Tag Archives: Chicken Portion in Sri Lanka

Chicken, Potato, Carrot and Leeks Stew with Steamed Rice

Chicken-and-Vegetables-with-Steamed-Rice-recipe-sri-lanka

 

 

 

 

 

 

Ingredients

Method

  • Wash/clean Bairaha Chicken legs,Bairaha Chicken parts.
  • Boil at least 600ml of water.
  • Add the Bairaha Chicken legs & Chicken parts to the boiling water and leave it for 5 minutes.
  • Boil for about 15 minutes until its done.
  • If needed, add some Corn Flour for thickness.
  • Season it with salt and seasoning powder.

Fried Chicken Leg Chicken Tempura with Spicy Mayonnaise and Fries

Chicken-recipe-Sri-Lanka

Ingredients

Batter for Tempura

  • Tempura flour(40g)
  • Mayonnaise (20g)
  • Chili Flakes
  • Lemon (1No)
  • Egg (1No)

Method

  • Take the bones off the Bairaha Chicken legsand flatten it.
  • Cut the Bairaha Chicken Breastinto stripes. Dip it in with tempura batter and deep fry the chicken breast.
  • Add Mayonnaise with a little lemon juice and chili flakes..
  • Add the Bairaha Chicken legs & Chicken parts to the boiling water and leave it for 5 minutes.
  • Place the chicken tempura and fried chicken legs on a plate.
  • Keep the spicy mayonnaise on a side and garnish.

Roast Chicken

Enjoy your fresh and healthy Bairaha Chicken with this delicious Roast Chicken recipe that is assured to bring smiles at the table!
Ingredients for Chicken Marinade

  • Bairaha De Skinned Full Chicken (1.5 kg)
  • Parsley – dry or freshly chopped (5g)
  • Sweet paprika (5g)
  • Garlic paste (5g)
  • Lime juice (one squeeze)
  • Oregano (5g)
  • Soy sauce (5ml)
  • Butter (30g)
  • Salt and pepper – to taste

Ingredients for Chicken Stuffing

  • Potatoes – grated (75g)
  • Bread crumbs (20g)
  • Parsley – freshly chopped (5g)
  • Butter (30g)
  • Lime juice (one squeeze)
  • Raisins – chopped (15g)
  • Salt and pepper – to taste

Ingredients for Vegetable Bed

  • Carrots (50g)
  • Leeks (50g)
  • Onions (50g)
  • Garlic cloves (6 – 7 cloves)

Method

  • Wash the De skinned chicken in cool running water, and set aside to dry
  • Mix all ingredients for the Marinade in a large mixing bowl and stir well until it forms a paste
  • Massage the chicken thoroughly with this marinade paste
  • Mix all ingredients for the Stuffing in a large mixing bowl and stir well until it forms a hard paste
  • Spread the Chicken Legs wide and fill the stuffing until full. Close up and truss the legs together with kitchen twine for baking
  • Roughly chop all remaining vegetables and spread evenly on a baking tray (make sure to grease the tray before you set the vegetable bed)
  • Rest the chicken on the vegetable bed, with the chicken breast facing side up
  • Place the tray in the refrigerator for at least 3 hours so that all marinade ingredients are well absorbed by the Chicken
  • Turn on your oven and heat it to 180°C
  • Roast your Chicken for 1 and 1/2 hours or until golden, and clear juice is able to flow out of it
  • Once cooked, leave aside to cool for about 15 minutes
  • Scrape vegetables and fat from the baking tray and run these contents through in a blender
  • Add in 1 and 1/2 cups of water to the vegetable mix that has been blended, and simmer over a medium flame, until it thickens
  • Serve this sauce with your chicken, along with some roasted potatoes (optional)

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