I would like a recipe for chicken other than american cooked.got any ideas?!
I would like a recipe for chicken other than american cooked.got any ideas?
Additional Details
2 weeks ago
iam american also but i am getting tired of the same old thing.i need something really different.
Answers:
2 weeks ago
iam american also but i am getting tired of the same old thing.i need something really different.
Try www.epicurious.com There are recipes from all over and have user ratings too which is helpful
http://www.cuisine.co.nz/index.cfm?pagei... is another choice. New Zealand recipes which feature NZ, European, Polynesian, Asian and fusion
Try Indian (as from India) chicken, or Spanish chicken. I don't have the recipes, although the internet does. They both taste good.
www.allrecipes.com
Try this website for Coq Au Vin. It is a lovely French style chicken cooked in wine. De-lic-ious!!!
http://www.cooks.com/rec/view/0,1826,149...
season the chicken good, with all kinds of stuff, including lemon juice. lots of lemon juice. then chop up some green bell peppers, onions, and tomatoes and throw it in there and saute it all together with more lemon juice and spices. mmmmmmmmmm
go to foodnetwork.com and search it there. there will be lots of yummy recipes =]
What's American cooked?
You can roast it in the oven (whole OR pieces) with this rubbed all over the outside:
2T salt, 1 t paprika, 1/2 t onion powder, 1/2 t thyme,1 t pepper, 1/4 to 1/2 t cayenne pepper, 1/2 t garlic powder.
Or cook it til nearly done in the oven, then put it on the grill with BBQ sauce for 20 minutes.
Marinate chunks in Italian dressing, then skewer with veggies and grill.
Stick a half-full can of beer in it's "butt", balance it with the legs pointing forward on the grill, and cook over a pan of water on the grill--put the coals around the outside of the pan of water. This will take about 2 hours, but its GREAT!!
Hope these aren't too "American" for you...but that's what I am, and I can't help that.
I recently made Poulette Bonne Femme - it was DELICIOUS. It's french - at least the name is french. The recipe is at this link:
http://www.savingdinner.com/menus/free_m...
The only thing I did different, is that I used small red potatoes (like crawfish potatoes?).. I prefer those and I used chicken breasts.
Try to get fresh pearl onions - they make a huge difference.
trying making chicken sweet. make a honey mustard sauce and pour over or mix it up with pineapple.
Good luck!
umm, can you be a bit more specific? feel free to hit me up if you want any french recipes, I guess.
Italian Monterey Chicken
Ingredients
4 - 6 boneless, skinless chicken breasts
Italian Romano Cheese Ball Mix
Monterey Cheese Sauce
Garlic Garlic? to taste
Directions
Place Packet 1 of Italian Romano Cheese Ball Mix in large resealable bag. Put one chicken breast at a time in bag; shake to coat. Place coated breasts in baking dish. Microwave Monterey Cheese Sauce until warm; drizzle over chicken. Sprinkle with Garlic Garlic? to taste. Cover; bake at 350° for 30 minutes or until chicken is done. Remove foil; bake uncovered 10 minutes. Sprinkle Packet 2 of Italian Romano Cheese Ball Mix over breasts. Makes 4-6 servings.
Arroz Con Pollo Recipe
Chicken
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Rice
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Directions
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.
well have u ever thought bout goin to the food netwoprk web site they may have sum brite ideas huuuuuuuuuuuhh babby
use this site
http://allrecipes.com/recipes/meat-and-p...