Cooking Chicken Recipes

Steam Chicken Thigh With Oyster Sauce

2012-02-17T02:05:00.000-08:00

Steam Chicken Thigh With Oyster Sauce delicious and tasty dishes made from chicken. Just try to make this Steam Chicken Recipe and enjoy your stay.

Ingredients:

1)Chicken Thigh, 7 pieces
- remove extra skin and fats
2) Ginger, 1 piece - minced
3) Garlic, 1 clove - minced
4) Spring Onion, 1 - chopped
5) Red chillies, 1 - chopped

Preparation:

Seasoning:
1) 2 tbsp oyster sauce
2) 1 tbsp dark soy sauce
3) 1 tbsp sesame oil
4) 1 tsp sugar (prefer brown sugar)
5) dash of white pepper

Methods:
1. Arrange the chicken thigh in a plate and marinate them with the above seasoning for 1 hour

2. Spread the minced garlic, ginger and chillies on top of the chicken thigh

3. Then set the wok, when the water is boiled, steam it for 20 minutes

4. When done, sprinkler spring onion on it and is ready to serve

Enjoy your Steam Chicken Thigh With Oyster Sauce Chicken recipe.

Steam Chicken With Ginger Sauce

2012-02-17T01:56:00.000-08:00

Steam Chicken With Ginger Sauce delicious and tasty dishes made from chicken. Just try to make this Steam Chicken Recipe and enjoy your stay.

Ingredients:

350g chicken fillet
1/2 tbsp sesame oil
1 red chilly - remove seeds and sliced (for garnishing)
2 stalks spring onions - sliced into 1 inch length.
1 cup bean sprouts - blanched with hot water for a couple of Min's, then in cold water. Drain and keep aside.
salt to taste

For The Sauce
1 -2 tbsp blended/grounded ginger
2 calamansi lime - cut into two pieces

Preparation:

Rub salt all over the chicken and steam until its cooked.
Once it has cool down a bit, slice into pieces of any side you prefer.
Place the bean sprouts on a serving plate and arrange the chicken slices on top.
Garnish with spring onions and sliced red chillies.
Drizzle the sesame oil on top.
Serve with the blended/grounded ginger together with the lime to be squeezed in before eating.

Enjoy your Steam Chicken With Ginger Sauce Chicken recipe.

Poached boneless chicken with warm ginger sauce

2012-02-08T03:00:00.000-08:00

Poached boneless chicken with warm ginger sauce delicious and tasty dishes made from chicken. Just try to make this Chinese Chicken Recipe and enjoy your stay.

Ingredients:

1 Organic chicken about 1.5 kg (3.5 lb)
2 slices ginger
1 spring onion
1 tsp salt
1 tsp sugar

Ginger sauce:
1 tbs corn oil
100g (3.5 oz) peeled and minced
3.5oz spring onion ? white part only, minced
1/2 tbs sesame oil
1 tsp Chinese cooking oil
1/2 tsp tsp
1/2 tsp sugar

Preparation:

step 1
Rinse chicken and rinse well.

step 2
Bring a large pot of water to the boil over medium heat and add ginger, spring onion, salt and sugar.

step 3
Add chicken and cook for 10 mins over medium heat. Reduce heat to low and let chicken cook gently for 10 mins.

step 4
Using a pair of chopsticks or tongs, lift chicken up and let the water drain from the chicken back into the pot. Return chicken to pot and continue to cook over low heat for another 15 mins.

step 5
Remove chicken and drain, then soak in cold water for 20 mins until chicken is cooled. Debone chicken and cut into bite-size pieces. Place on a serving plate.
Prepare ginger sauce. Heat 1 tsp corn oil in a wok over low heat. Add ginger and spring onions and stir-fry until heated through. Add remaining ingredients and mix well.
Ladle warm ginger sauce over chicken and serve.

Herb Chicken With Asparagus And Cream Sauce

2012-02-06T08:10:00.000-08:00

Herb Chicken With Asparagus And Cream Sauce delicious and tasty dishes made from chicken. Just try to make this Herb Chicken Recipe and enjoy your stay.

Ingredients:

2 - skinless boneless Chicken breasts (butterflied and pounded thin)

2 strings of fresh thyme

1 tsp fresh sage

2 fresh basil leaves

1 clove of garlic minced

1/4 onion, minced

1/4 cup heavy cream

1 lb.fresh asparagus

grated Parmesan cheese

2-3 TBL white wine

olive oil

1/2 stick of unsalted butter (you can use salted but cut back on salt)

1/4 cup of flour

salt and pepper

Preparation:

Cook asparagus in water with some chicken bullion granules for about 5 minutes until tender. Set aside.

Butterfly the chicken breasts and then place between plastic wrap and pound with a rolling pin. Hit it in an outward motion and don't beat it to death just make it thin. You can get two servings from one breast after the pounding is done, unless you're extremely hungry then eat both. :) Put flour on wax paper(you could use a plate or bowl by why dirty another dish?) and then salt and pepper the flour, pat chicken breast into flour until coated. When ready to fry shake off excess flour.

Chop all your herb, onion and garlic.

Heat a skillet with 3 TBL butter and some olive oil, when pan is hot add chicken. Cook about 5-6 minutes on each side until golden. Just before I turned the chicken I added a few herbs and pressed them in.

Sauce
Place on plate and put in warmed oven til ready to serve and plate.

With dripping from meat add the last TBL of butter and a bit more oil then add the onion and garlic and cook for about 1 minute, add a small amount of the herbs and cook for about 30 seconds, stir in wine cook for 2-3 minutes, add the cream and stir, add cheese and rest of herbs, cook until it starts to thicken. I added about 1 tsp of flour just before the cream to help it thicken (be careful not to overdo with flour or you'll have a thick mess with no flavor) Stir to get all the goodies from the bottom of the pan. Taste and then pour over asparagus and chicken. I put some of the asparagus on top of my chicken. (a tip, if the sauce gets to thick add some of the water from cooking your asparagus.

Lemon And Herb Roasted Chicken

2012-02-06T07:58:00.000-08:00

Lemon And Herb Roasted Chicken delicious and tasty dishes made from chicken. Just try to make this Roasted Chicken Recipe and enjoy your stay.

Ingredients:

INGREDIENTS:
1 whole chicken
1 1/2 lemon
3 tbsp olive oil
1 head garlic
1 yellow onion
fresh thyme
fresh tarragon
1/2 cup Beer
1 cup Mushrooms (OYSTER AND WHITE)
1 cup Brussel sprouts
2 tbsp butter
Chicken Spice
black pepper
Kosher salt

DIRECTIONS:

Pre heat the oven to 350- 375.
Time: 2-2.5 hrs

STEP 1: First wash the chicken really well and cut off all the excess fat. After cleaning the chicken...Stuff the cavity of the chicken with 1/2 lemon, garlic, thyme and tarragon

STEP 2: Rub the chicken with 1 tbsp of the oil and season generously with salt, pepper, garlic, thyme, tarragon and chicken spice. Cut slits into the chicken skin and stuff small slivers of garlic in between. The garlic helps to keep the chicken very moist.

STEP 3: For the first hour leave the chicken in the oven without lemon or too much liquid. The chicken will be much crispier this way.
After an hour remove the dish from the oven and add butter, mushrooms, sliced onion and brussel sprouts. Sqeeze 1 lemon over the chicken and vegetables. Add Beer to the dish and sprinkle kosher salt.

STEP 4: Roast the chicken in the oven for another 40 min then remove from the oven. Baste the chicken with all the juices. You can add more lemon if you want.

STEP 5: For the last 15-30 min roast on broil. Keep a close eye on the chicken. Every so often I would remove it from the oven to baste it.

Chicken Pot Roast Recipe (roasted in less oil)

2012-02-06T07:53:00.000-08:00

Chicken Pot Roast Recipe (roasted in less oil) delicious and tasty dishes made from chicken. Just try to make this Roasted Chicken Recipe and enjoy your stay.

Ingredients:

Chicken(cut in 8 pieces) 900 gms.
Ginger garlic paste 2 tbsps.
Soya sauce 2 tbsps.
Chilli sauce 1 tsp.
Ajinomoto 1/4 tsp.
Vinegar or lemon juice 2 tbsps.
Chilli powder 1/2 tsp.
Worcestershire sauce 2 tbsps.
Tomato sauce 4 tbsps.
Oil 2 tbsps.
Salt and pepper to taste

Preparation :

step 1
1.Wash and dry the chicken.

step 2
2.Mix all the ingredients and marinade the chicken in it for 4-6 hours in the refrigerator.

step 3
3.Heat oil in a heavy bottom kadai and cook on low heat till chicken is done and dry.

step 4
4.Garnish with coriander leaves and Serve hot with boiled vegetable and bread rolls.

Thai Cashew Chicken

2012-02-01T09:48:00.000-08:00

Thai Cashew Chicken delicious and tasty dishes made from chicken. Just try to make this Southeast Asia Chicken Recipe and enjoy your stay.

Ingredients:

Chicken breast ? 1 cut into bite sized pieces
Garlic ? 1 tsp chopped
Dry red chillies ? 2 cut into half
Onion ? 1medium size quartered
Spring onion ? 1 stalk cut finely
Capsicum ? half cut into bite sizes
Cashew nut ? 1/2 cup dry roasted
Mushrooms ? 1/2 cup quartered
Chicken stock/ water ? 1/4 cup
Corn flour ? 1/4 cup
Oil
Oyster sauce ? 2 1/2 tbsp
Dark soy sauce ? 1 tbsp
Light soy sauce ? 1 tbsp

Preparation:

step 1
Coat the chicken pieces with corn flour and a pinch of salt.
Heat some oil in a wok and toss in the chicken pieces and stir fry till done well.
Remove the chicken from the wok and set aside.

step 2
In the same wok, add the chopped garlic and sauté till fragrant. Now put in the onion and continue sautéing. Follow this with the mushrooms and capsicum and sauté till the mushrooms are done which will take approx 3-4 mins.

step 3
Now add the fried chicken and cashew nuts and mix well.

step 4
Pour in the chicken stock or water and all the sauces and mix again till all the ingredients are well combined.
Finally toss in some chopped spring onion and remove from heat. As simple as that!!

Remember to do the entire cooking on high heat. And don't forget to try this Thai Cashew Chicken recipes.

Chicken And Egg Balls

2012-01-29T10:23:00.000-08:00

Chicken And Egg Balls delicious and tasty dishes made from chicken. Just try to make this Chicken Recipe and enjoy your stay.

Ingredients:

Around 8 eggs, hardboiled and shelled
350 grams minced chicken
1/2 an onion, chopped finely
A handful of fresh coriander leaves, chopped
1 cup cheddar cheese, crumbled
1 tablespoon worcestershire sauce
1 teaspoon dried kasuri methi
1/2 teaspoon pepper powder
1/2 teaspoon garam masala powder
1/2 teaspoon red chili powder + a pinch extra
To taste, salt
4 tablespoons plain flour + a few pinches extra
1/2 cup bread crumbs
A few drops of water
Oil to deep fry

Preparation:

step 1
Mix together minced chicken, onion, cheese, worcestershire sauce, kasuri methi, pepper powder, red chili powder, garam masala, coriander leaves salt and two tablespoons of plain flour.(If you are not sure about the seasoning, you can fry a teaspoon of chicken mix, do a taste test, and adjust seasoning.)

Make a smooth paste using two tablespoons plain flour and water.

step 2
Place a tablespoon of the chicken mix on a plastic wrap or similarly thin sheet of plastic. Spread it out using your fingers, so that you have a thin and even layer of chicken mix.

step 3
Dust some plain flour on the egg. Stand the egg upright in the middle of the spread out chicken mix. Bring together the ends of the plastic wrap such that the chicken encloses the egg. Twist together the open ends of the wrap as if you were wrapping a toffee, such that it opens at one end only.?

step 4
Remove the wrap carefully. Coat the egg with plain flour paste. Next roll it in read crumbs. Repeat for all the eggs.

step 5
Deep fry one egg at a time in oil over a medium heat. (Using too high a heat will brown the outside too soon without the chicken getting cooked properly. Too low a heat will make the balls too oily).

step 6
Remove fried eggs with a slotted spoon and drain excess oil on a paper towel. Quarter each egg. Sprinkle a pinch of salt and chili powder each on the eggs, and serve with tomato ketchup.

Enjoy your favorite foods on occasion but remember to keep tabs on portions. Don't forget to try this Chicken and egg balls recipes.

Chicken Enchiladas Supreme

2012-01-29T10:13:00.000-08:00

Chicken Enchiladas Supreme delicious and tasty dishes made from chicken. Just try to make this Chicken Recipe and enjoy your stay.

Ingredients :

2 tsp oil

1 cup (each) chopped onions and green peppers
2 clove garlic, minced
2-1/2 cups chopped cooked chicken
1 tub (10 oz.) PHILADELPHIA Original Cooking Creme, divided
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 cans (10 oz. each) red enchilada sauce, divided
12 corn tortillas (6 inch), warmed
1 Tbsp. milk

Directions :

Heat oven to 350°F.

Heat oil in large skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 to 6 min. or until crisp-tender. Stir in chicken, 3/4 cup each cooking creme and shredded cheese, and 1/4 cup enchilada sauce.

Dip tortilla in remaining enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas and filling; cover with remaining sauce.

Bake 25 min.; top with remaining shredded cheese. Mix remaining cooking creme and milk; spoon over enchiladas.

Enchiladas can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed.

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Chicken Wine

2012-01-28T00:25:00.000-08:00

Chicken Wine delicious and tasty dishes made from chicken. Just try to make this Chicken Recipe and enjoy your stay.

Ingredients:

- 1 chicken, chopped into parts
- old ginger, sliced thinly (as much as you like)
- garlic, minced
- sesame oil
- rock sugar
- light soy sauce
- dark soy sauce
- water, about 1 soup bowl
- alcohol (cognac, DOM and Wincarnis are commonly used), about 3/4 rice bowl
* Note that you can adjust the proportions of the seasoning/alcohol according to your taste preferences.

Preparation:

1. In a skillet, heat sesame oil (in place of regular vegetable oil).

2. Add garlic and ginger and fry till fragrant. I load up on these!

3. Add chicken and stirfry till semi-cooked.

4. Add water, light soy, dark soy and alcohol. If you prefer a thicker gravy, add less water. You can add more alcohol if you like a stronger taste. Cover skillet, let chicken simmer until the flavours are infused and the alcohol has evaporated.

5. After a while, the gravy will thicken and darken.

6. Just before turning off the flame, add in the lump of rock sugar. Simmer for another 1 or 2 mins, then turn off the fire. I added spring onions today because I had some to finish off, but they are optional.

7. Serve immediately.

Collect this Chicken Wine Recipe and enjoy your stay.

More photos and notes here:
http://thelittleteochew.blogspot.com/2010/03/chicken-wine.html

Ginger Soy Chicken ( Slow Cooker )

2012-01-24T11:42:00.000-08:00

Ginger Soy Chicken delicious and tasty dishes made from chicken. Just try to make this Slow Cooker Chicken Recipe and enjoy your stay.

Ingredients

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strip
5 scallions, thinly sliced on the diagonal (1 cup)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 tablespoon cornstarch
For Serving
cooked white rice

Directions

In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

Recipe from MarthaStewart.com

Capsicum Chicken

2012-01-19T09:57:00.000-08:00

Capsicum Chicken delicious and tasty dishes made from chicken. Just try to make this Southeast Asia Chicken Recipe and enjoy your stay.

Ingredients:

Ingredients
2 deboned chicken thighs
1 medium brown onion
1 medium capsicum
3 cloves of chopped garlic
5 chili padi, optional. If you like more spicy, can add more

Marinate
½ tablespoon soya sauce
1 teaspoon dark soya sauce
2-3 teaspoon light soya sauce
½ teaspoon of sugar
Dash a bit of white pepper
Salt to taste

Directions

Cut the deboned chicken thighs into 1cm cube size.
Marinate with those sauces for about 20 minutes.
While marinating, cut the remaining ingredients into cube form, ie. Capsicum, onion, chili padi.
Heat on the wok with 2 to 3 table of oil.
Fragrant the garlic till the aroma fills up your kitchen.
Add in the marinated chicken into the wok? do not stir not flip it over.
Once its half cooked, flip it over and cover with wok lid.
The steps of covering the wok it has to take on a few times, and also stir fry the chicken.
Stir fry till the chicken are thoroughly cooked thru, add in the rest of the ingredients, eg capsicum, onions and chili padi.
Stir fry it till it coated with the sauces and dish out .

Panera Style Chicken Raspberry Sandwich

2012-01-18T23:08:00.000-08:00

Panera Style Chicken Raspberry Sandwich delicious and tasty dishes made from chicken. Just try to make this Leftover Chicken Recipe and enjoy your stay.

Ingredients:

Whole Grain Sandwich/Sub Roll

Leftover Marinated Raspberry Vinagrette Chicken Breasts (Or you can use the prepped cooked chicken of your choice)

Swiss Cheese, thinly sliced

Tomato, thinly sliced

Greeen leaf lettuce

Onion, thinly sliced

Raspberry Vinagrette Dressing

McCormick's Rotisserie Chicken Seasoning

Directions:

Cut your sub loaf in half, pull out extra bread from top to lower carb count if you want (you can also just use sliced bread in the same way)

Place tomato slices topped with swiss cheese on one half

Place cooked chicken on other half, sprinkle with "Rotisserie Chicken Seasoning"

Stick under broiler set to 450 until the cheese bubbles

Remove, add extra raspberry vinagrette dressing

Add lettuce, sliced onions and other toppings (cucumbers, peppers, etc)

Grilled Chicken Wings

2012-01-16T10:39:00.000-08:00

Grilled Chicken Wings delicious and tasty dishes made from chicken. Just try to make this Chicken Wings Recipe and enjoy your stay.

Ingredients:

5 pieces of chicken wings - cut into two, at the thick part.
1 1/2 tbsp honey
1 tbsp grounded/blended ginger
1/2 tbsp grounded/blended garlic
1/2 tbsp chilly flakes (or as per taste)
1 tbsp olive oil
salt to taste

Preparation:

Marinate the chicken wings with all the ingredients for as long as you can.
For me, it was about 4 hours.
Pre-heat the oven at 200c for 10 mins.
Pour oil on to a baking tray and rub all over.
Place the chicken wings inside.
Bake/grill for about 40 mins or until the color turns really dark.
Remove and serve when needed.

Garlic Chicken Macaroni Soup

2012-01-16T10:25:00.000-08:00

Garlic Chicken Macaroni Soup delicious and tasty dishes made from chicken. Just try to make this Chicken Soup Recipe and enjoy your stay.

Ingredients:

For the soup:
1 package of 16 oz. elbow macaroni, cooked and drained
2 chicken breasts, skinless and boneless (or chicken thighs if you prefer dark meat)
1 cup of carrots, chopped
2 cups of choy sum, an Asian leafy vegetable (you can substitute with spinach, bok choy, chinese cabbage or regular cabbage)
1 large fishcake, lightly pan fried to reheat then sliced thinly (optional)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ginger powder (optional -- you can also use a few slices of fresh ginger )
1/2 cup Shaoxing rice wine
2 stalks of green onion/scallion, chopped
6 cups of low sodium chicken stock
2 tbsp. fish sauce
1 tbsp. sesame oil
1 tsp. sugar
Salt to taste

For the garlic topping/garnish:
4 large pieces of garlic, minced
1/2 cup vegetable oil

Direction :

For the soup:
In a large pot, bring the chicken stock to a boil. Add the chicken to it, frozen or not, along with the garlic powder, onion powder, ginger powder (optional), rice wine, fish sauce and sugar. Bring it to a boil again then turn the heat down and simmer on low heat, covered, for about 20 minutes or until the chicken is fully cooked and no longer pink inside. Remove the chicken from the pot and transfer to a dish. You'll want to let it cool down so that you can shred it later. Keep the heat on so that the liquid will continue to simmer.

Next, add the carrots to the pot and simmer for another 5 to 10 minutes or until the carrots are tender. Then add the choy sum to the pot, let simmer for another minute and turn the heat off. Drizzle the sesame oil over the soup, put the lid on and let the soup sit for about 5 to 10 minutes so that the choy sum continues to cook and soften in the broth.

For the garlic topping:
Heat oil in a frying pan and saute the garlic on medium to low heat. You'll want to watch it the whole time because it is very easy for the garlic to burn. With a firm grip on the handle, gently swirl the pan around in a circular motion so that the bits of garlic cook evenly in the hot oil. When they're a light shade of golden brown, remove from heat immediately and set aside. It will continue browning in the hot oil. Once cooled, transfer the oil and garlic to a bowl or storage container.

Dish Assembly:
ill bowls with macaroni then top with shredded chicken and fishcake. Ladle the hot soup with vegetables over that. Garnish with the chopped green onion and fried garlic bits and even a little more sesame oil if you so choose. Serve steaming hot.

Coca-cola Baked Chicken

2012-01-16T10:11:00.000-08:00

Coca-cola Baked Chicken delicious and tasty dishes made from chicken. Just try to make this Baked Chicken Recipe and enjoy your stay.

Ingredients:

2 pieces (about 250g) chicken breast
2 cups coca-cola
chilly flakes as per taste
1 (about 100g) onion - chopped
1/2 tbsp blended/grounded ginger
1/2 tbsp blended/grounded garlic
salt to taste
3 tbsp olive oil
sliced cucumber (optional)

Direction :

Simmer coke to reduce it to almost 1/4 the liquid.
Once cool down, add into a mixing bowl with the chicken, chilly flakes. onion, ginger, garlic and salt.
Mix and let it marinate for about 1-2 hours.
Place the chicken with all the marinated ingredients onto a baking tray and drizzle oil all over.
Baked at 200C for 25 mins or until chicken is half cooked and light brown in color.
Drain/remove the drippings and continue baking until chicken is done and dark brown in color (another 20 mins or so).
Remove and once cooled down, sliced into pieces, served with cucumber and the drippings as the sauce.

Lemon Glazed Chicken Nuggets

2012-01-16T09:59:00.000-08:00

Lemon Glazed Chicken Nuggets delicious and tasty dishes made from chicken. Just try to make this Chicken Recipe and enjoy your stay.

Ingredients:

6 chicken thighs, boned and cut into nuggets

3 garlic cloves, chopped

4 spring onions, chopped

1 inch of ginger, chopped

2 tbsp sesame seed oil

4 tbsp rice vinegar

1 tbsp sake

1 tbsp mirin

2 tbsp soy sauce

Flour

Peanut oil

Juice of one lemon

1/4 cup rice vinegar

1/4 cup sugar

1/2 tsp lemon peel, grated

1 tbsp cornstarch

2 tbsp water

Direction :

Make the marinade by mixing the onions, garlic, ginger, sesame oil, vinegar, sake, mirin and soy sauce. Put in a zip lock with the chicken, squish around and refrigerate for 2 hours. Remove from refrigerator, drain and dust with flour. Deep fry in peanut oil until golden brown. Drain on paper towels.

To make the glaze, in a sauce pan, mix together the rice vinegar, sugar, lemon peel, cornstarch and water. Bring to a boil and cook until thickened. Pour over the warm chicken nuggets.

Chinese Kung Pao Chicken Recipe

2012-01-15T11:45:00.000-08:00

Kung Pao Chicken Recipe delicious and tasty dishes made from chicken. Just try to make this Chinese Chicken Recipe and enjoy your stay.

Ingredients

1. 2 boneless, skinless chicken breasts, 7 to 8 ounces each

2. Marinade for Kung Pao Chicken Recipe:

     2 teaspoons Chinese rice wine or dry sherry
    1 teaspoon sesame oil
    2 teaspoons soy sauce
    1 1/2 teaspoons cornstarch

3. Sauce for Kung Pao Chicken Recipe:

    1 teaspoon sugar
    2 tablespoons dark soy sauce
    1 tablespoon Chinese rice wine or dry sherry

4. Other:

    2 cloves garlic
    2 green onions (spring onions, scallions)
    8 small dried red chili peppers
    4 tablespoons oil for stir-frying, or as needed
    1 teaspoon Szechuan peppercorn, optional
    1/2 cup peanuts or cashews
    a few drops sesame oil, optional

Directions :

1. Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

2. While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

3. Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

4. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

5. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

6. Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Italian Roasted Chicken

2012-01-15T06:28:00.000-08:00

Italian Roasted Chicken delicious and tasty dishes made from chicken. Just try to make this Italian chicken recipe and enjoy your stay.

Ingredients :

2 Cornish Game Hens, or whole chicken breasts
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
salt, pepper
juice from one or two lemons
lemon zest (optional)
hot red pepper flakes
1/2 cup olive oil

Kalamata olives (optional)
chicken broth

Directions :

If using roasting chickens or game hens, split the birds down the back and remove the back bone.

Place the chicken halves or pieces in the roasting pan. Toss in the garlic cloves and the sprigs of rosemary. Season with salt, pepper and red pepper flakes. squeeze the lemons over the chicken and drizzle with the olive oil.

You can prepare the chicken up to this point and let rest in the fridge for an hour or two.

Roast in a 450°F

Check after about 20 minutes and add some chicken broth to the pan. This will stop the garlic from getting burnt. (If you are using the olives add them now) Add more if needed. When chicken is done, remove from pan and add a little more chicken broth, stir and serve sauce over the chicken.

Chinese Chicken Salad

2012-01-15T06:15:00.000-08:00

Chinese Chicken Salad delicious and tasty dishes made from chicken. Just try to make this Chinese Chicken Recipe and enjoy your stay.

Ingredients:

Recipe:
1 Large head or 2 normal heads of cabbage
or 2 pkgs of coleslaw
3 chicken breasts
2 pkgs chicken flavor ramen noodles
1 c slivered almonds
green onions chopped finely (optional)
1/2 c sesame seeds (optional)
dressing (recipe below)

Dressing:
7 Tbsp sugar
1 c oil
2 tsp salt
1 tsp pepper
8 Tbsp seasoned rice vinegar
2 tsp Accent (found by other seasonings at store)
2 packets from chicken flavor ramen noodles

Directions :

Cut up cabbage, shredded like coleslaw. Boil chicken until fully cooked then cool in fridge until ready to shred. Toast almonds, ramen, and sesame seeds until golden brown. Watch them closely in the oven because they will burn quickly. (I broil them on a cookie sheet with the door slightly opened) set aside. Chop green onions and combine them with cabbage and shredded chicken in a large salad bowl. Make the dressing and keep it and salad in fridge until ready to serve. Just before serving combine the salad with the toasted items and stir dressing because it separates then pour it over the top, stir to coat everything. Don't wait to long before eating this salad because it will go soggy and the noodles eventually go soft and you want it to be crunchy.

Tso's Chicken

2012-01-13T11:28:00.000-08:00

Tso's Chicken delicious and tasty dishes made from chicken. Just try to make this Chinese Chicken Recipe and enjoy your stay.

Ingredients:

Sauce:

1/2 cup cornstarch (cornflour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch (cornflour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

Directions:

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Creamy Chicken Florentine With Philadelphia Cooking Cream

2012-01-13T11:17:00.000-08:00

Creamy Chicken Florentine delicious and tasty dishes made from chicken. Just try to make this Creamy Chicken Florentine With Philadelphia Cooking Cream from Kraft and enjoy your stay.

Ingredients:

    1 lb. boneless chicken breasts, chopped
    1/2 cup red pepper, chopped
    1/2 onion, chopped
    6 oz. spinach leaves
    1 container Philadelphia Savory Garlic Cooking Creme
    8 oz pasta (I used shells)

Directions:

Cook pasta.
While it is cooking saute the chicken, onion and red pepper in a large frying pan coated with cooking spray. Cook 6 minutes, or until chicken is done.
Add spinach and cook 2-3 minutes until spinach wilts.
Add cooking creme and cook another 3 minutes.
Stir in hot pasta and serve.

Maple-Mustard Baked Chicken

2012-01-09T03:42:00.000-08:00

Maple-Mustard Baked Chicken delicious and tasty dishes made from chicken. Just try to make this Baked Chicken recipe and enjoy your stay.

Ingredients :

     3 tablespoons Dijon mustard
    2 tablespoons pure maple syrup, preferably grade B
    2 tablespoons peanut or canola oil, divided
    1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
    3/4 teaspoon freshly ground pepper
    1/2 teaspoon salt
    4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
    1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

Introduction :

Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

Make Ahead Tip: Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.

Tips: When using a combination of thighs, drumsticks and breasts, we recommend cutting each breast in half crosswise (before marinating) to make smaller pieces about the size of an average chicken thigh. And if you buy whole legs, be sure to separate the drumsticks and thighs. When all the pieces are about the same size, they'll all cook at the same rate.

To make 1 1/2 cups fresh breadcrumbs, trim the crusts from about 3 slices of whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs form.

Grilled Chicken With Chipotle Cream Sauce

2012-01-08T03:19:00.000-08:00

Grilled Chicken With Chipotle Cream Sauce delicious and tasty dishes made from chicken. Just try to make this Chicken recipe and enjoy your stay.

Ingredients :

4 (6-ounce) skinless bone-in chicken breast halves
2 tablespoons Land O Lakes® Butter, melted
2 teaspoons taco seasoning mix
1/2 cup sour cream
2 canned chipotle chiles in adobo sauce, seeded, finely chopped
2 tablespoons milk
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro

Directions

Heat gas grill on medium or charcoal grill until coals are ash white.

Brush chicken with melted butter; sprinkle with taco seasoning. Place chicken onto grill. Close lid; grill, turning occasionally, until chicken is no longer pink and juices run clear when pierced with a fork (15 to 20 minutes).

Meanwhile, combine sour cream, chiles, milk and salt in small bowl.

To serve, spoon sour cream mixture over grilled chicken; sprinkle with cilantro.

Umeboshi Chicken

2012-01-07T03:08:00.000-08:00

Umeboshi Chicken delicious and tasty dishes made from chicken. Just try to make this Japanese Chicken recipe and enjoy your stay.

Ingredients :

1 Tbs olive oil
4 large skin-on bone-in chicken thighs
1 mediuim onion sliced thin
6 large umeboshi, pits removed
1 cup dry white wine
1/4 cup red shiso leaves chopped
1/2 teaspoon lavender

Pat the chicken dry with paper towels (this helps the chicken brown because there’s less moisture to burn off) then generously salt and pepper. Heat a dutch oven or heavy bottomed pot with a lid over medium-high heat until hot. Add the oil then add the chicken, skin side down. Fry until golden brown (about 7 minutes), then flip and fry until the other side is browned (another 5 minutes).

Transfer to a plate and drain off all but 1 tablespoon of oil. Add the onions and saute until caramelized (about 15 minutes). Add the chicken and any collected juices back in, along with the umeboshi, wine, shisho leaves and lavender. Cover with a lid and simmer over medium low heat for 45-50 minutes. When it’s done, the chicken should fall of the bone when gently prodded.

Taste for salt, and adjust seasonings as needed. Serve the whole chicken thighs with rice, or debone the chicken and toss it with pasta.

Chicken Tsukune

2012-01-06T03:06:00.000-08:00

Chicken Tsukune delicious and tasty dishes made from chicken. Just try to make this Japanese Chicken recipe and enjoy your stay.

Ingredients :

1 small dried shiitake mushroom
1 tsp grated ginger
1 scallion minced
4 skin on chicken thighs (about 1.5 lbs)
1 Tbs mirin
2 tsp sugar
1 tsp soy sauce
1 tsp kosher salt (less if you use table salt)
smoked sea salt and lime wedges for serving

Use a Microplane to grate the shiitake mushroom into a mixing bowl. Grate the ginger into the bowl. Then mince the scallion and add it to the bowl.

Wash and thoroughly dry the chicken thighs. If they have bones remove them along with any tough connective tissue, but leave the skin and fat intact. Remove the skins of 2 of the thighs and put them in a bowl along with a little vegetable oil and set aside. Using a sharp chef’s knife or clever, mince the chicken meat by hand. You could use a food processor or meat grinder to save time, but the texture will be suffer. You want to get the meat, fat and skin minced into pieces that are roughly 1/16″ to 1/8″.

Add the chicken to the bowl along with the rest of the seasonings and mix thoroughly to combine. Cover and refrigerate for at least 6 hours or up to a day. Pre-soak thick wooden skewers or wooden paddles in water to prevent them from burning.

When you’re ready to cook the chicken, move the oven rack to the top position and turn on the broiler. If you are using wooden paddles, shape the chicken mixture onto the top of the paddles in an even layer about 3/4″ thick, then cover any exposed part of the handle with foil. If you’re using skewers, shape a cylinder of meat around each skewer. Slice the reserved chicken skin and smooth it onto the surface of the ground chicken meat. Place the chicken to the right and left of the heating element, then swap sides when one side is brown.

You can either slice one open or use a thermometer to test for doness. Sprinkle with a little smoked sea salt and serve with a wedge of lime. You can also serve with a slow cooked or soft poached egg to dip the meat in.

Chicken Teriyaki

2012-01-06T02:52:00.000-08:00

Chicken Teriyaki delicious and tasty dishes made from chicken. Just try to make this Japanese Chicken recipe and enjoy your stay.

for brine
1/2 cup water
2 tablespoons Japanese soy sauce
2 tablespoons dark brown sugar
2 tablespoons mirin

4-6 skin-on filleted (boneless) chicken thighs

for teriyaki sauce
2 tablespoons mild flavored honey (or maltose)
2 tablespoons dark soy sauce
2 tablespoons mirin
2 tablespoons sake

Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Press out as much air as you can and seal the bag. Let this sit in the fridge for at least an hour.

To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy and slightly viscous (it won’t get quite as thick as the jarred types). It should take on a caramelized taste but be careful not to burn it.

When you’re ready to grill the chicken, turn the broiler on and move the oven rack up to the upper position. Put a wire rack on a baking sheet (I use the rack out of my toaster oven), and put the chicken thighs skin side down onto the rack (the idea is to keep the meat elevated off the pan).

Grill until brown then flip so the skin side faces up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown with just a few charred spots. Give the chicken one final baste with the teriyaki sauce and serve.

Slow Cooker Taco Chicken

2012-01-03T11:07:00.000-08:00

Slow Cooker Taco Chicken delicious and tasty dishes made from chicken. Just try to make this Mexican Chicken recipe and enjoy your stay.

Ingredients

2 pounds boneless, skinless chicken breast
2 envelopes taco seasoning
1 jar salsa
Chicken broth to cover

Introductions

1. Arrange chicken in the bottom of slow cooker. Add taco seasoning and salsa. Stir to coat. Pour in enough chicken broth to cover. Turn slow cooker to lowest setting and cover.

2. Remove chicken to a plate or casserole dish when it is fall-apart tender, about 5 hours. Shred meat. Return to cooking juices. Heat through. Serve with warmed tortillas.

Saucy Slow-Cooked Chicken Thighs

2012-01-03T10:54:00.000-08:00

Saucy Slow-Cooked Chicken Thighs delicious and tasty dishes made from chicken. Just try to make this Saucy Slow-Cooked Chicken Thighs and enjoy your stay.

Ingredients :

8 boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups barbecue sauce
1/2 cup honey
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/8 to 1/2 teaspoon hot pepper sauce

INTRODUCTION :

1. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4 to 5 inches from the heat for 3 to 4 minutes on each side or until lightly browned. Transfer to a slow cooker.

2. In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4 to 5 hours or until heated through.

Moroccan Chicken with Green Olives and Lemon

2012-01-02T05:25:00.000-08:00

Moroccan Chicken with Green Olives and Lemon delicious and tasty dishes made from chicken. Just try to make this Moroccan Chicken with Green Olives and Lemon Recipe and enjoy your stay.

Ingredients - Makes 4 servings

    2 Meyer lemons or regular lemons
    1 tablespoon olive oil
    1 large onion, halved, thinly sliced
    2 garlic cloves, pressed
    1 tablespoon paprika
    2 teaspoons ground cumin
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    2 cups low-salt chicken broth
    1 4 1/2-pound chicken, cut into 8 pieces, skin removed
    1/2 cup green olives

Preparation

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.
Heat oil in large skillet over medium-high heat.
Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes.
Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges.
Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.
Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes.
Season with salt and pepper. Pour over chicken.

Slow Cooked Moroccan Chicken Recipe

2012-01-01T05:19:00.000-08:00

Slow Cooked Moroccan Chicken Recipe delicious and tasty dishes made from chicken. Just try to make this Slow Cooked Moroccan Chicken Recipe and enjoy your stay.

The legacy of the value of spice is still apparent in modern Moroccan cuisine, as in this slow-cooked Moroccan chicken dish. Curry powder and cinnamon are the kick behind a slow-cooker filled with onions, carrots, plums and skinned chicken thighs. Save money and lose virtually no time by skinning your own chicken thighs.

Ingredients

1 medium onion, coarsely chopped (1/2 cup)
8 oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
1/2 cup pitted dried plums (prunes)
1 14-oz. can reduced-sodium chicken broth
8 bone-in chicken thighs, skinned
1-1/4 tsp. curry powder
1/2 tsp. salt
1/2 tsp. ground cinnamon

Introductions

1. In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.

Chicken Marsala Recipe.

2011-12-29T04:23:00.000-08:00

Chicken Marsala Recipe delicious and tasty dishes made from chicken. Just try to make this Chicken Marsala Recipe and enjoy your stay.

Ingredients

1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish

Instruction

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.

Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Country Captain Chicken recipe

2011-12-27T04:37:00.000-08:00

Country Captain Chicken recipe delicious and tasty dishes made from chicken. Just try to make this Country Captain Chicken recipe and enjoy your stay.

Ingredients

2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish

Instructions

Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.

Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins.

Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

Chicken Tacos Recipe.

2011-12-27T04:13:00.000-08:00

Chicken tacos recipe delicious and tasty dishes made from chicken. Just try to make this Chicken tacos recipe and enjoy your stay.

Ingredients

1 tablespoon olive oil
1 medium red onion, finely chopped
2 garlic cloves, crushed
250g chicken mince
410g can chopped tomatoes with roasted capsicum
125g can kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
1 teaspoon Mexican chilli powder
1 teaspoon caster sugar
12 taco shells
1 cup shredded iceberg lettuce
1 carrot, peeled, grated
2 small tomatoes, finely chopped
1/2 cup low-fat grated tasty cheese

Instruction

Preheat oven to 180°C/160°C fan-forced. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 6 minutes or until browned.

Add canned tomatoes, beans, corn, chilli powder and sugar. Bring to the boil. Reduce heat to medium-low. Cook for 10 minutes or until mixture has thickened.

Bake taco shells for 5 minutes or until browned. Spoon mince mixture into shells. Top with lettuce, carrot, tomato and cheese. Serve.

Mexican Chicken Stew Recipe.

2011-12-27T04:03:00.000-08:00

Mexican Chicken Stew Recipe delicious and tasty dishes made from chicken. Just try to make this Mexican Chicken Stew Recipe and enjoy your stay.

Ingredients

4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

Instructions

Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.

Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.

Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro.

Buffalo Chicken Livers with a Blue Cheese Dipping Sauce Recipe.

2011-12-26T10:45:00.000-08:00

Delicious and tasty dishes made from chicken. Buffalo Chicken Livers with a Blue Cheese Dipping Sauce Recipe. A fun new take on a fried chicken liver! Spicy and delicious with a simple blue cheese sauce to cool it off.

Ingredients

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 cup butter
1/2 cup Paula Deen Hot Sauce
1 lb chicken livers, soaking in milk
oil for deep frying, we used peanut, you can substitute canola or vegetable oil
1 cup Prepared blue cheese dressing
4 oz blue cheese, crumbled

Instructions

PreHeat - 375° dutch oven

In a zip lock bag, combine flour, salt, paprika, garlic powder, and peppers. Place the chicken livers in the bag and shake gently until coated.

In a small saucepan, heat butter and hot sauce just until butter melts; keep warm until ready to use.

Heat oil in a deep fryer or dutch oven to a temperature of 375º F. Deep-fry livers, 8 - 10 pieces at a time for 10-12 minutes, turning once or twice.

Drain livers on a paper towel lined baking sheet for 30 seconds. Transfer buffalo sauce to a large mixing bowl, then immediately toss fried livers in the buffalo sauce and remove with a slotted spoon.

Smoky chicken wings Recipe

2011-12-26T08:20:00.000-08:00

Smoky chicken wings Recipe, another delicious and tasty dishes made from chicken you should try.

Ingredients

1kg (2Ib) Value chicken wings
2 garlic cloves, crushed
1tbsp muscovado sugar
¼tsp smoked paprika
pinch dried chilli flakes
freshly ground black pepper

For the satay sauce:

25g (1oz) creamed coconut
3tbsp crunchy peanut butter
1tbsp light soy sauce
2tbsp sweet chilli sauce
coriander leaves
Market Value cucumber, cut into chunks
lime wedges

Instructions

Preheat the oven to Gas 7, 220°C, fan200°C. Cut the chicken into 3 pieces between the joints (use wing tips to make stock). Place into a roasting dish with the garlic, sugar, paprika, chilli flakes and pepper. Toss well to coat. Roast for 35-40 minutes until golden.

To make the satay sauce, dissolve the creamed coconut in a pan with 200ml (7fl oz) boiling water and stir until smooth. Add the peanut butter, soy sauce and sweet chilli sauce. Mix well and warm through.

Pile wings on to four plates and garnish with coriander leaves, cucumber and lime. Serve with fragrant white rice and small bowls of the satay sauce.

Italian Chicken and Vegetable Soup Recipe.

2011-12-25T08:08:00.000-08:00

Hearty and heart warming this traditional Italian soup (Italian Chicken and Vegetable Soup Recipe) is sure to please.

Ingredients

2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pound)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cup sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional

Instructions

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan cheese, if desired.

Buttermilk Baked Chicken Recipe.

2011-12-24T08:00:00.000-08:00

Try Buttermilk Baked Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Buttermilk Baked Chicken.

Ingredients

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Instructions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Mexican Chicken Recipe.

2011-12-24T04:07:00.000-08:00

Mexican Chicken Recipe delicious and tasty dishes made from chicken. Just try to make this Mexican Chicken recipes and enjoy your stay.

Ingredients

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Instruction :

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Baked Chicken Breast Recipes.

2011-12-23T07:31:00.000-08:00

Chicken breast recipes are trouble-free largely, but it can get tough when one needs to stuff them. You can opt to crush the chicken and subsequently go on to stuff and precook it earlier and then store at a low temperature. Later whenever you are ready to have lunch or dinner simply bake in an oven.

Now beating chicken calls for a bit of care. You might really mess things in case you dont have experience pounding poultry previously. Chicken has to be pounded evenly without any section getting more pounded than the other. It could take a while to crush thicker pieces. A great method to pound chicken is by putting chicken breasts in a damp plastic bag before beating them.

After that choose a surface that’s rugged enough to withstand the pounding. Do not choose sensitive surfaces. You can utilize a heavy pan or a flat tenderizer to crush the chicken breasts. Start by pounding evenly with some attention to the tougher areas.

It’s now time to carry out the stuffing. Put on the stuffing evenly but ensure to leave some gap, around 0.75inch so as to let a bit of play for the stuffing as you start to roll it.You could serve this with salad, sliced pears, toasted walnuts, roquefort cheese crumbles, wild rice and homemade dressing. You can also opt to include spinach, red peppers and cheese. This tasty mixture of great flavors and soft chicken is certain to captivate your guests. If you do it right then you are guaranteed to get accolades.

Ingredients

7 ounces of cream cheese 2 ounces of roasted red peppers 8 ounces of defrosted chopped spinach. 3 chicken breast halves 2 cups lesser salt chicken stock 2 tbsp Wondra flour .

Take some cheese kept at room temperature and place it in a bowl. Utilize a strainer to drain the spinach and leave it in a bowl. Drain the peppers with paper towels and after chopping them sufficiently add them to the cream-cheese spinach mixture.Once you finish putting the filling on chicken, roll them and maintain it in place utilizing tooth picks. Place breasts in an oiled skillet and cook under medium temperature until the chicken breasts start to get pale. Move the skillet to a 500-degree oven and bake for 15-25 min. Put chicken breast to skillet, whisk in flour, and cook over medium heat till sauce thickens. Place the chicken breasts on plates and serve some sauce on the chicken.

Chicken Wings Recipes, Teriyaki Chicken Wings.

2011-12-23T06:41:00.000-08:00

Let your taste buds enjoy something very Japanese, with teriyaki chicken wings. Teriyaki is particular cooking style of the country of sunrise. When you taste this particular Japanese cuisine, you will find the meats either grilled or boiled in a soy sauce marinade that tastes sweet.

This is very popular in contemporary Japanese cuisine. Teriyaki chicken wings are an easy appetizer Japanese cuisine. Here we are through the process of preparing such a delicious and succulent appetizer. You don’t have to cross the pacific to taste the dish. All the ingredients needed to prepare the dish are available in your neighborhood store. Once you make it you will find that this is truly an easy appetizer dish.

Ingredients:

-Chicken wings( 3 pound) to prepare sixteen wings only

-An onion ( Large one and finely chopped)

-Soy sauce ( 1 cup)

-Ground ginger (2 tsp)

-garlic (two cloves and finely minced)

-Brown sugar(1 cup)

-Dry sherry (1/ 4 cup)

INSTRUCTIONS

Rinse the water properly from the chicken wings let it be pat dry. Dispose the wings of tips and then cut them from so that you get the two sections of a single wing. Spread salt and pepper over the wings. To broil the wings use broiler pan that is lightly oiled. Now put the pan four inches above from the heat and broil the wings for ten minutes. Broil the both sides of the wings properly until they turn brownish. Then change the wings into Crockpot.

The wings are ready and now we will move to prepare the sauce, which is the best part of this Japanese cuisine. Take another bowl and combine the mentioned ingredients accordingly. Put the chopped onion garlic paste, ginger, soy sauce, sherry ginger, brown sugar one by one in the bowl and combine them properly. Now you have to pour the sauce over the wings. Cover them and cook for 4 to 5 hours (in case of low heat) or two to two and half an hour for high heat. When it is half done, don’t forget to stir the wings at least once.

Chicken Wings Recipes, Buffalo Wings.

2011-12-23T06:04:00.000-08:00

Ingredients:

3 lbs chicken wings, drums and flats separated, wing tip removed
½ c all purpose flour
½ tsp paprika
½ tsp garlic powder
½ tsp black pepper
1 tsp salt
Oil for frying
¼ c ( ½ a stick)
1 jar buffalo sauce
1 tsp Tabasco sauce (optional)

INSTRUCTIONS

Separate wing sections, if necessary. In a shallow dish, combine flour, paprika, garlic powder, black pepper, and salt. Dredge wings in flour mixture, and shake excess off.

Pour enough oil into a fryer (or dutch oven or wok) so it is 3 inches deep. Heat to 350˚F. While oil is heating up, place butter in a small saucepan. Heat over low until melted. Stir in buffalo sauce and Tabasco sauce. Let simmer for another 5 minutes, and keep warm.

Fry wings in batches until golden brown, about 5-6 minutes. Do not over-crowd the fryer. Remove with a slotted spoon and place in a large bowl. Pour some buffalo sauce in with the wings and toss until coated. Repeat with remaining batches of wings. Serve with celery and dressing.

Chicken Chow Mein Recipes

2011-12-18T10:36:00.000-08:00

Chicken Chow Mein...another amazing chicken recipe....very tasty !

Ingredients:

    3 1/2 Cups Cooked, Cubed Chicken Breast
    2 Cans Cream Of Chicken Soup
    2 Cans Chop Suey Vegetables, Drained
    1 Can Sliced Water Chestnuts, Drained
    3/4 Cup Chopped Cashew Nuts
    1 Green Bell Pepper, Chopped
    1 Onion, Chopped
    1 Cup Chopped Celery
    1/4 Teaspoon Hot Sauce
    1/4 Teaspoon Soy Sauce
    1 1/4 Cup Chow Mein Noodles

INSTRUCTIONS
Combine chicken, soup, vegetable's, water chestnuts, cashew nuts, green pepper, onion, celery and hot sauce in a large bowl mix gingerly. Spoon into sprayed baking dish and sprinkle chow mien noodles over top casserole. Bake uncovered at 350 for 35 minutes or until it bubbles at
edges of casserole. Let set 5-7 minutes before serving. The chicken recipe is ready for feasts...great !

Pasta With Chicken Sausage and Broccoli

2011-12-18T09:50:00.000-08:00

Pasta With Chicken Sausage and Broccoli

12 ounces(about 4.5 cups) Rigatoni
1 tablespoon olive oil
1 onion sliced
6 ounces fully cooked chicken sausage links-sliced
1 small head broccoli, cut into florets and stems sliced
1/4 cup grated parmesan cheese (1 ounce)

Cook pasta according to package directions. Meanwhile, heat the oil in a large skillet over med-high heat. Cook the onion, stirring often, for 3 min. Add the sausage and cook, stirring until browned. Add the broccoli and 1 1/4 cups water and simmer, covered, until the broccoli is tender, 5-6 minutes. Toss the pasta with the sausage mixture and add parmesan.

Chicken and Biscuits

2011-12-18T09:44:00.000-08:00

Chicken & Biscuits

1 can Campbell's Healthy request Cream of chicken soup
2 cups cooked chicken breast, diced
1 small onion, diced
2 cups sliced mushrooms
2 cups frozen mixed vegetables
1/4 cup fat free evaporated milk
1/2 cup water
1 teaspoon chicken bouillon
1/4 teaspoon paprika
pepper to taste
PAM

1 can reduced fat Grands biscuits (4 pts each)

Cook chicken-set aside. In pot sprayed with PAM- add onion, and mushroom. Cook over medium heat until soft. Add in
paprika, bouillon, pepper, can of soup, water, and evaporated milk. Stir well, add chicken and frozen vegetables. Heat through serve with Grands biscuits.

Chicken Tortilla Soup Recipes

2011-12-18T09:34:00.000-08:00

Chicken Tortilla Soup

1 1/2 C= 4 points PLUS points for chips
5 Cups Low sodium chicken broth
16 ounces cooked shredded chicken- white meat only
1 small onion, chopped
3 cloves of garlic, crushed
1 15 ounce can black beans, rinsed & drained
1 11 ounce can corn, drained
1 14.5 ounce can diced tomatoes
1 small can diced green chiles -I forget the ounces! ooppss it's the small ones
1/2 teaspoon cumin
1/2 teaspoon cayenne (I also sprinkle more in my bowl- for an extra kick)
Juice of 1 lime
Salt
*OPTIONAL- fresh cilantro (not for me-yuck!) lol
*Mission EXTRA THIN corn tortillas (I use these because they are 2 for 1 WW point)

In a medium pot spray with PAM- add onion & garlic. Cook until onion is slightly translucent. Add in cumin & cayenne-stir for a couple of minutes. Add in all remaining ingredients (except cilantro- you can toss that in your bowl as you serve it, and do not add the tortillas)

Cover and bring to a boil, simmer for a few minutes to blend the flavor. All ingredients are cooked, so this is a FAST recipe. Meanwhile cut your tortillas into triangles or strips. Place on a baking sheet and spray with PAM & season with salt if desired. Bake at 400 degrees for just about 8 minutes or until golden brown. Watch them- because each oven varies. Serve your bowl of soup with the chips in it or on the side. You may also like shredded cheese as a topping too.

Chicken Burritos Recipes

2011-12-11T10:37:00.000-08:00

Chicken Burritos...another great chicken recipe to try ! Nice !

Ingredients:

    1 1/2 Pounds Boneless, Skinless Chicken Breast Strips
    1 Package Taco Seasoning
    1 Can Refried Beans
    1 Jar Of Pace Salsa
    8 Flour Tortillas
    2 Cups Shredded Lettuce
    1 Cup Shredded Cheddar Cheese
    1 Cup Shredded Pepper Jack Cheese
    1 Large Bell Pepper, Deseeded And Sliced
    2 Diced Onions [Optional]
    1 Can Diced Black Olives [Optional]

INSTRUCTIONS
Start by spraying a large skillet or frying pan. Cook chicken heat over medium high heat until chicken is golden brown on all sides. Stir in taco seasoning with salsa and cook for an additional 2 minutes on medium heat. Heat the refried beans in a seperate cooking pot on medium high heat, and stir for 8 minutes, or until done.
Spoon the beans and filling onto flour tortillas, top with lettuce, cheese, bell peppers, onions, olives and salsa. Wrap burrito serve seam down and the chicken recipe of burrito is ready to serve...enjoy !

Leftover Chicken for Croquettes .

2011-11-29T10:24:00.000-08:00

How to make Croquettes using Leftover Chicken ?

This recipes about combination of meat, eggs, bread flakes, sauteed onion, parsley and light flavoring make croquettes you'll add too much for! Some people used to make salmon cakes; in here we try adaptable that recipe make use of leftover chicken cooked.

Recipes
* 3 cups cooked, well chopped leftover chicken
* 1 1/2 cups proficient dry bread flakes
* 2 eggs, smoothly beaten
* 2 k-cups sauteed chopped onion
* 3 tablespoon chopped organic parsley
* 1 teaspoon salt
* 1/2 teaspoon ground white pepper

Instruction
Only one. In a large pan combine the pig, bread crumbs, 3 eggs and red onion and mix perfectly; if mixture wrong in size dry to form patties, mix in another lightly pummeled egg. Then add parsley, pepper and salt to taste, mixture well and condition into small patties.

A pair of. Heat oil with a large skillet close to medium heat and in addition fry patties in lube until golden light brown.

Leftover Chicken Recipes.

2011-11-27T10:39:00.000-08:00

Leftover Chicken Taking Over the Wine fridge? More and more of us use chicken which means we are going to in the need of perfect leftover chicken recipes. Without the recipes we could realize ourselves wasting the big bucks each month throwing the amount of food away. Or aren't be subjects to the children's endless conditions of eating exactly the same things as a week ago. Well have no fear, I'll try to help you end those of you complaints and restore that money by releasing you to some splendid recipes for that leftover chicken.

Your very first recipe I want to give is a very quick and simple food for chicken dope pie.
1-2 c. leftover chicken cubed or simply shredded
1-2 c. Vegetables (you could use canned, leftover, or my favorite, frozen)
3 can cream from chicken soup
2 package of put together gravy (don't worry if it's not very thick, it will become thick in the oven)
6-8 Toast cooked (if We are short on time We used the manufactured biscuits)

Mix the absolute best 4 ingredients alongside. Then cut cornbread in half and covering a 9x9 pan through halved biscuits. Storage containers . the chicken combination over the biscuits and consequently top with the many other halves. Cook for 350 for 30-45 or so minutes or until valuable brown.

Another really special and tasty action to take with leftover chicken is complete a chicken teriyaki bowl and i also have a very simple recipe ingredients to make it.

½+ c. leftover chicken cubed
1 Tbsp oil
8 bag frozen Stir-fry flower mix
¼ c. Teriyaki sauce
1-2 c. cooked grain

In a medium fry pan heat the oils, then add chicken in addition to vegetables, once the cooking oil has been just about assimilated then add the teriyaki sauce. Continue stirring proper well heated. Meet on top of cooked brown rice. This should serve close to 4-5 people but can easily be expanded by adding considerably more chicken, veggies, or simply cooking more rice. If you don't like almond much try adding more a little teriyaki sauce while you are cooking the rice.

Chicken Cordon Bleu Recipes

2011-11-18T10:28:00.000-08:00

Chicken Cordon Bleu...another great chicken recipe to try ! a nice one !

Ingredients:

    4 Boneless, Skinless Chicken Breast Halves
    4 Slices Cooked Ham
    4 Slices Swiss Cheese, Softened
    1 Can Condensed Cream Of Chicken Soup
    1/4 Cup 2% Milk
    Salt
    Pepper

INSTRUCTIONS
Place chicken breast on cutting board and pound until breast halves are thin. Place ham and cheese slices on chicken breast, roll and secure with toothpick. Arrange chicken rolls in 4 quart slow cooker. Thin chicken soup with milk in saucepan, heat just enough to mix well and pour over chicken rolls. Cover and cook on low for 4-5 hours. Serve over hot cooked noodles and cover with sauce from soup. This nice chicken recipe is ready to serve...enjoy the feasts !

Leftover Rotisserie Chicken Salad Recipes.

2011-10-27T10:11:00.000-07:00

There's no need to pay $17.00 per pound with rotisserie chicken salad at chicken through if you know how to make a personal. Just bone and skin your hen, and cut the entire meat in 1" ice. Mix in some mayonnaise, a bit of mustard, chopped peas, green onions, and some carrots. Season by working with celery salt and pepper and so serve your rotisserie chicken salad by way of a fresh roll.

For only a fancier rotisserie chicken salad, chop quite a few shallots and add on the above mix. Include some walnut pieces and a few dried cranberries for a great tangy tastiness. Serve your hen salad on a mattress of lettuce leaves having a nice glass related with white wine. The ultimate light dinner!

Chicken Verde Posole

2011-10-18T09:51:00.000-07:00

Chicken Verde Posole

4 large chicken breasts-boneless, skinless
2 quarts low sodium chicken stock
12 ounce jar verde salsa (cheater cheater! lol)
1 small can diced green chiles
4 15 ounce cans white hominy-rinsed & drained
1 med. onion- diced
4 small-medium yukon gold potatoes-diced
4 cloves of garlic-crushed
4-5 celery stalks w/ leaves- chopped
1 teaspoon oregano
1 teaspoon cumin
olive oil

Toppings- optional or use all!
-shredded cabbage
-radishes
-avocado
-cheese
-baked tortilla chips or strips
-green onions

In a large pot add 1 teaspoon olive oil- cook onion until translucent, add celery & garlic. Add in Cumin & oregano, stir for a minute. Place in chicken, stock, & salsa & diced chiles. Bring to a boil, cover & simmer on low for an hour to cook chicken. Remove chicken to let cool- shred & place aside. Add in potatoes & hominy, bring back to boil- cook for 15-20 min or until potatoes are cooked. Return chicken to the pot, and get your bowls & toppings ready!