Baked chicken corn
Baked chicken corn Baked chicken corn Baked chicken corn Baked chicken corn
Baked chicken corn Baked chicken corn Baked chicken corn Baked chicken corn
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| Baked chicken corn |
I have always liked the idea of using chicken stock instead of milk for making white sauce though it won’t remain white sauce then and replacing whole wheat flour in place of " all purpose flour". Well I guess that makes brown sauce not the traditional white sauce. But then this recipe differs in from the others but all these replacements should not compromise on the taste of the dish though it might not look that glamorous. Definietly , anything served with the white sauce as a background would look good , but I can confidently say that this recipe tastes even better than it looks.
I use whole spices while steaming the chicken to enhance the flavour of the stock.
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| Baked chicken corn |
Its another recipe wherein you could make your own additions like adding sausages , mushrooms , a bit of tomato puree , some herbs of your choice , top with parmesan cheese, add some garlic powder etc etc.
Thats what I like about some recipes that just with a few changes we can make another delicious one.
Ingredients:
1. One cup bite size boneless chicken pieces
2. Two cups water
3. Three cloves, one inch cinnamon stick and two black cardamom
4. Half cup peas
5. Half cup frozen corn
6. Three level tablespoons butter
7. Four level tablespoons whole wheat flour
8. one cup elbow macaroni boiled al dente and cooled
8. one cup elbow macaroni boiled al dente and cooled
Method:
1. Place the chicken pieces along with water and spices in a pressure cooker and give two whistles till chicken is cooked. Incase pressure cooking doesnt suit your style , then you could just stir fry the bite size pieces with a little butter in a non stick pan till cooked well and use store bought chicken stock to make the sauce. The recipe can be made with the traditional white sauce too .
2. Let the chicken cool and then remove the pieces and then strain the stock and put in the refrigerator to chill.
3. Boil the corn and peas in salty water till cooked but still crunchy , strain and keep aside.
4. Boil a cup of elbow macaroni and keep aside.
5. Now lets assemble all these things with a common base, take three tablespoons of butter in a big pan and add four tablespoons of whole wheat flour . On a medium flame stir for two mintues .
6. Turn the gas off and add the chilled stock and keep stirring continuously to avoid getting any lumps , turn the gas on medium heat and keep stirring till you get a sauce as thick as this , it will get thicker on cooling.
7. When the sauce comes at room temperature just tumble in the rest of the things and season with salt and pepper to taste.
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| Baked chicken corn |
8. Transfer to a greased baking dish and if you want you could sprinkle some cheddar cheese on top. Parmesan is not so easily available in few places in India whereas Cheddar is, but if you are lucky to get good parmesan , then that is a better choice to sprinkle over the prepared dish. You could refrigerate it at this stage covered with a cling film or a cover and bake it uncovered later .
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| Baked chicken corn |
9. Bake at 180° for twenty minutes and serve hot with buttered toast. I made a spinach loaf to go with it.
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| Baked chicken corn |
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| Baked chicken corn |
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