Best Chicken Recipes

Wednesday, April 1, 2015

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Servings: 4
4 cups of cold steamed jasmine rice
3 tablespoons peanut oil or 3 tablespoons vegetable oil
1 large onion, finely chopped
1 fresh red chili pepper, seeded and sliced
1 -2 fresh green chile (i use serrano)
1 -2 tablespoon thai red curry paste (i use thai kitchen brand)
1 -1 1/2 teaspoon curry powder
1 lamb chops or 1 chicken breast, finely diced
3 -4 garlic cloves, crushed
1 lb raw shrimp, shelled and de-veined (chopped if large) (optional)
2 eggs, beaten with
pepper, and
1 teaspoon soy sauce (i use kikkoman brand)
2 -3 tablespoons of thai-style fish sauce (for the saltiness, i usually go easy and then let people add more themselves)
1/8-1/2 teaspoon pepper (to taste)
3/4-1 cup chopped green onion, including tops
according to your taste chopped fresh cilantro (coriander) or chopped fresh basil (to garnish)

1 be sure rice is completely cool, better cold!
2 heat oil in wok over medium heat and stir-fry onions and chilies until soft.
3 add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
4 along with the garlic, add lamb or chicken and fry until cooked.
5 add shrimp and cook until they turn pink.
6 add rice and toss thoroughly until coated with curry mixture and heated through.
7 if your wok is large enough, push rice to side and pour eggs into center. cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
8 sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
9 now lightly toss the chopped green onions into the rice.
10 have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and thai-style chili sauce!

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

1 make rice according to recipe on box (but replace one cup of water with chicken broth). when rice is cooked, add peas.
2 sauté garlic in hot oil, then add chicken. sauté for several minutes, then add the shellfish.
3 add wine and salt and pepper to taste.
4 toss with cooked rice and top with with parsley.

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

1 remove the tough outer skin from the lemon grass and roughly chop. place the lemon grass, ginger, garlic, onion, lime zest and juice, rice vinegar, sugar and olive oil in a processor and blend until smooth.
2 with a sharp pair of kitchen scissors or knife, make a deep cut into the thighs and to the bone on both sides of the drumsticks.
3 place the marinade in a large bowl, add the chicken thighs and drumsticks and mix until coated. cover and chill for at least 2hrs.
4 grill the chicken on a medium heat for about 15-20 mins turning every 5 mins until the chicken is opaque with no trace of pink at the bone.
5 serve the chicken and sprinkle with chopped coriander alongside a sweet chilli sauce dip.

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

1 combine the wild rice, stock, and 1/2 tablespoon salt. in medium saucepan, bring to a boil and reduce heat to low. cover and simmer until rice is tender. about 30 minutes. drain and set aside.
2 melt the butter in a skillet over med-high heat. add onion, apple, celery, garlic, thyme, nutmeg, remaining salt and pepper. cook until the vegetables soften, about 5 minutes.
3 stir in the sausage, breaking it up into pieces. cook until no longer pink. stir in cooked wild rice, pecans and parsley.

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

1 combine chicken with garlic, ginger, and soy.
2 cover and refrigerate for 2 hrs.
3 heat oil to medium heat and cook chicken in small batches.
4 set aside.
5 combine chicken with prepared onions, capsicums, peas and parsley on serving plate.
6 place chilli sauce, oil and vinegar in jar, shake well and pour over salad.
7 toss lightly to combine all ingredients.
8 serve straight away.

Total Time: 32 mins Preparation Time: 12 mins Cook Time: 20 mins

Servings: 4
2 tablespoons unsalted butter
1 tablespoon butter, melted
1 medium onion, finely chopped
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
1 garlic clove, minced
4 cups turkey meat (raw or cooked) or 4 cups chicken, diced (raw or cooked)
1 -1 1/2 cup turkey gravy (amount depends on how dry your ingredients are...) or 1 -1 1/2 cup chicken gravy (amount depends on how dry your ingredients are...)
2 tablespoons orange juice
1 tablespoon flat leaf parsley, chopped
2 teaspoons sage, finely chopped
salt
fresh ground pepper
2 cups mashed potatoes
1 cup mashed sweet potatoes
2 tablespoons chives, minced
1 large egg, beaten

1 melt 2 tablespoons of butter in a large skillet and add onion, celery, carrot and garlic. cook over low heat until softened, about 12 minutes. stir in turkey or chicken and cook until heated through. add the gravy and orange juice to the mixture and cook until bubbling. remove from the heat, stir in the parsley and sage and season with salt and pepper. transfer the filling to a round, oval or 9-by-12-inch baking dish and let cool.
2 preheat the oven to 400°. in a bowl, mix both potatoes together and add chives. season with salt and pepper and beat in the egg. spread the potatoes over the filling and brush the top with the melted butter.
3 bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. let the pie stand for about 10 minutes before serving.