Category: chicken

Appetizers / chicken / Photo Gallery

Asian Chicken Salad

asian chicken saladA perfect summer lunch!

Asian Chicken Salad

Ingredients:

2 cups cooked chicken (cut into cubes)

6 cups Spring salad mix or any favorite salad mix

1 cup fresh bean sprouts (rinse and drain)

1/2 small red onion (sliced into thin strips)

1 cup grapes

1 carrot (sliced into thin strips)

1/2 cup peanuts

1 tablespoon sesame seeds

Asian Dressing:

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon orange juice

1 teaspoon sesame oil

1/2 teaspoon sesame seeds

1 clove garlic (finely minced)

1/4 teaspoon crushed red pepper flakes or a dash of hot sauce (optional)

 

 

chicken / Main Dish / Photo Gallery / Recipes

Limonchello Chicken

limonchello chicken

You will love this lemony flavored chicken! The recipe is simple to make and takes very little time to prepare.

I served the chicken with my recipe for Green Bean Rice which pares perfectly with lemony sauce.

Greenbeanricefinal

Serves 4-8

Ingredients:

4 boneless chicken breasts (cut in half and pounded to 1/4-1/2 inch thick)

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 cup all purpose flour

1 cup chicken broth (or 1/2 chicken bouillon cube and 1 cup water)

1/4 cup Limonchello liquor

Zest of 1 lemon

Lemon slices

1/2 teaspoon dry oregano

1/4 cup olive oil

1/2 stick margarine or butter

Preparation:

Season the chicken with the salt, pepper and garlic powder. Coat with flour and set aside.

Heat 1/2 of the olive oil and 1/2 of the butter in a saute pan until hot. Cook 1/2 of the chicken in the oil for about 5-8 minutes turning chicken over on each side until golden brown. Set cooked chicken aside. Add the remaining oil and butter and cook the rest of the chicken and set aside.

Deglaze the pan with the chicken broth and limonchello and cook for about 3 minutes on high for the liquor to evaporate.

Place the chicken back into the pan. Add the lemon zest and simmer for about 5 minutes until the sauce thickens. Add the oregano, cover and let sit on low heat until ready to serve. Top with fresh lemon slices and serve.

chicken / Photo Gallery / Recipes / rice

Portuguese Chicken with Rice – Arroz de Galinha

 

This one pot dish for any day of the week has always been a family favorite. It’s often requested and called;  Portuguese Chicken and Rice. I’ve added mushrooms for a variation, but this is optional to your taste. Enjoy!

Ingredients:

8 to 10 pieces of chicken (I used skinless thighs)

2 cups long grain

1 medium onion (finely chopped)

1 large carrot (chopped) optional

1 large ripe tomato (chopped)

2 tablespoons olive oil

2 teaspoons of salt

1 teaspoon pepper

1 teaspoon garlic powder

1/4 teaspoon paprika

1 bay leaf

6 or more cups of boiling water

1 Knorr chicken bouillon cube or 1 cup chicken broth

1 large carrot (chopped) (optional)

1 cup frozen peas (optional)

chopped parsley for garnish

Preparation:

Season the chicken with the spices and let marinade for a few hours or overnight in the refrigerator.

Brown the chicken on both sides in the olive oil in a very large deep skillet. Add the onion bay leaf and tomato, and saute for about 5 minutes.

Add the water, bouillon, cover and let simmer for about 15 minutes.  Add the rice, stir let come to a boil and cover. Let cook for about 15 minutes longer.

Taste the rice for doneness. I like a firm rice, but if you prefer a more well done rice cook longer. Add more boiling water if you find the rice has dried out.

When the rice is cooked, turn off heat and spread the mushrooms over it and cover. The steam will cook the mushrooms so need to keep cooking.

When ready to serve top with chopped parsley or scallions.

 

    chicken / Main Dish / Photo Gallery / Recipes

    Broccoli and Cheese Stuffed Chicken

    You will love these because they are pretty easy to make. I’m glad I made a double batch and froze half. My family loved them!

    Ingredients:

    4 Chicken breasts

    3 cups cooked chopped broccoli

    1 cup shredded cheddar or mozzarella cheese

    Salt

    Pepper

    Garlic powder

    1/2 teaspoon paprika

    2 cups Panko bread crumbs

    2 eggs beaten for dredging

    1/2 cup flour for dredging

    Cooking spray

    Preparation:

    Cut the chicken breasts in half and season with salt, pepper, and garlic powder. One by one place each half between a piece of plastic wrap and pound with a meat mallet until they are 1/4 inch thick.

    Place about 1/4 cup of broccoli in the middle of each piece of chicken and top with a few tablespoons of cheese. Begin rolling the chicken in the plastic wrap tucking in the edges to form a tight roll leaving plastic on. Continue to form each breast and then place on a tray in the refrigerator for about 1/2 hour. This will let the rolls form tighter.

    When ready to cook, preheat oven to 350 degrees F. . Heavily grease a sheet pan with cooking spray. Then set out 3 small bowls.  Mix panko with the paprika in one bowl, then the remaining bowls, one with egg, and one with flour. Unwrap the chicken from plastic and begin dredging. First in flour, then egg, then in the panko. Be sure to heavily coat in the panko.

    Place each breast evenly spread out on pan. Cook for about 20- 30 minutes or until the chicken is golden. Test by cutting into the breast and checking for doneness.

    These can be served with any side such as a salad, rice, vegetable, potato etc.

     

     

     

     

    chicken / Main Dish / Photo Gallery / Recipes

    Chicken Pot Pie

    Fall brings comfort food recipes back into your cooking. I used two kinds of winter squash from my fall  harvest which gave the chicken pie a sweet and savory flavor. This chicken dumpling pot pie is a perfect recipe to make ahead using your leftover roasted or rotisserie chicken and then enjoy it the next day by heating it up in your oven.

    This is one of those dishes that doesn’t have to be exact in the ingredients or measurements.  You can add any of your favorite vegetables in this recipe so go ahead and be creative. It’s also a great way to put some healthy vegetables with fiber into your family’s dinner. This is the way I like to cook. I don’t measure, I just add whatever I have in the pantry or refrigerator! By the way go ahead substitute your leftover turkey from your thanksgiving dinner. I works and it’s delicious too! Enjoy and Happy Fall!

    Ingredients:

    2 cups or more cut up leftover cooked chicken

    2 stalks celery (finely chopped)

    1 small onion (finely minced)

    2 small carrots (cut into small pieces)

    1 tablespoon olive oil

    1 tablespoon butter or margarine

    2 cooked potatoes (cut into 1 inch cubes)

    2 cups cooked butternut or any winter squash (cut into cubes)

    3 or more  cups chicken broth (depending on how thick you want gravy)

    1/2  cup of milk or cream

    2 teaspoons chopped parsley

    dash of nutmeg

    Salt to taste

    Pepper to taste

    Dumplings:
    2 cups of Bisquick or any biscuit mix
    2/3 cup of milk

    Preparation:

    Place the onions, celery and carrots in a large oven proof skillet and saute in the olive oil and butter until tender. Add the rest of the ingredients except the parsley and cream. Let come to a simmering boil and cook for about 10 minutes on low. Add the cream and let cook for 4 minutes to thicken a little. Taste the gravy for seasonings and add salt and pepper if desired. Don’t worry if you find the gravy a little watery at first because the dumplings will thicken it as they cook in the pan. Add the parsley and reduce heat to low while you make the dumplings.

    Meanwhile:

    Preheat oven to 400 degrees F.

    Prepare Dumplings:

    Mix the Bisquick with milk to form a thick dough.  Drop the dough with a tablespoon carefully and evenly into the simmering chicken and vegetables. Cook for about 5 minutes on low heat.

    Transfer the skillet to the preheated oven and cook for about 15-20 minutes or until the dumplings are light golden brown on top and fully cooked. Please note: Every oven cooks differently so you the pie may take less time or longer to cook. Lift up one of the dumplings and look underneath to see if they are cooked through.

     

    chicken / Main Dish / Photo Gallery / Recipes

    Asian Chicken and Broccoli

    Why get take out when you can cure your Asian cravings at home with this easy recipe for chicken and broccoli. All you need is one big stir fry pan which makes clean up even easier. Serve this with Jasmine rice recipe, or linguini pasta.

    My tip:  When ordering take out Chinese, I always ask for chop sticks and extra soy sauce and sweet sauce and of course the fortune cookies, which I save to create this dish at home. My family loves using the chop sticks and it feels like real take out!

    Here’s a fortune cookie sayings archive to share with your family! 🙂

    My favorite is: A smile is a passport into the hearts of the others!


     

    Serves 4-6

    Ingredients:

    3 large boneless chicken breasts (cut into thin 2 inches pieces)

    3 cups of broccoli florets

    2 small carrots (cut into thin 2 slices)

    1 tablespoon of corn starch

    sesame seeds for garnish (optional)

    peanuts or cashews for garnish (optional)

    3 – 4 tablespoons of vegetable or canola oil

    Sweet Sauce for seasoning

    Soy sauce for seasoning

     

    Sauce:

    1 scallion (sliced)

    2 cloves of garlic (finely chopped)

    2 teaspoons of fresh ginger (finely chopped)

    1/2 cup of soy sauce

    1 cup of chicken broth

    1 tablespoon of brown sugar

    1 tablespoon of orange juice

    1/4 teaspoon of crushed red pepper flakes

    pinch of salt

    Preparation:

    Mix the sauce ingredients in a small bowl. Place the 1/2 sauce ingredients into a medium bowl or plastic bag, add the chicken and let marinade for at least 1 hour.

    Heat 1 tablespoon of the oil in a large wok or non stick skillet on high heat. Drain the chicken and add to the oil cooking in batches and browning on both sides. Add more oil as needed.

    When chicken is done, remove from pan and set aside while you cook the vegetables.

    Add 1 tablespoon of oil to the same pan. Heat to high and add the vegetables. Stir fry the vegetables for about 5 minutes until slightly crispy. Don’t worry if they aren’t cooked through. They will cook longer when you add in the chicken.

    I like my broccoli very crispy but you can cook longer if you prefer. Remove the broccoli from the pan and set aside.

    Add the remaining 1/2 marinade to the pan and let come to a boil. Add the cornstarch and cook for a few minutes to thicken. Add the chicken and vegetables to pan and stir to coat with the sauce. Let cook for about 5-8 minutes to absorb all the flavors together.

    Taste the sauce and add more soy sauce, sweet sauce, and the red pepper flakes if desired. When you achieve your desired flavors add the sesame seeds and nuts, and serve.

     

    Look at that beautiful color on the broccoli.

    chicken / Main Dish / Photo Gallery

    Galinha a Caçador – Chicken Cacciatore

    I make this dish very often because it’s simple to prepare and it cooks in one deep skillet on the stove top. The chicken comes out moist,  flavorful and practically falling off the bone. Serve over pasta, potatoes or white rice.

    One 4 pound chicken cut into eight pieces or 8 drumsticks and thighs (remove skin if desired)

    3 tablespoons olive oil

    1 small onion (diced)

    2 cloves of garlic (finely minced)

    1 cup Vinho Verde or Dry white wine

    2 cups water

    1 chicken bouillon cube

    1/2 red bell pepper (chopped into small pieces)

    2 small carrots (cut into small chunks)

    1 can or 2 cups of chopped tomatoes

    1 bay leaf

    1 teaspoon salt

    1 teaspoon black pepper

    1 teaspoon garlic powder

    2 tablespoons parsley (chopped)

    2 tablespoons basil (chopped)

    1 pound any favorite pasta

    Instructions:

    Season the chicken with salt, pepper and garlic powder and let marinade for 20 minutes.

    Heat the olive oil in a large skillet and add the chicken letting it brown for a few minutes on both sides until a golden color.

    Add the wine and let it come to a boil for one minute. Add the water, and the remaining ingredients.

    Stir, cover and let simmer on medium heat for about 1 hour stirring once in a while.

    Cook pasta during the last 15 minutes of chicken cooking time.

    Serve the chicken over the pasta and enjoy!

    chicken / Main Dish / Photo Gallery / Recipes

    Easy Portuguese Baked Chicken


     Easy dinner in one hour! Portuguese Baked Chicken and Portuguese Punched Potatoes!

    Cooking can be easy. I promise! Enjoy!

    Ingredients:

    2 small frying chickens (3 pounds each cut into halves)

    1 tablespoon salt

    2 teaspoons garlic powder

    2 teaspoons paprika

    1/4 cup white wine

    1 tablespoon olive oil

    2 teaspoons Piri Piri or your favorite hot sauce (optional)

     

    Instructions:

    Preheat oven to 400 degrees. Wash and pat dry the chickens. Rub the chicken with the wine and hot sauce. Place the seasonings in a small bowl to mix and then rub over the chicken.

    Place the chickens skin side up on a flat baking tray and drizzle the olive oil over the skin.

    Cook for 45 minutes to 1 hour depending on your oven. During the last 15 minutes of cooking, drizzle the chicken with the pan drippings.

    Keep warm in the oven until ready to serve.

    chicken / Photo Gallery / Recipes / Side Dish

    Chicken Salad with Grapes & Cranberries

    This chicken salad is a perfect summer salad to make when you have leftover chicken. The tartness of the grapes and cranberries pare well with the chicken to create a light salad.

    Serve it over lettuce or as a sandwich or wrap. This salad is a perfect match for Vinho Verde, Portuguese wine. Enjoy!

    Ingredients:

    2 cups chopped cooked chicken

    1 stalk celery (finely chopped)

    1 cup white grapes (chopped into quarters)

    1/2 cup dried cranberries ( you can use any variety)

    1/4 cup mayonnaise

    1/4 teaspoon curry powder (optional)

    Chopped Almonds or walnuts

    Pepper

    Salt

    Instructions:

    Mix all ingredients in a bowl adding the mayonnaise last. Mix gently, taste and add desired seasonings. Serve

     

     

     

     

    chicken / Main Dish / Photo Gallery / rice

    Sweet & Spicy Orange Chicken

    Tired of the same old chicken recipes?  Try this Sweet & Spicy Orange Chicken. It’s easy to make and it tastes exactly like your favorite take out version. The marinade smells amazing from the scent of the fresh orange and ginger.
    My family loves Chinese take out so this was a big hit last night. Enjoy!

    Ingredients for Chicken:

    2 pounds of skinless boneless chicken breast (cut into 1 inch cubes

    1 and 1/2 cup corn starch

    2 eggs beaten with 2 tablespoons of water

    Vegetable oil for frying

    Sesame seeds

    Chopped Scallions

    Ingredients for Marinade:

    1 large orange

    zest of 1 large orange

    1/2 chicken bouillon cube

    1 cup of warm water

    1/2 cup  sugar

    1/2 cup white vinegar

    1/2 cup soy sauce

    2 cloves garlic (finely minced)

    1 tablespoon fresh ginger (finely minced)

    1 teaspoon of Sriracha hot sauce or more to taste

    1 or 2 tablespoons of corn starch

    I used fresh squeezed orange juice which gave the sauce a fresh taste.

    Instructions:

    Place all of the marinade ingredients in a large bowl and mix well to incorporate all the flavors. Place the chicken in a ziploc plastic bag and add 1/2 of the marinade.

    Let the chicken marinade for at least 30 minutes shaking the bag once in a while.

    Place the eggs in a large bowl and beat with 2 tablespoons of water. Place the corn starch in a large bowl.

    Remove the chicken from the marinade, shaking off any excess. Discard the marinade. Add the chicken to the eggs and mix well to coat.

    Remove about 10 pieces of the chicken at a time while shaking off excess egg and place in the corn starch. Toss each piece of chicken with the corn starch coating it well.

    Place the coated chicken onto a plate. Heat the oil in a large wok, or skillet on high heat. Shake off excess corn starch from each piece of chicken and begin frying in batches of about 10 pieces of chicken. Cook for about 2 minutes until each piece is golden brown. Drain on paper towels.

    Meanwhile, heat the remaining marinade with 1 tablespoon of cornstarch and cook for a few minutes to thicken. Add more water if you find it too thick.

    Taste and add more hot Sriracha sauce if you like it spicier.

    Discard the oil and place the chicken back into the skillet on low heat. Drizzle the warm sauce over the cooked chicken.

    Sprinkle with sesame seeds and sliced scallions.

    Serve over rice. Enjoy!