A chicken soufflé is light and fluffy and is made out of chicken and a couple of savoury ingredients – not forgetting egg yolks and stiffly beaten egg whites. This simple, spicy chicken soufflé takes an hour and is easy to make for dinner. It’s a combination of shredded chicken, cheese, milk, cream and eggs and seasoning of your choice. Once you’ve mastered the art of making a soufflé, it’s sure to become your family ‘s favourite dinner.
I’ve often realised that, somehow when it comes to Friday, I’ve run out of ideas and I’m at a loss as to what to make for dinner. Since I work from Monday to Friday, I always look forward to cooking something exciting for the family for Friday dinner. The first time I tried out a chicken soufflé, it was just bringing together ingredients like chicken, milk, eggs and cheese. All of us loved it, but again coming from the land of spice, I just felt personally, the soufflé lacked zing! At my next attempt, I incorporated chilli flakes, oregano, green peppers, garlic and parsley and the soufflé turned out to be so flavoursome and had the right amount of spice. In my next attempt, in the place of capsicum, I substituted broccoli flowerets and the end result – a chicken soufflé that was colourful, light, spicy and fluffy – just the way I wanted it to be. All in one! My family loved it. I loved it. It’s become my favourite family dinner. To complement the dish, I serve some hot garlic chilly toast along with the soufflé. After all, calories don’t count on the weekend!
I hope this spicy chicken soufflé will turn out to be your favourite dinner dish too. I’m happy to be sharing this tried and tested recipe of mine which is simple, ingredients easily available and the end result more than satisfactory. If you’re looking for leftovers, you’ll be disappointed!
- Butter to line the dish
- Chicken -2 cups cooked -(boil 1/2 kg chicken in 2 cups of water along with salt, pepper and celery)
- Garlic-3 tbsp minced
- Butter – 6 tbsp
- Flour -1/4 cup
- Milk- 2 cups
- Cream -1/2 cup
- Carrot cubed – 1 (boiled)
- Chilly flakes- 2 tbsp
- Oregano- 1 tbsp
- Parsley- 1 tbsp
- Capsicum- 1/2 cup cubed
- Eggs-4 (separated)
- Cheddar Cheese – 1 cup
- salt and pepper to taste
- Cheese for grating
- Cook chicken with salt and pepper. Shred.
- In butter, add minced garlic and fry well. Add flour, and cook on a low flame.
- Add milk and cream and blend well. Add oregano, parsley and chilli flakes.
- Add chicken, carrot, capsicum, cheese and mix well. Remove.
- Add beaten egg yolks and stir till thick. Check for seasoning.
- Add stiffly beaten egg- whites and fold in with the help of a spatula.
- Pour into a greased dish, sprinkle grated cheese (0ptional) and bake immediately in a preheated oven at 180 deg .c for 45- 50 minutes or till golden brown in colour.
- To make the soufflé peppier, add a few small strips of fried bacon or sausages cut fine.
- Serve immediately with hot, toasted chilly garlic bread.
- You can add celery to the water along with salt and pepper while boiling the chicken.
- Once you remove the boiled chicken, you can strain the stock and use it for soups or any kind of sauce.
- It’s always easy to shred chicken in small pieces with the help of a pair of scissors.
- You have to turn down the flame while cooking the flour.
- Add 1/2 cup of milk and stir into a smooth paste, then add the remaining milk (1 cup) and cream.
- There should NOT be a drop of egg yolk in the egg white, else it won’t beat into stiff peaks.
- If egg yolk is present, remove with the help of an egg shell.
- Within 5-7 minutes of taking the soufflé out from the oven, it will collapse – so if you want to take a picture do so immediately.
- Serves 4-6.
Till my next post