chicken recipes

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Yum! That recipe for cabbage rolls sounds good. Anybody got any great chicken recipes. Like maybe your family favorite or whatever. We got a lot of chicken in the freezer and I need some ideas. Hope everyone is having a nice day. Sherry

-- Anonymous, July 14, 2001

Answers

Cuban style chicken. Slow cook chicken in tomato sauce with 1 sweet red pepper, 1 green pepper, 1 onion (all coursely chopped). Season with salt, pepper, a tablespoon of cumin, a teaspoon of coriander and/ or fresh cilantro. Serve with saffron rice and black beans.

Hey, now you've got me eyeing up the chickens outside. Maybe I'll look for a volunteer tomorrow! Just made a batch of tomato sauce.

-- Anonymous, July 14, 2001


I am not sure if I posted this here before but will again as it is one of our favorites. Honey-Curried Chicken. I usually use thighs and remove the skin. Equal parts of butter to honey and about a good heaping tablespoon of curry to each two cups of honey-butter mixture (you really need to do that to your own taste, we like curry and use about a huge tablespoon with 1 stick of butter and about a cup of honey) Cover the chicken with the sauce and cook in a 350 degree oven or you can cook it in the microwave if you use one. Baste frequently with the sauce until chicken is nice and tender (about 1 hour in the oven)

Another one we like really well is called Chicken Devine. You line the bottom of a cassrole dish with partially steamed broccoli then add a layer of boned and partially cooked chicken (I usually use breast meat for this one) Your sauce is equal parts of salad dressing, cream of chicken or some other cream soup, and a couple of teaspoons of curry. Mix the sauce and pour over the chicken and broccoli layers and then place about 1 cup of shredded cheddar cheese over that. Top with bread crumbs that have been tossed in melted butter and cook in a 350 degree oven for about one hour. This is a great cook ahead meal that can been all ready and then cooked or heated up for a company meal with salad and garlic bread. (don't look sherri, you might get one of these!!!)

-- Anonymous, July 14, 2001


Okay this is boring but I skin and de-fat the meat then cut up into little pieces. I put little dinner sizes in bagies and freeze. When I eat rice and steamed vegies I toss in a bag. Is that boring or what!....Kirk

-- Anonymous, July 15, 2001

Here's another recipe out of the book the cabbage rolls came out of...it's probably another favourite of mine because it's got paprika in it too (I think I'm a little demented for paprika -- that and cardamom & saffron).

Chicken Paprika

2 3- to 3 1/2-pound chickens, cut in pieces

1/4 cup butter

1 cup chopped onion

1/2 cup water

1 8-oz can tomato sauce

2 Tablespoons paprika

1 1/2 teaspoons salt

1/4 teaspoons pepper (I prefer to use white pepper with paprika dishes, I think it interacts better than black, but that's my opinion)

1 cup dairy sour cream

1/4 cup all-purpose flour

Hot cooked noodles (home made or store bought)

Season chicken with a little salt and pepper. In a 12" skillet, brown chicken pieces slowly in butter about 20 minutes; remove chicken. Cook onion in same skillet until tender. Add 1/4 cup of the water, tomato sauce, paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Return chicken to skillet.

Cook, covered, til chicken is tender, 35-40 minutes. Remove chicken to serving platter. Stir together sour cream, the remaining 1/4 cup water, and the flour; blend into hot mixture. Cook and stir until mixture is thickend (do not boil). Serve chicken and sauce with hot cooked noodles. Serves 8. ***************************

(this is a Hungarian recipe. I got it out of the Better Homes and Gardens Heritage Cook Book that Joy gave mom for Mother's Day in 1977. I swiped the book. Actually, mom doesn't care, because it means that I'm doing the cooking out of the book and she gets to eat it without the work. Now how's that for a Gift That Keeps On Giving?!?

I wonder if I would like this dish quite so well if it hadn't been for the fact that it was specifically mentioned in Bram Stoker's book, 'Dracula'? Nah...I would have!! Just my Trivial Fact for the day.)

-- Anonymous, July 15, 2001


Put a chicken (preferably dead and dressed) in the crockpot with a quart of water. Add a couple of chunked carrots, some celery tops and a quartered onion - small, medium, large - doesn't matter. Measure out about 2 cups red wine, pour one into the crock pot, drink the other one and go to bed. After about 8 hours or so, remove the chicken from the crock pot and strain the broth into an 8 quart sauce pot. Or a 12 quart sauce pot - doesn't matter. Add water to make 4 cups liquid. Dump about 12 oz of pasta into the broth and boil gently until done. Fettucini, spagetti, ziti, egg noodles - doesn't matter. In the meantime, remove chicken meat from bones. When pasta is done, do not drain. Dump chicken meat into pasta, add a can of cream of what-ever soup. Or two - doesn't matter. Stir. Add 2 cups of grated firm cheese - mozzerella, cheddar, Mexican style - doesn't matter. Add a handful of mushrooms. Or a can of peas, or carrots. Or peas and carrots. Or corn. Some diced red peppers. Or green ones. Or all of the above - doesn't matter! Mixture should be the consistency of sludge. If it's too thick, add water. Or wine. If it's too thin, add more cheese, or soup. Or something thick - doesn't matter. Dump into however many cassarole dishes it takes to hold it all and bake it in a 350 - 375 (doesn't matter) oven for 30 minutes or so until done.

Believe it or not (doesn't matter!!), my family loves this stuff! It usually makes at least 3, maybe 4 cassaroles; some to eat, some to freeze, some to share. It's a good dish to carry to a family dinner or funeral, too.

-- Anonymous, July 15, 2001



Now THAT'S my style of directions too, Polly. I almost hate giving recipes, because I never follow them myself. It works for cooking, winemaking and living!

-- Anonymous, July 15, 2001

This thread isn't helping my waistline!!! ;-)

-- Anonymous, July 15, 2001

Mix up some sesame seeds (a cup perhaps) with flour, salt, and pepper. Put on a plate. Crack a couple of eggs into a bowl and mix up with a little milk. Dip cut-up chicken pieces in the egg mixture and then roll in the flour misture to coat. Arrange the chicken in a baking dish. Melt some butter and drizzle it over the chicken and then bake in a 325 oven until done...what's that, like an hour and 15 minutes? Yum. Lotsa calories! Crispy skin, too. A good one for cold days and my favorite from when I was a kid.

-- Anonymous, July 17, 2001

Don't be silly, Yarrow, this thread has no calories! ;-) It's simple, just don't make any of these!

Polly, RED wine? Not white? Hmmmmm, I'm thinking sherry (the wine, not one of our board members!), or some other white. Rice instead of pasta (allergic to wheat). Hmmmmm. May make this soon, only I have to use turkey or pheasant or something. Allergic to chicken too! How crummy is that? I love chicken, but it doesn't love me!

-- Anonymous, July 17, 2001


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