Poultry Recipes



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Chipotle Chicken Pasta
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1 cup rotisserie chicken, cubed
1 cup heavy whipping cream
2 canned chipotle chiles in adobo, minced
1 clove chopped garlic
2 tablespoons extra virgin olive oil
1/4 cup chopped cilantro
1/2 cup parmesan cheese
1 1/2 cups ziti, or pasta of your choice

Cook pasta in boiling water as directed on package. While pasta is cooking, start the sauce.

In a frying pan, heat olive oil over low heat and stir in chopped garlic. Add chili peppers until warmed through. Slowly add heavy cream. Simmer chipotle sauce until bubbly over low heat. Add chopped cilantro and cook 3-5 minutes. Season with salt and pepper to taste.

While the sauce cooks, drain pasta and set aside. Spoon over hot pasta and top with parmesan cheese.

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Chicken Tortilla Pie
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2 cups cooked, dark chicken meat
12 corn tortillas, lightly toasted in a pan
1 four-ounce can diced green chilies
1 1/2 cup green salsa
1 cup sour cream
1 1/2 cup shredded Mexican blend cheese

Preheat oven to 375 degrees.

Grease an 8x8-inch casserole pan. Layer 4 corn tortillas in the bottom of the pan. Top with 1 cup of shredded chicken, half of the diced green chiles, 1/2 cup of salsa, 1/3 cup sour cream, and 1/2 cup cheese. Add another layer of 4 corn tortillas and repeat with the same amounts of chicken through cheese. Top with 4 more tortillas, and the remaining salsa, cheese and sour cream.

Bake for 30-40 minutes, until hot and bubbly and beginning to brown.

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Lebanese Chicken
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8 skinless, boneless chicken thighs (about 1-1/2 pounds)
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon margarine or butter
2 teaspoons finely shredded orange peel
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons honey
Orange wedges (optional)
Mint leaves (optional)

In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink. Makes 4 servings.

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Chicken Pot Pie Cupcakes
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1 1/2 cups cooked, diced chicken
1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
2 cups of fresh, diced vegetables
1 cup shredded cheddar cheese
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
1 can Pillsbury Biscuits

Preheat oven to 400 degrees.

Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a boil, whisking constantly, until thickened.

In a large bowl, combine the chicken, soup, fresh vegetables, cheese, basil, thyme, onion powder and garlic powder. Add salt and pepper to taste.

Grease a 12-cup muffin tin with cooking spray. Roll out the Pillsbury biscuits and place one biscuit into each cup. Press the biscuit into the bottom of the cup, and up the sides.

Evenly spoon the chicken mixture into each of the cups. I filled mine very full (trying to cram in as many vegetables as I can LOL!), but you may have some leftover.

Bake the cupcakes for 12-15 minutes. Once done, remove from oven and allow to rest for about 3 minutes before removing from pan and serving.

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Sesame Oil Chicken

3 skinless, boneless chicken thighs (cut into bite-size pieces)
2-3 inches of fresh ginger (peeled and cut into thin strips)
1 1/2 tablespoons soy sauce (I prefer tamari sauce)
1/2 tablespoon oyster sauce
1 tablespoon Shaoxing wine or Chinese rice wine
2 tablespoons sesame oil
1/2 cup chicken broth
1/2 teaspoon ground white pepper, or to taste
1/2 teaspoon ground black sesame seeds
1 teaspoon Accent

Heat up a large saute pan over high heat and add the sesame oil. When the oil is fully heated add the ginger strips and stir fry until light brown. Add chicken and stir fry for about 10-15 seconds. Add the soy sauce, oyster sauce, wine, Accent, sesame seeds,and white pepper. Continue to stir-fry until the chicken is almost done. Add chicken broth and stir. Cover pan and turn the heat to medium; cook for a few minutes or until the sauce thickens and the meat becomes tender. Serve immediately.

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Tuscan Chicken

Chicken:

1 cup flour
2 teaspoons salt
1 1/2 teaspoons black pepper
2 teaspoons Italian seasoning
1 tablespoon powdered sugar
6 boneless, skinless chicken breasts (cut in strips)
1 cup milk
1 teaspoon lemon juice
3 tablespoons olive oil

Sauce:

2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup sun dried tomatoes in oil, drained and finely diced
3 tablespoons cornstarch, divided
1 cup chicken broth
3 cups fresh spinach, roughly chopped
1 cup heavy cream
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Parmesan cheese, grated
1 box (16 ounces) linguine noodles

In a bowl mix 1 cup milk and 1 teaspoon lemon juice; add chicken breast strips. Cover and refrigerate 2-4 hours.

When ready, in a pie plate, mix flour, salt, pepper, Italian seasoning and powdered sugar. Drain chicken and dip each strip in flour, coating evenly. Meanwhile, heat large skillet with 3 tablespoons olive oil on medium-high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove onto a foil lined baking sheet.

Bake chicken in 350 degree oven for about 18-20 minutes.

Meanwhile, make linguine according to package directions.

To make sauce: Using the same skillet add an additional 2 tablespoons olive oil, scraping the bits from the pan. Add garlic and sun dried tomatoes to pan, heat for several minutes. Sprinkle 1 tablespoon cornstarch over pan, mixing thoroughly. Add chicken broth and whisk until combined. Cook for about 5 minutes. In small bowl, mix remaining 2 tablespoons cornstarch with 1 cup milk with a whisk. Add to the broth; continue whisking while adding in cream, spinach, salt and pepper. Cook on low. Stirring occasionally, continue to simmer until the sauce thickens and spinach gets wilted. Add in Parmesan cheese, stir and heat on low until chicken and noodles are finished.

Serve pasta in large bowl with chicken strips on top and drizzled with sauce.

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Roast Chicken Dinner

1 (4 to 5 pound) chicken, washed and dried
4 tablespoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/2 stick softened butter
2 heads, plus 2 cloves garlic
12 small potatoes, halved
4 small onions, peeled and quartered, attached at root end
Extra-virgin olive oil, for liberal drizzling
6 sprigs rosemary, leaves finely chopped
1 tablespoon fennel seeds
1 lemon, halved
1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved

Preheat the oven to 475 degrees.

Liberally season the chicken, inside and out with thyme, and salt and pepper, to taste. Rub with softened butter.

Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put chicken into pan. Sprinkle with fennel seeds. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of the bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast bird for 15 minutes at 475 degrees. Baste the bird with pan juices, then lower the temperature to 375 degrees and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.

Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.

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Chicken, Sausage, And Peppers

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 green peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup chicken broth
1/4 cup roughly chopped fresh parsley

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir parsley into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture. Serve with rice or pasta, or in sandwiches.

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French Chicken In A Pot

1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, chopped medium (about 1/2 cup)
1 small stalk celery, chopped medium (about 1/4 cup)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 medium sprig fresh rosemary (optional)
1/2 - 1 teaspoon juice from 1 lemon

Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.

Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

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Baked Oregano Chicken And Potatoes

1/2 cup extra virgin olive oil
1/2 cup (2ounces) grated Parmesan cheese
1/4 cup plain dry bread crumbs
3/4 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon each salt and ground black pepper
2 1/2 to 3 pounds skinless, boneless chicken breast halves
6 medium-large potatoes (about 2 pounds), cut into 1/2-inch-thick slices
1 can (14 1/2 ounces) diced tomatoes, drained

Preheat the oven to 375 degrees. Coat a 16x10-inch baking pan with olive oil.

In a shallow bowl, mix the cheese, bread crumbs, oregano, garlic, salt, and pepper. Dip both sides of the chicken and potato slices into the mixture. Shake off any excess. Arrange the chicken and potatoes in slightly overlapping rows in the pan. Sprinkle with the tomatoes and the remaining crumb mixture. Drizzle with the oil.

Bake for about 45 minutes, or until the potatoes are tender when pierced with a knife.

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Chicken Legs With Paprika

3 tablespoons unbleached all-purpose flour
2 teaspoons paprika
Salt
4 whole chicken legs (about 2 pounds total), thighs and drumsticks separated
1 1/2 tablespoons extra-virgin olive oil
3 large shallots, peeled and quartered
1/2 cup chicken broth
1 tablespoon cider vinegar

Heat oven to 350 degrees. In a shallow bowl, whisk together flour, paprika and 1/4 teaspoon salt. Season chicken with salt; dredge in flour mixture, shaking off excess (reserve flour mixture).

Heat 1 tablespoon oil in a heavy, large, deep skillet over medium heat. Add chicken to skillet in batches; cook until golden brown, about 4 minutes per side. Transfer to a large baking dish and scatter shallots over the top.

Add remaining 1/2 tablespoon oil and 2 teaspoons of the flour mixture to pan; cook, stirring, for 30 seconds. Whisk in broth and vinegar; bring to a simmer and cook 30 seconds more. Strain liquid through a fine-mesh strainer over chicken and shallots.

Cover baking pan with foil, sealing tightly. Bake for 35 minutes; uncover and continue baking until chicken is cooked through and shallots are tender, about 10 minutes more. Serve warm.

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Chicken a la King

3 tablespoons butter
1 cup fresh sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups half-and-half
1 1/2 cups chicken broth
3 cups diced cooked chicken
1/4 cup chopped pimiento

Melt butter in a medium saucepan. Add mushrooms and green pepper; cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking until smooth and bubbly. Gradually add milk and chicken broth, stirring constantly. Cook for 10 minutes, stirring frequently. Add chicken and pimiento; heat through. Serve on toast points, split biscuits, pastry shells, or rice.

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Indian Spiced Chicken

2 tablespoons peanut oil
1 small red onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon cumin seeds
1 tablespoon garam masala
1 teaspoon red chile flakes
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup low-fat Greek yogurt
1/2 cup chicken broth

Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken and stir well to coat. Add the yogurt and chicken broth; cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with rice.

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Smothered Chicken

2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 large broiler-fryer (cut into 8 pieces rinsed and patted dry)
Salt
Black pepper
2 tablespoons all-purpose flour
1/2 cup chicken broth

Heat oil and 1 tablespoon butter in a large heavy skillet set over medium heat.

Season chicken with salt and pepper, rubbing it into the skin. Add chicken, skin-side down to the skillet; cook, turning once, until well browned. Remove and set aside.

Melt remaining 4 tablespoons butter in the same skillet. Sprinkle in flour and cook, whisking constantly, until golden brown. Whisk in chicken broth; bring to a boil.

Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened.

Transfer to a serving platter. Serve immediately with steamed rice.

NOTE: This was one of my Mom's favorite dishes.

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Country French Chicken

5 medium potatoes, cut into quarters lengthwise
5 pounds chicken pieces
1 1/2 teaspoons salt
4 cloves garlic, minced
2 teaspoons dried oregano
3 tablespoons minced fresh parsley
1/3 cup dry white wine or chicken broth
1/4 cup olive oil

Preheat oven to 425 degrees. Heat oil in a shallow metal roasting pan.

Arrange chicken and potatoes, skin side down, in pan. Bake for 20 minutes and then toss every 10 minutes until brown and juices run clear when meat is pierced with a knife, about 20 minutes longer. Sprinkle with salt.

Meanwhile, combine garlic, oregano, parsley and wine in a small bowl. Pour over chicken. Toss gently to mix. Bake for 5 minutes longer.

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Brazilian Chicken

3 pounds chicken quarters
1/4 cup vegetable oil, divided
3 cloves garlic, minced, divided
1 teaspoon salt, divided
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeños, deseeded, minced
1 1/2 cups canned crushed tomatoes
1 cup unsweetened coconut milk
2 tablespoons chopped parsley

Arrange chicken on a broiler pan. Combine 3 tablespoons oil and 2 minced garlic cloves in a small bowl. Coat chicken with half the oil. Sprinkle with half the salt.

Preheat broiler. Broil the chicken just until done, about 10 minutes per side.

Meanwhile, heat remaining oil in a saucepan over medium-low heat. Cook onion until tender. Add remaining garlic, ginger and jalapeños. Cook, stirring, for 1 minute longer.

Add tomatoes, coconut milk and remaining salt. Bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in parsley. Serve sauce with chicken.

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Sweet Mustard Chicken Thighs

1/2 cup prepared mustard
1/3 cup packed dark brown sugar
1 teaspoon ground allspice
1/4 teaspoon crushed red pepper
8 (3-ounce) skinless, boneless chicken thighs

Prepare grill.

Combine first 4 ingredients in a small bowl, stirring well. Reserve and set aside 1/4 cup sauce mixture.

Place chicken on grill rack coated with cooking spray. Brush half of remaining 1/2 cup sauce mixture over one side of chicken. Grill chicken 3 to 4 minutes. Turn chicken over; brush with remaining half of sauce mixture. Cook 3 to 4 minutes or until done. Place chicken on a serving platter; drizzle with reserved 1/4 cup sauce mixture.

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Roast Chicken With Balsamic Bell Peppers

3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 skinless, boneless chicken breasts
2 tablespoons olive oil, divided
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots
1 1/2 teaspoons chopped fresh rosemary
1 cup chicken broth
1 tablespoon balsamic vinegar

Preheat oven to 450 degrees.

Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450 degrees for 10 minutes or until done.

Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

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Braised Herb Chicken Thighs With Potatoes

2 tablespoons all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
8 chicken thighs (about 2 pounds), skinned
1 tablespoon olive oil
1 1/2 cups carrots, sliced 2 inches thick
1 large onion, cut into 8 wedges
1 1/2 cups chicken broth
1/2 cup dry white wine
1 1/2 pounds small red potatoes, quartered

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.

Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown. Add carrot and onion; cook 3 minutes, stirring frequently. Add broth, wine, and potatoes; bring to a boil. Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.

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JamaicanSpicedChickenThighs

1/4 cup minced red onion
1 tablespoon sugar
1 tablespoon finely chopped seeded jalapeño pepper
2 teaspoons cider vinegar
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
8 skinless, boneless chicken thighs

Combine first 10 ingredients in a large bowl; add chicken, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.

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Braised Chicken

1 tablespoon butter, divided
8 (4-ounce) bone-in chicken thighs
3/4 cup chopped onion
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
2 1/2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Melt 1 teaspoon butter in a large skillet over medium heat. Add chicken to pan; cook 6 minutes, browning on both sides. Remove chicken from pan; keep warm.

Add remaining 2 teaspoons butter to pan; swirl until butter melts. Add onion; cook 4 minutes or until onion begins to soften, stirring frequently. Stir in thyme and sage; cook 30 seconds. Add broth, scraping pan to loosen browned bits; bring to a simmer.

Return chicken to pan. Cover, reduce heat, and simmer for 35 minutes. Uncover, increase heat to medium-high, and simmer until sauce is reduced by half (about 10 minutes). Stir in salt and pepper. Serve over rice.

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Spicy Roast Chicken

1 chicken (about 3 1/2 pounds)
3 teaspoons chopped red chilies
3 cloves garlic
2 teaspoons peppercorns, crushed
2 teaspoons soft brown sugar
2 tablespoons soy sauce
2 teaspoons ground turmeric
1 tablespoon lime juice
1 tablespoon butter, chopped

Preheat the oven to 350 degrees. Using a large cleaver, cut the chicken in half by cutting down the backbone and along the breastbone. To prevent the wings from burning, tuck them underneath. Place the chicken, skin side up, on a rack in a baking dish and bake for 30 minutes.

Meanwhile, combine the chili, garlic, peppercorns and sugar in a food processor and process briefly, until smooth. Add the soy sauce, turmeric and lime juice, and process in short bursts until combined.

Brush the spice mixture over the chicken, dot with the butter pieces and bake for another 25 to 30 minutes, or until cooked through and rich red. Serve warm or at room temperature.

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Jamaican Chicken Curry

2 tablespoons peanut oil
4 bone-in, skinless chicken breast halves (10 to 12 ounces each), halved crosswise
Coarse salt and ground pepper
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
3 tablespoons curry powder (preferably Jamaican)
1/2 teaspoon dried thyme
1 cup chicken broth
4 carrots, thinly sliced
1 can (13.5 ounces) coconut milk
1 package (10 ounces) frozen peas, thawed
Cooked white rice, for serving

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, brown chicken, 3 to 4 minutes per side. Transfer to a plate.

Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 cup chicken broth and season with salt. Cook, stirring occasionally, until onion has softened, 3 to 5 minutes.

Add carrots, coconut milk, 1/2 cup chicken broth, and chicken with any accumulated juices. Bring to a boil. Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10 minutes. Remove from heat and stir in peas. Serve curry over rice.

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Cuban Chicken Thighs With Chorizo And Rice

1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro stems
2 tablespoons olive oil
1 tablespoon finely grated lime peel
1 tablespoon chopped fresh thyme
2 teaspoons chopped seeded jalapeño chile
2 teaspoons Hungarian sweet paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
10 chicken thighs with skin and bone (about 4 1/2 pounds)
1 tablespoon olive oil
1/2 pound fully cooked Spanish chorizo or Portuguese linguica sausage links, cut into 1/4-inch-thick rounds
2 cups finely chopped onions
1/2 cup chopped red bell pepper
3 garlic cloves, chopped
2 cups arborio rice or short-grain white rice
2 1/2 cups (or more) low-salt chicken broth
2 medium tomatoes, diced
2 teaspoons Hungarian sweet paprika
1/4 teaspoon saffron threads
1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips
1/2 cup coarsely chopped fresh cilantro
Lime wedges

Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.

Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add chorizo and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer chorizo to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.

Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.

Reduce heat to low, cover, and simmer 15 minutes. Arrange piquillo pepper strips over chicken pieces. Cover and continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.

Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.

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Portuguese Chicken

1 cup all purpose flour
1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
1 3- to 3 1/4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 14.5-ounce can diced tomatoes in juice
4 ounces thinly sliced prosciutto, chopped
12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
6 large garlic cloves, pressed
4 large fresh Italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 cup dry white wine
1/2 cup tawny Port
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)

Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.

Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.

Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve.

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Chicken Breasts With Fontina And Prosciutto

1/2 cup coarsely grated Fontina cheese
1/3 cup (packed) soft Boursin cheese
1/3 cup (packed) chopped prosciutto
2 tablespoons chopped fresh basil
4 large boneless chicken breast halves with skin
2 tablespoons chilled butter, divided
3/4 cup chicken broth
1/2 cup dry Marsala

Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.

Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm.

Add broth and Marsala to skillet; bring to boil and cook until sauce is reduced to 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.

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Pollo Asado

1/2 cup olive oil
1/2 cup orange juice, freshly squeezed
2 lemons, juiced
2 limes, juiced
4 garlic cloves, peeled and smashed
2 onions, peeled and quartered
1 teaspoon salt
1 teaspoon black pepper
16 chicken legs

In a bowl, combine olive oil, orange juice, lemons, limes, salt, pepper, and garlic cloves, saving juiced fruit. Whisk together. Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl. Pour marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) and marinate for at least two hours--several hours is better. Toss a few times during the marinating process.

Preheat broiler to high. Arrange oven rack toward bottom of oven.

Lay chicken legs on a broiler pan, or other baking dish with a drip tray. Broil for 25 minutes, turning once and marinating other side halfway through. Remove pan from oven when done.

Serve chicken legs with warm tortillas, pico de gallo, beans, guacamole, sour cream, and/or salsa verde.

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Chicken Cordon Bleu

4 skinless, boneless chicken breast halves
8 thin slices ham
8 thin slices Swiss cheese
1 tablespoon melted butter
1 large egg, beaten
3/4 cup Parmesan cheese

Pound chicken breasts to about 1/3 inch thick. Place 1 slice ham on each breast; then 1 slice swiss cheese. Roll up; securing with a toothpick. Dip each breast-roll into a mixture of the melted butter and beaten egg. Roll in Parmesan cheese and place in buttered baking dish. Bake at 350 degrees for 30 to 35 minutes or until browned and tender.

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Chicken Masala

1 cup plain whole-milk yogurt
1/4 cup coarsely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
1 tablespoon garam masala
2 teaspoons coarse kosher salt
1 large garlic clove, pressed
1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
2 small onions, cut into 1/4-inch-thick slices

Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.

Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.

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Chicken Cream Cheese Enchiladas

2 cups of pre-cooked rotisserie chicken
1 8 ounce package cream cheese, cubed
1/2 cup sour cream
1 tablespoon finely chopped onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese, shredded
1 4-ounce can green chilies
8 to 10 flour tortillas – corn tortillas also work well
1 20 ounce can red or green enchilada sauce

Preheat oven to 350 degrees. De-bone chicken, and shred chicken into small pieces, if you don’t have a rotisserie chicken you can use 3 to 4 cooked chicken breasts. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted. Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.

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Easy Chicken Gumbo

1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 to 3 teaspoons Cajun seasoning
2 teaspoons minced garlic
3 (14-oz.) cans chicken broth
1/2 pound andouille sausage, cut in 1/4-inch-thick slices
4 cups chopped cooked chicken
Okra Pilau

Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 minutes or until flour is chocolate colored. (Do not burn.)

Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.

Meanwhile, prepare Okra Pilau. Stir chicken into gumbo; cook, stirring occasionally, 5 minutes. Serve with Okra Pilau.

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Chipotle Orange Chicken Legs

1 cup fresh orange juice, divided
5 tablespoons soy sauce, divided
3 tablespoons brown sugar
2 tablespoons olive oil
6 garlic cloves, pressed
1 tablespoon orange zest
1 1/2 teaspoons kosher salt
1 teaspoon ground chipotle chile pepper
2 pounds chicken drumsticks
2 teaspoons brown sugar
2 teaspoons cornstarch

Preheat grill to 400 degrees.

Combine 1/4 cup orange juice, 3 tablespoons soy sauce, 3 tablespoons brown sugar, and next 5 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken. Cover or seal, and chill 10 minutes. Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, 10 to 12 minutes on each side or until done. Remove from grill; cover with aluminum foil, and let stand 10 minutes.

Meanwhile, whisk together 2 teaspoons brown sugar, remaining 3/4 cup orange juice, and 2 tablespoons. soy sauce in a small saucepan. Whisk together cornstarch and 2 teaspoons water, and whisk into orange juice mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute or until thickened. Brush sauce over chicken.

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Tarragon Chicken

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons minced fresh tarragon
1/8 teaspoon salt

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt.

Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings over chicken; serve immediately.

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Basil Creamed Chicken

1 1/2 pounds skinless, boneless chicken breasts, cubed
1 1/3 cups green onions, chopped
1 pound fresh sliced mushrooms
2 tablespoons olive oil
1/2 cup unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
2 tablespoons fresh basil, minced
1/4 teaspoon white pepper
Hot Cooked Fettuccine or Linguine

In a skillet, saute chicken, onions and mushrooms in oil until the chicken is no longer pink. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine or linguine.

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Chicken Paprika

8 ounces fresh mushrooms, sliced
1 medium onion, sliced
1 teaspoon minced garlic
5 tablespoons butter, divided
2 tablespoons paprika
1 tablespoon vinegar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 boneless skinless chicken breast halves, cut into bite-size pieces
1 cup chicken broth, canned or homemade
1 teaspoon chicken bouillon granules
16 ounces sour cream
8 ounces medium egg noodles
1 tablespoon chopped fresh parsley

Melt 4 tablespoons butter in a saute pan over medium heat. Add sliced onions and garlic. Cook until onions are tender. Add mushrooms and continue cooking until mushrooms are tender.

Mix flour, salt, and black pepper. Dredge the chicken breasts with the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add chicken broth and chicken bouillon granules. Heat to a boil, then reduce to low and cover for 1 hour.

Prepare the egg noodles according to directions on package. Add 1 tablespoon butter and parsley. Put in large serving bowl.

Remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed. Mix well. Pour over noodles and serve immediately.

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Moo Goo Gai Pan

1 pound skinless, boneless chicken breast halves, sliced in thin strips
6 teaspoons cornstarch
1 tablespoon Chinese rice wine
1/4 teaspoon white pepper
1 pound sliced mushrooms
1 1/4 cup chicken broth
1 cup peanut oil
1/3 cup thinly sliced bamboo shoots
3/4 cup thinly sliced Chinese cabbage
1/2 teaspoon sugar
2 tablespoons water

Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok. Add mushrooms, bamboo shoots, and Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring to a boil. Return chicken to the wok. Dissolve remaining 6 teaspoons cornstarch in water and add to the wok. Cook, stirring, until thickened. Serve with rice.

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Black Pepper Chicken

1 pound boneless, skinless chicken thighs
1 onion, diced
1 green bell pepper, cut in bite-size pieces
2 tablespoons soy sauce (use 1 tablespoon to marinate the chicken)
1 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1/4 teaspoon sugar
1/4 teaspoon Accent
2 tablespoons peanut oil

Cut the chicken into bite-sie pieces and marinate them with 1 tablespoon soy sauce for 10 minutes.

Heat up a large saute pan, or wok, on high heat and add the peanut oil. When the cooking oil is hot, add the onions and quickly stir-fry until aromatic. Add the bell pepper, black pepper, and white pepper. Stir-fry for 1 minute and add in the chicken strips. Continue to stir-fry until the chicken is cooked. Add in soy sauce, Accent, and sugar. Continue to stir-fry until the onions are caramelized. Serve hot with rice.

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Three Cup Chicken

1 pound boneless, skinless chicken thighs
6 slices peeled ginger
6 cloves peeled garlic
2 tablespoons dark sesame oil
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Shaoxing wine (Chinese rice wine)
1 1/2 tablespoons Kecap Manis
A big bunch of Thai basil leaves
1 tablespoon baking soda (to tenderize the chicken, optional)

Cut the chicken into bite-sie pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.

Heat up a large saute pan, or wok, on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.

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Yakisoba Chicken

1/2 teaspoon sesame oil
1 tablespoon peanut oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head napa cabbage, coarsely chopped
2 carrots, julienned
8 ounces soba noodles, cooked and drained

In a large skillet combine sesame oil, peanut oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend.

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Thai Spicy Basil Chicken

2 tablespoons chili oil
2 cloves garlic
3 hot chile peppers
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 1/2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon black pepper
5 tablespoons oyster sauce
1 cup fresh mushrooms
1 cup chopped onions
1 bunch fresh basil leaves

Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.

Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.

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Thai Green Chicken Curry

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish

Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.

Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

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Thai Chicken With Basil Stirfry

2 cups uncooked jasmine rice
1 quart water
3/4 cup coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 1/2 tablespoons fish sauce
3/4 teaspoon red pepper flakes
1 tablespoon olive oil
1 medium onion, sliced
2 tablespoons fresh ginger root, minced
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
3 shiitake mushrooms, sliced
5 green onions, chopped
1 1/2 cups chopped fresh basil leaves

Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.

In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.

In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced by about 1/3.

Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

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Chicken Purloo

5 slices thick sliced bacon (diced)
1 lb chicken pieces (cut in bite-size pieces or use legs)
2 cup uncooked rice
1 cup onion, (diced)
4 cups of chicken stock
1/2 cup green pepper, (diced)
1 cup diced, canned tomatoes
1/2 cup celery (diced)
1 tsp thyme
1 cup thinly sliced okra
1/2 tsp each kosher salt & pepper
1 clove garlic, (minced)
1/2 tsp basil
1 cup smoked ham or smoked sausage(cubed)
1/2 tsp cayenne pepper
1 teaspoon Accent

In a cast iron Dutch Oven, or similar vessel, cook bacon on medium until done, brown the chicken and remove. Remove all but 2 tablespoons of fat from pot. Stir in onion, pepper, okra, celery, and garlic. Saute until onion is translucent. Add ham and chicken; continue cooking 3 minutes. Add the chicken stock and bring to a boil. Add the rice, tomato, thyme, salt & pepper, basil, cayenne pepper and Accent. Bring back to a boil and stir to make sure the rice doesn’t stick. Boil for 5 minutes and turn down to a low simmer for 20 minutes with the lid tightly on.

Remove the lid, stir the rice to let it steam. If rice isn’t quite tender, place it in a 300º oven for 10 mins. or so. Garnish with crumbled bacon.

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Tandoori Chicken

3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp sweet (not hot) paprika
1 cup plain yogurt
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.

Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.

Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.

Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.

Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.

Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.

Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.

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Curried Coconut Chicken

1 1/2 pounds chicken legs and thighs
2 teaspoons cornstarch
2 teaspoons rice wine
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
2 large white new potatoes
1 large onion
3 tablespoons peanut oil
2 tablespoons curry powder
1/2 teaspoon turmeric
1 teaspoon chili powder
1 cup chicken broth
2/3 cup coconut milk
1/2 teaspoon salt

In a bowl, combine the cornstarch, rice wine, sugar, salt, and pepper. Add chicken, stir to coat, and let stand for 15 minutes to marinate. Peel potatoes and cut in 1 1/2-inch chunks. Cut onion in wide wedges.

In a wide frying pan, heat 2 tablespoons of the oil over medium-high heat. Add potato and onion and cook, stirring occasionally for 5 minutes. Remove vegetables from drippings and set aside. Add the remaining 1 tablespoon oil. When oil is hot, add chicken and cook, turning, until browned on all sides. Push chicken to side of pan. Add curry powder, turmeric, and chili powder to pan juices and cook, stirring for 30 seconds. Return vegetables to pan. Add chicken broth, coconut milk, and salt. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Remove cover and continue cooking for 15 minutes or until meat is no longer pink and sauce has thickened slightly. Serve with rice.

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Baked Chicken with Sausage, Green Beans, Potatoes, and White Wine

2 tablespoons salad oil
1 2 1/2-pound broiler-fryer, cut up
2 pounds hot Italian-sausage links
1 garlic clove, cut in half
8 medium-sized red potatoes, quartered
1/2 pound mushrooms, sliced
1 9-ounce package frozen green beans, thawed
1 cup dry white wine
1 1/4 teaspoons salt

In a large baking pan arrange chicken, sausage, garlic clove, potatoes, mushrooms and green beans. Add white wine and salt. Cover pan and bake in 375°F. oven 1 hour and 15 minutes, occasionally basting meat and vegetables with liquid in casserole, until meat is tender.

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Dobar Chicken
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2 chicken breasts
2 ounces olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
8 ounces penne pasta, cooked al dente
1 teaspoon butter
10 ounces port wine
2 ounces gorgonzola
3 ounces heavy cream
2 ounces grapes
1/2 teaspoon parsley
Gorgonzola crumbles, for garnish

Add Butter and port to saute pan. Reduce by 3/4. Add Heavy Cream and Gorgonzola. Reduce by 1/2.

Put olive oil in hot saute pan. Season chicken with salt and pepper and sear in saute pan.

Place pasta in bowl. Top with Chicken. Top with grapes soaked in port. Top with Gorgonzola sauce. Garnish with parsley and additional Gorgonzola.

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Cajun Chicken Breast

1 skinless boneless chicken breast
1/2 teaspoon Paul Prudhomme Poultry Magic Seasoning
1/8 teaspoon Accent
Olive Oil Pam

Spray skillet with Pam and heat over medium-high heat. Sprinkle chicken breast with seasonings and spray with Pam. Add chicken to HOT skillet and sear about three minutes, spray with Pam again, and turn. Continue cooking for about 2-3 minutes. DO NOT OVERCOOK. Overcooked chicken breast is tough and stringy. The object is to get it just barely done. The time varies according to the heat of your stove and the thickness of the chicken breast.

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Taco Chicken Breast

1 skinless boneless chicken breast
1/2 teaspoon taco seasoning mix
1/8 teaspoon Paul Prudhomme ground chipotle chile (be careful, this is HOT)
1/4 teaspoon Paul Prudhomme ground pasilla chile
1/8 teaspoon Accent
Olive Oil Pam
2 ounces Birds Eye pepper stir-fry
1 ounce shredded Mexican Four Cheese, either Sargento or Kraft
1/2 lime

Spray skillet with Pam and heat over medium-high heat. Sprinkle chicken breast with seasonings and spray with Pam. Add chicken to HOT skillet and sear about three minutes, spray with Pam again and turn. Continue cooking for about 2-3 minutes. Remove to microwave-safe serving plate just before it is cooked through. Spread cheese evenly over top. Microwave at medium until cheese is almost melted. Add pepper mix and squeeze a little lime juice over all.

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Chicken-Andouille Gumbo
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2 1/2 pounds skinless, boneless chicken thighs
1 pound andouille, sliced 1/4 inch thick (or other spicy smoked sausage)
6 large onions, chopped
1 small bunch green onions, cut fine
1 small bell pepper, chopped
1 stalk celery, chopped
1 tablespoon finely chopped parsley
1 clove garlic, chopped
Salt, black pepper, and cayenne pepper, to taste
1/2 teaspoon Accent
1 1/2 cups all-purpose flour
1 cup olive oil
1/2 cup peanut oil
8 cups chicken broth

Heat 1 cup oil in heavy skillet and fry chicken until brown. Remove chicken and set aside. Add remaining oil; after the oil is well heated turn to medium-low heat and add flour. Cook very slowly, stirring almost constantly until very dark brown - BE CAREFUL NOT TO BURN. This takes quite a bit of time but is necessary to make a good roux for the gumbo. Add onions, bell pepper, and celery. Cover and simmer until onions are clear, stirring occasionally. Turn heat to low. Add sliced andouille and chicken to mixture, cover and let simmer about 1/2 hour. Stir often during this process. Add chicken broth, garlic, parsley and green onions. Increase heat until mixture comes to a boil. After mixture comes to boil lower heat and simmer, covered, about 2 hours.

There will be a lot of liquid. Serve over rice and add 1/4 teaspoon file, if desired.

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Chicken Jambalaya

6 skinless, boneless chicken thighs
1 pound hot smoked sausage
1 small green bell pepper, finely chopped
1 large yellow onion, finely chopped
3 cloves garlic, minced
5 scallions, including tops, thinly sliced
1 tablespoon tomato paste
1/2 cup vegetable oil
2 tablespoons all-purpose flour
Salt, ground black pepper, and cayenne pepper to taste.
2 cups long-grain white rice, uncooked
3 cups chicken, beef, or vegetable stock, or as needed

Preheat oven to 350 degrees.

In a large skillet heat vegetable oil over medium heat; add chicken and fry until golden brown. Remove chicken and put in dutch oven or large casserole dish. In same skillet cook the sausage until well browned, 7 to 10 minutes. Add to dutch oven. Add flour to skillet, adding more oil if necessary, and cook until a medium brown, stirring constantly. Add pepper, yellow onion, garlic, and green onions; sauté until softened, about 5 minutes. Add the chicken broth, tomato paste, salt, Accent, black and cayenne peppers. Adjust seasonings to taste.

Add rice to dutch oven and pour the contents of the skillet over all. Stir very gently once. Cover and cook in preheated oven 45 minutes. Turn oven heat off; allow to remain in oven tor 10 to 15 minutes.

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Lemon Chicken with Artichokes

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken breast, cut into bite-size cubes
1/4 cup cornstarch
1 1/2 cups quartered artichoke hearts, canned water-packed
2/3 cup dry white wine
1/3 cup chicken broth
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon dried basil
Salt, to taste
Black Pepper, to taste
1 teaspoon Accent

Put cornstarch in plastic bag. Add chicken cubes and shake until all cubes are evenly coated with cornstarch.

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic and cook until golden, about 4 minutes. Add chicken and cook, stirring occasionally, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.

Add wine, chicken broth, basil, lemon zest, and lemon juice. Scrape the bottom of the pan to incorporate any browned bits. Add Accent, salt, and black pepper. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Serve.

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Citrus Roasted Chicken

2 tablespoons olive oil
2 cloves garlic, minced
Zest & juice of 1 lemon
1 tablespoon lime juice
1/4 cup white wine
1/2 teaspoon Accent
1/2 teaspoon freshly ground black pepper
Pinch of salt, or to taste
2 onions, sliced
1 large cornish hen, halved

Preheat oven to 350 degrees.

In a small bowl mix olive oil, garlic, zest & juice of lemon, lime juice, wine, Accent, salt, and pepper.

Place sliced onions in roasting pan. Brush chicken with the olive oil mixture and place breast side up atop the onion slices in baking dish. Pour remaining olive oil mixture over chicken.

Bake at 350 degrees for approximately one hour, basting occasionally with the pan drippings.

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Chicken Breasts Over Rigatoni With Gorgonzola Sauce

4 skinless, boneless chicken breast halves, each about 4 to 6 ounces
6 tablespoons fresh lemon juice
1/4 cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 cup finely chopped onion
1 1/2 cup heavy cream
4 fresh sage leaves, chopped, optional
1/4 cup chopped fresh parsley
12 ounces rigatoni pasta
1/3 cup flour seasoned with salt and pepper
1/4 cup dry white wine
1 cup crumbled Gorgonzola or blue cheese
1/2 cup grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish

TO MARINATE CHICKEN:
Lightly pound each chicken breast between 2 pieces of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours.

TO MAKE SAUCE:
In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later.

TO MAKE PASTA AND COOK CHICKEN:
In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box. Meanwhile remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper.

TO ASSEMBLE DISH:
Drain the pasta and return it to the cooking pan, add the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.

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