Favourite chicken recipes

history_grrrl

This thread is inspired by some discussion threads in Food/Nutrition about the pros and cons of chicken. I’m starting a new one because the old ones are, well, pretty old. My first contribution:

Chicken shawarma with yogurt sauce - marinating the chicken in a giant ziplock bag is a brilliant innovation I hadn’t come across before, and you don’t need a grill; I’ve only baked it but might try the stovetop next time

https://www.recipetineats.com/chicken-sharwama-middle-eastern

history_grrrl

Sweet potato and chicken curry (with coconut milk) - I never have cardamom pods but substitute ground

https://www.greatbritishchefs.com/recipes/sweet-potato-chicken-curry-recipe

snowflake954

I have 2 recipes that I use constantly.

I brown sliced or pieces of chicken breast in EVOO with galic powder, lemon pepper, and salt. Real simple. Real tasty.

I buy a very tender spacocked (just a chicken cut open) small size. I put it in a non-stick frying pan, skin side down, and add garlic powder, salt, lemon pepper, and rosemary. Cover and put on low heat. Turn occasionally till crispy.

history_grrrl

Chicken Tikka Masala - Got this recipe from the SO. Last time I made it, I doubled the amount of chicken but cut the oil and butter in half. Delicious and freezes well. My calculation for the recipe function with those changes: 5 servings at 330 calories per serving.

Marinade
4 skinless, boneless chicken thighs, cut into bite-sized pieces
½ cup yogurt
2 cloves minced garlic
1 t finely chopped ginger
1 t garam masala, or handy curry
1 t ground cumin
1 t chili flakes (more or less) to taste
pinch of salt

Sauce
2 T vegetable oil
2 T butter
1 small onion, finely chopped
2 cloves minced garlic
1 T finely chopped ginger
1 t garam masala. or handy curry
1 t ground cumin
8 oz tomato sauce
chili flakes or powder, to taste
1 t salt
1 c coconut milk (not coconut cream) or evaporated milk
1 t brown sugar
dash of water if needed

• Combine chicken and all marinade ingredients in a shallow bowl and let stand in refrigerator for 1 hour or overnight.
• Heat oil in large pan and brown chicken for 3 minutes on each side. It’s OK to leave marinade on chicken pieces. Remove from pan and set aside.
• Melt butter in same pan. Fry onions until soft, about 3 minutes. Scrape any brown bits from bottom of pan
• Add garlic and ginger, heat for 1 minute. Add garam masala and cumin and heat for 30 seconds, stirring frequently, until fragrant.
• Add tomato sauce, chilies, and salt. Simmer 10 minutes, stirring occasionally, until it thickens and turns a dark red color.
• Add milk. sugar, chicken, and juices. Simmer 10 minutes until chicken is cooked through. Add a little water if it becomes too thick.
• Serve over rice.

kshama2001

Here's a fun Burmese recipe: https://greatist.com/eat/slow-cooker-burmese-style-noodles#1

Someone on the original "I hate chicken breast" thread mentioned poaching and I found this recipe. I really liked all the salt but it tasted "institutional" to my OH when he had it in a sandwich. He didn't noticed this in other preparations with more seasonings:

https://www.bonappetit.com/story/how-to-poach-chicken-breasts

Here's a recipe for when you want chicken and stuffing but don't want to stuff a chicken. This recipe has boneless, skinless breasts and cream of chicken soup. I also make it with bone-in, skin-on thighs, and no soup, for a more authentic "cooked in the bird" taste (and a lot more fat.)

https://www.pepperidgefarm.com/recipe/one-dish-chicken-stuffing-bake/

This is good, and the author lists a bunch of variations, and also links to other chicken and pasta recipes:

https://www.budgetbytes.com/one-pot-creamy-cajun-chicken-pasta/

For the next recipe, I DIY subbed for the dry ranch dressing mix and used cream of chicken soup. (I prefer Pacific brand cream soups and by chicken and mushroom by the case on Amazon.)

https://www.allrecipes.com/recipe/215033/jennies-heavenly-slow-cooker-chicken/

Here's something for leftover, rotisserie, or poached chicken. I haven't made it yet. Instead of the 2 C of heavy cream, I will likely use a can of cream of chicken soup and half & half, which won't be nearly as rich, but a better fit for my calorie budget:

https://www.allrecipes.com/recipe/23852/creamy-chicken-and-wild-rice-soup/

Here are some compilations of recipes that use rotisserie chicken:

https://www.allrecipes.com/gallery/30-minute-recipes-with-rotisserie-chicken/
https://www.allrecipes.com/gallery/ways-to-use-rotisserie-chicken/

SafariGalNYC

One of my fav chicken recipes-
Stuffed Chicken Involtini Recipe With Mushrooms

Esp great with a mix of wild mushrooms!

Chicken /poultry base
▢ 8 half chicken breasts, pounded thin
▢ 12 asparagus spears
▢ 8 thin slices of mortadella
▢ 8 thin slices of fontina
▢ 2 tbsp extra-virgin olive oil
▢ 1 tsp salt
▢ 1 tsp freshly ground black pepper

Mushroom sauce
▢ 1 1/2 lbs fresh mushrooms of choice- sliced
▢ 3 tbsp unsalted butter (can use evoo instead)
▢ 3 large shallots, finely chopped
▢ 4 cup chicken stock or more if necessary
▢ 1 teaspoon salt
▢ 1 teaspoon freshly ground black pepper
▢ 1 cup fresh Italian parsley, finely chopped

Preheat oven to 425ºF.
▢
Parboil the asparagus in boiling salted water for 6 to 8 minutes or until tender but not completely cooked. Transfer to a plate and set aside.
▢
pound and flatten chicken breasts until they are 1/4-inch thick with the flat side of a mallet. Cut the mortadella and fontina slices in half so that they’re slightly smaller than the chicken slices. Season both sides of the breasts with salt and pepper.
▢
Lay a slice of mortadella (2 halves) and then a slice of fontina over each piece of chicken. Place two asparagus spears in the middle of each piece of chicken, with the tips hanging out of the sides. Roll up each chicken breast and secure the ends with two bamboo skewers.
▢
In a 12-inch sauté pan, heat the butter and olive oil and fry the rolls over low heat for about 2 minutes on each side, turning frequently, until they are a light golden color. Transfer to a lined sheet pan and finish cooking in the oven for an additional 10 minutes.
▢
Transfer to a serving plate, add plenty of the mushroom gravy, and sprinkle with fresh parsley. Remove the skewers before serving.

FOR THE MUSHROOMS
▢
In a large 12-inch sauté pan, cook the butter or EVOO and shallots over medium-low heat for 10 minutes, until the shallots are very soft and translucent.
▢
Add the mushrooms and sauté until they soften and become brown and the juices evaporate, about 15 minutes. stir continuously about 2 minutes. Gradually whisk in the chicken stock and stir continuously. Bring to a simmer and continue to cook on medium-low heat for an additional 10 minutes.
▢
Salt and pepper to taste and set aside to serve with the involtini.

MacLowCarbing

Low carb crispy chicken
A 6-oz serving is about 5 grams of carbs, and about 550 calories.

Get chicken breasts & cut them into chunks (for nuggets), strips (for tenders/fingers), or cut them into cutlets (not too thick).

In one bowl mix egg & a little splash of milk or cream. I use about 4-5 eggs for 2 lbs of chicken breast.

In a second bowl, mix 2 parts Porq Panko (pork-rind crumbs like bread crumbs), 1 part parmesan cheese (finely shredded), and heavily season with your favorite seasonings (salt, pepper, garlic powder, etc.)

(Again for 2 lbs of chicken breast I use about 2 cups Porq & 1 cup parm).

Sprinkle some seasonings on the chicken. Then dip pieces into egg, shake to remove excess. Then dip into Porq mix to coat, pressing the crumbs on if necessary. Shake off excess.

BAKE/BROIL METHOD

Place them on a baking sheet lined with parchment and put in a 400 degree oven for about 18-20 minutes (more if you made big cutlets or fingers, till internal temp is 165). Turn over half-way thru cooking. Broil for the last minute to make crispier.

AIR FRYER METHOD

Place in air fryer at 400 for 15 minutes. Turn half-way through (unless they're cooking on a wire/mesh rack, in which case turning isn't necessary).

FRY METHOD

Heat oil to about 350 degrees & place chicken pieces carefully in it. Use an oil with a high smoke point (avocado, peanut, canola, etc.). If chicken isn't submerged in oil, turn them mid-way through cooking. Timing will depend on the thickness of your chicken chunks so use a meat thermometer to check for chicken to be 165 internal.

OPTIONAL: If you want a more thickly coated chicken crust you can coat the chicken in finely ground almond flour or coconut flour before adding to the egg and then the breading. This may add an extra carb or two depending on what you use, but it also ups the fiber so there's no big difference in the net carbs.


FREEZE THEM: they freeze and reheat beautifully so I put about 6 oz servings in baggies and throw them in the freezer so I can grab them and microwave or reheat in the air fryer for a quick meal.