KFC and All Fried Chicken

I have them all for you! Enjoy…

Quick Chicken Soup:
INGREDIENTS
2 tablespoons olive oil
1 pound skinless, boneless chicken ****** halves - cut into bite-size pieces
2 cloves garlic, minced
1 medium onion, cut into 1/2-inch pieces
1 medium carrot, thinly sliced
1 medium zucchini, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1/2 inch pieces
2 (14.5 ounce) cans diced tomatoes with juice
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1 bay leaf
2 tablespoons butter
salt and pepper to taste
DIRECTIONS
Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

Chicken Fried Rice:
INGREDIENTS
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
DIRECTIONS
Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Ginger Chicken Curry:
INGREDIENTS
1 pound skinless, boneless chicken ****** halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
1 pinch ground coriander
1/2 teaspoon paprika
3 tablespoons plain yogurt
2 medium potatoes, peeled and cut into 1 inch cubes
1 1/2 cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish
DIRECTIONS
In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

GINGER CHICKEN CURRY

1 cup chopped onions
1/4 cup bottled Italian dressing
1 tablespoon chopped peeled fresh ginger
1/2 teaspoon dry crushed red pepper
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
4 boneless skinless chicken ****** halves
1 tablespoon olive oil
1/2 cup canned low sodium chicken broth

Mix first 6 ingredients in glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper.
Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side.
Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes.
Transfer chicken and sauce to platter. Serve with rice and plain yogurt on the side, if desired.

CHICKEN FRIED RICE

1 cup rice
1 lb chicken ******* (diced in small pieces)
6 slices bacon (chopped in to pieces)
6 king prawns (optional)
3 teaspoons sunflower oil
1 bunch spring onions
1 red pepper
1 green pepper
2 garlic cloves
2 teaspoons cajun spices
2 teaspoons ground piri-piri pepper
1 red chili pepper
3 medium eggs
2 tablespoons soya sauce
1 pinch salt
1 pinch fresh coarse ground black pepper

Boil your rice; drain and set aside for later.
Heat the oil in a wok, then fry your chicken and bacon for 5 minutes.
Add garlic, piri piri, cajun & chilli (finely chopped and de-seaded) to the wok and stir in well.
Add peppers, spring onion, and prawns; fry for an additional 5 minutes. Make sure your chicken is cooked through.
Scramble your 3 eggs in a separate pan with a little butter; add to the wok with the rice that you cooked earlier on.
Fry for an additional few minutes, then add your soya sauce with the salt and pepper to taste.