SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
CHICKEN WITH PICKLE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
- Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
- Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.
OVEN CHICKEN AND LINGUINI
Easy and delicious. Add more pepper flakes if you like it spicy.
Provided by CHEFTASMAN
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
- Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 41.9 g, Cholesterol 129.2 mg, Fat 30.2 g, Fiber 4.3 g, Protein 38.4 g, SaturatedFat 12.7 g, Sodium 602.5 mg, Sugar 2.8 g
CHICKEN IN ASPIC - KYCKLING I GELE
A beautiful buffet or smörgåsbord dish from another era. Very easy to assemble the day before. Canned broth and leftover tender roast chicken or turkey could easily be subbed for the stewed chicken and stock called for if you wish to save time. From the Scandinavian section of The United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in prep time.
Provided by Molly53
Categories Lunch/Snacks
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Clean the chicken thoroughly.
- Cover with boiling water and add carrot, bay leaf and salt.
- Cook until tender (2 or 3 hours), depending on the age of the chicken.
- Remove the chicken, strain broth.
- Soften gelatin in cold water for five minutes; add to the 3 1/2 cups of hot stock and stir until dissolved.
- Cool and add brandy.
- Skin and bone the chicken; cut into slices.
- Spray a ring mold (individual molds will work just fine, too) with cooking spray; pour a thin layer of the aspic in the bottom of the mold and place in the refrigerator.
- When firm, arrange the chicken slices and drained peas in layers on the aspic.
- Fill the mold with remaining aspic and chill until firm or overnight.
- Unmold onto salad greens and fill center with a good quality mayonnaise.
WHITE CHICKEN CHILI
Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the meal they cared much more about getting second helpings than remembering the name! If you have time be sure to double the recipe and store in the fridge or freezer, because, like most soups and stews, the leftovers are amazing.
Provided by Lisa Leake
Categories HarperCollins Chicken Chili Soup/Stew Cumin Jalapeño Bean Garlic Winter Dinner Quick & Easy Wheat/Gluten-Free Kid-Friendly Small Plates
Yield Serves 4
Number Of Ingredients 15
Steps:
- In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
- Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
- Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
CHICKEN AND CHICKPEA TAGINE
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
- Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
QUICK AND EASY CHICKEN CHILI
This quick chili recipe is great in the summertime or winter. It's also great for potlucks and family gatherings. It tastes great with a spoonful of sour cream.
Provided by McKaydensMomma08
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 45 g, Cholesterol 34 mg, Fat 5.8 g, Fiber 12.7 g, Protein 24.2 g, SaturatedFat 1.3 g, Sodium 919.7 mg, Sugar 3.5 g
CHICKEN, PICKLES, AND POTATOES
If you love pickles you will love this. Chicken thighs are browned and cooked with potatoes, carrots, pickles and black olives. Sounds scary I know but trust me it's good. My mother-in-law served this to me when I first met my husband and I have come to love it.
Provided by Kristie
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Place the flour in a shallow dish and season lightly with salt, pepper, and garlic powder. Season the chicken thighs with salt and pepper, and dredge in the flour. Heat the olive oil in a large skillet over medium-high heat.Cook the chicken in the hot oil until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Pour in the chicken broth.
- Stir in the potatoes, pickles, carrots, black olives with juice, and pickle juice. Reduce heat to medium, cover, and cook until the potatoes are tender and the chicken thighs are no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 368 calories, Carbohydrate 38.3 g, Cholesterol 68.7 mg, Fat 13.4 g, Fiber 5.4 g, Protein 23.7 g, SaturatedFat 2.9 g, Sodium 762.7 mg, Sugar 2.6 g
EASY WHITE CHICKEN CHILI
Steps:
- In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 504mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
EASY WHITE CHICKEN CHILI
This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.
Provided by EPHESIS
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
- Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
- Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g
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