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Need Chicken Recipes

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I'm cooking for a couple picky eaters.

They both eat chicken but one doesn't eat rice and the other doesn't eat pasta, milk or cheese.

Ugh, I know. That doesn't leave me with many options, so I need help!

I suppose I could put sauce, if any, on the side if it contains milk or cheese though... anyhoo, recipes are appreciated, links too!

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  1. why not just do a simple whole roasted chicken with potatoes or mixed root vegetables?

    2 Replies
    1. re: goodhealthgourmet

      That's what I usually do. I wanted to do something different for a change but that's hard to do when they're so darn picky

      1. re: AlianaIharosi

        you could do something that's a little more saucy or braised like Moroccan chicken with couscous, or chicken cacciatore, or chicken marbella...

        ETA: totally forgot about Dave Lieberman's Apricot Chicken. always a winner.
        http://chowhound.chow.com/topics/6497...

    2. How about teriyaki chicken from a whole chicken, cut up, with somen noodles to catch the sauce, and a side of stirfried vegetables and tofu? Do they not eat rice/pasta/cheese by preference or because of health restrictions? If it's the former, perhaps you could do rice noodles as a side with, say, shiitake mushrooms, carrot, snow peas and pickled ginger as a side.

      Or as goodhealthgourmet suggests, perhaps a cacciatore and serve with extra sauce and pan-seared polenta as a side, with steamed garlic/lemon kale as a green?

      1 Reply
      1. re: rcallner

        I love teriyaki chicken, I suppose I could make rice and noodles and put both on the side for each of my picky eaters. It's just a bit of a hassle, I wish they were less selective.

      2. How about sort of a Hunter's Chicken served on white bean mash/puree?

        1. Here's a few!

          http://www.recipesource.com/cgi-bin/s...

          1. If they eat Mexican, tortillas could be your starch ... stew the chicken Mexican style.

            1. I feel like a broken record because I always suggest this, but what about Alton Brown's chicken with 40 cloves of garlic? My husband loves it with pasta, but you could also serve it with mashed potatoes, or roasted potatoes if the person won't eat mashed potatoes since they generally have milk of some sort.

              http://www.foodnetwork.com/recipes/al...

              1. This isn't very original or gourmet but it was one of the two dishes never refused by picky eater children I knew (the other one was spaghetti). Sprinkle pieces of frying chicken (legs, thighs, breasts) VERY generously with soy sauce and garlic powder, turning over pieces so they get good and covered. Bake them for about half an hour then add a can of crushed pineapple and sprinkle that with more soy sauce and garlic powder. Finish baking. Since you can't serve rice, which is good with this, try sweet potatoes---just bake them whole, bust them open, put a piece of butter on top of each, and pass some brown sugar at the table. All you need is something green like salad or frozen peas. Or curried spinach: cook frozen chopped spinach, drain well, and while hot add salt, 1 tsp curry powder, 1 tsp garlic powder, and 1 tablespoon grated Parmesan cheese.

                1. Patricia Wells has a good recipe with garlic, tomatoes and olives.

                  What I suggest otherwise is, a good roast chicken and sauces on the side. Let them figure out their own sauces. My daughter keeps a bottle of Franks in the fridge just for that purpose.

                  5 Replies
                  1. re: miki

                    One of my absolutel new favorite chicken recipes (besides the Thomas Keller roast chicken with sweet butter and dijon): http://www.epicurious.com/recipes/foo...
                    I didn't use a whole chicken, but used leg/thigh pieces instead, and it was best, of course, with sweet summer tomatoes, but oh my god, so incredibly good.! i used quartered cipolline onions, also for their sweetness. and you can serve it with potatoes you roast in the same dish or with mashed. and lots of bread to soak up the sauce. (i added some chicken broth when putting it in the oven to help that endeavor.)

                    1. re: mariacarmen

                      This looks great to me but I just found out one of my picky eaters also hates tomatoes and mushrooms. I don't know how the heck they eat with so many restrictions.

                      1. re: mariacarmen

                        mariacarmen, thank you for posting that recipe...oooooh! looks fab for this weekend here in freezing Florida!

                        1. re: Val

                          Alianalharosi - ooh, sorry! Those people are way tooo picky!
                          Val - you will love it - try to get the best tomatoes possible.

                          1. re: mariacarmen

                            MC, I'm in Florida so I think I can still find good tomatoes if the freeze hasn't wiped them all out, what a shame. I noticed that one reviewer even used grape tomatoes successfully, though I'll try to find larger ones.

                    2. I've served the Baked Herb Crusted Chicken Breast recipe on Epicurious (BA 2002) to picky eaters. I think it looks enough like chicken fingers that they'll eat it. It's tasty enough that it makes it into our regular weeknight rotation (at least during the summer when I have free herbs in the garden)

                      1 Reply
                      1. re: mountaincachers

                        They love chicken fingers haha, this looks like a pretty yummy recipe, thanks!

                      2. I should mention that they do both love their food SPICY, any hot and spicy suggestions? So far there's been some pretty good other ones, so thanks :)

                        1. does the one who doesn't eat milk or cheese have an intolerance, or just not *like* those things. if he or she can tolerate a little yogurt, you can make tandoori chicken and serve it with Indian spiced potatoes or cauliflower.

                          or how about a thai chicken curry with coconut milk?
                          http://www.epicurious.com/recipes/foo...

                          1 Reply
                          1. re: goodhealthgourmet

                            He claims dairy doesn't sit well but he eats indian food all the time which has yogurt in their sauces, so thai chicken curry might work. He's a big butter chicken fan as well but the other one isn't a big fan of indian food (he's crazy, it's so good)

                          2. Season whole chicken thighs (with skin on the bone). I usually use Adobo along
                            with Goya sazon. Let sit a few hours best if overnight. Use the Boiler pan from your oven
                            take off the top part of pan and spray the base with cooking spray. Slice potatoes into
                            thick slices and line the base with them. Spinkle olive oil over the potatoes and season them with sea salt and fresh cracked pepper. Place the top part of the pan over the potatoes and spay with cooking spray. Place the chicken thighs on the top of the pan.
                            Spread out so the drippings can go through the slots and baste the potatoes.

                            Put the whole pan in a 350 degree oven and cook between 1 1/2 to 2 hours. The fat in the thighs will drip into the potatoes underneath. They will be crisp on the outside and soft inside. The chicken skin will be crisp and tasty. Place the thighs on a platter, take
                            off the pan cover then scoop out the pan roasted potatoes.

                            This dish never fails ! It is very simple to make and the potatoes are some of the best you ever had. You can change up the seasoning to anything you like. The cleanup is a little messy. but well worth it !!

                            2 Replies
                            1. re: FreeWally

                              That sounds great but 1.5/2 hours to bake chicken thighs sounds excessive--don't they get dried out?

                              1. re: MandalayVA

                                No thighs need to cook that long in order to render out the fat. They are very forgivng
                                and taste best when cooked well. It is very hard to overcook thighs.

                            2. You could do a quick Indian-style one-pot dish. I often do something similar to a Massaman curry, with potatoes, cauliflower, carrots, and spinach. I use coconut milk and curry paste, so you can make it as mild or hot as you want. You can serve with rice on the side.

                              1. But they'll both eat potatoes? If so, I *love* this recipe (chicken, potatoes, garlic cloves, and maple syrup). The garlic gets all squishy and soft and sweet, and is great schmeared on the chicken and/or potatoes.

                                6 assorted chicken pieces
                                4-6 potatoes, cut into halves or quarters, depending on how big they are
                                10-12 garlic cloves, peeled
                                1/4 cup butter, melted
                                1 teaspoon salt, divided
                                1/4 - 1/3 cup maple syrup

                                Melt butter in a large Pyrex baking dish in an oven set at 350 degrees. Roll the chicken, potatoes and garlic in the melted butter, and sprinkle with 3/4 teaspoon salt. Bake, uncovered, at 400° for 30 minutes.

                                Meanwhile, combine the maple syrup and remaining salt; drizzle over chicken. Spoon pan juices over potatoes and garlic. Bake 20 minutes longer (baste a few times) or until the chicken is cooked and the potatoes are tender.

                                Serve chicken and potatoes with several cloves of garlic and a spoonful of the sauce over all. The roasted garlic is wonderful with the sweetness of the maple!

                                7 Replies
                                1. re: LindaWhit

                                  Wow, that sounds great ... and perfect for the extra garlic cloves (and maple syrup) in the fridge.

                                  1. re: LindaWhit

                                    oh my god that sounds amazing!

                                    1. re: mariacarmen

                                      LOL! Yeah, it's one of those easy-to-make-OMG-meals.

                                      BTW - part of the directions were taken from a website that had a reasonable facsimile of the recipe I (mostly) remembered in my mind....the temp should REMAIN at 350; not the "bake at 400 for 30 minutes". I think my original recipe was temps at 400; but that is WAY too high. If you want to play around with it start it at 400 but turn it down to 350 about 15 minutes into the initial baking/roasting.

                                      1. re: LindaWhit

                                        Linda, you didn't mention the skin situation ... do you use skin-on or skinless chicken pieces? TIA ...

                                        1. re: foiegras

                                          Sorry - I've always used skinless, except one time when I used skin-on thighs. It was OK, but using the lower heat, the skin wasn't as crispy as I'd like. THAT is when you'd need a higher heat at the beginning to get the skin crispy (400 for first 20 minutes or so, and then down to 350 for rest of baking/roasting).

                                          1. re: LindaWhit

                                            Ok, i made this with skin-ON thighs only, and followed your first version of the recipe re temps, and it was EXCELLENT. not dry at all, totally juicy, flavorful, WONDERFUL. i doubled the garlic, tho. i almost always do. thanks so much for this recipe, making it again tonight!

                                            1. re: mariacarmen

                                              LOL! Doubling the garlic works for me as well - glad you liked it!

                                  2. what about chicken and dumplins

                                    1. I too feel like a broken record. Chicken picatta, is the most requested chicken dish around here. I've made it with either pasta or rice as the source to sop of the sauce. Or make mashed potatoes for those picky people.

                                      I made chicken strips the other night, something I rarely do and I just fried them in a little oil, they were truly, truly so good. I made sure the oil was really hot. Use a thermometer, it helps so that what you fry doesn't absorb the oil . I had plum sauce to dip the strips in. My dh wanted to know why I never make them and I had french fries as the side.

                                      I mean what else is there? cous cous? you think they're picky about rice and pasta?
                                      You're options would be either fried potatoes, or cheesey potatoes. You mean they don't eat mac and cheese either?

                                      1 Reply
                                      1. re: chef chicklet

                                        You could also just eliminate the carbs altogether since it's a sticking point ... Couscous is pasta, right ... but I guess the question is whether the pasta hater knows that ;)

                                      2. I saw this episode on the food network recently - wonderful spin on chicken cacciatore with polenta. So you get the spicy chicken and no pasta, rice, milk or cheese.

                                        http://www.foodnetwork.com/tylers-ult...

                                        1 Reply
                                        1. re: pasuga

                                          yeah, we tried the cacciatore recommendation already (great recipe suggestion, by the way, i love Tyler's ultimate for this). unfortunately the OP said one of the picky eaters hates tomatoes too!

                                        2. This is embarrassing, but a few of my favorite chicken dishes are pretty cheesy. Not sure how snobby your friends are about their food :-)

                                          The first is a foil wrapped dinner (thanks mom). Basically cut up chicken breast and pieces of broccoli, carrots and potatoes. You place them on a piece of foil and dump some Cream of Mushroom soup on top, wrap up the foil, and bake.

                                          The other is oven baked chicken strips. I use chicken breast cut into strips and dip them in a mixture of spicy mustard and oil (with a splash of wine if it needs to be thinned) and then coat with bread crumbs--whatever you like, panko, fresh. I then put them on a baking sheet and spray with olive oil. They are great sliced on top of salads.

                                          For something more sophisticated...I always turn to Biba's Northern Italian Cooking for nice chicken recipes. Her pan roasted chicken is delicious. I love stuffed and baked chicken breasts (mushrooms are a good stuffing option) as they present pretty well. Also, soup. You can roast your own chicken then pull the meat and reserve, make a stock and then make a great soup using the chicken.

                                          Pan-grilled chicken is nice with polenta and wilted greens.