Chicken & Shrimp Fried Rice, African Style

Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  2. Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  3. In a mixing bowl, add the shrimp, season with a pinch of salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  4. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  5. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  6. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  7. Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  8. Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.

Chicken & Mushroom Stir Fry

Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
  2. Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
  3. Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
  4. Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce, and the oyster sauce. Cook on high heat and stir fry.
  5. Stir in the water and stir until well mixed. Let the water reduce to thicken it.
  6. Season with salt to taste, serve with rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta
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Sounds good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Creamy Cajun Chicken Pasta
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Sounds good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling, add the pasta and cook until just tender, drain, set aside.
  2. In a bowl, mix together the chicken and the Cajun seasoning.
  3. Heat a large non stick skillet with a splash of olive oil. Add the chicken and saute for 5-7 minutes, turning as needed to brown them up nicely.
  4. Sprinkle the spring onion over the chicken, pour over the cream, add the sun dried tomatoes, basil, garlic powder, and salt and pepper as desired.
  5. Heat to a near boil and add the pasta and mix in well.
  6. Serve, garnish with Parmesan cheese.
Recipe Notes

Figure about 35 Baht for 500 grams of chicken, for 4 servings, this is about 30 cents per serving, great value.

Shortcut: Cajun Seasoning Mix.

Adapted from an internet recipe.

Creamy Green Chili Chicken Soup

Creamy Green Chili Chicken Soup
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This is a long shot for Thailand as I am not sure of the chilies being here, but for the viewers in US, this should be real easy. Chilies used can be New Mexico green chilies or Poblano peppers. Not sure about using the large green chilies in Thailand, but they should work as well.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Creamy Green Chili Chicken Soup
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This is a long shot for Thailand as I am not sure of the chilies being here, but for the viewers in US, this should be real easy. Chilies used can be New Mexico green chilies or Poblano peppers. Not sure about using the large green chilies in Thailand, but they should work as well.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
  2. While the chicken is cooking, finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
  3. Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, garlic, lime juice, salt, white pepper, oregano, and cumin and heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro. Serve.
Recipe Notes

This is low cost as the chicken breasts are just 30 Baht/500 grams.

Variants: Add cooked white beans, add roasted corn.

Inspired by good friend, Jerry Juliana.
United States.

12 Minute Chicken Schnitzel

12 Minute Chicken Schnitzel
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Well, not sure about 12 minutes, but this is quick! This sounds good, and unlike traditional schnitzel that is deep fried, this is baked. These are juicy and have a bit of crunch like the deep fried version. And this is very low cost. On my to cook list for sure.
Servings Prep Time
2 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
8 minutes
12 Minute Chicken Schnitzel
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Well, not sure about 12 minutes, but this is quick! This sounds good, and unlike traditional schnitzel that is deep fried, this is baked. These are juicy and have a bit of crunch like the deep fried version. And this is very low cost. On my to cook list for sure.
Servings Prep Time
2 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your broiler to High setting and place the rack 8 inches from the heat source. Don't have a built in over with a broiler? No problem, just use your oven (go with a 180 C oven and go from there) but watch the time and adjust as necessary to make sure the chicken is cooked through as well as golden brown. Only have a counter top oven, such as me? No problem, use the middle rack and the top coil only, start with 180 C and adjust as needed.
  2. Cut the chicken breast in half horizontally and pound to 1/3 inch thickness, an even thickness ensures even cooking. Place the chicken on a baking sheet then spread about a tablespoon or a bit more over the chicken, then spread about a tablespoon or a bit more of Dijon mustard over the mayo then season with salt and pepper to your liking. Sprinkle with some panko breadcrumbs and press into the mustard/mayo so it sticks well. Broil or bake for about 8 minutes or until golden brown.
  3. Serve with a vegetable and salad for a complete meal.
Recipe Notes

Minimal cost for 2 servings, well under $1 per serving, more like 20 cents per serving, if that, even with a salad and vegetable.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Spicy Lemon Chicken Pasta II

Spicy Lemon Chicken Pasta II
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Sound really good, cook in one skillet with cherry tomatoes, on my to cook list!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Spicy Lemon Chicken Pasta II
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Sound really good, cook in one skillet with cherry tomatoes, on my to cook list!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat olive oil in a large skillet over medium-high heat, add the onion and stir, cooking until soft and nearly translucent then stir in garlic and cook for 30 seconds. Add chicken and cook until just browned.
  2. Then stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and salt and pepper as desired. Bring to a boil and continue to stir often, uncovered, for about 8-10 minutes or until the pasta is tender, add more chicken stock as needed, or until most of the liquid has evaporated. Remove from heat, sprinkle cheese on top, and cover for 10 minutes or until cheese is melted and remaining liquid is absorbed. Serve.
Recipe Notes

Chicken breast will run about 35 Baht/500 grams. The cheese will run maybe 50 Baht/1 cup. For 4 servings, this is about 68 cents per serving, less for 5 or 6. This is an economical meal even with a side.

Adapted from an internet recipe.

Chicken Broccoli Mushroom Stir Fry

Chicken Broccoli Mushroom Stir Fry
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This sounds really good and appears to be easy to make. Don't let the 'stir fry' name fool you, no wok is needed. Easily modified to your liking. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Chicken Broccoli Mushroom Stir Fry
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This sounds really good and appears to be easy to make. Don't let the 'stir fry' name fool you, no wok is needed. Easily modified to your liking. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
For the Chicken
For the Sauce
Servings: servings
Instructions
  1. In a large pan, on medium-high heat, add a splash of olive oil. Once the oil is hot, add chicken, season with salt and pepper, and cook until cooked through and browned, takes just minutes. Remove the chicken and set aside.
  2. In the same pan, heat a splash more olive oil and the mushrooms, when start to soften, add the broccoli pieces and stir-fry until the broccoli is tender, takes just a few minutes. Remove from the pan and set aside.
  3. Add another splash of olive oil to the pan if needed and cook the garlic and ginger until fragrant. Add the remaining sauce ingredients and cook and stir until smooth. Return the chicken and vegetables to the pan, stir until heated through. Serve over rice or pasta.
Recipe Notes

Chicken breasts will run about 32 Baht/500 grams, broccoli would be about 33 Baht/500 grams. For 4 servings, this is about 48 cents per serving, excellent value.

Variations: Can include skip the broccoli and add pea pods and baby corn, or cauliflower.

Adapted from an internet recipe.

Chicken Pineapple Stew

Pineapple Chicken Stew
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When you and I think of stew, we are probably thinking cubed beef, chunks of potatoes and carrots, and a thick gravy. This stew is chicken, pineapple, red bell pepper. On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
5-7 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
5-7 hours
Pineapple Chicken Stew
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When you and I think of stew, we are probably thinking cubed beef, chunks of potatoes and carrots, and a thick gravy. This stew is chicken, pineapple, red bell pepper. On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
5-7 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
5-7 hours
Ingredients
Servings: servings
Instructions
  1. In your slow cooker, add all the ingredients except the corn starch and pineapple juice. Mix together and cook on Low setting 8 hours or High setting for 4 hours. When cooking on Low setting, check at the 5 hour mark, temps can vary in slow cookers.
  2. When the chicken is cooked all the way through, and the bell peppers are tender, mix the reserved pineapple juice with the corn starch in a small bowl until smooth, pour this mixture into the slow cooker and stir. Increase the heat to High setting and cook for 15 more minutes. Serve over white rice or pasta. Steamed broccoli or spinach would be a good side.
Recipe Notes

Chicken would be about 30 Baht for 500 grams. For 4 servings, this is about 22 cents per serving, even less for 6.

Adapted from an internet recipe.

Creamy Chicken Cordon Bleu Casserole II

Creamy Chicken Cordon Bleu Casserole II
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Another version of this casserole, home made sauce is used as well as sliced items instead of cubed. On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
35 minutes
Creamy Chicken Cordon Bleu Casserole II
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Another version of this casserole, home made sauce is used as well as sliced items instead of cubed. On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
35 minutes
Ingredients
For the Casserole
For the Sauce
For the Topping
Servings: servings
Instructions
  1. Preheat oven to 180 C. Lightly grease a 9x13 baking dish with butter. Place the shredded chicken on the bottom of the dish, next place the ham slices, the Swiss cheese over the ham.
  2. For the sauce, over medium heat, melt the butter in a large sauce pan. Whisk in the flour until smooth. Continue to whisk mixture while slowly adding milk, whisk until sauce thickens, about 10 minutes. Add lemon juice, brown mustard, paprika, and black pepper. Bring sauce to a low simmer again, whisk continuously. Once it has reached desired thickness, remove from heat and pour sauce evenly over the casserole.
  3. For the topping: In a small sauce pan, melt the butter and stir in panko breadcrumbs, garlic, parsley, and black pepper. Sprinkle topping mixture over the top of the casserole.
  4. Bake for 35 minutes until topping is golden brown. Let res for 5-10 minutes before cutting and serving. Any green veggy on the side would go perfect with this dish.
Recipe Notes

Chicken will cost about 32 Baht/500 grams. Swiss cheese will cost 180 Baht/block of 250 grams, slice it thin. The ham will cost about 75 Baht. This comes out to about $1.05 per serving for 8 servings. This is a far price for a great meal.

Adapted from an internet recipe.

Indonesian Fried Rice

Indonesian Fried Rice
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This is a classic Indonesian version of fried rice, simple but hearty, serve as a side dish are a meal. The purpose of fried rice is to use leftovers, not only does it reuse food, it prevents wasted food, unless you have a dog, then you have perfect and nutritious dog food and not the expense of processed dog food that is of questionable nutrition.
Servings Prep Time
2-3 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 people 5 minutes
Cook Time
10 minutes
Indonesian Fried Rice
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This is a classic Indonesian version of fried rice, simple but hearty, serve as a side dish are a meal. The purpose of fried rice is to use leftovers, not only does it reuse food, it prevents wasted food, unless you have a dog, then you have perfect and nutritious dog food and not the expense of processed dog food that is of questionable nutrition.
Servings Prep Time
2-3 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 people 5 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Heat a large nonstick skillet with a splash of olive oil. Pour eggs into hot skillet. Cook until the eggs begin to set. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips. Set aside.
  2. Heat a tablespoon or so olive oil in a wok (preferred) or large frying pan. Stir in the onion, leek, garlic, & chile peppers. Cook, stirring until onion is soft. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
  3. Mix in the rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes. Serve on a platter, garnish with cucumber slices and tomato wedges.
Recipe Notes

The ingredients are minimal cost at best, and if you have leftover roast chicken or leftover prawns, even better and nearly zero cost for this dish.

 

Variants: 1. Omit the omelet slices and cook as listed, then top each plate with a fried egg. 2. Add chopped leftover vegetables. 3. No prawn or chicken on hand? Use any meat you have, keep in mind leftovers, perfect use and less waste.

Provided courtesy of good friend, Denise Georgiades.
South Africa.