What can I do with my chicken?

Question

Can anyone give me a good recipe for chicken on a tight budget? (getting tired of plain chicken)

Answer 1

The cheapest and easiest way I know to make chicken is to sprinkle it with a little bit of sage (or poultry seasoning), salt and pepper. Cook it over a medium to medium low heat in a non-stick pan that is coated with cooking spray (or a little bit of oil) until each side is well browned. The important thing here is to cook the chicken slowly so you get a wonderful brown crust on each side. You would be amazed at how good this tastes.

Answer 2

I take chicken breasts and marinate them in pineapple juice for about an hour. Then I bake them (in the juice... covered) at about 350 for about 45-60 minutes or until cooked through.
I take another can of pineapple and strain the juice into a pan. I add some ginger and some brown sugar and a little orange juice concentrate. I boil it down until it thickens a little. I add the pineapple and cook until heated through. I serve this sauce over the cooked chicken. The chicken is so tender and the sauce is wonderful.

Answer 3

Chicken Stew.

1 chicken
4 qts water (20 cups)
4-5 potatoes
1 onion
3 carrots
4 cups of flour

Boil chicken in water until falling off bone. Remove chicken and de-bone. Return chicken to pot and simmer on low. Peel potatoes, carrots and onion.

Cut into small pieces and add to pot. Mix enough milk or water in 3 1/2 cups of the flour to make a slightly sticky dough. Turn onto floured surface and sprinkle with flour. Roll out dumplings thin. Cut into strips and add to pot.

Simmer on low 45 minutes to an hour. Salt and pepper to taste. I also add a pinch of dill for that chicken soup flavor.

Answer 4

Here's a yummy recipe I got from my butcher:
Skillet Roasted Chicken
Preheat oven to 400 degrees
6 whole chicken legs (or one chicken, cut up)
3 medium onions
2-4 cloves garlic
4 teaspoons fresh rosemary
handful cherry tomatoes
salt & pepper, olive oil

Saute onions and garlic in cast iron skillet until limp. Add rosemary and tomatoes.
Season chicken with salt and pepper. Layer chicken over onions skin-side-up.

Bake one hour or until juices run clear.

Answer 5

chicken enchiladas. Tortillas, cooked chicken, cream of chicken soup thinned with some milk (consistency of thin gravy), shredded cheese, and add anything else you like -- onions, green olives, peppers. Roll them up, pouring a little of the soup inside, put in a 9x12 cake pan, pour the rest of the soup all over, add cheese on top if you wish, and bake at 350 degrees for about 15 minutes.

Answer 6

Here are some easy ones...

! chicken, cut in pieces..
1 green bell pepper, diced
1 red bell pepper, diced
1 small onion, peeled and chopped or diced
1 large can of neapolitan tomato sauce. or tomato and mushroom sauce (if you prefer)
some garlic salt, thyme and oregano, a dash of pepper...

Brown the chicken in a frying pan, remove from pan and
sautée the vegetables in the same pan until the onion is tender, return the chicken to the pan, add the spices to taste, and then the tomato sauce. Allow to simmer until the chicken is tender... (I usually leave it about 25 minutes).

Chicken à la Catalina...
(this is my own recipe)
1 chicken cut in 8 pieces... (keep the liver)
1 large onion, peeled and chopped.
1 or 2 cloves of garlic (optional)
1 glass of white wine (8 ounces)
1 glass of sweet wine (Malaga type or muscatel) (8 ounces)
1/2 glass of brandy (4 ounces)
2 handfuls of raisins
2 handfuls of shelled pistachios
2 handfuls of slivered almonds
2 bouillion cubes (either vegetable or chicken broth type)
flour (to coat the chicken pieces)
olive oil to brown the chicken

Flour your chicken pieces...including the liver, sautée in the oil until browned, add the onion and allow to simmer a few minutes, then the almond slivers and allow to brown slightly (about 1 minute), then add the the other ingredients...and the wines & brandy. Add the bouillion cubes and water to cover the chicken, allow to simmer until the chicken is tender... Remove the liver and mash with a few tablespoons of the cooking liquid. Return to the pot, this should thicken the sauce. (If it is still too liquid.take a tablespoon of Maizena, dilute in a little cold water, then add to the sauce, bring to a boil and stir for two minutes....this should give you a smooth rich wine based sauce).

Both of these recipes go well with plain rice

Roasted chicken
1 whole clean chicken.
2 whole lemons
1 bouillion cube
Wash the lemons
Make a cut in one of the lemons and put the bouillion cube inside. Place this lemon inside the chicken..
Cut the other lemon in half and rub the chicken skin with it, put the two halves in the baking pan along with the chicken.
Drizzle a little olive oil over the top of the chicken, salt & pepper to taste...
Bake until tender, baste several times with its own juice...The lemons will give it a great flavour...
serve with potato wedges...
This last one is the least expensive to make...
Bon appetit !

Answer 7

You can smother your chicken breasts in garlic, pepper, and some italian seasoning. Drizzle some garlic olive oil in your non stick pan, grill your chicken, (cut up) chop up some green, yellow, red bell peppers, celery and some onions and put in the pan. Make a side of steamed rice and your good to go. Not too fattning and you get some veggies in the mix. MM mm good :)

Answer 8

Hungarian Chicken

2-3lb chicken (cut up) or chicken breasts (whole or cubed)
3-4 large white onions, minced
4 cloves garlic, minced
3 vine tomatoes, minced
2 red peppers, minced
1 hungarian hot pepper (deveined)
3 tbsp. sweet paprika
1 tbsp. hot paprika
vegetable seasoning or salt to taste
1 tsp. black pepper
1/4 cup vegetable oil
1/2 cup chicken stock
1/2-1 cup sour cream (optional)

Saute minced onion and garlic with vegetable oil in large deep dish pan/pot. You can add a dash of salt while you saute the onion and garlic.

Then add the hot peppers, tomatoes, and red peppers to the pan. Let mixture saute for about 5-10 mins over med-high heat. Then add your spices (paprikas, black pepper, and salt to taste). Also add the chicken stock.

Allow the mixture to continue to cook over medium to low heat. Use a food processor to mince up all the vegetables so that the flavors mix well.

At this point add the chicken (turn burner temperature to med-low). The whole point is to slowly cook chicken in this sauce so that it absorbs and becomes very tender.

You can raise temperature to medium-high when cooking larger pieces of chicken.

Let cook for couple of hours until chicken is tender and no longer pink inside.

Add the sour cream in slowly over low heat before serving and mix well. Do not add sour cream to sauce when on high temp or it will curdle!

This excellent sauce can be served over egg noodles or dumplings with pickles to accompany.

Answer 9

How about preparing it in a stir fry, on a bed of rice? It's really delicious. If you are on a tight budget keep the bones and boil for home made soup. it's Great.

Answer 10

Sautee your chicken in butter with fresh garlic. After it is cooked, add another stick of butter and 1 package of philadelphia cream cheese. Do not use low or reduced fat versions, it will not work. cook until melted, add a cup of milk, and heat through. Add 1/2 cup of parmesean, I use fresh, but you can use the stuff in the green can if you wish. Heat through, and serve with pasta