I need recipes for chicken!

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Replies

  • tamerahbennett
    tamerahbennett Posts: 2 Member
    Fast Cook, Slow Cooker Chicken
    3lbs thawed chicken breast (I usually buy the 3lb frozen bag of breasts)
    1 can light coconut milk
    1 small can diced green chilis
    cumin
    salt
    pepper
    garlic
    oregano

    I sprinkle the chicken breasts on both sides with spices. Add to slow cooker with the can of coconut milk and green chilis. Cook on HIGH for four hours.

    The chicken will shred and be very tasty. The coconut milk really acts to moisten the chicken without giving it much flavor.

    I might shred the chicken and warm up it the skillet with additional spices and some oil to change the flavor. Makes great tacos. Works for pad thai.

    Easy to use for chicken salad.
  • fitgoals23
    fitgoals23 Posts: 43 Member
    One easy recipe that I absolutely love is chicken marinaded in lemon juice, olive oil, and rosemary that I got from my favorite cooking show/book - http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/grilled-tuscan-chicken.html

    It is best grilled, but also lovely just sautéed on a stovetop or seared on the stovetop and then baked.

    It is also great because while it has a great flavor on its own, it also is a mild enough flavor that it can be incorporated in a ton of different recipes. You can make a big batch on the weekend and then use it in wraps or sandwiches, on top of salads or pasta, stir-fried with veggies and rice, and so on.
  • Rachael_789
    Rachael_789 Posts: 93 Member
    Butterfly a chicken breast.
    Mix a little tomato purée with a little water, black pepper and oregano.
    Spread over the chicken breast and it's like a base for a pizza
  • DeviatedNorm
    DeviatedNorm Posts: 422 Member
    edited July 2016
    The other day I sauteed a bunch of cabbage (napa and green) with onions and a little oil and I mixed that with some pre-cooked chicken breast and doused it all in Sriracha and it was so amazing. Like 3 cups of food was 250 calories (mostly cabbage, only did 2.5 oz of chicken). Super easy, super tasty.
  • CaffeinatedConfectionist
    CaffeinatedConfectionist Posts: 1,046 Member
    Going to admit I didn't read through all the posts, so some of these are probably duplicates.

    Someone mentioned poaching chicken - this is one of my favorite ways to prepare chicken for shredding (plus, stock for later). I just poached a chicken yesterday and used half to make chicken melts - homemade bread, garlic basil aoili, tomato slices, whole basil leaves, shredded chicken, topped with tomato garlic cheese, popped in the broiler for about five minutes. Nom. I'm using the rest for a basic chicken salad - chicken, mayo, greek yogurt, celery, sweet onion, grapes. Shredded chicken is also great in tacos or burritos. If I have a whole chicken, I typically either shred it, cut it up and fry it, or roast it.

    If I have chicken pieces, you can do any number of one-pot dishes with skin-on, bone-in thighs (or breasts, but I just prefer dark meat), where you sear the skin side to make them crispy, turn them over to keep the crispy side up, and then add vegetables and liquid, a la http://www.seriouseats.com/recipes/2016/01/braised-chicken-thighs-cabbage-bacon-recipe.html You can make innumerable flavor combinations - balsamic chicken with tomatoes and caramelized onion, Spanish chicken with saffron, paprika and potatoes, or throw in some tomatoes and jalapenos, maybe some beans and corn, cumin, chili powder and serve with or over rice for a tex-mex style dish, etc, etc.

    If you have boneless skinless pieces, I do things like stir fry (if you stock up your pantry with oyster sauce, fish sauce, hoisin, rice vinegar, soy sauces, sesame oil, etc, you can make an endless variety of sauces), chicken tikka masala, chicken vindaloo, chicken, rice, and veggie casseroles, chicken tenders/nuggets with homemade dipping sauces. If I have, specifically, boneless skinless chicken breasts (thighs fall apart too much), chicken cordon bleu, chicken kiev, or any other stuffed, breaded chicken breasts.

    Chicken is hugely versatile. If you're short on ideas, just google chicken recipes. There are so many great blogs out there that you can get ideas from.
  • ItsyBitsy246
    ItsyBitsy246 Posts: 307 Member
    NaturalNancy wrote: »
    - Chicken baked in a bottle of fat free or regular Italian dressing, pour out dressing after its cooked, really tasty.
    - Chicken breast w olive oil, salt, pepper, garlic powder, oregano and fresh lemon, bake or sauté

    My boyfriend's mom makes the baked chicken w/Italian dressing but also mixes marinara in to make the sauce. So freaking tasty.
  • clg1241
    clg1241 Posts: 41 Member
    Try Google lookup for Sunrise Chicken. Chicken breast marinated in tequila, citrus cilantro and garlic (always have lots of garlic). I only know that I start with this recipe as a baseline and add from there. I know I add more tequila than required. Maybe that's why I think this is so good!
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    go check out a recipe website...they'll have tons of chicken recipes.
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  • vikinglander
    vikinglander Posts: 1,547 Member
    Marinate boneless skinless chicken breast in Newman's Own Lime Vinaigrette, grill over charcoal (oh all right, or over gas grill!) Sublime...(pun intended!)
  • firephoenix8
    firephoenix8 Posts: 102 Member
    If you're not using it already, herbes de provence is a great spice blend for chicken and a different flavor profile than what I'm used to having in my kitchen. You can make your own or just buy it where you get your spices.

    I learned about it from an eatingwell.com recipe called "chicken and spiced apples" that I really love, but you can use the spice blend for anything really.
  • xvolution
    xvolution Posts: 721 Member
    Whenever I cook chicken, I usually slice a breast into thin pieces and either add it to a stir-fry or chicken fried rice. It helps to have a well seasoned wok, which lets you use less oil. What you add to the stir-fry depends on your imagination. The base recipe uses chicken, garlic, ginger, onions, chili paste, soy sauce and hoisin sauce. To keep the sodium down I use a lite soy sauce instead of a regular one. As for veggies, I did one yesterday with green peppers, onions, peas, carrots, green beans and pineapple chunks.
  • tlmhiebert1985
    tlmhiebert1985 Posts: 32 Member
    I use extra lean ground turkey/chicken in place of beef. So I make burritos, sloppy joes, spaghetti with squash, fajitas, taco salad, Caesar salads, chicken gumbo, chicken fettuccine etc....
  • AngryViking1970
    AngryViking1970 Posts: 2,847 Member
    Mom2Frankie wrote: »
    I make Hummus Chicken a lot. I put garlic hummus on chicken breast and I squeeze lemon and a little sprinkle of smoke paprika on top and bake it. It makes a delicious crust and the chicken is not dry at all! One of our favorites!

    This sounds yummy!
  • BABetter1
    BABetter1 Posts: 618 Member
    edited July 2016
    Boneless, skinless chicken thighs (buy the family pack). Toss them in a mixture of olive oil, your favorite poultry seasoning, a good dry barbecue seasoning rub (it does NOT make the chicken taste like barbecue), salt, pepper, splash of soy sauce or Braggs aminos, and juice of 1 lemon (or a little apple cider vinegar - you need a little acidity). Pour marinade and all into a roasting pan and put them in a 400 F oven for about 45 minutes. The flavor is out of this world delicious. My family loves this chicken. I usually hide a couple of pieces for lunches, or just to dice up and turn into delicious chicken salad.

    ETA: I use McCormick's Montreal Chicken seasoning for my poultry seasoning, a barbecue spice rub that I get from my local butcher counter, and I prefer the lemon juice and Braggs aminos to the soy sauce and ACV.
  • SaraMA1
    SaraMA1 Posts: 410 Member
    I like to make a batch of this Vegetarian White Chili. Sometimes I buy a cooked plain rotisserie chicken and shred some into the chili. Really good, and freezes well to take for lunches if in a pinch!
    Chili
    1 tablespoon olive oil
    2 cups diced white onion
    1 tablespoon ground cumin
    1 tablespoon ground coriander
    1 can (11 oz) Green Giant™ SteamCrisp™ white shoepeg whole kernel corn
    1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
    2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
    4 cups low-sodium vegetable broth
    Toppings
    4 teaspoons tomatillo salsa
    Low-fat sour cream or plain yogurt, if desired
    Chopped fresh cilantro, if desired

    In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
    2 Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
    3 Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.
  • garyltaylor80
    garyltaylor80 Posts: 6 Member
    chicken nachos. grill some chicken breast and add fajita seasoning. get sum pico de gallo and shredded cheese.
  • enterdanger
    enterdanger Posts: 2,447 Member
    It's so hot I just want to grill everything! And my kids are more adventurous if the food is on a stick. Which makes it easy to portion too!

    I recommend chicken kabobs...make a bunch and then you have meals on a stick.. I like chicken, either shallots or pearl onions (something I don't have to cut much or at all that goes on the stick) and zucchini on mine. You could use tomatoes too, but hot tomatoes gross me out, texturally. Then I make a pesto to brush on top right before they are done cooking. Here's the pesto.

    1.5 cup fresh basil leaves, chopped
    1 clove garlic
    1/4 cup grated Parmigiano Reggiano
    kosher salt and fresh pepper to taste
    3 tbsp olive oil

    zip that all up in your food processor. Sometimes I add toasted pine nuts, or if I'm short on basil I'd do 1/2 cup basil and a cup of spinach.


    Oh yeah, chicken satay. mmm....I use the skinny taste chicken satay, but I make my own peanut dipping sauce that isn't low cal. I also add more red curry paste. I think she might have meant 2 TBS not 2tsps of it. You can't even taste it with only 2 tsp.

    http://www.skinnytaste.com/grilled-chicken-satay-with-spicy-peanut-sauce/

    For the peanut sauce I use:

    2/3 cup hoisin sauce
    1/3 cup creamy peanut butter
    1/3 cup water
    3 tablespoons fresh lime juice
    1 1/2 tablespoons soy sauce

    It combines better if you nuke your peanut butter first for 20-30 seconds. If you want to make it spicy you could add a little sriracha or some of the hung foy red pepper chili garlic sauce (which after fish sauce is my all time favorite condiment)

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