Tasty Chicken Recipes

chicken yummy

2009-10-04T23:31:00.000-07:00

Ingredients

chicken breast
cajun spice
chicken spice
parsley

oregano

mushroom soup
mushrooms

Instructions

Cook chicken breast with the spices.

After chicken is cooked put mushroom soup and mushrooms.

Can add cheese if you want and bake at 300 for about 20 minutes.

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Recipe found at http://tastebuddelights.com

Recipe contributed by cuddles50

Papaya Soup with American Ginseng and Black Chicken

2009-07-24T05:16:00.000-07:00

1 whole black chicken (rinsed, chopped)
1 papaya (peeled, diced)
Sweet almonds (40g)
American ginseng 20g (sliced)
2 sweet dates
Water 5 bowls

Seasoning :
Salt adequate

1. Scald the black chicken into boiling water. Drain up for use.
2. Bring the water to boil into a boiling pot. Put in all ingredients and bring to boil. Simmer for 2 hours with mild flame.
3. Season with salt. Stir well and ready to serve.

Sponsored by :
http://gladyskockhomeculinary.blogspot.com/

Roast Chicken Ailloli

2009-03-22T04:34:00.000-07:00

Ingredients

1 - 5 lb : 1 - 2 kg Chicken
1 : 1 Garlic Clove
1/4 tsp : 1 ml Salt
1/2 : 0.5 Lemon
3/4 Cup: 180 ml's Ailloli Sauce

Ingredients - Ailloli Sauce

2 : 2 Garlic cloves pounded into paste
2 : 2 Egg Yolks
1/2 tsp : 3 ml's Salt
pinch : pinch Pepper
1/2 tsp : 3 ml's Dijon Mustard
1 Cup : 250 ml's Olive Oil
4 tsp : 20 ml's Wine Vinegar

Preperation

Truss the chicken.
Rub the chicken all over with the garlic clove.
Sprinkle with salt and juice from lemon.
Place in Roasting pan in preheated oven @ 325 degrees F or 160 degrees C for 1 3/4 to 2 1/2 hours or until thoroughly cooked.
Remove chicken and carve it.
Place on serving platter with Ailloli sauce on the side.

Should serve 6 people.

Preperation: - Ailloli Sauce

Cream the garlic, egg yolks, salt, pepper and mustard in a food processor.
Wit the machine running, slowly add the oil in a thin stream.
Add the vinegar.
Pour into serving bowl as required.

Chicken and Mushroom sauce

2009-01-30T05:52:00.000-08:00

Ingredients

2 cans Mushroom soup
Chicken Breasts
Mushrooms

Preparation

Cook chicken breast in slow cooker with favourite spicesWhen the chickenis cooked add two cans of mushroom soup, fresh mushrooms and stir let simmer for a least one hourServe over a bed of rice with a salad it is really good.Recipe on http://tastebuddelights.com/

Parmesan Chicken

2008-11-22T22:56:00.000-08:00

3 tablespoons Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) skinless boneless chicken breast halves
1 1/2 English muffins (not sandwich-size)
3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 tablespoon unsalted butter, melted

Special equipment:
Special equipment: parchment paper

Preheat oven to 450°F and line a baking sheet with parchment.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.

Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.

Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

Cooks' note:
· Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating.

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Recipe added by Lifeonplanetpatricia

Sheekh Kabob- Skewered Chicken with Rice

2008-11-20T21:45:00.000-08:00

1lb minced/ground Chicken
1/2 Small Onion chopped very fine
2 teaspoons cilantro chopped very fine
1 tablespoon garlic paste
1 teaspoon ginger paste
Salt to taste
1 teaspoon fresh coarsely crushed peppercorns
2 tablespoons corn starch
1/4 teaspoon garam masala
1 teaspoon Cumin seeds (rub them in the palm of your hands to release the flavor)
Ghee to brush the kabobs and cook in it.
1/3 teaspoon turmeric
A pinch of Orange food color (Optional)
1 tablespoon sour creme
4 hot green peppers (like serrano) chopped fine
1 teaspoon carom seeds (ajwain seeds) - crushed

Mix all the ingredients above except the ghee and let it sit for for about 15 minutes.

Take a handful of the mix, flatten it and roll it into sausages and insert the skewers through it. Brush them with ghee.

You can either grill them on the outside grill. Or you can do it in the broiler (preheat the broiler to 375 and cook on foil till done but not blackened).

I have done these on a skillet on the stove and it works just fine. Brush the skillet with ghee and place the skewers. Cover and cook for about 6-8 minutes and then uncover and cook at high heat. Turn around the skewers to cook on all the sides.

Serve with grilled tomatoes and Jeera rice/Cumin Flavored Rice.

www.eCurry.com

Herb & Creme Marinated Skewered Chicken

2008-11-20T21:43:00.000-08:00

1 lb of boneless chicken breast cut in to 1.5 inch cubes
2 tablespoons Ghee( may be substituted with butter or cooking oil)
1/2 lemon or lime
1/2 Onion Thickly sliced
Skewers

Wet marinade:

2 tablespoons of sour creme or greek yogurt
1 tablespoon of shredded or crumbled mozarella cheese
1 tablespoon Lemon/Lime juice
2 tablespoons of heavy cream
1 tablespoon of garlic paste
1 tablespoon of onion paste
1.5 tablespoons of ginger paste
1 tablespoon Ghee
Dry marinade:

1/4 spoon of meat tenderizer
Seasalt
1 pinch of saffron
1 teaspoon of Cumin Seeds/Jeera
1 teaspoon of Garam Masala (also available in Indian Grocery)
1/2 teaspoons of Orange Food Color Powder (Optional)
1 tablespoon of red chilli powder (Optional)
1 tablespoon of Kasuri Methi ( this is dried fenugreek leaves available in Indian Grocers)
1 teaspoon of freshly ground black pepper

Pat the cubed chicken pieces with a paper towel to remove as much moisture as you can. In a bowl combine all the dry marinade ingredients, ( if using liquid food color, mix it with the wet marinade) and rub it on to the chicken pierces and let the chicken cubes sit in the refrigerator for about half an hour.

In the mean time mix all the ingredients for the wet marinade in a bowl. Mix it well so there are no lumps.

Take the chicken out and add this marinade to the chicken pieces. Cover and place in the refrigerate for at least 2 hours, preferable over night.

To grill the chicken, skewer the cubes in bamboo skewers or metal ones. Like all other Tikkas this is best chargrilled. But this can be broiled in the oven too.

Bast the meat with ghee/butter/oil and broil in the oven at 450 degree F for about 20 -25 minutes, turning them around mid way. Broil them till they are done and no meat juices run and there are little brown spots on the chicken cubes.

Alternative Method:

Heat a large pan and coat it with ghee/butter/oil. Place the skewers on the pan and cook at low to medium heat for about 20 minutes turning them around from time to time. Cook them till they are done and no meat juices run and there are little brown spots on the chicken cubes.

Serve on the bed of grilled Onions and Squeeze fresh Lemon/Lime juice on the Chicken and Onion, with Mint & Coriander Chutney as a dipping sauce.

Note: I have cooked the chicken in a large pan this time. If you are making it in larger quantities, it is easier to broil it in the oven or use the grill.

www.ecurry.com

Curried Chicken in Cardamom Infused Coconut sauce

2008-11-20T21:39:00.000-08:00

4 Chicken Breasts Boneless, Skinless & cubed in to 1″ pieces
2 Medium sized Potatoes Peeled & Cubed
2 medium Onions Cut into half and sliced thinly into half moons
2″ piece of Ginger peeled and ground into paste
5 cloves of Garlic mashed
1/2 Cup Tomato Puree mixed with 1/2 cup water
1 teaspoon Turmeric
3 Teaspoon Red Chilli Powder (Optional)
4 Cloves
8 Small Green Cardamoms
2″ Cinnamon stick
3/4 Cup of Coconut Milk
5-6 Tablespoons of Oil
Salt
1/2 Teaspoon Sugar
1/2 Cup Chopped Cilantro

Grind the seeds of 8 Green Cardamoms and mix it with the Coconut Milk and Keep aside.

Heat Oil in a deep Pan. Add the Cloves, & Cinnamom Sticks. When they start to sizzle, add the sliced Onions & the sugar. Fry till they are glazed & slightly brown.

Add the cubed chicken, salt, Turmeric & Chilli Powder & fry the Chicken tossing them often till they are light brown on almost all the sides.

Add the Potatoes, mashed Garlic, the ginger paste, & Tomato Puree fry at medium heat till the oil starts to bubble up and the mix leaves the sides of the pan. Be careful to scrape off the bottom of the pan often to prevent it from burning. If you feel the bottom is sticking too often, feel free to add few spoons of water.

Add the coconut milk with cardamom & cover & cook till the chicken pieces are tender.

Switch off the heat & garnish with chopped cilantro.

Serve with Flat Breads
or Cumin Flavored Rice.

www.eCurry.com

Oriental Chicken Salad

2008-11-09T21:54:00.001-08:00

1 English cucumber
1 tablespoon Rice vinegar
1 tablespoon Soy sauce
1 tablespoon Vegetable oil
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Hot Chinese chili paste
1 Small clove garlic,minced

Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soy sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic.
Mix dressing with cucumbers and serve at room temperature.
Refrigerate if you don’t plan on serving immediately.

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Coronation Chicken

2007-03-19T02:45:00.000-07:00

INGREDIENTS:

Serves 8

½ lemon

2.3kg Chicken

1 onion, quartered

1 carrot, quartered

large bouquet garni

8 black peppercorns, crushed

salt

watercress sprigs, to garnish

For the sauce

1 small onion, chopped

15g/ 1 tbsp butter

15ml/1 tbsp curry paste

15ml/1 tbsp tomato puree

120ml/ 1/2 cup red wine

bay leaf

juice of ½ lemon, or more to taste

10-15ml/2-3tsp apricot jam

300ml/1/2 pint/11/4 cups mayonnaise

120ml/1/2 cup whipping cream, whipped

salt and black pepper

Put the lemon half in the chicken cavity, then place the chicken in a saucepan that it just fits. Add the vegetables, bouquet garni, peppercorns and salt to the pan.

Add sufficient water to come two thirds of the way up the chicken, bring to the boil, then cover and cook gently for about ½ hours, until the chicken juices run clear.

Transfer the chicken to a large bowl, pour over the cooking liquid and leave to cool. When cold, skin and bone the chicken, then chop.

Make the sauce, cook the onion in the butter until soft. Add the curry paste, tomato puree, wine, bay leaf and lemon juice, then cook for 10 minutes. Add the jam, then sieve and cool.

Beat into the mayonnaise. Fold in the cream, then add seasoning and lemon juice.
Garnish with watercress.

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Your International Tastebud Treat
http://www.tastebuddelights.com

Chicken Tetrazini

2007-03-19T02:28:00.000-07:00

1 Cooked chicken cut into cubes. Save stock.

SAUCE

4 Tablespoons Butter

8 Tablespoons Flour

1 teaspoon salt

1/3 teaspoon nutmeg

1/4 teaspoon Pepper

2 Cups Chicken Stock

1 Cup thin cream

1/4 cup sherry

1 pallet Mushrooms - sliced

1/4 cup Cheese (Cheddar)

Paprika.

Melt butter and add flour, salt, pepper and nutmeg. Add chicken stock, slowly stirring until you have a nice thick sauce. Add cream and sherry. Stir well. Add chicken pieces and mushrooms.

Cook pasta rice as directed. Place in oven dish.

Pour over chicken sauce- sprinkle with cheese and paprika. You may sprinkle some crushed potato chips on top as a variation.

Bake in preheated oven of 180degC until brown.

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Your International Tastebud Treat
http://www.tastebuddelights.com

Pecan honey glazed fried chicken

2007-01-31T02:40:00.000-08:00

Directions: Cut chicken into your favorite parts. Beat 2 eggs in 9x13 pan or dish. Place chicken parts in eggs and coat on all sides and salt and season with a touch of garlic powder and salt and pepper. You may deep fry or pan fry chicken. After chicken has been coated well place in bag of flour (about 2 cups self rising ).

Fry till done. Let chicken drain on brown paper sack,then place on platter.

Sauce

In sauce pan melt 2 sticks butter and 1/2 cup honey. Whisk together over low heat. Add 3/4 cup coarsely chopped Surratt Farms pecans and simmer for 15 min stirring occassionaly then spoon the glaze over the chicken and serve.....mmmmmmmmm

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Recipe courtesy of Kandy Woods

http://kandy5.ws