Chicken Recipes Articles
Coconut Chicken Soup (Tom Ka Gai)
1 tablespoon vegetable oil
2 tablespoons ginger; grated
5 teaspoons red curry paste
6 cups chicken broth
3 tablespoons fish sauce
1 tablespoon brown sugar
28 ounces coconut milk
1 pound chicken breasts, cut thin in strips
1/2 pound mushrooms; sliced
1 white onion, sliced
8 oz snow peas
2-3 carrots, sliced
3 tablespoons lime juice
1/2 cup cilantro
In a soup pot, heat vegetable oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes.
Add chicken and simmer until the chicken is cooked.
Turn heat to med/low and add coconut milk and carrots. Cook on med/low for one half hour to a hour.
Add mushrooms, onions, and snow peas and continue to cook on med/low for 2-5 mins.
Add the lime juice and cilantro before serving.
Season with salt to taste at the end as a lot of the ingredients can vary in the salt.
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Ingredients
1 Whole Chicken
1 cup diced onion
1 cup diced celery
1 cup diced carrots
1/3 cup flour
1/3 cup butter
1 ½ Tablespoon Parsley
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups chicken broth
3-4 cups cooked wild rice or wild rice quinoa combination
2 cups half and half
½-1 teaspoon Salt
½ teaspoon Pepper
Instructions
In a stock pot, put chicken in and cover with water. Cook for 45 minutes. Remove chicken and set aside. Continue cooking the chicken water until reduced to about 8 cups. Strain and set aside.
In stock pot, put the flour and butter in and cook, but don’t brown. Add the onion, celery, and carrots. Cook for about 5 minutes or until onions are tender.
Add the chicken stock from the cooked chicken, parsley, garlic powder, onion powder and chicken broth. Cook until boiling.
Shred cooked chicken. Add chicken, wild rice, half and half, salt and pepper. Cook for about 5 minutes. Serve immediately.
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Ingredients
10-12 boneless, skinless chicken breasts
Dijon mustard
1 cup pistachios, shelled and chopped
1 jar peach preserves
1 cup ham, small cubes
salt
pepper
Instructions
Preheat oven to 350ºF.
Rinse and pat dry chicken breasts. Trim off excess fat.
Place chicken one at a time in gallon zip-lock bag and pound so thin and even in thickness.
Sprinkle with salt and pepper.
Spread 1 tbsp. of Dijon mustard over chicken.
Sprinkle diced ham and chopped pistachios in a link down center of chicken.
Roll up chicken and secure with 3-4 toothpicks.
Place chicken in glass dished, sprayed with cooking oil. Bake for 20 mins.
In a sauce pan, heat one jar of peach preserves and 1/3 cup of water to boil. Baste chicken with peach preserves and then bake for an additional 7-10 minutes.
Pull out all toothpicks. (Caution very hot! I use plastic disposable gloves to handle the hot chicken.)
Cut on an angle and drizzle more peach preserves over chicken and enjoy!
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Ingredients
16 oz sour cream
1 can green chilies
1 can cream of celery soup
1 cup milk 3 cups cheese (cheddar)
2-4 chicken breasts, cooked and cubed or shredded
salt
pepper
10 tortillas
Instructions
Combine sour cream, chilies, soup, milk and 2.5 cups of cheese in a large sauce pan. Add salt and pepper to taste. Once cheese is melted, set aside one cup of the mixture
Add cooked chicken to the sauce pan
Spread 1/4 cup mix with chicken along center of each tortilla. Roll and place seam side down in 9×13 baking dish.
Spread remaining 1/2 cup of mixture over enchiladas. Top with 1/2 cup of cheese
Bake, covered, for 20 minutes at 400 degrees
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Ingredients
1 large bottle Creamy French Dressing
1 pkg dry onion soup mix
1 can whole cranberries
Chicken breasts.
Instructions
Mix dressing, soup mix, and cranberries
Layer chicken breasts in 9×13 pan.
Pour mixture over chicken.
Bake at 350 F for 45 minutes to 1 hour, basting or turning occasionally.
Serve over rice or potatoes.
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“Tikka” means pieces and “Masala” means both spice and spices. When wet ingredients are added to a spice mixture, such as yogurt or water, it’s called a “wet” masala.
As you can see from the ingredient list below, making Indian Curry is a bit complex. For this reason, I like to use a sauce starter, my favorite being the Patak’s Cooking Sauce brand. You can usually find an Indian cooking sauce in the ethic food section of the grocery story and they’re very common at specialty stores. You can also order it online, but the shipping charges make it a bit expensive. But
The Easy Method
Ingredients
1 cup plain yogurt
2 chicken breasts, skinless, cut into 1″ chunks
15 oz Indian Cooking Sauce
1 can diced tomatoes or two fresh diced tomatoes
1 medium onion diced
2 tbsps olive oil
1 can coconut milk (optional for richer Korma taste)
Instructions
Marinate the chicken breasts in yogurt and cook in oven until tender
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Ingredients
1 c. Prepared Good Seasons Asian Sesame dressing, divided
1 lb. Chicken breast, cut into strips
2 T. Chunky peanut butter
2 T. Honey
½ tsp. Crushed red pepper
8 oz. Thin spaghetti, cooked and drained
¾ c. Shredded carrot (comes prepackaged)
¾ c. Sliced green onions
¼ c. Chopped cilantro (opt.)
Instructions
Pour 1/3 c. Of dressing over chicken in medium bowl. Toss to coat.
Cover and refrigerate one hour to marinate.
Drain, discard dressing.
Mix remaining 2/3 c. Dressing, peanut butter, honey, and pepper set aside.
Cook chicken in large skillet on medium-high heat about 8 minutes, until chicken is cooked through.
Mix chicken, spaghetti, carrot, onions, and cilantro in large bowl. Serve immediately.
Cooking time (duration): 80
Number of servings (yield): 4
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Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Instructions
HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat.
Slowly whip in cheese, then remove from heat.
PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture.
Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
SEASON to taste with salt and black pepper. Taste as you add pepper and salt, so not to over or under season.
Serve over your favorite pasta. Add cooked chicken over the top of the Alfredo Sauce.
Cooking time (duration): 20
Number of servings (yield): 4
My rating: 4.5 stars
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Sweet and tangy chicken made with just four ingredients. Perfect over rice or with potatoes.
Ingredients
1 pkg. Lipton onion soup mix
1 Cup Russian Dressing (Wishbone makes it)
2 Cup apricot jam
1 large can pineapple
8 pieces of boneless chicken.
Instructions
Preheat oven to 350 degrees. Mix all above ingredient together. Cook for 45 minutes to an hour until chicken is done. Serve over rice or potatoes.
Cooking time (duration): 60
Number of servings (yield): 8
Meal type: dinner
Submitting by: Gwen
My rating: 4.0 stars
User Rating:
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