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Recipes with hot water or chicken stock

5 recipes that use hot water or chicken stock, with photos, step-by-step instructions and cook times. The quickest, Kotopoulo me hilopites, takes 85 minutes. It is most often cooked with butter, garlic and onion.

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Purica s mlincimaRoast turkey with flatbread

Up in Zagorje, the green hill country north of Zagreb in Croatia, this is the Sunday and Christmas roast: turkey roasted slowly and basted until the skin is crackling-brown, then served with mlinci, thin dried flatbreads broken into pieces, scalded and tossed in the roasting juices until they turn soft, chewy and glossy like rustic pasta. Serve it with a sharp cabbage or green salad. Where most people go wrong is soaking the mlinci too long, so they turn to porridge; one minute in hot water is enough. Chef's tip: bake the mlinci yourself the day before, but if you are short of time, good dried shop mlinci work beautifully.

180 minBalkanChicken
by KrazyBadal 0 views

Arroz de pica no chãoChicken and blood rice

'Pica no chão' means 'pecks the ground', the Minho name for a free-range farmyard hen, and this soupy rice is how it is cooked for a family gathering in Barcelos or Vila Verde. Traditionally the bird's blood is stirred in at the end with vinegar, cabidela style, giving a dark, tangy, velvety sauce; without it you get a lighter but equally good chicken rice. Use a free-range bird or thighs for proper flavour. A common mistake is letting the rice sit before serving; this is a loose, soupy rice and it thickens fast, so bring it to the table at once. Chef's tip: the rice must be served the moment it is ready, still swimming in broth, because it keeps absorbing liquid.

90 minPortugueseChickenGluten free
by KrazyBadal 0 views

Kotopoulo me hilopitesChicken with egg pasta squares

Across the Thessalian plain, from Larissa to Trikala, Sunday lunch is often a chicken braised in tomato with a cinnamon stick, its sauce stretched with broth so the little hilopites pasta squares can cook right in the pot. The pasta soaks up the sauce until thick and almost risotto-like, and a fistful of grated cheese goes on at the table. Use homemade hilopites or a good shop-bought pack. Common mistake: adding the pasta to too little liquid — it absorbs a lot, so have hot water ready. Chef's tip: brown the chicken skin well, then finish the dish in the oven if you like a crispy top.

85 minGreekChicken
by KrazyBadal 0 views

Djaj mahshiRoast chicken stuffed with spiced rice

For Eid, Christmas or a wedding lunch in Palestine, a whole chicken stuffed with spiced rice is the centrepiece: the rice cooked with a little minced lamb, seven-spice and cardamom, packed into the bird and roasted until the skin is lacquered brown, then piled on a platter under handfuls of fried almonds and pine nuts. Serve with yoghurt and a chopped salad. Common mistake: packing the cavity tightly with raw rice, which leaves the centre undercooked; part-cook the rice first and stuff loosely. Chef's tip: simmer the chicken briefly in spiced water before roasting, as many Palestinian cooks do; it seasons the meat and keeps it moist.

160 minPalestinianChickenGluten free
by KrazyBadal 0 views

OuziSpiced rice and lamb filo parcels

Ouzi is the showpiece of Jordanian and Damascene wedding buffets and Eid lunches: golden filo bundles that break open to spiced rice, minced lamb, peas and toasted nuts. The name comes from the whole roast lamb once served on a mountain of rice; the parcels are the neat, home-sized version, made ahead and baked as guests arrive. Serve with plain yoghurt or a cucumber-yoghurt salad. The common mistake is filling the filo with wet rice, which turns the bottoms soggy, so cook the rice until just tender and spread it out to steam dry. Chef's tip: lay a few nuts and peas in the bowl first, then the filo, then the filling, so each parcel comes out with a pretty top.

100 minJordanianMeat
by KrazyBadal 0 views

Goes well with hot water or chicken stock