Greek Chicken with potatoes
4-5 chicken pieces (we use boneless/skinless)
salt/pepper to taste
1 tablespoon oil
1 large tomato (chopped)
1 medium onion (chopped)
3 medium potatoes (sliced, diced and boiled)
Season the chicken pieces with salt and pepper and place in
a deep baking pan for 30 minutes. In a medium pan, saute the oil, tomato, and onion until the onion is translucent. Set aside. Pull the chicken from the oven and fold the onions, tomatoes and potatoes over the chicken. Place back in the over for 15 minutes or until the chicken is fully cooked.Home made chicken recipes?
Well, this is what I make when I'm cooking just for myself (which isn't that often!) It's definitely quick and easy. And though it uses boneless, skinless chicken breast, which isn't cheap, it has a rich sauce and one small half breast per person is enough.
Chicken poached in tarragon cream, to serve 2:
--2 small boneless, skinned chicken breasts, rinsed, trimmed (I usually do get out my mallet and pound them about 1/2 inch thick. You really don't have to do this! But it does help a lot in getting them to cook evenly.)
--1/4 cup flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper, on a plate
--about 3/4 tablespoon each butter and vegetable oil
--2 to 3 green onions thinly sliced
--2 to 3 tablespoons chopped fresh tarragon
--1/4 cup dry white wine or vermouth if you've got it (but don't worry, the recipe will work fine without it)
--1/2 cup heavy cream
--1 teaspoon lemon juice*
*I use tarragon white-wine vinegar instead of lemon juice. You can get it in most markets these days. It may sound silly but I think it has a little bit more elegant flavor than just lemon. Either will work well though.
Sooooo.....
Put the butter and oil into a heavy saute pan and turn it to medium-high. When it stops foaming and turns a nutty brown, immediately dredge the chicken pieces in flour and shake off the excess, then lay them carefully in the pan. This step can't be done ahead of time, because the flour coating starts to get gummy.
Cook the first side until it's a nice brown, probably no more than 2 minutes, then flip and cook the other side until just browned. Do not worry about whether the chicken is cooked through. It will cook through in the poaching step later on.
Put the chicken onto a plate. Reduce the heat under the skillet. Add the green onion, and the tarragon if you're using it. Stir no more than 30 seconds. If you're using the wine, add it now, and cook and stir another 30 seconds. Stir in the cream. Put the chicken back into the pan, turn it over in the cream to coat, put a lid on the pan, and cook at a gentle simmer until just cooked through, 4 to 6 minutes.
Take the chicken out and put it onto a warm platter.The sauce left behind in the pan should be thick enough to coat a spoon. If not, boil it and stir it a minute or two to reduce. Take the pan from the heat and stir in the lemon juice (or tarragon vinegar) to your taste. Check for salt and pepper. Pour the warm sauce over the chicken and serve.
This is easy enough for a weeknight and elegant enough to serve to guests. I hope you'll give it a try.
Place chicken in crock pot w/cream of mushroom soup and rice, add vegetables and let simmer.
Oven fried chicken
Better w/boneless skinless chicken breast
Take chicken, season and dip in eggs, flour then bread crumbs. Place in a pan w/ about a 1/2 cp oil, flip 20 mnts and walla!
How to carve a chicken
Steps
Place chicken, breast up, on cutting board. Remove wing from body by cutting into wing joint with sharp knife, rolling knife to let the blade follow through at the curve of the joint as shown. Repeat with remaining wing.
Cut off each leg by cutting skin between the thigh and body of the chicken; continue cutting through the meat between the tail and hip joint, cutting as closely as possible to the backbone. Bend leg back until hip joint pops out as shown.
Continue cutting around bone and pulling leg from body until meat is separated from bone as shown. Cut through remaining skin. Repeat on other side.
Separate thigh and drumstick by cutting about 1/8 inch from the fat line toward the drumstick side as shown. (A thin white fat line runs crosswise at joint between drumstick and thigh.) Repeat with remaining leg.
Separate back from breast by holding body, neck end down, and cutting downward along each side of backbone through the rib joints.
Bend breast halves back to pop out the keel bone; remove keel bone. Using poultry shears or knife, cut breast into halves through wishbone; cut each breast half into halves.
Tips
Works best if knife has a straight edge insted of a serrated one.
Use the same cutting board for chicken every time. Use it for nothing else until it is thoroughly sanitized.
Warnings
ALWAYS wash your hands after handling any raw meat, including chicken.
Always cut away from you.
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Ever face those situations where you crave something delicious and spicy but are too lazy to cook an elaborate meal or run to the store for something?
Relax - this is just the right thing for you.
Steps
Thaw the chicken first if frozen. Take the boneless chicken pieces or strips and cut them into pieces. Make each piece about 1 inches long and wide. You need not be very precise - just make sure they are the right size to fit on a skewer.
Add into a bowl a scoop of plain (unflavoured) yogurt (preferably cold and refrigerated yogurt). The quantity of yogurt should be just enough to cover all the chicken pieces (one teaspoon per chicken piece + 3 additional spoons is good)
On top of the yogurt, sprinkle a teaspoon of turmeric powder and red chili powder to taste. Go easy on the chili if you are not used to hot spices. Finally, add a teaspoon of ginger-garlic paste on the top.
Stir the entire mixture in the bowl with a spoon or fork for 5 minutes and drop in the chicken pieces one at a time with one hand, stirring the mixture in the bowl with your other hand using the fork or spoon.
Cover the bowl with cling foil and let stand in the fridge for about 30 minutes (longer if you have the time). This allows the chicken to absorb more flavor.
When you are ready, preheat your oven to about 450 degrees. Line a pan with aluminium foil and keep it ready.
Take the bowl out of the fridge and arrange the chicken pieces on skewers and then arrange the skewers on top of the pan. Essentially, both ends of the skewers should rest on opposing side walls of the pan so that the chicken is hanging in mid-air above the base of the pan.
Bake the chicken for about 10 to 15 minutes. You will notice that fat drips out of the chicken in this interval into the pan below it.
Once baked, carefully remove the pan out of the oven and carefully remove the chicken pieces into a dish. If you plan to consume it in stages, leave the rest back in the oven to keep it warm (but ensure you switch off the oven first)
Serve hot with green chutney or mango chutney or eat as is.
Tips
You may garnish he finished tikka with some coriander leaves.
If the tikka turns out to be spicier/hotter than your taste, squeeze a lemon quarter over it to reduce the spice effect.
To make a less spicier variant (called Malai Chicken Tikka), in the marinating mixture, use heavy cream instead of red chili and marniate a little longer. This will make the chicken soft and tender and the absence of chili reduces the spice.
A Charcoal grill enhances taste.
Warnings
Take great care when using the oven. Remember it can be very hot and scald you.
When adding or removing the pan from the oven, remember it can be very hot. Use an oven mitt.
Things You'll Need
Boneless and skinless chicken pieces or strips - about 1 pound for 3 person servings
A knife to cut the chicken with
A mixing bowl and a spoon or fork
Plain yogurt (refrigerated)
A teaspoon of turmeric powder
Red Chili powder (to your taste)
A teaspoon of ginger-garlic paste
Cling foil and Aluminium foil roll
Baking pan and skewers (even bamboo will do)
Green or mango chutney
Coriander Leaves (optional)
Lemon quarters (optional)
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Sticky Chicken, a sweet flavorful recipe that taste great hot or cold.
Steps
Mix the sticky sauce. Mix 1 cup Ketchup, 1 cup corn syrup or honey, 1 cup brown sugar, 1/2 cup soy sauce, and 1 tsp garlic togeather in a sauce pan. Bring mixture to a gentle simmer.
Prepare your chicken. Place 8 - 12 pices of chicken in a flat, oven-ready casserole dish, so the pieces fit reasonably snug.
Sauce your chicken. Pour the entire batch of Sticky Sauce over your chicken evenly. Allow the chicken to be submerged about half way or more into the Sticky Sauce. No need to cover chicken with foil or a lid.
Bake the Chicken. Bake at 350 for 1.5 - 2 hours. Baste or turn the chicken pices after 45 mins.
Serve. Allow to cool for 5 - 10 minutes before serving, chicken should be soft and tender. Serve on or next to a bed of rice. Remove chicken fat and use excess sticky sauce to flavor rice.
Tips
A light spritz of cooking spray or olive oil will reduce sticking.
Dark meat like legs or thighs work best with this recipe, though white meat will work.
Corn Syrup works better than Honey.
Warnings
Sweet sauces such as this burn easily, be sure to monitor your cooking to prevent this, reduce heat if necessary.
Things You'll Need
8 - 12 Chicken legs and\or thighs
1 Cup Ketchup
1 cup Corn Syrup or Honey
1 cup Brown Sugar
1/2 cup Soy Sauce (Regular or Lite)
Minced or Crushed Garlic
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This recipe is simple and delicious. If you're hungry for crunchy fried chicken, give it a shot.
Ingredients
Chicken pieces
Buttermilk
Mustard
Tarragon
Flour
Crisco shortening
Steps
Place chicken pieces in a glass or stoneware bowl. Pour enough buttermilk into the bowl to cover chicken, add a little mustard and tarragon, cover and and refridgerate for at least three hours.
Remove chicken pieces from the buttermilk mixture and dredge in flour. Shake off the excess flour and place chicken pieces on a platter.
In a cast iron skillet melt enough Crisco to fill the skillet 1/3 full.
Melt Crisco on medium setting.
Add chicken to the hot Crisco. Be careful not to crowd the pieces. Crowding will prevent pieces from cooking uniformly.
Watch the temperature of the Crisco. If it is too hot, the outside of the chicken will cook rapidly, while the inside will not be thoroughly cooked.
Turn pieces once during cooking. The chicken is done when, it becomes golden and crispy. Test one piece to see if chicken is done. Use a sharp knife to make a cut next to the bone. If juices run clear, the chicken is done.
Remove chicken from skillet, place on absorbent paper towels before serving.
Wait for the chicken to cool down, then serve!
Tips
Vegetable oil can be used, but Crisco makes better fried chicken.
If you are preparing more chicken than can be fried at one time without crowding, divide chicken pieces and fry in two or three batches, if necessary.
A cast-iron skillet will give the chicken the desired crunch.
For extra-crunchy chicken add crushed cornflakes to the flour.
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Ingredients
One whole chicken cut in 16 pieces
4-6 tomatoes whole or preferably cut
6 teaspoons ginger root
1 Tablespoon garlic
1 packet Shan Chicken Karahi Mix
1 cup vegetable oil
3-4 green chillies
Nan or Pita bread (for serving)
Chicken Karahi is a spicy blend of spices and chicken from the Indian subcontinent. Here's how to make it!
Steps
Add one whole chicken cut into 16 pieces to a pot. Add Shan Karahi Spice mix which has mostly black pepper.
Stir constantly in high heat. Add 6 teaspoons of ginger paste and one Tablespoon of garlic. Fry for 5-10 minutes.
Combine one cup of vegetable oil, 6 tomatoes and 3-4 chillies in a separate frying pan. Fry them until oil separates from the tomatoes.
Add the contents from the frying pan to the chicken.
Cook for 5-10 minutes.
Tips
Use canola or corn oil for healthier choice in oils.
Shan Masalas are available at any Indian, Pakistani or Middle Eastern grocery store.
If pastes are not available, you can use fresh ginger and garlic and make it into a paste.
Serve hot with Nan, Qandhari nan or Arabic Bread or Pita bread.
Warnings
Highly spicy and hot
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Make your very own Popcorn Chicken, just like KFC!!!
Steps
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into flour, then egg, being sure they are fully covered. The first dip in flour assures adhesion.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
Tips
My best serving suggestion is buttermilk biscuits, mashed potatoes, and gravy.
Warnings
Be careful when frying!!!
Things You'll Need
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
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The most delisious dish of indian cuisine - Tandoori Chicken popular and enjoyed worldwide. Easy to prepare and yummy for your tummy!!
Steps
Blend first 5 ingredients into marinade.
Make several deep cuts into the chicken breasts. Coat the chicken with the marinade, rubbing it into the cuts (hands will turn a nice shade of orange). Cover and leave for at least 2 to 3 hours, preferably overnight.
Although traditional Tandoori is cooked in clay ovens, this recipe works very well on a grill. Cook at high temperature for 10 to 15 minutes per side. Can be served hot or cold. Makes an unique tasting chicken salad.
Serve with lemon slices, green salad and rice. NAAN Bread (similar to Pita) is excellent on the side.
Tips
Although most people think of Indian food as very spicy, Tandoori is fairly mild - everyone we have served this to is always pleasantly surprised.
Test
Things You'll Need
1 tbsp. of Tandoori mix (';Sharwood's India'; is available at most English grocery stores)
1 tbsp. of plain yogurt
1 tbsp. of vinegar
1 tbsp. of lemon juice
1 tbsp. of oil
Chicken breasts, skin removed
GOOD LUCK!
The possibilities are endless.
Place chicken in a pan and cover with any of the following: Cream of Chicken soup (concentrated), nacho cheese soup or cubes of Velveeta cheese, bar-b-que sauce, canned pineapple or mandarin oranges, marmalade, salsa, salad dressing, or anything else. Cover with aluminum foil and bake until the chicken is done.
You can shred the chicken and use it in place of hamburger. Put it in tacos, sloppy joes, pasta sauce, etc.
Slice the cooked chicken and keep it in the 'fridge. Use for sandwiches or in omelets.
Cook it on the grill
Let your imagination run wild!
ps- now I'm hungry :)
This recipe is simple and delicious, my kinda of recipe.
The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.
I have also used chicken legs, i just added more water and cooked a little longer.
Classic Herbed Chicken
1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
4 Tbsp water
1/3 c. of Ranch Dressing
4-5 boneless chicken breast
1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.
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