limehouse chicken

Ingredients

• Servings: 6
• 6 boneless, skinless chicken thighs
• 1 lime, zested and juiced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon paprika
• 1/4 cup vegetable oil
• 2 tablespoons brown sugar
• 1/2 cup chicken broth
• 1/2 cup white
• 2 sprigs fresh mint, chopped

Recipe

Preparation Time: 5 mins Cook Time: 55 mins Ready Time: 1 hr


• preheat the oven to 375 degrees f (190 degrees c).
• combine the flour, salt and paprika in a large plastic bag. sprinkle lime juice over the chicken thighs, then place them in the bag. shake pieces around until completely coated.
• heat the oil in a large skillet over medium-high heat. add chicken and cook just until browned on each side. transfer to a baking dish. mix together the brown sugar and lime zest; sprinkle over the chicken. pour the chicken broth and white into the pan. sprinkle mint over the top.
• bake uncovered for 45 minutes in the preheated oven. chicken should be cooked through and juices will run clear.

Chicken Curry Ii

Ingredients

• Servings: 5
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 tablespoon garam masala
• 1 tablespoon garlic powder
• 2 tablespoons olive oil
• 2 onions, chopped
• 1 cup chicken broth
• 1 (10.75 ounce) can condensed cream of chicken soup
• 4 potatoes, peeled and cubed
• 4 tablespoons curry powder
• salt and pepper to taste
• 2 ounces golden raisins

Recipe

• rub the chicken with garam masala and garlic powder. in a large saute pan, over medium heat brown chicken in olive oil in a large pot.
• remove chicken and saute onions in the same oil, until golden. return the chicken to the pan and cover with the broth. simmer until the meat is tender and can be easily picked off of the bone. remove the chicken to cool.
• mix the soup into the broth in the pan, then add the potatoes and the curry. simmer until tender. as soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. when the potatoes are done, add the meat to the potato mixture and heat through. you may add golden raisins at this point if desired, adjust seasonings and serve!

Colorado Green Chili (chile Verde)

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 1/2 pounds cubed lamb stew meat
• salt and pepper to taste
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cups chopped, roasted green chiles
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 1/2 cups tomatillo salsa
• 5 cups chicken broth
• 1/2 teaspoon dried oregano
• 1 pinch ground cloves

Recipe

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

Ready Time: 1 hr 35 mins


• heat the olive oil in a dutch oven or large pot over medium-high heat. season the lamb with salt and pepper to taste, then place into the hot oil. cook until golden brown on all sides, about 7 minutes. once browned, remove the lamb and set aside. reduce heat to medium, and stir in the onion and garlic. cook and stir until the onion has softened and turned translucent, about 5 minutes.
• return the lamb to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. season with oregano and clove. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• after 20 minutes, remove 2 cups of the soup (ensure there are no lamb cubes in it), and pour into a blender. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree until smooth, then pour back into the cooking pot. this will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. continue to simmer, stirring occasionally until the lamb is very tender, at least 35 minutes more.

Spicy Sausage And Rice Casserole

Ingredients

• Servings: 6
• 28 ounces fresh, ground spicy lamb sausage
• 1 cup uncooked long-grain rice
• 1 slice onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (28 ounce) can whole peeled tomatoes, crushed
• 1 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a skillet, brown sausage and drain grease. stir in rice, onion, garlic and peppers. cook 5 minutes. stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. pour into 9x13 inch pan.
• bake for 1 hour or until rice is tender and most of the liquid is absorbed. or, at this step, you can cover and freeze it.

greek style garlic chicken breast

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup extra virgin olive oil
• 1 lemon, juiced
• 2 teaspoons crushed garlic
• 1 teaspoon salt
• 1 1/2 teaspoons black pepper
• 1/3 teaspoon paprika

Recipe

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


• cut 3 slits in each chicken breast to allow marinade to penetrate. in a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. place chicken in a large bowl, and pour marinade over. using your hands, work marinade into chicken. cover, and refrigerate overnight.
• preheat grill for medium heat, and lightly oil grate.
• cook chicken on grill until meat is no longer pink and juices run clear.

Daniel Boone's Favorite Honey-fried Chicken

Ingredients

• Servings: 8
• 2 cups shortening, or as needed
• 1/3 cup honey
• 3 tablespoons white vinegar
• 3/4 cup all-purpose flour
• 2 teaspoons poultry seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 8 cut up chicken pieces
• salt and pepper to taste

Recipe

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


• melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees f (175 degrees c). whisk together the honey and white vinegar; set aside. whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
• season the chicken pieces with salt and black pepper. roll chicken in the flour mixture to coat evenly; shake off excess. place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. turn the chicken pieces over and brown on the other side.
• reduce heat to low. cover the skillet; cook until the meat is 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).
• remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. pour off most of the shortening. pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.

roasted herb chicken and potatoes

Ingredients

• Servings: 6
• 1 1/2 pounds baking potatoes
• 1 large onion, thinly sliced
• 1/3 cup kikkoman soy sauce
• 3 tablespoons olive oil
• 2 tablespoons red vinegar
• 2 cloves garlic, pressed
• 1 teaspoon dried oregano leaves, crumbled
• 1 teaspoon dried rosemary, crushed
• 3/4 teaspoon pepper
• 1 (4 pound) whole roasting chicken

Recipe

• cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. place with onion in large, shallow foil-lined baking pan. combine next 7 ingredients; drizzle 1 tbsp. mixture over potato mixture and toss until evenly coated.
• discard giblets and neck from chicken. rinse chicken under cold running water; drain and pat dry. place chicken, breast side up, in center of pan, moving potatoes aside. brush chicken, including cavity, thoroughly with soy sauce mixture.
• roast in 375 degrees f oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees f, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. remove from oven; let chicken stand 10 minutes before carving. serve with potatoes.

runaway bay jamaican chicken

Ingredients

• Servings: 6
• 1 large red onion
• 3 cloves garlic
• 1 habanero pepper, seeded
• 1 tablespoon fresh ginger root
• 1/4 cup olive oil
• 1/4 cup brown sugar
• 3 tablespoons red vinegar
• 3 tablespoons orange juice concentrate, thawed
• 1 teaspoon soy sauce
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped cilantro
• 1/2 teaspoon salt and pepper to taste
• 6 skinless, boneless chicken breast halves

Recipe

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


• in a food processor, combine onion, garlic, habanero pepper, and ginger. pulse until ingredients are minced. blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. in a container, combine marinade with chicken. cover, and refrigerate overnight.
• preheat an outdoor grill for medium heat and lightly oil grate.
• grill chicken for 10 minutes per side, or until no longer pink and juices run clear.

Fast And Easy Chip Dip

Ingredients

• Servings: 2
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar mayonnaise
• 1 (1 ounce) package ranch dressing mix

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the sour cream, mayonnaise, and ranch dressing mix in a large bowl. cover and refrigerate until ready to serve.

Chicken Vesuvio

Ingredients

• Servings: 4
• 6 medium new potatoes, quartered
• 4 (6 ounce) skinless, boneless chicken breast halves
• 2 teaspoons olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons fresh rosemary, minced
• 1 teaspoon minced garlic
• salt and pepper to taste
• 1/8 cup green onions, chopped
• 1/8 cup pitted black olives, sliced
• 1/2 cup mushrooms, sliced

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• place potatoes and chicken in a casserole dish. drizzle with olive oil and lemon juice. then sprinkle with rosemary, garlic, salt, and pepper. cover, and refrigerate for at least 30 minutes.
• preheat oven to 400 degrees f (200 degrees c). sprinkle green onions over chicken.
• bake, covered, in preheated oven for 30 minutes. remove, and add olives and mushrooms. return to oven, and bake for 30 minutes. transfer chicken and vegetables to platter, and pour pan juices on top.

Balsamic Chicken Breasts

Ingredients

• Servings: 2
• 2 sweet potatoes, peeled and cut into 2-inch pieces
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 skinless, boneless chicken breast halves
• 1/2 cup balsamic vinegar
• salt and ground black pepper to taste
• 1/2 cup balsamic vinegar

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
• place the chicken breasts in a baking dish. pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. cover with aluminum foil.
• place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees f (175 degrees c). bake another 20 minutes.
• pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. cook until reduced to about 1/4 cup. place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.

Southern Fried Chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into pieces
• 1 cup all-purpose flour
• salt to taste
• ground black pepper to taste
• 1 teaspoon paprika
• 1 quart vegetable oil for frying

Recipe

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


• season chicken pieces with salt, pepper, and paprika. roll in flour.
• add 1/2 to 3/4 inch oil to a large, heavy skillet. heat to approximately 365 degrees f (185 degrees c). place chicken pieces in hot oil. cover, and fry until golden, turning once, 15 to 20 minutes. drain on paper towels.

orange-chicken rice bowl

Ingredients

• Servings: 4
• 2 tablespoons asian-style toasted sesame salad dressing
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• 1/4 cup orange juice
• 2 tablespoons asian-style toasted sesame salad dressing
• 1 red bell pepper, cut into 1 inch chunks
• 1 zucchini, cut into 1 inch chunks
• 2 cups broccoli florets
• 2 green onions, cut into 1/2-inch pieces

Recipe

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


• heat a large skillet over medium heat, and place 2 tablespoons of sesame salad dressing in the skillet. add the chicken, and cook and stir until no longer pink in the middle and beginning to brown, 5 to 7 minutes. stir in the orange juice and 2 more tablespoons of sesame dressing, and bring to a boil.
• stir in the red bell pepper, zucchini, broccoli, and green onions, and cook and stir until the vegetables are tender and the broccoli is bright green in color, 5 to 8 minutes.

pollo con nopales (chicken and cactus)

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves
• 3 fresh tomatillos, husks removed
• 3 fresh jalapeno peppers, seeded
• 1 (16 ounce) jar canned nopales (cactus), drained

Recipe

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


• fill a pot with water and bring to a boil. cook the chicken breasts 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 should read at least 165 degrees f (74 degrees c). drain and set aside to cool. once cool, shred the chicken into small strands.
• fill the pot again with water and bring to a boil. cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. drain.
• blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. cut the nopales into small dice and add to the mixture. allow the mixture to simmer until completely reheated, about 5 minutes.

Dorm Room Pheasant

Ingredients

• Servings: 4
• 1 cup long grain white rice
• 2 cups 1% milk
• 1 (14.5 ounce) can chicken broth
• 2 pheasant breast halves, cleaned and patted dry
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• combine the rice, milk and chicken broth in a slow cooker. season the pheasant breast with salt and pepper; place into the slow cooker. cover and cook on low setting for 6 to 8 hours.

Julia's Easy Slow Cooker Chicken

Ingredients

• Servings: 4
• 8 skinless, boneless chicken breast halves
• 4 potatoes, cubed
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/3 cups milk
• 1 tablespoon cornstarch
• 1 (1 ounce) package dry onion soup mix

Recipe

• put the chicken pieces and potatoes into a slow cooker. combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. cook for 8 to 10 hours on low. serve!

meaty slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1-inch cubes
• 1 pound andouille sausage, sliced
• 1 pound black forest ham, cut into cubes
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chicken broth
• 1 cup chopped celery
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1 teaspoon file powder (optional)
• 1/2 teaspoon dried thyme

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs

Ready Time: 7 hrs 20 mins


• mix chicken, sausage, ham, tomatoes with juice, onion, bell pepper, chicken broth, celery, oregano, parsley, seasoning, cayenne pepper, file powder, and thyme in a slow cooker.
• cook on low 7 to 8 hours.

Lamb Lover's Pilaf

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil, divided
• 1 1/2 pounds boneless lamb stew meat cut into 1/2 inch strips
• 1/2 teaspoon greek-style seasoning
• 1 onion, chopped
• 2 stalks celery, minced
• 1 cup dry bulgur wheat
• 1 1/2 cups chicken broth
• 1 pinch ground cinnamon
• 1 pinch ground allspice
• 1/4 cup raisins
• 1/4 cup slivered almonds

Recipe

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


• heat 1 tablespoon of oil in a large skillet over medium high heat. season lamb strips with greek seasoning and saute in oil until browned. remove from skillet and set aside.
• reduce heat to medium and heat remaining tablespoon of oil. saute onion and celery until soft, then add bulgur wheat and continue cooking, stirring often, for an additional 5 minutes.
• stir in reserved lamb, broth, cinnamon and allspice. reduce heat to low and simmer for 15 to 20 minutes, covered, until liquid has been absorbed. garnish with raisins and almonds and serve.

general tao chicken

Ingredients

• Servings: 6
• 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
• 1/4 cup cornstarch
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup vegetable oil
• 4 teaspoons sesame oil
• 2 tablespoons grated fresh ginger root
• 1/2 cup chopped green onion
• 1/2 cup water
• 1/4 cup distilled white vinegar
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/4 cup oyster sauce
• 1/4 cup ketchup

Recipe

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


• coat the chicken pieces with 1/4 cup of cornstarch; set aside.
• beat the eggs, salt, and pepper in a mixing bowl until smooth. stir in the flour and baking powder until no large lumps remain. mix in the chicken until evenly coated.
• heat the vegetable oil in a wok or large skillet over high heat. drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. set the chicken aside; keep warm.
• reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. pour in the water, vinegar, and sugar; bring to a boil. dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. stir until the sauce has thickened and is no longer cloudy. stir in the chicken and simmer until hot.

Chicken Cilantro

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 red onion, coarsely chopped
• 4 skinless, boneless chicken breast halves - chopped
• 1 bunch fresh cilantro, chopped
• 1/2 head garlic
• 1/3 cup water
• 1 (15.5 ounce) can hominy, drained
• 1 cup uncooked long grain white rice
• 1 cube chicken bouillon
• salt to taste
• 1/4 teaspoon freshly ground black pepper

Recipe

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


• heat the oil in a large pot over medium-high heat, and saute the onion until tender. place the chicken in the pot, and cook until lightly browned.
• puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. mix into the pot with the chicken and onions. cook and stir about 5 minutes, until mixed and heated through. pour enough water into the pot to cover all ingredients.
• mix the hominy, rice, and bouillon into the pot. bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. increase the amount of water as needed to attain desired consistency. season with salt and pepper.

fried rice with cilantro

Ingredients

• Servings: 4
• 4 tablespoons vegetable oil
• 5 cloves garlic, finely chopped
• 2 green chilies, diced
• 2 cups cubed skinless, boneless chicken breast meat
• 2 cups cooked jasmine rice, chilled
• 1 tablespoon white sugar
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons chopped green onion
• 2 tablespoons chopped fresh basil leaves
• 5 tablespoons chopped fresh cilantro

Recipe

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


• heat the oil in a wok or large skillet, over medium-high heat. fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through.
• when the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. cook over medium heat, stirring gently. when the mixture is well blended, stir in the green onions, basil, and cilantro. cook for 1 more minute, then serve hot.

Carnitas

Ingredients

• Servings: 6
• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• goya adobo with pepper
• 1/2 medium onion
• 1 teaspoon goya minced garlic
• 1 goya green pickled jalapeno pepper (optional)
• 1 packet goya powdered chicken bouillon
• water to cover
• 3 tablespoons goya corn oil
• 1 1/2 cups orange juice
• 1 packet sazon goya without annatto
• goya flour tortillas, warmed
• 1 (17.6 ounce) container goya salsa pico de gallo (mild)
• 1 (12 ounce) tub goya frozen guacamole, thawed

Recipe

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

Ready Time: 2 hrs 5 mins


• season meat with adobo.
• in a deep-sided frying pan or casserole, combine lamb, onion, garlic, jalapeno, bouillon. add water to cover. bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.
• preheat oven to 400 degrees f.
• drain lamb in colander, discarding vegetables and water.
• heat oil in same pan on medium high. add drained meat and brown, turning occasionally. when meat is browned, add orange juice and sazon and bring to boil. place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.
• serve with tortillas, salsa pico de gallo and guacamole.

Teriyaki And Pineapple Chicken

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into cubes
• 1 green bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 1/4 cups sliced fresh mushrooms
• 1 onion, chopped
• 1 cup teriyaki sauce
• 1 (8 ounce) can pineapple chunks, undrained
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1/4 cup all-purpose flour

Recipe

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


• heat the oil in a wok or large skillet over medium-high heat. cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Authentic Thai Coconut Soup

Ingredients

• Servings: 8
• 1 pound medium shrimp - peeled and deveined
• 2 (13.5 ounce) cans canned coconut milk
• 2 cups water
• 1 (1 inch) piece galangal, thinly sliced
• 4 stalks lemon grass, bruised and chopped
• 10 kaffir lime leaves, torn in half
• 1 pound shiitake mushrooms, sliced
• 1/4 cup lime juice
• 3 tablespoons fish sauce
• 1/4 cup brown sugar
• 1 teaspoon curry powder
• 1 tablespoon green onion, thinly sliced
• 1 teaspoon dried red pepper flakes

Recipe

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


• bring a pot of water to a boil. boil the shrimp until cooked, about one minute. drain shrimp, and set aside.
• pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. strain the coconut milk into a new pan and discard the spices. simmer the shiitake mushrooms in the coconut milk for five minutes. stir in the lime juice, fish sauce, and brown sugar. season to taste with curry powder.
• to serve, reheat shrimp in the soup, and ladle into serving bowls. garnish with green onion and red pepper flakes.

stir-fried chicken with tofu and mixed vegetables

Ingredients

• Servings: 6
• 3 tablespoons light soy sauce
• 1 teaspoon white sugar
• 1 tablespoon cornstarch
• 3 tablespoons chinese rice
• 1 medium green onion, diced
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 3 cloves garlic, chopped
• 1 yellow onion, thinly sliced
• 2 green bell peppers, thinly sliced
• 1 (12 ounce) package firm tofu, drained and cubed
• 1/2 cup water
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons chili paste with garlic

Recipe

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


• in a medium bowl, mix the soy sauce, sugar, cornstarch, and rice . place the green onion and chicken in the mixture. allow to marinate at least 15 minutes.
• in a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. toss in the garlic, onion, and peppers. continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
• mix the tofu, water, oyster sauce, and chili paste into the wok. cook and stir until heated through.

Kadhai Murgh With Bell Pepper (capsicum)

Ingredients

• Servings: 6
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 cup vegetable oil
• 2 onions, sliced thin
• 2 green bell peppers, cut into thin strips
• 4 green chile peppers, halved lengthwise
• 1/2 teaspoon cumin seed
• 1/2 teaspoon coriander seed
• 1/2 teaspoon whole black peppercorns
• 1/2 cinnamon stick
• 6 whole cloves
• 1 black cardamom pod
• 1/4 teaspoon fennel seed
• 1/2 cup water
• 2 tablespoons coconut milk powder
• 1/2 teaspoon ground red pepper
• salt to taste
• 1/4 cup chopped fresh cilantro

Recipe

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


• evenly season the chicken with salt and turmeric; set aside for 15 minutes.
• heat the oil in a large skillet or kadhai over medium heat. cook the onions in the hot oil until browned, about 5 minutes. add the chicken and cook until browned, about 5 minutes more. stir the bell peppers and chile peppers into the chicken; continue cooking another 5 minutes.
• grind the cumin seed, coriander seed, black peppercorns, cinnamon, cloves, cardamom pod, and fennel seed into a coarse powder; sprinkle over the mixture in the skillet. add the water, coconut milk powder, ground red pepper, and salt. cook until the chicken is tender, about 30 minutes. if the curry is too wet, cook on high until the moisture evaporates. garnish with cilantro and serve hot.

Lemon Thyme Chicken Tenders

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 6 sprigs fresh thyme, leaves stripped and chopped
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• salt and pepper to taste
• 1 pound chicken breast tenders
• olive oil-flavored cooking spray

Recipe

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


• combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. season the chicken tenders with salt and pepper. toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• spray a non-stick skillet with cooking spray, and place over medium-high heat. cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

Chicken Hurry

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into pieces
• 1/2 cup ketchup
• 1/4 cup water
• 1/4 cup packed brown sugar
• 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 350 degrees f (175 degrees c).
• place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
• in a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. carefully pour over the chicken, making sure that all of the pieces are covered.
• cover dish and bake in the preheated oven for 1 hour.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

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


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

pollo negra

Ingredients

• Servings: 6
• 2 (12 fluid ounce) bottles dark (such as negra modelo®)
• 1 lime
• 6 chicken drumsticks
• coarse salt to taste

Recipe

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


• preheat the oven's broiler and set the oven rack about 8 inches from the heat source.
• pour the into a deep, broiler-safe baking pan. cut half of the lime into thin slices and place into the . squeeze the other half of the lime into the , and place the chicken legs on top. sprinkle with coarse salt to taste.
• broil for 15 minutes, then turn the legs over, and continue broiling until the chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. an instant-read thermometer inserted near the bone should read at least 165 degrees f (74 degrees c).

curry pasta - pakistani style

Ingredients

• Servings: 4
• 1/4 cup chickpea flour (besan)
• 4 red bell peppers, seeded and diced
• 3 fresh curry leaves
• 1 pound cubed skinless, boneless chicken
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground turmeric
• 2 teaspoons hot paprika
• 1/4 cup water
• 1 (2 ounce) package coconut milk powder
• 1 cup water
• 1 (16 ounce) package spaghetti
• 3 green chile peppers, sliced into thin rings
• 1/2 cup chopped fresh cilantro
• 1 lemon, cut into thin slices

Recipe

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


• heat a small skillet over medium heat. add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
• heat a nonstick skillet over medium-high heat. add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. stir in the ginger-garlic paste and fry for 30 seconds.
• combine the turmeric, cayenne pepper, and chickpea flour. sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. dissolve the coconut powder in 1 cup of water. pour it over the chicken mixture and reduce the heat to low. stir the mixture occasionally while you prepare the pasta.
• fill a large pot with well-salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, 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 12 minutes. drain well in a colander set in the sink.
• transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. garnish with sliced green chilies, cilantro, and lemon slices.

garlic chicken fragrant rice on a budget

Ingredients

• Servings: 5
• 3 cups uncooked jasmine rice
• 3 cups water
• 2 tablespoons sesame oil
• 2 cubes chicken bouillon
• 1/2 cup olive oil
• 1 green onion, chopped
• 2 cloves cloves garlic, smashed
• 1 (2 inch) piece fresh ginger root, crushed
• 1 chicken thigh with skin

Recipe

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


• place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. stir, and then place chicken thigh on top. turn on rice cooker.
• when the rice is done, mix the rice so that the oil will be evenly mixed with the rice. serve.

Sopa De Lima (mexican Lime Soup)

Ingredients

• Servings: 8
• 9 cups chicken broth
• 5 skinless, boneless chicken breast halves
• 1 large red onion, quartered
• 5 cloves garlic, chopped
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon vegetable oil
• 4 green onions, chopped
• 1 large green chile pepper, seeded and chopped
• 2 large tomatoes, peeled and chopped
• 6 limes, juiced
• 1/2 lime
• 1/2 cup chopped fresh cilantro
• tortilla chips, for topping

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. season with the salt; return the soup to a simmer. add the lime juice and 1/2 a lime; cook another 10 minutes. remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

quaglie alla melagrana (quail with pomegranate)

Ingredients

• Servings: 12
• 1 1/2 cups pomegranate seeds
• 1/2 cup pomegranate juice
• 1/2 cup orange juice, or as needed
• 1/2 cup , or as needed
• 1/4 cup chopped fresh mint
• 2 tablespoons grated orange zest
• 12 quail, dressed
• salt and freshly ground black pepper to taste
• 12 slices pancetta (italian unsmoked cured bacon)
• 1/4 cup olive oil
• 1 cup chicken stock
• 2 oranges, sectioned
• 1/2 cup pomegranate seeds, for garnish

Recipe

Preparation Time: 40 mins Cook Time: 35 mins Ready Time: 3 hrs 15 mins


• stir together 1 1/2 cups pomegranate seeds, pomegranate juice, orange juice, , mint, and orange zest in a very large glass or ceramic bowl. add the quail, and turn to evenly coat. cover the bowl with plastic wrap, and marinate at room temperature for 2 hours.
• remove the quail from the marinade, and pat dry with paper towels. season the quail inside and out with salt and pepper. strain the marinade, reserving the liquid, and stuff the quail with the pomegranate seeds. wrap each quail with 1 slice of pancetta.
• preheat an oven to 400 degrees f (200 degrees c).
• heat the olive oil in a large skillet over medium-high heat. cook the quail 4 at a time in the hot oil until golden brown on all sides, 5 to 8 minutes total. place the quail into a large roasting pan in a single layer; set aside. pour the chicken stock and reserved liquid marinade into the skillet, and bring to a boil. cook and stir until the sauce has reduced to half its original volume. pour the sauce over the quail.
• bake the quail in the preheated oven until no longer pink at the bone and the juices run clear, 10 to 15 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). pour the juices from the baking dish back into the skillet; cover the quail with aluminum foil, and keep warm. taste the juices, and add additional orange juice and if desired. stir in the orange segments, and bring to a boil over medium-high heat. cook a few minutes until hot. pour the sauce and orange segments over the quail, and sprinkle with 1/2 cup of pomegranate seeds to serve.

broccoli and tofu stir fry

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and sliced into strips
• 2 crowns broccoli, cut into florets
• 1/3 cup chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon dry
• 2 teaspoons cornstarch
• 8 ounces extra firm tofu, diced
• 2 tablespoons cashew pieces

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• heat peanut oil in a wok or large skillet over high heat. stir in garlic and cook for a few seconds until it begins to brown. add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
• stir together the chicken broth, soy sauce, , and cornstarch until dissolved. pour the sauce into the wok and bring to a boil. stir in the tofu, and cook until hot, about 1 minute. garnish with cashew pieces to serve.

grilled chicken thighs tandoori

Ingredients

• Servings: 8
• 2 (6 ounce) containers plain yogurt
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 2 tablespoons freshly grated ginger
• 3 cloves garlic, minced
• 4 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons ground coriander
• 16 chicken thighs
• olive oil spray

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins


• in a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. mix in garlic, paprika, cumin, cinnamon, and coriander. set aside.
• rinse chicken under cold water, and pat dry with paper towels. place chicken in a large resealable plastic bag. pour yogurt mixture over chicken, press air out of bag, and seal. turn the bag over several times to distribute marinade. place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
• preheat an outdoor grill for direct medium heat.
• remove chicken from bag, and discard marinade. with paper towels, wipe off excess marinade. spray chicken pieces with olive oil spray.
• place chicken on the grill, and cook about 2 minutes. turn, and cook 2 minutes more. then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees f.

Slow Cooker Bbq Chicken

Ingredients

• Servings: 8
• 4 large skinless, boneless chicken breast halves
• 1 cup ketchup
• 2 tablespoons mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon garlic powder
• 1/2 cup maple syrup
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• 2 dashes hot pepper sauce, or to taste (optional)
• 8 sandwich rolls, split

Recipe

Preparation Time: 5 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 35 mins


• place the chicken breasts into the bottom of a slow cooker. in a bowl, stir together the ketchup, mustard, lemon juice, garlic powder, maple syrup, worcestershire sauce, chili powder, cayenne pepper, and hot sauce until the mixture is well blended.
• pour the sauce over the chicken, set the cooker to low, and cook for 6 hours. shred the chicken with two forks, and cook for 30 more minutes. serve the chicken and sauce spooned into the sandwich rolls.

Grilled Chicken With Herbs

Ingredients

• Servings: 6
• 2 tablespoons chopped italian flat leaf parsley
• 2 teaspoons fresh rosemary, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon dried sage
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup balsamic vinegar
• salt and pepper to taste
• 1 1/2 pounds skinless, boneless chicken breasts

Recipe

• in a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. blend together. place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• preheat grill to medium high heat or set oven to broil.
• remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Sunshine Chicken

Ingredients

• Servings: 4
• 3 pounds chicken thighs
• 2 tablespoons soy sauce
• 1/2 cup ketchup
• 1/4 cup corn syrup
• 1 pinch garlic powder

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• rinse the chicken pieces and place them, single layer and skin side up, in a 9x13 inch baking dish.
• mix the soy sauce, ketchup, corn syrup and garlic powder in a small bowl. baste the chicken with the sauce, reserving some sauce for basting during baking. bake uncovered in the preheated oven, basting approximately every 15 minutes, for 1 hour (or until chicken is done and juices run clear).

paul's fettucini chicken

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 2 bunches green onions, thinly sliced
• 1 (2 inch) piece fresh ginger root, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tablespoon white sugar
• 1/2 cup soy sauce
• 3 tablespoons sesame oil
• 1 (3 pound) whole chicken, boned and cut into pieces
• 1 (16 ounce) package dry fettuccini pasta

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• heat vegetable oil in a skillet over medium heat. stir in green onions, ginger, and garlic, and cook 5 minutes, until tender. stir in sugar and soy sauce until sugar is dissolved. remove from heat, and mix in sesame oil.
• place chicken pieces in a shallow bowl. pour marinade over chicken. cover bowl and marinate chicken 8 hours in the refrigerator.
• preheat oven to 350 degrees f (175 degrees c). drain marinade into a pot and bring to a boil; set aside.
• arrange chicken on a baking sheet and bake 45 minutes in the preheated oven, or until juices run clear when chicken is pierced with a knife.
• bring a large pot of lightly salted water to a boil. add fettuccini and cook for 8 to 10 minutes or until al dente; drain. in a large bowl, toss the cooked pasta with the boiled marinade. top with chicken pieces to serve.

spicy basil chicken

Ingredients

• Servings: 4
• 2 tablespoons chili oil
• 2 cloves garlic
• 3 hot chile peppers
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 1/2 teaspoons white sugar
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 5 tablespoons oyster sauce
• 1 cup fresh mushrooms
• 1 cup chopped onions
• 1 bunch fresh basil leaves

Recipe

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


• heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. mix in chicken and sugar, and season with garlic salt and pepper. cook until chicken is no longer pink, but not done.
• stir oyster sauce into the skillet. mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. remove from heat, and mix in basil. let sit 2 minutes before serving.

super easy chicken and dumplings

Ingredients

• Servings: 8
• 2 (10.5 ounce) cans cream of chicken soup
• 3 (14 ounce) cans chicken broth
• 3 cups shredded cooked chicken meat
• 2 (10 ounce) cans refrigerated biscuit dough

Recipe

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


• stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. cut each biscuit into quarters, and gently stir into the simmering soup. reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Spanish Chicken And Rice From Birds Eye®

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
• 1 (8 ounce) bag birds eye® recipe ready sofrito
• 1 (10 ounce) bag birds eye® steamfresh® long grain white rice with mixed vegetables, cooked according to package directions
• 1/2 cup chicken broth
• 1 packet sazon seasoning blend
• 1/2 teaspoon salt

Recipe

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


• heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* remove from pan.
• add recipe ready sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
• stir in reserved chicken, prepared long grain white rice with mixed vegetables, chicken broth, sazon seasoning and salt. cook, stirring frequently, 2 minutes or until well combined.

chicken and sliders

Ingredients

• Servings: 6
• 3 pounds whole chicken
• 2 onions, quartered
• 3 stalks celery, cut into 1 inch pieces
• 2 bay leaves
• salt and pepper to taste
• 1 egg
• 4 cups all-purpose flour

Recipe

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

Ready Time: 3 hrs


• wash chicken and place in large pot. cover with water and add chopped vegetables, bay leaves, salt and pepper. bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. remove chicken from broth and strain liquid. reserve the broth and discard all vegetables.
• when chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
• to make the noodles(sliders): beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. knead the ball for a few minutes. roll out the dough on a floured surface. cut the dough into strips about 1 1/2 inches wide and 3 inches long. don't worry if they are irregular in shape. leave any excess flour on the noodles.
• bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). add salt and pepper to taste.

Marinated Spicy Lamb Chops

Ingredients

• Servings: 8
• 3/4 cup soy sauce
• 1/4 cup fresh lemon juice
• 1 tablespoon brown sugar
• 1 tablespoon chili sauce
• 1/4 teaspoon garlic powder
• 8 center cut lamb chops

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 6 hrs 30 mins


• in a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. place the lamb chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. turn the bag over about halfway through.
• preheat an outdoor grill for high heat.
• arrange lamb chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees f (63 degrees c).

island barbecue chicken

Ingredients

• Servings: 15
• 2 cloves garlic, minced
• 1/2 cup chopped fresh ginger root
• 6 cups soy sauce
• 1 cup brown sugar
• 10 pounds boneless chicken thighs

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• place chicken in a container large enough to hold it all. in a separate medium bowl, combine the garlic, ginger, soy sauce and brown sugar. mix well and pour over the chicken. seal container and let marinate in the refrigerator overnight.
• preheat an outdoor grill for medium to low heat and lightly oil grate.
• grill chicken over medium to low heat for 1 hour, turning halfway through cooking time. chicken is done when it's juices run clear.

brazilian chicken with coconut milk

Ingredients

• Servings: 4
• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon minced fresh ginger
• 2 jalapeno peppers, seeded and chopped
• 2 cloves garlic, minced
• 3 tomatoes, seeded and chopped
• 1 (14 ounce) can light coconut milk
• 1 bunch chopped fresh parsley

Recipe

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


• in a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• heat 1 tablespoon olive oil in a skillet over medium heat. place the chicken in the skillet. cook 10 to 15 minutes on each side, until no longer pink and juices run clear. remove from heat and set aside.
• heat the remaining olive oil in the skillet. cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. mix in the tomatoes and continue cooking 5 to 8 minutes. stir in the coconut milk. serve over the chicken. garnish with the parsley.

Easy Egg Drop Soup

Ingredients

• Servings: 6
• 1 (49.5 fluid ounce) can chicken broth
• 1 bunch chopped green onions
• 1/4 teaspoon white sugar
• 2 tablespoons soy sauce
• 3 tablespoons cornstarch
• 1/3 cup cold water
• 3 eggs
• 2 tablespoons cold water

Recipe

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


• heat chicken broth and green onions in a large pot over medium-high heat. mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. reduce heat and stir soy sauce mixture in to the broth. boil soup on high for 1 minute, then reduce heat to medium-low.
• beat 3 eggs with 2 tablespoons of cold water. using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

chicken binakol

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 small onions, quartered
• 3 lemon grass stalks, white parts only, cut into 1-inch pieces
• 1 (1 inch) piece fresh ginger, sliced
• 4 cloves garlic, chopped
• 1 (3 pound) whole chicken, cut into 4 pieces
• 2 young coconuts, liquid only
• 1 chayote squash, diced
• 1 tablespoon fish sauce

Recipe

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


• heat vegetable oil in a large skillet over medium-high heat; cook and stir onions, lemon grass, ginger, and garlic until tender, about 5 minutes. add chicken and fry until lightly browned, about 10 minutes, turning occasionally.
• pour coconut water into skillet and stir in chayote squash. season with fish sauce. continue to simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes more.

simple sweet and spicy chicken wraps

Ingredients

• Servings: 8
• 1/2 cup mayonnaise
• 1/4 cup finely chopped seedless cucumber
• 1 tablespoon honey
• 1/2 teaspoon cayenne pepper
• ground black pepper to taste
• 2 tablespoons olive oil
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into thin strips
• 1 cup thick and chunky salsa
• 1 tablespoon honey
• 1/2 teaspoon cayenne pepper
• 8 (10 inch) flour tortillas
• 1 (10 ounce) bag baby spinach leaves

Recipe

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


• mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. cover and refrigerate until needed.
• heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. when the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

Slow Cooker Orange Chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves
• 12 fluid ounces orange-flavored carbonated beverage
• 1/2 cup soy sauce
• 1 cup uncooked long grain white rice
• 2 cups water

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• place the chicken in a slow cooker, and pour in the orange-flavored carbonated beverage and soy sauce.
• cover slow cooker, and cook chicken on low 5 to 6 hours.
• in a saucepan, bring the rice and water to a boil. reduce heat to low, cover, and simmer 20 minutes. serve cooked chicken over the rice.

Chicken And Dumplings I

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken
• 4 cubes chicken bouillon
• 2 cups all-purpose flour
• 4 eggs
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• fill a large pot with water, and add whole chicken. bring to a boil, and then reduce heat. simmer until tender, about 1 to 2 hours.
• remove chicken from broth, and set aside to cool. reserve broth. when cool enough to handle, remove meat from bones; cut into bite size pieces. discard skin and bones.
• in a medium bowl, stir together flour and salt. break one egg into flour, and stir with fork till stiff. continue adding eggs one at a time until all are incorporated. the dough should be very stiff.
• bring broth to a boil. add bouillon cubes; stir until cubes have dissolved.
• using a fork and knife, pick up dough on fork. hold over boiling broth, and cut off small pieces into broth until all the dough has been used. stir, cover, and simmer for 20 minutes.
• add chicken meat, and stir. serve hot.

Bbq Chicken Pouches

Ingredients

• Servings: 4
• cooking spray
• 4 boneless, skinless chicken breasts
• 1 cup barbeque sauce
• 1 (10 ounce) package frozen corn
• 1/2 cup chopped green bell pepper

Recipe

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


• preheat an oven to 450 degrees f (230 degrees c). spray 4 sheets aluminum foil with cooking spray.
• center 1 chicken breast on each prepared aluminum foil sheet and top each chicken breast with 1/4 cup barbeque sauce. layer corn and green bell pepper over barbeque sauce layer. fold the sides of each aluminum foil piece over the top of each chicken breast mixture, double-folding the top and ends to form a seal on each 'pouch'. leave enough space inside each pouch for circulation. arrange pouches on a baking sheet.
• bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 18 to 29 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). open one end of pouch first to let the steam out before opening top.

Moroccan Shepherd's Pie

Ingredients

• Servings: 4
• cooking spray
• 1 tablespoon olive oil
• 1 pound cubed lamb stew meat
• 1 teaspoon ground cumin, divided
• 1/2 teaspoon salt, divided
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/2 (10.5 ounce) cans low-sodium chicken broth
• 1/2 cup water
• 2 tablespoons olives, or to taste
• 1/3 cup raisins
• 2 tablespoons honey
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon, divided
• 1 cup frozen green peas
• 4 cups peeled and chopped sweet potatoes
• 1 large egg, lightly beaten

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). spray four 10-ounce ramekins with cooking spray.
• heat a large skillet over medium-high heat. add oil to pan; swirl to coat.
• sprinkle lamb evenly with 1/2 teaspoon cumin and 1/4 teaspoon salt. cook and stir lamb in the hot oil until browned on all sides, about 4 minutes. transfer lamb to a bowl. cook and stir onion in the same skillet until slightly softened, about 3 minutes; add garlic and cook until fragrant, about 30 seconds.
• stir tomato paste into onion mixture until evenly coated, about 30 seconds. pour broth and water into onion mixture; bring to a boil, scraping skillet with a wooden spoon to loosen browned bits of food. return lamb to skillet.
• stir remaining 1/2 teaspoon cumin, olives, raisins, honey, cayenne pepper, turmeric, and 1/8 teaspoon cinnamon into lamb mixture. reduce heat and simmer, stirring occasionally, until lamb is fully cooked and flavors have blended, about 30 minutes. remove from heat and stir in peas.
• place sweet potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 10 minutes. drain and cool for 5 minutes. transfer sweet potatoes to a bowl and sprinkle with 1/4 teaspoon salt and 3/8 teaspoon cinnamon. beat potato mixture with a hand mixer on high speed until smooth. add egg; beat until incorporated.
• spoon lamb mixture into each ramekin; spread sweet potato mixture over lamb mixture. place ramekins on a baking sheet.
• bake in the preheated oven until bubbling, about 25 minutes.

chicken and rice noodle stir fry

Ingredients

• Servings: 4
• 1 large skinless, boneless chicken breast, cut in bite-sized pieces
• 1 pinch garlic powder, or to taste
• 1 pinch onion powder, or to taste
• freshly ground black pepper to taste
• 1 (8 ounce) package dried rice noodles
• 4 cups hot water, or as needed
• 3 tablespoons vegetable oil, divided
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup white cooking , or to taste
• 1/4 cup soy sauce, or to taste
• 2 tablespoons teriyaki sauce, or to taste
• 1 (6 ounce) can sweet baby corn, drained
• 3 green onions, chopped

Recipe

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


• sprinkle chicken with garlic powder, onion powder, and black pepper.
• soak rice noodles in a bowl with hot water until softened, about 10 minutes; drain and cut noodles in half with scissors.
• heat 1 1/2 tablespoons vegetable oil in a wok or large skillet over medium-high heat; cook and stir garlic in the hot oil until fragrant, about 1 minute. add onion and green bell pepper; cook, stirring constantly, until onion and pepper are softened, about 5 minutes. add remaining 1 1/2 tablespoons vegetable oil; cook and stir chicken into onion mixture until chicken is no longer pink in the center, 5 to 7 minutes.
• stir , soy sauce, and teriyaki sauce into chicken mixture; simmer until liquid is slightly reduced, about 3 minutes. add baby corn and green onions; toss to evenly coat with sauce. mix rice noodles into stir fry mixture; toss to coat. cook and stir until heated through, about 2 more minutes.

Slow Cooker Orange Chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves
• 12 fluid ounces orange-flavored carbonated beverage
• 1/2 cup soy sauce
• 1 cup uncooked long grain white rice
• 2 cups water

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• place the chicken in a slow cooker, and pour in the orange-flavored carbonated beverage and soy sauce.
• cover slow cooker, and cook chicken on low 5 to 6 hours.
• in a saucepan, bring the rice and water to a boil. reduce heat to low, cover, and simmer 20 minutes. serve cooked chicken over the rice.

Goof Proof Coconut Curry Chicken

Ingredients

• Servings: 2
• 1 potato, cubed
• 1/2 pound chicken thighs, cut into pieces
• 2 tablespoons vegetable oil
• 1 green bell pepper, seeded and cubed
• 1 small onion, chopped
• 1/2 cup coconut milk
• 5 tablespoons curry sauce
• 1/2 teaspoon salt
• 1 cup water, divided
• 1 teaspoon cornstarch

Recipe

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


• place cubed potatoes in a microwave-safe dish and heat in the microwave on high for 5 minutes.
• heat oil in a large skillet over medium heat. place chicken in oil and cook to brown. then stir in green peppers and onions; cook about 4 minutes. stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.
• mix together cornstarch and 1/4 cup water. stir into skillet, and simmer 10 minutes.

grilled indian chicken

Ingredients

• Servings: 6
• 1 teaspoon ground ginger
• 2 tablespoons crushed garlic
• 2 teaspoons ground turmeric
• 1/4 cup yogurt
• 1 (3 pound) whole chicken, cut into pieces

Recipe

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


• in a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
• marinate the chicken pieces in the mixture for 3 hours.
• preheat an outdoor grill for medium-high heat and lightly oil grate. grill chicken until juices run clear.

dutch east chicken wings and rice

Ingredients

• Servings: 6
• wings:
• 3 1/2 pounds chicken wings, tips on
• 1 (28 ounce) can tomato sauce
• 3 (10.75 ounce) cans tomato soup
• 2 teaspoons ground cloves
• 2 cloves garlic, crushed
• 8 bay leaves
• 1 teaspoon cayenne pepper
• salt and pepper to taste
• rice:
• 2 cups long grain rice, rinsed and drained
• 4 cups water
• 1 teaspoon cloves
• 1 1/2 teaspoons salt
• 2 teaspoons ground turmeric
• 1/3 cup slivered almonds
• 1/3 cup golden raisins

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour tomato sauce and soup into a large roasting pan. stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. place wings in pan, and spoon sauce over chicken.
• cover pan, and bake in a preheated oven for 30 minutes. reduce heat to 325 degrees f (165 degrees c), and bake until sauce is thick, about 1 1/2 hours.
• to prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. bring to a boil. reduce heat, and simmer until rice is cooked, about 10 minutes.

Easy Steam Chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves
• 1 cup salt
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 5 tablespoons light soy sauce
• 2 tablespoons sesame oil
• 2 sprigs fresh cilantro

Recipe

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


• place chicken and salt in a bowl. evenly rub salt into chicken. refrigerate 30 minutes.
• rinse chicken and place in a pot fitted with a steamer basket over water. bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
• heat vegetable oil in a skillet over medium heat. stir in onion and cook until tender. mix in garlic, and cook about 1 minute. stir in soy sauce and sesame oil, and remove from heat. scoop over the chicken to serve. garnish with cilantro.

-braised Chicken Tacos

Ingredients

• Servings: 8
• sauce:
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cups shredded cooked chicken
• 3/4 cup mexican
• 1 tablespoon ground ancho chiles
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (10 ounce) can old el paso® green or mild red enchilada sauce
• tacos:
• 8 old el paso® taco shells, heated as directed on box
• 1 (4 ounce) can old el paso® chopped green chiles
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• 8 lime wedges

Recipe

Preparation Time: 15 mins Cook Time: 21 mins Ready Time: 36 mins


• in 12-inch skillet, heat oil over medium-high heat. add onion and chicken; cook about 1 minute or until onion is tender. stir in remaining sauce ingredients. heat to boiling. reduce heat to low; cook uncovered about 20 minutes, stirring occasionally.
• spoon chicken mixture into taco shells; top with remaining ingredients.

crispy roasted chicken

Ingredients

• Servings: 6
• 1 teaspoon kosher salt
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon dried sage
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon dried rosemary
• 2 tablespoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons all-purpose flour
• 1 teaspoon onion powder
• 5 tablespoons vegetable oil
• 1 (4 pound) broiler-fryer chicken, cut in half lengthwise

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c).
• in a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. grind to a coarse powder. transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
• pat chicken halves dry with paper towels and tuck wing tips up behind the back. brush spice paste chicken halves, coating both sides, taking care to season under wings and legs. place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
• roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees f (74 degrees c), about 1 hour. remove from oven and let rest for 10 minutes before slicing.

Chicken Riggies I

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked rigatoni pasta
• 4 skinless, boneless chicken breast halves, cubed
• 2 cups red spaghetti sauce
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (15 ounce) can sliced black olives, drained
• 1 (8 ounce) jar hot cherry peppers, drained
• 2 cups alfredo sauce

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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.
• in a large skillet over medium high heat, saute chicken for 5 to 7 minutes, until well browned. add spaghetti sauce, reduce heat to low, and simmer for 20 minutes.
• add green bell pepper, red bell pepper, onion, mushrooms, olives, and hot peppers. stir all together and simmer for 40 minutes.
• add alfredo sauce, stir until blended, and simmer for another 10 minutes. spoon over hot, cooked pasta and serve.

best ever chicken casserole

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1 (8 ounce) can water chestnuts
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup cornflakes cereal crumbs
• 1 cup mayonnaise

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large pot, boil the chicken until tender. cut the breasts into cubes or small pieces.
• in a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. mix well.
• pour mixture into a 9x13 inch baking dish. sprinkle the rest of the crushed corn flakes on top of the mixture. bake in the preheated oven for 1 hour.