Archive for the ‘Chicken Recipes’ Category
Cooking With Bree Olson: Bree’s Hot Chicken Recipe Part 2
She’s hot AND she can cook! The one and only Bree Olson (yes this is the same Bree who appeared on the Kardashians) shares her “Hot Chicken” Recipe. Who else thinks she should be on the Next Food Network Star? I don’t even think Paula Deen uses this much butter!
The real side of Bree. So what better than sharing with all of you one of my favorite recipes and cooking it just for you! So try Bree Hot Chicken Recipe at home and tell me what you think!! 2 bottles of “Red Hot” hot sauce 1 bag of medium of potatoes 10-12 of Chicken Breasts 2 sticks of Butter A BIG pan (or 2 pans) to put it all in Mix it all together (check the video) to the taste of your liking and put in the oven for four to five hours at 450 degrees xoxo Bree
Duration : 0:6:49
Any good CHICKEN CHILI recipes out there?
I don’t like beef, so I am looking for a chicken recipe. Thanks!
You are all so great! Thanks for the recipes!!!!
This one is my favorite, because I don’t really like beans in my chili. Although apparently you can add black beans or sweet corn if you wish. Also, it contains the flavor of a good beer (but the alcohol content is cooked off of course). The name doesn’t sound healthy, but it is! The recipe is on this website, and it has step-by-step photos and instructions.
http://www.cookingforengineers.com/recipe/268/Buffalo-Chicken-Chili
Buffalo Chicken Chili Ingredients:
1 Tbs. (15 mL) olive oil
1 lb. (450 g) ground chicken
2 Tbs. (30 g) unsalted butter
3 celery ribs
2 carrots
1 medium onion
1 red bell pepper
5 garlic cloves
2 Tbs. (15 g) chili powder
2 tsp. (4 g) ground cumin
1 tsp. (2 g) ground coriander
1 Tbs. (15 mL) olive oil
1 rotisserie chicken
12 oz. (355 mL) beer (good micro brew)
1/2 cup (120 mL) cayenne pepper hot sauce
15 oz. can (425 g) tomato sauce
14.5-oz. (410 g) can diced tomatoes
salt & pepper
Healthy Chicken Recipes-Whole Chicken Recipes
Healthy
Any really good salad and chicken recipes?
Ok so I love salad and I love chicken. Does anyone have two separate recipes for salad and chicken?
I love arugula and fresh vinaigrette type salads, basically the fancy kinds.
And as for chicken I love chicken thighs with cream of mushroom soup on a bed of white jasmine rice and asparagus, so any recipes similar to this would be so delicious!! Or anything with chicken thighs
Thanks so much 
Chicken Thigh and Dumpling Stew –
.INGREDIENTS
3 tablespoons butter
2 pounds chicken thighs
8 slices bacon
2 stalks celery, chopped
3 carrots, chopped
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 (14 ounce) can vegetable broth
1/2 teaspoon paprika
1/2 cup heavy cream
1 (26 ounce) can condensed cream of chicken soup
1 cup water
1 (8.75 ounce) can sweet corn, drained
ground black pepper to taste
1 (10 ounce) can buttermilk biscuits
..DIRECTIONS
1.In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
2.Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
3.Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
4.Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.
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Chicken with Mushrooms, Prosciutto, and Cream Sauce — You can sub bacon for the procuitto.
.INGREDIENTS
2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
1/4 cup dry white wine (optional)
1 cup sour cream
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
3.Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
4.Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.
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Fab Summer Blackened Chicken Salad — Use chicken thighs instead.
.INGREDIENTS
2 tablespoons olive oil, divided
2 (6 ounce) skinless, boneless chicken breast halves
1 1/2 tablespoons Cajun seasoning
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and black pepper to taste
2 cups mixed salad greens
1 cup arugula
1 avocado – peeled, pitted, and diced
12 oil-packed sun-dried tomatoes, drained and sliced
1/2 cup sliced black olives
..DIRECTIONS
1.Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2.In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3.In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.
Betty’s Kentucky Fried Popcorn Chicken Recipe
In this video, Betty demonstrates how to make her version of Kentucky Fried Popcorn Chicken. With 11 herbs and spices for flavor, and flour for coating, generous-sized chicken nuggets are fried in peanut oil to make a variation of KFCs Popcorn Chicken. Youll love this lighter style treat, which has a decreased amount of fat and salt!
Ingredients:
1 tablespoon paprika
½ tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon sweet basil, crushed
1 teaspoon marjoram, crushed
2 pounds uncooked chicken breast meat, cut into chunks—sized to your liking
1 cup flour
¼ cup peanut oil—more, if needed
In a small bowl thoroughly combine 1 tablespoon paprika, ½ tablespoon onion salt, 1 teaspoon celery salt, 1 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon ground allspice, 1 teaspoon ground oregano, 1 teaspoon chili powder, 1 teaspoon ground black pepper, 1 teaspoon sweet basil, crushed, and 1 teaspoon marjoram, crushed, and set aside. Cut 2 pounds of uncooked chicken breast meat into chunks, and set aside. Pour 1 cup flour into a zip-lock bag, and set aside. Now, take about half of the herb seasoning mixture, and add it to your uncooked chicken chunks, and work it in with your hands. This will give a medium amount of spiciness to the chicken. Add more of the herb seasoning, if you like a spicier flavor. (You may cover the chicken with plastic wrap, and let it sit in the refrigerator to absorb the herb flavors for about 4 hours, if you choose, but that is not necessary.) When you are ready to fry your herb-seasoned chicken chunks, heat about ¼ cup of peanut oil in a skillet, until a sprinkling of flour sizzles. Then, place a handful of seasoned chicken chunks in the zip lock bag, shake the bag until the chicken chunks are thoroughly coated, shake off any excess flour, and place them individually into the hot oil. Continue until you have a single layer of chicken chunks in the skillet. Reduce the heat, and tend to the chicken closely, as it will cook quickly! When each piece is brown on the bottom side, turn it over to brown on the top side. When both sides are brown, the chicken is most likely done. You may test for doneness by cutting into the largest piece, and it should be white all the way through—no pink! Remove the chicken chunks to a plate that is covered with paper toweling for draining any excess oil. Repeat the process to make a second skillet of Popcorn Chicken. (You may have to remove any leftover crumbs from the skillet, and replenish the peanut oil, by adding another ¼ cup.) When all of the chicken has been fried and drained, remove it to a nice serving platter. This is great for kids—big kids, too!!! Note: I am not making any claim that this is the official secret recipe of Kentucky Fried Chicken, only that it is *my* version of Kentucky Fried Popcorn Chicken—which I think you will find to be much healthier, having more meat and less coating, and therefore having less salt and fat! Enjoy!!!
Duration : 0:9:53