Tag Archives: chicken

Barbecued Chicken (1959)

Ingredients

3 – 3 1/2 lb. ready to cook roaster, cut up
1/2 C. flour
2 t. salt
1/2 C. fat or salad oil
1 sliced medium onion
1/2 C. chopped celery
1/4 C. minced green peppers
1 C. catsup
1 C. water
2 T. Worcestershire
2 T. brown sugar
1/8 t. pepper
1 pkg. frozen corn, (thawed just enough to separate.)

Directions

Early in the day, dip chicken pieces into flour mixed with salt. Fry in hot fat until golden brown; remove chicken to 3 quart casserole.

If necessary, pour all but 2 T. fat from skillet. Add onion to fat; saute until golden and tender. Add celery and next 6 ingredients; pour over chicken. Chill.

About 2 hours before serving, heat oven, 350 degrees, bake chicken, covered, 80 minutes, then add corn, bake, covered 25 minutes longer or until tender.

Author’s notes: *I used chicken legs for this recipe and it worked fine. I reduced the oil and did not refrigerate for the day like they suggested. I also added a little salt since I felt like there was a lot of the flour/salt that wasn’t used. I also increased the brown sugar to 3-4 T. since my kids like a sweet barbecue sauce. Mine turned out great too so I think the recipe can be easily be adjusted to meet your taste.
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Cream of Wild Rice Soup with Chicken


Yield: 10 servings (2-1/2 quarts)

Ingredients

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4 cup butter
1/2 cup all-purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup evaporated milk
1/4 cup minced chives

Directions

In a large saucepan, saute the onion, carrot and celery in butter until tender.

Stir in flour until blended. Gradually add broth.

Stir in the rice, chicken, salt and pepper.

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Stir in milk; cook 3-5 minutes longer.

Garnish with chives.
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Bacon Wrapped Jalapeno Popper Stuffed Chicken


Servings: 4

Ingredients

4 boneless skinless chicken breasts
4 large jalapenos
4 oz cream cheese softened
4 oz medium cheddar cheese shredded
1 Tablespoon Hey Grill Hey’s Sweet BBQ Rub
12 pieces bacon
2 Tablespoons Hey Grill Hey’s Sweet BBQ Rub
1/2 cup Kansas City bbq sauce

Instructions

Preheat your smoker to 250 degrees F for indirect heat with mild wood like apple or hickory.

Prepare your poppers by slicing the tops off of the jalapenos, cutting them in half, and scraping out the ribs and seeds inside of the poppers.

In a small bowl, combine the cream cheese, cheddar cheese, and the 1 Tablespoon of sweet rub. Use the back of the spoon to press the filling mixture into each half of the cleaned out peppers and then press the pepper halves back together.

On a large cutting board, slice the chicken breasts open, without slicing all of the way through the breasts. Set one filled popper inside of each chicken breast and fold them closed.

Wrap each chicken breast with about 3 slices of bacon. Secure the bacon ends with toothpicks, if necessary. Season the stuffed chicken on all sides with more of the sweet rub.

Place the chicken breasts on the smoker, close the lid and cook until the internal temperature reaches 150 degrees F. This process usually takes an hour and a half. Baste the chicken liberally with BBQ sauce, close the lid, and continue cooking until the internal temperature reaches 165 degrees F.

Remove the chicken to a cutting board or serving platter and allow it to rest for about 10 minutes before serving.

Link to recipe with video:

Chicken Breasts with Spicy Honey Orange Glaze

Ingredients

1/4 cup honey
2 tbsp fresh orange juice
1 tsp orange zest, grated
1 clove garlic, minced
1/2 tsp salt
1 1/4 tsp red chili flakes, crushed
4 boneless skinless boneless, skinless chicken breast, halves
1 tbsp margarine
1/2 tsp vegetable oil

Directions

First we make the glaze. Take a small bowl and in it combine honey with the orange juice, the orange zest, garlic, salt and red chili flakes.

Rinse your chicken in cold water, dry it with some absorbent paper towel and then season with salt. I prefer sea salt for this.

In large non-stick pan, heat margarine and oil over medium-high heat. When the pan is hot add your chicken and cook for approximately 4 minutes, until seared. It is best not to turn the chicken or move it prematurely as this allows a beautiful crisp coating to form.

After 4 minutes is elapsed turn chicken over and cook the other side for a similar length of time.

Turn the heat down to low and pour the glaze mixture over the cooked chicken and mix slowly and let the chicken absorb some of the glaze for a couple of minutes.

Finally serve chicken breasts with honey-orange glaze spooned over the top. Ideally you would serve this dish on a bed of rice.
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One Pot Chicken Broccoli Rice Casserole


Made-from-scratch creamy, cheesy Chicken Broccoli Rice Casserole made in ONE POT. Tastes like risotto, but so much more straight forward to make.
Servings: 5

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 lb chicken thigh, cut into bite size pieces (Note 1)
2 1/2 tbsp flour (or 1 1/2 tbsp. cornflour / cornstarch)
2 cups milk
2 cups chicken broth
1 1/4 cups white rice, uncooked (Note 2)
1 tsp dried thyme (or other herb of choice)
Salt and pepper
1 large head of broccoli, broken / cut into small florets (Note 3)
2 cups shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
Finely chopped parsley, optional garnish

Instructions

Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)

Turn stove DOWN to medium. Add flour and stir for 1 minute.

Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.

Add broth, rice, thyme and a just pinch of salt and pepper.

Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.

Remove lid – there should still be liquid on the surface. Working quickly, add broccoli, push down so it’s partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.

Preheat grill/broiler. Remove lid and stir through half the cheese – don’t worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video below). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).

Serve immediately, garnished with parsley if desired.

Recipe Notes

1. Chicken: Thigh is better than breast because it’s fattier so they don’t dry out. This recipe would also work great with ground meat.

2. Rice: Long grain and medium grain rice are ideal in this because they are less “sticky” than short grain rice so it makes this come out like a creamy risotto. But it will work with short grain rice too. This will also work fine with basmati and jasmine rice, though you will get the added fragrance from these rices. I have not tried this with brown rice but it should work but it will take around 40 minutes to cook on low heat, then add the broccoli right at the end. You may need to top up with a bit of extra water.

Do not use risotto or paella rice – the liquid ratios in this recipe are not suited to these. I also have not tried this with quinoa, cauliflower rice or any non-rice alternatives.

3. Frozen Broccoli is fine to use in this recipe, but thaw first and ensure all excess liquid is drained.

4. Any melting cheese is fine for this recipe.

5. It’s great if you can get some colour on it but don’t cook it all the way through and don’t let the base of the pot go too brown (discolours the sauce).

6. Leftovers/make Ahead: This reheats much better than most rice casseroles because it’s nice and saucy, just keep it in the fridge. For make ahead, stop at the point after you stir the cheese in, cover and let it cool. Then sprinkle with cheese on top, refrigerate, then microwave to reheat / melt the cheese. I think this is the freshest way to make ahead.
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Butter Chicken


Servings: 3 – 4

Ingredients

Marinade

1/2 cup plain yoghurt, full fat
1 tbsp lemon juice
1 tsp tumeric powder
2 tsp garam masala (Note 1)
1/2 tsp chili powder or cayenne pepper powder (Note 2)
1 tsp ground cumin
1 tbsp fresh grated ginger
2 cloves garlic, crushed
1.5 lb chicken thigh fillets, cut into bite size pieces

Curry

1 tbsp vegetable oil or ghee (Note 3)
1 cup tomato passata or puree (Note 4)
1 tbsp sugar
1 1/4 tsp salt
1 cup cream OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat, I used this)

To serve

Rice
Coriander/cilantro (optional)

Instructions

Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.

Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.

Heat the vegetable oil over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).

Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).

Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.

Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.

Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

Recipe Notes

1. Garam Masala is a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.

2. This is not chili powder as Americans know it. American Chili Powder contains things other than ground dried chili. Use pure chili powder or cayenne pepper to add a spice kick. The spiciness is very mild.

3. Ghee is a clarified butter used in Indian cooking. It can be substituted with almost any cooking oil, or even butter (but cooking oil is better as it doesn’t brown).

4. Tomato passata is pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can’t find it, puree canned tomatoes using a blender. This will also work with what is called “Tomato Sauce” in America (Australia. Don’t use what we call Tomato Sauce.)

5. To make papadums, just place store bought raw papadums (which are really cheap – around $1 for a packet) in the microwave on the edge of the turntable. Then microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool.
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Chicken and Rice Soup


Servings: 5

Ingredients

1 tbsp olive oil
1 tbsp butter (or more oil)
2 garlic cloves, minced
1 onion, chopped
3 carrots, halved then cut into 2/5″ slices (quarter if really thick)
3 celery ribs, cut into 2/5″ slices
3 tsp Vegeta stock powder, or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
1/2 tsp dried parsley
1/2 tsp dried thyme, optional
1/4 tsp black pepper, finely ground
4 cups chicken broth, low sodium
4 cups water
1.2 lb bone in, skinless chicken thighs, 4 x 5oz (Note 1)
1 cup long grain white rice (Note 3)
Salt, adjust to taste
1 tbsp finely chopped parsley (optional)

Instructions

Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.

Add carrots and celery, stir for 1 minute.

Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.

Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it’s bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).

Remove lid, add rice. Stir, cover, simmer 15 minutes.

Remove soup from stove.

Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.

Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

Recipe Notes

1. Chicken: Fat is where all the flavour is, so I use bone in thigh for this recipe. I remove the skin otherwise the soup is a bit too greasy – just pull it off, it comes off easily. Skinless bone in thighs are sold in packets at Woolies in Australia – they are great value.

Alternative cuts: drumsticks will also work, no need to remove skin, use 1 kg/2lb. Skinless boneless thighs are the next best – but only cook for 15 minutes then add the rice, cook for further 15 minutes then take the chicken out, shred then return to soup, serve.

My next choice is store bought rotisserie chicken. Follow recipe except reduce water by 1 cup, use 2 1/2 cups of chopped or shredded chicken. Then add the broth and water, bring to simmer, add the chicken and cook for 5 minutes, then add rice, cook for 15 minutes, then serve.

Breast is so lean, it simply doesn’t infuse the broth with enough flavour so I can’t recommend it BUT in the event of an emergency, it can be used. Simmer 500g/1lb of breast gently for 10 minutes, then add rice and cook both for 15 minutes, remove breast, shred, return to soup, serve.

2. Vegeta Stock Powder (vegetable stock powder):

This is just a type of stock powder / bouillon cube in powder form. It’s my favourite for clear soups like this for both flavour and also because it gives it that yellowish tinge that I associate with this soup. It’s sold at supermarkets here in Australia alongside other stock powders & liquid broth, and here it is on Amazon. It’s quite popular in European recipes, from what I’ve seen.

However, any vegetable or chicken bouillon cube (crumbled) or powder is perfectly fine to substitute.

3. Rice: Long grain is my first choice because it’s my “go to” rice I always have. Other rices that can be used with no change to cook time: Jasmine and basmati but note they will add a slight fragrance to the soup, medium and short grain white rice, and quinoa could also be used. Paella, risotto and sushi rice are not suitable. Brown and wild rice needs to be added 5 minutes after the chicken is added (it needs 40 minutes to cook).

4. Storage: Use a slotted spoon to separate the rice and all soup contents from the broth. Store in separate containers, otherwise you’ll end up with a stodgy mushy rice block. Refrigerate then reheat soup first, then add the rice and stuff.

Taking it somewhere? Here is what I do: Cook it all the way to the end but do not add rice. Cook the rice separately as follows: Place 1 cup rice in a saucepan with 1 cup of finished soup liquid plus 1/2 cup of water. Cover with lid then bring to simmer on medium, then cook for 12 – 15 minutes until water is all absorbed (tilt to check). Remove from stove, leave covered and stand for 10 minutes. Remove lid, fluff rice, then put rice in a separate container to the rest of the soup. To assemble, heat the soup, then add the rice.

5. Add Ins: Zest and squeeze of fresh lemon is a beautiful touch of freshness. More veggies (chopped zucchini, stir in chopped kale or spinach, bell peppers), sub chicken with other cooked protein (500g/1lb cooked weight), add 1/2 tsp dried thyme or 2 sprigs, or a touch of other dried herbs. Try adding a can or two of crushed tomato for a light tomato based soup.

For low carb, skip the rice and load up on more veggies. I like to fill it out with meaty veggies like broccoli and cauliflower.
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