Chicken Rice Soup

Here ’s something easy and quick for cold nights and early mornings.

Ingredient

• A pack of kenchic soup pack
• Olive oil, for drizzling
• 1/4 teaspoon ground thyme
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 3 stalks celery, finely diced
• 2 carrots, finely diced
• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 2 sprigs fresh thyme, leaves only
• Pinch turmeric
• 8 cups chicken broth
• 2 cups long-grain rice

Method

• Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and dhania. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
• Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
• Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.

Chicken Tortilla soup

This recipe has been a huge hit with everyone who has ever tried it.

Ingredient

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 tablespoons minced garlic
• 6 cups chicken broth
• 1 can fire-roasted diced tomatoes
• 1 can black beans, rinsed and drained
• A pack of Kenchic chicken soup
• 2 limes, juiced, plus wedges for garnish
• Salt and freshly ground black pepper
• 1 cup roughly chopped fresh cilantro leaves
• 1 8-inch flour tortilla, grilled, cut into thin strips
• 1 avocado, pitted, sliced
• 1 cup shredded cheese

Method

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute.
• Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts.
• Cook the chicken for 20 to 25 minutes. Once the chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot.
• In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

White Bean Chicken Soup

An easy, comforting soup that adds zest to rainy afternoons.

Ingredient

• Kenchic soup pack
• 1 kg Kenchic boneless chicken, cooked and shredded
• 3 tbsps. sunflower oil
• 1 chopped large onion
• 2 stalks of celery, chopped
• 1 tsp. sea salt
• ½ tsp. black pepper
• 2 tsps. dried oregano
• 1 tsp. sesame seeds
• ½ kg potato wedges
• 8 cups chicken broth
• 2 cans white beans (rinsed)
• ½ cup mixed herbs (such as chives and coriander)
• ½ cup fresh lemon juice

Method

• Heat 3 tbsps. sunflower oil until shimmering over medium heat in a large soup pot.
• Add the chopped onion and celery, sea salt, and black pepper.
• Stir frequently until soft for 10 minutes. Add dried oregano and sesame seeds, cooking until fragrant (1 minute).
• Add the potato wedges and chicken broth and bring to a boil.
• Reduce the heat to a simmer and cook for 10 minutes until the potatoes are almost tender.
• Stir in the white beans adding the shredded chicken and cook until heated through and the potatoes are tender for 2 minutes.
• Stir in the ½ cup chopped mixed herbs and a cup of fresh lemon juice. Season with salt and pepper to taste.
• Serve hot.

Classic Chicken Noodle Soup

I assure you this is one of the best soups when you don't have time to make your soup totally from scratch, this is a very easy and great substitute

Ingredient

• Kenchic soup pack
• 1/4 cup olive oil
• 1 large onion, chopped
• 3 large carrots, sliced
• 4 stalks celery, chopped
• Kosher salt and black pepper
• 3 cloves garlic, chopped
• 8 cups chicken broth
• 8 ounces egg noodles
• 4 to 5 cups coarsely shredded chicken
• ½ cup chopped fresh parsley

Method

• Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
• Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through. Season to taste with salt and pepper, then stir in the parsley. Serve topped with Parmesan.
• serve warm/hot with mashed potatoes

Mum’s Chicken Soup.

This classic recipe will remind you of cold nights, fuzzy blankets and mum’s amazing cooking.

Ingredient

• 1 Kenchic chicken soup pack
• 4 carrots, halved
• 4 stalks celery, halved
• 1 large onion, halved
• water to cover
• salt and pepper to taste

Method

• Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water.
• Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). Take everything out of the pot. Strain the broth.
• Pick the meat off of the bones and chop the carrots, celery, and onion. Season the broth with salt and pepper to taste, if desired. Return the chicken, carrots, celery, and onion to the pot, stir together and serve.

Simple Chicken Gizzards

Finally, an amazing chicken gizzard recipe without the fuss. If you like gizzards, these are tender and delicious.

Ingredient

• 500 grams Kenchic chicken gizzards
• 1/4 cup butter
• Salt and Pepper to taste

Method

• Place gizzards in a saucepan with enough water to cover by 1 inch.
• Chop into bite-size pieces. Melt butter in a large skillet over medium-high heat. Fry gizzards in butter for about 15 minutes.
• Season with salt and pepper to taste.

Fried Chicken Gizzards

A traditional recipe straight from the Kenyan countryside! Perfect with a side of chips!

Ingredient

• Kenchic gizzards
• ½ cup all-purpose flour
• 1 ½ tablespoons seasoned salt
• 1 ½ teaspoons ground black pepper
• 1 ½ teaspoons garlic powder (optional)
• 2 cups vegetable oil for frying

Method

• Trim excess fat and gristle from chicken gizzards. Rinse under cold running water.
• Place gizzards in a pot of cold water. Bring water and gizzards to a rolling boil; continue to boil for about 15 minutes. Strain gizzards using a colander.
• Allow to cool. Meanwhile, combine the flour, seasoned salt, pepper, and garlic powder in a plastic bag. Shake well to combine.
• Preheat vegetable oil in a skillet with a lid over medium-high heat to 190 degrees C. Thoroughly coat gizzards with flour mixture and shake off excess.
• Gently lay the coated gizzards in the hot oil. Cook until brown. Reduce heat to medium; cover skillet with a lid and cook another 10 minutes. Remove to paper towels to drain.
• Serve warm/hot with rice.

Mushroom Gizzards

This is a microwave dish that is easy and tenderizes the gizzards.

Ingredient

• Kenchic gizzards & Mushrooms
• ½ cup all-purpose flour
• salt and pepper to taste
• 1/4 teaspoon paprika
• 1 tablespoon olive oil
• 1 (375 ml ) can condensed cream of mushroom soup
• 1 (375 ml ) can water

Method

• Clean and rinse gizzards, being sure to trim off any green material. Place cleaned gizzards in a large bowl. Mix flour, paprika, salt and pepper together in a small bowl; pour mixture onto gizzards and toss well to coat.
• Heat oil in a large skillet over medium-high heat. Brown coated gizzards in oil; drain and place in a microwave-safe dish. In a medium bowl mix together the soup and a soup can of water; pour mixture over gizzards, cover and cook in microwave on high for 15 minutes.
• Stir, replace cover and cook for another 10 minutes. Check for tenderness; if still too firm, cook in microwave for another 5 minutes. Let sit and set for 5 minutes after cooking, before serving.
• Serve hot/warm with mashed potatoes .

Boerewors Stew Recipe

The much loved South Africa delicacy is having a bit of a taste revolution lately as new ways to eat and cook boerewors are being discovered.

Ingredient

• Kenchic 500g boerewors
• 2 onion, finely chopped
• Sunflower Oil
• 1 tsp. cumin
• 3 tsp. smoked paprika
• 1 Tbsp. turmeric
• ground 3 cloves garlic
• chopped 1 tsp. dried chilli flakes(optional)
• 2 tsp dried oregano
• 1 Tbsp organic tomato paste
• 400 g chopped tomatoes

Method

• Slice the onion and fry in hot oil with the cumin, smoked paprika and turmeric.
• Cut the boerewors into bite-sized pieces and brown with the onions.
• Add the garlic, chili flakes, oregano, tomato paste, chopped tomatoes .Simmer for 15 minutes and season.
• Serve warm/hot with rice or chapattis.

Boerewors and vegetables

Let 's try out some South African cuisine with this recipe.

Ingredient

• Kenchic 1kg boerewors
• 1 onion, peeled and cut into chunks
• 1/2 red pepper, cubed
• 1/2 green pepper, cubed
• 4 skewer sticks
• 60 ml sweet chilli sauce
• 30 ml soya sauce
• 5 ml olive oil

Method

• Thread pieces of boerewors onto the skewer stick, alternating with the vegetables.
• Pan fry the sticks on medium heat with the olive oil until it is done to your preference.
• Mix the chilli and soya sauce to make a dipping sauce.