Chook Me!

Simple yet tasty sauces for oven baked chicken?

Please tell me some good sauces to eat with oven baked chicken.. Here's the recipe of chicken tell me good sauces to eat with this one... 1/4 cup butter 3 to 3 1/2 pounds chicken pieces salt and pepper 1 cup sour cream 1/2 teaspoon chili powder 1 tablespoon finely chopped green onion 1 cup crushed corn chips

Public Comments

1. a good sauce for this would be a mix of tomatoes, cilantro, some chopped mild peppers, onions heated together and simmered for about 15 minutes. sprinkle some grated monterey jack over the top.
2. Some type of salsa would be good with it, maybe Pico de gallo
3. A cheesy white sauce would be good with your chicken, like you would use on fettuccine.
4. Béchamel Sauce Ingredients 150 g (5 oz) unsalted butter 100 g (3½ oz) plain (all-purpose) flour 1.5 L (6 cups) hot cream freshly grated nutmeg (optional) Method Melt the butter and mix with the flour. Cook a little but without browning. Allow to cool and stir in the milk, bit by bit, mixing with a wooden spoon. Initially the mixture will be like a gluggy lump but as you add the cream -- it will break down more and more. Cook it gently for 20 minutes or more, taking care that it does not stick to the bottom of the pan. Add nutmeg to taste.
5. I saw this recipe last night and it looked so yummy. You can go ahead and use your green onion and corn chips. Chili powder may be a bit too spicy but it's your call. http://allrecipes.com/Recipe/Chicken-with-Chipotle/Detail.aspx
6. What this needs is a typical wine sauce with a twist.... You need to start with the drippings of your chicken. They should be in a pan that goes from stove to oven and back, for this reason...but if you have them in a baking dish that doesn't tolerate the burner, then scrape the drippings loose and move them into a skillet. If they are relatively dry, add some butter over medium heat. Deglaze the pan. When everything is scraped loose...add some chicken broth and 2-3 shots of tequila and juice of 2-3 limes. Reduce it to half and strain out the gunk...drizzle over your chicken just before serving. Garnish the dish with diced fresh tomatos and cilantro.
7. That's going to make a nice sauce of it's own with the natural juices. You can use almost anything you like & have handy with chicken. Mushroom soup with added onions & peppers for instance. Or Italian salad dressing used as a marinade then cooked with it.
8. Chipotle Sauce 1 lb red Jalapeno peppers 1/4 C vinegar 2 teaspoons salt water. Directions I smoked the peppers using two pans of hickory chips (we are partial to hickory flavor) Removed the stems and part of the seeds to cut down a little on the fire (my kids like it hotter). Put the peppers, salt vinegar and enough water in the blender to make a smooth sauce.
9. Since you are using the corn chips, chile powder etc. in your recipe for the chicken I could just taste this salsa/sauce to go with it. The web site I got it from has great information about salsas and other Mexican dishes. Best wishes, Mama Jazzy Geri Mango Salsa Recipe. http://www.texmextogo.com Ph. 713.995.5502 1 large Mango; peeled -- 1/4" cubed 1/4 cup red bell pepper -- 1/4" diced 1 1/2 tbsp fresh basil -- finely chopped 1 1/2 tbsp red wine vinegar. 2 tsp lime juice 1/2 tsp sugar 1 Jalapeno pepper (opt) -- finely chopped. seeds and membranes -- discarded In a medium bowl, combine all ingredients. Mix well. Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used quickly. Nutritional info: 32 cal; 0g pro, 0g fat, 8g carbs, 1mg sodium, 0mg cholesterol.