Need good chicken recipe
- Thread starter theMan
- Start date
- Mar 20, 2000
- 102,402
- 8,574
- 126
these were posted by misfit a while back
One of my favorites is Chicken Breast with Apricot Sauce.
Take your chicken breasts, cut it almost through so that it would open up like a pouch. In the pouch you put in cream cheese or camembert cheese along with alittle sliced apricot. Using toothpicks you seal the cut edge and then fry in a pan.
Cook the breasts, and to make the sauce you just puree a tin of apricots, heat the apricot puree until its warm, dont boil it.
Its very quick and extremely easy but it will impress in both flavor and presentation.
This used to be one of the biggest sellers at the first rest. that I worked at. I didnt give any quantites because this is a recipe that can be altered to suit anyones tastes (IF they like apricots ofcourse)
Two for starters,
1)Chicken in Plum Sauce
Yield: 4 servings
1/2 cup oil
1 clove garlic
3 lb frying chicken
1/3 cup plum sauce
5 celery stalks, diced
4 slices ginger
3 Tbsp sherry
4 carrots
2 tsp sugar
1 tsp salt
1/3 cup Chinese pickles
1/4 cup water
2 tsp cornstarch mixed with 1/4 cup water
Cut chicken into bite-sized pieces. Peel carrots and cut into
cubes. Crush garlic. Place oil and garlic in skillet. Brown
Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes.
Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles
and water. Simmer covered for 12 minutes. Add cornstarch-water
mixture to thicken gravy.
2) SESAME CHICKEN
1/4 tsp garlic powder
1/2 tsp ginger
1 to 2 tsp soy sauce
1 chicken breast, cut-up
1 tsp sesame oil
1 Tbsp sesame seeds
1 Tbsp plum jelly or hoisin sauce
1 tsp sugar
1 tsp cornstarch
2 Tbsp water or chicken stock
5 - 10 drops Tabasco sauce
Stir fry the chicken. Add all remaining ingredients except the
cornstarch and water to the chicken. Thicken and coat the chicken
with the thickening mixture. Add the cornstarch/water solution
and cook until bubbly. Serve.
Chicken Curry
8 pieces of chicken (I used legs and thighs)
2 T oil
3 T butter
2-3 onions, sliced
black pepper
1/4 c curry powder
other spices as desired: cinnamon, cloves, cardamom, cayenne pepper
3 cloves garlic, minced or pressed
3 T flour
1 1/2 c canned coconut milk
1 1/2 c chicken broth
garnishing options: unsweetened coconut, toasted almond slivers,
sliced green onions, raisins or dried currants
Remove the skin from the chicken. Melt the butter and oil in a
heavy pot. Brown the chicken pieces in batches, adding more oil
as needed. Set the chicken aside.
Saute the onion until limp. Add the pepper, curry powder, garlic,
and other spices. Cook briefly. Stir in the flour. Add the
coconut milk and chicken broth, stirring well to loosen anything
stuck to the pot. Simmer for a few minutes, then return the chicken
to the sauce. Cover and simmer for about 30 minutes, until the
chicken is tender.
Serve over steamed rice, preferably basmati variety. Put the
garnishes in small dishes. Have guests sprinkle the garnishes on
their portions.
and if you dont like coconut milk...
Curried Chicken
8 chicken thighs or 2.5 lbs chicken
2 tbs cooking oil
1 cup sliced fresh mushrooms
1 medium onion, chopped, 1/2 cup
1 clove garlic, minced
3-4 teaspoons curry powder
1/4 tsp salt
1/4 tsp ground cinnamon
3/4 cup chicken broth
2 medium apples, cored and chopped
1 cup half and half, light cream or milk
2 tbs all-purpose flour
3 cups hot cooked rice
Suggested assorted condiments: raisins, chopped hard-cooked egg,
peanuts, chopped tomato, chopped green sweet pepper, coconut, chutney,
cut-up-fruits (optional)
Skin chicken. Rinse, pat dry. In a 10" skillet cook chicken in hot
oil over medium heat about 10 minutes or until chicken is lightly
browned, turning to brown evenly. Remoce chicken, set aside. If
necessary, add more cooking oil.
Add mushrooms, onions, and garlic to skillet; cook until vegetables
are tender. Add curry powder, salt and cinnamon; cook and stir for
1 minute. Add chicken broth and chopped apple. Return chicken to
skillet. Bring to boiling; reduce heat. Cover amd simmer about 15
minutes or until chicken is tender and no longer pink.
Transfer chicken to platter; keep warm. Stir the half and half,
light cream, or milk into the flour. Sir in pan juices. Cook and
stir until thickened and bubbly. Cook and stir for 1 minute more.
Spoon some sauce over chicken. Serve w/rice and/or assorted
condiments, serves 4.
here's a little korean recipe for a dish called bulgogi
you need some thinly sliced beef, i'd say about a pound (btw i'm not sure about quantities on anythng but i'll give my mom a call and find out later)
soy sauce
sugar
sesame seed oil
green onions
regular onion
1 teaspoon garlic
coca cola(optional)
if you have any asian markets around you should be able to find the beef in the frozen foods section
anyway, thaw all the meat completely
get a big bowl and dump the beef in
chop up the green onions, slice the other onion however you want, thin half rings seem to work best and toss them in as well along with the teaspoon of minced garlic
toss in about 1/3 cup of soy sauce, 1 1/2 tablespoons of soy sauce and about the same amount of sugar
then you have to mash it all together for 5-10 minutes...in the end you should have a big mound of smooth beef, you'll know what i mean when you start, anyway at this point you can toss in some of the coke(not a lot, say about a quarter of a can), i think it tenderizes the meat a little bit and adds it's own flavor to it as well but it's optional. let the beef marinate overnight (not really necessary but i do it out of habit) warm up the frying pan on low and throw on some sesame seed oil and throw some of the prepared beef in. Cook it slow you don't have to be gentle or careful it's not meant to be very pretty just tasty, serve with rice and enjoy! sorry i can't get exact measurements but we've never cooked that way in our family
you can also cook it fast if you like, i suggest you use a little extra oil in that case
One of my favorites is Chicken Breast with Apricot Sauce.
Take your chicken breasts, cut it almost through so that it would open up like a pouch. In the pouch you put in cream cheese or camembert cheese along with alittle sliced apricot. Using toothpicks you seal the cut edge and then fry in a pan.
Cook the breasts, and to make the sauce you just puree a tin of apricots, heat the apricot puree until its warm, dont boil it.
Its very quick and extremely easy but it will impress in both flavor and presentation.
This used to be one of the biggest sellers at the first rest. that I worked at. I didnt give any quantites because this is a recipe that can be altered to suit anyones tastes (IF they like apricots ofcourse)
Two for starters,
1)Chicken in Plum Sauce
Yield: 4 servings
1/2 cup oil
1 clove garlic
3 lb frying chicken
1/3 cup plum sauce
5 celery stalks, diced
4 slices ginger
3 Tbsp sherry
4 carrots
2 tsp sugar
1 tsp salt
1/3 cup Chinese pickles
1/4 cup water
2 tsp cornstarch mixed with 1/4 cup water
Cut chicken into bite-sized pieces. Peel carrots and cut into
cubes. Crush garlic. Place oil and garlic in skillet. Brown
Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes.
Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles
and water. Simmer covered for 12 minutes. Add cornstarch-water
mixture to thicken gravy.
2) SESAME CHICKEN
1/4 tsp garlic powder
1/2 tsp ginger
1 to 2 tsp soy sauce
1 chicken breast, cut-up
1 tsp sesame oil
1 Tbsp sesame seeds
1 Tbsp plum jelly or hoisin sauce
1 tsp sugar
1 tsp cornstarch
2 Tbsp water or chicken stock
5 - 10 drops Tabasco sauce
Stir fry the chicken. Add all remaining ingredients except the
cornstarch and water to the chicken. Thicken and coat the chicken
with the thickening mixture. Add the cornstarch/water solution
and cook until bubbly. Serve.
Chicken Curry
8 pieces of chicken (I used legs and thighs)
2 T oil
3 T butter
2-3 onions, sliced
black pepper
1/4 c curry powder
other spices as desired: cinnamon, cloves, cardamom, cayenne pepper
3 cloves garlic, minced or pressed
3 T flour
1 1/2 c canned coconut milk
1 1/2 c chicken broth
garnishing options: unsweetened coconut, toasted almond slivers,
sliced green onions, raisins or dried currants
Remove the skin from the chicken. Melt the butter and oil in a
heavy pot. Brown the chicken pieces in batches, adding more oil
as needed. Set the chicken aside.
Saute the onion until limp. Add the pepper, curry powder, garlic,
and other spices. Cook briefly. Stir in the flour. Add the
coconut milk and chicken broth, stirring well to loosen anything
stuck to the pot. Simmer for a few minutes, then return the chicken
to the sauce. Cover and simmer for about 30 minutes, until the
chicken is tender.
Serve over steamed rice, preferably basmati variety. Put the
garnishes in small dishes. Have guests sprinkle the garnishes on
their portions.
and if you dont like coconut milk...
Curried Chicken
8 chicken thighs or 2.5 lbs chicken
2 tbs cooking oil
1 cup sliced fresh mushrooms
1 medium onion, chopped, 1/2 cup
1 clove garlic, minced
3-4 teaspoons curry powder
1/4 tsp salt
1/4 tsp ground cinnamon
3/4 cup chicken broth
2 medium apples, cored and chopped
1 cup half and half, light cream or milk
2 tbs all-purpose flour
3 cups hot cooked rice
Suggested assorted condiments: raisins, chopped hard-cooked egg,
peanuts, chopped tomato, chopped green sweet pepper, coconut, chutney,
cut-up-fruits (optional)
Skin chicken. Rinse, pat dry. In a 10" skillet cook chicken in hot
oil over medium heat about 10 minutes or until chicken is lightly
browned, turning to brown evenly. Remoce chicken, set aside. If
necessary, add more cooking oil.
Add mushrooms, onions, and garlic to skillet; cook until vegetables
are tender. Add curry powder, salt and cinnamon; cook and stir for
1 minute. Add chicken broth and chopped apple. Return chicken to
skillet. Bring to boiling; reduce heat. Cover amd simmer about 15
minutes or until chicken is tender and no longer pink.
Transfer chicken to platter; keep warm. Stir the half and half,
light cream, or milk into the flour. Sir in pan juices. Cook and
stir until thickened and bubbly. Cook and stir for 1 minute more.
Spoon some sauce over chicken. Serve w/rice and/or assorted
condiments, serves 4.
here's a little korean recipe for a dish called bulgogi
you need some thinly sliced beef, i'd say about a pound (btw i'm not sure about quantities on anythng but i'll give my mom a call and find out later)
soy sauce
sugar
sesame seed oil
green onions
regular onion
1 teaspoon garlic
coca cola(optional)
if you have any asian markets around you should be able to find the beef in the frozen foods section
anyway, thaw all the meat completely
get a big bowl and dump the beef in
chop up the green onions, slice the other onion however you want, thin half rings seem to work best and toss them in as well along with the teaspoon of minced garlic
toss in about 1/3 cup of soy sauce, 1 1/2 tablespoons of soy sauce and about the same amount of sugar
then you have to mash it all together for 5-10 minutes...in the end you should have a big mound of smooth beef, you'll know what i mean when you start, anyway at this point you can toss in some of the coke(not a lot, say about a quarter of a can), i think it tenderizes the meat a little bit and adds it's own flavor to it as well but it's optional. let the beef marinate overnight (not really necessary but i do it out of habit) warm up the frying pan on low and throw on some sesame seed oil and throw some of the prepared beef in. Cook it slow you don't have to be gentle or careful it's not meant to be very pretty just tasty, serve with rice and enjoy! sorry i can't get exact measurements but we've never cooked that way in our family
you can also cook it fast if you like, i suggest you use a little extra oil in that case
- Mar 20, 2000
- 102,402
- 8,574
- 126
lNCHEE KABIN(Malaysian Spiced Fried Chicken)
--------------------------------------------------------------------------------
From: "Graham"
Date: Sat, 05 Sep 1998 17:07:42 +0800
* Exported from MasterCook *
lNCHEE KABIN (Malaysian Spiced Fried Chicken)
Recipe By : Source Good Weekend Sept 5th 1998.
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Malaysian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 kilograms chicken, preferably corn-fed
oil for deep frying
deep-fried prawn crackers for garnish
MARINADE
2 tablespoons curry powder
2 tablespoons light soy sauce
4 tablespoons lemon juice
2 teaspoons salt
2 teaspoons sugar
SAUCE
1 teaspoon Keens mustard powder
125 milliliters Worcestershire sauce
2 red chillies -- finely sliced
Rinse and dry chicken, inside and out, with paper towels. Using a hair drier
at coolest setting, dry the outside of the chicken thoroughly. Chop chicken
into small, casserole-size pieces.
Blend marinade ingredients in a large bowl. Toss chicken pieces in marinade,
ensuring they are well coated. Marinate for 3 to 4 hours.
Make sauce by blending mustard with 1 tbsp of Worcestershire sauce to a
smooth paste, then stir in remaining Worcestershire sauce and chillies. Set
aside.
Just before cooking, drain off marinade. Deep-fry chicken in batches in very
hot oil (190'C). Drain on paper towels on a rack.
Once all the chicken is fried, place on a serving dish and garnish with
prawn crackers. Serve hot with accompanying sauce in a separate bowl.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with steamed rice and a vegetable dish.
Recipe courtesy Julia Child, Julia?s Kitchen Wisdom, Alfred A. Knopf, 2000
1 (3 1/2 to 4 pound) chicken
1 small yellow onion, quartered
1 lemon, thinly sliced
1/2 cup celery leaves
Salt and black pepper
Butter
1 small onion, chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups chicken broth
Preheat oven to 425 degrees F.
Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
--------------------------------------------------------------------------------
From: "Graham"
Date: Sat, 05 Sep 1998 17:07:42 +0800
* Exported from MasterCook *
lNCHEE KABIN (Malaysian Spiced Fried Chicken)
Recipe By : Source Good Weekend Sept 5th 1998.
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Malaysian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 kilograms chicken, preferably corn-fed
oil for deep frying
deep-fried prawn crackers for garnish
MARINADE
2 tablespoons curry powder
2 tablespoons light soy sauce
4 tablespoons lemon juice
2 teaspoons salt
2 teaspoons sugar
SAUCE
1 teaspoon Keens mustard powder
125 milliliters Worcestershire sauce
2 red chillies -- finely sliced
Rinse and dry chicken, inside and out, with paper towels. Using a hair drier
at coolest setting, dry the outside of the chicken thoroughly. Chop chicken
into small, casserole-size pieces.
Blend marinade ingredients in a large bowl. Toss chicken pieces in marinade,
ensuring they are well coated. Marinate for 3 to 4 hours.
Make sauce by blending mustard with 1 tbsp of Worcestershire sauce to a
smooth paste, then stir in remaining Worcestershire sauce and chillies. Set
aside.
Just before cooking, drain off marinade. Deep-fry chicken in batches in very
hot oil (190'C). Drain on paper towels on a rack.
Once all the chicken is fried, place on a serving dish and garnish with
prawn crackers. Serve hot with accompanying sauce in a separate bowl.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with steamed rice and a vegetable dish.
Recipe courtesy Julia Child, Julia?s Kitchen Wisdom, Alfred A. Knopf, 2000
1 (3 1/2 to 4 pound) chicken
1 small yellow onion, quartered
1 lemon, thinly sliced
1/2 cup celery leaves
Salt and black pepper
Butter
1 small onion, chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups chicken broth
Preheat oven to 425 degrees F.
Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
So complicated. Here is a simple one. (Baked, fried chicken)
soak chicken in milk for about half hour
coat with a flour, seasoned salt, and pepper mixture (1c flour, 1T seasoned salt, 1t pepper)
preheat oven to 400 degrees
grease the bottom of a baking dish with olive oil or lard or shortning
melt one stick of butter in the dish and add chicken so that the pieces don't touch
bake for 40mins, turning over once
you can make a gravy out of the pan stuff, but I find that a PIA.
soak chicken in milk for about half hour
coat with a flour, seasoned salt, and pepper mixture (1c flour, 1T seasoned salt, 1t pepper)
preheat oven to 400 degrees
grease the bottom of a baking dish with olive oil or lard or shortning
melt one stick of butter in the dish and add chicken so that the pieces don't touch
bake for 40mins, turning over once
you can make a gravy out of the pan stuff, but I find that a PIA.
Lyfer
Diamond Member
- May 28, 2003
- 5,842
- 2
- 81
Chicken Egg Noodle Alfredo Casserole (SUPER UBER EZ FTW)
Package of egg noodles (or macroni type noodle if you dont have any on hand)
1lb of ground chicken or turkey (or you can use finley diced chicken chunks)
1/2 an onion
some garlic
some mushrooms (I use button mushrooms)
some red pepper flakes (to add some kick)
1 jar of alfredo sauce (get some good sh1t, it'll be worth it, you could also use red sauce)
some italian seasoning (optional)
some olive oil
some italian bread crumbs (or regular if you don't have italian)
some parmesian cheese (or some kinda dry cheese that won't burn)
some butter (top casserole for brown color)
1. Use some oil and cook mushrooms/onion/garlic together. When its done set aside.
2. Use the SAME pan you cooked the vegies in and cook the meat and season with italian seasoning, red pepper flakes, and some salt&pepper. Stir in alfredo sauce.
3. Cook noodles till there al dente in hot water. Drain noodle and mix with sauce/meat/vegie mixture. (you'll need a big bowl for this)
4. Mix cheese/bread crumbs together in a small bowl.
5. Lay the pasta mixture in a casserole pan, top with cheese/bread crumb mixture. Then put small drops of butter all over the top to help develop a yummay brown color. Bake for 20-25 minutes @ 320 (your just heating this up, its already cooked).
Serve with more cheese and ENJOY.
Package of egg noodles (or macroni type noodle if you dont have any on hand)
1lb of ground chicken or turkey (or you can use finley diced chicken chunks)
1/2 an onion
some garlic
some mushrooms (I use button mushrooms)
some red pepper flakes (to add some kick)
1 jar of alfredo sauce (get some good sh1t, it'll be worth it, you could also use red sauce)
some italian seasoning (optional)
some olive oil
some italian bread crumbs (or regular if you don't have italian)
some parmesian cheese (or some kinda dry cheese that won't burn)
some butter (top casserole for brown color)
1. Use some oil and cook mushrooms/onion/garlic together. When its done set aside.
2. Use the SAME pan you cooked the vegies in and cook the meat and season with italian seasoning, red pepper flakes, and some salt&pepper. Stir in alfredo sauce.
3. Cook noodles till there al dente in hot water. Drain noodle and mix with sauce/meat/vegie mixture. (you'll need a big bowl for this)
4. Mix cheese/bread crumbs together in a small bowl.
5. Lay the pasta mixture in a casserole pan, top with cheese/bread crumb mixture. Then put small drops of butter all over the top to help develop a yummay brown color. Bake for 20-25 minutes @ 320 (your just heating this up, its already cooked).
Serve with more cheese and ENJOY.
I've prepared this dish before (...as featured on Jacque and Julia Cooking at Home. A torrent exists; you can find it if you are clever...) and it is superb. You can serve the sliced breasts "au jus" as Julia does, or thicken with roux to make a pan gravy. Buttermilk biscuits from scratch are quick and easy. Add a spinach salad and sauteed asparagus or zucchini to the menu and you have a meal which is both simple and gourmet.
well thanks all, i did a little vote with the eaters with these recipes and a few others i found. we decided to make this orange chicken one. its really good. thanks for the suggestions. im definately keeping all these for future use.
Dredge chicken breasts through sour cream and then through crushed Ritz crackers. Lay breasts on foil-lined shallow pan. Drizzle 1 stick melted butter over chicken. Bake uncovered at 350 degrees for 30-45 minutes.
lemme give u some advice. any food that tastes good: baked, broiled, boiled, or raw, is better fried.
this is the best resipe website... you can find all good chicken recipes here: http://chicken.allrecipes.com/
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