Uploaded October 2021 | Updated September 2026, 1 week ago
Today we're making one of Egypt's most popular comfort foods, a delightful Chicken negresco. This pasta bake is like Egypt's version of Mac and Cheese, with the main component of this being chicken soup. Some people make it really cheesy, others go light on the cheese like I do and let the chicken flavor shine.
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🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
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🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
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➥Facebook facebook.com/MiddleEatsyt
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🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Ooni Pizza Oven: geni.us/SIhAL
Borner Mandolin: geni.us/BPzBw
Microplane grater: geni.us/qzqTzve
OXO Kitchen Scissors: geni.us/ihA8Wq
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
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0:00 Intro
0:56 Making the chicken stock
2:38 Cooking the pasta for extra chicken flavour
3:32 Chicken soup flavoured bechamel
4:54 Final assembly
6:02 Taste Test & Review
___
Amounts correct for a 12*8 inch rectangular pan
Chicken stock:
1.5kg Whole Chicken or chicken pieces
1 Tbsp Butter
2-3 small pieces mastic (optional)
2 Bay leafs
10 Cardamom pods
1 Tsp Black Peppercorns
3 Large onions
3 Cloves garlic
3 Tsp salt
Bechamel:
75g Butter
75g All Purpose Flour
500ml Whole Milk (Cold)
800ml Stock
1 Tsp Salt
1 Tsp White pepper
Whatever cheese you want to add
500g Penne Pasta
100g Mozzarella cheese for topping
____
Directions:
To make the stock:
1- Add your butter to a pot over medium high heat and melt completely
2- Add the mastic and let it dissolve then add your whole spices, toast for 2-3 minutes
3- Add the onions and saute until softened
4- Add the garlic and chicken, then cover with enough water to submerge the chicken
5- Bring to a boil, then skim the scum off the surface and simmer for 40-50 minutes with the lid ajar
6- Remove the chicken from the pot, and strain the stock
To make the bechamel:
1- Add your butter into a pot over medium high heat and melt completely
2- Add the flour, and mix with the butter and cook, until the flour smells nutty and the mixture loosens up (3-4 minutes)
3- Start adding your milk 100ml at a time, and mixing into the flour until completely dissolved
4- Continue adding the milk, and whisking until all milk has been incorporated and the mixture is smooth
5- Now start working in 800ml of stock, whisking in 100ml at a time until all incorporated
6- The bechamel should now be really runny, let it simmer on medium low for about 5 minutes until it thickens enough to coat a spoon
To cook the pasta:
1- Add the rest of your stock to a pot, with some salt and additional cardamom pods and bring to the boil
2- Add your pasta in and top up with boiling water, then cook for 2 minutes less than the packet instructions
3- Drain your pasta and set aside
To assemble:
1- Add your pasta to a bowl, then shred your chicken and add all the meat in there with most of the bechamel. Leave 1/2 a cup aside, then mix the ingredients together until thoroughly coated
2- In a baking dish add the pasta mixture, and flaten to knock down any peaks
3- Add the remaining bechamel evenly over the top, then add on a layer of mozzarella cheese
4- Bake at 180c for 20-30 minutes until the cheese is bubbly and grilled
Serve and enjoy immediately
Today we're making one of Egypt's most popular comfort foods, a delightful Chicken negresco. This pasta bake is like Egypt's version of Mac and Cheese, with the main component of this being chicken soup. Some people make it really cheesy, others go light on the cheese like I do and let the chicken flavor shine.
___
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
___
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Ooni Pizza Oven: geni.us/SIhAL
Borner Mandolin: geni.us/BPzBw
Microplane grater: geni.us/qzqTzve
OXO Kitchen Scissors: geni.us/ihA8Wq
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
___
0:00 Intro
0:56 Making the chicken stock
2:38 Cooking the pasta for extra chicken flavour
3:32 Chicken soup flavoured bechamel
4:54 Final assembly
6:02 Taste Test & Review
___
Amounts correct for a 12*8 inch rectangular pan
Chicken stock:
1.5kg Whole Chicken or chicken pieces
1 Tbsp Butter
2-3 small pieces mastic (optional)
2 Bay leafs
10 Cardamom pods
1 Tsp Black Peppercorns
3 Large onions
3 Cloves garlic
3 Tsp salt
Bechamel:
75g Butter
75g All Purpose Flour
500ml Whole Milk (Cold)
800ml Stock
1 Tsp Salt
1 Tsp White pepper
Whatever cheese you want to add
500g Penne Pasta
100g Mozzarella cheese for topping
____
Directions:
To make the stock:
1- Add your butter to a pot over medium high heat and melt completely
2- Add the mastic and let it dissolve then add your whole spices, toast for 2-3 minutes
3- Add the onions and saute until softened
4- Add the garlic and chicken, then cover with enough water to submerge the chicken
5- Bring to a boil, then skim the scum off the surface and simmer for 40-50 minutes with the lid ajar
6- Remove the chicken from the pot, and strain the stock
To make the bechamel:
1- Add your butter into a pot over medium high heat and melt completely
2- Add the flour, and mix with the butter and cook, until the flour smells nutty and the mixture loosens up (3-4 minutes)
3- Start adding your milk 100ml at a time, and mixing into the flour until completely dissolved
4- Continue adding the milk, and whisking until all milk has been incorporated and the mixture is smooth
5- Now start working in 800ml of stock, whisking in 100ml at a time until all incorporated
6- The bechamel should now be really runny, let it simmer on medium low for about 5 minutes until it thickens enough to coat a spoon
To cook the pasta:
1- Add the rest of your stock to a pot, with some salt and additional cardamom pods and bring to the boil
2- Add your pasta in and top up with boiling water, then cook for 2 minutes less than the packet instructions
3- Drain your pasta and set aside
To assemble:
1- Add your pasta to a bowl, then shred your chicken and add all the meat in there with most of the bechamel. Leave 1/2 a cup aside, then mix the ingredients together until thoroughly coated
2- In a baking dish add the pasta mixture, and flaten to knock down any peaks
3- Add the remaining bechamel evenly over the top, then add on a layer of mozzarella cheese
4- Bake at 180c for 20-30 minutes until the cheese is bubbly and grilled
Serve and enjoy immediately
