Paradise Cuisine: Chicken

Showing posts with label Chicken. Show all posts

Chicken Curry Salad Recipe

9:27 AM | Labels: Chicken

Ingredients

1 apple (tart or sweet, your preference), peeled, cored, and diced
1/2 cup chopped fresh cilantro (just lightly packed)
2 green onions, sliced
1 Tbsp mayonnaise optional
2 Tbsp olive oil
1 1/2 lb skinless chicken breast, cut into 1 inch cubes
Salt
1 yellow onion, roughly chopped
2 heaping Tbsp yellow curry powder
1 cup raisins

Directions

1. Heat the olive oil over medium / medium-high heat in a heavy bottomed skillet. Add the chicken pieces and cook, stirring frequently until cooked through, about 5 minutes. Sprinkle a little salt over the chicken during cooking. Check cooking by removing the thickest piece and cutting it in half. If pink in the center, continue cooking. Try not to overcook or chicken will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.

2. Add onions and cook. After a few minutes when the onions begin to be translucent, add 2 tablespoons curry powder yellow. Cook a few minutes, stirring frequently. If the curry sticks to the bottom or the mixture becomes dry, add olive oil a little at the front. As you stir, scraping the bits stuck to the curry. Add raisins and cook, stirring one minute. (If you add the optional mayonnaise, remove curry from heat and stir in mayonnaise.) Stir in raisins and onions in chicken and mix well, coating the chicken with olive oil infused with curry. Refrigerate until cool. At this point, you can make this salad a day a head of time.

3. When ready to serve the salad, mix apples, green onions and cilantro.
Serves 4.

Chicken and Apples in Honey Mustard Sauce Recipe

8:21 AM | Labels: Chicken

Preparation time: 30 minutes.

Ingredients

1/2 cup apple cider
1 1/2 teaspoons cornstarch
Salt
2 small unpeeled apples, cored and cut into eighths (use Golden delicious, Granny Smith, Jonathan, Pippin, or McIntosh apples,)
1/2 cup chicken broth
Freshly ground black pepper
1 Tbsp honey
1 Tbsp mustard
2 Tbsp seasoned dry breadcrumbs
4 4oz chicken breasts
1 Tbsp olive oil
Fresh parsley

Directions

1. Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.

2. Spread the breadcrumbs on a sheet of waxed paper, lightly coat chicken with breadcrumbs.

3. In a large nonstick skillet, heat oil and add chicken breasts. Cook over medium heat until browned on one side, about 3 minutes. Turn chicken, add apples and cook until browned on the other side.

4. Add the chicken stock, cover and simmer until chicken is tender, about 15 minutes.

5. With a slotted spoon, remove chicken and apples to serving plates. Whisk cider mixture and add to skillet. Cook and stir over high heat until slightly thickened and bubbly, 1-2 minutes. Pour over chicken and apples, sprinkle with parsley.
Serve with rice. Serves 4.

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African Chicken Peanut Stew Recipe

7:15 AM | Labels: Chicken

Ingredients

2-3 pounds sweet potatoes, peeled and cut into chunks
1 15-ounce can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
2-3 pounds chicken legs, thighs and/or wings
3 Tbsp vegetable oil
1 large yellow or white onion, sliced
A 3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
1 cup roasted peanuts
1 Tbsp ground coriander
1 teaspoon cayenne, or to taste
Salt and black pepper
1/4 to 1/2 cup of chopped cilantro

Direcions

1. Heat oil in large saucepan over medium-high heat. Salt the chicken pieces well, dry and fry in oil. Do not overload the pot, so this set. Set chicken pieces aside as golden.

2. Sauté onions in oil for 3-4 minutes, stirring frequently and scraping browned bits from the bottom of the pan. Add ginger and garlic and cook for another 1-2 minutes, then add the potatoes and mix well.

3. Add chicken, chicken broth, tomato sauce, peanut butter, peanuts, coriander and cayenne and mix well. Bring to a simmer and taste by adding salt if necessary. cover pot and cook for 90 minutes (check after one hour), or until the chicken falls easily into the bone and the sweet potatoes are soft.

4. Remove the chicken pieces and put them in a bowl to cool until cool enough to touch. Remove and discard skin, if you will, or chop it and put it back into the pot. Shred the meat from the bones and put meat back into pan.

5. Adjust seasoning with salt and pepper, add as much black pepper as you think you can hold dear should stew. Stir in cilantro and serve themselves, or with steamed rice simple.

Serves 6-8

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Sweet and Sour Chicken Recipe

6:28 AM | Labels: Chicken

Ingredients

1/4 cup white vinegar
1/4 cup ketchup
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2-3 tablespoons brown sugar
1 tablespoon + 1 teaspoon cooking oil
1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 teaspoons cornstarch
1 10-ounce can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger

Directions

1. In a bowl, add the chicken and the egg white, salt and cornstarch. Blend Coat chicken evenly. Simmer for 15 minutes at room temperature or up to overnight in the refrigerator.

2. Meanwhile, combine pineapple juice, vinegar, ketchup, salt and sugar.

3. Heat a large skillet or wok over high heat until a drop of water sizzles and evaporates instantly. Pour a tablespoon of cooking oil and stir. It is important that the stove is hot. Add the chicken and spread chicken in one layer. you intact chicken Fry for 1 minute, until well browned funds. Flip and fry the other side, even for 1 minute. The chicken should still be pink in the center. Chicken dishes in a clean bowl, leaving oil in the pan as possible.

4. Turn heat to medium and add the remaining 1 teaspoon of cooking oil. Leave heat oil and then add pieces of pepper and ginger. Broil for 1 minute. Add pineapple chunks and sweet and sour sauce. Reduce heat to high and when the sauce is simmering, add the chicken pieces simmer for 1-2 minutes until chicken is cooked. The schedule depends on the thickness that you cut your chicken. The best way to know if the chicken is done is take a piece out and cut into it. If it is pink, add a minute of cooking.
Taste the sauce and add more brown sugar if you’d like.
Serves 4.

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Apricot Chicken Recipe

5:24 AM | Labels: Chicken

If there no fresh apricots, you can use a combo of dried pitted apricots and apricot jam. Chop up about a dozen dried apricots and add them, with a half cup of apricot jam, to the stock in step 4 (skipping steps 1 and 5).

Ingredients

1 chopped onion
2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
1 Tbsp chopped fresh rosemary
1 1/2 pounds apricots, roughly chopped, pits removed and discarded
1/4 cup sugar
2 Tbsp cider vinegar
2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
Salt
1 Tbsp unsalted butter (can sub olive oil)
3 Tbsp olive oil
1 teaspoon cinnamon
2 teaspoons Tabasco or other hot sauce (you can add more if you like)
Black pepper

Directions

1. Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.

2. In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

3. Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.

4. Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

5. Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.

6. Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

7. When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.
Serve hot with rice.

Serves 6.

Cornbread Chicken Pot Pie Recipe

8:35 AM | Labels: Chicken

You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.

Directions
1. Heat the oven to 400 degrees F. Stir the soup, corn & chicken in a 9-inch pie plate.
2. Stir the muffin mix, milk & egg in a tiny bowl just until blended. Spread the batter over the chicken mixture.
3. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Tip:
Don't over-mix the cornbread batter. Stir just to merge the wet ingredients with the dry. Most lumps will disappear during baking.

Ingredients
1 can (10 3/4 ounces) Campbell'sÂ® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (about 8 ounces) whole kernel corn, drained
2 cups cubed cooked chicken or turkey
1 pkg. (about 8 ounces) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese

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Chicken in Creamy Sun-Dried Tomato Sauce Recipe

8:12 AM | Labels: Chicken

Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.

Directions
1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
3. *You can substitute Swanson® Chicken Broth for the wine, if desired.
4. ** Or on HIGH for 4 to 5 hours.

Ingredients
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine *
1/4 cup coarsely chopped pitted kalamata or oil-cured olive
2 tbsp. drained capers
2 cloves garlic , minced
1 can (14 ounces) artichoke heart , drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes
8 skinless, boneless chicken breasts halves (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
Hot cooked rice , egg noodles or mashed potatoes

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Chicken with Apricots and Dried Plums Recipe

8:09 AM | Labels: Chicken

Meaty chicken pieces simmer with dried fruit in a spiced wine mixture for a richly flavored winter dish.

Ingredients
2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
1 6-ounce package dried apricots, cut in to halves
1 cup pitted plums, cut in to halves
1 cup chicken broth
3/4 cup dry white wine
1/4 cup white wine vinegar
1 tablespoon brown sugar
3 inches stick cinnamon
4 whole cloves
3 tablespoons water
3 tablespoons Dijon-style mustard
4 teaspoons all-purpose flour
Chopped green onion (optional)
Hot cooked rice

Directions
1. Skin chicken, if desired. Season with garlic powder, salt, and pepper.
2. In a 4-1/2-quart Dutch oven cook chicken in hot oil over medium heat about 15 minutes or until chicken is lightly browned, turning to brown evenly. Drain off fat.
3. Add apricots, prunes, chicken broth, white wine, wine vinegar, brown sugar, stick cinnamon, and whole cloves. Bring to boiling. Reduce heat; cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
4. Using a slotted spoon, transfer chicken and fruit to a platter; keep warm. Discard stick cinnamon and cloves. For sauce, in a small bowl stir together water, mustard, and flour. Stir flour mixture in to cooking liquid. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some of the sauce over chicken and fruit. Pass remaining sauce. Garnish with chopped green onion, if desired. Serve with cooked rice. Makes 6 servings.

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Chicken Alfredo Potatoes Recipe

8:08 AM | Labels: Chicken

Chicken and broccoli are mixed with jarred Alfredo sauce to make a tasty topping for a baked potato dinner.

Directions
1. Pierce potatoes a few times with a fork and place in microwave. Microwave on HIGH for 8 minutes.
2. Cook broccoli following package directions.
3. Place shredded chicken and Alfredo sauce in a miniscule saucepan and heat gently, about 4 minutes.
4. To serve, cut each potato in half lengthwise. Place 1/4 of the broccoli over each cut potato. Spoon equal amounts of the chicken and Alfredo sauce mixture over each potato. Makes 4 servings.

Ingredients
4 miniscule potatoes, about 4 ounces each
1 bag (14 ounces) frozen broccoli florets
1 cup shredded chicken thighs
1 cup jarred light Alfredo sauce

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Chicken Curry Salad Recipe

Ingredients

Directions

Chicken and Apples in Honey Mustard Sauce Recipe

Ingredients

Directions

African Chicken Peanut Stew Recipe

Ingredients

Direcions

Sweet and Sour Chicken Recipe

Directions

Apricot Chicken Recipe

Ingredients

Directions

Cornbread Chicken Pot Pie Recipe

Chicken in Creamy Sun-Dried Tomato Sauce Recipe

Chicken with Apricots and Dried Plums Recipe

Chicken Alfredo Potatoes Recipe