Best 3 Chicken Papadoris Recipes
**Chicken Papadoris: A Culinary Journey of Bold Flavors and Textures**
Indulge in the tantalizing realm of Chicken Papadoris, where succulent chicken pieces dance harmoniously with a vibrant medley of spices, herbs, vegetables, and the irresistible crunch of papadum. This exquisite dish is a symphony of flavors, textures, and aromas that will awaken your taste buds and leave you craving for more. Embark on a culinary journey with our comprehensive guide, where we present three enticing variations of Chicken Papadoris: a classic rendition, a spicy twist, and a vegetarian delight. Each recipe unfolds a unique narrative, ensuring that there's something for every palate and preference. Prepare to be captivated by the harmonious blend of spices, the tenderness of the chicken, the vibrant colors of the vegetables, and the addictive crunch of the papadum. Let your taste buds embark on an extraordinary adventure with Chicken Papadoris, a dish that promises to elevate your culinary experiences to new heights.
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
CHICKEN PAPADORIS
A delightful chicken recipe with a touch of curry. Serve Chicken Papadoris over cooked rice.
Provided by William Anatooskin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
- Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
- Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.
- In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.
Nutrition Facts : Calories 311.1 calories, Carbohydrate 5.1 g, Cholesterol 81.1 mg, Fat 19.9 g, Fiber 1.3 g, Protein 28.9 g, SaturatedFat 13.6 g, Sodium 348 mg, Sugar 0.9 g
CHICKEN PAPADORIS
This is an excellent light curry dish to be served over cooked rice. I developed this recipe in Palm Springs, CA and it has been a big success with everyone who has tried it. The recipe name is very original as I named it after some friends of mine. Her name was "Doris" and I called her husband "Papa". Therefore, "CHICKEN PAPADORIS". You can also use chicken drumettes, wings or thighs.
Provided by William Uncle Bill
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Remove all fat from chicken breasts and discard.
- Cut chicken breasts into bite size pieces.
- In a large frying pan, melt butter, add onion and garlic and saute' until onions are translucent.
- Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally.
- Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder; cover and continue cooking for about 5 more minutes, stirring occasionally.
- In a cup, mix together tapioca starch and water until dissolved.
- Near the end of cooking the chicken and while sauce is bubbling, add cornstarch mixture, small amounts at a time, stirring constantly until the sauce thickens.
- Use only enough tapioca mixture so that the sauce has the consistency of gravy.
- Adjust seasonings to taste.
Tips:
- Use fresh, ripe tomatoes for the best flavor.
- If you don't have fresh tomatoes, you can use canned diced tomatoes. Be sure to drain them well before using.
- You can add other vegetables to this dish, such as bell peppers, zucchini, or mushrooms.
- If you like a little heat, you can add a pinch of red pepper flakes or a chopped chili pepper.
- Serve with rice, pasta, or bread.
Conclusion:
Chicken Papadoris is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its simple ingredients and bold flavors, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy chicken recipe, give Chicken Papadoris a try!
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