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Spicie Chicken: International Recipes Perfect for Any Day of the Week
Spicie Chicken: International Recipes Perfect for Any Day of the Week
Spicie Chicken: International Recipes Perfect for Any Day of the Week
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Spicie Chicken: International Recipes Perfect for Any Day of the Week

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About this ebook

The hugely popular recipes from the blog now neatly organized and all right at your fingertips! 

From soups and noodles, to tacos and whole roasted chicken, these 117 pages and 42 spicy recipes are a taste of World cuisines.

LanguageEnglish
Release dateNov 22, 2017
ISBN9781386162155
Spicie Chicken: International Recipes Perfect for Any Day of the Week

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    Book preview

    Spicie Chicken - Nancy Lopez-McHugh

    COPYRIGHT INFORMATION

    Copyright © 2017 by Nancy Lopez-McHugh and SpicieFoodie.com

    First Edition

    Spicie Chicken Recipes: International Recipes perfect for any day of the week

    All rights reserved. No part of this publication may be reproduced, shared, stored in a retrieval system or transmitted in any form or by any means, whether mechanical electronic, photocopying recording or otherwise, without the prior written consent of copyright holder. Illegal use of this book is punishable by law and violators will be persecuted to the fullest extent of the law. Request for permission should be addressed to spiciefoodie@gmail.com or website contact page.

    Limit of Liability/Disclaimer of Warranty: All recipes featured in Spicie Chicken Recipes, were tested recipes in the Spicie Foodie kitchen. Neither the Author nor Publisher are responsible for the outcome of any recipe in this book. Individual results may vary depending on cooking abilities and quality and variations of ingredients. If unsure about any ingredient please check with your Doctor to make sure there is no adverse or allergic reactions.

    Photo Credits: All photography and recipes by Nancy Lopez-McHugh

    ABOUT THIS BOOK

    The recipes in this book have been hugely popular on the blog for years, and now instead of having to search through the hundreds and hundreds of recipes and articles, you can have them all neatly organized and right at your fingertips.

    But that’s not all, there are new recipes that were never published on Spicie Foodie!

    From soups and noodles, to tacos and whole roasted chicken, these 117 pages and 42 recipes are a spicy taste of world cuisines. There is truly something for all spicy levels and tastes.

    Wait there’s more! In addition to the chicken recipes as a bonus you’ll also get turkey, rabbit, and duck recipes.

    This book will keep you busy in the kitchen as well as keep your taste buds entertained every time you sit down to eat.

    Happy cooking and bon appetite!

    CONTENTS

    COPYRIGHT INFORMATION

    ABOUT THIS BOOK

    CONTENTS

    SOUPS & NOODLES

    Sopa de Lima: A Mayan Delight

    Goulashesque Chicken Stew

    Smoked Chicken, Vegetable and Adzuki Soup

    Indian Spiced Chicken or Vegetable Turmeric Soup

    Chicken Soup with Vegetables & Chickpeas

    Spicy Lemongrass Chicken Noodle Soup

    Caldo de Pollo or Mexican Chicken Soup

    Chicken Pad Thai Noodles

    Curried Spicy Chicken and Basil

    Vietnamese Chicken Noodle Soup: Pho Ga

    Curried Chicken Farfalle Pasta

    Sweet Potato & Buckwheat Noodles with Chicken, Chile Flakes & Spinach

    MEXICAN MAINS

    Hubby’s Enchilada Style Chimichangas (Tex-Mex Recipe)

    Red Chicken Pozole

    Enfrijoladas de Pollo or Chicken Enfrijoladas

    Chicken and Swiss Chard Tacos

    Chicken Breasts in Jalapeño and Sour Orange Sauce

    Chicken and Green Chile Pies Made with Corn & Oat Flour Pie Crust

    (Mole Style) Chicken In Poblano-Serrano Pepper Sauce

    Chicken Tinga Tostadas

    Chicken Tortas with a Smokey Spice-rub

    Roasted Curried Chicken Tacos

    Chicken in Spicy Chipotle Sauce

    Green Salsa & Chicken Empanadas

    ROASTED CHICKEN

    Roasted Chicken in Annatto-Habanero Marinade

    Roasted Juicy and Crispy Herb Chicken

    Lemon, Garlic and Fresh Herbes de’Provence Roasted Chicken

    Spatchcocked Chicken with Lemons & Chile Pepper

    Sri Lankan Curry Spiced Roasted Chicken

    CURRIED CHICKEN

    Luscious Thai Chicken Pineapple Curry

    Curried Chicken with Spinach & Carrots

    Butter Chicken (Low-Fat Version)

    Indian Chicken Curry

    Curried Chicken with Peanuts and Bell Peppers

    OTHER MAINS

    Chicken Breast Stuffed with Pancetta, Onions and Nuts

    Filipino Chicken Adobo

    Cobanero Spiced Grilled Chicken Salad

    Paprikash-Style Chicken with a Spicy & Mexican Touch

    BONUS RECIPES

    Roasted Turkey in Tomato Chipotle Sauce

    Roasted Poussin (Cornish Hen) with Preserved Lemons, Olives & North African Spices

    Braised Honey Mustard Rabbit Or Lapin au miel et à la moutard

    Czech Roasted Duck

    SOUPS & NOODLES

    Sopa de Lima

    Goulashesque Chicken Stew

    Smoked Chicken, Vegetable and Adzuki Soup

    Indian Spiced Chicken or Vegetable Turmeric Soup

    Peppery Chicken and Chickpea Soup

    Spicy Lemongrass Chicken Noodle Soup

    Caldo de Pollo or Mexican Chicken Soup

    Chicken Pad Thai Noodles

    Curried Spicy Chicken and Basil

    Vietnamese Chicken Noodle Soup: Pho Ga

    Curried Chicken Farfalle Pasta

    Sweet Potato & Buckwheat Noodles with Chicken

    _IGP3453ed.jpg

    Sopa de Lima: A Mayan Delight

    A robust soup that has been eaten since before the arrival of the Spanish in the new World. This soup has a secret ingredient that makes it as delicious as it tastes. Easy to prepare, healthy, and downright yummy!

    Prep Time: 10 mins Cook Time: 1 hour

    Serves: 4-6 servings

    Broth Ingredients

    2 large skinless bone-inn chicken breast (OR one turkey breast)

    6 chicken wings and tips (you can use any other bone-in chicken pieces)

    8.5 cups or 2 liter of water

    half a small purple onion, finely chopped

    3 garlic cloves, peeled and bruised

    a pinch of sea salt

    a large pinch of freshly ground black pepper

    half a teaspoon of dried Mexican oregano

    Soup Ingredients

    6-8 corn tortillas, cut into thin strips

    1.5 Tablespoons of olive oil

    4 Mexican limas, three juiced and one sliced (or substitute with Mexican limes)*

    2-3 Xcatic chiles**, seeds and veins removed and finely chopped (or substitute with banana, or wax, or Hungarian yellow pepper)

    half a small purple onion, finely diced

    2 tomatoes, seeded and cubed

    half a teaspoon of fine sea salt, adjust to taste

    large pinch of ground black pepper

    large pinch of Mexican oregano

    about five sprigs of fresh cilantro

    chicken broth made with broth ingredients above

    shredded chicken breast, the ones used to make the broth

    grilled habanero chilies, to serve and optional

    Instructions

    1. Place the water, chicken meat and rest of Broth Ingredients into a large pot. Over medium

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