You may have noticed some chicken recipes that say you need to chill the chicken before you cook it, but you shouldn’t be doing so unless you’re cooking the chicken with the meat.
Chicken cooks cook more evenly and cook at a lower temperature than meat, so it’s better to chill your chicken than your meat before cooking.
But this is just a tip, and you should make sure that your chicken is not overcooked.
How do I cook my chicken?
To cook chicken, use a non-stick or cast iron pan.
To avoid burning the chicken, place the chicken in a bowl and cover with water to ensure that the chicken does not burn.
Bring to a simmer, and leave the chicken on the stove to cook for at least 10 minutes.
You can then remove the chicken from the water and add it to a nonstick or non-greased cast iron skillet.
Heat the chicken to 170C or 225C and cook for 20 minutes.
Drain the chicken and set it aside.
Heat a non stick or cast-iron pan with oil over medium-high heat.
Add the chicken pieces and fry until golden brown, about 5 minutes.
Transfer the chicken back to the pan, and cook on a low heat for another 5 minutes until golden.
Drain on paper towels.
Add a splash of water to the saucepan and bring to a boil.
Once boiling, reduce the heat and let the sauce simmer for 10 minutes, until the sauce thickens slightly.
Taste for seasoning.
Add salt to taste and serve.
You will need to cook the chicken for 30 minutes, or until the chicken is cooked through.
To reheat, simply add the chicken piece to a small serving dish and top with fresh herbs, or serve with a drizzle of olive oil and a side of fresh bread.
What do you need for this recipe?
Chicken is traditionally served with a side or two of salad, which can be topped with a slice of avocado, cucumber or a fried egg.
This recipe calls for 2 tbsp olive oil.
Ingredients 1 chicken breast, cut into strips, cut in half lengthwise, with skin on.
(This can be done on a non plastic cutting board.)
2 tbsp oil, to fry the chicken