I need a really nice chicken recipe? I'm fed up with curry, roast, chicken salad?

I cook chicken several times a week because it's cheap(no pun Intended) at the moment. If you have a tasty recipe that's not too complicated or expensive ,it would be greatly appreciated.I need a really nice chicken recipe? I'm fed up with curry, roast, chicken salad?
Jerk Chicken- the best rub is from Walker's Wood and available in carribean markets or gourmet grocery stores, serve with sweet potatoes and a rice and black bean salad ( mix 2 c cooked rice with 1 can black beans, rinsed, 1 can corn, 1/2 cup salsa 1/2 cup mayo, salt and pepper to taste and chopped cilantro - mix well and chill for at least an hour before serving.





My mothers Georgia Chicken- use whatever chicken parts you prefer or a whole chicken cut up into parts, salt and pepper, place in a pan, add can of peaches- drizzling some of the peach juice over the chicken, and bake at 350 for 30-45 minutes ( spending na which parts you use) , add canned uncooked buiscuits to the pan around the chicken pieces and continue to cook 10-12 minutes. Serve with a green salad





Chicken Jambalaya


1/3 cup celery -- chopped


1/4 cup onion -- chopped


1/4 cup green pepper -- chopped


2 cloves garlic -- minced


2 tablespoons butter or margarine


1 can tomatoes (14 1/2 oz) -- cut up


1 1/2 cups chicken broth


2/3 cup long-grain rice


1/2 teaspoon dried basil and thyme -- crushed


1 1/2 teaspoons Cajun seasoning


1/4 teaspoon black and cayenne pepper


1 teaspoon tabasco sauce


1 bay leaf


2 cups cooked chicken or turkey -- cubed





In a large skillet cook celery, onion, garlic and green pepper in butter or


margarine till vegetables are tender. Stir in the undrained tomatoes,


chicken broth, rice, basil, thyme, Cajun seasoning, peppers, Tabasco sauce


and bay leaf. Brink to boiling; reduce heat. Cover and simmer about 20


minutes or till rice is tender. Stir in chicken or turkey; cook till heated


through. Discard bay leaf.





Chinese Chicken


1/2 cup soy sauce


1 tablespoon vegetable oil


3/4 teaspoon dry mustard


1/4 teaspoon ground ginger


1/8 teaspoon black pepper


1 garlic clove, minced


3 lbs chicken parts


Mix all ingredients except the chicken and marinate the chicken in the mix for 30 minutes at room temperature. If you wish to marinate longer, place chicken in the refrigerator.


Bake at 350 for an hour, covered. Uncover and let it brown for another 15 minutes or so. Serve with rice and snow peas





Crispy Oven Chicken


Vegetable oil, for baking sheet


8 slices white bread


1 cup buttermilk


1 teaspoon hot-pepper sauce


Salt and pepper


戮 cup grated Parmesan cheese (2 陆 ounces)


1 teaspoon dried thyme


4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry


Preheat oven to 400掳. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.


In a large bowl, stir together buttermilk, hot-pepper sauce, 戮 teaspoon salt, and 陆 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.


Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.


Bake until chicken is golden brown, about 35 minutes.I need a really nice chicken recipe? I'm fed up with curry, roast, chicken salad?
Chicken with creamy leek sauce (not a healthy option!)





To serve 4


4 chicken breasts


40g butter


40g plain flour


100ml milk


250ml single cream


2 leeks, stalk bit only, chopped


1 tbsp fresh chives, chopped fine


Coarsely ground black pepper





Drizzle a little olive oil over the chicken breasts and throw them in the oven at gas 5/200C in a glass casserole or pyrex dish (just big enough to fit them - not too much bigger).


Meanwhile, melt the butter in a small saucepan and mix the flour into it to form a roux. Slowly add the 100ml milk then the cream little by little, stirring all the time (it will go like mashed potato first, then thin out).


Throw the leaks and chives into the sauce, cover and simmer very gently just for a minute. Remove from the heat, and pour over the chicken breasts. Grind some pepper onto them then put them back into the oven until they're cooked.


Serve with vegetables and potatoes and use up the rest of the sauce from around the chicken on the potatoes and veg.





I also know homemade chicken fajitas and enchiladas (NOT those crappy Old El Paso spice mixes things), chicken lasagne and lots of other chicken recipes. I'm a student so I use chicken because of its cheapness too lol. Email if you would like more.








Oh and if you're going to do that Finnish recipe that someone above me posted, forget tinned soup. It's sh*t. Homemade soup is much better.
Try the following





Oriental Chicken





4 plump, free-range chicken thighs


5 fl oz (150 ml) Shaosing (Chinese brown rice wine)


3 fl oz (75 ml) Japanese soy sauce


1 heaped teaspoon peeled, grated fresh root ginger


4 cloves garlic, crushed


5 whole star anise


1 teaspoon toasted sesame oil





To garnish:


1 small red chilli, deseeded and cut into fine shred


1 spring onion, cut into fine shreds





To serve:


5 fl oz (150 ml) rice, cooked


Pre-heat the oven to gas mark 6, 400掳F (200掳C).


You will also need a small flameproof casserole.





Remove the skin from the chicken. Then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time. Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.








Grilled Lemon Chicken Kebabs


2 Traditional Free Range boneless chicken breasts, skin on


juice 1 lemon, plus 1 level teaspoon grated lemon zest


3 thick slices lemon, cut into quarters


2 fl oz (55 ml) olive oil


1 clove garlic, peeled and crushed


1 level dessertspoon chopped fresh oregano


1 teaspoon white wine vinegar


2 bay leaves, torn in half


salt and freshly milled black pepper





For the gremolata:


1 clove garlic, peeled and finely chopped


1 heaped teaspoon grated lemon zest


1 tablespoon chopped fresh parsley





You will also need 2 wooden skewers, 10 inches (25.5 cm) long, soaked in water for at least 30 minutes before you start cooking.








Begin by chopping each piece of chicken into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the lemon juice and zest, oil, garlic, oregano, white wine vinegar and plenty of seasoning. Cover and leave to marinate overnight or for a few hours 鈥?or for as much time as you have.





To cook the chicken, pre-heat the grill to its highest setting at least 10 minutes ahead, then first thread half a bay leaf on to the first skewer, followed by a quarter-slice of lemon, then a piece of chicken. Carry on alternating the lemon and chicken until you have used 5 pieces of chicken, finishing off with a lemon quarter and another bay leaf half at the end and making sure you pack everything together as tightly as possible. Repeat with the second skewer, then place them both on a grill rack, and underneath the rack place a heatproof dish to catch the juices. The kebabs should be 4 inches (10 cm) from the grill, and as they cook you need to baste them with the marinade juices. They will need 10 minutes on each side to cook through and become nice and dark and toasted at the edges.





While they're under the grill, mix the gremolata ingredients together and have it ready. When the chicken is done, transfer it to a serving plate and keep warm. Now put the rest of the marinade, plus the basting juices, in a saucepan and boil to reduce to a syrupy consistency, which will take about 2 minutes. Pour this over the chicken and sprinkle the gremolata all over as it goes to the table








Thai Creamed Coconut Chicken





1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts


14 fl oz (400 ml) tinned coconut milk


1 level teaspoon coriander seeds


陆 level teaspoon cumin seeds


2 cardamom pods, lightly crushed


2 tablespoons groundnut or other flavourless oil


2 medium onions, peeled and finely sliced


2 cloves garlic, peeled and crushed


陆 oz (10 g) fresh coriander


1 level teaspoon turmeric


4 red chillies, deseeded and finely chopped


1 level dessertspoon finely chopped fresh lemon grass


2 tablespoons lime juice


salt and freshly milled black pepper





To prepare the chicken, remove the skin and cut the flesh into strips about 2陆 inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok 鈥?without any fat in it 鈥?and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly 鈥?about 45 seconds 鈥?shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely. Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely.





When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened.


Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves.
Amaretto Chicken Breasts - serves 4





1/4 cup butter


1/3 cup onions chopped


1/3 cup celery chopped


4 cup bread crumbs


1 can water chestnuts


2 tsp poultry seasoning


1 tbsp beau monde seasoning


1 cup chicken broth


/2 cup Amaretto liquor


4 boned and skinned chicken breasts





Glaze:


1 1/2 cup light brown sugar


1/2 cup honey


1/2 cup orange juice


1/3 cup Amaretto liquor





Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture. Baste with glaze.


Glaze sauce:


Combine and heat ingredients slowly in small heavy saucepan until sugar dissolves.


Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table.


Chicken with Avocado Salsa - serve 4





1 lbs boneless chicken breast halves


Chili powder, salt and pepper


1 ripe avocado


1 tbsp fresh lime juice


1/2 cup chunky salsa


1 tomato, chopped


2 green onions with tops, thinly sliced


4 heated corn tortillas or lettuce leaves





Arrange chicken around the edges of a 9'; pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap.


Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set aside.


Peel, seed and chop avocado. Combine with lime juice in a small bowl.


Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2'; strips and arrange on tortillas.


Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated.
Mahogany Chicken Thighs for 2


4 boneless-skinless chicken thighs


1/3 C. Teriyaki marinade


2 T. molasses


2 T. orange marmalade or apple jelly


4 T. sherry, sweet vermouth or marsala wine


1 T. cornstarch


1/3 C. water


4 spring onions, including tops


2 T. toasted sesame seeds


1 clove mashed garlic


11/2 C. cooked white, yellow or stir fried rice


Sesame oil





In a bowl mix teriyaki, sherry, marsala or vermouth, water, garlic. Add chicken. Marinate for at least one hour. Toast sesame seeds in nonstick pan only until just golden, remove from heat and put in a bowl to stop cooking process.





Cut white parts of spring onion into rings and put in a small bowl. Cut green tops into rounds and put aside.





Mix water and cornstarch. Put aside.





In a non stick frying pan, saute' the chicken in the sesame oil until done, turning often. Add white part of onion and cook for just a few moments. Mix water/cornstarch with marinade and jelly or marmalade. Add this to the breasts in the pan and cook until smooth and glossy and slightly thickened. Press rice into a small bowl and mold--tap onto a warmed plate. Put two thighs on each plate, pour pan sauce over all, sprinkle with onion tops and sesame seeds.
It is VERY easy Chicken parmesan.


Buy boneless chicken breasts or thighs.


coat them with original shake and bake.


bake as directed.


When done, pour some spaghetti sauce or marinara sauce over top. amd sprinkle with parmesan or shredded mozzerella. Return to oven for about 10 minutes (until hot and cheese browned slighly)


serve with spaghetti or fettucinni and salad or garlic bread
Here's a nice chicken, mushroom and pesto pasta which is really quick to cook. Cook up some pasta as normal and drain. Fry a clove of chopped garlic with the diced up raw chicken in some oil. When chicken is beginning to colour, add in some chopped up porcini or other type of mushrooms. Stir for a bit and then add a bit of hot water from the kettle to almost cover the mixture. Cook out for about 5 mins on a simmer until the liquid reduces a bit. Then add a few tablespoons of pesto sauce and a few spoons of creme fraiche to thicken the sauce. Cook until its hot again, add salt and pepper and then add in the cooked pasta, stir and serve. Delicious!
http://allrecipes.com/Recipe/Italian-Chi鈥?/a>





very tasty
Restaurant-Style Buffalo Chicken Wings


INGREDIENTS





* oil for deep frying


* 1/4 cup butter


* 1/4 cup hot sauce


* 1 dash ground black pepper


* 1 dash garlic powder


* 1/2 cup all-purpose flour


* 1/4 teaspoon paprika


* 1/4 teaspoon cayenne pepper


* 1/4 teaspoon salt


* 10 chicken wings





DIRECTIONS





1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.


2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.


3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
HUNGARIAN CHICKEN PAPRIKAS WITH


DUMPLINGS





1 frying chicken, cut into 8 pieces


1 large onion, chopped


4 tbsp. butter


1 tbsp. Hungarian paprika


1 1/2 cups water


1/2 pint dairy sour cream





Dumplings:





3 eggs, beaten


3 c. all-purpose flour


1 tbsp. salt


1/2 cup water





In a large heavy or cast-iron skillet, saut茅 the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add chicken pieces and return pan to stove. Add water. Cover and simmer over low heat until chicken is tender, about 1 1/2 hours. Stir in the sour cream. Heat thoroughly without boiling. Add dumplings. To make dumplings, combine all the dumplings ingredients. Beat with spoon until smooth. Drop by teaspoon full into boiling salted water; cook until done, approximately 10 minutes. Drain dumplings, rinse with cold water, and add to paprikas.





RAIN OR SHINE CHICKEN





3/4 cup fresh lemon juice


1 12 ounce can tomato sauce (or 1 1/2 8 oz cans)


3 tablespoons Worcestershire sauce


2 tablespoons brown sugar or honey


1/2 cup onion, chopped


2-3 cloves garlic, crushed


4 1/2-5 lbs chicken, cut into pieces


6 cups vegetable or peanut oil (for frying)





Combine lemon juice, tomato sauce, Worcestershire sauce, honey or brown sugar, onion and garlic in a ziploc bag. Add chicken pieces and marinate in refrigerator 8 hours or overnight, stirring occasionally.


Preheat oil to 360-375掳F in a large, heavy pan.





Drain chicken pieces and lower into hot oil using tongs, several pieces at a time. Fry until golden brown and cooked in center.





Cook smaller pieces together at the higher temperature, and the larger pieces should be cooked at the lower temperature.





If you're using a larger chicken than a standard sized frying chicken, cook at a lower temperature, and vice-versa for a smaller chicken.





Variation: You can use this same recipe/marinade if you're cooking your chicken on the grill, so this makes a good recipe if you're not sure what the weather is going to be the next day!
This is a very simple recipe. I don't know why it's called China chicken though: maybe it is because it's got some soy sauce in it.





China chicken 鈥?serves 4





Ingredients


4 tbsp soy sauce


4 tbsp sunflower oil


2 tbsp lemon juice


Ground black pepper


4 chicken fillets


50g butter


2 cloves garlic, chopped


1 tbsp fresh parsley, finely chopped


Juice of half a lemon





Method


1. Make cross cuts in the chicken and marinade for 10 minutes in soy sauce, sunflower oil, 2 tbsp lemon juice and black pepper.





2. Pre-heat grill and cook chicken, basting frequently with the marinade. Grill approx. 8 minutes each side.





3. Meanwhile, heat butter and garlic in a saucepan with the parsley and remaining lemon juice. Cook gently for 1 minute and pour over the chicken just before serving.





Alternate replace lemon juice with lime juice or balsamic vinegar.


Try adding lemon zest to the marinade.
you can try making an easy chicken cacciatore - just cook up some chicken and caramelize some sliced onions and bell peppers until they're soft and tender. then add a can of diced tomatoes and eat!
Try roasting you chicken in honey and seasoned with black ground pepper, Serve this with roasted potatoes and red pepper and a veg of your choice,
Boy,did you do well eatmyhat happy eating.
For quick and easy why not a stir-fry?


Cooked chicken pieces, a packet of washed stirfry veges from the supermarket, soy sauce or sweet chilli sauce, half a chicken stock cube.


Toss chicken in a little oil.


Crumble in stock cube


Stir in veges


Cook quickly, stirring them around


Season to taste with soy or chilli sauce
marinate in a chinese hoisin sauce . cook in your frying pan or wok spring onions mushrooms add chicken add noodles later when chicken cooked. add a dash of sweet chilli sauce . easy and cheap.
move on to pork, beef, lamb... or seafood! mmmmmmm! variety never hurts! have you tried your hand at cooking foreign cuisine?
I HATE chicken.





It's the most bland, tasteless crap on the planet...





Make your self Spagetti Bolognese. Cheap and easy.





Problem solved!
this is one of my personal favs. Candied chicken. Tastes really sweet but goes well with a nice cheesy mash and mushrooms!! It's also easy, mix ingredients, cover chicken, and cook. The portions can be halved/doubled to your choice.





The website also have many other recipes as well.
Cheesy Chicken and Rice Casserole is cheap and good. i got the recipe from campbells. Just use minute rice instead of regular rice like they suggest and adjust it to your serving needs. All you need is a can of Cream of Chicken Soup, Chicken, Rice, and Shredded Cheese.
Get some chicken breasts, cut a slit doiwn the side to make a pocket, fill the pocket with pate or your fav cheese, wrap in bacon and roast in the oven.





Or chicken pieces (breast or quarters..whatever you like) tinned tomatoes, chopped bacon onions and mushrooms, a good slug or red or white wine, garlic and chicken stock all in a casserole dish in the oven for about an hour ...lovely
This is a great easy recipe for crispy cracker chicken. Totally healthy!





approx. 3/4 cup crisp wheat cracker crumbs (I use redued fat wheat thins, crushed up in a zip loc bag)


2 egg whites


salt and pepper to taste


optional-parmasean (shredded not powdery)


4 boneless skinless chicken breast halves (1 pound) cut into strips








1. Heat oven to 425掳F. Spray glass pan baking dish with cooking spray. Dip chicken into egg white, then coat with crumbs. You can add parmasean if you want to the cracker crumbs for more taste. Salt and pepper as desired.


2. Bake uncovered approx 30-40 minutes or until golden brown and chicken cooked through.


Dip into anything from ranch to BBQ (my fav)


I make these with sweet potato fries. Simply slice the sweet potato into fries, coat with a small amount of olive oil, salt (i prefer kosher or sea salt) and pepper. Baked until desired texture (depending if you want them well done or soft).


You will love these things and they are good for you and your family!!! Who doesn't love chicken strips with fries.
How about Thai chicken with basil


I use a couple of chicken breasts cut into small pieces


3 cloves crushed garlic


2 birds eye chillis


Half an onion


2tbls of oyster sauce


1tbls fish sauce


Glass of water to add as needed


As much basil as you can afford (about 20 leaves or more)


Bit of veg oil


Ok heat up oil


Add garlic, fry till golden brown


add chicken and a smidge of chilli


When chicken is cooked add oyster sauce and fish sauce.


Stir well


Add water to taste


Mix in onions


Stir well


Add rest of chillis


Bang in the basil


Stir fry till your happy


Serve with noodles
Take some chicken of any kind, breast, legs, thighs, etc. I prefer breasts because there is more meat. Brown the chicken in a non-stick pan for about 5-7 minutes. While you are doing this, take a roaster that will fit the amount of chicken you are using, and add 1 can cream of celery soup and one can of cream of chicken soup. If you are making alot of chicken then just add more soup of either kind. Also add at least a can of water. Add 1/4 cup diced carrots (very small) and celery also diced small. Add to this about 1/4 cup sour cream. Mix all this up and add the chicken. Place in oven at 350 for 1 to 1 1/2 hrs. covered. You have your meat and a great gravy too. It is a Finnish recipe from my Mom.
2 chicken breasts, a jar of white wine sauce available from any supermarket just pour the sauce over the chicken and casserole for an hour Delicious!!!
Chicken and Wild Rice Casserole





1 pkg (6-ozs.) long-grain and wild rice (Uncle Ben's)


1 2/3 cups evaporated milk


2 1/2 cups chopped cooked chicken


1/3 cup chopped green pepper


1/4 cup slivered almonds, lightly toasted


1/4 cup butter


1/4 cup all-purpose flour


1/2 cup chicken broth


1 can (3-oz.) mushrooms, drained


1/4 cup chopped pimento


salt and pepper to taste





Prepare rice according to package directions; set aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, until thickened and bubbly. Combine evaporated milk, broth, rice, chicken, mushrooms, green pepper, and pimento. Pour into lightly greased 2-quart casserole. Sprinkle with almonds. Cover and refrigerate overnight. Remove casserole from refrigerator. Let stand at room temperature 30 minutes. Remove cover and bake at 350掳 for 35 minutes.





CHICKEN-BROCCOLI CASSEROLE





#1:





2 (10 oz.) pkgs. frozen broccoli, cooked (can be chopped)





#2:





2 cans cream of chicken soup


1 c. mayonnaise


1 tsp. lemon juice


2 lbs. cooked chicken, cut up





#3:





3/4 c. sharp grated cheese


3/4 c. bread crumbs


1/4 c. melted butter (optional)





Alternate #1, #2, #3 in layers in 13 x 9 x 2 inch casserole. Top with crumbs. Optional - 1/4 cup melted butter poured over top. Bake for 1 hour at 350 degrees.





SOUR CREAM OF CHICKEN


ENCHILADA CASSEROLE





2 cans cream of chicken soup


1 pt. sour cream


1 egg


1 can chopped green chilies


1-2 doz. corn tortillas


1 lb. grated Cheddar cheese


3 chicken breasts, cooked and shredded





Combine soup, sour cream, egg and green chilies in saucepan and heat until mixed well. Heat oil in fry pan. Dip tortillas in oil until soft (4-5 seconds).


Layer in long flat pan starting with tortillas, chicken, soup mixture and cheese until all is used. Cover with foil and bake at 350 degrees for 30 minutes.