What is a good chicken recipe?

Question

Anybody know of a good recipe that has chicken in it? Hopefully unique, but I could live if it wasn't.

One that uses chicken legs.

Answer 1

me and my hubby love Chicken Stroganoff

sautee chicken breast in butter, add canned mushrrom, parsley salt & pepper. add can of cream chicken soup. let simmer for about 45 mins until tender. the add a mixture of sour cream and tblsp of flour. stir together untill blended, and serve over hot buttered pasta.

another is...

chicken breast sauteed in olive oil, add fresh chopped garlic and fresh mushroom of your choice, i like portabella, and scallions. cook for about 5 minutes then add spinach and a splash of a good white wine. cook till chicken is tender and spinach is wilted. Grate fresh Pecarino Reggiano on top.
can be served with a angel hair type pasta with a LIGHT tomato sauce.

YUMMY!

Answer 2

1

Answer 3

! whole chicken.
1 red pepper
1 green pepper
1 orange pepper
1 piece of garlic clove
1 green onion just chop everything small size like diced but a little bigger.
Soya sauce a 1/4 cup
sugar a 1/4 cup and salt n pepper.
saute all the ingredients except chicken in a pan then put in a pot when almost cooked .
Then u cut your chicken n take the skin off and cut into 1/4 and then cut that in 1/2.Fry it until u see red juices coming out and then u add that to the pot.Add water until it covers the chicken.Oh ya u can add more of the soya n any other ingredients to your own taste.Bring it to a boil n then simmer on low until chicken is starting to fall off the bone.U can cook covered or uncovered.If your want the gravy to b thick then make a flour paste and add it to thicken.
! last thing is u serve on rice and that's it your done and it tastes good .LOL... that's what I'm making 4 dinner.Have a wonderful wk.

Answer 4

Tandoori Spicy Chicken

Ingredients
1 x 1kg spring chicken, whole
2 tbsp lemon juice
1 tbsp ginger garlic paste
1 tsp Salt
1 tsp red chilli powder
oil and melted Butter, to baste

For the marinade
250g thick Yogurt
1 tsp garam masala
100ml vegetable oil
1/2 tsp ground cinnamon
1/2 tsp red chilli powder
1 tsp Salt
1 pinch red food colouring

To serve
1 1/2 tsp lime juice
1 tsp chaat masala

For the salad
50g fresh coconut slivers
1 bunch coriander sprigs
1 red onion, sliced
100g beetroot leaves
1 head Frisee lettuce

For the dressing
1 tsp cumin seeds
2 limes, juice only
2 tbsp Olive oil
pinch red chilli powder
pinch Salt
pinch Sugar
pinch chopped fresh Ginger

Method
1. Joint the chicken into 4 pieces (2 legs and 2 breasts with wing bones attached). Make 2-4 deep incisions in each piece, without cutting right through the flesh, then place in a shallow dish.

2. Mix the lemon juice with the ginger garlic paste, salt and chilli powder . Spread all over the chicken and set aside to marinate for 2 hours. Meanwhile mix together the ingredients for the spiced yogurt marinade.

3. Drain the chicken, coat with the spiced yogurt mixture and set aside to marinate for another 2 hours.

4. Preheat the oven to 200C/gas 6.

5. Put the chicken on a rack in a roasting tray and roast for 12-15 minutes, then take out of the oven and baste with the butter and oil mixture.

6. Return the chicken to the oven and cook for another 5 minutes or until it is cooked. Remove leave to rest for 5 minutes.

7. For the salad and dressing, mix all the salad ingredients together in a bowl.

8. Toast the cumin seeds in a dry pan on the hob for 1 minute until crackling and leave to cool slightly before crushing in the pestle and mortar. Place the seeds in a mixing bowl and stir in the rest of the dressing ingredients. Mix together and toss into the salad.

9. Serve the chicken sprinkled with lime juice and chaat masala, accompanied by the salad.

Answer 5

Unique and delicious!

Chicken Diablo recipe

"This Spanish chicken dish was a hit with me and my husband who love spicy food. This recipe tastes similar to buffalo wings, but without all the calories. The leftover chicken can be used chopped over salad greens too."

Original recipe yield:
8 servings

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS
1/2 cup hot pepper sauce
1 cup reduced fat sour cream
1/2 cup ketchup
1/4 cup honey
1/4 teaspoon paprika
1/4 teaspoon cumin
8 skinless, boneless chicken breast halves
1/4 cup vegetable oil
2 cloves garlic, minced
DIRECTIONS
In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.

Answer 6

you could make a quick version of chicken creole over rice

fry the lightly seasoned/floured chicken pieces until brown on both sides,about five mins each side. remove from pan

pour off most of the oil in the pan but leave the bottom of pan alone dont you dare wash that stuff outta that pan! add a bottle of pace picante sauce to the pan and put the pieces back into the pan let i come back to boil add watter if ness. add salt if ness let simmer for an hour for rhe rice:

heres an easy way to cook rice, put 2 cups of water in a pot
add 1 teaspoon of salt and 1 teaspoon of oil. let it come to a boil and then add 1 cup of rice (I like long grain) any kind of rice will do
turn the fire waydown to low and cover the pot and wait 20 minutes .

when the chicken creole is done , how you serve it, is over that rice
some fried okra would be nice to go with it

maybe a little peach cobblar for dessert with vanilla ice cream and hot coffee

Answer 7

Easy Chicken Wellington

Start with leftover cooked chicken or pick up a pre-cooked rotisserie chicken from the market and add mushrooms, onion, cream cheese, and herbs. Frozen puff pastry wraps it all up for an eye-pleasing and tasty presentation.

1 sheet (half a 17-1/4-ounce package) frozen puff pastry sheet
2 Tbsp butter
1/2 cup diced sweet onions
4 ounces coarse-chopped mushrooms
2 garlic cloves, pressed
Salt and fresh-ground black pepper, to taste
2 Tbsp chopped fresh parsley
4 ounces cream cheese, at room temperature
1 Tbsp Dijon mustard
1/2 tsp dried thyme leaves, crushed
1/2 tsp rubbed sage (or 1/4 tsp ground sage)
2 cups roughly torn chunks of cooked rotisserie chicken or leftover cooked chicken breasts, chilled
1 large egg, beaten with 1 tsp water for an egg wash
PREPARATION:
Let puff pastry thaw while you make the filling. Preheat oven to 400 F.

Melt butter in a heavy skillet over medium heat. Add onions, mushrooms, garlic, and salt and pepper to taste.

i hope that helped you out !!@

Answer 8

My mom used to make chicken and rice that isnt very original...but was very very good!! Large baking dish, one can of cream of mushroom, one can of cream of chicken and one can of chicken broth. Stir until blended. Add uncooked minute rice until barely submerged. Lay uncooked chicken breasts with skins on (or thighs or whatever) on top...salt and pepper everything generously. Bake at 350 until chicken juices run clear. Pull the skins off and serve!! The rice that "overcooked" on the sides and corners and is a little cruchy is the best part of the meal!!

Answer 9

CHICKEN WITH CASHEWS

1 pound chicken breast, boned & sliced thin
2 tablespoons soy sauce
1 tablespoon cornstarch
4 tablespoons oil
1/2 teaspoon salt
1 small chopped onion
1/2 pound mushroom, trimmed and sliced
1 small cabbage head, shredded
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
1/4 cup soy sauce
3 ounces Chinese noodles

Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft.

Remove from pan.

Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving. Makes 4 to 6 servings.

Serving Size: 6

Answer 10

Skinless-boneless in the crockpot with Cream of Chicken and Herbs by Campbells. Then top this mixture with a couple of boxes of Stove Top dressing moistened a bit with water and melted butter. Low all day-it is awesome!