What is some different ways to cook chicken?

Answer 1

There's a million ways to cook chicken. My favorite way is to saute the chicken in a skillet on both sides. Then pour a can of cream of mushroom soup, a few sprinkles of thyme over it and a small amount of water then put a lid in it and let it simmer for 20 minutes. Serve it up with some rolls, white rice, and broccoli. DELICIOUS!

Answer 2

There are many ways to cook a chicken. Easiest way though, is roast chicken or beer can chicken.
For roast chicken, put a 5-7 pound bird in a roasting pan or pan that will catch the juice,
Add a few carrots, onions and celery for flavour and your gravy (use the juice that is in the bottom of the pan)
Put on pepper and a little salt, papika, too
Put in the oven at 350 for approximately 1 hour, to check to see if it is done poke it with a fork in the dark meat (leg, Hind) area and if the juices are running clear (no blood) your chicken is done.
With beer can chicken, same idea, just on the BBQ
You place the bird on a regular can of beer, take out about half the beer in the can,
you can buy beer can chicken stands for about $5.00
It takes about 1 hour to cook,
15 minutes before it is done,
put your favourite BBQ sauce on it,
then it is done.
Check to make it is done same way you would check your roasted chicken.
Good luck!

Answer 3

On busy nights I throw some chicken breasts in a baking dish with some italian dressing and bake - yum!
If I have more time, I will boil it and make a soup! Add some cream of chicken soup and make it a creamy soup! Double Yum!
Throw it in a crock pot with some gravy, rice, and veggies and cook all day!
You feel like making a mess, roll pieces in some flour, salt, and pepper and fry it up!
The best is to cook it in a frying pan with some chicken broth. Add a stick of butter, green and red pepper, onion, and garlic and cook until soft. Add another can of broth and a ton of parm. cheese, and serve over riggi noodles....TO DIE FOR! Even better the next day!

Happy Cooking!

Answer 4

My favorite way to season chicken is to marinate it. For four chicken breasts I use 1/4 cup olive oil, 2 tbsps acid (white or flavored vinegar, lemon juice or dry white wine), and two or three tsps of herbs. You can use pre-packaged mixes sold in the spice aisle of your supermarket, or just experiment with whatever's handy. My rule of thumb is that if it all smells good together, it'll usually taste good together.

I mix it all up in the morning and leave it to soak in the refrigerator until I'm ready to make dinner. During the summer I grill the chicken, in the winter I bake it for 30 min at about 375.

Answer 5

Cut your chicken into pieces with scissors; thighs into two pieces and breasts into three pieces, legs into 2 pieces. Boil for about 30 minutes with 2 cut up onions and a little salt. Take chicken and onions out of water and bake with salt and pepper , a little nutmeg and a little garlic powder in oven with a little (1/2 to 1 cup) of the juice water. Bake long enough to brown the chicken skin. When taking out of the oven you can squeeze lemon on it if you want.

Answer 6

Get your chicken remove the stuff that needs to be removed ,get a can of beer now stand the chicken up right and place the beer can half empty into it's bum. Standing upright in the oven cook it. The steam from the beer will fill it with flavor

Answer 7

flatten out a chicken breast and fill it with a mixture of goats cheese and pesto. Roll it all up like a swiss roll and wrap parma ham around it to hold it then place in a dish with just a cover of white wine. Cover with foil and cook on about 180c for about 25 mins. Serve with green veggies and roast potatoes, yum!

Answer 8

Spanish chicken - fry pieces till browned - place in oven-proof dish with onions, red peppers, whole cloves of garlic, chorizo sausage and drizzle over plenty of olive oil - sprinkle paprika over the top and cook in the oven for 40 mins

serve with rice - yummy

Answer 9

Orange Chicken meal:
(Me)

Rice
1 1/3 cup uncooked white rice
2 2/3 cup water
3 chicken flavored bullion cubes
2 T garlic powder

Chicken and sauce
4 cups orange juice
4 T soy sauce
2 tsp ground ginger
1 tsp salt
1 tsp pepper
4 boneless, skinless chicken breasts, about 2 lbs, sliced into thin strips

Vegetable
1 pound fresh green beans (or other green vegetable)

Combine rice, water, bullion cubes and garlic powder in a covered 2 qt pot. Bring water to boil. As soon as water begins to boil, reduce heat to low and simmer, covered, for 20 minutes.

Meanwhile, in deep skillet or wok, combine orange juice, ginger, salt & pepper. Bring to a low boil over medium heat. Add chicken and cover. Let cook until chicken is cooked through, about 15-20 minutes. Remove chicken from liquid. Bring liquid to boil on high heat. Stirring constantly, reduce to about 1-1 ½ cups.

Steam green beans about seven minutes.

Place 1 cup of rice on each plate. Top each with one-fourth of the cooked chicken. Place ¼ green beans on each plate. Top all with orange glaze.

Serves 4.

Citrus Crunch Chicken:
(Kraft Kitchens)

1 medium lemon
1 medium lime
1 medium orange
1 envelope SHAKE ‘N’ BAKE Original Chicken Seasoned Coating Mix
4 small boneless skinless chicken breast halves (about 1 lb.)

Preheat oven to 400°. Grate the peel from ½ of the lemon, lime and orange; mix with the contents of the coating mix. Coat chicken with the coating mixture as directed on package.

Cut fruit into thin slices. Arrange slices, overlapping slightly, on bottom of foil lined13x9-inch baking pan. Top with chicken.

Bake 30 minutes or until chicken is cooked through.

Chicken Empanadas:
(Paula Deen)

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Chicken Pockets:
(My Sister-In-Law)

1 3 oz pkg. cream cheese
1 T margarine or butter, softened
1 cup cubed cooked chicken
1 T chopped onion
¼ tsp salt
1/8 tsp pepper
2 T milk
1 8 oz can Pillsbury crescent rolls

Mix cream cheese and butter until smooth. Add chicken, onion, salt, pepper and milk. Mix well.

Separate dough into 4 rectangles. Press together perforations. Roll out slightly. Add ¼ of chicken mixture. Place on cookie sheet. Bake in oven preheated to 350° 25-30 minutes.

Answer 10

Bake with AHSO sauce. It is only in New England but it is amazing!