HoendergeregteChicken Dishes
Chicken Dishes · PluimveeChicken Dishes · Poultry
Hoender RisotteChicken Risotto
BestandeleIngredients
- 4–6 dye van hoender
- 2–3 koppiecups gemengde groente
- peri-peri speserye na smaak
- 1 koppiecup rys
- 1 ui
- sout en peper na smaak
- 4–6 chicken thighs
- 2–3 cups mixed vegetables
- peri-peri spices to taste
- 1 cup rice
- 1 onion
- salt and pepper to taste
MetodeMethod
Kook hoender tot gaar, maar moenie water weggooi nie. Pluis uit die hoender en sorteer in groot plat bak. Braai ui in botter saam met gemengde groente in hoenderwater tot water opgedroog het. Gooi rysmengsel oor hoender en rasper kaas bo-oor. Bak tot bruin op 180°C.
Cook chicken until done, but do not discard the water. Shred the chicken and sort into a large flat dish. Sauté onion in butter with mixed vegetables in the chicken water until the water has evaporated. Pour rice mixture over chicken and grate cheese on top. Bake until browned at 180°C.
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Hoender SpaghettiChicken Spaghetti
BestandeleIngredients
- 4 repe spekvleis, in blokkies
- 1 groot ui, in ringe
- 1 groen soetrissie, in blokkies
- 250ml droë rooi wyn
- knippie fyn naeltjies
- knippie neutmuskaat
- 15ml suiker
- 1kg gaar hoender, ontbeen en in stukke
- 1 pak (200g) knopiesampioene, in skyfies
- 1 blik (410g) tamatiepuree
- 30ml worcestersous
- 5ml wonderpeper
- 10ml paprika
- sout en swartpeper na smaak
- 1 pak (500g) spaghetti, saggekook
- cheddar-kaas (opsioneel)
MetodeMethod
Braai die spekvleis tot gaar, voeg die ui, soetrissie en sampioene by en soteer tot sag. Voeg die tamatiepuree, wyn en geurmiddels by en prut tot 'n geurige sous. Voeg die hoenderstukke by en prut tot warm. Skep die spaghetti, sous en kaas apart op en dien op. Genoeg vir 6 mense.
Sauté the bacon until cooked, add the onion, bell pepper, and mushrooms and sauté until soft. Add the tomato puree, wine, and seasonings and simmer until a fragrant sauce forms. Add the chicken pieces and simmer until hot. Serve the spaghetti, sauce, and cheese separately. Serves 6.
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Sjerrie HoenderSherry Chicken
BestandeleIngredients
- 2 gaar hoenders, in porsies
- 2e botter
- ½k sjerrie
- 4 geklitste eiergele
- 1 pk room
- 2 cooked chickens, in portions
- 2 tablespoons butter
- ½ cup sherry
- 4 beaten egg yolks
- 1 packet cream
MetodeMethod
Smelt 2e botter, voeg ½k sjerrie by. Voeg 4 geklitste eiergele en 1 pk room by. Roer deur 2 gaar hoenders in porsies. Skep uit in bedienskottel, gooi orige sous oor. Bedien koud.
Melt 2 tablespoons of butter, add ½ cup sherry. Add 4 beaten egg yolks and 1 packet of cream. Stir through 2 cooked chickens in portions. Serve in a serving dish, pouring the remaining sauce over. Serve cold.
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Amerikaanse Pynappel HoenderAmerican Pineapple Chicken
BestandeleIngredients
- 2 hoenders, ontbeen
- 1 blik pynappelstukke (1kg)
- sap van pynappelstukke
- ½k bruinsuiker
- 4e mielieblom
- 2t sout
- 1k asyn
- 1t worcestersous
- 2t sojasous
- 3t rissiesous
SousSauce
- 2 deboned chickens
- 1 can pineapple chunks (1kg)
- juice from pineapple chunks
- ½ cup brown sugar
- 4 tablespoons cornflour
- 2 teaspoons salt
- 1 cup vinegar
- 1 teaspoon Worcestershire sauce
- 2 teaspoons soy sauce
- 3 teaspoons chili sauce
MetodeMethod
Kook sous tot dik. Pak hoenderstukke in gesmeerde oondskottel. Strooi sout en peper oor. Voeg pynappelstukke by. Skep sous oor. Maak toe en bak 1 uur by 180°C. Haal deksel af en bak nog 1 uur.
Cook sauce until thick. Pack chicken pieces in a greased baking dish. Sprinkle salt and pepper over. Add pineapple chunks. Spoon sauce over. Cover and bake for 1 hour at 180°C. Remove lid and bake for another hour.
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BlatjanghoenderChutney Chicken
BestandeleIngredients
- 1 groot hoender
- ½k mayonnaise
- ½t sout
- 1 pak bruin uiesop (69g)
- ½k blatjang
- 1 large chicken
- ½ cup mayonnaise
- ½ teaspoon salt
- 1 packet brown onion soup (69g)
- ½ cup chutney
MetodeMethod
Sny hoender in porsies, of gebruik dye of boudjies, pak in vuurvaste skottel. Meng mayonnaise, soppoeier en blatjang in aparte bak. Giet oor rou hoender, tesame met sout. Plaas deksel op en bak 1 tot 2 ure op 180°C vir eerste uur en daarna 140°C met deksel af.
Cut chicken into pieces, or use thighs or drumsticks, and place in a baking dish. Mix mayonnaise, soup powder, and chutney in a separate bowl. Pour over raw chicken, along with salt. Place lid on and bake for 1 to 2 hours at 180°C for the first hour and then at 140°C with the lid off.
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Kentucky HoenderKentucky Chicken
BestandeleIngredients
- 1 hoender, in stukke gesny
- koekmeel
- sout en peper
- fondor geelsout
- fyn naeltjies
- gemengde kruie
- braaivleis speserye
- knoffelsout
- olie vir braai
- 1 chicken, cut into pieces
- flour
- salt and pepper
- Fondor yellow salt
- ground cloves
- mixed herbs
- braai spice
- garlic salt
- oil for frying
MetodeMethod
Maak 'n mengsel van die meel en speserye en meng deeglik. Rol dele van hoender in die mengsel en bak in 'n pan wat ¼ vol olie is totdat dit goed gebak is buite-om. Plaas in 'n oondskottel en bak vir ongeveer 'n uur oor lae hitte. Kan warm of koud opgedien word.
Make a mixture of the flour and spices and mix thoroughly. Roll pieces of chicken in the mixture and fry in a pan that is ¼ full of oil until well cooked on the outside. Place in a baking dish and bake for about an hour over low heat. Can be served hot or cold.
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Hoender 'A'la'KingChicken 'A'la'King
BestandeleIngredients
- 1 groot hoender
- 2 uie, fyn gekap
- 1 blikkie geroomde sampioene
- 1 pakkie hoenderroomsop
- 1 blokkie hoender ekstrak
- 50g margarien
- 25ml fyn gekapte pietersielie
- 1 large chicken
- 2 onions, finely chopped
- 1 can cream of mushroom soup
- 1 packet chicken cream soup
- 1 cube chicken extract
- 50g margarine
- 25ml finely chopped parsley
MetodeMethod
Kook hoender met ekstrak in soveel kookwater dat daar uiteindelik 400ml sous is wanneer die hoender gaar is. Ontbeen hoender en sny vleis in stukkies. Braai uie in botter tot sag. Voeg sampioene en pietersielie by. Meng soppoeier met 250ml van die hoendersous en roer by uiemengsel. Voeg res van sous by wanneer mengsel dik is, roer en laat opkook. Voeg hoendervleis by, verlaag hitte en prut 10 minute. Roer af en toe.
Cook chicken with extract in enough boiling water so that there is ultimately 400ml of sauce when the chicken is cooked. Debone chicken and cut meat into pieces. Sauté onions in butter until soft. Add mushrooms and parsley. Mix soup powder with 250ml of the chicken sauce and stir into the onion mixture. Add the rest of the sauce when the mixture is thick, stir and bring to a boil. Add chicken meat, reduce heat and simmer for 10 minutes. Stir occasionally.
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Spaanse Hoender PaellaSpanish Chicken Paella
BestandeleIngredients
- 1 hoender, gekook en ontbeen
- 1 pak sampioenroomsop
- 2 groot uie
- 500ml hoenderaftreksel
- 1 blik ertjies (385g)
- 4 groot tamaties
- 250g skulpies noedels
- 250g spek
- 10ml borrie
- 1 chicken, cooked and deboned
- 1 packet cream of mushroom soup
- 2 large onions
- 500ml chicken stock
- 1 can peas (385g)
- 4 large tomatoes
- 250g shell pasta
- 250g bacon
- 10ml turmeric
MetodeMethod
Braai gekerfde uie. Voeg dan gesnyde spek by. Voeg ook tamaties in blokkies by en laat stowe. Voeg hoender by. Meng hoenderaftreksel met sop en geur met borrie. Voeg by vleismengsel. Kook noedels sag in soutwater en voeg saam met ertjies by vleis. Laat prut vir 10 minute. Bedien met groenslaai. Kan gevries word.
Sauté sliced onions. Then add diced bacon. Also add diced tomatoes and let stew. Add chicken. Mix chicken stock with soup and season with turmeric. Add to meat mixture. Cook pasta until soft in salted water and add with peas to the meat. Let simmer for 10 minutes. Serve with green salad. Can be frozen.
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Hoendergereg Peri-PeriPeri-Peri Chicken Dish
BestandeleIngredients
- 1 hoender
- 1t droë mostert
- 3t paprika
- 1t rooipeper (2t vir sterk)
- ½k olie
- ½k asyn
- 1t tamatiesous
- 3t worcestersous
- 1 chicken
- 1t dry mustard
- 3t paprika
- 1t red pepper (2t for hot)
- ½k oil
- ½k vinegar
- 1t tomato sauce
- 3t Worcestershire sauce
MetodeMethod
Maak 'n marinade van al die bestandele en gooi oor die hoender. Laat staan vir 'n paar uur en bak gaar in die oond.
Make a marinade from all the ingredients and pour over the chicken. Let it stand for a few hours and bake until cooked in the oven.
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KerriehoenderCurry Chicken
BestandeleIngredients
- 1 hoender
- suurlemoensap
- 25ml suiker
- knypie peper
- 400ml koue water
- 50ml blatjang
- 50g koekmeelblom (100ml)
- 25ml kerriepoeier
- 5ml sout
- 1 pakkie sampioensoppoeier (55g)
- 125ml tamatiesous
- 50ml worcestersous
- 1 chicken
- lemon juice
- 25ml sugar
- pinch of pepper
- 400ml cold water
- 50ml chutney
- 50g cake flour (100ml)
- 25ml curry powder
- 5ml salt
- 1 packet mushroom soup powder (55g)
- 125ml tomato sauce
- 50ml Worcestershire sauce
MetodeMethod
Was hoender en droog af. Sny in porsies en bedruip met suurlemoensap. Meng koekmeelblom, kerriepoeier, suiker, sout en peper. Rol hoenderporsies in meelmengsel tot goed bedek. Plaas in groot oondskottel met deksel en laat 'n halfuur staan. Meng soppoeier, water, tamatiesous, blatjang en worcestersous. Gooi mengsel oor hoenderporsies. Sit deksel op, stel oond op 180°C en bak 'n uur of totdat vleis sag is. Sit voor met rys.
Wash the chicken and dry it. Cut into pieces and drizzle with lemon juice. Mix the cake flour, curry powder, sugar, salt, and pepper. Roll the chicken pieces in the flour mixture until well coated. Place in a large oven dish with a lid and let stand for half an hour. Mix the soup powder, water, tomato sauce, chutney, and Worcestershire sauce. Pour the mixture over the chicken pieces. Put the lid on, set the oven to 180°C, and bake for about an hour or until the meat is tender. Serve with rice.
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Heerlike HoendergeregDelicious Chicken Dish
BestandeleIngredients
- 10 hoenderdye
- 125ml blatjang (½k)
- 200ml water (¾k)
- 1 pakkie beesstert soppoeier (69g)
- 1 pakkie dik groentesoppoeier (69g)
- 10 chicken thighs
- 125ml chutney (½k)
- 200ml water (¾k)
- 1 packet oxtail soup powder (69g)
- 1 packet thick vegetable soup powder (69g)
MetodeMethod
Meng die beesstert- en groentesoppoeier. Rol elke hoenderporsie in die soppoeiermengsel totdat dit dik daarmee bedek is. Pak die hoenderporsies in 'n oondkasserol met 'n deksel. Meng die water en blatjang. Gooi bo-oor die dye. Sit die deksel op en bak die vleis 45 minute op die middelste oondrak. Haal die deksel af en bak verder totdat die dye begin verbruin. (Onthou, geen sout aangesien soppoeier alreeds sout in het.)
Mix the oxtail and vegetable soup powders. Roll each chicken piece in the soup powder mixture until thickly coated. Arrange the chicken pieces in a covered oven dish. Mix the water and chutney. Pour over the thighs. Put the lid on and bake the meat for 45 minutes on the middle oven rack. Remove the lid and bake further until the thighs start to brown. (Remember, no salt as the soup powder already contains salt.)
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ONS HOOP DIE RESEPTEBOEK BRING BAIE VREUGDE!WE HOPE THIS RECIPE BOOK BRINGS MUCH JOY!
1995
Spesiale dank aan La-Rhyn Erasmus — sonder haar kon die boek nie voltooi word nie.Special thanks to La-Rhyn Erasmus — without her this book could not have been completed.