The Recipe Link - http://www.recipelink.com
Date: Tue, 23 Aug 1994 20:15:39 +0100
From: S40391060@SB.HHS.DK
Subject: Chicken recipes - 106
ARROZ CON POLLO
BAJA CALIFORNIA CHICKEN
BEGGAR'S CHICKEN
BOB'S CHICKEN PESTO
BON BON CHICKEN WITH VEGETABLES
CAJUN-STYLE CHICKEN BREASTS
CASSEROLE DE POULET AU RIZ (Chicken and rice casserole)
CHICKEN ADOBO
CHICKEN ADOBO
CHICKEN ADOBO
CHICKEN AND DUTCH DUMPLINGS
CHICKEN AND OYSTER SAUCE PIQUANT
CHICKEN AND SAUSAGE JAMBALAYA
CHICKEN BIG MAMOU ON PASTA
CHICKEN CACCIATORE
CHICKEN CASSEROLE
CHICKEN CORDON BLEU
CHICKEN CURRY
CHICKEN CURRY BOMBAY
CHICKEN DIANE
CHICKEN DISH
CHICKEN DISH
CHICKEN ETOUFFEE
CHICKEN FLAUTAS
CHICKEN IN BROTH WITH COUSCOUS AND VEGETABLES
CHICKEN KIEV
CHICKEN LASAGNA
CHICKEN LONG RICE
CHICKEN MARINADE
CHICKEN MARINADE
CHICKEN MASALA (Mangalorean style)
CHICKEN NUGGETS
CHICKEN 'ONO NUI
CHICKEN PAELLA
CHICKEN PAPRIKA
CHICKEN PAPRIKA
CHICKEN PASTRY OR B'STILA
CHICKEN PEPERONI
CHICKEN RAVIOLI IN PORT MUSTARD CREME SAUCE WITH MANGO GINGER CHUTNEY
CHICKEN RICE
CHICKEN SATE
CHICKEN SOUVLAKI
CHICKEN SPAGHETTI
CHICKEN STIR FRY
CHICKEN STIR FRY
CHICKEN TANDOORI
CHICKEN TIKKA
CHICKEN VERSUVIUS
CHICKEN WALDORF PITAS WITH CURRIED YOGURT SAUCE
CHICKEN WITH ASPARAGUS AND RED PEPPER
CHICKEN WITH CHICK PEAS AND RICE (D'jaaj b'Hoummus ou Ruz)
CHICKEN WITH CREAM SAUCE
CHICKEN WITH ORZO
CHICKEN WITH POMEGRANATE JUICE
CHICKEN WITH MUSHROOM SAUCE
CHINESE-JEWISH CHICKEN
CHUTNEY GAME HENS
COCONUT CHICKEN WITH PINEAPPLE
COLD CHICKEN RECIPE
CORNISH GAME HENS
CORNISH GAME HENS
CORNISH HENS
CORNISH HENS
COUNTRY CHICKEN PICCATA
CRUNCHY COATED CHICKEN
CURRY CHICKEN
CURRY CHICKEN
CURRY CHICKEN
CURRY WITH PINEAPPLE
DAN'S FAVORITE CHICKEN RECIPE
DELICIOUS GOLDEN CHICKEN
DIJON CHICKEN
DIJON CHICKEN
GARLIC-GINGER ROASTED CHICKEN
GENERAL TSO'S CHICKEN (1)
GENERAL TSO'S CHICKEN (2)
GENERAL TSO'S CHICKEN
GENERAL TSO'S CHICKEN
GREEK HOMESTYLE CHICKEN
GRILLED CHICKEN TORTILLAS
HAWAIIAN CHICKEN BREASTS
HAWAIIAN CHICKEN CURRY
HERBED CHICKEN SANDWICHES
INDONESIAN SATE AND PEANUT SAUCE
ISLAND CHICKEN
JERK CHICKEN
JERK CHICKEN
JERKED CHICKEN
KUNG PAO CHICKEN #1
KUNG PAO CHICKEN #2
KUNG PAO CHICKEN (Chicken With Chiles And Nuts)
KUNG PAO CHICKEN
KUNG PAO CHICKEN
LEAN PORTOLA VALLEY CHICKEN
LIPTON FRIED RICE WITH CHICKEN
MALAYSIAN SATAY AND PEANUT SAUCE
MARINATED CHICKEN
MARINATED CHICKEN AND PORK
MURGH MAKHANI
ORANGE CHICKEN WITH GREEN GRAPES (300)
ORANGE CINNAMON CHICKEN
PULLUM FRONTONIANUM (Chicken a la Fronto)
PULLUS FUSILIS (Chicken With Liquid Filling)
ROCK CORNISH HENS STUFFED WITH CURRIED RICE
STAYKA'S CHICKEN VINDALOO'N'PINEAPPLE
STEAMED CHICKEN CANTONESE
SUNSHINE CHICKEN (299)
SWISS CHICKEN CASSEROLE
TANDOORI-STYLE CHICKEN
TARRAGON CHICKEN
THAI BBQ CHICKEN APPETIZERS
TARRAGON CHICKEN
THAI-STYLE CHICKEN WITH BASIL
ARROZ CON POLLO
Servings: 4
Ingredients:
------------
1 2 1/2 to 3 lb broiler
1 1/4 c Long grain rice
1 12 oz can beer
2 Cloves garlic, minced
1/4 t Pepper
3 T Olive oil
1 14 1/2 oz can chicken broth
1 T Ground cumin
1/4 t Ground saffron
2 10 oz pkg frozen peas
Instructions:
-------------
Rinse chicken; pat dry. In a 12 inch skillet cook chicken uncovered in
hot oil over medium heat for 10 to 15 minutes or till brown, turning to
brown evenly. Remove chicken. Add uncooked rice to skillet. Cook and
stir over medium heat till rice is light brown. Stir in chicken broth,
beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper.
Place chicken on top of the rice mixtue. Season lightly with salt and
pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35
minutes or till rice and chicken are tender.
Remove the chicken and keep warm. Stir the peas into the rice mixture;
heat through. Transfer the rice mixture to a serving bowl. Arrange the
chicken pieces on top of the rice. Makes 6 servings.
Source: The Cowboy Cookbook
Author: Nancy Reagen
BAJA CALIFORNIA CHICKEN
Ingredients:
------------
8 chicken breasts
Seasoned salt and pepper
4 tbls tarragon vinegar
4 tbls olive oil
2 cloves garlic
2/3 c dry sherry
Instructions:
-------------
Preheat oven to 350 degrees
Put the oil and vinegar into a skillet and press garlic into the
mixture.
While the pan is heating up, sprinkle the seasoned salt and pepper onto
the chicken.
Saute' the chicken breasts until they are "golden brown."
Place chicken into a baking pan and pour sherry over chicken. Place pan in
the oven for 10 minutes.
BEGGAR'S CHICKEN
Back in the old day's the Oriental people used to wrap the chook in
lotus leaves, then in clay, then throw it into a hot fire to cook. Be
sure to have a hammer ready so you can eat the sucker!!!
Ingredients:
------------
1.5kg (3lb) chook
3 shallots
2.5cm (1") piece green ginger (the fresh stuff)
1 tsp sugar
3 tblsp soy sauce
2 tblsp dry sherry
1 tblsp water
1/4 tsp five spice powder
2 tblsp soy sauce, extra
2 tblsp oil
extra oil
Clay Dough:
-----------
1kg (2lbs) cooking salt
4 cups plain flour
1 1/2 cups water (more or less)
Put flour and salt in a bowl, mix well, gradually add water, mixing to a
firm dough. Use your hands to mix. More water may be needed, don't
have dough too soft, it will be too hard to handle.
Place two very large sheets of aluminium foil on a flat surface, brush
top sheet well with extra oil. Wack the chook onto the foil. In a bowl
put roughly chopped shallots, sugar, peeled and sliced ginger, soy
sauce, sherry, water and five spice powder; mix well. Rub the chook all
over with extra soy sauce, then rub with the 2 tablesps of oil, rub well
into the skin. Pull skin at neck end down under the chook and tuck the
wing tips under as well to hold the neck skin in place. Carefully (the
chook will feel like a greased pig at this stage!!) pour soy sauce
mixture into the cavity, (hold the chook up a bit so none runs out).
Secure the bum end with a small skewer (be careful it doesn't rip the
foil). Wrap the foil around the chook, securing like a parcel.
Roll out the dough to about 1cm (1/2") thickness so it will completely
cover the chook, fold dough over the bird, press edges together, press
ends together so the chook is completely encased with no holes anywhere.
Place chook into lightly oiled baking dish, wet your fingers and smooth
out all joins, making sure there are no holes in the dough (the steam
will get out otherwise)
Bake in a hot (475-550F / 250-260C) oven for 1 hour. Reduce heat to
moderately slow (325-350F / 160-180C) for a further 3 hours. Remove the
end result from the oven (you don't have to worry about dropping it!!!),
break open the dough with the hammmer and remove from around the chook.
Put foil wrapped chook onto a serving dish, carefully remove foil and
hook in. The meat will just fall off the bones so chop-stick will
probably be in order.
Trust me, this is fantastic (especially when your friends see you carry a
hammer to the dining table!!!!)
BOB'S CHICKEN PESTO
Ingredients:
------------
1 lb. boneless chicken, cubed
1 lb. box multi-colored pasta
3 red peppers
2 tomatoes
3 cloves garlic
broccoli (or vegs of your choosing)
olive oil
pesto
fresh curly parsley
salt and pepper
parmesan cheese (optional)
Instructions:
-------------
Start water for pasta. In skillet, brown garlic over a low heat in a
generous amount of olive oil. Add chicken - cook over medium heat.
When done, set aside covered to keep hot.
While chicken is cooking, cut red peppers into large strips. Put
peppers under broiler; burn skin on each side. Then, remove from
broiler and put peppers into a small sealed plastic (i.e. ziploc) or
paper bag (to steam themselves). Set aside ~10 minutes; after which,
remove skins, cut into cubes and toss with olive oil.
While peppers are steaming in bag:
- Put pasta into boiling water - add salt to taste.
- Steam vegs (don't overcook, they should remain a bit crunchy).
- Cut up tomatoes into cubes.
When pasta is done, rinse under very hot water (don't want it to cool
off). Add chicken with its oil, mix together. Then mix in vegs, cubed
roasted peppers and tomatoes. Next add pesto, herbs and pepper to
taste, mix. Optional: toss with parmesan cheese.
Serve with warm Italian bread.
Source: _20 Minute Menus_ by Marian Burros.
Marian Burros has added the vegetables to make this a full meal. It is
traditionally served over cucumber strips or bean sprouts. We usually
put it over rice. Also good in Chinese mushi wrappers or flour
tortillas, with Hoisin sauce, if desired.
BON BON CHICKEN WITH VEGETABLES
(Serves 2)
Ingredients:
------------
1 lb broccoli or 8 oz flowerettes
10 oz whole carrots
12 oz boneless skinless chicken breasts
1" piece fresh ginger
2 T Oriental sesame paste (tahini works fine-LD)
1-2 garlic cloves
3-4 T water
1-2 T Oriental chili sauce or hot chili paste with garlic
1 t sugar
2 T rice vinegar
5 T reduced-sodium soy sauce
Instructions:
-------------
1. Wash and trim broccoli. Cut into small flowerettes.
2. Scrape carrots. Slice thin in food processor.
3. Simmer veggies in enough water to steam them. Cover.
4. Cut chicken into strips. Add to veggies. Veggies should cook about
7 minutes in all. Chicken should be tender, and cooked through. Drain it all.
5. While the rest is cooking, whirl the other ingredients in the food
processor, starting with the garlic and ginger.
6. Toss the chicken, veggies, and sauce together.
Serve as above.
CAJUN-STYLE CHICKEN BREASTS
(Servings: 8)
Ingredients:
------------
2 tsps diet margarine
4 boneless,skinless breasts halved
1 large onion, chopped
2 green bell peppers, seeded and chopped
2 cups tomato juice
1/4 tsp cayenne pepper
1/4 tsp dried thyme
1/4 tsp garlic flakes
1/4 tsp ground cloves
1/4 tsp ground allspice
Instructions:
-------------
1. Melt margarine in a heavy nonstick skillet. Add chicken and brown
quickly on both sides over high heat. Remove to a platter.
2. Add onion and bell peppers. Cook over moderate heat until soft.
Add tomato juice and seasonings, return chicken to pan. Simmer until
sause is thick.
160 calories per serving.
Source: The 60-Minute Gourmet by Pierre Franey
CASSEROLE DE POULET AU RIZ (Chicken and rice casserole)
Ingredients:
------------
2 whole chicken breasts, split in half about 2 lbs. total weight (4 pcs.)
Salt and freshly ground pepper to taste
2 tblsp butter
1/2 cup finely chopped onion
1 tsp chopped garlic
1/3 pound fresh mushrooms, left whole if very small, otherwise
sliced or quartered, depending on size
1 bay leaf
1/2 cup dry white wine
1/2 cup raw rice
1 cup chicken broth
Instructions:
-------------
1. Do not skin or bone the chicken breasts. Sprinkle the chicken
pieces with salt and pepper.
2. Heat the butter in a skillet and add the chicken pieces, skin side
down. Brown about 5 minutes and turn.
3. Scatter the onion and garlic between the chicken pieces and add the
mushrooms and bay leaf. Cook about 5 minutes.
4. Add the wine and cook until it is almost all evaporated. Add the
rice and broth, taking care that the rice does not rest on top of the
chicken pieces. Cover closely and cook about 20 minutes or until rice
is tender.
Yield: Four servings
Note:
-----
I cook the whole thing in my favorite cast-iron skillet, which has a
lid. You don't really have to worry about undercooking the chicken, so
the dish is done when the rice tastes done. Sometimes I use shallots
instead of onions if I have them, and mabye add a little (fresh)
tarragon or something. Beats frozen pizza.
CHICKEN ADOBO
Ingredients:
------------
1 lb chicken parts, cut into serving pieces
1/2 cup vinegar, white or cider
2 tbsp soy sauce
5 cloves garlic, crushed
salt and pepper
Instructions:
-------------
Combine all ingredients in saucepan. Bring to boil and simmer until
chicken is cooked and tender, about 20 minutes.
Good served with rice and a side of diced tomatoes, sliced scallions,
seasoned with salt and pepper.
CHICKEN ADOBO
(serves 2)
Ingredients:
------------
2 chicken breasts
1/2 cup soy sauce
1/2 cup white vinegar
1 cup water
3-4 garlic cloves, crushed
prepared couscous or rice
Instructions:
-------------
I use one chicken breast (boneless or bones-in, it doesn't matter) per
person. In a large pot, mix one part each soy sauce and white vinegar
with two parts water. (For two people, one part = 1/2 cup, adjust for
greater number of servings.) Add crushed garlic cloves to taste (3-4
cloves, more for true garlic hounds).
Bring pot to simmer. Add chicken to pot. Simmer covered for 1 1/2 to 2
hours (until chicken is tender and very dark from the sauce).
Serve chicken over plain couscous (or rice) with sauce poured over both.
CHICKEN ADOBO
Yes, it is, indeed, a Filipino dish. I like to do this the quick and
easy way:
Take some chicken (I usually take about a pound or so of chicken parts,
any part will do) and put it in a good-sized pot. Add to that 2-3
crushed cloves of garlic, 1 sliced onion, 1 crumbled bay leaf, about
5-10 whole peppercorns, two potatoes (cut them any way you want, but not
in the french-fry style), and around 2 tablespoons each soy sauce, white
vinegar and sugar. Mix all ingredients lightly, then put it over low to
medium low heat. Cover and let cook for around 1 hour at the least, the
longer it goes, the more flavoursome it is.
Serve over rice. Since I just cook for myself, this is usually good for
around 3-4 meals, depending upon how hungry I am. This should serve
around 2-4 people, comfortably.
CHICKEN AND DUTCH DUMPLINGS
Ingredients:
------------
3 3/4 cups flour
2-3 tsp salt (adjust to taste)
4 tbs butter
1/2 cup water
4 eggs
2-3 gallons chicken broth
chicken
Instructions:
-------------
Mix flour and salt together well. Cut in butter. Add water and beaten
eggs, and mix until dough forms a ball. Divide dough if necessary and
roll out on a well floured board. This should be rolled out *very*
thin, ~1-1.5 mm thick. Cut the dough into 2-3 inch square pieces and
set aside for the moment. Make sure the dough is not overlapping when
you set it aside...it CANNOT be stacked.
In the meantime (at the beginning) prepare the chicken broth and season
to taste. When all the dumplings are cut, quickly drop them one by one
into the boiling broth. Allow to cook for 1/2 an hour. If the
dumplings are too thick, they will come out tough. It's better to err
on the thin side when rolling them out. This dish can be served with
fried chicken, or with the chicken chopped up in the broth. Makes ~8-10
servings.
CHICKEN AND OYSTER SAUCE PIQUANT
Ingredients:
------------
1/3 cup plus 2 tblsp flour
6 tblsp oil
3 large onions, finely chopped
1/2 cup chopped ham
8 to 10 chicken breasts, skinned
1 6-ounce can tomato paste
1/2 can water
3 cloves garlic
1/2 cup celery, finely chopped
1/4 cup parsley, finely chopped
1/2 bunch green onions, thinly sliced
1 3-ounce bottle pitted green olives, finely chopped
1 small jar sour pickles, finely chopped
1/2 rind of a lemon, grated
2 6-ounce cans slice mushrooms with liquid
1/2 tsp red pepper
salt and black pepper to taste
1 pint oysters
1 cup white wine
Instructions:
-------------
Brown flour in oil very slowly, until dark brown. This takes about 30
minutes. Add chopped onions and cook slowly until tender. Then add
chopped ham and cook a few minutes. Add raw chicken breasts and stir
thoroughly to coat each piece. Add tomato paste and water. Simmer for
30 to 45 minutes.
Add olives, sour pickle, lemon rind and cook for a few minutes, turning
chicken to coat. Add mushrooms with the liquid. Season with salt and
peppers. Simmer (over low heat) for 4 to 5 hours. Stir occasionally to
keep chicken from sticking.
About 30 minutes before serving, add 1/2 cup wine and bring to a simmer.
Add oysters with juice and cook until oysters curl at the edges. Just
before serving, add anoth4er 1/2 cup of wine. Serve chicken on a bed of
rice with sauce poured over.
Source: _River Road Recipes_ put out by the Junior League of Baton Rouge, LA.
CHICKEN AND SAUSAGE JAMBALAYA
1 pkg chicken thighs (6 count)
1/2 pkg Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced
1/2 bell pepper, chopped
5 stalks celery, chopped
3 large white onions, chopped (DO NOT use a food processor)
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white rice (regular white rice. NOT Minute rice!!!)
2 1/2 cups water
1 12oz beer (Budweiser works fine)
flour to coat chicken
1 1/2 tsp Rosemary
1 tsp Thyme
A handful of chopped parsley (hard to put too much)
Salt to taste
Lots of cayenne pepper
Instructions:
-------------
Start off by washing the chicken and placing it skin side down on a
plate (you can remove the skin if you want). Now, depending on how
spicy you want it, coat the chicken with Cayenne pepper until very red
(I use a LOT of Cayenne in mine). Don't worry about getting it too hot,
since this is the majority of the pepper you are going to add and it
will cook into the rest of the dish. Turn the chicken pieces over and
lightly coat the skin side. Let sit for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a large heavy cast iron or aluminum pot
(don't use thin aluminum or stainless steel since the rice will tend to
stick and burn if you're not really careful). Place the flour in a
paper bag (season the flour lightly with salt, cayenne pepper, black
pepper, garlic powder, etc). Place a couple of pieces of chicken at a
time into the bag and shake to coat.
Fry the chicken in the oil until golden brown. Don't worry about
cooking it all the way through just yet. Remove the chicken. Now place
the onions, celery, garlic and bellpepper into the pot along with a bit
more oil if necessary) and saute them until the onions are transparent,
scraping the bottom of the pot often. Add the rosemary, thyme and
parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water into the pot and
mix well with the vegetables. Turn heat low, cover and simmer for about
30 minutes (until the chicken is tender). Stir the mixture frequently,
always scraping the bottom to keep things from burning (break the
chicken up a bit with the spatula as it cooks. It should break up
naturally as the dish cooks, but this just helps things a little).
When the chicken is cooked, add the washed rice and stir it into
everything for a couple of minutes. Pour the warm beer and the water in
and stir things for another minute or so. Taste it at this point and
adjust the salt if necessary. Now, keeping the heat low, cover the pot
and cook until the rice is tender (anywhere from 30 minutes to an hour).
Stir the mixture every now and then, scraping the bottom of the pot.
Source: Chef Paul Prudhomme's Louisiana Recipe, by Paul Prudhomme.
NY: Wm. Morrow and Co, 1984, ISBN 0-6808-02847-0
CHICKEN BIG MAMOU ON PASTA
(Makes 6 servings)
The town of Mamou, in southeastern Louisiana, claims itself as the
"tomato capitol of the world." So dishes with the term "Mamou" usually
mean that there are tomatoes in the dish. Calling the dish "... Little
Mamou" means just a few tomatoes; "... Big Mamou" means lots of
tomatoes. So here is a pasta dish that is Cajun in inspiration.
Ingredients:
------------
6 quarts hot water
1/4 cup vegetable oil
3 Tbsp salt
1 1/2 pounds fresh spaghetti, or 1 pound dry
1 pound unsalted butter
4 Tbsp unsalted butter
1 cup very finely chopped onions
4 cloves garlic, medium-size, peeled
2 tsp minced garlic
3 1/4 cups rich chicken stock (in all)
2 Tbsp worcestershire sauce
1 Tbsp Tabasco sauce
2 16-ounce cans tomato sauce
2 Tbsp sugar
2 cups very finely chopped green onions (in all)
2 pounds boneless chicken (light and dark meat), cut into 1/2" cubes
Seasoning mix no. 1 (for sauce, see below)
Seasoning mix no. 2 (for chicken, see below)
Directions:
-----------
Place the hot water, oil and salt in a large pot over high heat; cover
and bring to a boil. When water reaches a rolling boil, add small
amounts of spaghetti at a time to the pot, breaking up oil patches as
you drop spaghetti in. Return to boiling and cook to al dente stage
(about 4 minutes if fresh, 7 minutes if dry); do not over cook. During
this cooking time, use a wooden or spaghetti spoon to lift spaghetti out
of the water by spoonfuls and shake strands back into the boiling water.
(It may be an old wives' tale, but this procedure seems to enhance the
spaghetti's texture.)
Then immediately drain spaghetti into a colander; stop cooking process
by running cold water over strands. (If you used dry spaghetti, first
rinse with hot water to wash off starch.) After the pasta has cooled
thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil
in your hands and toss spaghetti. Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix ingredients in a small
bowl and set aside.
In a 4-quart saucepan, combine 1 1/2 sticks of the butter, the onions
and garlic cloves; saute over medium heat 5 minutes, stirring
occasionally. Add the minced garlic and the seasoning mix no. 1;
continue cooking over medium heat until onions are dark brown but not
burned [not unlike you cook onions for Indian curry dishes], about 8 to
10 minutes, stirring often. Add 2 1/2 cups of the stock, the
worcestershire and Tabasco; bring to a fast simmer and cook, about 8
minutes, stirring often. Stir in the tomato sauce and bring mixture to
a boil. Then stir in the sugar and 1 cup of the green onions; gently
simmer uncovered about 40 minutes, stirring occasionally.
Heat the serving plates in a 250 deg F. oven.
Combine the ingredients of the chicken seasoning mix no. 2 in a small
bowl; mix well. Sprinkle over the chicken, rubbing it in with your
hands. In a large skillet melt 1 1/2 sticks of the butter over medium
heat. Add the remaining 1 cup green onions and saute over high heat
about 3 minutes. Add the chicken and continue cooking 10 minutes,
stirring frequently. When the tomato sauce has simmered about 40
minutes, stir in the chicken mixture and heat through.
To finish the dish, FOR EACH SERVING melt 2 Tbsp butter in a large
skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit
less than a 2-cup measure); heat spaghetti 1 minute, stirring
constantly. Add 1 1/4 cups chicken and sauce and 2 Tbsp of remaining
stock; heat thoroughly, stirring frequently. Remove from heat. Roll
spaghetti on a large fork and lift onto a heated serving platter.
Repeat process for remaining servings.
Seasoning mix no. 1 (for sauce)
-------------------------------
2 tsp dried thyme leaves
1 1/4 tsp ground red pepper (preferably cayenne)
1 tsp white pepper
3/4 tsp black pepper
1/2 tsp dried sweet basil leaves
Combine all ingredients and set aside
Seasoning mix no. 2 (for chicken)
----------------------------------
1 1/2 Tbsp salt (reduce this if desired)
1 1/2 tsp white pepper
1 1/2 tsp garlic powder
1 1/4 tsp ground red pepper (preferably cayenne)
1 tsp black pepper
1 tsp ground cumin (optional)
1/2 tsp dried sweet basil leaves
Combine all ingredients and set aside
CHICKEN CACCIATORE
Ingredients:
------------
1-2 lbs chicken
3 tbsp flour
2 tbsp olive oil
1 medium onion, chopped coarse
1 clove of garlic, minced
1 cup mushroom caps, quartered
2 tbsp tomato paste
1/2 cup white wine
1 14 fl oz can of tomatoes, crushed
1 tsp salt
1/4 tsp ground black pepper
3/4 tsp dried tarragon
1 tbsp paprika
chicken stock as needed
Instructions:
-------------
Depending on how fancy you want to be, the chicken can be breasts cut to
bite size pieces, leftover chicken, whole thighs, etc. Remove any skin
if fresh chicken is used.
Toss the chicken meat with the flour to coat. Shake off any excess
flour and then saute the chicken over medium heat in the olive oil until
nicely browned. Remove the meat from the pan and set aside.
Add the onion, garlic and mushroom caps and saute until the onion is
translucent.
Add the tomato paste and continue to cook until the paste starts to get
browned a little.
Deglaze with the wine, stirring well to dilute the tomato paste.
Add the canned tomatoes, the spices and seasonings and the cooked
chicken. Cover, reduce heat and simmer for 30 minutes or longer, adding
chicken stock if necessary to keep from drying out.
Serve with boiled pasta.
From: starman@crash.amigans.gen.nz (Robin Halligan)
CHICKEN CASSEROLE
1 Boiling Fowl cooked
300 g Bacon chopped and cooked
1-2 onions cooked salt and peppered lightly
1 Cup bread crumbs
White Sauce (see below)
Instructions:
-------------
Break up chicken meat and chop (not to fine), add bacon and onion and
chicken to Casserole dish. Mix in 3/4 cup of bread crumbs and white
sauce. Cover with rest of the bread crumbs. Place in oven at 350
(celsius) about 1 hour.
White Sauce:
------------
2 oz of butter
2 tblsp flour
salt and pepper
milk (with below to make about 1 pint)
liquid from cooked chicken (with fat taken off)
Melt butter mix in flour cook for minute Then add milk liquid and stir
continually over the heat making sure there are no lumps in mixture stir
till it thickens
From: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU>
CHICKEN CORDON BLEU
Ingredients:
------------
2 boneless chicken breasts
2 slices ham
2 slices swiss cheese
1/8 tsp garlic powder
1/8 tsp white pepper
1/8 cup bread crumbs
2/3 t vegetable oil
minced parsley
Directions:
-----------
Pound chicken breasts flat. Place one ham and cheese slice on each
chicken piece. Sprinkle with minced parsley, garlic powder, salt and
pepper. Roll up chicken to enclose ham and cheese. Secure with wooden
toothpicks. Brush with oil. Bread with crumbs. Place on a nonstick
baking sheet. Bake at 350 degrees F for 35 minutes.
From: bss_graeme@seqeb.gov.au (Philippa Wightman)
CHICKEN CURRY
Ingredients:
------------
2 tblsp oil or ghee
2 medium onions, sliced thinly
6 cloves garlic, crushed
2" piece fresh ginger, finely chopped
1.5 tsp turmeric
2 tsp chilli powder
1/2 tsp ground black pepper
1/2 tsp ground fenugreek
2 tsp ground coriander
1 tsp ground cumin
2 tsp hot paprika
1 kg lean diced chicken either breasts or thigh fillets - no skin
2 x 400ml coconut cream
1.5 tsp salt
2 curry leaves (optional)
1 pkt frozen 'Findus' chopped spinach
Instructions:
-------------
Heat oil in heavy pan. Add onions and fry until golden brown. Add
garlic, ginger and all spices except salt. Fry for 5 minutes until
fragrant. If mixture is too dry add a little water. Stir regularly to
prevent burning.
Add chicken and toss through to coat with onion/spices. Fry further 10
minutes, stirring to prevent burning/sticking.
Add thawed spinach and mix thoroughly. Add coconut cream and salt.
Stir well. Add curry leaves, bring to a rapid boil.
Reduce heat and allow to simmer for at least _1.5_ hours covered.
Remove lid and simmer till sauce reduces, usually 15-30 minutes.
This is an exceptionally hot curry, if you prefer a milder curry reduce
by half the following ingredients: chilli powder and hot paprika.
The original recipe I had for this dish was Turkari Molee a lamb dish,
but as we like chicken I have substituted chicken for the lamb and it is
wonderful. If you like lamb curries try it with lamb as well.
particularly nice with Pumpkin Fugadh. Email if you would like the
recipe.
From: arielle@taronga.com (Stephanie da Silva)
CHICKEN CURRY BOMBAY
Ingredients:
------------
1/4 cup butter
2 cups cooked and cubed chicken
1 medium onion, minced
1 to 1/2 tblsp curry powder
1/4 cup chutney
1/4 cup sherry
2 avocados, halved, seeded and peeled
Crumbled bacon
Peanuts or toasted coconut, optional
Bombay sauce
Instructions:
-------------
Melt butter in a medium frying pan. Saute chicken and onion until
lightly browned. Add curry powder; continue to saute. Stir in chutney
and sherry. Pour Bombay Sauce into chicken mixture and place over low
heat to warm through. Spoon into each avocado half. Garnish with
bacon, peanuts or coconut and serve.
Bombay Sauce:
-------------
2 tblsp butter
2 tblsp flour
1/2 tsp each pepper and paprika
1/4 tsp salt
3/4 cup milk
1 cup shredded mild Cheddar cheese
Melt butter in saucepan; add flour, pepper, paprika and salt and mix
well. Whisk in milk until smooth and cook over low heat until thick and
bubbly. Stir in cheese.
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
CHICKEN DIANE
Ingredients:
------------
6 boneless, skinless chicken thighs or breast halves
1/4 cup butter
1 medium onion, chopped fine
1/3 cup fresh parsley
1/4 cup steak sauce
1/4 cup dry sherry
1 Tbsp Worcestershire sauce
1 Tbsp Dijon-style mustard
Instructions:
-------------
In a large skillet, heat half the butter over medium heat until bubbly
and hot. Add the chicken and cook, turning frequently until lightly
browned on all sides and, when pierced with a fork, juices run clear.
Remove chicken to a plate and keep warm.
In the same skillet, heat remaining butter. Add onion and saute until
translucent, about 2 minutes or less. Reduce heat and add remaining
ingredients, except chicken. Cook, stirring occasionally, until heated
through. Return chicken to skillet and turn to coat with sauce.
Serve with rice or noodles and a tossed salad.
From: rlwilliams@gallua.gallaudet.edu (skip)
CHICKEN DISH
Put a couple of cups of rice on to cook as per your choice. Cook it in a
cube or two of bullion for flavor.
Skin enough chicken thighs and breasts in whatever comination your
family prefers. Saute in a little olive oil. At the same time add a
sliced onion (looks like a lot but it cooks down plenty) and some
garlic.
When the chicken is browned, add a can of tomatoes (stewed or whole and
then chopped.) with all the juices. add a cup of white wine and a
bullion cube (this will be both flavor and salt). a sprinkle of your
favorite spices (Italian seasoning) is quick.
Cook for about a half an hour covered.
Serve over rice.
This can be prepared ahead of time and either frozen or eaten a few days
later. If time permits, you can add sliced or canned mushrooms, a sliced
carrot or whatever other vegetables you like.
From: ruby@crash.amigans.gen.nz (Vida Halligan)
CHICKEN DISH
Chicken can be partly frozen as it is easier to work with.
completely bone out the carcass leaving the leg bones in place
use a boning knife if possible it makes the job easier.
Wash the insides and rub with lemon juice stuff in your usual
stuffing. put a small lemon in the opening tie up and cook in
oven.
Slice Hot or Cold
Not good for the microwave!
From: Margaret Reek
CHICKEN ETOUFFEE
Ingredients:
------------
1/3 cup vegetable oil
1/2 cup chopped onion
1/4 cup chopped green bell pepper (or mild hot pepper)
2 tsp minced garlic
8 ozs clam juice (can probably use wine or water instead)
1 3/4 tsp cajun spice mix
3 whole chicken breasts, bones and cubed
1 1/2 cups uncooked rice
1/3 cup all purpose flour
1/4 cup chopped celery
1 1b can tomatoes, chopped
1 tsp salt
Instructions:
-------------
To cook the chicken stir in tomatoes, clam juice, 1 tsp cajun spice,
salt and chicken. Heat to boiling. Reduce heat and simmer uncovered,
stirring occasionally, for 10-15 mins.
In a heavy skillet heat the oil over med. heat. Stir in flour and cook,
stirring constantly until dark-red brown, about 10 mins. Add the onion,
celery, pepper and garlic; cook 5 mins. Stir in tomatoes, clam juice,
1 tsp cajun spice, salt and chicken. Heat to boiling. Reduce heat and
simmer uncovered, stirring occasionally, for 10-15 mins.
Remove from heat and let stand 3 mins.
While the chicken is cooking, cook the rice according to the
package directions, adding 3/4 tsp to the water. Serve the Etouffee
over the rice.
From: walllau@chico.acc.iit.edu (Laura Wallace)
CHICKEN FLAUTAS
(from Pace Picante Sauce)
Instructions:
-------------
2 cups finely shredded or chopped cooked chicken
2/3 cup Pace Thick and Chunky Salsa
1/4 cup green onion slices
3/4 tsp ground cumin
vegetable oil for frying
32 corn tortillas
2 cups shredded cheddar or Monterrey Jack cheese
Guacamole
Instructions:
-------------
Combine chicken, salsa, onion, and cumin; mix well. Heat about 1/2 inch
oil in small skillet until hot but not smoking. Quickly fry each
tortilla in oil to soften, about 2 seconds on each side. Drain on paper
towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down
center of each tortilla. Roll tightly; secure with wooden pick. Place
seam-side down on baking sheet. Bake in preheated oven at 400 F about
18 to 20 minutes or until crisp. Serve warm with guacamole and
additional salsa. Makes 32 appetizers.
From: arielle@taronga.com (Stephanie da Silva)
CHICKEN IN BROTH WITH COUSCOUS AND VEGETABLES
2 stalks lemongrass, trimmed to white center or 1 tsp grated lemon peel
3 cups chicken stock
2 small onions, thinly sliced
2 jalapenos, seeded and minced
1 large garlic clove, minced
4 boneless chicken breast halves, skinned and cut into 1-in pieces
16 4-inch asparagus spears
2 small plum tomatoes, seeded and cut into 1/2-inch dice
2 tblsp unsalted butter
salt and freshely ground pepper
1/4 cup quick-cooking couscous, cooked according to package directions
1 cup fresh cilantro leaves
Instructions:
-------------
Mince lemongrass in processor. Wrap in cheesecloth. Combine stock,
lemongrass, onions, chilies and garlic in 2 1/2-quart squcepan. Bring
to a boil. Reduce heat and simmer 10 minutes. Remove lemongrass. Add
chicken and asparagus and cook until chicken is tender, about 3 minutes.
Add tomatoes. Whisk in butter. Season with salt and freshly ground
pepper.
Divide couscous among shallow soup bowls, mounding in center. Arrange
asparagus spears around couscous. Ladle chicken, vegetables and broth
over. Top with cilantro and serve.
From: France Normandeau <kranf@alcor.concordia.ca>
CHICKEN KIEV
Ingredients:
------------
boned, skinned, defatted/sinued chicken breast halves number of 1/2
breasts per person dependent upon basic glutony factor.
salt
pepper - freshly ground
scallions - thinly sliced
egg(s) - light beaten with (for a lot of Kievs use 2)
1(2) tbs milk
bread crumbs - I often use commercial, season Italian
flour
butter - cold and cut into pieces about the size and
shape of your little finger.
Instructions:
-------------
Preparation procedure for each breast:
--------------------------------------
Between two 1 gal. heavy-duty freezer bags pound breast until quite
thin with a abalone mallet or other flat, heavy object. Careful, do not
break holes in the middle of the chicken. Work slow and carefully!
When flattened, sprinkle with salt, pepper and about a tblsp of
scallions. Place scallions near the center of the breast.
Place a finger of the butter in the middle of the breast and CAREFULLY
fold the chicken over the butter and roll up. Keep in mind that you are
trying to create a watertight package for the butter. Variant: Place
butter at one end of breast and roll-up breast over the butter, folding
the ends in during the process. Like a butcher wrapping meat.
Coat the breast in the flour, dip in the egg mix and finally coat with
bread crumbs. This is part of the sealing process so make sure all the
little nooks and crannies are covered.
Final cooking:
--------------
Dependent upon size of deep fryer place 2 to 3 breasts in hot oil and
cook until slightly darker than a brown paper shopping bag. Remove from
fryer and cook for about 15 minutes in a 350 oven.
From: Laura.Aden@ebay.sun.com (Laura Aden)
CHICKEN LASAGNA
Ingredients:
------------
8 to 10 Lasagna noodles, cooked
2 Cups cooked diced chicken
2 Tbsp butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese
Oven Temp: 350 F
Tomato Sauce:
-------------
1. Melt butter in skillet. Saute' onions until transparent. Add
mushrooms, basil oregano, salt and pepper. Cook for a few minutes.
2. Blend tomatoes in blender or processor. Add to mushroomes. Simmer
while making cream sauce, adding more tomatoes if needed. Stir in
chicken.
Cream Sauce:
------------
3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2
to 3 minutes.
4. Add broth, stirring until thickened. Stir in half and half over low
heat.
Lasagna Layering:
-----------------
5. Spoon small amount of cream sauce in baking pan. Place 3 cooked
noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce.
Sprinkle each layer with cheese. Repeat with remaining noodles and
sauces. Sprinkle top with parmesan cheese.
6. Bake at 350 F for 20 to 25 minutes.
From: arielle@taronga.com (Stephanie da Silva)
CHICKEN LONG RICE
Ingredients:
------------
3 pounds chicken breasts
3 Tbl oil
2 cloves garlic, minced
6 cups chicken broth
1 tsp minced ginger or 1/4 tsp powdered ginger
1 1/2 Tbl salt
2 bundles (1 3/4 oz. each) long rice**
1 can (6oz.) whole mushrooms, drained
2 Tbl thinly sliced green onions
Instructions:
-------------
Remove skins and bones from chicken and use them to prepare chicken
stock. Cube chicken. Heat oil in a large skillet; saute chicken and
garlic until browned. Add broth, ginger and salt; simmer 1 hour or
until chicken is tender. Soak long rice in warm water for 30 minutes;
cut into 2 inch pieces. Add long rice and mushrooms to chicken; simmer
15 more minutes. Sprinkle with green onions just before serving.
From: dwilson@Ingres.COM (Dave Wilson)
CHICKEN MARINADE
Ingredients:
------------
1/2 cup orange juice (approximately juice of 1 orange)
1/4 cup lemon juice (approximately juice of 1 lemon)
1/4 cup lime juice (approximately juice of 2 limes)
1/4 tsp cumin
1 clove garlic, smashed
a few drops Tabasco (or reasonable facsimile)
Instructions:
-------------
Mix together, pour over enough chicken to serve 4, allow to
marinate a couple hours or overnight. Broil or (my favorite)
grill until done.
From: starman@crash.amigans.gen.nz (Robin Halligan)
CHICKEN MARINADE
Ingredients:
------------
1 kg Chicken pieces
5 tblsp soy sauce
1-2 cloves garlic
2 tblsp Brown sugar
5 tblsp Treikai Marinade and sauce
ginger
fresh ground pepper
salt
Instructions:
-------------
I use Ginger granules but I have used fresh ginger.
Mix all ingredients except chicken, then pour over the chicken. Leave
for 2-3 days turning the chicken at least 2 times per day, then cook
over a hot plate or sling it on the BBQ.
From: davids@hpsdde.sdd.hp.com
Source: Aniversary Cookbook - National Evangelical Church, Kuwait
Author: Alexander Shortpool of India.
CHICKEN MASALA (Mangalorean style)
1 kg chicken
4 tbsp curd (plain yoghurt)
1 tsp turmeric powder
1 cup onion, finely chopped
1 tsp ginger powder
1 tsp garlic powder
2 tsps chilli powder
2 tsps coriander powder
1/4 cup oil
salt to taste
Instructions:
-------------
Cut chicken into pieces and marinate with curd and salt and keep aside
for an hour.
Heat oil and fry turmeric. Add onion and fry till light brown. Then
add ginger and garlic mixed in a tbsp of water and stir well. Then add
chilli and coriander mixed in 4 tbsps water. Stir well till oil comes
out clear. Now add the chicken and sufficient water to make good sauce.
Cover and let cook on gentile fire till chicken is done.
Notes:
------
1) Cooking is about a half hour to 45 minutes, depending on size of
chicken pieces and level of heat.
2) All of the curd (we used plain yoghurt) curdled (no pun, I think this
is how you would describe it). So, we made another batch of sauce,
using all of the ingredients except the chicken.
3) This was not hot, just spicy enough. You could probably spice it up
with more chilli powder and more garlic, or fresh garlic instead of
powdered.
From: arielle@taronga.com (Stephanie da Silva)
CHICKEN NUGGETS
Ingredients:
------------
2 pounds chicken, deboned and skinned
1/2 pound pork sausage
3 cups fresh bread crumbs
3 eggs
1/2 tsp salt
1/8 tsp pepper
Flour
Oil for frying
Pineapple Mustard sauce
Instructions:
-------------
Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread
crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1
inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken
nuggets in four, then in the beaten eggs; then in the remaining 2 cups
of the bread crumbs. Chill for several hours. Heat oil for shallow
fring to 375F. Fry chicken nuggets until golden brown. Drain on paper
towels. Serve hot or at room temperature with Pineapple Mustard sauce.
Pineapple Mustard Sauce
-----------------------
1/2 cup pineapple preserves
2 tblsp sweet/hot mustard
In a small saucepan combine preserves and mustard on low heat. Cook
slowly, sitrring frequently, until well blended. Serve warm with
Chicken Nuggets.
From: arielle@taronga.com (Stephanie da Silva)
CHICKEN 'ONO NUI
Ingredients:
------------
3 tblsp oil
6 tblsp flour
3 cups milk
2 cups cooked chicken, diced
1/2 tsp salt
1 tblsp pimento, sliced
1 cup pineapple, diced
3 coconuts
Instructions:
-------------
Trim rough fiber from coconut shells. Saw in half crosswise. Combine
oil, flour and milk in a saucepan over low heat. Stire until you have a
smooth white sauce. Add chicken, salt, pimiento, and pineapple. Fill
coconut halves with chicken-pineapple mixture. Place in shallow baking
pan. Bake at 350F for 1 hour. Coconut meat become firm and cannot be
eaten.
Variation: Substitute tuna or turkey for chicken.
From: thomase@tekig5.pen.tek.com (Stan England)
CHICKEN PAELLA
Servings: 4
Instructions:
-------------
3/4 lb Asparagus
1 lb Chicken meat; 1 inch sq.
1/8 t Pepper
2 T Olive Oil
1 Large onion
2 T White wine (Dry)
1 1/2 c Rice (long grain)
1/2 c Pimiento or roast red bell
1 c Water
3/4 c Sweet peas
3/4 lb Broccli
1/8 t Salt
3 T Flour
1/2 lb Zucchini, diced 1/2 inch
1 Clove garlic, pressed
1 lb Tomatoes, chop, seed, skin
1 pinch Cayenne
1 c Chicken broth (14 1/2 oz)
1/2 t Saffron
Snap off and discard tough ends of asparagus. Cut off tips in 2 inch
lengths and set aside. Cut ctalks in 1/4 inch thick slices. Cut off
broccoli florets and set aside with asparagus tips. Peel stems, quarter
lengthwise, and cut in pieces the same size as asparagus slices. Cook
sliced asparagus and broccli in a pan of boiling water for 3 minutes or
until barely tender. Drain and set aside.
Sprinkle chicken with salt and pepper. Roll in flour and shae off
excess. Heat 1 tablespoon of the oil in a wide non-stick frying pan
over medium high heat. Add chicken and cook 3 minutes on each side or
until lightly browned. Remove cchicken from pan and set aside.
Add the remaining tablespoon oil to pan. Add zucchini and cook over
medium high heat 4 or 5 minutes or until lightly browned. Remove from
pan with a slotted spoon and set aside.
Add onion and garlic to pan drippings. Stir once, add wine. Then cover
and cook over low heat for 10 minutes or until onion is soft and liquid
has been absorbed. Stir in tomatoes and cook, uncovered, for 4 minutes.
Stir in rice and cayenne.
Transfer rice mixture to a wide shallow 4 quart casserole. Add blanched
asparagus and broccoli, chicken, zucchini, and roasted bell pepper. At
this point, you can cover and refrigerate up to 8 hours
In a pan, bring chicken broth and water to a boil. Stir in saffron.
Pour over rice mixture. Tightly cover casserole with foil. Bake in a
preheated 350 F oven for 40 minutes. Add the peas and stir gently into
the rice with two forks. Cover and bake for 10 or 15 minutes more
minutes or until rice is tender and all liquid is absorbed.
When rice is done, cook asparagus tips and broccoli florets in a pan of
boiling water for 4 minutes or until barely tender. Drain and arrange
as garnish over top of rice.
From: prkenne@lims02.lerc.nasa.gov (Carol Sharp)
CHICKEN PAPRIKA
Ingredients:
------------
4 lbs chicken pieces
1 large onion finely chopped
2 to 3 tblsp sweet hungarian paprika
4 tblsp butter or margarine
salt and pepper to taste
sour cream (the new fat free type works well too)
flour
Instructions:
-------------
Melt butter in large fry pan (I use a 4 qt. chicken fryer with a vent
in the lid) and saute onion for a few minutes. Season chicken with salt
and pepper and cook over medium high heat until just golden on both
sides. Sprinkle paprika evenly over chicken. Add enough water to the
pan to come about 1/2 way up the sides of the chicken pieces. Bring to
a boil then cover and turn down to simmer. Leave lid slightly open or
open the lid vent about half way. Simmer for about 2 hours (less if you
use boneless chicken breast).
After the chicken is cooked remove to a platter and cool enough to
handle without burning yourself. Meanwhile strain the juices and return
to the pan. In a medium bowl have about 1/3 cup flour (you may need to
add a little more). Whisk about half of the pan juices into the flour
gradually until mixture is thick and smooth. Return to the remaining
juices in the pan. Turn heat back up to medium and whisk this mixture
until it is very thick and smooth (this is where you may need a little
extra flour). In the same bowl stir about 1/2 cup (more if you like)
sour cream until smooth. Whisk about 1/3 of the gravy into the sour
cream gradually. Return this to the pan and reduce heat to avoid
boiling. By time all of this is done the chicken should be cool enough
to handle. Remove chicken from the bones and cut or tear into bite size
pieces. Return to the pan with the gravy and simmer until heated
through. Adjust seasoning to taste. If there are leftovers this
freezes reasonably well and is even better the next time around.
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
CHICKEN PAPRIKA
Ingredients + Instructions:
---------------------------
2-1/2 - 3 lb chicken cut up [skin removed optional]
Mix together:
-------------
1/2 cup flour
1 tsp salt
1 tsp paprika
1/4 tsp pepper
Coat chicken with flour mixture.
Heat 1/4 cup shortening (bacon grease, etc) over medium heat. Cook
chicken in shortening 15-20 minutes or until light brown. Remove
chicken and set aside.
Add to the skillet:
2 medium onions, finely chopped (1 cup)
Stir until onion is soft, then stir in:
1 can tomato puree
1 tblsp paprika (add more to taste)
2 tsp salt
1/4 tsp pepper
Add chicken, cover tightly, simmer 30-40 minutes or until thickest
pieces are fork-tender.
Remove chicken and keep warm. Stir 1/2 cup sour cream into tomato
mixture, heat until warm
Pour over chicken and serve.
CHICKEN PASTRY OR B'STILA
From: arielle@taronga.com (Stephanie da Silva)
Ingredients:
------------
1 chicken
1/2 teaspoon turmeric
a tablespoon of mixed herbs or "bouquet garni"
3 large onions, peeled and minced
3 tablespoons oil
1/2 cup butter, margarine or diet margarine, clarified
7 eggs beaten
1/2 teaspoon salt
1 cup chopped cilantro or parsley
2 cups ground toasted almonds
1 tablespoon cinnamon
12 filo dough sheets
1/4 cup powdered sugar.
salt, fresh black pepper
pinch of saffron
Preparation:
------------
Place chicken in a roasting pan. If you use saffron threads, let them
soak in half a cup of water. Pour on fowl. Sprinkle salt, pepper,
turmeric and mixed herbs on top. Roast chicken in oven at 400 f for 45
minutes to an hour. Cool. Remove skin and all bones. Cube chicken.
Keep giblets, except for the neck, with all the spicy, herbed juice.
Set aside.
In a skillet, saute minced onions in oil. Place in a bowl.
In the same skillet, with a little oil, fry the beaten eggs mixed with
salt and chopped cilantro. Place in another small bowl. Still in the
same oiled skillet, toast almonds until slightly brown and grind them in
a food processor. Set aside.
Clarify the shortening, and everything is ready to be put together now.
On the bottom of the pan used to roast the chicken, after washing and
greasing it, stack 2 sheets of filo dough, letting edges overhang.
Brush on top some of the clarified shortening. At broil, rapidly brown
these 2 sheets. Then add cubed chicken, with all spices and juice.
Spread again 2 more dough sheets with some shortening brushed on.
Broil rapidly. Add soft mixture of eggs with cilantro. Cover with 2
more greased sheets. Broil rapidly. Add almonds mixed with cinnamon
and sugar. Finish with your best-looking greased sheets. Tuck in all
dough and bake 25 to 30 minutes at 400 F until golden grown. Cool
slightly. Sprinkle with remaining powdered sugar, making a decorative
crisscross with cinnamon on top. Serve hot. It can be reheated several
times. It can also be frozen.
CHICKEN PEPPERONI
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Ingredients:
------------
1.25 kg chicken
1 red pepper sliced
1 cup water
1/2 tsp basil
salt and pepper
1 green pepper sliced
1 med. onion sliced
1 140g can tomato paste
1/2 tsp oregano
Instructions:
-------------
Place chicken in a roasting bag. Lay slices of peppers and onions over
the bird. Mix tomato paste, water, oregano, basil, salt and pepper.
Pour the sauce over the chicken and seal the bag to stop the luscious
juices escaping. Puncture a couple of small holes in the top of the bag
with a skewer. Place in a baking dish and bake 180 deg C. for 1 1/4
hrs. Cut chicken into serving pieces and spoon sauce over.
Any left overs freezes well
CHICKEN RAVIOLI IN PORT MUSTARD CREME SAUCE WITH MANGO GINGER CHUTNEY
From: arielle@taronga.com (Stephanie da Silva)
(serves 4 as a pasta dish before the main meal.)
Pasta
-----
1 cup flour
1 egg
1 tbl water
1 tbl olive oil (gives gummy texture)
Prepare two sheets of pasta rolled out to "6" on the Atlas machine.
You can knead by hand forever or use a food processor on the dough.
Egg wash
--------
1 egg
2 tbl water
Whisk together and brush on one side of each piece of pasta. The egg
wash acts as a glue to hold the ravioli together during cooking.
Filling
-------
6 oz. cooked chicken (Chef Johnson called for smoked)
1/6 cup cream
1/4 cup mango ginger chutney (buy from your grocery store!)
Combine in food processor, or chop chicken finely with knife and mix
together. (Chef Johnson called for some cayenne and more chutney, but I
cut it down to my taste because I thought it was too spicy.)
Preparation:
------------
Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on one
piece of pasta in a 2xN matrix where N is ~10-12. Place other piece of
pasta over this. Egg side of both sheets should be toward the inside.
Cut ravioli with a knife or a ravioli wheel. Seal ravioli with fingers
or by pressing with a fork. Flour well and set aside.
You should make 20-24 ravioli. You will need 16 to serve. Expect a few
to fall apart while cooking.
When sauce is ready, cook ravioli until they rise.
Sauce
-----
1 cup port wine
8 peppercorns, bruised or cracked
1 bay leaf
2 shallots, diced
Reduce over high heat until nearly dry.
1 cup chicken stock
Add and reduce until total volume is about 1/4 cup.
1 cup cream
1 tbl mustard
Add, whisk, and reduce until sauce naps. (Napping means: dip a
spoon in the sauce, wipe the back horizontally with your finger.
If the sauce does not run it is thick enough.)
Strain the sauce and keep warm. (Strained sauces come from
French tradition. You want a smooth pretty sauce with no chunks
of pepper and lumps of shallots.)
I adjusted the proportions in this recipe from Chef Johnson's
original. I used less cream and more port because I like the
greater flavor and color from the port.
Prepare four individual plates. On each plate, pour an equal portion of
the sauce. Makes sure the sauce coats the entire center of the plate but
none of the side. Place four cooked ravioli on the place, and scoop
about 2 tbl of the chutney on the middle of the plate. It should look very
pretty.
What sort of wine would go with this course? I've had it with a
Chardonnay and with a German Riesling. In both cases, the ginger, etc.,
overpowered the wine. Perhaps an Alsatian Gewurztraminer would do
better, or perhaps this course just isn't suited to wine. :-(
CHICKEN RICE
From: thomase@tekig5.pen.tek.com (Stan England)
Servings: 4
Instructions:
-------------
1 3/4 c Long grain rice
1/2 c Finely chopped shallots
1 t Salt
2 T Rendered Chicken fat or oil
2 T Finely chopped garlic
2 c Chicken stock
Instructions:
-------------
Wash rice. Heat chicken fat over medium heat. Add shallots and saute
until soft, translucent and fragrant. Add garlic and aute until
gragrant. Add rice and salt andsaute for 3 minutes. Add chicken stock
and bring to a boil. Stir once to loosen rice from the bottom of the
pan. Boil until surface of rice appears dry and craters form on
surface. Cover, reduce heat to low, and simmer for 20 minutes. Remove
pan from heat and let rice sit, covered for 10 minutes before serving.
CHICKEN SATE
From: Alan J. DeWeerd <deweerd@wisnuf.physics.wisc.edu>
Source: Wisconsin State Journal
Ingredients:
------------
1 t turmeric
1/2 t salt
1/2 cup fresh or canned unsweetened coconut milk
1 lb chicken breasts, trimmed of skin and fat and cut into
1"x4" strips not more than 1/4" thick
bamboo skewers
peanut sauce
Instructions:
-------------
Combine turmeric, salt, and coconut milk in a bowl. Add chicken strips,
tossing to coat. Cover and refrigerate 1 to 2 hours. Meanwhile,
prepare peanut sauce and soak the bamboo skewers in cold water.
Drain chicken and thread strips onto skewers. Cook on grill over hot
coals or under broiler until just cooked through, 1 or 2 minutes per
side. Serve with a bowl of peanut sauce on the side. Makes 4 servings.
Peanut Sauce
------------
1/2" piece fresh ginger root, peeled and minced
1 to 2 serrano or other hot chiles, seeded and minced
1 clove garlic, minced
2 green onions, minced
1/3 cup creamy peanut butter
1/3 cup fresh or canned unsweetened coconut milk
2 to 3 T fresh lime or lemon juice
2 T fish sauce or soy sauce
1 t sugar
1/4 cup fresh cilanto
Instructions:
-------------
Combine ginger root, chiles, garlic, and green onions in a mixing bowl.
Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar.
Taste and adjust seasoning if necessary. Sprinkle with cilantro.
CHICKEN SOUVLAKI
From: mikesell@acsu.buffalo.edu (brian mikesell)
Ingredients:
------------
1/2 C olive oil
1/4 C lemon juice (use real lemon) or red wine vinegar (I use half of each)
1/4 C red wine
1/2 t minced garlic (I put more like 1 T. I luvs me some garlic)
1 T oregano
3 Whole Chicken Breasts cut into 1" squares.
Instructions:
-------------
Let marinade for at least 3 hours. Then take skewers and put
onion-chicken-mushroom-chicken-green-pepper-chicken. Do this for until
all the chicken is used up. I don't like to make these until the guests
come over. Participation required. I also like to use different colors
of peppers - orange, red, etc.
Grill these and brush with the leftover marinade. Be sure to constantly
rotate. Will take about 15 minutes.
This is absolutely required when making chicken souvlaki:
Grilled Pita:
-------------
Store bought Pita Bread
Olive Oil
dab of butter
Grill the pita bread until they are kinda toasty on the outside.
Don't turn up the burner too high! Pita should be brought
to the table warm
CHICKEN SPAGHETTI
From: christy@cas.gab.unt.edu (Christy Strickland)
(Feeds 6-8 maybe more)
Ingredients:
------------
3 cans (5 oz) boned chicken
3 tbl flour
3 tbl butter
1/4 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz shredded cheddar cheese
8 oz shredded mozzarella cheese
1 pkg (12 oz) spaghetti
Instructions:
-------------
Cook spaghetti separately - according to directions on package.
While spaghetti is cooking, mix chicken, flour, butter, milk and soups
in a large pan (4-6 quart pan) over medium heat (enough to melt butter).
Then add 4 oz of each type cheese. Mix well.
After spaghetti is cooked add to the chicken mixture. Pour into a 13x9
pan. Top with remaining cheeses. Bake at 350(F) for about 20-25
minutes or until cheese is melted.
Serve with some type of bread and ENJOY!
Another great thing about this dish is that it makes a great leftover.
CHICKEN STIR FRY
From: holland@matt.ksu.ksu.edu (Rich Holland)
Ingredients:
------------
Couple of chicken breasts
1 or 2 white onions
bunch of scallions (green onions, about 12)
sugar
black pepper
soy sauce
garlic powder
onion powder
chicken broth (boullion cube in a coup of water will do).
Directions:
-----------
Put about 1/2 to 1 cup of peanut oil in wok, and put on stove on highest
heat -- keep the heat on HIGH the entire time you cook in the wok. Add
the chicken when the oil is hot and cook until tender and no longer
pink. While cooking, sprinkle garlic powder, onion powder, black pepper
on chicken. Add about 2 tablespoons of sugar over chicken for sweet
taste. More or less is fine. When the chicken is done browning, add
the chicken broth and vegetables. Cook for about 3 or 4 more minutes,
until broth starts to steam. Squirt soy sauce over the whole thing,
probably about 1/4 to 1/2 cup. Add some cold water with corn starch to
thicken the sauce, how much is up to you, I usually use about 3
tablespoons in 1/3 cup or so. Stir it all together to coat everything
evenly and serve over a bed of rice. Serve HOT.
Note:
-----
The more sugar you add, the sweeter it will taste. I've used up to 1/2
of a cup in the past. You basically want to coat the chicken with sugar
granuals when adding the sugar...This makes a nice sweet sauce, sort of
brownish in color (from the soy sauce)...
CHICKEN STIR FRY
From: steo@dopey.cc.utexas.edu.cc.utexas.edu (Sharon Teo)
For most stir fry recipes (at least the brown coloured gravy), this is the
recipe:
Basic Sauce:
------------
1 tbsp oyster sauce (I use "Lee Kum Kee" brand, from the oriental market)
1 tsp soy sauce
pinch of salt
1/4 tsp sugar (or MSG)
1 tsp corn flour
a little gound white pepper-optional
Method:
-------
Mix all the above ingredients in 1/4 cup water till well blended. Add
in to cooked chicken, vegetables, etc, and stir mixture over the heat
until gravy (sauce) thickens.
Hints:
------
Marinate and stir fry the chicken, by itself, first. Brown some garlic
and/or ginger(according to your recipe), then stir-fry the vegetables.
When vegetables are 3/4 cooked, add in the stir-fried chicken, basic
sauce, and stir-fry till the sauce thickens and is no longer 'cloudy'
looking. Always remember to vary the sauce ingredients according to
taste, and if sauce becomes too thick, add in a little more water, and
if it thicken enough, add more cornflour blended into a little room
temperature water, first.(if the sauce is not thick enough)
CHICKEN TANDOORI
From: deuelpm@craft.camp.clarkson.edu (Tracy and Pete Deuel)
(Indian Grilled Chicken)
Instructions:
-------------
16 oz plain yogurt
1/4 C lime juice
2 cloves garlic, finely chopped (or pressed)
2 tsp salt
1/4 tsp turmeric
1/2 tsp coriander
1 tsp ground cumin
1 1/2 tsp ground ginger
1/8 tsp cayenne pepper (optional)
3 whole chicken breasts, split
1 large onion, finely chopped
1 large green pepper, finely chopped
Instructions:
-------------
1. In large bowl, combine: yogurt, coriander, lime juice, cumin,
garlic, ginger, salt, cayenne pepper and turmeric
Stir to mix. Add chicken pieces and toss to coat. Cover mixture and
chicken with peppers and onions. Cover. Chill overnight (or longer).
2. Prepare hot coals or preheat oven broiler for 10 minutes. Turn and
cook until done, approximately 15 to 20 minutes. Baste with marinade
throughout cooking.
Note:
-----
Try serving this with rice; stir in the veggies (broil them or barbeque
them right along with the chicken).
CHICKEN TIKKA
From: arielle@taronga.com (Stephanie da Silva)
Ingredients:
------------
800g / 1.75 lb chicken legs (6 legs?)
Butter for basting
The marinade:
-------------
50g / 0.25 cup Yoghurt
40g / 6.75 tsp ginger paste
40g / 6.75 tsp garlic paste
3g / 0.5 tsp white pepper powder
3g / 0.5 tsp cummin powder
5g / 1 tsp Mace-nutmeg-cardamom powder
3 g /0.5 tsp Red Chilli Powder (substitute cayenne powder)
3g / 0.5 tsp Tumeric
60ml / 4 Tbs Lemon juice
20g / 2 Tbs Gramflour
Salt to taste
75ml / 5 Tbs Groundnut oil (Use any veg oil)
Instructions:
-------------
Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24
tikka in all.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix
well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2
hours.
Preheat the oven to 350 degrees F.
Skewer the marinated tikka at least an inch apart. Keep a tray
underneath to collect the drippings.
Roast in a moderately hot tandoor for 6-7 minutes, basting at least
once. In a charcoal grill, for about the same time, basting once. In a
pre-heated oven, roast the tikka for 8-10 minutes, basting at least
twice. Make sure that the chicken does not touch the sides or the
bottom of the oven.
Note:
-----
A tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka,
green all over), made with the addition of mint and corriander paste
(50g/3 Tbs) to the marinade.
CHICKEN VERSUVIUS
From: Vince McCoy <vmccoy@nuacvm.acns.nwu.edu>
I'm not real good at giving a number of servings for my recipes. It depends
upon the size of the chicken and how hungry you are but I guess this should
serve at least 4 people. It is a very flexible recipe that can be adjusted
for personal taste.
Qty Measurement Preparation Ingredient
--- ----------- ----------- ----------
1 whole cut-up or parts Chicken
1/4 cup Olive Oil
6-8 cloves whole Garlic
6-8 peeled/quartered Potatoes
1 tsp dried Rosemary
freshly ground Black Pepper
1/2 cup White Wine
to taste Salt
Instructions:
-------------
Heat olive oil in oven proof skillet. Add whole garlic cloves, saute
until cloves are a golden brown on all sides. Prepare chicken by
washing throughly and then drying with paper towels. When garlic is
brown remove from pan and set aside. Add chicken pieces to skillet,
cook until skin is brown (chicken will not be done yet). Add quartered
potatoes to the pan, fitting around and between chicken pieces. Return
garlic cloves to the pan also fitting around chicken and potatoes.
Season all with salt and pepper to taste. Sprinkle rosemary over all.
Add white wine around edges of skillet so as not to wash off spices from
chicken and potatoes. Bring to a simmer on top of the stove, then cover
skillet and place in a 400 degree oven. Cook until chicken is very
tender and potatoes are soft, about 35-40 minutes.
Variations:
-----------
Fresh rosemary may also be used in this dish, increase amount to 1
tablespoon. If using new red potatoes the skin can be left on.
CHICKEN WALDORF PITAS WITH CURRIED YOGURT SAUCE
From: arielle@taronga.com (Stephanie da Silva)
Ingredients:
------------
Curried Yogurt Sauce
2 whole chicken breasts, skinned, boned, cooked and cubed
1/2 cup Italian dressing
1 medium green apple, cubed
1/4 cup thinly sliced celery
1/4 cup sliced almonds, toasted
3 tblsp raisins
2 avocados, seeded, peeled and cubed
4 pita breads, halved
8 pieces curly greenleaf lettuce
Cherry tomatoes, optional
Instructions:
-------------
Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing 4 to
8 hours. Stir in apple, celery, almonds and raisins. Add Curried
Yogurt Sauce. Gently fold in avocados. Place lettuce in pita halves
and fill with chicken mixture. Garnish with tomatoes.
Curried Yogurt Sauce:
---------------------
1 cup plain low-fat yogurt
1/2 to 1 tsp curry powder
1/4 tsp mace
Stir ingredients together.
CHICKEN WITH ASPARAGUS AND RED PEPPER
From: mjkelly+@cs.cmu.edu (Mary Jane Kelly)
This dish is loosly based on Madam Wong's Beef with Oyster Sauce.
Ingredients:
------------
1 lb boneless chicken breast, pounded flat and cut into smaller pieces
1 egg white
1 T cornstarch
oil for deep-frying
1/2 lb asparagus, cut diagonally into 2 inch pieces
1 red bell pepper, seeded and cubed
3 scallions thinly sliced julienne
1 clove of garlic, minced
1/2 t ginger finely minced
Combine for sauce:
------------------
3 T oyster sauce
1 T light soy sauce
1 T sherry
1 T sugar
Instructions:
-------------
Mix cornstarch and eggwhite to form a pasty sauce. Add cut-up chicken,
mixing by hand to combine. Let sit 30 minutes.
Heat several cups of oil in wok. When oil is hot, add chicken, cooking
until it changes color, about 3-5 minutes. Drain and set aside.
Remove all oil except 2 T. Add asparagus and bell pepper, stir frying
about 2 minutes until bright and crunchy. Remove and set aside.
Using about 1 T of remaining oil, sautee scallion, garlic, and ginger.
Fry 1 minute or until scallions are wilted and fragrant.
Add sauce ingredients. Stir until boiling. Add chicken and vegetables.
Stir until combined and hot. Serve immediately.
CHICKEN WITH CHICK PEAS AND RICE (D'jaaj b'Hoummus ou Ruz)
From: pchurch@swell.actrix.gen.nz (Pat Churchill)
Source: Lebanese Cookbook by Dawn, Elaine and Selwa Anthony (Ure Smith)
ISBN 0 7254 0468 X
(Serves 4-6)
Ingredients:
------------
1 large chicken
1 cup ghee or substitute
12 cups water
2 medium onions, finely chopped
1 clove garlic, crushed
1 cinnamon stick
4 tsps salt
3/4 cup chick peas soaked overnight
500g (1lb) coarsely ground meat
1/2 tsp cinnamon
1/2 tsp black pepper
3/4 cup risone pasta or broken up vermicilli
1 cup rice washed and drained
1/2 cup slivered almonds
Instructions:
-------------
In a large saucepan brown the chicken in 1.4 cup of the ghee. Add eight
cups water, half the chopped onions, the garlic, cinnamon stick and 2
tsps of salt. Bring to the boil, cover and continue to cook until the
chicken is tender enough for the meat to fall off the bones.
While the chicken is cooking, drain the soaked chickpeas and place in a
large pot with four cups of water. Bring to the boil, cover and simmer
vigorousy until just tender. Drain and set aside.
In another saucepan lightly brown the almonds in a little ghee. Remove
and set aside.
Add 1/4 cup ghee to the saucepan and heat. Fry the meat in the ghee,
stirring occasionally unti brown all over. Turn down the heat to simmer
and cook until nearly tender - approximately 15 minutes. Stir in the
cinnamon, black pepper and the remainder of the onions and the salt and
continue to cook for a further 25 minutes. Remove from the saucepan and
set aside.
Place the remaining half cup of ghee in the same saucepan and saute the
pasta or vermicelli until golden brown.Add the rice and saute a further
few minutes. Pour five cups of the boiling broth from the cooked
chicken (make up the quantity with water if necessary). Bring to the
boil, add the cooked meat and onion minture and the cooked chick peas.
Stir well. Cover, simmer until the rice is tender and the liquid
absorbed - approximately 20 minutes. Turn off the heat and allow to
stand for 10 minutes. Serve the chickpea and rice mixture on a platter
garnished with the almond and chicken pieces.
Note:
-----
That looks like an awesome amount of ghee. I think I would be using a
lot less and cooking in a non stick pan.
CHICKEN WITH CREAM SAUCE
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Ingredients:
------------
1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
water
Sauce:
------
4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley
Instructions:
-------------
Put the chicken in the crockpot and cover with water. Add celery,
carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a
small square of cheese cloth, add to the pot. Cover and cook on LOW for
7-9 hrs.
Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
heat for several mins. Gradually stir in stock. Simmer until smooth.
Add salt, pepper, parsley and cream. Remove chicken from pot, slice and
serve with the creamy sauce.
CHICKEN WITH ORZO
From: dfw@thumper.bellcore.com (Doris Woods)
Ingredients:
------------
1 fryer cut up
1 medium onion sliced
1 clove minced garlic (I use 2)
1 12oz can tomato sauce ( I use Hunt's low salt)
2 tbs olive oil
2 tbs tomato paste
1/2 tsp cinnamon
Fresh oregano (Has to be fresh, dried is not the same) use your own judgement
Salt and Pepper to taste
Instructions:
-------------
2 cups cooked orzo (1/2 cup/person)
Brown Chicken in olive oil and remove from pan. Add onions and garlic
and sautee until translucent. Add tomato paste and mix well. Add
tomato sauce, cinnamon and oregano. Mix well and add chicken with
juices.
Cover and reduce heat and simmer until chicken is done about 30 to 40
min.
Serve 1 or 2 pieces chicken per person. Serve sauce over orzo salt and
peper to taste.
This is not only excellent but also very simple to make.
CHICKEN WITH POMEGRANATE JUICE
From: stigle@cs.unca.edu (Sue Stigleman)
Ingredients:
------------
2 1/2 to 3 pound fryer
3 T shortening
1/2 poultry seasoning
1 t salt
1/2 t pepper
1 large onion finely chopped
3 T butter
2 T tomato sauce
2 cups walnuts, finely chopped
3 1/2 cups water
1 t salt
1/2 t cinnamon
2 t lemon juice
1 cup fresh pomegranate juice (or 2-3 T syrup) (or double if desired)
1 T sugar
Instructions:
-------------
Wash and prepare chicken for frying. Saute the chicken with seasoning
in shortening until light brown on all sides.
Alternatively: bake chicken at 350 degrees for 45 minutes. Put chicken
aside.
Saute the onions in 3 T butter until golden brown. Add tomato sauce and
saute for a few minutes.
Add walnuts to the sauteed onions and saute over medium fire for about 5
minutes, stirring constantly. Be careful not to burn the walnuts.
Add water, seasoning, lemon juice, and pomegranate syrup. Cover and let
cook on a low fire for about 35 minutes. Taste the sauce and if you
find it a little sour add the sugar.
Arrange chicken pieces in this sauce.
Cover and let simmer for 20-25 minutes. Serve with white rice.
CHICKEN WITH MUSHROOM SAUCE
From: clc3589@tamsun.tamu.edu (Christy Corse Kalahar)
Instructions:
-------------
4 boneless chicken breasts
1 can condensed cream of mushroom soup
1/2 can milk
1/4 cup or so chopped onions
2 cloves garlic
Instructions:
-------------
In a nice deep pan with a lid (frying pan) brown chicken breasts on
medium to high heat until golden brown. Remove from pan.
Add onions and saute for a couple of minutes and then add garlic and
cook for about a minute more.
Add can of soup to onion and garlic mixture and stir in about a half of
the cans worth of milk. Heat until bubbly.
Add chicken to pan and submerge in sauce. Cook covered for about 10
minutes or until chicken is cooked thoroughly.
Serve over rice or noodles.
CHINESE-JEWISH CHICKEN
From: erw@keynes.econ.duke.edu (E. Roy Weintraub)
Ingredients:
------------
1 roasting chicken
Master sauce
Instructions:
-------------
In large pot, cover chicken 3/4 to all the way with sauce. Boil chicken
for 20 to 30 minutes, turning the chicken over halfway through the time.
Chicken then is removed from pot -- it will be golden color. Place
chicken, breast down, on roaster in preheated very hot oven, 475-500F.
Roast until done, turning chicken to breast side up halfway through.
Cooking time will vary with weight of chicken. Total cooking time is
around an hour for a 2-3 lb roaster. Chicken is done when juices run
clear.
Chicken will have very crisp skin, and will be very moist inside, from
the two cooking modes. Sometimes, in the summer when I don't want the
oven heat, I put the chicken, cut into two split halves, on the grill
instead of the oven. Carve as a roast chicken, and use plum sauce as a
dip.
(We usually serve this chicken with rice and stir fried broccoli.)
Master sauce:
-------------
equal parts water and soy sauce
with garlic, ginger, and spring onions added
Simmer at length to combine flavors. Can be frozen, reboiled, skimmed,
etc. I have a sauce that is a half-dozen years old at present - I add
more garlic, ginger, onions, soy sauce, to replenish as needed.
CHUTNEY GAME HENS
From: arielle@taronga.com (Stephanie da Silva)
Ingredients:
------------
4 Cornish game hens
4 cloves garlic, crushed
1 onion, quartered
salt and pepper
1 can (20 oz) chunk pineapple in juice
1/4 cup mango chutney
1 tsp tarragon
Spicy Rice
Instructions:
-------------
Preheat oven to 400F. Stuff cavity of each hen with garlic clove and
onion quarter. Tie legs with string. Sprinkle with salt and pepper.
Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain
pineapple, reserving juice. Combeing 2 tablespoons of the reserved
juice with mango chutney and tarragon (reserve remaining juice and
pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15
minutes longer. Serve with Spicy Rice.
COCONUT CHICKEN WITH PINEAPPLE
From: s0361690@let.rug.nl (mw. C.A.E. le Clercq)
Here a recipe for what we call 'kipfilet' (chicken fillet): part of the
chicken with no bones or fat. It's really easy, but very delicious.
Ingredients:
------------
1 chicken fillet per person.
1 egg, beaten, in a dish
chipped coconut, in a dish
a tin with pineapple slices
pepper
salt
sojasauce
Instructions:
-------------
Rub fillets in with pepper and salt and sojasauce. Dip first in beaten
egg and then in chipped coconut, so that they get entirely covered.
Put them in a frying pan with some not too hot butter: be careful that
the fillets don't stick to the pan and that the coconut does not get too
dark. They will be done in about ten minutes. Check to be sure.
Then take them out and keep them warm. Turn up the heat and put in the
same frying pan pineapple slices along with the juice from the tin.
Keep the slices moving and brown them in about a minute or two.
Serve the pineapple and the juice with the chicken.
Goes well with rice and a salad.
COLD CHICKEN RECIPE
From: jmk5u@virginia.edu (Jeremy)
I don't have the exact proportions with me but an excellent dish in the
summer is cold poached chicken with tuna basil sauce. Poach (or even
grill) the chicken breasts in the morning and chill them for at least
six hours.
The night before combine reasonable proportions of canned tuna fish(one
can), yogurt (just a touch), about 1/3 of a cup of basil, juice from
half a lemon and three or four anchovies. Mix it all in the blender and
achieve a decent consistancy by adjusting the ingredients. To serve put
a dollop of the sauce on the chicken, sprinkle with paprika and garnish
with a basil leaf. Excellent and easy. (Sorry about not having the
complete recipe.)
CORNISH GAME HENS
From: dfw@thumper..bellcore.com (Doris Woods)
Ingredients:
------------
1 cornish game hen cut-up in pieces, ie: wings, thighs breast etc
Olive oil
1/2 tbs butter
2 baby eggplant peeled and diced
Asparagus stalks in thirds (I used leftovers)
1 cubano pepper chopped
1 small onion chopped
2 cloves garlic minced
1 tsp ginger
Curry powder to taste
1/2 cup sour cream (can substitute plain yogurt)
Leftover Lentil Dahl (optional)
2 cups chicken stock
1/2 cup dried rice
1/2 cup dried orzo
Instructions:
-------------
Start the stock for the rice and orzo. When the stock is boiling add
the rice and orzo and lower to simmer. Cook like you would normal rice.
In a heavy frying pan (mine is a cast iron chicken pan) on high add the
olive oil (use your own judgement) and butter. Sautee the onions,
garlic and pepper with the ginger and a liberal amount of curry powder.
Add the pieces of hen and brown. Remove pieces and set aside. Add
eggplant and asparagus until eggplant is tender being careful not to
burn onion etc.
(Now if you are not going to use Dahl add about a 2/3 cup of stock and
let simmer for about 5 min until hot. Then take a little of the juice
out and mix with sour cream. Put mixture back in and add hen. Cover
and simmer for about 30 to 40 min until juices run clear when you
puncture chicken with fork).
If you are going to use some Dahl, skip the stock and add the sour cream
or yogurt right away. Mix until creamy, then add the Dahl also mixing
well. Place hen pieces on top. Simmer covered for 30 to 40 min. Serve
over rice-orzo mixture
Add salt and pepper to taste Although I added a little salt I didn't use
pepper because it was seasoned pretty well.
Things you can add that would probably be good:
Chopped tomato
mushroom
spinach
CORNISH GAME HENS
From: sngundersen@ucdavis.edu (Sue Gundersen)
Source: 365 Ways of Cooking Chicken
Ingredients:
------------
4 Cornish game hens
4 strips of bacon, chopped
1/4 cup each of onion, celery, pecans and fresh parsley
1 1/2 cup packaged cornbread stuffing
3/4 cup water
8 tblsp butter
Salt and pepper
Instructions:
-------------
Wash hens and season with salt and pepper
Fry bacon remove from pan add onion and celery for 30 seconds
Preheat oven to 350. In bowl combine bacon, onion, celery and cornbread
stuffing. Add water and 1/4 cup melted butter, mix well. Stuff hens
loosely and baste with remaining butter. plce hens in shallow baking
pan.
Bake for 1 hour and 15 minutes, basting it every 15 minutes. When done
remove hens and pour fat into bowl, add remaining water and boil down to
1/3. Add parsley and pour over hens.
CORNISH HENS
From: giber@pollux.cs.uga.edu (Carolyn Giberson)
1. Split the birds in 2 along the backbone and breastbone.
2. Place in a ziplock bag along with a good measure of tarragon,
chopped garlic, and freshly ground black pepper.
3. Add enough vermouth to cover all, and seal.
4. Let marinate all day.
5. Roast at 350 F until just done (no pink juices), basting with pan
juices every 15 minutes (takes about 45 minutes).
CORNISH HENS
From: lauraa@dragonwings.EBay.Sun.COM (Laura Aden)
Ingredients:
------------
2 cornish game hens
Olive Oil
oregano (to taste - I use 1/2 tsp)
salt (to taste)
Sauce:
------
1/4 stick butter
Water
Stuffing:
---------
Bread cubed for stuffing (approx 2 cups)
celery (1 stalk - sliced thin)
onion (1/4 cup diced and sauted)
poultry seasoning (to taste - I use 1 tsp)
sage (to taste - I use 1 tsp)
Water (1 cup - this is also to taste - if you
like dryer stuffing, use less water)
butter (3 tlb spoons)
Instructions:
-------------
Boil 1 cup of water, add all ingr. except for bread cubes and let boil
for 4 minutes. Remove from heat and add bread cubes and mix well.
Rub olive oil all over the hen (inside and out), sprinkle w/salt and
oregeno (inside and out), stuff w/the stuffing.
Put in over @ 450 for 20 minutes, lower temp to 350 and cook for 30
minutes (or until done - when poked the juice of the hen is clear).
Remove hens from over and bakeing dish. Add the butter and water to the
the baking dish and heat for a couple minutes to make a sauce.
COUNTRY CHICKEN PICCATA
From: verkkila@nmsu.edu (Valeri Erkkila)
Source: Land O' Lakes Treasury of Country Recipes
Ingredients:
------------
1/4 cup (50 ml) milk
1 egg, slightly beaten
1/3 cup (75 ml) all-purpose flour
1/3 cup (75 ml) crushed corn flakes
1/4 tsp (1 ml) salt
Pinch of pepper
2 whole boneless chicken breasts, skinned and halved
6 Tbsp (90 ml) butter or margarine
1 tsp (5 ml) minced fresh garlic
2 Tbsp (30 ml) lemon juice
1 cup (250 ml) sliced (in 1 inch segments) green onions
1 cup (250 ml) fresh mushrooms, halved
Lemon slices and fresh parsley for garnish
Instructions:
-------------
In small bowl combine milk and egg. Combine flour, crushed corn flakes,
salt and pepper. Flatten each chicken breast half to about 1/4 inch
thickness by pounding between sheets of wax paper. Dip chicken into
milk mixture, then into flour mixture, turning to coat. In 10 inch (25
cm.) melt 4 Tbsp. (60 ml) butter. Add garlic and chicken. Cook over
med. heat, turning occasionally, until golden brown (5 to 6 min. or
until cooked through.)
Place chicken on serving platter; keep warm. Add remaining 2 Tbsp. (30
ml) butter to drippings in pan. Stir until butter melts. Stir in lemon
juice. Add green onions and mushrooms. Continue cooking, stirring
occasionally, until heated through. (2 to 4 min.) Spoon over chicken.
Garnish with lemon slices and parsley.
CRUNCHY COATED CHICKEN
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Source: Edmonds Cookery book, p92
3 lbs chicken pieces
3 cups cornflakes
1/2 cup coconut
1 tsp ground ginger
1 chicken stock cube
3 Tbs orange drink powder
1 tsp nutmeg
seasoned flour
1 beaten egg with water and a little orange drink powder
Instructions:
-------------
Crush cornflakes, not too fine and mix with orange drink powder,
Crumbles stock cube, coconut, nutmeg and ginger. Roll chicken pieces in
flour and dip in egg mixture, then in cornflake mixture. leave pieces
to dry several mins. Place chicken pieces on a rack in a baking dish
and bake in mod. oven 180 degs C (350 degs F) for 45-50 mins or until
cooked.
Serve with fresh orange slices sprinkles with French dressing and
freshly ground pepper and a tossed salad.
CURRY CHICKEN
From: jojo@leland.Stanford.EDU (Joanne Spetz)
Ingredients:
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6 chicken drumsticks (white meat is okay), marinated *
1 large onion, chopped
1 bell pepper, cubed
2 carrots, chopped
2 white potatoes, cubed (any potatoes will do)
1 c coconut milk (from can)
1 c chicken broth (canned ok)
2-3 Tbsp curry powder **
1/2 Tbsp turmeric
1 Tbsp chili powder
oil
** I use this chinese-style powder that comes in a red and yellow can
* Marinade:
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2 Tbsp sherry (dry)
1 Tbsp cornstarch
1 Tbsp soy sauce
white pepper to taste
Instructions:
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Heat oil in stockpot/dutch oven on a stove. Add chicken (after
marinating for about 15-30 minutes) and brown. Remove chicken and
reserve. Brown vegetables in oil for about 5-10 minutes until onion is
soft. Remove to bowl.
Place seasonings in oil and brown for 30 seconds. Add stock an