need good recipe for chicken?

Question

i have chicken out for dinner but do not know what to make with it need help

Answer 1

Chicken currie
To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
salt and freshly ground black pepper
100ml/3½fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve



Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.

Answer 2

This is good and so easy, if you like olives--you can use chicken pieces like legs or a whole chicken cut up.

Olive Chicken

1/2 C pine nuts OR 1/2 C diced carrot
1 or 1 1/2 lb chicken pieces
2 tbsp olive oil
1 large jar green olives (seeds removed)
2 tsp sage
Pepper

If using pine nuts, place them in the bottom of a pan and let roast at medium heat only until fragrant and lightly browned. Pour out of the pan into a container and let them cool.

If you are using carrots, simply add them after you have browned the chicken and they will cook with the chicken.

Brown the chicken pieces in the olive oil in a large pan or skillet. Add the olives (including brine from the jar), pine nuts, sage and pepper. Add a little extra water if there is not much moisture--up to 1 C. Bring to a boil briefly, then simmer covered for 20 minutes. Stir occasionally. Let cook until chicken is tender. Serve with brown rice.

You will not believe how good this is! If you like olives. A friend of mine didn't like them, but loved this dish.

Answer 3

Well, I need more info to help.
A whole chicken, cut-up pieces, or boneless breasts?
It makes a big difference on what I'd suggest.

But here's my favorite rub, which is great on a whole chicken, or pieces with skin and bone. Rub on, spray with butter flavoring and bake at 350:

2 t. salt; 1 t paprika; 1/2 t onion powder; 1/2 t thyme; 1 t black pepper; 1/4 to 1/2 t cayenne pepper; 1/2 t garlic powder.

Or mix the following together, pour over pieces and bake as above:
1 c brown sugar; 2/3 c vinegar; 1/4 c lemon-lime soda; 3T minced garlic; 2T soy sauce; 1 t black pepper.

Answer 4

Some questions...
Is the chicken whole or in parts? If parts, is it light or dark meat? Bone-in or deboned?

Any special constraints or dislikes? (low-fat, not spicy, etc)? Or do you like just about anything?

Are you looking for something quick & easy or more memorable? What are your cooking abilities?

Lastly, what other ingredients do you have lying around to combine with the chicken?

Answer 5

Enter chicken and other things you like on this cooking search engine and it will give you the recipe.

Go to the Leap Over Web Clutter section here and pick the second link.

Answer 6

perhaps chicken paprika . it is very good and would gladly share the recipe if you would like it then just email me and would be glad to share . good luck and god bless.

Answer 7

Make a Chicken Chow Mein-------------TOP CHEF