Simmered And Roasted Chicken Recipes

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SALSA SIMMERED CHICKEN



Salsa Simmered Chicken image

This easy-to-make recipe is a great weeknight family dish I threw together, and we enjoyed it a lot. Delicious with rice. Can also be shredded and served with tortillas.

Provided by Rebecca Marmaduke

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons olive oil
1 (15 ounce) jar mild picante salsa
1 (14 ounce) can chicken broth

Steps:

  • Season chicken breasts all over with salt and black pepper.
  • Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 178.6 calories, Carbohydrate 4.8 g, Cholesterol 60.1 mg, Fat 7.1 g, Fiber 1.1 g, Protein 23.4 g, SaturatedFat 1.3 g, Sodium 812.6 mg, Sugar 2.5 g

SIMMERED CHINESE CHICKEN



Simmered Chinese Chicken image

This is a super easy to make "all in one-pot" dinner. The flavors are wonderful. The recipe calls for a whole chicken but I have also made it with boneless breasts and thighs.

Provided by Pvt Amys Mom

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (4 lb) whole chickens
1 tablespoon vegetable oil
1/3 cup soy sauce
1/3 cup brown sugar
1/2 cup water
1 tablespoon catsup
1/4 cup dry sherry or 1/4 cup apple juice
1/2 teaspoon crushed red pepper flakes
1 clove garlic (crushed)
1 green onion (sliced diagonally, small pieces)
2 tablespoons cornstarch
1 tablespoon water

Steps:

  • Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
  • Heat the oil in a large dutch oven or soup pan.
  • Brown the chicken on all sides.
  • Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
  • Pour mixture over chicken.
  • Cover and simmer 45 minutes.
  • Remove the chicken to a serving platter.
  • Dissolve the 2 T of cornstarch in 1 T of water.
  • Add to the sauce in the pan, over low heat, to thicken.
  • Pour sauce over chicken.
  • We serve this with rice and pour the sauce over the rice as well.

JUICY ROASTED CHICKEN



Juicy Roasted Chicken image

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

Provided by ROBINROCKINGBIRD

Categories     World Cuisine Recipes     European     German

Time 1h40m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  • Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g

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