Jasha maroo is a typical Bhutanese cuisine consisting of chicken cubes cooked with tomato sauce, garlic, and ginger. This mixture of ingredients is typically served over brown or red rice. The meal is quite hot, as are the majority of Bhutanese dishes, since spice is the defining trait of Bhutanese cuisine.
In addition to chilli peppers, rice is a staple ingredient in many Bhutanese dishes, therefore it is typical for it to accompany numerous meat meals.
Roasted Chicken and Potatoes
The classic Greek dish Kotopoulo me patates sto fourno consists of roasted chicken and oven-baked potatoes. Typically, chicken, potatoes, lemon, oregano, salt, pepper, paprika, olive oil, butter, and garlic are used to prepare this dish.
In a baking dish, potatoes are sliced into wedges, drizzled with lemon juice, and seasoned with salt and oregano. Before adding the chicken and potatoes to the baking dish, the chicken is cut into pieces, seasoned with salt and pepper, and sprinkled with paprika.
Cafriela De Frango
Cafriela de frango is a classic Bissau-Guinean cuisine consisting of chicken (or hen) pieces that have been marinated, cooked, and then grilled. Typical marinades include chilli peppers, smashed garlic, onions, lemon juice, salt, and oil. When the meat is sufficiently browned, the remaining pan sauces are poured over it and served.
It is excellent to serve cafriela de frango alongside fluffy white rice.
Pollo Alla ‘ncip ‘nciap
Pollo alla ‘ncip ‘nciap is a typical Italian chicken dish from Offida in the Marche region. The meal is composed of chicken, garlic, tomatoes, rosemary, sage, olive oil, and white dry wine. The chicken is sliced into pieces, which inspired the onomatopoeic word ‘ncip ‘nciap in the name, which evokes the sound a knife makes when cutting chicken.
The chicken pieces are fried in olive oil in a casserole dish before being seasoned with white wine, rosemary, sage, garlic, salt, and pepper. The mixture is cooked over low heat, and the tomatoes are added near the end so that the sauce coats the meat.
Poulet à la Bretonne
Poulet à la bretonne is a typical Brittany-based French chicken dish. Chicken, leeks, onions, carrots, flour, cider, crème fraîche, Dijon mustard, oil, butter, salt, pepper, parsley, and thyme are typically used to prepare this dish.
The chicken is sliced into pieces, salted and peppered, and then cooked over low heat in oil. The chicken is basted multiple times with butter and thyme before being taken from the pan. The sauce is made by sautéing leeks, onions, and carrots until soft, then combining them with flour, cider, mustard, and crème fraîche.
Daube de Poulet
Daube de poulet is a traditional Mauritius meal with French roots that consists of chicken cooked with various spices, ginger, onions, and garlic. The beef is then braised in a thick tomato-chili sauce. Initially, French colonisers brought the famous daube meal to Mauritius, where residents eventually replaced chicken for beef.
On the island, rice is typically served alongside daube de poulet.
Anticucho De Pollo
Anticucho de pollo is a typical Peruvian chicken dish. Often offered as street food, these skewers are produced with a variety of ingredients, including chicken in this instance. Garlic, oil, oregano, cumin, spicy peppers, salt, and pepper are additional components used in the creation of chicken anticuchos.
The chicken breasts are diced, salted and peppered, then seasoned with garlic, oil, oregano, cumin, and chopped spicy peppers. After marinating the meat, it is threaded onto bamboo skewers and cooked until golden brown. After made, anticuchos de pollo are typically eaten alongside potatoes or white rice.
This poultry meal is served for breakfast, lunch, and dinner in the Bahamas. Chicken parts, onions, potatoes, goat peppers, lime juice, allspice, and butter are used to prepare this dish. The recipe is complete when the potatoes are tender and the chicken has been boiled with other ingredients.
Traditionally, rice, johnny cakes, or hot grits are served alongside chicken souse, which has a reputation for being an effective hangover cure.
Tam Ky Chicken Rice
Cm gà Tam Ky Chicken Rice Tam K is a typical Vietnamese cuisine that originated in Tam K, hence the name. The meal is layered with chicken broth-cooked rice, aromatic herbs, and chicken that has been simmered with ginger, turmeric, and green onions, and then shredded.
The yellow hue of the rice is due to the fact that the remaining water from boiling the chicken with spices is used to cook the rice, which is why the rice is yellow when the dish is served. It is frequently served with shredded papaya, carrots, chilli sauce, and soy sauce.
Traditional Ivorian chicken stew made with chicken pieces, eggplant, tomatoes, okra, onions, chilli peppers, ginger, thyme, garlic, and chicken stock. The contents are placed in a canari clay pot, which is then sealed and placed over hot coals.
Periodically, the pot is agitated to prevent the components from sticking. Owing to the region’s less tender fowl, the stew is simmered for an extended period of time. Once completion, kedjenou is generally served alongside attiéké (a starchy side dish) or white rice.
Sate Ponorogo is a classic form of Indonesian satay that originated in Ponorogo, East Java. This style of satay is composed of chicken marinated in shallots, garlic, candlenuts, coriander, turmeric, cumin, galangal, salt, and palm sugar.
The chicken is then sliced into pieces and threaded onto bamboo skewers before to being coated with a mixture of kecap manis, shallots, brown sugar, and oil. The skewers are roasted until the chicken is fully cooked and tender on both sides.
Pollo in Potacchio
Pollo in potcchio is a typical Italian dish that originated in the Marche region. Ingredients include a whole chicken cut into pieces, olive oil, butter, lemon, white wine, onions, garlic, and seasonings. The dish consists of chicken with a tomato and rosemary sauce.
Potacchio sauce is generally served as a finishing touch to chicken or rabbit dishes, and its ingredients include onions or shallots, rosemary, lemon zest, dried jalapeño peppers, olive oil, and tomatoes. The chicken is lemon-rubbed, fried in olive oil and butter, and then simmered in white wine, onions, and garlic.
Chicken Creole is a classic American meal that originated in the Southern regions. The meal is composed of chicken breasts, onions, green peppers, celery, tomatoes, chicken broth, tomato paste, pepper, salt, garlic, rice, and various herbs, including oregano, thyme, marjoram, and basil.
Meat is cooked with onions, peppers, and celery before being boiled with tomatoes, stock, tomato paste, and seasonings. The recipe is then topped with parsley and served over white rice. Chicken Creole is typically served with Tabasco sauce, bread, or a crisp salad.
Ayam pelalah is a typical Indonesian dish originating from Bali. It is cooked with chicken, aromatic herbs, and a paste of chilli peppers, garlic, shallots, turmeric, shrimp paste, and oil. The dish contains bay leaves from Indonesia, lemongrass, and kaffir lime leaves.
The chicken is grilled, shred, and stir-fried after being combined with the spice paste. On the side, it is typically served with lime wedges, cucumber slices, tomato slices, and rice. In addition to being a staple in many Balinese households, ayam pelalah is also cooked during celebrations and ceremonies.
|Easy To Make Asian Chicken Dishes||Click Here|