Chicken Recipes?!
Chicken Recipes?
I have a fridge full of chicken portions. Can anyone please help me by giving me some different recipes to bake or cook chicken.
Answers:
Chicken Enchilada Skillet
? 1 tablespoon oil
? 1 lb. boneless skinless chicken breasts, cut bite-sized
? 1 14.5 oz. can chicken broth
? 1/4 cup ranch dressing
? 2 tablespoons flour
? 6 flour tortillas, cut into small pieces
? 1 cup shredded four cheese
? 1/2 cup salsa
? Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
? Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
? Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
Bourbon Chicken
3 pounds chicken thigh, skinless, boneless, cut in 1" cubes
4 ounces soy sauce
4 ounces bourbon
4 cloves garlic (or more), pressed
2 pieces fresh ginger, grated
2 ounces olive oil
1/4 cup brown sugar
Mix marinade. Spread chicken in a single layer in a shallow pan and cover with marinade. The longer it marinates, the better the flavor. Preheat oven to 350. Bake for 45 min. It can be grilled or broiled.
havent got recipes but you could make curry, stew, fajiitas?
yay....
brown off some chicken pieces and set aside.
chop and fry a large onion and 3 large cloves of garlic,chop up a couple of nice red peppers and add a tin of chopped tomatoes.
add a heaped teaspoon of sweet spanish paprika and season.
add the chicken pieces and cook slowly until the sauce has reduced and the chicken is done.
i call that spanish chicken and its great with spuds or rice.
enjoy.
Roast Lemon Chicken
3 lb frying chicken
1/4 teaspoon ground paprika
20 sprigs fresh parsley
2 tablespoon butter
4 ribs celery cut into thirds
2 cup unsalted chicken broth
1 medium yellow onion halved
1/2 lemon juice
1 salt and fresh pepper to ta
1/4 cup dry white wine
PREHEAT OVEN TO 375 DEGREES.PLACE THE CHICKEN ON IT'S BREAST ON A FLAT WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER TOWELS.CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.PLACE THE PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT RESTS NEATLY IN THE SKILLET.SPRINKLE CHICKEN WITH SAlt,AND PEPPER AND PAPRIKA,AND DOT WITH BUTTER. ROAST UNCOVERED FOR 35 MINUTES OR UNTIL CHICKEN HAS BEGUN TO BROWN.IN A TWO CUP MEASURING CUP,COMBINE BROTH,LEMON JUICE,AND WINE.RESERVE 1/4 CUP O THE LIQUID,AND ADD THE REST TO THE SKILLET.BASTE THE CHICKEN,AND CONTINUE ROAST UNCOVERED,BASTING EVERY 15 MINUTES,FOR 50 TO 60 MINUTES LONGER,OR UNTIL THE SKIN IS A DEEP GOLDEN BROWN AND JUICES RUN CLEAR WHEN CHICKEN IS PIERCED IN THE THIICKEST PART OF THE THIGH AND INTERAL TEMPERATURE REGISTE 180 DEGREES. TRANSFER CHICKEN TO A WARM PLATTER OR GROOVED CARVIONG BOARD AND KEEP WARM BY COVERING WITH A TENT OF FOIL.DISCARD THE VEGETABLES.TILT THE SKILLET,AND SPOON OFF THE FAT.STRAIN THE DEFATTED COOKING JUICES IF DESIRE AND RETURN JUICES TO THE SKILLET. STIR CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE MIXTURE.ADD THE DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE SKILLET.BRING TO A SIMMER,AND STIR FREQUENTLY UNTIL THICKENED.SERVE GRAVY ALONG SIDE CHICKEN
CHICKEN CORDON BLUE BUNDLES
12 Rhodes Bake-N-Serv? White Dinner Rolls, thawed
2 cups cooked and diced chicken breast
1 cup cooked and diced ham
1 cup grated Swiss cheese
1/2 teaspoon basil
1/4 teaspoon oregano
marjoram to taste
thyme to taste
salt & pepper to taste
1 egg, beaten
sesame seeds
Combine two rolls together and flatten into an 8-inch circle. Mix together chicken, ham, cheese and seasonings. Place 1/6th of the filling in the center of each circle. Pull edges up around filling and pinch together to seal. Place smooth side up in a 6-cup jumbo muffin tin sprayed with non-stick cooking spray. Brush with egg and sprinkle with sesame seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Bake at 350 F 30-35 minutes or until golden brown.
Marinate chicken for at least an hour in lemon juice and olive oil. Drain and pat pieces dry with paper towels. Place flour and some salt and pepper in a plastic bag and shake chicken until coated, a couple pieces at a time. Let rest on a plate until you preheat the oven to 425 (letting the chicken sit will help the coating adhere so it stays on the chicken).
Place olive oil in baking pan and place in oven til hot. Carefully add chicken pieces to hot pan (chicken will start to sizzle immediately, and that's what you want). Cook about 15 minutes, then turn over, and cook til chicken is brown. Cut open thickest piece to ensure doneness. Enjoy!
This is a simple recipe, so you think it would be bland, but I swear it's the best recipe I've ever come across. Tastes like KFC.
E-Z Chicken Tortilla Bake (From Campbell's)
Ingredients:
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1 cup Pace Chunky Salsa OR Picante Sauce
1/2 cup milk
2 cups cubed cooked chicken OR turkey
8 corn tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese
Directions:
MIX soup, salsa, milk, chicken, tortillas and half the cheese in 2-qt. shallow baking dish. Cover.
BAKE at 400°F. for 30 min. or until hot. Top with remaining cheese.
Spicy chicken pitta bread:
(to serve 2)
1 chicken portion
paprika
ground pepper
olive oil
two pitta breads
lots of strips of lettuce
any other fillings you like (some strips of bell peppers, for example)
homemade red salsa (containing plenty of red peppers)
Cut the chicken into strips, about 1.5 cm thick and as long as you like. Sprinkle them with paprika and grind plenty of black pepper onto them. Fry in a skillet, with a lid if you have one that covers it, until cooked through.
Meanwhile, cut open two pitta breads and slice as much lettuce as you want. If you want to add bell pepper, slice it into strips and cook it with the chicken. Put the lettuce in the pitta bread and then the chicken (and peppers if used). Put the lot in the microwave for a few seconds if you like your pittas warm. Top with homemade red salsa.
To make the salsa:
4 tomatoes (2 peeled and seeded, 2 whole)
3 red chillis, seeded and chopped finely
1 medium onion, sliced
3 cloves' garlic, chopped finely
olive oil
salt and ground pepper
2 tsp coriander leaf (dry or fresh - but use more if fresh)
Roughly chop the two seeded tomatoes and 1/4 of the onion and set aside.
Blend the rest of the tomatoes, chillis, onion and garlic in a food processer for several seconds. Move stuff from the edge to the middle to ensure everything is chopped up finely, but don't let it get too fine or runny.
Heat a little olive oil in a frying pan. Add the chopped tomato and onion, then the mixture from the processor and simmer until reduced enough to thicken. Add a little salt and some ground pepper to it, and the coriander. Simmer for just a little longer then allow to cool.
Store in an airtight container with a thin layer of olive oil on top of it. It'll keep almost indefinitely with a layer of oil on top.
Try Indian, Mughlai or Chinese Cuisine
Easy Chicken and Pasta Parmesan:
25 min 10 min prep
3-4 servings
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces
1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)
1/2 cup spaghetti sauce (14 oz jar)
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves
3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)
3/4 cup parmesan cheese, grated
1. In 10 inch skillet over medium-high heat, melt butter; add chicken.
2. Cook, stirring occasionally, until no longer pink, about 3 minutes.
3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
4. Add uncooked pasta, stirring to coat with liquid.
5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
Chicken Diable
4 tbsp. marg.
1/2 C. honey
1/4 C. yellow mustard
1 tsp. salt
1 tsp. curry powder
Put all ingredients in baking pan and heat to melt marg and honey if using creamed. Roll chicken pieces in it and leave meaty side up. Bake till done spooning sauce over every 15 mins. or so.
Cheesy Slow Cooker Chicken
Ingredients
4 boneless, skinless chicken breasts
1 jar Corn, Black Bean Salsa
1/4 cup water
1/4 cup salsa
1 cup shredded cheddar cheese
Directions
Put chicken breasts in slow cooker. Add Corn, Black Bean Salsa, water and salsa. Cover; cook on low 8-9 hours. Add cheese before serving; stir until melted. Makes 4 servings.
http://tastefullysimple.com/web/dgoodacr...
Curried Coconut Chicken
INGREDIENTS
* 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
* 1 teaspoon salt and pepper, or to taste
* 1 1/2 tablespoons vegetable oil
* 2 tablespoons curry powder
* 1/2 onion, thinly sliced
* 2 cloves garlic, crushed
* 1 (14 ounce) can coconut milk
* 1 (14.5 ounce) can stewed, diced tomatoes
* 1 (8 ounce) can tomato sauce
* 3 tablespoons sugar
DIRECTIONS
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
http://allrecipes.com/recipe/curried-coc...
Orange Chicken Stir Fry
INGREDIENTS
* 1 cup orange juice
* 1 tablespoon grated orange zest
* 1/4 cup soy sauce
* 1 teaspoon salt
* 3 cloves garlic, chopped
* 1 tablespoon brown sugar
* 3 tablespoons vegetable oil
* 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
* 2 tablespoons all-purpose flour
* 1 cup bean sprouts (optional)
* 1 (6 ounce) package crispy chow mein noodles
DIRECTIONS
1. In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
2. Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.
http://allrecipes.com/recipe/orange-chic...
Caribbean Coconut Chicken
INGREDIENTS
* 4 skinless, boneless chicken breasts
* 1 teaspoon vegetable oil
* 1 1/2 onions, chopped
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 1 tablespoon chopped roasted garlic
* 1/2 (14 ounce) can coconut milk
* salt and pepper to taste
* 1 pinch crushed red pepper flakes
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
4. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
http://allrecipes.com/recipe/caribbean-c...