XL chicken

Here you find:
Chicken peanut butter sauce with rice
Chicken vol-au-vent XL
XL Chicken fajitas
Chicken satay fried rice XL
Chicken curry tikka massala XL
Chicken sweet sour XL
Chicken stew XL Moroccan style

Chicken peanut butter sauce with rice

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Chicken peanut butter sauce with rice XL
 
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Makes: 15 portions
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Ingredients
Chicken
  • 1.5 kg chicken breast
  • 80 gr sweet soy sauce
  • 50 gr ground ginger
  • 10 gr ground coriander
  • 15 gr ground paprika
  • 50 gr oil
Pickled cabbage
  • 800 gr white cabbage
  • 400 gr carrots
  • 200 gr water
  • 200 gr white wine vinegar
  • 65 gr sugar
  • 10 gr ground turmeric
  • 25 gr fresh ginger
Peanut sauce
  • 4 onions
  • 4 cloves of garlic
  • 2 kg milk
  • 700 gr peanut butter
  • 100 gr sweet soy sauce
  • 1 tspn sweet or hot chili paste
Other
  • 1.5 kg rice
  • 2 kg broccoli
  • 200 gr prawn crackers
  • Fried, crispy onions
Instructions
Chicken preparation
  1. Dice the chicken and marinade with the given ingredients for at least an hour or overnight.
Pickled cabbage
  1. Grate the carrots, slice the cabbage finely and mince the ginger.
  2. Bring the vegetables to the boil with the water, vinegar, sugar and turmeric and simmer for 20 to 30 min until soft and cooked. Don’t drain the cooking liquid, allow to cool, and store in the fridge until needed.
Peanut butter sauce
  1. Add the milk, peanut butter, sweet soy sauce, with sambal and lemon juice to taste, and mix until smooth.
  2. Allow to simmer until the sauce has the right consistency. Taste and adjust the seasoning.
Cooking the chicken
  1. Stir fry the chicken in badges until coloured and cooked.
  2. Add to the peanut butter sauce and keep warm until needed.
  3. Chop the onion and garlic and sweat off until translucent.
  4. Add them to the peanut butter sauce and keep warm until needed.
Finishing the dish
  1. Cook the rice in plenty of salted boiling water until done, drain and keep warm until needed.
  2. Cook the broccoli in salted boiling water until done, drain and keep warm until needed.
  3. Serve the chicken in the sauce with the rice and the broccoli. Serve on the side the pickled cabbage, the prawn crackers and the fried onions.
Stuff to know
This will be enough for 15 portions.
The sweet soy sauce is already rather salty, do not use too much salt in the dish.
Pork can replace the chicken.
The quantity of spices, sweet soy sauce and sweet/hot chili sauce can be adjusted to suit one’s taste.

 

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Chicken vol-au-vent XL

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Chicken vol-au-vent XL
 
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Makes: 70-80 portions
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Ingredients
Filling
  • 8 kg boneless chicken filet
  • 2,5 kg mushrooms
  • 2,5 kg onions
  • 10 cloves of garlic
Sauce
  • 500 gr butter
  • 500 gr white flour
  • 2 kg meat stock
  • 3 kg milk
  • 2 kg double cream
  • Mustard to taste
Side dishes
  • 18 kg French fries
  • 10 kg vegetables
  • 80 puff pastry vol-au-vents
Instructions
Filling
  1. Dice the chicken filet. Chop the onions, mushrooms, and garlic.
  2. Bake the chicken in the oven or stir-fry it until just cooked. Season with salt and pepper. Set aside.
  3. Stir fry the mushrooms, onions, and garlic until cooked. Set aside.
Sauce
  1. Melt the butter on a low heat. Add all the flour at once and stir together to form a roux using a spatula. Cook for 5 minutes on a low heat.
  2. Add the stock to the roux and stir until smooth using a whisk. Increase the heat. Continue stirring and adding the milk and cream you have a smooth sauce.
  3. Return to a simmer and cook for a couple of minutes to cook out the flour. Season to taste with salt, pepper, lemon juice and mustard.
  4. Mix the sauce with the cooked chicken, mushrooms, onions and garlic. Keep warm until needed.
  5. Reheat the vol-au-vent briefly in the oven.
  6. Serve with French fries and vegetables of your liking.
Stuff to know
This quantity will make about 80 portions.
If the sauce is too thick, add some extra stock, milk, or cream.
The sauce is a close relative to a béchamel sauce. But with stock and cream and not just milk.
Make sure the stock you add to the roux is cold. The sauce will thicken when it comes to the boil again. if you start the sauce with a cold liquid, you have some time until the sauce thickens.

 

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XL Chicken fajitas

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XL Chicken fajitas
 
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Makes: 100 portions
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Ingredients
Sauce
  • 10 kg chicken breast fillet
  • 4 kg red onions
  • 50 gr garlic
  • 3 kg red bell peppers
  • 3 kg yellow bell peppers
  • 1 kg green bell peppers
  • chilli powder
  • ground cumin
  • ground coriander
  • ground paprika
  • 3.2 kg tomato puree
  • 250 gr sweet chilli sauce
Side dishes
  • 200 wraps
  • 1 kg sour cream
  • 1 kg sweet chilli sauce
  • 1.5 kg grated cheese
  • 4 kg tomatoes
  • 3 iceberg lettuces
  • 1 kg tortilla crisps
  • 150 gr fresh coriander
Instructions
Preparation
  1. Cut the chicken breast fillet in strips and marinate in oil, chilli powder, ground cumin, ground coriander and ground paprika (possibly overnight).
  2. Cut the red onion and bell peppers in strips.
  3. Slice the tomatoes. Shred the iceberg lettuce, chop the fresh coriander and keep all the salad ingredients cold until service.
Cooking
  1. Stir fry the chicken breast fillet in extra oil if needed until brown. Remove and set aside for later.
  2. Stir fry the onion and garlic and cook until softened.
  3. Add the bell peppers and cook until soft.
  4. Add the chilli powder, ground cumin, ground coriander and ground paprika and seasoning to taste.
  5. Add the tomato puree and sweet chili sauce. Stir to combine. Add some water or stock to get the right consistency without making the sauce too runny.
  6. Add the browned chicken to the sauce and allow the sauce to simmer for 15 min or until the vegetables and chicken are cooked.
  7. Reheat the wraps in the oven or steamer.
  8. Serve the chicken fajitas with the wraps. Offer on the side the sour cream, extra sweet chilli sauce, grated cheese, tomatoes, iceberg lettuce, tortilla crisps and chopped coriander.
Stuff to know
This recipe will yield about 100 portions.
The spices and seasoning are to taste.
Add the pre-cooked chicken at the end to prevent it from overcooking.
Add some diced chorizo for extra flavour.

 

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Chicken satay fried rice XL

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Chicken satay fried rice XL
 
Author:
Makes: 16-20 portions
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Ingredients
  • 1 kg rice
  • 1 kg chicken
  • 50 gr sweet soy sauce
  • 1 tspn ground turmeric
  • 1 tbspn ground coriander
  • 1 kg onions
  • 1 kg carrots
  • 1 kg white cabbage
  • 8 cloves of garlic
  • 200 gr fresh ginger
  • 2 tspn ground cumin
  • 3 tbspn ground curry powder
  • 1 tspn ground turmeric
  • 1 tbspn ground coriander
  • 200 gr sweet soy sauce
  • 1 kg green peas
  • 300 gr bean sprouts
Satay sauce
  • 350 gr peanut butter
  • 500 gr milk
  • 100 gr sweet soy sauce
  • 20 gr sweet chilli sauce
Sides
  • 16 eggs
  • 100 gr prawn crackers
Instructions
Preparation
  1. Dice the chicken and marinade in the sweet say sauce, turmeric and ground coriander.
  2. Dice the onion and carrots, slice the cabbage and mince the garlic and ginger.
  3. Defrost the green peas if needed.
  4. Mix the eggs in a bowl with salt and pepper to taste.
Cooking
  1. Cook the rice in salted boiling water until done, drain and set aside until needed.
  2. Stir fry the onion, carrots and cabbage for about 10 minutes until soft.
  3. Add the garlic and ginger and cook for a couple of minutes
  4. Add the ground cumin, ground curry powder, ground turmeric and ground coriander and cook for a couple of minutes to release their flavour.
  5. Add the cooked rice together with the cooked chicken and the sweet soy sauce. Mix until combined to warm through.
  6. Add the defrosted green peas and bean sprouts and mix to warm though. Taste and correct the seasoning.
  7. Meanwhile, pour the eggs in a frying pan and cook until just set.
  8. To make the satay sauce, mix the peanut butter with the cold milk and bring to a gentle simmer. Sir in the sweet soy sauce and season to taste. Keep warm on a low heat until needed, adjusting the consistency if needed with extra peanut butter or milk.
  9. Serve the rice with the fried eggs, the satay sauce and the prawn crackers.
Stuff to know
This will be enough for 16-18 portions.
The quantity of spices, sweet soy sauce and sweet chili sauce can be adjusted to suit one’s taste.
It is possible to use rice that has been cooked a day ahead.
The sweet soy sauce is already rather salty, do not use too much salt in the dish.
It is important to fry off the spices to make them much more aromatic and powerful.
Pork can replace the chicken.
Serve with a hot sauce (Tabasco or Sambal) if desired.

 

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Chicken curry tikka massala XL

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Chicken curry tikka massala XL
 
Author:
Makes: 50 portions
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Ingredients
Marinate
  • 5 kg chicken
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 25 gr garam massala
Vegetables
  • 2.5 kg onions
  • 400 gr fresh ginger
  • 4 kg carrots
  • 125 gr garlic
  • 100 gr pataks red curry paste
  • 35 gr ground ginger powder
  • 35 gr ground coriander
  • 35 gr garam masala powder
  • 35 gr turmeric powder
  • 900 gr tomato puree
  • 4 kg chopped tinned tomatoes
  • 1.6 kg coconut cream
  • 50 gr lemon juice
Extra
  • 6 kg green beans
  • 3.5 kg rice
  • 40 gr fresh coriander
Instructions
Preparations
  1. Dice the chicken and marinate the chicken in some oil, ginger powder, ground coriander, garam masala, preferably overnight.
  2. Dice the ginger and onion. Finely chop the fresh ginger. Mix together.
  3. Dice the carrots and mix with the other vegetables.
  4. Top and tail the green beans.
  5. Chop the fresh coriander.
Cooking
  1. Heat some oil and stir fry the chicken with the marinate in batches until coloured but not cooked through. Place on a baking tray and finish cooking in a preheated oven at 180°C for 15 min or until cooked.
  2. Sweat the ginger, onions, garlic and carrots off in a clean pan until semi-cooked.
  3. Add the curry paste, ginger powder, ground coriander, garam masala and ground cumin to taste and fry off for a minute until fragrant.
  4. Add the tomato paste and cook for a minute.
  5. Add the tinned tomatoes, the coconut cream and lemon juice. Allow the sauce to simmer until the vegetables are cooked, adding some extra stock or water if needed.
  6. Meanwhile, boil the green beans in plenty of boiling and lightly salted water and drain. Keep warm.
  7. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  8. Add the chicken to the sauce and vegetables. Serve with the green beans and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed about 50 people.
Do not overcook the chicken or it will be dry.
Use the spices according to personal taste.
If the sauce is too thin, mix some corn starch with cold water and add that to the sauce. It will thicken when boiling again. The amount of corn starch will determine how thick the sauce is.

 

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Chicken sweet sour XL

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Chicken sweet sour xl
 
Author:
Makes: 35 portions
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Ingredients
Marinade
  • 2.5 kg chicken
  • 50 gr ginger powder
  • 50 gr ground coriander
Vegetables
  • 1 kg onions
  • 50 gr garlic
  • 180 gr fresh ginger
  • 2 kg carrots
  • 1 kg white cabbage
  • 150 gr white cabbage
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 10 gr paprika powder
  • 1.5 kg bell pepper
Sauce
  • 250 gr lemon juice
  • 140 gr tomato puree
  • 1250 gr tinned tomatoes
  • 1 kg tomato ketchup
  • 340 gr honey
  • 250 gr sweet chilli sauce
  • 100 gr pineapple bits
  • 670 gr reserved pineapple juice
  • 2 kg green peas
  • 1.5 kg pineapple bits
  • corn starch
Extra
  • 2.5 kg rice
  • 40 gr fresh coriander
Instructions
Preparation
  1. Dice the chicken and marinate for a couple of hours or overnight in some oil, ginger powder and ground coriander, with salt and pepper to taste.
  2. Dice the onions, garlic and fresh ginger. They can be mixed when cut.
  3. Dice the carrots and slice the white cabbage. They can be mixed when cut.
  4. Dice the bell pepper and defrost the green peas.
  5. Drain the pineapple reserving the juice for later.
  6. Mix for the sauce the lemon juice, tomato puree, tinned tomatoes, tomato ketchup, honey, sweet chilli sauce and pineapple juice.
Cooking
  1. Cook the onions, garlic and fresh ginger in some oil until semi-cooked.
  2. Add the diced carrot and sliced white cabbage and stir fry until semi-cooked.
  3. Add the ginger powder, ground coriander and paprika powder and stir fry for a couple of minutes until they release their flavour.
  4. Add the bell peppers and cook on a medium heat until semi-cooked.
  5. Stir in the sauce and allow to simmer to finish cooking the vegetables. Check the seasoning. If there is not enough sauce to accommodate the vegetables, add some extra tinned tomatoes or water. If the sauce is too thin, mix some corn-starch with cold water, stir though the sauce and bring to the boil until the sauce has thickened.
  6. Add the green peas and the drained pineapple bits to the vegetables and sauce.
  7. Meanwhile, stir fry the chicken in a separate pan in batches until coloured bit not cooked through. Transfer to a baking tray lined with baking paper and finish cooking in the oven preheated to 180 °C for 15 min or until cooked. Check the seasoning.
  8. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  9. Serve the chicken and sauce with the rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 35 people.
Do not overcook the pineapple and peas. They only need to be heated up.
The amount of cornstarch will influence the thickness of the sauce

 

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Chicken stew XL Moroccan style

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Chicken stew XL Moroccan style
 
Author:
Makes: 50 portions
Prep time:
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Ingredients
  • 4 kg chicken
  • 40 gr ground ginger
  • 40 gr ground cumin
  • 40 gr ground coriander
  • 2 kg onions
  • 100 gr garlic
  • 400 gr fresh ginger
  • 40 gr curry paste
  • 200 gr tomato puree
  • 20 gr ground ginger
  • 20 gr ground cumin
  • 20 gr ground coriander
  • 3 kg sweet potato
  • 1 kg aubergine
  • 100 gr honey
  • 2 kg chicken stock
  • 1 kg dried raisins
  • 1 kg green beans
  • 2 kg pears
  • 40 gr fresh coriander
  • 3.5 kg rice
Instructions
Preparations
  1. Dice the chicken and season with the ground ginger, ground cumin, ground coriander and salt and pepper to marinate, preferably overnight.
  2. Chop finely the onion, garlic and ginger. They can be stored together.
  3. Peel and dice the sweet potato.
  4. Dice the aubergine.
  5. Top and tail the green beans.
  6. Chop the fresh coriander.
Cooking
  1. Heat the oil and stir fry the chicken with the marinate in batches until coloured but not cooked through. Place on a baking tray and finish cooking in a preheated oven at 180°C for 15 min or until cooked.
  2. Sweat off the onion, garlic and ginger until half-way cooked.
  3. Add the sweet potato and the aubergine to the pan and cook several minutes until half-way cooked.
  4. Add the curry paste, ground ginger, ground cumin, ground coriander and cook until they release their flavour.
  5. Add the tomato puree, honey, chicken stock, dried raisins and seasoning to taste.
  6. Simmer the stew on a low heat for 20 min or until the vegetables are cooked.
  7. Peel the pears and cut them into wedges. Stir into the sauce to warm up but do not overcook them.
  8. If the sauce is too thin, mix some corn starch with some cold water and stir into the sauce, which will thicken when boiling again. Taste for seasoning.
  9. Meanwhile, boil the green beans in plenty of boiling and lightly salted water and drain. Keep warm.
  10. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  11. Serve the chicken and stew with the green beans and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 50 people.
Do not add too much stock or the sauce with be watery. If so, mix some corn starch with cold water and add that to the sauce. It will thicken when boiling again. The amount of corn starch will determine how thick the sauce is.

Variations
Add some chopped whole almonds without cooking them too long so they stay crunchy.
Replace the sweet potato with butternut squash.
This dish is traditionally prepared in a tajine, a traditional earthenware North-African slow cooker.

 

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