Best Chicken Recipes : August 2016

Saturday, August 27, 2016

owen's chicken rice

Ingredients

Servings: 4
1/2 (3 pound) whole chicken, cut into pieces
8 ounces chinese-style sausages
1 teaspoon salt
1 tablespoon dark soy sauce
2 tablespoons sesame oil
1/2 slice fresh ginger root, chopped
12 dried shiitake mushrooms, soaked until soft
3 cups long-grain white rice
2 1/2 cups boiling water
3 tablespoons chopped fresh cilantro
3 tablespoons thinly sliced green onion

Recipe

marinate the chicken and sausages in the soy sauce and 1 teaspoon salt and set aside.
heat sesame oil in a large, nonstick wok. stir fry the ginger until fragrant. add the sausages and chicken and stir fry until brown. add the mushrooms and fry for another 3 minutes. stir in the rice and season with salt and pepper.
transfer the mixture to a rice cooker and add water. when rice is cooked, garnish with chopped coriander and spring onions. serve.

Homemade Chicken Gravy

Ingredients

Servings: 8
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 quart cold chicken stock
1/3 cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper

Recipe

Preparation Time:

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melt butter in a saucepan over medium-low heat. whisk in flour until fragrant, 10 to 12 minutes.
gradually whisk in cold stock. reduce heat to low. bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Spicy Bbq Chicken

Ingredients

Servings: 6
2 tablespoons vegetable oil
1/4 cup onion, finely chopped
1 clove garlic, minced
3/4 cup ketchup
1/3 cup vinegar
1 tablespoon worcestershire sauce
2 teaspoons brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 (5 ounce) bottle hot pepper sauce
1 (3 pound) chicken, cut into pieces

Recipe

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heat the oil in a skillet over medium heat and cook the onion and garlic until tender. mix in ketchup, vinegar, worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. bring to a boil. reduce heat to low and simmer 10 minutes, stirring occasionally. remove from heat and set aside.
preheat grill for high heat.
lightly oil grill grate. place chicken on grill. brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. discard any remaining sauce.

ellen's chicken cacciatore

Ingredients

Servings: 6
2 tablespoons olive oil
6 boneless, skinless chicken thighs - fat trimmed
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes with juice
1 cup dry white
1/2 cup orange juice
2 tablespoons dried rosemary, or to taste
salt and ground black pepper to taste

Recipe

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heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. set the chicken aside.
in the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
pour in the tomatoes with their juice, white , orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

Chicken And Chinese Vegetable Stir-fry

Ingredients

Servings: 6
14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
1/2 cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
1/4 cup water

Recipe

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combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
heat the vegetable oil in a wok or large skillet over high heat. stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. add the chicken and marinade. cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
pour in 1/2 cup of water; season with pepper and sugar. add the water chestnuts, snow peas, and broccoli. cover; boil until the vegetables are just tender, about 5 minutes. dissolve the cornstarch in 1/4 cup of water. stir into the boiling mixture; cook until thick and no longer cloudy.

homemade chicken cacciatore, sicilian-style

Ingredients

Servings: 6
1 tablespoon butter
1 large onion, chopped
1 large green bell pepper, sliced thin
1 teaspoon crushed garlic
2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
1 cup burgundy
1 1/2 tablespoons italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1 whole chicken, cut into pieces
2 tablespoons all-purpose flour
1 (16 ounce) package spaghetti

Recipe

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melt the butter in a large stockpot over medium heat. cook the onion, bell pepper, and garlic in the melted butter until they begin to soften, about 3 minutes. add the tomatoes, , italian seasoning, salt, pepper, and garlic salt; cook and stir until the mixture just begins to boil. reduce the heat to medium low; add the chicken and cook until the meat is tender enough to fall off the bone, about 1 1/2 hours. remove the bones and skin from the chicken, returning the meat to the pot.
heat 3/4 cup of the reserved liquid from the tomatoes in the microwave until just warmed. stir the flour into the tomato liquid until thick. add to the stockpot and stir continually until the mixture begins to thicken. remove from heat and allow to sit for about 15 minutes.
while the chicken mixture rests, bring a large pot of lightly-salted water to a boil. stir the spaghetti into the water and return to a boil. cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. drain. ladle the chicken mixture over the drained spaghetti to serve.

fennel and mustard seed chicken

Ingredients

Servings: 4
4 bone-in chicken breast halves, with skin
1/2 teaspoon salt and pepper, or to taste
1 tablespoon mustard seed
1 tablespoon fennel seed
2 tablespoons olive oil
2 cloves garlic, thinly sliced

Recipe

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sprinkle chicken with salt and pepper to taste. grind the fennel and mustard seeds in a clean coffee grinder. sprinkle freshly ground spices over chicken pieces.
in a large frying pan, heat olive oil over medium heat. cook garlic in the olive oil, stirring frequently. once the garlic begins to brown, place the chicken in the pan. increase heat to high, and quickly brown both sides. reduce heat, and cover. cook chicken until juices run clear and meat is tender.

Factory Workers Chicken

Ingredients

Servings: 8
2 pounds chicken thighs
1 (16 ounce) bottle zesty italian dressing
1 (16 ounce) jar salsa

Recipe

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to marinate: place chicken in a nonporous glass dish or bowl; pour dressing and salsa over chicken and turn to coat. cover with lid or aluminum foil and refrigerate to marinate for at least 2 hours, or overnight.
preheat oven to grill/broil.
remove chicken from dish or bowl, discarding any remaining marinade, and grill/broil for about 20 minutes or until cooked through and juices run clear. serve immediately.

celery chicken a la koch

Ingredients

Servings: 6
3 cups cooked egg noodles
4 cups chopped chicken breast meat
4 (10.75 ounce) cans condensed cream of celery soup
3 (12 fluid ounce) cans evaporated milk
1 cup chopped celery
5 cups crushed potato chips

Recipe

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preheat oven to 350 degrees f (175 degrees c).
in a large mixing bowl combine the noodles, chicken meat, soup, 2 cans of the milk and celery. mix well and spread mixture into the bottom of a 9x13 inch baking dish.
pour the remaining can of milk over all; do not mix in. then top all with potato chip crumbs.
bake at 350 degrees f (175 degrees c) for 50 minutes. serve hot.

bbq chicken wings

Ingredients

Servings: 4
1/2 cup teriyaki sauce
1 cup oyster sauce
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons garlic powder
1/4 cup
2 dashes liquid smoke flavoring
1/2 cup white sugar
1 1/2 pounds chicken wings, separated at joints, tips discarded
1/4 cup honey

Recipe

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in a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, , liquid smoke, and sugar. place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
preheat the grill for low heat.
lightly oil the grill grate. arrange chicken on the grill, and discard the marinade. grill the chicken wings on one side for 20 minutes, then turn and brush with honey. continue grilling 25 minutes, or until juices run clear.

Friday, August 26, 2016

moo goo gai pan

Ingredients

Servings: 3
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups chopped broccoli florets
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can whole straw mushrooms, drained
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice
1/4 cup chicken broth

Recipe

Preparation Time:

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heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. remove from the wok, and set aside. wipe out the wok.
heat the remaining tablespoon of vegetable in the wok until it begins to smoke. stir in the garlic, and cook for a few seconds until it turns golden-brown. add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. stir together the cornstarch, sugar, soy sauce, oyster sauce, rice , and chicken broth in a small bowl. pour over the chicken, and bring to a boil, stirring constantly. boil for about 30 seconds until the sauce thickens and is no longer cloudy. return the vegetables to the wok, and toss with the sauce.

best bourbon chicken

Ingredients

Servings: 8
4 tablespoons olive oil
3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup water
1 cup packed light brown sugar
3/4 cup apple-grape-cherry juice
2/3 cup soy sauce
1/4 cup ketchup
1/4 cup peach-flavored bourbon liqueur (such as southern comfort ®)
2 tablespoons apple vinegar
2 cloves garlic, minced
1 tablespoon dried minced onion
3/4 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon ground ginger
1/4 cup apple-grape-cherry juice
2 tablespoons cornstarch

Recipe

Preparation Time:

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heat the oil in a large heavy pan or dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. transfer the chicken to a bowl.
in the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the dutch oven. bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
stir the chicken back into the sauce, and bring to a full boil over medium-high heat. reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
remove the chicken pieces to a bowl with a slotted spoon. stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. stir to combine, and serve.

Hayley's M Chicken

Ingredients

Servings: 4
2 teaspoons yeast extract spread, e.g. marmite/vegemite
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c).
cut 3 partial slits in each chicken breast. place 1/2 teaspoon of the yeast extract spread into each slit.
bake in the preheated oven for 35 to 45 minutes, or until the chicken is cooked through and juices run clear.

Sweet Orange Chicken I

Ingredients

Servings: 4
1 (2 to 3 pound) whole chicken, cut into pieces
1/2 cup chutney
1/2 cup mayonnaise
1/4 cup orange soda
3/4 cup water
1 teaspoon poultry seasoning
salt to taste

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c).
place chicken pieces in a 9x13 inch baking dish. in a medium bowl combine the chutney, mayonnaise, soda and water. mix together and pour mixture over chicken, then sprinkle with seasoning and salt.
bake in the preheated oven for about 30 minutes, or until chicken is cooked through and no longer pink inside.

evie's ranch nuggets

Ingredients

Servings: 6
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
1/2 cup sour cream
1/2 cup all-purpose flour
4 ounces ranch-flavored tortilla chips
vegetable cooking spray

Recipe

Preparation Time:

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preheat the oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
place tortilla chips and flour into a food processor or blender, and process into crumbs. pour into a bowl. place chicken pieces into a sealable plastic bag with sour cream. massage the bag to make sure chicken pieces are coated with sour cream. let sit for 5 minutes.
dip coated chicken pieces into the chip crumbs, and place on the prepared baking sheet. spray lightly with vegetable cooking spray.
bake for 30 minutes in the preheated oven, until chicken is cooked through and juices run clear.

wild rice casserole

Ingredients

Servings: 8
1 pound ground lamb sausage
2 skinless, boneless chicken breast halves, chopped
1 onion, chopped
3 cloves garlic, crushed
1 cup chopped celery
3 cups chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (6 ounce) can sliced mushrooms, drained
1 (6 ounce) package long grain and wild rice mixture
1 (3 ounce) package sliced almonds

Recipe

Preparation Time:

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in a large skillet combine the sausage, chicken, onion, garlic and celery. saute over medium heat until sausage and chicken are browned and vegetables are tender. crumble sausage, drain fat from skillet and return sausage to skillet.
preheat oven to 350 degrees f (175 degrees c).
stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. mix well and spoon mixture into a lightly greased 9x13 inch baking dish. sprinkle with almonds.
cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.

Chicken Nuggets

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
2 cups corn oil
1 egg, beaten
1/3 cup water
1/3 cup all-purpose flour
1 1/2 tablespoons sesame seeds, toasted
1 1/2 teaspoons salt

Recipe

Preparation Time:

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rinse chicken with cold water and pat dry with paper towels. cut into 1x1x1/2 inch pieces.
fill a deep fryer with corn oil, no more than 1/3 full. heat to medium heat.
place egg and water in a small bowl and mix well. add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
dip chicken pieces in batter and drain off any excess. add battered chicken, a few pieces at a time, to the hot oil. fry about 4 minutes or until golden brown and done (remove chicken from oil to test). drain on paper towels.

byrdhouse spicy chicken and peaches

Ingredients

Servings: 4
1 (15 ounce) can peaches, drained and chopped
4 cloves garlic, pressed
1 1/2 cups orange juice
2 tablespoons distilled white vinegar
2 tablespoons brown sugar
1 1/2 teaspoons nutmeg
1/2 teaspoon red pepper flakes
2 teaspoons dried basil
salt and pepper to taste
4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons flour
3 tablespoons butter

Recipe

Preparation Time:

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bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. melt the butter in a large skillet over medium-high heat. add the chicken, and cook until lightly brown on both sides, but still pink in the center.
season peach sauce with salt and pepper, and pour over browned chicken. return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.

balsamic pear, chicken, and asparagus

Ingredients

Servings: 4
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into strips
1 onion, sliced thin
salt and ground black pepper to taste
2 ripe bartlett pears, cored and sliced
1 pound fresh asparagus, trimmed
4 cloves garlic, minced
2 tablespoons balsamic vinegar
3 tablespoons apple juice
1 teaspoon dried rosemary
1 tablespoon grated fresh ginger
2 tablespoons dark brown sugar

Recipe

Preparation Time:

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heat the oil in a skillet over medium heat. cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. add the onion to the chicken; season with salt and pepper. place the pears and asparagus atop the chicken mixture.
mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. season again with salt and pepper.
cook on low for 4 to 6 hours.

kevin's teriyaki chicken

Ingredients

Servings: 4
1 1/2 cups pineapple juice
1/2 cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
4 (6 ounce) skinless, boneless chicken breast halves

Recipe

Preparation Time:

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in a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. reserve a small amount of the marinade separately for dipping later.
place chicken in marinade, and add enough water to cover. cover, and refrigerate for 24 hours.
heat an outdoor grill for medium-high heat.
brush grate lightly with oil. grill chicken 5 to 7 minutes per side, depending on thickness. chicken is done when inside is no longer pink and juices run clear.

Barbequed Thai Style Chicken

Ingredients

Servings: 6
1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk

Recipe

Preparation Time:

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cut cilantro roots off at the stem, and mince thoroughly. set aside a few leaves for garnish. in a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. process to a coarse paste. pour in fish sauce, and blend until smooth.
place chicken in a large shallow dish. rub with the cilantro paste. cover, and marinate in the refrigerator at least 3 hours, or overnight.
preheat grill for high heat.
lightly oil the grill grate. place chicken on the prepared grill, and brush liberally with coconut milk. grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. turn only once, and baste occasionally with coconut cream. cook until browned and tender, and juices run clear.

Peachy Broccoli Chicken

Ingredients

Servings: 4
1 cup uncooked long grain white rice
2 cups water
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) can peaches in light syrup, diced, syrup reserved
1 (10 ounce) package frozen broccoli florets
2 tablespoons boiling water

Recipe

Preparation Time:

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in a pot, bring the rice and water to a boil. cover, reduce heat to low, and simmer 20 minutes.
heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. season with salt and pepper. remove from skillet, and cut into bite-size pieces.
place the peaches and syrup in the skillet, and cook 15 minutes, until syrup is reduced by about 1/2 and thickened.
place the broccoli and water in a microwave-safe dish, cover, and cook 5 minutes on high in the microwave, or until tender.
return the chicken to the skillet with the peaches. mix in the broccoli, and continue cooking 5 minutes, until heated through and coated with the syrup. serve over the cooked rice.

jen's jambalaya

Ingredients

Servings: 4
2 tablespoons margarine or butter
1/4 cup chopped onion
1/3 cup chopped celery
1/4 cup chopped green pepper
1 (14.5 ounce) can diced tomatoes
1 1/2 cups chicken broth
2/3 cup long grain white rice
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon hot sauce
1 bay leaf
2/3 cup diced cooked chicken breast
2/3 cup cooked crumbled italian sausage
2/3 cup peeled cooked shrimp

Recipe

Preparation Time:

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melt margarine in a large saucepan over medium heat. stir in onion, celery, and green pepper; cook until softened, about 5 minutes. pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
once the rice has cooked, stir in chicken, sausage, and shrimp. simmer for a few minutes until heated through. remove bay leaf before serving.

rollatini with lamb and rosemary filling

Ingredients

Servings: 4
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 pound ground lamb
salt and pepper to taste
2 teaspoons chopped fresh rosemary
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

Recipe

Preparation Time:

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to make filling: heat the olive oil in a medium skillet over medium heat. add the onion and garlic and saute until golden. add the lamb and season with salt and pepper to taste. cook the lamb, crumbling with a fork, for about 10 minutes. stir in the rosemary. remove mixture from skillet with a slotted spoon and remove all but 2 tablespoons of the lamb fat.
lay the chicken breasts flat and season with salt and pepper to taste. spoon equal amounts of the lamb mixture each breast, and roll each one up tightly. secure each roll with 2 toothpicks.
heat the skillet with the reserved lamb fat over medium high heat until almost smoking. saute chicken on one side for 3 to 4 minutes or until golden brown. turn over. turn heat to medium and saute chicken until cooked through, 5 to 6 minutes.

basic broiled chicken breasts

Ingredients

Servings: 4
3 tablespoons extra virgin olive oil
4 bone-in chicken breast halves with skin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

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preheat the oven's broiler and set the oven rack about 6 inches from the heat source. rub olive oil over each chicken breast, then season both sides with salt and black pepper. place the chicken skin-side down on a broiling pan.
broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). remove from the oven and allow meat to rest for 5 minutes before serving.

Golden Chicken Tenders

Ingredients

Servings: 2
1 (9 ounce) package chicken tenderloins
1/2 cup finely crushed dry stuffing mix
2 tablespoons melted butter

Recipe

preheat oven to 350 degrees f (175 degrees c).
line a 9x13 inch baking dish with foil. rinse and pat dry the chicken and place in the baking dish.
combine the stuffing mix with the melted butter or margarine. place stuffing mixture on top of the chicken tenders.
bake in the preheated oven for 40 minutes.

hunter style chicken

Ingredients

Servings: 4
4 tablespoons olive oil
1 (3 pound) whole chicken, cut into pieces
6 slices bacon, diced
2 onions, chopped
1 cup fresh sliced mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon salt
freshly ground black pepper
1 cup white
1 pound tomatoes, diced

Recipe

heat oil in a large skillet; brown chicken; remove. add bacon and saute over medium heat for about 2 minutes.
add onions and mushrooms and continue to saute until onions are translucent. return chicken to skillet; sprinkle with parsley, basil, salt and pepper. add and tomatoes. cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. remove chicken from skillet and pour sauce over chicken.

easy chicken curry

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves - cut into strips
1/4 cup olive oil
2 large onions, diced
1/3 cup curry powder, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium heat. add onion and saute until soft and golden brown. slowly stir in curry powder. once ingredients are blended together, add chicken breasts. cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (note: make sure that you stir and that dish does not burn, as curry powder burns very easily!)

lemon pepper grilled chicken

Ingredients

Servings: 5
1/4 cup lemon pepper
1 tablespoon dry mustard
1 tablespoon dried rosemary
5 skinless, boneless chicken breast halves
4 cloves garlic, crushed
4 tablespoons fresh lemon juice
3 cups dry white

Recipe

Preparation Time:

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in a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
place chicken breast halves in a medium bowl. rub with garlic. introduce the lemon pepper mixture and rub it into the chicken. pour in lemon juice and dry white . cover and refrigerate at least 3 hours before grilling.
preheat an outdoor grill for high heat and lightly oil grate.
cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

luau chicken

Ingredients

Servings: 6
1 cup unsweetened pineapple juice
2 tablespoons brown sugar
2 tablespoons ketchup
1/4 teaspoon ground ginger
1/4 teaspoon garlic salt
1 tablespoon cornstarch
1 tablespoon soy sauce
6 cooked boneless, skinless chicken breasts, cut into 1-inch pieces
1 green bell pepper, cut into 1 inch pieces
1 onion, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large skillet combine the pineapple juice, brown sugar, ketchup, ginger, garlic salt, cornstarch and soy sauce. simmer all together for 5 minutes over low heat.
place cooked chicken, bell pepper, onion, and water chestnuts in a 9x13 inch baking dish. pour skillet mixture/sauce over the top. cover dish with aluminum foil and bake in the preheated oven for 1 hour.

roasted garden tomato basil soup

Ingredients

Servings: 8
8 tomatoes, cut into 8 wedges
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
3 sprigs fresh thyme, chopped
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
1/2 teaspoon curry powder
3 sprigs fresh thyme, chopped
3 cups chicken broth
1 cup heavy whipping cream
1 cup chopped fresh basil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. add garlic and 3 sprigs chopped thyme; toss. season with salt and black pepper.
bake in preheated oven until very tender and browned, about 2 hours.
heat remaining 2 tablespoons olive oil in a dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. stir in red pepper flakes, paprika, and curry powder. season with salt and black pepper and add remaining 3 sprigs chopped thyme. stir in roasted tomatoes along with any liquid from the baking sheet. cook and stir for 5 more minutes; pour chicken broth into tomato mixture. simmer for 20 minutes.
blend with an emersion blender until desired consistency. stir in cream and basil before serving.

mixed grill of sausage, chicken and lamb with tandoori flavorings

Ingredients

Servings: 8
2 pounds spicy or mild italian lamb sausage
1/4 cup olive oil
3 tablespoons ground cumin
1 tablespoon curry powder
1 1/2 teaspoons garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
8 lamb loin chops
1/2 cup plain yogurt
3 tablespoons red vinegar
12 chicken drumsticks, skin removed

Recipe

place sausage and 1/2 cup water in a large (12-inch) skillet. cover and bring to a simmer. steam until sausage loses its raw color throughout, about 8 minutes. drain and set aside.
in a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. scrape half the spice mixture into another medium bowl. add lamb chops to one bowl; toss to coat well. stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. set both aside to marinate.
about 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. close lid and return grill to temperature. make sure to have water close by to extinguish any flare-ups.
staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
arrange on a large platter and serve warm with couscous.

Andi's Apricot Almond Chicken

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
salt to taste
1 (16 ounce) can apricot halves
1/2 cup orange juice
2 tablespoons lite soy sauce
1 teaspoon sesame oil
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
vegetable oil
1 shallot, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
sliced almonds for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken between plastic wrap, and gently pound with a mallet to 1/2" thickness. season with salt, and set aside. strain apricot liquid into a small bowl and stir in orange juice, soy sauce, and sesame oil. coarsely chop apricots and set aside. place flour and cayenne pepper in a resealable plastic bag, and shake to combine. add chicken breasts in batches, tossing to coat and dusting off excess flour.
heat oil in a large skillet over medium high heat. cook chicken, turning once, until no longer pink in center and juices run clear. transfer to a paper towel-lined dish. cook and stir shallot and garlic in the same pan until translucent, being careful not to burn the garlic and adding more oil if needed. stir in orange juice mixture and chopped apricots. bring to a boil, reduce heat, and simmer for 5 minutes.
in a small bowl, whisk together 1/4 cup simmering liquid and 2 tablespoons flour until well blended and no lumps of flour remain. slowly stir back into skillet to thicken, repeating if necessary for desired consistency. return chicken to skillet, spooning with sauce, until warmed through. garnish with almonds, if desired.

And Soy Sauce Chicken

Ingredients

Servings: 4
1 cup soy sauce
1 cup
1 cup water
1 clove garlic, peeled and minced
salt and pepper to taste
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix the soy sauce, , water, and garlic. season with salt and pepper. place chicken in the bowl. cover, and marinate in the refrigerator 8 hours, or overnight. turn chicken once while marinating.
preheat an outdoor grill for high heat, and lightly oil grate.
place chicken on the prepared grill, and cook 10 to 15 minutes per side, until no longer pink and juices run clear. discard remaining marinade.

Calico Wild Rice Soup

Ingredients

Servings: 6
2 cups wild rice
6 cups water
4 cups chicken broth
1 cup frozen corn kernels
1/2 cup chopped green onions
2 tablespoons red bell pepper, chopped
2 tablespoons chopped green bell pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried tarragon
2 tablespoons cornstarch
2 tablespoons water

Recipe

in a medium sauce pan cook rice in 6 cups water until cooked through and tender.
in a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. mix well and cook over medium heat until mixture boils. reduce heat and simmer 5 minutes or until corn is tender.
in a small bowl, mix cornstarch and water. add to soup mixture and cook for 5 minutes. stir occasionally and serve once soup has thickened.

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:

Cook Time:

Ready Time:

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.

Easy After Work Chicken Francaise

Ingredients

Servings: 4
2 cups all-purpose flour
salt and ground black pepper to taste
1 pound thin-sliced chicken breast cutlets
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup butter
1/4 cup lemon juice
2 cups chicken broth
2 tablespoons all-purpose flour
4 sprigs fresh parsley
1 lemon, cut into wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

season 2 cups flour with salt and pepper. coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.
heat vegetable oil in a large skillet over medium heat. pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. simmer until thickened, about 10 minutes. return chicken to the skillet. continue simmering until chicken is no longer pink in the center, about 15 more minutes.
serve chicken with parsley sprigs and lemon wedges.

Hayley's M Chicken

Ingredients

Servings: 4
2 teaspoons yeast extract spread, e.g. marmite/vegemite
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cut 3 partial slits in each chicken breast. place 1/2 teaspoon of the yeast extract spread into each slit.
bake in the preheated oven for 35 to 45 minutes, or until the chicken is cooked through and juices run clear.

Great Chicken Marinade

Ingredients

Servings: 6
6 boneless, skinless chicken breast halves
1/3 cup olive oil
1/3 cup lemon juice
1 (.7 ounce) package italian-style dressing mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chicken breasts between sheets of waxed paper and pound until thin. remove breasts and place into a large resealable plastic bag.
in a medium mixing bowl, combine the oil, lemon juice, and italian-style seasoning. pour mixture into the plastic bag containing the chicken.
seal the plastic bag and shake gently to ensure that all the chicken is in contact with the marinade. refrigerate marinated chicken pieces overnight or up to two days.
when ready to cook, preheat grill and lightly oil grate. place chicken breasts on the grill and cook for about 5 to 7 minutes per side.

pullum frontonianum (apicus chicken)

Ingredients

Servings: 4
1 (3 pound) whole chicken
1/2 cup olive oil
1 cup red
1 teaspoon salt
1 leek, bulb only, chopped
1/4 cup chopped fresh dill weed
1/3 cup saturei (dried rose petals)
2 tablespoons ground coriander seed
1/2 teaspoon ground black pepper
2 tablespoons olive oil
salt to taste
1/2 cup syrup from canned figs

Recipe

mix together 1/2 cup olive oil, mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.
heat 2 tablespoons olive oil in a large pan. fry whole chicken over medium heat. add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.
place chicken in a baking dish large enough to hold it along with the seasoning mixture--both what was in the pan and what you didn't use. rub the bird with the mixture for a minute or so.
bake at 425 degrees f (220 degrees c) for 1 hour, occasionally basting with the seasoning mixture. the chicken will look almost burnt when done. moisten a plate with fig syrup, place chicken on it. season with salt and pepper.

chicken adobo ii

Ingredients

Servings: 6
1 (2 to 3 pound) whole chicken, cut into pieces
1/4 cup apple vinegar
1/4 cup soy sauce
ground black pepper to taste
2 tablespoons olive oil
1 clove garlic, crushed
2 bay leaves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken pieces in a large bowl. pour vinegar and soy sauce over chicken, and season with ground black pepper to taste. toss to coat.
heat oil in a large skillet over medium heat, and brown garlic. be careful not to burn garlic, as this will make the dish taste bitter. after browning garlic, remove it from the oil.
place marinated chicken pieces in hot oil. pour remaining marinade over all, and add bay leaves. reduce heat to low, and cook chicken pieces for about 10 minutes on each side, or until no longer pink and juices run clear. the marinade will reduce, and make a nice gravy. remove bay leaves, and serve immediately.

Chicken Kisses

Ingredients

Servings: 1
1 skinless, boneless chicken breast half - cut into bite-size pieces
1/2 onion, chopped
1 potato, peeled and cubed
1/2 green bell pepper, chopped
2 tablespoons barbecue sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium high to high heat and lightly oil grate.
take two pieces of aluminum foil about 12 to 15 inches each and lay them down in a cross pattern, one over the other. place the chicken breast, onion, potato, green bell pepper and barbecue sauce in the center of the foil. bring up all eight corners of the foil and twist the top together to resemble a "kiss".
grill each package over medium high heat for 30 minutes, or until internal chicken temperature reaches 180 degrees f (80 degrees c).

saleeg

Ingredients

Servings: 6
3 pods black cardamom
1 cinnamon stick
1 medium red onion
1 (3 1/2) pound chicken, split in half lengthwise
1 teaspoon dried cilantro
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 cups long grain white rice
3 cups milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place the chicken, cardamom pods, cinnamon, and whole red onion into a large dutch oven. fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. reserve 4 cups of the resulting chicken stock in a large saucepan.
remove the chicken and onion from the dutch oven and place in a roasting pan. season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
meanwhile, pour the rice in with the reserved chicken stock. bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. serve the rice topped with the chicken and onion.

Easy Italian Chicken

Ingredients

Servings: 8
8 chicken legs, halved
4 cloves garlic
1 tablespoon crushed red pepper flakes
1 tablespoon vegetable oil
salt to taste
1/2 cup water

Recipe

in a large skillet, brown the chicken pieces in oil and cook for about 15 minutes over medium heat.
crush garlic cloves and squeeze over chicken. cover skillet and cook over low heat for 10 minutes each side. remove cover, sprinkle with red pepper flakes and salt to taste, add water and simmer over low heat until water evaporates and the chicken pieces are sticky and yummy!

Hawaii Chicken

Ingredients

Servings: 4
1 (2 to 3 pound) whole chicken, cut into pieces
1 tablespoon all-purpose flour
2 teaspoons salt
1 pinch ground white pepper
4 tablespoons vegetable oil
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
1 (8 ounce) can crushed pineapple with juice
2 teaspoons soy sauce
2 teaspoons brown sugar
2 teaspoons cornstarch
2 teaspoons chicken stock

Recipe

preheat oven to 350 degrees f (175 degrees c).
mix flour, salt and pepper in a resealable plastic bag. one at a time, put chicken pieces in bag, seal and shake to coat. in a large skillet, heat oil over medium heat and saute chicken pieces until brown on all sides. place chicken in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 45 minutes.
to make sauce (while chicken bakes): in the same large skillet, saute onion and green bell pepper for about 5 minutes, until translucent. add the pineapple, soy sauce and brown sugar. mix together cornstarch and chicken stock and add to skillet. stir all together and let simmer for 3 minutes until thick and clear. pour sauce over chicken and bake 10 more minutes until tender.

tomato fennel soup

Ingredients

Servings: 4
2 tablespoons olive oil
1 bulb fennel, chopped
1/2 onion, chopped
1 celery stalk, chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup low-sodium chicken broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large saucepan over medium-high heat. cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. remove saucepan from heat and add basil and parsley. cool soup slightly.
pour soup into a blender no more than half-full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.

sausage and shrimp gumbo

Ingredients

Servings: 6
1 (14 ounce) package hillshire farm® smoked sausage
1/4 cup cooking oil
1/4 cup flour
1 onion, chopped
1 green bell pepper, seeded, chopped
1 red bell pepper, seeded, chopped
1 cup chopped celery
1 cup frozen sliced okra
2 cloves garlic, chopped
2 teaspoons seasoning
2 cups chicken broth
1/2 teaspoon hot pepper sauce
1/2 teaspoon ground black pepper
salt to taste
1/2 pound large raw shrimp, peeled, deveined
3 cups hot cooked long-grain white rice

Recipe

Preparation Time:

Cook Time:

Ready Time:

cut sausage into 1/2-inch slices; set aside.
combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. cook and stir over medium-high heat 3 minutes. reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. stir in seasoning.
stir in chicken broth; bring to a boil. cook and stir for 1 minute. reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. simmer, covered 15 minutes. remove cover.
bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
ladle gumbo into bowls with rice.

best grilled chicken... ever!

Ingredients

Servings: 6
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. pour in mix, lime juice, orange juice, tequila, triple sec, and honey. puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. refrigerate for 5 hours.
preheat an outdoor grill for medium-high heat and lightly oil grate.
remove chicken from the marinade, shake off excess, and discard remaining marinade. grill the chicken until tender and juices run clear, approximately 7 minutes per side.

spicy orange chicken

Ingredients

Servings: 6
1 cup orange juice
1/3 cup brown sugar
1/3 cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger root, grated
1 teaspoon crushed red pepper flakes
2 pounds skinless, boneless chicken thighs, cut into chunks
1 bunch green onions, sliced, white parts and tops separated
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
1/2 cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
mix in chicken pieces and toss to evenly coat. cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
heat a large non-stick skillet over high heat. cook and stir chicken for 2 minutes; spoon out any excess liquid.
continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
pour in half of reserved marinade. simmer until reduced and thickened, 3 to 4 minutes.
stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
stir in green portions of green onions; cook and stir 1 minute.
remove from heat. garnish with cilantro and serve.

lamb chops with blackberry sauce

Ingredients

Servings: 6
6 (4 ounce) boneless lamb loin chops
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil, divided
2 shallots, minced
2 teaspoons dried thyme leaves
3/4 cup sweet
3/4 cup blackberry juice
3/4 cup chicken broth
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
2 teaspoons water
2 cups fresh blackberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the lamb chops on both sides with salt and pepper. heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). set the chops aside.
heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. pour in the , blackberry juice, chicken broth, and balsamic vinegar. bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. cook until reduced by a third, about 5 minutes. mix cornstarch and water into a paste, and stir into the sauce. cook until thickened, stirring constantly, about 1 minute. reduce heat to low, and stir in the blackberries. simmer until berries are hot.
return the chops to the skillet, and turn to coat with sauce. serve hot, topped with sauce.

Mustard Fried Chicken

Ingredients

Servings: 10
5 pounds chicken wings, separated at joints, tips discarded
1 tablespoon seasoned salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground black pepper
1 tablespoon monosodium glutamate (msg, or accent flavor enhancer) (optional)
3 tablespoons prepared yellow mustard
3 cups all-purpose flour
1 quart oil for frying, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and msg. i like to lay it all out on a big plastic bag for easier clean up. coat each piece with a thin layer of mustard. you may use a basting brush or your fingers. put the flour into a plastic bag, add the chicken, and shake to coat.
heat the oil in a deep-fryer or deep heavy skillet to 350 degrees f (175 degrees c). when the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. drain on paper towels, and cool for 5 minutes before serving.

Thursday, August 25, 2016

15-minute Herbed Chicken

Ingredients

Servings: 4
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can campbell's® condensed cream of chicken with herbs soup
1/2 cup milk
broth simmered rice (see note)

Recipe

Cook Time:

Ready Time:

heat oil in skillet. add chicken and cook until browned.
add soup and milk. heat to a boil. cover and cook over low heat 5 minutes or until done. serve with broth simmered rice.

maho, vietnamese chicken recipe

Ingredients

Servings: 4
2 cups uncooked white rice
4 cups water
3 tablespoons vegetable oil
2 cloves garlic, minced
3 skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons soy sauce, or to taste
1/2 cup dry-roasted, unsalted peanuts
4 large leaves of iceberg lettuce
1 (11 ounce) can mandarin oranges, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. let the rice stand, covered, while you finish the dish.
heat oil in a skillet over medium heat until shimmering, and cook and stir the garlic until fragrant, about 1 minute. stir in the chicken, and cook and stir until seared and beginning to brown, about 5 minutes. stir in soy sauce and peanuts, and cook and stir until the chicken is no longer pink inside, and the soy sauce has coated the chicken and peanuts, 5 more minutes. remove the chicken mixture from the heat.
line 4 plates with lettuce leaves, and scoop 1 cup of cooked rice each leaf. top with chicken-peanut mixture, and sprinkle each plate with mandarin orange slices.

malaysian mango chicken curry

Ingredients

Servings: 2
1 tablespoon vegetable oil
1/2 pound skinless, boneless chicken breast, cubed
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon vinegar
1 1/2 tablespoons brown sugar
1 teaspoon curry powder
1 tablespoon cornstarch
1/2 onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 teaspoons minced fresh ginger root
1 mango, peeled and cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. cook the chicken breast until no longer pink in the center. transfer cooked chicken to a plate. meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. set aside.
using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. stir in the chicken stock mixture and the cooked chicken breast. cook until the sauce has thickened. drop mango in and cook until the mango is heated through.

jamaican jerked chicken

Ingredients

Servings: 3
1/2 green onion, minced
1/4 cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (2 to 3 pound) whole chicken, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. add chicken, and marinate for 8 hours.
prepare barbecue, medium heat. cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.

Slow Cooker Chicken Stew

Ingredients

Servings: 6
3 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
1/2 teaspoon olive oil
3 cloves garlic, crushed
1/2 cup water
1 (10.75 ounce) can condensed cream of celery soup
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon italian-style seasoning
1 apple - peeled, cored and cut into eighths
3 small red potatoes, cut into eighths
1 onion, cut into eighths
1 (1.25 ounce) envelope dry onion gravy mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium high heat. saute garlic and chicken until lightly browned.
place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. mix all together.
set heat on low setting and simmer slowly for 6 to 8 hours.

lemon pepper chicken i

Ingredients

Servings: 1
2 teaspoons butter
1 tablespoon ground black pepper, divided
1 skinless, boneless chicken breast half
1 tablespoon fresh lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a small skillet. pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast the pepper. squeeze fresh lemon juice the chicken, then season with the remaining pepper.
saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Chicken Bog

Ingredients

Servings: 6
6 cups water
1 tablespoon salt
1 onion, chopped
1 (3 pound) whole chicken
3 1/2 cups chicken broth
1 cup long-grain white rice
1/2 pound smoked sausage of your choice, sliced
2 tablespoons italian-style seasoning
2 cubes chicken bouillon

Recipe

place water, salt and onion in a large pot. add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
remove chicken from pot and let cool. remove skin and bones and chop remaining meat into bite size pieces.
skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. if mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. stir often while cooking.

Italian Chicken Bow Tie Pasta

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves - cooked
1 (16 ounce) package farfalle pasta
1 (8 ounce) bottle italian-style salad dressing
1 tomato, chopped

Recipe

add 2/3 cup salad dressing to the cubed chicken and stir together.
cook pasta per package directions. drain and rinse. add the pasta to the chicken and dressing and toss. pour enough dressing on to coat everything (or to your taste) and add the chopped tomato. toss to coat. ready to serve!

Maple-curry Chicken

Ingredients

Servings: 4
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
3 cloves garlic
1 teaspoon sugar
1/4 cup pure maple syrup
1 cup heavy cream
2 1/2 tablespoons hot curry paste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat butter and oil in a large skillet over medium heat. add onion and peppers, and cook until onions are soft and translucent. stir in cooked chicken and garlic, and sprinkle with sugar. cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
stir in curry paste and heavy cream, and reduce heat to low. simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.

Spicy Stuffed Chicken Thighs

Ingredients

Servings: 5
10 boneless, skinless chicken thighs
5 hot italian sausage links, casings removed
1 green bell pepper, diced
1 onion, diced (optional)
8 ounces canned diced tomatoes, with juices
1 tablespoon italian seasoning
1 teaspoon crushed red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven at 350 degrees f (175 degrees c).
find the places where the thigh bones have been removed from the chicken, and stuff the spaces with sausage. place on a 10x13-inch ungreased baking pan. place bell pepper and onion around the chicken. pour tomatoes and their juices over the chicken, and season with italian seasoning and crushed red pepper flakes.
bake in preheated oven until chicken is thoroughly cooked, about 45 minutes.

chicken strawberry spinach salad with ginger-lime dressing

Ingredients

Servings: 2
2 teaspoons corn oil
1 skinless, boneless chicken breast half - cut into bite-size pieces
1/2 teaspoon garlic powder
1 1/2 tablespoons mayonnaise
1/2 lime, juiced
1/2 teaspoon ground ginger
2 teaspoons milk
2 cups fresh spinach, stems removed
4 fresh strawberries, sliced
1 1/2 tablespoons slivered almonds
freshly ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a skillet over medium heat. place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. set aside.
in a bowl, mix mayonnaise, lime juice, ginger and milk.
arrange spinach on serving dishes. top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. season with pepper to serve.

ginger-lime chicken with coconut rice

Ingredients

Servings: 4
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
2 limes, zested and juiced
2 tablespoons grated fresh ginger root
1 3/4 cups coconut milk
1/2 teaspoon white sugar
1 cup jasmine rice
1 tablespoon sesame oil
1 tablespoon honey
1/4 cup sweetened flaked coconut

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. let marinate for about 20 minutes.
in a medium saucepan, combine the coconut milk and sugar over medium-high heat. bring to a simmer. stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. remove from the heat and fluff rice with a fork; cover, and keep warm.
in a large skillet or wok, heat the sesame oil over medium-high heat. add chicken and marinade. stir fry until the chicken is nicely browned, about 3 minutes. drizzle the honey the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. remove from the heat and sprinkle with coconut.
serve hot with the coconut rice on the side.

15-minute Herbed Chicken

Ingredients

Servings: 4
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can campbell's® condensed cream of chicken with herbs soup
1/2 cup milk
broth simmered rice (see note)

Recipe

Cook Time:

Ready Time:

heat oil in skillet. add chicken and cook until browned.
add soup and milk. heat to a boil. cover and cook over low heat 5 minutes or until done. serve with broth simmered rice.

chicken in creamy sun-dried tomato sauce

Ingredients

Servings: 8
2 (10.75 ounce) cans campbell's® condensed cream of chicken with herbs soup or campbell's® condensed cream of chicken soup
1 cup chablis or other dry white *
1/4 cup coarsely chopped pitted kalamata or oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes drained andâ coarsely chopped sun-dried tomatoes
8 (4 ounce) skinless, boneless chicken breast halves
1/2 cup chopped fresh basil leaves (optional)
hot cooked rice, egg noodles or mashed potatoes

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir the soup, , olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. add the chicken and turn to coat.
cover and cook on low for 7 to 8 hours** or until the chicken is cooked through. sprinkle with the basil, if desired. serve with the rice.

Avocado Chicken Stir-fry

Ingredients

Servings: 4
1/2 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
1 clove garlic, minced
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups snow peas
2 cups cremini mushrooms, stems discarded, caps thinly sliced
4 bunches green onions, cut into 1-inch pieces
2 large ripe but firm avocados - peeled, pitted, and cut into large chunks

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. remove from the wok and set aside. place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. pour off excess juices, if any.
return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. stir the reserved sauce ingredients to recombine, if needed, and add to the wok. gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. stir gently to coat everything in sauce, and serve.

chicken curry iii

Ingredients

Servings: 4
3 cloves garlic, crushed
3 small onions, minced
1 slice fresh ginger root
5 tablespoons curry powder
5 tablespoons water
2 tablespoons olive oil
1 cup yogurt
1 cup coconut milk
1 cup milk
1 cup water
2 large potatoes, cubed
1 (4 pound) whole chicken, cut into 8 pieces
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, grind together garlic, onion and ginger. in a separate small bowl, mix together curry powder and 5 tablespoons water.
heat oil in a large skillet over medium high heat. saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
season with salt to taste and simmer for another 2 minutes; the curry is ready!