Recipe Tag: Chicken

Garlic Chicken Stir Fry

In a medium sauce pan, heat the water. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Place the sesame oil in a large wok or skillet over medium heat.

Add the garlic and cook slowly for about 5 minutes. Adjust the heat to make sure that the garlic does not brown and does not burn.

Increase the heat to high and add the onions.

Cook for about 5 minutes, stirring frequently, until the onions begin to turn limp.

Add the chicken and cook for about 3 minutes. Stir frequently.

Add the soy sauce, ground ginger, vinegar, and pepper. Toss well.

Add the snow peas and green onions. Toss well and cover.

Reduce the heat to medium.

Cook for 7 to 10 minutes until the snow peas are slightly tender. Toss about every 3 minutes.

Serve over brown rice.

Fusilli with Smoked Gouda and Chicken

Place the water in a large stock pot over high heat.

While the water is coming to a boil, skin the chicken and remove all the meat in medium sized shreds.

When the water boils add the fusilli. Cook for about ten minutes until it is al dente. The pasta should be just slightly underdone. Drain the pasta.

Preheat the oven to 325°F.

Place the olive oil in a large skillet over medium heat.

Add the onions and garlic and cook for about 5 minutes.  Stir frequently.

Add the peppers and cook for another 3 to 4 minutes.

Add the tomatoes, water, thyme, marjoram and pepper. Stir well.

Add the shredded chicken and stir well.

Add the pasta and stir until blended.

Add the shredded gouda and stir gently.

Place the pasta mixture in a 10 inch oblong Pyrex dish.

Place in the oven and bake for about 15 minutes.

Sprinkle the grated Parmigiano-Reggiano over the top and bake for another 2 minutes.

Serve.

Curry Stuffed Peppers

Slice the top off of the pepper, about 1/2 inch below the level of the stem.

Remove the seeds and the veins from the interior and the top of the pepper. Set the empty pepper aside.

Place the olive oil in a large skillet over medium high heat.

When the pan is hot, add the onion and cook for 4 minutes.

Add the garlic and toss well. Cook for about 1 minute.

Add the celery and carrot and cook for two minutes. Toss frequently.

Add the lentils, curry powder, garam masala, and salt. Stir well.

Cook for about 10 minutes until the water has evaporated.

Remove from the heat and set aside to cool for about 20 minutes.

Preheat the oven to 325°F.

After the vegetables have cooled slightly, fold in the chicken and then stuff the peppers with half of the mixture in each of the peppers.

Place the top on each pepper and then loosely wrap the pepper by placing a square of aluminum foil on top and folding down the sides.

Place the peppers in the oven and roast for 60 minutes.

Remove the foil and the top of the pepper.

Place the sliced provolone cheese on top of the chicken mixture inside each pepper.

Replace the top of the pepper and return to the oven. Roast for another 10 minutes, then serve.

Curried Spaghetti Squash with Chicken

Place the spaghetti squash in a large saucepan and cover with water. The spaghetti squash will float; be careful not to overfill the saucepan.

Bring the water to a boil and reduce to a simmer.

Simmer the squash for about 30 minutes and remove from the water. Set aside.

When the squash is cool enough to handle, cut off the stem and cut the squash lengthwise.

Scrape the seeds out of the center of the squash and discard, being careful to avoid removing much of the flesh.

Scrape the spaghetti squash into a bowl, separating the strands. Set aside.

Place the olive oil in a large skillet over medium heat.

Add the cashews and cook for 3 mutes.  Stir frequently.

Add the white onion and cook for 5 minutes until slightly tender.  Stir frequently.

Add the chicken thighs and cook for 5 minutes until lightly browned.  Stir frequently.

Add the curry powder, garam masala, paprika, cumin, and ginger and cook for 1 minute.  Stir continuously.

Add the flour and cook for 1 minute.  Stir continuously.

Add the coconut milk, milk, salt, and the white part of the green onions, and cook, stirring continuously, until the sauce thickens – about 2 minutes.

Add the spaghetti squash, yogurt, and the green part of the green onions to the sauce and stir gently until heated through.

Serve.

Curried Chicken

Thinly slice the green onions crosswise. Set aside the green tops.

Heat the olive oil in large skillet over medium-high heat.

Add the onions and sauté for 5 minutes until they just begin to soften. Stir frequently

Add the white part of the sliced green onions, garlic and ginger and cook for 3 minutes. Stir frequently.

Add the curry powder, garam masala, salt, honey, coconut milk and vegetable stock.

Stir and reduce the heat to medium and cook for 2 minutes.

Add chicken and simmer for 10 to 15 minutes until it is cooked through.

Add the reserved green onion tops and the cilantro and stir.

Serve over Brown Rice.

Crispy Chicken Sandwich

If you are not able to find boneless, skin on chicken thighs, place the chicken thighs on a cutting board skin side down.

Using the tip of a boning knife, slice along the top of the thigh bone, slowly exposing the bone on either side but not cutting too deeply into the meat.

Gently separate the bone from the meat and reserve the bones for making chicken stock.

Place a large skillet in the oven and preheat the oven to 450F.

Place the salt, white pepper, black pepper, mustard, garlic powder, paprika, rosemary, thyme, and marjoram in a small bowl, blender, or mortar.

Using the back of a spoon, blender, or a pestle, grind the spices to powder.

Place the deboned thighs skin side down in a large bowl and sprinkle the spice mixture over the thighs.

Using tongs or your hands (wash your hands well before and after), turn the thighs several times to coat the thighs with the spices.

Place the thighs skin side down in the skillet and return the pan to the oven.

After 5 minutes, remove the pan from the oven, drain any fat from the pan, and using a spatula or tongs, press the thighs into the skillet to make sure the skin comes into full contact with the pan. Return the pan to the oven.

After another 5 minutes, repeat the draining of the fat and pressing of the thighs and return the pan to the oven.

After 2 minutes turn the thighs to skin side up and replace the pan in the oven.

Turn the heat to broil and broil for up to 5 minutes or until the skin is browned and crispy around the edges.

Do not overcook.

To serve, place each cooked chicken thigh on a bun and top with lettuce and tomato. Serve immediately.

Creamy Sun-Dried Tomato Pasta

Place a large skillet in the oven and preheat to 325°F.

Place the water in a large saucepan over high heat.

When the water boils, turn off the heat and remove 1 cup of the water.

Pour the 1 cup boiling water over the sun-dried tomatoes. Let steep for 20 minutes.

Remove the sun-dried tomatoes from the water. Mince 1/4 of the sun-dried tomatoes finely and set aside.

Place the remaining 3/4 of the sun-dried tomatoes in a blender or mini-chopper. Add 1/2 cup of the water the tomatoes steeped in (reserving the remaining water), salt, and pepper.

Puree until smooth.

Place the olive oil in the skillet with the grape tomatoes and shallot.

Roast for 5 minutes and stir.

While the tomatoes are roasting, turn the heat back on to bring the water to a boil.

Add the pasta.

After the tomatoes and shallots have roasted for 10 minutes, move them to one side of the skillet and add the chicken on the other side.

Return the pan to the oven and roast for another 10 minutes.

Remove the skillet from the oven and place on the range over medium-low heat.

Add the pureed sun-dried tomatoes, the minced sun-dried tomatoes, 1/4 cup of the reserved water the tomatoes steeped in, the goat cheese and the white part of the green onion.

Cook slowly for about 2 minutes, until the goat cheese is melted.

Add the drained pasta and the green part of the green onions.

Fold together gently.

Serve topped with the fresh basil.

Creamy Penne with Tuscan Chicken

Place the water in a large saucepan over high heat.

When the water boils, add the pasta. Stir and adjust the heat to a boil but at a temperature that the pasta does not boil over. Stir occasionally.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the sliced onion and cook for about 8 minutes. Adjust the heat so the onions do not brown.

While the onions are cooking, crush the fennel seed with a mortar and pestle or in the blender.

When the onions are just slightly limp, add the fennel, oregano, marjoram, tarragon, thyme, and basil.

Continue to cook the onions and spices for about 2 minutes. Stir frequently.

Add the chicken and increase the heat to medium high. Stir frequently.

When the chicken is cooked through (about 6 minutes) add the goat cheese and salt.

Add 1/2 cup of the pasta water and adjust the heat so the liquid is simmering slowly.

Stir frequently and cook until the cheese is melted and the sauce creamy.

Drain the pasta and add to the skillet.

Fold together until well coated with sauce and serve.

Coq au Vin

Place one teaspoon olive oil in a large sauce pan over medium heat.

Add the ham and cook until browned.

Add the remaining two teaspoons olive oil and the chicken thighs.

Cook for about 5 minutes on medium high. Stir occasionally.

When the chicken is browned, add the cognac or brandy and cook for about two minutes.

(If you are not using the cognac, deglaze the pan with 2 tablespoons of red wine.)

Add the salt, pepper, thyme and flour.

Stir well and cook for about 1 minute.

Add the wine, stock, tomato paste, bay leaves, mushrooms, onions, and potatoes.

Crush the garlic lightly and add to the pot.

Cover and simmer for 30 minutes. Stir occasionally.

Uncover and simmer for another 45 minutes.  Stir occasionally.

Remove the garlic clove and bay leaves before serving.

Coq au Riesling

Preheat the oven to 325°F.

Place the mushrooms in a small bowl and add the boiling water.

Place the diced sausage in a medium sauce pan over medium high heat.

Cook until the sausage begins to crisp slightly and remove to a plate.

Add the leeks to the pan and cook for about 3 minutes until they are slightly wilted.

Add the chicken thighs, the sausage, tarragon, pepper, salt, and Riesling to the pot. Stir.

Strain the mushroom tea into the pan.

Chop the mushrooms into 1/4 inch dice and add to the pot. Stir.

Cover the pan and place in the oven.

Cook for 40 minutes.

Remove from the oven.

Gently stir in the milk and serve.