Recipes
Recipe of Classic Chicken and Dumplings
Ingredients: 4 boneless, skinless chicken breasts 2 tbsps vegetable oil 1 onion, finely chopped 2 carrots, diced 2 celery stalks, chopped 3 cloves garlic, minced 6 cups chicken broth 2 bay leaves 1 cup frozen peas 1 cup whole milk 2 tbsps all-purpose flour salt and pepper to taste For The Dumplings: 2 cups all-purpose flour 1 tbsp baking powder ½ tsp salt ½ tsp dried thyme ½ cup whole milk 2 tbsps melted butter Instructions: In your SENSARTE Nonstick Deep Frying Pan, heat the vegetable oil over medium-high heat. Season the chicken breasts with salt and pepper and cook them until they are browned on both sides. This should take about 5-6 minutes per side. Remove the chicken and set it aside. In the same pan, add the onion, carrots, and celery. Sauté them for about 5 minutes, or until they start to soften. Add the minced garlic and cook for an additional 30 seconds. Return the chicken to the pan and add the chicken broth and bay leaves. Bring this mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through. While the chicken is simmering, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, salt, and dried thyme. Add the milk and melted butter, and stir until a thick dough forms. Drop spoonfuls of the dumpling dough into the simmering chicken mixture. Cover the pan and let it cook for 10 minutes, or until the dumplings are cooked through. Remove the bay leaves and discard them. Stir in the frozen peas and cook for an additional 2-3 minutes, or until they are heated through. In a separate SENSARTE Nonstick Sauce Pan, combine the whole milk and flour to make a roux. Cook over medium heat, stirring constantly, until the mixture thickens. This usually takes about 3-4 minutes. Pour the roux into the chicken and dumplings mixture. Stir well to combine and let it simmer for an additional 5 minutes, or until the mixture thickens to your desired consistency. Season with additional salt and pepper if needed. Serve and enjoy!
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Recipe of Chicken Quesadillas
Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese 1 small onion, finely chopped 1 bell pepper, diced 1 tsp ground cumin 1 tsp chili powder salt and pepper to taste 4 large flour tortillas cooking oil or cooking spray Instructions: In a SENSARTE Ceramic Nonstick Sauté Pan, heat a small amount of cooking oil over medium heat. Add the chopped onion and diced bell pepper. Sauté until the vegetables are soft and slightly caramelized. Add the cooked and shredded chicken to the pan. Season with ground cumin, chili powder, salt, and pepper. Stir to combine and let the flavors meld for a few minutes. Remove from heat and set aside. Place another SENSARTE Nonstick Frying Pan Skillet on medium heat. Place one flour tortilla in the pan. On one half of the tortilla, sprinkle a layer of shredded cheddar cheese and Monterey Jack cheese. Spoon a generous portion of the chicken mixture over the cheese layer. Be sure not to overstuff the tortilla. Fold the other half of the tortilla over the chicken and cheese filling, creating a half-moon shape. Press down gently with a spatula to seal the quesadilla. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted. Remove the quesadilla from the pan and place it on a cutting board. Let it cool slightly before cutting it into wedges. Repeat the process with the remaining tortillas, cheese, and chicken mixture. Serve the chicken quesadillas warm, accompanied by your favorite salsa, guacamole, or sour cream. Enjoy!
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Recipe of Murgh Makhani (Indian Butter Chicken)
Ingredients: 500g boneless, skinless chicken thighs, cut into bite-sized pieces 1 cup plain yogurt 2 tbsps lemon juice 2 tsps ground cumin 2 tsps garam masala 1 tsp turmeric powder 1 tsp chili powder 1 tbsp grated ginger 3 cloves garlic, minced 1 large onion, finely chopped 2 tbsps unsalted butter 1 tbsp vegetable oil 1 can (400g) diced tomatoes 1 cup heavy cream 2 tbsps kasuri methi (dried fenugreek leaves) salt and pepper to taste fresh cilantro for garnish Instructions: In a mixing bowl, combine the yogurt, lemon juice, ground cumin, garam masala, turmeric powder, chili powder, grated ginger, and minced garlic. Mix well and add the chicken pieces. Coat the chicken evenly with the marinade, cover the bowl, and refrigerate for at least 2 hours, or ideally overnight for the best flavor. Heat your SENSARTE Nonstick Sauté Pan over medium-high heat and add the vegetable oil. Once the oil is hot, add the marinated chicken pieces and cook until they are browned and cooked through. Remove the chicken from the pan and set aside. In the same pan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly caramelized. Stir in the diced tomatoes and cook for a few minutes until they soften. Transfer the tomato-onion mixture to a blender and blend until smooth. Return the blended sauce to the pan and bring it to a gentle simmer. Pour in the heavy cream and stir until well combined with the sauce. Add the cooked chicken back to the pan and let it simmer in the sauce for another 5 minutes, allowing the flavors to meld together. Crush the kasuri methi between your palms and sprinkle it over the chicken. Season with salt and pepper to taste. Garnish with fresh cilantro leaves before serving. Enjoy!
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