Rachaels Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ISRAELI SPICE CHICKEN



Israeli Spice Chicken image

A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 26

1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika
1 1/2 tablespoons (1 1/2 palmfuls) ground cumin
1 teaspoon (1/3 palmful) dried oregano
1 teaspoon (1/3 palmful) ground coriander
1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level)
1 1/2 teaspoons (1/2 palmful), coarse kosher salt
4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds
Extra-virgin olive oil, for drizzling
Warm pita or flat bread, for passing
Serving suggestions: Serve with tomato relish and zucchini (recipes follow). Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes.
3 tablespoons (a couple of glugs) extra-virgin olive oil
1 ripe lemon, juiced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
Kosher salt
4 small, tender zucchini, about 1 1/2 pounds (look in organic section of produce counter)
3 tablespoons (3 turns around the pan) extra-virgin olive oil
3 cloves garlic, minced
1/4 cup (half a bundle) chopped fresh mint
1/2 cup chopped flat-leaf parsley leaves (a couple of handfuls)
Kosher salt and pepper
3 vine ripe or small round red tomatoes
2 orange or yellow tomatoes
1 small sweet onion, thinly sliced
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped

Steps:

  • Israeli Spice Rub:
  • For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.
  • Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
  • Grill chicken 6 or 7 minutes on each side or until juices run clear.
  • Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.

LEMON CHICKEN



Lemon Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Steps:

  • Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
  • Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams

CHICKEN SCARPARIELLO



Chicken Scarpariello image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar
Orzo with Parsley and Lemon Zest, recipe follows
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Steps:

  • Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
  • Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

TUSCAN CHICKEN



Tuscan Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 10 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)

Steps:

  • Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
  • Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
  • Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
  • Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

RACHAEL RAY LEMON CHICKEN (30 MINUTE MEALS)



Rachael Ray Lemon Chicken (30 Minute Meals) image

Make and share this Rachael Ray Lemon Chicken (30 Minute Meals) recipe from Food.com.

Provided by AZRT8871

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks
1/4 cup unbleached all-purpose flour
coarse salt
2 tablespoons wok oil (preferred brand House of Tsang) or 2 tablespoons vegetable oil, 2 turns of the pan (preferred brand House of Tsang)
1 tablespoon white vinegar (a splash) or 1 tablespoon rice wine vinegar (a splash)
1/2 cup chicken broth or 1/2 cup stock
8 ounces prepared lemon curd (1 cup)
1/4 cup hot water
1 lemon, zest of
2 scallions, thinly sliced or 20 stalks fresh chives, finely chopped

Steps:

  • Coat the chunked chicken lightly in flour, seasoned with a little salt.
  • Heat a large skillet or a wok-shaped nonstick pan over high heat.
  • Stir fry chicken until golden, 3 or 4 minutes.
  • Remove chicken from the pan and return pan to heat.
  • Reduce heat to medium.
  • Add a splash of vinegar to the pan and let it evaporate.
  • Add stock or broth to the pan and scrape up any drippings with a whisk.
  • Thin curd by stirring in a little hot water.
  • Add curd to broth and whisk to combine.
  • Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
  • Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
  • Serve with Rice.

Nutrition Facts : Calories 329.2, Fat 16, SaturatedFat 4.6, Cholesterol 109, Sodium 204.5, Carbohydrate 6.7, Fiber 0.4, Sugar 0.3, Protein 37

RACHAEL RAY'S TUSCAN CHICKEN



Rachael Ray's Tuscan Chicken image

This is a favourite from 30 Minute Meals although I alter it a bit. For example, it works out quite well with all bone-in dark meat. Some sherry or cider vinegar can be substitued for some of the wine and wine vinegar. I have been liberal with cooking time since leaving the bone in increases the cooking time. Preparation is VERY easy, though -- despite the number of steps which are truly easy.

Provided by Ciocia Laura

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken thighs (leave bone in if you wish) (optional) or 1 1/2 lbs chicken tenderloins, depending on cost (optional)
1/4 teaspoon salt (or to taste)
fresh ground black pepper, to taste
3 tablespoons extra virgin olive oil
6 garlic cloves, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)

Steps:

  • Heat a large, heavy, deep skillet over medium high heat.
  • Season chicken with salt and pepper.
  • Add 2 tablespoons extra-virgin olive oil, half the chicken pieces and a couple of crushed cloves of garlic.
  • Brown chicken 2 minutes on each side and remove from pan.
  • Add remaining oil and swirl around pan. Add remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove.
  • Add vinegar to the pan and let it sizzle till most evaporates.
  • Add butter, shallots, and rosemary to the pan and cook 2 minutes.
  • Add flour and cook 1 minute.
  • Whisk in wine and allow to reduce and thicken for 1 minute.
  • Whisk in broth and bring liquids up to a low boil.
  • Return chicken to the pan and simmer over moderate heat 7 to 8 minutes for boneless (or nearly double that for bone-in) to cook chicken thoroughly.

Nutrition Facts : Calories 149.4, Fat 10.9, SaturatedFat 3.4, Cholesterol 10.4, Sodium 318.6, Carbohydrate 5.1, Fiber 0.1, Sugar 0.4, Protein 1.3

RACHAEL RAY'S GARLIC ROASTED CHICKEN WITH ROSEMARY AND LEMON



Rachael Ray's Garlic Roasted Chicken With Rosemary and Lemon image

This is a quick and easy chicken receipe that can go as a main course with just about anything. I made a roux in a saucepan with butter and flour and garlic and added the pan drippings to it with the wine instead of leaving it in the oven it would take longer to thicken if let in oven.

Provided by Crystal B.

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 lbs boneless chicken breasts, cut in small pieces
6 garlic cloves, crushed
3 tablespoons fresh rosemary, Chopped
3 tablespoons extra virgin olive oil (evoo)
1 lemon, juice and zest of
1 tablespoon grill seasoning
1/2 cup dry white wine or 1/2 cup chicken broth

Steps:

  • Arrange chicken in 9x13 baking dish. Add garlic, rosemary, evoo, lemon zest and grill seasoning and salt & pepper if you wish.
  • Toss & coat chicken with all ingredients. Then place in oven. Roast 20 minutes.
  • Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off.
  • Let stand 5 minutes longer and removen chicken from the oven.
  • place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Nutrition Facts : Calories 612.7, Fat 36.5, SaturatedFat 9, Cholesterol 181.6, Sodium 181.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.6, Protein 59.5

More about "rachaels chicken recipes"

35 CHICKEN BREAST RECIPES - RACHAEL RAY IN SEASON
35-chicken-breast-recipes-rachael-ray-in-season image

From rachaelraymag.com
Author Angela Carucci
Published 2018-09-07
Estimated Reading Time 3 mins
See details


FRIED CHICKEN RECIPES | RACHAEL RAY IN SEASON
fried-chicken-recipes-rachael-ray-in-season image
2013-07-01 To amp up the flavor in this Japanese-inspired recipe by brothers Matt and Ted Lee, authors of The Lee Bros. Simple Fresh Southern, marinate …
From rachaelraymag.com
Author Rachael Ray Every Day
Estimated Reading Time 3 mins
See details


RACHAEL'S CHICKEN RAMEN BOWLS | RECIPE - RACHAEL RAY …
rachaels-chicken-ramen-bowls-recipe-rachael-ray image
Preparation. Remove skin from chicken and cut meat way from bone, then thinly slice and reserve. Heat a pot of water to boil ramen. Heat a Dutch oven or soup pot over medium-high to high heat, add oil, 2 turns of the pan, brown the …
From rachaelrayshow.com
See details


10 BEST GROUND CHICKEN BURGER RACHAEL RAY RECIPES
10-best-ground-chicken-burger-rachael-ray image
2022-05-28 Nacho Soup with Chicken & Broken Tacos | Rachael Ray Rachael Ray Show. flour, garlic, fire roasted diced tomatoes, cayenne pepper, rotisserie chicken and 23 more.
From yummly.com
See details


15-MINUTE CRISPY CHICKEN (GF, DF) - RACHAEL'S GOOD EATS
15-minute-crispy-chicken-gf-df-rachaels-good-eats image
2020-04-11 Cover entire breast in cracker mixture, then transfer to clean plate. Once all chicken has been breaded, heat your large skillet with avocado oil on medium. Transfer chicken to skillet and let cook until golden brown on each …
From rachaelsgoodeats.com
See details


CHICKEN - RECIPES, STORIES, SHOW CLIPS + MORE | RACHAEL …
chicken-recipes-stories-show-clips-more-rachael image
2022-06-06 Rachael's dermatologist Dr. Anne Chapas shares her 4-step summer skincare routine, including the sunscreen she uses + more of her go-to products. Food & Fun. Fried Chicken Doesn't Get Any More Southern Than …
From rachaelrayshow.com
See details


10 BEST RACHAEL RAY GROUND CHICKEN RECIPES | YUMMLY
10-best-rachael-ray-ground-chicken-recipes-yummly image
2022-05-25 Ground Chicken & Chipotle Hard Tacos EveryDay with Rachael Ray. jalapeno, salt, romaine, green tomatoes, chipotles in adobo sauce and 17 more.
From yummly.com
See details


HEALTHY CHICKEN RECIPES | RACHAEL RAY IN SEASON
healthy-chicken-recipes-rachael-ray-in-season image
2005-11-01 Chicken with Mushrooms and Peas. Here's an easy one-pot wonder for tonight! First roast your chicken for 20 minutes, then add mushrooms, peas and onions to the same pot and continue cooking for 25 more minutes. …
From rachaelraymag.com
See details


10 BEST RACHAEL RAY CHICKEN BREAST RECIPES | YUMMLY
10-best-rachael-ray-chicken-breast-recipes-yummly image

From yummly.com
See details


CHICKEN RECIPES | RACHAEL RAY IN SEASON
2013-05-13 How to Make Fried Chicken. The best fried chicken begins with one ingredient: buttermilk! Do-Ahead Fried Chicken. Do-Ahead Fried Chicken. Chipotle-Chicken Meatballs. Turn classic Italian meatballs into a Mexican-inspired meal.
From rachaelraymag.com
Author Rachael Ray Every Day
See details


RACHAEL RAY'S CHICKEN & CHILE FRIED RICE RECIPE | RACHAEL RAY
2 tbsp. soy sauce or shoyu (Japanese soy sauce) 2 large eggs, beaten. ½ cup thinly sliced shiso leaves or fresh cilantro tops. Preparation. Step 1. Line a baking sheet with foil and place in the freezer. Step 2. In a saucepan, heat 1 tbsp. oil, one turn of …
From rachaelray.com
See details


CHICKEN SCHNITZEL RECIPE | RACHAEL RAY
Using the flat side of a mallet, pound the chicken to 1/8 to 1/4 inch thick; season with salt and pepper. Step 2. In a shallow bowl, place the flour. In another shallow bowl, beat the eggs, milk, and 2 tbsp. Dijon. In a third shallow bowl, mix the breadcrumbs, granulated garlic, granulated onion, and nutmeg.
From rachaelray.com
See details


RACHAEL'S CHICKEN | RECIPESTY
A rich and juicy chicken with just enough sauce to be delicious and great for dinner dates. ... Main Dish Recipes; Salad Recipes; Rachael's Chicken. A rich and juicy chicken with just enough sauce to be delicious and great for dinner dates. Active Time 5 mins . Total Time 45 mins. Yield 2 servings. Tags beginner brothsandstocks budgeting butter chicken chickencategory …
From recipesty.com
See details


10 BEST RACHAEL RAY BAKED CHICKEN RECIPES | YUMMLY
2022-05-29 Asian Baked Chicken Legs Yummly. fresh ginger, garlic, sesame seeds, nonstick cooking spray, rice wine vinegar and 6 more. garlic, corn tortilla chips, ground cumin, fire roasted diced tomatoes and 24 more.
From yummly.com
See details


CHICKEN KYIV | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
Wrap and roll each breast tightly and freeze 20 to 30 minutes. Set up a breading station in shallow dishes: flour, eggs and breadcrumbs. Season each with salt and pepper. Season the breadcrumbs with dried herbs and lemon peel to taste. Coat chicken in breading. Heat oil to 350°F over medium to medium-high heat.
From rachaelrayshow.com
See details


HOW TO MAKE RACHAEL'S EASY LEMON CHICKEN - YOUTUBE
Enjoy Rachael's easy lemon chicken sitr-fry recipe made using infused wok oil to brown the chicken and then further cook in a lemon curd sauce.Subscribe ht...
From youtube.com
See details


RACHAEL'S ENGAGEMENT CHICKEN RECIPE | RACHAEL RAY
Preparation. Salt the chicken inside and out and leave exposed to the air overnight on lowest shelf in the fridge. Preheat oven to 425˚F. Place a rack inside a medium-sized roasting pan. Arrange the onions, 2 halved lemons and bulbs of garlic …
From rachaelray.com
See details


BEST RACHAEL RAY'S CHICKEN AND DUMPLINGS RECIPES | COMFORT …
2018-08-07 Step 1. Dice tenders into bite size pieces and set aside. Wash hands. Step 2. Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes.
From foodnetwork.ca
See details


RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY
Bring a large pot of water to a boil for pasta the last 10-15 minutes of the chicken’s roasting time. When the chicken comes out, transfer the meat to a platter and cover with a little foil. Remove the herb bundle and bay from the sauce and keep at a simmer, whisking to thicken and combine.
From rachaelray.com
See details


RACHAEL RAY CHICKEN RECIPES
The best rachael ray chicken breast recipes on yummly ny pretzel chicken inspired by rachael ray honey rosemary chicken breasts rachael ray rachael rays double stuffed chicken breasts. Crunchy breaded cutlets get a crisp salad of frisée lettuce endive apples and radishes in rachs latest twist on chicken schnitzel. Recreate prince harrys cozy royal proposal to meghan …
From chickenrecipeschef.blogspot.com
See details


RACHAEL RAY'S CHICKEN MARSALA RECIPE | RACHAEL RAY
Pound the chicken to about 1/4 inch thick. (For 8 to 12 smaller cutlets, halve the breasts horizontally and then pound the chicken.) Season the chicken with salt and pepper. Step 4. Place the flour in a shallow bowl; mix in the sage, granulated garlic, and nutmeg. Step 5.
From rachaelray.com
See details


GENERAL TSOS CHICKEN RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL …
Once boiling, add rice and reduce heat to simmer and cook, covered, 15 to 18 minutes, remove from heat and let stand 5 to 10. For the sauce, combine all ingredients in bowl and remix just before adding to your stir-fry. Combine chicken with salt, pepper, 1½ tablespoons oil and eggs in a bag and coat, let stand 20 minutes.
From rachaelrayshow.com
See details


30 CHICKEN THIGH RECIPES | RACHAEL RAY IN SEASON
2013-07-29 Rach's pal Daisy Martinez spices up chicken thighs for a finger-lickin'-good dish. Tip: Marinate the chicken in vinegar for plumper, juicier thighs. tamarind glazed chicken thighs. Tamarind-Glazed Chicken Thighs.
From rachaelraymag.com
See details


THE EASIEST ITALIAN CHICKEN YOU NEED TO MAKE - RACHAEL'S GOOD EATS
2019-06-20 Instructions. In a large skillet, 12 to 13-inches, heat oil on medium until hot but not smoking, Trim and tenderize chicken breasts, then lay flat in skillet to brown, about 5-7 minutes. Season with pink salt + ground pepper then flip. Add mushrooms, tomatoes, capers, kalamata olives (if using), 1/2 squeezed lemon, and 2 lemon slices on chicken ...
From rachaelsgoodeats.com
See details


RECIPES - RACHAEL'S GOOD EATS
Shredded Chicken Salad With Lime Jalapeño Dressing. See More Salads. Sides Healthy Teriyaki Meatballs 2-Ingredient Raspberry Chia Jam White Bean Greek Salad. See More Sides. Smoothies Snickerdoodle Chip Smoothie Quick & Healthy PB&J Smoothie Immunity Boosting Smoothie. See More Smoothies. Snacks The Best Gluten-Free Zucchini Bread Crunchy …
From rachaelsgoodeats.com
See details


RACHAEL’S CHICKEN – COOKZOV
A rich and juicy chicken with just enough sauce to be delicious and great for dinner dates. Ingredients. Ingredient Checklist. 2 skinless, boneless chicken breast halves; ¼ cup butter; ½ teaspoon dried thyme; 1 (14.5 ounce) can chicken broth; Directions. Instructions Checklist. Step 1Heat a medium skillet over medium heat. Cook chicken until ...
From cookzov.com
See details


HUNTER'S DINNER CHICKEN CACCIATORE RECIPE | RACHAEL RAY
Reserve skillet. While the chicken browns, add mushrooms and broth to a small pot. Bring to a boil over medium-high heat, then reduce to medium-low (maintaining a rolling simmer) to plump mushrooms. After 5 to 6 minutes, remove mushrooms with a slotted spoon and reduce broth to about 3/4 cup, 2 to 3 minutes.
From rachaelray.com
See details


RACHAEL'S DEVILED CHICKEN AND/OR CRAB RECIPE | RACHAEL RAY
Preparation. Place chicken in food processor and pulse until very finely chopped, transfer to bowl. For crab, pick through meat for shells and mash with fork into small bits. To processor bowl, add celery, onion, garlic, chili pepper, thyme and parsley, and very finely chop by pulsing; add to chicken or crab.
From rachaelray.com
See details


RECIPES – TAGGED "CHICKEN"| RACHAEL RAY
Chicken Rachael Ray Show Soups and Stews. This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from... Continue reading. Path. 1-Pan Gochujang Chicken and Zucchini. Baked Chicken Dinner Spring. This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
From rachaelray.com
See details


RACHAEL RAY'S BALSAMIC CHICKEN RECIPE | POPSUGAR FOOD
2019-08-19 Directions. In a large bowl, toss the fennel, celery, onion, lemon juice, and olive oil together. Season with salt and pepper, then leave the slaw to marinate while you prepare the chicken. Heat a ...
From popsugar.com
See details


BOLOGNESE-STYLE CHICKEN CUTLETS RECIPE | RACHAEL RAY
Add the cheeses and stir until melted, 1 to 2 minutes. Cover the sauce and keep warm over low heat. Step 2. Using a sharp knife and starting from the longer, wider side of each chicken breast, cut horizontally about three-quarters of the way through. Open each piece like a …
From rachaelray.com
See details


6 OF RACHAEL'S FAVORITE WAYS TO USE CHICKEN THIGHS - YOUTUBE
If your freezer is packed with chicken thighs (hey, they're cheap!), but you're not sure what to make with them, Rach has tons of recipe ideas. If your freezer is …
From youtube.com
See details


CHICKEN WITH PEARS & POLENTA RECIPE | RACHAEL RAY
Heat a large nonstick skillet over medium-high. Add the oil, three turns of the pan. When the oil shimmers, add the chicken and cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a clean plate. Add the butter, pears, onion, and fresh thyme to the skillet; season with salt and pepper.
From rachaelray.com
See details


10 BEST RACHAEL RAY FRIED CHICKEN RECIPES | YUMMLY
2022-05-17 Deviled Slashed Chicken with Cheesy Twice-Baked Butternut Squash | Rachael Ray Rachael Ray Show. cayenne pepper sauce, butternut squash, Worcestershire sauce and 18 more. Yummly Original.
From yummly.com
See details


CHICKEN PARM FINGERS RECIPE | RACHAEL RAY
Step 3. In a large skillet, heat 1/4 to 1/2 inch of oil over medium-high. Step 4. Season the chicken. Working in 2 batches, coat the chicken in the flour and then the eggs, letting any excess drip back into the bowl. Coat the chicken in the breadcrumbs, pressing so the crumbs adhere and shaking off any excess.
From rachaelray.com
See details


20-MIN HONEY SESAME CHICKEN - RACHAEL'S GOOD EATS
2019-12-03 Add your chicken and spread out evenly so it can brown. Once almost fully cooked, add your other ingredients: coconut aminos, honey, sesame oil and water, and stir. Separately in a small bowl, add a few tablespoons of water and 1 tbsp arrowroot or cornstarch (to thicken the sauce). Stir until completely dissolved before adding to your skillet.
From rachaelsgoodeats.com
See details


RACHEL COOKS WITH LOVE RECIPES CHICKEN SALAD
Healthy Chicken Salad with Walnuts and Grapes - Rachel Cooks® trend www.rachelcooks.com. In a large mixing bowl , combine chicken, celery, grapes, walnuts, and cranberries.In a small bowl or 2 cup measuring cup, whisk together yogurt, vinegar, honey, celery seed, salt and pepper.
From therecipes.info
See details


CHICKEN WITH CHORIZO & OLIVES RECIPE | RACHAEL RAY
Transfer to a platter. Step 3. Add the chorizo to the skillet and cook, stirring occasionally, until the fat begins to render, 1 to 2 minutes. Using a slotted spoon, transfer the chorizo to the platter with the chicken. Add the onion, olives, piquillo peppers, garlic, bay leaf, orange zest, fennel seeds, paprika, and hot paprika.
From rachaelray.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Videos

How To Make Spicy Fried Chicken | Rachael Ray
47K views-03:50
Rachael's Italian Roasted Chicken
4K views-02:30
How to Make 5-Spice Chicken Teriyaki | MYOTO Recipe | Rachael Ray
7.6K views-04:46
How to Make Prosciutto-Wrapped Stuffed Chicken Breasts with Figs, Rosemary Cheese | Rachael Ray
4.8K views-03:13
How to Make Chicken with Tarragon Cream Sauce, Green Beans & Rice Pilaf | Rachael Ray
4.5K views-05:06
How To Make Garlic Herb Roast Chicken with Potatoes | Rachael Ray
35K views-05:06

Top Asked Questions

What to make at Rach's Southern Fried Chicken?
A spiced flour mixture and an herbed buttermilk brine makes Rach's Southern fried chicken over-the-top delicious. 8. Chicken Spaghetti Casserole This cheesy casserole is traditionally made with rotisserie chicken, but could be just as tasty using diced or pulled leftover turkey.
What is the best way to cook chicken and relish?
Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes. For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl.
What is Devil's style chicken at Rach's?
Rach's Pollo alla Diavolo, or devil's-style chicken gets its fiery flavor from paprika, mustard & chili paste. 47. Crustless Chicken Pot Pie With Cracker Crumble
How to cook ramen noodles with chicken?
Cook ramen about 5 minutes, drain and drizzle with a bit of toasted sesame oil. Peel and halve the soft-boiled eggs. Fill bowls with ¼ of noodles per bowl and arrange the sliced chicken in equal amounts over the noodles. Top each bowl of noodles and chicken with ¼ of soup and broth.

Related Search