Cool Recipes Recipezaar Recipes Recipe For Chicken

CHICKEN SALAD

Steps:

• Add broth, wine, bay leaves, a couple dashes of salt & pepper and enough water to cover the chicken into a deep pot.
• Bring to a boil, add chicken (add more water if needed to cover the meat).
• Turn down heat to a slow boil.
• Cook for 20 minutes or until no longer pink.
• Remove chicken and let cool.
• Shred meat by hand for chunky salad or place chicken into a food processor if you wish for a very shredded consistancy.
• Combine mayo, onion, celery in bowl
• Mix in chicken, add more mayo if you so desire.
• Taste and add spices to your liking.
• Chill and enjoy!

BRITTANY CHICKEN CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Cook beans in salted boiling water for 25 minutes.
• Heat the butter and olive oil in a flameproof casserole (dutch oven or large stockpot).
• Add the bacon and chicken.
• Cook for 5 minutes.
• Sprinkle with the flour.
• Add the cider and chicken stock, stirring to prevent lumps.
• Season with salt and pepper.
• Bring to a boil.
• Add the beans and the cover the pot.
• Bake for 2 hours.
• About 15 minutes before it is done, remove the lid.
• In a frying pan, gently cook the shallots and honey together for about 5 minutes.
• Turn the shallots frequently.
• Add the shallots and cooked beetroot to the casserole.
• Bake uncovered for 15 more minutes.

CHICKEN MARINADE

Steps:

• Combine ingredients, except for the chicken breasts, in small saucepan and simmer for 5 minutes and cool.
• Pour over the chicken breasts and marinate for 3 hours in the refrigerator.
• Grill chicken until done.

BEET RELISH

Steps:

• Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
• Combine beets, sugar, vinegar, lemon juice, and salt in a large pot. Bring to a boil over medium-high heat, reduce heat, and simmer for about 20 minutes.
• Stir water and gelatin together in a cup and add to the beets. Boil for 7 more minutes.
• Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool place.

OLD-FASHIONED CHICKEN AND NOODLES

Steps:

• In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
• While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
• Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

LEMON CREAM PIE

Steps:

• To Make Crust: In a 10 inch skillet over medium heat, melt butter or margarine. Stir in dessert bar crust mix and almonds. Cook 4 minutes, stirring constantly, until mixture begins to brown and crumble.
• Reserve 2 tablespoons of crust mixture for topping. Use the back of a fork to press remaining crust mixture into an ungreased 9 inch deep dish pie plate. Cool completely.
• To Make Filling: Pour cold water into a 2 quart non-aluminum saucepan. Sprinkle gelatin over water and allow to soften 5 minutes. Using a wooden spoon, stir dessert bar filling mix into gelatin, mixing until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, then remove from heat.
• Place egg yolks in a medium bowl. Whisk 1/4 cup of hot lemon mixture into egg yolks. Whisk egg yolk mixture back into rest of lemon filling. Return mixture to heat. Boil and stir 1 minute. Remove from heat. Cover and refrigerate.
• In a medium mixing bowl, combine cream cheese and 1/4 cup of lemon filling (may be slightly warm), beating until smooth. Gradually beat in remaining filling mixture until smooth. Mix in food coloring if desired.
• Pour filling into crust. Cover and chill at least 4 hours before serving. Sprinkle reserved almond mixture over top just before serving.

FRIED CHICKEN PASTRIES (COXINHA)

Steps:

• Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion, garlic, margarine, stock cubes, salt and pepper and 3 cups of water.
• Cook over medium heat for 30 minutes or until done.
• Strain solids from broth, retaining broth and solids.
• Finely chop the chicken to make the filling.
• Add the parsley and chopped green onion to the chicken.
• Measure the remaining broth into a saucepan-you will need 3 cups, so make it up with extra water.
• Add all the flour, and stir vigorously with a wooden spoon for 1 minute until it becomes stiff.
• Turn out, allow to cool a little, but while it is still warm, knead dough until it is smooth and no lumps of flour remain.
• (About 10 minutes) Roll out dough to about 1/4 inch thick and cut medium sized circles with a biscuit cutter.
• Place the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of the prepared filling.
• Judge the filling to the size of the circle you cut-you have to be able to seal it!
• Knead scraps and re-roll, and continue cutting until all the dough is used.
• Fold and close the dough in the shape of a drumstick (the word Coxinha means "little drumstick" in Portuguese).
• Brush the filled pastries with egg white and roll in breadcrumbs.
• Deep-fry the snacks for 8 minutes at 350f or until golden brown.

JALAPENO CHICKEN SALAD

Steps:

• Mix mayonnaise and lime juice in a small bowl until combined.
• Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in a large bowl.
• Add the mayonnaise mixture and toss until evenly coated.
• Season with salt and pepper to taste.
• Serve or cover and refrigerate for up to 2 days.

BBQ CHICKEN SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
• In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
• In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.