Tasty Chicken Pickle Recipes

YUMMY CHICKEN PICKLE

Steps:

• Heat the oil in a deep pot, lower the heat and put the fennel seeds plus cloves.
• Cover the lid and allow the seeds+cloves to crackle a bit.
• Now open the lid and add chopped onion and garlic.
• Let them go deep brown.
• Now add all the spices and the salt.
• Saute a little.
• Add cubed chicken breasts and saute for 4 minutes till raw smell is gone.
• Add atleast 21/2 cups of water, cover the lid and allow to simmer on medium heat till chicken is tender and flavours mix.
• Approx.
• 20 minutes.
• Open the lid.
• Add tomato puree and one small piece of mango pickle and increase the heat to full.
• Let the dish boil uncovered for 2 minutes.
• There should not be much of water at this stage.
• The gravy should be thick.
• Remove from heat and serve with steamed rice, pasta, noodles or breads.
• You may garnish with finely chopped coriander leaves.
• Little spicy!

TASTY CHICKEN PICKLE RECIPE

Steps:

• Boil the chicken in water separately and keep it aside.
• Keep some dry chillies, ginger garlic paste and fenugreek seeds aside for a rich paste later.
• Dry roast the spices in one pan (including the poppy seeds) for 5 mins and then add everything to the grinder and make a fine powder from these ingredients. It should give a strong aroma once crushed into powder form.
• Take oil in a pan, add ginger garlic paste, chilli powder, and turmeric, and then add the powder you made from all the dry spices. Cook them for 1 minute before adding the boiled chicken to the same vessel.
• Let it fry for a good 30 minutes and keep checking if the chicken is cooking uniformly on all sides. It should ideally turn into a brownish colour.
• In a separate pan, add some ghee, add the remaining fenugreek seeds, dry red chillies, ginger-garlic paste and chopped ginger, and cook for 1 minute until it becomes like a paste.
• Add the fried chicken to this paste and cook again for 20-30 mins.
• Ensure the oil from this mixture is present when you are done cooking.
• Add lemon juice to the entire thing, and let it cool.
• Put the chicken pieces in a clean, dry jar first and then add the oily spice mix all over the chicken.

PICKLE CHICKEN

Steps:

• Preheat oven to 425°. In a large bowl, whisk together ⅓ cup olive oil, pickle juice, dijon, dill, garlic, and crushed red pepper flakes. Add chicken thighs and toss to combine. Marinate 20 minutes.
• In a large oven-safe skillet over medium-high heat, heat remaining oil. Add chicken thighs skin side-down and sear 2 minutes, then flip and cook 2 minutes more. Transfer to the oven and cook until no longer pink, 15 minutes more.
• Top with pickle chips and fresh dill before serving.

CHICKEN, PICKLES, AND POTATOES

Steps:

• Place the flour in a shallow dish and season lightly with salt, pepper, and garlic powder. Season the chicken thighs with salt and pepper, and dredge in the flour. Heat the olive oil in a large skillet over medium-high heat.Cook the chicken in the hot oil until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Pour in the chicken broth.
• Stir in the potatoes, pickles, carrots, black olives with juice, and pickle juice. Reduce heat to medium, cover, and cook until the potatoes are tender and the chicken thighs are no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HOMEMADE PICKLES 3-WAYS RECIPE BY TASTY

Steps:

• Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
• Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
• Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
• Carefully place and arrange the herbs and vegetables inside of the mason jar.
• Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
• The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
• Enjoy!