korean chicken

Ingredients

• Servings: 4
• 1 (3 pound) whole chicken
• 1/4 cup soy sauce
• 2 tablespoons sesame seeds
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 green onion, minced
• 1 clove garlic, minced
• 1 teaspoon peanut oil
• 1 tablespoon white sugar
• 1 teaspoon monosodium glutamate (msg)

Recipe

• using a sharp knife, remove all chicken meat from bones. cut into 1/8 inch thick, 2 inch square slices. put chicken in a medium bowl and add soy sauce.
• in an iron skillet heat sesame seeds until they begin to swell up and pop. put the seeds in the bottom of a wooden bowl along with the salt. using the back of a large spoon, crush the seeds as finely as possible. add the pepper, onion, garlic, oil, sugar and monosodium glutamate. mix together. stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
• put chicken mixture in previously used skillet. cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

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: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.

Chicken Boston

Ingredients

• Servings: 4
• 1 cup thousand island salad dressing
• 1 cup pineapple-apricot preserves
• 1/4 cup grated onion
• 1 (1 ounce) package dry onion soup mix
• 1/2 teaspoon cinnamon
• 1 whole chicken, cut into 8 pieces, washed and patted dry
• 4 large potatoes - peeled and halved lengthwise

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• in a bowl, stir together the thousand island salad dressing, pineapple-apricot preserves, grated onion, dry onion soup mix, and cinnamon until well blended. place chicken in a large, oiled baking dish. arrange potato halves around the edges of the pan, fitting chicken and potatoes tightly together in a single layer. brush sauce over chicken, coating completely. cover with aluminum foil.
• bake in the preheated oven for 40 minutes. increase oven temperature to 375 degrees f (190 degrees c) and remove foil. continue baking 15 minutes more, or until potatoes are fork-tender and chicken is no longer pink in center. both should have a beautiful golden brown glaze.

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: 15 mins Ready Time: 15 mins


• 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.

meaty potato leek soup

Ingredients

• Servings: 12
• 2 smoked turkey legs
• 2 (48 fluid ounce) cans chicken broth
• 6 slices bacon, coarsely chopped
• 6 large russet potatoes, coarsely chopped
• 3 large leeks, sliced
• 1 teaspoon dried thyme leaves
• salt and pepper to taste
• 1 cup heavy cream

Recipe

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

Ready Time: 1 hr 35 mins


• place the turkey legs into a large soup pot, and pour in chicken stock. bring to a boil, reduce heat to medium-low, then simmer until the turkey meat begins to fall from the bones, 30 to 45 minutes. remove the turkey legs, then drain and reserve the broth. separate the turkey meat from the bones and tendons, and set aside.
• place the bacon into the soup pot over medium heat, and cook, stirring occasionally, until the bacon is crisp and browned, about 10 minutes. remove the bacon pieces and drain on paper towels; set the bacon aside. reserve about 2 tablespoons of bacon drippings in the pot. cook and stir the leeks in the bacon drippings over medium heat until soft and wilted but not brown, about 5 minutes, then add the potato cubes, thyme, salt, black pepper, and reserved broth. reduce heat, then simmer the mixture until the potatoes are soft, about 20 minutes.
• pour the leek and potato mixture into a blender, filling the pitcher no more than halfway full. 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 in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
• mix in the cream, then stir in the reserved turkey meat. heat over medium-low heat until the soup is hot; garnish each serving with a few pieces of bacon.

Orange Chicken Delight

Ingredients

• Servings: 8
• 2 pounds skinless, boneless chicken breast meat
• 2 pounds skinless, boneless chicken thighs
• 2 tablespoons adobo seasoning
• 1 tablespoon ground black pepper
• 3 cups water, divided
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 cups orange marmalade

Recipe

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


• season chicken breasts and thighs with adobo seasoning and pepper.
• place the seasoned chicken and 1 cup water in a large saucepan over medium heat. turning frequently, cook until water has been reduced. mix in remaining water, onion, green bell pepper, and celery. cover, reduce heat to low, and continue cooking about 20 minutes, until vegetables are tender and chicken is no longer pink and juices run clear.
• stir orange marmalade into the saucepan, coating each piece of chicken. cover, and continue cooking about 10 minutes.

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: 10 mins Cook Time: 15 mins Ready Time: 5 hrs 25 mins


• 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.