Tangychickenstew Recipes

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TANGY CHICKEN II



Tangy Chicken II image

This chicken dish is a family favorite. It goes well with a baked potato and a side of asparagus.

Provided by HEATHERMAREE

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

¼ cup butter
¼ cup lemon juice
¼ cup cider vinegar
1 teaspoon garlic salt
1 teaspoon onion salt
½ teaspoon black pepper
1 whole chicken, cut up

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a saucepan over low heat, mix the butter, lemon juice, cider vinegar, garlic salt, onion salt, and pepper. Cook and stir until butter is melted.
  • Arrange chicken pieces in the prepared baking dish. Pour the butter mixture over the chicken.
  • Bake 20 minutes in the preheated oven. Turn chicken pieces, and continue baking 30 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 1.3 g, Cholesterol 81.8 mg, Fat 22.4 g, Fiber 0.1 g, Protein 21.1 g, SaturatedFat 8.8 g, Sodium 716.1 mg, Sugar 0.3 g

SWEET 'N' TANGY CHICKEN



Sweet 'n' Tangy Chicken image

My slow cooker comes in so handy during the haying and harvest seasons. We're so busy that if supper isn't prepared before I serve lunch, it doesn't seem to get done on time. This recipe is fuss-free and ready when we are.-Joan Airey, Rivers, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1-1/2 teaspoons minced garlic
1 broiler/fryer chicken (3 pounds), cut up, skin removed
2/3 cup ketchup
1/3 cup packed brown sugar
1 tablespoon chili powder
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

Nutrition Facts : Calories 385 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 892mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 38g protein.

TANGY CHICKEN STEAK



Tangy Chicken Steak image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 15

2 tablespoons red wine vinegar
1/2 cup olive oil, plus 2 tablespoons
1 tablespoon Dijon mustard
1 teaspoons Italian seasoning
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 (6-ounces) boneless and skinless chicken cutlets
1 onion, diced
2 tablespoons minced garlic
2 tablespoons chopped chives
6 slices deli pepperoni
6 slices deli provolone
2 to 4 steak rolls, split and toasted
1/2 cup hot cherry pepper spread

Steps:

  • In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.
  • In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.
  • With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling.

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY



One-Pot Creamy Chicken Stew Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, vegetable oil, white mushroom, medium yellow onion, garlic, unsalted butter, Yukon Gold potatoes, large carrot, celery, all purpose flour, dry white wine, chicken stock, McCormick® Poultry Seasoning, frozen peas, heavy cream

Provided by McCormick

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

2 lb boneless, skinless chicken breasts, and/or thighs, cut into 1-inch (2.54 cm) pieces
1 teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 cup white mushroom, stemmed and roughly chopped
1 medium yellow onion, diced into ½-inch (1.2 cm) pieces
2 cloves garlic, minced
1 tablespoon unsalted butter
2 Yukon Gold potatoes, peeled and diced into ½-inch (1.2 cm) pieces (about 2 cups)
1 large carrot, diced into ¼-inch (6 mm) pieces (about 1 cup)
2 stalks celery, diced into 1/4 in (6 mm) pieces
¼ cup all purpose flour
1 cup dry white wine
2 cups chicken stock
1 ½ tablespoons McCormick® Poultry Seasoning
½ cup frozen peas
½ cup heavy cream

Steps:

  • Season the chicken with salt and pepper.
  • Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
  • Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
  • Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  • Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
  • Stir in the cream and season with more salt to taste.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 49 grams, Sugar 7 grams

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