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Looking for chicken recipes
LadyM
Registered User regular
Registered User regular
Shopping at Costco, I got overenthusiastic and bought a HUGE bag of frozen, skinless chicken thighs. I'm not much of a cook . . . Right now I know how to make chicken stir fry and that's about it. I'm looking for more recipes so I can get more variety. Bring 'em on! :P
LadyM on
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The plus side is, you have chicken thighs, which is 10 times tastier than the breasts, IMO.
Some things that are pretty easy to do are:
-Chili with sauteed chicken bits
-Pasta with chicken (Alfredo, Marinara, Baked pastas etc)
-Burritos/Wraps with grilled/sauteed chicken
-Warm salads topped with grilled chicken thighs
-Chicken rollantinis stuffed with whatever you want
-Oaykodon (Japanese rice bowl dish with chicken and eggs)
Are they boneless, btw? If so, frying is pretty easy, as long as you aren't somehow accident prone.
Let me know if any of these interest you. I can write up a recipe for em.
Get a jar or sachet of green curry paste, a tin of coconut milk, an onion, a carrot or two, brocolli and potatoes. Chillies too if you like it spicy. Simmer the onions, chicken and diced potatoes in olive oil until the chicken's brown. Add the paste and about half the jar of the cocounut cream and let it simmer on low, preferably with a cover to keep in the steam. In a little bit you can add the carrot, but the potato takes a lot longer to cook than anything else, and the more you simmer it the better the chicken will taste anyway. Once the potatoes are close to done throw in the brocolli and the rest of the coconut milk.
Serve with rice and if you're feeling eager some freshly fried poppadams. An A Plus Plus meal, I promise!
Dice up the chicken, dump a can of diced tomatoes in, and some pace thick and chunky salsa. cook till the chicken is browned/fully cooked.
Comes out super tender, and with a little bite.
Brining.
http://virtualweberbullet.com/brining.html
It is the process of soaking a substance in a heavily salted water solution, to which could be added any manner of flavors. It embodies the meat with tons of moisture (your meat will be really hard to dry out), texture (like velvet), and whatever other flavors you want to add.
NOTE: DO NOT ADD MORE SALT ONCE A MEAT HAS BEEN BRINED.
Check out the website I mentioned, its a really good guide to brining as a whole. Also, check out Alton Brown at the Food Network.
The only downside is that bringing, at minimum, takes a few hours. So plan ahead, keep in mind sanitation and cross contamination (no reuse of brine solution, etc.)
Oil a frypan or wok, chuck in the onion and carrot. high heat, dangit! stir for a minute or so. chuck in the meat, brown it. chuck in the other veggies, stir for another minute or so. Chuck in the soy mix, stir another minute. Eat, with rice or without. Oh, and you can add in some cashews or peanuts with the meat if you like.
10 scallions, white and green parts, chopped
3 serrano chilies, seeded and chopped
2 Tbsp white wine vinegar
1 Tbsp fresh thyme
3 cloves garlic, chopped
1 1/4 teaspoon ground allspice
1 teaspoon kosher salt, plus more for additional seasoning
1/2 teaspoon freshly ground pepper
Put that all in a food processor or blender and puree it until it's a thick green paste. If it's not blending right then add some olive oil until it does. Put your chicken in a gallon zip lock, dump this in, and then get all the air out. Marinate for at least 2 hours to overnight. Grill or broil.
Delicious and spicy.
Recipe is from this site http://www.elise.com/recipes/
Everything I've ever made from there has been amazing, you can see all the chicken recipes if you go to the categories.
I love brining. I once brined a whole chicken for 5 days, and on that day, I had the most orgasmic roasted chicken I've eaten in years. Everything just slid right off the bone. (I went with a brine of salt, roasted garlic, water, lemon juice, olive oil, butter, black peppercorns, sage and rosemary; all blended together)
That being said, brining isn't really THAT necessary on chicken thighs. They're not as lean as chicken breasts which is what most people consider to become dry and flavorless after cooking.
Mix together 1 cup flour, 1-2 teaspoons salt, and 1 teaspoon pepper (fresh is best). Then coat the chicken thighs in the flour mixture. Fry until golden brown.
I just tried this and it's fucking great.
See if you can find Rotell's diced tomatos with green chilis. Other brands of the same concoction should work fine. Take that, a little cumin, and canned roasted corn. Brown your chicken at high heat and then pour in the other ingredients, simmer until chicken is cooked through.
I do something similar. Except as Follows
Get the oil, onion and pepper and a whole garlic kernel or two (for four) finely sliced, Fry these first. Cook blah blah for a while as above. Now at the end after it's been soaked in the soil for a while grab some soft brown sugar, (maybe about 50 to 80 grams - I never measure) it will now be twice as good.
Also as opposed to rice search for some Hoiken Noodles as they are the best damm noodles on the planet.
Satans..... hints.....
Add a jar of tomato sauce, and a couple fresh, chopped tomatoes. Let that simmer for 20 minutes or so, then add about half of a bottle of red wine. Let that cook down until the sauce is thick, then add the other half of the bottle (or whatever you didn't drink). Again, let it cook down until it reaches the desired thickness.
Serve over your favorite pasta.
Or the old fashion - stick on the grill and let cook.
Also, you can take baked chicken, cut in slices and then make a sandwich out of it.
For this you'll need chicken (duh), mushrooms, swiss cheese, capers, garlic, and a $5 bottle of dry marsala wine.
Drag a raw chicken breast through some flour, coating it. Cook up the breast in a frying pan with some olive oil and minced garlic. When the chicken is almost but not quite done, put in some sliced mushrooms capers and smother the works in marsala wine. Bring the wine up to a boil and then turn the heat down slowly until it's almost, but not quite, hot enough to boil but is still bubbling just a little. Then let it simmer on the heat until the wine evaporates. Eventually you'll get a nice thick sauce that if you scrape a spoon lightly across the bottom of the pan (don't scratch the pan!) it will stay in place and not run back together. Put a slice of swiss on top, let it melt, then take the breast and put it on a plate. Serve with whatever your favorite side dish is - rice works well.
the "no true scotch man" fallacy.
Alternatively, he could cook chicken masala!
That's good, too!
But masala and marsala don't go together. Do them on separate nights.
the "no true scotch man" fallacy.
California Chicken Spaghetti
* 1 (16 ounce) package uncooked angel hair pasta
* 3 tablespoons olive oil
* 4 skinless, boneless chicken breast halves - cut into strips
* 2 tablespoons chopped garlic
* 2 tablespoons dried basil
* 2 tablespoons Cajun-style blackened seasoning
* salt and pepper to taste
* 10 roma (plum) tomatoes, diced
* 2/3 cup crumbled feta cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.
2. Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top.
I never finish anyth
Chicken Goulash
One or two breasts of chicken, diced.
Can of chopped tomatoes
Tomato Puree
1 Red onion
2 cloves of garlic, finely chopped
1 heaped teaspoon Paprika
Chop the onions and fry with the garlic in a little olive oil. Add the paprika and fry until fragrant. Add the chicken and brown. Add the tin of tomatos and a couple of teaspoons of tomato puree then simmer for about 20-30 minutes. Season to taste with salt and pepper. Serve with rice and boiled or steamed green beans.
I am also a big fan of making burritos/tacos with chicken. The mix is very cheap.
The harder the rain, honey, the sweeter the sun.