favorite chicken recipes?

kouiii

What do you usually cook chicken with?

I'd like to cook chicken more often (not for the holidays), but I'm out of recipe ideas. I do not have any crockpot but I do have a pressure cooker.

Rock-n-Voll

I primarily cook with boneless, skinless chicken thighs (we are all about the dark meat).

I have a great Chinese-style steamed chicken with shitake mushrooms and chinese sausage recipe.  If that sounds appealing, I'll send/post it when I get home as it's on my laptop there.  Remind me if I forget!

We also often go the lazy route and just marinate the chicken with oyster sauce, soy sauce, a bit of sugar, and a bit of white wine then stir fry it with some sort of veggie (usually a leafy green Asian veggie).  Works every time.

kouiii

I'd love to have that steamed chicken with shiitake mushrooms and chinese sausage recipe! There's no rush for it, but thanks in advance!

sm23

I don't eat chicken anymore, but back when I did, we did a few things with it:

1) Cornflake chicken. I know it sounds ridiculous but every time I made it, it would disappear! You just smash up cornflakes and mix with some crushed red pepper flakes, and a bit of olive oil. You cut up chicken breasts into chunks and season with salt and pepper. You dredge with beaten egg, then in the cornflake mixture. Then you bake it. I can post/send you an exact recipe if you're interested.

2) My mom's chicken recipe: She makes this with drumsticks and thighs. The chicken pieces are marinated in a mixture of orange juice, honey, soy sauce, ketchup, barbecue sauce, Worcestershire sauce, salt, pepper and fresh rosemary. Marinate for at least four hours, or overnight is better. The chicken pieces go into a turkey bag (you can usually find those in the foil/plastic wrap aisle of the grocery store), along with the marinade and large chunks of potato, sweet potato, onion, carrot, and zucchinni. You bake that for a couple of hours, until the chicken is really tender and falling off the bone. This was one of my favorite childhood meals. Again, I can post a more exact recipe if this sounds appealing to you.

kouiii

sm23:

I don't eat chicken anymore, but back when I did, we did a few things with it:

1) Cornflake chicken. I know it sounds ridiculous but every time I made it, it would disappear! You just smash up cornflakes and mix with some crushed red pepper flakes, and a bit of olive oil. You cut up chicken breasts into chunks and season with salt and pepper. You dredge with beaten egg, then in the cornflake mixture. Then you bake it. I can post/send you an exact recipe if you're interested.

2) My mom's chicken recipe: She makes this with drumsticks and thighs. The chicken pieces are marinated in a mixture of orange juice, honey, soy sauce, ketchup, barbecue sauce, Worcestershire sauce, salt, pepper and fresh rosemary. Marinate for at least four hours, or overnight is better. The chicken pieces go into a turkey bag (you can usually find those in the foil/plastic wrap aisle of the grocery store), along with the marinade and large chunks of potato, sweet potato, onion, carrot, and zucchinni. You bake that for a couple of hours, until the chicken is really tender and falling off the bone. This was one of my favorite childhood meals. Again, I can post a more exact recipe if this sounds appealing to you.

Thanks for the recipes! I think I understand them, but will ping you if I need more specifics. I usually cook better without following exact recipes... Anyway, I have one question: wouldn't the potato, sweet potato, carrot, and zucchinni be too soft if they're being cooked with the chicken for a couple of hours? Or do they become like a thick sauce or puree?

 

sm23

The vegetables definitely get very very soft. They don't puree/become sauce but they are definitely not firm.

We always loved them like that (and so does my native-born American DH ) because they absorb so much flavor from cooking in that sauce and with the chicken. But if you like your veggies/potatoes more firm, then just cook the chicken in the bag, and make some other potato/veggie side dishes separately. It's not a problem.

Rock-n-Voll

OK, here's the recipe.  I actually don't do the ginger but I left it in here as part of the original recipe.  Let me know how you like it!

Steamed Chicken with Chinese Mushrooms 1    ?-inch piece fresh ginger, grated
7    dried shiitake or Chinese black mushrooms
3    tablespoons chicken stock or canned chicken broth
1    tablespoon oyster sauce
1    tablespoon dry white wine
2    teaspoons cooking oil
1? teaspoons light soy sauce
1? teaspoons sugar
1    teaspoon white vinegar
1    teaspoon Asian sesame oil
1    teaspoons cornstarch
1    teaspoon salt
Pinch fresh-ground black pepper
1    pound boneless, skinless chicken thighs, cut into 1-inch pieces
4    scallions, bulbs cut into 1-inch lengths, 2 green tops, chopped
2    Chinese sausages, cut into small circles
Cooking 1.      Put the ginger in a fine-mesh sieve set over a bowl and press firmly with the back of a spoon to get all the juice.  Discard the pulp.  In a small bowl, soak the mushrooms in hot water to cover until softened, about 20 minutes.  Remove the mushrooms.  Remove the stems from the mushrooms; cut the caps into ?-inch slices. 2.      In a 9-inch glass pie plate, combine the ginger juice, stock, oyster sauce, wine, cooking oil, soy sauce, vinegar, and sesame oil.  Stir in the cornstarch, salt, and pepper.  Add the chicken, the mushrooms, the Chinese sausage, and the scallion pieces and stir to coat.  Refrigerate for 1 hour. 3.      Put a rack in a wok or steamer and add enough water to come within 1 inch of the rack.  Cover and bring to a boil.  Put the pie plate on the rack, cover, and steam the chicken over moderate heat, turning once, until just done, about 20 minutes.  Top with the scallion tops.  

pink.dutch.tulips

feta chicken

2-3 boneless skinless chkn breasts cut into 2" cubes

olive oil (2 tbspn), garlic (2-3 cloves crushed), thyme (tspn), oregano (tspn), s/p

1-2 containers crumbled feta ( i usually use tomato basil or garlic herb flavored)

1 pint of cherry tomatoes cut in half

2 small cans of sliced black olives

****

put the chicken in the olive oil/spices and let marinate while the oven preheats to 400

put the chkn into an 8x8 baking dish, combine the tomatoes, olives and 1 container of feta

sprinkle remaining feta on top

cover and bake until cooked through - about 15 mins

ENJOY !!  i usually serve it over rice, orzo or penne pasta

kouiii

Thanks for the recipes!!!

wldktz10

These are my big three chicken recipes:

Rosemary Roasted Chicken
Mini Chicken Pot Pies
Chicken with Humus