Chicken Recipe

Find great Chicken Recipe at 123EasyAsPie.com

Q: Chicken Recipe?
Does anyone have the recipe for Dorito Chicken?

A: This one looks good

http://www.recipezaar.com/215648

Q: Chicken recipe?
I need a healthy, easy chicken recipe that you’ve actually tried and like.

A: I think I just answered your question in baby names lol.

I marinate chicken in Italian dressing for awhile before I bake it, its soo easy and soo good!

Good luck!

Q: chicken recipe?
Once on Holiday is Spain i got a tasty meal, it was called chicken jumballa. Can anyone tell me the recipe??

A: Jumballaya
Chicken Stewed with Rice

Serves 4 to 6

The chile pepper or capsicum, gave Louisiana cooking its signature bite.

Jambalaya, as it is more commonly spelled, is the dish most obviously associated with the brief period of Spanish domination in New Orleans. Even Celestine Eustis, writing at the turn of the twentieth century, refers to it as a “Spanish Creole dish.” Interesting, this early recipe is much closer to paella and to the Caribbean arroz con pollo, which shares the same ancestry, than it is to today’s recipes for jambalaya, which have become considerable more complex, often adding seafood and sausages to the ham and chicken.

Ingredients

1 tablespoon lard, or substitute
peanut oil
A 3-pound chicken, cut into 8 pieces
Salt
Ground black pepper
1/4 teaspoon cayenne pepper, or to taste
1/2 pound smoked ham, cut into 1-inch long pieces
1 large onion, finely chopped
3 medium tomatoes, peeled and coarsely chopped,
or 1-1/2 cups drained canned tomatoes
1/4 cup chopped fresh parsley
1-1/2 cups rice
Preparation

Heat the lard or oil in a large heavy stewpot over moderately high heat. Season the chicken generously with salt and black pepper, and the cayenne. Fry it in the hot fat until well browned on all sides, about 10 minutes. Remove to a plate and reserve. Add the ham to the pot, brown it, then remove and set aside. Lower the heat to moderate, add the onion, and cook, stirring, until transparent, about 5 minutes. Stir in the tomatoes and parsley and simmer briefly.

Return the chicken and ham to the pot, add 3 cups water, and bring to a boil. Cover and simmer until the chicken is just cooked through, about 30 minutes. Add salt and pepper to taste.

Add the rice and continue simmering, covered, until it is tender and the most of the liquid has been absorbed, about 20 minutes. Remove the pot from heat and let stand 10 minutes before serving.

Q: Chicken RECIPE?
I’m looking for a crock-pot chicken breast recipe that I can add tomato basil chutney and potatoes to…any ideas??

A: I am sure you can use crock pot for this- serve chutney on the side

INGREDIENTS
1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4 habanero peppers, seeded and minced
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes (optional)
3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste

DIRECTIONS
Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

Q: I need a chicken recipe to cook 2 chicken breasts,Do you have one?
I live on social security and can not afford much food till I get paid on the 3rd but I have 2 chicken breasts and some garlic, chorizo and basic seasonings like salt & pepper. Give me a recipe that will fulfill my needs thank you.
I need to clarify this before Some twelve year old gets the wrong idea and tells me shame on you!I just wanted something that could be econonomical
and would last me 2 days.

A: Hi Robert,
Yes I do know what you mean about a fixed income..How I would cook those 2 chicken breasts,First salt,pepper and put Granulated Garlic on both sides of the breast.. Then melt some butter and coat the bottom of the pan with it..A pan to put the chicken breast in the oven.Bake at 425 degrees cook 10 minutes on one side and the turn the breast over and cook another 10 minutes..The breast should be done by then..They with be nice and juicy and taste pretty good.. Enjoy My Friend..
Your Friend,
poppy1

Q: What is your favorite baked chicken recipe?
I have a giant bag of chicken breasts from Sam’s Club that I need to use. I am looking for a recipe that is quick, requires few ingredients, and is baked in the oven. What is your favorite chicken recipe?

A: This is one of my favorites, found at Allrecipes.com. I make it several times a month, sometimes changing the ingredients slightly to get a different flavor. My family, including my two young kids, loves it. If you want something quick and easy, you’ll appreciate that this only has 5 ingredients.

Garlic Chicken

2 teaspoons crushed or minced garlic, or 1/2 teaspoon garlic powder
1/4 cup olive oil
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
4 skinless, boneless chicken breasts

Preheat oven to 425 degrees. Warm garlic and olive oil in a shallow dish in the microwave to blend flavors. In a separate shallow dish, combine bread crumbs and Parmesan. Dip the chicken breasts in oil mixture, then in crumb and Parmesan mixture. Place in a shallow, lightly greased baking pan.

Bake in the oven for 30-40 minutes, until chicken is no longer pink and juices run clear, and coating is golden brown.

Notes: If your chicken breasts are very thick, I suggest you pound them with a meat mallet to flatten them, or cut them into strips to promote quicker cooking.

I have used Italian seasoned bread crumbs instead of plain ones, or crushed cracker crumbs instead.

You’ll find my recipe is slightly different from the one at Allrecipes-I doubled the amount of bread crumbs and Parmesan in the original recipe, because I found that I sometimes ran out or got a sparse coating on the last piece(s) or chicken. I also slightly increased baking time based on how long I usually end up baking it.

Happy Cooking!
Maria

Q: Need a fried chicken recipe limited ingredients?
I need a fried chicken recipe for stove-top chicken.

All I have is salt, pepper, cayenne pepper powder, garlic powder, cumin, italian seasoning, and basil.
I don’t wanna overpower my chicken so how can I even out the seasonings.

Also, should I put the seasoning in the flour or on the chicken first before I dip in flour?

A: Well, here’s a recipe for oven fried chicken from my mother’s old cookbook that she gave to me. I make it for my children all the time, they love it.

Ingredients:
12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
1/2 cup vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9×13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

If you don’t have all the spices/seasonings listed in the recipe, that’s ok. Just substitute it with cayenne pepper powder, garlic powder, or basil. Those are good ones.

Q: I want a recipe for roasting chicken in a microwave?
I asked earlier for a simple roast chicken recipe… i got many fabulous recipes, but all were using the oven.. i only have a mini microwave.. it has only these function : HI, LO, DEFROST, BRAISE, SIMMER, REHEAT. Can anyone give me a roast chicken recipe for this microwave?

A: I do it all the time here is my recipe.

Take the chicken and wash/rinse out with water
Place in microvable dish and pour Soy Sauce over and in it

I put aluminum foil on the tips of the legs and wings (its o.k. to do this)
Depending on the size of the chicken I put it on for 30-35 mins
baste every now and then with the soy sauce in the dish

I picked this up in Hong Kong where I lived for a couple of years

Q: Anyone have a fried chicken recipe using crushed corn flakes for coating chicken?
My sister in law would cook the best fried chicken using crushed corn flakes to coat the chicken. It was fried, not baked, but either recipe would be appreiciate. She passed away a few years ago, and unfortuately I didn’t get the recipe. I believe at one time it was on the box of corn flakes. Thank you for taking time to help me.

A: 3 pounds chicken pieces
1/3 cup flour
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons water
1 cup crushed corn flakes
1/2 cup flour
1/2 cup butter

Combine 1/3 cup flour, paprika, salt, and pepper in a food storage bag. Put chicken in bag and toss to coat. Whisk together egg and water. Dip coated chicken in egg and water mixture. Combine corn flakes with 1/2 cup flour; roll chicken in the corn flake mixture.
Heat butter in skillet over medium heat; add chicken and brown on all sides. Lower heat, and continue to cook, turning occasionally, for 35 to 40 minutes, or until chicken is tender and juices run clear.

Q: What is the best chicken recipe of all time?
Want to make something fun and different for dinner tonight. Don’t want to have to go shopping though. Need an awesome recipe made with ingredients found in most homes. I like stuffed chicken a lot, but I’m open to anything that someone considers the pinnacle of amazingness.

A: This is a family pleaser – actually, it’s my hub’s favorite dinner!

MY FAMOUS CHICKEN ENCHILADAS

1/4 cup plus 1 tablespoon vegetable oil
8 6-inch corn tortillas and/or flour tortillas, if preferred

1 medium onion, chopped
1 medium-size green bell pepper, seeded, chopped
1/2 teaspoon dried oregano
1/2 teaspoon cumin
chopped black olives – optional
small can of diced green chilis – optional

1 large can purchased Old El Paso enchilada sauce (I prefer medium)
3 cups (about) shredded cooked chicken (1 full chicken breast (2 halves)
2 cups grated Monterey Jack cheese (about 8 ounces)
1 ½ cup grated sharp Cheddar cheese

Sour cream
Spanish Rice

Remove excess fat from raw chicken breasts. Place chicken breasts in about 2-3” of water in sauté pan. Poach just until cooked through. Drain. Let cool and slice chicken into small chunks or strips – almost shredded. Cover and set aside.

Heat 1-tablespoon vegetable oil in heavy large skillet. Add onion, pepper, and oregano, cumin and sauté until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper.

Heat 1/4 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.

Lightly oil or spray w/ nonstick spray 11×7x2-inch glass baking dish. Spoon a small amount of enchilada sauce into dish. Place scant 2 Tb chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Add chopped olives & green chilis, if desired. (Set aside 1/2 – 1 cup cheese for topping.) Spoon 1 –2 tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup – 1 cup cheese. Cover with foil & chill until ready to bake. (Can be made 1 day ahead or frozen for later enjoyment.)

Preheat oven to 350°F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.

Serves 4

Q: Looking for a great butter chicken recipe?
There is a restaraunt in Vancouver BC that serves amazing butter chicken.
I have tried some of the recipes I found online, but they are all Indian-style, and this is an East African restaurant.
Most of the sauces from the online recipes came out an orange colour – the sauce at the restaurant is more yellow. I want to make something similar to what the restaurant serves.

Anyone have a good recipe for East-African butter chicken?

A: Butter Chicken

1 ounce butter
1 onion, chopped
1 clove garlic, crushed
2 large boneless chicken breasts
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup fresh cream
1 tablespoon tomato paste
1/2 teaspoon garam masala

Saute onion and garlic in butter.
Slice chicken breasts into bite sized pieces.
Combine spices and salt and toss chicken pieces until well coated.
Saute the chicken each side until golden brown.
Stir in the cream and tomato paste.
Cover pan and simmer for about 10 minutes until cooked through.
Sprinkle with garam masala.

Q: Anyone have a good chicken recipe?
I’m looking for a good chicken recipe where the chicken is seasoned well. I can’t just eat plain chicken. It’s gotta have some good flavor!

A: take boneless skinless chicken rap it in Bacon and season with chives and garlic bake on 300 until 160 internal timp. serve on rice

Q: Need an easy chicken recipe for someone who isn’t familiar with cooking chicken & w little food in the house.?
I have four chicken breasts thawed and was hoping someone could give me an easy recipe for dinner tonight. I have the basics like some salsa, or cream of mushroom. I have some rice. I have some pasta. Some peas and corn. Maybe a casserole or something? I have some shredded cheese. Any ideas?
I also have some scalloped potatoes. Biscuits. Or Stove Top Stuffing. Any ideas for a casserole?

A: Here ya go …It doesent have to be cambells soup though

Q: i need a chicken recipe with these ingredients?
Looking for a chicken recipe using some or all of these things: boneless chicken breast, soy sauce,orange marmalade,red peppers,chicken broth/stock,red pepper flakes. I also have chicken fried rice on the side so I am thinking of some kind of asian orange chicken but i need measurements!

A: Orange Chicken

6 boneless — skinless chicken
breast halves
3 egg whites — beaten
3/4 cup seasoned breadcrumbs
3 tablespoons olive oil
1 cup orange juice
1 cup orange marmalade
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons lemon zest
1 1/2 tablespoons style-style mustard
2 1/2 teaspoons Worcestershire sauce
30 milliliters garlic — crushed

Lightly pound chicken to help prevent shrinkage. Dip each breast in egg white, then in breadcrumbs, coating evenly. in large skillet heat oil and sauté each breaded breast over medium heat until golden.

Clean skillet; in it combine orange juice, marmalade, lemon juice, lemon zest, mustard, Worcestershire sauce and garlic. Cook over medium heat, stirring until smooth.

Add chicken, cover, and cook 10 minutes or until tender.

Orange Curried Chicken
Submitted by: Wilma Scott
Rated: 4 out of 5 by 61 members Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 4 servings

“Curry-spiked orange marmalade makes an exotic, easy glaze for baked chicken.”
INGREDIENTS:
1 cup orange marmalade
1 tablespoon curry powder
1 teaspoon salt 1/2 cup water
4 bone-in chicken breast
halves, with skin

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9×13 inch baking dish and spoon marmalade mixture over chicken.
3. Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
4. Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

orange-glazed chicken
Gourmet | November 2003

Active time: 10 min Start to finish: 45 min

Makes 4 servings.

The Last Touch

1/3 cup sweet orange marmalade
1 tablespoon hot mustard
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
3 1/2 lb chicken pieces (with skin and bones)
1 teaspoon salt
1/2 teaspoon black pepper

Put oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.
Stir together marmalade, mustard, soy sauce, and lemon juice in a small bowl.

Pat chicken dry and sprinkle with salt and pepper. Roast chicken, skin sides up, in baking pan until golden and just cooked through, about 30 minutes.

Turn broiler on and spoon marmalade mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.

You can type your ingredients here and look

http://www.supercook.com

Q: Can anyone suggest a chicken recipe?
My youth group is having a banquet as a fundraiser. We’ll be serving chicken and baked potatoes, but I’m not sure what kind of chicken recipe would work best with baked potatoes. Any suggestions?

A: Here are a few alternatives:

EASY BAKED CHICKEN AND POTATOES

Put any number and type of chicken pieces in a 9×13 pan. Do not brown. Lightly salt and pepper. Peel and quarter 3 medium-large potatoes; fit in around and over chicken. Pour Italian dressing over all.

Cover and bake at 300 degrees for 3 hours. Take off foil for last 15 minutes. (Option: May add chunks of cut-up carrots with the potatoes.)

CHICKEN POTATO BAKE

Cover the bottom of a flat casserole dish with 2 layers of thinly sliced potatoes. Next put a layer of frozen LaLoma Meatless Fried Chicken diced. Continue layering chicken and potatoes until casserole is almost full.

Mix 1 package of Lipton Onion Soup Mix with 2 table-spoons of flour and sprinkle over the top. Mix 1 cup of water and 1 cup of milk and pour over layered casserole. Cover with foil or whatever and bake covered 20 minutes in 400 degree oven. Remove cover and bake until potatoes are tender. You may want to put 2 teaspoons of butter over the top for baking (optional).

BAKED CHICKEN WITH POTATOES LYONNAISE

1 (3 lb.) chicken, cut up
6 tbsp. butter, melted
2 garlic cloves, crushed through a press
3/4 tsp. dried thyme
2 tbsp. minced fresh parsley
4 med. baking potatoes, peeled and thinly sliced
2 med. onions, thinly sliced

Preheat oven to 350 degrees. Gently pull chicken skin away from flesh without removing; leave skin attached in several places. Combine melted butter, garlic, thyme and parsley in a small bowl. Using a pastry brush, paint the butter mixture over chicken and under skin. Arrange potato slices, overlapping slightly, in a greased 13 x 9 x 2 inch baking dish. Sprinkle with salt and pepper. Arrange onion slices on top. Put chicken, skin side up on top. Brush with butter again. Bake for 1 hour, basting every 20 minutes with remaining butter.

BAKED CHICKEN WITH POTATO BUDS

8-10 boneless skinless chicken breasts
1 pt. sour cream
1 envelope chicken gravy
1 tsp. paprika
4 to 5 c. potato buds
1 c. Parmesan cheese
Salt and pepper to taste

Preheat oven to 350 degrees. In a bowl, mix the sour cream, chicken gravy, and paprika. In another bowl, mix the potato buds, Parmesan cheese, and salt and pepper. Roll chicken in the sour cream mix and then batter in the potato buds. Place the chicken in a greased pan and bake for 35 minutes at 350 degrees or until golden brown.

Note: If you don’t like sour cream, you can roll the chicken in egg and milk.

CHEESY POTATO CHICKEN BAKE

Mashed potatoes (enough for 8 servings) – Potato Buds
1 c. shredded Cheddar cheese
4 c. cut up cooked chicken or turkey
1 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
1 (10 1/2 oz.) can chicken or turkey gravy
1/4 tsp. pepper
1 c. dry Potato Buds
1/2 c. sour cream
1 egg

Heat oven to 350 degrees. Prepare mashed potatoes as directed on package for 8 servings. Stir in 1/2 cup cheese. Spread in ungreased rectangular pan. Mix chicken, broccoli, gravy and pepper. Spread over potato mixture.

Mix remaining ingredients and drop by spoonfuls onto chicken mixture. Bake uncovered 30-35 minutes. Let stand 10 minutes and serve.

OVEN BAKED CHICKEN AND POTATOES

6-8 pieces chicken
4 med. potatoes
1 can cream soup (celery or chicken)
9 x 13 inch casserole dish

Arrange chicken pieces in casserole dish. Add potatoes, thick sliced, putting on between or under chicken pieces. Heat soup with small amount of water and pour over chicken and potatoes. Cover with aluminum foil and bake at 350 degrees for 45 minutes or until chicken and potatoes are done. Remove aluminum foil the last 10 minutes of cooking time.

BAKED CHICKEN WITH POTATO CHIPS

Chicken, mixed pieces or breasts
Butter
Potato chips
Poultry seasoning
Salt and pepper

Select chicken according to number of people you are cooking for. Season and let set overnight. Melt butter in small container. Crush potato chips. Dip chicken in butter then roll in potato chips until well coated. Place in pan that will hold the chicken and cover pan completely with aluminum foil. Bake at 300 degrees approximately 2 hours. This can be prepared and frozen for later use.

BON APPETIT!!!!

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