Stove Top Chicken Recipes:
Sautéd Orange Chicken with Ginger
---------------------------------
3 pounds chicken legs and/or thighs
pepper
2 tbsp olive oil
2 cloves garlic, finely chopped
1 cup orange juice
2 navel oranges, peeled and sectioned
2 Tbsp minced fresh ginger
1 tsp dried basil
4 tsp lemon or lime juice (a substitute for vinegar in original recipe)
Season chicken with pepper. In a large fry pan, heat oil over medium heat.
Add chicken and cook, turning, until brown all over, about 10 minutes. Add
garlic and cook for one minute. Pour orange juice over chicken. Add orange
sections, ginger, lemon/lime juice, and basil. Stir well. Cover and simmer
for about 30 minutes, until chicken is tender.
Adapted from _365 Ways to Cook Chicken_ by Cheryl Sedaker
Spiced Chicken with Peaches and Pineapple Sauce
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1 3-lb. chicken, cut up
1 8-oz can crushed pineapple
1 cup orange juice
1/2 cup raisins
1/2 cup sliced almonds
1/4 tsp cinnamon
1/4 tsp ground cloves
pepper
1 pound of sliced pureed peaches, fresh, frozen or canned (if you use
canned, rinse and drain them very well)
In a large fry pan, combine chicken, pineapple orange juice, raisins,
almonds, cinnamon, and cloves. Simmer, partly covered, for 45 minutes,
turning chicken occasionally. Add peach puree to pan and stir until well
blended. Simmer uncovered 15 minutes longer, until chicken is tender and
sauce is slightly thickened. Season with pepper to taste.
Adapted from _365 Ways to Cook Chicken_ by Cheryl Sedaker
Key Lime Chicken Breasts
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chicken breasts
key lime to cover
1 tbs extra virgin olive oil
a clove of minced garlic
a few fresh torn basil leaves
salt and pepper.
Let marinate several hours or overnight if possible. Drain and either
pan saute, grill, etc.
As you saute and the chicken breasts are almost done, add some of the
drained reserved marinade and let cook and bubble in the pan over the
breasts until hot and bubbly. All the flavors blend so nicely.
Note key lime juice is available in jars or may be available as fresh
limes where you are and is more intense in flavor than the regular
limes available in my opinion.
From: Joan Ross in rec.food.cooking
Chicken Breasts Piquant
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3/4 cup chicken stock or broth or bouillon
juice of 1 lemon
1 clove garlic, crushed
1/8 tsp. pepper
1/2 tsp. dried onion
1 tsp. paprika
2 chicken breasts, split
Combine first 7 ingredients in skillet and bring to a boil. Add chicken,
cover and simmer 15 minutes. Turn chicken over, and simmer 15 minutes
longer, or until tender. Sprinkle with parsley.
From: Joanne Taylor in "3 Rivers Cookbook II"
Zanibar Chicken
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3 pounds chicken thighs and/or drumsticks
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 pepper
2 Tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed thru a press
3/4 cup orange juice
3 Tbsp raisins
1/3 cup slivered almonds
Season chicken with the spices. In a large fry pan, heat oil over med-high
heat. Add chicken, in batches if necessary, and cook, turning until
browned, about 10 minutes. Remove and set aside. Add onion to pan. Cook
until soft, about 3 minutes. Add garlic and cook 1 minute longer. Return
chicken to pan. Add orange juice and raisins. Cover, reduce heat, and
simmer 15 minutes, until chicken is tender. Garnish with almonds.
Adapted from _365 Ways to Cook Chicken_ by Cheryl Sedaker.
Chicken A La Nancy
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4 skinless boneless chicken breast halves
1/4 cup olive oil
1 garlic clove, finely chopped
1/2 pound mushrooms, sliced
1/2 lemon, thinly sliced
1/4 tsp pepper
1/4 tsp. oregano
1/2 cup chicken broth (substituted for dry white wine in original recipe)
1 tbsp arrowroot powder (substituted for flour in original recipe)
1 14 oz. can whole artichoke hearts, drained and quartered
Pound chicken breasts to 1/4" thickness between sheets of plastic wrap or
wax paper. Cut into 2 inch squares. In a large fry pan, heat oil over med.
heat. Add chicken and cook 2-3 minutes a side, until tender and opaque.
Remove chicken and keep warm. Add garlic, lemon and mushrooms to the same
pan. Cook until tender, 3-5 minutes. Sprinkle with arrowroot powder, pepper
and oregano. Cook, stirring, 1 minute. Add broth, and bring to a boil,
stirring until mixture thickens. Add artichokes and return chicken to pan.
Simmer 2 minutes, until heated through.
From: Frank Perdue in _365 Ways to Cook Chicken_
Bacony Chicken Thighs
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2 pounds chicken thighs
1/4 pound bacon
1 cup chicken broth
Cut bacon into 1" pieces. Cook in iron skillet til done. Remove bacon to
drain. In same skillet over medim heat, cook the chicken in the bacon fat
until brown on all sides, about 10 minutes. Spoon out the bacon grease.
Pour in the broth, heat to boil, reduce heat to low, cover and simmer 20-30
minutes, until chicken is fork tender. Throw bacon back in, and you're
done.
From: JoAnn
Sausage Chicken Thighs
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1/2 pound sweet Italian sausage
2 pounds chicken thighs
1/4 tsp. pepper
1 medium chopped onion
2 garlic cloves, minced
1/2 tsp. rosemary
3/4 cup chicken broth
Prick sausage all over with a fork, and cook in large skillet over medium
heat until browned and cooked through, about 15 minutes. Remove from pan,
and drain on paper towels. Sprinkle chicken with pepper, cook until browned
on both sides, about 8 minutes. Remove chicken from pan. Then add onion and
cook until tender, 5 minutes or so. Stir in garlic and rosemary, add broth.
Cut the sausage into thirds, and put both the sausage and the chicken back
into the pan. Simmer, covered, for 25-30 minutes.
From: JoAnn
Moroccan Chicken
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3 tbsp olive oil
1 chicken, 3 pounds, cut up
1 garlic clove, crushed
1/2 cinnamon stick
1/4 tsp ground saffron
1/4 tsp fresh ground pepper
1 pound small white onions, peeled
1/4 pound blanched almonds
2 tbsp chopped parsley
In a large flameproof casserole, heat oil over medium heat. Add chicken.
Cook, turning until brown on all sides, about 10 minutes. Add garlic,
cinnamon, saffron and pepper; cook for 1 minute. Add onions, almonds,
parsley, and 2 cups of water. Partly cover and simmer 30 minutes, until
chicken is tender. Remove chicken to a servng platter. Spoon onions,
almonds, and some sauce over chicken.
Adapted from _365 Ways to Cook Chicken_ by Cheryl Sedaker.
Crusty Chicken
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4 oz. chicken
1 egg
l-2 Tbsp. water
1/4-1/3 C nut flour
pepper
Crack egg into small bowl and beat egg. Add water to egg and beat both
together. Add a little pepper to egg mixture and beat it. Place nut flour
on a plate. Dip chicken in egg mixture, and dip moistened chicken in nut
flour. Coat chicken with flour on both sides. For thicker coating, repeat
above procedure. If egg is left, add nut flour until your batter is thick.
Make a pancake out of it and place it in the same pan with chicken.
From: Elaine at http://www.elainecase.com/eclowcarbrecipe.html
Then bake it at 350F for 30-40 minutes.
Or you could pan fry it in olive oil/bacon grease/lard/fat of choice, maybe
5 minutes on each side, depending on how thick the chicken was, and if
you pounded it thin.
Chicken Fingers
---------------
A little while back someone posted a simple chicken finger recipe, using
dried onions and sesame seeds for the breading. I tried a variation with
dried garlic, pepper flakes, black pepper, sesame seeds, and egg
for the first dipping. It was great!
From: James Crocker
Adapted by Patti Vincent
"Breaded" Chicken Strips
------------------------
I made some chicken strips that I breaded with dried onions and sesame
seeds. Just dip chicken (or whatever) in egg, then roll in a mixture of
equal parts dried onion and sesame seeds. I fried them in olive oil, but
I'm sure you could use side pork drippings. You can grind up the dried
onions to make a flour and forget the sesame seeds if you didn't want it so
crispy.
From: Patti Vincent
Chicken Legs & Angel Hair Cabbage
---------------------------------
chicken legs
green onion
angel hair cabbage
Cook some chicken legs in a bit of water until done. Then remove them from
the pan. In the chicken broth add green onion and angel hair cabbage. Cook
it until it is just soft not mush, add the chicken back on top. Easy. Can
be topped with home made salsa
From: Patti Vincent
Chicken Curry with Apple
------------------------
2 Tbsp olive oil
1 cup chopped onion
1 cup chopped peeled apple
1 can (16 oz) stewed tomatoes with their own juice
1 cup chicken broth
1 tsp lemon juice
1 Tbsp curry powder or more to taste
4 cups chopped cooked chicken
garnishes: toasted coconut, mandarin oranges, raisins, crumbled cooked
bacon, mango chutney, chopped onion
Heat oil in a large frying pan over medium heat. Add onion and cook until
softened, about 3 minutes. Add apple, tomatoes and their juice, broth,
lemon juice, and curry powder. Simmer, uncovered, 35 minutes. Add chicken
and heat through, about 5 minutes. Serve with assorted garnishes on the
side.
From _365 Ways to Cook Chicken_ by Cheryl Sedaker
Special Chicken
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1 3-lb. broiler-frying chicken, cut up
pepper
1 large onion, chopped
1 Tbsp olive oil
1-2 tsp curry powder
1 cup apple juice
2 tsp lemon juice
Season chicken. Sauté onion in oil. Allow to brown. Add curry powder and
cook for 2 minutes with oil and onion. Push to one side and brown chicken
in skillet. Add more oil if necessary. Add apple and lemon juices and
simmer for 45 minutes. Sauce should be reduced and thickened slightly.
From: Mrs. Donald J. King in _Seasoned in Sewickley_
Robert's Indian Chicken
-----------------------
Speakin' of Indian cookin', I love the local Indian stores. Curry and Garam
Masala are like salt and pepper to me.
Heat up some oil in the pan with 2 tblspn curry powder (not the type from
normal grocery store). After it's hot, drop in a few pounds of chicken
chunks. When dem lil' buggers are all slathered up with the curry-oil,
let'm cook nice'n slow (so ya keep 'em soft). When theyre almost cooked
through, sprinkle them _generously_ with Garam Masala. Finish cooking them,
serve, enjoy, and think of me. hehe.
Variation:
drop in a cup of mixed veges with the whole mix while its cookin'.
<--extravagant, arent I? <;;^>
From Robert aka "Chef No-Frills"
Chicken Vindaloo
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Introduced to India by Portuguese settlers, this spicy stew can also be
made with pork, beef or lamb.
1/3 cup lime or lemon juice
6 large garlic cloves, peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon (generous) dried crushed red pepper
2 tablespoons yellow mustard seed
2 pounds skinless boneless chicken tighs (about 10), cut into 1-to 1
1/2-inch pieces
4 tablespoons olive oil
2 1/2 cups chopped onions
1 14 1/2- to 16-ounce can diced tomatoes in juice
1 cinnamon stick
1/2 cup chopped fresh cilantro
Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and
blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2
tablespoons oil and toss to coat well.
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
Add onions and sauté until golden, about 5 minutes. Add chicken mixture and
stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon
stick; bring to boil. Reduce heat; cover and simmer until chicken is
tender, stirring occasionally, about 30 minutes.
Season chicken mixture to taste with salt and pepper. Mix in remaining 1
tablespoon mustard seeds. Simmer uncovered until liquid is slightly
thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and
serve. Makes 4 Servings
Courtesy of www.mustardstore.com
Spicy Chicken Koftas
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1 lb skinless boneless chicken, chopped
2 cloves garlic
1 inch piece ginger root grated
4 tsp garam masala
pinch of turmeric
4 tbsp chopped cilantro
2 fresh green chillis, seeded
half a green bell pepper
one quarter small onion
6 tbsp olive oil
lime wedges
Put all ingredients except oil and lime into food processor or blender and
until finely chopped. Shape into 16 balls. Heat oil in large skillet or Wok
and fry koftas for 8 to 10 minutes turning to ensure even cooking. Drain
and serve hot with lime wedges and/or paleo friendly salsa.
Garam masala:
Finely grind together 2 tbsp cumin seeds, 2 tbsp coriander seeds, 1 tbsp
black peppercorns, 2 tsp cloves, 1 tsp cardamom seeds, 2 dried bay leaves,
I cinammon stick (3 inch) and 1 dried red chilli. Store in an airtight
container and use within 3 weeks.
From Amanda
Quick Curried Chicken
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Combine 2 tablespoons chopped garlic, 2 tablespoons curry powder, 1
tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper. Rub over 4
boneless, skinned chicken breast halves, lightly pounded thin. Sauté
chicken in 1 tablespoon oil in a non-stick skillet, 4 minutes per side,
until no longer pink in center. Remove to plate. Spread 1 tablespoon of
your favorite chutney over each breast; cover. Add 1 bunch green onions,
sliced in 1-inch pieces, to skillet; cook 3 minutes. Spoon onions over
chicken.
Adapted from Family Circle Nov. 98
Title: Coconut Milk Chicken Curry (Gulai Ayam)
Categories: Poultry, Tested
Yield: 4 Portionen
-Penang, Malaysia (Nyonya)
MMMMM---------------FLATBREADS & FLAVORS; ALFORD--------------------
900 g Chicken pieces; OR
675 g Chicken, boneless
1 tb Oil
2 Lemon grass stalks; I subbed
1/2 ts Lemon grass, powdered
8 oz Coconut milk
1 c Water
2 ts Salt
6 oz Coconut milk
MMMMM-------------------REMPEH (CURRY PASTE)------------------------
4 Chiles, red; dried; I subbed
1 ts Chile paste
1 Cinnamon stick; 2", I subbed
1/2 ts Cinnamon, ground
4 Cloves; I substituted
2 ds Cloves, ground
2 tb Coriander seed; I subbed
1/2 tb Coriander, ground
1 tb Cumin seed; I substituted
1/4 tb Cumin, ground
1 ts Fennel seed
1/2 ts Turmeric
225 g Shallots; peeled
1 Ginger, fresh; 1" piece: but
1/2 ts Ginger, ground;is what Iused
2 lg Garlic cloves, crushed
5 Macadamia nuts;or candlenuts
MMMMM-------------------------OPTIONAL------------------------------
450 g Okra
Soak chiles in warm water 10-15 minutes. Peel and finely chop ginger.
Drain chiles and remove hard stems. Remove skin from chicken. Rinse
chicken and chop with heavy cleaver into roughly 2" chunks. Cut lemon
grass into 2" lengths and flatten with side of heavy knife.
In small heavy skillet, dry-roast cinnamon, cloves, coriander, cumin,
and fennel over medium heat, stirring constantly, until fragrant, 2-3
minutes. Remove from heat and pound until very fine, using mortar and
pestle, or grind very fine in spice mill. Add turmeric and set
aside. Grind drained chiles, shallots, ginger, garlic, and nuts to
paste in food processor.
Heat oil in large heavy saucepan over medium-high heat. Add chile
paste and fry 4 minutes, stirring constantly. Add dried spice
mixture and fry another minute, stirring constantly. Add chicken
pieces and turn until chicken is well coated with curry paste. Add
lemon grass, then add coconut milk and water. Bring to boil, then
cover and simmer over medium heat until chicken is tender,
approximately 40 minutes, stirring occasionally. (Boneless chicken
will cook in about 30 minutes.)
Add salt and remaining coconut milk and cook 5 minutes longer. Serve
hot with Lacy Coconut Milk Pancakes and sliced cucumbers.`
Alternatives: Gulai ayam is occasionally made with the addition of
potatoes or okra. Potatoes are cut into 1/2" cubes; okra are left
whole. Add with coconut milk and water.
Sylvia's comments: I'm a lazy American, I couldn't see the point of
using whole spices if I was just going to have to grind them. I
replaced them with the indicated amounts of ground spices. Warning:
roasting cinnamon produces very aromatic oils! The back of my throat
reacted quite strongly. I substituted blanched almonds for the
macadamias, which I didn't have. Something produced a bitter taste
that I did not care for. I cut the water in half and would suggest
skipping it completely unless you want a curry soup. Boneless
chicken doesn't take anywhere NEAR 30 minutes! This had a lovely
color and the sauce was great to dip the coconut milk pancakes or
other bread into. I'd like to get rid of that bitter flavor and
increase the chile paste next time, it was still a bit bland but the
coconut milk taste completely disappeared. It also required too much
equipment: small cast-iron skillet, bowl, small food processor,
cutting board, big skillet for cooking.
Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
From: Henning Sponbiel in rec.food.cooking
Chicken Hearts in Tomato Sauce
------------------------------
1 pkg Chicken Hearts
1/2 Can Tomato Sauce (I use the entire can)
2-3 cups water
6 tbs oil
1 large chopped onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp oregano
small piece of cinnamon stick (about 1/2 inch) OPTIONAL
In pot, heat oil and simmer onions and chicken hearts until brown. Add
tomato sauce and water. Add seasoning and bring to a boil. Boil for
about 30 minutes or longer (until sauce is as thick as you want it).
This recipe also works with giblets (which I prefer) or a combination
of both.
From: mgiannad@is.dal.ca (Maria Giannadakis)
Chicken Cacciatora
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3 Tbsp olive oil
1 (3 pound) chicken, cut up, 1 medium onion, sliced
3 garlic cloves, minced
1/2 pound mushrooms, sliced
1 (16 oz) can tomatoes
1 (8 oz) can tomato sauce
1 tsp. dried oregano
1/2 tsp. pepper
1 large bell pepper, cut into 1 inch pieces
In a large frying pan, heat oil over medium heat. Add chicken and brown on
all sides, about 10 minutes. Remove and drain on paper towels. Add onion,
garlic, mushrooms and bell pepper to pan and sauté until onions and pepper
are softened, about 5 minutes. Add remaining ingredients. Stir well.
Return chicken to pan. Bring to a boil, reduce heat. Cover and simmer 30
minutes, until chicken is tender.
From _365 Ways to Cook Chicken_ by Cheryl Sedaker.
Chicken Breasts with Red Pepper Sauce
-------------------------------------
2 medium tomatoes, peeled, seeded and chopped
1 small onion, chopped
1 medium red bell pepper, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped, or 1/2 tsp dry basil
1/4 tsp dried thyme
1/4 tsp hot pepper sauce
1/4 tsp fresh ground pepper
4 skinless, boneless breast halves, pounded to 1/4" thickness
2 tbsp olive oil (substituted for butter in original recipe)
1/2 cup chicken broth (substituted for white wine in original recipe)
Combine vegetables and spices in a medium saucepan. Bring to a boil, reduce
heat, and simmer 20 minutes. Transfer to a food processor or blender, and
puree until smooth. Pour into a small saucepan and keep warm over very low
heat. In a large fry pan, heat oil. Add Chicken breasts, cook 3 minutes a
side, until chicken turns white. Add broth, reduce heat and simmer 10
minutes. Spoon red pepper sauce on plates, and arrange chicken on top.
Makes 4 servings.
Adapted from _365 Ways to Cook Chicken_ by Cheryl Sedaker.
Chicken Breasts Supreme
-----------------------
1 boneless chicken breast cut in half (2 pieces)
1 fresh lemon, juiced
2 tablespoons of fresh chopped Parsley (or 1 tablespoon dried)
2 tablespoons of olive oil
Cut off fat and remove tendons from chicken breasts. Cut chicken into
bite size pieces. Heat a skillet on medium high, add olive oil. When the
pan and oil are hot, sauté chicken until just cooked through (chicken will
spring back when pressed with finger). Add lemon juice and chopped parsley.
Toss chicken with lemon, parsley and olive oil for one to two minutes.
Serves 2.
Adapted from Mary f. in rec.food.cooking and Julia Child
Chicken with Carrots and Mushrooms
----------------------------------
3 Tbsp olive oil
1 cup sliced carrots
1 chicken (3 pounds) cut up
3/4 tsp. dried thyme
1 can (28 oz) crushed tomatoes
1/2 pound mushrooms, sliced
1 medium onion, chopped
1 bay leaf
pepper
In a large fry pan or flameproof casserole, heat oil over medium heat. Add
chicken and cook, turning, until brown all over, about 10 minutes. Remove
and set aside. Add onion and carrots to pan and cook until onion is soft,
about 3 minutes. Add tomatoes, mushrooms, thyme, bay leaf, and pepper to
taste. Return chicken to pan. Reduce heat to medium-low, and simmer 30
minutes, until chicken is tender. Serve in bowls, serves 4.
From _365 Ways to Cook Chicken_ by Cheryl Sedaker.
Poached Chicken Portuguese
--------------------------
2 tbsp olive oil
1 cup sliced scallions
2 garlic cloves, crushed
1/8 tsp hot pepper sauce
1 bay leaf
1/2 tsp ground cloves
4 medium tomatoes, peeled, seeded, chopped
1/8 tsp ground saffron (optional)
1/8 tsp ground pepper
1 tbsp lime juice (a substitute for red wine vinegar)
2 pounds skinless, boneless chicken breast halves
In a large frying pan, heat oil over medium heat. Add scallions and cook
until lightly browned, about 3 minutes. Add garlic and hot pepper sauce;
cook 1 minute. Add tomatoes, juice, bay leaf, cloves, saffron, and pepper.
Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Place
chicken on top of sauce, cover, and simmer 15-20 minutes, until chicken is
tender and opaque.
Adapted from _365 Ways to Cook Chicken_ by Cheryl Sedaker.
Skillet Cacciatore
------------------
Brown some chicken in olive oil and garlic, add unsweetened tomato sauce, a
chopped pepper, a chopped onion, sliced mushrooms (canned work fine, if you
like) some oregano, extra garlic. If you're one of the PaleoPeople who
consider wine okay, a half a cup of red wine is good -- but it's not
essential. Put a lid on it and simmer for 45 minutes or so.
From Dana