mmm CHICKEN!!!

[Bkeach]

Good morning all,

Just set up my account at chowhound, pretty cool site.

...Ok, I Love chicken. I workout alot and chicken is the primary meat that I eat for all of its nutritional values. Buuut, It can get boring, and I only know how to cook it a couple ways (amature) So Im curious to see if anyone has any simple but DELICIOUS recipes for this poultry paridise.

-Thanks, Keach.

[Funwithfood]

Try this recipe with chicken--wow!
http://www.epicurious.com/recipes/rec...

[DanaB]

The best chicken I ever made was from this recipe, published in Gourmet a couple of summers ago. It's called "foolproof grilled chicken" and they aren't kidding!

http://www.epicurious.com/recipes/rec...

[LoN]

One of my easiest and fav ways for chicken is to pound boneless, skinless breasts thin...coat with dijon mustard, and coat with a mixture of seasoned bread crumbs and Chicken OXO (I use the reduced salt packages). Then broil a few minutes on each side....nice crunch and flavour - low cal....fast. Can be cut into strips and placed on mixed greens too.

[krissywats]

The important thing with sauteed chicken breasts is not touching them too much while they are cooking. Take the chicken breasts and pound them thin-ish, sprinkle with salt, pepper, garlic powder, bit of nutmeg, maybe some cinnamon. Heat olive oil in a pan and when hot, add the chicken breasts. The key here is to only turn them once. So make sure your oil is good and hot (but not scorching) and turn after about 3-4 minutes (should be a nice color with some browning on the underside), then cook another three minutes and you should be done! Of course, the cooking time changes if they are super thick or thin. Serve with brown rice and veggie or chop up into a salad....get creative! Cooking this way creates a really juicy breast.

Another great way is adobo style with chicken breast chunks cooked in vinegar and soy sauce. I don't have a good recipe on me but if you google you might find one (or someone here might have one). I LOVE this method.

[zorra]

If you have a grill, and if you like spicy food, there was a wonderful recipe in last month's Bon Appetit that called for grilling chicken after marinating it in a hot sauce (canned adobo chiles, garlic, onion, cilantro, I don't remember what else). Putting the sauce together took a little effort, but was the hardest part. I haven't looked, but the recipe might be available on epicurious.com by now.

[Davwud]

You can also do chicken souvlaki as well.

DT

[bogie]

Stuff boneless but with skin chicken breasts with snow goat cheese and chopped fresh chives. Season with fresh ground pepper and Kosher salt.

Roll stuffed breast into a "baseball shape and wrap each breast with 2 slices of proscuitto.

Bake in 450 degree oven for 20 minutes.

You will get some tasty pan juices, then add white wine to them and reduce on high heat to make sauce.

Cut breasts into thirds on bias and serve over mashed potatoes, drizzle with sauce and add your favorite veg.

This recipe never fails to satisfy.

[Bkeach]

You guys ROCK!! thanks so much! This website is awesome.

[ESNY]

My secret is to make blackened chicken burgers. I'm normally very opposed to using turkey or chicken for "burgers" but I bought ground chicken on a whim one day when I wanted to eat something healthier than ground chuck. I take the ground chicken and form 1/4 burgers. Then cover liberally with salt, pepper, cayenne, garlic powder, other chile powders, etc. I then rub lightly with oil and put in a flaming hot cast iron skillet for a few minutes and then flip and leave it for a few minutes. If its not cooked through, finish it in a hot oven for a few moments. If you can time it well, it should be blackened on the outside, just cooked through on the inside and very moist. Then add some hot sauce and put on a bun.

[davinagr]

I have this really simple chicken recipe that everyone I make it for goes ga-ga over. I take chicken thighs predominantly but you can use anything else. Pour one bottle of Louisiana Gem or a Chipotle-type marinade sauce over 9-12 pieces, cover top of chicken with one large can of drained, chopped yellow pear tomatoes. Sprinkle top of chicken with chopped garlic dried or fresh. Bake for one hour at 350. Excellent day of, even better the next day.

[Tara9000]

I like making tequila-lime chicken. No exact measurements needed really - just make a marinade of a few cloves of chopped garlic, a few glugs of olive oil, the juice from two limes, a shot or two of tequila, and salt and pepper to taste. Delicious!

This also work fanasticly (is that a word?) with mussells. Increase the quantities of the above ingredients (minus the olive oil), and add chicken stock. Steam your mussells in this and it is amazing. The tequila adds a really nice flavor.

[AnneInMpls]

Mussels with tequila-lime marinade? Yum-a-roonie! Thanks for posting this. I can't wait for my next trip to the fishmonger.

I've been making tons of tequila-lime chicken this summer, based on a recipe from a friend. Each time I make it, I simplify the marinade further - it's good to know that I can get it down to just a few key ingredients.

This is the recipe I started with - although I now cut down the oil to 2 or 3 tablespoons. And I replace the jalapeno pepper with dried red pepper flakes at my husband's request (he says the jalapeno is too spicy for his tender tastebuds).

http://www.chowhound.com/topics/show/... (scroll to the middle

)

Anne

[Tara9000]

I had tequila-lime mussels for the first time when I was on vacation in NYC. We went to this tiny little brunch place in Harlem, and they were divine. I've been hooked ever since. Often, I enjoy the broth more than the mussels.... I think this would be an awesome soup alone.

I took a look at your recipe, and the cilantro is a great addition - especially for the soup recipe I now have brewing in my mind.

[Davwud]

The broth is always the best part. With nice crusty bread and butter to sop it all up. C'mon, how can you beat it??

DT

[Tal]

Chicken Fricasee

I use skinless, boneless thighs, but you can use whatever you want. This recipe is very flexible. so add whatver you want

2 lbs boneless, skinless chicken thighs
2 tblspoons paprika (hot hungarian)
1 can tomato sauce (plain, unsalted)
2 large carrots, skin on, cut into pieces
1 large onion
olive oil
salt
pepper

in a large pot, cook onions in olive oil until they become translucent, push to sides and add carrots. cook for a few mintues, until they begin to soften. push to sides and add chicken. salt, pepper and generous paprika. turn chicken peices after first side browns and add salt, pepper and paprika to the other side. add one can of tomato sauce, one can of water and cover. let simmer up to 3 hours. DELICIOUS. better the next day.

[Davwud]

Beer can chicken.
Place half empty beer can in chicken cavity (standing obviously). Place chicken of unlit side of grill. Grill for 1 hr. to 1:15 min. Juiciest chicken you'll ever have. If beer is a problem, I've read that the liquid doesn't matter. So use juice or water for that matter. Just google "Beer can chicken"
Chicken Cacciatore
Make your favourite meatless pasta sauce. Place a cut up chicken in the sauce and simmer for about 1 hour. Serve over spaghetti or rice.
Jerk Chicken. I'm on the hunt for a good recipe myself.

Enjoy
DT

[yayadave]

You can buy jerk seasoning and put it on the outside, on the inside, and in the beer can. Davwud didn't say, but the beer can and the legs form a tripod to keep the chicken up.

[TomSwift]

Use a churchkey-type can opener to punch a few extra holes in the top of the can so that steam can escape.

[fauchon]

The crucial part is not the recipe (altho that counts) but the actual chicken. D'Artagnan chicken is so much better than any other kind I've tried...light years better & it makes all the difference no matter the recipe.

[melon]

I'm not sure where you're located, but if you have a halal grocer in your neighborhood I would suggest buying halal chicken over something like Perdue etc. I actually don't know much about the rules for halal food, but in my experience the meat is usually fresher and more carefully butchered.