peppermill.
Put butter in the pan and fry the chicken for 2 minutes on the overlapped side. Let bake without turning but do not burn. Turn and bake the other side the same way for 3 minutes. Repeat this for the other sides.
Meanwhile, slice the shallot. If all sides are browned, you may add the chopped shallot. Let it fry in between the chicken fillets. Gradually add to the Leffe of brown beer. Put a lid on the pan and simmer over a low heat for 8 minutes.
Remove the chicken breasts from the pan and keep them warm. Thicken sauce with sauce binder and serve immediately.
What can you serve with it? Fried chicory and or beans with bacon. Serve with mashed potatoes, croquettes, noisette potatoes …. or ….
Have a good meal !
CAJUN CHICKEN STUFFED WITH PEPPER-JACK CHEESE & SPINACH
Ingredients
1 lb Boneless, skinless chicken breasts, 4 oz pepper-jack cheese shredded, 1 cup frozen spinach, thawed and well-drained, sea salt, frechly grounded black pepper, 2 tbsp cajun seasoning, 1 tbsp italian style dry breadcrumbs, 2 tbsp olive oil, lots of toothpicks
Preparation
Preheat oven to 350 degrees. Pound to flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper-jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl; set aside. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used so you can remove that same number! Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions
Tips
If you have little ones eating this or your spice tolerance is fairly low, halve the amount of Cajun seasoning and double the breadcrumbs.
CROCKPOT BBQ ROOT BEER SHREDDED CHICKEN SANDWICHES
Ingredients
1tsp Onion Powder, 2 tsp Paprika, 1 tsp garlic powder, 1 tsp old bray seasoning, 1/2 tsp salt, 1/2 tsp peper, 6 large boneless skinless chicken breasts about 3 pounds, 16 oz Root Beer, 32 oz barbecue sauce, 8-10 sandwich rolls, 2 cups shreddes cheddar, 2 tbsp fresh cilantro chopped, caramelized onions
Preparation
In a small bowl, combine onion powder, paprika, garlic powder, Old Bay Seasoning, salt, and pepper. Sprinkle seasoning mix generously on each chicken breast and place in crockpot. Pour in Root Beer. Add barbecue sauce. Cover & cook on low heat setting for 8 hours, stirring a few times during the day, if possible.Meanwhile, caramelize the onions –Caramelized Onions: 3 tablespoons butter,3 large onions, sliced and separated into rings,3 cloves garlic, minced.
In a medium skillet, melt butter over medium-high. Add onions and garlic. Saute until translucent. Reduce heat to low, cover and cook up to 30 minutes, stirring occasionally. I like my onions really quite brown, almost burnt, but it’s a matter of personal preference, so keep an eye on them. They’ll be done when you decide they are.After 8 hours, remove the chicken and shred with two forks. Return chicken to crockpot. Mix it thoroughly with the barbecue sauce, and cook for another 15-30 minutes until sauce is more absorbed.
Spoon chicken on rolls, cover with about 1/4 cup of cheese, add caramelized onions, and sprinkle with fresh cilantro.
Tips
Sprinkle with cilantro, caramelized onions and shredded cheeses. This is a dish that will leave family and friends licking their lips long after they’ve eaten
CHICKEN FAJITA QUESADILLAS
Ingredients
1 1/2 lbs. boneless skinless chicken breasts,Onion diced,Green Bell Pepper diced. Envelope of taco seasoning (or your own mix),8 Flour tortillas,8 oz. block pepper jack cheese, shredded,8 oz. block Colby jack cheese shredded,Cooking spray
Preparation
Dice veggies and saute in large skillet till caramelized. Meanwhile sprinkle taco seasoning on chicken breasts and grill till cooked through (could also bake or saute in pan, whichever works best for you) Dice chicken into chunks and place in a bowl.Remove veggies from skillet place in bowl with chicken and lightly toss. Shred and toss both cheese together. Wipe skillet out and spray with a little cooking spray. Put skillet on med-med-high.Place a tortilla down in pan. Sprinkle some of the cheese mixture on the tortilla. Place some of the chicken/veggie mixture on top of that. Sprinkle more cheese on top of that. Top the whole thing with another tortilla and give the top of the tortilla a spray with the cooking spray. Check bottom of quesadillas and flip when brown. Remove quesadillas from pan when other side is brown. Let cool slightly and cut into four wedges with a pizza cutter. Serve with sour cream.
CHICKEN “BRUSCHETTA”
Ingredients
4 Skinless, boneless chicken breast halves, 2 tsp Olive Oil, 2-4 tsp of shopped garlic, 1 lg tomato cores en chopped, 6 basil leaves cut into small pieces, 1/4 balsamic vinegar, 1/2 cup shredded mozzarella cheese,
Preparation
Rub chicken with olive oil and garlic. Grill on both sides until no longer pink inside. Mix tomato, basil and balsamic vinegar. Place 1/4 of the mixture on each chicken breast half. Sprinkle mozzarella cheese on each. Microwave the chicken in a covered casserole for one minute or until cheese melts.
20 MINUTES CHICKEN ENCHILADAS
Ingredients
1 cup pre -chopped onion ,1 cup unsalted chicken stock (such as Swanson),1 tablespoon all-purpose flour ,1 1/2 tablespoons chili powder,2 teaspoons ground cumin,3/4 teaspoon garlic powder,1/2 teaspoon crushed red pepper,1/4 teaspoon salt,1 (15-ounce) can unsalted tomato sauce,3 cups shredded skinless, boneless rotisserie ,chicken breast (about 15 ounces) , 1 (15-ounce) can unsalted black beans, rinsed and drained,12 (6-inch) corn tortillas,Cooking spray ,3 ounces pre-shredded 4-cheese Mexican blend cheese (about 3/4 cup),1 cup chopped tomato ,1/4 cup chopped fresh cilantro,6 tablespoons sour cream
Preparation
Preheat broiler to high.
Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
GRILLED CHICKEN WITH LIME AND WHITE WINE
Ingredients
4 chicken breasts, 250 ml of white wine, fresh rosemary, 2 limes in slices, 2 garlic gloves and crushed
Preparation
Preheat the oven to 180 degrees Celsius.
Pour the wine into a small saucepan and bring slowly to the boil. Meanwhile, rub the chicken with olive oil and rosemary herb with additional salt and pepper by choice. Cut it again in portion as in the picture above. Cut the lemon into slices. Place chicken pieces in a baking dish and put a lime slice in between to slices of meat. Add the unpeeled garlic cloves crushed in the dish. Cover the dish with warm white wine. And put in the oven for 35 minutes, and you can increase the temperature up to 200 degrees. If you see that the chicken is still pink, keep it in the oven for a bit longer. Once you see that the chicken breasts pieces are no longer pink, change the oven on grill and grill for 10 minutes. Get the dish out of the oven an serve immediately. If you want you can thicken the sauce with some cornstarch. If you want the light version keep it like it comes out of the oven. Serve with oven potatoes … tasty!
TIP : you can prepare the dish in advance, the day before, the dish will be tastier…
SPICY TANDOORI CURRY CHICKEN
Ingredients
600 grams of chicken breasts diced, half a liter of yogurt (Greek of very thick one) 175 grams of Tandoori paste, 1 big red onion, 1.5 tablespoon of curry powder, 0.5 tablespoon of spicy paprika powder, olive oil, 250 ml of light cream but fast thickening, ketchup a squeeze from the bottle, 1 tablespoon of tomato concentrate , 1 small bundle of flat parsley en 1 small bundle of fresh coriander bolt chopped ruffly.
Preparation
Marinade the chicken at least one hour in advance. Mix the Tandoori pasta with half of the yogurt. Make sure that everything is well mixed. Once the marinade is ready add the cubes to the marinade.Leave in the refrigerator to marinate for at least 1 hour, if longer no problem.
Poor the olive oil in a pan and let it get hot, fry gently by portions the marinaded chicken.. Attention do nog get rid of the marinade because you need it later in the preparation. Take a deep pan and add all the backed chicken en poor in the rest of the yogurt and the marinade. Nothing should be wasted! Let simmer together and lower the heat. Stir gently on a regular base. Add ketchup (a big squeeze) and a tablespoon of tomato concentrate. Stir well.
Chop the red onion finely and bake in olive oil until glassy, you may add the curry powder and the spicy paprika and briefly bake it with the onion. Mix well and put it on the chicken mixture. Stir gently and let simmer on low heat. Serve with lemon rice (see section side dishes). Before serving, at the the chopped coriander and parsley. Enjoy!
CHICKEN BREASTS WITH SHERRY-TARRAGON SAUCE
Ingredients
Preperation
CHICKEN CUBES WITH MUSTARD SAUCE
Ingredients
Preperation
WOK WITH CHICKEN, APPLE AND YELLOW BELL PEPPER
Ingredients
Preperation
CHICKEN WITH CHILI, BASIL AND GARLIC
Ingredients
Preperation
CHICKEN SWEET AND SOUR
Ingredients
Preperation
COCQ AU VIN – FRENCH DISH
Ingredients
One big farm chicken or 2 small chickens -Salt and Pepper – Two cloves of garlic- 200 gr of chopped shallot – 3 carrots – 2 large onions , 500 gr of small mushrooms -1 or 2 leaves of laurel – 2- 3 twigs of thyme -1 twig of rosemay – 1 or 2 twigs of parsley – 75 gr of bacon in cubes – 375 ml of red wine – Sugar – Kitchen twine
Preperation
Pat the chicken dry. Cut the chicken with scissors.Cut the back of the chicken open so you have 2 halves still attatched. Press the two halves of the chicken open and put de chicken in the large roasting pan with the chicken breast side up. Season the chicken parts with a lot of salt en pepper and put the raosting pan in the preheated oven of 200°Celcius. Bake the chicken crispy for +- 45 minutes.
Peel de shallots and the garlic. Chop the garlic fine. Cut the large onions is four parts. Clean the carrots en cut them into cubes or circles. Clean the muschrooms en cut them if they are to big. Wash the twigs of laurel, parsley, rosemary and thyme, make a bundle of it by using the kitchen twine. Brown the bacon in a pan. Add the garlic, shallots and carrots (which are finely chopped) and cook them with the bacon. Remove everything from the pan.
Heat the oil in the pan and cook the mushrooms. Put the bacon and vegetables into the pan and season with salt and pepper. Add the bundle of herbs. Pour the red wine and 150 ml of water into the pan and let everything simmer for 5 minutes. Poor the sauce with the vegetables around chicken in roasting pan and put it another hour in the oven. Season to taste with salt, pepper and sugar.
CHICKEN COCA COLA
Ingredients
4 chicken tighs, pepper and salt, butter or oil to bake, 2,5 dl coca-cola, 1 dl ketchup, 1 pinch of ketjab
Preperation
Season the chicken thighs with salt and pepper. Heat some butter in a pan and fry the chicken all around. Poor the cola to the tights. Stir in the ketchup. Bring to a boil and then put a lid on the pan, do not chut completely but close in an angle. Reduce the heat and cook the chicken thighs over medium heat until done, +- 50 minutes. During cooking time, turn the chicken tights. Ad the end of the cooking time you will have a slightly thickened sauce. Add a dash ketjab. Taste again, if necessary season with salt and pepper.
CAJUN CHICKEN
Ingredients
125 ml lime juice , 55 gr white sugar, 180ml water, 700 gr of chicken breasts , 1 midsized onion (red are better for this recepe) , 1 midsized yellow paprika , 1 midsized red paprika , 1 midsized green paprika ,Cajun herbes (2-3 tablespoons),patotoflower.
global food belly fun 