Chook Me!

Easy chicken recipes?

Ive been searching for a good easy chicken recipes. Chicken is great to have. but it gets boring quick.. I was wondering if anyone be able to help me out with a great easy chicken recipe idea for supper tonight:)

Public Comments

1. Thai green curry Ingredients 1 small onion, chopped 2 garlic cloves, crushed 2 teaspoons thai green curry paste 1 tablespoon olive oil 1 small chicken breast, cubed firm tofu, cubed peeled prawns 1 tablespoon fish sauce 3/4 pint light coconut milk 2 kaffir lime leaves 1 large courgette, chopped fresh basil leaf Directions 1Steam-fry onions, garlic and curry paste in oil for 2 minutes. 2Add chicken, tofu or prawns – whichever you choose – and fry for a further 5 minutes. 3Add fish sauce, coconut milk and kaffir lime leaves. Stir well, cover and leave to simmer for at least half an hour. 45–10 minutes before serving, add courgettes and basil leaves and continue simmering.
2. Fried Chicken 1 broiler/fryer chicken, cut into 8 pieces 2 cups low fat buttermilk 2 tablespoons kosher salt 2 tablespoons Hungarian paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper Flour, for dredging Vegetable shortening, for frying Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.) Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven. Teriyaki Chicken Thighs 1/4 cup low-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons dry sherry 2 tablespoons rice vinegar 2 garlic cloves, crushed with a garlic press or minced 1 teaspoon finely grated fresh ginger 1/4 teaspoon red pepper flakes 2 pounds skinless chicken thighs 2 teaspoons sesame seeds Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours. Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer. Chicken Noodle Soup 4 cups chicken stock, home made or store bought 3/4 cup diced onion 3/4 cup diced celery 1 tablespoon minced garlic 2 ounces dried egg noodles, cooked to al dente 1/2 teaspoon finely chopped fresh tarragon leaves 2 teaspoons finely chopped fresh parsley leaves Lemon halves, for serving Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.
3. chicken cordon bleu 4 skinless, boneless chicken breast halves 1/4 teaspoon salt 1/8 teaspoon ground black pepper 6 slices Swiss cheese 4 slices cooked ham 1/2 cup seasoned bread crumbs Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
4. This is my favortie chicken dinner ever!!! Crock Pot Garlic Brown Sugar Chicken Ingredients 1 large chicken, cut into serving pieces or chicken breasts 1 cup packed brown sugar 2/3 cup vinegar 1/4 cup Sprite or 7-Up soda 2-3 tablespoons minced garlic 2 tablespoons soy sauce 1 teaspoon pepper (regular black or cayenne) Directions 1 Place chicken in crock pot. 2 Mix all remaining ingredients and pour over chicken. 3 Cook on low for 6-8 hours. 4 Serve over rice or noodles. 5 You can thicken the juices after cooking with a little cornstarch. (I never do)
5. 1 chicken breast 1 tablespoon honey 1 tablespoon whole-grain mustard. Mix honey and mustard, pour over chicken breast cook in oven for 20-25mins (till cooked). Honey and mustard chicken. Done.
6. angel hair pasta chicken 2 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves - cubed 12 ounces angel hair pasta 1 carrot, sliced diagonally into 1/4 inch thick slices 1 (10 ounce) package frozen broccoli florets, thawed 2 cloves garlic, minced 2/3 cup chicken broth 1 teaspoon dried basil 1/4 cup grated Parmesan cheese Instructions Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside. While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately. Makes 4 servings
7. Artichoke Chicken 4 boneless chicken breasts Lightly sprinkle chicken breasts with paprika. Brown in a frying pan w/1tablespoon of oil. Sauce: 1 can of cream of mushroom soup 1 can (10 1/2 oz) chicken broth 1 envelope Zesty Italian salad dressing mix 1 large can of artichoke hearts not marinated) Mix first 3 ingrdients in a casserole dish. Add browned chicken breasts. Add artichoke hearts on top. Bake at 350 degrees for 1 hour. If you like more sauce (I serve it as gravy over rice) double the sauce.
8. I think the key with chicken is the seasoning. Believe me I know the bordom of chicken we eat it at least 4 times a week. Fake Asian chicken. Mix up equal parts (for 2 pieces I use 1/2 c.) of brown sugar, soy sauce, (a pinch of hot pepper if you like), about 1" chunk of ginger and 2 whole crushed garlic gloves. Don't chope the ginger or garlic. Simmer it down to a syrupy consistency. You should actually double this for ease. The night before marinate your chicen in this. Then bake on 350 for about 1 hour basting every 10 minutes with your next batch of sauce. It's really good. Another thing I do is make regular fried chicken then drizzle some warm honey over the top. I read this somewhere once, and made it according to the directions and didn't really like it. But then I changed slightly and it made a great side dish for a nice salad or rice salad. Take your favorite vinegarette without a really stron flavor. As basic as you can get. Then mix in 2 tbsp. fresh tea leaves. I like fruit flavors. Marinate in half the mix then cook the rest in a baking dish on 375 with the rest of the mix until the skin gets crunchy. It's an odd flavor at first, with oolong, but good otherwise.