I've become obsessed with Panera Bread's chicken pomodoro panini...does anyone have a recipe similiar to it??? Thanks!Recipe for chicken pomodoro panini?
INGREDIENTS:
4 large, firm, sun-ripened garden tomatoes
1/4 cup olive oil
12 fresh basil leaves, 8 shredded, and 4 whole
1 clove garlic, crushed
2 mozzarella balls (about a half pound, or 200 g, drained), cut into 8 slices
Salt and pepper to taste
PREPARATION:
Crush the garlic, mix it with the oil and the shredded basil, season the mixture to taste with salt and pepper, and let it rest 10 minutes. While doing this, turn on your broiler.
Cut the tomatoes in half crosswise, drain them, and put them in an oven-proof pan, skin-side up.
Run the tomatoes under the broiler for a minute or two, flip them, and broil the other sides as well. Arrange the slices of mozzarella on half the tomato halves, cover them with the other halves, and run the tomatoes under the broiler for a few seconds more, until the mozzarella begins to soften.
Arrange the tomatoes on plates, drizzle the pan drippings and a few more drops of oil over them, garnish with the whole basilRecipe for chicken pomodoro panini?
The Panera version doesn't use whole tomatoes and also uses chicken. It doesn't seem anything like the recipe above. There's a closer match here
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Wednesday, July 28, 2010
Looking for a baked Chicken leg recipe that isn't too spicy and doesn't have tomatoes in it, any suggestions ?
My husband's family is coming over for dinner tomorrow night and I want to make baked chicken (they for some reason don't eat turkey, but will eat chicken) and most of them love chicken legs.
I prefer to make baked chicken, but don't really have a good recipe that will fit their needs, can anyone help?
Thanks!
Looking for a baked Chicken leg recipe that isn't too spicy and doesn't have tomatoes in it, any suggestions ?
Try these ideas:
Dip the chicken legs into ranch dressing, then roll them in crushed Ritz crackers, then place into a baking pan which has been sprayed with Pam. Bake at 375 degrees F for about 30 minutes.
You can change it up by using different dipping ingredients and coatings. Use any type of salad dressing instead of ranch, and any type of cracker. Or even corn flakes...no kidding, they make a wonderful coating for chicken. My grandchildren love them.
Another method is the sauce method. Season the chicken legs and put into a sprayed baking pan. Pour over a can of cream of celery soup that's been mixed with 1/2 can of milk. Bake at 375 for about 35 minutes. You've not only got a great tasting chicken leg, but a sauce that cooks right along with it. Great for serving over rice. Again, you can change up the ';sauce';. Use a different soup (there are so many). I've used cream of chicken, cream of mushroom, cream of asparagus, cheddar cheese soup, use your imagination.
Here is an Italian version:
Dip the chicken legs in Italian salad dressing and roll in a mixture of 1/2 cup dry bread crumbs and 1/2 cup parmesan cheese. Bake in a sprayed pan as above.
Looking for a baked Chicken leg recipe that isn't too spicy and doesn't have tomatoes in it, any suggestions ?
OK GURL LET ME TELL YOU THIS ..NOW THIS IS JUST MY OPINION SO DONT GIVE ME THUMBS DOWN....
I CLEAN MY CHICKEN OF COURSE TO REMOVE THE FAT THEN PUT A VINEGAR OR LEMON JUICE TO GET ALL THAT NASTY FAT THAT IS LEFT ON THE CHICKEN..THEN RINSE...OK HERES THE FUN PART THE SEASONING ON THE CHICKEN...I USE WHITE PEPPER,SALT, GARLIC,ROSEMARY GROUND,A PINCH OF SAGE,AND OF COURSE A LITTLE LEMON JUICE AND WATER COVER IT UP COOK @ 375 DEGREES AFTER 30 MINS UNCOVER AND ALONG THE SKIN TO COOK FOR ABOUT 5-7 MINS ON BROIL
WATCH YOUR FOOD OK.....
OR HOW ABOUT DOING THE LEGS WITH CREAM OF MUSHROOM SAUCE?
Try seasoning them like you would a turkey. Put the dressing on the bottom of the pan and lying the chicken drumsticks on top. If you get decent sized drumsticks they should cook at about the same time.
Yes! I don't specifically have a recipe for you, but there's a great site you can use to find one. The link is www.recipezaar.com. I'll bet you can find something on there that you like ;)ink refills
I prefer to make baked chicken, but don't really have a good recipe that will fit their needs, can anyone help?
Thanks!
Looking for a baked Chicken leg recipe that isn't too spicy and doesn't have tomatoes in it, any suggestions ?
Try these ideas:
Dip the chicken legs into ranch dressing, then roll them in crushed Ritz crackers, then place into a baking pan which has been sprayed with Pam. Bake at 375 degrees F for about 30 minutes.
You can change it up by using different dipping ingredients and coatings. Use any type of salad dressing instead of ranch, and any type of cracker. Or even corn flakes...no kidding, they make a wonderful coating for chicken. My grandchildren love them.
Another method is the sauce method. Season the chicken legs and put into a sprayed baking pan. Pour over a can of cream of celery soup that's been mixed with 1/2 can of milk. Bake at 375 for about 35 minutes. You've not only got a great tasting chicken leg, but a sauce that cooks right along with it. Great for serving over rice. Again, you can change up the ';sauce';. Use a different soup (there are so many). I've used cream of chicken, cream of mushroom, cream of asparagus, cheddar cheese soup, use your imagination.
Here is an Italian version:
Dip the chicken legs in Italian salad dressing and roll in a mixture of 1/2 cup dry bread crumbs and 1/2 cup parmesan cheese. Bake in a sprayed pan as above.
Looking for a baked Chicken leg recipe that isn't too spicy and doesn't have tomatoes in it, any suggestions ?
OK GURL LET ME TELL YOU THIS ..NOW THIS IS JUST MY OPINION SO DONT GIVE ME THUMBS DOWN....
I CLEAN MY CHICKEN OF COURSE TO REMOVE THE FAT THEN PUT A VINEGAR OR LEMON JUICE TO GET ALL THAT NASTY FAT THAT IS LEFT ON THE CHICKEN..THEN RINSE...OK HERES THE FUN PART THE SEASONING ON THE CHICKEN...I USE WHITE PEPPER,SALT, GARLIC,ROSEMARY GROUND,A PINCH OF SAGE,AND OF COURSE A LITTLE LEMON JUICE AND WATER COVER IT UP COOK @ 375 DEGREES AFTER 30 MINS UNCOVER AND ALONG THE SKIN TO COOK FOR ABOUT 5-7 MINS ON BROIL
WATCH YOUR FOOD OK.....
OR HOW ABOUT DOING THE LEGS WITH CREAM OF MUSHROOM SAUCE?
Try seasoning them like you would a turkey. Put the dressing on the bottom of the pan and lying the chicken drumsticks on top. If you get decent sized drumsticks they should cook at about the same time.
Yes! I don't specifically have a recipe for you, but there's a great site you can use to find one. The link is www.recipezaar.com. I'll bet you can find something on there that you like ;)
I need the best chicken wing recipe?
its for my husband's firehouse..something he can bring inI need the best chicken wing recipe?
wash and dry your wings. dredge them in seasoned flour. drop into 375*F oil until golden brown. drain well on peper towels. toss in a bowl with 80% louisiana hot sauce and 20% butter. serve immediately with blue cheese dressing and plenty of carrots and celery sticks.I need the best chicken wing recipe?
HONEY CHICKEN WINGS
1 cup orange juice
zest of 2 oranges
1/2 cup liquid honey
6 cloves of garlic,peeled
1/2 cup white vinegar
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp white pepper
1tbsp dried oregano
1/4 cup chopped coriander leaves
2 tsp salt.
Place all this marinade ingredients in a food processor and pulse at high speed until pureed.
Pour the marinade over the wings and mix thoroughly with your hands.Cover and marinade over night in the fridge.
Heat a grill to a medium temperature,then oil the grill,place the wings on the grill and cook for 8 minutes each side until gold brown.Always make sure that is fully cooked before serving.
Hi !!!
Here is the recipe that I always use...
Restaurant-Style Buffalo Chicken Wings
';This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.';
Serves: 15
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 2 Hrs
INGREDIENTS
oil for deep frying
3/4 cup butter
3/4 cup hot sauce
3 dashes ground black pepper
3 dashes garlic powder
1-1/2 cups all-purpose flour
3/4 teaspoon paprika
3/4 teaspoon cayenne pepper
3/4 teaspoon salt
30 chicken wings
DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
-------AND, THE DRESSING...
Bill's Blue Cheese Dressing
Original recipe yield:
2 1/2 cups
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled
DIRECTIONS
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
Bake until done, after done, put chicken in another dish, without the juices. Put Texas Pete on chicken put back in oven 20 more minutes. Its great if you like hot wings.
go to foodnetwork.com and search the recipes by chicken wings and it should bring up a ton of hits
I just made some with Hooter's wing sauce from WalMart. You can bake or fry your wings, then toss them in the prepared sauce. No guesswork on the sauce because it's already made for you. My husband loved them! We used the leftover sauce on drumsticks the next day.
Easy, just mix equal amounts of honey, soy sauce and sweet chilli sauce together with some garlic and ginger (optional). Put in large bowl with chicken wings and stir so as to coat each wing. Put some ';Glad Bake'; (baking paper) in baking dish and place chicken wings on top. Put in oven 350 F (180 C) and bake 35 -40 mins turning half time. Yum Yum!
wash and dry your wings. dredge them in seasoned flour. drop into 375*F oil until golden brown. drain well on peper towels. toss in a bowl with 80% louisiana hot sauce and 20% butter. serve immediately with blue cheese dressing and plenty of carrots and celery sticks.I need the best chicken wing recipe?
HONEY CHICKEN WINGS
1 cup orange juice
zest of 2 oranges
1/2 cup liquid honey
6 cloves of garlic,peeled
1/2 cup white vinegar
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp white pepper
1tbsp dried oregano
1/4 cup chopped coriander leaves
2 tsp salt.
Place all this marinade ingredients in a food processor and pulse at high speed until pureed.
Pour the marinade over the wings and mix thoroughly with your hands.Cover and marinade over night in the fridge.
Heat a grill to a medium temperature,then oil the grill,place the wings on the grill and cook for 8 minutes each side until gold brown.Always make sure that is fully cooked before serving.
Hi !!!
Here is the recipe that I always use...
Restaurant-Style Buffalo Chicken Wings
';This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.';
Serves: 15
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 2 Hrs
INGREDIENTS
oil for deep frying
3/4 cup butter
3/4 cup hot sauce
3 dashes ground black pepper
3 dashes garlic powder
1-1/2 cups all-purpose flour
3/4 teaspoon paprika
3/4 teaspoon cayenne pepper
3/4 teaspoon salt
30 chicken wings
DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
-------AND, THE DRESSING...
Bill's Blue Cheese Dressing
Original recipe yield:
2 1/2 cups
PREP TIME 15 Min
READY IN 15 Min
INGREDIENTS
3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled
DIRECTIONS
In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
Bake until done, after done, put chicken in another dish, without the juices. Put Texas Pete on chicken put back in oven 20 more minutes. Its great if you like hot wings.
go to foodnetwork.com and search the recipes by chicken wings and it should bring up a ton of hits
I just made some with Hooter's wing sauce from WalMart. You can bake or fry your wings, then toss them in the prepared sauce. No guesswork on the sauce because it's already made for you. My husband loved them! We used the leftover sauce on drumsticks the next day.
Easy, just mix equal amounts of honey, soy sauce and sweet chilli sauce together with some garlic and ginger (optional). Put in large bowl with chicken wings and stir so as to coat each wing. Put some ';Glad Bake'; (baking paper) in baking dish and place chicken wings on top. Put in oven 350 F (180 C) and bake 35 -40 mins turning half time. Yum Yum!
What is a good chicken salad recipe?
ok here is the deal- im white and my husband is mexican we always play fight about the way whites cook and mexicans cook- He wants a mexican chicken salad not a white persons all we put is mayo celery and chicken i never ate it growing up so i don't now how to make it some one please help me! something about peas carrots and something else!What is a good chicken salad recipe?
MEXICAN CHICKEN SALAD
4 whole boneless chicken breasts, poached, skinned %26amp; cut into 1/4 inch strips
2 ribs of celery, minced
4 scallions, sliced
1 jalapeno pepper, minced
1 sweet red pepper, diced
1 clove of garlic, minced
1 c. grated cheddar cheese
1 c. mayonnaise
Juice of 1 lime
2 tsp. ground cumin
2 tsp. chili powder
Avocado slices
Place chicken, celery, scallions, peppers, garlic and cheese in a mixing bowl and toss to combine. Mix mayonnaise, lime juice, cumin and chili powder into a small bowl. Gently fold into chicken mixture. Refrigerate several hours and garnish with avocado slices.
////////////////////
MEXICAN CHICKEN SALAD
2 c. cooked chicken, cut up
2 c. grated cabbage
1 lg. onion, cut into rings
2 tomatoes, diced
1/2 c. mayonnaise
Salt and pepper to taste
Dash of vinegar
Pinch of sugar
Mix chicken, cabbage, onion, tomatoes in a bowl. Add mayonnaise, vinegar and sugar. Salt and pepper to taste.
/////////////////What is a good chicken salad recipe?
Ingredients:
1/4 cup apple cider vinegar
3 Tbsp. honey
2 tsp. cumin
1 Tbsp. chili powder
1/4 tsp. salt
1/8 teaspoon cayenne pepper
2 Tbsp. olive oil
4 boneless, skinless chicken breast halves
1/2 tsp. salt
3 cloves garlic, minced
16 oz. pkg. frozen corn
1/2 cup chopped red onion
2 cups grape tomatoes
15 oz. can black beans, rinsed and drained
2 red bell peppers, chopped
10 oz. pkg. mixed lettuce
2 avocados, peeled and chopped
2 cups shredded Pepper Jack cheese
4 cups blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa
Preparation:
For dressing, in small bowl combine vinegar, honey, cumin, 1/4 tsp. salt, and pepper and mix well with wire whisk; set aside.
Heat olive oil in 12'; skillet. Sprinkle chicken with 1/2 tsp. salt, then saute in skillet with garlic until cooked through, about 5 to 7 minutes. Combine cooked chicken, corn, red onion, tomatoes, black beans, and red peppers in large bowl. Stir in dressing. Chill at least 1 hour. (I prepare it up to this point and chill until the next day.)
When ready to eat, combine chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa. Each diner garnishes his own salad as desired. Serves 6 to 8
I Hope Your Husband Enjoys The Salad
you could try some steamed veggies with it.
or boiled
cut the chicken up and mix it with the veggies.
red peppers and green peppers with mayb carrots nd peasnd some other veggies.
you could fry them in olive oil
MEXICAN CHICKEN SALAD
4 whole boneless chicken breasts, poached, skinned %26amp; cut into 1/4 inch strips
2 ribs of celery, minced
4 scallions, sliced
1 jalapeno pepper, minced
1 sweet red pepper, diced
1 clove of garlic, minced
1 c. grated cheddar cheese
1 c. mayonnaise
Juice of 1 lime
2 tsp. ground cumin
2 tsp. chili powder
Avocado slices
Place chicken, celery, scallions, peppers, garlic and cheese in a mixing bowl and toss to combine. Mix mayonnaise, lime juice, cumin and chili powder into a small bowl. Gently fold into chicken mixture. Refrigerate several hours and garnish with avocado slices.
////////////////////
MEXICAN CHICKEN SALAD
2 c. cooked chicken, cut up
2 c. grated cabbage
1 lg. onion, cut into rings
2 tomatoes, diced
1/2 c. mayonnaise
Salt and pepper to taste
Dash of vinegar
Pinch of sugar
Mix chicken, cabbage, onion, tomatoes in a bowl. Add mayonnaise, vinegar and sugar. Salt and pepper to taste.
/////////////////What is a good chicken salad recipe?
Ingredients:
1/4 cup apple cider vinegar
3 Tbsp. honey
2 tsp. cumin
1 Tbsp. chili powder
1/4 tsp. salt
1/8 teaspoon cayenne pepper
2 Tbsp. olive oil
4 boneless, skinless chicken breast halves
1/2 tsp. salt
3 cloves garlic, minced
16 oz. pkg. frozen corn
1/2 cup chopped red onion
2 cups grape tomatoes
15 oz. can black beans, rinsed and drained
2 red bell peppers, chopped
10 oz. pkg. mixed lettuce
2 avocados, peeled and chopped
2 cups shredded Pepper Jack cheese
4 cups blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa
Preparation:
For dressing, in small bowl combine vinegar, honey, cumin, 1/4 tsp. salt, and pepper and mix well with wire whisk; set aside.
Heat olive oil in 12'; skillet. Sprinkle chicken with 1/2 tsp. salt, then saute in skillet with garlic until cooked through, about 5 to 7 minutes. Combine cooked chicken, corn, red onion, tomatoes, black beans, and red peppers in large bowl. Stir in dressing. Chill at least 1 hour. (I prepare it up to this point and chill until the next day.)
When ready to eat, combine chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa. Each diner garnishes his own salad as desired. Serves 6 to 8
I Hope Your Husband Enjoys The Salad
you could try some steamed veggies with it.
or boiled
cut the chicken up and mix it with the veggies.
red peppers and green peppers with mayb carrots nd peasnd some other veggies.
you could fry them in olive oil
I am looking for a chicken gumbo soup recipe with rice and vegies - no okra or sausage.?
We had it in a local restaurant - the broth was reddish and it had carrots and celery, tomatoes, rice, maybe corn. Can you help?I am looking for a chicken gumbo soup recipe with rice and vegies - no okra or sausage.?
I would make a roux (3 T. oil %26amp; 3 T. flour, browned to a caramel color) remove from heat, add chopped onion,celery, %26amp; bell pepper ( In New Orleans, they call this The Blessed Trinity) = )
Stir until cooled down; do not brown. Put this in a large pot. Add salt %26amp;pepper %26amp; 1 can or more chicken broth plus 4 cups water. Boil until roux is dissolved, constantly sraping bottom of pot. Stir in 1 teaspoon brown sugar. Drop in the raw chicken pieces. Bring back to boil %26amp; add 1 can each stewed tomatoes, sliced carrots, %26amp; corn. Bring back to boil. Cover, cook on simmer 10 minutes, then uncover %26amp; simmer until chicken is done %26amp; soup is the desired thickness %26amp; taste.
Turn heat off, and, if desired, stir in 1 teasp.
File'. (0ptional)
Cook the rice seperately. Serve a couple of scoops in bowls of the gumbo. Let the good times roll...I am looking for a chicken gumbo soup recipe with rice and vegies - no okra or sausage.?
Gumbo is from the African word for Okra.
Folklore has it that the Africans abducted to become slaves in American plantations smuggled okra seeds by hiding these seeds inside their braids.
Can't understand how anyone can call a soup Gumbo when it contains no okra.
Chicken Gumbo Soup
:
2 tb Margarine
1/3 c Green pepper; chopped
1 md Onion; diced
1 Stalk celery; sliced
1 qt Chicken or turkey broth
1 c Canned tomatoes
1 c Leftover turkey or chicken;
-cubed (opt.)
1 ts Salt; optional
1/2 ts Pepper
1/3 c Uncooked rice
1 c thin sliced carrots
2 tb Chopped parsley
Instructions:
In large saucepan brown green pepper, onion and celery in butter until
tender, not brown. Add remaining ingredients. Simmer for 20 minutes until
rice is tender.
Here are 185 recipes to choose from (by the way, you can always leave out the okra):
http://www.cooks.com/rec/search?q=chicke鈥?/a>
I would make a roux (3 T. oil %26amp; 3 T. flour, browned to a caramel color) remove from heat, add chopped onion,celery, %26amp; bell pepper ( In New Orleans, they call this The Blessed Trinity) = )
Stir until cooled down; do not brown. Put this in a large pot. Add salt %26amp;pepper %26amp; 1 can or more chicken broth plus 4 cups water. Boil until roux is dissolved, constantly sraping bottom of pot. Stir in 1 teaspoon brown sugar. Drop in the raw chicken pieces. Bring back to boil %26amp; add 1 can each stewed tomatoes, sliced carrots, %26amp; corn. Bring back to boil. Cover, cook on simmer 10 minutes, then uncover %26amp; simmer until chicken is done %26amp; soup is the desired thickness %26amp; taste.
Turn heat off, and, if desired, stir in 1 teasp.
File'. (0ptional)
Cook the rice seperately. Serve a couple of scoops in bowls of the gumbo. Let the good times roll...I am looking for a chicken gumbo soup recipe with rice and vegies - no okra or sausage.?
Gumbo is from the African word for Okra.
Folklore has it that the Africans abducted to become slaves in American plantations smuggled okra seeds by hiding these seeds inside their braids.
Can't understand how anyone can call a soup Gumbo when it contains no okra.
Chicken Gumbo Soup
:
2 tb Margarine
1/3 c Green pepper; chopped
1 md Onion; diced
1 Stalk celery; sliced
1 qt Chicken or turkey broth
1 c Canned tomatoes
1 c Leftover turkey or chicken;
-cubed (opt.)
1 ts Salt; optional
1/2 ts Pepper
1/3 c Uncooked rice
1 c thin sliced carrots
2 tb Chopped parsley
Instructions:
In large saucepan brown green pepper, onion and celery in butter until
tender, not brown. Add remaining ingredients. Simmer for 20 minutes until
rice is tender.
Here are 185 recipes to choose from (by the way, you can always leave out the okra):
http://www.cooks.com/rec/search?q=chicke鈥?/a>
Help I need a Chicken Fettuccine Recipe?
Does anyone know a recipe for chicken fettuccine that doesn't use cream? Preferably not a sauce out of a bottle please..... Thanks in advance!!Help I need a Chicken Fettuccine Recipe?
Mc Cormick makes a dry packet that is really good. It uses regular milk.Help I need a Chicken Fettuccine Recipe?
Try this recipe with milk instead of cream
3skinless boneless chicken breast halves, cut crosswise into strips
1tablespoon plus 1/2 cup chopped fresh cilantro
12 tablespoons olive oil
6garlic cloves, minced
1large red onion, thinly sliced
2large red bell peppers, seeded, thinly sliced
1large poblano chili, seeded, thinly sliced
2cups whipping cream
1tablespoon minced canned chipotle chilies
1pound fettuccine
2cups coarsely grated Monterey Jack cheese
Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl. Sprinkle with salt and pepper. Cover; chill 1 hour.
Heat 3 tablespoons oil in large skillet over medium heat. Add garlic, onion, bell peppers and poblano and sauté until just tender, about 10 minutes. Transfer vegetables to large bowl. Add chicken to same skillet and sauté over high heat until cooked through and beginning to brown, about 4 minutes. Transfer chicken to bowl with vegetables. Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in pot. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Stir in 1 cup cheese and toss to blend. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining cheese
Cream cheese,
grated cheese,
milk,
chopped garlic,
chopped onions,
chopped fresh basil,
paprika,
salt and ground black pepper.
I nuke mine until thick, (about 2-3 mins).
Add to sauteed chicken
serve on fettuccine
garnish with fresh parsley/basil, and parmesan.
Sauce supreme.!!!!!!!!
This one is pretty easy to make...
1/3 cup margarine
1/2 cup evaporated fat-free milk
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.
Hope this helps! =)
will have to look into all my records from school, but Knoor makes a good alfredo recipe....its in a green packet....check it out!!! i love it...definetly a favorite of mine
you get milk sour cream parlsey and it might sound weird but it tastes delicious goat urine but just a cup
Mc Cormick makes a dry packet that is really good. It uses regular milk.Help I need a Chicken Fettuccine Recipe?
Try this recipe with milk instead of cream
3skinless boneless chicken breast halves, cut crosswise into strips
1tablespoon plus 1/2 cup chopped fresh cilantro
12 tablespoons olive oil
6garlic cloves, minced
1large red onion, thinly sliced
2large red bell peppers, seeded, thinly sliced
1large poblano chili, seeded, thinly sliced
2cups whipping cream
1tablespoon minced canned chipotle chilies
1pound fettuccine
2cups coarsely grated Monterey Jack cheese
Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl. Sprinkle with salt and pepper. Cover; chill 1 hour.
Heat 3 tablespoons oil in large skillet over medium heat. Add garlic, onion, bell peppers and poblano and sauté until just tender, about 10 minutes. Transfer vegetables to large bowl. Add chicken to same skillet and sauté over high heat until cooked through and beginning to brown, about 4 minutes. Transfer chicken to bowl with vegetables. Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in pot. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Stir in 1 cup cheese and toss to blend. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining cheese
Cream cheese,
grated cheese,
milk,
chopped garlic,
chopped onions,
chopped fresh basil,
paprika,
salt and ground black pepper.
I nuke mine until thick, (about 2-3 mins).
Add to sauteed chicken
serve on fettuccine
garnish with fresh parsley/basil, and parmesan.
Sauce supreme.!!!!!!!!
This one is pretty easy to make...
1/3 cup margarine
1/2 cup evaporated fat-free milk
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.
Hope this helps! =)
will have to look into all my records from school, but Knoor makes a good alfredo recipe....its in a green packet....check it out!!! i love it...definetly a favorite of mine
you get milk sour cream parlsey and it might sound weird but it tastes delicious goat urine but just a cup
Anyone have a spicy chicken sausage recipe?
I want to make my own sausage (without the casing)
when I search for chicken sausage recipes it gives me recipes containing chicken sausage, which I don't need. I have some chicken breasts that I would like to grind and add spices to it to make it taste like spicy italian sausage.Anyone have a spicy chicken sausage recipe?
Hi! I looked up spicy chicken sausage recipes on-line...I got a couple of them...hope they help:
http://www.foodandwine.com/recipes/summe鈥?/a>
http://www.go-at-home.com/recipeDetail.a鈥?/a>
http://www.epicurious.com/recipes/food/r鈥?/a>
Anyone have a spicy chicken sausage recipe?
I just went on a carnival cruise and they had chicken apple sausages OUT OF THIS WORLD! Get that one.
when I search for chicken sausage recipes it gives me recipes containing chicken sausage, which I don't need. I have some chicken breasts that I would like to grind and add spices to it to make it taste like spicy italian sausage.Anyone have a spicy chicken sausage recipe?
Hi! I looked up spicy chicken sausage recipes on-line...I got a couple of them...hope they help:
http://www.foodandwine.com/recipes/summe鈥?/a>
http://www.go-at-home.com/recipeDetail.a鈥?/a>
http://www.epicurious.com/recipes/food/r鈥?/a>
Anyone have a spicy chicken sausage recipe?
I just went on a carnival cruise and they had chicken apple sausages OUT OF THIS WORLD! Get that one.
Chicken livers?? All recipes tips, suggestions welcome?
I love Liver so does my husband fry them what else can I do with Liver?Chicken livers?? All recipes tips, suggestions welcome?
Put them on skewers with onions, bell peppers (sometimes I add pineapple) Marinate in red wine (unless you are going to drink it cheap will work well) for a couple of hours. Then you can grill or bake them. If you grill I put aluminum foil on the grill to keep stuff from falling into the grill.
You can also put them on skewers with bacon and grill them, no marinate.Chicken livers?? All recipes tips, suggestions welcome?
I personally don't care for Chicken liver but my grandma makes this recipe allot.
Chicken Livers Stroganoff
3 tablespoons olive oil
1 pound chicken livers, rinsed and trimmed
2 cups chopped onion
4 ounces sliced fresh mushrooms
1 tablespoon paprika
1/3 cup dry sherry
1 1/2 cups sour cream
salt and pepper to taste
1 (12 ounce) package medium egg noodles
Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.
She says it taste great but i will just have to take her word for it cause I ain't trying' it.
Grandma's Chopped Liver --
.INGREDIENTS
2 pounds chicken livers, rinsed and trimmed
2 eggs
3 onions
1 quart water
2 cubes chicken bouillon
2 tablespoons vegetable oil
salt and pepper to taste
..DIRECTIONS
1.Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, then allow to cool.
2.Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.
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Chicken Livers with Red Wine and Bacon --
.INGREDIENTS
8 slices bacon, chopped
1 sweet onion, finely chopped
1 pound chicken livers, rinsed and trimmed
1 1/2 cups Burgundy or other dry red wine
1/4 cup chopped pitted green olives
..DIRECTIONS
1.Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.
2.Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Southern Dirty Rice --
.INGREDIENTS
1/4 pound chicken gizzards, rinsed
1/2 pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup thinly sliced green onions
..DIRECTIONS
1.Pulse gizzards in food processor, then pulse livers.
2.Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
3.Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Rumaki -- This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried
.INGREDIENTS
1 1/2 cups teriyaki sauce
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying
..DIRECTIONS
1.In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2.Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3.Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4.Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
try this ..
recipe below might like
Ingredients
For the chicken liver linguine
1 tbsp olive oil
2 shallots, peeled and chopped
1 garlic clove, peeled and finely chopped
150g/5陆oz fresh chicken livers, trimmed and chopped, trimmings reserved
3 fresh sage leaves
1 tbsp sherry vinegar
1 tbsp port
splash water
25g/1oz butter
dash sherry vinegar
3 tbsp port
salt and freshly ground black pepper
75g/3oz fresh linguine, cooked until al dente
For the shallot pur茅e
25g/1oz butter
2 shallots, peeled and sliced
1 garlic clove, peeled and finely chopped
salt and freshly ground black pepper
2 tsp clear honey
splash water
Method
1. For the chicken liver linguine, heat a dash of olive oil in a frying pan, add the chopped shallots and saut茅 for 2-3 minutes. Add the garlic and cook for one minute.
2. Add the chicken liver trimmings and sage leaves and saut茅 for 3-4 minutes. Add the sherry vinegar, port and a splash of water and bubble for 2-3 minutes. Drain through a sieve into a small bowl; keep the liquor but discard the trimmings.
3. Melt the butter in a frying pan, add the chicken livers, season with salt and freshly ground black pepper and saut茅 for 30 seconds on each side. Add a dash of sherry vinegar and port and bubble for one minute. Add the saut茅ed livers to the cooking liquor from the liver trimmings and keep warm.
4. For the shallot pur茅e, melt the butter in a saut茅 pan, add the shallots and fry for 3-4 minutes. Add the garlic and fry for a further one minute. Add the honey and a splash of water and cook for one minute. Reserve half of the shallots and blend the rest in a mini food processor.
5. To serve, twist the linguine into a small mound and place on the side of the plate. Place a spoonful of shallot pur茅e beside the spaghetti and drag a spoon through it to spread it across the plate. Place the chicken livers on top of the linguine and place the reserved shallots on top of the shallot pur茅e and serve immediately.
Here are 27 recipes for chicken liver http://allrecipes.com/Search/Ingredients鈥?/a>
You can sautee it in gravy and onions.ink refills
Put them on skewers with onions, bell peppers (sometimes I add pineapple) Marinate in red wine (unless you are going to drink it cheap will work well) for a couple of hours. Then you can grill or bake them. If you grill I put aluminum foil on the grill to keep stuff from falling into the grill.
You can also put them on skewers with bacon and grill them, no marinate.Chicken livers?? All recipes tips, suggestions welcome?
I personally don't care for Chicken liver but my grandma makes this recipe allot.
Chicken Livers Stroganoff
3 tablespoons olive oil
1 pound chicken livers, rinsed and trimmed
2 cups chopped onion
4 ounces sliced fresh mushrooms
1 tablespoon paprika
1/3 cup dry sherry
1 1/2 cups sour cream
salt and pepper to taste
1 (12 ounce) package medium egg noodles
Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions, and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.
She says it taste great but i will just have to take her word for it cause I ain't trying' it.
Grandma's Chopped Liver --
.INGREDIENTS
2 pounds chicken livers, rinsed and trimmed
2 eggs
3 onions
1 quart water
2 cubes chicken bouillon
2 tablespoons vegetable oil
salt and pepper to taste
..DIRECTIONS
1.Place the liver, whole eggs and one onion into a large saucepan with the water. Bring to a boil and stir in the chicken bouillon cubes. Simmer for one hour, then allow to cool.
2.Meanwhile, heat the oil in a large skillet over medium heat. Chop one onion and fry in the oil until tender. Chop the third onion and set aside. When the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. Season with salt and pepper. Chill before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Livers with Red Wine and Bacon --
.INGREDIENTS
8 slices bacon, chopped
1 sweet onion, finely chopped
1 pound chicken livers, rinsed and trimmed
1 1/2 cups Burgundy or other dry red wine
1/4 cup chopped pitted green olives
..DIRECTIONS
1.Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.
2.Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Southern Dirty Rice --
.INGREDIENTS
1/4 pound chicken gizzards, rinsed
1/2 pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup thinly sliced green onions
..DIRECTIONS
1.Pulse gizzards in food processor, then pulse livers.
2.Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
3.Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Rumaki -- This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried
.INGREDIENTS
1 1/2 cups teriyaki sauce
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying
..DIRECTIONS
1.In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2.Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3.Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4.Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
try this ..
recipe below might like
Ingredients
For the chicken liver linguine
1 tbsp olive oil
2 shallots, peeled and chopped
1 garlic clove, peeled and finely chopped
150g/5陆oz fresh chicken livers, trimmed and chopped, trimmings reserved
3 fresh sage leaves
1 tbsp sherry vinegar
1 tbsp port
splash water
25g/1oz butter
dash sherry vinegar
3 tbsp port
salt and freshly ground black pepper
75g/3oz fresh linguine, cooked until al dente
For the shallot pur茅e
25g/1oz butter
2 shallots, peeled and sliced
1 garlic clove, peeled and finely chopped
salt and freshly ground black pepper
2 tsp clear honey
splash water
Method
1. For the chicken liver linguine, heat a dash of olive oil in a frying pan, add the chopped shallots and saut茅 for 2-3 minutes. Add the garlic and cook for one minute.
2. Add the chicken liver trimmings and sage leaves and saut茅 for 3-4 minutes. Add the sherry vinegar, port and a splash of water and bubble for 2-3 minutes. Drain through a sieve into a small bowl; keep the liquor but discard the trimmings.
3. Melt the butter in a frying pan, add the chicken livers, season with salt and freshly ground black pepper and saut茅 for 30 seconds on each side. Add a dash of sherry vinegar and port and bubble for one minute. Add the saut茅ed livers to the cooking liquor from the liver trimmings and keep warm.
4. For the shallot pur茅e, melt the butter in a saut茅 pan, add the shallots and fry for 3-4 minutes. Add the garlic and fry for a further one minute. Add the honey and a splash of water and cook for one minute. Reserve half of the shallots and blend the rest in a mini food processor.
5. To serve, twist the linguine into a small mound and place on the side of the plate. Place a spoonful of shallot pur茅e beside the spaghetti and drag a spoon through it to spread it across the plate. Place the chicken livers on top of the linguine and place the reserved shallots on top of the shallot pur茅e and serve immediately.
Here are 27 recipes for chicken liver http://allrecipes.com/Search/Ingredients鈥?/a>
You can sautee it in gravy and onions.
Recipes for Coconut curry chicken?
I tried the one out of Rachel Ray magazine and it was delicious!!! Any other recipes?Recipes for Coconut curry chicken?
Ingredients:
This one is just as delicious..Enjoy!
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
How to make chicken with coconut milk:
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve. Recipes for Coconut curry chicken?
Ingredients
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2-3 tablespoons toasted flaked coconut (optional)
Directions
1Heat oil in a medium fry pan.
2Add chicken breasts and brown on both sides.
3Place potatoes and onion in crock pot.
4Place chicken breasts on top.
5Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
6Add to crock pot.
7Cover and cook on low 6 to 8 hours.
8One half hour before serving, add peas on top of chicken mixture.
9Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
10Serve over rice or Asian noodles, if desired
Enjoy! =]
This one is super yummy, really easy and doesn't require a lot of ingredients! Enjoy!
COCONUT CURRY CHICKEN
1/3 c. frozen orange juice concentrate (thawed)
1 tsp. salt
1 egg, slightly beaten
1 frying chicken, cut up
1 c. crushed corn flakes
1/2 c. shredded coconut
1 tsp. curry powder
1/4 c. butter, melted
Mix orange juice, salt and egg, add chicken and marinate 15 minutes. Remove chicken, reserve marinade. Mix corn flakes, coconut and curry and coast chicken, pressing it on.
Place on lightly oiled, foil-lined pan and drizzle with butter combined with marinade. Cover with foil, bake 30 minutes at 350 degrees. Uncover and bake 30 to 40 minutes longer. Garnish with orange slices.
Uncle Don's Chicken Curry
2 pounds boneless chicken thighs
2 tablespoons oil or butter
1 large onion, chopped
1 slice ginger, about 1/2 inch, minced or grated
1 - 2 cloves garlic, minced (according to taste)
1 stalk green onion, chopped
2 tablespoons curry powder, such as McCormick
1/2 cup chicken broth or soup, such as Swansons
1/2 cup coconut milk
1 teaspoon sugar
Salt and pepper to taste
Directions
Poach the chicken at medium high heat in sea salted water or low-sodium chicken broth for about 15 minutes, until the chicken turns white and is just cooked. Drain. Cut the poached chicken into 1 1/2-inch pieces.
Heat a wok or pan on medium-high heat and add the oil. When the oil or butter is hot, saute the onion, ginger, garlic, green onion and curry powder for 1 minute. Stir in the chicken broth and coconut milk. Bring to a simmer (not a boil), then stir in the sugar, salt and pepper.
Cover and simmer for 15 - 20 minutes, until the sauce thickens. If more thickening is needed, add 1 teaspoon cornstarch mixed in 1 teaspoon water, stirring to thicken.
Add the poached chicken to the sauce, and bring the heat up to medium-high until the chicken is fully cooked. Serve the chicken hot over or around steamed medium-grain. white rice.
For an extra touch, pack a portion of the rice into a medium-size rice bowl that has been lightly sprayed with oil (to prevent the rice from sticking). Invert onto a dinner plate and garnish with a sprig of mint. Spoon the curry over or around the rice.
Suggested garnishes for chicken curry: Choose from chopped boiled eggs, mango chutney, finely chopped peanuts or macadamia nuts, crisp crumbled bacon and/or chopped green onions.
4 servings
Serving Suggestions
Yellow rice
Eggplant ragout
Flat bread
Try this?
Chicken In Curry
Ingredients
1 chicken (cut in small pieces)
100g butter
2 tablespoons curry powder
1 small onion (cut fine)
100 ml stock or broth
100 ml milk or coconut milk
Salt and pepper
Rice croquettes
Action
a. Mix the butter and curry thoroughly together,
and put into the pan with onion.
b. Stew together 4 minutes and then add the stock,
milk, salt and pepper to taste.
c. When this has become smooth, add chicken,
and stir constantly in the sauce.
d. Stewing nine minutes.
e. Serve with rice croquettes.
and
Chicken Thigh Recipe-Curried Chicken Drumsticks
Ingredients
400g beans
5 chicken thigh or drumsticks
2 tablespoons curry paste
1 teaspoon chili powder (optional)
1 teaspoon garlic powder
1 tablespoon cooking oil
400 ml canned coconut milk
Water (optional)
Action
a. Wash and drain the chicken pieces.
b. Remove all the skin and unwanted fats.
c. In a large pot, heat the oil till hot.
d. Stir-fry curry paste, garlic powder and,
chili powder, till fragrant.
e. Stir in chicken thigh. Mix well and season for an hour or two.
f. Add coconut milk and cook till boiling point.
g. Turn fire to low, cover the pot, and add beans.
h. Simmer till all are cooked and tender.
i. Serve very hot with rice or noodles or bread.
Enjoy!
Ingredients:
This one is just as delicious..Enjoy!
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
How to make chicken with coconut milk:
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve. Recipes for Coconut curry chicken?
Ingredients
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2-3 tablespoons toasted flaked coconut (optional)
Directions
1Heat oil in a medium fry pan.
2Add chicken breasts and brown on both sides.
3Place potatoes and onion in crock pot.
4Place chicken breasts on top.
5Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
6Add to crock pot.
7Cover and cook on low 6 to 8 hours.
8One half hour before serving, add peas on top of chicken mixture.
9Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
10Serve over rice or Asian noodles, if desired
Enjoy! =]
This one is super yummy, really easy and doesn't require a lot of ingredients! Enjoy!
COCONUT CURRY CHICKEN
1/3 c. frozen orange juice concentrate (thawed)
1 tsp. salt
1 egg, slightly beaten
1 frying chicken, cut up
1 c. crushed corn flakes
1/2 c. shredded coconut
1 tsp. curry powder
1/4 c. butter, melted
Mix orange juice, salt and egg, add chicken and marinate 15 minutes. Remove chicken, reserve marinade. Mix corn flakes, coconut and curry and coast chicken, pressing it on.
Place on lightly oiled, foil-lined pan and drizzle with butter combined with marinade. Cover with foil, bake 30 minutes at 350 degrees. Uncover and bake 30 to 40 minutes longer. Garnish with orange slices.
Uncle Don's Chicken Curry
2 pounds boneless chicken thighs
2 tablespoons oil or butter
1 large onion, chopped
1 slice ginger, about 1/2 inch, minced or grated
1 - 2 cloves garlic, minced (according to taste)
1 stalk green onion, chopped
2 tablespoons curry powder, such as McCormick
1/2 cup chicken broth or soup, such as Swansons
1/2 cup coconut milk
1 teaspoon sugar
Salt and pepper to taste
Directions
Poach the chicken at medium high heat in sea salted water or low-sodium chicken broth for about 15 minutes, until the chicken turns white and is just cooked. Drain. Cut the poached chicken into 1 1/2-inch pieces.
Heat a wok or pan on medium-high heat and add the oil. When the oil or butter is hot, saute the onion, ginger, garlic, green onion and curry powder for 1 minute. Stir in the chicken broth and coconut milk. Bring to a simmer (not a boil), then stir in the sugar, salt and pepper.
Cover and simmer for 15 - 20 minutes, until the sauce thickens. If more thickening is needed, add 1 teaspoon cornstarch mixed in 1 teaspoon water, stirring to thicken.
Add the poached chicken to the sauce, and bring the heat up to medium-high until the chicken is fully cooked. Serve the chicken hot over or around steamed medium-grain. white rice.
For an extra touch, pack a portion of the rice into a medium-size rice bowl that has been lightly sprayed with oil (to prevent the rice from sticking). Invert onto a dinner plate and garnish with a sprig of mint. Spoon the curry over or around the rice.
Suggested garnishes for chicken curry: Choose from chopped boiled eggs, mango chutney, finely chopped peanuts or macadamia nuts, crisp crumbled bacon and/or chopped green onions.
4 servings
Serving Suggestions
Yellow rice
Eggplant ragout
Flat bread
Try this?
Chicken In Curry
Ingredients
1 chicken (cut in small pieces)
100g butter
2 tablespoons curry powder
1 small onion (cut fine)
100 ml stock or broth
100 ml milk or coconut milk
Salt and pepper
Rice croquettes
Action
a. Mix the butter and curry thoroughly together,
and put into the pan with onion.
b. Stew together 4 minutes and then add the stock,
milk, salt and pepper to taste.
c. When this has become smooth, add chicken,
and stir constantly in the sauce.
d. Stewing nine minutes.
e. Serve with rice croquettes.
and
Chicken Thigh Recipe-Curried Chicken Drumsticks
Ingredients
400g beans
5 chicken thigh or drumsticks
2 tablespoons curry paste
1 teaspoon chili powder (optional)
1 teaspoon garlic powder
1 tablespoon cooking oil
400 ml canned coconut milk
Water (optional)
Action
a. Wash and drain the chicken pieces.
b. Remove all the skin and unwanted fats.
c. In a large pot, heat the oil till hot.
d. Stir-fry curry paste, garlic powder and,
chili powder, till fragrant.
e. Stir in chicken thigh. Mix well and season for an hour or two.
f. Add coconut milk and cook till boiling point.
g. Turn fire to low, cover the pot, and add beans.
h. Simmer till all are cooked and tender.
i. Serve very hot with rice or noodles or bread.
Enjoy!
I need a recipe for chicken BREAST in a crock pot?
preferably something that can be made easy with not to many ingrediants, yet is still very good. Remember all i have is frozen chicken BREASTS not any other part of the chicken and its gotta be cooked in a crock pot.I need a recipe for chicken BREAST in a crock pot?
This is called ';Crock Pot Chicken Breasts'; (no kidding, I've had the recipe by this name for a long time). It's very good:
6 slices bacon
6 boneless, skinless chicken breasts
1 can cream of chicken soup
8 oz. sour cream
1 small onion, chopped
1/4 teaspoon garlic salt (or to taste)
1/4 teaspoon garlic powder (or to taste)
1/8 teaspoon black pepper (or to taste)
Wrap a slice of bacon around each of the chicken breasts; secure with a toothpick; place in crock pot.
In a small bowl stir together the soup, sour cream, onion and seasonings. Pour over chicken. Cook on low 8 hours or high 6 hours. Remove toothpicks to serve. Yummy!I need a recipe for chicken BREAST in a crock pot?
mix it in salad with good dressing like Mcdonalds does it good .... and why would you caps locks on the word ';breast:';
Mushroom Chicken over pasta! Simple and good. Cut up onion, mushrooms and celery, add creme of mushroom soup with a couple cubes of beef bouillon! Throw all in crock pot mixed thou roughly add your chicken breast and go!! Make sure your chix is covered with the soup and this will be a pleasant surprise over pasta noodles. Optional: add shred cheese and green onions over the top of your chix and pasta, beef base is the secret to this recipe
I just put the chicken and a bottle of Italian dressing in the crock pot and go!
Chicken breast in a crock pot.....can you say dry. If you do decide to cook it in a crock don't cook it very long.
CROCK POT CHICKEN CACCIATORE
3-4 lbs boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6oz) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 8 oz can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving
(or 1 jar of Spaghetti sauce)
Place sliced onions on bottom of crock pot. Add chicken.
Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.
INGREDIENTS
8 skinless, boneless chicken breast halves
4 potatoes, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 tablespoon cornstarch
1 (1 ounce) package dry onion soup mix
DIRECTIONS
Put the chicken pieces and potatoes into a slow cooker. Combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. Cook for 8 to 10 hours on low. Serve!
pour in a can of cream of mushroom soup and a half can of water. throw in a few veggies, too. (potatoes, onions, and baby carrots) season it with dried thyme, seasoned salt, garlic powder, and black pepper. set it on high and let it cook for 4 hours.
serve with rolls, a salad, and rice or mashed potatoes.
1/4 c olive oil
1 cup salsa (canned)
1 tablespoon chili powder
1 onion salt
Cayenne pepper to taste.
Cook on low
This is called ';Crock Pot Chicken Breasts'; (no kidding, I've had the recipe by this name for a long time). It's very good:
6 slices bacon
6 boneless, skinless chicken breasts
1 can cream of chicken soup
8 oz. sour cream
1 small onion, chopped
1/4 teaspoon garlic salt (or to taste)
1/4 teaspoon garlic powder (or to taste)
1/8 teaspoon black pepper (or to taste)
Wrap a slice of bacon around each of the chicken breasts; secure with a toothpick; place in crock pot.
In a small bowl stir together the soup, sour cream, onion and seasonings. Pour over chicken. Cook on low 8 hours or high 6 hours. Remove toothpicks to serve. Yummy!I need a recipe for chicken BREAST in a crock pot?
mix it in salad with good dressing like Mcdonalds does it good .... and why would you caps locks on the word ';breast:';
Mushroom Chicken over pasta! Simple and good. Cut up onion, mushrooms and celery, add creme of mushroom soup with a couple cubes of beef bouillon! Throw all in crock pot mixed thou roughly add your chicken breast and go!! Make sure your chix is covered with the soup and this will be a pleasant surprise over pasta noodles. Optional: add shred cheese and green onions over the top of your chix and pasta, beef base is the secret to this recipe
I just put the chicken and a bottle of Italian dressing in the crock pot and go!
Chicken breast in a crock pot.....can you say dry. If you do decide to cook it in a crock don't cook it very long.
CROCK POT CHICKEN CACCIATORE
3-4 lbs boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6oz) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 8 oz can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving
(or 1 jar of Spaghetti sauce)
Place sliced onions on bottom of crock pot. Add chicken.
Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.
INGREDIENTS
8 skinless, boneless chicken breast halves
4 potatoes, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 tablespoon cornstarch
1 (1 ounce) package dry onion soup mix
DIRECTIONS
Put the chicken pieces and potatoes into a slow cooker. Combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. Cook for 8 to 10 hours on low. Serve!
pour in a can of cream of mushroom soup and a half can of water. throw in a few veggies, too. (potatoes, onions, and baby carrots) season it with dried thyme, seasoned salt, garlic powder, and black pepper. set it on high and let it cook for 4 hours.
serve with rolls, a salad, and rice or mashed potatoes.
1/4 c olive oil
1 cup salsa (canned)
1 tablespoon chili powder
1 onion salt
Cayenne pepper to taste.
Cook on low
Anyone have a recipe for chicken thighs in a tomato and garlic sauce?
Make it up as you go along..
I would.
Brown an onion and add garlic. Brown the chicken thighs in this.
Add fresh or canned tomato's. Add your favourite herbs and spices and a little extra garlic. Season to taste.
Add some vegetables.. Potato, Capsicum, Sweet Potato, Mushrooms, Beans .. anything you have in the fridge.
Simmer until cooked.
You may need to top up with extra water or you can add some red wine.
For a creamy tomato sauce add some sour cream at the end.
If you have enough veg in it you can eat by its self or you can serve with rice, pasta, or even a bed of mash potato..
Easy.Anyone have a recipe for chicken thighs in a tomato and garlic sauce?
Stuffed Chicken Thighs with Red Pepper-Tomato Sauce
For the sauce:
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled, whole
1 dried bay leaf
1 cup diced red bell peppers, about 1 large pepper, 3/4-inch dice
1 cup vine ripened tomatoes, about 2 medium, 3/4-inch dice
1 cup cold water
1 teaspoon finely chopped fresh oregano leaves
Salt and freshly ground black pepper
For the chicken and stuffing:
3 garlic cloves
1 1/2 teaspoons finely chopped fresh oregano leaves
1 cup kalamata olives, pitted
4 to 5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 chicken thighs, boned
4 chicken legs
1/4 cup water
3/4 pounds fettuccine
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons freshly grated Parmesan
To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days.
To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days.
Preheat the oven to 400 degrees F.
Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper.
Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm.
Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.
Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat.
Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately.Anyone have a recipe for chicken thighs in a tomato and garlic sauce?
3/4 cup fresh lemon juice
1 12 ounce can tomato sauce (or 1 1/2 8 oz cans)
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar or honey
1/2 cup onion, chopped
2-3 cloves garlic, crushed
4 1/2-5 lbs chicken, cut into pieces
6 cups vegetable or peanut oil (for frying)
Combine lemon juice, tomato sauce, Worcestershire sauce, honey or brown sugar, onion and garlic in a ziploc bag. Add chicken pieces and marinate in refrigerator 8 hours or overnight, stirring occasionally.
Preheat oil to 360-375掳F in a large, heavy pan.
Drain chicken pieces and lower into hot oil using tongs, several pieces at a time. Fry until golden brown and cooked in center.
Cook smaller pieces together at the higher temperature, and the larger pieces should be cooked at the lower temperature.
If you're using a larger chicken than a standard sized frying chicken, cook at a lower temperature, and vice-versa for a smaller chicken.
Variation: You can use this same recipe/marinade if you're cooking your chicken on the grill, so this makes a good recipe if you're not sure what the weather is going to be the next day!
I can make one up. That's how I do all my cooking.
Take three cloves of garlic (or four if you really like it) and chop into small bits. Finely chop one onion too and fry gently until the onion softens up. Then add one green pepper, finely chopped and two cans of chopped tomatoes. Heat for 1 minute.
Put four chicken thighs in aluminium foil in a oven-proof dish, pour the tomato sauce on top, cover up in the foil so it is all contained. Then cook for about 30 minutes in a pre-heated oven gas mark 6. Check the chicken before serving by poking with a knife and ensuring that what comes out is clear - no sign of red. That's just to make sure it's cooked.
Serve with fresh basil on top.
well i'd probly sizzle the chicken in a pan with a lil olive oil.
....add garlic (about 3 cloves crushed and sliced) chopped onion then add tomatoe puree (about a couple of table spoons) and black pepper and salt
......and when thats szzling then some chopped tomatoes and basil and a lil oregano and cover it before slapping it in the oven.....for me i might add some olives in there but thats something you either love or hate.
......cook in a medium oven for about 40 minutes or so and serve with salad or veg or pasta or crusty bread.............yum
Some recipes I've tried:
COLA CHICKEN
(And more variations of recipe)
(My favorite: Wings or Ribs)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot
sauce....presto ';Hot
Wings';!
I have used Ribs, just as good.
I tried this recipe with 'meatballs'....was equally
as good...served over rice.
I found another variation.....omit the catsup and add a small
jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup....not).
You'd think a recipe with only '3' ingredients couldn't be
messed up....wouldn't you??
Well...while I was preparing to fix the 'Cola Chicken' recipe
using Salsa.....I was also trying to carry on a conversation with my
husband...(just proves...I can't do two things at once)....mixed
Salsa %26amp; Catsup (before I realized I was supposed to leave out
the catsup) %26amp; Cola........still turned out really tasty (to me)...might
be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
Finally....!! I fixed the 'SALSA' chicken......that's good , too.
Another (bright)idea.....I thought of trying......replace the
catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!
Fixed the shrimp with cocktail sauce......eh...wasn't all that
great...was OK...probably won't be fixing it again.
Also tried beef stew cuts......that was pretty good.....I can see
myself making this again.
Served both over rice.....think the stew cuts would have been just as
good over noodles.
How about using the little cocktail wieners/sausages?
Gonna try some butterfly cut pork chops鈥?boneless pork chops鈥?.pork steak.
Find more quick 鈥?simple 鈥?E-Z 鈥?few ingredient鈥?recipes鈥t E-Z Cookin鈥?group:
http://groups.yahoo.com/group/e-zcookin/
Lots of interesting 鈥榮tuff鈥?in files %26amp; links鈥ome join %26amp; check it out.
Pat in Indiana鈥?
pmsbar2@att.net
cook the thighs in the oven(it should say how long for on the back of the packet) sweat off a onion and some chopped garlic probaly abot 2 cloves(or 2 tsp of powder) when it nice and clear add some passata and herbs, pour over the chicken ehen done and serve with pasta or potatoes
Oh its a good dish. Fry thighs ( remove skin), chopped onion and garlic 5 mins or so. Add chopped toms AND the secret is plenty chopped black olives and a sharp white wine and plenty ground black pepper.
I suppose you could do exactly that.
Smother the chicken in tomato and garlic sauce, put it in the oven...
Simple!
I would.
Brown an onion and add garlic. Brown the chicken thighs in this.
Add fresh or canned tomato's. Add your favourite herbs and spices and a little extra garlic. Season to taste.
Add some vegetables.. Potato, Capsicum, Sweet Potato, Mushrooms, Beans .. anything you have in the fridge.
Simmer until cooked.
You may need to top up with extra water or you can add some red wine.
For a creamy tomato sauce add some sour cream at the end.
If you have enough veg in it you can eat by its self or you can serve with rice, pasta, or even a bed of mash potato..
Easy.Anyone have a recipe for chicken thighs in a tomato and garlic sauce?
Stuffed Chicken Thighs with Red Pepper-Tomato Sauce
For the sauce:
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled, whole
1 dried bay leaf
1 cup diced red bell peppers, about 1 large pepper, 3/4-inch dice
1 cup vine ripened tomatoes, about 2 medium, 3/4-inch dice
1 cup cold water
1 teaspoon finely chopped fresh oregano leaves
Salt and freshly ground black pepper
For the chicken and stuffing:
3 garlic cloves
1 1/2 teaspoons finely chopped fresh oregano leaves
1 cup kalamata olives, pitted
4 to 5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 chicken thighs, boned
4 chicken legs
1/4 cup water
3/4 pounds fettuccine
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons freshly grated Parmesan
To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days.
To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days.
Preheat the oven to 400 degrees F.
Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper.
Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm.
Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.
Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat.
Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately.Anyone have a recipe for chicken thighs in a tomato and garlic sauce?
3/4 cup fresh lemon juice
1 12 ounce can tomato sauce (or 1 1/2 8 oz cans)
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar or honey
1/2 cup onion, chopped
2-3 cloves garlic, crushed
4 1/2-5 lbs chicken, cut into pieces
6 cups vegetable or peanut oil (for frying)
Combine lemon juice, tomato sauce, Worcestershire sauce, honey or brown sugar, onion and garlic in a ziploc bag. Add chicken pieces and marinate in refrigerator 8 hours or overnight, stirring occasionally.
Preheat oil to 360-375掳F in a large, heavy pan.
Drain chicken pieces and lower into hot oil using tongs, several pieces at a time. Fry until golden brown and cooked in center.
Cook smaller pieces together at the higher temperature, and the larger pieces should be cooked at the lower temperature.
If you're using a larger chicken than a standard sized frying chicken, cook at a lower temperature, and vice-versa for a smaller chicken.
Variation: You can use this same recipe/marinade if you're cooking your chicken on the grill, so this makes a good recipe if you're not sure what the weather is going to be the next day!
I can make one up. That's how I do all my cooking.
Take three cloves of garlic (or four if you really like it) and chop into small bits. Finely chop one onion too and fry gently until the onion softens up. Then add one green pepper, finely chopped and two cans of chopped tomatoes. Heat for 1 minute.
Put four chicken thighs in aluminium foil in a oven-proof dish, pour the tomato sauce on top, cover up in the foil so it is all contained. Then cook for about 30 minutes in a pre-heated oven gas mark 6. Check the chicken before serving by poking with a knife and ensuring that what comes out is clear - no sign of red. That's just to make sure it's cooked.
Serve with fresh basil on top.
well i'd probly sizzle the chicken in a pan with a lil olive oil.
....add garlic (about 3 cloves crushed and sliced) chopped onion then add tomatoe puree (about a couple of table spoons) and black pepper and salt
......and when thats szzling then some chopped tomatoes and basil and a lil oregano and cover it before slapping it in the oven.....for me i might add some olives in there but thats something you either love or hate.
......cook in a medium oven for about 40 minutes or so and serve with salad or veg or pasta or crusty bread.............yum
Some recipes I've tried:
COLA CHICKEN
(And more variations of recipe)
(My favorite: Wings or Ribs)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot
sauce....presto ';Hot
Wings';!
I have used Ribs, just as good.
I tried this recipe with 'meatballs'....was equally
as good...served over rice.
I found another variation.....omit the catsup and add a small
jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup....not).
You'd think a recipe with only '3' ingredients couldn't be
messed up....wouldn't you??
Well...while I was preparing to fix the 'Cola Chicken' recipe
using Salsa.....I was also trying to carry on a conversation with my
husband...(just proves...I can't do two things at once)....mixed
Salsa %26amp; Catsup (before I realized I was supposed to leave out
the catsup) %26amp; Cola........still turned out really tasty (to me)...might
be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
Finally....!! I fixed the 'SALSA' chicken......that's good , too.
Another (bright)idea.....I thought of trying......replace the
catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!
Fixed the shrimp with cocktail sauce......eh...wasn't all that
great...was OK...probably won't be fixing it again.
Also tried beef stew cuts......that was pretty good.....I can see
myself making this again.
Served both over rice.....think the stew cuts would have been just as
good over noodles.
How about using the little cocktail wieners/sausages?
Gonna try some butterfly cut pork chops鈥?boneless pork chops鈥?.pork steak.
Find more quick 鈥?simple 鈥?E-Z 鈥?few ingredient鈥?recipes鈥t E-Z Cookin鈥?group:
http://groups.yahoo.com/group/e-zcookin/
Lots of interesting 鈥榮tuff鈥?in files %26amp; links鈥ome join %26amp; check it out.
Pat in Indiana鈥?
pmsbar2@att.net
cook the thighs in the oven(it should say how long for on the back of the packet) sweat off a onion and some chopped garlic probaly abot 2 cloves(or 2 tsp of powder) when it nice and clear add some passata and herbs, pour over the chicken ehen done and serve with pasta or potatoes
Oh its a good dish. Fry thighs ( remove skin), chopped onion and garlic 5 mins or so. Add chopped toms AND the secret is plenty chopped black olives and a sharp white wine and plenty ground black pepper.
I suppose you could do exactly that.
Smother the chicken in tomato and garlic sauce, put it in the oven...
Simple!
Can you help me find a recipe for chicken in a crock pot?
It was suppose to contain chicken thousand island dressing and water I think. Help???Can you help me find a recipe for chicken in a crock pot?
Get a ton of ideas for ';chicken soup'; on cooking search engines. The second one on this site allows you to plug in the ingredience you like and it comes up with a recipe.
Go to the Leap Over Web Clutter section on this site.Can you help me find a recipe for chicken in a crock pot?
Learn to cook and ditch the crock pot....
try receipe.com. There are also sites where you can enter your ingredients and they give the receipe.
Put chick in pot.
Top with 1/2 to 1 cup dressing.
Cover pot.
Turn on low.
Cook 8-10 hours.
Yummy.
You can also use Italian dressing.
NO WATER NEEDED.
go to this website http://www.razzledazzlerecipes.com/chicken-crock-pot-recipes/index.htm
Get a ton of ideas for ';chicken soup'; on cooking search engines. The second one on this site allows you to plug in the ingredience you like and it comes up with a recipe.
Go to the Leap Over Web Clutter section on this site.Can you help me find a recipe for chicken in a crock pot?
Learn to cook and ditch the crock pot....
try receipe.com. There are also sites where you can enter your ingredients and they give the receipe.
Put chick in pot.
Top with 1/2 to 1 cup dressing.
Cover pot.
Turn on low.
Cook 8-10 hours.
Yummy.
You can also use Italian dressing.
NO WATER NEEDED.
go to this website http://www.razzledazzlerecipes.com/chicken-crock-pot-recipes/index.htm
What is a simple but delicious recipe with chicken in it?
Wright down the Ingredients and Instructions.What is a simple but delicious recipe with chicken in it?
Mustard stuffed chicken
Ingredients125g ball mozzarella , torn into small pieces
50g strong cheddar , grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers
Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.What is a simple but delicious recipe with chicken in it?
Crazy About Sesame Chicken
Ingredients
4 3-ounce chicken breasts 鈥?boneless and skinless
3 tablespoons lite soy sauce
1/2 teaspoon Mirin (Japanese sweet cooking wine) 鈥?optional
2 tablespoons all-purpose flour
4 tablespoons sesame seeds 鈥?light, black or mixed.
1/4 teaspoon black pepper
Pinch of dry chili flakes
--------------------------------------鈥?br>
Instructions
Preheat oven to 350. Place chicken in a shallow dish and pour soy sauce and Mirin over the chicken. Turn the chicken over to thoroughly coat. Pour off any remaining sauce.
Combine the seeds, flour, pepper and chili flakes in a bowl. Mix well. Place the chicken in the dry mixture and turn over to coat completely.
Spray a baking dish with non-stick spray. Place coated chicken in the pan. Bake 25 to 30 minutes or until done, uncovered.
Remove the pan from the oven and serve immediately.
Sandy's Casserole
INGREDIENTS
2 cups uncooked elbow macaroni
2 (5 ounce) cans chunk chicken
2 cups shredded Cheddar cheese
2 cups milk
2 (10.75 ounce) cans condensed cream of chicken soup
1 (4 ounce) can sliced mushrooms
1/4 cup chopped onion
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion. Mix together and transfer mixture to a 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until bubbly and golden brown.
Garlic Cheddar Chicken
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
Preheat oven to 350 degrees F
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture.
Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
ENJOY!
Super Simple Chicken
4 bone-in chicken breast halves, with skin
4 tablespoons butter
1 tablespoon dried basil
1 teaspoon garlic salt
Preheat oven to 350 degrees F
Place chicken breasts in a lightly greased 9x13 inch baking dish or roasting pan. Dot each breast with 1 tablespoon of butter or margarine, then season each breast with dried basil and garlic salt to taste.
Bake at 350 degrees F for approximately 1 to 1 1/4 hours.
ENJOY!
Hope you try these :) Happy cooking!
Poppy Seed Chicken
* 1 cup (8 ounces) sour cream
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 tablespoon poppy seeds
* 1 teaspoon dill weed
* 4 cups cubed cooked chicken
* 3 cups cooked rice
* 1-1/2 cups butter-flavored cracker crumbs
* 1/2 cup butter, melted
In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice.
Spread into a greased 11-in. x 7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350掳 for 30 minutes or until bubbly.
Serve over rice with a side salad.
You can make anything with chicken but i have a few
Easy Chicken Parmasean
skinless chicken breast pices
jar of pasta sauce
can of mushrooms
parmasean cheese
bread crumbs
egg
Take the chicken and cover it in egg and then with bread crumbs. With a little oil fry it until it is almost fully cooked. Place the chicken in a baking dish and add half of the mushrooms and then sause and then some cheese. The add another layer of mushrooms, sauce and cheese. Bake it until the cheese melts and te chicken is tender.
You can always try a stirfry with boneless cicken oices and all sorts of vegetables
The 3 easiest recipes I know of (and cook quite often) are:
1. Spicy Mustard Chicken. My absolute favorite! Preheat over to 350, coat the chicken breast in a thin layer of your favorite spicy brown mustard (both sides), sprinkle some store bought bread crumbs on it (both sides), place in baking pan and bake for 40-45 minutes until juices run clear. Make a quick salad and/or some rice and you're done! Yum!
2. Salsa chicken. Probably the MOST easy. My boyfriend's favorite. Preheat oven to 350, place some chicken breast in a baking pan, pour some of your favorite salsa on top (not too much though!), bake for about 40 minutes. I like to put some fresh parmesan cheese on it too.
3. Last but not least... Chicken Fajitas! I buy 2 bags of frozen bell pepper slices and 1 packet of fajita seasoning. I'd suggest slicing up chicken before placing it in pan (it cooks faster). Once chicken is cooked put on a plate and add veggies into same pan and follow directions on fajita seasoning packet, add chicken w/ seasoned veggies, serve w/ soft tortillas, sour cream, and taco sauce!
Braised Chicken
I have made this again and again, it's great for those days that you arre too tired to cook!
1 Fryer Cut Up
1 Tablespoon Margarine
1 Medium Size Onion Sliced
1/8 Cup Water
Melt margarine in frying pan. Brown chicken and remove from pan. Pour off excess margarine / layer chicken in pan. Add water and onions. Let simmer approximately 1/2 hour.
4-6 Servings
Serving Suggestions
Whipped potatoes
Mixed vegetables
Go get yourself a copy of the book called ';365 WAYS TO COOK CHICKEN';. If you don't have money to buy one, get it from the public library. Every recipe in in is SIMPLE and we won't have to retype the whole thing to you ;-)
Here's a link for a copy on eBooks for under $8.00. And you can find 28 copies for sale on eBay right now with prices starting at $1.00 each.
Russian Chicken
4 boneless chicken breasts
1 small bottle of Russian dressing
bake in oven at 350 degrees for 1 hour......yummy!
Chicken recipes
http://chickenrecipes.net/
baked chicken
I chicken
I pan
I oven
Bake 350 for a while
Mustard stuffed chicken
Ingredients125g ball mozzarella , torn into small pieces
50g strong cheddar , grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers
Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.What is a simple but delicious recipe with chicken in it?
Crazy About Sesame Chicken
Ingredients
4 3-ounce chicken breasts 鈥?boneless and skinless
3 tablespoons lite soy sauce
1/2 teaspoon Mirin (Japanese sweet cooking wine) 鈥?optional
2 tablespoons all-purpose flour
4 tablespoons sesame seeds 鈥?light, black or mixed.
1/4 teaspoon black pepper
Pinch of dry chili flakes
--------------------------------------鈥?br>
Instructions
Preheat oven to 350. Place chicken in a shallow dish and pour soy sauce and Mirin over the chicken. Turn the chicken over to thoroughly coat. Pour off any remaining sauce.
Combine the seeds, flour, pepper and chili flakes in a bowl. Mix well. Place the chicken in the dry mixture and turn over to coat completely.
Spray a baking dish with non-stick spray. Place coated chicken in the pan. Bake 25 to 30 minutes or until done, uncovered.
Remove the pan from the oven and serve immediately.
Sandy's Casserole
INGREDIENTS
2 cups uncooked elbow macaroni
2 (5 ounce) cans chunk chicken
2 cups shredded Cheddar cheese
2 cups milk
2 (10.75 ounce) cans condensed cream of chicken soup
1 (4 ounce) can sliced mushrooms
1/4 cup chopped onion
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion. Mix together and transfer mixture to a 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until bubbly and golden brown.
Garlic Cheddar Chicken
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
Preheat oven to 350 degrees F
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture.
Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
ENJOY!
Super Simple Chicken
4 bone-in chicken breast halves, with skin
4 tablespoons butter
1 tablespoon dried basil
1 teaspoon garlic salt
Preheat oven to 350 degrees F
Place chicken breasts in a lightly greased 9x13 inch baking dish or roasting pan. Dot each breast with 1 tablespoon of butter or margarine, then season each breast with dried basil and garlic salt to taste.
Bake at 350 degrees F for approximately 1 to 1 1/4 hours.
ENJOY!
Hope you try these :) Happy cooking!
Poppy Seed Chicken
* 1 cup (8 ounces) sour cream
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 tablespoon poppy seeds
* 1 teaspoon dill weed
* 4 cups cubed cooked chicken
* 3 cups cooked rice
* 1-1/2 cups butter-flavored cracker crumbs
* 1/2 cup butter, melted
In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice.
Spread into a greased 11-in. x 7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350掳 for 30 minutes or until bubbly.
Serve over rice with a side salad.
You can make anything with chicken but i have a few
Easy Chicken Parmasean
skinless chicken breast pices
jar of pasta sauce
can of mushrooms
parmasean cheese
bread crumbs
egg
Take the chicken and cover it in egg and then with bread crumbs. With a little oil fry it until it is almost fully cooked. Place the chicken in a baking dish and add half of the mushrooms and then sause and then some cheese. The add another layer of mushrooms, sauce and cheese. Bake it until the cheese melts and te chicken is tender.
You can always try a stirfry with boneless cicken oices and all sorts of vegetables
The 3 easiest recipes I know of (and cook quite often) are:
1. Spicy Mustard Chicken. My absolute favorite! Preheat over to 350, coat the chicken breast in a thin layer of your favorite spicy brown mustard (both sides), sprinkle some store bought bread crumbs on it (both sides), place in baking pan and bake for 40-45 minutes until juices run clear. Make a quick salad and/or some rice and you're done! Yum!
2. Salsa chicken. Probably the MOST easy. My boyfriend's favorite. Preheat oven to 350, place some chicken breast in a baking pan, pour some of your favorite salsa on top (not too much though!), bake for about 40 minutes. I like to put some fresh parmesan cheese on it too.
3. Last but not least... Chicken Fajitas! I buy 2 bags of frozen bell pepper slices and 1 packet of fajita seasoning. I'd suggest slicing up chicken before placing it in pan (it cooks faster). Once chicken is cooked put on a plate and add veggies into same pan and follow directions on fajita seasoning packet, add chicken w/ seasoned veggies, serve w/ soft tortillas, sour cream, and taco sauce!
Braised Chicken
I have made this again and again, it's great for those days that you arre too tired to cook!
1 Fryer Cut Up
1 Tablespoon Margarine
1 Medium Size Onion Sliced
1/8 Cup Water
Melt margarine in frying pan. Brown chicken and remove from pan. Pour off excess margarine / layer chicken in pan. Add water and onions. Let simmer approximately 1/2 hour.
4-6 Servings
Serving Suggestions
Whipped potatoes
Mixed vegetables
Go get yourself a copy of the book called ';365 WAYS TO COOK CHICKEN';. If you don't have money to buy one, get it from the public library. Every recipe in in is SIMPLE and we won't have to retype the whole thing to you ;-)
Here's a link for a copy on eBooks for under $8.00. And you can find 28 copies for sale on eBay right now with prices starting at $1.00 each.
Russian Chicken
4 boneless chicken breasts
1 small bottle of Russian dressing
bake in oven at 350 degrees for 1 hour......yummy!
Chicken recipes
http://chickenrecipes.net/
baked chicken
I chicken
I pan
I oven
Bake 350 for a while
Anybody Have a Recipe for Chicken & Dumplings for a slow cooker?
I have a slow cooker, and i would like to make this dish!!Anybody Have a Recipe for Chicken %26amp; Dumplings for a slow cooker?
This hearty easy slow cooker recipe is a surefire family pleaser. It is simple to prepare with only 6 ingredients. A crock pot dinner recipe that is truly a ';comfort food';. Try it, you won't be disappointed.
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
1 chicken bouillon cube
2 10 oz packages refrigerated biscuits
Combine all ingredients, except biscuits, in a crock pot. Cover and cook on low for 5 to 6 hours. 40 minutes before serving turn crock pot on high. Tear or cut biscuit dough into 1-inch pieces. Add to your crock pot; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Serves 4Anybody Have a Recipe for Chicken %26amp; Dumplings for a slow cooker?
Pfft. Do what I'm gonna do for the redhead Saturday night:
Heat up a can of Campbell's cream of chicken soup (with one can water), toss in some canned white chicken meat, and a handful of Minute rice. Season with Tony Chachere's Cajun seasoning (I love that stuff). Oh...use a big pot. Mix up some Bisquick, not quite as thick as you would if you were making spoon-dropped biscuits. When the soup gets to simmering (stirring occasionally), spoon in the Bisquick, however big you want your dumplins to be (they swell up pretty good), cover, and simmer for about ten minutes.
You can cook the chicken that way but dumplings have to be thrown into a rolling boiling pot of chicken stock.
Haha, I thought that said a slow hooker, I was like ';what!?';
Slow Cooker Chicken and Dumplings
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Crock Pot Chicken and Dumplings #2
Ingredients:
4 tablespoons butter
1 tablespoon vegetable oil
1 onion -- chopped
3 pounds chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 teaspoon black pepper
Salt to taste
1/2 teaspoon ground allspice
1 cup dry white wine
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
Directions:
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone.
While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve.ink refills
This hearty easy slow cooker recipe is a surefire family pleaser. It is simple to prepare with only 6 ingredients. A crock pot dinner recipe that is truly a ';comfort food';. Try it, you won't be disappointed.
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
1 chicken bouillon cube
2 10 oz packages refrigerated biscuits
Combine all ingredients, except biscuits, in a crock pot. Cover and cook on low for 5 to 6 hours. 40 minutes before serving turn crock pot on high. Tear or cut biscuit dough into 1-inch pieces. Add to your crock pot; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Serves 4Anybody Have a Recipe for Chicken %26amp; Dumplings for a slow cooker?
Pfft. Do what I'm gonna do for the redhead Saturday night:
Heat up a can of Campbell's cream of chicken soup (with one can water), toss in some canned white chicken meat, and a handful of Minute rice. Season with Tony Chachere's Cajun seasoning (I love that stuff). Oh...use a big pot. Mix up some Bisquick, not quite as thick as you would if you were making spoon-dropped biscuits. When the soup gets to simmering (stirring occasionally), spoon in the Bisquick, however big you want your dumplins to be (they swell up pretty good), cover, and simmer for about ten minutes.
You can cook the chicken that way but dumplings have to be thrown into a rolling boiling pot of chicken stock.
Haha, I thought that said a slow hooker, I was like ';what!?';
Slow Cooker Chicken and Dumplings
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Crock Pot Chicken and Dumplings #2
Ingredients:
4 tablespoons butter
1 tablespoon vegetable oil
1 onion -- chopped
3 pounds chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 teaspoon black pepper
Salt to taste
1/2 teaspoon ground allspice
1 cup dry white wine
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
Directions:
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone.
While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve.
Looking for the Chicken Flamingo recipe from The Pasta House Company. Has anyone researched this? ?
This is a fabulous chicken recipe and would love to make it at home.Looking for the Chicken Flamingo recipe from The Pasta House Company. Has anyone researched this? ?
http://www.recipezaar.com/3598
http://recipes.chef2chef.net/recipe-arch鈥?/a>
http://www.recipezaar.com/3598
http://recipes.chef2chef.net/recipe-arch鈥?/a>
Hi, I need a bulk recipe to cook jambalaya for about 50 or more people. Prefer sausage and chicken recipe.?
3 1/8 cups chopped onion
6 1/4 cups diced celery
1 1/2 cups butter, margarine, or chicken fat
6 1/4 quarts chicken broth
6 1/4 cups rice, uncooked
6 1/4 teaspoons salt
3/4 teaspoon black pepper
25 cups cooked and diced chicken
9 3/8 cups diced carrots
12 1/2 tablespoons minced parsley
In 2-quart saucepan, cook onion and celery in butter until golden brown. Add chicken broth, rice, salt and pepper; cover and cook over low heat 20 minutes. Add chicken and carrots; cook 15 minutes longer, or until carrots are tender. Sprinkle with parsley and serve.
OR:
75 bacon slices
6 1/4 cups flour
25 tablespoons flour
18 3/4 teaspoons chili powder
1 1/2 teaspoons cayenne pepper
50 chicken thighs
50 chicken drumsticks
18 3/4 teaspoons salt
1 1/2 teaspoons black pepper
12 1/2 cups finely chopped onion
12 1/2 cups finely chopped celery
12 1/2 cups chopped green bell pepper
25 garlic cloves, minced
350 fluid ounces canned tomatoes, undrained
25 cups chicken broth
12 1/2 cups water
12 1/2 cups rice, uncooked
12 1/2 tablespoons Worcestershire sauce
6 1/4 bay leaf
1.In large Dutch oven, cook bacon over medium-low heat until crisp, about 10 minutes. Remove bacon; set aside.
2.Mix flour, 1/2 teaspoon chili powder and the cayenne pepper. Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in seasoned flour to coat (reserve remaining flour).
3.Cook chicken in Dutch oven over medium heat, turning after 15 minutes, or until brown on all sides. Remove chicken; keep warm. Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons reserved flour mixture; cook over low heat, stirring, until dark brown, about 8 minutes. Add onion, celery, bell pepper and garlic, continuing to stir for 5 minutes (vegetables will remain slightly crisp). Measure liquid from tomatoes and add enough water to make 1 cup; chop tomatoes and add to Dutch oven. Slowly stir in chicken broth, tomato liquid, water, rice, and 1 teaspoon each of salt and chili powder. Return chicken to pan; add Worcestershire sauce and bay leaf. Bring to a boil, reduce heat to lowest setting, cover and simmer 45 minutes, or until rice is done.
4.Sprinkle with crumbled bacon when ready to serve.
OR:
7 1/2 pounds cooked smoked beef sausage, cut into 1/4-inch-thick slices
7 1/2 pounds boneless skinless chicken breasts, cut in 1-inch pieces
2 1/2 teaspoons salt
1 1/4 teaspoons ground black pepper
15 medium onions, chopped
10 cups chopped celery
10 medium green bell peppers, chopped
15 cloves garlic, minced
2 1/2 teaspoons ground red pepper
30 cups chicken broth
20 cups uncooked long grain white rice*
5 teaspoons paprika
1.Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.
2.Add chicken, salt, and pepper to pan; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat, leaving 1 tablespoon.
3.Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.Hi, I need a bulk recipe to cook jambalaya for about 50 or more people. Prefer sausage and chicken recipe.?
www.allrecipes. com. Yes, you can scale up or scale down, but what I like about the site is that you can read reviews posted by other users which will help you determine which recipe is better than the rest.
Good luck!Hi, I need a bulk recipe to cook jambalaya for about 50 or more people. Prefer sausage and chicken recipe.?
Sausage is better. Beef Kielbasa
';For when you really have to feed an army!';
Original recipe yield:
50 servings
PREP TIME 25 Min
COOK TIME 3 Hrs 10 Min
READY IN 6 Hrs 30 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 cup soy sauce
4 tablespoons dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black pepper
16 skinless, boneless chicken breast halves
3/4 pound bacon, cut into small pieces
8 onions, diced
4 cloves garlic, minced
6 tablespoons all-purpose flour
3 pounds chorizo, sliced into chunks
3 pounds cooked ham, cut into 1/2 inch pieces
3 tablespoons dried thyme
4 teaspoons cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled and diced tomatoes with juice
4 green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp - peeled and deveined
DIRECTIONS
Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.
Note
Listen if you usually cook for 6 people just triple the amount.I bake my jambalaya so it will not burn my rice.I use a real big roaster.I seen that one person puts carrots in their mix--May I suggest that you just use the trinity.Green onions,bell pepper,and celery.I know you wanted chicken and sausage, but try this secret.Sprinkle a little bit of powdered shrimp in before you add the rice.BAM.be careful, not more than 2 tabs.Have fun at the party, sounds like good eatings coming...
Try allrecipes.com I use the site frequently, and they have a feature on there that allows you to adjust any recipe for the number of servings you want.
6 1/4 cups diced celery
1 1/2 cups butter, margarine, or chicken fat
6 1/4 quarts chicken broth
6 1/4 cups rice, uncooked
6 1/4 teaspoons salt
3/4 teaspoon black pepper
25 cups cooked and diced chicken
9 3/8 cups diced carrots
12 1/2 tablespoons minced parsley
In 2-quart saucepan, cook onion and celery in butter until golden brown. Add chicken broth, rice, salt and pepper; cover and cook over low heat 20 minutes. Add chicken and carrots; cook 15 minutes longer, or until carrots are tender. Sprinkle with parsley and serve.
OR:
75 bacon slices
6 1/4 cups flour
25 tablespoons flour
18 3/4 teaspoons chili powder
1 1/2 teaspoons cayenne pepper
50 chicken thighs
50 chicken drumsticks
18 3/4 teaspoons salt
1 1/2 teaspoons black pepper
12 1/2 cups finely chopped onion
12 1/2 cups finely chopped celery
12 1/2 cups chopped green bell pepper
25 garlic cloves, minced
350 fluid ounces canned tomatoes, undrained
25 cups chicken broth
12 1/2 cups water
12 1/2 cups rice, uncooked
12 1/2 tablespoons Worcestershire sauce
6 1/4 bay leaf
1.In large Dutch oven, cook bacon over medium-low heat until crisp, about 10 minutes. Remove bacon; set aside.
2.Mix flour, 1/2 teaspoon chili powder and the cayenne pepper. Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in seasoned flour to coat (reserve remaining flour).
3.Cook chicken in Dutch oven over medium heat, turning after 15 minutes, or until brown on all sides. Remove chicken; keep warm. Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons reserved flour mixture; cook over low heat, stirring, until dark brown, about 8 minutes. Add onion, celery, bell pepper and garlic, continuing to stir for 5 minutes (vegetables will remain slightly crisp). Measure liquid from tomatoes and add enough water to make 1 cup; chop tomatoes and add to Dutch oven. Slowly stir in chicken broth, tomato liquid, water, rice, and 1 teaspoon each of salt and chili powder. Return chicken to pan; add Worcestershire sauce and bay leaf. Bring to a boil, reduce heat to lowest setting, cover and simmer 45 minutes, or until rice is done.
4.Sprinkle with crumbled bacon when ready to serve.
OR:
7 1/2 pounds cooked smoked beef sausage, cut into 1/4-inch-thick slices
7 1/2 pounds boneless skinless chicken breasts, cut in 1-inch pieces
2 1/2 teaspoons salt
1 1/4 teaspoons ground black pepper
15 medium onions, chopped
10 cups chopped celery
10 medium green bell peppers, chopped
15 cloves garlic, minced
2 1/2 teaspoons ground red pepper
30 cups chicken broth
20 cups uncooked long grain white rice*
5 teaspoons paprika
1.Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.
2.Add chicken, salt, and pepper to pan; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat, leaving 1 tablespoon.
3.Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.Hi, I need a bulk recipe to cook jambalaya for about 50 or more people. Prefer sausage and chicken recipe.?
www.allrecipes. com. Yes, you can scale up or scale down, but what I like about the site is that you can read reviews posted by other users which will help you determine which recipe is better than the rest.
Good luck!Hi, I need a bulk recipe to cook jambalaya for about 50 or more people. Prefer sausage and chicken recipe.?
Sausage is better. Beef Kielbasa
';For when you really have to feed an army!';
Original recipe yield:
50 servings
PREP TIME 25 Min
COOK TIME 3 Hrs 10 Min
READY IN 6 Hrs 30 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 cup soy sauce
4 tablespoons dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black pepper
16 skinless, boneless chicken breast halves
3/4 pound bacon, cut into small pieces
8 onions, diced
4 cloves garlic, minced
6 tablespoons all-purpose flour
3 pounds chorizo, sliced into chunks
3 pounds cooked ham, cut into 1/2 inch pieces
3 tablespoons dried thyme
4 teaspoons cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled and diced tomatoes with juice
4 green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp - peeled and deveined
DIRECTIONS
Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.
Note
Listen if you usually cook for 6 people just triple the amount.I bake my jambalaya so it will not burn my rice.I use a real big roaster.I seen that one person puts carrots in their mix--May I suggest that you just use the trinity.Green onions,bell pepper,and celery.I know you wanted chicken and sausage, but try this secret.Sprinkle a little bit of powdered shrimp in before you add the rice.BAM.be careful, not more than 2 tabs.Have fun at the party, sounds like good eatings coming...
Try allrecipes.com I use the site frequently, and they have a feature on there that allows you to adjust any recipe for the number of servings you want.
Chicken Casserole recipes, please?
Im doing a casserole in the slow cooker for tomorrows dinner and wondered what ingredients you put in yours thanks?Chicken Casserole recipes, please?
1 (8 ounce) package of wild rice cooked2 Cups chicken meat, cooked, boned and cut in chunks2 cans of cream of chicken soup 陆 cup of chicken broth
Make rice per instructions on package. Mix everything and bake uncovered for 45 minutes at 400 degreesChicken Casserole recipes, please?
Go to recipezaar.com They have thousands of recipes. It's kind of daunting cuz there are so many. Its very easy to navigate. Ive gotton a lot of excellent recipes there.
This one isn't done in a slow cooker, but it's delicious regardless:
1-2 medium chicken breasts
1 can Campbell鈥檚 cream of chicken
1 box of chicken flavored Rice-A-Roni
1 box of chicken Stove Top Stuffing
Prepare rice and stuffing according to box directions; cube and fry chicken in small pieces. In a 9x13 baking dish, spread cream of chicken with just enough milk to thin it a little bit. Put cooked chicken on top of that mixture, spread the cooked rice on top of that, and top it with the stuffing. Bake at 375 for 40 minutes (I keep fiddling with the cooking time and temperature, just make sure you don鈥檛 burn your stuffing).
1 (8 ounce) package of wild rice cooked2 Cups chicken meat, cooked, boned and cut in chunks2 cans of cream of chicken soup 陆 cup of chicken broth
Make rice per instructions on package. Mix everything and bake uncovered for 45 minutes at 400 degreesChicken Casserole recipes, please?
Go to recipezaar.com They have thousands of recipes. It's kind of daunting cuz there are so many. Its very easy to navigate. Ive gotton a lot of excellent recipes there.
This one isn't done in a slow cooker, but it's delicious regardless:
1-2 medium chicken breasts
1 can Campbell鈥檚 cream of chicken
1 box of chicken flavored Rice-A-Roni
1 box of chicken Stove Top Stuffing
Prepare rice and stuffing according to box directions; cube and fry chicken in small pieces. In a 9x13 baking dish, spread cream of chicken with just enough milk to thin it a little bit. Put cooked chicken on top of that mixture, spread the cooked rice on top of that, and top it with the stuffing. Bake at 375 for 40 minutes (I keep fiddling with the cooking time and temperature, just make sure you don鈥檛 burn your stuffing).
Whats the best chicken curry recipe?
if you buy a sauce from the supermarket say for instance Uncle Bens tika masala:) lol can you still add your own ingredients to that sauce? i no i sound confusing but any help will be appreciated xWhats the best chicken curry recipe?
INGREDIENTS
3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds
DIRECTIONS
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.Whats the best chicken curry recipe?
Curries are pretty easy and taste much better if you cook from scratch.
For a great Korma recipe fry onion, garlic and ginger until the onion is translucent, add 2 tsp garam masala and 1 tsp tumeric mixed with a couple of tablespoons of water and fry for 30 seconds then add 400g meat (chicken, lamb whatever), brown the meat slightly then pour over 1 tin coconut cream, 125 ml yoghurt, 3 egg yolks mixed together in a bowl and simmer for 20 minutes stiring every now and then so the mixture doesn't split. Just before you serve it stir in 1/4 tsp almond extract (not essence) and serve with toasted almonds.
Well, you can always ';doctor'; it up a little to make it even better!! Fix it the way you like.
I just make my own with hot curry powder and turmeric for colour.
INGREDIENTS
3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds
DIRECTIONS
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.Whats the best chicken curry recipe?
Curries are pretty easy and taste much better if you cook from scratch.
For a great Korma recipe fry onion, garlic and ginger until the onion is translucent, add 2 tsp garam masala and 1 tsp tumeric mixed with a couple of tablespoons of water and fry for 30 seconds then add 400g meat (chicken, lamb whatever), brown the meat slightly then pour over 1 tin coconut cream, 125 ml yoghurt, 3 egg yolks mixed together in a bowl and simmer for 20 minutes stiring every now and then so the mixture doesn't split. Just before you serve it stir in 1/4 tsp almond extract (not essence) and serve with toasted almonds.
Well, you can always ';doctor'; it up a little to make it even better!! Fix it the way you like.
I just make my own with hot curry powder and turmeric for colour.
Looking for a grilled pinnapple and chicken skewer recipe!?
I am looking for bbq grill reciple for grilled pinnaple and chicken on skwers..if you have a good one please share..THANKSLooking for a grilled pinnapple and chicken skewer recipe!?
Chicken and Bacon Shish Kabobs -- I make this all the time!!
INGREDIENTS
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers
DIRECTIONS
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat grill for high heat.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
*Or you can use my teriyaki marinade:
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cidar vinegar
1 tsp. chopped garlic
1/2 tsp. ground ginger
1/4 tsp. pepper
This is what I am making tomorrow for the grill. To make a glaze after marinating, mix 1 Tbs. cornstarch and 1 Tbs. water (whisk) then add to the leftover marinade and bring to boil. Sauce will thicken while boiling. Brush over chicken while cooking.Looking for a grilled pinnapple and chicken skewer recipe!?
Grilled Chicken And Pineapple Kabobs
4 x boneless, skinless chicken breast halves cut into 1 inch cubes (2.5cm)
1 x pineapple peeled and cut into 1 inch cubes (2.5cm)
1 tbsp liquid honey (15ml)
2 tbsp vegetable oil (30ml)
Salt and pepper to taste
8 x Wooden skewers 10 inch (25cm) soaked in cool water 1 hour before grilling
Marinade and Basting sauce
1 1/2 cups coconut milk (375ml)
1 tbsp grated lime peel (15ml)
3 tbsp fresh lime juice (45ml)
8 cloves garlic, minced
2 x green onion, finely chopped
2 tsp crushed coriander seeds (10ml)
1 tsp ground cumin (5ml)
1 tsp ground paprika (5ml)
1/2 tsp ground pepper (2.5ml)
1 tbsp hot pepper sauce (15ml)
1 tbsp grated ginger (15ml)
Directions:
Grilled Chicken And Pineapple Kabobs
Rinse chicken with cold water and pat dry. Place chicken on cutting board and cut into 1 inch equal sized cubes. Place chicken in a large sealable bag. Pour marinade over chicken and place in refrigerator for 4 hours.
Strain chicken and marinade in a colander and pat chicken dry. Discard used marinade.
Arrange the chicken on skewers, alternating with a pineapple cube between each piece of chicken. Brush skewers with oil and season to taste with salt and pepper.
Preheat barbeque to 375掳F/190掳C or medium high heat
Oil grill to prevent from sticking.
Place a 4 inch (10cm) by 10 inch (25cm) piece of aluminum foil in the center of bbq grill rack.
Place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers). Cook each side of the kabob for 3 鈥? minutes. Baste with the reserved marinade throughout cooking. When chicken and pineapple are golden brown and chicken is no longer pink inside remove from bbq. Place on a tray and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving.
Marinade and Basting sauce
In a large bowl combine all marinade ingredients and mix until well combined. In a separate small bowl add 陆 cup of the marinade whisk in the honey and reserve for basting the kabobs later.
ooh yeah.
i just made chicken and mango skewers last night.
delish.
okay so what i would do is first marinate your chicken in like a citrusy marinade,.
citrus is usually very forgiving,.
so mix some pineapple juice, mango juice, lemon lime and hot sauce and then let the chicken bathe in this (in the fridge) for at least two hours (if you don,t have time, just brush extra on them before putting the chicken on the grill)
put the pineapple pieces onto the grill but make sure that you do not include the chicken right now,
chicken and pineapple take far different times to grill properly so if you put them on together you will end up with one overcooked and one undercooked.
start with the pineapple and i grill for one minute on each side (or until you get the desired char marks)
then stick the chicken pieces on. once they have finished then you transfer them onto the skewers.
take the extra marinade and put it on the stove, bring to a boil and then you can pour this over the skewers.
make sure that you do boil it though so you do not poison any of your guests with salmonella.
hope this helps:)
I think the grilled pineapple is best cooked by itself. Just slice it (about 1/2 inch thick) and grill it long enough to soften just a bit and add char marks. You really don't need anything added to it. For the chicken, the easiest is to marinade in a italian dressing for a couple of hours. Comes out super moist. Start chicken on grill first and when it's almost done, add the pineapple. I think the best combination is salmon and pineapple. The salmon- just sprinkle on any citrus pepper blend before grilling. McCormick's has some. I prefer the Durkee brand- I pick that up at Sam's. Super good!
This is really delicious and so easy to do! Enjoy!
http://allrecipes.com/Recipe/Hawaiian-Ch鈥?/a>
heres a great web sight for it
http://www.cooks.com/rec/search/0,1-0,pineapple_chicken_kabobs,FF.html
Here's a few... good luck!
http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
food networ.com has alot go to bobby flay page ang a hole bunch of stuf pops up
Chicken and Bacon Shish Kabobs -- I make this all the time!!
INGREDIENTS
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers
DIRECTIONS
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat grill for high heat.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
*Or you can use my teriyaki marinade:
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cidar vinegar
1 tsp. chopped garlic
1/2 tsp. ground ginger
1/4 tsp. pepper
This is what I am making tomorrow for the grill. To make a glaze after marinating, mix 1 Tbs. cornstarch and 1 Tbs. water (whisk) then add to the leftover marinade and bring to boil. Sauce will thicken while boiling. Brush over chicken while cooking.Looking for a grilled pinnapple and chicken skewer recipe!?
Grilled Chicken And Pineapple Kabobs
4 x boneless, skinless chicken breast halves cut into 1 inch cubes (2.5cm)
1 x pineapple peeled and cut into 1 inch cubes (2.5cm)
1 tbsp liquid honey (15ml)
2 tbsp vegetable oil (30ml)
Salt and pepper to taste
8 x Wooden skewers 10 inch (25cm) soaked in cool water 1 hour before grilling
Marinade and Basting sauce
1 1/2 cups coconut milk (375ml)
1 tbsp grated lime peel (15ml)
3 tbsp fresh lime juice (45ml)
8 cloves garlic, minced
2 x green onion, finely chopped
2 tsp crushed coriander seeds (10ml)
1 tsp ground cumin (5ml)
1 tsp ground paprika (5ml)
1/2 tsp ground pepper (2.5ml)
1 tbsp hot pepper sauce (15ml)
1 tbsp grated ginger (15ml)
Directions:
Grilled Chicken And Pineapple Kabobs
Rinse chicken with cold water and pat dry. Place chicken on cutting board and cut into 1 inch equal sized cubes. Place chicken in a large sealable bag. Pour marinade over chicken and place in refrigerator for 4 hours.
Strain chicken and marinade in a colander and pat chicken dry. Discard used marinade.
Arrange the chicken on skewers, alternating with a pineapple cube between each piece of chicken. Brush skewers with oil and season to taste with salt and pepper.
Preheat barbeque to 375掳F/190掳C or medium high heat
Oil grill to prevent from sticking.
Place a 4 inch (10cm) by 10 inch (25cm) piece of aluminum foil in the center of bbq grill rack.
Place skewers on grill with wooden ends of skewers over tin foil (this is to prevent any burning of the skewers). Cook each side of the kabob for 3 鈥? minutes. Baste with the reserved marinade throughout cooking. When chicken and pineapple are golden brown and chicken is no longer pink inside remove from bbq. Place on a tray and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving.
Marinade and Basting sauce
In a large bowl combine all marinade ingredients and mix until well combined. In a separate small bowl add 陆 cup of the marinade whisk in the honey and reserve for basting the kabobs later.
ooh yeah.
i just made chicken and mango skewers last night.
delish.
okay so what i would do is first marinate your chicken in like a citrusy marinade,.
citrus is usually very forgiving,.
so mix some pineapple juice, mango juice, lemon lime and hot sauce and then let the chicken bathe in this (in the fridge) for at least two hours (if you don,t have time, just brush extra on them before putting the chicken on the grill)
put the pineapple pieces onto the grill but make sure that you do not include the chicken right now,
chicken and pineapple take far different times to grill properly so if you put them on together you will end up with one overcooked and one undercooked.
start with the pineapple and i grill for one minute on each side (or until you get the desired char marks)
then stick the chicken pieces on. once they have finished then you transfer them onto the skewers.
take the extra marinade and put it on the stove, bring to a boil and then you can pour this over the skewers.
make sure that you do boil it though so you do not poison any of your guests with salmonella.
hope this helps:)
I think the grilled pineapple is best cooked by itself. Just slice it (about 1/2 inch thick) and grill it long enough to soften just a bit and add char marks. You really don't need anything added to it. For the chicken, the easiest is to marinade in a italian dressing for a couple of hours. Comes out super moist. Start chicken on grill first and when it's almost done, add the pineapple. I think the best combination is salmon and pineapple. The salmon- just sprinkle on any citrus pepper blend before grilling. McCormick's has some. I prefer the Durkee brand- I pick that up at Sam's. Super good!
This is really delicious and so easy to do! Enjoy!
http://allrecipes.com/Recipe/Hawaiian-Ch鈥?/a>
heres a great web sight for it
http://www.cooks.com/rec/search/0,1-0,pineapple_chicken_kabobs,FF.html
Here's a few... good luck!
http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
food networ.com has alot go to bobby flay page ang a hole bunch of stuf pops up
Fried Chicken recipe?
I would like to try this .....please share recipes......I would like a simple recipes that doesn't take too much ingrediants.......Thank YouFried Chicken recipe?
My Grandmother always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 4 hours.....and always use small chickens.
Salt and pepper, for seasoning chicken
1 (2 1/2 pound) chicken, cut into pieces
Peanut oil, for frying
3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon black pepper
Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight.
Heat peanut oil in a cast iron skillet to 350 degrees F.
Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)Fried Chicken recipe?
dip chicken breasts into a beaten egg, then dip in breadcrumbs.
shallow fry in a good lump of butter until golden brown (about 10mins - make sure they're not still pink in the middle).
Quick, simple %26amp; delish...x
find a friend or a neighbor dude
simple fried chicken recipe...marinate chicken in fish sauce, calamansi or lemon juice, lots of crushed garlic, black pepper. Marinate overnight.
http://www.ichef.com/recipe.cfm?task=dis鈥?/a>
Buttermilk Fried Chicken:
Serves 8; Prep time: 30 minutes; Total time: 1 hour
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.
2 cups low-fat buttermilk
Coarse salt
3 teaspoons cayenne pepper
2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups all-purpose flour
2 cups vegetable oil
1. In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days. (See How to Coat and Fry Chicken for more details.)
2. In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess.
3. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350掳 on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
4. Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165掳, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
5. Return oil temperature to 350掳. Repeat with remaining chicken.ink refills
My Grandmother always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 4 hours.....and always use small chickens.
Salt and pepper, for seasoning chicken
1 (2 1/2 pound) chicken, cut into pieces
Peanut oil, for frying
3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon black pepper
Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight.
Heat peanut oil in a cast iron skillet to 350 degrees F.
Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)Fried Chicken recipe?
dip chicken breasts into a beaten egg, then dip in breadcrumbs.
shallow fry in a good lump of butter until golden brown (about 10mins - make sure they're not still pink in the middle).
Quick, simple %26amp; delish...x
find a friend or a neighbor dude
simple fried chicken recipe...marinate chicken in fish sauce, calamansi or lemon juice, lots of crushed garlic, black pepper. Marinate overnight.
http://www.ichef.com/recipe.cfm?task=dis鈥?/a>
Buttermilk Fried Chicken:
Serves 8; Prep time: 30 minutes; Total time: 1 hour
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.
2 cups low-fat buttermilk
Coarse salt
3 teaspoons cayenne pepper
2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups all-purpose flour
2 cups vegetable oil
1. In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days. (See How to Coat and Fry Chicken for more details.)
2. In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess.
3. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350掳 on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
4. Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165掳, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
5. Return oil temperature to 350掳. Repeat with remaining chicken.
Do you have a great pork or chicken fried rice recipe Koren style?
I had some great chicken fried rice in NY a while back at the koren town it was so good and have been looking to make something similar. I have gotten tired of my basic shrimp fried rice recipe.Do you have a great pork or chicken fried rice recipe Koren style?
KOREAN RICE
1 c. rice, uncooked (brown rice is excellent)
1 lb. ground beef or pork sausage, or combination
1 c. onion, chopped
1 c. carrot, grated
1 c. celery, sliced
Soy sauce to taste
Cook rice to almost tender as directed on package. Brown meat in frying pan and brown quickly the vegetables. Add the rice. Season with soy sauce during cooking and serve with soy sauce for each to add as desired. Can be put into casserole and put in low 300 to 325 degree oven for up to 1 hour.
OR
KOREAN FRIED RICE
1 lb. bulk pork sausage
1 1/2 c. onions, diced
3 green onions, minced
3/4 c. carrots, chopped
1/4 c. soy sauce
6 c. cooked then chilled rice
JMDo you have a great pork or chicken fried rice recipe Koren style?
Korean Kimchi Fried Rice
2 eggs (optional)
1/4 lb pork loin
1 tablespoon soy sauce
1 teaspoon sugar
3-4 tablespoons corn oil
1 1/2 cups packed pickled napa cabbage, cut into small pieces,squeezed (bae choo kimchi)
3 cups cooked rice
2 green onions, chopped
1 tablespoon sesame seeds (optional)
1 slab fish cake, defrosted and cut into 2 inch strips (optional)
1. Heat wok/stir-fry pan.
2. Whisk the 2 eggs with a little bit of oil and add to wok; working with a wooden spatula, separate into small pieces; remove from wok and set aside.
3. Cut pork into small thin strips; season with soy sauce and sugar; add a little oil to the wok and stir-fry pork until cooked through; remove from wok and set aside.
4. Heat 3-4 Tbsp corn oil in the wok and add kimchi; fry until translucent.
5. Stir in rice and mix well.
6. Lower heat and fold in eggs, pork, green onions, sesame seeds and fish cake strips.
7. Season with salt and red pepper to taste.
KOREAN RICE
1 c. rice, uncooked (brown rice is excellent)
1 lb. ground beef or pork sausage, or combination
1 c. onion, chopped
1 c. carrot, grated
1 c. celery, sliced
Soy sauce to taste
Cook rice to almost tender as directed on package. Brown meat in frying pan and brown quickly the vegetables. Add the rice. Season with soy sauce during cooking and serve with soy sauce for each to add as desired. Can be put into casserole and put in low 300 to 325 degree oven for up to 1 hour.
OR
KOREAN FRIED RICE
1 lb. bulk pork sausage
1 1/2 c. onions, diced
3 green onions, minced
3/4 c. carrots, chopped
1/4 c. soy sauce
6 c. cooked then chilled rice
JMDo you have a great pork or chicken fried rice recipe Koren style?
Korean Kimchi Fried Rice
2 eggs (optional)
1/4 lb pork loin
1 tablespoon soy sauce
1 teaspoon sugar
3-4 tablespoons corn oil
1 1/2 cups packed pickled napa cabbage, cut into small pieces,squeezed (bae choo kimchi)
3 cups cooked rice
2 green onions, chopped
1 tablespoon sesame seeds (optional)
1 slab fish cake, defrosted and cut into 2 inch strips (optional)
1. Heat wok/stir-fry pan.
2. Whisk the 2 eggs with a little bit of oil and add to wok; working with a wooden spatula, separate into small pieces; remove from wok and set aside.
3. Cut pork into small thin strips; season with soy sauce and sugar; add a little oil to the wok and stir-fry pork until cooked through; remove from wok and set aside.
4. Heat 3-4 Tbsp corn oil in the wok and add kimchi; fry until translucent.
5. Stir in rice and mix well.
6. Lower heat and fold in eggs, pork, green onions, sesame seeds and fish cake strips.
7. Season with salt and red pepper to taste.
Need a Recipe for Chicken Cheese Steaks?
Help, i have looked everywhere on line!Need a Recipe for Chicken Cheese Steaks?
I assume you are looking for a recipe for a Beef Philly Cheesesteak recipe you can convert to use chicken instead? The easiest way would be to cook boneless chicken breasts (or boneless thighs if you can find them) by wahtever method is easiest for you, but grilling would be best. Season shicken with pepper, salt, and garlic. Once cooked and chilled, slice into thin strips lengthwise. Once you have your strips... then using a large fry pan or griddle, use some olive oil and heat up, add onions, bell peppers, nd mushrooms (basically wahtever you like in your philly) and sautee till almost fully cooked, then add chicken strips and sprinkle with salt, pepper, and garlic blend of spices and toss and sautee till everything is heated and cooked, then lay sliced cheese (cheddar, american, ect.) over top, turn off heat and cover with lid just long enough to melt cheese, then transfer to toasted bun or roll of choice. Good luck...hope this helpsNeed a Recipe for Chicken Cheese Steaks?
Here's a recipe
http://www.yankeemagazine.com/recipes/se鈥?/a>
6 chicken Breasts
3 tbsp. Flour
2 tsp. Salt
2 tsp. Chili powder
1/4 tsp.Pepper
1/4 cup Shortening
2 cup Chopped onions
1 can (16 oz) tomatoes
1 cup Shredded Cheddar cheese
--------- GARNISH ---------
Thin slices red and green
Bell peppers
Parsley
--------- GARNISH ---------
Preheat oven to 350 degrees.
In cup,combine flour,salt,chili powder and pepper.
take chicken breasts
Place on cutting board;sprinkle with some of the flour
mixture.
With meat mallet,pound flour mixture into meat.
Turn meat over and repeat on other side.
In 10'; skillet over medium high heat,cook meat in hot
shortening until well browned on both sides.
Remove to warm platter.
In meat drippings,cook chopped onions until browned.
Stir in remaining flour mixture.
Spoon onion and flour mixture into large,shallow
casserole.
Arrange browned steaks on top.
Add tomatoes and their liquid.
Cover and bake 1 1/2 hours or until meat is fork
tender.
Spoon off any fat drippings from casserole.
Sprinkle top of steaks with shredded cheese.
Heat 5 minutes or until cheese is melted.
Makes 6 cheesesteak servings.
I assume you are looking for a recipe for a Beef Philly Cheesesteak recipe you can convert to use chicken instead? The easiest way would be to cook boneless chicken breasts (or boneless thighs if you can find them) by wahtever method is easiest for you, but grilling would be best. Season shicken with pepper, salt, and garlic. Once cooked and chilled, slice into thin strips lengthwise. Once you have your strips... then using a large fry pan or griddle, use some olive oil and heat up, add onions, bell peppers, nd mushrooms (basically wahtever you like in your philly) and sautee till almost fully cooked, then add chicken strips and sprinkle with salt, pepper, and garlic blend of spices and toss and sautee till everything is heated and cooked, then lay sliced cheese (cheddar, american, ect.) over top, turn off heat and cover with lid just long enough to melt cheese, then transfer to toasted bun or roll of choice. Good luck...hope this helpsNeed a Recipe for Chicken Cheese Steaks?
Here's a recipe
http://www.yankeemagazine.com/recipes/se鈥?/a>
6 chicken Breasts
3 tbsp. Flour
2 tsp. Salt
2 tsp. Chili powder
1/4 tsp.Pepper
1/4 cup Shortening
2 cup Chopped onions
1 can (16 oz) tomatoes
1 cup Shredded Cheddar cheese
--------- GARNISH ---------
Thin slices red and green
Bell peppers
Parsley
--------- GARNISH ---------
Preheat oven to 350 degrees.
In cup,combine flour,salt,chili powder and pepper.
take chicken breasts
Place on cutting board;sprinkle with some of the flour
mixture.
With meat mallet,pound flour mixture into meat.
Turn meat over and repeat on other side.
In 10'; skillet over medium high heat,cook meat in hot
shortening until well browned on both sides.
Remove to warm platter.
In meat drippings,cook chopped onions until browned.
Stir in remaining flour mixture.
Spoon onion and flour mixture into large,shallow
casserole.
Arrange browned steaks on top.
Add tomatoes and their liquid.
Cover and bake 1 1/2 hours or until meat is fork
tender.
Spoon off any fat drippings from casserole.
Sprinkle top of steaks with shredded cheese.
Heat 5 minutes or until cheese is melted.
Makes 6 cheesesteak servings.
FRIED CHICKEN recipe?
does any one have a good, quick and easy fried chicken recipe. the one i want is like you dip the chicken in flour, egg or something then in breadcrumbs. any one close is great too! if you have any other great recipes, leave them here! =]FRIED CHICKEN recipe?
Used your blender to blend some Fita biscuit, Dip the chicken to flour ,egg,paprika and small amount of parsley.Mix thoroughly.Dip fry is better.FRIED CHICKEN recipe?
Honey Fried Chicken
INGREDIENTS
1 (4 pound) whole chicken, cut into pieces
salt and pepper to taste
1/2 cup honey
1 tablespoon garlic powder
1 packet chicken bouillon granules
2 cups all-purpose flour
1 quart vegetable oil for frying
DIRECTIONS
Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.
Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.
Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.
Oven-Fried Picnic Chicken
2/3 cup buttermilk
8 chicken breast halves (6 pounds)
1 cup Corn Flakes cereal
1 cup all-purpose flour
2 envelopes (1 ounce each) ranch dressing mix (dry)
Cooking spray
Heat oven to 400潞F. Cover large cookie sheet with heavy-duty aluminum foil.
Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes. Place cereal, flour and dressing mix (dry) in blender. Cover and blend on medium speed until mixture becomes a coarse powder. Transfer to resealable plastic bag. Remove chicken from buttermilk; discard buttermilk. Place chicken in cereal mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Spray with cooking spray. Bake about 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Do-Ahead Tip Bake it the night before, then pack it up for a picnic in the park the next day.
';Fried Chicken';
3 cups Italian-style breadcrumbs
2 tbsp paprika
2 tbsp garlic salt
1 tbsp ground red pepper
2 cups 1.5 percent buttermilk
12 chicken pieces (6 breast halves, 6 thighs), skinless
Butter-flavored cooking spray
Preheat oven to 400 F. In a shallow bowl, combine breadcrumbs, paprika, garlic salt, and red pepper. Pour buttermilk into a separate shallow bowl. Dip chicken in buttermilk, then dredge in breadcrumb mixture. Place chicken, meaty side up, in a large baking pan. Generously coat chicken pieces with cooking spray. Bake for 40 minutes or until done. Check internal cooking temperature of chicken with a meat thermometer until breasts reach 170 F and thighs reach 180 F.
Rinse the chicken light season it then coat it with flour. I prefer to shake it in the bag. Then fry it in hot oil, don't turn the temperature to high, and turn the chicken over from time to time.
Southern Fried Chicken.
INGREDIENTS
1 whole chicken, cut into pieces
1 cup all-purpose flour salt and pepper in zip lock bag
salt to taste
ground black pepper to taste
1 vegetable oil for frying enough to cover the bottom of pan
DIRECTIONS
Season chicken pieces with salt, pepper place in zip lock bag with the flour, salt and pepper.
Add 1/2 to 3/4 inch oil to a large, Iron skillet. Heat to approximately 365 degrees F Med high heat. Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.
Gravy
Save the oil which is left just enough to cover the bottom of the pan with sprinkle in flour enough to
adsorb the grease..salt and pepper add water to the consistency you like.
Serve with Mac and Cheese ,green beans ,rice and of course sweet Tea.
Tom's Fried Chicken
Ingredients
3 1/2 pound frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce [more to taste]
3 cups flour
1 tablespoon coarse salt
freshly ground black pepper, to taste
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
4 cups peanut oil, for frying
Method
Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain.
*Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off.
Serve immediately or cool to room temperature.
YUMMY
2/3 cup breadcrumbs
2/3 cup grated parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
5 tablespoons butter or margarine
3 cloves garlic, minced
3 lbs chickens, cut up
Preheat oven to 350.
In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.
In a small saucepan, heat butter and garlic over very low heat until butter melts.
Remove from heat.
Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
Place chicken skin side up on a large foil-lined baking sheet.
Mix together any remaining crumb mixture and butter and sprinkle over chicken.
Place in oven and bake 1 hour.
Southern Fried Chicken
In a gallon size ziplock mix flour and Tony Chachera's Creole Seasoning mix. Season the chicken pieces with a little of the Tony's, also. In a bowl mix some milk and egg. Shake the seasoned chicken pieces in the flour mix, then knock off excess flour. Dip in the milk/egg mix and coat again with flour. Deep fry the chicken, usually till it floats. Then serve with green beans, mac and cheese, some slaw, a biscuit, and sweet tea.
Used your blender to blend some Fita biscuit, Dip the chicken to flour ,egg,paprika and small amount of parsley.Mix thoroughly.Dip fry is better.FRIED CHICKEN recipe?
Honey Fried Chicken
INGREDIENTS
1 (4 pound) whole chicken, cut into pieces
salt and pepper to taste
1/2 cup honey
1 tablespoon garlic powder
1 packet chicken bouillon granules
2 cups all-purpose flour
1 quart vegetable oil for frying
DIRECTIONS
Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.
Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.
Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.
Oven-Fried Picnic Chicken
2/3 cup buttermilk
8 chicken breast halves (6 pounds)
1 cup Corn Flakes cereal
1 cup all-purpose flour
2 envelopes (1 ounce each) ranch dressing mix (dry)
Cooking spray
Heat oven to 400潞F. Cover large cookie sheet with heavy-duty aluminum foil.
Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes. Place cereal, flour and dressing mix (dry) in blender. Cover and blend on medium speed until mixture becomes a coarse powder. Transfer to resealable plastic bag. Remove chicken from buttermilk; discard buttermilk. Place chicken in cereal mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Spray with cooking spray. Bake about 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Do-Ahead Tip Bake it the night before, then pack it up for a picnic in the park the next day.
';Fried Chicken';
3 cups Italian-style breadcrumbs
2 tbsp paprika
2 tbsp garlic salt
1 tbsp ground red pepper
2 cups 1.5 percent buttermilk
12 chicken pieces (6 breast halves, 6 thighs), skinless
Butter-flavored cooking spray
Preheat oven to 400 F. In a shallow bowl, combine breadcrumbs, paprika, garlic salt, and red pepper. Pour buttermilk into a separate shallow bowl. Dip chicken in buttermilk, then dredge in breadcrumb mixture. Place chicken, meaty side up, in a large baking pan. Generously coat chicken pieces with cooking spray. Bake for 40 minutes or until done. Check internal cooking temperature of chicken with a meat thermometer until breasts reach 170 F and thighs reach 180 F.
Rinse the chicken light season it then coat it with flour. I prefer to shake it in the bag. Then fry it in hot oil, don't turn the temperature to high, and turn the chicken over from time to time.
Southern Fried Chicken.
INGREDIENTS
1 whole chicken, cut into pieces
1 cup all-purpose flour salt and pepper in zip lock bag
salt to taste
ground black pepper to taste
1 vegetable oil for frying enough to cover the bottom of pan
DIRECTIONS
Season chicken pieces with salt, pepper place in zip lock bag with the flour, salt and pepper.
Add 1/2 to 3/4 inch oil to a large, Iron skillet. Heat to approximately 365 degrees F Med high heat. Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.
Gravy
Save the oil which is left just enough to cover the bottom of the pan with sprinkle in flour enough to
adsorb the grease..salt and pepper add water to the consistency you like.
Serve with Mac and Cheese ,green beans ,rice and of course sweet Tea.
Tom's Fried Chicken
Ingredients
3 1/2 pound frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce [more to taste]
3 cups flour
1 tablespoon coarse salt
freshly ground black pepper, to taste
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
4 cups peanut oil, for frying
Method
Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain.
*Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off.
Serve immediately or cool to room temperature.
YUMMY
2/3 cup breadcrumbs
2/3 cup grated parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
5 tablespoons butter or margarine
3 cloves garlic, minced
3 lbs chickens, cut up
Preheat oven to 350.
In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.
In a small saucepan, heat butter and garlic over very low heat until butter melts.
Remove from heat.
Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
Place chicken skin side up on a large foil-lined baking sheet.
Mix together any remaining crumb mixture and butter and sprinkle over chicken.
Place in oven and bake 1 hour.
Southern Fried Chicken
In a gallon size ziplock mix flour and Tony Chachera's Creole Seasoning mix. Season the chicken pieces with a little of the Tony's, also. In a bowl mix some milk and egg. Shake the seasoned chicken pieces in the flour mix, then knock off excess flour. Dip in the milk/egg mix and coat again with flour. Deep fry the chicken, usually till it floats. Then serve with green beans, mac and cheese, some slaw, a biscuit, and sweet tea.
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