CHICKEN RECIPES
Acapulco Chicken
Almond Crusted Sauted
Chicken Breast
Arook(Chicken
and Rice Ball)
Baked
Chicken in Honey Sauce
Baked
Chicken with Cheese
Blackened
Chicken Pitas
Braised
Chicken In Sun-Dried Tomato Cream
Cheese
Stuffed Chicken Breasts
Chicken
and Almonds in a Lemon Sauce
Chicken
and Spanish Rice
Chicken
and Truffles in a Pot
Chicken
Breasts Stuffed with Fontina Cheese & Spinach
Chicken
Cacciatore
Chicken
Dopiazza (Indian Chicken Curry)
Chicken
Garlic Strips
Chicken
Marsala
Chicken
Monterey
Cchicken
Ole'
Chicken
Paprika with Dumplings
Chicken
Parmesan W/Mushroom Marsala Sauce
Chicken
Pepperoni
Chicken
Portabella
Chicken
Pot Pie 3
Chicken
Pot Pie
by: Chef Norm
Chicken
Quenelles
Chicken
Roast
Chicken
with Cumin and Garlic
Chicken
with Garlic and Oil
Chicken
with Raspberry Glaze
Chicken
With Vegetables
Chicken-Andouille
Strudel
Crab-Stuffed
Chicken Breasts
Crunchy
Taco Chip Chicken
Crustless
Chicken-And-Broccoli Quiche
Doro
Wat Chicken
East
Texas Fried Chicken
Eggplant
with Chicken
Evil
Jungle Prince Chicken
Festive
Chicken Bake
French
Country Chicken
Game
Hens with Saffron and Walnut Sauce
Green
Mountain Maple Barbecued Chicken
Grilled
Chicken Breasts in Raspberry Vinegar Marinade
Grilled
Glass-skinned Chicken
Grilled
Mustard Chicken
Grilled
Whole Chicken
Hari
Kabob (Spiced Chicken and Potatoes)
Herbed
Brown Rice and Chicken
Hot
& Spicy, Boozy Chicken
Chef Norm
Italian Chicken
Chef Norm
Jamaican
Jerk Chicken
KFC
Original recipe fried chicken
Lemon
Herb Chicken
Margarita
Chicken
Momma's
Chicken Bake
Orange-Glazed
Chicken
Parmesan
Chicken
Pecan
Crusted Chicken
Pimento
Chicken
Poppy
Seed Chicken
Potato
and Smoked Chicken Hash
Pot-Roast
Chicken
Poulet
a la Diable
Quick
Chicken and Noodles
Roast
Chicken with Artichokes, Tomatoes,and peppers
Roast
Chicken with Seed Bread Stuffing
Savory
Apple-Chicken Tart
Scalloped
Chicken
Scampi-Style
Chicken Thighs
Seasoned
Flour
Sesame-Lemon
Chicken W/ Crisp Phyllo Crust
Shrimp-Stuffed
Chicken Rolls
Skillet
Corn and Chicken
Smoked
Chicken Breast With Watermelon
Southern
Peppered Chicken
Spice
Island Chicken
Spicy
Bbq for Chicken
Spicy
Breaded Chicken
Spicy
Chicken and Spinach Couscous
Squash-Stuffed
Chicken
Sweet-and-Sour
Chicken and Okra
Three
Cheese Chicken Bake
Traditional
Achiote Recado
Whole
Chicken Breasts
Wine-Sauced
Chicken
Working
Woman's Chicken and Rice
Yogurt
Chicken Paprika
Yogurt
Garlic-Mint Chicken
Servings: 6
3 tb butter not margarine
3 tb Flour
1/2 ts Salt
1/4 ts fresh thyme.... or dried
1/8 ts fresh cracked Pepper
3/4 c Whipping cream
1 pk 10 oz frozen peas & carrots
Pastry for 9" 2 crust pie
1/2 c white mushrooms
1 c Canned sm. Pearl onions
3/4 c Home made Chicken stock or unsalted canned broth
2 c Cooked chicken or turkey cut into 1 inch pieces
1. Heat butter in 3 qt. saucepan over low heat until melted. Stir
in
flour, salt, thyme and pepper. Cook, stirring constantly, until
mixture
is smooth and bubbly; remove from heat.
2. Stir in stock and whipping cream; heat to boiling, stirring
constantly. Boil 1 minute, then stir in chicken, peas and carrots,
mushrooms and onions.
3. Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture
and
top with top crust. Bake 35-45 minutes, or until golden brown.
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Skillet
Corn and Chicken
Servings: 4
1 tb Margarine
4 Skinless,boneless chicken breast halves
1 cn Campbell's Golden Corn Soup
1/2 c Milk
2 c Broccoli florets
1/2 c Shredded cheddar cheese
1/8 ts Pepper
1. In skillet, in hot margarine, cook chicken 10 minutes or until
browned. Remove; set aside. Spoon off fat.
2. In skillet, combine remaining ingredients. Heat till boiling.
Return
chicken to skillet.
3. Cover; cook over low heat 10 minutes or until chicken is no longer
pink and broccoli is tender-crisp; stirring often. Garnish with
tomato
wedges and fresh thyme, if desired.
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Crunchy
Taco Chip Chicken
Servings: 4
4 3 oz skinless chickn breasts
1 c Chopped scallions or onions
1 c Chopped red pepper
1/2 c Chopped celery
1 tb + 1 t local margarine
1 1/2 c Stewed tomatoes
4 Taco shells, crushed coarse
20 sm Pimento-stuffed olives, chopped
1 1/2 oz Shredded cheddar cheese
1. In a 1 1/2 quart casserole, arrange chicken breasts with thicker
parts toward outside of the dish. Cover and microwave on high 8-10
minutes, until chicken is thoroughly cooked. Remove chicken to plate
and
set aside.
2. In the same casserole, combine scallions (onions), pepper, celery
and
margarine; microwave on high 3-4 minutes, stirring once, until
vegetables are tender. Add tomatoes; microwave on high 5-7 minutes,
until slightly thickened.
3. Arrange chicken on top of tomato mixture; sprinkle evenly with
coarsely crushed taco chips, cheese and olives. Microwave on high
2
minutes, until cheese melts.
Serve with rice and a salad.
Each serving provides: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread.
Per serving: 351 calories.
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Hot
& Spicy, Boozy Chicken Chef Norm
Yield: 4 servings
8 Boneless chicken breast pcs
3 tb Butter
2 tb Olive oil
1/4 c Onion (chopped)
1 1/2 oz Rye whiskey
1/4 c Kentucky Bourbon
1 tb Dijon mustard
2 ds Worchestershire sauce
1 ts Louisiana hot sauce
1/8 ts Cinnamon
1/8 ts Allspice
1/8 ts Ground coriander seed
1 ds Ground cloves
1/8 ts Garlic powder or 1 cl garlic
1 c Heavy cream
1 ts Flour
1/4 c Chopped parsley
Place chicken breasts between plastic wrap and pound with mallet
or
bottle to flatten a bit. Next, sprinkle both sides with cayenne
&
freshly ground black pepper. Let sit for 15 min. Next, heat the
butter,
reserving 1 tsp for later, & the olive oil over med. high heat.
Fry the
onion until soft and remove, then fry the chicken on both sides
until
golden brown, add the whiskey to the pan and flambe'then add the
vermouth. Remove the chicken and add the reserrved onions. Reduce
the
sauce for a minute or so. Add the mustard & the spices cook
for another
min. Then add the cream and continue to cook the sauce for another
min.
Next, add the flour to the reserved butter and work it in with a
fork.
Add this to the sauce to thicken. Add the reserved chicken to the
sauce
and simmer for 5 min. Place the chicken and sauce into a heated
platter
and sprinkle the parsley over top. Enjoy!!!
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Doro Wat Chicken
Yield: 6 servings
1 ea Whole fryer chicken -about 3 pounds, cut into 8 serv pieces
Juice of 1 lime
5 c Red onions; peeled and thinly sliced
1/2 c Spiced butter
1/2 c Berbere sauce
1/2 c Dry red wine
2 cl Garlic peeled, crushed
2 ts Cayenne pepper
1/2 ts Fresh ginger; grated
1/2 c Water
Salt to taste
4 ea Hard boiled eggs; peeled
1/2 ts Freshly gr black pepper
Place chicken pieces in a bowl and marinate for one hour in lime juice.
In heavy saucepan saute the onions in 2T of the spiced butter. Cover
the
pot and cook the onions over low heat until they are very tender,
but
not browned. Stir them occasionally.
Add the remaining butter to the pot, along with the Berbere sauce,
wine,
garlic, cayenne, and ginger. Add 1/2c water and mix well.
Bring to a simmer and add the chicken pieces. Cook, covered, for
30-40
mins, or until the chicken is tender, adding more water if you need
to
in order to keep the sauce from drying out.
When the chicken is tender, taste for salt. Add the peeled eggs and
heat
through. Top with black pepper and serve.
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Seasoned Flour
Yield: 1 servings
2 c Flour
2 tb Salt
1 tb Celery salt
2 tb Dry mustard
1 tb Pepper
4 tb Paprika
2 ts Ginger
1/2 ts Thyme
1/2 ts Basil
1/2 ts Oregano
Mix together. Store in an airtight container. Great for coating pork
chops, chicken, fish....or add a little to your favorite recipe.
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Chicken
Breasts Stuffed with Fontina Cheese & Spinach
10 tbsp dry white wine
6 tbsp whipping cream
2 tbsp fresh lemon juice
2 tbsp white wine vinegar
1 shallot, chopped
1/8 tsp ground white pepper
2 tsp plus 2 tablespoons olive oil
2 tsp minced garlic
1 1/3 cups grated Fontina cheese (about 5-oz.)
12 fresh spinach leaves
4 boneless skinless chicken breast halves
6 tbsp (3/4 stick) unsalted butter, cut into pieces
FOR SAUCE: Combine white wine, whipping cream, fresh lemon juice,
vinegar, chopped shallot and white pepper in heavy medium saucepan.
Boil
until reduced to 1/4 cup, about 8 minutes. (Can be prepared 8 hours
ahead. Cover and chill.)
FOR CHICKEN: Pound each chicken breast between sheets of waxed paper
to
7x4-inch rectangle. Place smooth side down on work surface. Rub
1/2
teaspoon olive oil and 1/2 teaspoon minced garlic over each chicken
breast. Sprinkle each with 1/3 cup Fontina cheese. Top each with
3
spinach leaves, overlapping if necessary. Starting at 1 short side,
tightly roll up chicken jelly roll style. Tie with string in several
places. (Chicken rolls can be prepared 8 hours ahead. Cover and
refrigerate.)
Preheat oven to 350 F. Heat remaining 2 tablespoons oil in heavy
large
ovenproof skillet over medium-high heat. Season chicken rolls with
salt
and pepper. Add rolls to skillet and brown well on all sides, about
10
minutes. Transfer skillet to oven and bake until chicken is cooked
through, about 15 minutes. Transfer chicken to plate and cool 5
minutes.
Bring sauce to simmer. Add butter 1 piece at a time, whisking just
until
butter melts and sauce is smooth. Spoon sauce onto plates. Cut string
off chicken. Cut chicken crosswise into 1/2-inch-thick slices. Overlap
slices atop sauce and serve.
Serves 4.
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Yogurt
Garlic-Mint Chicken
Yield: 4 servings
1 1/2 c Plain Yogurt
Salt & Pepper To Taste
4 Chicken Legs-Skinned
4 Chicken Thighs-skinned
1 c Bread Crumbs
-----------------------DIPPING SAUCE----------------------------
Garlic Puree From 1 Head
1 sl Ginger Root
2 tb Chopped Green Chilies
1 ts Sugar
3/4 c Fresh Mint Leaves
1/4 c Fresh Parsley Leaves
1/2 sm Onion-coarsely chopped
Salt To Taste
1/4 c Fresh Coriander
1 c Plain Yogurt
Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl
and
set it on your work surface. Season the bread crumbs with salt and
freshly ground pepper. Spread crumbs out on a platter and place
next to
the yogurt. Place a wire rack over a baking sheet and set it aside.
Dry
chicken. Each piece should be evenly coated. Place chicken on the
wire
rack. Bake for 40 to 45 minutes.
To serve, place a piece of chicken on each of 4 small plates. Pour
some
sauce in a crescent on the bottom edge of each plate around the
chicken
but not on it. Place the remaining chicken on a platter and pass
the
remaining sauce in a clear pitcher.
Dipping Sauce: Place all the remaining ingredients in a blender or
food
processor. Flick the motor on and off until a thin flecked green
sauce
is achieved. Serve at once.
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Poulet a
la Diable
Yield: 2 servings
1 tb Butter or margarine
1 tb Vegetable oil
2 Chicken breast halves
1 tb Dijon mustard
1 tb Mustard; coarse grain
3 tb Vermouth
3 tb Water
2 tb Heavy cream
Melt the butter in a heavy-bottomed casserole. Add the oil. Brown
the
chicken on both sides, about 2 to 3 minutes each side. Carefully
pour
off any excess fat. Add the mustards, vermouth and water. Bring
the
liquid to a simmer, scraping up the brown bits in the bottom of
the pan.
Cover and simmer for 10 minutes. Test the chicken to make sure it
is
done. (Stick the point of a knife into the meat near the bone. If
the
juices run clear, the chicken is cooked.) Remove the meat to individual
dishes and cover to keep warm. Add the cream and salt and pepper
to
taste. Mix well.
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Working
Woman's Chicken and Rice
Yield: 4 servings
6 Boneless chicken breasts, skinned
2 cn Cream of chicken soup
1 cn Cream of mushroom soup
1 pk Rice-A-Roni (Chicken flavor)
Salt and pepper to taste
In slow cooker put chicken breast with canned soups, alt and pepper.
Cook all day on LOW (approx. 10 hrs. or until chicken is tender).
Fix Rice-A-Roni per directions on box. Put on plate and place chicken
and gravy on top.
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Chicken Portabella
Yield: 4 servings
16 oz Chicken thighs or breast; skinned and deboned
2 tb Olive oil
1 Shallot; finely chopped
2 Cloves garlic; finely chop'd
1/2 Green bell pepper; finely chopped
1 tb Lemon juice
6 oz Portobella mushrooms; cut into 1" chunks
1/4 c Chicken stock
1/4 c Wine
1 tb Tarragon; fresh chopped
1 tb Lovage; fresh chopped
Salt & pepper to taste
1 tb Arrowroot dissolved in wine
Preheat oven to 375°F.
Divide chicken into 4 equal portions. Lightly salt and sear on both
sides in an oven proofed saut pan. Remove from pan and set aside.
Saut mushrooms lightly for 1-2 minutes. Remove from pan and set aside.
Add shallots and garlic and saut for 1 minute. Add green pepper and
saut
for 1-2 minutes. Deglaze pan by adding 1/4 c red, white or ros wine
(I
personally prefer a ros with chicken). Allow to reduce by 1/2...
add
chicken stock and herbs. Return chicken to pan and place in oven.
After
10 minutes add portabella mushrooms on top. Cook another 5-10 minutes
or
until done.
Remove chicken to serving platter or plates leaving mushrooms behind.
Add arrowroot dissolved in wine to thicken sauce. Add salt &
pepper to
taste. Spoon over chicken and serve.
Suggested side dish: Oven Roasted Herbed Potatoes
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Chicken
with Garlic and Oil
Yield: 4 servings
1/2 c Olive oil
1 (2-1/2 - 3 Lb.) chicken, cut into serving pieces
4 md Potatoes, peeled and cut into 1/2-inch-thick wedges
6 md Carrots, cut into julienne strips
1 md Onion, very thinly sliced
2 Cloves garlic, peeled and
Chopped
Juice of 1 lemon
Salt and pepper to taste
Preheat oven to 350° F. Pour olive oil into bottom of 14x10x2-1/2
inch
pan or other large roasting pan. Dip chicken pieces into oil and
turn
until well coated. Turn chicken skin side up and distribute evenly
in
pan. Arrange potatoes, carrots and onions around chicken. Sprinkle
garlic and lemon juice on top. Season with salt and pepper. Bake
for 1
hour, basting every 15 minutes. Remove from oven and serve.
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CHICKEN OLE'
12 corn tortillas, torn into pieces
2 lbs. cooked chicken, coarsely chopped
10 3/4 oz. can cream of chicken soup
10 3/4 oz. can cream of mushroom soup
7 oz. can green chili salsa
8 oz. sour cream
1 Tbsp. onion, grated
1 1/2 cup cheddar cheese, grated
Lightly grease sides and bottom of crockpot. In a separate bowl,
mix
together the soups, salsa, sour cream and onion. In the crockpot,
arrange alternate layers of the tortillas, chicken pieces and soup
mixture, ending with soup mixture on top. Cover and cook on low
for 4 to
5 hours. Sprinkle with cheddar and cook for another 20 minutes or
until
melted.
Note: You might want to double this because it's never enough!
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Evil
Jungle Prince Chicken
Yield: 4 servings
2 Chicken breasts, boneless
2 Red chili peppers (or more)
1/2 Stalk fresh lemon grass
2 Kaffir lime leaves
2 T Oil
1/2 c Coconut milk
1/2 t Salt
2 T Fish sauce
10 Basil leaves, fresh
1 c Cabbage chopped
Cut the chicken into thin 2" strips (this is easier to do if the
chicken
is partly frozen). Finely mince the chilis (use as many chilis as
desired), lemon grass, and lime leaves or grind in food processor.
Heat
oil in a large skillet to med-hi and saute the chili mixture for
3
minutes. Stir in the coconut milk and cook for 2 more minutes. Add
the
chicken and cook until done, about 5 minutes. Reduce the heat to
med-low
and add the fish sauce (to taste), allow to simmer to reduce the
sauce a
little. Coarsely chop the basil leaves and add to mixture just before
serving.
Blanch the cabbage in boiling salted water, rinse, and allow to cool
a
little. Serve the chicken and sauce over the cabbage.
The dish can also be served over rice instead of cabbage if desired.
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Eggplant
with Chicken
Yield: 4 servings
3/4 lb Japanese eggplant About 3 cups sliced
2 Chicken breasts, boneless
6 T Cooking oil
3 Garlic cloves, minced
3 Red chili peppers
10 Basil leaves, fresh
2 T Yellow bean sauce
Slice unpeeled eggplant crosswise into 1/8" thick slices. Thinly
slice
the chicken into 2" long slices. Heat the oil in a wok or large
skillet,
add the garlic and stir-fry until light brown. Add the eggplant
and
chicken and cook for 5-7 minutes. Add the finely chopped chili peppers,
basil leaves and yellow bean sauce. Serve immediately over steamed
rice
or chopped cabbage.
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KFC
Original recipe fried chicken
6 cups Crisco cooking oil
1 egg, beaten
2 cups milk
2 cups all-purpose flour
4 Tblsp salt
2 tsp black pepper
1 tsp *MSG or Accent® flavor enchancer
2 frying chicken with skin, each cut into 6 peices
Pour the oil into the pressure cooker and heat over medium heat,
to
about 400°F. In a small bowl, combine egg & milk. In a seperate
bowl,
combine the dry ingredients. Dip each piece of chicken in the flour
mixture until completely coated. In groups of 4-5, drop the covered
chicken pieces into the oil and lock the lid in place. When steam
begins
shooting through the pressure release, set the timer for 10 minutes.
After 10 minutes, release the pressure according to manufacture's
instructions, and remove the chicken to paper towels or a metal
rack to
drain. Repeat with the remaining chicken
Maeks 12 pieces
*If you prefer not to use MSG, you may add an additional 1/2 Tblsnp
of salt.
Be aware, however, that using MSG produces the best clone of KFC's
Fried Chicken.
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Chicken
and Spanish Rice
Yield: 4 servings
1 1/2 c Rice; uncooked
1 md Onion; chopped
2 tb Vegetable oil
2 1/2 c Water
1 cn Tomato sauce (8 oz)
1 sm Bell pepper; red or green
1/2 c Peas & diced carrots -=OR=-
1/2 c Mixed vegetables
1 sm Zucchini; sliced
1/8 ts Garlic powder
1 ts Salt
3/4 ts Cayenne pepper
3/4 ts Chili powder (if desired)
----------------------FOR THE CHICKEN---------------------------
1 lb Chicken breast; boneless & skinless cut into strips
2 tb Soy sauce
Mix the chicken and soy sauce and cook until the chicken is tender
then
set aside. Add to the rice while it is simmering.
Cook and stir the rice and onion in oil in a 10 inch skillet until
the
rice is golden brown and the onion is tender. Stir in the remaining
ingredients. Heat to boiling; reduce heat to a simmer. Cover and
simmer
with chicken for about 30 minutes. Stiring occasionally until the
rice
is tender.
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CHICKEN ROAST
Here again the Bene Israel use their own combinations of spices and
seasonings, which differ from the communities around them. This
dry
roast is full of flavor, which the potato also absorbs.
3 Tbsps corn or peanut oil
1 lb (2-1/2 cups) onions, chopped
1 Tbsp fresh gingerroot, minced
2 tsps garam masala
1/2 tsp ground turmeric
2 tsps salt, or to taste
2 (3 lbs ea) chickens, cut into 8 serving pieces each with
giblets, loose skin and fat discarded
1 lb (about 6) potatoes, peeled and halved
1 Tbsp Dry Masala for Meat (See my spice recipe file)
1/2 cup water
1. In a pan, heat the oil and stir-fry the onions over moderate heat
until golden brown, about 6 minutes. Add the ginger, garam masala,
turmeric, and salt and stir-fry for 2 minutes more.
2. Add the chicken pieces and giblets. Cover the pan and cook over
low
heat for 1/2 hour. Add the potatoes, Dry Masala, and water. Mix.
Cover
the pan and cook for 20 minutes more, which should be sufficient
to
tenderize the chicken and potatoes. The dry roast, as it is called,
has
little or no sauce.
Serve warm. Makes 8 servings with other dishes.
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Pot-Roast
Chicken
This aromatic chicken and Golden Deep-Fried Potatoes (Aloo-M-Kalla)
are
traditionally served together at the Friday evening dinner. The
ritual
is part of the Calcutta community's folklore and one which I experienced
many times during my residence there. I now often serve chicken
without
the potatoes but with an assortment of Calcutta Jewish dishes, including
salads and chutneys.
1 Tbsp corn or peanut oil
1 (3 lbs) chicken, cut into serving pieces, including
giblets with loose skin and fat discarded
1 medium (1/2 cup) onion, quartered
1/2 in fresh ginger, sliced
1 clove garlic, chopped fine
1/4 tsp ground turmeric
1 tsp salt, or to taste
1/8 tsp pepper
3 whole cloves
1 stick (1-in) cinnamon, broken up
2 bay leaves
3 pods cardamom, cracked
1 cup water
1. In a pan or large skillet, pour the oil. Place the chicken in
the
oil, preferably in a single layer and brown over moderate heat for
5
minutes.
2. In a bowl, mix the onion, ginger, garlic, turmeric, salt, pepper,
cloves, cinnamon, bay leaves, cardamom, and water together. Pour
this
over the chicken. Cover the pan and simmer over low heat for 20
minutes.
3. Turn the chicken pieces over. Cook, covered, for 20 minutes more,
until almost all the liquid evaporate and the chicken browns a bit
more.
Serve warm. Makes 6 servings with Aloo-M-Kalla (Golden Deep-Fried
Potatoes)
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HARI
KABOB (Spiced Chicken and Potatoes)
12 small (about 2 lbs) potatoes, peeled
3 cups water
1 tsp salt
1 tsp fresh ginger, minced
1 clove garlic, put through a press
1/2 tsp ground turmeric
1 tsp fresh hot red chili, chopped
1 (3 lbs) chicken, cut into 8 serving pieces with
loose skin and fat discarded
1/2 tsp garam masala (see -- NOTE below)
2 bay leaves
2 pods cardamom, cracked
1/4 cup corn or peanut oil
1. In a pan, soak the potatoes in the water and salt for 1 hour.
Add the
ginger, garlic, turmeric, and chili to the potatoes. Bring to a
boil
over moderate heat and cook for 15 minutes, or until the potatoes
are
nearly soft but still firm.
2. Remove the potatoes and set aside. Add the chicken to the spice
broth
with the garam masala, bay leaves, and cracked cardamom pods. Cover
and
cook over moderate heat for 15 minutes.
3. Meanwhile, heat the oil in a wok or skillet and brown the potatoes
over moderate heat until they have formed a crisp coating. Remove
the
potatoes from the oil and add them to the chicken pan. Continue
to cook
everything until both the chicken pieces and potatoes are done,
about 20
minutes. Remove the cover during this process so that all the liquid
evaporates. This is a dry curry.
Serve warm with rice, salad, and chutneys. Makes 6 servings.
NOTE: GARAM MASALA: A combination of spices, freely translated in
Hindi
as "hot spice." It contains pepper, clove, cardamom, cuminseed,
coriander, and turmeric in proportions according to personal preference
and regional taste. The mixture in my collection, in addition to
the
above list, includes ginger, bay leaves, and nutmeg, all ground
together. I bought it already ground and packaged.
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AROOK
(Chicken and Rice Ball)
1/2 cup raw rice, well rinsed
2 cups water
2 tsps salt
1/2 lb boneless chicken, chopped fine
1/4 tsp ground turmeric
1/2 tsp fresh gingerroot, minced
1 clove garlic, chopped
1/4 tsp garam masala
1 Tbsp fresh coriander or celery leaves, chopped
1 egg, beaten
2 Tbsps PLUS
2 tsps corn or peanut oil
1. In a pan, put the water and 1 teaspoon of the salt and bring to
a
boil. Add the rice and cook over moderate heat for 5 minutes. Drain
the
rice and set aside.
2. Mix the rice with the chicken, the remaining teaspoon of salt,
the
turmeric, ginger, garlic, garam masala, coriander, egg, and the
2
teaspoons of oil.
3. With moist hands, scoop up 2 tablespoons of the chicken mixture
and
shape into a ball about 2-1/2 inches in diameter. Place the rice
balls
in a baking dish coated with the 2 tablespoon of oil.
Bake in a preheated, 375 degree F. oven for about 30 minutes, or
until
the balls have turned light brown. Do not turn them.
Serve warm. Makes 8 balls.
NOTE: Arook can be made a day or two in advance of a celebration.
The
balls can be frozen but should be thawed at room temperature for
1 hour,
then warmed in a preheated 375 degree F. oven for 10 minutes before
serving.
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Game
Hens with Saffron and Walnut Sauce
Yield: 6 servings
1 1/2 c Low-salt chicken broth (canned)
1/4 ts Saffron threads
2 c Walnuts
2 Garlic cloves
1/2 Jalapeno chili; seeded
1 ts Ground coriander
1 1/2 tb White wine vinegar
2 tb Olive oil
3 ea 1 3/4-pound game hens halved
Fresh cilantro sprigs
Pomegranate seeds (optional)
Combine 1/4 cup broth and saffron in small saucepan. Bring to simmer;
remove from heat and let stand 5 minutes.
Puree nuts, garlic, jalapeno and coriander in processor until mixture
resembles paste and oil begins to separate from nuts, stopping
occasionally to scrape down sides of processor. With processor running,
add saffron mixture, then vinegar. Add 3/4 cup broth. Transfer to
saucepan. (Can be made 1 day ahead. Chill.)
Preheat oven to 500 F. Heat oil in heavy large skillet over high
heat.
Add hens in batches; cook until golden, placing another skillet
atop
hens to flatten for even browning, about 3 minutes per side. Place
hens
in roasting pan. Roast until just cooked through, about 12 minutes.
Stir sauce over low heat until just warm. Thin to sauce consistency
with
additional broth if necessary. Place 1 game hen half on each of
6
plates. Spoon sauce over. Garnish with cilantro and pomegranate
seeds,
if desired, and serve.
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Three
Cheese Chicken Bake
Yield: 8 servings
8 oz Lasagna noodles
1/2 c Chopped onion
1/3 c Chopped green pepper
3 tb Butter
1 cn Cream of chicken soup
6 oz Sliced mushrooms
1/2 c Chopped pimento
1/3 c Milk
1/2 ts Dried basil
1 1/2 c Cream style cottage cheese
2 c Diced, cooked chicken
2 c Shredded American cheese
1/2 c Grated Parmesan cheese
Drain the mushrooms and pimentos; crush the dried basil. Cook noodles
in
boiling, salted water; drain. Cook onion and pepper in butter or
margarine till tender. Stir in soup, mushrooms, pimento, milk and
basil.
Lay half the noodles in a 13x9x2 inch baking dish; top with half
each of
the sauce, cottage cheese, chicken and cheeses. Repeat layers, except
for last 2 cheeses. Bake in a 350 degree oven for 45 minutes. Top
with
cheeses; bake 2 minutes more.
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Chicken Pepperoni
Yield: 2 servings
1/2 lb Pasta
1/2 ea Stick pepperoni
1/3 c Flour
1 lb Boneless chicken breast
16 oz Tomato sauce
Pepper
Oregano
Basil
Tarragon
Garlic powder
Onion powder
Dice pepperoni into 1/4 inch cubes. Cook in frying pan over med heat
until mostly degreased. Remove from pan and set aside.
Cut chicken into bite sized pieces.season flour and toss chicken
pieces
until coated. Brown in pepperoni fat
Set aside.
Stir tomato sauce and remaining flour together in pan. Stir in chicken
and pepperoni. Add 1/3 to 1/2c water to cover meat.
Allow to simmer 30-45 mins or until chicken is tender. Serve over
bed of
pasta.
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Baked
Chicken in Honey Sauce
Servings: 6
1/4 c Butter or margarine
1/4 c Honey
1/4 c Orange juice
2 tb Lemon juice
1 tb Prepared mustard
1 ts Salt
1 ts Curry powder
3 lb Chicken pieces
1 tb Cold water
1 ts Cornstarch
Melt butter or margarine in a 13x9x2-inch baking dish. Add honey,
orange
juice, lemon juice, mustard, salt and curry powder. Mix well. Coat
sides
of chicken pieces with honey mixture and place skin-(if skinless-top)
side down, in baking dish.
Bake for 30 minutes, basting occasionally. Turn chicken over and
bake 30
minutes longer or until chicken tests done. Transfer chicken to
a warm
platter; cover and keep warm.
Transfer honey mixture to a small saucepan. In a small bowl or cup,
mix
cold water and cornstarch until smooth. Pour into honey mixture.
Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes.
Drizzle honey sauce over chicken and serve with fluffy hot rice.
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Pimento Chicken
Yield: 2 servings
2 Chicken breasts
1/4 c Butter
1/4 c Flour
1 Garlic clove
1/2 c Milk
4 oz Jar of pimentos
1 cn Cream of mushroom soup
1 1/2 ts Worcestershire sauce
Cut chicken in 4 pieces. Skin chicken and rub with garlic. Roll chicken
in melted butter, then flour. Bake for 20 minutes at 350 degrees.
Mix
the rest of the ingredients; pour over chicken. Continue to bake
for 40
minutes, until sauce is thick.
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Chicken
and Almonds in a Lemon Sauce
1 (3 lbs) chicken, cut into serving pieces with loose
skin and fat discarded
1 clove garlic, chopped fine
1 tsp fresh ginger, minced
1 medium (1/2 cup) onion, chopped
1/2 tsp ground turmeric
1 tsp salt, or to taste
1 Tbsp light or dark raisins
12 almonds, blanched in boiling water, skinned,
and halved lengthwise
1-1/2 cups water
3 Tbsps lemon juice, or to taste
In a pan, place all the ingredients except the lemon juice. Bring
to a boil over moderate heat. Cover and cook for 20 minutes.
Uncover the pan. Tilt the pan slightly and briskly stir the sauce
with a wooden spoon to break up the onion pieces. Continue to cook for
15 minutes. Add the lemon juice and cook for 10 minutes more, or until
chicken is tender and the sauce has thickened. Serve warm. Makes 6 servings
with rice and other dishes.
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Sweet-and-Sour
Chicken and Okra
1 (3 lbs) chicken, cut into 8 serving pieces with loose
skin and fat discarded
2 medium (1 cup) onions, sliced
1 tsp fresh ginger, minced
1 clove garlic, put through a press
1 tsp salt, or to taste
1/2 tsp ground turmeric
2 cups water
1/2 lb fresh okra
2 Tbsps corn or peanut oil
1/2 cup fresh or canned ripe tomatoes, chopped
2 Tbsps tamarind paste, soaked IN
1/2 cup water, for 1/2 hour
1 whole, small red chili (optional)
1 tsp sugar
2 Tbsps fresh mint, chopped
In a pan, put the chicken pieces, onion, ginger, garlic, salt, turmeric,
and water. Bring to a boil over moderate heat. Cover the pan and simmer
over low heat for 30 minutes.
In the meantime, trim the stem ends of the okra and cut a 1-inch
silt into the side of each pod. In a skillet, heat the oil and stir-fry
the okra over moderate heat for 3 minutes. Remove and set aside.
Add the chopped tomato to the chicken and stir firmly to help reduce
the sauce to a thick paste. Rub the tamarind paste/water with your fingers
and strain the liquid through a metal sieve. Discard seeds and pulp and
add the liquid to the chicken. Add the okra, chili, and sugar. Simmer over
low heat for 10 minutes. Add the mint. Adjust the sugar to balance the
sweet-and sour flavor. Serve warm. Makes 6 servings with rice and other
dishes.
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Chicken
Paprika with Dumplings
Yield: 4 servings
2 tb Vegetable oil
4 Chicken breast halves,boned & skinned
Seasoned flour
1 cn VEG-ALL Mixed Vegetables(16 oz)
1 c Chopped onion
2 c Chicken broth
1 Bay leaf
1 c Packaged biscuit mix
1/4 c Milk
1/2 ts Thyme
2 tb Chopped parsley
3/4 c Sour cream
2 ts Paprika
Coat chicken with seasoned flour and saute in oil in heavy skillet
over medium heat.
Add onion; cover and cook five minutes.
Drain VEG-ALL and reserve vegetables. Add liquid to chicken broth.
Boil, then simmer
Add bay leaf to chicken.
Combine biscuit mix, milk, thyme, parsley and reserved vegetables.
Drop batter to make 8 dumplings around edge of skillet. Cook 10
minutes; then cover and cook 10 minutes longer.
Place chicken and dumplings on plate.
Add sour cream and paprika to sauce; serve over chicken and dumplings.
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Roast
Chicken with Seed Bread Stuffing
Yield: 8 servings
3 lg Carrots, trimmed, peeled and cut into large chunks
3 Stalks celery, trimmed, scraped, & cut into large chunks
1 lg Onion, trimmed, peeled, and cut into large chunks
4 lb Roasting chicken, split in half
5 lg Garlic cloves, peeled and halved lengthwise
1 md Lemon
1 tb Fresh tarragon, chopped
1/2 ts Paprika
1/2 ts Seasoned salt
1/2 ts Black pepper, freshly ground
1/2 ts Lemon pepper
---------------------FOR THE STUFFING---------------------------
1/2 c Chicken stock, fat skimmed off
Light vegetable oil cooking spray
1 c Onion, chopped (1 medium)
2 Garlic cloves, peel & minced
1 c Mushrooms, minced
1 c Celery, scraped & chopped (2 medium stalks)
1 c Dry white wine
6 c Light-wheat-bread cubes, toasted
1 c Green apple, chopped, (1)
1/4 c Seedless raisins
2 ts Poppy seeds
2 ts Sunflower seeds
1/8 ts Ground sage
1/8 ts Black pepper, freshly ground
Cayenne pepper, to taste
2 lg Egg whites, beaten
Preheat the oven to 350ø.
Scatter the carrots, celery, and onion in a roasting pan. Place
the halves of chicken, skin side up, on the vegetables. Randomly tuck 5
pieces of garlic under the skin on each half. Squeeze the lemon over the
chicken. Dust with the tarragon, paprika, seasoned salt, and peppers. Cover
and put in the oven.
Make the stuffing while the chicken is cooking. Put the chicken
stock in a small saucepan over the lowest heat.
Preheat a medium, heavy frying pan for about 1 minute over medium
heat. Spray it twice with the vegetable oil. Add the onion, garlic, mushrooms,
and celery. Saute for 3 minutes. Add the wine and cook for 2 to 3 minues
more, until the vegetables are limp. Remove the pan from the heat.
Combine the bread, apple, raisins, poppy seeds, sunflower seeds,
sage, and peppers in a large bowl and toss to mix. Add the warm chicken
stock, the vegetable mixture, and the egg whites. Mix thoroughly with a
wooden
spoon. Pour the stuffing mixture into a casserole and cover. When
the chicken has cooked for 15 minutes, put the casserole of stuffing in
the oven and bake alongside the chicken.
When the chicken has cooked 45 minutes, uncover, baste lightly with
pan juices, and return the roasting pan to the oven uncovered. Now bake
both for 15 minutes, or until the thigh juices of the chicken run clear.
Total cooking time for the chicken is 1 hour; 45 minutes for the
stuffing.
Remove the skin and carve the meat from the bones.
To serve, twist about 2/3 of the inner leaves out of a heat of purple
flowering kale. Place the hollow shell in the center of a platter and fill
it with the stuffing. Ring with the severed leaves to form a bed for the
chicken. Garnish the platter with chopped yellow bell pepper.
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Chicken
Dopiazza (Indian Chicken Curry)
Yield: 1 servings
1 1/2 lb Chicken meat
2 md Onions, thinly sliced
2 tb Peanut oil
1/4 ts Garlic powder
1 tb Coriander seeds
1 tb Ground cumin
1/2 ts Ground turmeric
1 ts Ground ginger
1 tb Chili powder
1 ts Black pepper
1/2 ts Salt
1 cn Tomatoes (undrained)
Partially cook chicken, Cut in large bite size pieces.
Fry onions in oil in a large pan until they are golden brown.
Mix the garlic with the spices and a little pepper. Add the spice
mixture to the pan, fry spices with onions for 1 minute.
Add chicken and stir together for 1 minute.
Add tomatoes, break up solid tomatoes with fork to small size pieces.
Pour sufficient water in pan to cover the meat. Bring to boil, cover
and slowly simmer for 45 minutes then uncover and cook slowly for 60 minutes
or until meat is fork tender Stir occasionally to prevent sticking.
Serves 4. Serve with Turmeric Rice or Regular
Rice
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Southern
Peppered Chicken
Yield: 2 servings
3 c Cooked chicken
1 cn Cream of chicken soup
8 oz Carton of sour cream
1 Stick of melted margarine
1 1/2 c Ritz crackers
1 tb Poppy seeds
In a 1 1/2 quart shallow baking dish, arrange chicken. Blend the
soup with sour cream and pour the mixture over the chicken. Combine margarine,
crackers and poppy seeds. Sprinkle over the top. Bake at 350 degrees for
30 minutes.
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Blackened
Chicken Pitas
Yield: 4 servings
1/2 ts Salt
1/4 ts Paprika
1/4 ts Ground red pepper
1/4 ts Black pepper
1/8 ts Garlic powder
1/8 ts Onion powder
1/8 ts Ground cumin
4 (4-ounce) skinned, boned chicken breast halves
1 tb Margarine; divided
1 ts Margarine; divided
1 c Vertically sliced onion
2 (6-inch) pita bread rounds; cut in half
2 c Lleaf luttice; loosely packed shredded
4 Slices unpeeled tomato;, cut in half (about 1 small)(1/4-inch-thick)
Combine first 7 ingredients in a bowl; rub over chicken. Place a
skillet over high heat until hot; add 1 tablespoon margarine, and quickly
tilt in all directions so margarine covers bottom. Add chicken; cook 2
minutes on each side or until blackened and charred. Remove chicken. Melt
remaining margarine in skillet over medium-high heat; add onion, and saute
1 minute. Reduce heat to medium, and cook 5 minutes or until tender, stirring
occasionally. Line each pita half with 1/2 cup shredded lettuce. Arrange
1 piece chicken and 2 tomato slices over lettuce; top with onion mixture.
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Chicken Cacciatore
3 lb frying chicken, cut up
1/4 tsp black pepper
3 tbs oil
1/4 tsp cayanne pepper
2 med onions, thinly sliced
1 tsp oregano
2 cloves garlic, minced
1/2 tsp basil
1 can (1 lb) tomatoes
1/2 tsp celery salt
1 can (8 oz) tomato sauce
1 bay leaf
1/3 c minced green pepper
1/4 c Chianti wine
1 tsp salt
Brown chicken pieces in hot oil in lid of oven. Layer onions in oven.
Put browned chicken
pieces on top of onions and add remaining ingredients. Cover and
cook 1 to 2 hours.
Discard bay leaf and serve chicken and sauce over buttered spaghetti.
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Chicken Pot
Pie 3
3-3-1/2 lb Chicken
Chopped parsley
2-1/2 tsp salt
4 hard-boiled eggs, cut into wedges
1 stalk of celery, chopped
1 med onion, chopped
1/2 tsp saffron
4 med potatoes, peeled, cut
4 stalks celery, thinly sliced
1/4 tsp pepper
Dough:
2 c sifted flour
2 eggs
1/2 tsp salt
4-6 tbs water
Place chicken in dutch oven, add salt, pepper, celery, onion and
saffron. Add water
to almost cover chicken. Bring to a boil, reduce heat, cover and
simmer about 1 hour
or until the chicken is tender. Do not overcook. Remove the chicken
from the broth.
To make dough, place the flour into a mixing bowl. Make a well in
the center of the
flour and add the eggs and salt. Gradually work eggs into the flour,
adding only enough
water to make a soft but not sticky dough. Knead five minures. Cover
the dough with
clean cloth and let rest 30 minutes. Divide the dough in half and
roll out each as thinly
as possible into a 15" square and cut each square into 2" squares
with a sharp knife.
Add potatoes and celery to the broth, simmer 25 min. until vegetables
are tender. Taste
the broth and add more salt or pepper if needed. Add the chicken
pieces and bring to boil.
Slide the squares of dough into the broth, a few at a time, pushing
them down gently.
Cover ans simmer 20 min. Ladle the pot pie into large soup bowls
and garnish with
chopped parsley and the wedges of hard cooked eggs.
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Festive
Chicken Bake
1/4 c flour
2/3 c light molasses
1 tsp salt
1/4 tsp pepper
2-1/2-3 lb frier chicken
1 tbs prepared mustard
2 tbs oil 1 tbs cider vinegar
1 can (8 oz) Sliced pineapple
1 can (16 oz) sweet potatoes, drained
Combine flour, salt and pepper. Coat chicken pieces in flour mixture.
Brown in hot oil.
Drain pineapple, reserving juice. Combine juice, molasses, mustard,
and vineager, mix
well. Place chicken in dutch oven, arrange potatoes arround chicken.
Brush with half of
the sauce. Cover and bake at 350 for 30 minutes. Top with pineapple,
brush with
remaining sauce, cook 30 min more.
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Baked
Chicken with Cheese
8 chicken breasts, deboned
6 tbs peanut oil
2 tbs lemon juice
2 tbs thyme
salt
pepper
8 slices of boiled ham
8 slices of cheese
8 slices of tomato
Cut foil into 12" squares, place chicken in center. Combine oil,
lemon juice, thyme
and mix well. Spoon over breasts. Seal foil well and place in 350
dutch oven. Bake
30 min. Open foil and place one slice ham, cheese and tomato over
each breast.
Bake open for 3 to 5 min. Remove from foil and place on serving
platter.
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MARGARITA
CHICKEN
4 boneless chicken breast halves
1/2 cup tequila
1/2 cup fresh lime juice
Fresh lime wedges
Combine chicken, tequila and lime juice in small shallow dish. Cover
and marinate
at least 30 minutes and up to 2 hours, turning occasionally.
Prepare barbecue (medium-high heat) or preheat broiler. Drain chicken;
reserve marinade.
Season chicken with salt and pepper. Grill or broil until just cooked
through, occasionally
basting chicken with some reserved marinade, about 4 minutes per
side. Boil remaining
marinade in small saucepan 1 minute. Cut each chicken breast crosswise
into thin slices.
Arrange slices on platter. Garnish with lime wedges. Serve, passing
marinade separately
as sauce. 4 Servings
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GREEN
MOUNTAIN MAPLE BARBECUED CHICKEN
Can be prepared in 45 minutes or less.
3 tablespoons pure maple syrup
3 tablespoons bottled chili sauce
1 tablespoon cider vinegar
2 teaspoons country-style Dijon mustard
4 skinless boneless chicken thighs
1 tablespoon vegetable oil
Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce,
vinegar and mustard
in small saucepan until well blended. Brush chicken with oil; season
with salt and pepper.
Arrange chicken on barbecue. Grill until cooked through, turning
occasionally and brushing
generously with sauce, about 10 minutes. Serve immediately.
2 Servings; Can be doubled.
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East
Texas Fried Chicken
4 cups buttermilk
2 teaspoons Tabasco sauce
2 teaspoons salt
1 teaspoon black pepper
4 pounds chicken parts
1 1/2 cups all-purpose flour
1 1/2 pounds shortening -- preferably Crisco
3 tablespoons bacon drippings
In our travels through Texas, we've found fried chicken seasoned
with oranges, jalapenos,
garlic, mustard, cayenne, and cumin. We've found it batter-dipped
and cornmeal-coated,
pan-fried and deep-fried, and cooked in lard, bacon drippings, shortening,
and a multitude
of oils, mainly corn, canola, safflower, and sesame. Forget the
gimmicks. Nothing tops this
recipe.
At least 2 1/2 hours (and up to 12 hours) before you plan to eat,
mix the buttermilk, Tabasco,
1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a shallow
dish. Add the chicken
parts, turning to coat them well with the mixture. Cover the dish,
and refrigerate it.
About 20 minutes before you plan to fry the chicken, bring it to
room temperature. Sprinkle
the remaining salt and pepper into a medium-size paper bag, and
add the flour. Set the bag aside.
In a 10- to 12-inch cast-iron skillet, melt the shortening over
high heat. Add the bacon drippings
to the skillet. When small bubbles form on the surface, reduce the
heat slightly. Place a large
brown paper sack near the stove for draining the chicken.
Starting with the dark pieces, take a piece of chicken out of the
marinade, shake off the excess
liquid, and drop it indo the bag of seasoned flour. Shake the bag
well so that the piece is coated
thoroughly. Remove it from the bag, and lower it gently into the
skillet, skin-side down. Repeat
until all the chicken is in the skillet, arranging it so that all
the pieces cook evenly. The pieces
should fit snugly together, although they shouldn't stick to each
other. Reduce the heat to
medium, and cover the skillet. Fry the chicken exactly 17 minutes.
Lower the heat slightly, take off the cover, and use tongs to turn
over the chicken gently. Fry
it uncovered for another 17 minutes.
Remove the chicken with the tongs -- it will be a deep, rich brown
-- and lay it on the paper
sack to drain.
Serve the chicken hot with Mashed Potatoes and White Gravy made
with the pan drippings.
Variation: Among all the possible variations on fried chicken, we're
partial to the jalapeno-garlic
versions we enjoyed a few years ago at the Kerrville Folk Festival.
Just add to the buttermilk a
couple of minced pickled jalapenos with 1 or 2 tablespoons of their
pickling liquid and a
half-dozen garlic cloves. Serve the chicken with pickled jalapeno
slices.
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Chicken
Garlic Strips
4 whole Boneless Chicken breast cut into 6 strips
1/2 cup of flour
Pepper, salt to taste
2 oz margarine or butter
2 Teaspoons of Garlic (More to taste)
10 to 12 oz of Chicken Broth
2 teaspoons of fresh chopped Parsley
Dredge chicken in flour,saute until golden brown in oil season with
salt and pepper
remove excess oil add butter and garlic saute until garlic is transparent
add chicken
broth simmer until sauce thickens slightly serve with rice or noodles
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Smoked
Chicken Breast With Watermelon
1 tablespoon Dijon mustard
1 teaspoon vinegar
3 tablespoons white vinegar
1/2 cup olive oil
Salt and pepper to taste
2 cups watermelon cut into strips
1 cup cucumber strips
1/2 onion, thinly sliced
1/2 cup pecan pieces
4 smoked chicken breasts
Combine mustard, sugar, vinegar, salt and pepper in a stainless steel
bowl.
Place bowl over a pot of boiling water and blend ingredients until
sugar dissolves.
Slowly whisk in oil. Dressing should be warm.
Add watermelon, cucumber and onion to dressing and toss gently.
Slice warm chicken breasts on an angle, fan out on dinner plate.
Spoon mixture
over chicken, sprinkle with pecans. Makes 4 servings.
Note: Can be served with a wild rice combination.
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Grilled
Chicken Breasts in Raspberry Vinegar Marinade
4 ea Chicken breasts halves
1/4 c Chicken stock
1 tb Lemon juice
1 ea Shallot, finely chopped
1 x Black pepper
1/2 c Raspberry or wine vinegar
2 tb Olive oil
1 ts Grated lemon peel
1/2 ts Dried tarragon leaves
Remove excess fat from chicken breasts; place them in sealable plastic
bag or
non-aluminum bowl. Combine remaining ingredients; pour evenly over
chicken
breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours
or overnight.
Turn occaisionally. Remove chicken from marinade. Arrange in one
layer in large,
shallow microwaveable dish, with thicker parts toward outer edges.
Pierce skin in
several places with sharp knife. Cover with waxed papper. Microwave
at high 4
minutes per pound. Turn over and rearrange part-way through cooking.
Transfer
immediately to preheated grill, skin side up, over low heat. Turn
often for even
grilling. Cook until tender and juices run clear when chicken is
pierced with fork,
10 to 20 minutes.
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French
Country Chicken
1/4 cup dry red wine
2 tablespoons butter
1 teaspoon ground tarragon
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 3 to 3 1/2 pound chicken
Preheat oven to 350 degrees F. In a small saucepan, combine all
ingredients except
chicken over medium heat. Cook, stirring, for 1 to 2 minutes, or
until butter melts
and ingredients are blended. Brush chicken with wine mixture and
place breast side
up in a roasting pan. Roast for 1 1/2 hours, basting during cooking,
or until the juices run
clear and no pink remains.
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GRILLED
GLASS-SKINNED CHICKEN
two 2 1/2-pound chickens, halved
2 cups traditional achiote recado (recipe follows)
charred habanero salsa
rajas
authentic guacamole
corn tortillas
In large sealable plastic bags or in a baking dish large enough to
hold chicken in one
layer combine chicken and recado, coating chicken well. (Marinate
chicken, covered
and chilled, turning it occasionally, at least 4 hours and up to
1 day.)
Preheat oven to 250°F. and line a large baking sheet with foil.
Remove chicken from
marinade, letting excess drip off, and discard marinade. Bake chicken,
skin sides up,
on baking sheet in middle of oven until cooked through, about 50
minutes, and cool
completely. (Chicken may be prepared up to this point 1 day ahead
and chilled, covered.)
Prepare grill.
Put chicken, skin sides down, around edges (to avoid hottest part
of coals) of an oiled
rack set 5 to 6 inches over glowing coals and grill chicken very
slowly, turning it
occasionally, until fat is rendered and skin is crisp, about 30
minutes. (Chicken will be
slightly burned and almost transparent in some places and red in
color and fragile in other
places.) The marinade burns easily, but don't be discouraged-a little
burned achiote tastes
good. Serve chicken with salsa, rajas, guacamole, and tortillas.
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TRADITIONAL
ACHIOTE RECADO
Annatto seed seasoning paste
* available at mexican markets
1/2 cup water
2 tablespoons achiote (annatto) seeds*
3 garlic cloves, unpeeled
1/2 medium white onion, sliced 1/2 inch thick
1 tablespoon dried Mexican oregano*
1 teaspoon freshly ground allspice
2 teaspoons freshly ground black pepper
1/2 cup ancho chile powder* (about 2 ounces)
4 teaspoons coarse salt
1/4 cup cider vinegar
1 1/2 cups fresh orange juice
In a small saucepan bring water and achiote seeds to a boil. Cook
seeds, covered, at a
bare simmer 30 minutes and remove from heat. (Steep seeds 2 hours,
or until softened.)
Heat a dry comal or flat iron griddle over moderately low heat until
hot and pan-roast
garlic and onion, turning them occasionally to ensure even roasting,
until browned and
soft throughout, 25 to 30 minutes. Discard garlic skins.
In a small heavy skillet dry-roast oregano over moderate heat, shaking
skillet occasionally,
until fragrant and beginning to brown, about 2 minutes and transfer
to a small bowl. Cool
oregano completely and in an electric coffee/spice grinder grind
fine.
Drain seeds and in a blender or food processor blend with garlic,
onion, oregano, and
remaining ingredients until smooth. (Recado may be made 5 days ahead
and chilled and
covered.) Makes about 2 1/2 cups.
Serves 4.
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GRILLED
WHOLE CHICKEN
2 quarts water
1/4 cup pickling spice (1/2 of a 1 1/2-ounce jar)
1/3 cup salt
1 2 1/2 to 3-pound broiler-fryer chicken
In a Dutch oven heat water, pickling spice, and salt to boiling over
high heat. Remove
from heat and chill completely. Remove giblets from chicken; rinse
and pat dry. Submerge
chicken in chilled pickling marinade. Marinate in refrigerator 12
hours.
Remove chicken from marinade; discard marinade. Pat chicken dry
with paper towels,
brushing off excess pickling spice. Place chicken, breast side up,
in center of cooking grate.
Grill 1 to 1¼ hours or until meat thermometer registers 180°F
(82°C) and the drumsticks
move easily in their sockets. Serve hot while skin is still crispy.
Makes 6 servings.
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WHOLE
CHICKEN BREASTS
2 whole large, chicken breasts (2 pounds total),
halved lengthwise
1/4 teaspoon salt
1/8 teaspoon pepper
Remove skin from chicken breasts, if desired. Rinse chicken and pat
dry. Season with
salt and pepper. Place, bone side down, in the center of the cooking
grill. Grill 40 to 50
minutes or till chicken is tender and no longer pink.
Orange-Ginger Chicken: Prepare as above, except omit seasonings.
In a small saucepan
heat together 1/3 cuporange marmalade, 2 tablespoons soy sauce,
1/4 teaspoon ground
ginger, and 1/8 teaspoon onion powder till marmalade melts. Brush
on chicken during the
last 10 minutes of grilling time.
Spaghetti-Sauced Chicken: Prepare as above, except omit seasonings.
Brush chicken
with mixture of 1/2 cup spaghetti sauce and 1 tablespoon Worcestershire
sauce during
the last 10 minutes of grilling time. Just before serving, sprinkle
chicken with 1/4 cup
shredded mozzarella cheese.
Tropical Chicken: Prepare as above, except omit seasonings. Brush
chicken with mixture
of 1/4 cup smooth pineapple sauce, 2 tablespoons bottled barbecue
sauce, 1 tablespoon
vinegar, and 1/8 teaspoon garlic powder during the last 10 minutes
of grilling time.
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Almond
Crusted Sauted Chicken Breast
4 4 oz skinless boneless chicken breast
2 tablespoons lemon juice -- fresh
2 tablespoons dry white wine -- sauvignon blanc
salt and pepper -- to taste
2 tablespoons extra virgin olive oil -- plus 1 teaspoon
1 cup almonds -- sliced
Place the chicken breasts on a large platter or baking sheet with
sides. Sprinkle both
sides of the breasts with lemon juice and white wine, and season
each side with salt and
pepper. Place the breasts, one at a time, between two sheets of
lightly oiled aluminum
foil or parchment paper. Uniformly flatter each breast with a meat
cleaver or the bottom
of a heavy duty saute pan. Crush the almonds into 1/8' to 1/4' pieces.
Coat both sides of
each chicken breast with the crushed almonds, gently pressing them
into the chicken so
that they adhere. Heat 1 tablespoon of olive oil in each of two
large nonstick saute pans
over medium high heat, or do one pan at a time. When the oil is
hot, place 2 chicken
breasts in each pan and saute for 4 minutes until golden brown.
Turn the breasts and
continue to cook for an additional 3 minutes. Remove the breasts
from the pan and transfer
them to a baking sheet lined with paper towels to drain for a few
seconds. Place a chicken
breast on each salad. Serve immediately
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Scampi-Style
Chicken Thighs
Ingredients:
4 x Skinned chicken thighs *
2 tb Minced fresh parsley
1 tb Margarine, melted
1 x Clove garlic, minced
1/8 ts Paprika
1/3 c Fresh squeezed lemon juice
2 tb Dry white wine (or chablis)
1 tb Olive oil
1/8 ts Onion powder
* 6 oz each Trim excess fat from chicken. Rinse chicken with cold
water, pat dry. Place chicken in a shallow container. Pour lemon juice
over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients
in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove
chicken from lemon juice, discarding lemon juice. Arrange chicken on rack,
and brush with parsley mixture. Broil 6" from heating element, 4 minutes
on each side or till tender.Transfer chicken to a serving platter. Garnish
with lemon wedges and parsley, if desired.
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Momma's
Chicken Bake
1 broiler/ fryer chicken -- (2-1/2 to 3 pounds), cut up
4 tablespoons butter or margarine -- melted
1/2 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 teaspoon paprika
1/2 teaspoon dried thyme
2 tablespoons sesame seeds
Dip chicken pieces in butter. Combine remaining ingredients: dip
chicken into this crumb mixture. Place on a greased 15-in. x 10-in. x 1-in.
baking ban. Drizzle any remaining butter over chicken. Bake at 375 for
45-55 minutes or until chicken is done. Yield: 4-6 servings.
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Squash-Stuffed
Chicken
3 tablespoons butter or margarine
1/2 small onion -- chopped
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
2 medium zucchini -- shredded (about 2-1/2 cups)
3 slices white bread -- torn into coarse crumbs
1 egg -- beaten
3/4 cup shredded Swiss cheese
1/2 teaspoon salt
1/8 teaspoon pepper
4 chicken breast halves -- (with bones and skin)
in a skillet, melt butter over medium hitgh heat. Saut, onion, parsley
and basil until the onion is tender. Add zucchin1 and continue to cook
for 2 minutes. Remove from the heat; stir in bread crumbs, egg, cheese,
salt and pepper. Carefully loosen the skin of the chick-en on one side
to form a pocket. Stuff each breast with the zucchini mixture. Bake at
375 for 50-60 minutes or until chicken is done. Yield: 4 servings.
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Potato
and Smoked Chicken Hash
2 tb Olive oil
1 Onion, chopped
1 cl Garlic, chopped
2 c Cubed, cooked potatoes
2 c Smoked chicken, diced
1 tb Jalapeno tabasco sauce or
1 tsp. tabasco
2 tb Milk or yogurt
Salt to taste
3 tb Chopped fresh coriander
Heat oil in non-stick skillet. Add onion and garlic; cook gently
until tender. Add potatoes; increase heat and brown lightly. Add chicken
and mash together slightly with potatoes. Mash in Tabasco sauce and milk
or yogurt. Season with salt. Add coriander. Taste and adjust seasonings
if necessary.
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Chicken
with Cumin and Garlic
1 tb Vegetable oil
2 lb Skinless chicken pieces
1 ts Ground cumin
1/4 ts Each salt, pepper and hot pepper flakes
3 Cloves garlic, minced
2 Whole cloves
2 ts Lemon or lime juice
1/4 c Chopped fresh coriander or parsley
In large nonstick, heat oil over medium-high heat; brown chicken
on all sides.
Sprinkle cumin, salt, pepper and hot pepper flakes over chicken.
Add 1 cup water, garlic, cloves and lemon juice. Reduce heat, cover and
simmer for 15 minutes. Discard cloves. Remove chicken to platter; keep
warm.
Boil liquid in pan for about 5 minutes or until reduced to about
1/4 cup. Stir in coriander. Spoon over chicken. Makes 4 servings.
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Chicken
with Raspberry Glaze
2 Whole skinless,boneless
Chicken breasts, halved and
Pounded 1/4" thick.
1/4 ts Salt
1/8 ts Pepper
1 1/2 tb Butter
3 Scallions, chopped
2 tb Plus 2 tsp.raspberry vinegar
1/4 c Chicken broth
2 tb Plus 2 tsp. heavy cream
1/2 tb Dijon mustard
1/2 c Fresh or frozen raspberries
Season chicken with salt and pepper. In a wok, melt 1 tbsp. butter
over medium-high heat. Swirl with a spatula to coat sides of pan. Add chicken,
arranging pieces up the sides without overlapping, and cook, turning once,
until lightly browned on both sides, 6-8 minutes. Remove to a plate. In
the same wok, melt remaining 1/2 tbsp. butter over medium-high heat. Add
scallions and cook, stirring, until soft and fragrant, 1-2 minutes. Stir
in vinegar, chicken broth, cream and mustard. Bring to a boil, reduce heat
to medium and boil until sauce thickens slightly, 2-3 minutes. Return chicken
to wok. Add raspberries; stir gently. Cook until just heated through, about
1 minute. To serve,
arrange chicken on a platter. Pour raspberries and sauce over chicken.
This recipe is easily doubled for a larger group or larger appetites.
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Spicy
Breaded Chicken
1/2 cup dry bread crumbs
1 tablespoon nonfat dry milk powder
1 1/2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 cup skim milk
1 broiler-fryer chicken -- (3 pounds), cut into
1 piece and skin removed
In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic
powder and dry mustard; set aside. Pour milk into a shallow pan. Dip chicken
pieces in milk, then place in bag and shake to coat. Place chicken, bone
side down, in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick
cooking spray. Bake, uncovered, at 375 degrees for 50-55
minutes or until juices run clear. Yield: 6 servings.
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Cheese
Stuffed Chicken Breasts
3/4 c Cream cheese
1/3 c Blue cheese
5 tb Butter
Grated nutmeg
3/4 c Swiss cheese, grated
3 Chicken breasts, 3/4 lb each
-skinned, boned, halved
3 tb Dijon mustard
1/3 c Flour
1 Egg, beaten
1/4 c Bread crumbs
4 tb Clarified butter
Blend cream cheese, blue cheese, butter and dash of nutmeg. Form
into 6 ovals, then roll ovals in swiss cheese. Chill at least 1 hour.
Flatten chicken breasts between sheets of waxed paper. Spread each
piece with 1/2 tsp mustard. Put 1 cheese oval in center of each breast
and enclose completely with chicken. Have ready 3 separate bowls containing
flour, egg and crumbs. Roll each breast in flour, then egg, then crumbs
and chill 1 hour again.
In a heavy oven-proof skillet, sear breasts in butter over high
heat for 2-3 minutes or until lightly browned. Transfer pan to -preheated
400 F. oven and bake for 7 minutes or until chicken is cooked through.
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Yogurt
Chicken Paprika
1 1/2 cups chopped onions
1 tablespoon butter
1 tablespoon paprika
4 chicken breast halves
1 cube chicken bouillon
1 tablespoon cornstarch
8 ounces nonfat plain yogurt
Saute onion in butter in large skillet. Blend in paprika. Add chicken
and brown well.
Dissolve bouillon in 1 cup hot water and add to skillet. Cover and
simmer 30 to 40 minutes until chicken is tender.
Dissolve cornstarch in 1 tablespoon cold water. Blend into yogurt.
Stir yogurt mixture into skillet and serve.
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ACAPULCO CHICKEN
2 cups canned unsalted chicken broth, defatted
2 tablespoons pickling spice
1 pound boneless skinless chicken breast halves, well trimmed
1 onion, halved, thinly sliced
1/3 cup rice wine vinegar
3 large garlic cloves, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 tablespoons minced jalapeño chili with seeds
1/4 cup fresh cilantro leaves
Baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan 10 minutes.
Strain
and return liquid to saucepan. Add chicken, onion, vinegar, garlic,
oil
and cumin to pan. Simmer over very low heat until chicken is just
cooked
through, about 10 minutes. Transfer chicken and onions to shallow
dish.
Top with bell peppers and minced chili.
Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour
liquid over chicken and let cool 30 minutes.
Add cilantro to chicken mixture. Cover and refrigerate until well
chilled, turning chicken occasionally, about 4 hours. (Can be prepared
1
day ahead.)
Slice chicken and transfer to plates. Top with marinated vegetables
and
some of the juices. Pass tortilla chips to use as "pushers".
6 Servings
Per serving: calories, 130; fat, 4 g; sodium, 72 mg; cholesterol,
44 mg
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BRAISED
CHICKEN IN SUN-DRIED TOMATO CREAM
Can be prepared in 45 minutes or less.
2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet
over medium-high heat. Add chicken to skillet and sauté until
golden,
about 4 minutes per side. Add garlic and stir 30 seconds. Add white
wine, cream and tomatoes and bring to boil. Cover skillet, reduce
heat
to medium-low and simmer until chicken is just cooked through, about
3
minutes. Transfer chicken to plates. Add basil to sauce in skillet.
Increase heat and boil until sauce thickens enough to coat spoon,
about
2 minutes. Season sauce to taste with salt and pepper; spoon over
chicken and serve.
Makes 2 Servings
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CRAB-STUFFED
CHICKEN BREASTS
3 ounces cream cheese, room temperature
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill or 1/4 teaspoon dried dillweed
1 teaspoon minced garlic
1/8 teaspoon (scant) lemon-pepper
4 ounces crabmeat
4 boneless skinless chicken breast halves
All purpose flour
2 eggs, beaten to blend
3 cups fresh breadcrumbs (about 3 ounces)
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
Combine first 6 ingredients in medium bowl. Add crab and mix in
thoroughly. Season with salt and pepper. (Can be prepared 2 hours
ahead.
Cover and chill.)
Using small sharp knife, cut horizontally through center of each
chicken
breast, creating pocket. Fill each pocket with 1/4 of stuffing.
Dip each
chicken piece into flour, then eggs, then crumbs to coat, covering
completely.
Melt butter with oil in heavy large skillet over medium heat. Add
chicken breast halves to skillet and cook until golden brown and
cooked
through, about 10 minutes per side.
4 servings
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Jamaican
Jerk Chicken
1 1/2 Cups Soy sauce
1 Cup Lime juice
1 Cup Ginger, fresh -- peeled, thinly slice
1/2 Cup Garlic, fresh -- chopped
4 Green onions -- roughly cut
2 Jalapeno peppers -- stem removed
1 Cup Cider vinegar
1/2 Cup Dark brown sugar
1/2 cup Vegetable oil
1/4 cup Allspice, ground
1 tablespoon Light molasses
2 teaspoons Cinnamon
2 teaspoons Thyme, fresh (1 teaspoon dried) -- chopped
1 teaspoon Black pepper, ground
1/2 teaspoon Nutmeg, ground
1/2 teaspoon Cloves, ground
24 Chicken thighs (16-24) -- skin removed
Place soy sauce, lime juice, ginger, garlic, green onions and jalapeno
peppers in food processor bowl. Puree until smooth. Transfer to
mincing
bowl. Stir in vinegar, brown sugar, oil, allspice, molasses, cinnamon,
thyme, black pepper, nutmeg and cloves. Adjust seasonings to taste
with
soy sauce, lime juice and brown sugar. Mixture should be very spicy,
gingery and slightly sweet and sour. Place chicken in large, heavy
resealable plastic bag. Pour marinade over chicken. Seal bag.
Refrigerate two days, turning bag over occasionally. Remove chicken
from
marinade. Grill or broil until cooked through. Turn frequently to
avoid
charring.
NOTES : Advance preparation of 48 hours required for marination of
chicken.
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Pecan
Crusted Chicken
2 4 oz. chicken breasts
flour
egg wash
ground pecans
bread crumbs
salt & pepper
salted whole butter
Skin & bone chicken breasts, salt & pepper to taste &
dredge in flour.
Dip in egg wash & coat with pecans & bread crumb mixture.
Saute in
butter till golden brown on both sides. Fo0r cause combine 2 tbs.
brown
sugar, 2 oz. Grand Marnier, 1/4 cup orange juice, 1/4 cup honey,
2 tbs.
butter, orange zest, 1/2 cup veal demi-glace. Heat to sauce consistency.
Slice breasts & serve with steamed broccoli & Caribbean
rice.
Serves 2
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Chicken
With Vegetables
2 1/2 to 3 pound chicken,cut up
1 teaspoon salt
1 teaspoon paprika
2 tablespoons vegetable oil
3 medim tomatoes,cut into wedges
2 cloves garlic,finely chopped
1 medium zucchini,cut into 1/4 inch slices
1 medium onion chopped
1 can 17 ounces whole kernel corn,drained
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 t easpoon chilli powder
1/2 teaspoon ground cumin
Remove skin from chicken.sprinkle with salt and paprika.Heat oil
in 12
inch skillet or dutch oven.Cook chicken in oil over medium heat
15 to 20
minutes or until light brown on all sides;reduce heat.Cover and
cook 20
minutes.Stir in remaining ingredients.Heat to boiling;reduce heat.Cover
and simmer 5 to 10 minutes or until zucchini is crisp tender.Remove
vegetables with slotted spoon.Serve with chicken
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Chicken
and Truffles in a Pot
3/4 pound beef
1 beef bone
8 cups water
3 1/2 cups white wine
2 cloves garlic
1 teaspoon salt
1 6 pound chicken -- cut into pieces
2 tablespoons butter
2 truffles -- sliced
1 tablespoon juice from truffle can
1/3 cup brandy
3 tablespoons Madeira
5 mushrooms -- peeled and sliced
2 leeks -- cut into 1" pieces
serves 12
Place the beef, beef bone, water, wine, garlic, and salt into a large
=
soup kettle and simmer for 2 hours. Meanwhile, brown the chicken
in the
= butter and add it, together with the pan juices, sliced truffles
and =
juice, brandy, Madeira, sliced mushrooms, and leeks (washed, trimmed,
=
then cut) to the strained stock. Simmer, covered, for 40 minutes.
=
Serve hot.
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Chicken-Andouille
Strudel
3/4 cup Diced, cooked chicken
1/4 cup Cooked, crumbled andouille sausage
2 tablespoons Chopped green onions
1/2 cup Homemade or prepared barbecue sauce
Bayou Blast -- see * Note
2 sheets Phyllo dough
Oil -- for drizzling
=== GARNISH ===
Chopped green onions
2 tablespoons Grated Parmesan cheese
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which
is included in this collection.
Preheat oven to 375 degrees. Combine chicken, sausage, green onions
and
2 tablespoons of barbecue sauce, mix well and season with Bayou
Blast,
to taste. Stack phyllo dough sheets on top of each other and cut
into 4
long, even strips. Mound a quarter of chicken filling on bottom
of each
strip. Roll up like an eggroll, tucking in sides to prevent filling
from
leaking. Transfer rolls to a baking sheet, drizzle with a little
oil and
sprinkle with Creole seasoning. Bake 12 minutes until lightly-browned
and crispy. Heat remaining barbecue sauce, spoon onto 4 plates and
top
with chicken roll. Sprinkle with green onions and Parmesan cheese,
to
garnish. This recipe yields 4 servings.
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Scalloped
Chicken
1/2 loaf white bread -- cubed
1 1/2 cups cracker crumbs -- divided
3 cups chicken broth
3 eggs -- lightly beaten
1 teaspoon salt
3/4 cup diced celery
2 tablespoons chopped onion
3 cups cubed cooked chicken
1 can sliced mushrooms -- drained (8 ounces)
1 tablespoon buffer or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir
in
broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into
a
greased 2-qt. casserole. In a saucepan, melt butter; brown remaining
cracker crumbs. Sprinkle over casserole. Bake at 350 for 1 hour.
Yield:
6-8 servings.
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Italian
Chicken Chef Norm
1 broiler/fryer chicken -- (2-1/2 to 3 pounds), cut up
1/4 cup grated Parmesan cheese
1 jar spaghetti sauce -- (30 ounces)
1/2 cup sliced fresh mushrooms
1/2 cup sliced black olives
2/3 cup shredded Provalone cheese
Cooked spaghetti
Place chicken in a 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered,
at 3500 for 40 minutes. Drain. Sprinkle chicken with Parmesan cheese.
Combine spaghetti sauce, mushrooms and olives. (If the sauce is
thick,
add water.) Pour over chicken; bake for another 20 minutes or until
chicken is done. Sprinkle with provalone cheese; return to oven
just
until cheese melts. Serve with spaghetti. Yield: 6 servings.
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Roast
Chicken with Artichokes, Tomatoes,and peppers
1 med-size green pepper
1 14.oz-can artichoke hearts,drained and divided
2 cloves garlic,peeled
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 3-1/2 pound fryer
salt and pepper
1/2 lemon, quartered
3 sprigs fresh rosemary
1 14.5 oz-can whole tomatoes,drained and -- coarsely chopped
1/8 teaspoon ground red pepper
Wash and dry green pepper; place on aluminum foil lined baking sheet.
Broil 5-1/2 inches from heat about 5 minutes on each side or until
pepper looks blistered. Place pepper in a heavy duty,zip-lock plastic
bag; seal bag and let stand 10 minutes. Peel; pepper; remove core
and
seeds. Cut pepper into 1-1/2-inch wide strips. Set aside. Position
knife
blade in food processor bowl; add 4 artichoke hearts, garlic,2 teaspoons
olive oil, 1/2 teaspoon saltand 1/2 teaspoon black pepper. Process
until
smooth stopping once to scrape down sides of bowl. Loosen skin from
chicken breast without totally detaching skin; rub artichoke mixture
under skin on chicken. Rub remaining 1 teaspoon oil over outside
of
chicken., sprinkle with salt and pepper to taste. Insert remaining
artichoke hearts, lemon and rosemary in cavity. Tie ends of legs
together with string. Lift wing tips up and over back, and tuck
under
chicken. Place chicken breast side up on a heavily greased rack
in
shallow roasting pan. Insert meat thermometer into meaty portion
of
thigh, making certain it does not touch bone. Bake at 450* for 35
minutes. Combine tomatoes,pepper strips and red pepper. Spoon mixture
over chicken. Bake 35 additional minutes or until thermometer registers
180*, basting once with pan juices. (Cover with foil the last 10
minutes
of baking time to prevent excessive browning, if necessary.) Let
stand
10 minutes before serving. Yields: 4 servings.
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Poppy Seed
Chicken
1 tablespoon butter or margarine
8 ounces sliced fresh mushrooms
5 cups cubed cooked chicken
1 can cream of chicken soup -- undiluted (10-3/4 ounces)
1 cup sour cream -- (8 ounces)
1 jar pimiento -- drained and diced (2 ounces)
***TOPPING***
1/2 cup butter or margarine -- melted
1 1/3 cups finely crushed butter-flavored crackers
2 teaspoons poppy seeds
In a skillet, melt butter. Saut, mushrooms until tender. Stir in
chicken, soup, sour cream and pimiento; mix well. Spoon mixture
into a
greased 2-qt. casserole. In a small bowl, combine topping ingredients.
Sprinkle over the chicken. Bake at 350 for 20 minutes. Yield: 6
servings
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Sesame-Lemon
Chicken W/ Crisp Phyllo Crust
***FOR THE CHICKEN & MARINADE***
6 boneless -- skinless chicken
-- breast halves
(about 6 oz. each)
3 tablespoons fresh lemon juice
2 tablespoons soy sauce
3 tablespoons honey
2 tablespoons vegetable oil
1 clove garlic -- minced
2 teaspoons minced fresh ginger
1 pinch cayenne
1/2 teaspoon freshly ground black pepper
1 egg white
FOR THE COATING:
4 sheets phyllo dough**
4 tablespoons melted butter
more butter for the baking sheet
1/2 cup sesame seeds -- toasted
** (defrosted completely in the package; don't open the box until
ready to
use)
For the marinade--Rinse the chicken breasts, pat them dry, and make
a
few slashes in each. Combine the marinade ingredients in a nonreactive
bowl and add the chicken. Cover the bowl with plastic wrap and
refrigerate for at least 4 hours or overnight.
To coat and cook the chicken--Heat the oven to 450F and butter a
baking
sheet. Butter a sheet of phyllo, top with another sheet, butter
that and
repeat with the other two sheets. Cut the phyllo stack into 6 equal
strips. Follow the directions in the photos AT THE WEBSITE OR IN
THE
MAGAZINE for wrapping the breasts and dipping the ends in the seeds.
Here's what it will tell you: Remove a breast from the marinade and
let
some of the marinade drip off. Lay the breast at one end of a strip
of
phyllo and roll it up, leaving the ends exposed.
Dip both ends of the chicken into the sesame seeds to coast. Put
the
breast, phyllo seam down, on the buttered baking sheet; repeat with
other breasts. Brush the tops of the phyllo with butter before roasting.
Set the prepared breasts on a buttered baking sheet and roast them
until
crisp, browned, and cooked through, 25 to 30 min.
Notes: These breasts have a crinkly, golden phyllo crust and a nutty
flavor
from the toasted sesame seeds.
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Chicken Quenelles
1/2 chicken breast
1 tablespoon Chicken Veloute, chilled -- see recipe
1/2 egg white
pinch nutmeg
salt and pepper -- to taste
1/3 cup heavy cream
Chicken stock -- see recipe
*** one of author's favorites and most frequently asked for
makes 16
Bone the chicken breast, removing the skin and sinews. Cut into cubes.
Place in blender along with Chicken veloute, egg white, and spices.
At
high speed, blend ingredients for 30 seconds, stopping every few
seconds
to force the mixture against the blades. Add the cream, a littel
at a
time. Form into small egg-shaped balls by molding betwee two teaspoons.
Pour lukewarm Chicken stock to a depth of 1/4 inch in a flat enamel
pan.
Arrange the quenelles in the stock, making sure their sides do not
touch. Add enough additional lukewarm stock to almost cover the
quenelles, and poach over low heat for 5 to 7 minutes, or until
the
quenelles are firm. If the pan is not large enough to hold all of
them
at once, repeat the procedure with the remaining quenelle. Serve
at once
with hot chicken bouillon or consomme, into which 1 or 2 tablespoons
of
Chicken veloute have been stirred.
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Wine-Sauced
Chicken
3 1/2 ounces fine noodles (1 3/4 cups)
1 pound boneless skinless chicken breast halves
-- OR turkey breast tenderloin steaks
7 1/2 ounces canned tomatoes -- undrained
4 ounces canned sliced mushrooms -- drained
1/3 cup tomato sauce
1/4 cup dry red wine
1 tablespoon cornstarch
1 1/2 chicken broth cube
1/2 garlic clove -- minced
1/4 teaspoon dried basil -- crushed
3/4 cup small frozen whole onions
Advance preparation time: 30 minutes
Final preparation time: 10 to 60 minutes
Cook noodles according to the directions on the package, except use
4
cups of hot water in a large pan. Drain and rinse with cold water,
and
drain again. Meanwhile, slice the chicken into 3/4-inch strips.
Spray a
cold, large non-stick skillet with cooking spray, add the chicken
and
cook over medium-high heat just until tender and no longer pink
(about 4
minutes) turning the pieces occasionally. Drain the mushrooms. Cut
up
the tomatoes but remember to save the juice. In a saucepan, combine
the
tomatoes and juice, the drained mushrooms, tomato sauce, wine,
cornstarch, bouillon granules, garlic, and basil. Cook and stir
over
medium-high heat until the mixture thickens and is bubbly. Cook
and stir
for another 2 minutes. Remove from heat. Stir in the chicken and
the
onions. Spoon the pasta to one side of 4 individual shallow baking
dishes*. Spoon the tomato-chicken mixture on the other side. Cover
with
clear plastic wrap and then foil. Seal, label, and freeze.
*Use microwave-safe dishes if the casseroles will be reheated in
the=
microwave.
RE-HEATING: Conventional oven: Remove plastic wrap. Cover with foil.
Bake frozen casserole, covered, in a 375=B0 F. oven for 1 hour or
until
heated through. Microwave oven: Remove foil. Cover with vented plastic
wrap or wax paper. Cook on 70% power (medium-high) for 9 minutes
(1
serving) or 16-18 minutes (2 servings) or until heated through,
turning
the dishes once.
Per serving: 276 Kcal 4g fat (0.8g sat fat) 11% CFF 749mg Na (31.7g
PRO/3.3g FAT/26.7g CHO) NOTES : Serve with a mixed greens salad
and
sliced French bread sprinkled with Paremsan cheese and broiled.
SODIUM: Do not add salt to the water when cooking the noodles. The
canned vegetables and chicken broth cubes are providing most of
the
sodium. Try using low-sodium products all or in part. Also try using
fresh mushrooms sauted in cooking spray. Maybe use a rich salt-free
chicken broth in place of the juice drained off the tomatoes and
the
chicken broth cubes.
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Parmesan Chicken
1 cup grated Parmesan cheese
2 cups soft bread crumbs
1/3 cup butter or margarine -- melted
8 boneless skinless chicken breast halves(1-1/2 pounds)
1/2 cup Dijon mustard
Parsley sprigs -- optional
Combine Parmesan cheese, bread crumbs and butter. Coat chicken breasts
with mustard, then dip into crumb mixture. Place in a greased 13-in.
x
9-in. x 2-in. baking pan. Bake, uncovered, at 425 for 15 minutes
or
until chicken is tender and juices run clean Garnish with parsley
it
desired. Yield: 6 servings.
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Spicy
Chicken and Spinach Couscous
serves 4
Water
1 Bay leaf
6 black peppercorns
4 skinless, boneless chicken breast halves
1 1/2 cups dry instant couscous
6 cups fresh spinach
2 cups chicken broth (reserve from chicken breast poaching + add'l.
canned
if needed)
1 1/2 tsp. curry powder
4 Tbs. white wine
dash of crushed red pepper flakes (or to taste)
1 can water packed artichoke hearts, drained and quartered
2 medium tomatoes, seeded and chopped
1 tsp. EACH chopped parsley, sage and thyme
1/4-1/2 cup parmesan cheese
For the chicken: fill a large skillet with water; add bay leaf and
peppercorns; bring to a boil and add chicken breasts. Reduce heat,
cover
and simmer until chicken is cooked through, about 20 minutes. Remove
chicken from liquid and set aside to cool. Strain or otherwise remove
peppercorns and bay leaf from liquid and reserve liquid. When chicken
is
cool enough to handle, cut into bite size pieces and set aside.
For the couscous: follow package directions for preparing 1 1/2 cups
of
dry instant couscous. When done, fluff with a fork and set aside.
Wash spinach and place in a large pot with the water still clinging
to
its leaves. Cook over medium-low heat until spinach wilts. Drain,
cool
slightly and chop. Return to pot.
Measure poaching liquid and add canned broth if necessary to make
2
cups. In a medium saucepan, bring chicken broth, curry powder, white
wine and crushed red pepper to boil. Reduce heat and simmer 5 minutes.
Add couscous to spinach in pot along with chicken, artichoke hearts
and
and tomatoes. Pour sauce over. Add parmesan cheese and herbs. Mix
thoroughly. Divide among four bowls and serve.
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Chicken Monterey
6 pounded skinless boneless chicken breast halves
1/2 chopped onion
8 big chopped mushrooms
1 teaspoon celery salt
1/2 cup chicken broth
1 mashed avocado
flour
1/2 cup butter
1 clove minced garlic
2 tablespoons flour
1/2 cup white wine
1 1/2 cups grated Monterey Jack cheese
Shake chicken with flour to coat; fry quickly in butter until golden.
Rem= ove. Saute onion, garlic, and mushrooms until tender. Add 2
Tbsp
flour, celer= y=0Asalt, 1/2 tsp. pepper, chicken broth and wine.
Cook,
stirring, 4-5 minutes, un= til thickened. Stir in mashed avocado
and 1/2
cup cheese, stirring until ble= nded. Arrange chicken in 3-quart
casserole; top with sauce and sprinkle with remaining cheese. Bake
at
350F 10-15 minutes.
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Herbed
Brown Rice and Chicken
4 skinless boneless chicken breast halves
1/4 teaspoon garlic powder
1/8 teas pepper
1 can (14.5 oz.) Natural Goodness chicken broth
1/2 teas dried thyme leaves -- crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
1/4 cup grated Parmesan cheese
In a medium nonstick skillet over medium-high heat, cook chicken
10
minutes or until browned. Sprinkle with garlic powder and pepper.
Set
chicken aside. Stir in broth and thyme. Heat to a boil. Stir in
rice.
Reduce heat to low. Cover and cook 5 minutes. Return chicken to
pan. Add
peas. Cover and cook 5 minutes more or until chicken is no longer
pink
and rice is done. Remove chicken. Stir cheese into rice mixture.
Makes 4 servings--317 calories--6 grams fat
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Lemon Herb
Chicken
1 can (14.5) oz. Swanson Chicken Broth
3 Tablespoons lemon juice
1 teaspoon dried basil leaves -- crushed
1 teaspoon dried thyme leaves -- crushed
1/8 teaspoon pepper
4 chicken breast halves -- skinned
In a bowl mix broth, lemon juice, basil, thyme, and pepper. Set aside.
Place chicken on lightly oiled grill rack over medium-hot coals.
Grill
uncovered 20 minutes, turning often. Brush with broth mixture and
grill
20 minutes more or until chicken is no longer pink, turning and
brushing
often with broth mixture.
155 calories per serving--4 grams fat.
Herb Broiled Chicken: Prepare as above. Place chicken on rack in
broiler
pan. Broil 6 inches = from heat 30 minutes or until chicken is no
longer
pink, turning and brushing often with broth mixture.
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Orange-Glazed
Chicken
3 Tablespoons cornstarch
1 can (14.5 oz.) Swanson Vegetable Broth
1 teaspoon lemon juice
1/2 cup sweet orange marmalade
6 skinless boneless chicken breast halves
6 cups hot cooked rice -- cooked without salt
In bowl mix cornstarch, broth, lemon juice and marmalade until smooth.
Set aside.
In medium nonstick skillet over medium-high heat, cook chicken in
2
batches, 10 minutes or until browned. Set chicken aside. Stir
cornstarch mixture and add. Cook until mixture boils and thickens,
stirring constantly. Return chicken to pan. Reduce heat to low.
Cover
and cook = 5 minutes or until chicken is no longer pink. Serve with
rice. If = desired, garnish rice with fresh parsley and chicken
with
fresh thyme.
Serves 6---435 calories--4 grams fat
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Quick
Chicken and Noodles
4 skinless boneless chicken breast halves
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1 can (14.5 oz.) Swanson chicken broth
1/2 teaspoon dried basil leaves -- crushed
1/8 teaspoon pepper
2 cups frozen broccoli, cauliflower, carrots
2 cups dry wide egg noodles
In a medium nonstick skillet over medium-high heat, cook chicken
10
minutes or until browned. Sprinkle with garlic powder and paprika.
Set
chicken aside. Add broth, basil, pepper and vegetables. Heat to
a boil.
Stir in noodles. Return chicken to pan. Reduce heat to low. Cover
and
cook 10 minutes or until chicken is no longer pink. If desired,
garnish
with fresh basil.
Serves 4--245 calories--4 fat grams
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SPICY
BBQ FOR CHICKEN
4 c. apple cider vinager
1 c. peanut oil
1/3 c. salt
1 tbl. red pepper
1 tbl. poultr