Dinner Trade » Chicken Recipes

Recipe: Coconut Chicken Soup (Tom Ka Gai)

admin — Fri, 22 Apr 2011 18:12:39 +0000

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.

Recipe: Chicken and Wild Rice Soup

admin — Sun, 27 Mar 2011 01:41:49 +0000

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.

Recipe: Pistachio Chicken

admin — Wed, 06 Oct 2010 22:50:15 +0000

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!

Recipe: Chicken Enchiladas

admin — Sun, 22 Nov 2009 08:51:07 +0000

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

Recipe: Cranberry Chicken

admin — Tue, 17 Nov 2009 23:17:08 +0000

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.

Recipe: Chicken Tikka Masala

admin — Sat, 24 Oct 2009 00:39:41 +0000

“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
Heat stovetop to medium and add 2 tbsps of olive oil to a large sauce pan. Cook onions until they begin to be come translucent, but not browned
Add cooked chicken, stir
Add Indian Cooking Sauce, Tomatoes, and coconut milk. Stir occasionally until hot. Serve over or along side rice and naan bread.

The Complex Method

Chicken & Masala rub Ingredients

1 cup plain yogurt
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
3 cups chicken breast, skinless and cut into 1″ chunks

Sauce Ingredients

2 medium-sized onions finely chopped
6 cloves garlic chopped fine
5 pods cardamom
6 medium-sized fresh tomatoes chopped fine (canned tomatoes okay)
2 tbsps garam masala
2 tsps soft brown sugar
1 cup single cream
3 tbsps almonds blanched and ground to a paste
3 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste

Instructions

Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor.
Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
Now add the cardamom and the garlic. Fry for 2-3 minutes.
Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
Add the cream and mix well. Turn off the flame.
Garnish the dish with chopped coriander leaves and serve hot with rice and naan.

Recipe: Thai Sesame Noodles

admin — Fri, 25 Sep 2009 18:01:57 +0000

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

Recipe: Olive Garden Alfredo Sauce

admin — Tue, 22 Sep 2009 00:14:46 +0000

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

Recipe: Apricot Pineapple Chicken

admin — Mon, 31 Aug 2009 18:51:57 +0000

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

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