Whats your favourite dish with chicken?

Question

Any recipe would be good.

Answer 1

1. Bourbon Chicken

2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove Chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.


2. Cream Cheese Crock Pot Chicken

3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth

Place chicken pieces in crockpot and sprinkle Italian seasoning over chicken.Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crockpot and cook on low for an additional hour.

3. Garlic Brown Sugar Chicken

1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7-Up soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)

Place chicken in crockpot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours.
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch

Answer 2

it's a dish I discovered when Iwas wondering if you could use Tesco's pasta sauce for anything else other than beef for a bolganese.

I used chicken breast cut into small pieces. Pan friend till just browned. Obviously the meat was seasoned before hand with salt pepper, paprika onion and garlic, when the browning was done, I emptied the remains of my pasta sauce over the chicken and rinsed out the jar with some water making sure I put the pasta sauced water in the chicken. I let this cook for some 20 minutes, on a low to medium heat. Meanwhile I washed up and contemplated when to put the pasta on, because I used angel hair pasta it only took two minutes. the angel hair pasta came from Sainsbury's. when the pasta was ready and the sauce had bubbled over the chicken and little holes where forming, I sprinkled in some fines de herbs. this too came from tesco, but recently have found it unavailable, so oregano would be a good substitute. At this point if you think you could use some more sauce, put at least 25ml extra of water in the pot and let reduce by half, until litte holes form again. Stir the chicken in pasta sauce with the sprinkled oregano on for the last time add it to the drained pasta. mix and enjoy, with some fresh or pre-made grated Parmesan cheese. I called my meal Angel Hair Tuscan Chicken, you could however just call it windbags, receipe.

Hope you choose mines, Bonn appetite!!!

Answer 3

CHICKEN ADOBO
Adobo is the Philippines national dish and a favorite with many people in Hawaii.
What most people think of when they hear the word "adobo" is a stew with the basic elements of chicken and pork in a sauce of white vinegar, soy sauce, garlic, and peppercorns. The variations are endless and whether served dry or moist, whole or shredded, the subtle sourness that makes the dish unique is always present. This is Hawaii Governor Ben Cayetano's recipe for Chicken Adobo.

INGREDIENTS:
3 pounds chicken thighs, cut into serving pieces
1/2 cup white vinegar
1/2 cup soy sauce
1/4 tsp peppercorns, crushed
1 teaspoon brown sugar
5 garlic cloves, crushed
3 bay leaves
Salt to taste
PREPARATION:
Combine all ingredients in a pan, cover, and allow to marinate one to three hours. Bring to a boil, then lower heat and simmer for 30 minutes. Uncover the pan and allow to simmer for an additional 15 minutes or until most of the liquid has evaporated and the chicken is lightly brown. Serve with white rice.
Serves: 4 to 6

Almost anything can be cooked adobo style: beef, fish, shellfish, and vegetables, in addition to pork or chicken, are excellent.

Answer 4

I have a great recipe for chicken parmesan that's really easy
first get as many chicken breasts as you will have eating, or make some extras for later...Italian is better the next day! Get some cans of spaghetti sauce, I use borelli with mushrooms. Get 3 eggs, a can of italian bread crumbs, olive oil, spaghetti noodles, some grated parmesan cheese, and sliced mozzarella, garlic powder, onion salt . Preheat oven to 450. Season the chicken with onion salt and garlic powder. Then run them through the eggwash ( beat the three eggs in a bowl). Then cover the chicken breasts in Italian breadcrumbs. The eggs help the crumbs stay on. Then fry the breasts in a skillet using some olive oil, only browning on both sides, not cooking it, just browning. Then put some spaghetti sauce on the bottom of a sided cooking pan, I use a glass one. Place the chicked breasts on top of the sauce. Put some more sauce over the rest of the chicken breasts, but leave room so you can still see the breasts. Spoon some sauce over them individually. place them in the oven for like 45 minutes. Start cooking your noodles, and put some spaghetti sauce in a pot and cook at a simmer. Take out and put the mozarella cheese over each breast. Put it back in oven till cheese melts. Take out of oven and serve one breast, some spaghetti noodles, spaghetti sauce, and then top all that with some grated parm. Serve with your favorite red wine. My favorite dish to make! The ladies love it too!

Answer 5

Roast, with garlic and rosemary.
Cover the chicken with slithers of garlic and sprigs of rosemary, put around the chicken at the base as well, add freshly ground black pepper and pour a glass each of water and white wine, this makes a lovely gravy and helps keep the chicken moist. Cover with lid or foil, which is removed towards the end of cooking, to brown. Make the gravy from the juices in the pan. Serve with roast potatoes, broccoli and carrots, or whatever vegetables you like.

Answer 6

Chicken Kiev

Ingredients:
3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh parsley
1/8 teaspoon garlic powder
6 small boneless, skinless chicken breasts
2 cups Cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/2 cup skim milk

Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.

Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.

Answer 7

Chicken Poppykosh - it's Hungarian.
2 large potatoes
3 Large onions diced
3 stalks celery diced
1 tablespoon salt
3 or more tablespoons paprika

Saute onions and celery in butter till soft, take a whole cut up chicken put in pan, cover chicken with chicken stock or water add salt and paprika, bring to boil cover and simmer till chicken is done. take chicken out and cut up potatoes in good size chunks cook taters till almost done make dumplings cook till done then add chicken (you can debone the chicken or leave the bones in the chicken which ever you prefer.

It sounds different but it is really good, especially with some Italian bread to sop up the soup juice.

Answer 8

I love this recipe. Surprisingly, regular rice works in this risotto, which would probably be a shock to purists, who always use arborio rice.
INGREDIENTS:
4 boneless, chicken breasts
3 Tbsp. olive oil
1/2 tsp. salt
1/8 tsp. pepper
1 onion, finely chopped
3 cloves gbarlic, minced
2 cups uncooked regular long grain rice
4 cups chicken broth
1 cup grated Parmesan cheese
2 Tbsp. butter
PREPARATION:
Cut chicken breasts into 1-1/2" pieces and sprinkle with salt and pepper. In heavy saucepan, heat olive oil over medium heat. Add onion and garlic, and cook for 5 minutes until tender. Add chicken pieces, and cook and stir until chicken begins to brown, about 3 minutes.
Add rice, and stir to coat.
Add 1 cup chicken broth, and cook until liquid is reduced, stirring frequently. Continue to add chicken broth to keep rice covered, stirring frequently. Cook about 25 minutes until rice is tender. Add cheese and butter just before serving and stir to melt. 6-8 servings

Hope you like this recipe.

Answer 9

I have a lot of favorites. Too hard to pick just one, here is my top two. One spicy, one not.

Chicken in Champagne Sauce

4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk

Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings

Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.


Cajun Fried Chicken

4-5 boneless chicken breasts, boneless pork chops, or any chicken with bone in
1 cup of self-rising flour, unsifted
1 tsp garlic salt
1 tsp cayenne pepper
1tbs Dijon mustard
1/3 cup Tabasco
¼ cup water
1 – 1 ½ cups oil, for frying

Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.

Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.

Heat vegetable oil in large skillet on medium high heat.

Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.

Serving Suggestions:
Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.

Answer 10

this recipe makes a beautiful dish that's easy and delicious.
Ham Cheese Chicken:
4 chicken breasts
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
2 eggs, beaten
Hot sauce
1 cup bread crumbs
2 teaspoons Greek Seasoning, recipe follows
1 cup grated Parmesan
Olive oil
4 slices ham
4 teaspoons chopped fresh parsley leaves
4 slices mozzarella cheese

Dredge the chicken breasts in flour seasoned with House Seasoning, then dip in egg wash with hot sauce, to taste, then dredge in a mixture of bread crumbs, Greek Seasoning, and Parmesan. Brown the chicken on each side in a skillet with olive oil on medium-high heat. After frying, transfer chicken to a sheet pan. Top with 1 slice of ham, 1 teaspoon chopped parsley and 1 slice of mozzarella cheese. Place in oven for 8 minutes, just until cheese melts and starts to get bubbly.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.



Greek Seasoning:
2 teaspoons dried oregano
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

serve with a simple tossed salad, bread, and these roasted basil & garlic mashed potatoes:

1/4 cup garlic cloves (about 6), unpeeled
4 large russet potatoes
1 cup milk, plus more as needed
3 tablespoons unsalted butter, softened
1 teaspoon olive oil
1/2 cup shredded fresh basil
Kosher salt and freshly ground black pepper


Preheat oven to 400 degrees F.
Arrange garlic in 1 layer on a double thickness of foil and wrap tightly.

Roast the garlic and potatoes in middle of oven--the garlic will take 45 minutes and the potatoes will take 1 hour.

Unwrap garlic and cool slightly. Peel the cloves, mash with a fork, and set aside. (The garlic may be roasted and stored in the refrigerator, up to a week ahead.)

Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them.

Drizzle the skins with the olive oil, transfer to the oven, and bake until crisp, about 12 minutes.

Using a rubber spatula, mix the potato mixture and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skins.