chicken with ginger pesto

Ingredients

• Servings: 8
• 2 pounds skinless, boneless chicken breast halves
• 1/2 cup dry white
• 1/4 cup vegetable oil
• 2 tablespoons grated fresh ginger root
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1 teaspoon white sugar
• 1 bunch green onions, cut into 1/4-inch pieces

Recipe

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


• pour the white into a saucepan of lightly salted water, and place the chicken breasts into the pan. bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. remove from the heat, and let the chicken cool in the broth. remove from the broth, and set the chicken aside.
• heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
• slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. spoon the green onion mixture over the chicken breasts, and serve.

roasted red pepper and crab soup

Ingredients

• Servings: 6
• 6 red bell peppers, seeded and cut into quarters
• 1 (32 ounce) carton chicken broth
• 1 large potato, peeled and coarsely chopped
• 1 quart half-and-half cream
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1 pound cooked crabmeat, flaked

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• set the oven to broil, and preheat for 5 minutes.
• place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
• once the skins have loosened, peel them off and discard. coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. return to a boil, then reduce heat to medium and simmer for 45 minutes.
• once the potatoes have softened, puree the soup in batches in a blender until smooth. pour the pureed soup into another saucepan and stir in the crab. heat over medium heat to warm through, about 5 minutes.

Chipotle-citrus Marinated Chicken

Ingredients

• Servings: 2
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground chipotle powder
• salt and freshly ground pepper
• 2 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 16 mins Ready Time: 4 hrs 26 mins


• whisk together the orange juice, lime juice, olive oil, cilantro, garlic powder, chipotle powder, and salt and pepper in a bowl. pour marinade into a resealable plastic bag; add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for at least 4 hours.
• preheat an outdoor grill for high heat.
• lightly oil the grill grate, and then arrange chicken on grill. cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side.

Smothered Bacon Chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves
• 4 slices bacon
• 8 ounces sour cream
• 1 (10.75 ounce) can condensed cream of mushroom soup

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
• in a small bowl, mix the sour cream and soup. cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. let cool and serve on top of hot, cooked rice if desired.

favorite barbecue chicken

Ingredients

• Servings: 2
• 1 1/2 tablespoons olive oil
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 5 tablespoons ketchup
• 3 tablespoons honey
• 3 tablespoons brown sugar
• 2 tablespoons apple vinegar
• 1 tablespoon worcestershire sauce
• salt and pepper to taste
• 2 skinless, boneless chicken breast halves

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• preheat grill for medium-high heat.
• heat olive oil in a skillet over medium heat. saute onion and garlic until tender. stir in ketchup, honey, brown sugar, apple vinegar, worcestershire sauce, salt, and pepper. cook for a few minutes to thicken sauce. remove from heat, and allow to cool.
• lightly oil the grill grate. dip chicken in sauce, and turn to coat. cook on grill for 10 to 15 minutes, turning once. move chicken to the skillet with sauce. simmer over medium heat for about 5 minutes on each side.

Velvety Chicken Corn Soup

Ingredients

• Servings: 4
• 2 (14 ounce) cans chicken broth
• 1 (14.75 ounce) can cream-style corn
• 1/2 cup shredded, cooked chicken meat
• 1/4 teaspoon ground white pepper
• salt to taste
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 tablespoon sesame oil
• 1 egg white

Recipe

• in a medium stock pot combine broth, corn and chicken. bring to a boil, reduce heat and add pepper and salt. bring back to a boil.
• in a separate bowl mix the corn starch with water. while the soup is boiling add this mixture, and stir constantly until well mixed.
• season with sesame oil by adding a few drops at a time. reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• add chopped scallion to garnish, and serve hot.

Mexican Thai Fusion Chicken

Ingredients

• Servings: 4
• 1 large dried ancho chile pepper, torn
• 1/4 cup soy sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon lemon grass
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground allspice
• 1 pound chicken breast, thinly sliced

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. refrigerate and marinate chicken for at least 1 hour.
• transfer chicken to a skillet and cook over medium heat 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).

chicken with ginger pesto

Ingredients

• Servings: 8
• 2 pounds skinless, boneless chicken breast halves
• 1/2 cup dry white
• 1/4 cup vegetable oil
• 2 tablespoons grated fresh ginger root
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1 teaspoon white sugar
• 1 bunch green onions, cut into 1/4-inch pieces

Recipe

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


• pour the white into a saucepan of lightly salted water, and place the chicken breasts into the pan. bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. remove from the heat, and let the chicken cool in the broth. remove from the broth, and set the chicken aside.
• heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
• slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. spoon the green onion mixture over the chicken breasts, and serve.

Rice Cooker Chicken Quinoa With Sun-dried Tomatoes

Ingredients

• Servings: 1
• 1 (6 ounce) chicken breast, cut into 1/2-inch cubes
• 3/4 cup water
• 3/8 cup white quinoa
• 1/4 cup chopped onion
• 1/4 cup sun-dried tomatoes, cut into strips
• 2 cloves garlic, minced
• 1/2 teaspoon curry powder
• ground black pepper to taste

Recipe

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


• stir chicken breast cubes, water, quinoa, onion, sun-dried tomatoes, garlic, curry powder, and ground black pepper together in the bowl of a rice cooker.
• cook on white rice setting according to manufacturer's directions.

Mango-lime Shredded Chicken Tacos

Ingredients

• Servings: 16
• 4 skinless, boneless chicken breast halves
• 2 teaspoons canola oil
• 1 large white onion, chopped
• 1 large anaheim pepper, diced
• 1 jalapeno pepper, diced
• 2 tablespoons minced garlic
• 1 cup chicken stock
• 1 (8 ounce) can peeled whole plum tomatoes
• 1 (5 ounce) can tomato sauce
• 1/4 cup diced mango
• 1 large lime, zested and juiced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon pasilla chili powder
• 1 tablespoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1/2 teaspoon ground cinnamon
• 16 corn tortillas

Recipe

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

Ready Time: 1 hr 45 mins


• place chicken into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. transfer chicken to a work surface to cool; shred.
• heat canola oil in a large pot over medium heat; cook and stir onion, anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
• fill corn tortillas with chicken filling.

lebanese chicken and potatoes

Ingredients

• Servings: 6
• 8 cut up chicken pieces
• 8 medium potatoes, peeled and quartered
• salt to taste
• ground white pepper to taste
• 4 cloves garlic, crushed
• 1/2 cup extra virgin olive oil
• 1 cup fresh lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• place chicken and potatoes in a large baking dish. season generously with salt and white pepper.
• in a bowl, stir together garlic, olive oil, and lemon juice. pour over chicken and potatoes. cover dish with foil.
• bake in preheated oven for 30 minutes. remove foil, increase heat to 475 degrees f (245 degrees c), and cook until chicken and potatoes are golden, about 30 minutes.

Busy Day Chicken And Rice

Ingredients

• Servings: 6
• 3 (10.75 ounce) cans condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups white rice
• 2 cups hot water
• 2 cubes chicken bouillon
• 1 (1 ounce) package dry onion soup mix
• 6 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 40 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 9x13-inch baking dish.
• stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. mix hot water and chicken bouillon in a bowl until bouillon is dissolved; stir into rice mixture. spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. sprinkle remaining onion soup mix over chicken breasts; arrange chicken in a single layer over rice mixture. cover with aluminum foil.
• cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

chicken with plum glaze

Ingredients

• Servings: 4
• 1 (2.5 pound) whole chicken, cut into pieces
• salt and ground black pepper to taste
• 2/3 cup plum jam
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons minced fresh ginger root
• 1 1/4 teaspoons prepared horseradish (optional)

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray.
• season the chicken pieces with salt and pepper to taste and place skin-side-up the prepared baking sheet. bake in the preheated oven for 20 minutes.
• while the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. after the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
• continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

Sweet And Sour Chicken Ii

Ingredients

• Servings: 6
• 1 (20 ounce) can pineapple chunks, juice reserved
• 1/4 cup soy sauce
• 1/2 cup vinegar
• 3/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 1/2 green bell peppers, diced
• 1 cup chopped celery
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1 1/2 pounds cooked chicken meat, cut into strips

Recipe

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


• in a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. mix in flour, and stir until thickened.
• stir bell peppers, celery, and water chestnuts into the saucepan. mix in chicken. cook and stir until heated through. stir in the pineapple chunks before serving.

sofia's chicken paprikash

Ingredients

• Servings: 4
• 1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon canola oil
• 2 large green bell peppers, thinly sliced
• 1 large onion, halved and thinly sliced
• 2 teaspoons hot or sweet paprika
• 1/2 cup dry white
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon lemon juice
• 1/4 cup reduced-fat sour cream
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 40 mins Ready Time: 40 mins


• sprinkle chicken with salt and pepper. heat oil in a large skillet over medium-high heat. add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. transfer to a plate.
• add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. add paprika and cook, stirring, until fragrant, about 30 seconds. add ; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. add tomatoes, broth and lemon juice; bring to a boil. return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
• remove from the heat and stir in sour cream. serve sprinkled with parsley.

pesto chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 cup prepared basil pesto, divided
• 4 thin slices prosciutto, or more if needed

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a baking dish.
• spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. place the wrapped chicken breasts into the prepared baking dish.
• bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Easy Cola Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons worcestershire sauce
• 1 cup ketchup
• 1 cup cola-flavored carbonated beverage

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• place the chicken pieces into a 9x13 inch baking dish. season with salt and pepper. in a medium bowl, mix together the worcestershire sauce, ketchup and cola. pour over the chicken. cover with a lid or aluminum foil.
• bake for 50 minutes in the preheated oven, until the chicken is no longer pink.

chinese restaurant-style sesame chicken

Ingredients

• Servings: 2
• 2 (6 ounce) skinless, boneless chicken breast halves
• 1 tablespoon soy sauce
• 1 tablespoon real maple syrup
• 1 tablespoon dry
• 1 teaspoon chopped fresh ginger root
• 1/2 teaspoon chinese five-spice powder
• 2 tablespoons sesame seeds
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• 1/2 teaspoon peanut oil
• 4 leaves red leaf lettuce - rinsed
• 1 large tomato, cut into wedges

Recipe

• preheat oven to 350 degrees f (175 degrees c). cut chicken into about 1 inch x 2 inch pieces.
• in a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, , ginger and five spice powder. mix together. add chicken pieces and toss to coat. cover dish and refrigerate for 20 minutes, turning once, to marinate. after 20 minutes, drain chicken, reserving marinade. boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
• meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. bake in the preheated oven, to toast, for 10 minutes or until slightly browned.
• heat oil in a medium skillet over medium high heat. in a shallow dish or bowl combine flour and salt and pepper to taste. dredge chicken in seasoned flour, shaking off any excess. brown chicken pieces in oil for about 1 minute each side. spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside.
• remove chicken pieces from heat and roll in toasted sesame seeds. rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. garnish with tomato wedges and serve.

sweet hot mustard chicken thighs

Ingredients

• Servings: 8
• 8 large bone-in, skin-on chicken thighs
• 1/2 cup dijon mustard
• 1/4 cup packed brown sugar
• 1/4 cup red vinegar
• 1 teaspoon dry mustard powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground dried chipotle pepper
• 1 pinch cayenne pepper, or to taste
• 4 cloves garlic, minced
• 1 onion, sliced into rings
• 2 teaspoons vegetable oil, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 5 hrs


• make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. cuts should be about 1 inch apart. transfer thighs into a heavy resealable plastic bag.
• whisk dijon mustard, brown sugar, red vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. whisk garlic into marinade.
• pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. seal bag and refrigerate at least 4 hours (or overnight for best flavor).
• move a rack to the center position in oven. preheat oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil and lightly oil the foil.
• scatter onion rings prepared baking sheet. place chicken thighs on top of onion rings. spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
• roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
• transfer chicken and onions a serving platter. pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. skim excess fat from pan sauce.
• spoon reduced pan sauce over each chicken thigh and serve.

Italian Marinated Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1 (16 ounce) bottle italian-style salad dressing
• 1/3 cup vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 15 mins


• to marinate: place chicken in a nonporous glass dish or bowl. poke several holes in breasts with a fork; season with salt and pepper to taste and cover with salad dressing. toss to coat, cover dish and refrigerate to marinate for 2 hours.
• heat oil in a medium skillet over medium heat. remove chicken from marinade (discarding of any remaining marinade) and saute in skillet for 4 to 5 minutes on each side, or until cooked through and juices run clear.

Super Simple Oven Barbequed Chicken

Ingredients

• Servings: 6
• 6 bone-in chicken breast halves, with skin
• 1 tablespoon worcestershire sauce
• 1 tablespoon hickory-flavored liquid smoke
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• salt and pepper to taste

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
• cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

prawn biryani

Ingredients

• Servings: 2
• 1 1/3 cups uncooked white rice
• 9 ounces peeled and deveined tiger prawns
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon ground black pepper
• 4 whole cloves
• 4 whole cardamom seeds
• 2 cinnamon sticks
• salt to taste
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• 1 cup water
• 2 cubes chicken bouillon

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 2 hrs 35 mins


• place rice with enough water to cover in a small bowl. soak rice for 2 hours; drain.
• stir together the prawns, ginger garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt, and oil in a microwave safe bowl until well mixed. cook in microwave on high until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes. remove the prawns from the curry and set aside.
• stir the rice, water, and chicken bouillon into the curry and mix well. cook in the microwave on high until rice is tender, about 10 minutes. mix in the prawns; return to the microwave and cook on high until heated through, about 5 minutes. discard cinnamon stick, cloves, and cardamom seeds before serving.

Curried Chicken And Potatoes

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 teaspoon cumin seed
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black mustard seed
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 2 (4 ounce) chicken thighs, cut into bite size pieces
• 2 medium potatoes, diced
• 2 roma (plum) tomatoes, diced
• 1/2 bunch swiss chard, chopped
• 1 (8 ounce) container plain yogurt

Recipe

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


• in a large skillet, heat oil over medium heat. in hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. when seeds start to pop, stir in chicken and potatoes. cook for 15 minutes, or until chicken is nearly done.
• stir in tomatoes, chard, and yogurt. cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

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.

asian twist chicken wings

Ingredients

• Servings: 20
• 2 sun-dried tomatoes
• 1/4 cup white
• 1/4 cup barbeque sauce
• 1 teaspoon sesame oil
• 1 tablespoon hot pepper sauce
• 2 tablespoons soy sauce
• 1 tablespoon distilled white vinegar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 20 chicken wings
• 2 teaspoons minced garlic
• 1 teaspoon chili powder
• salt and pepper to taste
• 1 lime, cut into wedges
• 1 1/2 teaspoons sesame seeds

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 3 hrs


• place the sun-dried tomatoes and white into a blender; puree until smooth, then pour into a saucepan. stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. remove from heat, and allow to cool.
• while the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. toss the chicken wings with the garlic, chili powder, salt, and pepper. pour the cooled marinade over the wings, and stir to coat. cover, and refrigerate at least 2 hours.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• remove the chicken wings from the marinade, and shake off excess. discard the remaining marinade. cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. turn the wings frequently as they cook to ensure even cooking. place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

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.

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.

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!

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.

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.

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.

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.