Chicken On The Fly Recipes

HOW TO MAKE CHICKEN FLY

How to Make Chicken Fly image

Make and share this How to Make Chicken Fly recipe from Food.com.

Provided by Glory

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs chicken wings
1/3 cup honey
2 tablespoons chicken soup base
2 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger

Steps:

Preheat oven to 350°F.
Spread wings in a single layer on a jellyroll pan or in a roaster. Bake for 25 to 30 minutes.
Meanwhile whisk together the rest of the ingredients.
Drain juices from pan.
Pour sauce over wings and bake 25 to 30 minutes more.
I serve these with a green salad, rice and corn.

COOKING ON THE FLY, CHICKEN AND RICE ONE POT MEAL

Cooking on the Fly, Chicken and Rice One Pot Meal image

I was starting to make RR's Chicken Cacciatore "stoup" but realized I had no mushrooms or spinach... I was then thinking of Jambalaya, but realized that I had already used the andouille sausage that I thought was in the freezer.... I like "arroz con gandules" but wanted something to eat for dinner not just have as a side dish...so I put this together and it came out terrific... what a way to stretch a pound of chicken to feed a crowd! (p.s. feel free to substitute the zucchini or just use one green or one red bell pepper. I only used what I had on hand)

Provided by CHRISSYG

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb chicken meat, cut into 1/2 inch cubes
1 tablespoon olive oil
1 tablespoon Sazon Goya seasoning (whatever the little packet is)
1/2 medium green bell pepper, roughly chopped
1/2 medium red bell pepper, large dice
1 medium onion, large dice
1/2 cup celery, large dice
2 cups zucchini, large dice (about 1 medium or large)
2 garlic cloves, chopped
1 -2 teaspoon fresh thyme
1 1/2 cups canned tomatoes, un-drained roughly chopped
1 (14 ounce) can pigeon peas, drained (gandules)
4 cups chicken broth (about 2 cans)
1 tablespoon red wine vinegar
2 cups long grain rice (such as Uncle Ben's)

Steps:

Preheat a large pot over medium/high heat, add olive oil and chicken and brown chicken well on all sides.
Remove chicken from pot with a slotted spoon and add all copped vegetables (except canned tomatoes). Sautee' vegetables and garlic about 3-4 minutes until they begin to wilt.
Add thyme, canned tomatoes (I usually just squish them in my hands out of the can right into the pot) drained beans, chicken broth, vinegar and rice.
Bring to a boil, stir and reduce heat to a simmer. Cook on low for 20 minutes, stir once or twice during cooking to prevent sticking. Allow to rest with the lid on about 5 minutes before serving.
Heap into bowls and serve with a nice salad on the side and enjoy your one pot dinner!

Nutrition Facts : Calories 619.4, Fat 7.1, SaturatedFat 1.5, Cholesterol 53, Sodium 670.3, Carbohydrate 98.7, Fiber 12.5, Sugar 4.4, Protein 39.6

CHICKEN POT PIE ON THE FLY

Chicken Pot Pie on the Fly image

This is a favorite of my family, and I NEVER have leftovers. After endless searching for a quick, easy and flavorful Pot Pie recipe, I gave up and created my own. Cooking time is greatly reduced as the chicken and filling are hot before being placed in the oven. This can be used as a base recipe and is open to endless modifications. We prefer chicken breast but dark meat, turkey, and pork also taste wonderful. Also, using less meat will not detract from the flavor. For thicker sauce, use a cup or a jar of gravy instead of broth. Seasoning measurements are approximate. I hope you enjoy this as much as we do!

Provided by Susann Simpson

Categories Savory Pies

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs boneless skinless chicken breasts
2 tablespoons oil (any kind)
2 tablespoons garlic powder (to taste)
1 tablespoon dill weed (to taste)
1 dash salt
1 dash pepper (to taste)
1 (10 3/4 ounce) can cream of mushroom soup
1 (15 ounce) can mixed peas and sliced carrots, drained
1 (15 ounce) can sliced potatoes, drained
0.5 (14 1/2 ounce) can chicken broth (use whole can for thinner filling)
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

Pre-heat oven to 350.
Cut chicken into large bite sized pieces. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt and pepper. Cook until no longer pink.
While Chicken is cooking, whisk cream of mushroom soup and chicken broth together in sauce pan set on medium heat until simmering. Add mixed carrots, peas, and sliced potatoes. Gently stir together, and bring to simmer again.
Pour contents of sauce pan into 6 cup casserole dish. Add cooked chicken to casserole dish, and stir together. Add an additional dash or two of spices to taste, if needed.
Unwrap crescent rolls. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam venting. Bake 12-15 minutes or until crescent rolls are light brown.
Let sit for 5 minutes for proper steam venting.

Nutrition Facts : Calories 823.4, Fat 19.9, SaturatedFat 4.1, Cholesterol 225.8, Sodium 1317.6, Carbohydrate 67, Fiber 8, Sugar 10.6, Protein 90.2

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