What are good recipie's for chicken.?

Question

for mom

Answer 1

Try the following


Chicken Jambalaya
2 boneless, skinless chicken thighs (9 oz/250 g in total), cut into bite-sized pieces
4 oz (110 g) chorizo sausage, peeled and cut into ¾ inch (2 cm) pieces
1-2 tablespoons olive oil
1 medium onion, cut into ½ inch (1 cm) pieces
2 cloves garlic, crushed
2 sticks celery, trimmed and sliced into ½ inch (1 cm) pieces on the diagonal
1 green chilli, deseeded and finely chopped
1 yellow pepper, deseeded and cut into ½ inch (1 cm) slices
6 fl oz (175 ml) white basmati rice
about 1 pint (570 ml) hot chicken stock
1 teaspoon Tabasco sauce
3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped
1 bay leaf
salt and freshly milled black pepper

For the garnish:
1 tablespoon roughly chopped fresh flat-leaf parsley
2 spring onions, trimmed and finely sliced

First of all, heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside. Then add a tablespoon of the oil and, when it's hot, brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo and chicken to the pan and add the garlic, celery, chilli and sliced pepper. Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to.

Now stir in the rice to get a good coating of oil, then add the Tabasco to the hot chicken stock. Next, add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes. Then, check that the rice is cooked and add a little more stock, if necessary. Cover with a lid for 5 more minutes, then serve, garnished with the chopped parsley and spring onions

or Chicken Paprika
4 free-range chicken thighs
1 level dessertspoon hot paprika (Bart's picante pimentón) or 1 level tablespoon ground paprika
1 tablespoon olive oil
1 medium onion, roughly chopped
6 oz (175 g) roasted red peppers from a jar (Karyatis brand), drained and each pepper roughly sliced into 1 inch (2.5 cm) strips
1 clove garlic, finely chopped
½ x 560 g jar Heinz Tomato Frito
¼ pint (150 ml) dry white wine
2 rounded tablespoons crème fraîche
pinch ground paprika, to serve
salt and freshly milled black pepper

Pre-heat the oven to gas mark 4, 350°F, (180°C).
First of all heat the oil in the casserole over a high heat and season the chicken thighs with salt and pepper. Then, when the oil gets really hot and begins to shimmer, fry the chicken thighs to brown them well on all sides; each thigh needs to be a lovely golden brown colour all over. Then using a draining spoon transfer them to a plate and drain away all but about one tablespoon of the fat. Now add the onion to the casserole, turn the heat down and cook for 8-10 minutes, or until they are softened and nicely browned at the edges.

Next return the chicken to the pan with the sliced peppers and garlic, then pour in the tomato sauce, the dry white wine and the paprika. Now stir and bring it up to a gentle simmer, cover with a lid and cook in the oven for 1 hour. Then remove the casserole from the oven. Swirl in the crème fraîche to give a marbled creamy effect, sprinkle with a little paprika and serve straight from the casserole.

or Stir-fried Chicken with Lime and Coconut
2 Traditional Free Range boneless, skinless chicken breasts
grated zest and juice 1 large lime
5 fl oz (150 ml) tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts

First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.

When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.

or Chicken pie
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ ½oz butter
400g/14oz cooked chicken, shredded
225g/8oz puff or flaky pastry (ready-made is fine)
1 egg, beaten
For the sauce
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
3. Wipe the mushrooms and cut into quarters. Sauté in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.

Answer 2

Easy Chicken and Pasta Parmesan:

25 min 10 min prep
3-4 servings

1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces
1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)
1/2 cup spaghetti sauce (14 oz jar)
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves
3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)
3/4 cup parmesan cheese, grated

1. In 10 inch skillet over medium-high heat, melt butter; add chicken.
2. Cook, stirring occasionally, until no longer pink, about 3 minutes.
3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
4. Add uncooked pasta, stirring to coat with liquid.
5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)

Answer 3

Spicy Chicken Spaghetti

INGREDIENTS
1 (16 ounce) package uncooked spaghetti
1 cup Worcestershire sauce
1 cup ketchup
1 cup tomato sauce
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup brown sugar
1 teaspoon chili powder
1 whole cooked chicken, deboned and chopped

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.

Answer 4

salt scrub a roasting chicken inside and out, rinse well. Slide fingers under skin to separate from breast and legs a bit. put a couple spoons full of garlic margarine under the skin. Lightly salt and pepper the bird then bake according to package instructions. Sour cream + garlic mashed potatoes are a great side dish.

Answer 5

Chicken quesadillas

Marinate chicken in seasoning (cumin, garlic, chili powder, pepper) for like a day.. Or you could buy it already like it.
Cut into strips and saute with onions and bell peppers. Drain excess liquid and layer tortillas with the mixture. Sprinkle on shredded cheese and place tortillas on top. Brush with olive oil and bake in oven for about 10-15 mins on 350. cut into quarters, serve with beans, rice, salsa and guacamole.

Answer 6

MAKE A PACKET OUT OF ALUMINUM FOIL AND ADD I BONELESS SKINLESS CHICKEN BREAST. COVER WITH HALF A JAR OF SALSA (I USE GENERIC SAMS CHOICE BRAND MEDIUM). SEAL THE PACKET UP TIGHT.BAKE AT 350 DEGREES UNTIL DONE( I USUALLY MAKE TWO PACKETS AND IT TAKES ABOUT AN HOUR).SERVE OVER YOUR FAVORITE COUSCOUS OR RICE. I ALSO, MAKE A BAG OF FROZEN VEGGIES TO SERVE WITH IT.IF I AM IN A HURRY I WILL CUT UP MY CHICKEN IN BITE SIZE PIECES AND PUT MY CHICKEN AND SALSA IN A SAUCE PAN & COOK ON MEDIUM HEAT FOR 10-15 MINUTES OR UNTIL YOUR CHICKEN IS DONE.EITHER WAY IS DELICOUS

Answer 7

Take a plastic baggy...add plum sauce..and lots of different spices..including chili powder...shake it up..paint it on..and plop it in the oven..or on the barbeque.. and add a nice tossed pasta on the side.

Answer 8

add spices to chicken and cook till sotf - debone and using the same pot and water you cooked the chicken add raw rice and
cook till rice is done
serve with salads or veggies

Answer 9

Chicken empanadas or chicken siopao.

Answer 10

Steam it with lots of herbs and spices. It is tasty and healthy way to cook.