If you are looking for a simple but flavorful recipe to relish on weekend nights, the homemade creamy Rasta pasta recipe is a great choice. The dish has its origin in the Caribbean Islands (Specifically Jamaica), which explains the colors and flavors in it. Though you can prepare this in just about 30 minutes, you will be surprised to note that this dish gives out a rich, creamy and spicy taste at the same time.

What is Exactly Rasta Pasta Recipe?

True to its Jamaican culture, Rasta Pasta is dominated by many colors, thanks to the colorful bell peppers used in it. Though pasta has its origins in Italy, the Rasta Pasta was first prepared in the Caribbean Island of Jamaica. Most of them believe that this dish was named Rasta Pasta, an ode to the Rastafarianism social movement prevalent on the island in the 1930s.

This dish was served as a vegetarian option in the initial days as people following this social movement didn’t eat meat or poultry.

However, as time evolved, most of the people of the Caribbean Islands started enjoying this dish along with jerk chicken or shrimp. Looking for a simple recipe to cook this creamy and comforting dish? You have come to the right place, then.

Some Alternatives to Rasta Pasta Recipe

• If you want to add more spice to your dish, you can also add a tablespoon of sliced jalapeno to the sliced bell peppers.
• If you want the traditional coastal flavors of the sea, you can use 1 cup of full-fat coconut milk instead of heavy cream.
• You can also add a cup of canned or fresh or roasted tomatoes for additional colors and flavors while adding the onions.
• Instead of using chicken breasts, you can cook a pound of shrimp, just as we explained with chicken in the recipe above.
• You can make this dish completely vegetarian as well. All you need to do is skip the chicken part completely and use vegetable stock instead of chicken broth while cooking the ingredients.
• It is important to cook pasta in salted water and take it out al dente, which means it shouldn’t be cooked entirely. The pasta will get cooked in the later stages of the recipe, so overcooking should be avoided. Please follow the instructions exactly to get your pasta cooked in the right consistency.
• If you love to experiment with different flavors, you can add both chicken breasts and shrimp to the pasta. You can reserve this rich dish when you are calling friends over or on special weekend nights.
• You can get authentic Jamaican Jerk Seasoning in almost all retail stores. However, you can make this at home when you have time. Store it in airtight jars so that you can use the seasoning whenever you need it. Almost all spices like cinnamon powder, cloves, nutmeg, ginger, salt, cayenne pepper, garlic, onion, thyme, and nutmeg, thyme, etc. make a part of this seasoning.
• Though penne pasta works best for this recipe, you can also use other types like Fusilli, Fettuccine, Rigatoni and more.
• If you don’t have green onions, you can substitute them with shallots for unique flavors.

Ingredients

• Penne Pasta – 1lb
• Boneless chicken breasts – 3
• Jerk seasoning – 2 tablespoons
• Salt – as needed
• Olive oil – 2 tablespoons
• Sliced bell peppers – 1 each of green, red and yellow (or orange)
• Sliced green onions – about 1/3 cup
• Minced garlic – made from 3 cloves
• Chicken broth – ½ cup
• Full–fat cream – ¾ cup
• Grated parmesan – ½ cup

Directions

• The first step of making Rasta Pasta is to ensure that you cook the penne pasta well. Usually, the instruction for the quantity of water to be used and the time for cooking would be mentioned in the packet. Follow these instructions strictly.
• Once pasta is cooked to the right consistency, drain all the water from it, and set it aside in a bowl.
• It is now time to season the chicken breasts so that all flavors seep into the meat well. Season it with 1 tablespoon of jerk seasoning and the required quantity of salt.
• Now, cook these seasoned chicken breasts on a skillet on medium flame for about 8 minutes. Before placing the breasts, apply about 1 tablespoon of olive oil on the skillet. Ensure you turn the sides at regular intervals. Switch off the flame when the breasts turn golden brown and the meat no more looks raw. Set aside the cooked chicken breasts to be relished along with the Rasta pasta that you are about to cook in the next step.
• In a pan, add the remaining 1 tablespoon of olive oil and sauté the sliced bell peppers. Don’t overcook them, as they need to be crunchy but soft. The bell peppers would be done in about 3 to 4 minutes.
• Add the minced garlic and some green onions to this mixture and sauté well. Save some green onions for garnishing the recipe at the end. Cook the garlic and onions for a minute before adding the remaining jerk seasoning to the pan.
• Once done, you can add the chicken broth and heavy cream to the mixture. Stir the contents well and allow them to simmer on medium-high flame for about 5 minutes. You will notice that the mixture becomes nice, thick, and creamy at this stage.
• Once the mixture reaches this consistency, add the pasta, freshly-grated Parmesan cheese and cooked chicken breasts in the pan. Stir the contents well. Switch off the flame and give all the contents a nice toss so that you get to taste all the flavors in a spoon.
• For the toppings of the Rasta Pasta, you can use the leftover green onion slices and more Parmesan Cheese.
• Original Jamaican-flavored Rasta Pasta is now ready to be relished!

Chicken Kiev recipe is a  dish made from chicken fillets rolled with bread and eggs. These can be fried or baked. In simple words, a chicken kiev is almost like chicken cutlet. Butter, eggs, bread, and chicken breast are the main ingredients used to make this super-hit main course dish.

While the taste is all classic and traditional, chicken kiev gives you a lot of room to try out different types of stuffing, as per your creativity.

How hard is it to make Chicken Kiev?

Before we proceed to tell you how to make the classic chicken kiev, here is a disclaimer. This dish is not suitable for beginners because it is slightly complex to make it. Making a perfect chicken kiev can only be mastered by professional chefs that have lots of experience. If you want to taste the goodness of chicken, garlic and butter in their finest forms, preparing a chicken kiev is the best solution.

Chicken Kiev Recipe

Ingredients:

1. Garlic cloves: 2 (minced or crushed)
2. Salt: as needed
3. Fresh parsley: 2 tablespoons (chopped)
4. Unsalted butter: 6 tablespoons (be generous for better taste)
5. Boneless, skinless chicken breasts: 4 pieces (total 8 ounces)
6. All-purpose flour: 1 cup
7. Freshly ground pepper: 2 teaspoons
8. Eggs: 2 (beaten)
9. Bread crumbs: 2 cups
10. Cayenne pepper: 1 pinch
11. Oil: as needed (for frying)

Instructions:

1. Prepare Garlic Butter Mixture:
   • Crush garlic, salt, and parsley using a pestle and mortar.
   • Mix in butter until well combined.
   • Cover with plastic wrap and refrigerate for 15 minutes, allowing flavors to blend.
2. Prepare Chicken Breasts:
   • Season chicken with salt and pepper.
   • Flatten the breasts and place ¼ of the butter mixture in the center of each.
   • Fold the ends over the butter, creating a tight pocket.
   • Roll sides to form a ball shape, ensuring the top is smooth and the bottom gathered.
   • Wrap each breast tightly in plastic wrap.
   • Freeze for 30 minutes to firm up.
3. Coating Process:
   • Prepare three bowls: one with flour and salt, the second with beaten eggs, and the third with bread crumbs.
   • Coat each chicken breast in flour, then egg, and finally bread crumbs.
   • Place on a plate, cover, and freeze for another 15-20 minutes.
4. Frying and Baking:
   • Heat oil in a deep frying pan to 350°F (177°C).
   • Preheat the oven to 400°F (204°C) and line a baking sheet with aluminum foil.
   • Fry chicken in oil until golden brown on each side.
   • Transfer to the baking sheet, season with salt and cayenne pepper.
   • Bake for 15 minutes or until internal temperature reaches 165°F (74°C), indicating doneness.
5. Serving:
   • Remove from oven and let rest for 5-10 minutes on a serving plate before serving.

Chef’s Tips:

• Butter Mixture: The garlic butter is the heart of this dish. Ensure it’s well mixed for the best flavor.
• Chicken Folding: Proper folding is key to keep the butter inside. The top should be smooth, the bottom gathered.
• Coating: Ensure a thorough coat for a crispy exterior.
• Frying: Fry just until golden; they’ll continue cooking in the oven.
• Baking: Listen for the sizzle – it means the butter is melting inside, creating juicy flavors.
• Resting: Let the Chicken Kiev rest to allow the juices to settle, enhancing the taste and texture.

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Chicken is one of the most versatile meats you will ever have. Hundreds of recipes can be made from chicken, and all of them taste great because of the tenderness of the meat. Here, let us see how to make this crispy and spicy Chicken 65 recipe, one of the most popular and classic chicken starters across the globe.

The spices that the chicken is marinated in seep well into the meat, transporting you to heaven directly when you bite into the chunks.

Chicken 65 Origin

There are different theories as to why Chicken 65 got its name. While some believe that in the olden days, the chicken was marinated for 65 days to make the perfect dish, others think that this dish got its name because the meat was cut into 65 pieces when cooking.

However, the truth behind the name of this dish is that it was first prepared in the year 1965 at the restaurants of one of Chennai’s (India) iconic hotels, Buhari.

Chicken 65 Recipe

Ok, gather your ingredients; it’s time to make this delicious and spicy Chicken 65!

Ingredients

• Boneless chicken pieces – ¼ kg
• Yogurt – 1 ½ tablespoon
• Corn flour or rice flour – 2 tablespoons
• Egg – 1 (optional, in place of yogurt)
• Ginger and garlic paste – ½ tablespoon
• Red chili powder – ½ tablespoon
• Freshly ground pepper – ½ tablespoon
• Turmeric powder – ½ teaspoon
• Fresh curry leaves – one spring
•  Salt – to taste
• Oil – as needed for deep frying
• Cumin – ½ teaspoon
• Chopped garlic – ½ teaspoon
• Sliced green chilies – 2
• Sugar – 1//2 tablespoon
• Garlic paste of 2 cloves
• Curd for seasoning – 2 tablespoons

Instructions

Marination

1. Mixing Ingredients: In a large bowl, combine yogurt, ginger garlic paste, turmeric powder, salt, pepper powder, and curry leaves. Adjust salt to taste.
2. Marinating Chicken: Add chicken cubes to the bowl, ensuring they’re well-coated with the spice mix. Marinate for 1 hour, or overnight in the refrigerator for extra tenderness (cover with plastic wrap if refrigerating).

Preparing for Frying

1. Adding Flour: If the mixture seems dry, add rice flour or cornflour. If yogurt wasn’t used, add a beaten egg instead. Add a little water (or egg) to blend well.
2. Frying Chicken: Heat oil in a deep frying pan. Once hot, fry the marinated chicken cubes until golden brown. Drain on tissue paper to remove excess oil.

Seasoning

1. Sauteing Spices: Heat a spoon of oil in a shallow pan. Add cumin, chopped garlic, green chilies, and curry leaves, frying until aromatic.
2. Adding Seasonings: Once garlic is slightly brown, add garlic paste, chili powder, salt, and sugar. Mix well. Optionally, add curd or vinegar.
3. Coating Chicken: As the mixture thickens, add the fried chicken. Toss to coat evenly. Cook until the chicken absorbs the seasoning moisture (about 2 minutes).

Serving

1. Garnishing and Serving: Transfer the chicken to a serving plate. Garnish with fresh curry leaves and ground pepper. Serve with onion slices, mint dip, or alone.

Making Gravy Chicken 65

1. Sauteing Onions: After the garlic turns slightly brown, add freshly chopped onions to the pan and fry well.
2. Adding Chili Sauce: Stir in about 3 tablespoons of red chili sauce, along with the Kashmiri chili powder for a rich red color.
3. Combining Ingredients: Proceed with adding garlic paste, chili powder, salt, and sugar as in the original recipe.
4. Adding Chicken: Once the sauce is well-cooked, add the fried chicken pieces. Toss the pan to ensure all pieces are evenly coated in the sauce.
5. Serving: Once the chicken is coated with the gravy and heated through, it’s ready to be served.

If you’re as excited about this Chicken 65 Recipe as I am, show your support by pinning the image below! Sharing this recipe can help others discover the joy of cooking this flavorful dish. Let’s bring this taste sensation into more kitchens together!

Tips

• Marination Time: Longer marination results in more tender chicken.
• Frying: Ensure the oil is hot enough before adding chicken to prevent sogginess.
• Seasoning: Adjust chili and salt to taste. The addition of curd or vinegar is optional but adds a tangy flavor.
• Serving Suggestion: This dish pairs well with onion slices or a mint dip, enhancing its flavors.

Some points to note while making Chicken 65

• The common marinating ingredient to use is yogurt. However, you can use eggs if you don’t want to use yogurt. Please note that using eggs can make the chicken turn soggy very soon. It also doesn’t give out a good smell.
• You can omit yogurt and egg when marinating. You can use only the spice powders and keep the chicken pieces in the refrigerator. When you remove the bowl from the fridge, add a little water to mix the contents well. The chicken pieces will still be tender and juicy, even if you don’t use yogurt or eggs.
• You can add 3 to 4 tablespoons of tomato ketchup to the chili sauce for a tangy flavor while preparing the gravy.
• Garnishing with spring onions will make the dish look and taste more authentic than you ever imagined.