Recipe Tag: Chicken

Chicken Mole

Place the olive oil in a medium stock pot over medium heat.

Add the garlic and onion and cook for about 7 – 10 minutes until softened.

Add the tomatoes, chicken stock, chipotle peppers, oregano, cloves, allspice, cinnamon, cumin, chili powder, salt, raisins, cocoa and water.

Reduce the heat to medium-low and simmer for 2 hours.  Stir occasionally.

Add the baker’s chocolate and cook over low heat for another 10 minutes until the chocolate is melted.

After the sauce has cooked to the point where the onions and tomatoes are very soft remove from the heat and let cool for about 15 minutes.

Using a stick blender (or conventional blender in batches) puree until smooth.

Cut the chicken thighs in half and add to the mole. Stir.

Cook over medium heat for about 15 minutes until the chicken is cooked through.

Serve over rice.

Chicken Marsala

Slice the chicken breasts into halves so that you have 4 equal portions. Place the breasts between layers of Saran wrap and pound the chicken until it has about doubled in size, being careful to keep the chicken uniform thickness. (The back of a small skillet will work great if you don’t have a meat mallet.)

Mix the flour, pepper, oregano, and basil in a shallow dish.

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

While the oil is heating, dredge the chicken with the flour, patting it to coat thoroughly. (Note that you do not use egg to coat the chicken. This is not an error.)

Reduce the heat to medium-high and cook until lightly browned on one side and then turn and cook until lightly browned on the other (about 2 – 3 minutes on each side).

Add the Marsala wine, vinegar, and salt, and reduce until the wine is almost a glaze – then add the chicken stock.

Swirl the sauce, turning the chicken to coat well. Remove the chicken to a hot plate.

Reduce the sauce until it thickens slightly and then spoon over the chicken. Serve immediately.

Chicken Marbella

Place the chicken, garlic, onion, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, caper liquid, bay leaves, honey, vegetable stock, white wine and chopped parsley in a medium sauce pan.

Cover and marinate in the refrigerator for at least 3 hours. Stir occasionally.

Preheat the oven to 300°F.

Place the pot in the oven and roast for 30 minutes.

Remove and stir.

Roast for another 20 minutes.

Stir and serve over rice.

Chicken Leek Risotto – Low Sodium Version

Place the olive oil in a medium skillet over medium-high heat. Add the green tops of the leeks and cook stirring frequently. As they get limp add the white part of the leek and cook for another few minutes until they are just limp.

Add the Arborio rice and the tarragon and stir. Cook for about two minutes and add the water stir.

Add the saffron, salt, pepper and stir. Reduce the heat to medium-low and simmer the rice for about 15 minutes. Check the doneness of the rice occasionally. Add more water 1/4 cup at a time as needed.

As the rice is almost done add the chicken and another 1/4 cup water. Stir, increase the heat to medium and cook for about 5 minutes until the chicken is cooked through. Add the grated Parmigiano and stir until blended. Serve.

Chicken Leek Risotto

Place the olive oil in a medium skillet over medium-high heat. Add the green tops of the leeks and cook stirring frequently. As they get limp add the white part of the leek and cook for another few minutes until they are just limp.

Add the Arborio rice and the tarragon and stir. Cook for about two minute, add the water, and stir.

Add the saffron, salt, pepper and stir. Reduce the heat to medium-low and simmer the rice for about 15 minutes. Check the doneness of the rice occasionally. Add more water 1/4 cup at a time as needed.

As the rice is almost done add the chicken and another 1/4 cup water. Stir, increase the heat to medium and cook for about 5 minutes until the chicken is cooked through. Add the grated Parmigiano and stir until blended. Serve.

Chicken Jalfrezi

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

Add the garlic and cook for about one minute. Stir frequently.

Increase the heat to medium high, add the onion, and cook for 5 minutes.

Add the chili powder, ginger, coriander, and turmeric.

Cook for about one minute. Stir frequently.

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

Add the salt, black pepper, tomatoes, and lemon juice.

Stir and cover.

When the sauce begins to simmer, reduce the heat to medium and cook for 30 minutes. Stir occasionally.

Serve.

Oven Fried Chicken Tenders

Gather all ingredients and equipment.

Cut chicken into strips about 1/2 inch wide.

Place the breadcrumbs, parmesan, garlic powder, onion powder, salt, and pepper in a bowl and toss gently until well blended.

Place the egg in a second bowl and whisk until frothy.

Place the flour in a third bowl.

Place a cookie sheet or large skillet in the oven and preheat to 400°F.

When the oven is hot, dredge the chicken strips in the flour until well coated.

Transfer the floured chicken to the egg and toss gently to coat.

Next, place the chicken in the bowl with the breadcrumbs and toss to coat. Press the breadcrumbs onto the chicken strips.

Place on the cookie sheet and bake for 15 to 20 minutes. Turn every five minutes.

Serve with dipping sauce.

Chicken Etouffee

Place the flour in a large non-stick skillet and heat over medium-high heat.

Watch the pan carefully, stirring and shaking the flour.

It will take about 10 to 15 minutes and the flour will turn an almond brown. Do not let the flour cook too fast or burn.

Remove the flour to a plate and allow to cool.

Wipe out the pan with a paper towel (be careful, the pan is hot!). Place the olive oil in the pan over medium heat and add the minced garlic.

Cook, stirring frequently, until the garlic softens.

Add the onions, celery, green and red peppers and cook until the peppers are slightly soft.

Sprinkle about 1/3 of the cooked flour over the top of the cooked vegetables.

Stir to blend the flour and repeat with the flour in three more batches until it is fully incorporated and there are no clumps of flour.

Add the vegetable stock slowly, stirring continuously. The sauce will begin to thicken.

Stir in the salt, pepper, cayenne pepper, bay leaf, Cajun spice, smoked paprika, tomatoes, and sherry. (The sauce can be made to this point and kept warm or placed in the refrigerator to keep overnight.)

When ready to serve, heat the sauce and add the chicken strips. Cook for about 10 – 12 minutes.

Serve over Brown Rice and top with the chopped green onions.

Chicken Enchiladas

Place a medium skillet over medium heat.

Add the oil and add the onion.

Cook for 4 minutes and add the diced peppers. Stir frequently.

Cook for 4 minutes. Stir frequently.

Add the pepper, chili powder, cumin, oregano, smoked paprika, cayenne pepper, and chicken.

Toss and cook for about a minute and add the stock.

Cook for about 3 minutes and remove the pan from the heat.

Using a slotted spoon, fill each corn tortilla with 1/6th of the chicken mixture.

Add the cilantro to each tortilla as you go.

Let the liquid drain back into the pan before putting the chicken into the tortillas.

Roll or fold the tortillas and place 3 enchiladas on each plate.

Add the sour cream and the jack cheese to the remaining liquid in the bottom of the pan. Mix the sauce well until the cheese has melted, and spread the sauce over the enchiladas.

Chicken Cacciatore

Trim any excess fat from the chicken. Cut into pieces no larger than about 1 inch on a side.

Place 1 teaspoon of olive oil in a large skillet over high heat. When the oil is hot, add the chicken. Cook, turning occasionally, until all sides are lightly browned. Remove the chicken to a plate.

Preheat the oven to 350°F.

Add the second teaspoon olive oil to the pan. Add the sliced onion and cook for about 5 minutes, stirring frequently.

Add the peppers and cook for about three minutes.

Add the tomatoes, salt, pepper, basil, oregano, garlic, white wine, and chicken. Stir well.

Cover and place the pan in the oven. Cook for about 15 minutes and stir. The chicken should cook for a total of 30 minutes in the oven. Before serving, fold the parsley into the chicken and sauce.

While the chicken is cooking, place the water in a medium stock pot over high heat. When it boils, add the pasta and cook until the pasta is done (about 12 – 15 minutes). Drain the pasta and divide among four plates, then top with the chicken and sauce.

Sprinkle with the grated parmesan and serve.