HELP! I need CHICKEN recipes

[Heather in Neverland]

Part 2...

 

So groceries here are brutally expensive. About the only "proteins" we can afford are ground beef and chicken. Everything else is so expensive that it really has to be a special occasion kind of thing (any kind of pork product is too expensive and steak? yeah, right).

 

So I buy a lot of ground beef and chicken but I am running out of ideas for meals....

 

I need your favorite chicken recipes...

 

Please? Pretty please? My kids will eat anything...not picky at all so bring it. :D

[MaMa2005]

Hot Chicken Salad

 

Ingredients:

 

 

• 2 cups chicken, chopped
  
• 1/2 cup chopped water chestnuts
  
• celery salt, to taste
  
• 1 cup shredded Cheddar cheese
  
• 1 cup mayonnaise
  
• 1/2 cup sliced almonds
  
• 2 ounces chopped pimiento, drained
  
• salt and pepper, to taste
  
• 1 small can French fried onion rings
  

Preparation:

 

Mix all ingredients except French fried onion rings; put in shallow greased baking dish. Cover with onion rings and bake at 350° for 20 minutes.

Serves 4.

[kewb]

Chicken Tikka Masala is a favorite here.

http://allrecipes.com//Recipe/chicken-tikka-masala/Detail.aspx

[Hannah]

ETA: These aren't entirely cook-from-scratch, so I hope all the ingredients are available in Malaysia

 

Chicken pie

Ingredients

4 boneless skinless chicken breast halves, cut into pieces

1/2 cup chopped onion

1 teaspoon poultry seasoning

1 can cream of chicken soup

1 pallet sliced fresh mushrooms (about a cup)

salt and pepper to taste

 

Preparation method

Preheat oven to 180 degrees C (350 degrees F)

Fry onions and garlic

Add chicken pieces, cover with poultry seasoning and brown

Add cream of chicken soup

Add mushrooms and simmer in chicken soup until mushrooms are soft

Pour mixture into a casserole dish. Cover with a sheet of pastry. Seal edges around top of dish.

Bake for 45 minutes or until pastry is golden brown.

 

Chicken with sun-dried tomatoe and cream

Ingredients

4 boneless skinless chicken breast halves, cut into pieces

1 tablespoon olive oil

4 garlic cloves, minced (or crushed garlic equivalent)

1 packet sundried tomatoes (240g gross mass. 150g drained)

3/4 cup chicken broth or chicken stock

250 ml cream

2 teaspoons Peppadews (optional)

 

Wild rice (or any other rice)

 

Preparation method

Fry onions and garlic

Add Chicken pieces and brown

Add chicken broth and bring to a boil

Add sun-dried tomatoes

When liquid has reduced sufficiently, add cream and stir

 

Serve on rice (prepare as per packet)

Edited December 26, 2010 by Hannah

[Perry]

Here are my favorites:

 

Cha Cha's White Chicken Chili

Thai Pineapple Chicken Curry

Chicken Enchiladas I

Mulligatawny Soup I

Slow Cooker Chicken Taco Soup

[BeckyFL]

http://www.plantoeat.com/recipes/105257/9943jcq5grbcdv/thai-spaghetti-toss

http://www.plantoeat.com/recipes/103586/9943jcq5grbcdv/orange-glazed-chicken

http://www.plantoeat.com/recipes/104088/9943jcq5grbcdv/chicken-teriyaki

[kalanamak]

Smothered chicken: basic dredge chicken is seasoned flour, pan fry in oil until half done, put in a baker, put chopped onions, carrots, and celery (etc) into the pan drippings and half cook them, drain them, put them over the chicken in the baker, cover with broth and bake. The details are in the JOC, but really, this is enough. I bake at 350 for about 50 minutes.

[Heather in Neverland]

Thanks ladies! I am off to the store....

[mcconnellboys]

Stovetop BBQ Chicken:

 

4 skinless, boneless breast halves (about 1 1/3 pounds, total)

a little cooking oil or spray

1 medium onion, chopped (about 3/4 cup)

1 can chicken broth

1 1/2 cups rice (quick cook, or already cooked)

3/4 cup ketchup

3 tblsp light or dark brown sugar, packed firm

1 tblsp lemon juice

1 tblsp white vinegar

1 tsp Worcestershire sauce

1 tsp garlic powder

1/2 tsp onion powder

2 tsp prepared mustard

black pepper to taste

1 cup green peas

 

Begin cooking the onion in oil.

 

Slice the breasts into strips, adding to skillet as you go.

 

Add broth and rice. Stir well and bring broth to a boil.

 

Add in BBQ seasonings. Stir well to combine and cover skillet. When mixture boils, reduce to medium heat and cook 4 more minutes.

 

Stir in green peas, then recover and cook until liquid thickens, about 3 minutes more.

 

 

Southwestern Chicken

 

Again about 1 1/3 pounds of boneless, skinless breasts (but you could use thighs, too, it will just be oilier)

1 tsp olive oil

1/2 large green bell pepper (for 3/4 cup strips)

1/2 large red bell pepper (for 3/4 cup strips)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp minced garlic

1/2 cup chopped onion

1 can crushed or diced tomatoes (or just dice up about 3 fresh ones)

1/3 cup bottled salsa of any type (or make your own)

2/3 cup chicken broth or water

1 cup quick cook rice (or already cooked rice)

1 can black beans

1/2 cup shredded cheddar, Monterey Jack, or Mexican blend cheese

 

Heat oil in skillet and slice breast meat into 1/2 inch strips, adding to skillet as you work.

 

Seed peppers and cut into 1/4 inch strips, adding them as you work.

 

Stir in chili powder and cumin. Cook 3 minutes, stirring occasionally.

 

Add garlic, onions, tomatoes and juice, salsa, and chicken broth or water. Cover skillet and bring mixture to a boil.

 

Add rice and stir well. Cover skillet and reduce heat to medium. Cook for 5 minutes.

 

Rinse and drain black beans.

 

Remove skillet from heat, stir in beans, sprinkle evening with cheese. Cover and let the dish rest for 2 minutes. Serve.

 

 

Tempting Thai Chicken

 

2 1/2 cups quick rice (or already cooked rice)

Again, 1 1/3 pounds skinless, boneless breasts

2 tsps oil

1 tblsp minced garlic

1 tblsp chopped ginger

1-2 bunches scallions (for 3/4 cup chopped)

about 8 ounces sliced bamboo shoots

1/3 cup unsalted peanuts

1 tblsp soy sauce

1 tblsp dry sherry

1 tsp sugar

(and I also add water chestnuts and sugar snap peas to this recipe)

 

Spicy Peanut Sauce recipe

 

3 tblsp creamy peanut butter

4 tblsp oil

4 tblsp soy sauce

4 tblsp sugar

4 tsp rice wine vinegar or just white vinegar

1 tsp dark sesame oil

1/4 tsp cayenne (I don't use this much!)

 

Whisk ingredients together in a small bowl until combined.

 

 

Bring 2 1/2 cups water to boil in a 2 qt. saucepan and cook rice, if needed.

 

Heat oil in a nonstick skillet on high. Cut chicken into 1/2 strips and add as you work. Add garlic and ginger. Cook until chicken is no longer pink, about 5-7 minutes, stirring frequently.

 

Cut scallions, using the white and enough of the tender green tops to make 3/4 cup. Drain bamboo if using canned and chop peanuts.

 

When the chicken is no longer pink, add the scallions, bamboo shoots (other vegis, if using), peanuts, soy sauce, sherry, and sugar. Stir well, then add 1/3 to 1/2 the peanut sauce and stir well again. Cook until heated through 2 minutes.

 

I serve the remaning sauce with the rice. It's very rich!

 

And I love this one, but my husband doesn't like "sweet" meat dishes, so I never make it:

 

African Chicken Stew

 

Basic couscous:

 

1 can chicken broth

1 1/4 cups water

1 1/2 cups quick cooking couscous

 

Bring broth and water to a boil in a 2 qt saucepan.

 

Stir in couscous, cover pan, and remove from heat until the liquid is absorbed, about 5 minutes. Set aside and fluff with a fork before serving.

 

 

3 skinless, bonelss chicken breast halves (about 1 pound)

2 tsps olive oil (which is all I ever use for any recipe)

1 large onion (for 1 cup sliced)

1/2 cup sliced carrots

2 tsps minced garlic

1 can stewed tomatoes

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground turmeric

black pepper to taste

1 tsp honey

1 cup zucchini or yellow squash

1 cup red, yellow, and green bell pepper strips

1 small can chickpeas ( 7 3/4 oz)

1/2 cup raisins (optional) - hmmmm, wonder if he'd like it if I left these out, LOL....

 

Heat oil in a dutch oven or large soup pot over medium heat. Add spices to oil. Peel and slice onion into 1/4 inch rings and add to pot. Slice and add carrots. Stir occasionally.

 

Slice chicken into 1/2 inch strips, cutting longer strips in half. Add chicken and garlic to pot, cover, raise heat to high, and cook 2 minutes.

 

Uncover, stirl well, add stewed tomatoes, honey, squash and bell peppers. Stir again. Cover and boil for 10 minutes to fully cook chicken, uncovering occasionally and stirring to prevent sticking.

 

Drain chickpeas and stir in, along with raisins (if using). Cook one more minute to combine flavors, then serve over a bed of couscous.