Chicken Celeste Recipes

HOME-STYLE CHICKEN PICCATA

Steps:

• Whisk flour, garlic powder, and paprika together in a bowl. Beat egg in a separate bowl. Melt butter in a skillet over medium heat.
• Dip chicken in egg until coated. Dredge chicken through flour mixture until evenly coated, shaking off excess.
• Fry chicken in the melted butter until browned, 2 to 3 minutes per side. Add chicken broth to skillet, cover, and cook until chicken is not longer pink in the center, about 20 minutes. Squeeze lemon over chicken.

CHICKEN CELESTE!

Steps:

• Place the flour, salt, pepper, and paprika in a 1 gallon ziploc bag. Add the skinless chicken breasts (cut in smaller pieces if you prefer), close the bag securely and shake well until the chicken breasts are well dusted.
• Heat up the oil in a skillet and then brown the chicken breasts on both sides.
• Add the onion, sherry, and water and let it simmer, covered, for about an hour or until tender.
• Remove the chicken and add the mayonnaise and yogurt to the liquid in the skillet and stir until smooth. Add the parsley and any additional seasonings you prefer.
• Pour over chicken and enjoy!

NEPALESE CHICKEN CHOYELA

Steps:

• Half fill a large pan with cold water, put in the chicken breasts, bring it to a simmer and cook for 20 minutes or until the breasts have cooked - add the tomato to the water for the final 5 minutes.
• Drain the water (you can reserve it to be used as a stock or to make chicken soup). Once the chicken has cooled, dice the breasts into small pieces or use forks to shred them. Peel the skin off the tomato. Transfer the chicken and tomato to a mixing bowl.
• Add the remaining ingredients to the bowl and use your hands or a spoon to combine everything, crushing the tomato as you do.
• To temper, heat the oil in a large pan over a high heat. When the oil is hot, add fenugreek seeds. Once they have coloured, turn off the heat, add the green chillies and cook for a few seconds. Move the pan away from the hot hob and add turmeric. Immediately pour this mixture over the mixing bowl - it should sizzle. To avoid the pungent fumes it's best to do this either by an open window or under an extractor fan, and keep an arm's length away to avoid any splattering hot oil.
• Add the coriander and mix well. Leave it for at least 5 minutes - the longer the better for the flavours to infuse. Serve on its own or with a flatbread or roti, or in a lettuce wrap (my personal favourite). The choyela can be stored in the fridge up to three days and can be served at either room temperature or cold.