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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Monday, July 21, 2014

The Easiest Chicken & Rice Dinner EVER!

This is just the kind of no-fuss simple chicken 
dinner recipe you need for those days when
 you are starring at thawed chicken and can't
 think of a thing to do with it. 
Haven't we all been there?
Like when:
1) You're too busy. No time to chop and saute'.
2) You're too tired and not motivated to 
    look up a recipe.
3) You're late and need something in the oven
    fast.
4) You haven't been to the store and are 
    out of everything.
5) You're sick and can barely get out of bed. 
6) You need to delegate something easy 
    for another family member to prepare.
This one will be here for you.
 After you've made it once, you'll have it 
memorized. Uncomplicated. 

You can just pop it in the oven for an hour and
have time to do whatever you want; walk the dog,
go for a bike ride, read emails, or just relax,
shower, and get yourself ready for dinner.
You can make a small dinner too.
You can use whatever chicken pieces you have;
 chicken breasts, a cut-up chicken
 or 6 thighs. Salt and pepper both sides.
Start: Spray a 2-qt baking dish and add the rice. 
Shake the dish a bit to cover the bottom.
I like Uncle Ben's Long Grain.
Lay the chicken on top of the rice.
Slowly pour the broth over everything. 
It will seem like lots of broth. You need that
 to cook the rice and keep it moist when done.

I used  homemade stock because I had some
 on hand, but I've also used the broth in a box,
canned or just 2 bouillon cubes (or 2t granuels)
dissolved in 2-1/2 C hot water.
Sprinkle seasoning on top. I season the chicken 
well with: seasoned salt, garlic and onion powder, 
pepper, herbs of choice; a sprinkle of parsley, 
and a shake of thyme. (Other options below.)
Cut up the butter and put a pat on each piece
 of chicken. Don't leave off the butter. It helps
 to brown the chicken and keeps it moist 
(since it's been skinned). It also flavors the rice.
In the oven, uncovered for 1 hour.
 All you need to add is a salad or green vegetable
 for a complete dinner.

Now you may be tempted to add mushrooms,
 canned or fresh, chopped onions, doctor-it-up
 with a little curry powder or parmesan cheese,
strew some fresh chopped parsley on top...
all good variations. You could also replace the
 white rice with a bag of yellow rice.
 I'm just giving you the 101 version.
Change-up the flavors by adding any one of 
these sprinkled on the top of the chicken 
before baking: soy sauce, or paprika, or 
chili powder and cumin, or curry powder, or
add poultry seasoning along with cut-up
carrots and celery (yum), or try parmesan cheese,
basil and chopped tomato. Make it yours and
change it up a bit whenever you make it.
I sometimes sprinkle a little soy sauce on it
before serving, or when I'm reheating
any leftovers for lunch. Gives it a different
flavor. So easy. 
               
The Easiest Chicken and Rice
1 C raw rice
Cut-up chicken, skinned
(4 breasts or 6 mixed pieces)
2-1/2 C chicken broth
Seasonings of choice:
(garlic powder, onion powder, 
seasoned salt,pepper,herbs)  
 2 T butter
1-Put the rice in the bottom of
 a 2qt sprayed baking dish
2-Put the chicken pieces on top
3-Pour over the broth
4-Season the chicken well
5-Dot the chicken with pats butter
Bake uncovered for 1 hour @350º

Enjoy!
tip: you can also use a cup of my Seasoned Rice Mix.
Links: Between Naps On The Porch,
Savvy Southern Style, The Scoop, A Stroll Thru Life

Monday, May 5, 2014

Apricot Chicken

Just 3 ingredients poured over chicken.
Couldn't be easier!
A pretty dish to serve in the Spring.
 Season the chicken and put into a casserole
that's been sprayed with Pam.
 Mix the ingredients.
 Pour over the chicken. You can use boneless
breasts or cut up chicken.  I skin the pieces.
 I mix this up after lunch, then cover
with plastic wrap and refrigerate until
time to pop into a 350º oven for 1 hour.
I also cut the chicken breasts in half for easier
serving. Serve over rice with lots of sauce and
a nice green vegetable.

APRICOT CHICKEN
Ingredients
  • 6 boneless skinless chicken breasts, about 2 lbs.
  • 8 oz. (1 C) bottle of Catalina, Russian,
  •   or French dressing
  • 1 cup apricot jam
  • 1 packet dry onion soup mix
  • (optional 2 t curry powder)
Instructions
1. Place the chicken breasts into a casserole dish. 
   Season with salt and pepper.
2. Combine the dressing, jam, and dry onion soup. 
3. Pour the sauce over the top of the chicken. 
    You can make it ahead to this point, 
    then cover and refrigerate to bake later.   
4. Bake at 350 degrees for 1 hour, 
    or until chicken is done.

5. Can also use a cut-up chicken (skinned), 3 lbs.
Serve over rice.

Enjoy!

Wednesday, April 9, 2014

Coconut Curry Chicken

Chicken braised in a coconut curry sauce with
 chopped onions and apples served over 
rice with lots of chopped cilantro.
The bone-in chicken thighs gives this dish a rich 
flavor. Once you've prepped everything just 
let it simmer for an hour.
Ingredients: I used 1/2 t chicken bullion powder
 in 1/2 C hot water, canned coconut milk, and 4-6 
chicken thighs, depending on their size.
 Brown the seasoned chicken in hot butter/oil,   
then add the onion, stirring to cook a few minutes.
Stir in the apple and garlic; cook another few minutes.
 Turn the chicken and sprinkle with the curry and 
ginger. Add the cayenne pepper to taste.
We like a little heat.Turn again to coat the chicken.
Add the broth and coconut milk.
 Stir to combine; bring to a simmer and cover.
Simmer for about 1 hour until fork tender.
Thicken the sauce with a little cornstarch
mixed with water. 
Serve on rice and sprinkle with lots of 
chopped fresh cilantro. 
Coconut Curry Chicken
1-1/2 lbs chicken thighs, skinned
about 4-6 
1 T oil + 1 T butter
1 small onion, chopped
1 small apple, peeled and chopped
2 garlic cloves, minced
slat & pepper
1 T curry powder
1/2 t ground ginger
1/8 t cayenne pepper
1/2 C chicken broth
1/2 C coconut milk
1 T cornstarch
Chopped fresh cilantro
Heat the oil and butter in a large skillet
Season the chicken with salt and pepper.
Brown, turning once 5-6 minutes. 
Add the onion, garlic, and apple. 
Sprinkle the curry and ginger over all,
cook and toss, turning to coat the chicken . 
Stir in the broth and coconut milk. 
Cover and simmer for 1 hour.
Blend 1 T cornstarch in a bout 1/4 C
water. Add to the pan to, stirring, to
 thicken the sauce. Serve over rice and 
sprinkle with chopped cilantro

note:
(a) You can also dump everything in a
crock pot and cook all day, at least 5-6 hours.
or
(b) You can make this dinner using 3/4 lb boneless
chicken breasts. Brown the chicken with onion,
5 minutes then add garlic, apple, seasonings; cook
  another 2 minutes. Stir in the milk and broth.
Simmer 5  minutes. 
Double the recipe to serve 4

Enjoy!


Links: Between Naps On The Porch, Common Ground,
French Country Cottage, My Romantic Home, Rattlebridge Farm,

Sunday, March 23, 2014

Oven Chicken & Vegetables Parmesan

When you don't want to cook, but you still want
 to eat, you need a few easy, no fuss, one-dish 
dinners. We all need a few of those. 
Just toss the ingredients together and
 pop it into the oven. Dinner in 45 minutes! 
 For the two of us, I used about 4-6 red potatoes, 
quartered, and 1-1/2 C baby carrots...no peeling 
needed. You could also use small new potatoes,
cut in half. Toss it with a little olive oil and
 salt & pepper. 
 Spread the vegetables along the edge and add 
2 boneless breasts to the center. Rub these with 
olive oil and season with salt and pepper. 
 Combine breadcrumbs, parmesan cheese, and 
garlic powder. Sprinkle that on top of the chicken. 
Top each breast with a sprig of rosemary 
and drizzle with a little olive oil.
 Bake @ 350º for 45 minutes until the crumbs
 are golden and the chicken is cooked through.
 If you are cooking for more, double the recipe and
use a 9x13 baking dish or a larger rimmed pan. 

Oven Chicken & Vegetables Parmesan
to serve 2
2 boneless chicken breasts
4-6 red potatoes, quartered
1-1/2 C baby carrots
olive oil ~ salt ~ pepper
1/4 C breadcrumbs
2 T parmesan cheese
1/4 t garlic powder
2 sprigs fresh rosemary
Toss potatoes and carrots in olive oil
and season with salt & pepper. Put onto
a large skillet or baking dish and push to the
sides of the pan. Add the chicken breasts to 
the center; rub with olive oil and sprinkle 
with salt & pepper. In a small bowl combine;  
breadcrumbs, parmesan and garlic powder.  
Sprinkle on top of the chicken. Top each 
breast with a rosemary sprig and drizzle
 with olive oil. Bake @ 350º for 45 minutes.

Enjoy!
recipe adapted from One Sutton Place.
Links: Between Naps On The Porch, Stone Gable, The Comforts of Home,
Savvy Southern Style, Designs By Gollum

Tuesday, February 11, 2014

Chicken Cordon Bleu

I had boneless chicken breasts that needed 
inspiration. I also had deli ham and Swiss cheese 
in the fridge. That's when I remembered a 
recipe I hadn't made in years.
Chicken Cordon Bleu. 
I don't know why it's been so long because this
 recipe is very easy. Plus, you can make them ahead
 of time and even freeze them in individual bundles
 to have a nice dinner anytime.
 Flatten the chicken and lay on a slice of 
ham and cheese to cover. Roll into bundles.
(I cut the breasts in half after flattening)
 Melt butter on a dinner plate and coat chicken. 
 Combine the breadcrumbs and seasoning on 
another plate and roll the bundles, pressing on
the crumbs to cover completely. 
 At this point you can refrigerate to finish cooking
 later. You can also make extra bundles and freeze
 them in individual baggies for quick dinners. 
 You can bake them just as they are or melt
 additional butter on the plate to equal about
 2 T total and add 2 T lemon juice.
 Drizzle this over the bundles and bake for 
about 30 minutes @350º, or until golden.

Chicken Cordon Bleu
4 boneless chicken breasts
4 thin slices of ham
4 thin slicers of Swiss cheese
4 T butter, (1/2 stick)
1/2 C seasoned breadcrumbs
1/2 t salt
1/4 t pepper
1/4 t paprika
Flatten chicken breasts between
plastic wrap. Cut in half if they are
very large. Lay a slice of ham and  
 Swiss cheese on to cover each breast. 
Roll or fold into thirds. Melt butter on
a dinner plate. Mix breadcrumbs and 
seasonings on another plate. Roll  chicken
bundles in the butter then roll in the 
breadcrumbs coating completely and 
pressing on. At this point you can cover 
and refrigerate or put each bundle in a 
small baggie and freeze. When ready to bake
place room temperature bundles in buttered 
dish, drizzle any remaining butter (use about 
2T melted on the plate) and add 2 T lemon juice.
Bake @350º for 30-35 minutes

Enjoy!


Wednesday, January 15, 2014

Honey Boo Boo Chicken

You're in for a treat with this easy and very
 yummy chicken recipe.
I gave it it's funny name because of the friends 
that shared their favorite recipe. Cathy, and her
sister Liz  had just confessed their guilty pleasure
of watching Honey Boo Boo while we were 
chatting. Liz was busy making her special 
honey chicken for their dinner.
 Pat the chicken dry with a paper towel
It doesn't hurt to have a white wine spritzer
(in the background) while you cook.
 Heat the oil and lots of garlic powder in a large 
skillet on medium high. Be generous with the 
garlic. Add the chicken. This recipe works well 
whether you're cooking for one or six. Just use 
1 chicken breast per person and be
generous with the garlic, salt, pepper and honey.
No need to measure. I gave measurements just 
to give you an idea of amounts. More is best!
Season with more garlic powder and salt and 
pepper to taste.
When almost cooked, drizzle in lots of honey, 
about 1T per breast.
 Stir frequently until it begins to caramelize.
It will turn a lovely medium brown.
Prepare a salad of romaine hearts and 
sliced or chopped cucumber. Toss with
the previous post. Pile the salad on dinner
 plates and top with the
Honey Boo Boo Chicken! 
The contrast of the garlicky crisp salad
 topped with the sweet crispy chicken is 
delicious!

Honey Boo Boo Chicken
 2 boneless chicken breasts,
 cut into bite size pieces
2T olive oil
 1t garlic powder
3T honey
1/2t salt & 1/2t pepper
Add enough oil to cover the bottom 
of a large skillet. On Medium high, heat the oil 
and garlic powderadd the chicken pieces
 and saute until almost cooked through.
While cooking add more garlic powder, salt
and pepper to taste. Add about 1 generous
tablespoon of honey per breast and stir 
frequently until chicken has caramelized 
to a lovely medium brown.
Serve over a bed of chopped romaine hearts
and diced English cucumber that has been
tossed with garlic-dill dressing.
serves 2
(multiple recipe as needed)
Enjoy!