Archive for the ‘Chicken’ Category
Chicken Rice Bake
1 cup long-grain rice, uncooked
1 cup sliced celery
1 (10oz) package frozen peas, about 1 1/2 cups
2 cups water
2 teaspoons salt
2 tablespoons butter
1 to 1 1/2 cups cooked diced chicken
2 tablespoons flour
1/8 teaspoon pepper
2/3 cup evaporated milk
1 cup shredded mild Cheddar or American cheese
Fast Chicken Curry
8 chicken thighs, boned and cut into strips
1 (400 g) can crushed tomatoes
1 onion, finely diced
4 tablespoons green curry paste
1 broccoli, cut into florets
100 ml coconut milk
3 tablespoons olive oil
salt and pepper
Coconut Chicken
4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes
Southern Fried Chicken
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
Garlic Fried Chicken
Ingredients
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves – pounded thin
1 cup oil for frying, or as needed
Chicken and Waffles
Ingredients
4 eggs
1/4 cup heavy cream
2 tablespoons cayenne pepper
1 tablespoon salt
1 tablespoon ground black pepper
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon salt
1 quart peanut oil for frying
8 chicken tenders
1 cup mayonnaise
1/4 cup maple syrup
2 teaspoons prepared horseradish
1 teaspoon dry mustard powder
12 slices bacon
8 thin slices Cheddar cheese
8 plain frozen waffles
Directions
1.Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
2.Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set.
3.Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
4.Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
5.To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.
Rosemary-Garlic Roasted Chicken
1 (5 to 6 lb.) roasting chicken
1 tbsp. chopped fresh rosemary
8 cloves garlic, crushed
2 md. red onions, quartered
2 heads garlic
2 tsp. olive oil
Preheat oven to 450°F. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crushed garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan.
Chicken Breasts with Wild Rice
4 chicken breasts
1 can cream of mushroom soup
1 can cream of celery soup
1 /2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1 box wild rice
1/2 tsp. Greek seasoning
Cooking spray
1 soup can milk
1 cup grated cheese
Rosemary-Garlic Roasted Chicken
1 (5 to 6 lb.) roasting chicken
1 tbsp. chopped fresh rosemary
8 cloves garlic, crushed
2 md. red onions, quartered
2 heads garlic
2 tsp. olive oil
Mexican Chicken Tortillas
4 large flour tortillas
aluminum foil
2 tsp. olive oil
1 lb. boneless skinless chicken breast halves, cut into 1/2 inch cubes
1/2 lb. onion, chopped
1 clove garlic, minced
3/4 lb. recipe-ready crushed tomatoes
3 ounces green chilies, drained and chopped (wear rubber gloves)
2 Tbs. cilantro or parsley, minced
1/2 tsp. salt (optional)
1 tsp. ground cumin
1/2 tsp. oregano, or 1 tsp. fresh, chopped
1 cup water
1 Tbs. lime juice
2 Tbs. pine nuts (optional)
1/2 cup salsa