French Onion Chicken

Ingredients

• Servings: 8
• cooking spray (optional)
• 4 frozen whole chicken breasts
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 8 ounces sour cream
• 1 (1 ounce) package dry onion soup mix

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). lightly spray the bottom of a 3-quart casserole dish with cooking spray.
• place chicken breasts in the prepared dish and top with mushrooms. mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. cover dish with aluminum foil.
• bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

chorizo stuffed chicken breasts with raspberry mole

Ingredients

• Servings: 4
• 5 cloves garlic
• 1 bunch cilantro
• 1 green bell pepper, chopped
• 1 medium onion, chopped, divided
• 1 roma (plum) tomato, chopped
• 5 tablespoons olive oil, divided
• 1/4 cup raspberry jam
• 1/4 cup chipotle puree
• 3 roma (plum) tomatoes, chopped
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/2 cup milk
• 1 tablespoon mayonnaise
• 1 pinch unsweetened cocoa powder
• 4 (6 ounce) skinless, boneless chicken breast halves
• 4 tablespoons prepared guacamole
• 1/2 cup queso quesadilla cheese
• 1/4 pound chorizo sausage, casing removed and meat finely diced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• make a sofrito by combining the garlic, cilantro, green pepper, onion, 1 tomato, and 1 tablespoon olive oil in a food processor or blender. puree until smooth. transfer to a bowl and reserve.
• make the mole sauce by combining the raspberry jam, chipotle puree, remaining tomatoes, orange juice, lime juice, milk, mayonnaise, and cocoa powder in the food processor or blender. puree until smooth.
• place chicken breasts between 2 layers of plastic wrap; pound to a thickness of 1/2 inch. divide the guacamole, cheese, and chorizo evenly the center of each breast. roll the chicken around the filling, and secure with toothpicks.
• combine the sofrito and remaining 4 tablespoons olive oil in a deep skillet over medium-high heat. cook, stirring, until most of the liquid has evaporated. add the chicken breasts, and cook until browned, 3 to 5 minutes per side. pour the mole sauce into the pan, and lower the heat to medium-low. cover, and cook for 1 hour, turning frequently. serve the chicken with the thickened sauce spooned on top.

Okra, Chicken And Rice Casserole

Ingredients

• Servings: 4
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup water
• 3/4 cup uncooked brown rice
• 1/4 teaspoon paprika
• 1/4 tablespoon ground black pepper
• 4 skinless, boneless chicken breasts
• 1 (16 ounce) package frozen okra, thawed and sliced

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a 9x13 inch baking dish combine the soup, water, rice, okra, paprika and ground black pepper. place the chicken on top of the rice mixture. sprinkle with additional paprika and ground black pepper.
• cover and bake in the preheated oven for 45 minutes or until the chicken is cooked through and the juices run clear. (for creamier rice, increase the water amount to 1 1/3 cups).

stuffed chicken with pastry crust

Ingredients

• Servings: 3
• 6 tablespoons cold butter
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup water, or more as needed
• 3 skinless, boneless chicken breast halves
• 1 cup shredded white american cheese, divided
• 2 1/2 cups fresh spinach leaves, divided
• 3 tablespoons dried basil
• 3 teaspoons garlic powder
• 3 pinches garlic salt
• 1 beaten egg

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 1 hr 20 mins


• cut the butter into 1/4-inch thick slices; combine in the bowl of a food processor with the flour and salt. pulse until the mixture resembles coarse crumbs; drizzle in water with the machine running, 1 tablespoon at a time, until the dough resembles lumpy oatmeal. gather the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/2 inch. spread each chicken breast with a third of the cheese and spinach, and fold each chicken breast in half. sprinkle each chicken breast with 1 tablespoon of basil, 1 teaspoon of garlic powder, and a pinch of garlic salt.
• on a well-floured work surface, roll the dough ball out into a rectangle about 1/8-inch thick and cut into 3 equal-size pieces. wrap each folded chicken breast in pastry and pinch the edges together to enclose the chicken in the pastry dough. place the wrapped chicken breasts the prepared baking sheet, brush each pastry package with beaten egg, and bake until the chicken is no longer pink inside and the crust is golden brown, 40 to 45 minutes.

broth pesto with pasta, peas, and chicken

Ingredients

• Servings: 4
• 4 cups reduced-sodium vegetable broth
• 1 (8 ounce) package seashell pasta
• 1 tablespoon butter
• 2 tablespoons chopped spring onions
• 1 (12 ounce) package quorn™ chicken-style recipe tenders
• 1 cup sweet peas
• 3 tablespoons pesto sauce, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• place the vegetable broth into a saucepan, and bring to a boil. stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. drain pasta, and reserve broth.
• heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. pour 1/2 cup of reserved vegetable broth into the skillet. bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. mix in an additional 1/2 cup of broth to form a creamy sauce.

chinese almond chicken

Ingredients

• Servings: 6
• 3 tablespoons soy sauce
• 3/4 teaspoon salt
• 1 teaspoon cornstarch
• 2 teaspoons
• 3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
• 1 1/2 cups peanut oil for frying
• 1 cup blanched almonds
• 1/3 cup sliced mushrooms
• 1/2 cup diagonally sliced bamboo shoots
• 1/2 cup diagonally sliced celery
• 1/4 cup thinly sliced onion
• 10 whole water chestnuts, thinly sliced
• 1/4 cup peanut oil
• 1/3 cup chicken stock

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• mix the soy sauce, salt, cornstarch, and in a large bowl. stir in chicken; cover and refrigerate.
• heat 1 1/2 cups of the peanut oil in a large, deep skillet. fry almonds in the oil until golden, about 1 minute. drain fried almonds on a paper towel.
• drain all but 3 tablespoons of oil from the skillet. stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. cook and stir vegetables for 1 minute. remove from skillet.
• heat 1/4 cup oil in the skillet. cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. stir in fried almonds before serving.

chicken poppy seed stir fry

Ingredients

• Servings: 4
• 2 teaspoons ground ginger
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 3 tablespoons teriyaki sauce
• 2 teaspoons ground black pepper
• 2 teaspoons poppy seeds
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1/2 large onion, quartered
• 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 (16 ounce) bag fresh stir-fry vegetables

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• in a bowl, whisk together the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds.
• heat sesame oil over medium-high heat in a large skillet or wok. stir in the garlic and onion, and cook 2 to 3 minutes, until they are just starting to brown. drop in the chicken, and cook and stir for 5 minutes, until no longer pink. pour in the ginger-soy sauce mixture, bring to a boil, and mix in the vegetables. continue to cook and stir 5 to 7 minutes, until the vegetables are tender. serve hot.

rainforest chicken and pasta

Ingredients

• Servings: 4
• 3 tablespoons paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion salt
• 2 dashes red pepper, or to taste (optional)
• 4 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 cup fresh corn kernels
• 1 cup grape tomatoes, halved
• 2 green onions, chopped
• 1 (12 ounce) package dry fettuccini pasta
• 1 tablespoon seasoning
• 1 tablespoon olive oil

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat an outdoor grill for medium heat and lightly oil the grate.
• stir together the paprika, garlic powder, onion salt, and red pepper in a shallow bowl. coat the chicken breasts with the seasoning, and set aside.
• heat 1 tablespoon of olive oil in a skillet over medium heat; cook and stir the corn, grape tomatoes, and green onions until the tomatoes are soft and begin to release their juice, about 5 minutes. remove from the heat.
• grill the seasoned chicken on the preheated grill until the chicken is no longer pink in the center and shows grill marks, 4 to 5 minutes per side. transfer the grilled chicken breasts to a platter and allow to stand about 5 minutes.
• bring a large pot of lightly salted water to a rolling boil; cook the fettuccini in the boiling water until cooked through yet firm to the bite, about 8 minutes. drain.
• combine the fettuccini, seasoning, 1 tablespoon olive oil, and any juices from the chicken in a large bowl; toss to coat evenly. slice the chicken diagonally across the grain. divide the pasta between 4 plates and top each plate with sliced chicken and corn-tomato mixture.

deviled chicken ii

Ingredients

• Servings: 4
• 1/8 cup oil for frying
• 8 skinless, boneless chicken breast halves
• 1 1/3 cups crushed saltine cracker crumbs
• 1/3 cup vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons worcestershire sauce
• 1 tablespoon ketchup

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large skillet over medium high heat. brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside.
• to skillet add vinegar, garlic powder, dry mustard, cumin, worcestershire sauce and ketchup. stir together and cook until heated through and bubbly, about 7 to 10 minutes. return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).

fiery pepper chicken

Ingredients

• Servings: 4
• 1 teaspoon chinese cooking
• 1/2 teaspoon salt
• 1/2 pound boneless chicken, cut into 1/2 inch cubes
• 1/4 cup cornstarch, or as needed
• 3 cups peanut oil for frying
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 2 green onions, julienned
• 2 long, green chilies - cut into 1/2-inch pieces
• 2 cups dried chilies, chopped
• 2 tablespoons szechuan peppercorns
• 2 teaspoons soy sauce
• 2 teaspoons chinese cooking
• 1/2 teaspoon sugar
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• stir together 1 teaspoon cooking and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. allow to marinate 2 to 3 minutes. place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
• heat the peanut oil in a wok or large skillet over high heat. fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. remove the chicken to a paper towel-lined plate to drain. reserve 2 tablespoons of the oil, discarding the rest.
• reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. add the green chilies, crushed dried chilies, and szechuan peppercorns; continue frying about 20 seconds more. return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking , sugar, and 1/2 teaspoon salt until thoroughly combined. remove from heat and serve immediately.

stir-fry chicken and vegetables

Ingredients

• Servings: 2
• 6 ounces skinless, boneless chicken breast, cut into small pieces
• 2 tablespoons soy sauce
• 2 tablespoons dry
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 cup broccoli florets, cut into pieces
• 1 large green bell pepper, cut into squares
• 1 zucchini, cut into rounds and quartered
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon vegetable oil
• 6 green onions, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• mix chicken, soy sauce, , and cornstarch in a bowl.
• heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. transfer vegetables and sauce to a large bowl and wipe skillet clean.
• heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. stir in vegetables; continue to cook and stir for 2 to 3 minutes more. sprinkle with green onions.

chicken a la fire station

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 6 tablespoons butter, divided
• 1 envelope dry italian-style salad dressing mix
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/4 cup

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• preheat oven to 300 degrees f (150 degrees c), and grease a 7x11 inch baking dish.
• pound the chicken breasts with a meat mallet until flattened. place 1 tablespoon of butter on each breast, and sprinkle with italian dressing mix. roll up the breasts, secure them with toothpicks, and place in the baking dish.
• whisk together the cream of chicken soup, sour cream, and in a bowl until smooth, and pour over the chicken rolls.
• bake in the preheated oven until the chicken is cooked through and tender and the sauce is bubbling, about 1 1/2 hours.

oklahoma tamale casserole

Ingredients

• Servings: 8
• 3 slices bacon
• 16 canned beef tamales, cut into 2-inch pieces
• 4 cups diced cooked chicken
• 2 cups whole kernel corn, drained
• 2 cups canned tomatoes, drained
• 1 cup raisins
• 1/2 cup stuffed green olives
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 cup butter
• 1 cup chicken broth
• 1 teaspoon worcestershire sauce
• 2 cups shredded sharp cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a skillet over medium heat, fry the bacon until evenly brown and crisp. drain, crumble, and set aside.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 4 quart casserole dish.
• in a large bowl, mix the tamales, chicken, corn, tomatoes, raisins, and olives. season with chili powder and salt. transfer to the prepared casserole dish. dot with butter. in a separate bowl, mix the chicken broth and worcestershire sauce. pour over the casserole.
• bake 45 minutes in the preheated oven. top with cheddar cheese, and continue baking 15 minutes, or until cheese is melted and lightly browned.

rotini chicken salad

Ingredients

• Servings: 6
• 1 (6 ounce) skinless, boneless chicken breast
• 1/2 (16 ounce) package rotini pasta
• 1/2 cup chopped celery
• 1/2 cup grated parmesan cheese
• 2 green onions, sliced
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons milk
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 cup frozen peas, thawed
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs


• fill a pot with lightly-salted water and bring to a boil. cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. an instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees f (74 degrees c). cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
• fill a pot with lightly-salted water and bring to a boil. stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain, and rinse thoroughly with cold water to cool.
• stir the celery, parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. fold the chicken, rotini, and peas into the mayonnaise mixture. season with salt and pepper. chill in refrigerator for 1 hour.

jonagold's chicken vindaloo

Ingredients

• Servings: 4
• 2 pounds skinless chicken drumsticks
• 5 tablespoons vegetable oil
• 2 onions, finely chopped
• 4 large cloves garlic, minced
• 1/2 inch piece fresh ginger root, minced
• 3 tablespoons distilled vinegar
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground black pepper
• salt to taste
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 8 dried curry leaves
• 1/2 teaspoon black mustard seeds
• 1/4 cup water
• 1 quart vegetable oil for frying
• 1 large potato, peeled and cut into 1 inch pieces
• 2 tablespoons distilled vinegar

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 2 hrs 25 mins


• cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. heat 5 tablespoons of vegetable oil in a dutch oven or large pot over medium-high heat. stir in the onion, garlic, and ginger. cook and stir until the onion has turned golden brown, about 7 minutes. remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. leave as much oil in the pot as you can, and set aside. add 3 tablespoons vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
• after the chicken has marinated, heat the oil left in the dutch oven over high heat, and stir in the curry leaves and mustard seeds. once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. pour in the remaining marinade and water. bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• while the chicken is cooking, deep fry the potato cubes until golden brown. drain on a paper towel-lined plate. once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of vinegar. recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.

Bbq Bill's Citrus Smoked Chicken

Ingredients

• Servings: 6
• 1 (6 pound) whole chicken
• 4 cups lemon-lime flavored carbonated beverage
• 1 tablespoon garlic powder
• 2 cups wood chips, soaked

Recipe

Preparation Time: 5 mins Cook Time: 10 hrs

Ready Time: 18 hrs 5 mins


• place the whole chicken into a large resealable plastic bag. sprinkle in garlic powder, then pour in enough lemon-lime soda to cover the bird. seal the bag, and place in the refrigerator overnight to marinate.
• light charcoal in an outdoor smoker, and wait until the temperature is at 225 degrees f (110 degrees c).
• remove chicken from the bag, and place on the grill grate. discard marinade. cover, and cook for 10 hours. occasionally toss a handful of soaked wood chips on the coals.

portobello, wild rice, and gizzards

Ingredients

• Servings: 6
• 1 1/2 cups uncooked wild rice
• 4 1/2 cups water
• 1 pound chicken gizzards
• 1 tablespoon extra virgin olive oil
• 1/2 medium red onion, chopped
• 1 large portobello mushroom cap, chopped
• 1 clove garlic, chopped
• 1/4 cup sun-dried tomatoes
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• place rice and water in a pot, and bring to a boil. reduce heat to low, cover, and simmer 45 minutes.
• preheat oven to 300 degrees f (150 degrees c). lightly grease a medium casserole dish.
• place gizzards in a pot with enough water to cover, and bring to a boil. cook 15 minutes. drain, and dice.
• heat olive oil in a skillet, and cook the onion, mushroom, garlic, and sun-dried tomatoes until tender. mix in the cooked gizzards, and cook until lightly browned. transfer mixture to the prepared casserole dish, and stir in the rice. top with parmesan cheese.
• bake 20 minutes in the preheated oven, until bubbly.

Juicy Slow Cooker Chicken Breast For Any Diet

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves
• 1 (14.5 ounce) can petite diced tomatoes
• 1/4 onion, chopped (optional)
• 1 teaspoon italian seasoning (optional)
• 1 clove garlic, minced (optional)

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• arrange chicken in a slow cooker. pour tomatoes over chicken; add onion, italian seasoning, and garlic.
• cook on low for 6 to 8 hours.

Saba-braised Lamb Shanks

Ingredients

• Servings: 4
• 4 lamb shanks
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1/2 teaspoon dried rosemary
• 1 large onion, sliced
• 6 cloves garlic, crushed
• 1 cup chicken broth
• 1/3 cup saba
• 1/2 teaspoon chopped fresh rosemary

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 50 mins


• preheat oven to 450 degrees f (230 degrees c).
• place lamb shanks into a large bowl; drizzle with olive oil. sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. toss the lamb shanks to spread oil and seasonings over the meat.
• spread onion slices and garlic cloves into the bottom of a heavy 9x12-inch baking dish. lay lamb shanks over onions and garlic.
• bake lamb in preheated oven for 30 minutes. reduce oven temperature to 200 degrees f (95 degrees c).
• combine chicken broth and saba in a bowl. pour mixture over the lamb shanks. cover baking dish tightly with foil and place baking dish on a baking sheet.
• bake lamb in the oven until a knife pierces the meat easily, 2 1/2 to 3 hours. the meat will be tender but not falling off the bone. use tongs to turn the shanks over in the pan sauce. increase temperature to 350 degrees f (175 degrees c).
• return shanks to oven and bake, uncovered, until meat is fork-tender and the sauce has thickened slightly, 10 to 15 minutes. turn shanks over in the sauce after 10 minutes and check for tenderness; if still not tender enough, return to oven for 10 to 15 more minutes and test again.
• transfer lamb shanks to a bowl and keep warm. strain pan juices into a saucepan and place over medium heat. bring to a boil and cook, stirring often, until thickened, about 5 minutes. skim any excess grease from top of sauce. taste and season with salt; stir in fresh rosemary. serve sauce drizzled over lamb shanks.

shish kabob a la holly

Ingredients

• Servings: 8
• 12 (10 inch) wooden skewers
• 1 green bell pepper, cut into large chunks
• 1 pound peeled and deveined shrimp
• 1 small zucchini, sliced 1/4-inch thick
• 1/2 pound skinless, boneless chicken breast - cut into cubes
• 1/2 pint cherry tomatoes
• 1 pound beef steak, cut into cubes
• 24 pearl onions
• 1/2 pound large fresh mushrooms, halved
• 1/2 cup olive oil
• 1/4 teaspoon garlic powder, or to taste
• salt and ground black pepper to taste
• 1 pound fettuccine
• 2 tablespoons softened butter
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• soak the skewers in water for 1 hour.
• each skewer, alternately thread green bell pepper chunks, shrimp, zucchini slices, chicken, cherry tomatoes, steak, onion, mushroom; repeat until skewer is full. drizzle olive oil over the prepared skewers; season with 1/4 teaspoon garlic powder, salt, and black pepper. allow to marinate in refrigerator at least 3 hours, turning every 45 minutes.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• bring a pot of lightly salted water to a rolling boil. cook the fettuccini in the boiling water, stirring occasionally, until cooked through yet firm to the bite, about 8 minutes; drain. toss the hot pasta in a large bowl with the softened butter and 1/4 teaspoon garlic powder.
• while the pasta boils, cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, the shrimp are pink and opaque, and the meat is no longer pink in the center, 10 to 15 minutes. push the cooked meat and vegetables off the skewer the tossed pasta.

marinated chicken

Ingredients

• Servings: 5
• 2 cups soy sauce
• 2 cups brown sugar
• 1 1/2 cups sugar
• 1 tablespoon ground ginger
• 5 pounds skinless, boneless chicken breast halves - cut into strips

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 7 hrs 30 mins


• in a large bowl, mix the soy sauce, brown sugar, sugar, and ginger. place chicken into the mixture. chill in the refrigerator 6 to 8 hours, or overnight.
• preheat oven to 325 degrees f (165 degrees c). lightly grease a medium baking dish.
• place marinated chicken in the prepared baking dish. bake in the preheated oven at least 1 hour, or until meat is no longer pink and juices run clear.

veneto chicken

Ingredients

• Servings: 8
• 3 large tomatoes - peeled, seeded and chopped
• 1 (3 pound) whole chicken, cut into pieces
• 4 tablespoons olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 1/2 cup dry
• 1/4 teaspoon dried oregano
• 1 pinch salt
• 1 pinch ground black pepper
• 2 tablespoons balsamic vinegar
• 1/4 pound fresh mushrooms, sliced

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• dredge chicken lightly in flour. heat oil over medium-high heat. fry chicken pieces briefly, turning to brown evenly. add onion and celery; cook 1 to 2 minutes. stir in and chopped tomatoes. season with oregano, and salt and ground pepper to taste. cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
• pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.

Couscous With Olives And Sun-dried Tomato

Ingredients

• Servings: 4
• 1 1/4 cups vegetable broth
• 1 1/4 cups water
• 2 cups pearl (israeli) couscous
• 1 pinch salt
• 1 pinch ground black pepper
• 5 tablespoons olive oil, divided
• 1/2 cup pine nuts
• 4 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup sliced black olives
• 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
• 1 cup vegetable broth
• 1/4 cup chopped fresh flat-leaf parsley

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
• heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. remove from heat.
• heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. slowly pour in 1 cup vegetable broth and bring mixture to a boil. reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
• transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Parsley Spinach Chicken Stew

Ingredients

• Servings: 4
• 1 cup chopped fresh parsley
• 8 ounces spinach, rinsed and chopped
• 1 onion, chopped
• 1 potato, cubed
• 4 skinless, boneless chicken breasts
• 6 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground turmeric
• 2 tablespoons tomato paste
• 1 cup water
• 3 tablespoons fresh lemon juice

Recipe

• in a medium size frying pan, heat 4 tablespoons of the olive oil. add the parsley and spinach and fry until wilted. set aside.
• heat the other 2 tablespoons of olive oil in a large pot. add the onion and saute, stirring occasionally, until tender. add the chicken breasts and brown both sides of each breast. add the salt, turmeric, fried parsley/spinach, water and tomato paste. bring all to a boil and let boil for 10 minutes.
• add the cubed potatoes. cover and let cook over low heat for 1 to 2 hours. add the lemon juice, bring to a boil and let boil for 10 more minutes. serve with steamed rice if desired.

Keligun Chicken

Ingredients

• Servings: 6
• 6 cut up chicken pieces
• 1 cup soy sauce
• 1/2 cup distilled vinegar
• 1 teaspoon crushed garlic
• ground black pepper to taste
• 1/4 cup fresh lemon juice
• salt to taste
• 1 cup unsweetened flaked coconut
• 1/3 cup chopped green onions
• 1 dash lemon pepper
• 1/8 cup chopped green onion for topping

Recipe

• to make marinade: combine the soy sauce, vinegar, garlic and ground black pepper. mix together. marinate chicken in refrigerator for 2 to 4 hours.
• remove chicken from refrigerator and dispose of marinade. broil or barbecue chicken for 25 to 30 minutes or until cooked through and juices run clear. when chicken is cooked, remove bones and dice chicken meat.
• put diced chicken in a medium bowl. add the lemon juice and salt and mix together. then add the coconut, green onion and lemon pepper spice. mix all together, top with green onion and serve.

Joanne's Jalapeno Chicken

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 6 jalapeno peppers, or to taste, seeded and chopped
• 1 onion, chopped
• 1 pound chicken tenders, cut into bite-size pieces
• 1/4 teaspoon chicken seasoning blend, or to taste
• 1/2 (10 ounce) can pina colada mix
• 1 cup sour cream
• 1/2 (12 fluid ounce) can or bottle

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the jalapeno peppers and onion until tender, about 8 minutes. remove the vegetables from the skillet; add 1 tablespoon of olive oil to the hot skillet. sprinkle the chicken tenders with chicken seasoning, and cook and stir in the olive oil until slightly golden brown and no longer pink inside, about 10 minutes. transfer the chicken to a bowl.
• return the jalapeno peppers and onions to the skillet, and stir in the pina colada mix and sour cream. bring the mixture just to a simmer, reduce heat, and simmer for 5 minutes; stir in the chicken, and mix in the . simmer until the flavors have blended and the sauce has slightly thickened, 15 to 30 more minutes.

Sweet Onion And Pineapple Chicken Teriyaki

Ingredients

• Servings: 4
• 2 tablespoons sesame oil, divided
• 2 large skinless, boneless chicken breast halves, cubed
• salt and ground black pepper to taste
• 1 large bell pepper, cut into 1/2-inch squares
• 1/2 sweet onion, cut into 1/2-inch squares
• 1 cup teriyaki sauce
• 1 cup chicken broth
• 1/2 sweet onion, chopped
• 1 teaspoon garlic powder
• 1/2 cup cashew pieces
• 3 dashes asian-style hot sauce, or to taste (optional)
• 1 cup frozen pineapple chunks, thawed
• 4 slices swiss cheese, cut into strips

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes.
• heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. remove skillet from heat.
• mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes.
• stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. remove skillet from heat. stir pineapple into chicken mixture. arrange swiss cheese slices over chicken mixture.

Tangy Chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 cup apricot preserves
• 1 (10 fluid ounce) bottle russian-style salad dressing
• 1 (1 ounce) package dry onion soup mix

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• place the chicken breasts in a 9x13 inch baking dish. combine the preserves, dressing and soup mix. spoon mixture over the chicken and bake in the preheated oven for 35 to 45 minutes or until the chicken is done and the juices run clear.

Golfer's Chicken In The Slow Cooker

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1 (8 ounce) jar apricot preserves
• 1 (8 ounce) bottle russian-style salad dressing
• 1 (1 ounce) package dry onion soup mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• put chicken breasts into a slow cooker crock.
• stir apricot preserves, russian-style salad dressing, and onion soup mix together in a bowl; pour into slow cooker crock, assuring chicken is completely covered.
• cook on low for 8 to 10 hours.

mango chicken with greens

Ingredients

• Servings: 4
• 1 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1 tablespoon distilled vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1/4 cup brown sugar
• 1 pinch salt and ground black pepper, or to taste
• 4 chicken drumsticks
• 2 tablespoons butter
• 1 large mango, peeled, seeded, and sliced - divided
• 1 tablespoon dijon mustard
• 1 clove garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 small onions, sliced - divided
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 bunch mustard greens, washed and chopped
• 1/4 cup raisins

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• place the cumin, curry powder, and balsamic vinegar, olive oil, 1/4 cup brown sugar, salt, and black pepper into a resealable plastic bag, and smush the bag several times with your fingers to combine and mix all ingredients. place the chicken drumsticks into the bag, and knead the bag again with your fingers to coat the chicken in seasonings.
• heat butter in a large skillet over medium heat, and place the seasoned chicken pieces into the hot butter. brown the chicken well on both sides, about 10 to 12 minutes.
• place half the mango slices, dijon mustard, garlic, red pepper flakes, and 1 sliced onion into a blender, and blend until smooth, about 1 minute. pour the mango mixture into the skillet over the chicken. stir in 2nd sliced onion, sugar, 1/4 cup of brown sugar, mustard greens, and raisins; stir mixture to dissolve sugar. bring the mixture to a boil, reduce heat to a simmer, and cook until the chicken is no longer pink at the bone and the juices run clear, 10 to 15 more minutes. stir often while cooking.

cilantro garlic chicken

Ingredients

• Servings: 4
• 1 (3 inch) piece of fresh ginger, coarsely chopped
• 5 large cloves garlic, coarsely chopped
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 2 tablespoons water
• 4 skinless chicken leg quarters, separated into thighs and drumsticks
• 1 tomato, seeded and chopped
• 3 cups lightly packed cilantro leaves and stems
• 2 serrano chiles, or more to taste
• 1 teaspoon tomato paste
• 3/4 teaspoon salt
• 2 tablespoons water
• 3 tablespoons olive oil
• 1 cup plain greek yogurt
• 1 tablespoon water, or as needed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 35 mins


• place ginger, garlic, lemon juice, and 1/4 teaspoon salt into a blender; add 2 tablespoons water and blend until smooth. place chicken pieces into a non-metallic bowl and pour ginger mixture over chicken. rub ginger mixture into the meat, cover bowl with plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).
• in same blender pitcher (without rinsing), place tomato, cilantro leaves and stems, serrano chiles, tomato paste, 3/4 teaspoon salt, and 2 tablespoons water. blend until smooth.
• heat olive oil in a large, heavy nonstick pot with a lid over high heat. when oil is very hot, place chicken pieces with ginger marinade into pot; fry, turning chicken occasionally, until light brown on all sides, about 10 minutes. pour cilantro mixture from blender over chicken. cook, stirring often, until sauce thickens and oil separates, about 10 minutes.
• spoon yogurt into pot, cooking and stirring until yogurt is blended into sauce, 4 to 5 minutes. sauce will be thick and edged with oil. cover, reduce heat to low, and cook until chicken is tender and no longer pink inside, 10 to 15 minutes. if sauce seems too thick, thin with 1 tablespoon water or as needed.

Barbeque Chicken

Ingredients

• Servings: 6
• 1 cup lemon juice
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• 1 whole chicken, cut into pieces
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• in a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. place chicken pieces in the bowl, and season with salt and pepper. cover, and marinate in the refrigerator at least 1 hour.
• preheat an outdoor grill for high heat, and lightly oil grate.
• on the prepared grill, cook chicken until no longer pink and juices run clear. periodically brush chicken with the remaining marinade mixture while cooking. discard any leftover marinade.

Kelaguen Chicken

Ingredients

• Servings: 4
• 1 tablespoon salt
• 1 (3 pound) whole chicken, cut into pieces
• 1/2 cup lemon juice
• 1 cup grated fresh coconut
• 1 hot chile pepper, minced

Recipe

• sprinkle chicken with salt and place pieces on a broiler pan. broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
• bone, and finely chop cooked chicken pieces.
• in a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. chill for at least one hour and serve.

mom's old fashioned fried chicken

Ingredients

• Servings: 6
• 1 (4 pound) chicken, cut into pieces
• 2/3 cup all-purpose flour
• salt and pepper to taste
• 2 teaspoons garlic powder
• 1 quart vegetable oil for frying
• 1 cup

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• put the flour, salt, pepper and garlic powder in a brown paper bag. one by one, coat the chicken parts with mixture.
• in a large skillet, fry the chicken in 1 inch of hot oil until golden brown. remove the chicken from the pan and drain the oil.
• put the chicken back into the pan and cover the pieces with cooking . cover the pan and reduce to simmer. let simmer for 20 minutes. serve.

Wild Rice Micro Chicken

Ingredients

• Servings: 8
• 2 teaspoons salt
• 4 cups water
• 2 cups uncooked rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 (6 ounce) package wild rice
• 1 (4.5 ounce) can sliced mushrooms
• 2 skinless, boneless chicken breast halves, cut into bite size pieces

Recipe

• in a medium saucepan add salt to water and bring to a boil. add uncooked rice and parboil for 10 minutes (to parboil is to partially cook by boiling briefly in water). meanwhile, prepare wild rice according to package directions (do not drain); set aside.
• in a lightly greased 9x13 inch baking dish combine the cream of mushroom soup and dry onion soup mix. slowly stir in the parboiled rice and cooked wild rice (with liquids). add the mushrooms and chicken pieces, mix all together and spread evenly in baking dish. if desired, cover and store in refrigerator at this point.
• to cook in microwave: cook on high for 15 minutes, stirring every 5 minutes. cook unti chicken is no longer pink and rice is cooked through.
• to cook in conventional oven: preheat oven to 375 degrees f (190 degrees c). bake dish in preheated oven for 30 to 45 minutes, until chicken and rice are cooked through.

spicy dry fried curry chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• 1/2 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 2 teaspoons black pepper
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons salt
• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 large onion, sliced
• 1 1/2 teaspoons cumin seeds
• 3 leaves fresh curry
• 2 teaspoons ginger paste
• 1 teaspoon garlic paste
• 2 cups water
• 1 cup coconut milk
• 2 tablespoons fresh lime juice

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• clean, and cut chicken into 12 to 14 pieces. place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. cover bowl, and refrigerate for 1 hour.
• heat oil in a large pan over medium heat. fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. stir in garlic and ginger pastes, and cook for another 2 minutes. add chicken and water, stir, and cover with lid. cook for 20 to 25 minutes.
• stir in coconut milk, and cook until almost dry. stir to keep the chicken from sticking to the bottom of the pan. stir in lime juice, and cook until dry.

sixteenth century orange chicken

Ingredients

• Servings: 4
• 2 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/2 cup chicken stock
• 2 oranges, peeled and segmented
• 4 pitted prunes
• 4 pitted dates
• 1/2 cup dried currants
• 1/2 teaspoon whole cloves
• 1 teaspoon black peppercorns
• 1/2 teaspoon ground mace
• 2 tablespoons sugar
• 1 tablespoon rose water
• 3/4 cup

Recipe

Cook Time: 45 mins Ready Time: 45 mins


• place chicken stock in a large saucepan over high heat. add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
• stir in peppercorns, mace, sugar, rose water and ; reduce heat to low and simmer for about 10 minutes. strain and set aside.
• brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

Wild Rice Micro Chicken

Ingredients

• Servings: 8
• 2 teaspoons salt
• 4 cups water
• 2 cups uncooked rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 (6 ounce) package wild rice
• 1 (4.5 ounce) can sliced mushrooms
• 2 skinless, boneless chicken breast halves, cut into bite size pieces

Recipe

• in a medium saucepan add salt to water and bring to a boil. add uncooked rice and parboil for 10 minutes (to parboil is to partially cook by boiling briefly in water). meanwhile, prepare wild rice according to package directions (do not drain); set aside.
• in a lightly greased 9x13 inch baking dish combine the cream of mushroom soup and dry onion soup mix. slowly stir in the parboiled rice and cooked wild rice (with liquids). add the mushrooms and chicken pieces, mix all together and spread evenly in baking dish. if desired, cover and store in refrigerator at this point.
• to cook in microwave: cook on high for 15 minutes, stirring every 5 minutes. cook unti chicken is no longer pink and rice is cooked through.
• to cook in conventional oven: preheat oven to 375 degrees f (190 degrees c). bake dish in preheated oven for 30 to 45 minutes, until chicken and rice are cooked through.

Kelaguen Chicken

Ingredients

• Servings: 4
• 1 tablespoon salt
• 1 (3 pound) whole chicken, cut into pieces
• 1/2 cup lemon juice
• 1 cup grated fresh coconut
• 1 hot chile pepper, minced

Recipe

• sprinkle chicken with salt and place pieces on a broiler pan. broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
• bone, and finely chop cooked chicken pieces.
• in a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. chill for at least one hour and serve.

mom's old fashioned fried chicken

Ingredients

• Servings: 6
• 1 (4 pound) chicken, cut into pieces
• 2/3 cup all-purpose flour
• salt and pepper to taste
• 2 teaspoons garlic powder
• 1 quart vegetable oil for frying
• 1 cup

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• put the flour, salt, pepper and garlic powder in a brown paper bag. one by one, coat the chicken parts with mixture.
• in a large skillet, fry the chicken in 1 inch of hot oil until golden brown. remove the chicken from the pan and drain the oil.
• put the chicken back into the pan and cover the pieces with cooking . cover the pan and reduce to simmer. let simmer for 20 minutes. serve.

spicy dry fried curry chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• 1/2 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 2 teaspoons black pepper
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons salt
• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 large onion, sliced
• 1 1/2 teaspoons cumin seeds
• 3 leaves fresh curry
• 2 teaspoons ginger paste
• 1 teaspoon garlic paste
• 2 cups water
• 1 cup coconut milk
• 2 tablespoons fresh lime juice

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• clean, and cut chicken into 12 to 14 pieces. place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. cover bowl, and refrigerate for 1 hour.
• heat oil in a large pan over medium heat. fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. stir in garlic and ginger pastes, and cook for another 2 minutes. add chicken and water, stir, and cover with lid. cook for 20 to 25 minutes.
• stir in coconut milk, and cook until almost dry. stir to keep the chicken from sticking to the bottom of the pan. stir in lime juice, and cook until dry.

chicken curry v

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 (2 inch) piece cinnamon stick
• 1 whole cardamom pod
• 1/2 star anise pod
• 3 whole cloves
• 2 teaspoons chopped fresh curry leaves
• 1 tablespoon chopped shallots
• 4 cloves garlic, chopped
• 1 slice fresh ginger root, chopped
• 4 tablespoons curry paste
• 1/2 cup thick coconut milk
• 2 cups water
• 3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
• 2 tablespoons tamarind juice
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat oil in a large, deep skillet over medium heat. saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. stir in curry paste and cook for 5 minutes, stirring constantly.
• pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

chicken fry

Ingredients

• Servings: 5
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves
• 1 onion, sliced
• 1 teaspoon ginger garlic paste
• 2 green chile peppers, chopped
• 3 teaspoons ground coriander seed
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 pinch ground nutmeg
• 1 tablespoon fresh chopped cilantro, for garnish
• salt to taste

Recipe

• heat oil in a pan. add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. add salt and additional coriander powder to taste and cook until done. garnish with cilantro if desired, and serve.

chicken and bacon shish kabobs

Ingredients

• Servings: 6
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2 tablespoons honey
• 2 tablespoons canola oil
• 10 large mushrooms, cut in half
• 2 green onions, minced
• 3 skinless, boneless chicken breast halves - cut into chunks
• 1/2 pound sliced thick cut bacon, cut in half
• 1 (8 ounce) can pineapple chunks, drained
• skewers

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 45 mins


• in a large bowl, mix the soy sauce, vinegar, honey, canola oil, and green onions. place the mushrooms and chicken into the mixture, and stir to coat. cover, and marinate in the refrigerator at least 1 hour.
• preheat grill for high heat.
• remove the mushrooms and chicken from the marinade and shake off excess. pour the marinade into a small saucepan and bring to a boil over high heat. reduce heat to medium-low and simmer for 10 minutes; set aside.
• wrap the chicken chunks with bacon, and thread skewers so that the bacon is secured. alternate with mushroom halves and pineapple chunks.
• lightly oil the grill grate. arrange skewers on the prepared grill. cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

spicy dry fried curry chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• 1/2 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 2 teaspoons black pepper
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons salt
• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 large onion, sliced
• 1 1/2 teaspoons cumin seeds
• 3 leaves fresh curry
• 2 teaspoons ginger paste
• 1 teaspoon garlic paste
• 2 cups water
• 1 cup coconut milk
• 2 tablespoons fresh lime juice

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• clean, and cut chicken into 12 to 14 pieces. place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. cover bowl, and refrigerate for 1 hour.
• heat oil in a large pan over medium heat. fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. stir in garlic and ginger pastes, and cook for another 2 minutes. add chicken and water, stir, and cover with lid. cook for 20 to 25 minutes.
• stir in coconut milk, and cook until almost dry. stir to keep the chicken from sticking to the bottom of the pan. stir in lime juice, and cook until dry.

Kelaguen Chicken

Ingredients

• Servings: 4
• 1 tablespoon salt
• 1 (3 pound) whole chicken, cut into pieces
• 1/2 cup lemon juice
• 1 cup grated fresh coconut
• 1 hot chile pepper, minced

Recipe

• sprinkle chicken with salt and place pieces on a broiler pan. broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
• bone, and finely chop cooked chicken pieces.
• in a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. chill for at least one hour and serve.

chicken curry v

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 (2 inch) piece cinnamon stick
• 1 whole cardamom pod
• 1/2 star anise pod
• 3 whole cloves
• 2 teaspoons chopped fresh curry leaves
• 1 tablespoon chopped shallots
• 4 cloves garlic, chopped
• 1 slice fresh ginger root, chopped
• 4 tablespoons curry paste
• 1/2 cup thick coconut milk
• 2 cups water
• 3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
• 2 tablespoons tamarind juice
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat oil in a large, deep skillet over medium heat. saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. stir in curry paste and cook for 5 minutes, stirring constantly.
• pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

mom's old fashioned fried chicken

Ingredients

• Servings: 6
• 1 (4 pound) chicken, cut into pieces
• 2/3 cup all-purpose flour
• salt and pepper to taste
• 2 teaspoons garlic powder
• 1 quart vegetable oil for frying
• 1 cup

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• put the flour, salt, pepper and garlic powder in a brown paper bag. one by one, coat the chicken parts with mixture.
• in a large skillet, fry the chicken in 1 inch of hot oil until golden brown. remove the chicken from the pan and drain the oil.
• put the chicken back into the pan and cover the pieces with cooking . cover the pan and reduce to simmer. let simmer for 20 minutes. serve.

chicken fry

Ingredients

• Servings: 5
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves
• 1 onion, sliced
• 1 teaspoon ginger garlic paste
• 2 green chile peppers, chopped
• 3 teaspoons ground coriander seed
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 pinch ground nutmeg
• 1 tablespoon fresh chopped cilantro, for garnish
• salt to taste

Recipe

• heat oil in a pan. add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. add salt and additional coriander powder to taste and cook until done. garnish with cilantro if desired, and serve.

slow cooker carnitas

Ingredients

• Servings: 10
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 (4 pound) boneless lamb shoulder roast
• 2 bay leaves
• 2 cups chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 10 hrs

Ready Time: 10 hrs 10 mins


• mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. coat lamb with the spice mixture. place the bay leaves in the bottom of a slow cooker and place the lamb on top. pour the chicken broth around the sides of the lamb, being careful not to rinse off the spice mixture.
• cover and cook on low until the lamb shreds easily with a fork, about 10 hours. turn the meat after it has cooked for 5 hours. when the lamb is tender, remove from slow cooker, and shred with two forks. use cooking liquid as needed to moisten the meat.

grilled chicken with mango-riesling marinade

Ingredients

• Servings: 8
• 1 mango - peeled, seeded, and cubed
• 3 cloves garlic
• 1/3 cup water
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/2 cup dry riesling
• 1/4 teaspoon ground dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried cilantro
• 1/4 teaspoon onion powder
• 8 (6 ounce) skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 5 hrs 30 mins


• place mango, garlic, water, lemon juice, olive oil, and riesling into a blender. season with thyme, oregano, cilantro, and onion powder. blend until smooth.
• pour 2/3 of the marinade into a resealable plastic bag. add the chicken breasts, seal, and mix until chicken is coated. place in the refrigerator to marinate 5 to 6 hours. store the remaining marinade in a sealed container.
• preheat an outdoor grill for medium-high heat.
• remove chicken breasts from marinade, shake off excess, and discard remaining marinade. grill chicken until no longer pink in the center, about 10 minutes per side. brush chicken with the reserved marinade during the final 5 minutes of cooking.

blackened chicken

Ingredients

• Servings: 2
• 1/2 teaspoon paprika
• 1/8 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground pepper
• 1/8 teaspoon onion powder
• 2 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• mix together the paprika, salt, cayenne, cumin, thyme, pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
• bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

easy meat samosas

Ingredients

• Servings: 8
• cooking spray
• 1 tablespoon vegetable oil
• 1 cup petite-cut potato
• 1 small onion, minced
• 1/2 pound ground beef
• 2 1/2 tablespoons curry powder
• 1 1/2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup chicken stock
• 1 cup peas
• 1 (15 ounce) package prepared pie crusts, at room temperature and each cut into quarters
• 1 egg
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon curry powder

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). prepare a baking sheet with cooking spray.
• heat oil in a large skillet over medium-high heat. saute potato and onion in hot oil until onion is translucent, about 5 minutes.
• break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes. season beef mixture with 2 1/2 tablespoons curry powder, garlic, ginger, salt, and pepper.
• pour chicken stock over the beef mixture; add peas and stir. bring mixture to a simmer and cook until the stock is nearly evaporated and the potatoes are tender, 4 to 5 minutes.
• moisten edges of each pie crust triangle with wet fingers. spoon about 1/3 cup of the beef mixture into the middle of each dough piece. fold dough over the filling into a triangle; crimp edges together with a fork to seal beef inside the triangle. arrange samosas the prepared baking sheet.
• beat egg with turmeric and 1/4 teaspoon curry powder in a bowl; brush over the samosas.
• bake samosas in preheated oven until golden brown, about 20 minutes.

biriyani

Ingredients

• Servings: 12
• 2 1/2 tablespoons olive oil
• 3 tablespoons plain yogurt
• 2 tablespoons distilled vinegar
• 1 medium onion, sliced
• 2 cloves garlic, crushed
• 1 tablespoon ginger paste
• 2 small green chile peppers
• 2 medium tomatoes, chopped
• 2 tablespoons garam masala
• 1 tablespoon dried mint
• salt and pepper to taste
• 5 sprigs cilantro
• 1 (3 pound) whole chicken, skin removed and cut into pieces
• 2 quarts water
• 4 cups uncooked basmati rice
• 1 bay leaf
• 4 pods green cardamom
• 1 pod black cardamom
• 1 cinnamon stick
• salt to taste
• 1/4 teaspoon powdered yellow food coloring

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the olive oil in a large skillet over medium heat. mix in the yogurt and vinegar. place the onion in the skillet, and cook until tender. mix in the garlic, ginger paste, green chile peppers, and tomatoes. cook and stir until tomatoes are tender. season with garam masala, mint, salt, and pepper, and mix in the cilantro.
• place the chicken in the skillet. reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
• bring the water and rice to a boil in a large pot. mix in the bay leaf, green cardamom, black cardamom, and cinnamon. season with salt to taste. cover, reduce heat to low, and simmer 20 minutes.
• in a separate pot, alternate the rice and chicken mixture in layers, topping with rice. sprinkle with the food coloring, and mix to serve.

Colombian Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into pieces
• 1 lemon, juiced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon paprika
• 1 (2.25 ounce) can sliced black olives, drained
• 1 large onion, chopped
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 1 1/2 cups orange juice

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 40 mins


• place chicken pieces in a bowl. sprinkle with lemon juice, cover, and marinate at least 30 minutes in the refrigerator.
• preheat oven to 350 degrees f (175 degrees c).
• heat the olive oil in a skillet over medium-high heat. mix the salt, pepper, and paprika in a small bowl, and sprinkle over the chicken. place chicken in the skillet and quickly brown on all sides. transfer chicken to a baking dish. distribute olives, onion, green bell pepper, and red bell pepper evenly in the baking dish. pour orange juice over all.
• cover with aluminum foil, and bake 45 minutes in the preheated oven, until chicken juices run clear.

Five Can Casserole

Ingredients

• Servings: 6
• 1 (6 ounce) can chicken chunks, drained
• 1 (5 ounce) can evaporated milk
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (5 ounce) can chow mein noodles

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• stir the chicken, milk, cream of chicken soup, cream of mushroom soup, and noodles together in a mixing bowl; pour into the prepared casserole dish. bake in the preheated oven until hot and bubbly, about 25 minutes.

braised balsamic chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 teaspoon garlic salt
• ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• season both sides of chicken breasts with garlic salt and pepper.
• heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
• pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Slow Cooker Cilantro Lime Chicken

Ingredients

• Servings: 6
• 1 (16 ounce) jar salsa
• 1 (1.25 ounce) package dry taco seasoning mix
• 1 lime, juiced
• 3 tablespoons chopped fresh cilantro
• 3 pounds skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. add the chicken breasts, and stir to coat with the salsa mixture. cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours. if desired, set cooker to low and cook 6 to 8 hours. shred chicken with 2 forks to serve.

kim's stir-fried ginger garlic chicken

Ingredients

• Servings: 4
• 3 skinless, boneless chicken breast halves
• 1 (2 inch) piece fresh ginger root
• 2 tablespoons coconut oil
• 2 1/2 teaspoons pressed garlic
• 1/3 cup hoisin sauce

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• slice the chicken breasts into strips across the grain, and set aside. peel and grate the ginger root and set aside.
• heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.

Vietnamese Lemon Grass Chicken Curry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 lemon grass, minced
• 1 (3 pound) whole chicken, cut into pieces
• 2/3 cup water
• 1 tablespoon fish sauce
• 1 1/2 tablespoons curry powder
• 1 tablespoon cornstarch
• 1 tablespoon chopped cilantro (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat the vegetable oil in a skillet over medium heat. stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. place the chicken into the skillet. cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. stir in the water, fish sauce, and curry powder. increase heat to high and bring to a boil. reduce heat and simmer for 10 to 15 minutes.
• mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. garnish with cilantro before serving.

fettuccine bombay

Ingredients

• Servings: 4
• 1 (16 ounce) package fettuccine
• 3 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 4 cloves garlic, crushed
• 2 skinless, boneless chicken breasts, cut into cubes
• 2 tablespoons curry powder, divided
• 1 (14 ounce) can diced tomatoes
• 2 tablespoons tomato paste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• bring a large pot of lightly-salted water to a rolling boil over high heat; add the fettuccine and return to a boil. cook uncovered until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• heat the olive oil in a large skillet or wok over medium-high heat. fry the cumin seeds in the hot oil until they begin to pop, 2 to 3 minutes. cook and stir the onion and garlic in the oil until lightly browned, about 5 minutes. add the chicken and continue cooking until the chicken is cooked through, 4 to 5 minutes. season with 1 tablespoon curry powder; cook and stir another 3 to 4 minutes. pour the diced tomatoes over the mixture and reduce heat to low. stir in the tomato paste and remaining 1 tablespoon curry powder. simmer 15 minutes.
• stir the cooked pasta into the sauce to coat. simmer 2 to 5 minutes, until pasta is reheated.

scampi-style scallops over linguine

Ingredients

• Servings: 4
• 1 (16 ounce) package linguine
• 1 (2 ounce) can anchovy fillets with oil
• 1/2 onion, minced
• 3/4 cup chicken stock
• 1/4 cup
• 1 teaspoon minced garlic
• 1/2 teaspoon dried parsley
• 1/8 teaspoon seafood seasoning (such as old bay®)
• 12 ounces bay scallops
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. serve over the cooked linguine.

crispy rosemary chicken and fries

Ingredients

• Servings: 6
• 8 chicken thighs
• 6 small red potatoes, quartered
• 1/2 cup extra-virgin olive oil, or as needed
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 375 degrees f (190 degrees c).
• place chicken and potatoes into a large bowl. pour olive oil over them, and stir to coat. scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. sprinkle with rosemary, oregano, garlic powder, salt and pepper.
• bake for 1 hour in the preheated oven, uncovered. baste during the last 15 minutes for extra crispness.