Easy Chicken Recipes – Free Range Chicken Supreme
Free-Range Chicken Supreme
What you need:
1 oz. extra virgin olive oil
4 pieces free-range chicken breast halves, supreme cut
Salt
8 oz. vegetable or chicken broth
3 pieces anchovy fillets in oil, finely chopped
4 cloves of garlic, finely chopped
Fresh rosemary, finely chopped
1 oz. white wine vinegar
What you need to do:
1. Heat a skillet, add the olive oil and sauté the chicken cuts with their skin side down.
2. Season with salt.
3. Cook the chicken until they start to brown. Turn them over and cook for another 2
minutes.
4. Pour in the broth and let the liquid boil for about 5 minutes, until it’s reduced to 2/3.
5. In a bowl, mix together the anchovies, garlic, rosemary and vinegar.
6. Once the chicken is cooked, add the anchovy mixture into it.
7. Remove the chicken from the pan.
8. Cut each chicken breast into 6 slices and arrange on a hot serving plate.
9. Pour the sauce over the meat and serve. Garnish as desired.
Easy Chicken Recipes – Flaming Hot Glazed Chicken Wings
Flaming Hot Glazed Chicken Wings
What you need:
8 pieces chicken wings
½ t. Spanish paprika
¼ t. allspice
2 t. hot sauce
1 drop liquid seasoning
Salt and pepper to taste
1 c. flour for dredging
Oil for deep frying
3 T. butter
¼ c. sweet chili sauce
1 T. vinegar
Additional 4 T. hot sauce
Carrot and cucumber sticks, for garnish
Sauce:
2 T. blue cheese
½ c. mayonnaise
½ c. sour cream
Salt and pepper to taste
What you need to do:
1. Put the chicken in a bowl and add in Spanish paprika, allspice, 2 t. hot sauce, liquid
seasoning, salt and pepper. Blend all the ingredients together and marinate for 1 to
2 hours.
2. Put the chicken in a steamer and cook just until its meat changes color.
3. Let it rest for several minutes then dredge the chicken in flour.
4. Put the oil in the pan and deep fry the chicken. Set aside.
5. In a separate pan, blend together the butter, sweet chili sauce, vinegar and 4 T. hot
sauce. Cook the mixture until it bubbles.
6. Add the chicken wings into the mixture and ensure that the meat is well-coated.
7. Place the chicken on a serving dish.
8. Meanwhile, combine all the sauce ingredients and put in a sauce bowl.
9. Arrange the chicken, sauce, carrot and cucumber sticks and serve.
Photo courtesy of: kanae (http://www.sxc.hu/photo/1264365)
Easy Chicken Recipes – Diced Potato and Chicken Risotto
Diced Potato and Chicken Risotto
What you need:
¼ c. olive oil
2 T. white onion, chopped
1 T. garlic, minced
2 pieces chicken breasts, deboned and diced
½ c. white wine
300 grams U.S. potatoes, cut straight and diced
½ c. chicken broth or stock
Salt and pepper to taste
½ c. Parmesan cheese, grated
What you need to do:
1. Heat the olive oil in a pan.
2. Saute the onion until translucent then add the garlic.
3. Add the chicken and stir until the meat is half-cooked.
4. Add the white wine and diced potatoes. Simmer then pour in the chicken stock or
broth.
5. Season with salt and pepper.
6. Slowly sprinkle the Parmesan cheese on the chicken mixture.
7. Continue to stir until it becomes creamy. Serve hot.
Easy Chicken Recipes – Chili Cider Oven-Baked Chicken Cuts
Chili-Cider Oven-Baked Chicken Cuts
What you need:
One 2.5 to 3 lb. (or 1.1.to 1.3 kg) whole chicken, cut into 8 pieces
Marinade:
1 T. chopped garlic
2 t. chili powder
4 oz. cider vinegar
2 t. hot pepper sauce
2 oz. water
2 t. salt
What you need to do:
1. In a stainless bowl, mix together the garlic, chili powder, cider vinegar, hot pepper
sauce, water and salt.
2. Add in the cut chicken pieces and blend these into the marinade.
3. Cover the bowl with a plastic wrap and refrigerate for 2 to 24 hours.
4. Preheat oven at 400 degrees Fahrenheit (or 200 degrees Centigrade).
5. Line up the chicken pieces on a baking rack with their skin side up.
6. Bake for about 30 minutes or until the meat is cooked.
7. Arrange on a platter and serve with your favorite salad.
Note:
Instead of baking the chicken, you can grill it on a stovetop or charcoal grill.
Easy Chicken Recipes – Plum-Dressed Chicken Salad
Plum-Dressed Chicken Salad
What you need:
Salad ingredients:
3/4 –lb. cooked chicken meat with skin on and coarsely chopped (about 2-3
cups), 2 pieces
2 celery stalks, chopped
½ piece red bell pepper (with seeds removed), chopped
4 to 6 pieces green olives, pitted and minced
¼ c. red onion, chopped
½ piece to 1 whole apple, cored then chopped
1/3 head of iceberg lettuce, sliced then chopped
Dressing:
1 T. plum or sweet berry preserve
5 T. mayonnaise
2 t. lemon juice, freshly-squeezed
Salt and pepper to taste
Orange wedges, for garnish
What you need to do:
1. Mix together all the salad ingredients in a large bowl.
2. In another bowl, combine the preserve, mayonnaise and lemon juice. Season with
salt and pepper to taste.
3. Adjust the taste of the dressing to ensure that it is neither too sweet nor too sour.
4. Pour the dressing over the salad ingredients.
5. Arrange on a salad plate, garnish with orange wedges and serve.
Photo courtesy of: RYoung (sxc.hu/photo/8715)
Easy Chicken Recipes – Chicken on the Green
Chicken on the Green (Serves 5)
What you need:
3 cups cooked shredded chicken
1 tbsp. olive oil
3 pcs. eggplants
3 cups sliced asparagus sticks
½ cup grated Parmesan cheese
2 tsp. dried oregano
Salt and pepper to taste
Burner
There’s nothing like some healthy veggies to keep your chicken company.
What you need to do:
Season the asparagus with a little salt and pepper. In a skillet, cook the asparagus in olive oil until they become crisp. Place in a serving dish.
Place the eggplants on the flame until the skin becomes brown and the flesh becomes softer. This can be a little tricky as there is the danger of over-burning. Transfer the cooked eggplants on a plate and spread the flesh thinly by flattening each with the back of a spoon. Put these over the asparagus in the serving dish.
Add the chicken on top of the eggplant, and sprinkle Parmesan cheese.
EASY CHICKEN RECIPES – DELICIOUSLY HOT & SPICY BUFFALO WINGS
DELICIOUSLY HOT & SPICY BUFFALO WINGS
DELICIOUSLY HOT SPICY BUFFALO WINGS
What you need:
10 pieces of chicken wings, washed and pat-dried
Cooking oil for deep frying
Dredging mixture:
¼ teaspoon Spanish paprika, ground
¼ teaspoon cayenne pepper, ground
¼ teaspoon salt
½ cup all-purpose flour, sifted
Dipping sauce:
¼ cup butter
¼ cup hot or chili sauce
A dash of garlic powder and ground black pepper to taste
What you need to do:
1. Put the chicken wings in a glass bowl or container and set aside.
2. In another bowl, combine the dredging mixture and pour them over the chicken
wings.
3. Using a wooden spoon, mix all the ingredients to ensure that the chicken wings
are evenly coated with the dredging mixture.
4. Cover the bowl with a plastic wrap and refrigerate for 1 to 1 ½ hours.
5. Meanwhile, prepare the dipping sauce by putting all the ingredients in a small
saucepan over low heat. Gently stir with a wooden spoon until the butter has entirely
melted and all ingredients are well-blended.
6. Transfer the mixture into a sauce bowl and set aside.
7. After 1 or 1 ½ hours, get your chicken mixture from the refrigerator, stir and let it rest
at room temperature for about 5-10 minutes.
8. Prepare a pan or deep fryer and pour just enough amount of cooking oil that can
cover the whole parts of the chicken wings when they’re fried. Let the oil heat up
until it reach 375 degrees Fahrenheit (190 degrees C).
9. Put the chicken wings one by one in the pan, making sure that they’re not
overcrowded to maintain the oil’s temperature. Fry the chicken wings until they’re
golden brown.
10. Remove them from the pan and place on a plate with paper towel to absorb their
excess oil.
11. Arrange in a nice serving dish together with the dipping sauce. Serve hot.
Photo courtesy of: catzie (morguefile.com/archive/display/764300)
Easy Chicken Recipes – Chicken In Ivory
Chicken in Ivory (Serves 6)
Chicken In Ivory
What you need:
2 pcs. chicken breast
1 tbsp. olive oil
2 medium-sized yellow onions
1 strip bell pepper
½ tsp. dried rosemary (optional)
Salt and pepper to taste
Sprig of parsley
WHITE SAUCE
2 tbsp. butter
3 tbsp. flour
1 cup chicken broth
½ cup milk
This simple recipe uses olive oil and low-fat chicken breast, balanced by a rich and palatable white sauce. No doubt you can do this with your eyes closed.
What you need to do:
Season the raw chicken with salt and pepper. Chop onions and sauté these over olive oil in medium heat, making sure to stir the contents evenly. After 2 minutes, add the chicken and bell pepper.
While the chicken is frying away in your skillet, melt butter on another pan under low heat. Remove the pan from the heat after the butter has melted, and stir in the flour and broth. Return the mixture to heat and stir until thick. Add milk and rosemary; stir until smooth. And of course, don’t forget to brown your chicken on both sides.
When the chicken pieces are ready, transfer them to a clean dish. Pour the white sauce and add a touch of parsley.
Photo Courtesy Of: flickr.com/photos/mrstaticvoid/4572280057/sizes/l/in/photostream/
Easy Chicken Recipes – Easy Mexican Chicken and Rice
Easy Chicken Recipes - Easy Mexican Chicken and Rice
Prep time: 15 minutes, cooking time: 25 minutes
Serving: 4
What you need:
2 boneless/skinless chicken breasts – cooked & chopped
8 ounces tomato sauce
1 teaspoon ground cumin
¼ teaspoon onion powder
¼ teaspoon cocoa powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 tablespoon chili powder
1 cup uncooked rice
1 cup shredded cheddar cheese
1 cup sour cream
1 cup picante sauce
1 cup chopped tomatoes (optional)
What you need to do:
Start by preparing the sauce, in a small bowl mix 2/3 cup tomato sauce and spices. Add chicken to mixture. Next in a large skillet cook mixture on low heat; stir occasionally. While mixture is simmering, cook the rice. After rice is cooked add 1/3 cup tomato sauce to rice and stir. To serve – place rice on plates and top with cooked chicken, shredded cheese, picante sauce and chopped tomatoes.
Easy Chicken Recipes – Mexicali Chicken Breasts
Easy Chicken Recipes - Mexicali Chicken Breasts
Prep time: 20 minutes, Bake time: 35 minutes
Serving: 4
What you need:
4 split boneless/skinless chicken breasts
4 eggs
¼ cup taco sauce
½ teaspoon salt
2 teaspoon chili powder
2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
2 cups dry bread crumbs
¼ cup melted butter or margarine
To garnish: Shredded lettuce, shredded cheddar cheese, tomato wedges and sour cream
What you need to do:
First in a pie plate or small swallow dish, beat the eggs with a fork. Next stir in taco sauce and salt. In another swallow dish combine the bread crumbs, chili powder, cumin, garlic powder and oregano. Dip each chicken breast into egg mixture and then into bread crumb mixture (coat chicken evenly). Coat a large baking dish or jelly-roll pan with melted butter. Arrange coated chicken in a single layer in dish. Bake at 375 degrees for 35 minutes or until chicken is crisp and tender. Place chicken onto large serving platter and top with your choice of garnishes. Serve hot!
