Chickenzingarella Recipes

CHICKEN REZALA

Steps:

• Dice and Puree the onion to a nice smooth paste.
• Make ginger garlic paste.
• Soak poppy seeds and cashews for 10 minutes in warm water and grind to a smooth paste.
• Soak a pinch of saffron in warm water.
• Take chicken in a mixing bowl, stir in yogurt, ginger garlic paste, pepper powder, cumin powder, and salt.
• Stir in Cashew poppy paste.
• Mix well to marinate the chicken. Let it marinate for 30 minutes to 1 hour.
• Heat ghee and oil in saucepan/Kadai, Add the seasonings bay leaf, dry red chillies, green chillies, cinnamon, and cloves. Let it sizzle for 1 minute.
• Add ground onion puree, cook them till the onions turn to a light golden brown.
• Add ginger-garlic paste, stir and cook for few minutes to remove the raw smell of the ginger-garlic paste disappears.
• Add chilli powder, coriander powder, and garam masala. Stir and cook for 1 minute.
• Stir in the marinated chicken.
• Stir and cook for 5 minutes.
• Add the required amount of water. Check for salt. Cover and cook for 20 to 30 minutes over low heat.
• Once the chicken is cooked, add soaked saffron and sugar. Mix well and serve.

CHICKEN ZINGARELLA

Steps:

• 1. In large skillet, heat oil over medium heat. Add mushrooms, onions, and garlic; saute until tender
• 2. Add chicken, and cook until no longer pink.
• 3. Stir in pasta sauce, wine, and brown sugar. Simmer for 15 minutes.
• 4. Add drained and sliced roasted red peppers, and simmer 5 minutes more.
• 5. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta.

CHICKEN ZINGARELLA

Steps:

• In a large skillet, saute mushrooms, onions, and garlic in olive oil until onions are translucent and mushrooms golden brown.
• Add chicken and cook until no longer pink.
• Add jar sauce, wine and brown sugar; simer 15 minutes on medium-low heat.
• Drain roasted peppers of oil and slice into strips; add to sauce and simmer 5 minutes more.
• Serve immediately over pasta of your choice.

QUICK CHICKEN ZINGARELLA

Steps:

• In large skillet, heat oil over medium heat. Add mushrooms, onions, and garlic; saute until tender. Add chicken, and cook until no longer pink. Stir in pasta sauce, wine, and brown sugar. Simmer for 15 minutes. Add drained and sliced roasted red peppers, and simmer 5 minutes more.
• Meanwhile, cook pasta according to package directions. Drain. Serve sauce over pasta.

VEAL ZINGARA

Steps:

• Cut the bones out of the veal and trim fat, cut into 2" chunks. Heat the shortening in a large skillet. Dredge meat in flour. Drop garlic into the skillet and begin browning some of the meat. Season with salt and pepper as it browns. Remove brown meat to toweling. Saute mushrooms in same skillet until tender and drain on paper towel. Without cleaning skillet, add the water and bouillon cubes. Add tomato paste and stir until smooth, simmering slowly. Stir in worcestershire sauce, oregano, hot sauce, saffron, and spices. Cut the almonds in half and stir into the sauce. Put some pieces of veal in the bottom of a 4 quart casserole and build alternate layers of meat, mushrooms, sauce, onions and potatoes. Cover and bake in slow oven (300*) for 1 3/4 hours. About 20 minutes before serving, add frozen peas in clusters here and there, and return to oven.