Chicken Delight

04/03/2026

Just for fun

03/03/2026

Samot ka lisod😂🤣😂🤣

03/03/2026

Lami!

25/02/2026

Shout out to my newest followers! Excited to have you onboard! Vergel Correa, Abe Pequit, Enelym Dumo, Lea D. Badillo, JJ Ruelo Bodegon, Reah Bing Membrere, Mark Paul Lingga, Edna Apolinario, Max's Winter, Jrm Jumokuta, Sittie Mar, Ruth Baldoz

24/02/2026

Try this out! 🤗

One-pan Baked Chicken and Gravy ♥️

INGREDIENTS

CHICKEN

1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (you can use skin-off, although skin-on is more juicy)
1 tsp sweet paprika
1 tsp dried thyme or oregano
1 tsp onion powder
1 tsp sea salt flakes
¼ tsp freshly cracked black pepper
2 tbsp olive oil

GRAVY

2 cups (500 ml) beef stock
1 tsp dark soy sauce
1 tsp Worcestershire sauce
3 tbsp plain (all-purpose) flour

TO SERVE

Steamed greens
Mashed potatoes
Fresh thyme sprigs, leaves picked, optional

INSTRUCTIONS

Marinate the chicken – Preheat the oven to 200°C (400°F (180°C/350°F fan-forced). Place the chicken skin-side up in a large baking tray, taking care to ensure the chicken isn’t touching or overlapping. Spoon the spices, herbs and olive oil over the chicken, then use your hands to coat the chicken as evenly as possible in the marinade. There will be residual marinade in the tray which is fine.

Make the gravy – Add the gravy ingredients to a large jug. Whisk them well to combine (it’s okay if a few lumps form), then pour the gravy around the chicken in the pan – not on top as you don’t want to wash the marinade off.

Bake the chicken – Bake the chicken, uncovered, for 55 minutes or until golden and cooked through (see note 1).

Finish the gravy – Remove the chicken from the baking dish and whisk the gravy in the pan to bring it together and emulsify (you can run it through a sieve if you like, although I don’t!).

Serve – Serve the chicken and gravy in the tray for everyone to help themselves, with a side of steamed greens, mashed potatoes and a sprinkle of fresh thyme.

24/02/2026

Try this out! 🤗

Quick Creamy Miso Chicken Ramen ♥️

INGREDIENTS

CRISPY CHICKEN MINCE

3 tbsp extra-virgin olive oil (a neutral-flavoured oil can be used if preferred)
500 g (1 lb 2 oz) minced (ground) chicken
2 tbsp tamari or all-purpose soy sauce
2 tsp brown sugar
½ tsp dark soy sauce (optional, see note 1)

RAMEN BROTH

2 tsp sesame oil
40 g (1½ oz) unsalted butter
1 tbsp freshly grated garlic
1 tbsp freshly grated ginger
3 spring onions (scallions), finely sliced
3 cups (750 ml) chicken stock (or use 1½ stock/bouillon cubes + 3 cups/750 ml water)
2 cups (500 ml) water
1 cup (250 ml) coconut milk
1½ tbsp white miso paste
2 tbsp rice wine vinegar (or use white vinegar)
300 g (10½ oz) ramen noodles (see note 2)
2 tbsp tamari or all-purpose soy sauce, to taste

SUGGESTED TOPPINGS

2 soft-boiled eggs, halved
2 spring onions (scallions), finely sliced
400 g (14 oz) canned sweet corn kernels, drained and rinsed
1 carrot, grated or julienned
2 tsp toasted sesame seeds (see note 3)
Crispy chilli oil (optional)

INSTRUCTIONS

Cook the chicken – Heat 1 tablespoon of the extra-virgin olive oil in a large heavy-based frying pan over high heat.

Add the chicken and cook for 3–4 minutes, breaking it up until browned all over and any excess moisture has cooked off.

Build the ramen – Add the remaining extra-virgin olive oil, the tamari or all-purpose soy sauce, brown sugar and the dark soy sauce (if using). Cook for 2–3 minutes or until the chicken is crispy and golden. Set aside in a bowl.

To the same pot, over medium heat, add the sesame oil, butter, garlic, ginger and spring onion. Cook, stirring, for 1–2 minutes, until slightly softened and fragrant.

Add the chicken stock, water, coconut milk, miso paste, tamari or all-purpose soy sauce and vinegar.

Add the noodles – Bring the broth to the boil. Add the ramen noodles, pushing them under the liquid. Cook briefly for 1 minute (or 1 minute less than the packet instructions suggest – the noodles will continue cooking as they sit in the hot broth), separating the noodles with tongs as they cook. Season the broth to taste with tamari or all-purpose soy sauce.

Serve – Divide the ramen among the serving bowls. Top each bowl with the crispy chicken mince and your choice of toppings.

NOTES

Note 1 – Dark soy sauce will give the chicken a deeper colour, but it is not essential to the final flavour.
Note 2 – If using instant ramen sachets, discard the seasoning sachet. If using any other variety of noodles, cook them separately according to the packet instructions to avoid them absorbing too much of the broth. Other noodles you could use are udon, soba, thin egg noodles or thin rice noodles.
Note 3 – Toasted or roasted sesame seeds can be purchased at some major supermarkets as well as specialty grocers. Otherwise you can toast them at home on the stovetop (in a dry frying pan over medium–low heat, stirring for 30–60 seconds until they are golden) or in the microwave (place the sesame seeds on a microwave-safe dish and blast in 1-minute intervals, stirring in between, until the sesame seeds are golden brown).

MAKE AHEAD

Crispy chicken mince – Prepare as per the recipe and store refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.
Ramen broth – Prepare as per the recipe, leaving out the noodles. Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating. Heat the broth in the microwave or stovetop, then cook the noodles in a separate pan according to the packet instructions when ready to eat.

24/02/2026

Try this out! 🤗

BBQ Chicken Flatbreads ♥️

INGREDIENTS

CHICKEN

1 large boneless, skinless chicken breast (about 300 g/10½ oz), cut into small bite-sized pieces (or chicken thighs, see note 1)
1 tbsp olive oil
1 tsp sweet paprika
½ tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp sea salt flakes
½ tsp freshly cracked black pepper

FLATBREADS

4 flatbreads (see note 2)
¼ cup (60 ml) store-bought BBQ sauce
1 cup (150 g) shredded mozzarella
1 small red onion, finely sliced
1 small capsicum (bell pepper), finely sliced
1 tbsp freshly chopped coriander (cilantro), to garnish (optional, see note 3)

INSTRUCTIONS

Marinate the chicken – Place the chicken in a medium bowl and add the olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, salt and pepper. Toss with tongs until the chicken is evenly coated.

Cook the chicken – Heat a large, deep, heavy-based frying pan over medium–high heat. Add the chicken and cook for 6 minutes, or until the chicken is browned all over and cooked through. Set aside on a plate.

Make the flatbreads – Preheat the oven to 200°C (400°F) fan-forced (220°C/425°F conventional).

Line a baking tray (use two if you need to) with baking (parchment) paper. Place the flatbreads on the lined baking tray. Spread a thin layer of BBQ sauce over each flatbread.

Add the chicken and other toppings – Sprinkle the shredded mozzarella evenly over the flatbreads.

Top with the cooked chicken, red onion slices and capsicum slices.

Bake – Bake the flatbreads in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbly, and the edges of the flatbreads are golden and crispy. If using two trays, place one tray at the top of the oven and one at the bottom, swapping halfway through cooking.

Serve – Sprinkle with coriander (if using), then serve immediately.

NOTES

Note 1 – You need about 300 g (10½ oz) of chicken breast, so use either one large breast or two smaller ones.
Note 2 – In the photo I have used Turkish bread, which I cut in half, then halved horizontally to make four large pieces. However, any flatbread would work, as well as pizza bases, Lebanese bread, pita bread, naan or focaccia. In case you want to make your own flatbread, try my 2 Ingredient Flatbread.
Note 3 – If your family is not a fan of coriander (cilantro), replace it with another fresh herb of your choice, such as oregano, thyme, basil or rosemary (or use dried).

MAKE AHEAD

Chicken – The chicken can be cooked ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave before assembling the flatbreads.
Assemble the flatbreads – Assemble the flatbreads and store, refrigerated and covered, for up to 24 hours prior to baking. Increase the baking time by an additional 4–5 minutes if cooking from refrigerated.

23/02/2026

Good day!
Rise and shine!