Any suggestions please!I need a nice family recipe using chicken and brown rice.?
Yes, cook two full cups of brown rice.
Starting in the morning, soak chopped whole chicken parts in in 1/2 cup cooking wine, 5 cloves garlic, one chopped onion, sprinkled with 1/2 teaspoon each of sage, thyme, olive oil, course black, paprika, pepper and tablespoon kikoman soy sauce. Two hours before dinnertime, Bake 375 degrees for 40 minutes without top and 1/2 hour with pot top over chicken. (you can add more garlic, etc while baking but in very mall amounts if necessary)
Chop red bell pepper, broccoli. Add to baked chicken for 20 minutes with pot top on.
Plate with hot brown rice on bottom and chicken, vegetables on top (with juices on plate)I need a nice family recipe using chicken and brown rice.?
1/2 cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked skinless boneless chicken breast halves, chopped
1/2 cup sliced mushrooms
1/2 teaspoon cumin
salt to taste
ground cayenne pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
1/2 cup shredded carrots
2 cups shredded Swiss cheese
Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, Chile's, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Serves 8.
---
Try this one, it is a favorite in my family and very easy to prepare.
Santa Fe Chicken and Rice
1 Cup cooked brown rice
1 lb. Chicken Tenders or cut up chicken breast
1 jar (8oz) Mild Salsa
1 can (11oz) Mexicorn, drained
1 can (15 oz) black beans, rinsed and drained
陆 cup Monterey Jack cheese, shredded
In skillet, cook chicken tenders in a small amount of butter or oil until no longer pink. Stir in salsa, Mexicorn and black beans. Stir and add rice. Cook 5 to 7 minutes until heated through. Sprinkle with cheese and heat until cheese melts.
Browse www.videojug.com and search for recipe of many dish with video instructions.
I am an Indian, try butter chicken, chicken tikka masala or something. i was thinking that u try that...just for fun. who cares if you get it right!!
as apposed to a vulgar, sexually explicit recipe?
Wednesday, July 28, 2010
Any good recipes pineeapple fried rice, with chicken and shrimp.?
Serves 3, or 4 - 6 as part of a meal
Ingredients:
4 cups cold cooked rice
4 ounces frozen uncooked shrimp, unshelled
4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
2 eggs (more if desired)
1/2 cup green peas
1/2 cup pineapples (diced)
1 medium onion
1 green onion
Seasonings (Add according to directions or to taste)
1 tablespoon soy sauce
1 tablespoon Oyster Sauce
1 teaspoon salt
pepper
cornstarch (corn flour) mixed with water
Oil for stir-frying
Directions:
Prepare vegetables and meat - shell and devein shrimp, dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.*
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Add the seasonings to the shrimp, mixing them in with chopsticks.
Stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the ham.
Add oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**
*You can also add a bit of oyster sauce if desired.
**Alternately, you can mix the green onion and egg in with the other ingredients.Any good recipes pineeapple fried rice, with chicken and shrimp.?
sounds yummy...I will be checking backAny good recipes pineeapple fried rice, with chicken and shrimp.?
I have two web sites I refer to for recipes.
www.cooks.com
www.allrecipes.com
Try them out....they're great.
Ingredients:
4 cups cold cooked rice
4 ounces frozen uncooked shrimp, unshelled
4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
2 eggs (more if desired)
1/2 cup green peas
1/2 cup pineapples (diced)
1 medium onion
1 green onion
Seasonings (Add according to directions or to taste)
1 tablespoon soy sauce
1 tablespoon Oyster Sauce
1 teaspoon salt
pepper
cornstarch (corn flour) mixed with water
Oil for stir-frying
Directions:
Prepare vegetables and meat - shell and devein shrimp, dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.*
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Add the seasonings to the shrimp, mixing them in with chopsticks.
Stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the ham.
Add oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**
*You can also add a bit of oyster sauce if desired.
**Alternately, you can mix the green onion and egg in with the other ingredients.Any good recipes pineeapple fried rice, with chicken and shrimp.?
sounds yummy...I will be checking backAny good recipes pineeapple fried rice, with chicken and shrimp.?
I have two web sites I refer to for recipes.
www.cooks.com
www.allrecipes.com
Try them out....they're great.
I need the Recipe for MONGOLIAN CHICKEN?
hi do you have the recipe for MONGOLIAN CHICKEN (DRY DISH WITHOUT GRAVY). It is red in color and dry, fried in batter, slightly spicy. thanks in advanceI need the Recipe for MONGOLIAN CHICKEN?
Mongolian Barbeque鈥檇 Breasts Of Chicken on Annatto Reddened Rice
For the chicken and ';mongo'; marinade
3 cloves garlic-minced
3/4 Tablespoons ginger, peeled and minced
1 shallot, peeled and minced
1 Tablespoon cilantro leaves, roughly chopped
1/4 Cup Spanish sherry wine vinegar
1/8 Cup hoisin sauce
1 1/2 Tablespoon soy sauce
1 1/2 Tablespoon rice wine vinegar
1 1/2 Tablespoon sesame oil
1 1/2 Tablespoon plum sauce
1 1/2 Tablespoon creamy peanut butter
1 1/2 Tablespoon honey
1 1/2 teaspoon salsa Sriracha
4) 8-10 ounce chicken breasts, with one small wing bone attached
Combine all ingredients, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration.
To Serve:
Make the rice, (recipe below) and reserve.
Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.
For the Annatto Reddened Rice:
Yield: 3 陆 Cups
1 Cup of raw, long grain rice
2 Tablespoons Annatto Oil
2 Tablespoons butter
4 cloves garlic, peeled and minced
1 scotch bonnet, stem and seeds discarded and minced
1/2 onion, diced medium small
1 carrot, peeled and diced med. Small
1 stalk celery, cleaned and diced med. Small
2 small bay leaves, broken
Salt and pepper, to taste
1 1/4 Cups chicken stock
In a saucepot heat the prepared Annatto oil and the butter on medium high heat.
Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well.
Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veggies.) Stir frequently.
Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving, if desired.I need the Recipe for MONGOLIAN CHICKEN?
1 egg
3 cloves garlic (crushed)
2 teaspoons bicarbonate soda
2 tablespoons hoisin sauce
2 teaspoons sugar
2 tablespoons oyster sauce
2 tablepoons soy sauce
2 teapsoons grated ginger
2 teaspoons cornflour
1 teaspoon chopped chilli (jar) 560 grams
Chicken breast (sliced)
3 tablespoons water .
1 spray Olive oil
2 carrots sliced
1 red capsicum (sliced)
1 cup broccoli florets
1 large onion sliced
3 cups steamed rice
Combine egg, bicarbonate soda, sugar, soy sauce and cornflour in a bowl then mix in the chicken, marinade for hour.
Heat olive oil in a wok or pan on high. Stir fry chicken until crisp. Add capsicum, onion and garlic. Stir fry further 3 mins.
Combine hoisin, oyster, ginger, chilli and water in a bowl and pour over lamb, bring back to heat .Add lightly steamed carrots and brocolli and serve on rice.
Log onto recipelink.com and simply type in your question. You'll get an answer in seconds with many recipes to choose from.
You can also chat with others and ask advice, exchange recipes, etc.
It's the best site on the net and I'm sure you'll love it.
Go to the bottom of this web page http://xrl.us/sendmerecipes
%26amp; click '; trail '; to get 7 days free trial to this recipe site
I can't make Mongolian Chicken :(
plane ticket costs too much.
2 tsp groundnut/peanut oil
1/4 tsp salt
1/4 tsp sugar
2 tsp cornstarch
10 oz boneless skinless chicken breasts cut on diagonal
into 1/4';-thick by 2';-long slices
1/2 tsp minced garlic
2 tsp freshly-ground chilis
1/2 tsp finely-chopped onion
2 tsp cold water
2 tsp sugar
1 tbl groundnut/peanut oil
1 tbl Shaoxing rice wine or dry sherry
1/3 cup Family Chicken Broth (see recipe)
1 tsp dark soy sauce
4 x Chinese dried mushrooms soaked in warm
water for 45 minutes, rinsed, water
squeezed out, stems discarded, caps halved
1/2 sm red bell pepper cut 1'; triangles
3 x scallions (spring onions), mainly white cut into 2'; lengths
1/2 tsp cornstarch mixed with
2 tsp cold water for thickening
1 tsp sesame oil
2 tsp ground bean sauce (mo si jeung)
Directions:
Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.
Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.
Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.
Serve hot.
Mongolian Barbeque鈥檇 Breasts Of Chicken on Annatto Reddened Rice
For the chicken and ';mongo'; marinade
3 cloves garlic-minced
3/4 Tablespoons ginger, peeled and minced
1 shallot, peeled and minced
1 Tablespoon cilantro leaves, roughly chopped
1/4 Cup Spanish sherry wine vinegar
1/8 Cup hoisin sauce
1 1/2 Tablespoon soy sauce
1 1/2 Tablespoon rice wine vinegar
1 1/2 Tablespoon sesame oil
1 1/2 Tablespoon plum sauce
1 1/2 Tablespoon creamy peanut butter
1 1/2 Tablespoon honey
1 1/2 teaspoon salsa Sriracha
4) 8-10 ounce chicken breasts, with one small wing bone attached
Combine all ingredients, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration.
To Serve:
Make the rice, (recipe below) and reserve.
Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.
For the Annatto Reddened Rice:
Yield: 3 陆 Cups
1 Cup of raw, long grain rice
2 Tablespoons Annatto Oil
2 Tablespoons butter
4 cloves garlic, peeled and minced
1 scotch bonnet, stem and seeds discarded and minced
1/2 onion, diced medium small
1 carrot, peeled and diced med. Small
1 stalk celery, cleaned and diced med. Small
2 small bay leaves, broken
Salt and pepper, to taste
1 1/4 Cups chicken stock
In a saucepot heat the prepared Annatto oil and the butter on medium high heat.
Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well.
Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veggies.) Stir frequently.
Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving, if desired.I need the Recipe for MONGOLIAN CHICKEN?
1 egg
3 cloves garlic (crushed)
2 teaspoons bicarbonate soda
2 tablespoons hoisin sauce
2 teaspoons sugar
2 tablespoons oyster sauce
2 tablepoons soy sauce
2 teapsoons grated ginger
2 teaspoons cornflour
1 teaspoon chopped chilli (jar) 560 grams
Chicken breast (sliced)
3 tablespoons water .
1 spray Olive oil
2 carrots sliced
1 red capsicum (sliced)
1 cup broccoli florets
1 large onion sliced
3 cups steamed rice
Combine egg, bicarbonate soda, sugar, soy sauce and cornflour in a bowl then mix in the chicken, marinade for hour.
Heat olive oil in a wok or pan on high. Stir fry chicken until crisp. Add capsicum, onion and garlic. Stir fry further 3 mins.
Combine hoisin, oyster, ginger, chilli and water in a bowl and pour over lamb, bring back to heat .Add lightly steamed carrots and brocolli and serve on rice.
Log onto recipelink.com and simply type in your question. You'll get an answer in seconds with many recipes to choose from.
You can also chat with others and ask advice, exchange recipes, etc.
It's the best site on the net and I'm sure you'll love it.
Go to the bottom of this web page http://xrl.us/sendmerecipes
%26amp; click '; trail '; to get 7 days free trial to this recipe site
I can't make Mongolian Chicken :(
plane ticket costs too much.
2 tsp groundnut/peanut oil
1/4 tsp salt
1/4 tsp sugar
2 tsp cornstarch
10 oz boneless skinless chicken breasts cut on diagonal
into 1/4';-thick by 2';-long slices
1/2 tsp minced garlic
2 tsp freshly-ground chilis
1/2 tsp finely-chopped onion
2 tsp cold water
2 tsp sugar
1 tbl groundnut/peanut oil
1 tbl Shaoxing rice wine or dry sherry
1/3 cup Family Chicken Broth (see recipe)
1 tsp dark soy sauce
4 x Chinese dried mushrooms soaked in warm
water for 45 minutes, rinsed, water
squeezed out, stems discarded, caps halved
1/2 sm red bell pepper cut 1'; triangles
3 x scallions (spring onions), mainly white cut into 2'; lengths
1/2 tsp cornstarch mixed with
2 tsp cold water for thickening
1 tsp sesame oil
2 tsp ground bean sauce (mo si jeung)
Directions:
Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.
Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.
Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.
Serve hot.
What is a good seasoning or recipe for a whole chicken? I purchased a whole chicken and have no idea what...?
to use as seasoning. Also, what is a tasty way to prepare - by oven, pan fry, etc...
Please tell me your favorite chicken recipe?What is a good seasoning or recipe for a whole chicken? I purchased a whole chicken and have no idea what...?
Remove the gizzards. (You can boil or saute them, freeze for later or toss in garbage.)
Wash the chicken thoroughly and pat-dry with paper towels.
Take a full head of garlic, remove the cloves and peel the skins. Smash each clove with the flat side of a chef's knife and shove the garlic under the skin on the breast and thighs. (Pull back the skin and slide the garlic betw the skin and meat.)
Take several sprigs of rosemary and shove them under the skin with the garlic. Or use dried rosemary leaves.
Cut in half a large lemon and place the lemon inside the chicken's cavity. Tie the legs together to keep the lemon inside.
Grind a good amount of fresh pepper all over the chicken. Place the chicken in a roasting pan.
Roast in a 350 F oven for 15-20 minutes per pound. Test for doneness by thermometer (165-170 F in a drumstick), or if you can wiggle a drumstick easily, or cut the joint of the drumstick and juices run clear.
Options: you can roast sliced carrots, string beans, whole or quartered onions, red onions and other vegetables in the same pan with the chicken.
After handling the raw chicken, thoroughly wash all cutting surfaces and your hands with hot water and soap.
After you have served the chicken, save the carcass and make your own chicken stock for great homemade soups. It is simple to do, delicious and economical. Remove as much meat as you can, and toss the entire carcass and extra bones into a large stock pot. Cover with water, add 3-6 stalks of celery, 3-4 carrots, and a sliced onion. Cover and bring to the start of a boil. Adjust heat and simmer for an hour. Shut off heat, let it cool to a warm temperature. Remove %26amp; discard all the large parts and vegetables using a slotted spoon or strainer. Use a gravy strainer type of pouring cup, transfer the stock to plastic containers for freezing, being sure to minimize how much fat is poured off.
With your homemade stock, you can easily make at least one quart or more, of any kind of chicken-based soup (split pea, chicen %26amp; noodles, lentil, etc.) And you control the flavoring and amount of salt, and no preservatives.What is a good seasoning or recipe for a whole chicken? I purchased a whole chicken and have no idea what...?
MIX WATER WITH A LOTS OF SALT,PUT CHICKEN FOR 4 HRS.THEN FRYED IN A TURKEY FRYER.
Prepare a packet of Good Seasons Italian Dressing Mix according to package directions. Marinate or baste chicken, then bake at 350* for 1 hour. (do not baste with marinade, as the raw chicken has been in it - bacteria.)
Good Luck
%26amp;
EnjoY!
for a whole roasted chicken.. try this...
Roasted Chicken
2 TB minced garlic
4 TB sun-dried tomato paste
1/4 c olive oil
1 ts black pepper
1 ts salt
1 TB chopped fresh basil
1 TB chopped fresh parsley
2 3-pound whole chickens
Preheat oven to 375 degrees. Combine the sun-dried
tomato paste, garlic, olive oil, pepper, salt, basil
and parsley in a small bowl. Rub the insides and out
of chickens with mixture. Roast chicken for 40
minutes. Cool for 30 minutes, then into the
refrigerator to cool completely, about 2 hours.
heres an emeril recipe -- its really good for stuffed chicken -- if you have never had portuguese food try it!
http://www.foodnetwork.com/food/recipes/鈥?/a>
try itlian ,lemon ,tikiaki , or honey mustard seasonings.
I love to roast my chicken in a roasting pan with potatoes, i season with McCormick's roasted garlic chicken seasoning and i like to pour Italian dressing on the sliced potatoes and a little wine , 350 until the timer pops up, if no timer about 1.5 - 2 hours depending on the size of the bird
You have no idea?
Ok then...
1st Rub the chicken with salt between the flesh and the skin and on the inside. This will get rid of all the surface bacteria and impurities. You will actually feel and see a mucousy like substance start to liquify and slough off.
2nd Rinse your chicken.
3rd Type in chicken with some of your favorite ingredients if you just want a chicken dish and the internet will give you a recipe.
3rd If you want chicken to be the star of your meal, make it simple ie only season it don't cook veggies... in the same pot.
Marinate your chicken in a raspberry flavored liquor if you can get some otherwise use raspberry juice/wine blend.
4th Put your chicken in a pan, in the oven, and roast it. (Cover it for about 20 minutes initially so it doesn't dry out, alternatively you can put it into a pot of ALREADY BOILING water for 5 minutes and then roast it.
5th When you see the skin is looking a coppery brown and crispy, remove it from the oven.
6th Mix some raspberry liquor, Dijon mustard and a bit of ketchup and use it as a dipping sauce. If you don't like, mail it to me. Yum-Yum.
I've never asked for the ten points directly before, but I think if only for telling you about the salt rub...If you don't believe me follow any recipe you like with the salt rub and without and trust me you'll see a big difference. The chicken will be gamier with out the salt rub and cleaner tasting with.
Beer Butt Chicken...It's good, and you can vary the way to choose to cook it.
I would boil the chicken with good ';comfortable'; spices. Salt, Pepper, Garlic, Onion
Then remove the chicken and debone.
In to the broth go the dumplings.
Here is a recipe for German Flat Dumplings (from my Grandmother)
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup broth
1 egg, slightly beaten
Mix together flour, baking powder, and salt in medium bowl.
Stir together broth, and egg. Add dry ingredients and stir until moistened.
Turn out on floured board, knead lightly. Roll to about 1/8 inch thick. Cut into squares and drop into boiling soup or broth. Reduce heat to medium, cook 15 minutes or until done.
Best Meal Ever!
Make a chicken burrito!
Warm a flour tortilla; then put small pieces of chicken inside. Sprinkle cheese on top, and add shredded letuce, tomatoes, and any other ingredients you wish. Dip the burrtio in sour cream or salsa. Enjoy :]
black pepper, lawry's seasoned salt and paprika
I like to put it in the crock pot...you season it, turn it on and walk away for 4-8 hours. Rub a small amount of olive oil all over it. Rub in rosemary, thyme, basil and garlic powder. Place it on a bed of chopped carrots, onion and celery. You'll have tasty chicken in no time.blushed
Please tell me your favorite chicken recipe?What is a good seasoning or recipe for a whole chicken? I purchased a whole chicken and have no idea what...?
Remove the gizzards. (You can boil or saute them, freeze for later or toss in garbage.)
Wash the chicken thoroughly and pat-dry with paper towels.
Take a full head of garlic, remove the cloves and peel the skins. Smash each clove with the flat side of a chef's knife and shove the garlic under the skin on the breast and thighs. (Pull back the skin and slide the garlic betw the skin and meat.)
Take several sprigs of rosemary and shove them under the skin with the garlic. Or use dried rosemary leaves.
Cut in half a large lemon and place the lemon inside the chicken's cavity. Tie the legs together to keep the lemon inside.
Grind a good amount of fresh pepper all over the chicken. Place the chicken in a roasting pan.
Roast in a 350 F oven for 15-20 minutes per pound. Test for doneness by thermometer (165-170 F in a drumstick), or if you can wiggle a drumstick easily, or cut the joint of the drumstick and juices run clear.
Options: you can roast sliced carrots, string beans, whole or quartered onions, red onions and other vegetables in the same pan with the chicken.
After handling the raw chicken, thoroughly wash all cutting surfaces and your hands with hot water and soap.
After you have served the chicken, save the carcass and make your own chicken stock for great homemade soups. It is simple to do, delicious and economical. Remove as much meat as you can, and toss the entire carcass and extra bones into a large stock pot. Cover with water, add 3-6 stalks of celery, 3-4 carrots, and a sliced onion. Cover and bring to the start of a boil. Adjust heat and simmer for an hour. Shut off heat, let it cool to a warm temperature. Remove %26amp; discard all the large parts and vegetables using a slotted spoon or strainer. Use a gravy strainer type of pouring cup, transfer the stock to plastic containers for freezing, being sure to minimize how much fat is poured off.
With your homemade stock, you can easily make at least one quart or more, of any kind of chicken-based soup (split pea, chicen %26amp; noodles, lentil, etc.) And you control the flavoring and amount of salt, and no preservatives.What is a good seasoning or recipe for a whole chicken? I purchased a whole chicken and have no idea what...?
MIX WATER WITH A LOTS OF SALT,PUT CHICKEN FOR 4 HRS.THEN FRYED IN A TURKEY FRYER.
Prepare a packet of Good Seasons Italian Dressing Mix according to package directions. Marinate or baste chicken, then bake at 350* for 1 hour. (do not baste with marinade, as the raw chicken has been in it - bacteria.)
Good Luck
%26amp;
EnjoY!
for a whole roasted chicken.. try this...
Roasted Chicken
2 TB minced garlic
4 TB sun-dried tomato paste
1/4 c olive oil
1 ts black pepper
1 ts salt
1 TB chopped fresh basil
1 TB chopped fresh parsley
2 3-pound whole chickens
Preheat oven to 375 degrees. Combine the sun-dried
tomato paste, garlic, olive oil, pepper, salt, basil
and parsley in a small bowl. Rub the insides and out
of chickens with mixture. Roast chicken for 40
minutes. Cool for 30 minutes, then into the
refrigerator to cool completely, about 2 hours.
heres an emeril recipe -- its really good for stuffed chicken -- if you have never had portuguese food try it!
http://www.foodnetwork.com/food/recipes/鈥?/a>
try itlian ,lemon ,tikiaki , or honey mustard seasonings.
I love to roast my chicken in a roasting pan with potatoes, i season with McCormick's roasted garlic chicken seasoning and i like to pour Italian dressing on the sliced potatoes and a little wine , 350 until the timer pops up, if no timer about 1.5 - 2 hours depending on the size of the bird
You have no idea?
Ok then...
1st Rub the chicken with salt between the flesh and the skin and on the inside. This will get rid of all the surface bacteria and impurities. You will actually feel and see a mucousy like substance start to liquify and slough off.
2nd Rinse your chicken.
3rd Type in chicken with some of your favorite ingredients if you just want a chicken dish and the internet will give you a recipe.
3rd If you want chicken to be the star of your meal, make it simple ie only season it don't cook veggies... in the same pot.
Marinate your chicken in a raspberry flavored liquor if you can get some otherwise use raspberry juice/wine blend.
4th Put your chicken in a pan, in the oven, and roast it. (Cover it for about 20 minutes initially so it doesn't dry out, alternatively you can put it into a pot of ALREADY BOILING water for 5 minutes and then roast it.
5th When you see the skin is looking a coppery brown and crispy, remove it from the oven.
6th Mix some raspberry liquor, Dijon mustard and a bit of ketchup and use it as a dipping sauce. If you don't like, mail it to me. Yum-Yum.
I've never asked for the ten points directly before, but I think if only for telling you about the salt rub...If you don't believe me follow any recipe you like with the salt rub and without and trust me you'll see a big difference. The chicken will be gamier with out the salt rub and cleaner tasting with.
Beer Butt Chicken...It's good, and you can vary the way to choose to cook it.
I would boil the chicken with good ';comfortable'; spices. Salt, Pepper, Garlic, Onion
Then remove the chicken and debone.
In to the broth go the dumplings.
Here is a recipe for German Flat Dumplings (from my Grandmother)
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup broth
1 egg, slightly beaten
Mix together flour, baking powder, and salt in medium bowl.
Stir together broth, and egg. Add dry ingredients and stir until moistened.
Turn out on floured board, knead lightly. Roll to about 1/8 inch thick. Cut into squares and drop into boiling soup or broth. Reduce heat to medium, cook 15 minutes or until done.
Best Meal Ever!
Make a chicken burrito!
Warm a flour tortilla; then put small pieces of chicken inside. Sprinkle cheese on top, and add shredded letuce, tomatoes, and any other ingredients you wish. Dip the burrtio in sour cream or salsa. Enjoy :]
black pepper, lawry's seasoned salt and paprika
I like to put it in the crock pot...you season it, turn it on and walk away for 4-8 hours. Rub a small amount of olive oil all over it. Rub in rosemary, thyme, basil and garlic powder. Place it on a bed of chopped carrots, onion and celery. You'll have tasty chicken in no time.
Which do you prefer the original recipe chicken or extra crispy at KFC?
Hi, I like both, but I get more pleasure eating the extra crispy ones.Which do you prefer the original recipe chicken or extra crispy at KFC?
Original.
Though I like KFC in Japan more than in the Philippines. Its juicier.
I guess the way it is prepared varies from countries too. I heard KFC in India has ginger. (Is it India...or somewhere within that area)
So there...
=DWhich do you prefer the original recipe chicken or extra crispy at KFC?
i prefer the original recipe it tastes really good.
anyway im here in china and in this province where i am right now we only have kfc and dicos for western food but both tastes awful!!!!! i love kfc in the philippines
I am a KFC addict and I have always loved the original recipe. I occasionally try the spicy ones, but I always go back to the original.
Extra crispy.
But just to be sure, you can line em up, all the variety and I'd give my judgment when the plates are cleaned.
I like both but im into the original almost always.....to be very honest im really not into KFC,i enjoy the outdoor cooked chicken better bcoz of its flavor.
I prefer the original.
I prefer the original :)
my g/f says orig , i say ext crisp
Original.
Though I like KFC in Japan more than in the Philippines. Its juicier.
I guess the way it is prepared varies from countries too. I heard KFC in India has ginger. (Is it India...or somewhere within that area)
So there...
=DWhich do you prefer the original recipe chicken or extra crispy at KFC?
i prefer the original recipe it tastes really good.
anyway im here in china and in this province where i am right now we only have kfc and dicos for western food but both tastes awful!!!!! i love kfc in the philippines
I am a KFC addict and I have always loved the original recipe. I occasionally try the spicy ones, but I always go back to the original.
Extra crispy.
But just to be sure, you can line em up, all the variety and I'd give my judgment when the plates are cleaned.
I like both but im into the original almost always.....to be very honest im really not into KFC,i enjoy the outdoor cooked chicken better bcoz of its flavor.
I prefer the original.
I prefer the original :)
my g/f says orig , i say ext crisp
Whats a good chicken and dumplin recipe?
Best Chicken and Dumplin Recipe
1. Ingredients1 (2 to 3 pound) whole chicken
2 cups all-purpose flour
1 teaspoon baking powder
1 cup hot chicken broth
1 egg
Nutrition Info Per Serving:
Calories: 1152 kcal
Carbohydrates: 64 g
Dietary Fiber: 2 g
Fat: 60 g
Protein: 81 g
Sugars: 1 g
About: Nutrition Info
2. Cooking Directions
In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
Yield: 3 servingsWhats a good chicken and dumplin recipe?
This one's easy. You'll need 1 pound of chicken thighs, one can of condensed celery soup, and one can of frozen biscuits, such as Pillsbury's. In a large pot, cover the chicken thighs with water, and simmer for about 45 minutes. Remove chicken, save the water. When chicken is cool enough to handle, remove the meat from the bones. Place the chicken in a saucepan and add the celery soup, plus two cans worth of the water the chicken was simmered in. Open the can of biscuits and roll the dough into small balls. Add the balls to the saucepan. Simmer for 20 minutes.Whats a good chicken and dumplin recipe?
Here's the best and easiest I've made. Everyone thought I'd worked all afternoon, when it only took about ten minutes or so to assemble. I highly recommend it - everyone went back for seconds, and some for thirds:
Ingredients:
Ready-cooked Rotisserie chicken, in deli section at most grocery stores. (Go for a mild flavor like regular or lemon pepper)
1 to 2 boxes of Emerils All Natural Chicken Stock (delicious)
Amount depends on number of people you're serving or how ';soupy'; you like you're dumplings. We used 2.
1 can evaporated milk
1/2 stick butter
1 can Grand biscuit dough - buttermilk homestyle flavor
(8 biscuits per can)
Seasonings: Onion Powder (1-2 tablespoons), salt and pepper (2 teaspoons each, or to taste) - the amounts of seasoning are appoximate and should be adjusted to suit your taste.
1-2 chicken boullion cubes.
1 can cream of chicken soup
Garnish: Shredded sharp cheddar cheese and Hormel picnic style bacon bits.
Preparation:
In large pot, bring chicken stock, evaporated milk, butter and seasonings to a slow simmering boil over medium heat.
While this is cooking, separate biscuits and flatten them with the palm of your hand. Cut them into long narrow strips (3-4 strips per biscuit) and slowly drop into the simmering broth. Return to slow boil, reduce heat and cook for 20 minutes or until dough reaches desired doneness.
While that is cooking, remove the skin from the rotisserie chicken, and remove meat from the bone. This will be so tender, moist and flavorful - and the meat should practically fall off the bone so this is no big deal. Shred meat as you go and add to simmering pot during the cooking process.
Add chicken bouillion, cream of chicken soup, and additional seasonings if desired. Return to low simmer for additional ten minutes, stirring occasionally.
Serve with shredded cheese and bacon bits if desired, but it is also wonderful without this garnish. It is so easy - tastes like Mom or Grandmom used to make, but in a fraction of the amount of time. A HUGE hit in our household....
Good luck!
FAVORITE CHICKEN AND DUMPLINGS
Chicken Preparation:
1 4 lb broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
2 tablespoons fresh parsley
1 onion, whole
1 bay leaf (optional)
2-3 cloves garlic, crushed
pinch of black pepper
1/2 lb baby carrots
2-3 stalks celery, whole, plus leaves
Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.
Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.
When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.
Dumplings:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk
In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)
Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a dough forms (do not overmix - about 2 minutes total).
Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8'; thick, then slice into strips, each about 2 inches in length.
Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.
Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.
Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simple add them to the broth during the last 10 minutes.
This dish will become your family's favorite comfort food and is just as well received when guests arrive.
check out grouprecipes.com they have everything.
Chicken and Dumplings Recipe
This chicken and dumplings recipe is the perfect choice for a night when you want true comfort food. It's a hearty dish that's easy to make and easy to gather the family around the table for.
The aroma of good home cooking will fill your home as the chicken soup simmers slowly; creating a flavorful base for moist and tender dumplings. Remember when cooking chicken and dumplings to ladle the broth over the dumplings instead of stirring once you add them. This keeps the dumplings firmer and creates less shrinkage from the batter dissolving into the chicken gravy/broth.
Chicken and Dumplings
Ingredients:
1 whole chicken, cut up (2 1/2 - 3 pounds)
2 stalks celery, chopped
1 teaspoon salt
1/4 teaspoon pepper
parsley
poultry seasoning
1 (10 3/4-ounce) can cream of chicken soup
Dumpling Ingredients:
2 c. flour
2/3 c. milk (whole milk)
4 tsp. baking powder
2 tsp. butter
1/2 tsp. salt
Directions:
1. Place chicken in a large pot with celery, parsley, poultry seasoning, salt and pepper to taste. Cover with 4 quarts of water.
2. Simmer for 2 hours until tender. Remove meat from bone, return chicken meat to pot and broth. Add the cream of chicken soup and simmer gently.
3. Mix flour, baking powder and salt. Work in the butter with fingertips. Gradually add the milk.
4. Roll into golf ball sized balls, then flatten to 1/2 inch thickness.
5. Drop carefully into the hot broth and simmer the chicken and dumplings 10 minutes longer, making sure to ladle broth over the dumplings to submerge them as they cook.
Chicken and Dumplings Recipe
Ingredients
Poached Chicken and Vegetables:
1 large roasting chicken (6 to 7 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock.
1 large onion, cut into large chunks
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1 x 1/2-inch pieces
4 medium carrost, peeled and cut into 1 x 1/2-inch pieces
6 boiling onions, peeled and halved
4 Tbsp unsalted buter, softened, or chicken fat from the cooked chicken
6 Tbsp all-purpose flour
1 teaspoon dried thyme leaves
2 Tbsp dry sherry or vermouth
1 Tbsp of heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper
Dumplings:
2 cups all-purpose flour
1 Tbsp baking powder
3/4 teaspoon salt
3 Tbsp butter
1 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Method
1 Making the stock.
Heat deep 11 or 12-inch skillet or Dutch oven over medium-high heat. Add hacked up chicken pieces - the back, neck, and wings - and onion chunks (not the boiling onions). Saut茅 until onion softens and chicken loses its raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook until chicken pieces give up most of their liquid, about 20 minutes. (While chicken stock pieces are cooking, bring 6 cups of water to a boil in a kettle.) Increase heat to to medium-high, add 6 cups of hot water.
2 Cooking the chicken.
Add skinned chicken parts (legs, thighs, breasts), bay leaves, and 3/4 teaspoon of salt, then bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts and set aside. When cool enough to handle, remove meat from bones in 2 to 3 inch chunks. Strain broth, discarding chicken pieces. Skim and reserve fat from broth and set aside 4 cups of broth, reserving extra for another use.
3 Cooking the vegetables.
While the chicken is cooking, bring 1/2 inch water to simmer in a skillet fitted with a steamer basket. Add celery, carrots, and boiling onions; cover and steam until just tender, about 10 minutes. Remove and set aside.
4 Forming the dumplings.
While chicken is cooking, mix flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. (Note: do not overknead! or your dumplings will turn out too dense.) Form dough into balls or lighlty roll-out and use the end of a 2-inch diameter water glass as a mold to cut the dough into even circles. Set aside
5 Making the gravy.
Heat butter or reserved chicken fat in the cleaned large skillet over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add sherry or vermouth, then reserved 4 cups of chicken stock; simmer until gravy thickens slightly, 2 to 3 minutes. Stir in optional cream and chicken and steamed vegetables; return to simmer.
6 Adding the dumplings.
Lay formed dumplings on the surface of the chicken mixture; cover and simmer until dumplings are cooked through, about 15 minutes. Gently stir in peas and parsley. Adjust seasonings, including adding generous amounts of salt and pepper. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.
Serves 6 to 8.
Chicken and Dumplings
.
INGREDIENTS:
4 pounds Chicken
1 teaspoon salt
1 Carrot
2 Celery
1 Onion
2 Chicken bouillon cubes
1/4 cup Butter
1 cup Flour
1 oz Sherry
1 tablespoon Lemon juice
Salt
.
Dumplings:
1 1/2 cups Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
3 teaspoons Shortening
3/4 cup Milk
PREPARATION:
Place chickens in large kettle with 1 teaspoon salt; cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes.
Add chicken stock base and remove from heat. Strain and reserve stock.
Melt butter and stir in 1 cup flour until mixture smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, and salt and pepper, to taste.
For dumplings, combine 1 1/2 cups flour, baking powder, and 1/4 teaspoon salt in mixing bowl. Cut in shortening until mixture resembles meal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings over chicken. Cover with sauce.
Best Ever Chicken and Dumplings
Recipe #74395 | 3陆 hours | 30 min prep | SERVES 6 -8
Ingredients
Roasting Chicken
1 (3 lb) whole chicken
salt and pepper
4 ounces unsalted butter
1 lemon, halved and juiced,reserve the lemon halves
1/4 cup chopped fresh rosemary
1/4 cup chopped parsley
1/4 cup chopped thyme
1 onion, cut in half
4 cloves garlic, halved
fresh whole herb (garlic thyme and parsley sprigs)
For Chicken Stock
2 tablespoons olive oil
2 carrot, cut in large chunks
2 stalks celery, cut into large chunks
1 onion, cut in halves
1 head garlic, cut in half
reserved chicken bones
2 quarts cold water
2 bay leaf
4 sprigs fresh thyme
4 sprigs fresh parsley
For the supreme sauce
2 tablespoons butter
1 tablespoon oil
1/2 cup celery, diced
1/2 cup carrot, diced
3 cloves garlic, minced
2 bay leaf
6 tablespoons flour
6 cups of the chicken stock
1/4 cup heavy cream
salt %26amp; pepper, for flavor
For Dumplings
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 egg
3/4-1 cup buttermilk
Directions
1For the Roasted chicken Preheat oven to 375 degrees.
2Remove neck and giblets from cavity of chicken and discard them.
3Rinse the chicken and cavity with cold water inside and out.
4Pat dry with paper towels.
5Season body and cavity of chicken generously with salt and pepper.
6In small bowl mash together the lemon juice, chopped herbs, and butter.
7Rub the herbed butter all over the chicken as well as under the skin.
8Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
9Tie the chicken legs with twine.
10Roast in oven breast side up for 1 hour or until done and no longer pink.
11Shred the meat when cool enough to handle.
12Discard the skin and SAVE the chicken bones for the stock.
13Chicken Stock: Coat a large stockpot with olive oil.
14Place over medium heat.
15Saute the veg.
16in pot for 3 minutes Add the reserved chicken bones, herbs, and water.
17Simmer for 1 hour.
18Strain the stock to remove the solids and set aside.
19Dumplings: Sift the dry ingredients in a large bowl.
20In a small bowl lightly beat the eggs and milk together.
21Pour the liquid in the dry ingredients and gently fold.
22Mix just until the dough comes together.
23It should be thick and cake like.
24Cover and set aside while making sauce.
25Supreme Sauce: Melt butter and heat the oil over medium heat in dutch oven.
26Add carrots, celery, garlic, and bay leaves.
27Saute until vegetables are soft (about 5 min or so).
28Stir in the flour to make a roux.
29Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
30Slowly stir in chicken stock, one cup at a time.
31Stir well after each addition.
32Let sauce simmer until thick enough to coat back of a spoon, about 15 min.
33Stir in heavy cream.
34Fold reserved shredded chicken in sauce and bring up to a simmer.
35Add salt and pepper to taste.
36Dumplings: Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
37The dumplings should cover the top of sauce but not be touching or overcrowded.
38Let the dumplings poach for 10 to 15 min until
1. Ingredients1 (2 to 3 pound) whole chicken
2 cups all-purpose flour
1 teaspoon baking powder
1 cup hot chicken broth
1 egg
Nutrition Info Per Serving:
Calories: 1152 kcal
Carbohydrates: 64 g
Dietary Fiber: 2 g
Fat: 60 g
Protein: 81 g
Sugars: 1 g
About: Nutrition Info
2. Cooking Directions
In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.
Yield: 3 servingsWhats a good chicken and dumplin recipe?
This one's easy. You'll need 1 pound of chicken thighs, one can of condensed celery soup, and one can of frozen biscuits, such as Pillsbury's. In a large pot, cover the chicken thighs with water, and simmer for about 45 minutes. Remove chicken, save the water. When chicken is cool enough to handle, remove the meat from the bones. Place the chicken in a saucepan and add the celery soup, plus two cans worth of the water the chicken was simmered in. Open the can of biscuits and roll the dough into small balls. Add the balls to the saucepan. Simmer for 20 minutes.Whats a good chicken and dumplin recipe?
Here's the best and easiest I've made. Everyone thought I'd worked all afternoon, when it only took about ten minutes or so to assemble. I highly recommend it - everyone went back for seconds, and some for thirds:
Ingredients:
Ready-cooked Rotisserie chicken, in deli section at most grocery stores. (Go for a mild flavor like regular or lemon pepper)
1 to 2 boxes of Emerils All Natural Chicken Stock (delicious)
Amount depends on number of people you're serving or how ';soupy'; you like you're dumplings. We used 2.
1 can evaporated milk
1/2 stick butter
1 can Grand biscuit dough - buttermilk homestyle flavor
(8 biscuits per can)
Seasonings: Onion Powder (1-2 tablespoons), salt and pepper (2 teaspoons each, or to taste) - the amounts of seasoning are appoximate and should be adjusted to suit your taste.
1-2 chicken boullion cubes.
1 can cream of chicken soup
Garnish: Shredded sharp cheddar cheese and Hormel picnic style bacon bits.
Preparation:
In large pot, bring chicken stock, evaporated milk, butter and seasonings to a slow simmering boil over medium heat.
While this is cooking, separate biscuits and flatten them with the palm of your hand. Cut them into long narrow strips (3-4 strips per biscuit) and slowly drop into the simmering broth. Return to slow boil, reduce heat and cook for 20 minutes or until dough reaches desired doneness.
While that is cooking, remove the skin from the rotisserie chicken, and remove meat from the bone. This will be so tender, moist and flavorful - and the meat should practically fall off the bone so this is no big deal. Shred meat as you go and add to simmering pot during the cooking process.
Add chicken bouillion, cream of chicken soup, and additional seasonings if desired. Return to low simmer for additional ten minutes, stirring occasionally.
Serve with shredded cheese and bacon bits if desired, but it is also wonderful without this garnish. It is so easy - tastes like Mom or Grandmom used to make, but in a fraction of the amount of time. A HUGE hit in our household....
Good luck!
FAVORITE CHICKEN AND DUMPLINGS
Chicken Preparation:
1 4 lb broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
2 tablespoons fresh parsley
1 onion, whole
1 bay leaf (optional)
2-3 cloves garlic, crushed
pinch of black pepper
1/2 lb baby carrots
2-3 stalks celery, whole, plus leaves
Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.
Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.
When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.
Dumplings:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk
In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)
Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a dough forms (do not overmix - about 2 minutes total).
Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8'; thick, then slice into strips, each about 2 inches in length.
Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.
Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.
Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simple add them to the broth during the last 10 minutes.
This dish will become your family's favorite comfort food and is just as well received when guests arrive.
check out grouprecipes.com they have everything.
Chicken and Dumplings Recipe
This chicken and dumplings recipe is the perfect choice for a night when you want true comfort food. It's a hearty dish that's easy to make and easy to gather the family around the table for.
The aroma of good home cooking will fill your home as the chicken soup simmers slowly; creating a flavorful base for moist and tender dumplings. Remember when cooking chicken and dumplings to ladle the broth over the dumplings instead of stirring once you add them. This keeps the dumplings firmer and creates less shrinkage from the batter dissolving into the chicken gravy/broth.
Chicken and Dumplings
Ingredients:
1 whole chicken, cut up (2 1/2 - 3 pounds)
2 stalks celery, chopped
1 teaspoon salt
1/4 teaspoon pepper
parsley
poultry seasoning
1 (10 3/4-ounce) can cream of chicken soup
Dumpling Ingredients:
2 c. flour
2/3 c. milk (whole milk)
4 tsp. baking powder
2 tsp. butter
1/2 tsp. salt
Directions:
1. Place chicken in a large pot with celery, parsley, poultry seasoning, salt and pepper to taste. Cover with 4 quarts of water.
2. Simmer for 2 hours until tender. Remove meat from bone, return chicken meat to pot and broth. Add the cream of chicken soup and simmer gently.
3. Mix flour, baking powder and salt. Work in the butter with fingertips. Gradually add the milk.
4. Roll into golf ball sized balls, then flatten to 1/2 inch thickness.
5. Drop carefully into the hot broth and simmer the chicken and dumplings 10 minutes longer, making sure to ladle broth over the dumplings to submerge them as they cook.
Chicken and Dumplings Recipe
Ingredients
Poached Chicken and Vegetables:
1 large roasting chicken (6 to 7 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock.
1 large onion, cut into large chunks
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1 x 1/2-inch pieces
4 medium carrost, peeled and cut into 1 x 1/2-inch pieces
6 boiling onions, peeled and halved
4 Tbsp unsalted buter, softened, or chicken fat from the cooked chicken
6 Tbsp all-purpose flour
1 teaspoon dried thyme leaves
2 Tbsp dry sherry or vermouth
1 Tbsp of heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper
Dumplings:
2 cups all-purpose flour
1 Tbsp baking powder
3/4 teaspoon salt
3 Tbsp butter
1 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Method
1 Making the stock.
Heat deep 11 or 12-inch skillet or Dutch oven over medium-high heat. Add hacked up chicken pieces - the back, neck, and wings - and onion chunks (not the boiling onions). Saut茅 until onion softens and chicken loses its raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook until chicken pieces give up most of their liquid, about 20 minutes. (While chicken stock pieces are cooking, bring 6 cups of water to a boil in a kettle.) Increase heat to to medium-high, add 6 cups of hot water.
2 Cooking the chicken.
Add skinned chicken parts (legs, thighs, breasts), bay leaves, and 3/4 teaspoon of salt, then bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts and set aside. When cool enough to handle, remove meat from bones in 2 to 3 inch chunks. Strain broth, discarding chicken pieces. Skim and reserve fat from broth and set aside 4 cups of broth, reserving extra for another use.
3 Cooking the vegetables.
While the chicken is cooking, bring 1/2 inch water to simmer in a skillet fitted with a steamer basket. Add celery, carrots, and boiling onions; cover and steam until just tender, about 10 minutes. Remove and set aside.
4 Forming the dumplings.
While chicken is cooking, mix flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. (Note: do not overknead! or your dumplings will turn out too dense.) Form dough into balls or lighlty roll-out and use the end of a 2-inch diameter water glass as a mold to cut the dough into even circles. Set aside
5 Making the gravy.
Heat butter or reserved chicken fat in the cleaned large skillet over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add sherry or vermouth, then reserved 4 cups of chicken stock; simmer until gravy thickens slightly, 2 to 3 minutes. Stir in optional cream and chicken and steamed vegetables; return to simmer.
6 Adding the dumplings.
Lay formed dumplings on the surface of the chicken mixture; cover and simmer until dumplings are cooked through, about 15 minutes. Gently stir in peas and parsley. Adjust seasonings, including adding generous amounts of salt and pepper. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.
Serves 6 to 8.
Chicken and Dumplings
.
INGREDIENTS:
4 pounds Chicken
1 teaspoon salt
1 Carrot
2 Celery
1 Onion
2 Chicken bouillon cubes
1/4 cup Butter
1 cup Flour
1 oz Sherry
1 tablespoon Lemon juice
Salt
.
Dumplings:
1 1/2 cups Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
3 teaspoons Shortening
3/4 cup Milk
PREPARATION:
Place chickens in large kettle with 1 teaspoon salt; cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes.
Add chicken stock base and remove from heat. Strain and reserve stock.
Melt butter and stir in 1 cup flour until mixture smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, and salt and pepper, to taste.
For dumplings, combine 1 1/2 cups flour, baking powder, and 1/4 teaspoon salt in mixing bowl. Cut in shortening until mixture resembles meal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings over chicken. Cover with sauce.
Best Ever Chicken and Dumplings
Recipe #74395 | 3陆 hours | 30 min prep | SERVES 6 -8
Ingredients
Roasting Chicken
1 (3 lb) whole chicken
salt and pepper
4 ounces unsalted butter
1 lemon, halved and juiced,reserve the lemon halves
1/4 cup chopped fresh rosemary
1/4 cup chopped parsley
1/4 cup chopped thyme
1 onion, cut in half
4 cloves garlic, halved
fresh whole herb (garlic thyme and parsley sprigs)
For Chicken Stock
2 tablespoons olive oil
2 carrot, cut in large chunks
2 stalks celery, cut into large chunks
1 onion, cut in halves
1 head garlic, cut in half
reserved chicken bones
2 quarts cold water
2 bay leaf
4 sprigs fresh thyme
4 sprigs fresh parsley
For the supreme sauce
2 tablespoons butter
1 tablespoon oil
1/2 cup celery, diced
1/2 cup carrot, diced
3 cloves garlic, minced
2 bay leaf
6 tablespoons flour
6 cups of the chicken stock
1/4 cup heavy cream
salt %26amp; pepper, for flavor
For Dumplings
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 egg
3/4-1 cup buttermilk
Directions
1For the Roasted chicken Preheat oven to 375 degrees.
2Remove neck and giblets from cavity of chicken and discard them.
3Rinse the chicken and cavity with cold water inside and out.
4Pat dry with paper towels.
5Season body and cavity of chicken generously with salt and pepper.
6In small bowl mash together the lemon juice, chopped herbs, and butter.
7Rub the herbed butter all over the chicken as well as under the skin.
8Put the lemon halves, onion, garlic, and whole herbs inside the cavity of chicken.
9Tie the chicken legs with twine.
10Roast in oven breast side up for 1 hour or until done and no longer pink.
11Shred the meat when cool enough to handle.
12Discard the skin and SAVE the chicken bones for the stock.
13Chicken Stock: Coat a large stockpot with olive oil.
14Place over medium heat.
15Saute the veg.
16in pot for 3 minutes Add the reserved chicken bones, herbs, and water.
17Simmer for 1 hour.
18Strain the stock to remove the solids and set aside.
19Dumplings: Sift the dry ingredients in a large bowl.
20In a small bowl lightly beat the eggs and milk together.
21Pour the liquid in the dry ingredients and gently fold.
22Mix just until the dough comes together.
23It should be thick and cake like.
24Cover and set aside while making sauce.
25Supreme Sauce: Melt butter and heat the oil over medium heat in dutch oven.
26Add carrots, celery, garlic, and bay leaves.
27Saute until vegetables are soft (about 5 min or so).
28Stir in the flour to make a roux.
29Continue to stir and cook for about 2 min to coat the flour and get rid of the starchy taste.
30Slowly stir in chicken stock, one cup at a time.
31Stir well after each addition.
32Let sauce simmer until thick enough to coat back of a spoon, about 15 min.
33Stir in heavy cream.
34Fold reserved shredded chicken in sauce and bring up to a simmer.
35Add salt and pepper to taste.
36Dumplings: Using 2 spoons, drop by heaping tablespoonfuls into hot mixture.
37The dumplings should cover the top of sauce but not be touching or overcrowded.
38Let the dumplings poach for 10 to 15 min until
Need a recipe for homemade chicken and noodles with mashed pots?
mainly how do you make the noodles and how long and in what do they need to be cooked in?Need a recipe for homemade chicken and noodles with mashed pots?
CHICKEN NOODLE SOUP WITH HOMEMADE
NOODLES
HOMEMADE NOODLES:
2 eggs, beaten
3 tbsp. milk
1 c. flour
2 tsp. baking powder
Dash of salt
Combine. Roll out real thin and cut into strips. Then lay on towel to dry. Let dry approximately 1 hour. Bring water to boil, boil until tender.
Bake 1 whole chicken, saving the juices. After done, let chicken cool and remove meat from chicken, cutting into bite-size pieces. Add desired amount of water to remaining chicken broth. Add noodles, chicken, celery and carrots. If desired, you may make dumplings and add to soup.
This chicken is baked with a homemade barbecue sauce.
INGREDIENTS:
2 tablespoons vegetable oil
3 to 4 pounds chicken pieces
1/2 cup chopped onion
3 tablespoons butter
3/4 cup ketchup
1/3 cup vinegar
3 tablespoons brown sugar
1/4 cup water
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
In a large skillet over medium heat; heat oil. Fry chicken until browned. Drain off fat and place chicken in a roasting pan or baking dish 13x9x2-inches in size. In a saucepan, melt the butter; saut茅 chopped onion until tender.
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Add remaining ingredients. Reduce heat and simmer for 10 to 15 minutes. Pour sauce over chicken and bake at 350掳 for 1 hour, or until chicken is tender and juices run clear. Baste occasionally.
Oven barbecued chicken serves 4 to 6.
Baked Chicken with
CHICKEN NOODLE SOUP
Family recipe handed down for several generations (Mennonite). 3 sprigs fresh parsley 1 med. onion 1 tsp. peppercorns 2 complete Star anise Salt, to taste 3/4 tsp. allspice 1 to 2 lbs. homemade noodles
Cook hen (chicken) with enough water to cover. Put parsley, onion, peppercorns, and Star anise in spice ball or cheese cloth and place in water with hen. Add allspice and salt to broth. Cook until hen (chicken) is tender. Bone chicken. Add chicken and cooked noodles to broth to serve. Homemade bread is a must with this soup.Need a recipe for homemade chicken and noodles with mashed pots?
Chicken Noodle Soup with Fresh Tarragon:
1/3 pound uncooked vermicelli, broken into 2-inch pieces
8 cups Brown Chicken Stock
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 cups shredded cooked chicken (about 1 pound)
2 tablespoons fresh whole tarragon leaves
Cook pasta according to package directions, omitting salt and fat.
Place the stock, salt, and pepper in a large stockpot; bring to a simmer. Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.
Yield: 4 servings (serving size: 2 cups)
TRY THIS GREAT WEBSITE, THEY HAVE EVERYTHIG. landolakes.com
CHICKEN NOODLE SOUP WITH HOMEMADE
NOODLES
HOMEMADE NOODLES:
2 eggs, beaten
3 tbsp. milk
1 c. flour
2 tsp. baking powder
Dash of salt
Combine. Roll out real thin and cut into strips. Then lay on towel to dry. Let dry approximately 1 hour. Bring water to boil, boil until tender.
Bake 1 whole chicken, saving the juices. After done, let chicken cool and remove meat from chicken, cutting into bite-size pieces. Add desired amount of water to remaining chicken broth. Add noodles, chicken, celery and carrots. If desired, you may make dumplings and add to soup.
This chicken is baked with a homemade barbecue sauce.
INGREDIENTS:
2 tablespoons vegetable oil
3 to 4 pounds chicken pieces
1/2 cup chopped onion
3 tablespoons butter
3/4 cup ketchup
1/3 cup vinegar
3 tablespoons brown sugar
1/4 cup water
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
In a large skillet over medium heat; heat oil. Fry chicken until browned. Drain off fat and place chicken in a roasting pan or baking dish 13x9x2-inches in size. In a saucepan, melt the butter; saut茅 chopped onion until tender.
Sponsored Links
Barbecue
Superg眉nstig: Barbecue Hier suchen, vergleichen %26amp; kaufen!
www.shopping.com
Weber Barbecue
Find weber barbecue deals. Compare now. Save up to 50%!
FindStuff.com
Your BBQ Sucks
Learn to slow smoke meats right. Mouth watering competition style.
Add remaining ingredients. Reduce heat and simmer for 10 to 15 minutes. Pour sauce over chicken and bake at 350掳 for 1 hour, or until chicken is tender and juices run clear. Baste occasionally.
Oven barbecued chicken serves 4 to 6.
Baked Chicken with
CHICKEN NOODLE SOUP
Family recipe handed down for several generations (Mennonite). 3 sprigs fresh parsley 1 med. onion 1 tsp. peppercorns 2 complete Star anise Salt, to taste 3/4 tsp. allspice 1 to 2 lbs. homemade noodles
Cook hen (chicken) with enough water to cover. Put parsley, onion, peppercorns, and Star anise in spice ball or cheese cloth and place in water with hen. Add allspice and salt to broth. Cook until hen (chicken) is tender. Bone chicken. Add chicken and cooked noodles to broth to serve. Homemade bread is a must with this soup.Need a recipe for homemade chicken and noodles with mashed pots?
Chicken Noodle Soup with Fresh Tarragon:
1/3 pound uncooked vermicelli, broken into 2-inch pieces
8 cups Brown Chicken Stock
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 cups shredded cooked chicken (about 1 pound)
2 tablespoons fresh whole tarragon leaves
Cook pasta according to package directions, omitting salt and fat.
Place the stock, salt, and pepper in a large stockpot; bring to a simmer. Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.
Yield: 4 servings (serving size: 2 cups)
TRY THIS GREAT WEBSITE, THEY HAVE EVERYTHIG. landolakes.com
Does anyone have the recipe for Kung pao chicken?
I really like Panda Express kung pao chicken and want to know how to make it.
Thanks.Does anyone have the recipe for Kung pao chicken?
(~~)
KUNG PAO CHICKEN
Method - Stir fry
Ingredients
12 oz. Chicken breasts, skinless and boneless, diced into 1/2'; cubes.
4 tbsp Oil.
2/3 Dried red chillies.
2 Cloves garlic - sliced.
1'; Cube of ginger - shredded.
1 tbsp Chinese wine or sherry.
3 Spring onions. Keep the white part separate from the green leaves.
2 oz. Roasted, unsalted peanuts. (Or deep fried until golden brown).
Marinade. Sauce.
1/4 tsp
Salt. 1 tbsp Thick soy sauce.
2 tsp Light soy sauce. 1 tbsp Chilli sauce.
2 tsp Chinese wine or sherry. 2 tbsp Chinese wine.
1 tsp Cornflour. 2 tsp Rice or wine vinegar.
1 tbsp Egg white, lightly beaten. 2 tsp Sugar.
1.5 tsp Cornflour.
6 tbsp Chicken stock.
Method.
1. Prepare chicken and put in bowl. Put marinade ingredients into bowl and mix well. Leave to stand for thirty minutes or longer. Prepare all other ingredients and mix the sauce.
2. Heat wok, add oil until smoking, then add chillies, garlic and ginger until fragrant. Add chicken and stir fry vigorously for 2 minutes to stop chicken sticking. Add wine round the edge of the wok and add the white part of the spring onions. Stir fry for a further minute or until chicken is cooked then add half of the green leaves of the spring onions.
3. Stir the sauce well and add to the mixture. Continue stirring while the mixture thickens, then add the peanuts and mix in well. Pour into a serving dish and garnish with the remainder of the onion leaves.
Serve with rice.
SERVES TWO ON ITS OWN .
ORIGINS.
This is a famous Szechuan dish which tempts the palate with a full range of tastes and after tastes :- peppery hot and spicy, savoury, and slightly sweet and sour. It is said that this was a favourite dish of a Szechuan governor during the Chi'ng dynasty (1644-1911), after whose official title ';Kung Pao'; the dish was named. The governor must have been fond of peanuts as it is unthinkable not to add them!Does anyone have the recipe for Kung pao chicken?
Another good site is foodnetwork.com.
Good luck.
Kung Pao Chicken
Serves 4 to 6
INGREDIENTS:
2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch
Other:
6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying
PREPARATION:
Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.
In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.
Remove the seeds from the chile peppers and chop.
Peel and finely chop the garlic.
Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.
Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.
************************
Kung Pao Chicken
Kung Pao Chicken (PepperFool)
Recipe By : Robert Lusk
Serving Size : 4 Preparation Time :0:30
Categories : Chile-Heads Chicken Kung-Pao
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
3/4 cup Chicken Broth
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1 Tbsp Cornstarch
1 Tbsp Rice Vinegar
1 tsp Sugar
1/4 tsp Sesame Oil
CHICKEN:
1/2 tsp Cornstarch
3 Tbsp Soy Sauce
3 Tbsp Dry Sherry
1/4 tsp Sesame Oil
3 Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips
THE REST:
3 Tbsp Oil, Divided
12 Dried Red Chilies
2 or 3 fresh serranos or Jalapenos, cut into strips *
1/4 cup Unsalted Dry Roasted Peanuts
8 oz Sliced Water Chestnuts
2 Stalks Celery, cut on the extreme bias
1 cup broccoli stem cut thin on the bias (about 1 large stem)
1 Red Bell Pepper, cut into strips
3 tsp Fresh Garlic, Minced (6 cloves)
2 Tbsp Minced Fresh Ginger
1/4 cup Sliced Green Onions (about 3)
*Add this only if you want it hotter.
The dried chiles are whole and will not excessively heat up the dish unless
bitten into (duh).
SAUCE:
In a small bowl, combine sauce ingredients; set aside.
CHICKEN:
In a medium bowl, combine cornstarch, soy sauce, sherry and oil; mix well.
Add chicken; toss gently to coat. Set aside.
COOKING:
In a large, hot nonstick skillet or wok, heat 1 tablespoon oil. Add the chilies
and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from
skillet; set aside.
Heat 1 tablespoon oil in same skillet. Add chicken mixture; stir-fry until
chicken is no longer pink in center. Remove chicken from skillet; set aside.
Heat remaining 1 tablespoon oil in same skillet. Add water chestnuts, bell
pepper, broccoli, garlic and ginger; stir-fry 1 minute. Stir sauce; add to
vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return
chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly,
stirring occasionally.
Alternate:
Heat wok or heavy Dutch oven over high heat.
Cook nuts and Chiles in 1 Tbsp oil until the nuts brown, do not remove, add
chicken. Stir fry for 2 minutes. Add 1 Tbsp oil. and stir fry vegetables another
2 minutes. It will just start to burn, add the sauce heat through and garnish
with Scallions.
From: Robert Lusk
- - - - - - - - - - - - - - - - - -
try going to allrecipes.com
I'm addicted to their Kung Pao chicken! I will try to get the recipe for you.
Thanks.Does anyone have the recipe for Kung pao chicken?
(~~)
KUNG PAO CHICKEN
Method - Stir fry
Ingredients
12 oz. Chicken breasts, skinless and boneless, diced into 1/2'; cubes.
4 tbsp Oil.
2/3 Dried red chillies.
2 Cloves garlic - sliced.
1'; Cube of ginger - shredded.
1 tbsp Chinese wine or sherry.
3 Spring onions. Keep the white part separate from the green leaves.
2 oz. Roasted, unsalted peanuts. (Or deep fried until golden brown).
Marinade. Sauce.
1/4 tsp
Salt. 1 tbsp Thick soy sauce.
2 tsp Light soy sauce. 1 tbsp Chilli sauce.
2 tsp Chinese wine or sherry. 2 tbsp Chinese wine.
1 tsp Cornflour. 2 tsp Rice or wine vinegar.
1 tbsp Egg white, lightly beaten. 2 tsp Sugar.
1.5 tsp Cornflour.
6 tbsp Chicken stock.
Method.
1. Prepare chicken and put in bowl. Put marinade ingredients into bowl and mix well. Leave to stand for thirty minutes or longer. Prepare all other ingredients and mix the sauce.
2. Heat wok, add oil until smoking, then add chillies, garlic and ginger until fragrant. Add chicken and stir fry vigorously for 2 minutes to stop chicken sticking. Add wine round the edge of the wok and add the white part of the spring onions. Stir fry for a further minute or until chicken is cooked then add half of the green leaves of the spring onions.
3. Stir the sauce well and add to the mixture. Continue stirring while the mixture thickens, then add the peanuts and mix in well. Pour into a serving dish and garnish with the remainder of the onion leaves.
Serve with rice.
SERVES TWO ON ITS OWN .
ORIGINS.
This is a famous Szechuan dish which tempts the palate with a full range of tastes and after tastes :- peppery hot and spicy, savoury, and slightly sweet and sour. It is said that this was a favourite dish of a Szechuan governor during the Chi'ng dynasty (1644-1911), after whose official title ';Kung Pao'; the dish was named. The governor must have been fond of peanuts as it is unthinkable not to add them!Does anyone have the recipe for Kung pao chicken?
Another good site is foodnetwork.com.
Good luck.
Kung Pao Chicken
Serves 4 to 6
INGREDIENTS:
2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch
Other:
6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying
PREPARATION:
Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.
In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.
Remove the seeds from the chile peppers and chop.
Peel and finely chop the garlic.
Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.
Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.
************************
Kung Pao Chicken
Kung Pao Chicken (PepperFool)
Recipe By : Robert Lusk
Serving Size : 4 Preparation Time :0:30
Categories : Chile-Heads Chicken Kung-Pao
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
3/4 cup Chicken Broth
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1 Tbsp Cornstarch
1 Tbsp Rice Vinegar
1 tsp Sugar
1/4 tsp Sesame Oil
CHICKEN:
1/2 tsp Cornstarch
3 Tbsp Soy Sauce
3 Tbsp Dry Sherry
1/4 tsp Sesame Oil
3 Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Strips
THE REST:
3 Tbsp Oil, Divided
12 Dried Red Chilies
2 or 3 fresh serranos or Jalapenos, cut into strips *
1/4 cup Unsalted Dry Roasted Peanuts
8 oz Sliced Water Chestnuts
2 Stalks Celery, cut on the extreme bias
1 cup broccoli stem cut thin on the bias (about 1 large stem)
1 Red Bell Pepper, cut into strips
3 tsp Fresh Garlic, Minced (6 cloves)
2 Tbsp Minced Fresh Ginger
1/4 cup Sliced Green Onions (about 3)
*Add this only if you want it hotter.
The dried chiles are whole and will not excessively heat up the dish unless
bitten into (duh).
SAUCE:
In a small bowl, combine sauce ingredients; set aside.
CHICKEN:
In a medium bowl, combine cornstarch, soy sauce, sherry and oil; mix well.
Add chicken; toss gently to coat. Set aside.
COOKING:
In a large, hot nonstick skillet or wok, heat 1 tablespoon oil. Add the chilies
and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from
skillet; set aside.
Heat 1 tablespoon oil in same skillet. Add chicken mixture; stir-fry until
chicken is no longer pink in center. Remove chicken from skillet; set aside.
Heat remaining 1 tablespoon oil in same skillet. Add water chestnuts, bell
pepper, broccoli, garlic and ginger; stir-fry 1 minute. Stir sauce; add to
vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return
chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly,
stirring occasionally.
Alternate:
Heat wok or heavy Dutch oven over high heat.
Cook nuts and Chiles in 1 Tbsp oil until the nuts brown, do not remove, add
chicken. Stir fry for 2 minutes. Add 1 Tbsp oil. and stir fry vegetables another
2 minutes. It will just start to burn, add the sauce heat through and garnish
with Scallions.
From: Robert Lusk
- - - - - - - - - - - - - - - - - -
try going to allrecipes.com
I'm addicted to their Kung Pao chicken! I will try to get the recipe for you.
Does anyone know a recipe for General tso chicken ?
My sister is having an engagement party and she likes china
resturants and Id like to take something that she likes..
Please help if you can .....Does anyone know a recipe for General tso chicken ?
here you go.....
hope you have a good time at the party.
This is a version of General Tso Chicken that is so easy and so very good. It's nice and spicy too. :-)
1-2 pounds boneless, skinless chicken breasts cut into 1 inch cubes
1 1/2 tablespoons cornstarch
Oil to fry chicken
2 cloves fresh garlic minced
1/4 cup white vinegar
1/4 cup basalmic vinegar
5-6 teaspoons sugar
1 tablespoon chili paste
1/4 cup green onions chopped
Heat oil on high. Dredge chicken in cornstarch, dust off excess and fry in oil (in batches) until golden and cooked through. Remove from pan and keep warm.
Remove oil from pan and add vinegars, sugar and chili paste. This will bubble and thicken in a minute or so. Add chicken and green onion, tossing to coat the chicken. The sauce will stick to the chicken, there will not be much left in the pan.
Serve with rice.Does anyone know a recipe for General tso chicken ?
General Tso, General Tao... same diff.
What I do is buy a bottle of Tso/Tao, add some plum duck sauce and some red pepper flakes.
For the chicken, cut it into 1/2 in cubes. You can dust it in flour, but I use an egg wash and dry tempura mix. Fry it in canola oil with a little peanut oil added for flavor. Cook to a golden brown and drain on paper towel.
I heat up the sauce mixture in a pan and add the chicken tossing until coated evenly.
Plate it and sprinkle with toasted sesame seeds.
I know it isn't an EXACT recipe, but it really is to taste and that is how I cook.
1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine, or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil, for frying
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews
Green onions, sliced on the bias, garnish
Hot steamed white rice, accompaniment
In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.
Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.
Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.
I've tried making it a few times now. It is no fun. Do yourself a favor and just get carryout.
You mean General Tao I think. Look the link below, it is a recipe from a top restaurant i've been before. Absolutely tasty and gorgeous.
I have found a few recipes for this, but each time it doesnt turn out anything like what you get at the restaurant and it is not simple to make, like a basic stir fry is.
However, go to allrecipes.com they have recipes for this along with reviews and comments.
I hope you have better luck than I have.
resturants and Id like to take something that she likes..
Please help if you can .....Does anyone know a recipe for General tso chicken ?
here you go.....
hope you have a good time at the party.
This is a version of General Tso Chicken that is so easy and so very good. It's nice and spicy too. :-)
1-2 pounds boneless, skinless chicken breasts cut into 1 inch cubes
1 1/2 tablespoons cornstarch
Oil to fry chicken
2 cloves fresh garlic minced
1/4 cup white vinegar
1/4 cup basalmic vinegar
5-6 teaspoons sugar
1 tablespoon chili paste
1/4 cup green onions chopped
Heat oil on high. Dredge chicken in cornstarch, dust off excess and fry in oil (in batches) until golden and cooked through. Remove from pan and keep warm.
Remove oil from pan and add vinegars, sugar and chili paste. This will bubble and thicken in a minute or so. Add chicken and green onion, tossing to coat the chicken. The sauce will stick to the chicken, there will not be much left in the pan.
Serve with rice.Does anyone know a recipe for General tso chicken ?
General Tso, General Tao... same diff.
What I do is buy a bottle of Tso/Tao, add some plum duck sauce and some red pepper flakes.
For the chicken, cut it into 1/2 in cubes. You can dust it in flour, but I use an egg wash and dry tempura mix. Fry it in canola oil with a little peanut oil added for flavor. Cook to a golden brown and drain on paper towel.
I heat up the sauce mixture in a pan and add the chicken tossing until coated evenly.
Plate it and sprinkle with toasted sesame seeds.
I know it isn't an EXACT recipe, but it really is to taste and that is how I cook.
1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine, or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil, for frying
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews
Green onions, sliced on the bias, garnish
Hot steamed white rice, accompaniment
In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.
Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.
Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.
I've tried making it a few times now. It is no fun. Do yourself a favor and just get carryout.
You mean General Tao I think. Look the link below, it is a recipe from a top restaurant i've been before. Absolutely tasty and gorgeous.
I have found a few recipes for this, but each time it doesnt turn out anything like what you get at the restaurant and it is not simple to make, like a basic stir fry is.
However, go to allrecipes.com they have recipes for this along with reviews and comments.
I hope you have better luck than I have.
What's a good recipe for pulled bbq chicken cooked in a crock pot?
I want to make this sometime for my hubby, but was wondering if anyone has any yummy suggestions on what works for them? Thank you so much! :)What's a good recipe for pulled bbq chicken cooked in a crock pot?
Tuesday, February 12, 2008
Crock Pot Pulled BBQ Chicken sandwiches
What you will need:
4 - 6 boneless Chicken Breasts
1 bottle of your favorite BBQ sauce
Hard Rolls (Makes 4- 6 servings)
1 red pepper Sliced to thin slices
1/2 red onion Sliced to thin slices
6 tablespoons crumbled blue cheese
I made this last night and it was great. You can make this more toddler friendly by taking out the pepper onions and using cheddar cheese instead of blue.
In Crockpot place a single layer of chicken breasts. Add 1 cup of water and cook on low heat for 6 hours. Drain Water from Crockpot and shred Chicken with a fork. Pour in BBQ sauce reserving 1 table spoon. Turn Crockpot to warm. In a separate pan place a teaspon of oilive oil. Once heated add Peppers and onions. Cook Peppers and Onions until softened. Add remaining BBQ sauce and take off heat.
On each roll place chicken (About 1/3 cup) top with onion mixture and the a tablespoon of blue cheese.What's a good recipe for pulled bbq chicken cooked in a crock pot?
You are welcome. Thank you. Report Abuse
Ingredients:
pork shoulder roast, about 4 pounds
2 medium onions, thinly sliced
1 1/2 cups water
1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce
1 cup chopped onion
Preparation:
Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns and coleslaw.
Serves 8 to 10.
Tuesday, February 12, 2008
Crock Pot Pulled BBQ Chicken sandwiches
What you will need:
4 - 6 boneless Chicken Breasts
1 bottle of your favorite BBQ sauce
Hard Rolls (Makes 4- 6 servings)
1 red pepper Sliced to thin slices
1/2 red onion Sliced to thin slices
6 tablespoons crumbled blue cheese
I made this last night and it was great. You can make this more toddler friendly by taking out the pepper onions and using cheddar cheese instead of blue.
In Crockpot place a single layer of chicken breasts. Add 1 cup of water and cook on low heat for 6 hours. Drain Water from Crockpot and shred Chicken with a fork. Pour in BBQ sauce reserving 1 table spoon. Turn Crockpot to warm. In a separate pan place a teaspon of oilive oil. Once heated add Peppers and onions. Cook Peppers and Onions until softened. Add remaining BBQ sauce and take off heat.
On each roll place chicken (About 1/3 cup) top with onion mixture and the a tablespoon of blue cheese.What's a good recipe for pulled bbq chicken cooked in a crock pot?
You are welcome. Thank you. Report Abuse
Ingredients:
pork shoulder roast, about 4 pounds
2 medium onions, thinly sliced
1 1/2 cups water
1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce
1 cup chopped onion
Preparation:
Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns and coleslaw.
Serves 8 to 10.
What is a good recipe for potatoes and chicken???
I have to make it in 1hr and I don't have a recipe.
Pleeeeeeeeeeeeeease help!!!!What is a good recipe for potatoes and chicken???
BAKED CHICKEN WITH POTATOES LYONNAISE
1 (3 lb.) chicken, cut up
6 tbsp. butter, melted
2 garlic cloves, crushed through a press
3/4 tsp. dried thyme
2 tbsp. minced fresh parsley
4 med. baking potatoes, peeled and thinly sliced
2 med. onions, thinly sliced
Preheat oven to 350 degrees. Gently pull chicken skin away from flesh without removing; leave skin attached in several places. Combine melted butter, garlic, thyme and parsley in a small bowl. Using a pastry brush, paint the butter mixture over chicken and under skin. Arrange potato slices, overlapping slightly, in a greased 13 x 9 x 2 inch baking dish. Sprinkle with salt and pepper. Arrange onion slices on top. Put chicken, skin side up on top. Brush with butter again. Bake for 1 hour, basting every 20 minutes with remaining butter.What is a good recipe for potatoes and chicken???
MYSELF I LIKE TWICED BAKED POTATOES AND IF YOU STUFFED THEM WITH CHICKEN AND CHEESE BACON AND GREEN ONION TOPPED WITH SOUR CREAM YUMMMMMY
Cream of chicken potato, Very easy! (40 min)
5 - 7 potato (peeled and diced)
3 - 5 skinned deboned thawed chicken (chopped)
1 - 2 large onion (diced)
3 garlic clove (minced)
margarine (2-3 scoops)
salt pepper (2 pinch each)
dill weed (2 pinch)
1 stalk celery (Finley diced)
3 carrot peeled (Finley diced)
35% cream (or 2%, just takes longer to cook)
dice onion and mince garlic, add to pot with a few spoons of margarine, (saute) cook on high(2 min)
add diced carrot and celery and chopped chicken (cooked or raw) add 1/2 cup water, cook on high(5 - 10 min)
add 1/2 inch diced potato and more water (if dry), cook on high (10 min)
salt to taste, add stock of needed (beef brillion) and spices (dill)
add cream (or milk) and simmer for 10 - 15 minutes, stir frequently
and that's it. Bon Appatite
potatoes and chicken
Chicken with Smashed Potatoes, Potpie Style
1 1/2 pounds baby red potatoes, each cut in half
1 tablespoon vegetable oil
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups matchstick-thin carrots (about half 10-ounce bag)
1 cup chicken broth
1/4 cup heavy or whipping cream
1/2 teaspoon dried tarragon, crumbled
1 cup tiny frozen peas, thawed
1 tablespoon margarine or butter
Tarragon sprigs for garnish
Directions
1. In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
2. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
3. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
4. Coarsely mash potatoes with margarine and remaining salt and pepper.
5. Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.
Tips
For a leaner version that cuts the fat by 6 grams, increase broth by 1/4 cup and omit cream.
Cooking Information
Servings 4
Total Time 30 minutes
Nutritional Information (per serving)
Calories 460
Total Fat 14 g
Saturated Fat 4 g
Cholesterol 103 mg
Sodium 735 mg
Carbohydrates 43 g
Protein 39 g
Boil potatoes and broil the chicken after you cut it up.
This is so simple that you don't need to measure!
You will need:
Chicken (boneless, skinless chicken thighs, or bone-in thighs are my preference)
Potatoes (red are delicious but any kind is good)
Onion
Parsley, dried (optional)
Creamy Italian salad dressing (bottled grocery store or homemade)
Rub the bottom of a 9 x 13'; glass baking dish with olive oil. Arrange chicken pieces in the dish, leaving lots of room between the pieces so you will have an equal amount of potatoes. Scrub and cube potatoes and add to baking dish. Chop 1/2 onion and add to the dish, distributing evenly. Sprinkle dried parsely on top. Pour salad dressing over all. Cover casserole with foil or a lid and bake at 375 degrees for 45 min or until potatoes are tender.
Serve with asparagus and green salad.
Cook the potatoes. Cook the chicken. Thow them on a plate. Eat it.
That's about all the recipe I have. If it takes longer to cook it than it does to eat it, it is taking too long. Since I can eat anything in 5 minutes or less, everything I make has to be something that can be cooked in 3 to 5 minutes. My entire dinner, from cooking through eating, can be done in 6 to 10 minutes.
I like them cooked together in a dutch oven. Dice the potatoes in small cubes and arrange on the bottom of the dutch oven, cover with chicken pieces and spices (salt, pepper, oregano and basil). Put the lid on. Bake at 350 until done.
I would just cut up the potatoes and roast them in the oven with some garlic salt on them and grill the chicken with a few spices.
Make mashed potatoes. Season chicken with salt, pepper, and rosemary. Cook under the broiler for 30-40 minutes, turning once.
Pleeeeeeeeeeeeeease help!!!!What is a good recipe for potatoes and chicken???
BAKED CHICKEN WITH POTATOES LYONNAISE
1 (3 lb.) chicken, cut up
6 tbsp. butter, melted
2 garlic cloves, crushed through a press
3/4 tsp. dried thyme
2 tbsp. minced fresh parsley
4 med. baking potatoes, peeled and thinly sliced
2 med. onions, thinly sliced
Preheat oven to 350 degrees. Gently pull chicken skin away from flesh without removing; leave skin attached in several places. Combine melted butter, garlic, thyme and parsley in a small bowl. Using a pastry brush, paint the butter mixture over chicken and under skin. Arrange potato slices, overlapping slightly, in a greased 13 x 9 x 2 inch baking dish. Sprinkle with salt and pepper. Arrange onion slices on top. Put chicken, skin side up on top. Brush with butter again. Bake for 1 hour, basting every 20 minutes with remaining butter.What is a good recipe for potatoes and chicken???
MYSELF I LIKE TWICED BAKED POTATOES AND IF YOU STUFFED THEM WITH CHICKEN AND CHEESE BACON AND GREEN ONION TOPPED WITH SOUR CREAM YUMMMMMY
Cream of chicken potato, Very easy! (40 min)
5 - 7 potato (peeled and diced)
3 - 5 skinned deboned thawed chicken (chopped)
1 - 2 large onion (diced)
3 garlic clove (minced)
margarine (2-3 scoops)
salt pepper (2 pinch each)
dill weed (2 pinch)
1 stalk celery (Finley diced)
3 carrot peeled (Finley diced)
35% cream (or 2%, just takes longer to cook)
dice onion and mince garlic, add to pot with a few spoons of margarine, (saute) cook on high(2 min)
add diced carrot and celery and chopped chicken (cooked or raw) add 1/2 cup water, cook on high(5 - 10 min)
add 1/2 inch diced potato and more water (if dry), cook on high (10 min)
salt to taste, add stock of needed (beef brillion) and spices (dill)
add cream (or milk) and simmer for 10 - 15 minutes, stir frequently
and that's it. Bon Appatite
potatoes and chicken
Chicken with Smashed Potatoes, Potpie Style
1 1/2 pounds baby red potatoes, each cut in half
1 tablespoon vegetable oil
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups matchstick-thin carrots (about half 10-ounce bag)
1 cup chicken broth
1/4 cup heavy or whipping cream
1/2 teaspoon dried tarragon, crumbled
1 cup tiny frozen peas, thawed
1 tablespoon margarine or butter
Tarragon sprigs for garnish
Directions
1. In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
2. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
3. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
4. Coarsely mash potatoes with margarine and remaining salt and pepper.
5. Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.
Tips
For a leaner version that cuts the fat by 6 grams, increase broth by 1/4 cup and omit cream.
Cooking Information
Servings 4
Total Time 30 minutes
Nutritional Information (per serving)
Calories 460
Total Fat 14 g
Saturated Fat 4 g
Cholesterol 103 mg
Sodium 735 mg
Carbohydrates 43 g
Protein 39 g
Boil potatoes and broil the chicken after you cut it up.
This is so simple that you don't need to measure!
You will need:
Chicken (boneless, skinless chicken thighs, or bone-in thighs are my preference)
Potatoes (red are delicious but any kind is good)
Onion
Parsley, dried (optional)
Creamy Italian salad dressing (bottled grocery store or homemade)
Rub the bottom of a 9 x 13'; glass baking dish with olive oil. Arrange chicken pieces in the dish, leaving lots of room between the pieces so you will have an equal amount of potatoes. Scrub and cube potatoes and add to baking dish. Chop 1/2 onion and add to the dish, distributing evenly. Sprinkle dried parsely on top. Pour salad dressing over all. Cover casserole with foil or a lid and bake at 375 degrees for 45 min or until potatoes are tender.
Serve with asparagus and green salad.
Cook the potatoes. Cook the chicken. Thow them on a plate. Eat it.
That's about all the recipe I have. If it takes longer to cook it than it does to eat it, it is taking too long. Since I can eat anything in 5 minutes or less, everything I make has to be something that can be cooked in 3 to 5 minutes. My entire dinner, from cooking through eating, can be done in 6 to 10 minutes.
I like them cooked together in a dutch oven. Dice the potatoes in small cubes and arrange on the bottom of the dutch oven, cover with chicken pieces and spices (salt, pepper, oregano and basil). Put the lid on. Bake at 350 until done.
I would just cut up the potatoes and roast them in the oven with some garlic salt on them and grill the chicken with a few spices.
Make mashed potatoes. Season chicken with salt, pepper, and rosemary. Cook under the broiler for 30-40 minutes, turning once.
Does anyone have a good recipe for baked chicken that includes wine?
Chicken Breast Baked in a Bag
2 (7 ounce/ 200 gram) skinless chicken breasts, scored
1 egg, beaten with 2 tablespoons water
1 handful dried porcini
9 ounces (255 grams) mixed mushrooms (field, oyster, and shiitake), torn up
1 large wineglass WHITE WINE
2 medium potatoes, peeled, sliced and cooked
3 large knobs (tablespoons) butter
1 handful fresh thyme
2 cloves garlic, peeled and sliced
Olive oil
Sea salt and freshly ground black pepper
Preheat the oven to 425 degrees F (220 degrees C).
Mix the mushrooms, wine, potatoes, butter, thyme, garlic, olive oil, salt, and pepper together in a bowl; add the chicken.
Using wide aluminium foil, make a bag by folding 1 large (about 3 feet) piece in half. Brush all four edges with egg wash and fold the foil in half again, creating a double thick bag with a closed end. Fold the side edges over twice, creating two sealed edges; and leaving one side open. Place mixture into the aluminium foil bag, including all the liquid, making sure you don't pierce the foil. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray.
Place the tray on a high heat on the burners for 1 minute to get the heat going, then bake in the middle of the preheated oven for 25 minutes
Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.
ALSO: Go to http://www.foodnetwork.com and type the words: ';Chicken with Wine: Coq au Vin '; in their SEARCH boxDoes anyone have a good recipe for baked chicken that includes wine?
The French have wonderful chichken with wine. Google it.Does anyone have a good recipe for baked chicken that includes wine?
yes yes yes!! drink enough wine and any chicken will taste better.....
or
whine enough about cooking and they will want to take you out to dinner......
good luck......and pour me another glass
well i think it would be best to watch the cooking shows on tv cause they have a lot of good ideas or just look up things online.
2 (7 ounce/ 200 gram) skinless chicken breasts, scored
1 egg, beaten with 2 tablespoons water
1 handful dried porcini
9 ounces (255 grams) mixed mushrooms (field, oyster, and shiitake), torn up
1 large wineglass WHITE WINE
2 medium potatoes, peeled, sliced and cooked
3 large knobs (tablespoons) butter
1 handful fresh thyme
2 cloves garlic, peeled and sliced
Olive oil
Sea salt and freshly ground black pepper
Preheat the oven to 425 degrees F (220 degrees C).
Mix the mushrooms, wine, potatoes, butter, thyme, garlic, olive oil, salt, and pepper together in a bowl; add the chicken.
Using wide aluminium foil, make a bag by folding 1 large (about 3 feet) piece in half. Brush all four edges with egg wash and fold the foil in half again, creating a double thick bag with a closed end. Fold the side edges over twice, creating two sealed edges; and leaving one side open. Place mixture into the aluminium foil bag, including all the liquid, making sure you don't pierce the foil. Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray.
Place the tray on a high heat on the burners for 1 minute to get the heat going, then bake in the middle of the preheated oven for 25 minutes
Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.
ALSO: Go to http://www.foodnetwork.com and type the words: ';Chicken with Wine: Coq au Vin '; in their SEARCH boxDoes anyone have a good recipe for baked chicken that includes wine?
The French have wonderful chichken with wine. Google it.Does anyone have a good recipe for baked chicken that includes wine?
yes yes yes!! drink enough wine and any chicken will taste better.....
or
whine enough about cooking and they will want to take you out to dinner......
good luck......and pour me another glass
well i think it would be best to watch the cooking shows on tv cause they have a lot of good ideas or just look up things online.
I need a GOOD recipe for shells and chicken?
I want to make stuffed shells with chicken using alfredo or marina sauce . does any one have a good recipe? or where i can find one?I need a GOOD recipe for shells and chicken?
Chicken Italian Bake - (Chicken %26amp; Stuffed Shells)
鈥?-6 boneless skinless chicken breasts
鈥? cup Bread Crumbs Flavored
鈥? eggs
鈥?/3 cup olive oil
鈥? Pkg. Shredded Mozzarella Cheese
鈥? Cans 16 0z. Crushed Tomatoes
鈥? Tbsp. crushed garlic
鈥? Tbsp. basil
鈥? Tbsp. oregano
鈥? Tbsp. marjoram
鈥? Tbsp. sugar
鈥? tsp. salt
鈥? tsp. pepper
鈥? Pkg. Stuffed Shells
Wash chicken breasts and pat dry. In a bowl add bread crumbs. In a separate bowl beat 2 eggs. Place chicken in eggs until coated on all sides, and then in bread crumbs, covering whole breast. In a skillet, heat olive oil and place chicken carefully in skillet. Cook 20 minutes per side, or more if very thick.
When done with chicken, place on paper towels to absorb extra oil. In a bowl, mix crushed tomatoes, garlic, basil, oregano, marjoram, sugar, salt and pepper.
In a rectangular shaped Pyrex dish, place sauce mixture to cover bottom of dish, then place chicken and frozen stuffed shells in dish. Cover chicken and shells with mozzarella cheese, add more sauce to cover, place aluminum foil over dish, and cook at 400 degrees for 20 minutes. Serve with a salad topped with Cheese and Garlic Croutons and your favorite dressing.
-----------
%26amp;
http://allrecipes.com/Recipe/Chicken-and鈥?/a>I need a GOOD recipe for shells and chicken?
decide which of the many receipes you will use. then make it yours and give it a little twist with:
a dab of sour cream, or fresh citrus (and the grated peel) added to the sauce, or a hint of chopped green chilies or slices of red grilled bell peppers.
tarragon goes great with chicken.
boil the shells in broth instead of water for extra flavor.
there are many ways do it...good luck
go to google, and type recepies, you could find good recipes there.
but it sound very delicious with chicken and using alfredo sauce, go google it,
www.campbells.com
Chicken Italian Bake - (Chicken %26amp; Stuffed Shells)
鈥?-6 boneless skinless chicken breasts
鈥? cup Bread Crumbs Flavored
鈥? eggs
鈥?/3 cup olive oil
鈥? Pkg. Shredded Mozzarella Cheese
鈥? Cans 16 0z. Crushed Tomatoes
鈥? Tbsp. crushed garlic
鈥? Tbsp. basil
鈥? Tbsp. oregano
鈥? Tbsp. marjoram
鈥? Tbsp. sugar
鈥? tsp. salt
鈥? tsp. pepper
鈥? Pkg. Stuffed Shells
Wash chicken breasts and pat dry. In a bowl add bread crumbs. In a separate bowl beat 2 eggs. Place chicken in eggs until coated on all sides, and then in bread crumbs, covering whole breast. In a skillet, heat olive oil and place chicken carefully in skillet. Cook 20 minutes per side, or more if very thick.
When done with chicken, place on paper towels to absorb extra oil. In a bowl, mix crushed tomatoes, garlic, basil, oregano, marjoram, sugar, salt and pepper.
In a rectangular shaped Pyrex dish, place sauce mixture to cover bottom of dish, then place chicken and frozen stuffed shells in dish. Cover chicken and shells with mozzarella cheese, add more sauce to cover, place aluminum foil over dish, and cook at 400 degrees for 20 minutes. Serve with a salad topped with Cheese and Garlic Croutons and your favorite dressing.
-----------
%26amp;
http://allrecipes.com/Recipe/Chicken-and鈥?/a>I need a GOOD recipe for shells and chicken?
decide which of the many receipes you will use. then make it yours and give it a little twist with:
a dab of sour cream, or fresh citrus (and the grated peel) added to the sauce, or a hint of chopped green chilies or slices of red grilled bell peppers.
tarragon goes great with chicken.
boil the shells in broth instead of water for extra flavor.
there are many ways do it...good luck
go to google, and type recepies, you could find good recipes there.
but it sound very delicious with chicken and using alfredo sauce, go google it,
www.campbells.com
Does anyone have a recipe for a good chicken tamale?
It's so hard to find a good tamale these days, unless your in MexicoDoes anyone have a recipe for a good chicken tamale?
Here's a cool SUPER-QUICK way to make chicken tamales or chicken enchilada's:
#1 BUY A rotisserie chicken from your local Grocery or Deli.
#2 Debone the already cooked chicken and small dice.
#3 Mix deboned chicken %26amp; 1 Large jar of your fav picante' sauce into a pot and heat through.
#4 After heated through, roll chicken into Masa Corn-meal mix and bake at 375 for 15 minutes (roll in paper or corn husks), or use a soft Flour tortilla, (for enchilada's).
This takes all of 30-35 minutes to actually MAKE! And my family goes ';Ape-sh*t'; for the flavor. This is the easiest recipe for chicken enchilada's or tamales you will ever find!
I serve this once a week to my family. Of course, you CAN add green bell peppers, onion's, extra chiles, Etc. But it ';holds up'; by itself.
Try it!Does anyone have a recipe for a good chicken tamale?
mine are kinda complicated but really well worth it!
boil your chicken and debone
shred the chicken and set aside
saute some diced onion and jalapenos
add the shredded chicken and simmer w/chicken broth and ground cayenne pepper
taste it and adjust to taste
4 cups of masa
3/4 c lard (has to be lard... no sustitute)
2 1/2 tlbsp baking powder
cayenne pepper and chilli powder to taste
mix and add chicken broth if necessary to get right consistancy to spread
then you rollem out, roll em up and steam em.
These are the good kind. They are good all by themselves and a beer.
GOOD LUCK!
Here's a cool SUPER-QUICK way to make chicken tamales or chicken enchilada's:
#1 BUY A rotisserie chicken from your local Grocery or Deli.
#2 Debone the already cooked chicken and small dice.
#3 Mix deboned chicken %26amp; 1 Large jar of your fav picante' sauce into a pot and heat through.
#4 After heated through, roll chicken into Masa Corn-meal mix and bake at 375 for 15 minutes (roll in paper or corn husks), or use a soft Flour tortilla, (for enchilada's).
This takes all of 30-35 minutes to actually MAKE! And my family goes ';Ape-sh*t'; for the flavor. This is the easiest recipe for chicken enchilada's or tamales you will ever find!
I serve this once a week to my family. Of course, you CAN add green bell peppers, onion's, extra chiles, Etc. But it ';holds up'; by itself.
Try it!Does anyone have a recipe for a good chicken tamale?
mine are kinda complicated but really well worth it!
boil your chicken and debone
shred the chicken and set aside
saute some diced onion and jalapenos
add the shredded chicken and simmer w/chicken broth and ground cayenne pepper
taste it and adjust to taste
4 cups of masa
3/4 c lard (has to be lard... no sustitute)
2 1/2 tlbsp baking powder
cayenne pepper and chilli powder to taste
mix and add chicken broth if necessary to get right consistancy to spread
then you rollem out, roll em up and steam em.
These are the good kind. They are good all by themselves and a beer.
GOOD LUCK!
Pollo Supremo Chicken Marinade Recipe?
Anyone out there know what they use to marinate their chicken? I've tried the El Pollo Loco recipe, it was good but THIS chicken is da bomb. I use to live in Miami and there was a restaurant practically everywhere. But now I'm back here in Chicago and there isn't one to be found...HELP!!Pollo Supremo Chicken Marinade Recipe?
Pollo Loco Marinade
Ingredients
1 Lemon , juiced
1 Orange, juiced
2 tbsp White vinegar
2 Worchestershire sauce
1/2 cup Chili sauce
2 tsp Sugar
2 tsp Garlic powder
Tabasco , to taste (i use a
2 tbsp Oil
Preparation
Just marinate chicken inn this mixture for 4 to 24 hrs., grill 20 min. on each side. Serve with flour tortillas and fresh salsa. Hope you like it!
This was the closest thing I could find,Good Luck!!! :)Pollo Supremo Chicken Marinade Recipe?
did youn try the pollo Campero...jet, it is very good...
Pollo Loco Marinade
Ingredients
1 Lemon , juiced
1 Orange, juiced
2 tbsp White vinegar
2 Worchestershire sauce
1/2 cup Chili sauce
2 tsp Sugar
2 tsp Garlic powder
Tabasco , to taste (i use a
2 tbsp Oil
Preparation
Just marinate chicken inn this mixture for 4 to 24 hrs., grill 20 min. on each side. Serve with flour tortillas and fresh salsa. Hope you like it!
This was the closest thing I could find,Good Luck!!! :)Pollo Supremo Chicken Marinade Recipe?
did youn try the pollo Campero...jet, it is very good...
What is a good chicken in garlic sauce recipe?
Unconventional but REALLY GOOD!
Garlic Creamed Chicken
Chicken breasts baked with a sour cream, garlic, creamy soup and cream cheese mixture. Easy chicken dish that tastes like you worked for hours!! I threw this together when we were having friends over and there was nothing left. Serve over rice.
INGREDIENTS
2 pounds skinless, boneless chicken breast halves - cut into strips
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 (8 ounce) package cream cheese, softened
2 cloves garlic, minced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
Bake uncovered in preheated oven for 1 hour.What is a good chicken in garlic sauce recipe?
Lemon Garlic chicken! Melt butter chopped garlic, and add some fresh squeezed lemon juice drizzle over chicken and bake. Yum, serve with herb roasted potatos. Cub sweet potatos, baking potates and 1/2 or 1/4 red potates. Mix some oil and itallion seasing with a little salt and papper. Toss with the poataes and then spread on to a baking sheet. Bake until tender. MMMMMMMWhat is a good chicken in garlic sauce recipe?
Chicken and Garlic Potatoes
1. Ingredients
1. 4 medium potatoes, peeled and sliced
2. 1 large onion, cut into small wedges
3. 6 bone-in skinless chicken breast halves
4. 1 teaspoon dried tarragon
5. 1 teaspoon rubbed sage
6. 1 teaspoon salt (optional)
7. 1/2 teaspoon pepper
8. 1 whole garlic bulb
9. 3 tablespoons olive or vegetable oil
2. Cooking Directions
1. Place potatoes and onion in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken. Combine tarragon, sage, salt if desired and pepper; sprinkle over chicken. Cut the top off the garlic bulb (the end that comes to a closed point) so each clove is exposed. Place cut side up in the baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350 degrees F for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
2. Transfer chicken to a serving platter and keep warm. Cool garlic for 5 minutes; gently squeezed garlic into a small bowl and lightly mash. Toss garlic with potatoes and onion; arrange around chicken.
Garlic Creamed Chicken
Chicken breasts baked with a sour cream, garlic, creamy soup and cream cheese mixture. Easy chicken dish that tastes like you worked for hours!! I threw this together when we were having friends over and there was nothing left. Serve over rice.
INGREDIENTS
2 pounds skinless, boneless chicken breast halves - cut into strips
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 (8 ounce) package cream cheese, softened
2 cloves garlic, minced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
Bake uncovered in preheated oven for 1 hour.What is a good chicken in garlic sauce recipe?
Lemon Garlic chicken! Melt butter chopped garlic, and add some fresh squeezed lemon juice drizzle over chicken and bake. Yum, serve with herb roasted potatos. Cub sweet potatos, baking potates and 1/2 or 1/4 red potates. Mix some oil and itallion seasing with a little salt and papper. Toss with the poataes and then spread on to a baking sheet. Bake until tender. MMMMMMMWhat is a good chicken in garlic sauce recipe?
Chicken and Garlic Potatoes
1. Ingredients
1. 4 medium potatoes, peeled and sliced
2. 1 large onion, cut into small wedges
3. 6 bone-in skinless chicken breast halves
4. 1 teaspoon dried tarragon
5. 1 teaspoon rubbed sage
6. 1 teaspoon salt (optional)
7. 1/2 teaspoon pepper
8. 1 whole garlic bulb
9. 3 tablespoons olive or vegetable oil
2. Cooking Directions
1. Place potatoes and onion in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken. Combine tarragon, sage, salt if desired and pepper; sprinkle over chicken. Cut the top off the garlic bulb (the end that comes to a closed point) so each clove is exposed. Place cut side up in the baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350 degrees F for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
2. Transfer chicken to a serving platter and keep warm. Cool garlic for 5 minutes; gently squeezed garlic into a small bowl and lightly mash. Toss garlic with potatoes and onion; arrange around chicken.
Can I use a teriyaki recipe that uses chicken on fish?
If so, which fish would you recommend?Can I use a teriyaki recipe that uses chicken on fish?
yes you may. you can just grill the salmon with teriyaki sauce, it tastes good. Can I use a teriyaki recipe that uses chicken on fish?
Yes you can. Salmon would be good.
yes you may. you can just grill the salmon with teriyaki sauce, it tastes good. Can I use a teriyaki recipe that uses chicken on fish?
Yes you can. Salmon would be good.
Anybody have that chicken and condensed soup recipe?
I guess it's not really a recipe, per se. It's something like pour the soup over the chicken and bake at such and such for such and such...Thanks!Anybody have that chicken and condensed soup recipe?
I like to brown the chicken pieces in a frying pan first, and don't drain the fat. That's the part that makes the gravy soooo good. If you want to bake it, place the browned chicken into a baking pan, salt and pepper it and pour the soup (cream of mushroom) over top. Cover with tinfoil and bake at 350 for about an hour. Poke it with a fork every once in a while to see what color the juices are,,,once they are clear, the chicken is done. Serve it over rice made with chicken broth instead of water and you have a very easy meal.Anybody have that chicken and condensed soup recipe?
I do mine the same way (skillet) too, but sometimes it is easier in the crock pot. Just brown bite size pieces in a skillet and put them in a crock pot. (about 3-4 breasts worth) Add 2 cups of rice, 4 cups of water, one can Crm of Mush Soup, one chopped up onion and about 3 stalks of celery. Sometimes I add about 2 tsps of Curry powder to it. Put on High for about 1-1.5 hrs. It is convenient if you have a ball game or something to go to -- that way dinner is done when you walk in.
One Dish Chicken %26amp; Rice Bake
From: Campbell's Kitchen
Prep Time: 5 minutes
Bake Time: 45 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves
Directions:
MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
BAKE at 375掳F. 45 min. or until done.
TIP: *For creamier rice, increase water to 1 1/3 cups.
Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.
another twist to it if you like is instead of baking it,, and having it on rice,, brown the chicken and add the soup , mix in about a half a can or so of milk to make it a little more soupy,, then serve it with noodles and it makes kinda a nice thick chower like meal.
I like to brown the chicken pieces in a frying pan first, and don't drain the fat. That's the part that makes the gravy soooo good. If you want to bake it, place the browned chicken into a baking pan, salt and pepper it and pour the soup (cream of mushroom) over top. Cover with tinfoil and bake at 350 for about an hour. Poke it with a fork every once in a while to see what color the juices are,,,once they are clear, the chicken is done. Serve it over rice made with chicken broth instead of water and you have a very easy meal.Anybody have that chicken and condensed soup recipe?
I do mine the same way (skillet) too, but sometimes it is easier in the crock pot. Just brown bite size pieces in a skillet and put them in a crock pot. (about 3-4 breasts worth) Add 2 cups of rice, 4 cups of water, one can Crm of Mush Soup, one chopped up onion and about 3 stalks of celery. Sometimes I add about 2 tsps of Curry powder to it. Put on High for about 1-1.5 hrs. It is convenient if you have a ball game or something to go to -- that way dinner is done when you walk in.
One Dish Chicken %26amp; Rice Bake
From: Campbell's Kitchen
Prep Time: 5 minutes
Bake Time: 45 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves
Directions:
MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
BAKE at 375掳F. 45 min. or until done.
TIP: *For creamier rice, increase water to 1 1/3 cups.
Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.
another twist to it if you like is instead of baking it,, and having it on rice,, brown the chicken and add the soup , mix in about a half a can or so of milk to make it a little more soupy,, then serve it with noodles and it makes kinda a nice thick chower like meal.
Anyone have a good chicken breast recipe?
Chicken and Artichokes:
4 Boneless, skinless chicken breasts
1 4oz package feta cheese
2 T chopped parsley
1 can artichoke hearts, drained and coarsely chopped (reserve liquid)
1/2 cup white wine
1 T dijon mustard
1 T fresh thyme, chopped
Kosher salt
Fresh ground pepper
Make a pocket inside each breast and season breasts with salt and pepper. Mix feta cheese with artichoke hearts, parsley, and thyme. Place as much as you can in each pocket without the filling coming out. Saute breasts in olive oil until seared on both sides and place in a baking dish. Add a little white wine to the bottom of baking dish, cover, and bake at 350 degrees for 45 minutes. Remove from oven and place breasts on serving dish. Deglaze baking dish with remaining wine and reserved artichoke liquid. Add mustard and simmer until sauce is thickened and reduced. Spoon sauce over each breast and serve. Side dishes might include wild rice pilaf and fresh green beans.Anyone have a good chicken breast recipe?
baked chicken breast coat with bread crumbs bake in oven till done with a side of corn and mashed potatosAnyone have a good chicken breast recipe?
Stuffed Chicken Breast
Ingredients
For the stuffed chicken breast:
1 chicken breast, bashed out flat
1 slice ham
5 mushrooms, cleaned
1 garlic clove, peeled
50g/2oz cheddar, grated
handful fresh mixed herbs
To deglaze the chicken:
1 glass white wine
1 tsp turmeric
25g/1oz fresh flat leaf parsley
Method
1. Preheat a griddle pan.
2. Prepare the stuffing for the chicken. Place the ham, mushrooms, garlic and herbs in a food processor. Blitz.
3. Spread the stuffing onto the flattened breast. Top with cheese.
4. Roll the chicken up and secure with cocktail sticks.
5. Place in the griddle pan. Cook for 10 minutes.
6. Remove the chicken from the griddle and finish in the oven.
7. While the chicken is in the oven, deglaze the griddle pan by pouring in the white wine. Scrape with a wooden spoon to collect the cooking juices.
8. Add the herbs and turmeric to the pan and stir.
9. Remove the chicken from the oven after 3-5 minutes. Take out the cocktail sticks.
10. Place the chicken on a plate and pour over the white wine glaze.
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Katie Couric's Lemon Chicken recipe
4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
3 cups chicken broth
Juice of 2 lemons
Salt and pepper to taste
Pound chicken breasts with meat mallet to a uniform thickness. Dredge lightly in flour, shaking off the excess.
In a large saut茅 pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saut茅, turning once or twice until cooked through and juices run clear. Remove chicken and set aside.
Add lemon juice to the chicken stock and whisk into saut茅 pan.
Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer and return chicken to pan to heat through thickening sauce to desired consistency. Season to taste with salt and ground white pepper.
Serve the chicken over a bed of Basmati rice and spoon the sauce over the chicken.
Servings: 4
Marinate, marinate, marinate. Then you can do anything to it and it will taste good! Italian dressing, wing sauce, and olive oil with garlic are my favs.
4 Boneless, skinless chicken breasts
1 4oz package feta cheese
2 T chopped parsley
1 can artichoke hearts, drained and coarsely chopped (reserve liquid)
1/2 cup white wine
1 T dijon mustard
1 T fresh thyme, chopped
Kosher salt
Fresh ground pepper
Make a pocket inside each breast and season breasts with salt and pepper. Mix feta cheese with artichoke hearts, parsley, and thyme. Place as much as you can in each pocket without the filling coming out. Saute breasts in olive oil until seared on both sides and place in a baking dish. Add a little white wine to the bottom of baking dish, cover, and bake at 350 degrees for 45 minutes. Remove from oven and place breasts on serving dish. Deglaze baking dish with remaining wine and reserved artichoke liquid. Add mustard and simmer until sauce is thickened and reduced. Spoon sauce over each breast and serve. Side dishes might include wild rice pilaf and fresh green beans.Anyone have a good chicken breast recipe?
baked chicken breast coat with bread crumbs bake in oven till done with a side of corn and mashed potatosAnyone have a good chicken breast recipe?
Stuffed Chicken Breast
Ingredients
For the stuffed chicken breast:
1 chicken breast, bashed out flat
1 slice ham
5 mushrooms, cleaned
1 garlic clove, peeled
50g/2oz cheddar, grated
handful fresh mixed herbs
To deglaze the chicken:
1 glass white wine
1 tsp turmeric
25g/1oz fresh flat leaf parsley
Method
1. Preheat a griddle pan.
2. Prepare the stuffing for the chicken. Place the ham, mushrooms, garlic and herbs in a food processor. Blitz.
3. Spread the stuffing onto the flattened breast. Top with cheese.
4. Roll the chicken up and secure with cocktail sticks.
5. Place in the griddle pan. Cook for 10 minutes.
6. Remove the chicken from the griddle and finish in the oven.
7. While the chicken is in the oven, deglaze the griddle pan by pouring in the white wine. Scrape with a wooden spoon to collect the cooking juices.
8. Add the herbs and turmeric to the pan and stir.
9. Remove the chicken from the oven after 3-5 minutes. Take out the cocktail sticks.
10. Place the chicken on a plate and pour over the white wine glaze.
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Katie Couric's Lemon Chicken recipe
4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
3 cups chicken broth
Juice of 2 lemons
Salt and pepper to taste
Pound chicken breasts with meat mallet to a uniform thickness. Dredge lightly in flour, shaking off the excess.
In a large saut茅 pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saut茅, turning once or twice until cooked through and juices run clear. Remove chicken and set aside.
Add lemon juice to the chicken stock and whisk into saut茅 pan.
Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer and return chicken to pan to heat through thickening sauce to desired consistency. Season to taste with salt and ground white pepper.
Serve the chicken over a bed of Basmati rice and spoon the sauce over the chicken.
Servings: 4
Marinate, marinate, marinate. Then you can do anything to it and it will taste good! Italian dressing, wing sauce, and olive oil with garlic are my favs.
What is a recipe for a good chicken marinade?
I will be making saut茅ed chicken with mushrooms, so I need a recipe that will make the chicken moist and juicy.What is a recipe for a good chicken marinade?
TRY ALLERRO(SP?) CREOLE MARINADE SAUCE.IT COMES WITH AN ORANGE LABEL AND A GOLD FOIL CAP.THE LONGER YOU MARINADE THE BETTER.A LITTLE SPICY,BUT FANTASTIC TASTE.What is a recipe for a good chicken marinade?
My favorite chicken marinade requires no recipe - Italian salad dressing. It keeps the chicken moist and adds a really great flavor.
Try fat free italian with a little garlic powder and onion powder.Great and deliciuos...
Just honey and soy sauce!
Delicious!
Drunken Chicken Marinade:
2 hours 25 min prep
1-2 ounce sage (or to taste)
1-2 ounce coarse black pepper (or to taste)
1-3 cup hard apple cider (to ';break down'; the chicken)
3 ounces soy sauce or maggi seasoning sauce (the Maggi sauce is saltier than soy)
1. Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
2. splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
3. ---- Combine all ingredients and pour over meat to be marinated.
4. The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
5. Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
6. I hope you enjoy it
I like to use equal parts apricot preserves, soy sauce and rice wine vinegar. Add a bit of cayenne pepper and a crushed clove or two of garlic and this is fantastic. While the chicken cooks, you can boil the marinade and use as a sauce on the cooked chicken. Also good on mashed potatoes or rice.
Lemon Garlic Marinade for Chicken
I usually throw some chicken breasts in a ziploc bag and add this marinade and then freeze. All I have to do for a quick meal is thaw and toss on the grill. This makes enough marinade for about 1-1.5 pounds of chicken breasts. Cooking time reflects marinating time.
2 cloves garlic, minced
4 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice, fresh preferred
1/8 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts
Place chicken breasts in a large ziploc bag.
Mix first five ingredients together and pour over chicken.
Marinate at least one hour, longer if possible.
Cook chicken as desired.
I prefer to grill mine.
This is wonderful served on a caesar salad.
Paul Newman's Italian Dressing w. Cheese [I think there's one with garlic and cheese, that would be good too]
Otherwise, if you're more adventurous, the best way to ensure a moist and juicy bird is to brine it.
Ingredients
1 gallon fresh cold water
1 cup kosher or sea salt
1/2 cup sugar [granulated or light brown]
1 head garlic, smashed
1 large orange, cut in half
1 lemon, cut in half length-wise
4 dried red chiles, crushed
6 sprigs fresh thyme
6 bay leaves, broken up
1/2 cup fresh Italian flat-leaf parsley, chopped
Method
Heat the water, add all the ingredients, and stir until the salt and sugar are dissolved.
Remove from heat, bring to room temperature. Chill before using.
Wet Brining Time [Refrigerated]:
Whole roasting chicken: 24 hours
Very simple marinade (really good with mushrooms) is Italian Dressing + Soy Sauce
It tastes vaguely like Teriaki and the vinegar in the dressing will keep the chicken moist and tender.
I get the best marinate recipes on allrecipes.com
Good Luck!
TRY ALLERRO(SP?) CREOLE MARINADE SAUCE.IT COMES WITH AN ORANGE LABEL AND A GOLD FOIL CAP.THE LONGER YOU MARINADE THE BETTER.A LITTLE SPICY,BUT FANTASTIC TASTE.What is a recipe for a good chicken marinade?
My favorite chicken marinade requires no recipe - Italian salad dressing. It keeps the chicken moist and adds a really great flavor.
Try fat free italian with a little garlic powder and onion powder.Great and deliciuos...
Just honey and soy sauce!
Delicious!
Drunken Chicken Marinade:
2 hours 25 min prep
1-2 ounce sage (or to taste)
1-2 ounce coarse black pepper (or to taste)
1-3 cup hard apple cider (to ';break down'; the chicken)
3 ounces soy sauce or maggi seasoning sauce (the Maggi sauce is saltier than soy)
1. Optional add-ins: garlic - I use powdered for the intensity- but crushed cloves of garlic will also be good...
2. splash of cayenne pepper sauce Rotel chiles and tomatoes A-1 sweet and tangy sauce Sriracha (or any flavor Vietnamese-style) chili sauce Substitution: Vodka or honey mead for Cider...
3. ---- Combine all ingredients and pour over meat to be marinated.
4. The estimated amount above marinates about 2 1/2 to 3 lbs of chicken.
5. Marinate in tightly sealed dish at minimum for about 1 1/2 hours (for mild intoxication;) I marinated overnight and had wonderful results.
6. I hope you enjoy it
I like to use equal parts apricot preserves, soy sauce and rice wine vinegar. Add a bit of cayenne pepper and a crushed clove or two of garlic and this is fantastic. While the chicken cooks, you can boil the marinade and use as a sauce on the cooked chicken. Also good on mashed potatoes or rice.
Lemon Garlic Marinade for Chicken
I usually throw some chicken breasts in a ziploc bag and add this marinade and then freeze. All I have to do for a quick meal is thaw and toss on the grill. This makes enough marinade for about 1-1.5 pounds of chicken breasts. Cooking time reflects marinating time.
2 cloves garlic, minced
4 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice, fresh preferred
1/8 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts
Place chicken breasts in a large ziploc bag.
Mix first five ingredients together and pour over chicken.
Marinate at least one hour, longer if possible.
Cook chicken as desired.
I prefer to grill mine.
This is wonderful served on a caesar salad.
Paul Newman's Italian Dressing w. Cheese [I think there's one with garlic and cheese, that would be good too]
Otherwise, if you're more adventurous, the best way to ensure a moist and juicy bird is to brine it.
Ingredients
1 gallon fresh cold water
1 cup kosher or sea salt
1/2 cup sugar [granulated or light brown]
1 head garlic, smashed
1 large orange, cut in half
1 lemon, cut in half length-wise
4 dried red chiles, crushed
6 sprigs fresh thyme
6 bay leaves, broken up
1/2 cup fresh Italian flat-leaf parsley, chopped
Method
Heat the water, add all the ingredients, and stir until the salt and sugar are dissolved.
Remove from heat, bring to room temperature. Chill before using.
Wet Brining Time [Refrigerated]:
Whole roasting chicken: 24 hours
Very simple marinade (really good with mushrooms) is Italian Dressing + Soy Sauce
It tastes vaguely like Teriaki and the vinegar in the dressing will keep the chicken moist and tender.
I get the best marinate recipes on allrecipes.com
Good Luck!
Chicken fried rice recipes? please! Quick & easy 10 pts!?
I need a Chicken Fried Rice recipe.
Nothing pre googled! Home made :)
Thanks!Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
Im an Asian, this is my home made fried rice recipe:
1. heat 3 tbsp oil in fy pan,
2. quickly add 1 cloves chopped onion %26amp; 2 red onion,
3. add chopped chicken, fully cooked
4. add rice (bout 3 portion), add some soya sauce (bout 1 tbsp) and oyster sauce (bout 2 tbsp),
5. salt and pepper,
6. if u like u could add chopped red chili...Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
I make this for my family once a couple of months, it serves six people (or me by myself!) takes 15 minutes to prepare and 20 minutes to cook. I hope you enjoy it:
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
rinse and boil your rice drain and rinse again, make sure the rice is cold , leave the rice in the siv with the pan to catch drips put in the fridge.
chop some onions, dice some chicken breast
chop some mushrooms,and spring onion .
brown the chicken in a wok or frying pan with a little oil put the chicken Pisces on a plate at the side
fry the onions in the same pan once they are brown add the mushrooms till they brown you might need more oil not to much.
add the rice, after a minuit add the chicken and just before you serve spring onion and a good dash of kikkoman soy sauce.
to make it more interesting you can add some grated ginger,
garlic, or chilly
here try this site
http://www.tammysrecipes.com/moms_easy_f鈥?/a>
it's homemade
Easy! Cook a few cups of rice (long grain works best for fried rice, and brown rice is also surprisingly tatsy in fried rice dishes), set aside to cool slightly. Get a pre-cooked BBQ chook, cut off all the good meat and roughly chop/shred, set aside. Place vegetable oil into a hot wok, add two cloves garlic chopped, a small piece ginger chopped, one small chilli chopped (optional), stir fry for about a minute, then add one onion finely chopped and stirfry for about 3 minutes until onion is turning clear. Turn down the heat to about half, add the chicken meat and two beaten eggs, toss and stirfry for a couple of minutes until the egg is cooked (scrambled) and the chicken is hot, add 3 spring onions chopped, then the rice and then a good splash of soy sauce and stir it all up over the heat for a couple of minutes until well mixed, taste a little and add more soy sauce if it needs some extra flavour. Serve immediately with some cashew nuts sprinkled on top. You can also add some more vegetables for a more hearty dish like chopped capsicum, chopped bok choy, chopped carrot - add these at the same time as the chicken and egg. Hope you like...
Nothing pre googled! Home made :)
Thanks!Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
Im an Asian, this is my home made fried rice recipe:
1. heat 3 tbsp oil in fy pan,
2. quickly add 1 cloves chopped onion %26amp; 2 red onion,
3. add chopped chicken, fully cooked
4. add rice (bout 3 portion), add some soya sauce (bout 1 tbsp) and oyster sauce (bout 2 tbsp),
5. salt and pepper,
6. if u like u could add chopped red chili...Chicken fried rice recipes? please! Quick %26amp; easy 10 pts!?
I make this for my family once a couple of months, it serves six people (or me by myself!) takes 15 minutes to prepare and 20 minutes to cook. I hope you enjoy it:
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
rinse and boil your rice drain and rinse again, make sure the rice is cold , leave the rice in the siv with the pan to catch drips put in the fridge.
chop some onions, dice some chicken breast
chop some mushrooms,and spring onion .
brown the chicken in a wok or frying pan with a little oil put the chicken Pisces on a plate at the side
fry the onions in the same pan once they are brown add the mushrooms till they brown you might need more oil not to much.
add the rice, after a minuit add the chicken and just before you serve spring onion and a good dash of kikkoman soy sauce.
to make it more interesting you can add some grated ginger,
garlic, or chilly
here try this site
http://www.tammysrecipes.com/moms_easy_f鈥?/a>
it's homemade
Easy! Cook a few cups of rice (long grain works best for fried rice, and brown rice is also surprisingly tatsy in fried rice dishes), set aside to cool slightly. Get a pre-cooked BBQ chook, cut off all the good meat and roughly chop/shred, set aside. Place vegetable oil into a hot wok, add two cloves garlic chopped, a small piece ginger chopped, one small chilli chopped (optional), stir fry for about a minute, then add one onion finely chopped and stirfry for about 3 minutes until onion is turning clear. Turn down the heat to about half, add the chicken meat and two beaten eggs, toss and stirfry for a couple of minutes until the egg is cooked (scrambled) and the chicken is hot, add 3 spring onions chopped, then the rice and then a good splash of soy sauce and stir it all up over the heat for a couple of minutes until well mixed, taste a little and add more soy sauce if it needs some extra flavour. Serve immediately with some cashew nuts sprinkled on top. You can also add some more vegetables for a more hearty dish like chopped capsicum, chopped bok choy, chopped carrot - add these at the same time as the chicken and egg. Hope you like...
Easy Chicken Breast Recipe?
I don't want your typical cream of mushroom recipe. I don't mind putting some time into it. I would like to do something that has some type of a sauce involved with it.Easy Chicken Breast Recipe?
A fast and simple thing we do with boneless chicken breasts is lightly season them with salt and fresh ground pepper (or kick it up with a rub or seasoning like Durn Good seasoning), spray lightly with Pam for Grilling and then grill them. We use the cookout calculator at charcoalbob.com for grilling times and instructions on how to grill them so that they don't dry out.
We then put a little of our favorite barbecue sauce in a small bowl to use as a dipping sauce, just like you would for a shrimp sauce. Simple and delicious.Easy Chicken Breast Recipe?
CHICKEN FILLETS IN TOMATO AND WINE
SAUCE
1 lb. chicken breast fillets, cut in 8 pieces
1/2 tsp. coarse ground pepper
1/2 tsp. salt
1 (16 oz.) can whole tomatoes, quartered with liquid
2 purple onions, sliced
2 cloves garlic
1 tsp. basil
1/2 c. white wine
Cooked fettucini
Heat pan with butter to medium-high. Brown chicken about 2 minutes each side. Remove chicken, sprinkle with salt and pepper. Pour tomato liquid in fry pan with onion, garlic and basil. Bring to a boil, reduce heat, cover and simmer 5 minutes until onion is tender. Add tomatoes, wine and chicken. Cover and simmer 15 minutes. Remove cover and cook on medium 5 minutes. Serve over fettucini. Serves 4
APRICOT CHICKEN DIVINE
2 tbsp. butter
2 tbsp. olive oil
8 skineed chicken breast halves
1/2 c. white flour
1 tsp. salt
1/2 c. apricot preserves
1 tbsp. dijon mustard
1/2 c. plain yogurt
1 tbsp. slivered almonds
Preheat oven to 375 degrees. Melt butter with oil in a shallow baking pan. Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes. Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice. Serves 8.
SWEET AND SOUR CHICKEN
2 chicken breast
2 green bell peppers
1 red bell pepper
1 celery stalk
2 carrots
1 small can pineapple
1 small can mushrooms
soy sauce
mustard
catup
hot sauce
vinegar
brown sugar
cornstarch
garlic
ginger (one piece about 1 inch)
Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot.
Put a tablespoon of oil and the remaining garlic and the chicken.
As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy.
Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok.
Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken.
At this time, stir in the pineapple chunks. Add hot sauce to taste.
Serve it over noodles or rice
CHINESE CHICKEN WITH HOT SAUCE (PAN
PAN CHI)
1/2 spring chicken
2 cucumbers
1 clove garlic
1 slice ginger
1/2 stalk green onion
2 chili peppers
Shred cucumbers. Mince garlic, green onion and ginger.
Boil chicken in water for 30 minutes. Bone and shred.
Arrange cucumber and chicken on platter.
Mix with hot sauce just before serving.
Hot Sauce:
1 tbsp. sesame sauce
dash of hot pepper sauce
1 tsp. sesame oil
2 tbsp. soy sauce
1/2 tbsp. vinegar
1 tsp. sugar
dash of Monosodium Glutamate (MSG)
Mix ingredients together in bowl
CHICKEN NUGGETS WITH HONEY MUSTARD
SAUCE
8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon
SAUCE:
1 tbsp. Dijon mustard
1 1/2 tsp. honey
Preheat oven to 475 degrees.
Beat egg and mix with chicken bouillon.
Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and rol in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.
Bake 15 minutes.
Meanwhile, combine honey with mustard.
To serve, dip nuggets into sauce
CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.
BARBECUE CHICKEN SAUCE
16 oz. soy sauce (can add water to stretch)
4 tbsp. mustard
1 chopped onion
1 lb. brown sugar (1 bag)
3 T chopped fresh garlic
Frequently baste and marinate chicken under refrigeration at least 1 hour or for as long as overnight.
CHICKEN IN CREAM SAUCE
2 boneless, skinless, chicken breasts
4 tablespoons Parmesan cheese (optional)
4 minced garlic cloves
1 cup sliced mushrooms
1 cup broccoli florettes
1 pint heavy cream
1 tablespoon corn starch
1/4 cup water
1 teaspoon white pepper
1 cup light wine
Cut chicken into 1 1/2 inch pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is nearly cooked add broccoli and mushrooms.
In a saucepan, heat cream on medium-high setting. Bring to a simmer, but do not boil; add garlic and white pepper.
Stir corn starch into water; mix. Pour in half of the cream. Whisk, stirring in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last corn starch is added to prevent a ';powdery'; uncooked taste from the corn starch. Add chicken and cheese (optional) during final 5 minutes of cooking, and serve over pasta or rice.
try kraftfoods.com
Easy Chicken Breast Stew With Onions and Carrots:
30 min 15 min prep
4-6 servings
1-2 lb chicken breasts, cut up in bite size pieces
2 carrots, grated
5 potatoes, cut up in bite size pieces if you like ((or more)
3-4 garlic cloves (I usually add more, we love garlic)
1/3 bunch fresh parsley, chopped
1 cup chicken stock or water
1/4 cup ketchup
1/4 cup whipping cream or 1/2 cup half-and-half
salt
pepper
meat tenderizer (optional)
olive oil or butter (to saute chicken and veggies)
1. Sprinkle chicken pieces with salt, pepper and meat tenderizer and saut茅 in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
2. Saut茅 onions until translucent, add carrots, garlic and half of parsley, saut茅 for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
3. In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
4. To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
5. Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
6. Enjoy!
Saucy Honey Mustard Chicken
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, one chicken breast and 4-1/2 tsp. sauce each
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup PHILADELPHIA Cream Cheese Spread
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until cooked through (170掳F).
ADD dressing, cream cheese spread, mustard and honey.
COOK and stir 2 min. or until sauce is smooth and bubbly.
KRAFT KITCHENS TIPS
Serving Suggestion
Serve with hot cooked MINUTE White Rice and peas.
Well, I don't have a written out recipe because I cook by taste, but one of my favorites for chicken breasts is to fillet it and stuff it with another meat of your choice, I like bacon and some cheese. Love pepper-jack with this. Grill it or bake it, a George Foreman works well to drain off the excess grossness that inevitably shows up. Usually takes about five to eight minutes to cook each piece. Then for a sauce, well whatever has you feeling good about it. With a pepper-jack cheese and bacon stuffed chicken, I'd go with some sauteed mushrooms and red and green bell peppers with a light lemon sauce, a little bit of Worcestershire with some lemon juice and just a touch of melted butter, it'll be great. I'd watch about adding salt because of the bacon. You might over salt it if you aren't careful. But it's a spicy flavorful recipe that doesn't take too long to make. Hope this helped!
Cut the breasts into serving size pieces.
Dip them in cornstarch seasoned with salt, pepper garlic powder and ginger(ground).not too much
Brown in non stick fry pan in olive oil.
Set aside on plate .
In juices in pan add sliced onion, red pepper and mushrooms. Saute
Add 2 cups water to partially cooked veggies and a little more
ginger(ground) if desired
Add chicken soup base to this liquid and stir.(2 tsp)
Place the chicken pieces back into liquid, and cook for 1/2 hour more.
Serve on prepared pasta or steamed rice.
cook it on the skillet in olive oil, add some marsala wine and spices such as basil, oregano, salt, pepper. it's very good.
or do it with vodka sauce and have perhaps pasta on the side.
you can also cook in in oil on the skillet but also add some cut up olives, pieces of onions and veggies ( frozen peas and carrots for example) tastes great.
CHICKEN BREAST WITH COCONUT SAUCE
2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2'; thickness
In a heavy bottomed skillet, saut茅 onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the saut茅).
Sauce:
3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.
To Serve:
1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.
Makes 8 Servings, 1 chicken breast per serving.
Tangy Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup Worcestershire sauce
1 cup vegetable oil
1 cup lemon juice
1 teaspoon garlic powder
DIRECTIONS
Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.
Serves 4
Chicken Breasts Stuffed with Crabmeat
INGREDIENTS
3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
1/8 teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil
DIRECTIONS
In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Serves 4
Maria's Stuffed Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Serves 4
Creolized Stuffed Chicken Breasts
INGREDIENTS
11 ounces smoked sausage, sliced thinly
11 ounces fresh button mushrooms
1/4 cup chopped green onion
1-1/4 teaspoons minced garlic
1/3 cup blue cheese salad dressing, divided
4 skinless, boneless chicken breasts
1 tablespoon and 1 teaspoon Cajun-style seasoning
DIRECTIONS
To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
Preheat oven to 375 degrees F (190 degrees C).
Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
Serves 4
Chicken Breasts With Herb Basting Sauce
INGREDIENTS
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Serves 4
Chicken Breasts with Balsamic Vinegar and Garlic
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Serves 4
Spicy Chicken Breasts
INGREDIENTS
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Serves 4
A fast and simple thing we do with boneless chicken breasts is lightly season them with salt and fresh ground pepper (or kick it up with a rub or seasoning like Durn Good seasoning), spray lightly with Pam for Grilling and then grill them. We use the cookout calculator at charcoalbob.com for grilling times and instructions on how to grill them so that they don't dry out.
We then put a little of our favorite barbecue sauce in a small bowl to use as a dipping sauce, just like you would for a shrimp sauce. Simple and delicious.Easy Chicken Breast Recipe?
CHICKEN FILLETS IN TOMATO AND WINE
SAUCE
1 lb. chicken breast fillets, cut in 8 pieces
1/2 tsp. coarse ground pepper
1/2 tsp. salt
1 (16 oz.) can whole tomatoes, quartered with liquid
2 purple onions, sliced
2 cloves garlic
1 tsp. basil
1/2 c. white wine
Cooked fettucini
Heat pan with butter to medium-high. Brown chicken about 2 minutes each side. Remove chicken, sprinkle with salt and pepper. Pour tomato liquid in fry pan with onion, garlic and basil. Bring to a boil, reduce heat, cover and simmer 5 minutes until onion is tender. Add tomatoes, wine and chicken. Cover and simmer 15 minutes. Remove cover and cook on medium 5 minutes. Serve over fettucini. Serves 4
APRICOT CHICKEN DIVINE
2 tbsp. butter
2 tbsp. olive oil
8 skineed chicken breast halves
1/2 c. white flour
1 tsp. salt
1/2 c. apricot preserves
1 tbsp. dijon mustard
1/2 c. plain yogurt
1 tbsp. slivered almonds
Preheat oven to 375 degrees. Melt butter with oil in a shallow baking pan. Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes. Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice. Serves 8.
SWEET AND SOUR CHICKEN
2 chicken breast
2 green bell peppers
1 red bell pepper
1 celery stalk
2 carrots
1 small can pineapple
1 small can mushrooms
soy sauce
mustard
catup
hot sauce
vinegar
brown sugar
cornstarch
garlic
ginger (one piece about 1 inch)
Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot.
Put a tablespoon of oil and the remaining garlic and the chicken.
As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy.
Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok.
Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken.
At this time, stir in the pineapple chunks. Add hot sauce to taste.
Serve it over noodles or rice
CHINESE CHICKEN WITH HOT SAUCE (PAN
PAN CHI)
1/2 spring chicken
2 cucumbers
1 clove garlic
1 slice ginger
1/2 stalk green onion
2 chili peppers
Shred cucumbers. Mince garlic, green onion and ginger.
Boil chicken in water for 30 minutes. Bone and shred.
Arrange cucumber and chicken on platter.
Mix with hot sauce just before serving.
Hot Sauce:
1 tbsp. sesame sauce
dash of hot pepper sauce
1 tsp. sesame oil
2 tbsp. soy sauce
1/2 tbsp. vinegar
1 tsp. sugar
dash of Monosodium Glutamate (MSG)
Mix ingredients together in bowl
CHICKEN NUGGETS WITH HONEY MUSTARD
SAUCE
8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon
SAUCE:
1 tbsp. Dijon mustard
1 1/2 tsp. honey
Preheat oven to 475 degrees.
Beat egg and mix with chicken bouillon.
Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and rol in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.
Bake 15 minutes.
Meanwhile, combine honey with mustard.
To serve, dip nuggets into sauce
CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.
BARBECUE CHICKEN SAUCE
16 oz. soy sauce (can add water to stretch)
4 tbsp. mustard
1 chopped onion
1 lb. brown sugar (1 bag)
3 T chopped fresh garlic
Frequently baste and marinate chicken under refrigeration at least 1 hour or for as long as overnight.
CHICKEN IN CREAM SAUCE
2 boneless, skinless, chicken breasts
4 tablespoons Parmesan cheese (optional)
4 minced garlic cloves
1 cup sliced mushrooms
1 cup broccoli florettes
1 pint heavy cream
1 tablespoon corn starch
1/4 cup water
1 teaspoon white pepper
1 cup light wine
Cut chicken into 1 1/2 inch pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is nearly cooked add broccoli and mushrooms.
In a saucepan, heat cream on medium-high setting. Bring to a simmer, but do not boil; add garlic and white pepper.
Stir corn starch into water; mix. Pour in half of the cream. Whisk, stirring in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last corn starch is added to prevent a ';powdery'; uncooked taste from the corn starch. Add chicken and cheese (optional) during final 5 minutes of cooking, and serve over pasta or rice.
try kraftfoods.com
Easy Chicken Breast Stew With Onions and Carrots:
30 min 15 min prep
4-6 servings
1-2 lb chicken breasts, cut up in bite size pieces
2 carrots, grated
5 potatoes, cut up in bite size pieces if you like ((or more)
3-4 garlic cloves (I usually add more, we love garlic)
1/3 bunch fresh parsley, chopped
1 cup chicken stock or water
1/4 cup ketchup
1/4 cup whipping cream or 1/2 cup half-and-half
salt
pepper
meat tenderizer (optional)
olive oil or butter (to saute chicken and veggies)
1. Sprinkle chicken pieces with salt, pepper and meat tenderizer and saut茅 in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
2. Saut茅 onions until translucent, add carrots, garlic and half of parsley, saut茅 for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
3. In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
4. To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
5. Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
6. Enjoy!
Saucy Honey Mustard Chicken
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, one chicken breast and 4-1/2 tsp. sauce each
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup PHILADELPHIA Cream Cheese Spread
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until cooked through (170掳F).
ADD dressing, cream cheese spread, mustard and honey.
COOK and stir 2 min. or until sauce is smooth and bubbly.
KRAFT KITCHENS TIPS
Serving Suggestion
Serve with hot cooked MINUTE White Rice and peas.
Well, I don't have a written out recipe because I cook by taste, but one of my favorites for chicken breasts is to fillet it and stuff it with another meat of your choice, I like bacon and some cheese. Love pepper-jack with this. Grill it or bake it, a George Foreman works well to drain off the excess grossness that inevitably shows up. Usually takes about five to eight minutes to cook each piece. Then for a sauce, well whatever has you feeling good about it. With a pepper-jack cheese and bacon stuffed chicken, I'd go with some sauteed mushrooms and red and green bell peppers with a light lemon sauce, a little bit of Worcestershire with some lemon juice and just a touch of melted butter, it'll be great. I'd watch about adding salt because of the bacon. You might over salt it if you aren't careful. But it's a spicy flavorful recipe that doesn't take too long to make. Hope this helped!
Cut the breasts into serving size pieces.
Dip them in cornstarch seasoned with salt, pepper garlic powder and ginger(ground).not too much
Brown in non stick fry pan in olive oil.
Set aside on plate .
In juices in pan add sliced onion, red pepper and mushrooms. Saute
Add 2 cups water to partially cooked veggies and a little more
ginger(ground) if desired
Add chicken soup base to this liquid and stir.(2 tsp)
Place the chicken pieces back into liquid, and cook for 1/2 hour more.
Serve on prepared pasta or steamed rice.
cook it on the skillet in olive oil, add some marsala wine and spices such as basil, oregano, salt, pepper. it's very good.
or do it with vodka sauce and have perhaps pasta on the side.
you can also cook in in oil on the skillet but also add some cut up olives, pieces of onions and veggies ( frozen peas and carrots for example) tastes great.
CHICKEN BREAST WITH COCONUT SAUCE
2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2'; thickness
In a heavy bottomed skillet, saut茅 onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the saut茅).
Sauce:
3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.
To Serve:
1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.
Makes 8 Servings, 1 chicken breast per serving.
Tangy Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup Worcestershire sauce
1 cup vegetable oil
1 cup lemon juice
1 teaspoon garlic powder
DIRECTIONS
Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.
Serves 4
Chicken Breasts Stuffed with Crabmeat
INGREDIENTS
3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
1/8 teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil
DIRECTIONS
In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Serves 4
Maria's Stuffed Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Serves 4
Creolized Stuffed Chicken Breasts
INGREDIENTS
11 ounces smoked sausage, sliced thinly
11 ounces fresh button mushrooms
1/4 cup chopped green onion
1-1/4 teaspoons minced garlic
1/3 cup blue cheese salad dressing, divided
4 skinless, boneless chicken breasts
1 tablespoon and 1 teaspoon Cajun-style seasoning
DIRECTIONS
To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
Preheat oven to 375 degrees F (190 degrees C).
Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
Serves 4
Chicken Breasts With Herb Basting Sauce
INGREDIENTS
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Serves 4
Chicken Breasts with Balsamic Vinegar and Garlic
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Serves 4
Spicy Chicken Breasts
INGREDIENTS
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Serves 4
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