The kind of meat I use more often is surely that of chicken. While there are occasions in which I prefer beef or pork, there are several reasons why most of the times I select a chicken recipe. One of the reasons is that chicken is very versatile: the breast has a quite neutral flavor and can be seasoned and cooked in a lot of different ways.
Being Italian, I prefer the chicken recipes with a lot of garlic and rosemary, but there are also some wonderful dishes in which the chicken blends with pepperoni or lemon or tomato and oregano. I also like to cook it in pieces with white wine and Mediterranean spices, like garlic, rosemary, sage and juniper berries.
I also like a lot the exotic recipes with chicken. In particular, I like some very common Indian recipes, like chicken tandoori and chicken tikka masala, which are so different from the kind of taste we are used to here in Italy. About 10 years ago, when I discovered Indian cooking, I tried to cook these dishes all by myself, but finding all the needed spices here in Italy was quite difficult. Now, even in the supermarket, you can find quite enjoyable Indian sauces already containing all the needed spices: all you have to do is to add the pieces of chicken: my sons love it.
There is another reason why I recently eat quite a lot of chicken: it contains less fat than the average beef or pork. Indeed I have some problem with my weight, my blood pressure and in general with the way my body deals with animal fats. The doctor said I have to reduce the animal fats intake and I found that using the chicken, which, skin apart, has little fat, can allow me to eat meat more freely. In general, now that I eat mostly chicken (and fish and legumes) my health is going much better, and since I can prepare so many different dishes with chicken, I do not risk the dietary boredom, which is always a danger when the doctor says you have to lose several pounds.
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