Aunt Jules' Balsalmic Chicken With Peppers

Ingredients

• Servings: 4
• 2 tablespoons olive oil, or to taste
• 4 cloves garlic, crushed
• 4 skinless, boneless chicken breast halves
• salt and black pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 large red onion, cut into strips
• 1 bunch fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1 (6 ounce) bag baby spinach leaves
• 1/3 cup balsamic vinegar, or to taste
• 1 tablespoon brown sugar

Recipe

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


• heat a large skillet over medium heat, and drizzle the olive oil into the hot skillet. cook and stir 4 garlic cloves just until fragrant, about 1 minute, smashing them into the oil with a spoon as you stir. sprinkle the chicken breasts with salt and pepper, and brown them in the hot oil until the surface is golden and the meat is no longer pink inside, 5 to 8 minutes per side. remove the chicken breasts to a platter and keep warm.
• heat 1 tablespoon of olive oil in the skillet over medium heat, and scrape up any browned bits of flavor from the bottom of the skillet. stir in 2 more cloves of garlic, the green, red, and yellow bell peppers, red onion, and asparagus, and cook and stir until the vegetables are brightly colored and softened, about 10 minutes. toss the spinach leaves with the hot vegetables to just wilt the spinach. divide the cooked vegetables between 4 serving plates, and top each plate with a chicken breast.
• stir the balsamic vinegar and brown sugar into the skillet over medium-low heat, stirring until the vinegar comes to a full boil and the sugar has dissolved. cook the mixture until reduced and thickened, 3 to 5 minutes; spoon the balsamic sauce over each chicken breast to serve.

Asian Glazed Chicken Thighs

Ingredients

• Servings: 4
• 1/2 cup rice vinegar
• 5 tablespoons honey
• 1/3 cup soy sauce (such as silver swan®)
• 1/4 cup asian (toasted) sesame oil
• 3 tablespoons asian chili garlic sauce
• 3 tablespoons minced garlic
• salt to taste
• 8 skinless, boneless chicken thighs
• 1 tablespoon chopped green onion (optional)

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


• whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• preheat oven to 425 degrees f (220 degrees c).
• pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. remove the chicken from the bag; discard used marinade. place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees f (75 degrees c). let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. sprinkle with green onions.

scrumptious baked chicken and potatoes

Ingredients

• Servings: 8
• 5 pounds chicken parts
• 1 cup water
• 6 potatoes, quartered
• 2 tablespoons olive oil
• 2 teaspoons crushed dried rosemary
• 2 teaspoons crushed dried thyme
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c).
• place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. arrange the potatoes around and over the chicken pieces. drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
• bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c).

Quick And Easy 20-minute Chicken Posole

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can white hominy
• 1 (7 ounce) can chopped green chile peppers, drained
• 1 (2 ounce) can sliced black olives, drained
• 3/4 pound skinless, boneless chicken breast meat - cut into cubes

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• in a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. cook, covered, 5 minutes, until onions are tender.
• stir in broth, hominy, chile peppers and olives. bring to a boil, then reduce heat to medium. stir chicken into pot. cover and cook until chicken is no longer pink, 5 to 10 minutes.

ten minute szechuan chicken

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 5 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons white vinegar
• 1/4 cup water
• 1 teaspoon white sugar
• 3 green onions, sliced diagonally into 1/2 inch pieces
• 1/8 teaspoon cayenne pepper, or to taste

Recipe

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


• place the chicken and cornstarch into a bag or bowl, and toss to coat. heat oil in a wok or large skillet over medium-high heat. fry the chicken pieces and garlic, stirring constantly until lightly browned. stir in the soy sauce, vinegar, sugar and water. cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. serve over white rice.

Chicken Broccoli Ca - Unieng's Style

Ingredients

• Servings: 6
• 12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1 tablespoon oyster sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 1 large onion, cut into rings
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1/2 medium head bok choy, chopped
• 1 small head broccoli, chopped
• 1 tablespoon cornstarch, mixed with equal parts water

Recipe

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


• in a large bowl, combine chicken, oyster sauce and soy sauce. set aside for 15 minutes.
• heat oil in a wok or large heavy skillet over medium heat. saute garlic and onion until soft and translucent. increase heat to high. add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. stir in water, pepper and sugar. add bok choy and broccoli, and cook stirring until soft, about 10 minutes. pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

chicken and dumplings i

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup hot chicken broth
• 1 egg

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large stockpot or dutch oven cover the chicken with salted water and simmer until cooked through. when tender, remove chicken from pot. remove meat from bones and keep warm while making the dumplings.
• to make dumplings: sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. add the egg and mix well again.
• knead the dough for a few seconds on a floured board. separate the dough into 4 or 5 parts and roll as thin as possible. cut into 1 1/2 or 2 inch wide pieces. break these into 2 inch long strips. drop into boiling chicken broth and simmer for 10 to 15 minutes. serve with previously prepared meat.

citrus chicken supper

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 4 skinless, boneless chicken breast halves
• 1/2 cup fat-free chicken broth
• 3 1/2 tablespoons orange marmalade
• 1 (1 ounce) package ranch dressing mix
• 1 1/2 teaspoons cornstarch, sifted
• 2 cups cooked rice

Recipe

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


• heat the olive oil in a skillet over medium heat. cook the chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• while the chicken cooks, stir the chicken broth, orange marmalade, and ranch dressing mix together in a bowl; pour over the chicken. add the cornstarch to the liquid in the skillet and stir. bring the mixture to a low boil, reduce heat to medium-low, place a cover on the skillet, and cook another 10 minutes. serve over the cooked rice.

My Mom's Sausage And Rice Casserole

Ingredients

• Servings: 6
• 1 pound fresh, ground lamb sausage
• 1 onion, finely chopped
• 1 cup chopped celery
• 1 green bell pepper, chopped
• 1/2 cup uncooked long-grain rice
• 2 1/2 cups hot water
• 1 envelope chicken noodle mix -dry
• 2 tablespoons sliced almonds

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. pour in rice, hot water, and soup mix. stir until any lumps of soup have melted. top with almonds. cover and bake in a preheated oven for 1 1/2 hours.

apricot chicken provencal

Ingredients

• Servings: 4
• 8 chicken drumsticks, with skin
• 1 teaspoon salt, or more to taste
• 3 tablespoons herbes de provence
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon herbes de provence
• 6 fresh apricots, pitted and chopped
• 1/2 cup apricot preserves

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat an oven to 400 degrees f (200 degrees c). grease a baking dish.
• season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de provence.
• heat the olive oil in a large skillet over medium heat. cook the garlic in the hot oil until fragrant, 3 to 5 minutes. add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. sprinkle 1 tablespoon herbes de provence, assuring all sides of chicken are covered with herbs. transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
• while the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. reduce heat to low and simmer until the chicken is cooked through. add the chicken to the skillet and simmer with the sauce another 5 minutes. spoon the sauce over the chicken to serve.

christmas lamb roast

Ingredients

• Servings: 1
• 1 (4 pound) boneless lamb loin roast
• 1 teaspoon whole cloves
• 1 apple, sliced
• 2 (16 ounce) cans whole berry cranberry sauce
• 1 (16 ounce) can chicken broth
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 orange, zested

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• place lamb roast into a roasting pan; push whole cloves into the meat. cover the roast with apple slices.
• mash cranberry sauce in a bowl with a potato masher; stir chicken broth, cinnamon, nutmeg, and ginger into cranberries. pour about half the cranberry mixture over the lamb roast. cover with a lid or a sheet of aluminum foil.
• bake in the preheated oven for 30 minutes. pour remaining cranberry mixture over roast. sprinkle orange zest over the cranberry sauce.
• return to oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees f (65 degrees c), about 30 more minutes.

molly's chicken

Ingredients

• Servings: 6
• 3 1/2 pounds chicken drumsticks, skin removed
• 1/2 cup soy sauce
• 1/4 cup packed brown sugar
• 2 cloves garlic, minced
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• place drumsticks in a slow cooker. in a medium bowl, stir together soy sauce, brown sugar, garlic, and tomato sauce. pour sauce over chicken.
• cover, and cook on low heat 8 hours.

singapore noodle curry shrimp

Ingredients

• Servings: 6
• 2/3 cup chicken broth
• 1 tablespoon oyster sauce
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons white sugar
• 3 tablespoons peanut oil
• 1 1/2 teaspoons curry powder
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root
• 1 small red bell pepper, diced
• 1 small red onion, chopped
• 4 green onions, chopped into 1 inch pieces
• 1 (12 ounce) package frozen cooked cocktail shrimp
• 1 1/2 cups frozen baby peas
• 1/2 (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

Recipe

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


• combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• in a large skillet, heat the oil over medium-high heat. add curry powder, garlic, and ginger; stir-fry for 10 seconds. add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. stir in chicken stock mixture, and bring to a boil over high heat. add shrimp and peas, and cook until hot. add noodles, and cook until dish is heated thoroughly. serve immediately.

denise's peanut chicken

Ingredients

• Servings: 6
• 1 tablespoon wok oil or peanut oil
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 medium red bell pepper, chopped
• 1 1/2 cups chicken broth
• 2 teaspoons soy sauce
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1/4 teaspoon ground cayenne pepper
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 1 tablespoon cornstarch
• 1 bunch green onions, chopped
• 1 bunch cilantro, chopped
• 2 cups chopped dry roasted peanuts

Recipe

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


• heat the oil in a wok over medium heat. place chicken in the wok, and cook until juices run clear. mix in red bell pepper, and continue cooking until tender.
• in a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. pour into the wok. toss green onions and cilantro into wok (reserving some of each for garnish). continue to cook and stir 5 minutes, until slightly thickened. mix in peanuts, and garnish with reserved green onions and cilantro to serve.

thai style bbq chicken

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 1 lime, zested and juiced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 1 tablespoon white sugar
• 6 skinless, boneless chicken breast halves

Recipe

Preparation Time: 20 mins Cook Time: 16 mins Ready Time: 36 mins


• in a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, worcestershire sauce and sugar. mix well and place the chicken in the sauce, turning several times to coat. cover and marinate in the refrigerator for 4 to 24 hours.
• preheat an outdoor grill for high heat and lightly oil grate.
• grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees f (80 degrees c). discard any remaining marinade.

ramjam chicken

Ingredients

• Servings: 8
• 1/4 cup soy sauce
• 3 tablespoons dry white
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 3/4 teaspoon dried italian-style seasoning
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed
• 1/4 teaspoon onion powder
• 1 pinch ground black pepper
• 8 skinless, boneless chicken breast halves - cut into strips

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 3 hrs 35 mins


• in a large, resealable plastic bag, combine the soy sauce, , lemon juice, oil, italian-style seasoning, ginger, garlic, onion powder, and ground black pepper. place chicken in the bag. seal, and let marinate in the refrigerator for at least 3 hours, or overnight.
• preheat an outdoor grill for medium-high heat.
• thread the chicken skewers, and set aside. pour marinade into a small saucepan, and bring to a boil over high heat.
• lightly oil the grill grate. cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. chicken is done when juices run clear.

Delectable Marinated Chicken

Ingredients

• Servings: 8
• 2 tablespoons worcestershire sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoons teriyaki sauce
• 1 teaspoon liquid smoke flavoring
• 1 tablespoon molasses
• 1 tablespoon sesame seeds
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/4 teaspoon garlic pepper
• 2 teaspoons minced garlic
• 1/4 cup canola oil
• 8 skinless, boneless chicken thighs

Recipe

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


• mix together worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
• preheat an outdoor grill for medium heat.
• remove chicken from marinade and shake off excess. grill on preheated grill until the chicken has reached an internal temperature of 165 degrees f (75 degrees c), and is firm and opaque, about 12 minutes per side. discard any remaining marinade.

grilled chicken marinade

Ingredients

• Servings: 5
• 1/4 cup red vinegar
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup olive oil
• 1 1/2 teaspoons dried parsley flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 5 skinless, boneless chicken breasts, thinly sliced

Recipe

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


• whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. add chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator, at least 4 hours.
• preheat grill for medium-low heat and lightly oil the grate. drain and discard marinade.
• grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

chicken and sausage with bowties

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked farfalle pasta
• 2 skinless, boneless chicken breasts
• 1 pound hot italian turkey sausage, casings removed
• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 1 (14.5 ounce) can crushed tomatoes
• 1/2 cup red
• 2 tablespoons chopped fresh basil
• 1 teaspoon dried rosemary

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• wash chicken breasts and cut into large bite-size pieces. cut sausages into large pieces. in a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. remove garlic from oil.
• add chicken and sausage to skillet and brown both lightly until they are opaque. add the tomatoes and the . bring to a boil and let simmer for 20 minutes. season sauce mixture with basil, rosemary and salt and pepper to taste. add cooked, drained pasta to the skillet mixture. toss and serve.

maple syrup korean teriyaki chicken

Ingredients

• Servings: 5
• 1/4 cup soy sauce
• 1 cup water
• 1/3 cup maple syrup
• 3 tablespoons dark sesame oil
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 2 teaspoons ground black pepper
• 5 skinless, boneless chicken breast halves
• 1 cup brown rice
• 2 cups water
• 2 tablespoons cornstarch

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 3 hrs 15 mins


• mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. set aside 1/3 cup of the mixture. place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
• place the rice in a saucepan with 2 cups water, and bring to a boil. cover, reduce heat to low, and simmer 45 minutes.
• preheat the oven broiler. lightly grease a baking dish.
• pour marinade from the bag into a saucepan, and bring to a boil. mix in the cornstarch, and cook and stir until thickened.
• place chicken in the prepared baking dish. basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. place chicken over the cooked rice, and top with boiled marinade to serve.

peri peri african chicken

Ingredients

• Servings: 4
• 1/4 cup paprika
• 2 tablespoons hot chili powder
• 1 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 1/2 teaspoons chopped fresh ginger
• 1 1/2 teaspoons salt
• 4 bone-in chicken breast halves

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 3 hrs 20 mins


• in a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• preheat a grill for medium heat.
• place chicken the grill and discard the marinade. cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

duck adobo

Ingredients

• Servings: 6
• 6 duck legs
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 8 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1 cup seasoned rice vinegar
• 1/2 cup soy sauce, or to taste
• 2 teaspoons sambal chili paste, or other hot pepper sauce to taste
• 2 bay leaves

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 35 mins


• season duck legs with salt and black pepper.
• heat vegetable oil in a large, deep skillet over medium-high heat; add duck legs, skin side down, and cook until browned, 3 to 4 minutes per side. remove duck legs and drain all but 1 tablespoon of duck fat from the pan.
• cook onion in reserved duck fat over medium heat until onion begins to turn translucent, 3 to 4 minutes. add garlic; cook and stir until fragrant, 1 to 2 minutes.
• stir chicken broth, rice vinegar, soy sauce, sambal chili paste, and bay leaves into onion mixture; bring to a simmer. return duck legs to the skillet, loosely cover, and simmer until duck legs are tender and easily pierced with a fork, about 2 hours.
• remove cover from the skillet, increase heat to high, and cook until sauce is thick, about 5 minutes; season with salt and black pepper to taste.

Sesame Chicken For Slow Cooker

Ingredients

• Servings: 4
• 1 1/2 pounds skinless, boneless chicken breast halves
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons ketchup
• 2 tablespoons dried minced onion
• 1 tablespoon vegetable oil
• 1/2 teaspoon garlic powder
• 2 teaspoons cornstarch
• 3 tablespoons water
• sesame seeds, or to taste

Recipe

• spread chicken into the crock of a slow cooker.
• stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken.
• cook on low until the chicken is tender, 3 to 4 hours.
• remove chicken from the sauce in the slow cooker to a cutting board. stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth.
• cook on high until slightly thickened, about 10 minutes.
• cut chicken into bite-size pieces and stir into the sauce. sprinkle sesame seeds over the chicken and sauce mixture.

slow cooker chicken with mushroom sauce

Ingredients

• Servings: 4
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 teaspoon dried minced onion
• 1 teaspoon dried parsley
• 1/4 cup white
• 1/4 teaspoon garlic powder
• 1 tablespoon milk
• 1 (4 ounce) can mushroom pieces, drained
• salt and pepper to taste
• 4 boneless, skinless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• in a slow cooker, mix together the soup, onion, parsley, , garlic powder, milk, and mushroom pieces. season with salt and pepper. place chicken in the slow cooker, covering with the soup mixture.
• cook on low setting for 5 to 6 hours, or on high setting for 3 to 4 hours.

chicken o'neill

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup italian-style salad dressing
• 2 teaspoons seasoning
• 1/4 cup olive oil
• 5 cloves crushed garlic
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 cup white
• salt and pepper to taste
• 6 roma (plum) tomatoes, chopped
• 1 tablespoon chopped fresh parsley

Recipe

• marinate chicken in salad dressing to cover, for at least 1 hour.
• heat the chicken with blackening spice in olive oil. add crushed garlic, bell peppers, onion, mushrooms, and salt and pepper to taste. saute until tender. add chopped plum tomatoes and chopped fresh parsley to taste. serve.

baked chicken with peaches

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 cup brown sugar
• 4 fresh peaches - peeled, pitted, and sliced
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2 tablespoons fresh lemon juice

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
• bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

sweet and sour drumettes

Ingredients

• Servings: 4
• 8 chicken drumettes
• 2 eggs, beaten
• 1/4 cup all-purpose flour for coating
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup white sugar
• 1/2 cup vinegar

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• dip chicken in egg beat, then flour. fry in a large skillet until crispy, about 15 minutes. drain and place in a 9x13 inch baking dish.
• preheat oven to 350 degrees f (175 degrees c).
• to make sauce: in a small bowl combine the soy sauce, water, sugar and vinegar. mix together and pour over chicken.
• bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.

carol's arroz con pollo

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 3 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 3/4 cup chopped onion
• 1 1/2 teaspoons minced garlic
• 1 cup long-grain white rice
• 1 (14.5 ounce) can chicken broth
• 1/2 cup white
• 1/8 teaspoon saffron
• 1 (14.5 ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley

Recipe

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


• cut each breast into 1 inch pieces. sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
• heat oil in a large skillet over medium heat. add chicken, and cook until golden. remove chicken, and set aside.
• add green pepper, onions, and garlic to oil in skillet. cook for 5 minutes. add rice; cook and stir until rice is opaque, 1 to 2 minutes. stir in broth, white , saffron, and tomatoes. stir in remaining salt, pepper, and paprika. return to a boil. cover, and simmer for 20 minutes.
• return chicken to the skillet, and cook to reheat. stir in parsley.

tomatillo soup

Ingredients

• Servings: 6
• 2 skinless, boneless chicken breast halves - pounded thin
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound chopped tomatillos
• 2 jalapeno peppers, seeded and minced
• 4 cups chicken stock
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon hot pepper sauce
• 2 tablespoons chopped fresh cilantro
• 1/4 cup sour cream (optional)
• salt to taste
• ground black pepper to taste

Recipe

• heat oil over high heat in a large saucepan or dutch oven. saute chicken in oil until both sides are browned, approximately 2 minutes per side. remove the chicken, and set aside.
• add onions and garlic to saucepan, and saute until golden. stir in the tomatillos, jalapeno peppers, and broth. bring to a boil. reduce heat, cover the pot, and simmer for about 15 minutes.
• puree vegetables in batches in a blender or food processor. return to pot, and reheat. at this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
• slice the chicken into thin slices, and then shred. stir into soup. season to taste with salt and pepper.
• when ready to serve, stir in the minced cilantro and ladle into bowls. put a dollop of sour cream on top of each portion, and let it melt a bit. top each dollop with a single cilantro leaf, and serve immediately.

chicken pot pie i

Ingredients

• Servings: 6
• 2 (9 inch) deep dish frozen pie crusts, thawed
• 1 (15 ounce) can mixed vegetables, drained
• 2 cups cooked, diced chicken breast
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup milk

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. pour mixture into one of the pie crusts. turn the other crust over and pop out of the tin the top of the filled pie. seal the edges and poke holes in top crust.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until crust is golden brown.

grilled five spice chicken

Ingredients

• Servings: 6
• 1 (5 pound) whole chicken, cut in half
• 1/2 lime, juiced
• 1 tablespoon fish sauce
• 3 cloves garlic, crushed
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon chinese five-spice powder
• 2 teaspoons hot chile paste (such as sambal oelek)
• 2 teaspoons grated fresh ginger
• 1 teaspoon soy sauce
• 1/3 cup seasoned rice vinegar
• 1/2 lime, juiced
• 1 teaspoon fish sauce
• 1 teaspoon hot chile paste (such as sambal oelek)

Recipe

Preparation Time: 15 mins Cook Time: 47 mins Ready Time: 7 hrs 2 mins


• score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. pour into a resealable plastic bag. add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. marinate in refrigerator for 6 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. pat chicken pieces dry with more paper towels. reserve marinade mixture in a small bowl.
• whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. set aside.
• grill chicken, skin-side down, on the preheated grill for 2 minutes. turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees f (82 degrees c).
• drizzle vinegar lime juice mixture over the chicken and serve.

sesame shrimp stir-fry

Ingredients

• Servings: 4
• 2 cups water
• 1 cup uncooked white rice
• 1 pound medium shrimp, peeled and deveined
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, minced
• 1 tablespoon sesame seeds
• 1/4 teaspoon ground black pepper
• 2 tablespoons sesame oil
• 1 red bell pepper, sliced into thin strips
• 3 green onions, sliced
• 3 tablespoons teriyaki sauce
• 1/2 pound sugar snap peas
• 1/8 cup cornstarch
• 3/4 cup chicken broth
• 1/4 teaspoon salt

Recipe

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


• in a medium saucepan, bring salted water to a boil. add rice, reduce heat, cover and simmer for 20 minutes.
• while rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. allow to marinate in the refrigerator.
• heat sesame oil in a large wok or skillet. add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly add teriyaki sauce. add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
• stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. sprinkle with salt. spoon shrimp mixture over rice.

Easy Slow Cooker Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 cup white rice

Recipe

• cut chicken breasts into large chunks.
• place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. cook on high for 3 hours or low for 4 hours.

d' best chicken n' dumplings

Ingredients

• Servings: 6
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons shortening
• 1 cup ice water
• 1 (4 pound) whole chicken, cut into 8 pieces
• 1 tablespoon seasoning salt, or to taste
• 3 1/2 quarts water
• 1/2 small onion, chopped
• 2 stalks celery, chopped
• 1/4 cup margarine
• salt and pepper to taste
• 1 teaspoon poultry seasoning

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs

Ready Time: 4 hrs 25 mins


• in a large bowl, sift flour, baking soda and salt. cut in shortening until mixture resembles coarse crumbs. stir in water until mixture forms a ball. divide dough in half and shape into balls. wrap in plastic and refrigerate for 2 hours or overnight.
• remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. season chicken with seasoning salt, and place in a large stock pot. pour in water. add onion, celery and margarine. bring to a boil, then reduce heat to simmer. cook for about 1 1/2 hours, until chicken falls off the bone.
• on a lightly floured surface, roll one ball of dough to about 1/8 inch thick. cut into 2 inch squares. drop into simmering broth, and let cook for about 2 minutes. stir gently to prevent sticking; add more water if needed. season broth while dumplings are cooking with salt, pepper and poultry seasoning. simmer for about 15 minutes, or until dumplings are cooked through.

meghann's chicken scallopini

Ingredients

• Servings: 4
• 3 tablespoons canola oil
• 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
• salt and pepper to taste
• 2 cloves garlic, minced
• 2 onions, sliced
• 1/2 cup white
• 1/2 cup chicken stock
• 3/4 cup heavy cream
• 1 1/2 teaspoons all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat the canola oil in a large skillet over medium-high heat. season the chicken breasts with salt and black pepper. arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer the chicken to a large platter, and cover with aluminum foil.
• return the skillet to the stove and reduce heat to medium. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the white and scrape up any brown bits from the skillet with a spatula. add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. stir in the heavy cream and flour; cook and stir until thickened. top the chicken with the sauce before serving.

stuffed lamb chops with cranberries

Ingredients

• Servings: 4
• cranberry filling:
• 1 cup dried cranberries
• 2 cups boiling water
• 2 tablespoons toasted pine nuts
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon brown sugar
• cranberry sauce:
• 4 cups chicken stock
• 1/4 cup white
• 1/4 cup red
• 1/4 cup cranberry juice
• 1 tablespoon brown sugar
• 4 (1-inch thick) lamb chops
• salt and black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons dried cranberries
• 2 tablespoons toasted pine nuts

Recipe

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


• to prepare the cranberry filling: soak 1 cup dried cranberries in the boiling water for 20 minutes. drain the cranberries, reserving 1/4 cup of the water. place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. process until finely chopped; set aside.
• bring the chicken stock to a boil over high heat. reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. add the white , red , cranberry juice, and 1 tablespoon of brown sugar. continue cooking until the sauce has reduced by half again, about 10 minutes. keep warm.
• preheat an oven to 400 degrees f (200 degrees c).
• cut a pocket into the side of each lamb chop, about 3/4 of the way through. stuff each lamb chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. cook the lamb chops on one side until golden brown, 3 to 4 minutes. turn the lamb chops over, and cook another few minutes until browned on the other side too.
• pour 1 cup of the sauce into the skillet and bring to a simmer. place the skillet in the preheated oven, and bake until the lamb is no longer pink in the center, 8 to 10 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
• to serve, place each lamb chop a warmed dinner plate, and spoon the sauce from the skillet over top. sprinkle the lamb chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. serve with the remaining cranberry sauce.

Hibachi-style Fried Rice

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 eggs, beaten
• 1 cup chopped grilled chicken (optional)
• 1/2 cup chopped green onion
• 2 tablespoons chopped garlic
• 2 cups cooked white rice
• 3 tablespoons soy sauce

Recipe

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


• heat a wok or non-stick skillet over medium-high heat; add olive oil. cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
• mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

easy to do oven bbq chicken

Ingredients

• Servings: 6
• 1/2 cup ketchup
• 1/2 cup honey
• 1/4 cup red vinegar
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• 6 cut up chicken pieces

Recipe

• in a medium, nonreactive bowl, combine the ketchup, honey, vinegar and garlic. mix well, cover and refrigerate for at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• heat the olive oil in a large skillet over medium high heat. add the chicken parts and saute for 2 to 3 minutes per side, just to sear the meat. transfer chicken to a 9x13 baking dish and cover each piece well with the reserved sauce.
• bake at 350 degrees f (175 degrees c) for 35 to 45 minutes, basting with the sauce every 15 minutes.

Egg Drop Soup I

Ingredients

• Servings: 4
• 4 cups water
• 4 cubes chicken bouillon
• 2 eggs
• 1 teaspoon dried parsley
• 1 tablespoon dried minced onion
• 1 tablespoon cornstarch

Recipe

• in a medium saucepan, combine water, bouillon, and parsley and onion flakes. bring to a boil.
• lightly beat eggs together. gradually stir into soup.
• remove about half a cup of the soup. stir in cornstarch until there are no lumps, and return to the soup. boil until soup thickens.

Shredded Barbeque Chicken

Ingredients

• Servings: 5
• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 cup chopped sweet onion (such as vidalia®)
• 1 cup barbeque sauce

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• put chicken breasts in a slow cooker and top with onion and barbeque sauce.
• cook on high for 4 hours. shred chicken with 2 forks and continue cooking low for 4 hours more.

Island Shrimp And Rice

Ingredients

• Servings: 8
• 8 ounces bacon
• 3 tablespoons bacon drippings
• 1 large onion, finely chopped
• 1 1/2 cups uncooked long grain white rice
• 3 1/4 cups chicken broth, divided
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground black pepper
• 2 pounds medium shrimp - peeled and deveined
• 1/4 cup chopped fresh parsley

Recipe

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


• place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. remove, and set aside. drain drippings, reserving 3 tablespoons in the pot.
• place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and worcestershire sauce. season with salt, nutmeg, cayenne pepper, and black pepper. bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
• stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. continue cooking 10 minutes, uncovered, over low heat. sprinkle with parsley to serve.

Chicken In Cream Sauce

Ingredients

• Servings: 8
• 1 (5 pound) whole chicken
• 2 cups chicken broth
• 2 cups water
• 1 cup mexican crema or sour cream
• 2 plum tomatoes, cut into 1/4-inch slices
• 2 red peppers, cut into 1-inch chunks
• 2 jalapeno peppers, sliced into rings
• 1 onion, cut into 1-inch chunks
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• fresh cilantro, chopped

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• combine chicken (breast-side up), chicken broth, water, mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. bring to a boil over medium heat. reduce heat to low, cover, and simmer for 1 hour.
• turn chicken over using a pair of tongs. cover stockpot and simmer until chicken is cooked through, about 30 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). remove chicken from mixture and set aside.
• increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
• cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

grilled chipotle skirt steak

Ingredients

• Servings: 6
• 1 cup holland house® cooking
• 1 cup tomato puree or crushed tomatoes
• 3 canned chipotle chiles in adobo sauce, or more if desired
• 4 large garlic cloves
• 1/2 small yellow onion
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil or olive oil
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 (2 pound) skirt steak or flank steak

Recipe

Cook Time: 8 mins Ready Time: 8 hrs 8 mins


• in a blender container, combine cooking and remaining ingredients except meat. cover and run on high until smooth.
• trim steak of any visible fat. place steak in a non-metallic baking dish or sealable plastic bag. add marinade; turn meat to coat. cover and refrigerate at least 8 hours or overnight, turning meat one or more times while marinating.
• preheat grill to medium-high heat. drain meat and discard marinade. grill skirt steak about 6 minutes over direct heat with cover closed. turn meat; grill with cover closed 2 minutes more or until cooked as desired. flank steak will take longer to cook.
• slice steak into thin strips across the grain. serve with warm corn tortillas, if desired.

Quick And Easy Paella

Ingredients

• Servings: 6
• saffron broth:
• 1 pound jumbo shrimp, peeled and deveined, shells reserved
• 2 teaspoons olive oil
• 1/2 teaspoon saffron threads, or more to taste
• 2 1/4 cups chicken broth
• paella:
• 1 tablespoon olive oil
• 8 ounces chorizo sausage, sliced into thin rounds
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 1/3 cups arborio rice
• 1/2 cup green peas
• 1 red bell pepper, cut into thin strips
• 1 teaspoon paprika
• 1 pinch cayenne pepper, or more to taste
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
• strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
• preheat oven to 425 degrees f (220 degrees c).
• heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. cook chorizo slices in hot oil until browned, about 2 minutes per side. add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. reduce heat to medium-low.
• stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. add rice to skillet and stir to coat rice completely in oil; stir in peas.
• pat rice mixture evenly into the bottom of the skillet. arrange shrimp in a single layer over the top of the rice. lay pepper strips around and in-between shrimp; season with salt and cayenne pepper.
• increase heat to high. when rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
• bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
• place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

Chicken With Chipotle

Ingredients

• Servings: 8
• 8 chicken leg quarters
• 1 1/2 cups milk
• 1 cup sour cream
• 2 chipotle peppers in adobo sauce
• 2 tablespoons chicken bouillon granules
• 1 tablespoon margarine
• salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 50 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
• while the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. melt the margarine in a large pan over medium heat. pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. add the cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce.

chicken lo mein

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cut into thin strips
• 5 teaspoons white sugar, divided
• 3 tablespoons rice vinegar
• 1/2 cup soy sauce, divided
• 1 1/4 cups chicken broth
• 1 cup water
• 1 tablespoon sesame oil
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 (12 ounce) package uncooked linguine pasta
• 2 tablespoons vegetable oil, divided
• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced garlic
• 1/2 pound fresh shiitake mushrooms, stemmed and sliced
• 6 green onions, sliced diagonally into 1/2 inch pieces

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 15 mins


• in a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. mix this together and coat the chicken well. cover and let marinate in the refrigerator for at least 1 hour.
• in another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. in a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. set aside.
• cook the linguine according to package directions, drain and set aside. heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. add the chicken and stir-fry for 4 to 5 minutes, or until browned. transfer this and all juices to a warm plate.
• heat the remaining vegetable oil in the wok or pan over high heat. add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. add the reserved sauce mixture and then the chicken. simmer until the sauce begins to thicken, about 2 minutes. add the reserved noodles and toss gently, coating everything well with the sauce.

Thai Fried Rice With Pineapple And Chicken

Ingredients

• Servings: 6
• 3 slices bacon, diced
• 3 shallots, sliced
• 4 ounces chicken breast, cut into small cubes
• 4 teaspoons curry powder, divided
• 3 egg yolks, beaten
• 1 teaspoon vegetable oil, or as needed (optional)
• 3 cups cooked jasmine rice
• 1 red thai bird chile pepper, finely chopped
• 2 tablespoons whole cilantro leaves
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1/2 teaspoon white sugar
• 4 ounces tiger prawns, peeled and deveined
• 1/4 cup chopped fresh pineapple
• 3 green onions, finely chopped

Recipe

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


• place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. remove bacon with a slotted spoon and reserve bacon drippings in the wok. cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
• stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. continue cooking until chicken is browned, about 1 minute. add 2 teaspoons curry powder; stir until chicken is coated.
• make a well in the center of chicken and pour oil into center of the well; add egg yolks. cook and stir egg yolks until set, 1 to 2 minutes. add rice and stir, breaking up rice.
• mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. fold pineapple, green onions, and bacon into rice mixture.

pineapple spiced chicken and rice

Ingredients

• Servings: 4
• 1 (20 ounce) can dole® pineapple slices
• 1 teaspoon garlic powder
• 1 teaspoon ground thyme
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 4 boneless skinless chicken breast halves
• 1 tablespoon olive oil
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped red bell pepper
• 1 cup jasmine rice
• 1 1/2 cups reduced-sodium chicken broth
• 1 tablespoon chopped fresh basil
• salt and ground pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• drain pineapple; reserve 1 tablespoon juice. chop 2 pineapple slices; set aside for rice.
• mix together reserved juice, garlic powder, thyme, nutmeg, allspice, salt and cinnamon in small bowl, until blended.
• arrange chicken on foil-lined sheet pan. season with salt and pepper. rub each breast half with spice mixture over and under the skin. place two pineapple slices on each breast. bake at 350 degrees f 30 to 40 minutes, or until internal temperature of chicken reaches 165 degrees f and is no longer pink in center (note: if using chicken legs, time will need to be increased 15 to 25 minutes).
• cook olive oil, red onion and red pepper over medium-high heat in medium saucepan about 5 minutes or until onions are tender. add rice and chopped pineapple to sauce pan, cook 3 minutes more. add chicken broth, heat to boiling. reduce heat to simmer and cook for 15 minutes or until all liquid is absorbed. add chopped basil; let stand 5 minutes before serving.
• arrange rice and chicken on 4 plates for service. garnish with additional chopped basil, if desired.

2-step Creamy Chicken And Pasta

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast, cut up
• 1 (16 ounce) bag frozen pasta and vegetable blend
• 1 (10.75 ounce) can your favorite campbell's® cream soup*
• 1/2 cup water

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• heat oil in skillet. add chicken and cook until browned, stirring often.
• add vegetable pasta blend, soup and water. heat to a boil. cover and cook over low heat 10 minutes or until done.

Mango Chicken Piccata

Ingredients

• Servings: 2
• 1 egg
• 2 tablespoons lemon juice
• 1 cup mango nectar
• 1 cup flour
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 2 (6 ounce) skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 1 cup mango nectar
• 3/4 cup water
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons lemon juice
• 3 dashes sesame oil
• 1 teaspoon cornstarch

Recipe

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


• whisk together the egg, 2 tablespoons lemon juice, and 1 cup of mango nectar in a bowl, and set aside. combine the flour, garlic powder, and pepper in a shallow dish, and set aside. dip the chicken breasts into the egg mixture and allow the excess to drain off. press into the flour mixture to coat and shake off the excess.
• heat the olive oil in a large skillet over medium heat. place the chicken breasts into the hot oil, and cook until golden brown on both sides, about 4 minutes per side. meanwhile, whisk together 1 cup of mango nectar, water, soy sauce, balsamic vinegar, honey, 2 tablespoon lemon juice, sesame oil, and cornstarch. once the chicken is brown on both sides, pour in the balsamic mixture. bring to a simmer, and cook 10 minutes more.

cuban chicken

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 (12 ounce) can chicken chunks, drained
• 1/2 cup chopped red bell pepper
• 1/2 cup raisins
• 1/2 cup stuffed green olives, sliced
• 1 tablespoon red vinegar
• 1 teaspoon ground oregano
• 1/4 teaspoon ground cumin
• 2 bay leaves

Recipe

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


• heat olive oil in a large skillet over medium heat. cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
• stir tomatoes, chicken, red bell pepper, raisins, olives, red vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. remove and discard bay leaves before serving.

Chicken In Sour Cream

Ingredients

• Servings: 4
• 8 chicken thighs
• 1 tablespoon vegetable oil
• 1 pinch ground black pepper
• 1 pinch salt
• 1 pinch paprika
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed

Recipe

• brown chicken in oil over medium heat. place in a 9 x 13 inch greased baking dish. sprinkle with salt, pepper, and paprika to taste.
• combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. pour over chicken.
• bake at 350 degrees f (175 degrees c) for one hour, or until chicken is tender and sauce is brown.

italian marinated chicken

Ingredients

• Servings: 4
• 3 pounds skinless, boneless chicken breast halves
• 1 cup italian-style salad dressing
• 1 (12 fluid ounce) can

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 3 hrs 15 mins


• place chicken in a nonporous glass dish or bowl. pour dressing over chicken and turn to coat. cover dish and refrigerate to marinate for 3 hours.
• preheat oven to grill/broil. remove chicken from marinade and grill for about 4 minutes each side to brown.
• place chicken in a deep dish and pour over the top. cover and refrigerate overnight (8 hours).
• use preferred method to cook chicken on low heat.

Teri-chester Chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves, cut into bite size pieces
• 1 teaspoon soy sauce
• 1 dash worcestershire sauce
• 1 tablespoon fresh oregano
• 1 teaspoon garlic salt
• 1 lemon, sliced

Recipe

• generously sprinkle chicken with soy sauce and worcestershire sauce. sparingly sprinkle with oregano leaves and garlic salt. place into a cooking dish on top of the lemon slices. cook in microwave on high for 5 minutes. stir and cook on high for another 5 minutes. repeat until done.
• to prepare in conventional oven: preheat oven to 350 degrees f (175 degrees c). prepare chicken. bake in preheated oven for 15 to 20 minutes, stirring after 7 minutes.

Easy Chicken Rice Casserole

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves, cut into bite size pieces
• 2 cups milk
• 2 cups uncooked white rice
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 teaspoon seasoned salt

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine the milk, rice, soup and seasoned salt if desired. mix well. pour mixture into a lightly greased 9x13 inch baking dish. add the chicken pieces.
• cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. uncover the dish and bake for another 15 minutes to allow the rice to brown.

Creamy Orange Chicken

Ingredients

• Servings: 2
• 3 tablespoons olive oil
• 1/2 cup flour
• 2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 2 fluid ounces orange flavored liqueur, or to taste
• 1/2 cup canned mandarin orange segments, drained
• 1/4 cup chopped fresh chives
• 1/2 cup heavy cream

Recipe

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


• heat olive oil in a skillet over medium-high heat. lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. stir in cointreau, oranges, and heavy cream. reduce heat to medium, and simmer until liquid has reduced by half. remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
• stir in chives, season to taste with salt and pepper.

colonel jackson's smothered chicken

Ingredients

• Servings: 4
• 1/4 cup vegetable oil, divided
• 1 red onion, cut into strips
• 1 (2 to 3 pound) whole chicken, cut into 8 pieces
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon crushed red pepper flakes
• 2 cups water
• 1 cup vinegar

Recipe

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


• heat 1 tablespoon oil in a large skillet and saute onion until tender. remove and set aside.
• place flour, salt and pepper in a large, clean grocery bag. add chicken, close bag tightly and shake to coat. let sit 5 minutes. remove chicken from bag, reserving leftover flour in bag. heat remaining oil in skillet and brown chicken on all sides in hot oil. remove chicken from skillet and place in a deep roasting pan.
• preheat oven to 350 degrees f (175 degrees c).
• heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. slowly stir in pepper flakes, water and vinegar. finally stir in reserved sauteed onion. mix well and pour mixture over chicken.
• cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). note: if gravy is too thick, add water to pan, a little at a time, until desired consistency is reached.

Chi Tan T'ang (egg Drop Soup)

Ingredients

• Servings: 1
• 8 cubes chicken bouillon
• 6 cups hot water
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 3 tablespoons distilled white vinegar
• 1 green onion, minced
• 3 eggs, beaten

Recipe

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


• in a large saucepan, dissolve bouillon in hot water. mix cornstarch with a small amount of water, and stir into bouillon. add soy sauce, vinegar, and green onion. bring to a boil, then simmer, stirring occasionally. gradually pour the beaten eggs into the saucepan while stirring. serve at once.

Acapulco Chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon chili powder, divided
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup chopped green bell pepper
• 1/2 cup chopped onion
• 2 jalapeno peppers, seeded and minced
• 1 large tomato, cut into chunks
• 10 drops hot pepper sauce

Recipe

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


• season chicken with 1/2 tablespoon chili powder, salt and pepper. heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. remove from skillet with a slotted spoon and keep warm.
• in same skillet, stir fry bell pepper and onion until soft. add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

majorcan style brains

Ingredients

• Servings: 4
• 1 pound calves' brains
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 tablespoon red vinegar
• 1 1/4 cups chicken stock
• 2 egg yolks
• 2/3 cup heavy whipping cream

Recipe

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


• remove skin and any nasty-looking pieces from calves' brains. rinse in cold running water and pat dry with paper towels. sprinkle with flour and season with salt and pepper to taste.
• in a large skillet, heat oil over medium high heat. add onion and saute until translucent. add seasoned brains and brown slightly all over. add vinegar and stock, reduce heat to low and let all simmer, covered, for 30 minutes.
• remove brains from skillet. slice them and place slices in a 9x13 inch baking dish. cook skillet juices rapidly to reduce. meanwhile, preheat oven to 375 degrees f (190 degrees c).
• strain skillet liquid. in a small bowl beat egg yolks and mix will with the cream. whisk mixture into skillet sauce. pour sauce over brains and heat through in the preheated oven for 10 to 15 minutes.

slow cooker honey garlic chicken

Ingredients

• Servings: 10
• 1 tablespoon vegetable oil
• 10 boneless, skinless chicken thighs
• 3/4 cup honey
• 3/4 cup lite soy sauce
• 3 tablespoons ketchup
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1 (20 ounce) can pineapple tidbits, drained with juice reserved
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. place thighs in a slow cooker.
• in a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. pour into the slow cooker.
• cover, and cook 4 hours on high. stir in pineapple tidbits just before serving.
• mix the cornstarch and water in a small bowl. remove thighs from slow cooker. blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. serve sauce over the chicken.

Sunshine Citrus Chicken

Ingredients

• Servings: 8
• 8 chicken thighs with skin
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground sage
• salt and pepper to taste (optional)
• 1/2 onion diced into 1/4-inch pieces
• 1/2 lime
• 1/2 orange

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• season chicken with cumin, sage, salt, and pepper; place into a 9x13 inch glass baking dish skin-side up on top of the onions. juice the lime and orange, and pour over the chicken. cut the lime peel into quarters and place in the baking dish.
• loosely cover the dish with foil, and bake in preheated oven for 30 minutes. remove the foil, reduce temperature to 350 degrees f (175 degrees c), and continue cooking until the skin is golden brown, and the chicken is no longer pink, 15 to 20 minutes.

french tourtiere

Ingredients

• Servings: 1
• 1 onion, chopped
• 1/2 clove crushed garlic
• 2 tablespoons rendered bacon fat
• 1 1/2 pounds ground lamb
• 3/4 cup chicken broth
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 pinch ground mace
• 1 pinch ground sage
• 1 pinch ground savory
• 2 (9 inch) unbaked pie shells
• 2 tablespoons cream

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• in a saucepan, saute onion and garlic in bacon drippings until light brown. add ground lamb. cook until light brown, stirring until crumbly; drain. stir in broth, salt and pepper. cook for 10 minutes or until liquid is nearly absorbed. add spices and parsley. cool to room temperature.
• spoon filling into pastry lined 9 inch deep dish pie plate. top with remaining pastry; seal edges and cut vents. brush with cream.
• bake at 425 degrees f (220 degrees c) for 20 minutes. reduce temperature to 350 degrees f (175 degrees c). bake for 20 to 30 minutes longer, or until golden brown. serve warm or cold.

a jerky chicken

Ingredients

• Servings: 4
• 1 teaspoon onion, finely chopped
• 3 tablespoons brown sugar
• 4 tablespoons soy sauce
• 4 tablespoons red vinegar
• 2 teaspoons chopped fresh thyme
• 1 teaspoon sesame oil
• 3 cloves garlic, chopped
• 1/2 teaspoon ground allspice
• 1 habanero pepper, sliced
• 4 skinless, boneless chicken breast halves - cut into 1 inch strips

Recipe

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


• combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. process until smooth. place the chicken into a large resealable bag, and pour in 3/4 of the sauce. squeeze out excess air, and seal. marinate in the refrigerator for at least one hour.
• preheat your oven's broiler.
• remove chicken from bag, and discard marinade. broil chicken for 10 to 15 minutes, turning once to ensure even cooking. heat remaining sauce in a small pan, and pour over chicken when serving.

indonesia sate (meat kabobs)

Ingredients

• Servings: 4
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 tablespoons kecap manis
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon sambal oelek
• 1/2 cup red
• 1 1/2 tablespoons water
• 1 lemon grass, bruised, and cut into 1 inch pieces
• 1 pound sirloin steak, cut into 1-inch cubes

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins


• place onion, garlic, kecap manis, coriander, cumin, sambal oelek, red and water in a food processor and blend to a smooth paste. pour marinade into a large glass or ceramic bowl. stir in the lemon grass. add the beef and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for at least 2 hours. thread beef metal or soaked wooden skewers, about 4 cubes per skewer.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• grill skewers until beef reaches desired doneness, about 5 minutes for medium.