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Are you looking for new and exciting ways to use skinless longanisa? Whether you’re a fan of savory breakfast dishes, hearty soups, or flavorful stir-fries, we’ve got you covered. In this article, we’ll be exploring 18 delicious skinless longanisa recipes that are perfect for every occasion.

From classic Filipino-inspired dishes like sinigang soup and adobo style cooking to international twists like vegetable skewers and mushroom pasta, there’s something on this list for everyone. And the best part? These recipes are all easy to make and require minimal ingredients, so you can get creative in the kitchen without breaking a sweat.

Let’s start our culinary journey with some tasty breakfast ideas, including garlic fried rice with skinless longanisa and skinless longanisa breakfast burritos.

Garlic Fried Rice with Skinless Longanisa

A classic Filipino dish gets a flavorful twist by adding skinless longanisa to the mix! This recipe is perfect for a quick and satisfying meal.

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1/4 cup skinless longanisa, sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: scrambled eggs, chopped green onions for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced longanisa and cook until crispy, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 5 minutes, or until the rice is heated through and starting to brown.
5. Add the cooked longanisa back into the pan and stir-fry everything together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions and scrambled eggs if desired.

Cooking Time: 15-20 minutes

Skinless Longanisa Breakfast Burrito

This breakfast burrito is a creative spin on traditional morning meals, featuring the savory flavor of skinless longanisa sausage. Perfect for busy mornings or brunch gatherings, this recipe is quick to make and packed with nutritious ingredients.

Ingredients:

– 1 lb skinless longanisa sausage
– 2 large eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 6-8 tortilla wraps
– Salt and pepper, to taste
– Optional toppings: diced bell peppers, onions, black beans, sour cream, salsa

Instructions:

1. Cook the longanisa sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. In a separate bowl, whisk together the eggs and season with salt and pepper.
3. Pour the eggs into the skillet with the cooked longanisa and scramble until fully set.
4. Warm tortilla wraps by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling each wrap with scrambled eggs, longanisa sausage, and shredded cheese. Add optional toppings as desired.

Cooking Time: 15-20 minutes

Skinless Longanisa and Egg Stir-Fry

This quick and easy recipe combines the savory flavor of skinless longanisa with scrambled eggs, creating a delicious and satisfying meal. Perfect for a busy morning or as a snack any time of the day.

Ingredients:

– 2 cups skinless longanisa, sliced
– 4 large eggs
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– Salt and pepper to taste
– Optional: chopped green onions and toasted bread for garnish

Instructions:

1. Heat the vegetable oil in a non-stick pan over medium-high heat.
2. Add the sliced longanisa and cook until browned, about 3-4 minutes.
3. Push the longanisa to one side of the pan. Crack in the eggs and scramble them until cooked through.
4. Mix the eggs with the longanisa.
5. Add the chopped onion and season with salt and pepper to taste.
6. Cook for an additional minute, then serve hot.

Cooking Time: 10-12 minutes

Skinless Longanisa Sinigang Soup

This classic Filipino dish combines the savory flavors of longganisa with the tanginess of sinigang, a sour broth made with tamarind. This comforting soup is perfect for any occasion.

Ingredients:

– 1 pound skinless longganisa, sliced
– 2 cups water
– 1 cup tamarind broth concentrate
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tomato, diced
– 1/4 cup fish sauce (patis)
– Salt and black pepper to taste
– Chayote or other vegetables of your choice (optional)

Instructions:

1. In a large pot, combine water and tamarind broth concentrate. Bring to a boil.
2. Add sliced longganisa and simmer for 10 minutes.
3. Add chopped onion, minced garlic, and diced tomato. Cook until the vegetables are tender.
4. Season with fish sauce, salt, and black pepper.
5. Serve hot, garnished with chayote or other vegetables if desired.

Cooking Time: 30-40 minutes

Skinless Longanisa Adobo Style

Experience the bold flavors of the Philippines with this simple yet flavorful dish featuring skinless longanisa, a popular Filipino sausage. This adobo-style recipe is perfect for a quick and delicious meal.

Ingredients:

– 1 pound skinless longanisa, sliced
– 1/2 cup soy sauce
– 1/4 cup vinegar (apple cider or white)
– 1 tablespoon fish sauce (optional)
– 2 cloves garlic, minced
– 1 small onion, chopped
– 1 bay leaf
– Salt and pepper to taste
– Water, as needed

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add the sliced longanisa and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add the garlic, onion, and bay leaf. Cook until the onion is translucent.
4. Add the soy sauce, vinegar, and fish sauce (if using). Stir to combine.
5. Return the cooked longanisa to the pan and simmer for 10-15 minutes or until the sauce has thickened slightly. Season with salt and pepper to taste.
6. Serve hot over steamed rice.

Cooking Time: 20-25 minutes

Skinless Longanisa and Vegetable Skewers

Elevate your grilling game with this flavorful and easy-to-make recipe that combines the richness of skinless longanisa with a colorful medley of vegetables.

Ingredients:

– 1 lb skinless longanisa, sliced into 1/4-inch thick rounds
– 1 large red bell pepper, cut into 1-inch pieces
– 2 medium zucchinis, cut into 1-inch slices
– 2 medium cherry tomatoes, halved
– 1 large onion, cut into 1-inch pieces
– 2 cloves of garlic, minced
– Olive oil for brushing
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together longanisa slices, bell pepper, zucchinis, cherry tomatoes, onion, and garlic.
3. Thread the mixture onto skewers, leaving a small space between each piece.
4. Brush with olive oil and season with salt and pepper.
5. Grill for 8-10 minutes, turning occasionally, until longanisa is cooked through and vegetables are tender.

Cooking Time: 8-10 minutes

Skinless Longanisa Fried Noodles

Experience the bold flavors of Filipino cuisine with this simple recipe that combines spicy skinless longanisa, crunchy vegetables, and savory noodles.

Ingredients:

– 1/2 pound skinless longanisa, sliced
– 2 cups cooked egg noodles
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add longanisa and cook until browned, about 3-4 minutes.
3. Add onion and garlic; cook until onion is translucent.
4. Add bell peppers; cook until tender, about 2-3 minutes.
5. Stir in soy sauce and oyster sauce (if using); cook for an additional minute.
6. Add cooked noodles and stir-fry until well combined with the vegetable mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions (if desired).
Cooking Time: 15-20 minutes

Skinless Longanisa Stuffed Bell Peppers

A flavorful twist on traditional stuffed peppers, this recipe combines the savory taste of skinless longanisa with the sweetness of bell peppers. This dish is perfect for a quick and easy weeknight meal.

Ingredients:

– 4 large bell peppers, any color
– 1 package of skinless longanisa, sliced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook the longanisa over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each bell pepper with the cooked longanisa mixture, rice, and paprika.
6. Drizzle the tops with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until the peppers are tender.

Cooking Time: 25-30 minutes

Skinless Longanisa and Potato Hash

A classic Filipino combination, this recipe brings together the savory flavor of skinless longanisa (Filipino-style sausage) with the crispy texture of potatoes. Perfect as a side dish or a quick breakfast option.

Ingredients:

– 4-6 skinless longanisa links
– 2 large potatoes, peeled and diced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: chopped green onions for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the diced potatoes on the prepared baking sheet, drizzle with vegetable oil, and sprinkle with salt and pepper.
4. Roast the potatoes in the preheated oven for about 20-25 minutes, or until they’re crispy and golden brown.
5. While the potatoes are roasting, cook the skinless longanisa links in a pan over medium heat, breaking them up with a spoon as they cook.
6. Once the potatoes are done, combine them with the cooked longanisa mixture.
7. Serve hot, garnished with chopped green onions if desired.

Cooking Time: 25-30 minutes

Skinless Longanisa Breakfast Tacos

Start your day with a flavorful twist on traditional breakfast tacos by adding juicy skinless longanisa to the mix.

Ingredients:

– 1 pound skinless longanisa, sliced
– 4 corn tortillas
– 2 tablespoons unsalted butter
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional toppings: diced bell peppers, diced onions, sour cream, salsa

Instructions:

1. Cook the sliced longanisa in a large skillet over medium-high heat, breaking apart with a spoon as it cooks, until browned and crispy, about 5-7 minutes.
2. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by placing cooked longanisa onto warmed tortillas, followed by shredded cheese, chopped cilantro, salt, and pepper to taste.
4. Add optional toppings as desired.

Cooking Time: 15-20 minutes

Skinless Longanisa and Cheese Omelette

Start your day with a flavorful twist on the classic omelette, featuring savory skinless longanisa and melted cheese.

Ingredients:

– 2 eggs
– 1/4 cup skinless longanisa, sliced
– 1 tablespoon butter
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. In a small bowl, beat the eggs until well-mixed.
2. Heat the butter in a medium non-stick skillet over medium heat.
3. Pour in the eggs and cook until the edges start to set (about 2 minutes).
4. Add the sliced longanisa and sprinkle with shredded cheese.
5. Use a spatula to gently fold the omelette in half.
6. Cook for an additional minute, until the cheese is melted and the eggs are fully cooked.
7. Serve hot and season with salt and pepper to taste.

Cooking Time: 4-5 minutes

Skinless Longanisa with Garlic Butter Sauce

Elevate your meal with this flavorful Filipino-inspired dish that combines the sweetness of longanisa with the richness of garlic butter. This recipe is perfect for a quick weeknight dinner or a weekend brunch.

Ingredients:

– 1 pound skinless longanisa, sliced
– 4 tablespoons unsalted butter
– 3 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish

Instructions:

1. In a large skillet, melt 2 tablespoons of butter over medium heat.
2. Add the sliced longanisa and cook until browned, about 5 minutes.
3. Remove the longanisa from the skillet and set aside.
4. In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Cook until fragrant, about 1 minute.
5. Add the soy sauce and fish sauce (if using) to the skillet and stir to combine.
6. Return the cooked longanisa to the skillet and toss to coat with the garlic butter sauce.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or cilantro.

Cooking Time: 15-20 minutes

Skinless Longanisa and Pineapple Fried Rice

A flavorful and savory twist on traditional fried rice, this recipe combines the sweetness of pineapple with the spicy kick of skinless longanisa. Perfect for a quick and easy lunch or dinner!

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1/4 cup skinless longanisa, sliced
– 1 cup diced pineapple
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the sliced longanisa and cook for an additional minute.
4. Push the longanisa mixture to one side of the pan. Crack in 1 egg and scramble until cooked through. Mix with the longanisa mixture.
5. Add the diced pineapple, cooked rice, salt, and pepper. Stir-fry everything together until well combined.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped scallions if desired.

Cooking Time: 15-20 minutes

Skinless Longanisa and Mushroom Pasta

This recipe combines the rich flavors of skinless longanisa with earthy mushrooms, all wrapped up in a comforting plate of pasta. Perfect for a quick weeknight dinner or a satisfying meal any time.

Ingredients:

– 8 oz. pasta (such as spaghetti or linguine)
– 1/2 cup skinless longanisa, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add sliced longanisa and cook for 2-3 minutes or until browned.
4. Add mushrooms and cook until they release their moisture and start to brown (about 5 minutes).
5. Pour in chicken broth and stir to combine. Simmer for an additional 2 minutes.
6. Combine cooked pasta with the longanisa-mushroom mixture. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Skinless Longanisa and Eggplant Stir-Fry

This Filipino-inspired dish combines the sweetness of skinless longanisa with the smokiness of eggplant, all wrapped up in a flavorful stir-fry. Perfect as a main course or side dish, this recipe is easy to make and packed with nutrients.

Ingredients:

– 1 lb skinless longanisa, sliced
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Add eggplant slices and cook for 3-4 minutes on each side, or until tender.
4. Add sliced longanisa and stir-fry for an additional 2-3 minutes, breaking up any clumps with a spatula.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 15-20 minutes

Skinless Longanisa and Sweet Potato Casserole

This casserole combines the savory flavor of skinless longanisa with the natural sweetness of sweet potatoes, creating a deliciously comforting dish perfect for any occasion.

Ingredients:

– 1 large sweet potato, peeled and diced
– 1 pound skinless longanisa, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the longanisa, onion, and garlic until the sausage is browned.
3. Arrange the sweet potato in a 9×13 inch baking dish.
4. Top the sweet potatoes with the cooked longanisa mixture, followed by the shredded cheese.
5. Bake for 45-50 minutes or until the sweet potatoes are tender and the casserole is golden brown.

Cooking Time: 45-50 minutes

Skinless Longanisa and Spinach Quiche

Elevate your morning routine with this flavorful quiche, featuring skinless longanisa and fresh spinach. This recipe is perfect for a weekend brunch or a satisfying breakfast on-the-go.

Ingredients:

– 1 pie crust
– 1 cup skinless longanisa, diced
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 3 large eggs
– 1 cup heavy cream
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, cook the longanisa until browned, then set aside.
4. In the same skillet, add the chopped onion and cook until translucent. Add the spinach leaves and cook until wilted.
5. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
6. Arrange the cooked longanisa mixture and spinach in the pie crust. Pour in the egg mixture and top with grated cheddar cheese (if using).
7. Bake for 35-40 minutes or until the quiche is set and golden brown.

Cooking Time: 35-40 minutes

Skinless Longanisa and Corn Chowder

This hearty chowder combines the rich flavors of skinless longanisa with sweet corn, perfect for a comforting meal. With only a few ingredients and simple steps, you can enjoy this delightful dish in no time.

Ingredients:

– 1 lb skinless longanisa, sliced
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups corn kernels (fresh or frozen)
– 4 cups chicken broth
– 1/2 cup milk
– Salt and pepper to taste

Instructions:

1. Heat the oil in a large pot over medium-high heat.
2. Add the longanisa and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add more oil if needed, then sauté the onion and garlic until softened, about 3-4 minutes.
4. Add the corn kernels and cook for an additional 2 minutes.
5. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
6. Stir in the milk and return the longanisa to the pot. Simmer for another 5 minutes or until heated through.
7. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Summary

Get ready to elevate your cooking game with 18 mouth-watering skinless longanisa recipes perfect for any occasion! From classic breakfast dishes like Skinless Longanisa Breakfast Burrito and Skinless Longanisa Breakfast Tacos, to savory stir-fries like Skinless Longanisa and Egg Stir-Fry and Skinless Longanisa and Mushroom Pasta, these recipes will satisfy your cravings. Whether you’re in the mood for a hearty soup like Skinless Longanisa Sinigang Soup or something sweet like Skinless Longanisa and Pineapple Fried Rice, there’s something for everyone on this list. So go ahead, get cooking, and enjoy the delicious flavors of skinless longanisa!

Are you ready to tantalize your taste buds with the bold flavors and vibrant culture of the Dominican Republic? Look no further! This Caribbean nation is renowned for its mouthwatering cuisine, which seamlessly blends African, Spanish, and indigenous influences. In this article, we’ll take you on a culinary journey through 18 authentic Dominican food recipes that will transport you to the sun-kissed streets of Santo Domingo.

From hearty stews like Sancocho de Siete Carnes to sweet treats like Pastelón de Plátano Maduro, and from savory meats like Chicharrón de Pollo to decadent desserts like Tres Leches Dominicano, we’ve got you covered. Whether you’re a seasoned foodie or just looking for a taste of the Caribbean in your own kitchen, these recipes are sure to delight.

Stay tuned as we dive into the world of Dominican cuisine and explore the flavors that make this island nation so beloved around the globe.

Sancocho de Siete Carnes

This traditional Sancocho de Siete Carnes recipe combines seven types of meat with a flavorful broth, resulting in a rich and satisfying stew perfect for special occasions or family gatherings.

Ingredients:

– 1 pound beef brisket
– 1 pound pork shoulder
– 1 pound chicken thighs
– 1/2 pound smoked sausage (such as morcilla)
– 1/4 pound bacon
– 1/4 pound ham hocks
– 1/4 pound goat meat (or substitute with lamb or beef shank)
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups beef broth

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and paprika; cook for an additional minute.
4. Add the seven types of meat and stir to combine.
5. Pour in the beef broth, then add the potatoes and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2-3 hours or until the meat is tender.

Cooking Time: 2-3 hours

La Bandera Dominicana

La Bandera Dominicana, also known as the Dominican Flag Cake, is a beloved dessert that represents the colors of the Dominican Republic’s flag. This moist and flavorful cake is made with a combination of white and brown sugars, eggs, and coconut milk, topped with a vibrant blue and red frosting to resemble the country’s flag.

Ingredients:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 4 large eggs, at room temperature
– 1 cup coconut milk
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
– Blue and red frosting, for decoration

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, granulated sugar, and brown sugar.
3. Add eggs one at a time, whisking well after each addition.
4. Whisk in coconut milk and baking powder.
5. Divide batter evenly between prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Let cakes cool completely before frosting with blue and red frosting.

Cooking Time: Approximately 1 hour, including preparation time.

Mangú con Los Tres Golpes

Start your day with a flavorful and filling breakfast dish that’s popular in the Dominican Republic – Mangú con Los Tres Golpes. This hearty meal consists of mashed green plantains, fried or scrambled eggs, and crispy pork rinds, all served together for a delicious and satisfying start to your day.

Ingredients:

– 2-3 green plantains
– 1/4 cup vegetable oil
– 2 large eggs
– 1/2 cup pork rinds (fried or baked)
– Salt and pepper to taste
– Optional: chopped onions, garlic, or cilantro for added flavor

Instructions:

1. Peel the plantains and boil them in salted water until they’re tender.
2. Drain the plantains and mash them with a fork until smooth.
3. Heat the oil in a pan over medium heat and fry the pork rinds until crispy.
4. Scramble or fry the eggs to your desired doneness.
5. Serve the mashed plantains with the fried pork rinds and scrambled eggs.

Cooking Time: 20-25 minutes

Chicharrón de Pollo

Chicharrón de Pollo is a popular Latin American street food that combines crispy fried chicken with flavorful spices and herbs. This recipe yields a delicious and addictive snack that’s perfect for parties or everyday munching.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil for frying

Instructions:

1. In a bowl, mix together flour, cornstarch, Parmesan cheese, paprika, garlic powder, salt, and pepper.
2. Add the chicken pieces to the bowl and toss until evenly coated with the mixture.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
4. When the oil is hot, add the coated chicken pieces and fry for about 5-7 minutes on each side, or until golden brown and crispy.
5. Remove the Chicharrón de Pollo from the oil with a slotted spoon and drain on paper towels.

Cooking Time: About 15-20 minutes, depending on the size of the chicken pieces.

Habichuelas Guisadas

This hearty stew is a staple of Puerto Rican cuisine, made with tender beans, flavorful pork, and aromatic spices. With its rich flavor profile and comforting warmth, Habichuelas Guisadas is perfect for a cozy dinner or a family gathering.

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 2 pounds pork shoulder, cut into 1-inch pieces
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– 4 cups water

Instructions:

1. In a large pot, combine soaked pinto beans, pork shoulder, onion, garlic, red bell pepper, cumin, paprika, salt, and black pepper.
2. Pour in the water and bring to a boil. Reduce heat to low and simmer for 1 hour or until beans are tender.
3. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 1 hour

Pastelón de Plátano Maduro

Pastelón de Plátano Maduro is a classic Latin American dish that combines the natural sweetness of sweet potatoes with the savory flavor of ground beef. This casserole-style recipe is perfect for a comforting meal or potluck gathering.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can tomato paste
– 1 cup beef broth
– 1 tsp cumin
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook sweet potatoes in boiling water until tender, about 15-20 minutes. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add onion, garlic, tomato paste, and cumin to the skillet and cook until the mixture is well combined.
5. Combine cooked sweet potatoes and ground beef mixture in a 9×13 inch baking dish. Pour in beef broth and season with salt and pepper.
6. If using cheese, sprinkle it on top of the casserole.
7. Bake for 25-30 minutes or until hot and bubbly.

Cooking Time: 40-50 minutes

Tostones con Salsa de Ajo

This classic Latin American dish is a staple in many Caribbean and Central American cuisines. Tostones, which are twice-fried green plantains, are served with a flavorful garlic sauce that adds a punch of savory flavor.

Ingredients:

– 2-3 green plantains
– Vegetable oil for frying
– 1 head of garlic, minced
– 1/4 cup olive oil
– 1 tablespoon fresh lime juice
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish

Instructions:

1. Peel the green plantains and cut them into 1-inch rounds.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices until they’re golden brown, about 3-4 minutes per side.
3. Remove the tostones from the oil and place them on paper towels to drain excess oil.
4. In a blender or food processor, combine the minced garlic, olive oil, lime juice, salt, and pepper. Blend until smooth.
5. Serve the tostones warm with the garlic sauce for dipping.

Cooking Time: 20-25 minutes

Morir Soñando

This creamy, sweet, and tangy dessert is a traditional Spanish treat that will transport you to a world of sweet dreams. Morir Soñando, which translates to “to die dreaming,” is a must-try for anyone with a sweet tooth.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup sugar
– 2 tablespoons orange flower water
– 1/2 teaspoon vanilla extract
– 3 large egg yolks

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the orange flower water and vanilla extract.
3. Let cool slightly, then whisk in the egg yolks until smooth.
4. Pour into individual serving cups or a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Serve chilled, garnished with a sprinkle of sugar if desired.

Cooking Time: 10-15 minutes

Pollo Guisado Dominicano

This classic Dominican dish is a flavorful and comforting chicken stew that’s perfect for a cold winter night. With tender chicken, aromatic spices, and creamy coconut milk, this recipe is sure to become a family favorite.

Ingredients:

– 1 whole chicken (3 lbs), cut into 8 pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– 1 cup chicken broth
– Salt and black pepper, to taste
– 2 potatoes, peeled and cubed (optional)

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Remove the chicken and set aside. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add cumin, paprika, and cayenne pepper; cook for 1 minute.
4. Add coconut milk, chicken broth, salt, and black pepper. Stir to combine.
5. Return the chicken to the pot and bring to a simmer. Reduce heat to low and cook for 30-40 minutes or until the chicken is tender.
6. Serve hot with rice or roasted vegetables. If desired, add cubed potatoes to the stew during the last 20 minutes of cooking.

Cooking Time: 45-60 minutes

Arroz con Leche Dominicano

Arroz con Leche Dominicano is a classic Latin American dessert that combines creamy rice pudding with the sweetness of sugar and cinnamon. This comforting treat is perfect for any occasion, from family gatherings to cozy nights in.

Ingredients:

– 2 cups cooked white rice (preferably leftover)
– 3 cups milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 2 tablespoons unsalted butter, melted

Instructions:

1. In a medium saucepan, combine cooked rice, milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
2. Reduce heat to low and simmer for 18-20 minutes or until the pudding thickens and the rice is creamy.
3. Stir in cinnamon, cloves, and melted butter.
4. Remove from heat and let cool slightly before serving.

Cooking Time: 20 minutes

Empanadas de Yuca

Empanadas de yuca are a delicious and classic Latin American treat that combines the simplicity of mashed potatoes with the flaky, buttery goodness of pastry. These crispy pocket pastries are perfect for snacking or as a side dish.

Ingredients:

– 2 large yucca tubers, cooked and mashed
– 1/4 cup grated cheddar cheese (optional)
– 1 egg, beaten
– 1 tablespoon vegetable oil
– 1 package of empanada dough (homemade or store-bought)
– Salt to taste

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix together mashed yucca, grated cheese (if using), and beaten egg.
3. Roll out the empanada dough to about 1/8 inch thickness.
4. Place a tablespoon of the yucca mixture in the center of each dough circle.
5. Fold the dough over the filling, forming a half-moon shape, and press edges together with a fork.
6. Brush tops with vegetable oil and bake for 15-20 minutes, or until golden brown.

Cooking Time: 15-20 minutes

Locrio de Pollo

A hearty and flavorful one-pot dish from Latin America, Locrio de Pollo is a comforting meal that’s perfect for a family dinner or potluck gathering. This recipe combines tender chicken, crunchy potatoes, and savory spices in a rich tomato-based broth.

Ingredients:

– 1 lb boneless, skinless chicken thighs
– 2-3 medium-sized potatoes, peeled and cut into 1-inch cubes
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chicken, potatoes, onion, and garlic; cook until the chicken is browned (about 5 minutes).
3. Add the cumin, smoked paprika, salt, and pepper; stir well.
4. Pour in the diced tomatoes; bring to a boil, then reduce the heat to medium-low and simmer for 30-40 minutes or until the potatoes are tender.
5. Serve hot and enjoy!

Cooking Time: Approximately 45-50 minutes.

Bistec Encebollado

Bistec Encebollado is a flavorful and hearty dish that originated in the Dominican Republic, where tender beef steak is marinated in a mixture of onions, garlic, and spices, then grilled to perfection. This recipe serves 4-6 people.

Ingredients:

– 1 pound flank steak or skirt steak
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons white vinegar
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large bowl, combine sliced onions, minced garlic, olive oil, vinegar, cumin, paprika, salt, and pepper.
2. Add the beef steak to the marinade, making sure it’s coated evenly.
3. Let the steak marinate for at least 30 minutes or overnight.
4. Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
5. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
6. Let the steak rest for 5 minutes before slicing and serving. Garnish with fresh cilantro leaves if desired.

Cooking Time: 20-25 minutes

Arepas Dominicanas

Savor the warm, crispy goodness of traditional Dominican arepas, filled with savory beef and topped with creamy melted cheese.

Ingredients:

– 2 cups of pre-cooked cornmeal (masa harina)
– 1/4 teaspoon of salt
– 1 tablespoon of vegetable oil
– 1 pound of ground beef
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of shredded cheddar cheese
– 1 egg, beaten (for brushing)

Instructions:

1. Preheat a non-stick skillet or griddle over medium-high heat.
2. In a large bowl, mix together the cornmeal and salt. Gradually add in the vegetable oil, mixing until the dough forms.
3. Divide the dough into 4-6 portions, depending on desired arepa size.
4. Roll each portion into a ball and flatten slightly into disk shape.
5. Place the beef mixture (cooked ground beef with onion and garlic) onto one half of each arepa.
6. Fold the other half over to form a half-moon shape. Brush edges with beaten egg for sealing.
7. Cook the arepas in the skillet for 4-5 minutes per side, or until crispy and golden.
8. Top with melted cheddar cheese and serve warm.

Cooking Time: 15-20 minutes

Tres Leches Dominicano

Tres Leches Dominicano, also known as Dominican-Style Three-Layer Cake, is a popular dessert that combines the moistness of sponge cake with the richness of three types of milk. This recipe yields a tender and flavorful cake, perfect for special occasions or everyday treats.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 1 cup evaporated milk
– 1 cup sweetened condensed milk

Instructions:

1. Preheat oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until well combined.
4. Beat in eggs one at a time.
5. Divide batter evenly among prepared pans.
6. Bake for 20-25 minutes or until toothpick inserted comes out clean.
7. Allow cakes to cool completely before soaking with milk mixture (whisk together whole, evaporated, and sweetened condensed milks).
8. Serve and enjoy!

Cooking Time: 45-50 minutes

Pescado con Coco

This Mexican-inspired dish combines succulent shrimp with the creamy richness of coconut milk, creating a flavorful and aromatic culinary experience. With its ease of preparation and satisfying result, Pescado con Coco is perfect for a weeknight dinner or special occasion.

Ingredients:

– 12 large shrimp, peeled and deveined
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, cumin, salt, and pepper; stir for 1 minute.
4. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side.
5. Pour in the coconut milk and stir to combine.
6. Simmer the mixture for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 15-20 minutes

Yaroa Dominicana

This traditional Dominican dessert is a delightful combination of sweet plantains, creamy cheese, and crunchy almonds. Perfect for special occasions or as a unique snack.

Ingredients:

– 2 ripe plantains
– 1 cup queso fresco (fresh cheese), crumbled
– 1/4 cup granulated sugar
– 1/4 cup chopped almonds
– 1 tablespoon unsalted butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice the plantains into 1-inch thick rounds.
3. In a bowl, mix together crumbled cheese, sugar, and chopped almonds.
4. Place a plantain round on a baking sheet lined with parchment paper. Top with a spoonful of the cheese mixture, leaving a small border around the edges.
5. Drizzle melted butter over the filling.
6. Bake for 15-20 minutes or until the plantains are caramelized and the cheese is golden brown.
7. Serve warm and enjoy!

Cooking Time: 15-20 minutes

Majarete Dominicano

Majarete Dominicano is a traditional Dominican dessert made with rice, sweetened condensed milk, and spices. This creamy pudding is perfect for special occasions or as a comforting treat.

Ingredients:

– 1 cup uncooked white rice
– 3 cups whole milk
– 1/2 cup sweetened condensed milk
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– Raisins and walnuts for garnish (optional)

Instructions:

1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a medium saucepan, combine the milk, sweetened condensed milk, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Add the melted butter and cooked rice to the saucepan. Stir constantly for 5-7 minutes or until the pudding thickens and the rice is fully incorporated.
4. Remove from heat and let cool slightly. Serve warm or at room temperature, garnished with raisins and walnuts if desired.

Cooking Time: 15-20 minutes

Summary

Discover the flavors of the Dominican Republic with these 18 authentic recipes. From hearty stews like Sancocho de Siete Carnes to classic dishes like La Bandera Dominicana, there’s something for everyone. Try your hand at making tender chicken with Chicharrón de Pollo or indulge in sweet treats like Pastelón de Plátano Maduro. Explore the world of Dominican cuisine with recipes for Mangú con Los Tres Golpes, Habichuelas Guisadas, and many more. Whether you’re looking to spice up your meals or connect with your heritage, these recipes are sure to delight.

Gujarati cuisine, a staple of Indian food, is known for its bold flavors, vibrant colors, and aromatic spices. With a rich history dating back to ancient times, this regional cuisine has evolved over centuries, influenced by the cultural melting pot that Gujarat is. One of the most fascinating aspects of Gujarati food is the incredible variety of dishes it offers. From sweet treats like Shrikhand with Pistachios and Cardamom, to savory delights like Handvo with Carrot and Bottle Gourd, every dish is a reflection of the state’s unique cultural heritage.

In this article, we’ll take you on a culinary journey through 20 authentic Gujarati food recipes that are sure to tantalize your taste buds. From classic dishes like Dhokla with Spicy Green Chutney and Khandvi with Mustard Seeds Tempering, to innovative creations like Lilva Kachori with Green Peas and Spices and Panki with Rice Flour and Banana Leaves, each recipe is a testament to the creativity and passion of Gujarati cooks.

So, let’s dive into the world of Gujarati cuisine and explore these mouth-watering recipes that will leave you craving for more!

Dhokla with Spicy Green Chutney

Dhokla, a popular Gujarati dish, is a flavorful fermented rice and lentil batter steamed to perfection. Serve it with a tangy and spicy green chutney for a delightful combination.

Ingredients:

For Dhokla:

– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1/4 teaspoon fenugreek seeds (methi)
– 1 tablespoon vegetable oil
– Salt, to taste

For Spicy Green Chutney:

– 1 cup fresh cilantro leaves
– 1 small onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1 tablespoon lemon juice

Instructions:

1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain the water and grind the lentils into a smooth paste using a blender or grinder.
3. Mix the ground lentil with fenugreek seeds, vegetable oil, and salt to taste.
4. Pour the mixture into a steamer basket lined with a cheesecloth or thin cloth.
5. Steam for 15-20 minutes or until the dhokla is cooked through.
6. Meanwhile, blend the cilantro leaves, onion, jalapeño pepper, garlic, salt, and lemon juice to make the chutney.
7. Serve the steamed dhokla with the spicy green chutney.

Cooking Time: 20-25 minutes

Khandvi with Mustard Seeds Tempering

Khandvi, a Gujarati delicacy, is a sweet and savory snack made from gram flour and milk. This recipe adds a tangy twist by incorporating mustard seeds tempering.

Ingredients:
– 1 cup gram flour
– 1/2 cup lukewarm water
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– 1/4 teaspoon mustard seeds
– Chopped fresh cilantro (optional)

Instructions:

1. In a large mixing bowl, combine gram flour and lukewarm water to form a smooth dough.
2. Add salt and mix well.
3. Heat the ghee or oil in a small pan over medium heat.
4. Once hot, add mustard seeds and let them sizzle for a few seconds.
5. Pour the tempered mustard seeds mixture into the gram flour dough and mix until combined.
6. Knead the dough for 2-3 minutes to achieve a smooth consistency.
7. Shape the dough into small squares or rectangles.
8. Steam the khandvi for 10-12 minutes, or until they puff up and are cooked through.

Cooking Time: 20-25 minutes

Thepla with Fresh Fenugreek Leaves

Thepla, a popular Gujarati flatbread, gets a nutritious twist with the addition of fresh fenugreek leaves. This recipe is perfect for those looking to incorporate more greens into their meals.

Ingredients:

– 2 cups whole wheat flour
– 1/4 cup fresh fenugreek leaves, chopped
– 1/2 teaspoon salt
– 1 tablespoon ghee or oil
– Water, as needed

Instructions:

1. In a large mixing bowl, combine the whole wheat flour and chopped fenugreek leaves.
2. Add the salt and mix well.
3. Gradually add water to form a dough, kneading for 5-7 minutes until smooth and pliable.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 6-7 inches in diameter.
6. Heat a non-stick skillet or griddle over medium heat.
7. Cook thepla for 30-45 seconds on each side, until they are lightly browned and crispy.
8. Serve warm with your favorite chutney or raita.

Cooking Time: 10-12 minutes (depending on the number of theplas)

Undhiyu with Mixed Vegetables and Muthia

A traditional Gujarati dish, Undhiyu is a flavorful stew made with mixed vegetables and muthia (steamed dumplings). This recipe combines the simplicity of steaming with the richness of spices to create a hearty meal.

Ingredients:

– 1 cup mixed vegetables (such as potatoes, carrots, peas, and cauliflower)
– 2 cups water
– 1 tablespoon oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 8-10 muthia (steamed dumplings)
– Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for another minute.
4. Add the mixed vegetables, water, cumin, coriander, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
5. Meanwhile, steam the muthia according to package instructions.
6. Serve the Undhiyu with steamed muthia and garnish with fresh cilantro.

Cooking Time: 30-40 minutes

Khaman Dhokla with Sweet and Spicy Chutney

A classic Gujarati breakfast dish, Khaman Dhokla is a fermented rice and lentil cake served with a tangy sweet and spicy chutney. This recipe combines the simplicity of traditional dhokla-making with the added flavor and spice of the chutney.

Ingredients:
For the Khaman:
– 1 cup cooked rice
– 1/2 cup split yellow moong lentils (dhuli)
– 1/4 teaspoon baking soda
– Salt, to taste
– Water, as needed

For the Chutney:
– 1 cup dates, pitted
– 1 cup tamarind paste
– 1/4 cup jaggery powder
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon cayenne pepper (optional)

Instructions:
1. Mix cooked rice and lentils in a bowl.
2. Add baking soda, salt, and water as needed to form a thick batter.
3. Pour the batter into a greased plate or pan.
4. Steam for 15-20 minutes or until the dhokla is fluffy and set.
5. Meanwhile, blend dates, tamarind paste, jaggery powder, cumin seeds, and cayenne pepper (if using) in a blender to make the chutney.
6. Serve warm Khaman Dhokla with the sweet and spicy chutney.

Cooking Time: 20-25 minutes

Patra with Grated Coconut and Sesame Seeds

A classic Indian snack gets a delightful twist with the addition of grated coconut and sesame seeds, adding a rich and nutty flavor to this crispy flatbread.

Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1 tablespoon ghee or oil
– 1/2 cup grated coconut
– 1 tablespoon sesame seeds

Instructions:

1. In a large mixing bowl, combine flour and salt.
2. Gradually add the lukewarm water to form a dough. Knead for 5 minutes.
3. Divide the dough into small portions and shape each into a ball.
4. Roll out each ball into thin circles (about 6-7 inches in diameter).
5. Brush the surface of each circle with ghee or oil, leaving a 1-inch border around the edges.
6. Sprinkle grated coconut and sesame seeds evenly over the center of each circle.
7. Fold the edges of each circle inward to form a triangle or a square shape, pressing gently to seal.
8. Heat a non-stick skillet or tava over medium heat. Cook Patra for 1-2 minutes on each side, until golden brown and crispy.

Cooking Time: 4-5 minutes per batch (depending on the number of Patras being cooked at once)

Fafda with Papaya Chutney

A classic Indian street food, fafda is a crispy fried flour flatbread that pairs perfectly with a tangy and sweet papaya chutney. This recipe combines the two to create a delicious snack or meal.

Ingredients:

– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Papaya chutney (store-bought or homemade)

Instructions:

1. In a large bowl, combine the flour, salt, and baking powder.
2. Gradually add the lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Cover the dough with a damp cloth and rest for 30 minutes.
4. Divide the dough into small balls. Roll out each ball into a thin circle, about 3 inches in diameter.
5. Heat oil in a deep frying pan over medium heat. Fry the fafdas until golden brown, flipping halfway through (about 2-3 minutes per side).
6. Serve hot with papaya chutney.

Cooking Time: 15-20 minutes

Handvo with Carrot and Bottle Gourd

Handvo, a traditional Gujarati flatbread, is an excellent way to incorporate nutritious vegetables like carrots and bottle gourds into your meal. This recipe combines the natural sweetness of carrots with the subtle flavor of bottle gourds for a delicious and healthy snack.

Ingredients:

– 1 cup besan (gram flour)
– 1/2 cup rice flour
– 1/4 cup finely chopped carrot
– 1/4 cup grated bottle gourd
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon oil
– Water, as needed

Instructions:

1. Mix together besan, rice flour, salt, and baking powder.
2. Add the chopped carrot and grated bottle gourd to the flour mixture.
3. Gradually add water to form a smooth batter.
4. Heat a non-stick pan or griddle over medium heat.
5. Pour 1/4 cup of the batter onto the pan and spread evenly.
6. Cook for 2-3 minutes, until the edges start to curl.
7. Flip the handvo and cook for another minute.
8. Repeat with the remaining batter.

Cooking Time: 10-12 minutes

Gujarati Kadhi with Pakoras

A classic Gujarati treat, Kadhi is a flavorful and spicy curry made with gram flour batter, yogurt, and spices. Paired with crispy Pakoras, it’s a match made in heaven!

Ingredients:

– 1 cup besan (gram flour)
– 2 cups water
– 1/2 cup plain yogurt
– 1/4 teaspoon baking soda
– Salt, to taste
– Vegetable oil, for frying
– For the Pakoras:
+ 1 cup besan
+ 1/4 cup chopped cilantro
+ 1/4 cup chopped onions
+ 1/2 teaspoon ginger paste
+ Salt, to taste
+ Vegetable oil, for frying

Instructions:

1. In a bowl, whisk together besan, water, and baking soda.
2. Heat the mixture over medium heat, stirring constantly, until it thickens (about 5 minutes).
3. Remove from heat and let cool slightly.
4. Mix in yogurt, salt, and cilantro.
5. For the Pakoras: In a separate bowl, mix together besan, onions, ginger paste, and salt.
6. Heat oil in a deep frying pan over medium-high heat.
7. Using a spoon, drop small portions of the batter into the oil and fry until golden brown (about 3-4 minutes).
8. Drain on paper towels and serve with Kadhi.

Cooking Time: 20-25 minutes

Shrikhand with Pistachios and Cardamom

Shrikhand with Pistachios and Cardamom Recipe

Shrikhand is a popular Indian dessert made from strained yogurt, sweetened with sugar and flavored with cardamom. This recipe adds the nutty flavor of pistachios to give it an extra layer of complexity.

1. Ingredients:
• 1 cup strained yogurt (dahi)
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cardamom
• 1/4 cup chopped pistachios
• 1 tablespoon ghee or melted butter (optional)
2. Instructions:
1. Mix the yogurt and sugar together until well combined.
2. Add the ground cardamom and mix well.
3. Fold in the chopped pistachios.
4. If using ghee or melted butter, stir it in at this point.
5. Serve chilled or at room temperature.
3. Cooking Time:

About 10-15 minutes (prep time included)

Kachori with Spicy Potato Filling


A popular Indian street food, Kachori is a flaky pastry filled with a spicy potato mixture. Here’s a simple recipe to make this delicious treat at home.

Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup ghee or oil
– 1/4 cup lukewarm water
– Filling ingredients (below)

Filling:
– 3 large potatoes, boiled and mashed
– 1 small onion, finely chopped
– 2-3 green chilies, finely chopped
– 1 teaspoon cumin seeds
– Salt to taste
– 1 tablespoon lemon juice
– 1/4 teaspoon garam masala powder

Instructions:

1. Combine flour, salt, and ghee or oil in a bowl. Gradually add lukewarm water to form a dough.
2. Divide the dough into 6-8 equal portions.
3. Roll out each portion into a thin circle.
4. Place a spoonful of the potato filling in the center of each circle.
5. Fold the dough over the filling, forming a triangle or a ball shape.
6. Seal the edges by pressing with your fingers.
7. Heat oil in a deep frying pan and fry the Kachoris until golden brown.
8. Serve hot with a dollop of butter or chutney.

Cooking Time: 20-25 minutes

Dal Dhokli with Wheat Flour Dumplings


This popular Gujarati dish combines a comforting lentil curry (dal) with fluffy wheat flour dumplings (dhokli), perfect for a cozy meal or snack.

Ingredients:

– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 cups wheat flour (atta)
– 1/4 cup lukewarm water
– Ghee or oil, for frying

Instructions:

1. Cook the lentils with water until mushy. Set aside.
2. Heat oil in a pan and sauté onion and garlic until softened.
3. Add cumin, coriander, and salt. Cook for 1 minute.
4. Stir in the cooked lentils and enough water to achieve desired consistency.
5. For the dhokli, mix wheat flour with lukewarm water to form a dough. Knead for 5 minutes.
6. Divide into small portions and roll out into thin circles.
7. Fry the dumplings in hot oil until golden. Drain on paper towels.
8. Serve the dal with steaming hot dhokli.

Cooking Time: 30-40 minutes

Gujarati Khichdi with Peanuts and Ghee


A flavorful and comforting one-pot dish from the heart of Gujarat, this khichdi is a staple in many Indian households. The addition of peanuts and ghee gives it a rich and creamy texture.

Ingredients:

– 1 cup basmati rice
– 1 cup moong dal (split green gram)
– 2 cups water
– 1 tablespoon ghee
– 1/4 cup roasted peanuts
– Salt, to taste
– Fresh cilantro, for garnish

Instructions:

1. Rinse the rice and dal separately, then soak them in water for at least 30 minutes.
2. Drain the excess water and add 2 cups of fresh water to the pot.
3. Add the ghee, peanuts, and salt to the pot. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the rice and dal are cooked and creamy.
5. Garnish with cilantro and serve hot.

Cooking Time: 20-25 minutes

Lilva Kachori with Green Peas and Spices


Discover the flavors of India with this aromatic and savory Lilva Kachori recipe, infused with green peas and a blend of spices.

Ingredients:

– 1 cup lilva (split red lentils)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 cup fresh green peas
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish

Instructions:

1. Rinse the lilva and soak them in water for at least 4 hours or overnight.
2. Drain the water and blend the lilva with 2 cups of fresh water until smooth.
3. Heat the ghee or oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
4. Add the blended lilva mixture, green peas, cumin seeds, coriander powder, turmeric powder, and salt. Stir well.
5. Cook for 10-12 minutes or until the mixture thickens slightly.
6. Garnish with fresh cilantro and serve warm.

Cooking Time: 15-20 minutes

Panki with Rice Flour and Banana Leaves


A traditional Indian flatbread recipe from the eastern region of Odisha, Panki is a popular snack or breakfast option made with rice flour and wrapped in banana leaves. This recipe yields a crispy, slightly sweet pancake that’s perfect for pairing with your favorite fillings.

Ingredients:

– 2 cups rice flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 ripe banana
– Water (as needed)
– Banana leaves (large enough to wrap the panki)

Instructions:

1. In a mixing bowl, combine rice flour, salt, and baking soda.
2. Add water gradually to form a smooth dough. Knead for about 5 minutes until it becomes pliable.
3. Cut the banana into two equal halves and place one half on a flat surface.
4. Roll out the dough into a thin circle (about 6-7 inches in diameter).
5. Place the dough circle in the center of the banana leaf, leaving a 1-inch border around it.
6. Fold the banana leaf over the dough to form a square or rectangular shape, ensuring the edges are sealed.
7. Steam-cook Panki for 15-20 minutes or until the pancake is cooked and crispy.

Cooking Time: 15-20 minutes

Gujarati Sambharo with Cabbage and Carrot


This recipe is a twist on the classic Gujarati sambharo, substituting cabbage and carrot for the traditional peas. The result is a deliciously flavorful and healthy side dish perfect for accompanying your favorite Indian meals.

Ingredients:

– 1 medium cabbage, finely chopped
– 2 medium carrots, peeled and grated
– 1/4 cup mustard seeds
– 1/4 cup coriander seeds
– 1 small onion, finely chopped
– 3-4 green chilies, chopped
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons lemon juice
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add the mustard seeds and coriander seeds; let them splutter.
2. Add the chopped onion, green chilies, and cabbage. Stir well.
3. Cook until the cabbage is slightly tender (about 5 minutes).
4. Add the grated carrot and salt. Stir well.
5. Reduce heat to low and simmer for an additional 10-12 minutes or until the vegetables are fully cooked.
6. Squeeze lemon juice over the sambharo and garnish with cilantro leaves.

Cooking Time: 20-22 minutes

Chana Masala with Gujarati Spices



Chana Masala with Gujarati Spices Recipe

A flavorful and aromatic North Indian-inspired dish, Chana Masala is a popular vegetarian recipe made with chickpeas cooked in a rich and creamy tomato-based sauce. This recipe adds a unique twist by incorporating traditional Gujarati spices.

1. Ingredients:
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• 1/2 teaspoon garam masala
• 1/4 teaspoon asafoetida (optional)
• 1 tablespoon vegetable oil
• 1 can (14 oz) coconut milk
• Salt, to taste
2. Instructions:
1. In a large pan, heat the oil over medium heat. Add onions and cook until translucent.
2. Add garlic, cumin, coriander, turmeric, red chili powder (if using), and garam masala. Cook for 1 minute.
3. Stir in tomatoes, chickpeas, salt, and asafoetida (if using). Reduce heat to low and simmer for 20 minutes or until the sauce thickens.
4. Pour in coconut milk and stir well. Simmer for an additional 5-7 minutes or until the sauce has reached desired consistency.
3. Cooking Time:

25-30 minutes

Gujarati Sev Tameta Nu Shaak with Tomatoes


A flavorful and aromatic Gujarati curry made with sweet potatoes, tomatoes, and crispy sev, perfect for a comforting meal or as a side dish.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 2 medium-sized tomatoes, diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons oil
– 1 cup sev (crunchy snack)
– Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat.
2. Add onions and cook until translucent.
3. Add garlic, cumin, coriander, and salt. Cook for 1 minute.
4. Add sweet potatoes and tomatoes. Cook for 10-12 minutes or until the sweet potatoes are tender.
5. Garnish with cilantro and serve hot with sev on top.

Cooking Time: 20-25 minutes

Batata Poha with Mustard Seeds and Curry Leaves


A traditional Indian dish from the western state of Maharashtra, Batata Poha is a flavorful and nutritious breakfast or snack option. This recipe adds an aromatic twist with the addition of mustard seeds and curry leaves.

Ingredients:

– 2 large potatoes (boiled and diced)
– 1 cup poha (flattened rice flakes)
– 1/4 teaspoon mustard seeds
– 5-6 curry leaves
– Salt, to taste
– 1 tablespoon ghee or oil
– Water, as needed

Instructions:

1. Heat the ghee or oil in a pan over medium heat.
2. Add the diced potatoes and sauté for 3-4 minutes, until they start to brown.
3. Add the poha and stir well to combine with the potatoes.
4. Add the mustard seeds and curry leaves; stir well to combine.
5. Season with salt to taste.
6. Cook for an additional 2-3 minutes, stirring frequently, until the poha is lightly toasted and fragrant.
7. Serve hot, garnished with chopped cilantro or scallions, if desired.

Cooking Time: 10-12 minutes

Gujarati Muthia with Steamed Dumplings


These soft and fluffy steamed dumplings, wrapped in a flavorful Gujarati muthia dough, make for a delicious snack or meal.

Ingredients:

For the Muthia Dough:

– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– 3/4 cup lukewarm water

For the Filling:

– 1/2 cup cooked and mashed potatoes
– 1/4 cup cooked and mashed green peas
– 1/4 cup grated paneer (Indian cheese)
– Salt, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. Add the ghee or oil and mix until the dough comes together.
3. Gradually add the lukewarm water and knead for 5-7 minutes, until smooth.
4. Divide the dough into small portions.
5. Roll out each portion into a thin circle.
6. Place a tablespoon of the filling in the center.
7. Fold the dough over the filling to form a half-moon shape.
8. Steam the dumplings for 15-20 minutes or until cooked through.

Cooking Time: 30-40 minutes (including steaming time)

Summary

Get ready to indulge in the authentic flavors of Gujarat with these 20 mouth-watering recipes! From traditional dishes like Dhokla and Thepla, to sweet treats like Shrikhand and Khichdi, this collection has it all. Savor the spices and flavors of Gujarati cuisine with recipes like Undhiyu, Handvo, and Kadhi, or try your hand at making street food favorites like Fafda, Kachori, and Batata Poha. With a mix of sweet and savory dishes, there’s something for everyone in this extensive guide to Gujarati cooking.

As the weather starts to cool down, our thoughts turn to warm and comforting dishes that can be savored on a chilly evening. One of the most comforting combinations out there has got to be chicken and butternut squash – the creamy sweetness of the squash pairs perfectly with the tender, savory flavor of the chicken. In this article, we’ll explore 20 delicious recipes that bring these two ingredients together in a variety of creative ways.

From pasta bakes to curries, soups to skillet dinners, there’s something for everyone on this list. Whether you’re looking for a quick and easy weeknight meal or a more indulgent weekend dinner, these creamy chicken and butternut squash recipes are sure to hit the spot.

Creamy Chicken and Butternut Squash Pasta Bake

Creamy Chicken and Butternut Squash Pasta Bake Recipe

Summary: A comforting and flavorful pasta bake recipe that combines the richness of cream, the sweetness of butternut squash, and the savory flavor of chicken.

Ingredients:

– 8 oz. pasta (such as penne or fusilli)
– 1 lb. boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium butternut squashes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente.
3. In a large skillet, cook chicken, butternut squash, onion, and garlic over medium-high heat until the chicken is cooked through and the squash is tender.
4. Stir in heavy cream and thyme; bring mixture to a simmer.
5. Combine cooked pasta, chicken mixture, and Parmesan cheese (if using) in a baking dish.
6. Bake for 15-20 minutes or until the top is golden brown.

Cooking Time: 30-35 minutes

Roasted Chicken and Butternut Squash Curry

Roasted Chicken and Butternut Squash Curry Recipe

This recipe combines the flavors of roasted chicken, sweet butternut squash, and warm spices to create a deliciously comforting curry. Perfect for a chilly evening or a special occasion.

Ingredients:

– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 medium butternut squashes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 can (14 oz) coconut milk

Instructions:

1. Preheat oven to 425°F (220°C).
2. Season the chicken with salt, pepper, and cumin.
3. Roast the chicken in a roasting pan for 45 minutes, or until cooked through.
4. Meanwhile, toss the squash cubes with olive oil, garlic, and curry powder. Spread on a baking sheet and roast for 30-40 minutes, or until tender.
5. In a large skillet, combine the roasted squash, onion, and coconut milk. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the flavors have melded together.
6. Serve the roasted chicken with the curry sauce spooned over the top.

Cooking Time: About 1 hour and 30 minutes total.

Butternut Squash and Chicken Stuffed Shells

This recipe combines the comforting flavors of butternut squash and chicken with the classic Italian dish, stuffed shells. The result is a creamy, savory, and slightly sweet pasta dish perfect for a cozy fall evening.

Ingredients:

– 12 jumbo pasta shells
– 1 medium butternut squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. Roast the butternut squash in the oven for about 45 minutes, or until tender. Scoop out the flesh and blend with onion, garlic, and a pinch of salt and pepper.
4. In a large mixing bowl, combine cooked chicken, roasted squash mixture, Parmesan cheese, and heavy cream. Mix well.
5. Stuff each pasta shell with the chicken-squash mixture and place in a baking dish. Cover with foil and bake for 20-25 minutes, or until heated through.

Cooking Time: 45-50 minutes

Slow Cooker Chicken and Butternut Squash Stew

Warm up with this comforting slow cooker stew that combines the flavors of chicken, butternut squash, and spices. Perfect for a cozy evening or a quick weeknight dinner.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 1 medium butternut squash (about 2 lbs)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can diced tomatoes (14.5 oz)

Instructions:

1. In the slow cooker, combine chicken, squash, onion, garlic, cumin, smoked paprika, salt, and pepper.
2. Pour in the diced tomatoes.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh cilantro (optional).

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Chicken and Butternut Squash Risotto

A creamy and comforting Italian-inspired dish that combines the rich flavors of roasted chicken and butternut squash with Arborio rice.

Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions:
1. Preheat oven to 400°F (200°C). Toss chicken with olive oil, salt, and pepper; roast for 25-30 minutes or until cooked through.
2. Meanwhile, sauté onion and garlic in a large skillet over medium heat until softened. Add cubed butternut squash and cook for an additional 5 minutes.
3. In a separate pot, heat chicken broth to a simmer. Gradually add Arborio rice, stirring constantly to prevent lumps.
4. Cook for 20-25 minutes or until rice is creamy and tender. If using wine, add it after 15 minutes of cooking.
5. Stir in roasted chicken and squash mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.

Cooking Time: Approximately 45-50 minutes.

Spicy Chicken and Butternut Squash Tacos

A flavorful twist on traditional tacos, this recipe combines the spiciness of chicken with the sweetness of butternut squash.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1 medium butternut squash, peeled and diced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, and cayenne pepper.
3. Add chicken and butternut squash to the bowl; toss to coat evenly with the spice mixture.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until chicken is cooked through and squash is tender.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by placing chicken and squash mixture onto tortillas, and top with desired toppings.

Cooking Time: 25-30 minutes

Grilled Chicken with Butternut Squash Mash

Elevate your dinner game with this flavorful and nutritious combination of grilled chicken and creamy butternut squash mash.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup heavy cream or half-and-half
– 1 tsp brown sugar
– 1/4 tsp ground cumin

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, salt, and black pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill chicken for 5-6 minutes per side or until cooked through.
5. Meanwhile, bake the butternut squash at 400°F (200°C) for 45 minutes, or until tender.
6. Scoop out the squash flesh and mash with heavy cream, brown sugar, and cumin.
7. Serve grilled chicken with butternut squash mash.

Cooking Time: 30-40 minutes

Butternut Squash and Chicken Quesadillas

Transform the flavors of fall into a delicious Mexican-inspired dish with these roasted butternut squash and chicken quesadillas. This recipe combines the sweetness of roasted squash with the savory flavor of shredded chicken, all wrapped up in a crispy tortilla.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 4 large flour tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, salsa, avocado

Instructions:

1. Preheat oven to 400°F.
2. Roast the butternut squash for 45 minutes, or until tender. Scoop out the flesh and set aside.
3. Cook the chicken breast in a skillet with olive oil, onion, garlic, cumin, paprika, salt, and pepper until cooked through. Shred the chicken into bite-sized pieces.
4. In a large skillet, melt 1 tbsp of butter over medium heat. Place a tortilla in the skillet and sprinkle shredded cheese on half of the tortilla.
5. Add the roasted squash and chicken on top of the cheese.
6. Fold the tortilla in half to enclose the filling.
7. Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
8. Repeat with remaining ingredients.

Cooking Time: 1 hour

Chicken and Butternut Squash Shepherd’s Pie

A comforting twist on the classic shepherd’s pie, this recipe combines juicy chicken, roasted butternut squash, and creamy mashed potatoes for a satisfying and flavorful meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium butternut squashes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups mashed potatoes
– 1/4 cup grated cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken, onion, garlic, and thyme; cook until chicken is browned and cooked through.
3. Add squash, peas and carrots, salt, and pepper; stir to combine. Cook for an additional 5 minutes.
4. Transfer mixture to a 9×13 inch baking dish. Top with mashed potatoes and sprinkle with cheddar cheese (if using).
5. Bake for 25-30 minutes or until potatoes are golden brown.

Cooking Time: 35-40 minutes

Baked Chicken with Butternut Squash and Sage

A harmonious union of flavors, this recipe combines the richness of roasted chicken with the natural sweetness of butternut squash and the earthy charm of sage.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 2 tablespoons butter
– 2 cloves garlic, minced
– 2 teaspoons chopped fresh sage
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, butter, garlic, and sage.
3. Add the chicken and toss until coated with the mixture.
4. Place the butternut squash cubes around the chicken in a single layer.
5. Season with salt and pepper to taste.
6. Roast for 35-40 minutes or until the chicken is cooked through and the squash is tender.

Butternut Squash and Chicken Coconut Soup

Warm up with this creamy and comforting Butternut Squash and Chicken Coconut Soup recipe. A perfect blend of sweet and savory, it’s sure to become a new favorite.

Ingredients:

– 1 large butternut squash (about 2 lbs), peeled and cubed
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) full-fat coconut milk
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, sauté the onions and garlic in a little oil until softened.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the butternut squash, coconut milk, chicken broth, cumin, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender.
4. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
5. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 45-50 minutes

Chicken and Butternut Squash Stir-Fry

In this vibrant stir-fry, the sweetness of roasted butternut squash pairs perfectly with savory chicken, all wrapped up in a flavorful sauce.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium butternut squashes, peeled and cubed
– 2 tbsp vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tbsp soy sauce
– 1 tbsp honey
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 1 tbsp oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
2. In a large skillet, heat remaining 1 tbsp oil over medium-high. Add chicken; cook for 5-6 minutes or until cooked through. Remove from skillet.
3. Add onion, garlic, and ginger to skillet; cook for 2-3 minutes or until onion is translucent.
4. Stir in soy sauce and honey. Bring mixture to a simmer.
5. Add roasted squash and chicken back into the skillet; stir-fry for an additional 1-2 minutes or until everything is well coated with the sauce.
6. Season with salt and pepper to taste. Serve hot over rice or noodles.

Cooking Time: 45-50 minutes

Butternut Squash and Chicken Enchiladas

A flavorful twist on traditional enchiladas, this recipe combines the natural sweetness of roasted butternut squash with the savory goodness of chicken.

Ingredients:

– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can enchilada sauce (red or green)
– 6-8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Preheat oven to 400°F.
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, cook chicken, onion, and garlic over medium-high heat until the chicken is cooked through.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by spooning roasted squash mixture onto a tortilla, followed by shredded chicken, and topped with enchilada sauce. Roll up and place seam-side down in a baking dish.
6. Cover with foil and bake for 20-25 minutes or until the cheese is melted and bubbly.

Cook Time: 45-50 minutes

One-Pan Chicken and Butternut Squash Skillet

This hearty skillet meal is perfect for a weeknight dinner, as it’s quick to prepare and cooks in just one pan. With the sweetness of butternut squash and the savory flavor of chicken, this dish is sure to become a family favorite.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat the olive oil in a large cast-iron skillet over medium-high heat.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add the onion and garlic; cook until softened, about 3 minutes.
5. Add the squash and cumin; cook for an additional 2 minutes.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the squash is tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro, if desired.

Cooking Time: 30-35 minutes

Chicken and Butternut Squash Pot Pie

A comforting and flavorful pot pie filled with tender chicken, sweet butternut squash, and flaky pastry crust.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium butternut squashes (about 3 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup all-purpose flour
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1 pie crust (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chicken, butternut squash, onion, and garlic until the vegetables are tender.
3. Add thyme, salt, and pepper; stir to combine.
4. Roll out the pie crust and place it in a 9-inch pie dish.
5. Fill the pie crust with the chicken-squash mixture and pour over the flour, chicken broth, and heavy cream.
6. Roll out the remaining pie crust to cover the filling; crimp edges to seal.
7. Bake for 40-45 minutes or until the crust is golden brown.

Butternut Squash and Chicken Alfredo

Elevate a classic pasta dish with the warmth of roasted butternut squash and the savory flavor of chicken. This comforting recipe combines the best of both worlds in one delicious plate.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 medium butternut squashes (about 2 lbs)
– 1 cup pasta of your choice (fettuccine or spaghetti work well)
– 1/4 cup unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the butternut squashes for 45-50 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté chicken breast in butter until cooked through. Remove from heat and let rest.
5. Add garlic to the skillet and cook for an additional minute.
6. Combine heavy cream and Parmesan cheese. Stir into the skillet with the garlic mixture.
7. Toss cooked pasta with the creamy sauce, then add roasted butternut squash and chicken breast. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.

Cooking Time: 1 hour 15 minutes

Chicken and Butternut Squash Stuffed Peppers

A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the comforting warmth of roasted chicken and butternut squash with the sweetness of bell peppers.

Ingredients:

– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium butternut squash, peeled, seeded, and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F.
2. Roast the chicken, butternut squash, onion, and garlic in a large bowl until tender, about 30 minutes.
3. Stuff each bell pepper with the roasted mixture, dividing it evenly among the peppers.
4. Top with shredded cheese (if using) and bake for an additional 15-20 minutes, or until peppers are tender.

Cooking Time: 45-50 minutes

Butternut Squash and Chicken Grain Bowl

This hearty grain bowl combines the natural sweetness of roasted butternut squash with savory chicken, crunchy pecans, and a hint of spice.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 1 lb boneless, skinless chicken breast
– 1 cup cooked white rice
– 1/4 cup chopped pecans
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: avocado slices, feta cheese, or cilantro for topping

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil, cumin, salt, and pepper.
4. Roast for 45-50 minutes or until tender.
5. Meanwhile, cook chicken breast according to your preference (grilled, baked, or sautéed).
6. Cook rice according to package instructions.
7. Assemble the grain bowl by placing roasted squash, cooked chicken, and cooked rice in a bowl.
8. Top with chopped pecans and desired toppings.

Cooking Time: 1 hour 15 minutes

Chicken and Butternut Squash Lasagna

This recipe combines the comforting flavors of chicken and butternut squash with the classic Italian dish, lasagna. The result is a rich and satisfying meal perfect for a chilly evening.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 1 medium butternut squash (about 2 lbs)
– 8 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast the chicken and butternut squash in a baking dish with some olive oil, salt, and pepper until cooked through.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, combine marinara sauce and roasted chicken and squash. Simmer for 10 minutes.
5. Assemble the lasagna by spreading a layer of the chicken and squash mixture, followed by lasagna noodles, ricotta cheese, and mozzarella cheese. Repeat this process two more times, finishing with a layer of mozzarella cheese.
6. Bake for 25-30 minutes or until golden brown.

Cooking Time: 45-50 minutes

Butternut Squash and Chicken Pizza with Caramelized Onions

Butternut Squash and Chicken Pizza with Caramelized Onions

A delicious twist on traditional pizza, this recipe combines the sweetness of roasted butternut squash, the savory flavor of chicken, and the caramelized goodness of onions.

Ingredients:
• 1 lb boneless, skinless chicken breast
• 1 medium butternut squash (about 2 lbs)
• 1 large onion, thinly sliced
• 1 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Pizza dough (homemade or store-bought)

Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the butternut squash: Peel, seed, and dice the squash into 1-inch cubes. Toss with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
3. Caramelize the onions: Heat 1 tbsp olive oil in a pan over medium-low heat. Add sliced onions and cook, stirring occasionally, for 20-25 minutes or until golden brown.
4. Prepare the chicken: Season with salt, pepper, and your favorite herbs. Grill or bake until cooked through, then chop into small pieces.
5. Assemble the pizza: Roll out the pizza dough to desired thickness. Spread pizza sauce, roasted squash, caramelized onions, and chopped chicken on top of the dough. Sprinkle with mozzarella cheese.
6. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.

Cooking time: Approximately 45-50 minutes

Summary

Get cozy with these 20 creamy chicken and butternut squash comfort recipes! From pasta bakes to curry, risottos to tacos, there’s something for everyone. Try out Creamy Chicken and Butternut Squash Pasta Bake, Roasted Chicken and Butternut Squash Curry, or Slow Cooker Chicken and Butternut Squash Stew. Or, get adventurous with Spicy Chicken and Butternut Squash Tacos or Grilled Chicken with Butternut Squash Mash. Whatever you choose, these recipes are sure to warm your heart and belly.