What can I do with Chicken that is a bit different for dinner tonight?

Answer 1

crock pot it with chopped onions and a jar of bbq sauce great stuff and easy

Answer 2

Rosemary Vanilla Chicken

8 chicken thighs
4 tablespoons of olive oil or vegetable oil
2 onions, sliced
2 carrots, chopped
1 bottle of chardonnay
1 vanilla bean or 1 tablespoon of vanilla extract
2 large sprigs of rosemary, needles peeled off

Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it's okay if it ends up in several pieces.

Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over. Continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavors of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.

Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavors considerably. As you stir them, loosen any brown bits that adhere to the pan's bottom. These are caramelized juices from the meat and will add a lot of flavor to the dish.

Add the chicken meat and bones back to the pan. Pour in the wine - reserving a sip for yourself! You may also use less wine and make up the difference with homemade or canned chicken broth. For this dish, I prefer the oak, vanilla-like flavors of California chardonnay.

Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the seeds and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stovetop over medium heat until tender, about 45 minutes. Remove the lid and fish out the bones, they've added their flavor and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce. Taste; then season with salt and pepper.

Serve with rice or pasta.

Serves 4

Answer 3

3 chicken breasts, marinade in the zest and juice of two limes, 2 tbsp caster sugar, 1/4 tsp cayenne pepper, 1tsp cinnamon, 2 tsp dry oregano and a good pinch of salt, at least two hours in the fridge.

Take the marinated chicken out of the fridge after at least two hours and leave to come to room temp.

Sift 250g flour with 1tsp baking powder and a good pinch of salt. Rub 50g lard into the flour mixture until all crumbley. Mix in at least 4 tbsp warmish water. Make an elasticy dough. You will almost certainly need to use more water. If you go OTT, you can always add a little more flour. Knead for a few minutes, keep it nice and moist and wrap it in cling film.

Slice 3 bell peppers (1 red, 1 green, 1 yellow or orange) and two onions. Set aside.

Heat 2 tbsp vegetable oil in a large frying pan and cook the marinated chicken (and the juices it's in), covered, for 5-6 minutes. Meanwhile, take a ball of tortilla dough (about the size of two golf balls) and roll it out thinly. Heat another large frying pan or a griddle, and cook the tortillas until just turning slightly golden (no oil - cook them dry).

Add the onion and peppers to the chicken, cover again and cook for 4-5 minutes. Stir occasionally. Serve the chicken mixture in warm tortillas. The juices in the pan taste delicious.

Answer 4

Chicken and noodle soup

900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast, about 175g/6oz
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced
2 spring onions, shredded
2 tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.
Make it vegetarian
Replace the chicken with 175g/6oz firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.

Answer 5

How about Chicken Sate:

Ingredients
Saté:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoons soy sauce
2 teaspoons ground ginger
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Sauce:
1 tablespoon light brown sugar
1 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
6 tablespoons peanut butter
1/4 teaspoon crushed red pepper
1 garlic clove, minced

Remaining ingredient:
Cooking spray


Preparation
Prepare grill.
To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.

To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Yield
4 servings (serving size: 2 skewers and 1 tablespoon sauce)

Answer 6

Here ya go...

Easy Chicken and Dumplings

1 quart chicken stock
2 cans cream of chicken soup
6 refrigerated canned biscuits
2 cups shredded cooked chicken

Bring the stock and soup to a boil in a big pot. Flatten the biscuit dough somewhat and cut in half and then cut into strips. Stir in the chicken. Drop the biscuit dough into the boiling stock/soup mixture. Be careful so the dough doesn't stick together. Stir the dough every few minutes until the dough is cooked, about 15 minutes. Serve with a green salad and there ya go...instant dinner!

Good luck!

I just made this last night and the pot was gone in record time!

Answer 7

I make this alot because it is so yummy.

Lemon Chicken

INGREDIENTS
6 skinless, boneless chicken breast halves
1 teaspoon lemon pepper
1 pinch garlic powder
1 teaspoon onion powder

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes.
Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

Answer 8

Here's a yummy recipe:

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.

Answer 9

I have a good recipe for delicious and different-tasting chicken. Ingredients are: 1 cup flour, 1/2 cup water, heaping tsp. paprika, 1 tsp. salt, 1 tsp. baking powder, 2 eggs. Beat ingredients all together in a bowl and cut the chicken into small chunks, like nuggets, and fry until a nice golden crispy brown on both sides. You can also make a sauce to go with this, optional: 3/4 cup brown sugar, 2 tbsp. jam (any flavor, I prefer raspberry), 3/4 cup ketchup, 1/2 cup water. Cook for about 2 min, or until you see ingredients are well mixed and look like a sauce.

Answer 10

Try this -

Chicken Marengo

Serves: 4

Ingredients
3 x 15ml spoons olive oil
1 onion, finely chopped
1 carrot, diced
2 sticks celery, finely sliced
25g plain flour
450ml chicken stock
1½ x 15ml spoons tomato puree
1 bouquet garni
4 chicken joints
½ x 227g can tomatoes, drained
1 clove garlic, crushed
5 x 15ml spoons dry sherry
50g button mushrooms

either -50g frozen shelled prawns

or - black olives

Method
Heat 2 large spoons of the oil in a small saucepan. Add the onion, carrot and celery and cook until just beginning to colour. Stir in the flour and cook, stirring, until browned. Remove from the heat and gradually stir in the stock. Add half the tomato puree and the bouquet garni. Bring to the boil, stirring , over and simmer for about 30 minutes.

Meanwhile, heat the remaining oil in a large pan and brown the chicken joints on all sides, remove from the pan. Add the tomatoes, remaining puree and garlic to the pan and cook until pulped. Add the sherry, mushrooms and chicken.

Discard the bouquet garni, skim the sauce and add to the chicken. Cover and simmer for 30 minutes. Cool.

To serve, add frozen prawns, cover with foil and return to the oven till cooked,

or -stir in olives.

Answer 11

Lemon Chicken

4 Chicken breasts
1 cup Water
1/2 cup Chicken broth
1/4 cup Lemon juice
1/4 cup Sugar
2 tablespoon Sugar
4 teaspoons Ginger, fresh