Ingredients
- Servings: 4
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 1/2 cup honey, warmed slightly
- 1/2 cup prepared mustard
- 1/2 teaspoon ground nutmeg
Recipe
- in a small bowl combine the warm honey, mustard and nutmeg and mix until well blended. smear the chicken pieces, coating well. refrigerated and let sit for 1/2 hour.
- preheat oven to 375 degrees f (190 degrees c).
- bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. you can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.
Ingredients
- Servings: 8
- 1 cup white sugar
- 1 cup soy sauce
- 1 cup water
- 1/4 cup minced garlic
- 1/4 cup minced fresh ginger
- 5 pounds bone-in chicken thighs with skin
- 1/4 cup chopped green onions
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 55 mins
- combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. place chicken in stock pot and bring to a boil. using tongs, turn chicken in pot every 5 minutes.
- boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). sauce mixture will turn into a rich, brown glaze. remove pot from heat and let cool 10 minutes.
- place chicken on a platter and sprinkle with chopped green onions.
Ingredients
- Servings: 16
- 2 (16.3 ounce) cans refrigerated biscuit dough (such as pillsbury®)
- 2 skinless, boneless chicken breast halves
- 3 (6 ounce) cans tuna (such as chicken of the sea®), drained
- 1/4 cup mayonnaise (such as best foods®)
- 1/8 teaspoon whole grain mustard
- 1 teaspoon ground white pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 head lettuce, leaves rinsed and dried
Recipe
Preparation Time: 5 mins
Cook Time: 40 mins
Ready Time: 1 hr
- preheat an oven to 375 degrees f (190 degrees c).
- place biscuit dough on a baking sheet, about 1 to 2 inches apart. bake in the preheated oven until golden brown, about 11 to 15 minutes. remove from oven and allow the biscuits to cool.
- heat a skillet over medium-high heat and cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove the chicken from the skillet and dice into 1/2 inch cubes.
- mix tuna, mayonnaise, and mustard in a bowl until combined. stir in white pepper, cayenne pepper, paprika, and cumin. reserve 1/4 of the tuna mixture in a separate bowl. combine the remaining 3/4 portion of the tuna mixture with the chicken. split each biscuit in half and place over a bed of lettuce leaves. divide chicken and tuna mixture on top of each biscuit half. use the remaining 1/4 portion of the tuna mixture as a garnish on the lettuce leaves.
Ingredients
- Servings: 4
- 4 (4 ounce) skinless, boneless chicken breast halves
- 1/4 pound butter
- 2 cloves garlic, chopped
- 1 teaspoon ground black pepper
- 3 teaspoons chili powder
- 1/2 cup lemon juice
- 1/4 teaspoon lemon zest
- 3 teaspoons worcestershire sauce
- 1 (29 ounce) can peach halves, drained
Recipe
- preheat oven to 350 degrees f (175 degrees c).
- melt butter or margarine in a large saucepan. add garlic, pepper, chili powder, lemon juice, lemon rind and worcestershire sauce. mix well. place chicken in a lightly greased 9x13 inch baking dish. pour butter/margarine mixture over chicken, cover dish and bake in the preheated oven for 45 minutes or until thick parts of chicken are tender and juices run clear.
- arrange peach halves around chicken and spoon a little sauce over the peaches. broil for 5 minutes and serve.
Ingredients
- Servings: 6
- 1/4 cup vegetable oil
- 1 (4 pound) whole chicken, cut into 16 pieces
- 1/4 cup diced fresh tomato
- 3 tablespoons ginger paste
- 2 serrano chile peppers, or to taste (optional)
- 2 teaspoons black peppercorns, coarsely crushed
- 1/2 teaspoon salt
- 1/2 cup water
Recipe
Preparation Time: 25 mins
Cook Time: 30 mins
Ready Time: 55 mins
- heat oil over medium-high heat in a large pan. lightly brown the chicken on all sides in the oil. turn heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn, and salt. cover, and simmer for 15 minutes.
- pour in the water and turn the pieces of chicken over. cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.
Ingredients
- Servings: 8
- 1 avocado - peeled, pitted and diced
- 1 lime, juiced
- 1 mango - peeled, seeded and diced
- 1 small red onion, chopped
- 1 habanero pepper, seeded and chopped
- 1 tablespoon chopped fresh cilantro
- salt to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- place the avocado in a serving bowl, and mix with the lime juice. mix in the mango, onion, habanero pepper, cilantro and salt.
Ingredients
- Servings: 6
- salt and ground black pepper to taste
- 1/2 cup all-purpose flour
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- olive oil
- 1 large red bell pepper, seeded and chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 3/4 cup dry white
- 3/4 cup chicken broth
- 1 (24 ounce) jar ragu® old world style® traditional sauce
- 6 cups cooked brown rice
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- mix together a large pinch of salt and pepper with the flour in a large bowl. add the chicken pieces and toss until evenly coated with flour mixture.
- heat olive oil in a large skillet over medium-high heat. cook chicken for about 4 minutes, turning well so each side is evenly browned. remove to a plate. in the same skillet, saute the pepper, onion, and garlic until the onion is soft and translucent, about 5 minutes. add and chicken broth; simmer until it is reduced by half. finally, pour in the tomato sauce and add the browned chicken pieces. simmer for 5 minutes, or until thickened.
- divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. serve hot.
