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Quick and Healthy Chicken Recipes for This Winter Season

Winter is a season when you yearn to curl up in your blanket and savor food that keeps you warm and healthy. All types of animal meat and their by-products including lean dairy items fall into the hearty and warming category. 

Comfort food, for many people, is any sort of Chicken dish. Fortunately, there are several chicken dishes that you can make that will effortlessly warm you up during the cold winter days and nights. They are easy to make, provide warmth, and also provide you with the nutrients that are essential for the body during this season.

During winters, no one likes to go to the market to shop for meat; which is why Chikmeat enables you to purchase fresh chicken pieces from the comfort of your home. You can recreate these recipes using the chicken pieces bought online in Pune through Chikmeat.

1. Chicken Chili Verde


2 teaspoon olive oil

1 large onion, chopped

3 garlic cloves, chopped

1 teaspoon cumin

½ and ¼ teaspoon coriander and red chili powder respectively

820 g tomatoes, diced

¼ cup water

500 g beans

Baby spinach

8 skinless, boneless chicken thighs, sliced


Heat a pot over a medium flame and then add the oil. Cook the onions until soft. Then add the garlic and spices and stir, 30 seconds. Reduce heat to medium-low. Add the tomatoes and simmer, 5 minutes. Stir in the water and chicken. Gently boil, stirring often, until chicken is cooked through, 7 to 8 minutes. Stir in beans and spinach until just wilted, 1 Minute. Serve with desired toppings.

2. Nutty Chicken and Squash Stew


3 teaspoon olive oil

1 medium onion, diced

1 teaspoon freshly grated ginger

2 garlic cloves, finely chopped

700 g diced tomatoes

400 g cubed butternut squash

Salt and pepper, to taste

8 skinless, boneless chicken thighs, cubed

1 large zucchini, diced

¼ cup smooth peanut butter

¼ cup water


Heat 2 teaspoons olive oil in a pot over medium-high. Add chicken pieces. Brown on both the sides, 5 minutes and then transfer to a plate. Reduce heat and then add 1 teaspoon olive oil to same pot. Stir in onion and a splash of water, if needed, until onion is soft. Stir in ginger and garlic, 1 minute. Add the browned chicken along with diced tomatoes, butternut squash, salt, and pepper. Cover the pot and simmer for 8 minutes. Stir in the zucchini and continue cooking, 5 minutes. Whisk smooth peanut butter and water in a small bowl. Add to stew and stir until warmed through, 2 minutes. Serve warm.

3. Spiced Chicken and Spinach


2 teaspoons olive oil

1 onion, diced

3 cloves garlic, finely chopped

1 teaspoon chopped garlic

1 teaspoon cumin and coriander powder

1 cinnamon stick

½ teaspoon turmeric and chili powder

1 ½ teaspoon salt

2 jalapeño peppers

½ cup crushed tomatoes

½ cup heavy cream

1 ½ cups water

Chopped spinach

4 boneless chicken pieces


Heat oil in large frying pan and cook the onion until soft. Add garlic and ginger and stir, 2 minutes. Stir in the spices until fragrant, 1 minute and then stir in the jalapeños, tomatoes, cream, cinnamon stick, spinach, and water. Cover the pan and bring to a simmer, 5 minutes. Add the chicken and cover again for 10 minutes until just done. Remove the cinnamon stick before serving with basmati rice and wine.

4. Oven-fried Chicken Breasts


4 chicken breasts

4 cups iced tea

1 ½ Worcestershire sauce

1 teaspoon chili sauce

1 teaspoon thyme

Salt and pepper

2 cups all-purpose flour

¾ teaspoon cayenne pepper

1 teaspoon red chili, garlic, onion powder and unsalted butter


In a re-sealable plastic bag, coat the chicken with the tea, Worcestershire, Tabasco, thyme, and 1 tablespoon of salt. Refrigerate overnight. Preheat the oven to 375 degrees F. Combine the flour, cayenne, paprika, garlic powder, onion powder, pepper, and 1 teaspoon of salt. Drain the chicken and coat with the seasoned flour. In a large skillet melt the butter in the oil. Add the chicken and cook over high heat until browned, 5 minutes. Turn and cook for 2 minutes longer. Transfer the chicken to the oven and roast until white throughout, 5 minutes.

5. Lemon & Thyme Roast Chicken


1 whole chicken

1 lemon

4 sprigs of fresh thyme

2 teaspoon olive oil

Salt and pepper


Heat oven to 190 C. and then cut the lemon in half and place one half into the chicken cavity. Mix the juice from the other half of the lemon into a bowl with the olive oil and then coat the chicken with it. Sprinkle thyme, salt, and pepper to taste. Bake for 90 minutes and baste 2-3 times during the process. When golden, check if it is cooked. Serve with roasted vegetables.

This post first appeared on 5 Quick And Easy Fish Dishes That You Can Prepare Instantly, please read the originial post: here

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Quick and Healthy Chicken Recipes for This Winter Season


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