I have just cooked a chicken, (recipies)?!
Answers: anyone have any ideas what i can do with it instead of eating plain chicken, keep it simple so i will have the ingrdients
Italian Chicken Sandwich - Toasted Bread, Chicken, Spaghetti Sauce and Cheese - Heat in microwave for few seconds to melt cheese...
or
Cut up Chicken and mix it with some rice (cooked in chicken stock) and some peas - add salt and pepper to taste.
a quick snack, try chicken on hot toast with lots of butter.,
it the best!!!
Extra thick white bread, normal butter, heat chicken and put in 2 sandwhiches, salt and munch away!
Try seasoning it with garlic or other spices, etc. Or try this recipe (not simple, but oh so good! maybe you could use it fo the future when you have the ingredients):
Ingredients:
2 Tablespoons extra virgin olive oil
8 boneless skinless chicken breasts
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground allspice
Salt and pepper
8 slices white cheddar cheese
Granny Smith apples, sliced, for garnish
Mint sprigs, for garnish
Apple Raisin Chutney:
2 large Granny Smith apples, peeled cored and finely chopped
1/2 cup golden raisins
1/2 cup sweet onion, finely minced
1/4 cup apple cider vinegar
2 Tablespoons water
2 Tablespoons white sugar
1 Tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice1/4 teaspoon ground cloves
Method
Preheat oven to 400 degrees. Add olive oil to a large skillet over medium-high heat. Season chicken with onion powder, garlic powder, allspice, salt and pepper. Add chicken to oil and cook about 3 minutes per side then remove from heat. Transfer chicken to a large, rimmed baking sheet. Top each chicken breast with a slice of white cheddar cheese. Place baking sheet in oven and bake for 5-7 minutes, or until chicken is cooked through and remove from oven. To serve, place two White Cheddar Chicken breasts on each of 4 plates. Place a little bit of Apple Raisin Chutney on top of each breast and a more generous helping of Apple Raisin Chutney on the side of each plate. Garnish with apple slices and mint. Makes 4 servings. Apple-Raisin Chutney: Combine apples, raisins, onion, 1/4 cup apple cider vinegar, water, sugar, brown sugar, cinnamon, allspice, ground cloves in a medium saucepan over medium-high heat. Stir to dissolve sugar, bring to a boil then reduce heat and cover. Simmer for 30-40 minutes, or until liquid has cooked off. Season to taste with salt.
Good luck with your chicken!
make some chicken tenders. roll it in flour, then egg, then into corn flakes, bread crums, rice krispies, or even cheddar goldfish crackers. (corn flakes and goldfish crackers is great). use it tomake a chicken salad. add mayou, salt, pepper, and peas. or, you can just top a simple salad with it.
Chicken Pie
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ ?oz butter
400g/14oz cooked chicken, shredded
225g/8oz puff or flaky pastry (ready-made is fine)
1 egg, beaten
For the sauce
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
3. Wipe the mushrooms and cut into quarters. Sauté in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
Chicken stir fry
1 tbsp olive oil
1 chicken breast, thinly sliced
? pineapple, pulp scooped out and shell reserved
1-2 tsp soy sauce
? tsp fresh ginger, peeled and finely chopped
? stalk lemongrass, bruised
55g/2oz medium egg noodles, cooked
handful of fresh coriander leaves
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a wok or large frying pan until hot and fry the chicken for 3-4 minutes.
3. Add the pineapple pulp to the pan and heat for a further minute.
4. Stir in the soy sauce, ginger and lemongrass and fry for approximately 6-8 minutes, stirring frequently until the chicken is cooked through.
5. Stir in the cooked noodles and coriander and heat for a further 1-2 minutes.
6. Transfer the pineapple shell to a serving plate. Spoon the stir-fry chicken inside the shell to serve.
Chicken pilaff
1 large chicken, about 2.5kg/5?lb
1 carrot, peeled and halved
1 onion, peeled and halved
6 whole black peppercorns
1 large sprig fresh parsley
1 large sprig fresh thyme
750ml/1? pints chicken stock
250ml/8fl oz white wine
salt and freshly ground black pepper
250ml/8fl oz single cream
2-3 tbsp roux (equal quantities of butter and flour stirred together over a low heat for 20 seconds)
Method
1. Preheat the oven to 160/C325F/Gas 3.
2. Remove any giblets from the chicken carcass and place the chicken in a large saucepan or casserole dish. Add the carrot, onion, peppercorns, herbs, stock and white wine to the saucepan and bring up to the boil.
3. Season with salt and freshly ground black pepper, cover with the lid and place in the preheated oven to cook for 1?-2 hours or until the chicken is completely cooked. Test this by pulling the leg - if it feels as though it will come away from the carcass easily and
the juices run clear when pierced, then it is ready. (For a larger chicken, cook for
20 minutes per 450g/1lb/ plus 30 minutes.)
4. Remove the chicken from the stock and place the chicken on a large clean plate. Remove all the meat from the carcass, discarding the skin and bones. Cut the chicken into strips
approximately 1cm/?in wide and 5cm/2in long. Cover the meat and keep warm.
5. Remove the vegetables, peppercorns and herbs from the liquid in the saucepan and discard. Add the cream, bring up to the boil and cook uncovered for a few minutes. If the flavour
is a little weak, boil until the taste becomes stronger. Season to taste with salt and freshly ground black pepper.
6. Whilst the liquid is still boiling, whisk in the roux - you need enough to thicken the mixture so it just about coats the back of a spoon.
7. Once the sauce is at the right consistency, place the chicken and any juices back in the saucepan. Season to taste with salt and freshly ground black pepper.
8. Serve with pilaff rice, mashed potatoes or boiled new potatoes and green salad with honey mustard dressing.
Golden lemon chicken
80g/3oz butter
1 small farmhouse loaf, crusts removed and cut into 1cm/?in cubes
1 medium onion, peeled and cut into rings
2 tbsp plain flour
150ml/5fl oz milk
150ml/5fl oz chicken stock
125g/4oz button mushrooms, halved
1.1kg/2?lb chicken cooked, meat removed and cut into chunks
125g/4oz sweetcorn
? lemon, juice only
2 tbsp parsley, freshly chopped
salt and black pepper to taste
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat 55g/2oz of the butter then stir in the bread cubes to coat. Transfer to a baking tray and cook in the oven for 10 minutes or until just beginning to brown and crisp.
3. Melt the remaining butter in a pan, add the onion and cook for about 15 minutes or until golden.
4. Stir in the flour to make a roux and cook for 1 or 2 minutes.
5. Blend in the milk and stock. Bring to the boil.
6. Add the mushrooms and simmer for 2 minutes.
7. Add the chicken, sweetcorn, lemon juice, parsley, salt and pepper. Turn into an ovenproof dish.
8. Reduce the oven temperature to 180C/350F/Gas 4.
9. Pile the bread cubes on top of chicken mixture and bake in the oven for 25-30 minutes or until the bread is a deep golden colour and the chicken is heated through.
make chicken soup
sweat off onions, carrots, celery,
add vegetable/chicken stock
tarragon
chunky potatoes
mushrooms
turnip (swede if you don't live in newcastle)
bring to the boil,
simmer til veg is tender
add pieces of cooked chicken and warm throuhg
delicious
chicken salad vietnamese style
Serves: 4
Ingredients
1 Carrot, peeled
? Cucumber, peeled
3 Shallots, finely sliced
3 Cooked chicken breasts, skinned
20g Mint leaves, shredded
25g Salted cashew nuts
Dressing
3 tbsp Lime juice
2 tbsp Thai fish sauce
1 tsp Toasted sesame oil
1 tbsp Caster sugar
1 Mild red chilli, deseeded and finely sliced
Method
Using a Y-peeler, cut the carrot and the cucumber into long ribbons, then cut the carrot strips diagonally into thinner pieces. In a medium-sized bowl, mix the lime juice, fish sauce, sesame oil, sugar and chilli. Add the shallots and carrot, but not the cucumber, and marinate for 10 minutes.
Roughly shred the chicken breasts. Toss with the cucumber, mint and vegetables and the dressing. Scatter with cashew nuts to serve.
Either soup or salad,or chicken salad,chickin speggeti,chicken cord on blue,sandwichs,thers a mulitude of things you can do,dip in egg then flour,or bread crumbs and fry bang you got chichen finger,or stir fry.
CREAMY CHICKEN & CHILE ENCHILADAS
1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into strips
1 can (4.5 ounces) Old El Paso chopped green chilies
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.
Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.
******SOUTHWEST CHICKEN QUESADILLAS
FILLING:
4 cooked chicken breasts
1/2 sm. onion, chopped
2 cloves garlic, chopped
1/4 green pepper, diced
2 fr. jalapeno peppers
1/2 sm. can sliced mushrooms
4 oz. Monterey Jack cheese, grated
1/2 jar taco sauce
Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add 1/2 jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted.
Place 1 tablespoon olive oil in a skillet. Heat on medium until very warm. Place flour tortillas in pan and warm both sides. Place tortilla on a plate and fill one side with chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1 1/2 tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans.
Shame you've cooked the chicken 'cos you could have done this with raw chicken, however not to worry.
You will need,
Stock Cube - chicken or vegetable
Roasted salted peanuts
Orange, Apple, Banana, Onion, Sweet Peppers
Rice - Long Grain or Brown
Sweet or Hot Paprika
Meat stripped from chicken and cut into bite size chunks. Legs and Wings can be left whole.
Jar smooth peanut butter.
Make up approx a pint of stock.
Add chicken pieces and bring up to simmer in saucepan or casserole dish. Leave for 20 mins simmering. Add garlic if you like it.
Take, fruit and onions etc. peel and dice and place in separate dishes.
Take half the onions, bananas and peppers and fry separately. Keep hot, when cooked,in separate dishes.
Warm peanuts in oven.
Cook rice and drain.
Stir peanut butter into chicken and stock. Keep simmering and stirring until sauce reaches nice creamy consistency so that it coats the chicken but still flows.
Serve chicken and sauce on bed of rice.
Add diced fruit and vegetables to your taste. Sprinkle with Paprika to your taste. Sprinkle with peanuts.
Delicious, very filling and very more'ish. Hope you don't have a nut allergy. You don't need to add salt to this because of the stock and peanut butter. Additional things you can add to the stew are Aubergines sliced and Ochra, if you like them.
Chicken ranch wrap
tortilla, shredded lettuce, shredded cheese, chicken, and ranch dressing. Other veggies are optional. Layer the lettuce, cheese, chicken, and then dressing on the tortilla. Roll once, fold in the sides, and roll up the rest of the way. Microwave for 30 seconds or so to warm up and melt the cheese.
Grilled chicken caesar
Lettuce, red onion, croutons, parmesan cheese, tomato, chicken, and this is a super easy recipe for caesar dressing.
Caesar Dressing
2 tablespoons low-fat mayonnaise
2 teaspoons lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon garlic paste (optional)
1 tablespoon parmesan cheese, grated
salt and pepper
Mix all in a small bowl until creamy. If you don't use it all just keep it in a tiny container in the fridge. *I use a little garlic powder instead of garlic paste*
And these are also simple and great!
Cheesy Chicken Empanadas
1 (9 3/4 ounce) can chicken breasts, drained
1/4 teaspoon black pepper
1/2 cup cheddar cheese, shredded
3 ounces cream cheese
1 (8 ounce) can crescent rolls
In bowl, shred chicken with fork and mix in pepper, cheddar, and cream cheese. Mix well. Unroll crescents. Place about 1-2 tbsp of chicken mixture into center of each crescent. Fold and seal edges by pressing down all the way around with a fork. Apply a thin layer of butter or spray with butter flavored cooking spray on top of each empanada. Place on greased baking sheet and bake at 375 degrees for 8-10 minutes until golden. You may need to turn baking sheet halfway around halfway through baking time so all empanadas golden evenly.
Enjoy!
Sticky chicken!
My own recipe - very easy & simple.
Put a gloopy sauce together containing lots of garlic (about 3 or 4 cloves)
a large pinch of grated ginger,
and mix with dark soy sauce and honey.
It smells like a brewery, but if you marinade the chicken in this, and add any left over sauce. Cook in a hot wok until the chicken is well - cooked.
Voila!
Sticky Chicken!
1000 gm chicken curry. 3onions normal size,2tomatto normal size, garlic2table spoon, ginger2table spoon but (grand)1cup ghee dalda or as you like oil.red chhilepowder,currypowder,1tea spoon chilli also, for yr choice,salt haabay zayqa,
5&4green chillies, zeera,sukha dhaniya powder,big black alyachionly 1,or if you like green also 1,green dhaniya, 1small cup. yought(dahee.) methrod to cook!!!normal size bi pot, and put 1cup oil or ghee,3onions slim cutting and put inside for light brown slow fire, put inside chickenwhen little brown yu can put inside grand garlic 7genger with spoon move round shape when brown looking you can put salt,chilli powd, curry powdalso.
Chicken Curry Salad
Ingredients-
1/2 cup mayonnaise
1 teaspoon curry powder
salt and pepper to taste
1/4 teaspoon chili oil
1 (10 ounce) can chunk chicken, drained
Preparation-
In a medium bowl, stir together the mayonnaise, curry powder, salt, pepper, and chili oil. Mix in the chunk chicken until well blended. Refrigerate until serving.