Showing posts with label Chicken Recipes. Show all posts
Showing posts with label Chicken Recipes. Show all posts
Caribbean Baked Chicken With Sweet Tamarind Sauce
By Pamela Steed Hill
In this Caribbean recipe, I decided to go a little sweet and a little spicy. Pineapple and fresh mango bring fruity balance - and add to the tropical theme of the dish.
Note: You can purchase fresh tamarind pods and make your own juice (or "tamarind water," as it is sometimes called), or you can find prepared juice in cans in Asian or Latin markets and in the international section of some supermarkets. Tamarind "pulp" also can be purchased in compressed blocks, ready to mix with water.
The pulp of the fruit is very sticky and needs to soak in water before being pressed through a fine sieve to form a mush. The pressed pulp is then combined with the soaking liquid to create the juice.
If you choose to make your own using fresh fruit, simply crack open the pod with your fingers and pull out the pulp. Remove the stringy fibers that run the length of it and squeeze out the hard seeds inside. Soak about 1/2 cup of pulp (5-6 pods) in 1-1/2 cups of water for two hours. Press the pulp through a sieve into a bowl and add most of the soaking liquid. When stirred together, the consistency should be a bit thinner than canned tomato sauce.
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Serves 4
Ingredients
For the Chicken
1 whole chicken (about 3-1/2 lbs), skin removed, cut into 8 serving pieces
juice of half a lime
sea salt
freshly ground black pepper
1/2 tsp ground coriander
1 small onion, sliced vertically into thin strips
8 oz pineapple chunks (from an 8-oz can in 100% juice), juice reserved
1/2 cup chicken broth
3 tbsp coarsely chopped cilantro leaves
fresh mango slices, for serving
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For the Tamarind Sauce
1/2 cup tamarind juice (may be sold as "water" in cans)
4 tbsp light brown sugar
3 tbsp soy sauce
3 tbsp reserved pineapple juice
2 green onions, thinly sliced
1 garlic clove, finely chopped
1 cayenne chile, finely chopped
freshly ground black pepper
Preparation
For the Chicken
Scatter the onion strips and pineapple chunks around and on top of the chicken. Pour the chicken broth around the edges. Cover tightly with foil and bake for 30 minutes. Turn the chicken over, cover again, and bake 20 minutes longer. Turn the chicken again and baste with the tamarind sauce (recipe follows). Bake, uncovered, 10 minutes longer. Baste once more before removing the chicken from the pan. To serve, place the chicken, onions, and pineapple on a platter and scatter the cilantro on top. Garnish with mango slices, and pass the remaining tamarind sauce at the table.
For the Tamarind Sauce
Combine the first 7 ingredients (through chile) in a small saucepan. Bring to a light boil, reduce heat to low, cover, and simmer 5 minutes.
Remove from the heat and season with pepper. For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon.
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Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069
F10 Chicken Breast Recipes
By Benjamin D Smith
Chicken breasts are one of the tastiest and healthiest foods to prepare. They are also easy to prepare in the oven. There are certain precautions to take when baking chicken breasts. Just a slight variation could cause the meat in your chicken to dry out. Baking for 30 minutes at 350 degrees will leave you with dry meat. However, 20 minutes at 450 degrees will present you with juicy and flavorful meat. While juicy flavorful chicken is good, here are 10 recipes that can take your chicken game to the next level.
1. Basic
First, prepare the ingredients you want to use. Pre-heat oven to 400 degrees F. Brush the chicken with oil and your desired seasoning. Then arrange them in a single layer in a baking or roasting pan. Bake until the meat is no longer pink. A meat thermometer is helpful in this case. When the thermometer reads 170 degrees F, then the meat is ready to serve.
1. Basic
First, prepare the ingredients you want to use. Pre-heat oven to 400 degrees F. Brush the chicken with oil and your desired seasoning. Then arrange them in a single layer in a baking or roasting pan. Bake until the meat is no longer pink. A meat thermometer is helpful in this case. When the thermometer reads 170 degrees F, then the meat is ready to serve.
2. Creole
3. BBQ
This recipe involves frozen pieces of chicken. You can either use packaged BBQ sauce or you can create your own mix. In order to create your own mix, you need 1/4 cup of ketchup, 1/4 cup of brown sugar, 1 tablespoon of apple cider vinegar or white vinegar, 2 teaspoons of yellow mustard, 1 tablespoon of water, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and some hot sauce for a little kick. Pre-heat the oven to 375 degrees F. Combine all of the ingredients until they have a smooth texture.
Take some foil and line the baking pan. Place the frozen chicken on the pan with 3/4 of the mixed sauce. Bake for up to 50 minutes; basting the chicken with the rest of the sauce once every ten minutes.
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4. Casserole
5. Honey baked
For this dish you need 1 cut up frying chicken, 4 tablespoons of butter, 1/2 cup of honey, 1/4 cup of pineapple juice, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, and 1 teaspoon of curry powder. Coat the chicken well with the ingredients in a large baking dish. Bake uncovered for an hour at 375 degrees; turning it at least once.
6. Garden Stuffing
This dish requires 1 stalk of celery, ½ cup of fresh chopped mushrooms, 1/2 cup of chopped carrots, 2 green onions, parsley, 1/4 of a green pepper, 1 small zucchini, poultry seasoning, chicken breasts, and paprika. Place all of the ingredients in the pan with the chicken on top. Bake for 1 hour at 350 degrees.
7. Baked Cheese
You will need 4 boneless, skinless chicken breast halves, 1/4 cup of blue cheese salad dressing, and 1 tablespoon of grated Parmesan cheese. Place the chicken in a greased dish for baking. Paint it with salad dressing. Bake for 25 minutes. Sprinkle parmesan cheese and then bake for 5 more minutes or until it is brown.
8. Creamed
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9. Beef Baked
You will need 8 boned chicken breasts, 8 strips of bacon, 1 small jar of dried slices of beef, 1 cup of sour cream, 1 can of mushroom soup, and Paprika. Wrap the chicken with strips of bacon. Line the bottom of a baking dish with dry slices of beef. Create the sauce from a mixture of sour cream and soup. Pour the sauce on each chicken breast. Sprinkle paprika on them and bake for 4 hours at 250 degrees.
10. Baked in Juice
You need 1 cup of unsweetened pineapple juice, 1 can of unsweetened grapefruit juice, and two whole chicken breasts split up. Place breasts in a dish and cover with juices. Bake at 350 degrees F for 45 minutes or until tender.
After you have tried all of these recipes and if you would like to learn more chicken breast recipes, be sure to visit My Chicken Breast Recipes for more information. We have a large selection of recipes to choose from.
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Article Source: http://EzineArticles.com/8884757
Baked Chicken Recipes - Three Favorite Recipes Revealed
By D. More
Crispy Oven-Baked Chicken
Frying chicken is not the only way to achieve a crispy chicken. This recipe will give you a crunchy oven baked chicken that oozes with flavors.
2 cups panko (if it's not available, use cornflake crumbs)
½ cups Parmesan, grated
2 teaspoons garlic salt
1/2 tsp. ground cayenne pepper (you can add more if you want it really spicy)
3 large eggs
12 chicken drumsticks, skin removed
Instructions:
Preheat oven to 350 degrees Fahrenheit.
Cover two roasting pans with aluminum foil, then spray surface evenly with non-stick cooking oil.
In a large bowl, combine the first four ingredients.
In a shallow glass dish, lightly beat the three eggs.
Dip each drumstick in egg, then dredge in panko mixture. Arrange on the prepared pans. Spray with non-stick vegetable oil.
Bake in 350 degrees Fahrenheit for about an hour. Use a meat thermometer to measure internal temperature; remove from the oven immediately once thermometer reads 180 degrees F.
Lemony Baked Chicken
The secret to this flavorful dish is the salt rub. The rub does not only add flavor but also tenderizes it. Marinate the chicken for four to 48 hours to bring out the best flavor and texture.
Salt rub: Clean and pat dry a 5-pound chicken. Mix 1/3 cup coarse salt and three tablespoons of lemon juice. Lightly loosen the skin from the flesh, then rub the areas under the skin as well as the cavity of the chicken with the salt mixture. Put the chicken inside a re-sealable plastic bag, then place in the chiller for 4 to 48 hours.
Other ingredients you need:
Gremolata (a paste made by combining 1 tablespoon finely chopped parsley, 1 lemon's zest
1 small garlic clove, finely minced)
6 tbsp. butter
About 6 bay leaves (fresh or dried, for garnish)
4 lemons, quartered
Instructions:
Preheat oven to 425 degrees Fahrenheit.
Take out the chicken from the chiller, then thoroughly wash with cold water to remove the salt. Pat dry.
Combine gremolata and butter, then rub about 2/3 of the mixture under the skin, and the rest on the skin. Put the bay leaves and the lemon in the cavity of the chicken. Place the chicken in a shallow roasting pan.
Bake the chicken for about 40 minutes, then remove from oven. Cover chicken with aluminum, then return to oven. Reduce temperature to 375 degrees. Cook for 45 minutes more or until the meat thermometer reads 170 degrees.
Serve hot or warm.
Baked Buttermilk Chicken
The best way to serve this scrumptious chicken dish is with a potato salad, corn-carrot salad, or coleslaw.
4 pounds of mixed chicken parts
8 slices of white bread
1 tsp. hot-pepper sauce
1 cup buttermilk
¾ cup grated Parmesan cheese
1 tsp. dried thyme
Salt and pepper to taste
Non-stick cooking spray
Instructions
Preheat oven to 400 degrees F.
Spray the baking sheet with oil until thoroughly covered.
Put bread in food processor and pulse until they become coarse crumbs.
Combine salt, hot pepper sauce, buttermilk, and ½ tsp. pepper in a large bowl. In another bowl, combine the remaining dry ingredients. Coat each chicken part with buttermilk mixture, then dredge with breadcrumb mixture. Arrange chicken on prepared baking sheet.
Bake for approximately 35 minutes or until golden brown.
Bon appétit!
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Frying chicken is not the only way to achieve a crispy chicken. This recipe will give you a crunchy oven baked chicken that oozes with flavors.
2 cups panko (if it's not available, use cornflake crumbs)
½ cups Parmesan, grated
2 teaspoons garlic salt
1/2 tsp. ground cayenne pepper (you can add more if you want it really spicy)
3 large eggs
12 chicken drumsticks, skin removed
Instructions:
Preheat oven to 350 degrees Fahrenheit.
Cover two roasting pans with aluminum foil, then spray surface evenly with non-stick cooking oil.
In a large bowl, combine the first four ingredients.
In a shallow glass dish, lightly beat the three eggs.
Dip each drumstick in egg, then dredge in panko mixture. Arrange on the prepared pans. Spray with non-stick vegetable oil.
Bake in 350 degrees Fahrenheit for about an hour. Use a meat thermometer to measure internal temperature; remove from the oven immediately once thermometer reads 180 degrees F.
Lemony Baked Chicken
The secret to this flavorful dish is the salt rub. The rub does not only add flavor but also tenderizes it. Marinate the chicken for four to 48 hours to bring out the best flavor and texture.
Salt rub: Clean and pat dry a 5-pound chicken. Mix 1/3 cup coarse salt and three tablespoons of lemon juice. Lightly loosen the skin from the flesh, then rub the areas under the skin as well as the cavity of the chicken with the salt mixture. Put the chicken inside a re-sealable plastic bag, then place in the chiller for 4 to 48 hours.
Gremolata (a paste made by combining 1 tablespoon finely chopped parsley, 1 lemon's zest
1 small garlic clove, finely minced)
6 tbsp. butter
About 6 bay leaves (fresh or dried, for garnish)
4 lemons, quartered
Instructions:
Preheat oven to 425 degrees Fahrenheit.
Take out the chicken from the chiller, then thoroughly wash with cold water to remove the salt. Pat dry.
Combine gremolata and butter, then rub about 2/3 of the mixture under the skin, and the rest on the skin. Put the bay leaves and the lemon in the cavity of the chicken. Place the chicken in a shallow roasting pan.
Bake the chicken for about 40 minutes, then remove from oven. Cover chicken with aluminum, then return to oven. Reduce temperature to 375 degrees. Cook for 45 minutes more or until the meat thermometer reads 170 degrees.
Serve hot or warm.
Baked Buttermilk Chicken
4 pounds of mixed chicken parts
8 slices of white bread
1 tsp. hot-pepper sauce
1 cup buttermilk
¾ cup grated Parmesan cheese
1 tsp. dried thyme
Salt and pepper to taste
Non-stick cooking spray
Instructions
Preheat oven to 400 degrees F.
Spray the baking sheet with oil until thoroughly covered.
Put bread in food processor and pulse until they become coarse crumbs.
Combine salt, hot pepper sauce, buttermilk, and ½ tsp. pepper in a large bowl. In another bowl, combine the remaining dry ingredients. Coat each chicken part with buttermilk mixture, then dredge with breadcrumb mixture. Arrange chicken on prepared baking sheet.
Bake for approximately 35 minutes or until golden brown.
Bon appétit!
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Article Source: http://EzineArticles.com/expert/D._More/123342
Chicken Recipes in a Pressure Cooker
By Maria Antoniet Fornillos
Chicken cooked in a pressure cooker is one of the most flavorful chicken recipes. You are sure that the food is moist and have a
much better texture compared to using a slow cooker. Imagine it can only take you around 40 minutes total time to prepare a whole chicken dish, and if you are considering another 15 minutes baking, your chicken skin can be served more crunchy. The crispy skin, tender flesh, root vegetables and flavorful broth, is definitely a very gratifying meal.
If you want to roast one whole chicken, you can cook it in less than an hour. As long as your bird doesn't touch the sides or top of the pressure cooker, you will get a nicely done whole chicken dish without distorting shape and body. An 8-quart pressure cooker usually can hold a 3.5 pound bird, on the rack. Allow me to share some of my favorite whole chicken recipes prepared in a pressure cooker.
If you want to roast one whole chicken, you can cook it in less than an hour. As long as your bird doesn't touch the sides or top of the pressure cooker, you will get a nicely done whole chicken dish without distorting shape and body. An 8-quart pressure cooker usually can hold a 3.5 pound bird, on the rack. Allow me to share some of my favorite whole chicken recipes prepared in a pressure cooker.
Chicken with Olive Oil
Ingredients
1 lb whole chicken
2 tablespoons olive oil
1 ½ to 2 cups chicken broth
Directions
Chicken with Duck Sauce
3 pounds whole chicken
1 tablespoon olive oil or any vegetable oil
Salt and pepper to taste
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/4 cup white wine
1/4 cup chicken broth
DUCK SAUCE:
1/4 cup apricot preserves
2 tablespoons white vinegar or cider
1 1/2 teaspoons fresh ginger, minced
3 tablespoons honey
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Directions
Transfer chicken to a serving dish. Add the apricot preserves, white vinegar, ginger and honey into the same cooker and cook uncovered until sauce has reduced into a syrupy consistency. Pour over chicken and serve.
Pressure cooking has many advantages among which saving time & energy, preserving nutrients and detoxifying food are most significant. It only requires basic skills to become proficient in preparing simple and quick recipes. However, there is one thing to remember. Not all pressure cookers cook at the same speed. This is why learning how to buy a quality one is the best deal.
Find a Pressure Cooker at Your Smart Kitchen. Your online source for quality cookware, bakeware, cutlery, small appliances and related kitchenware at reasonable prices. See something else you may be interested in and contact us. To avail of monthly specials and coupons, become a Chef Wannabee.
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Herbs and Spices: 3 Healthy Slow Cooker Recipes for Beginners
A slow cooker is very ideal for anyone who doesn't have enough time to cook in the morning but still wants to come home to a delicious homemade meal. When using a crockpot, fresh ingredients are cooked in low temperature for hours and the natural juices of meats and produce are retained, resulting to a flavorful and nutrient-rich dish. Season with natural herbs and spices for added goodness!
Chicken Recipes In Pressure Cooker
Try these 3 easy herbs and spices slow cooker recipes:
Try these 3 easy herbs and spices slow cooker recipes:
Cilantro-Lime Slow Cooker Chicken
What you need:
1 1/2 kg. boneless and skinless chicken breast halves
1 lime, juiced
2 cups salsa
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons dry taco seasoning mix
Mix together lime juice, salsa, cilantro and taco seasoning mix in a slow cooker. Stir until all ingredients are well-combined. Add the chicken breasts to the cooker and coat with the cilantro-lime mixture. Cover, set the cooker to low and cook for 6-8 hours. When ready, use a fork to shred chicken breasts. Serve with soft taco shells and a dressing of your choice if desired.
Slow Cooker Herbed White Bean Soup
What you need:
2 carrots, peeled and diced
1 potato, peeled and cubed
1 large onion
4 sprigs fresh parsley
1 sprig fresh lemon thyme, chopped
1 sprig fresh rosemary
1 sprig fresh savory
1 bay leaf
4 cups mushroom broth
2 tablespoons olive oil
1 cube vegetable bouillon
Slow Cooker Herbs and Spices Spaghetti Sauce
What you need:
18 cups tomato sauce
2 1/4 cups tomato paste
3 cloves garlic, minced
1 large onion, chopped
3 tablespoons dried oregano
3 tablespoons dried parsley
3 tablespoons dried rosemary
3 tablespoons dried thyme
1 bay leaf
1 pinch red pepper flakes
Mix together tomato sauce, tomato paste, garlic, onion, oregano, parsley, rosemary, thyme, bay leaf and red pepper flakes in a slow cooker. Stir to combine ingredients well. Cover and set on high and cook for 3-4 hours, stirring frequently. Serve on top of cooked pasta.
Come home to a healthy and fulfilling meal at the end of each day by cooking using your crockpot. Add more flavor and nutrition to the dishes with natural herbs and spices!
Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed top-notch cooking accessories that are worth checking out. You can view Adrian's posts about nutritious food and other interesting topics on his blog.
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