The Chicken bread is a delicious and flavorful dish that can be served as an appetizer, snack, or even a light meal. It is made with a dough filled with boiled shredded chicken, mushrooms, red pepper, onions, and spices that are pan-fried in butter for added flavor. The end result of this tasty treat will certainly make your taste buds go nuts.
In this article, I will share the chicken bread recipe, the ingredients required to make it, the method for making it, nutrition information, and much more. So, let’s get started!
What is Chicken bread?
Chicken bread is a Southeast Asian delicious and savory dish made with shredded chicken, vegetables, and spices wrapped in a soft dough. It’s crunchy on the outside and filled with flavorful ingredients on the inside. It’s easy to make and perfect as an appetizer or snack.
What does it taste like?
Chicken bread has a wonderful flavor combination of savory and sweet. The chicken filling is nicely spiced with carom seeds, nigella seeds, salt, and crushed black pepper, while the dough is lightly sweetened with castor sugar. The overall taste of this dish is a melt-in-your-mouth deliciousness that you won’t be able to get enough of!
How to make chicken bread?
Making your own chicken bread is surprisingly easy and quick. You only need a few basic ingredients, some time, and patience to create a delicious homemade Chicken bread. Here’s how it’s done:
You can also checkout the following Appetizer Recipe :
- Recipe for Moonshine Pickles
- Taco Pizza Recipe from the Godfather
- Coleslaw recipe from Primanti Brothers
Ingredients
Chicken Filling
- ½ cup milk
- 4 tablespoons fresh coriander leaves chopped
- 2 cups boiled shredded chicken
- ¼ teaspoon nigella seeds
- ¼ teaspoon carom seeds
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 teaspoon crushed black pepper
- 2 tablespoon butter
- ½ cup red capsicum
- ½ cup mushrooms
- 2 small onions omelet cut
- ½ cup heavy whipping cream
Dough
- 4 cups all-purpose flour
- 1 tablespoon instant yeast
- 4 tablespoon olive oil
- 1 cup lukewarm water 110 – 115 F
- 2 tablespoons powdered milk
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon castor sugar
Step-by-step instructions
Step 1
Start by making the chicken filling: In a small bowl, heat up the milk and add the boiled shredded chicken, coriander leaves, carom seeds, nigella seeds, salt, and crushed black pepper. Mix well and set aside to cool.
Step 2
In a separate pan, melt butter over medium heat and add mushrooms, red capsicum, and all-purpose flour. Mix well and cook until the vegetables are cooked through.
Step 3
Add the chicken mixture to the pan and stir everything together. Then add in the heavy whipping cream and continue stirring until everything is combined and a thick gravy has formed.
Step 4
To make the dough: In a large mixing bowl, mix together the all-purpose flour, olive oil, yeast, powdered milk, and lukewarm water. Mix until everything is combined and a soft dough has formed.
Step 5
Knead the dough for about 10 minutes or until it’s smooth and elastic. Then cover with a damp kitchen towel and keep aside for an hour. Preheat the oven to 350F and line two baking sheets with parchment paper.
Step 6
Take the dough out of the bowl and roll it into a rectangle shape, about ¼ inch thick. Spread the chicken mixture evenly on top of the dough and sprinkle with omelette cut onions. Roll the dough like a swiss roll and cut it into one-inch-thick slices. Arrange them on the prepared baking sheets, leaving some space between each slice.
Step 7
Bake for 20-25 minutes or until golden brown and crisp. Serve warm with your favorite dip or chutney.
Tips
• Make sure the dough is not too soft or else it will be difficult to roll.
• Use freshly boiled shredded chicken for the best flavor.
• If you find that your filling is too dry, add a little more cream or milk.
• Let the slices cool completely before storing them in an airtight container.
Equipment
- Large pan
- Oven
- Baking sheet
- Parchment paper
Ingredients
Chicken Filling
- 1/2 cup milk
- 4 tablespoons fresh coriander leaves chopped
- 2 cups boiled shredded chicken
- 1/4 teaspoon nigella seeds
- 1/4 teaspoon carom seeds
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 teaspoon crushed black pepper
- 2 tablespoon 2 tablespoon butter
- 1/2 cup ½ cup red capsicum
- 1/2 cup ½ cup mushrooms
- 2 small onions omelet cut
- 1/2 cup ½ cup heavy whipping cream
Dough
- 4 cups all-purpose flour
- 1 tablespoon instant yeast
- 4 tablespoon olive oil
- 1 cup lukewarm water 110 – 115 F
- 2 tablespoons powdered milk
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon castor sugar
Instructions
- Start by making the chicken filling: In a small bowl, heat up the milk and add the boiled shredded chicken, coriander leaves, carom seeds, nigella seeds, salt, and crushed black pepper. Mix well and set aside to cool.
- In a separate pan, melt butter over medium heat and add mushrooms, red capsicum, and all-purpose flour. Mix well and cook until the vegetables are cooked through.
- Add the chicken mixture to the pan and stir everything together. Then add in the heavy whipping cream and continue stirring until everything is combined and a thick gravy has formed.
- To make the dough: In a large mixing bowl, mix together the all-purpose flour, olive oil, yeast, powdered milk, and lukewarm water. Mix until everything is combined and a soft dough has formed.
- Knead the dough for about 10 minutes or until it’s smooth and elastic. Then cover with a damp kitchen towel and keep aside for an hour. Preheat the oven to 350F and line two baking sheets with parchment paper.
- Take the dough out of the bowl and roll it into a rectangle shape, about ¼ inch thick. Spread the chicken mixture evenly on top of the dough and sprinkle with omelette cut onions. Roll the dough like a swiss roll and cut it into one-inch-thick slices. Arrange them on the prepared baking sheets, leaving some space between each slice.
- Bake for 20-25 minutes or until golden brown and crisp. Serve warm with your favorite dip or chutney.
Video
Notes
Nutrition
Nutrition Information
• Calories – 277 kcal
• Fat – 11.3g
• Protein – 10.2g
• Carbohydrates – 34.8g
• Sodium – 571mg
What to serve with Chicken bread?
Chicken bread is best served warm and can be enjoyed as a quick snack or a complete meal with sides such as chutney, salad, and pickles. It also goes great with tomato ketchup or any other dip of your choice.
How to store leftover Chicken bread?
Leftover chicken bread can be stored in an airtight container for up to 3 days at room temperature. If you want to keep the chicken bread fresh for longer, you can store it in the refrigerator for up to 5 days. Reheat it in the oven or microwave before serving.
Can pregnant women eat this?
Yes, pregnant women can safely enjoy Chicken bread as long as they follow a healthy and balanced diet. As always, it is important to ensure the ingredients are fresh and cooked thoroughly before consumption.
Also, it is best to consult a doctor or healthcare provider if you have any concerns about eating certain foods during pregnancy.
FAQs
How long does it take to prepare Chicken bread?
It takes about 40 minutes to prepare Chicken bread, including the time for dough rising and baking.
Can I add other vegetables to the filling?
Yes, you can add other vegetables, such as carrots, spinach, and peas to the chicken filling for added flavor and nutrition.
Is there any vegan version of Chicken bread?
Yes, you can make a vegan version of Chicken bread by using plant-based ingredients such as tofu, tempeh, or seitan instead of chicken in the filling. You can also use vegan butter and oat milk instead of dairy products.
Can I make this ahead of time?
Yes, you can prepare the dough and fill it ahead of time and store them in the refrigerator for up to 2 days. When ready to bake, assemble the bread slices and bake as per instructions.
Wrapping Up
Chicken bread is a delicious and easy-to-make snack or meal. It is made with a simple dough filled with a flavorful chicken mixture, onion, and cream. Serve it warm with your favorite dips or chutney for an irresistible treat! Use fresh ingredients and cook thoroughly before eating to ensure safety.
Moreover, this dish can be easily customized with other vegetables or vegan ingredients to suit your taste. So, go ahead and give it a try!
You will not regret it! Please share this recipe with your family and friends.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more