24 November 2016
جال وزير البيئة محمد المشنوق، اليوم، في أقسام شركة “هوا تشيكن” وسلم صاحب الشركة جان الهوا شهادة الالتزام البيئي
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15 May 2015
Hawa Chicken is the latest poultry firm to achieve entry to the Ross® 400 Club in the Middle East and Africa. The success comes as two of its contracted broiler farms recently reached a European Production Efficiency Factor (EPEF) of 400 or more with their Ross flocks, scoring 416 and 413 respectively. more
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19 March 2014
We proudly announce that Hawa Chicken has won the "PRODUCT OF THE YEAR 2014" awards in 2 Categories:
- Winner in FRESH CHICKEN & CUTS category.
- Winner in FRESH EGGS category.
Thank you dear consumers for your trust in our products and your votes !! more
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1. In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
2. In a medium size bowl, combine the chicken and curry powder, and toss to coat.
3. Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.
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Nutrition facts
Total Fat |
12.1g
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Cholesterol |
99mg
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Sodium |
141mg
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Total Carbs |
91.4g
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Dietary Fiber |
4.7g
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Protein |
50.9g
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*Percent Daily Values are based on a 2,000 calorie diet. |
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1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
3. In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
4. Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.
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Nutrition facts
Fat
Polysaturated fat
Calories from fat
Saturated fat
Monosaturated fat
Cholesterol
Sodium
Carbohydrate
Fiber
Protein
Iron
Calcuim |
11.6g
27%
2.4g
6.5g
2g
101mg
858mg
28.9g
2.1g
41.5g
2.7mg
58mg
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*Percent Daily Values are based on a 2,000 calorie diet. |
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1. In large skillet melt butter or margarine. Season chicken with salt and pepper to taste. Add chicken to skillet and brown on both sides. Remove from platter and keep warm in oven.
2. Reduce heat under skillet to medium low. Add flour to pan drippings, stirring constantly for 2 minutes to form a roux that is golden brown. Stir in broth gradually; continue to stir until thickened. Stir in the lemon juice, mushrooms, artichoke hearts with liquid, and Worcestershire sauce. Let simmer for several minutes. Return chicken to skillet. Cover and simmer for another 20 minutes, spooning the sauce over the chicken occasionally.
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Nutrition facts
Total Fat | 13.2g
| | Cholesterol | 99mg
| | Sodium | 480mg
| | Total Carbs | 11.2g
| | Dietary Fiber | 2.7g
| | Protein | 31.4g
| | *Percent Daily Values are based on a 2,000 calorie diet. | | |
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